Kringel Estonian / Estonian Kringel

Ingrediente / Ingredients

• 120 ml lapte caldut / 120 ml lukewarm milk
• 2 lingurite zahar / 2 tsp sugar
• 1 galbenus / 1 egg yolk
• 30 g unt topit (racit) / 30 g melted butter (cooled)
• 1 lingurita esenta vanilie / 1 tsp vanilla
• un praf de sare / pinch of salt
• 15 g drojdie proaspata / 15 g fresh yeast
• 300 g faina / 300 g flour 

Umplutura / Filling

• 50 g unt / 50 g butter
• 4 linguri zahar / 4 tbs sugar
• 3 lingurite scortisoara sau dupa gust / 3 tsp cinnamon or to taste

Optional / Optional

• zahar pudra / powdered sugar
• fulgi de migdale / flaked almonds

    

Mod de preparare / Method of preparation

1. In laptele caldut adaugam drojdia si zaharul si lasam cateva minute, pana incepe sa faca o spuma deasupra.

In the warm milk add the yeast and sugar and let it sit a few minutes while the yeast foams up.

2. Se adauga untul, esenta de vanilie, galbenusul si se amesteca.

Add the butter, vanilla, egg yolk and mix.

3. Faina se cerne impreuna cu sarea dupa care se toarna peste amestecul de lapte si drojdie si se framanta pana se obtine un aluat nelipicios.

Sift flour with salt and then put over the milk and yeast mixture and knead until you get unsticky dough.

4. Aluatul de pune intr-un bol, se acopera si se lasa la dospit timp de o ora.

Place dough in a bowl, cover and leave to rise for an hour (until doubled in size).

Umplutura / Filling

5. Se amesteca untul cu zaharul si scortisoara pana se omogenizeaza.

Mix butter with sugar and cinnamon until smooth.

6. Aluatul se intinde intr-o foaie cat mai dreptunghiulara.

Roll the dough in a rectangular shape.

7. Foaia se unge cu amestecul de zahar, unt si scortisoara, lasand 1-2 lingurite pentru uns deasupra.

Spread over dough the sugar, butter and cinnamon mixture, leaving 1-2 tsp for glazing over.

8. Foaia se ruleaza dupa care cu un cutit se taie pe lung in doua (vezi foto).

Roll up the dough, and using a knife, cut the log in half length-wise (see photo).

9. Cele doua jumatati se sucesc in forma de spirala lasand in exterior partea taiata. I se da forma unui inel si cu grija se transfera intr-o tava tapetata cu hartie de copt.

Twist the two halves together, keeping the open layers exposed. Form into a ring shape and carefully transfer to a parchment lined baking tray.

10. Deasupra se unge cu restul de umplutura si peste se presara fulgi de migdale.

Top with the remaining butter mixure and sprinkle with flaked almonds.

11. Se coace timp de 30-35 de minute, pana prinde o culoare  maro-aurie.

Bake for 30 to 35 minutes, until the top is golden brown. 

12. Se scoate din cuptor si se lasa sa se raceasca dupa care se serveste cu zahar pudra sau simpla.

Remove from oven and let it cool then serve with powdered sugar or simple.

Biscuiti cu fulgi de ovaz, nuca de cocos si stafide / Oatmeal bisquits with coconut and raisins

Ingrediente / Ingredients:

• 150 g fulgi de ovaz / 150 g oatmeal
• 300 g de faina / 300 g flour
• 200 g de zahar brun / 200 g brown sugar
• 4 linguri de miere / 4 tbs honey
• 1 lingurita bicarbonat de sodium / 1 tsp sodium bicarbonate
• un praf de sare / pinch of salt
• 300 g de unt / 300 g butter
• 150 g nuca de cocos / 150 g coconut
• 8 linguri de lapte / 8 tbs milk
• 50 g stafide / 50 g raisins 
• 1 lingurita scortisoara / 1 tsp cinnamon

Mod de preparare / Method of preparation

1. Intr-un castron mare se amesteca toate ingredientele pana se omogenizeaza bine / In a large bowl mix all the ingredients until well incorporated.

2. Se rupe din aluat, se formeaza biscuiti ca in urmatoarea imagine dupa care se pun intr-o tava tapetata cu hartie de copt la distante mai mari pentru a nu se lipi biscuitii intre ei in timpul coacerii / Split dough, form biscuits as it shows in the next image and after place them in a lined tray with baking paper at a distances so that bisquits won’t stick between them while baking.

