O dupa amiaza de vara cu fetele/ A summer afternoon with the girls

Am inceput cu un smoothie de piersici si afine...
We started with a peach and blueberry smoothie...

Magda m-a ajutat, cu riscul de a-si sterge unghiile proaspat facute :)

Magda helped me, risking to ruin her fresh painted nails :)

Am continuat cu pui Kiev...

We continued with Chicken Kiev...

cartofi noi la cuptor...

roasted baby potatoes...

salata de vinete si salata de castraveti...

eggplant spread and cucumber salad...

scoici pe gratar...

grilled mussels...

Adriana a savurat scoicile :)

Adriana enjoyed the mussels :)

si dovleceii pane cu sos aioli :)

and the pan fried zucchini with garlic aioli :)


Am incheiat cu cate o felie de lubenita, la care nu i-am mai facut poza :)
Multumesc lui Dumnezeu pentru prieteni, pentru cei de aproape si pentru cei de peste mari si tari... (retetele in posturile care vor urma!)

We concluded with a piece of watermelon, with no picture :)

Thank God for friends, for the ones that are close and for the ones far away... (the recipes will be in the next posts!)

Salata japoneza de castraveti/ Japanese cucumber salad

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Saptamana trecuta, dupa cateva ore "obositoare" :) petrecute la mall cu prietena mea, am mers sa mancam la un restaurant japonez. Am incercat vreo 2 feluri de sushi, legume prajite, dar cel mai mult ne-a placut aceasta salata de castraveti, pe care incerc sa o reproduc azi. Si cred ca am reusit cu succes. Simpla si racoroasa!

Ingrediente:

1 castravete mare feliat foarte subtire
2 linguri seminte de susan
1 ceapa verde feliata foarte subtire (optional)

Semintele de susan se pun intr-un strat subtire intr-o tigaie fara ulei, si se pun pe foc mediu aproximativ 5 minute, pana cand se rumenesc putin. Se scutura din cand in cand tigaia sa se amestece.

Se aseaza pe farfurie feliile de castravete, ceapa si deasupra semintele de susa.

Pentru dres salata, am amestecat sare (1/3 lingurita) cu ulei de masline (1 lingura) si otet de orez (2-3 linguri).



Last week, after few hours spent at the mall, I and my friend ate at this Japanese restaurant. We tried 2 kinds of sushi, some tempura fried vegetables, but we loved this cucumber salad, which I'm trying to recreate here. And I think successfully did. Simple and refreshing!

Ingredients:

1 large English cucumber, very thinly sliced
2 tbsp sesame seeds
1 green onion, very thinly sliced (optional)

To toast the sesame seeds, place them in a thin layer in a pan, over medium heat, without oil for about 5 minutes, until they get lightly brown. Shake the pan to even toasting.

Place on a plate the cucumber slices, onion and sprinkle with sesame seeds.

For dressing, mix 1/3 tsp salt, 1 tbsp olive oil and 3 tbsp rice wine vinegar.
Enjoy!

Mojito cu mango/ Mango Mojito

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Caldura continua si trebuie sa ne racorim! De data aceasta cu o bautura virgina, adica fara alcool, dar foarte delicioasa. Daca vreti putin alcool dupa servici, putin rom este binevenit.

Ingrediente:

5-6 frunze de menta
3 linguri sirop (reteta urmeaza)
3 linguri piure de mango
1 lamaie verde
1/2 lingurita zahar
apa minerala sau sifon

Pentru sirop:
1/2 cana apa
1/2 cana de zahar
cateva bucatele ghimbir

Se pune apa si zaharul la fiert, pana cand zaharul este topit si lichidul arata ca un sirop. Se opreste focul, se adauga ghimbirul si se lasa sa se raceasca, si aroma de ghimbir sa se infuzeze in sirop. Siropul se poate pastra la frigider 2 saptamani.

Pentru piureul de mango, se foloseste un mango copt bine, curatat de coaja si sambure, apoi dat prin blender. Optional se poate trece printr-o sita.

