Mazurek – Un Pic Altfel / Mazurek - a Little Different

Din nou prajitura cu branza de vaca …Ce sa fac? Sunt un pic obsedata de textura perfecta asa ca incerc tot felul de retete.

Mazurek este o prajitura poloneza care se face de obicei la Pasti sau alte sarbatori si seamana ceva ceva cu o combinatie intre un cheesecake si o pasca

Reteta originala nu suna exact cum imi placea mie asa ca am adaptat-o.

Ingrediente :

Aluat

300gr unt sau margarina 60% grasime

525 gr faina

100gr zahar

1 praf de copt

3 galbenusuri

Umplutura

3 albusuri

200 gr zahar

500gr branza de vaci

200 ml frisca

1 praf zahar vanilat ( sau esenta)

Gem de capsuni ( fructe de padure)

Pregatire:

Aluat:

Toate ingredientele se amesteca pana la obtinerea unui aluat dens dar farimicios.

¾ din aluat se intinde cu mana in tava neunsa cat mai uniform posibil. Se ridica o margine ingusta.

Restul de aluat se pune intr-o punga de nailon si se lasa in congelator.

Umplutura:

Aluatul din tava se unge cu gem.

Se bat albusurile spuma tare cu zahar , se adauga frisca lichida si branza de vaca si se bate in continuare.

Se adauga vanilia.

Crema rezultata se intinde peste stratul de gem.

Se scoate aluatul ramas din congelator si se rade fulgi mari (pe razatoare de branza ) astfel incat sa acopere toata suprafata cremei de branza.

Se coace pe treapta 1 a cuptorului cu gaz 40-45 minute sau pana devine aurie si umplutura se clatina usor.

Rece se pudreaza cu zahar pudra.

English recipe 

Again cottage cheese cake ... What to do? I'm a little obsessed with perfect texture so I try all kinds of recipes.

Mazurek is a Polish cake which is usually baked for Easter and other holidays and it is something like a combination between a cheesecake and a Easter bread.

The original recipe did not sound exactly like I liked it so I adapted it.

Ingredients:

Dough

300gr butter or margarine 60% ​​fat

525 g flour

100g sugar

1 tsp baking powder

3 yolks

Filling

3 egg whites

200 gr sugar

Cottage Cheese ( or cream cheese) 500gr

200 ml cream

1 tsp vanilla sugar (or essence)

Strawberry jam (or any berry jam)

Preparation:

Dough:

Mix all ingredients until you get a thick but crumble like dough.

¾ of the dough is spread by hand in an ungreased baking pan as evenly as possible. Raise a narrow margin.

The remaining dough is placed in a nylon bag and left in the freezer.

Filling:

Spread dough layer inside the pan with jam.

Beat egg whites with sugar until stiff, add cream and cottage cheese and keep beating.

Stir in vanilla.

The resulting cream is spread over jam layer.

Remove the remaining dough from freezer and shave big flakes (on the cheese grater) so as to cover the entire surface of the cheese filling.

Bake 40-45 minutes or until golden brown and filling is shaking slightly. ( gas oven lowest temperature)

When cool powder with icing sugar.

Quiche Cu Ce Ai Prin Frigider

Quiche sau cea mai populara forma de tarta sarata cu aluat frantuzesc este probabil cea mai iubita mancare de catre familiile care cauta o alternative la pizza sau de catre doamnele care iubesc forma de tarta si bucuria de a pune pe masa ceva savuros se delicat.

Cum eu personal sunt fana cascavalului Sofia de la Delaco , sunt bineinteles si pasionata de ideea unei tarte perfecte , hranitoare si aspectoase la care sa il folosesc.

Deci iata si o reteta de quiche , rapida si extreme de gustoasa facuta : eins , zwei, drei…cum imi place mie sa descriu retele care se fac iute si sunt bine de tinut minte.

Ingrediente:

Aluat de tarta:

400gr faina

200gr unt sau margarina cu 60% grasime

Un praf de sare

Apa foarte rece ( aprox. 100ml)

Umplutura:

200 gr sunca slaba ( in cazul de fata sunca de Praga)

200gr kaizer ( sau sunculita taraneasca)

1 ceapa alba ( mare)

1 lg ulei de masline

3 oua

200ml frisca neindulcita ( Lidl)

200gr cascaval ras( Sofia de la Delaco J )

Sare

Piper

Pregatire:

Aluat:

Faina , untul si sarea se framanta. Se adauga cate putina apa pana cand aluatul primeste consitenta si se desprinde de pe vas fara sa fie lipicios.

Aluatul se intind in forma de tarta . Se inteapa cu furculita si se pune in frigider ( 15-20 minute)

Umplutura:

Se toaca marunt sunca si kaizerul. Se toaca ceapa.

Intr-o tigaie se pune uleiul si ceapa. Se celeste pana devine aurie. Se adauga carnea si se mai prajeste cateva minute. Se ia de pe foc si se lasa sa se racoreasca.

Ouale se bat cu sare, si piper. Se adauga frisca lichida.

Se scoate tava cu aluatul din frigider. Se distribuie uniform compozitia de carne si ceapa.

Se toarna amestecul de oua si frisca si se presara branza rasa.

Se coace 25-30 min in cuptorul cu gaz treapta 1…sau pana devine aurie.

 Quiche With What You Have Inside Your Fridge

The Quiche, the most popular form of tart with salted dough is probably the most loved French food by families seeking an alternative to pizza or the ladies who love the idea of bringing joy by putting something delicate and delicious on the table.

