Drob de miel in aluat / Lamb Haggis in dough

Ingrediente / Ingredients

• organele de la un miel (inima, rinichi, ficat, limba, splina) / innards from a lamb (heart, kidneys, liver, tongue, spleen)
• 1 ou mare / 1 big egg
• coditele de la o legatura de ceapa verde / one bunch spring onion stalks
• 50 g unt / 50 g butter
• ½ legatura frunze patrunjel tocat marunt / ½ bunch of parsley leafs, chopped
• 2-3 feliute de paine / 2-3 small bread slices
• 100 – 150  ml lapte / 100 – 150 ml milk
• sare dupa gust / salt to taste
• piper dupa gust / pepper to taste
• 4 oua fierte tari  si decojite / 4 hard boiled eggs peeled
• aluat de taitei / noodle dough 

Mod de preparare / Method of preparation

1. Organele de miel se dau intr-un clocot in timp ce taiem marunt coditele de ceapa verde si le calim in 1-2 lingurite de unt pana se inmoaie. Coditele de ceapa se dau deoparte si se lasa sa se raceasca.

Boil the lamb innards while you chop the spring onion stalks and cook in 1-2 tsp of butter until they get soft. Keep the fried green onion stalks to the side and let it cool.

  

2. Feliutele de paine se inmoaie in lapte dupa care se storc bine.

Soak the bread slices in milk and then squeeze well.

3. Organele de miel se lasa sa se raceasca dupa care se dau prin masina de tocat carne impreuna cu painea stoarsa si  coditele de ceapa verde distuite.

Let the lamb innards cool and after pass them through the mincing machine together with the squeezed bread and fried spring onion stalks.

4. Dupa ce terminam de macinat peste se adauga sarea, piperul, patrunjelul, oul si se amesteca totul bine.

After you are done mincing add salt, pepper, parseley, eggs and mix everything well.

5. Intr-o tava de copt de cozonac unsa cu unt, se aseaza aluatul de taitei cat sa acopere partea de jos si cele laterale ale tavii.

In a loaf pan, greased with butter, set the noodle dough so as to cover the bottom and sides of the pan.

  

6. Se pune o parte din amestecul din organe in tava, ouale fierte in linie, iar peste restul de amestec din organe dupa care se acopera cu aluat (vezi foto). Deasupra se unge cu unt si se da la cuptorul preincalzit  la foc mediu timp de 40-45 minute.

Put some of the lamb mixture in the loaf pan, hard boiled eggs in a line and over the rest of lamb mixture and cover with the rest of the noodle dough (see picture). Grease  the top with butter and place in a preheated oven over medium heat for 40-45 minutes.

  

7. Se scoate din cuptor  si se lasa sa se raceasca.

Take it out of the oven and let it cool.

Tort egiptean / Egyptian Cake

Ingrediente / Ingredients:

Pt o foaie (faceti 3 foi) / For a layer sheets (makes 3 layers)

• 2 albusuri/2 egg whites
• 2 linguri zahar/2 tablespoons sugar 
• 0.5 linguri faina/0.5 tablespoons flour
• 40 g alune, nuci sau nuci caju macinate /40 g ground hazelnuts, walnuts or cashew nuts
  

Crema 1 / Cream 1:

• 6 galbenusuri/6 egg yolks
• 6 linguri zahar/6 tablespoons sugar
• 340 ml lapte/340 ml milk
• 2 linguri faina/2 tablespoons flour
• 170 g unt la temperatura camerei/170 g butter at room temperature
• 1 lingurita esenta vanilie/ 1 teaspoon vanilla essence
  

Crema 2 / Cream 2:

• 250 ml frisca/250 ml whipping cream
• 150 g zahar/150 g sugar
• 120 g alone, nuci sau nuci caju zdrobite bucati mai mari/120 g chopped hazelnuts, walnuts or cashew nuts

Decor / Decoration:

• 250 ml frisca/250 ml cream
• bucati de zahar caramelizate / caramelized sugar pieces
  
  

Mod de preparare / Method of preparation:

1. Se macina 40 g alune, nuci sau caju pentru prima foaie.
Grind  40 g of hazelnuts, walnuts cashew nuts for the first layer sheet.

2. Se separa 2 albusuri de galbenusuri si se bat spuma cu 2 linguri zahar adaugate pe rand. Se adauga  alunele, nucile sau nucile caju macinate si amestecate cu faina si se incorporeaza in bezea.

Separate the egg yolks from the egg whites and  beat the whites very well, adding sugar one tablespoon at a time. Add the ground nuts and mix with flour, folding them into the batter.

3. Se tapeteaza fundul unei tavi de copt cu diametrul de 24 cm cu hartie de copt si se niveleaza bezeaua pe forma. Se pune in cuptorul preincalzit pentru 20-25 minute.
Put baking paper on the bottom of a 24 cm round cake pan and add 1/3rd the batter, spreading it evenly. Place it in the preheated oven  for 20-25 minutes.

