Geta's blog

Lamb Loaf - Drob de Miel

2014-04-20T07:52:00.002-07:00

One the traditional Romanian dishes for Easter is the Lamb loaf, or" Drob de Miel" in Romanian. It takes some time and effort to make this loaf, but serving it at Easter to your family and friends that know this dish is very traditional. Baking this is like bringing back familiar tastes, customs and traditions that we grew up with, good memories of the old days to reminisce about... I hope you'll give it a try and like this recipe.

Ingredients:
The organs from a lamb: liver, lungs, kidney, spleen, heart (about 2 1/2 lb.)
1 Fat net (prapure) - this is optional, I bake without it
1 large onion, chopped
5 tbsp. oil or lard
1 tsp. allspice (ienibahar), 2 tbsp. tarragon - optional
1 1/2 tsp. salt
1/2 tsp. black pepper
5 slices of whole wheat bread crumbles
3 tbsp. chopped fresh dill weed
5 green onions, chopped
5 tbsp. chopped fresh parsley
5 eggs + 3 hardboiled eggs chopped

Directions:

Wash all organs very well in running cold water; cut them into halfs and wash again washing well into the channels of all the organs; drain off water. Set aside.
In a large pot bring to boil 4 L of water and add salt, than add all the organs to boil for 30 min
After boil, drain the water and set aside to cool.
Chop the boiled cold organs in a meat grinder or chop processor.
Wash the fat net and set aside to sit in cold water.
Place onions in a hot lard/oil in a large pot and sauté until onions become translucent. Add the chopped meat and cook stirring occasionally for about 10 minutes then add the allspice, tarragon, salt and pepper. Remove from heat and set aside to cool.
Add the fresh dill, chopped green onions, parsley and 3 eggs chopped. Stir together until mixed well. Adjust taste with more salt and pepper if needed and add the 5 eggs one by one into the mixture
Drain of the fat net (prapure) and place it into a large loaf pan, covering the bottom and sides of pan (let net hang over the sides of the pan) Place about half of the mixture into the pan if you want to put whole eggs lengtwise for great look when cutting slices. Or place the whole mixture into the pan if you chopped the hardboiled eggs into the mixture.
Fold the hanging fat net over the meat in the pan until all is covered.
Without the fat net, just brush one egg on top of the mixture before placing the loaf pan into the oven

Bake in 350 F for about 45 minutes or until browned on top.

Paska, Easter Bread

2014-04-20T07:26:00.000-07:00

Easter is one of my and my family favourite holidays. From childhood I remember its rich traditions, like the blessing of a basket of Easter foods which becomes the Easter Sunday brunch, being the first meat meal, after a strict fast on Good Friday and Saturday. One of the special foods in that basket is a round shaped Easter Bread, called Paska in Romanian or Paszka in Hungarian. The top of this bread is decorated with a cross dough ornaments. This is my family Paska recipe, which makes one large loaf.

Ingredients:

500gm sifted all purpose flour
1/2 cup sugar
3 eggs, beaten

25gm fresh yeast or 20gm dry yeast

1/2 cup lukewarm water
1 cup milk, lukewarm
1/4 cup melted butter
1 tsp. salt
1 tsp. lemon zest

50 gm raisins ( optional)

Directions:

In a small bowl, dissolve the yeast in lukewarm water. Let stand for 10 minutes.
Meanwhile, scald the milk. Add the sugar, stirring with a whisk until the sugar has dissolved. Remove from heat, and let cool.Add the beaten eggs, sugar, melted butter, salt, and lemon zest. Mix thoroughly. Stir in enough flour to make dough that is neither too soft nor too stiff.
Knead until the dough no longer sticks to the hand.
Turn the dough on a floured board, or other work surface, and knead until smooth and satiny.
Place in a bowl, cover, and let it rise in a warm place until double in bulk.
Punch down and let it rise again.
Prepare your loaf pans by thoroughly greasing them with shortening.
Divide the dough into 2 parts, leave a small part for ornamental decorations.
To make ornaments, one of them being the cross, you roll out some dough into a rope like shape and form it into an ornamental cross to place in the middle of the top of the bread.
After loaf is decorated, dip a pastry brush in whole egg, and gently brush the bread tops, and ornaments, to give them a nice golden color once baked.
Set the loaves in a warm place, once more, until almost double in bulk. Do not let the loaves rise longer than necessary, because the ornaments will lose their shape.
Preheat you oven to 400 degrees, and bake the bread for 10 minutes. Lower the temperature to 350 degrees, and bake for 30 minutes longer, or until done.
Remove the loaf from the pan, and cool completely by covering the whole with a clean cloth a bit humid.

To thaw, keep covered, to prevent from drying out.

Dios Beigli

2014-04-20T06:57:00.001-07:00

Beigli is a real Hungarian Christmas treat, we bake this for Easter as well. This pastry is is basically a rolled up crust with lots of filling. Walnut and poppy seed are traditional cakes for holliday.