Intr-un pahar se pun frunzele de menta, 1/2 lingurita de zahar (ajuta la zdrobirea frunzelor de menta) si zeama de la 1/2 lamaie verde si se piseaza foarte bine cu un pistil sau cu furculita. Se adauga restul de zeama de lamaie, piureul de mango, siropul si se amesteca. Se completeaza cu apa minerala. Se decoreaza cu frunze de menta sau cu o felie de lamaie verde. Apoi se savureaza :)



The heat is on and we have to cool off! This time we do that with a virgin drink, without alcohol, but very delicious. If you want a little kick after work, go ahead, add a shot of rum.

Ingredients:

5-6 mint leaves
1/2 tsp sugar
3 tbsp simple syrup (recipe follows)
3 tbsp mango puree
1 lime
Seltzer water

For simple syrup:

1/2 cup sugar
1/2 cup water
Few pieces of ginger

Boil the sugar and the water until sugar dissolves, turn off the heat and add the ginger. Let cool at room temperature and the flavor from ginger to infuse the syrup. The syrup can be kept in the fridge for 2 weeks.

For the mango puree, use a well ripe mango, peeled and pitted. In a blender or food processor, puree the fruit pulp until smooth.

In a glass, place the mint leaves, 1/2 tsp sugar (will help smashing the mint) and the juice from 1/2 lime. Using a pistil or a fork, smash the leaves. Add the rest of the lime juice, simple syrup, mango puree and mix. Fill with seltzer water. And enjoy!

Salata asiatica/ Oriental salad

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Dupa cum cei care ma urmaresc poate au observat, imi place in mod deosebit bucataria mediteraneana, dar imi place sa incerc de toate si de peste tot. Bucataria asiatica nu am incercat-o foarte mult, decat in cateva mancaruri calite rapid (stir-fry). Aceasta salata este o combinatie a cateva retete de salate gasite pe internet. Voiam sa folosesc niste teci de mazare proaspete, care imi plac foarte mult.
Desi sincer nu eram sigura ce o sa imi iesa, salata a iesit foarte buna, si este destul de versatila, adica se pot substitui ingredientele. Se poate folosi si salata verde, sau broccoli. Ingredientul cheie este susanul. Ii schimba total gustul. Gustati-o inainte sa adaugati semintele de susan si dupa, veti vedea diferenta. Si se pastreaza foarte bine la frigider, cred ca a fost chiar mai buna a doua zi, cand toate legumele s-au marinat in dressing.

Ingrediente:

Pentru salata:
2 cani varza rosie tocata
1/2 cana ardei gras feliat foarte subtire
1 morcov dat pe razatoare
2 cepe verzi, feliate subtire pe diagonala
1 cana teci de mazare proaspete
1 lingura patrunjel tocat

2 linguri seminte de susan

Se pune apa la fiert intr-o cratita mai mica, si cand fierbe se pun tecile de mazare pentru 3-4 minute. Se scot, se pun in baie de gheata sa se opreasca fierberea. Se scurg si se feliaza pe diagonala.

Semintele de susan se pun intr-un strat subtire intr-o tigaie, fara ulei, pe foc mic. Se lasa 4-5 minute, scuturandu-se din cand in cand tigaia, sa se amestece. Nu se lasa prea mult, sa nu se arda.

Se amesteca cu restul ingredientelor, si deasupra se toarna dressingul.

Pentru dressing:

1 lingurita de ghimbir proaspat dat pe razatoare
2 linguri sos de soia
2 linguri otet de orez (sau otet alb de vin)
1 lingurita miere
1 lingurita mustar Dijon
1/4 cana ulei de masline (se poate folosi ulei de susan, dar eu nu am avut)

Se amesteca toate ingredientele, cu exceptia uleiului, si se bat cu telul sa se amestece bine, apoi se toarna uleiul in fir subtire, pana cand este si uleiul incorporat.



As my followers may notice, I love Mediterranean cuisine, but I like to try recipes from around the world. I tried Asian cuisine only in some stir-fry’s. The today salad is a combination of few recipes that I found online, in which I wanted to use some fresh peapods.
Honestly, I wasn't sure about the final result, but it turned out really good. Is a versatile salad, in which you can substitute the ingredients. Some lettuce or fresh broccoli may be used. The key ingredient is sesame seeds. The sesame seeds change the taste, feel free to taste it, before and after you add it, you'll see. It keeps very well in the fridge, it was even better the next day, after the vegetables marinated in the dressing.

