Red pepper recipe

Ingredients:

-5 kg red pepper

-300 g sugar

-5 tablespoons salt

-2 cups vinegar

-celery leaves

-mustard gains

-onion

-dry thyme

-horse-radish

-oil

1.Clean the pepper and cut them into 4 pieces; then put them into a big pot, add sugar, salt and vinegar. Leave it 24 hours, stir occasionally.

2.In jars of 800 g we put the pepper, mustard grains, onion, slices of horse-radish

3.We add celery leaves, dry thyme, then we pour that juice from peppers, then put some oil on the top.

4.Cover the jars with cellophane, then put the covers, so the air will not enter later.  

Gogosari in otet

Gogosari in otet

Ingrediente:

- 5 kg gogosari

- 300 g zahar

- 5 linguri de sare

- 2 cani otet

- frunze de telina

- mustar boabe

- ceapa

- cimbru uscat

- hrean

- ulei

Preparare:

1.Curatam gogosarii, ii tai in 4, ii punem intr-un lighean mare, presaram zaharul,  sarea si adaugam otetul. Lasam la macerat 24 de ore, amestecand periodic.

2.Asezam in borcane de 800 g gogosarii, boabele de mustar, ceapa, cimbrul, hreanul taiat rondele subtiri.

3.Adaugam frunzele de telina intregi, apoi turnam zeama lasata de gogosari, iar peste aceasta un strat de ulei.

4.Inchidem bine borcanele - acoperim cu celofan, apoi punem capacul (sa nu intre aer)

Red Pepper Sauce

Red pepper sauce / Sos de ardei

Ingredients:

-5 kg red pepper cut into long pieces (Julien)

-500 ml vinegar

-500 g sugar

-500 ml oil (or maybe a little bit less)

-800 g tomato paste

-black pepper grains

-bay leaves

1.We boil all of the ingredients together for several minutes, then we put them into jars.

2.We cover the jars with cellophane, then put the tops

3.Boil the jars on steam (15 minutes for the small ones, 30 minutes for the big ones)

Before boiling, we put newspapers or cloths on the bottom of the pot and when they are ready we cover them and we leave them as they are until cold. 

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Sos de ardei

Ingrediente:

-5 kg gogosari taiati julien (subtire) – (din gogosari ca sunt mai grasi, mai carnosi)

-500 ml otet

-500 g zahar

-500 ml ulei (sau poate mai putin)

-800 g bulion (din cutie)

-foi de dafin

-piper

1.Toate acestea se fierb cateva minute, apoi se pun in borcane.

2.Borcanele se leaga cu celofan, apoi se pun capacele, stim ca nu totdeauna sunt capacele bune, sau poate ca nu se inchid etans, dar asa suntem mai sigure

3.Borcanele se fierb pe aburi (15 min – borcanele mici, 30 minute – borcanele mari, in functie de marimea borcanului).

Punem ziare sau carpe pe fundul vasului si printre borcane, iar cand sunt gata le acoperim si le lasam asa pana se racesc, dupa care le punem in camara).

Muraturi pentru iarna

Pickles

The recipe is for a big quantity of pickles, but we have to take into account that we prepare everything for winter.

I.We oil the pepper

II. We can add celery, cauliflower, carrots, red cabbage and any other vegetables that we like.

Brine pickles:

-1 l vinegar

-9 l water

-20 tablespoons of salt

-3 packages of preservative

-sugar (optional)

1.We put the brine pickles on a small fire just until the salt is molten, then we pour it on the vegetables. Then we put some cherry branches, or some branches of grape-vine just to keep all the vegetables under water.

2.We cover the jar with plastic, we close very well the top of the jar and we put them in the storage room.

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Ardei murati pentru iarna

1.Se ung ardeii cu ulei

2.Putem sa punem si telina si conopida, morcovi, varza rosie, si ce legume mai vrem.

Saramura de muraturi:

-1l otet 

-9 l apa

-20 linguri de sare

-3 pachete de conservant

-zahar (optional) 

1.Punem saramura un pic pe foc sa se topeasca sare, apoi o turman peste muraturi, punem ceva ca sa le tina in zeama – de preferat crengi de visin sau vita-de-vie).

2.Acoperim cu celofan, apoi punem capacul si le tinem in camara.