Since this is such a traditional food in Hungary, there are as many recipes as there are families. The dough, for example, can either be risen dough or crumbly dough. The recipe I am including here today is the one I have put together from various recipes over the years, now one of my own

Makes 4 loaves

Ingredients
1 kg white flour
200 g butter softened
150 g lard (no, you shouldn’t substitute)
80 g sugar
3 tablespoons 20% fat sour cream
3 egg yolks
20 g fresh yeast or 15g dry yeast started in 1/2 cup warm milk
1/2 cup warm milk or as needed at the end to obtain a good dough
pinch of salt
1 lemon zest

Walnut filling
400g walnuts (1.75 cups)
50gm sugar
1 tablespoon cocoa powder
1/4 cup milk
3 eggwites beaten
1 Rum essence
50 gm raisins

Poppy seed filling
1 1/2 cups (8 oz.) poppy seeds
1/4 cup unsalted butter (see cooking instructions for pareve subs)
1 cup milk (see cooking instructions for pareve subs)
3/4 cup sugar
1/4 cup honey
1/4 tsp salt
2 eggs, beaten

Method
One of the secrets for this recipe is that all ingredients must have same temperature at start and the kitchen should not have open window with cold air getting in, I know it sounds funny but it affects the quality of the dough to raise....

Combine 1/2 cup warm milk with the yeast and 1 tbs sugar. Set aside for 5 minutes until foamy.
Process the flour, butter softened, egg yolks, salt, sour cream in a food processor until breadcrumbs form. Transfer to a bowl. you can work out this dough by hand as well.
Mix in the yeast mixture. Knead and add the lemon zest and more flour or milk to get a good soft dough, knead until smooth. Place in an oiled bowl. Cover and set aside for 45 minutes.
For Walnut filling, heat the milk with the sugar to dissolve, leave it to cool. Add the walnuts mixed with cocoa , add the egg whites beaten and mix softly to obtain a finely smooth paste.

Preheat oven to 350°F. Knead the dough until smooth, then halve. Roll each portion out to a 13cm x 24cm rectangle. Spread with the walnut filling. Roll up. Slightly flatten to about 7cm wide. Place on a lined baking tray. Brush top with 1 egg, beaten.Stand 20 minutes.

Bake for 35-40 minutes.

This beigli will stay soft up to a week.

Roast Lamb recipe

2014-04-20T06:13:00.000-07:00

The roast lamb leg is the classic dish for Easter in Romania and Hungary.This gourmet recipe is something I put together after trying many other lamb recipes, this is a gourmet looking dish and very delicious dinner.

Roast Lamb recipe

Cooking time: preparation : 30 minutes; baking: - 20 min /lb meat

Original recipe makes 6 to 8 servings

1 - 5lb lamb leg ( preferably back leg)- Australian lamb is my preffered

1/4 cup lemon zest
1/4 cup white wine

1/2 cup water
2 tablespoons chopped fresh rosemary
1 teaspoon freshly ground black pepper
6 cloves garlic ( 4 cloves thinly sliced and 2 cloves minced)

50 gm smoked dry bacon thinly sliced

coarse kosher salt to taste
2 tablespoons olive oil for marinate
new potatoes - for roasted potatoes (optional)

1 red onion sliced (optional)

1 carrot sliced (optional)

3 tablespoon lard or oil for roasting

Directions

Preparation:

Wash and peel the skin from the lamb leg.
Punch superficial holes into the meat and insert the garlic cloves slices and the bacon into the holes.
In a small bowl, combine the olive oil, salt, fresh rosemary, ground black pepper, lemon zest and garlic minced. Mix well and apply to the lamb rubbing well all over. Cover tight and marinate in the refrigerator overnight.
Remove the lamb from the marinade and pat it dry all over with paper towels. Discard the marinade. Put the lamb in a roasting pan, season all over if need with a little more salt and pepper, and drizzle all over with olive oil. Leave the lamb at room temperature while you preheat the oven to 450 degrees (230 degrees C).
Add 1/2 cup water. Spread the sauce on top. Flip the leg from time to time
After 30 min add the onion and carots
After 40-45 minutes add the wine.
Place lamb on a rack in a roasting pan and roast at 450 degrees F (230 degrees C) for 15 minutes, then reduce heat to 350 degrees F and roast 20 min/ lb.
The internal temperature should be at least 160 degrees F when taken with a meat thermometer. Leave the lamb in the oven until the meat starts separating from the bone.
Let the roast rest for about 10 minutes before carving.

You can serve the roast lamb leg and with fresh lettuce salad, and roast potatoes or mash potato on the side. You can make some delicious lamb flavored roast potatoes by adding some slices of potatoes in the baking tray with the lamb. I like best new potatoes, just washed (not peeled) and cut in half.

bon apetite

Quinoa salad

2013-10-05T16:36:00.001-07:00

This is a great healthy lunch or side dish, Quinoa and black beans are tossed in a refreshing lime-cilantro vinaigrette.

Prep Time: 20 Minutes
Cook Time: 15 Minutes
Ready In: 30 Minutes
Servings: 6

INGREDIENTS:

1 cup quinoa
2 cups water
1/4 cup extra-virgin olive oil
1 1/2 limes, juiced
1/2 teaspoon ground cumin
1/2 teaspoon red pepper flakes, or more to taste
1 1/2 cups halved cherry tomatoes

1/4 cup of green cucumber chopped
1 (15 ounce) can black beans, drained and rinsed
5 green onions, finely chopped
1/4 cup chopped fresh cilantro
salt and ground black pepper to taste

DIRECTIONS:
1. Bring quinoa and water to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender and water has been absorbed, about 15 minutes. Set aside to cool.
2. Whisk olive oil, lime juice, cumin, salt, black pepper and red pepper flakes together in a bowl.
3. Combine quinoa, tomatoes, black beans, and green onions together in a bowl. Pour dressing over quinoa mixture; toss to coat. Stir in cilantro; season with salt and black pepper. Serve immediately or chill in refrigerator, its even better the next day.