Ingredients:

2 cups shredded red cabbage
1/2 cup red or green pepper, sliced very thin
1 shredded carrot
2 green onions, sliced diagonally
1 cup fresh peapods
1 tbsp chopped parsley
2 tbsp sesame seeds

Put 4 cups of water to boil in a small pot. When the water is boiling, blanch the peapods only 3-4 minutes. Remove and place in water bath to stop cooking. Drain and slice diagonally.

To toast the sesame seeds, place them in a pan in a thin layer, with no oil. Toast on low heat for 4-5 minutes, shaking the pan for evenly cooking.

Mix all the ingredients, and pour the dressing on top.

For the dressing:
1 tsp grated fresh ginger
2 tbsp soy sauce
2 tbsp rice vinegar (or white wine vinegar)
1 tsp honey
1 tsp Dijon mustard
1/4 cup olive oil (sesame oil can be used, I didn't have any)

Mix all the ingredients, except the oil, until well mixed. Add the oil, little at a time. Pour the dressing over the salad.
Enjoy!

Semifreddo cu citrice / Citrus Semifreddo

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Vara e in plina desfasurare, si cum nu am inca o masina de inghetata (care este pusa pe lista cu dorinte :)), am facut din nou Semifreddo. Daca cel cu Nutella a fost dulce si consistent, si poate fi servit in orice anotimp, de data asta, cel cu citrice are un gust dulce-acrisor, si racoros, perfect pentru zilele toride.
Reteta este luata tot de la Giada, imi place mult stilul ei de gatit.

Ingrediente:

Pentru crusta:
10 biscuiti obisnuiti (sau de care aveti, eu am folosit graham)
4 linguri de unt

Pentru semifreddo:
7 galbenusuri
1/2 cana zahar + 1/4 cana zahar
1/4 cana zeama de lamaie si lamaie verde amestecate (50 ml)
2 linguri lichior de lamaie sau de portocale (reteta originala cerea Limoncello, eu am folosit Cointreau, este total optional)
1 varf de sare
coaja rasa de la o lamaie
coaja rasa de la o lamaie verde
1 cana frisca lichida neindulcita

Ne trebuie o tava de chec stropita cu apa si tapetata cu folie de plastic, cu marginile in exces afara (mai multe detalii aici).

Biscuitii se piseaza si se amesteca cu untul topit, pana cand se incorporeaza. Se iau 2 linguri din amestec si se pun deoparte. Restul de amestec se pune in tava si se taseaza cu fundul unui pahar sa se niveleze. Se da deoparte.

Cele 7 galbenusuri se bat cu 1/2 cana de zahar, zeama de lamaie si un varf de sare, apoi se pun pe bain-marie (intr-un castron care sta deasupra unei oale in care fierbe apa, fara ca nivelul apei sa ajunga la fundul castronului). Se mesteca in continuu cu telul, cam 5-10 minute, pana cand se ingroasa si se formeaza o pasta. Se ia de pe abur si se lasa sa se raceasca complet (eventual se pune pe baie de gheata). Se incorporeaza lichiorul si coaja de lamaie.

Separat se bate frisca cu restul de 1/4 cana zahar, pana se intareste. Cand crema de galbenusuri s-a racit, se amesteca cu frisca, usor, de sus in jos, pana cand este incorporata. Se toarna in tava peste crusta, si se decoreaza cu cele 2 linguri de biscuiti opriti. Se acopera cu excesul de folie si se baga la congelator pentru cel putin 8 ore inainte sa se taie.



The summer is in full power, and considering I don't have an ice-cream maker (yet! is on my wish list :)), I made Semifreddo again. If the one with Nutella was sweet and rich, and it can be served any time of year, the Citrus Semifreddo is sweet and sour, very refreshing for this time of year.
The recipe is Giada's, I love her style of cooking.

Ingredients:

For the crust:
10 graham cookies
4 tbsp butter

For the semifreddo:
7 egg yolks
1/2 cup sugar + 1/4 cup sugar
1/4 cup lemon and lime juice, mixed
2 tbsp lemon or orange liqueur (the original recipe asked for Limoncello, I used Cointreau, and is totally optional)
the zest from one lemon and one lime
pinch of salt
1 cup heavy whipping cream

We're going to need a loaf pan (9x5 inch), sprayed with water or non-stick spray and a large piece of plastic wrap. Line the pan with the plastic wrap, allowing the excess to hang over the margins (more details here).