Mashed Carrots Recipe

Mashed Carrots

Ingredients:

-1/2kg sausages

-mustard

-hot mustard, seeds

-1 squeezed lemon

-2 tablespoons honey

-fresh thyme

-3/4kg carrots

-butter

-parsley

I.We put some oil on the sausages and we put them in a pre-heated oven.

II.When the sausages start to become brownish, we make a sauce and we pour it on the top.

Sauce for the sausages:

We mix the mustard with the honey, we add the squeezed lemon and thyme. We top the sausages with this mix and we put it back in the oven for about 20 minutes.

Carrot pure:

We cut the carrots into pieces and we boil them. When they are ready when mash them and we as the butter and some salt.

We decorate with some parsley.

Enjoy it!

Baked Sausages

Piure de morcovi cu carnaciori

Ingrediente:

-1/2kg carnaciori

- mustar fin

- mustar iute cu seminte

- zeama de la 1 lamaie

-2 linguri miere

- cimbru proaspat

- 3/4kg morcovi

- unt

- patrunjel

Se pun carnatii stropiti cu ulei, la cuptot.

Cand acestia încep sa se rumeneasca se pune peste ei glazura:

- 1/2 mustar

- mierea

- zeama de lamaie

- cimbrul

Se mai lasa la cuptor 20 minute.

Piureul de morcovi:

Se fierb morcovii bucati. Cand sunt gata se scot, se zdrobesc si se amesteca cu unt, sare.

Se orneaza cu patrunjel.

Pofta buna!

Spaghetti

I adore cooking pasta in two cases: when I'm in a hurry or when I have no other idea about what else i could prepare for the day :)

Spaghetti is an Italian traditional dish, but we all love them. Me, personally, I like preparing them with all kind of sauces; today I'm just going to post here one kind of sauce, but I will come back with other sauces for pasta. Hot sauces or cold ones.

Ingredients: 

-1 package spaghetti

-1medium onion

-2-3 cloves garlic, crushed

-1 red pepper

-1 carrot

-1 tuna can

-vegetables soup

-olive oil

-parsley

We boil spaghetti in salty water.

Sauce:

I.Heat oil in a saucepan. Add garlic and onion. Cook until golden.

II. Cut the pepper into stripes, grate the carrot and mix with the onion and garlic.

III.We let them on a small fire for about 4-5 minutes, till the carrot becomes tender then add some vegetables soup and keep it on the fire other 4-5 minutes.

We put spaghetti on a dish, then we top it with tuna. Then we add the sauce.

We decorate it with chopped parsley.

Spaghetti with tuna

Ingrediente:

-1 pachet spaghete

-1 ceapa medie

-1-2 graunti de usturoi

-1 ardei rosu

-1 morcov

-conserva de ton

-supa de legume

-ulei de masline

-patrunjel

-ceapa verde (optional)

Se fierb pastele in apa cu sare. Cand sunt gata se scot si se pune o lingura mare de ulei peste ele sa nu se lipeasca unele de altele.

Sos:

I.Se pune putin ulei de masline intr-o tigaie si se caleste ceapa si usturoiul putin zdrobit.

II.Se taie fasii un ardei rosu si se adauga peste ceapa, apoi se pune si morcovul dat pe razatoare.

III.Le lasam sa se caleasca un pic, apoi punem putina supa de legume.

Pe farfurie se aseaza pastele, peste care se pune tonul maruntit.

Desupra se toarna sosul.

Ornam cu patrunjel si ceapa verde. (optional)

Daca vreti, puteti sa adaugati si cateva masline si cascaval ras deasupra.

Pofta buna!

Potatoes with Sardine and Cream

Cooking cream, sardine tin, sliced potatoes

Ingredients:

-1kg potatoes

-250g cooking cream

-1 sardine tin

-1 big onion

-oil

-1/2 kg minced meat (I use veal)

-parsley

-black pepper, spices (whatever you like)

I.Boil potatoes in skin, then peel and cut thicker slices.

II.Fry the chopped onion until golden, then add the meat and keep it on a small fire about 5 more minutes.

III.Add the chopped parsley, black pepper and spices.

IV.We chop the sardines and we mix them with cooking cream (we add salt only if needed)

V.In a greased tray we place a layer of sliced ​​potatoes, a layer of sardine with cream, a layer of meat, till we finish everything. The last layer should be cream.
 

We put it in the well-heated over for about 15 minutes.

Enjoy it!