Greek pasta salad

2013-10-05T16:21:00.001-07:00

Prep Time: 15 Minutes
Cook Time: 12 Minutes
Ready In: 2 Hours 25 Minutes
Servings: 4

This Greek pasta recipe has an earthy flavors of the Mediterranean in every bite . The tangy feta cheese, tomatoes, greem onions, bell peppers and olives are tossed with macaroni in an herb-infused vinaigrette.
INGREDIENTS:

1/2 cup olive oil
1/2 cup red wine vinegar
1 1/2 teaspoons garlic powder
1 1/2 teaspoons dried basil
1 1/2 teaspoons dried oregano
3/4 teaspoon ground black pepper
2 1/2 cups cooked penne macaroni
3 cups fresh sliced mushrooms champinion (optional)
15 cherry tomatoes, halved
1 cup sliced red bell peppers
3/4 cup crumbled feta cheese
1/2 cup chopped green onions
1 (4 ounce) can whole black olives

salt to taste

DIRECTIONS:
1. In a large bowl, whisk together olive oil, vinegar, garlic powder, basil, oregano, black pepper and salt. Add cooked pasta, tomatoes, red peppers, feta cheese, green onions, olives, and pepperoni. Toss until evenly coated. Cover, and chill 2 hours or overnight.

Best Meat Lasagna

2013-10-01T18:02:00.001-07:00

After many years of trying dozens of lasagna recipes I finally came to the one recipe that was up to my expectations and I give up on trying any other. My recipe is perhaps a close version of the "World's Best Lasagna" but with some different ingredients and cooking method.

Prep Time: 30 Minutes
Cook Time: 2 Hours 30
Minutes
Ready In: 3 Hours 15
Minutes
Servings: 6

INGREDIENTS:
1 pound mild Italian sausage
300gm regular ground beef
2 tabelspoon olive oil
1 red onion chopped
1 carrot chopped
2 celery stalks chopped
2 cloves garlic, crushed
1/2 can (28 ounce) crushed tomatoes
1 (6 ounce) cans tomato paste
500 ml tomato sauce
1/4 cup water
1/4 cup red wine
1/2 teaspoon dried basil leaves
1/2 teaspoon Italian seasoning
salt and ground black pepper to taste
500gm fresh lasagna noodles
16 ounces ricotta cheese
1/2 cup mozzarella cheese shreded
1/2 cup grated Parmesan cheese

DIRECTIONS:
1. In a Dutch oven, cook the ground beef and sausage over high heat until brown, remove the mixture on a plate. In the same pot add olive oil, when hot add onion, carrots and celery turn medium heat until
well browned and add garlic for the last minute. Stir in salt and pepper, spices, red wine than add crushed tomatoes, tomato paste, tomato sauce, and water.. Simmer at low heat, covered, for about 3 hours, stirring
occasionally or best cook in the slow cooker.
2. Preheat oven to 375 degrees F (190 degrees C).
4. To assemble you must be creative, for 5 layers, spread 1/5 qty of meat sauce in the bottom of a baking
dish that best suits the size of lasagna noodles. Arrange noodles lengthwise over meat sauce. Spread with one half of the ricotta cheese mixture. Top with a third of mozzarella cheese. Spoon another portion
cups meat sauce over mozzarella, and sprinkle with Parmesan cheese.
Repeat layers, and top with remaining mozzarella and Parmesan cheese. Cover with
foil: to prevent sticking, either spray foil with cooking spray, or make sure the foil does
not touch the cheese.
5. Bake in preheated oven for 30 minutes, remove and cool 5 min before serving.

Plum Dumplings (Silvas Gomboc)

2013-09-29T16:54:00.001-07:00

Plum Dumplings are a real treat, its a potato dough surrounding a pitted plum juicy with sugar and cinnamon, and buttered bread crumbs. It's an absolute European delicateness.

Serving ; 6 person

Prep Time: 30 minutes
Cook Time: 20 minutes
Total Time: 50 minutes

Ingredients;
18 Italian plums, washed, split, pit removed
10 medium sized Potatoes
2 egg beaten
4 cups of flour
1 tsp. salt
Buttered bread crumbs
Sugar
Cinnamon

Cooking Method;
Peel potatoes and cook in salted water till soft.
Drain and peel.
Mash potatoes and let it cool, add flour and salt on a kneading surface.
Make a well and add egg and knead gently till all is blended.
On a clean floured surface, roll dough out to a 3"diagonal roll
Cut dough into 3/4"-1" slice and put a plum into center of each slice.

Place 1/2 tsp. sugar and a sprinkle of cinnamon in the hole of the plum.
Fold edgers of the dough to the middle and roll the dumpling in your hands till round.
Cook a few dumplings at a time in salted water for about 10 minutes.
Remove with a slotted spoon.
Place in a pan in which bread crumbs have been toasted in oil (one cup crumbs to 1/4 cup oil or butter)
Keep warm.
When all the dumplings have been cooked and are in the pan, gently spoon the bread crumbs, butter, sugar and cinnamon mix over all.

Serve warm with bread crumb topping and a more suggar with cinnamon mix or sugar icing if desired.

