Natural Cuisine

Extra, extra! Read all about it! :)

2008-04-29T20:18:00.006+01:00

My blog now has a new home which I totally love!!! It’s so much brighter and its design suits me better. From now on I’ll only be posting on Culinarty.

What does my blog say about this? It’s so enthousiastic because it can now show you bigger photos of undistorted quality whithout the use of a third party like Flickr.

I can now install many useful plugins that I wasn’t able to use here. Some of them are already installed and others are yet to come. I really needed this type of flexibility!

I’ve transferred all the posts and comments there so you’ll be able to browse through older posts. The import took away the links attached to readers’ names and I suspect that’s due to some Blogger settings over which I have no control, so sorry about that.

Today I’ve published my first post on Culinarty. Yay, I’m like a kid all enthousiastic over my new toy :)) ! Hope to see you there!

Lume, lume, mare anunt mare! :)

2008-04-29T20:11:00.006+01:00

Blogul meu are casa noua!!! Mi-a tot soptit el ca ar vrea o schimbare asa ca i-am oferit-o pentru ca o merita cu varf si indesat. De acum inainte ma gasiti pe Culinarty.

Care e parerea blogului meu? E foarte fericit pentru acum isi poate expune poze mari in voie fara a pierde foarte mult din calitatea lor initiala.

E multumit pentru ca are de ales intre foarte multe plugin-uri utile unele dintre ele fiind deja instalate. Altele tin de surprizele pregatite pentru voi toti cei care ma vitizati, iar surprizele se dezvaluie pe parcurs, nu-i asa ;)

De acum inainte voi posta doar acolo. Va astept cu mare drag sa-mi treceti pragul in noua casa, una cu un design mult mai frumos fata de cel vechi. Sper sa va placa :)

Chocolate - Apricot Cupcakes Filled With Crème Patissière

2008-04-25T07:16:00.008+01:00

This recipe is my contribution to Nutriferia’s CHOCOLATE DESSERTS Roundup. Don’t forget to participate until 9 May! Even if I’m more of a savoury gal I sometimes crave something sweet and that usually implies chocolate :).

Cupcake ingredients (for 12 cupcakes)

5 Tbsp brown sugar (you might want to reduce the quantity if the chocolate and the jam you’ll be using are really sweet)
150 g/ 5.3 oz flour
100 g/ 3.5 oz milk chocolate
2 eggs
3 Tbsp apricot jam
1 Tbsp mashed compote apricot
100 g/ 3.5 oz unsalted butter
2 Tbsp fresh squeezed orange juice
1 tsp baking powder

Crème patissière ingredients

3 medium egg yolks
2/3 of a vanilla bean
1 ½ heaping Tbsp of flour
1 ½ cup of milk
2 ½ Tbsp caster sugar

Decorate with

Grated milk chocolate ( I was out of dark chocolate but I’m pretty convinced it woud’ve worked better)
12 (compote or fresh) apricot slices (you can also use peaches, that’s what I did)

Directions

It’s always a good idea to make the crème pastissière first because this way it will have enough time to cool before filling the cupcakes.

In a medium bowl mix well sugar and egg yolks using a wooden spoon. Add ½ Tbsp of flour and mix well, then another ½ Tbsp of flour, mix again to make sure the flour is evenly distributed and continue until you’ve tossed in all the flour.

Cut the 2/3 vanilla bean in half and scrape the seeds. Pour the milk in a heavy-bottomed pan, toss in the vanilla seeds and bring to a boil over medium heat. When you see the milk foaming and rushing upward quickly remove the pan from the heat. Gradually whisk the hot milk in the egg-sugar mix. Pour the mix in the same heavy-bottomed pan and stir over low heat. It’s important to speed up the stir when it starts bubbling. When the stirring becomes more difficult and the crème patissière is a little bit thicker than a pudding you need to remove it from the heat and set aside to cool.

Preheat oven to 180 C/ 360 F.

Now on to the cupcakes. Line muffin cups with bottom-pierced paper liners. Coarsely chop chocolate and butter and melt in a bain-marie. Remove when melted and allow to cool for a few minutes.

In the meantime beat eggs and sugar in the bowl of an electric mixer. Toss in jam, apricot purée, orange juice and melted chocolate and stir gently.

Mix together flour and baking powder, add to the bowl and stir again.

Fill each cup 2/3 full and bake them for about 20-25 minutes or until the cupcakes pass the toothpick test.

Set aside for a few minutes allowing to cool. Using a teaspoon remove a cone from each cupcake. Fill the hollow with crème patissière.

Decorate with grated chocolate and apricot (or peach) slices.

Indulge!

For those of you celebrating Easter on Sunday, I hope you spend these precious moments with those dear to you. Happy Easter!

Briose cu ciocolata si gem de caise, umplute cu crème patissière

2008-04-25T06:42:00.005+01:00

Aceasta reteta este contributia mea la roundup-ul organizat de Nutriferia ce are ca tema DESERTURILE CU CIOCOLATA.

Ingrediente pentru briose (12 bucati)

5 linguri zahar brun (s-ar putea sa fie nevoie sa reduci cantitatea in functie de cat de dulce e ciocolata si gemul folosit)
150 g faina
100 g ciocolata cu lapte
2 oua
3 linguri gem de caise
1 lingura piure de caise din compot
100 g unt
2 linguri zeama de portocale
1 lingurita praf de copt

Ingrediente pentru crème patissière

3 galbenusuri medii
2/3 pastaie de vanilie
1 ½ linguri cu varf de faina
1 ½ cana cu lapte
2 ½ linguri zahar alb fin

Pentru decor

Putina ciocolata razuita
12 felii de caise proaspete sau din compot (eu am epuizat caisele asa ca am folosit piersici)

Preparare

Intai vom face crème patissière ca sa aiba timp suficient sa se raceasca inainte de a umple briosele cu ea.

