Chec de ciocolata cu banane / Chocolate cake with banannas

Ingrediente / Ingredients

• 250 g faina / 250 g flour
• 4 linguri cacao / 4 tbsp cocoa powder
• 200 g zahar tos / 200 g granulated sugar
• 1 lingurita praf de copt / 1 tsp baking powder
• ¼ lingurita bicarbonate / ¼ tsp bicarbonate
• ¼ lingurita sare / ¼ tsp salt
• 2 oua mari / 2 large eggs
• 120 g unt topit si racit / 120 g softened butter
• 3 lingurite esenta vanilie / 3 tsp vanilla essence
• 2 banane mari zdrobite / 2 large mashed banannas

Mod de preparare / Method of preparation

1. Incingem cuptorul la 180 grade C / Preheat oven to 180 degrees.

2. Ungem cu unt si tapetam cu faina o tava mare de chec sau o tava de franzela / Brush a large cake or loaf tray with butter and dust with flour.

3. Amestecam faina, cacaoa, zaharul, praful de copt, bicarbonatul si sarea / Mix the flour, cocoa powder, sugar, baking powder, bicarbonate and salt.

4. Separat mixam bine bananele zdrobite cu ouale, untul topit si esenta de vanilie / Mix the mashed bananas with eggs, melted butter and vanilla essence separately.

5. Cu o lingura de lemn amestecam usor ingredientele uscate cu amestecul de banane si oua pana la omogenizare dar nu cu mixerul / With a wooden spoon, mix the dry ingredients with the bananna and eggs mixture until smooth. Do not use a mixer.

6. Punem in tava compozitia si coacem la foc mediu cca 60-65 de minute / Put the composition in the trey and bake it on medium heat for around 60 – 65 minutes.

7. Lasam la racit bine si apoi scoatem din tava / Let it cool well and then take it out of tray.

8. Optional se poate glazura cu ciocolata / Optionally you can glaze with chocolate.

Paneer (branza indiana) / Paneer (indian cheese)

Ingrediente / Ingredients

- 2 litri de lapte / 2 liters of milk

- 2 linguri suc de lamaie sau otet alb /  2 tbsp lemon juice or white vinegar

si / and
- o strecuratoare / a strainer

- tifon / cheesecloth

Mod de preparare / Method of preparation

1. Intr-o oala mare la foc mediu-mare se aduce laptele la fierbere / In a large pot over medium-high heat, bring the milk to a boil.

2. Cand laptele ajunge la punctual de fierbere se adauga sucul de lamaie sau otetul alb si se stinge focul / When milk comes to boiling point add the lemon juice or white vinegar and turn off the heat.

3. Dupa ce se adauga zeama de lamaie sau otetul alb, laptele se amesteca trebuind sa se coaguleze, daca nu se mai adauga ince putin pentru ca, casul sa se separe de zerul alb-verzui  / Stir the milk after adding lemon juice or white vinegar, it should starts to curdle, if not add some more so that white curds separates from the greenish white whey.

4. Se aseaza o carpa curate sau un tifon intr-o strecuratoare, se toarna amestecul de lapte, se lasa sa se scurga de zer, se strange carpa bine, se strecoara tot zerul si se lasa sa stea 2-3 ore / Place clean cloth or cheese cloth into a colander, pour the milk mixture in, let the whey drain. Tie the cloth tightly and squeeze all the whey let it stand for 2-3 hrs.

5. Se pune o oala sau greutate peste ea timp de 2 ore pentru ca tot lichidul sa se scurga si sa se intareasca luand o forma frumoasa / Put a pan or weight on it around 2 hours, so most to the liquid drains out and hardens to a nice shape.

6. Se scurge zerul ramas si se desface casul / Drain off the remaining whey and unwrap the paneer.

7. Se poate folosi la gatit daca este scus tot zerul din ea sau la dulciuri cat inca mai are putin zer / You can use it to cook if you drained out all the whey or in making sweets if it is still very moist.

TIRAMISU

Ingrediente / Ingredients

• 6 galbenusuri / 6 egg yolks
• 225 g zahar / 225 g sugar
• 500 g mascarpone / 500 g mascarpone cheese
• 500 g frisca lichida, racita / 500 g heavy cream, chilled
• 1 lingurita esenta vanilie / 1 teaspoon vanilla extract
• 750 ml expresso preparat / 750 ml brewed expresso
• 6 albusuri / 6 egg whites
• 50 – 60 piscoturi / 50 to 60 ladifingers
• pudra de cacao / cocoa powder

Mod de preparare / Method of Preparation

1. Galbenusurile si zaharul se bat pe bain marie pana cand amestecul este galben pal si panglici groase cad de pe tel / In a mixing bowl set over but not touching a pan of simmering water, beat the egg yolks and sugar until the mixture is pale yellow and thick ribbons fall from the whisk. 
2. Amestecul se transfera in bolul unui mixer / Transfer the mixture to the bowl of an mixer. 
3. Se adauga mascarpone si se bate pana cand crema este fina si cremoasa / Add the mascarpone cheese and beat until smooth and creamy.

