Monday 18 April 2011
Sarbatorind o veste buna: Quiche cu bacon si ciuperci/masline
Vineri, 15 Apr 2011
Tot vroiam sa fac un quiche de ceva vreme si ca sa sarbatoresc o primirea unei vesti bune, caci o veste buna trebuie primita cum se cuvine, nu-i asa? asa ca am facut iarasi o compilatie pe care am numit-o
Quiche Gerhard Veste buna
Ingrediente:
aluat
- aluat fraged gata preparat
sau
- 200 - 250g biscuiti obisnuiti sau graham
- 100g unt
umplutura
- 1/2 ceapa alba
- 1 cana bucatele bacon
- 1/2 cana ciuperci
- 1/2 cana mix masline
- 100g smantana
- optional lapte in functie de smantana
- 1 ou
- 50 - 100g cascaval ras
- nucsoara, salvie, piper negru, sare
Preparare:
Varianta cu aluat
Aluatul fraged gata preparat, trebuie dezghetat in prealabil la frigider.
Se taie aluatul in forma pe care o vom folosi la quiche ca sa acopere toti peretii.
Avem grija sa intepam din loc in loc aluatul ca sa nu se umfle prea tare la copt.
Acum aveti iarasi 2 variante:
puteti coace forma de aluat inainte de a pune compozitia (pt asta il dati la cuptorul preancalzit pt 15 min la foc mediu)
sau
puteti coace quiche o singura data, aluatul impreuna cu umplutura (ceea ce am facut si eu :D).
Varianta cu aluat de biscuiti
Sfarami biscuiţii.
filling
- 1 / 2 white onion
- 1 cup bacon bits
- 1 / 2 cup mushrooms
- 1 / 2 cup olive mix
- 100g sour cream
- Optional milk depending on the cream
- 1 egg
- 50 - 100g grated yellow cheese
- Nutmeg, sage, black pepper, salt
Directions:
Variant with ready pastry dough
Ready-prepared pastry dough, thawed in advance must be thawed.
Cut the dough into the shape of the tray that we will use to cover all the walls.
Take care to sting from place to place the dough to not swell too much when baked.
Now you have two options again: you can bake the dough before baking to make the composition (for this you give the preheating oven over medium heat for 15 minutes) or you can bake quiche once , pastry with stuffing (which I did :D).
Biscuit dough variant
Break biscuits.
Melt butter and mix it with crushed biscuits.
Lie composition on the bottom of a tray lined with paper or not (depending on what kind do you want to use) and squeeze good and stretch on the walls of the tray evenly.
Cut finely white onions (you can use any onion, but for that I prefer the French white one, it's sweeter and not so rough).
As usually already, give me a sign on how do you find it, if you try it and how it was your result. I would like also to see some pictures of your creation ;)
Tot vroiam sa fac un quiche de ceva vreme si ca sa sarbatoresc o primirea unei vesti bune, caci o veste buna trebuie primita cum se cuvine, nu-i asa? asa ca am facut iarasi o compilatie pe care am numit-o
Quiche Gerhard Veste buna
aluat
- aluat fraged gata preparat
sau
- 200 - 250g biscuiti obisnuiti sau graham
- 100g unt
umplutura
- 1/2 ceapa alba
- 1 cana bucatele bacon
- 1/2 cana ciuperci
- 1/2 cana mix masline
- 100g smantana
- optional lapte in functie de smantana
- 1 ou
- 50 - 100g cascaval ras
- nucsoara, salvie, piper negru, sare
Preparare:
Varianta cu aluat
Aluatul fraged gata preparat, trebuie dezghetat in prealabil la frigider.
Se taie aluatul in forma pe care o vom folosi la quiche ca sa acopere toti peretii.
Avem grija sa intepam din loc in loc aluatul ca sa nu se umfle prea tare la copt.
Acum aveti iarasi 2 variante:
puteti coace forma de aluat inainte de a pune compozitia (pt asta il dati la cuptorul preancalzit pt 15 min la foc mediu)
sau
puteti coace quiche o singura data, aluatul impreuna cu umplutura (ceea ce am facut si eu :D).
Varianta cu aluat de biscuiti
Sfarami biscuiţii.
Topesti untul şi-l amesteci cu biscuiţii sfaramati.