4. Se scoate din cuptor prima foaie si repetam procedura inca de doua ori.
Take it out of the oven and repeat the procedure two more times. 

Crema 1 / Cream 1

1. Intr-o craticioara se amesteca cele 6 galbenusuri cu zaharul.

Mix the 6 egg yolks with the sugar in a pot.

2. Peste galbenusuri se adauga laptele si faina si se lasa sa fiarba la foc mic, amestecand continuu.

Over egg yolks add the flour and milk and place the pot on low heat, stirring continuously.

  

                                  

3. Crema se va ingrosa treptat pana va deveni ca o budinca.
The cream will start to thicken like a pudding.

4.  Se da deoparate si se lasa sa se raceasca complet.
Remove from heat and leave it aside, until it cools off completely.

5. Intr-un bol se mixeaza untul  si treptat se adauga cate o lingura din crema de galbenusuri racita. Se continua mixarea pana se obtine o crema fina iar  la sfarsit se adauga esenta de vanilie. Se da la frigider pana se pregateste crema 2.

In a bowl mix the butter the cooled egg yolks cream one tablespoon at a time. Continue mixing until you obtain a smooth cream and at the end add vanilla essence. Place it in the fridge until you prepare cream 2.

Crema 2 / Cream 2

1. Se topeste zaharul pe foc mic, pana se caramelizeaza frumos, fara a se arde, si se toarna in strat subtire pe o foaie de copt.

Caramelize the sugar taking care not to burn it  and pour it as a thin layer on a baking paper sheet. 

2. Se lasa sa se raceasca, se rupe bucati, se pune intr-o punga care se sigileaza si se bate bine cu sucitorul.
Once cool, break it into pieces and place them in a zipper bag and beat the sugar pieces with a a heavy tool, until it's broken into small pieces.

3. Intr-un bol se bate frisca bine si se adauga alunele, nucile sau nucile caju zdrobite,  bucatelele de zahar ars zdrobit si se amesteca cu grija.

In a bowl beat the cream and add the chopped nuts and the pieces of caramelized sugar ,folding them gently into the cream.

  

Asamblarea tortului / Cake assembly

1. Se pune o foaie pe un platou si peste se intinde 1/3 din crema 1.  
Place a cake layer sheet on a big plate and spread 1/3 of cream 1 on top.

2. Peste crema 1 se intinde 1/3 din crema 2.
Over cream 1 spread 1/3 of cream 2.

3. Peste crema 2 se pune a doua foaie. Peste foaia 2 se intine 1/3 din crema 1 iar peste crema 1, 1/3 din crema 2. Peste crema 2 se pune ultima foaie, se intinde 1/3 din crema 1 iar peste crema 1 se intinde 1/3 din crema 2.

Over the cream 2 place 2nd cake layer sheet. Over 2nd cake layer sheet spread 1/3 of cream 1 and over cream 1, 1/3 of cream 2. Over cream 2 place last cake layer sheet, spread 1/3 of cream 1 and over cream 1 spread 1/3 of cream 2.

Decor / Decoration

1. Tortul de imbraca si se decoreaza cu frisca si bucati de zahar ars dupa propria dorinta.

Cover and decorate the cake with whipping cream and caramelized sugar pieces according to your wish.

2. Se da tortul la frigider pentru minim 6 ore, timp in care bucatele de zahar ars zdrobite se vor topi in crema.

Place the cake in the fridge for at least 6 hours while  the caramelized sugar slowly melts into the cream.

Clatite la cuptor cu branza dulce si sos de vanilie / Baked crepes with cottage cheese and vanilla sauce

Ingrediente/Ingredients

Clatite/Crepes

• 3 oua / 3 eggs
• zahar pudra dupa gust / sugar to taste
• 250 ml lapte / 250 ml milk
• apa minerala (cat este necesar) / sparkling water (as needed)
• 50 gr unt topit sau 50 ml ulei / 50 gr melted butter or 50 ml oil
• faina (300 gr, 500 gr. in functie de cate clatite doriti) / flour (300 gr or 500 gr according to how many crepes you choose to make)
• razatura de lamaie, portocala sau ambele / lemon zest, orange zest or both
• 1 lingurita esenta de vanilie / 1 tsp vanilla essence 

Umplutura / Filling

Pentru 15 clatite mai mici sau 9-10 clatite mai mari / For 15 small size crepes or 9-10 bigger size crepes

• 500 gr branza de vaci dulce / 500 gr cottage cheese
• 100 gr zahar pudra / 100 gr powdered sugar
• 1 ou / 1 egg
• 3 linguri smantana / 3 tbsp cream
• 50 gr stafide / 50 gr raisins
• 200 ml lapte / 200 ml milk
• 2 lingurite esenta rom / 2 tsp rum essence
• coaja de lamaie, portocala sau ambele / lemon zest, orange zest or both
• 1 lingurita esenta de vanilie / 1 tsp vanilla essence 