Potatoes with sardine

Cartofi cu sardine si smantana

Ingrediente:

-1kg cartofi

-250g smantana

-o conserva sardine

-1 ceapa mare

-ulei

-1/2 kg carne tocata de vitel

-patrunjel

-piper negru, condimente (ce vrei)

I.Se fierb cartofii in coaja, dupa care se decojesc si se taie felii mai groase.

II.Intr-o tigaie se caleste ceapa in putin ulei, apoi se adauga carnea si se mai lasa pe foc puțin.

III.Se pune patrunjelul taiat marunt, condimentele si piperul.

IV.Se amesteca smantana cu sardinele marunțite. (pui sare numai daca e nevoie)

V.Intr-o tava unsa se pune un rand de felii de cartofi, un strat de smantana, apoi carne, ultimul strat sa fie smantana.

Se da la cuptorul bine incins pentru 15 minute.

Pofta buna!

Sambosa Recipe

Sambosa is an Arabian specialty. When we have no idea what to cook, we can just fill some Sambosa sheets with whatever we like and that's it. Women here fill it with meat, pemmican, white cheese, cheddar, mozzarella. I have even heard that the leaves can be filled with chocolate cream, like Nutella or Finetti. The sweet ones, I haven't tried them by now, but I'll tell you how I like to eat Sambosa – with cheese triangle covered with pemmican. They are salty and I serve them for lunch or dinner.

Before using them,  Sambosa sheets are kept in the freezer. 1 hour before using them, we take them out of the freezer so we will be able to separate the sheets.

Sambosa from the supermarket

Fresh Sambosa from the factory

Ingredients:     

-Sambosa Sheets

-pemmican

-cheese triangles

-oil to fry them

I.We take one leave of Sambosa, we put it on a big plate so we can fill it and we cover all the other sheets. They don't have to become dry, they are fresh.

II.We cut the cheese triangle into 3 parts, we take one part and we cover it with pemmican.

III.We fill Sambosa sheet and we roll it, usually giving them a triangular shape, as shown in the picture.

Giving Sambosa a triangular shape

IV.We do the same with as many sheets as we want and then we put them into hot oil to fry them. We don't wait too much, just till the surface becomes brownish.

As a garnish we can use Tahina sauce or salad.

After we finish using the Sheets, if we still have we cover them in a plastic folium or aluminium folium and we put them back in the freezer to keep them fresh.

Hope you will enjoy them as much as I do :) 

Fried Sambosa

Sambosa este o specialitate arabeasca. Cand nu avem idée ce am mai putea gati, putem doar sa umplem niste foi de Sambosa cu orice fel de umplutara vrem si gata! Am scapat de grija gatitului :) Femeile de aici umplu foile de Sambosa cu branza alba, cascaval, branza topica, mozzarella, carne, pastrama. Chiar am auzit ca le putem umple si cu crema de ciocolata – Nutella, Finetti. Variant dulce nu am incercat-o, dar o sa va spun reteta care-mi place mie cel mai mult – Sambosa cu pastrama si branza topita. Sunt sarate si le putem servi la pranz sau la cina.

Inainte sa le folosim, foile de Sambosa sunt tinute in congelator. 1 ora inainte de a le folosi, le scoatem de la congelator ca sa se dezghete si sa le putem folosi. Sunt foarte subtiri si sunt lipite una de alta, trebuie dezlipite cu muuulta grija.  

Ingrediente:

-foi de Sambosa

-triunghiuri de branza topita

-pastrama

-ulei pentru prajit

I.Luam o foaie de Sambosa, o punem pe o farfurie (sau pe o foaie de hartie alba – este uleioasa, nu pe ziar ca ia culoarea :) ) si acoperim celelalte foi. Nu le lasam descoperite, ca sunt proastete, foarte subtiri si se usuca foarte repede. 

II.taiem triunghiurile de branza topita in 3, luam o particica si o invelim in pastrami.

III.Umplem foia de Sambosa si o rulam, ii dam forma triunghiulara, ca in imaginea alaturata.

IV.Procedam la fel cu cat de multe foi vrem sa umplem apoi le punem in ulei incins sa se prajeasca. Nu le lasam prea mult, doar cat sa devina putin maronii si crocante si le scoatem. 

Ca si garnitura putem face sos Tahina ori salata.

Restul foilor le putem inveli in folie de plastic sau in folie de aluminium si le bagam inapoi la congelator.

Sper sa va placa si voua la fel de mult cat imi plac mie :)