Întinzi compoziţia pe fundul unei tavi tapetate sau nu cu hartie (in functie de ce tava vrei sa folosesti) si o presezi bine să se intindă uniform şi pe peretii tavii.
Toci maruntel ceapa alba (puteti folosi orice ceapa veche, dar acum am preferat-o pe cea alba frantuzeasca pt ca este mai dulce si nu atat de dura).
Intr-o tigaie rumenesti frumos baconul bucatele in putin ulei daca nu este prea gras (ceea ce a fost cazul meu pt ca nu mai gatesc atat de gras din ratiuni "sanitare").
Scoti baconul si-l pui deoparte.
Pui in tigaie ceapa tocata si o sotezi frumos, iar la sfarsit o scoti si pe ea deoparte.
Pui in tigaie ciupercile tocate neregulat si nu prea fin (eventual le poti lasa intregi daca folosesti din cele din conserva).
Rumenesti totul frumos si in final le scoti deoparte.
Deja bucatarie e plina de un miros innebunitor ! Mmmmmmmmmm....... Mai e putin...
Deci, sa continuam!
Tai neregulat maslinele si le pui deoparte.
Intr-un bol pui smanatana pe care o bati cu oul intreg si la care adaugi ceapa prajita si condimentele dupa gust. Aici se poate adauga putin lapte daca vedeti ca aceasta compozitie e prea groasa sau nu va va ajunge sa acoperiti totul din tava. Daca folositi o smantana din magazin probabil ca nu veti avea aceasta problema, caci dupa cum bine stiti comerciantii multinationali ne "ajuta" sa nu consumam o smantana mult prea grasa si ca atare prea groasa.
In tava tapetata cu aluat punem in strat baconul peste care punem pe jumatate de tava ciupercile, iar pe cealalta jumatate, maslinele.
Acoperim totul cu amestecul lichid.
Presaram cu generozitate cascaval ras.
Dam la cuptorul preancalzit pt 15-20 min la foc mediu pana se rumeneste frumos.
O scoateti din cuptor si dati navala s-o mancati pt ca va asigur ca va disparea foarte repede!
Pofta buna!
Ca de obicei deja dati-mi un semn cum vi se pare, daca ati incercat-o si cum a iesit. Mi-ar placea sa vad si ceva poze ale creatiei voastre ;)
Cellebrating a good news: Quiche with bacon and mushrooms/olives
Friday, Apr 15, 2011
All I wanted to make a quiche in a while and a reception to celebrate a good news, good news because it must be received properly, huh? so I made a compilation again I called it
Quiche Gerhard Good News
Ingredients:
dough
- Ready pastry
or
- 200 - 250g regular or graham crackers
- 100g butter
Quiche Gerhard Good News
Ingredients:
dough
- Ready pastry
or
- 200 - 250g regular or graham crackers
- 100g butter
filling
- 1 / 2 white onion
- 1 cup bacon bits
- 1 / 2 cup mushrooms
- 1 / 2 cup olive mix
- 100g sour cream
- Optional milk depending on the cream
- 1 egg
- 50 - 100g grated yellow cheese
- Nutmeg, sage, black pepper, salt
Directions:
Variant with ready pastry dough
Ready-prepared pastry dough, thawed in advance must be thawed.
Cut the dough into the shape of the tray that we will use to cover all the walls.
Take care to sting from place to place the dough to not swell too much when baked.
Now you have two options again: you can bake the dough before baking to make the composition (for this you give the preheating oven over medium heat for 15 minutes) or you can bake quiche once , pastry with stuffing (which I did :D).
Biscuit dough variant
Break biscuits.
Melt butter and mix it with crushed biscuits.
Lie composition on the bottom of a tray lined with paper or not (depending on what kind do you want to use) and squeeze good and stretch on the walls of the tray evenly.
Cut finely white onions (you can use any onion, but for that I prefer the French white one, it's sweeter and not so rough).
In a skillet brown the bacon pieces in a little oil, it's if not so fat (which was my case because I don't cook so fat anymore from "sanitary" reasons).
Remove bacon and put it aside.
Put diced onion in the skillet and make a beautiful sote, and in the end and pull it apart also.
Put in the skillet irregular minced mushrooms and not too fine (you can leave them whole if you use the canned ones).
Make everything beautiful brown and finally pull them aside.