Garlic Salmon baked

2013-09-29T07:20:00.001-07:00

Garlic Salmon
This salmon filet recipe is steamed in foil and cooked in the oven . It's seasoned with minced garlic, spices for salmon , lemon juice, fresh ground pepper and garlic.
Ingredients
1 1/2 pounds salmon fillet
salt and pepper to taste 3 cloves garlic, minced
1 tsp of spices for salmon
lemon juice from one lemon
2 tsp olive oil

Directions Combine lemon juice, spices, salt, pepper, olive oil and garlic. Brush mixture onto fish and cover with plastic leave in the fridge for at least 3 hours to marinate.

Preheat oven to 450 degrees F (230 degrees C). Spray two large pieces of aluminum foil with cooking spray.
Place salmon fillet on top of one piece of foil. Cover salmon with second piece of foil and pinch together foil to tightly seal. Place on a baking sheet or in a large baking dish.
Bake in preheated oven for 20 to 25 minutes, until salmon flakes easily.

Serve with rice and your choice of steamed vegetable.

Fettuccini Carbonara

2013-09-29T06:46:00.004-07:00

I was looking for so long to find best Italian Carbonara recipe, from all read and tried by combining other version I came up with one that came almost up to perfection. Of course this recipe is best with home made pasta and best ingredients, you can always replace panceta with bacon and fettuccini with Spagetti, you can add extra cheese, but this so far is the best you will ever have.

Prep Time: 10 Minutes
Cook Time: 25 Minutes
Ready In: 35 Minutes
Servings: 6

INGREDIENTS:
1 tablespoon olive oil
4 shallots, diced
/21 large onion, chopped
1 pound panceta , cut into small pcs
1 clove garlic, chopped
1 (16 ounce) package fettuccini pasta
3 egg yolks
1/2 cup heavy cream
3/4 cup shredded Pecorino Parmesiano cheese
1/4 cup shredded Parmesano Reggiano cheese
1/4 cup dry white wine(optional)
2 tablespoons chopped fresh parsley
salt and pepper to taste

DIRECTIONS:
1. in a large skillet, cook chopped pancetta until slightly crisp; remove and drain onto paper towels. Reserve 2 tablespoons of bacon fat; add remaining 1 tablespoon olive oil, and heat in reused large skillet. Add chopped onion, and cook over medium heat until onion is translucent. Add minced garlic, and cook 1 minute more. Add wine if desired; cook one more minute.
2. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente. Drain pasta, then return it to the pot.
3. In a medium bowl, whisk together egg yolks, cream, and shredded Parmesan. Pour the bacon mixture over the pasta, then stir in the cream mixture. Season with salt and pepper.
4.Serve immediately with chopped parsley sprinkled on top, and extra Parmesan cheese at table.

Cheese cake (Túrós pite)

2013-05-19T16:15:00.002-07:00

This cheese cake is one of our favorite cake, its easy to make and it will stay soft for couple of days.

Dough:

200gm shortening (Crisco) or butter/ margarine
125g sugar
2 spoon sour cream
350gm flour
4 egg yolks
1 baking powder
½ tsp salt
1 tsp lemon extract (optional)

Filling:
500 gm cottage cheese

300 gm Philadelphia cream cheese

2 eggs
1 cup sugar
2 packets vanilla sugar
1 lemon peel
2 tbsp. lemon juice option

1/2 cup of semolina
Make Filling :
In a blender, combine cottage cheese, Philadelphia cream cheese, eggs, lemon peel and juice, vanilla, sugar and salt. Blend until smooth. Pour into first layer of prepared crust.

Make the dough:
Cream shortening and sugar thoroughly, then add beaten egg yolks. Mix well. Sift flour and salt with baking powder. Alternate adding flour and sour cream to the mixture. Mix well, The dough will be quite crumbly and hard to put together, don't mix it more than is necessary. Form into a big ball cover with plastic wrap and chill in refrigerator for an hour.

Heat oven to medium-high (190°C, 375°F).

Cake assembly;

Take half of the dough and layer with a spoon and level it, to fit the bottom of an 8 inch square baking dish which you have buttered. The mixture is crumbly and difficult to roll it if you chose another method to assembly the cake. Spread the semolina on the first dough layer and add the cheese filling and distribute it evenly over the dough. On top of the cheese filling spread add the other half of the dough by grating it on top of the filling and level it slightly with a spoon, or try to roll the dough in a thin layer and put on top of the filling.

Bake it for 35-45min, remove from heat, add icing sugar on top, let it cool and cut in square.

Roast Pork Loin with Mustard sauce

2013-01-01T16:34:00.001-08:00

Roast Pork Loin with Mustard sauce

This is a very tasty roast pork recipe the meat is very juicy and the mustard sauce is a perfect match for the dish.

Ingredients;

1kg boneless pork loin

3-4 garlic cloves sliced thin

Salt and pepper as desire

thyme/savory as per taste

½ cup of lard or 4 spoon of oil

1 cup of white wine

1 cup of chicken broth or water

Mixed vegetable – optional for roasting along the pork loin

Mustard sauce ;

1 medium onion

50ml white wine

200gm sour cream

Salt and peper

1 cup of the pork roast broth

2 tbsp mustard or per taste

1 tabelspoon of flour

½ tbs of delicat is optional

Preparation of the pork roast;

Four hours before cooking remove the roast from the refrigerator to bring to room temperature.

Wash the meat and dry with paper towels, sprinkle kosher salt and black pepper leave it to stay for 1 hour.

Next, make holes with a sharp knife across the entire loin, then insert the thin slices of garlic, sprinkle the thyme all over the loin and let it stand covered in a bag for 3 hours.