3. Se coc la foc mediu pana prind o culoare aurie / Bake them at medium heat until they are golden brown colour.

Tort de morcovi / Carrot cake

Ingrediente / Ingredients

• 100 g nuci prajite si tocate / 100 g toasted and chopped walnuts
• 340 g morcovi razuiti / 340 g grated carrots
• 280 g faina / 280 g flour
• 1 lingurita bicarbonat / 1 tsp sodium bicarbonate
• 1 ½ lingurita praf de copt / 1 ½ baking powder
• ½ lingurita sare / ½ tsp salt
• 1 ½ lingurita scortisoara / 1 ½ tsp cinnamon
• 4 oua mari / 4 large eggs
• 300 g zahar / 300 g sugar
• 200 ml ulei / 200 ml oil
• 2 lingurite esenta vanilie / 2 tsp vanilla essence 

Glazura din crema de branza / Cream Cheese Frosting

• 90 g unt / 90 g butter
• 340 g crema branza / 340 g cream cheese
• 350 g zahar pudra / 350 g sugar powder
• 2 lingurite esenta vanilie / 2 tsp vanilla essence
• zeama de la 1 ½  lamai / 1 ½  lemon juice

Mod de preparare / Method of preparation

1. Prancalziti cuptorul la 180 ̊ C.  Ungeti 2 tavi de diametrul 26 cm.

Preheat the oven to 180 ̊ C. Grease 2 x 26 cm diameter trays.

2. Prajiti nucile aprox 8 min, lasati sa se raceasca si tocatile. Curatati si dati prin razatoarea fina morcovii.

Toast the walnuts for 8 minutes, let them cool and chop them. Peel the carrots and grate them on the fine grater.

3. Intr-un bol separat amestecati ingredientele solide: faina, bicarbonatul, praful de copt, sarea si scortisoara.

In a bowl mix the dry ingredients: flour, sodium bicarbonate, baking powder, salt and cinnamon.

  

4. Mixati ouale apoi adaugati treptat zaharul si continuati sa mixati pana se omogenizeaza. Adaugati uleiul apoi vanilia.

Mix the eggs then add sugar and continue mixing until smooth. Add the oil then vanilla.

5. Adaugati apoi ingredientele solide si amestecati doar atat cat sa incorporate faina in aluat. Cu o spatula incorporati morcovii si nucile.

Then add dry ingredients and mix just enough to incorporate the flour into the dough. With a spatula incorporate carrots and nuts.

 

6. Turnati in tavi si dati la cuptor aprox. 30 min.

Pour into trays and bake for aprox. 30 minutes.

7. Scoateti din cuptor si lasati sa se raceasca 5-10 min apoi scoateti-le din tava si lasati-le sa se raceasca complet.

Take it out of oven and let it cool for 5 to 10 minutes and then remove it from the tray and let it cool completely.

  

8. Pentru glazura mixati branza si untul la viteza mica apoi adaugati treptat zaharul pudra. La sfarsit adaugati vanilia si zeama de lamaie.

For the frosting mix the cheese and butter on low speed and then add powdered sugar. At the end add vanilla and lemon juice.

 

9. Asezati un blat, glazura, al doilea blat, glazura deasupra si se decoreaza.

Add a cake base, frosting, second cake base, frosting on top and decorate.

Cartofi acordeon “Hasselback” / Hasselback Potatoes

Ingrediente / Ingredients

• 5 cartofi de marime medie / 5 medium sized potatoes
• 1 ½  lingura pesmet  / 1 ½  tbsp breadcrumbs
• 2-3 linguri unt / 2-3 tbsp butter 
• sare de mare dupa gust / sea salt to taste
  

Mod de preparare / Method of preparation

1.Se incalzeste cuptorul.

Preheat the oven.
2. Se curata si se spala cartofii.

Peel and wash the potatoes.
3. Se feliaza cartofii la distante de 5 mm dar nu se taie pana jos. Se pune deasupra fiecarui cartof cate o bucatica de unt si se coc in cuptor timp de 25 de minute.

Slice into the potatoes about 5 mm apart but not all the way through. Top each potato with a small knob of butter and bake them in the oven for about 25 minutes.
4. Se scot din cuptor si se presara fiecare cartof cu pesmet si sare de mare. Din nou deasupra fiecarui cartof se pune cate o bucatica de unt.

Remove from the oven, and sprinkle each potato with breadcrumbs and sea salt. Again top each potato with a small knob of butter.

5. Se coc inca 35-40 de minute (in functie de marimea cartofilor) sau pana cand sunt aurii pe exterior si moi in interior.

Bake for another 35-40 minutes (depending on the size of the potatoes) or until golden on the outside and soft on the inside. 