Already the kitchen is full of a sweet maddening smell ! Mmmmmmmmmm ....... There's close ...
So let's continue!
Chop irregular olives and put them aside.
In a bowl put the sour cream and beat it with the whole egg and fried onions and spices as your good taste. Here you can add a little milk if you see that this mixture is too thick or it will not get to cover everything from the tray.
If you use a cream from the store probably you will not have this problem, because as we well know multinational retailers 'help' us to eat a cream not too fat and therefore too thick.
In the tray covered with the dough put bacon in layer, put on a half the mushrooms and on the other half, olives.
Cover everything with liquid mixture. Sprinkle generously with grated cheese.
Put the tray in the preheating oven for 15-20 minutes over medium heat until nicely browned.
"Shipping" out of the oven and rushing to eat because I assure you that it will disappear very quickly!
Good appetite!
As usually already, give me a sign on how do you find it, if you try it and how it was your result. I would like also to see some pictures of your creation ;)
Ceva bun pt o zi ploioasa: Tarta Daniel de lamaie
Joi, 14 Apr 2011
In trecere pe la Baneasa Mall am luat un norisor cu fulgi de cocos de la Chocolat... hm, dupa ce am gustat la fata locului, ceea ce am primit la pachet nu s-a potrivit deloc: o chestie tare si plina de fulgi de cocos fara nici un gust, nici macar dulce... ca sa nu mai zic ca pretul e exorbitant pentru ce am gustat eu acasa.
In trecere pe la Baneasa Mall am luat un norisor cu fulgi de cocos de la Chocolat... hm, dupa ce am gustat la fata locului, ceea ce am primit la pachet nu s-a potrivit deloc: o chestie tare si plina de fulgi de cocos fara nici un gust, nici macar dulce... ca sa nu mai zic ca pretul e exorbitant pentru ce am gustat eu acasa.
Urmarea e ca am facut repede o tarta de lamaie conform unei retete compilate de pe blogul lui Bogdan care mi-a placut imediat http://www.blogculinar.ro/ (merci Bogdane pentru inspiratie si sper sa-ti placa varianta mea!) si pe care am botezat-o
Tarta Daniel de lamaie
Tarta Daniel de lamaie
 |
| Tarta Daniel cu lamaie |
Ingrediente:
- 250-300g biscuiţi de care va plac (in funcţie de cât de mare e tava)
- 100-125g unt
- 1 cutie (400ml) lapte condensat (de la Carrefour)
- 2 lamai sau 5-6 lime
- 2 gălbenuşuri + 2 albusuri
- 100-125g unt
- 1 cutie (400ml) lapte condensat (de la Carrefour)
- 2 lamai sau 5-6 lime
- 2 gălbenuşuri + 2 albusuri
- coaja caramelizata de citrice
- 1 virf de sare
- 1/4 cana zahar pudra cu aroma de vanilie
- 1 lingura esenta de vanilie
- optional esenta de lamaie
Preparare:
Sfarami biscuiţii.
Sfarami biscuiţii.
Topesti untul şi-l amesteci cu biscuiţii sfaramati.
Întinzi compoziţia pe fundul unei tavi tapetate sau nu cu hartie (in functie de ce tava vrei sa folosesti) si o presezi bine să se intindă uniform şi pe peretii tavii.
Storci lămâile.
Amesteci zeama de lamaie cu gălbenuşurile şi adaugi laptele condensat.
Pentru mai multa aroma poti pune si putina esenta de lamaie si nu uita de un virf de sare pentru fixarea si evidentierea gusturilor.
Torni peste biscuiţi şi pui tava în cuptorul preîncălzit, la foc mediu pentru 10 min.
Intre timp bati bine albusurile cu un virf de sare si zaharul pudra, iar spre sfarsit adaugi esenta de vanilie.
Dupa cele 10 min de cuptor, scoti tava si presari dupa imaginatie si generozitate coaja caramelizata de citrice Acoperi totul cu bezeaua de vanilie
Dai la cuptor pana se intareste si se rumeneste frumos tarta.
Dupa ce e gata, o scoti din cuptor si o lasi sa se raceasca cel putin 1-2 ore inainte de a fi servita.
Grija mare la bezea sa nu se inmoaie dupa ce o scoateti din cuptor.
Pofta buna!!