Heat oven to 300 degrees, adjust the oven rack to middle position.

Meanwhile heat a skillet over medium high heat with the lard or oil, When skillet is smoking about 4-5 minutes add the roast, fat side up if a single loin. Brown the roast on all sides about 2 minutes per side, fat side last, lower temperature if the roast is burning.

Optional at this stage is to have some cut vegetables cooking for 3-4 min at medium heat in the same oil from the skillet and transferring to roasting pan at the bottom of the pork loin.

Transfer roast to roasting pan on a rack set inside the pan, add the broth and the wine. Cook until the internal temperature reaches 145-150 degrees using an instant read thermometer inserted into the center of the roast. Approximately 25-30 minutes per pound should register about 145-150 degrees.

Remove roast from the oven, transfer to a cutting board and tent loosely with foil 15-20 minutes. The internal temperature will rise about 5-10 degrees while resting to a temperature of 155-160. For maximum tenderness do not cook past this temperature.

Cut the twine off the roast, slice thinly across the grain and serve.

Below is a cooking chart for pork roast. Remember you should always use an instant-read thermometer to check the doneness of a roast. The internal temperature will rise about 5-10 degrees during resting time, remove the roast 5-10 degrees before desired doneness.

Doneness Description Meat Thermometer Reading

Medium Pink throughout 145-150 degrees

Medium-Well Slightly pink in center 150-160 degrees

Well-Done Beige-pink throughout 160-170 degrees

It is not recommended recipes for pork loin be cooked less than medium doneness.

Preparation for the Mustard sauce

In a sauce pan using the oil from the roasting pan, fry an onion until soft, add the flour mixing continuously, add the broth, wine, sour cream, mustard, salt and pepper. Bring to a boil on a small heat, simmer for 3 min, remove from heat.

Diplomat cake with Yogurt

2012-12-31T08:33:00.001-08:00

This is a delicious Romanian dessert called Diplomat, it’s a refreshing light version of the original, as the filling is with yogurt and whipping cream, no eggs, no cake pound.

This cake is great idea to have for parties, hot summer days or new year eve, but not only.

With a little creativity you can replace the lady fingers with the cake pound, you can substitute the can fruit with real fruits or other fruit cans whatever you like.

Prepration Time: 30-45min
Servings: 8

Ingredients;
10 lady fingers for a 9" pan
Filling:

400 g yogurt ( greek is best and optional with vanilla flavor)
500 ml Whipping Cream liquid
1 pouch 10gr. stabilizer for whipping cream Dr. Oetker
3 pouches Gelatine “Knox”
1 small can peaches small bits
1 small can pineapple small bits
250 gm sugar if use vanilla yoghurt or 300gm sugar if use natural yogurt
Decorations:1 large orange, optional kiwi, grapes, banana and Whipping cream

Drain the pineapple and the peach fruits from cans, keep 7/8 of the total juice for the gelatin mixture, and 1/8 for the lady fingers, cut the fruits in small pieces and let it drain while you prepare the pastry cream.

In a bowl, mix the 3 gelatin with ½ cup of cold pineapple juice, then add ½ cup of hot peach juice and stir constantly until completely dissolved.

In a bowl prepare the filling, beat the yoghurt with sugar about 3 minutes, in a separate glass bowl beat the whipping cream with the stabilizer until stiff, then fold in the yoghurt mixture slowly. Gradually, slowly poor the gelatin mixture an continue to fold the mixture smoothly. Add the drained fruits and fold into the cream slowly.

Cut the orange and kiwi in thin slices for decorating the cake.

Press a sheet of plastic wrap directly onto a round cake pan and arrange slices of orange and kiwi at the bottom and walls of the pan on the plastic wrap. Pour the cream in the cake pan over the fruit slices. Put each lady finger in the fruit juice with one side to get moist and place with the dry side on top of the cream, arrange the lady fingers to cover the cream surface. Cover the cake pan and refrigerate for about 5 hours or overnight, until it is thoroughly chilled.
After the cake is completely chilled remove from the fridge and turn upside down the cake pan, remove slowly the plastic wrap, and you can ornate with more whipping cream if you like but it is not necessary.

Tripe Soup (Pacalleves)

2012-09-15T16:45:00.000-07:00

Tripe Soup (Pacalleves /Ciorba de Burta)

Recipe Type: SoupAuthor: JoPrep time: 30 mins Cook time: 3 hours Total time: 3 hours 30 mins Serves: 8

Ingredients

2-3 lbs beef tripe

10 cups water

4-5 piece beef bones for soup

2 carrots

6 cloves garlic minced

1 celery root

1 large onion

1 cups sour cream

1 cup of milk

100 ml vinegar or to taste

2 egg yolks

salt and pepper to taste

parsley

Instructions

You can find tripe and beef bone pretty much in any grocery store. First thing you have to do is wash the tripe really well, when it’s clean it should be white.The purpose of the beef bone and all the vegetables, excluding the garlic, is to flavor the soup, so we will take them all out later.

In a big pot put the tripe and water to boil, add salt and boil untill tender, drain and cut small slices about 1 cm wide by 2 cm long.

In another big pot put the beef bones to boil, when the meat is almost tender add the uncut carrots, celery root, onion and boil until the vegetables are tender. After vegetables are done remove them along with the bones and strain the soup, add the cut small slices of boiled tripe in the beef bone soup.