Sosul de Vanilie / Vanilla sauce

• 5 galbenusuri / 5 egg yolks
• 4 lingurite de zahar vanilat / 4 tsp vanilla sugar
• 5 linguri zahar pudra / 5 tbsp powdered sugar
• 2 linguri smantana / 2 tbps cream 

Bezea / Meringue

• 5 albusuri / 5 egg whites
• 100 gr zahar tos / 100 gr granulated sugar

Ingrediente extra / Extra ingredients

• 50 gr unt pentru tapetat tava si pentru a pune cateva bucatele peste clatite / 50 gr butter for greasing tray and to put a few pieces over crepes
• 50 gr ciocolata neagra rasa / 50 gr grated dark chocolate 

Mod de preparare / Method of preparation

Clatite / Crepes

1. Intr-un coastron se bat ouale impreuna cu esenta de vanilie / In a bowl beat the eggs together with vanilla essence.

2. Se adauga razatura de lamaie, portocale, zaharul, faina, laptele si se amesteca continuu cu ajutorul unui tel pentru a nu face cocoloase / Add lemon zest, orange zest, sugar, flour, milk and mix continuously with the help of a whisk so as not to make lumps.

3. Peste acest amestec se adauga apa minerala amestecand in continuare pana rezulta o compozitie asemanatoare smantanii lichide / Over this mixture add sparkling water, mixing continuously, until the result is a similar mixture like that of liquid cream.

4. Se incalzeste o tigaie non stick la foc mediu. Se unge usor  cu putin unt. Se adauga un polonic mic de aluat si se agita pentru a acoperi tigaia. Se prajeste pana cand partea inferioara a clatitei este maro aurie, 2 sau 3 minute / Heat a  nonstick skillet over medium heat. Lightly coat with butter. Add a small ladle of batter and swirl to completely cover the skillet. Cook until underside of crepe is golden brown, 2 to 3 minutes.

5. Slabiti marginea clatitei cu ajutorul unei spatula de cauciuc, apoi cu varful degetelor intoarceti-o rapid. Se prajeste inca 1 minut. Se scoate din tigaie si se repeta cu aluatul ramas / Loosen edge of crepe with a rubber spatula, then with your fingertips, quickly flip. Cook 1 minute more. Slide crepe out of skillet and repeat with remaining batter.

6. Clatitele se pot umple cu diferite umpluturi cum ar fi: gemuri de diferite fructe, nutella cu frisca, nutella cu banana, frisca cu fructe sau cu branza dulce dupa cum urmeaza: / You can fill the crepes with different fillings like: jams of different fruits, nutella with whipped cream, nutella with bananna, whipped cream with fruits or with cottage cheese as follows:

Umplutura / Filling

1. Se amesteca laptele cu romul si stafidele dupa care se pune la fiert timp de 2 minute / Mix the milk with the rum and raisins then boil for 2 minutes.

2. Se da deoparte si se lasa sa se raceasca dupa care stafidele se scurg si se pun peste branza de vaci / Keep it aside and let it cool then strain the raisins and add it to the cottage cheese.

 

3. Peste branza de vaci cu stafide se adauga oul, smantana, zaharul, razatura de lamaie si portocale si esenta de vanilie mixand pana rezulta o compozitie omogena / Over the cottage cheese with raisins add the egg, cream, lemon and orange zest and vanilla essence and mix until it results in a smooth mixture. 

 

4. Pe fiecare clatite se adauga din amestecul de branza de vaci rezultat si se ruleaza dupa cum se poate observa in urmatoarele imagini / On each pancake add the resulted cottage cheese mixture and roll it as u see in the following images.

5. Tapetam o tava cu unt si asezam clatitele una langa alta / Grease the tray with butter and place the crepes side by side.

 

 

6. Peste clatite punem cateva bucatele de unt / Over the crepes we put some pieces of butter.

Sosul de vanilie / Vanilla sauce

1. Galbenusurile le amestecam bine cu zaharul, smantana si zaharul vanilinat dupa care se toarna peste clatite si dam tava la cuptor timp de 10 minute in timp ce pregatim bezeaua / Mix the egg yolks well with sugar, cream and vanilla sugar then pour over the crepes and place the tray in the oven for 10 minutes while we prepare the meringue.

Bezea / Meringue

1. Albusurile se bat bine cu zaharul dupa care se toarna peste clatite si sosul de vanilie / Beat the egg whites with sugar and then pour it over the crepes and vanilla sauce.

2. Se da din nou la cuptor la foc mic pana se rumeneste bezeaua / Place it again in the oven on low heat until golden brown meringue.

3. Se servesc calde cu diferite topping-uri sau cu ciocolata rasa deasupra / Serve it hot with different toppings or grated chocolate.