For the crust, crush the cookies, and mix it with the melted butter, until is well incorporated. Reserve 2 tbsp. Pour the mix in the loaf pan and push gently with the bottom of a glass to firm.
Set aside.

Mix the egg yolks, 1/2 cup sugar, lemon and lime juice and the salt in a glass or metal bowl. Place the bowl on a double boiler, or a pot with boiling water. The water level should not reach the bottom of the bowl. Mix for 5-10 minutes, until the cream thickens. Remove and let cool completely (place on ice bath). Incorporate the lemon and lime zest and the liqueur.

In a different bowl, whip the cream with the remaining 1/4 cup sugar until stiff. Combine the whip cream with the cool custard, little by little, and pour over crust. Decorate with the 2 tbsp of biscuits reserved. Cover with the excess foil and place in the freezer for at least 8 hours before serve.
Enjoy!

Smoothie cu avocado si pere/ Avocado and pear smoothie

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Pana acum vreo 2 ani imi placea foarte mult sa ies la restaurant, pana cand am vazut ca mancarea nu imi prieste, si nu ma simt foarte bine. Majoritatea restaurantelor au aceleasi mancaruri in meniu, foarte multe prajite si pline de calorii si grasimi.
Saptamana trecuta am descoperit insa un restaurant deosebit, care serveste mancare organica, carne adusa de la ferma, de la animale care nu sunt crescute cu hormoni si antinbiotice, fara cartofi prajiti si cola in meniu. Am fost foarte impresionata! Am baut acolo un smoothie cu avocado, pere si nectar de agave, care mi-a placut foarte mult.

Smoothie-urile sunt bauturi care au la baza fructe si lapte sau iaurt, de consistenta cremoasa. Pline de vitamine si energie, si se pot face sute de combinatii.

Inspirata de smoothie-ul baut la restaurant si de noul meu blender, am facut ceea ce urmeaza:

Ingrediente:

1 avocado, fara sambure si coaja, taiat bucatele
1 para, fara coaja si cotor, taiata bucatele
1/2 cana kefir (sau iaurt simplu)
4-5 cuburi de gheata



Se pun in blender cateva minute pana cand se fac piure. Daca este consistenta prea groasa, se mai poate adauga putin lapte si se mai mixeaza putin.
Se decoreaza cu felii de pere, sau in cazul meu cu putina menta.



Until about 2 years ago, I loved to go out to restaurants, and I've seen that the food is not what I really like, and I don't feel very good from it. Most restaurants have similar menus, with fried dishes, full with calories and fats.
But, last week I discovered this restaurant, which is not like the rest. It serves organic food, meat brought from the farm, from animals that are not raised with hormones and antibiotics, and no fries and no cola in the menu! I was impressed. I had a smoothie with avocado, pear and agave nectar.
Smoothies are drinks based on fruits and milk or yogurt, with a creamy texture. Full with vitamins and energy, one can make hundreds of combinations.
Inspired by the smoothie that I had at the restaurant and my new blender, I made this:

Ingredients:

1 avocado, chopped, skin and seed removed
1 pear, peeled and seeded, chopped
1/2 cup kefir (plain yogurt)
4-5 ice cubes

Put everything in blender and mix until smooth. If it's too thick, add a little milk, and blend some more. Serve garnished with pear slices or mint.
Enjoy!

Tacos cu peste/ Fish tacos

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Am mancat prima data Tacos cu peste cu putin timp in urma, la restaurantul unde lucrez, si mi-au placut foarte mult. Apoi am aflat prin "pelegrinarile" mele pe Canalul de gatit la televizor ca taco-urile cu peste sunt foarte populare in California in special. Originare din Baja California, Mexico, s-au raspandit in Statele Unite, si se compun in principal din varza tocata sau salata verde, peste, prajit sau pe gratar, si pico de gallo, din rosii, ceapa si jalapeno.
Acum, fiecare are propria reteta de tacos, si mi-a venit ideea sa le incerc si eu. Cu o reteta improvizata, au iesit excelente, sigur o sa mai fac si alta data.