In a small bowl mix the sour cream and the eggs yolk together with the garlic minced, mix really well and add cold milk and 1 cup of the broth than add all to the soup. Add the vinegar to the soup as well, add salt and pepper and parsley and let it come to a boil again. Make sure you taste it and if you require more vinegar feel free to add more.

Garnish with parsley and serve hot.

Yellow Wax Bean Soup ( Zoldbableves)

2012-07-15T17:53:00.000-07:00

This is a delicious Hungarian Bean Soup ( Green or Yellow beans) with a roux base, always favorite family soup in summer, in winter you can use the can beans. There are many recipe versions for this soup. This one is my favorite because it’s very simple and quick. You can make the roux first and than add water and vegetables or you can also make this soup with smoked ham/sausage pieces, carrots or other vegetables and/or without the roux.

Ingredients for roux base
2 tbsp Lard or oil
1/4 onion, chopped
2 cloves garlic, chopped
1 tbsp paprika
1/2 c. flour, separated
1 tsp (sweet) red paprika
3 tbs tomato paste
1 cup of milk

Ingredients for soup
1 pound fresh wax beans, washed and sliced or 2 cans Cut Green Beans, liquid excluded
2 carrots diced
1 parsley root diced
1 small pcs of cellery root
1 medium tomato diced
1 small onion (whole)
1 clove garlic (whole)
6 - 8 cups water
2 tablespoons flour
1 cup sour cream, for garnish
2 tablespoons chopped parsley sprigs
salt to taste
black pepper to taste
"Delikat" to taste

Directions

Bring water to a boil add salt. Add beans, carrots, parsley root, celery root, tomatoes, onion, garlic cloves and whole onion. Boil for 30 minutes, or until the beans are tender.

When the beans are almost done, make the roux. In a heavy saucepan, saute chopped onions and garlic in lard until onions become transparent. Add flour and stir quickly for 1-2 min, remove from heat and add red paprika, tomato paste and mix well slowly add cold milk , stirring/whisking constantly to keep from forming lumps . Put the mixture back on the low heat add little liquid from the soup season with salt and pepper, "Delikat" and bring to a boil. Remove from heat and pour the roux into the bean soup mixing in the roux. Add Parsley Sprigs and bring to one more boil, remove from heat.
Turn off heat. Serve with a dollop of sour cream and a slice of fresh bread, add chopped parsley.

Enjoy

Crepes with Banana cream

2012-07-08T14:34:00.003-07:00

This traditional Hungarian dessert can be served with a variety of spreads, including strawbery jam, Nutella cream cheese, etc. This specific recipe is filled with Banana whipped cream

Ingredients:
2 eggs
2 cups Flour
2 1/2 cups Milk
7 oz Water or Carbonated Water
1/2 tsp Salt
1 tsp Sugar
1 tablespoon of oil

Oil or Butter to grease

For Filling;
3-4 banana
2 cups of whipped cream

Servings: cca. 10-12 pcs
Prep Time: 20 minutes

Cook Time: 45min -1hour

Directions:

Mix flour, salt and sugar. Combine well beaten eggs and milk. Add egg and milk gradually to flour mixture, beating to a thin smooth batter. Let batter sit for at least 1 hour.

Coat about an 8 " pan with oil or butter. Ladle in just enough batter to cover bottom evenly. Brown lightly on both sides, and set aside. Continue this until batter is used up.

Keep the ready pancakes in warm oven. Spread with different kinds of jams, cocoa-sugar or cinnamon-sugar mixture, or sweetened cottage cheese; roll up and sprinkle with powdered sugar.

Cut the banana in small pcs and mix with the whipped cream, fill the crepes with this banana mixture or with the filling of your choice, decorate and Enjoy!

"Bekebeli" Goulash Hungarian recipe

2012-07-08T06:07:00.000-07:00

Goulash is one of the most characteristic Hungarian meals. It is cooked traditionally in large cauldrons outdoors, the fiery red color can be attributed to the ultimate Hungarian condiment, paprika.

The following recipe is something I have cooked and it was little modified from a recipe that was considered by a great number of Hungarians to be one of the “most original” versions of Goulash. My recipe got a lot of compliments by guests, just try it, you will be amazed of results.

Serves 6
Preparation time: 4 hrs or more depends on meat and the heat set.
Level of difficulty: ☺☺☺

Ingredients
1 lb. beef chuck (stew meat, or shank meat)
2 medium size carrots (sliced)
1 medium size parsley (sliced) optional
4-5 medium size potatoes (diced)
2 large onion (chopped)
1-2 cloves of garlic (chopped)
1 ½ tablespoons Hungarian paprika
1/2 red bell pepper (chopped)
1/2 green bell pepper (chopped)
2 medium size musrooms
2 medium tomatoes
1/2 (28 oz.) can tomatoes paste, or crushed tomato
1/2 tsp. caraway seeds

1 bay leaf
1/4 c. lard or vegetable oil
Salt to taste
black pepper to taste
red hot pepper to taste
1 spoon of "Gulash" paste (hungarian condiment) or as desired
"Csipetke" home made pasta made from 80g flour, 1 egg and pinch of salt

Cut meat to 1 inch pieces add salt and pepper and set aside.

