Aperitiv cu dovlecel si cartofi / Appetizer of zucchini and potatoes

Ingrediente / Ingredients

• 1 dovlecel marime medie / 1 medium size zucchini
• 2 cartofi / 2 potatoes
• 3 oua / 3 eggs
• 100 g faina / 100 g flour
• 60 g parmesan ras / 60 g grated parmesan
• 2-3 linguri ulei / 2-3 tablespoons oil
• 50 ml lapte / 50 ml milk
• 3 linguri smantana / 3 tablespoons sour cream
• 7 g praf de copt / 7 g baking powder
• 1 lingura marar tocat / 1 tablespoon chopped dill
• sare dupa gust / salt to taste

Mod de preparare /  Method of preparation

1. Se curata dovlecelul, se taie felii, apoi bastonase / Peel the zucchini, slice it, and then cut thick.

2. Se fierb cartofii in coaja, se scurg, se curata de coaja si se taie cubulete mici / Boil potatoes with skin, drain them, peel them and cut them into small cubes.

3. Se aseaza cartofii si dovleceii intr-un castron mare / Put potatoes and zucchini in a large bowl.

 

4. Separat se bat ouale cu parmesanul ras, se adauga smantana, uleiul, laptele, mararul tocat, sare dupa gust iar la sfarsit faina cernuta cu praful de copt si se amesteca cu dovleceii si cartofii / Separately beat the eggs with grated parmesan, add sour cream, oil, milk, dill, salt to taste and at the end sifted flour with baking powder and mix with zucchini and potatoes.

5. Se unge o forma de chec, se tapeteaza cu hartie pentru copt, se toarna amestecul si se intoroduce in cuptorul praincalzit circa 40-50 de minute, pana se rumeneste frumos deasupra / Grease a cake form, line with parchment paper, pour the mixture and introduce it in the preheated oven about 40-50 minutes until nicely browned on top.

 

6. Se scoate din cuptor, se lasa la racit, se da la o parte hartia de copt si se azeaza pe un platou / Remove from oven, allow to cool, remove the baking paper and place it on a tray.

“Ciuspais (Tuspais)” de fasole proaspata galbena sau verde / “Ciuspias (Tuspais)” of fresh yellow or green beans

        Ingrediente / Ingredients

• 1 kg fasole proaspata/congelata galbena sau verde, taia in bucati de aprox. 4 cm / 1 kg fresh/frozen yellow or green beans
• 1 ceapa mare tocata /  1 big onion, chopped
• 2 ardei grasi, taiati cubulete / 2 diced peppers
• 2 rosii  taiata cubulete / 2 diced tomatoes
• 50 ml ulei / 50 ml oil
• 1 usturoi intreg decojit si pisat / 1 full garlic peeled and crushed
• 1 ½  lingura boia dulce / 1 ½ tablespoon paprika
• 2 linguri faina / 2 tablespoons flour
• sare dupa gust / salt to taste
• piper dupa gust / pepper to taste
• ½ legatura marar tocat / ½ bunch chopped dill
  
  
  
  
  Mod de preparare
  
  

1. Fasolea se pune la fiert in apa, impreuna cu ceapa, ardeii grasi, rosiile si putina sare la foc mediu pana cand sunt moi / Put the beans in water to boil together with the onion, peppers, tomatoes and a little salt over medium heat until they are soft.

 2. Cand toate s-au fiert se distuie usturoiul pana cand prinde o culoare usor aurie / When all are boiled, fry the garlic until it turns a light golden.

 3. Peste usturoi se adauga boiaua dulce cu faina si se distuie avand grija sa nu se arda, dupa care se adauga un 1 polonic din zeama obtinuta prin fierberea fasolei si a legumelor  / Add the paprika and flour over garlic and fry taking care not to burn the mixture, then add a ladle of stock that was obtained from boiling the bean and vegetables.

  

 4. Peste amestecul distuit se adauga legumele fierte si scurse de zeama impreuna cu inca cateva polonice de zeama de legume, amestecand continuu pana cand sosul devine de consistenta medie (nici prea gros nici prea subtire) / Over the fried mixture add the boiled and strained vegetables together with a bit more vegetables stock, stirring continiously until the sauce has a average consistency (neither too think nor to thin).

5. Se adauga sare si piper dupa gust, maraul si se da deoparte / Add salt and pepper to taste, dill and keep aside.

6. Se serveste ca si garnitura alaturi de orice fel de carne (friptura, snitele, chiftele, gratare etc.) / Serve beside any kind of meat (roasted meat, schnitzels, meat balls etc.)

 

“Ciuspais (Tuspais)” de dovlecel / Zucchini “Ciuspais (Tuspais)”

Ingrediente / Ingredients

-          50 ml ulei / 50 ml oil

-          2 cepe de marime medie sau 4 cepe verzi mai maricele / 2 medium size onions or 4 big spring onions

-          2 dovlecei (1 kg) rasi / 2 grated zucchini (1 kg)

-          300 ml apa / 300 ml water

-          2 lingurite faina / 2 tsp flour

-          50 ml lapte / 50 ml milk

-          sare dupa gust / salt to taste

-          1 lingurita otet sau zeama de lamaie / 1 tsp vinegar or lemon juice

-          marar tocat (jumate de lagatura) / chopped dill (half a bunch)

Mod de preparare / Preparation

1. Ceapa tocata se caleste in ulei incins la foc mediu pana devine transparenta / Fry chopped onions in hot oil over medium heat until it becomes translucent.

 

2. Adauga dovlecelul ras si caleste amestecand constant inca 5 minute  / Add grated zucchini and cook another 5 minutes, stirring constantly.

3. Toarna peste  apa, acopera cu un capac si lasa sa fiarba la foc mediu 15 – 20 minute (pana cand dovlecelul este fiert) / Pour in the water, cover with a lid and let it simmer over medium heat for 15 to 20 minutes (until zucchini is cooked)

4.  Amesteca intr-o cana faina cu laptele si toarna peste dovlecelul fiert amestecand continuu pana cand sosul devine de consistenta medie (nici prea gros nici prea subtire) /  Mix the flour with milk in a cup and pour over the cooked zucchini stirring continuously, until the sauce becomes a medium consistency (not too thick neither too thin).

  

5.  Adauga sare dupa gust, otetul sau zeama de lamaie, mararul si se da deoparte / Add salt to taste, vinegar or lemon juice, dill and set aside.

 

6.  Se serveste langa carne cu cartofi prajiti, langa oua prajite cu cartofi prajiti sau orice va place / Serve beside meat and fries or fried eggs and fries or whatever you like.