Dati-mi de stire daca ati incercat-o si cum vi s-a parut. Eu am acasa un critic culinar extrem de sever si el a mincat pe nerasuflate o bucata mare, deci e SUPER !
Something good for a rainy day: Lemon Daniel Tart
Thursday, April 14, 2011
In passing through the Baneasa Mall got a Coconut flakes Cloud from Chocolat ... hm, after I tasted on the spot, which I received in the package did not match at all: one thing hard and full of coconut flakes with no taste even sweeter ... not to say that the price is exorbitant for what I've tasted at home.
The result is that I quickly made a lemon tart recipes compiled according to a culinary blog which I liked at once http://www.blogculinar.ro/ (Bogdan thanks for inspiration and I hope you like my version!) and I named it
Daniel Lemon Tart
Ingredients:
- 250-300g biscuits you like (depending on how big is the tray)
- 100-125g butter
- 1 can (400ml) condensed milk (from Carrefour)
- 2 lemons or 5-6 limes
- 2 egg yolks + 2 whites
- Caramelized citrus peel
- A tip of salt
- 1 / 4 cup powdered sugar with vanilla flavor
- 1 teaspoon vanilla extract- Optional lemon essence
Directions:
Break biscuits.
Melt butter and mix it with crushed biscuits.
Lie composition on the bottom of a tray lined with paper or not (depending on what kind do you want to use) and squeeze good and stretch on the walls of the tray evenly.
Squeeze lemons.
Mix lemon juice with egg yolks and add condensed milk.
For more flavor you can add a little essence of lemon and do not forget a tip of salt to settle and highlight tastes.
Pour over biscuits and put the tray in preheated oven at medium heat for 10 minutes.
Meanwhile beat well the egg whites with a peak of salt and powdered sugar and vanilla extract add to the end.
After 10 min of oven, remove tray and sprinkle by generosity and imagination with caramelized citrus peel Cover everything with vanilla meringue.
Put it again i in the oven until the crust is firm and nicely browned.
Once ready, remove from the oven and a let it cool in the fridge for at least 1-2 hours before being served.
Great care not to soften the meringue after an out of the oven.
Good appetite!
Let me know if you tried it and how you found it. I have at home a draconian food critic and he ate a big piece at once, so it's GREAT!
Something good for a rainy day: Lemon Daniel Tart
Thursday, April 14, 2011
In passing through the Baneasa Mall got a Coconut flakes Cloud from Chocolat ... hm, after I tasted on the spot, which I received in the package did not match at all: one thing hard and full of coconut flakes with no taste even sweeter ... not to say that the price is exorbitant for what I've tasted at home.
The result is that I quickly made a lemon tart recipes compiled according to a culinary blog which I liked at once http://www.blogculinar.ro/ (Bogdan thanks for inspiration and I hope you like my version!) and I named it
Daniel Lemon Tart
Ingredients:
- 250-300g biscuits you like (depending on how big is the tray)
- 100-125g butter
- 1 can (400ml) condensed milk (from Carrefour)
- 2 lemons or 5-6 limes
- 2 egg yolks + 2 whites
- Caramelized citrus peel
- A tip of salt
- 1 / 4 cup powdered sugar with vanilla flavor
- 1 teaspoon vanilla extract- Optional lemon essence
Directions:
Break biscuits.
Melt butter and mix it with crushed biscuits.
Lie composition on the bottom of a tray lined with paper or not (depending on what kind do you want to use) and squeeze good and stretch on the walls of the tray evenly.
Squeeze lemons.
Mix lemon juice with egg yolks and add condensed milk.
For more flavor you can add a little essence of lemon and do not forget a tip of salt to settle and highlight tastes.
Pour over biscuits and put the tray in preheated oven at medium heat for 10 minutes.
Meanwhile beat well the egg whites with a peak of salt and powdered sugar and vanilla extract add to the end.
After 10 min of oven, remove tray and sprinkle by generosity and imagination with caramelized citrus peel Cover everything with vanilla meringue.
Put it again i in the oven until the crust is firm and nicely browned.
Once ready, remove from the oven and a let it cool in the fridge for at least 1-2 hours before being served.
Great care not to soften the meringue after an out of the oven.
Good appetite!
Let me know if you tried it and how you found it. I have at home a draconian food critic and he ate a big piece at once, so it's GREAT!
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