Heat the lard or oil in a heavy bottom saucepan add the meat and stir on high heat until meat is changing color on all sides, remove the meat from the sauce pan and set aside. In the same lard were meat was fried add the onions and garlic and sauté until medium translucent.Add the carrots, mushrooms, parsley root, red/green pepper and saute again than add the tomato and saute all until translucent. REMOVE* pan from fire add Hungarian paprika, Goulash paste and the tomato paste, stir together and season with additional salt.

*NOTE: It is important to remember when using paprika that it has a high sugar content and burns easily. Add it only when liquid ingredients are present, and do not cook it over high heat for too long.

Add caraway seeds, the pepper, and the bay leaf, fill with water, stir all together, cover and let cook on a low fire, adding more water as needed.

Adjust fire so the goulash simmers very gently, and let cook, stirring occasionally, until meat is tender.
When meat is almost done, add the diced potatoes to cook, meanwhile prepare the "csipetke" and add to the pot when potatoes are almost tender, add the hot pepper. While the goulash is cooking, taste and adjust the seasoning if needed, remove from heat when the "csipetke" and potato are tender.

NOTE:
If you use more water, you can turn it into a tasty Goulash soup.
Jo etvagyat

2012-04-07T19:03:00.003-07:00

Isler Cookies,

This is a famous cookie recipe mostly baked during holiday time in Europe.

For cookies

300 g flour
250 g unsalted butter, soften
125 g ground nuts walnuts and almonds
125 g powdered sugar

1 backing powder
1 Tbsp rum
a pinch of salt

For the filling

2 egg yolks

120g sugar

1 vanilla sugar

30g flour

1 tablespoon cocoa

150g milk

200g unsalted butter

Filling Preparation

In a small sauce pan mix all the above ingredients except butter, put on the slow heat and mix continuously until it start to thickens and boil, remove from heat and let it cool. Once the cream is cooled add the butter little by little ( butter should be creamed in advance and soft prior adding to the cream)

Glaze

200 g chocolate melted with little butter and water.

Method for cookies preparation

1) Cream soften butter with powdered sugar. Do not over-mix. Incorporate flour, ground nuts, pinch of salt and rum into the butter-sugar mixture until the whole thing come together. Chill in fridge for at least 1 hour.

2) After an hour, roll out the pastry until the thickness of 3 mm. Use round cookie cutter to cut pastry. Cut until all pastry are used. Baked for 10-12 mins at 175°c

3) Let cookies cooled. Meanwhile, melt chocolate to get ready for assembly.

4) Sandwich cookies with preferred cream and top with chocolate glaze

5) Store cookies in a tin can and place in a cool place at least overnight, to allow the flavour to develop.

Apple cake "Almas porlos testa"

2012-02-20T14:04:00.000-08:00

This apple cake is quite popular in Hungary and Romania and is easy to make.

Dough:

200gm shortening (Crisco)
150gm icing sugar or regular
½ cup sour cream
500gm flour
3 egg yolks
1 baking powder
½ tsp salt
1 tsp lemon extract (optional)

Filling:
1 1/2kg sour apples
1 cup sugar
2 packets vanilla sugar
ground cinnamon to taste or 1/2 tbsp
1 tbsp. lemon juice option

1/2 cup of breadcrumbs

Make Filling :
Peel apples, core, and grate. Add other filling ingredients except bread crumbs, and mix. Put the mixture in a pot on slow heat and cook it for 3-5 min till part of the juice came out from apple. Drain the apple mixture, the juice put asside it wont be used for cake.
Taste and adjust sweetness and tartness, let it cool.

Make the dough:
Cream shortening and sugar thoroughly, then add beaten egg yolks. Mix well. Sift flour and salt with baking powder. Alternate adding flour and sour cream to the mixture. Mix well, The dough will be quite crumbly and hard to put together, dont mix it more than is necessary. Form into a big ball cover with plastic wrap and chill in refrigerator for an hour.

Heat oven to medium-high (190°C, 375°F).

Cake assembly;

Take half of the dough and layer with a spoon and level it, to fit the bottom of an 8 inch square baking dish which you have buttered. The mixture is crumbly and difficult to roll it if you chose another method to assembly the cake. Spread the bread crumbs on the first dough layer and add the apple filling with the and distribute it evenly over the dough. On top of the apple filling spread the cinnamon and vanila suggar. Add the other half of the dough by grating it on top of the apple filling and than level it slighlty with a spoon, or try to roll the dough in a thin layer and put on top of the filling.

Bake it for 35-45min, remove from heat, add icing sugar on top, let it cool and cut in square.

Egg salad spread for sandwiches

2012-02-20T10:44:00.000-08:00

This is a delicious egg salad spread for sandwiches, very quick to make.

Ingredients
10 hard boiled eggs
1/2 cup mayonnaise
1 teaspoon prepared yellow mustard (optional)
1/4 cup chopped green onion
salt and pepper to taste
1/4 teaspoon paprika (optional)

Directions
Place egg in a saucepan and cover with cold water. Boil the eggs for 5 minutes, remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop, let them cool.
Place the chopped eggs in a bowl, and stir in the mayonnaise and green onion. Season with salt and pepper. Stir and serve on your favorite bread or crackers.

Home made Mayonnaise recipe

2012-02-20T10:32:00.000-08:00

This is a great recipe to give any dish with mayonnaise a better taste, in some food recipes this home made mayonnaise cannot be replaced by the one from jar, it makes such a difference, taste of the food is so much better especially for the eggplant spread.

