Coffee Cupcakes

Tort cu poza comestibila personalizata / Personalised edible photo cake

Prajitura Mariana / “Mariana” Cake

Prajitura Mariana / “Mariana” Cake

Ingrediente / Ingredients

Pentru 3 foi / For 3 layers

• 500 g faina / 500 g flour
• 200 g margarina / 200 g margarine
• 150 g zahar / 150 g sugar
• 3 galbenusuri / 3 egg yolks
• 8 g praf de copt / 8 g baking powder
• 5-6 linguri apa sau smantana / 5-6 tbs water or sour cream

Crema / Cream

• 150 ml lapte / 150 ml milk
• 2 linguri marmelada (preferabil de caise) / 2 tbs marmalade (preferably apricot)
• 1 lingura cacao / 1 tbs cocoa powder
• 1 lingurita esenta rom / 1 tsp rum essence
• 16 g zahar vanilat (2 pliculete) / 16 g vanilla sugar (2 sachets) 

Glazura / Glaze

• 3 albusuri / 3 egg whites
• 200 g zahar / 200 g sugar
• ciocolata neagra  / dark chocolate

Mod de preparare / Method of preparation

Foi / Layers

Se face un aluat din ingredientele mentionate mai sus care se imparte in trei parti egale, se intind si se coc pe fundul tavii tapetata cu hartie de copt.

Make a dough out of the ingredients mentioned above and devide into 3 egual parts. Roll them out and bake on the back of a tray lined with baking paper.

Crema / Cream

Una dintre cele 3 foi obtinute se sfarama si se amesteca cu ingredientele mentionate mai sus. Se amesteca pana se obtine o pasta omogena si care se poate intinde usor.

Crush one of the 3 layers and mix it with the above ingredients. Mix it until you get a a smooth paste which can be spread easily.

Glazura / Glaze

Albusurile se bat pe aburi impreuna cu zaharul.

Beat egg whites with the sugar on a double boiler.

Ansamblare / Assenbly

1. Pe o tava se aseaza una din foi peste care se intinde crema si se se acopera cu foaia ramasa.

On a tray place one of the layers, spread the cream on top of it and cover with the remaining layer.

2. Deasupra ultimei foi se intinde glazura peste care se rade ciocolata.

On top of the last layer spread the glaze on top of which you grate the chocolate.

Carne de vita in sos de rosii picant / Beef in spicy tomato sauce

Ingrediente / Ingredients

• 800 gr carne de vita macra, fiarta / 800 gr lean beef, boiled
• 3-4 linguri ulei / 3-4 tbs oil
• 2 capatane de usturoi curatate si zdrobite / 2 heads of garlic, peeled and crushed
• 1 ½ - 2 lingurite faina / 1 ½ - 2 tsp flour
• 400 ml suc de rosii mai gros sau passata  / 400 ml thick tomatoe juice or passata
• 150 ml apa / 150 ml water
• 1 ½ lingurita zahar / 1 ½ tsp sugar
• praf de ardei iute  dupa gust / chilly powder, to taste
• sare dupa gust / salt, to taste
• piper negru macinat dupa gust / black ground pepper, to taste
• manuta frunze patrunjel tocate / a small hand of chopped parsley leafs 

Mod de preparare / Method of preparation

1. Intr-o tigaie mare se incinge uleiul si se prajeste carnea fiarta de vita pe pana se rumeneste pe ambele parti / Heat the oil in a large pan and fry the boiled beef on  both sides until brown.

2. Dupa ce se rumeneste se scoate pe o farfurie iar in uleiul ramas (daca ramane prea putin ulei mai adaugati 1 lingura) se distuie usturoiul avand grija sa nu se arda / After it is browned, take it out on a plate and in the remaining oil (if oil is too little, pour one more tbs) and fry the garlic, taking care not to burn it.

3. Cand usturoiul este distuit se adauga faina si se amesteca si se prajeste cateva secunde / When garlic is fried add flour, mix and fry for a few seconds.

4. Se adauga sucul de rosii sau pasata, apa si fierbe la foc mediu amestecand continuu pana devine de consistenta unei smantani mai groase / Add tomatoe juice or passata, water and boil over medim heat mixing continuously until gets the consistency of a thick cream.

5. Se adauga zaharul, sarea, praful de ardei iute, piperul si se amesteca bine iar in sosul rezultat se adauga carnea de vita si se lasa sa fiarba 2-3 minute la foc mic / Add the sugar, salt, chilly powder, pepper, mix well and in the resulted sauce add the beef and let it boil over medium heat for 2-3 minutes.

 

6. Cand este gata se stinge focul si se presara patrunjelul tocat / When done, turn off the heat and sprinkle the chopped parsley leafs.

7. Se serveste alaturi de cartofi nature sau piure de cartofi / Serve with baked or mashed potatoes.

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.

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.