4. Intr-un castron mare si racit se bate frisca si se adauga esenta de vanilie / In a chilled large mixing bowl, beat the cream and add the vanilla essence. 

5. Se bat albusurile / Beat the egg whites. 

 

6. Cu o spatula se amesteca usor albusurile batute in amestecul de mascarpone / With a  spatula, gently fold the beaten egg whites into the mascarpone mixture.

 

7. Se adauga frisca si se amesteca usor pana cand amestecul este fin / Add the whipping cream and fold gently until the mixture is smooth.

 

8. Se inmoaie pe rand cate un piscot in cafea (a nu se inmuia prea tare) si se aseaza pe o tava pana este acoperit tot fundul tavii / One at a time, soak ladyfingers in coffee (don't oversoak) and place in a pan to layer bottom completely.

 

 

9. Peste piscoturile inmuiate  se intinde jumatate din amestecul de mascarpone pana cand este acoperit uniform / Spread half of the mascarpone mixture over the soaked ladyfingers until evenly covered.

10. Peste crema de mascarpone se adauga inca un strat de piscoturi inmuiate dupa care se intinde uniform crema de mascarpone ramasa / Arrange another layer of soaked ladyfingers over the mascarpone cream, then spread the remaining mascarpone cream evenly over the top. 

11. Tiramisu se pudreaza cu pudra de cacao pentru a crea un toping bogat si de culoare inchisa / Dust the Tiramisù with cocoa powder to create a rich, dark topping. 

12. Inainte de a fi servit se da la frigider macar 4 ore sau 1 zi / Refrigerate at least 4 hours or up to 1 day before serving.

 

Tort de ciocolata cu zmeura / Chocolate Raspberry Cake

Ingrediente / Ingredients

• 600 g zmeura proaspata sau congelata / 600 g fresh or frozen raspberries

Blatul de ciocolata  / Chocolate sponge cake

• unt pentru uns forma / butter, for greasing the pans
• 353 g faina / 353 g all-purpose flour
• 600 g zahar / 600 g sugar
• 125 g cacao neagra de calitate / 125 g good dark quality cocoa powder
• 15 g bicarbonate de sodiu / 15 g baking soda 
• 15 g praf de copt / 15 g  baking powder
• 8 g sare / 8 g  salt
• 375 ml lapte batut / 375 ml buttermilk
• 180 ml ulei vegetal / 180 ml vegetable oil
• 3 oua mari / 3 extra-large eggs
• 2 lingurite esenta de vanilie / 2 teaspoon vanilla extract

Blatul de ciocolata in forma de inima / Heart shaped chocolate sponge cake

• unt pentru uns forma / butter, for greasing the pan
• 4 oua / 4 eggs
• 6 linguri zahar / 6 tbsp sugar
• 4 linguri faina / 4 tbsp all-purpose flour
• 5 linguri cacao neagra / 5 tbsp dark cocoa powder

Chocolate buttercream

• 500 g unt la temperature camerei / 500 g of room temperature butter
• 550 g zahar pudra / 550 g caster sugar
• 300 ml lapte / 300 ml of milk
• 3 linguri esenta de vanilie / 3 tablespoons vanilla extract
• 130 g cacao neagra, cernuta  / 130 g dark cocoa powder, sifted 

Mod de preparare / Method of preparation

Blatul de ciocolata / Chocolate sponge cake

1. Se preancalzeste cuptorul si se ung cu unt 2 forme rotunde de tort de 26 cm si se tapeteaza cu hartie de copt / Preheat the oven and butter 2 round cake tins of 26 cm and line with baking paper.
2. Se cerne faina, cacaoa, bicarbonatul de sodiu, praful de copt si sarea intr-un castron. Se adauga zaharul si cu un mixter la viteza mica se amesteca pana cand totul este amestecat / Sift the flour, cocoa, baking soda, baking powder, and salt into the bowl. Add the sugar and with a mixter on low speed mix until combined.
3. In alt castron se bate cu telul laptele batut, uleiul, ouale si vanilia. Cu mixerul la viteza mica, se adauga incet ingredientele lichide (umede) la ingredientle uscate / In another bowl, whisk together the buttermilk, oil, eggs and vanilla. With the mixer on low speed, slowly add the wet ingredients to the dry.
4. Se toarna aluatul de blat in formele pregatite si se coc 35 – 40 de minute sau pana cand se face verificarea batului si iese curat / Pour the cake batter into prepared cake tins and bake for 35 to 40 minutes or until a cake tester comes out clean.
5. Se raceste in forme timp de 30 de minute dupa care se scoate din forme si se racesc complet / Cool in the pan for 30 minutes, then turn out and cool completely.

Blatul de ciocolata in forma de inima / Heart shaped chocolate sponge cake

1. Se bat albusurile spuma tare cu zaharul / Beat the egg whites with the sugar till they form peaks.
2. Se adauga galbenusurile unul cate unul / Add the yolks one by one.
3. Se pune faina cernuta, cacaoa si se amesteca usor, de jos in sus. / Add the sifted flour, cocoa powder and mix it (using the cut and fold technique so as not to lose all the air from the whisked egg whites).
4. Se toarna compozitia intr-o tava mai mica in forma de inimioara unsa si tapetata si se coace 30 – 40 de minute / Pour the mixture into a smaller heart shaped tray, greased and dusted with flour and bake it for 30-40 minutes.
5. Se lasa sa se raceasca si se taie in doua / Let it cool and cut it into two.