Ingredients
2 boiled egg yolks
1 fresh egg yolk
1 1/2 cup vegetable or olive oil
salt to taste
mustard (optional)
lemon (optional)

Directions
Combine the egg yolks and mixed them well with salt, in the container of a blender or food processor. Add oil pouring gradually in a fine stream and blend on low speed until smooth, as the mixture emulsifies and thickens.
Depending on the recipe you want to add this mayonnaize it is optional to use mustard and/lemon these two are good additions to the potato salads or tuna, but not great for eggplant spread.

Romanian eggplant salad (spread) recipe

2012-02-20T10:30:00.000-08:00

This is a very popular recipe in Romania, especially in the summer and fall. It is served as an appetizer, spread on slices of bread. Goes very well with fresh tomatoes.

INGREDIENTS
3 large eggplants
1 1/2 cup of home made mayonnaise ( see recipe on my site)
1 small onion fine chopped
1 clove garlic fine crushed
salt and pepper to taste

PREPARATION
Pierce the eggplants with a fork (to avoid explosion), then roast them on a barbecue fire for about 15-30 minutes (until they become soft and liquid is coming out when checking the crust).
Let the eggplants cool down until they can be handled, then peel off the burned skin.Place the eggplants on a wooden platter and let them drain their juice for 10 -15 minutes, tet cool completely.

Smash the eggplants with a wooden knife until they become a paste (don't use a blender or food processor, because they will break the eggplant seeds and make the salad bitter).

Place the paste into a bowl and mix with the home made mayonnaise ( mayonnaise from jar can be used but its giving a sour taste to the mixture) , add the chopped onion, crushed garlic, salt and pepper to taste. The eggplant spread should be put in the refrigerator for 30 min and serve on slices of bread.

It can be stored in the refrigerator for a few days.

Chicken sour soup with vegetables -"Ciorba de Potroace "

2012-02-20T10:11:00.000-08:00

This Romanian Chicken sour soup recipe is traditionally cooked in various regions of the country and the recipe can be very different from one city to another. This is a delicious soup I use to cook on weekends when I have more time on hands. Try this recipe, you will love it.

Preparation time: 2 h (medium complexity)

Ingredients:

500gm chicken wings, neck, and part of the back of a bird,

3 l of water

1 carrot,

1 parsley,

1 small onion

1 clove garlic (optional)

1 parsnip (optional)

½ celery root,

2 tablespoons rice,

borsh or sour cabbage juice or lemon juice to taste

1 tablespoon of fresh lovage leafs

salt to taste

1/4 cup of sour cream

1/4 cup milk

1 egg yolk

Preparation:

Boil the chicken pieces and remove the foam and add vegetables cleaned, washed and chopped finely chopped.

Let boil slowly, and when vegetables are cooked add the washed rice, salt to taste.

After the rice is boiled, add the borsh/cabbage/ or lemon juice as per your taste, the soup has to have a sour taste.

In a small bowl mix the egg yolk with sour cream and add gradually the milk, mix well until smooth and add 1 cup of hot soup, this mix will be added back to soup pot.

At the end, add a little lovage and cover for another 3 min, remove from heat.

Let it sit a bit and then serve.

Fresh Strawberry Cake

2012-01-28T15:32:00.000-08:00

This is a lemony Strawberry Cake very light and will stay soft for few days.

Ingredients;

200 gm sugar
120gm butter

2 eggs
1 vanilla sugar
1/4 teaspoon salt
300gm flour
1 teaspoon baking powder
1 lemon grind
lemon juice from 1 lemon
150gm sour cream

3egg whites for topping (optional)

2 cups strawberries or mixed berries such as raspberries, strawberries and blueberries
1 cup whipping cream, whipped

Preheat the oven to 375°F.

Coat a 9"x9" baking pan with cooking spray. In a large bowl, with an electric mixer on medium speed, beat the suggar with butter until smooth on medium speed, add eggs one by one untill fully incorporated, add vanilla, salt. Add the flour, the baking powder, sour cream and beat until thoroughly combined. Pour the batter evenly in the baking pan, cut the berries add them on top of the batter.

Bake for 45 minutes or until a wooden pick inserted in the center comes out clean, and 10 minutes before cake is ready, add on top of the hot cake 3 hard beaten egg whites, then let it backe for another 10 minutes.

When cooled, top with fresh whipped cream.

Makes 12 servings

Roasted Chicken Drumsticks with potato wedges

2012-01-28T07:49:00.000-08:00

This roast chicken drumsticks recipe is very easy to bake and great taste with lots of garlic.

Ingredients;
1 1/2 pounds chicken drumsticks
3 tablespoon oil for roasting
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon red paprika
5 cloves of fresh garlic minced

2 pounds small baking potatoes
3 tablespoon lard or oil
1/2 teaspoon salt

1/2 pound bunch arugula
cucumber/onion/tomato - optional
1 tablespoon olive oil
1 tablespoon vinegar
salt to taste

Wash chicken drumsticks and pat dry, in a large roasting pan toss chicken with oil, spices and garlic, and let it stand to marinate for few hours, the longer the better.

Cut potatoes in 1/2-inch-thick wedges with or without skin, toss wedges with oil and salt, add them in same roasting pan with chicken after well marinated, and arrange in one layer.

Preheat oven to 450°F. Roast chicken and vegetables 45 minutes, or until chicken is cooked through and golden.

While chicken and vegetables are roasting, discard any coarse stems from arugula and put arugula in a large bowl, add spices to taste.

Serve chicken hot with wedges and fresh salat.

enjoy