Ingrediente (pentru 4 tacos):

4 tortillas (lipii mexicane)
2 fileuri de peste potrivite (eu am folosit Tilapia, dar se poate folosi si alt peste, de preferat unul care se tine intreg pe gratar)
sare, piper si ulei de masline
1 cana varza rosie tocata

Pentru salsa:
1 mango, curatat de coaja si taiat cubulete
1/3 cana ananas, taiat cubulete (proaspat daca se poate)
1 rosie, fara seminte, taiata cubulete
3 cepe verzi, tocate
1/4 cana frunze de coriandru tocate
1/2 ardei iute, jalapenos (optional, daca va place iute)
sare, piper
zeama de la 1/2 lamaie verde
2 linguri otet de orez (se poate inlocui cu mai multa zeama de lamaie verde)

Se amesteca toate ingredientele. Se poate pastra la frigider pana a doua zi.

Pentru sosul de avocado:

1 avocado
1/2 cana(100 ml) kefir
2 linguri pline cu smantana
sare, zeama de la 1/2 lamaie verde
1 varf de cutit cayenne pepper (boia iute)
1 varf de cutit chimion macinat

Eu am folosit kefir pentru ca asta am avut in frigider, se poate inlocui cu iaurt mai moale.
Avocado se taie pe jumatate pe lungime, se roteste putin si se desprinde in 2 bucati, din care una va avea samburele inauntru. Se infige putin lama cutitului in sambure si se roteste putin, ca sa iasa usor. Cu varful cutitului se cresteaza miezul avocado-ului in lung, apoi de-a latul, si cu o lingura se scoate miezul. Va iesi gata tocat. Se pune in blender sau in robotul de bucatarie impreuna cu restul ingredientelor pana cand rezulta o crema si se potriveste de sare.

Pestele se da cu sare, piper si ulei de masline, si se pune pe gratar (sau pe plita), incins in prealabil. Eu am folosit o mica tavita facuta din folie de aluminiu cu marginile indoite, pe care am pus-o pe gratar.
Se tine cateva minute pe fiecare parte, pana cand se rumeneste.
Se taie felii lungi.

Pentru asamblare, se incalzesc tortillas pe gratar (20-30 secunde), se aseaza varza tocata, pestele, salsa si apoi sosul de avocado. Se serveste cu lime si se mananca cu mana :)
Pofta buna!




I had fish tacos for the first time, few months ago, at the restaurant where I work, and I liked it a lot. I found out after that the fish tacos are very popular in California. Originated in Baja California, Mexico, they spread out in the United States, and they consist of shredded cabbage or lettuce, fried or grilled fish, pico de gallo, with tomatoes, onions and jalapeno.

Now, everybody has their own recipe for fish tacos, so I wanted to try it too. I improvised, and it turned out delicious, for sure I'll make it again.

For this recipe I used tilapia, which I like for it's mild flavor, but it can be substituted with salmon or halibut.

Ingredients (for 4 tacos):
4 tortillas
2 fish files
salt, pepper and olive oil
1 cup shredded red cabbage

For the salsa:

1 mango, peeled and chopped
1/2 cup chopped fresh pineapple
1 tomato, seeded and chopped
3 green onions, chopped
1/4 cup chopped cilantro
1/2 jalapeno, chopped (optional)
salt, pepper
juice from 1 lime
2 tbsp rice vinegar (it can be substituted with more lime juice, after taste)

Mix all the ingredients. It can be kept in the fridge for next day.

For the avocado sauce:

1 avocado, seeded and chopped
1/2 cup kefir
2 tbsp sour cream
salt and juice from 1/2 lime
pinch of cayenne pepper
pinch of ground cumin

Kefir is a yogurt relative, so it can be substituted with plain yogurt.
Place all the ingredients in the blender or food processor until smooth.

Salt and pepper the fish, and drizzle with olive oil. Place on preheated grill. I used a little tray made out of aluminum foil and place on top of the grill.
Grill for 4-5 minutes on each side, until starts browning a little. Remove and cut in strips.

To assemble the tacos, warm the tortilla on the grill for 20-30 seconds, place shredded cabbage, fish, salsa and avocado sauce. No need for utensils:) Enjoy!