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.

Paine cu rozmarin si ulei de masline / Rosemary olive oil bread

Ingrediente / Ingredients

Aluat/Dough

• 500 g faina / 500 g flour
• 7 g drojdie uscata / 7 g dried yeast
• 2 lingurite rozmarin uscat / 2 tsp dried rosemary
• 60 ml ulei masline / 60 ml olive oil
• 250 ml apa / 250 ml water
• 2 lingurite sare / 2 tsp salt

+

• 1 galbenus / 1 egg yolk
• 1 lingurita rozmarin uscat / 1 tsp dried rosemary 

Mod de preparare / Method of preparation

1. Se amesteca faina cu drojdia si se lasa 10 minute / Mix flour with the dry yeast and leave it for 10 minutes.

2. Dupa 10 minute se adauga rozmarinul uscat, sarea, uleiul de masline si se framanta cu cei 250 ml de apa  pana se obtine un aluat elastic / After 10 minutes add dried rosemary, salt, olive oil and knead with the 250 ml of water till you get an elastic dough.

3. Pune coca la crescut, la cald timp de 1 ora pana-si dubleaza volumul /  Put the dough to rise in warm place for about 1 hour until it doubles in size.

 

4. Folosind un sucitor rulati aluatul intr-un dreptunghi mare / Roll the dough into a large rectangle using a rolling pin.

5. Taiati pe ambele parti ale dreptunghiului fasii de 2 cm ca in imagine / Cut 2 cm diagonal slits down both sides of the rectangle as shown. 

6. Inchideti extremitatile, apoi impaturiti  cu o fasie din fiecare latura catre mijloc, alternativ stanga si dreapta / Close the edges and then fold  a strip from each side into the center, alternating left and right.

7. Se lasa inca 30 de minute la crescut in tava / Leave it to rise in the tray for another 30 more minutes.

8. Dupa 30 de minute se unge usor cu galbenusul de ou batut peste care se presara rozmarin uscat si se da la cuptor in jur de 40-45 de minute la foc mediu / After 30 minutes brush it lightly with  beaten egg yolk, sprinkle dried rosemary on it and bake around 40-45 minutes on medium heat.

  

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.