I am personally a fan of Sofia Cheese from Delaco and passionate about the idea of creating dishes and tarts I can use this cheese for.

So here is a recipe for a quiche, quick and extremely tasty, made​​: Eins, zwei, drei ... as I like to describe  the recipes that are quickly and easy to remember.

Ingredients:

Tart dough:

400gr flour

200g butter or margarine with 60% fat

A pinch of salt

Cold water (about 100ml)

Filling:

200 g lean ham

200g bacon

1 white onion (large)

Olive oil 1 large spoon

3 eggs

200ml unsweetened whipped cream

200g grated cheese

salt

pepper

Preparation:

Dough:

Knead together flour, salt and butter. Add a little water until dough receives consistency and is no longer sticky.

Stretch dough in the tart shell. Prick with a fork and place in refrigerator (15-20 minutes)

Filling:

Finely chop the bacon and ham. Chop the onion.

In a pan put the oil and onion. Roast until golden. Add the meat and cook a few minutes longer. Remove from heat and let cool.

Beat the eggs with salt and pepper. Add the liquid cream.

Remove the dough from the refrigerator tray. Evenly distribute the meat and onion mixture.

Pour the egg and cream mixture and sprinkle with grated cheese.

Bake 25-30 min in gas oven ( lowest temperature) ... or until golden.

Scrisori de Dragoste cu Nuca / Love Letters with Walnuts

Scroll down for English recipe

Trebuie sa recunosc ca sunt fan prajituri cu nuca. Desi nuca e scumpa si in ultima vreme am inlocuit-o cu migdale si alune sunt prajituri care nu pot fi facute decat cu minunatele nuci atat de rare anul trecut…

La prajitura asta I se spune in o mie de feluri , noi o alintam “gloante”, prietena mea Mariana ii spune cornulete fragede cu nuca …dar indifferent cum ii spunem e inegalabila …

Ingrediente:

Aluat:

6 galbenuse

200gr unt

Faina

Umplutura:

6 albuse

250gr zahar

250 gr nuca macinata

Esenta de rom dupa gust

Décor:

Zahar praf

Pregatire:

Se separa ouale.

Albusele se pun in frigider.

Din galbenusuri , unt si faina cat cuprinde( stiu ca suna ciudat dar nu am masurat niciodata cat cuprinde) se face un aluat ferm, nu vartos. Aluatul se imparte in 60 de “gloante” – bucatele rotunde de marimea chiftelutelor aperitiv.

Se pun in frigider peste noapte sau de dimineata pana seara.

A doua zi sau seara se bat albusele spuma tare cu 250 de zahar . Se adauga nuca macinata si esenta de rom amestecand usor.

Se intind gramajoarele de aluat si se ung cu umplutura de nuci. Se ruleaza u=in forma de ravas si se coc in tava neunsa sau tapetata cu hartie de copt.

Timpul de coacere depinde de cuptor ( 25-30 min)dar e bine sa fie coapte la cea mai mica temperature posibila pana devin aurii.

Calde se dau prin zahar praf.

Love Letters with Walnuts

I must admit I am a fan of the cakes containing walnuts. Although walnuts are expensive and lately I replaced them with almonds and hazelnuts, there are cakes that can not be done without the wonderful walnuts so rare last year...

This cake is called in a thousand ways, we call it "bullets" my friend Mariana calls them mouth melting rolls with nuts ... but no matter what we call them it is quite impossible to be equaled in taste...

Ingredients:

Dough:

6 egg yolks

200g butter

Flour

Filling:

250gr sugar

250 g ground walnuts

Rum flavored essence

Décor:

powdered sugar

Preparation:

Separate the eggs.

 Put the egg whites in the fridge.

From yolks, butter and much flour as needed (I know it sounds strange but I never measured the amount) to make a firm dough. The dough is divided into 60 'bullets' - meatballs appetizer size.

Place the bullets in refrigerator overnight.

The next day beat the egg whites stiff with 250 gr of sugar.  Add the ground walnuts and rum essence mixing slowly.

Stretch the dough pieces with a roller and brush with nut filling. Roll in a letter shape and bake on a baking tray ungreased  or lined with baking paper.

Baking time depends on the oven (25-30 minutes) but it's good to be baked at the lowest possible temperature until golden brown.

While still hot roll them through powder sugar.

Cartofi cu Ficatei si Kaizer la Cuptor

Un fel principal in care carnea si garnitura se imbratiseaza dragastos si rezulta o masa delicioasa, fara fite , deloc savanta dar extrem de hranitoare.
...ca sa nu mai spun ca e companionul perfect pentru o ciorbita de salata sau dece nu...un pahar de bere :)

Ingrediente:

Cartofi curatati de coaja

Ficatei de pui ( numar dublu fata de cartofi)

Kaizer felii ( atatea felii cati ficatei ai)

Condiment pentru carne de pui

Ulei de masline  sau unt pentru uns tava

100 ml apa

Pregatire:

Cartofii se taie in doua transversal si se scobesc cu o lingurita. In cavitati se pune cate un ficatel .

Cartofii umpluti si bucatile rezultate din scobire se pun intr-o tava unsa cu ulei sau unt .

Se presara condimentul de pui . Fiecare cartof umplut cu ficatel se acopera cu o felie de kaizer.

Se toarna apa .

Tava acoperita cu folie de aluminiu se introduce in cuptor.

Se coace 30 minute pe treapta 1 a cuptorului cu gaz ( sau pana este gata ficatul).

Se servesc fierbinti.