Prajitura cu ciocolata / Chocolate cake

Ingrediente / Ingredients

       Blat / Cake sponge

·        5 oua / 5 eggs

·        2 albusuri / 2 egg whites

·        120 ml lapte / 120 ml milk

·        50 ml ulei / 50 ml oil

·        150 g zahar / 150 g sugar

·        150 g faina / 150 g flour

·        30 g cacao neagra / 30 g dark cocoa powder

·        10 g praf de copt / 10 g baking powder

·        1 lingurita esenta vanilie / 1 teaspoon vanilla essence

Crema/ Cream

• 250 g unt / 250 g butter
• 150 g zahar pudra / 150 g powdered sugar
• 150 g ciocolata neagra / 150 g dark chocolate
• 100 g ciocolata cu lapte / 100 g milk chocolate
• 150 g crema de alune(finetti/nutella) / 150 g chocolate-hazelnut spread (finetti/nutella)
• 100 ml frisca / 100 ml whipping cream

     Glazura/ Frosting

·        120 g ciocolata neagra / 120 g dark chocolate

·        50 g unt / 50 g butter

·        50 ml frisca lichida/lapte / 50 ml whipping cream/milk

    Décor / Decoration

    

• ciocolata alba / white chocolate
• bombonele ciocolata / chocolate candies
• SAU in functie de preferinte / OR according to your wish

Mod de preparare / Method of preparation

Blat / Cake sponge

1. Se separa ouale / Separate the egg yolks from the egg whites.

2. Galbenusurile se freaca cu zaharul pana devin cremoase,apoi se adauga laptele si uleiul si se omogenizeaza / Rub the egg yolks with the sugar until they become creamy and then add milk and oil until blend.

3. Se cerne faina,cacaua si praful de copt si se amesteca / Sift the flour, cacao powder, baking powder and mix.

4. Amestecul uscat se pune peste cel umed si se omogenizeaza / Put the dry mixture on top of wet mixture and mix until mixed well.

5. Se bat spuma tare,cu un praf de sare, cele 7 albusuri / Beat the egg whites with a pinch of salt until it form peaks.

6. Compozitia din galbenusuri se toarna peste albusuri si se amesteca cu grija, de la margine spre interior.Trebuie sa se omogenizeze foarte bine,dar sa nu se lase spuma / Pour yolks composition over the egg whites and mix it carefully, from the edges to interior. Has to blend very well but not to lose its fluffyness.

7. O tava dreptunghiulara (30x22) se tapeteaza cu hartie de copt si se toarna compozitia. Tava se introduce in cuptorul preincalzit pentru aproximativ 45 minute,la foc mediu. Se lasa la racit,in cuptor,cu usa intre-deschisa.Se scoate din tava si se taie in 3 pe orizontala / Line a  (30x22) rectangular tray with baking paper and pour in the composition. Place the tray in the preheated oven for approximately 45 minutes over medium heat. Let it cool in the oven with oven door open in between. Take it out of oven and cut it horizontally into three.

Crema / Cream

1. Ciocolata se topeste la bain-marie / Melt the chocolate on a bain-marie.

2. Untul moale se mixeaza cu zaharul pudra pana devine cremos / Mix the soft butter with the powdered sugar it until turns out creamy.

 

3. Peste unt se toarna crema de alune si ciocolata topita si se omogenizeaza foarte bine / Pour the hazelnut spread (nutella) and melted chocolate over the butter and mix well.

4. Dupa omogenizare se toarna in fir subtire frisca lichida,fara sa ne oprim din mixat / After mixing pour in the whipping cream as a thin drizzle without stopping the mixing.

Glazura / Frosting

1. Ciocolata se amesteca cu untul si frisca lichida/laptele si se topeste pe bain-marie / Mix the chocolate with the butter and liquid whipping cream or milk and melt it on a bain-marie.

Asamblare / Assembly

1. Pe un platou dreptunghiular se aseaza prima foaie de blat, 1/2 din cantitatea de crema, apoi foaia din mijloc,restul de crema si ultima foaie / On a rectangular tray place the first cake sponge, ½ of the cream, middle cake sponge, rest of the cream and last cake sponge.

2. Prajitura se lasa la frigider cel putin 3 ore / Let it cool in the fridge atleast 3 hours.

3. Dupa racire se taie prajitura pe lungime, in jumatate,apoi fiecare jumatate in felii pe latime / After gets cold cut the cake lengthwise into two and after every half cut  into slices crosswise.

4. Peste fiecare felie se toarna glazura lichida si se lasa sa se prelinga pe margini, dupa care se decoreaza / Over every slice pour the liquid frosting and let it roll off the edges and then decorate.