Crema de unt cu ciocolata / Chocolate buttercream

1. Cu un mixer se amesteca untul pana devine cremos / In an electric mixer cream the butter until light.
2. Se da mixerul la viteza cea mai mica, se adauga ingredientele uscate alternativ cu laptele / Switch the mixer to it’s lowest speed and add the dry ingredients alternately with the milk.
3.  Se adauga extractul de vanilie si se bate pana este pufos / Add the vanilla extract and beat until fluffy.

Ansamblarea tortului / Cake Assembly

1. Se taie partea de sus a fiecarui blat pentru a crea o suprafata uniforma / Slice the top of each cake to create an even surface.
2. Se pune primul blat pe o tava rotunda sau o farfurie plata care va fi folosita pentru ansamblarea tortului. Peste blat se intinde un strat  subtire si uniform de crema de unt, un strat de zmeura si din nou un strat uniform de crema de unt / Place the first layer onto a round tray or flat plate, which you will use while assembling the cake. Spread an thin even layer of the buttercream frosting over the cake, a layer of raspberries and again an even layer of buttercream.
3. Se adauga al doilea blat iar peste acesta cu crema de unt, se acopera tortul peste tot intr-un strat uniform / Add the second cake layer and top with an even layer of buttercream and give the cake an overall coating.
4. Se da la frigider pentru 1 ora / Refrigerate for an hour to set.
5. Dupa 1 ora pe tortul rotund se aseaza o parte de blatul in forma de inimioara si se pune  un strat subtire de crema de unt, un strat de zmeura si inca un strat de crema de unt / After 1 hour on top of the round cake place a part of the heart shaped cake and spread a thin layer of buttercream, a layer of raspberries and again a layer of buttercream.
6. Deasupra aseaza a doua parte de blatul in forma de inimioara si restul de crema imbracandu-l si pe margini / On top, place the second part of the heart shaped cake and the rest of the cream, dressing it over the edges.
7. Se decoreaza dupa propria dorinta./ And decorate as you like.

Chiftelute / Meatballs

Ingrediente / Ingredients

• 800 g carne tocata amestec (vita si porc) / 800 g minced mixed minced meat (beef and pork)
• 1 ceapa mare / 1 big onion
• 1 morcov mare fiert si taiat in bucati / 1 big carrot, boiled and cut into big pieces
• 1 ardei gras rosu / 1 big red capsicum
• 5 catei de usturoi / 5 garlic cloves
• 2 lingurite cimbru uscat / 2 tsp dried thyme
• mana plina frunze de patrunjel tocate marunt / one full hand of chopped parsley leaves
• sare si piper dupa gust / salt and pepper to taste
• fulgi de chilli dupa gust (optional) / chilli flakes to taste (optional)
• 2 oua / 2 eggs
• 4 felii de paine neagra inmuiate in lapte si stoarse bine / 4 brown bread slices soaked in milk and squeezed well
• seminte de susan (cat este necesar) / sesame seeds (as needed)
• seminte de in (cat este necesar) / flaxseeds as needed
• pesmet (cat este necesar) / breadcrumbs as needed

Mod de preparare / Method of preparation

1. Curatam ceapa, cateii de usturoi si ardeiul gras de seminte si cotor dupa care taiem toate legumele in bucati mari.

Peel the onion, garlic cloves and capsicum of seeds and spine and cut it into big pieces.

2. Se pune in robotul de bucatarie: ceapa, morcovul, ardeiul gras, usturoiul, painea si se mixeaza pana se obtine o pasta.

Place in the food processor: onion, carrot, capsicum, garlic, bread and mix until you get a paste.

3. Intr-un castron mare se pune carnea iar peste pasta de legume, 2 oua, cimbru, sare, piper, fulgii de chilli si pesmet daca compozitia este prea moale (eu am pus 4 linguri).

Place the meat in a large bowl and add the vegetable paste, 2 eggs, thyme, salt, pepper, chilli flakes and breadcrumbs if the mixture is too soft (I added 4 tablespoons).

 

4. Pe o farfurie se amesteca semintele de susan cu cele de in.

On a plate mix the sesame seeds with the flaxseeds.

 5. Din amestecul de carne se formeaza bilute de marime medie care se dau prin amestecul de seminte SAU se tavalesc prin pesmet.

Form medium size balls from the meat mixture  and roll them into the seeds mixture OR roll them through breadcrumbs.

 

6. Aseaza ciftelutele date prin amestecul de seminte pe o tava tapetata cu hartie de copt si se dau la cuptor in jur de 50 de minute iar cele tavalite prin pesmet se prajesc in ulei incins pana se rumenesc uniform.

Place the meatballs rolled through the seed mixture on a tray coated with parchment paper and put them in the oven for around 50 minutes and the ones rolled through the breadcrumbs, fry them in oil until brown all over.