Intr-un bol mediu si cu ajutorul unei linguri de lemn se amesteca zaharul cu galbenusurile. Se adauga ½ lingura de faina si se amesteca din nou pentru a se incorpora complet si uniform inainte de a adauga urmatoarea ½ lingura de faina. Continua asa pana ce ai incorporat toata faina.

Taie pastaia de vanilie pe lungime si scoate toate bobitele acelea aromate. Pune laptele intr-un vas, adauga bobitele de vanilie si lasa-l la foc mediu pana incepe sa fiarba. In momentul in care se ridica spre suprafata si deci incepe sa fiarba ia repede vasul de pe foc. Toarna gradual laptele in vasul cu galbenusuri amestecand tot timpul cu telul. Apoi pune tot amestecul la foc mic si asteapta sa dea un clocot tot amestecand din cand in cand. Cand incepe se fiarba incepe si sa se intareasca deci e important sa amesteci cat mai des in acele momente evitand sa se prinda de fundul vasului. Cand devine greu de amestecat si e consistenta cel putin ca o budinca, se ia de pe foc. Se lasa sa se raceasca intr-un coltisor mai racoros.

Preincalzeste cuptorul la 180 C.

Pana se va raci crema, briosele vor fi si ele gata. Inainte de a face mixtura de briose e bine sa-ti pregatesti tava. Pune in fiecare adancitura o forma de hartie pentru briose pe care ai gaurit-o cu o scobitoare (inlesnind evacuarea aerului cald).

Acum mixtura. Untul si ciocolata se taie in bucati si se topesc la bain-marie. Cand amestecul s-a topit complet se ia de pe aburi si se pune deoparte pana cand din fierbinte se transforma in caldut.

Intre timp sa bat ouale impreuna cu zaharul la mixer. Apoi se amesteca usor gemul si piureul de caise in "spuma" batuta cu ajutorul unei linguri de lemn. Se adauga zeama de portocale si ciocolata cu untul topit si se amesteca din nou.

Faina se amesteca cu praful de copt, se adauga in bolul cu spuma si se amesteca din nou.

Umple fiecare forma cu amestecul obtinut fara a le umple chiar de tot (se lasa putin spatiu gol).

Se dau la cuptorul prealabil incalzit pentru 20-25 minute.

Testeaza-le cu ajutorul unei scobitori: daca scobitoarea scoasa din briosa are firmituri lipite de ea ar trebui sa le mai lasi in cuptor, daca insa e perfect curata, briosele sunt gata. Daca presezi putin bolta unei briose in jos si ea isi revine (e elastica si sare inapoi) inseamna ca sunt perfecte. Daca nu le simti elastice e posibil sa fi stat prea mult timp la cuptor.

Lasa-le cateva minute sa se raceasca apoi si ajutorul unei lingurite decupeaza un con in interiorul fiecarei briose. Gropita obtinuta se umple apoi cu crème patissière.

Se poate decora cu felii de caise (sau piersici) si ciocolata razuita.

Savureaza!

Daca te numeri printre cei care sarbatoresc Pastele duminica iti doresc sa te bucuri de aceasta sarbatoare alaturi de cei dragi tie. Paste fericit!

Healthy Brunch – Heart of the Matter

2008-04-23T19:50:00.010+01:00

Ingredients for 4 toasts

4 wholegrain rye toasts
1.7 oz /50 g low fat farmers’ cheese
1 tsp fresh dill – chopped
1 handful /3 Tbsp of celery root (cut into) sticks
the juice of half a lime
a few/ 1 Tbsp of beet (cut into) sticks
4 half an inch thick eggplant slices
A drizzle of olive oil
Freshly ground pepper mix (green, red, black and white)
A few shreds of red cabbage

Ingredients for the fruit salad (serves 2)

2 kiwi fruits
1 mango
The juice of a mandarin orange
A few walnuts

Directions

The first step is getting the celery ready. Put the celery sticks in a small mixing bowl and pour the lime juice over them. Put aside allowing the celery to soften and infuse.

Align the eggplant slices and drizzle with olive oil then season with the freshly ground pepper mix. Grill them until they soften quite a bit. Cut each slice into halves and put 2 slices on each toast, then add a mix of celery and beet sticks on the top.

Mix together farmers’ cheese and chopped dill and distribute the mix evenly on the 4 toasts. Top with a few shreds of red cabbage.

For the fruit salad just mix together diced mango, kiwi fruit slices and some walnuts. Spoon the mandarin juice over the mix.

I’ve made this brunch for this month’s Heart of the Matter theme hosted by Joanna .

Mic dejun sanatos (nu doar) pentru cei cu probleme cu inima

2008-04-23T18:59:00.014+01:00

Ingrediente pentru 4 toasturi

4 felii de toast din faina integrala de secara
50 g branza de vaci (dietetica)
1 lingurita marar proaspat tocat
3 linguri telina taiata betigase
Sucul unei jumatati de lime
Cateva / 1 lingura betigase de sfecla
4 felii (goase de 1 cm) de vanata
Putin ulei de masline
Amestec de piperuri
Cateva fasii de varza rosie

Ingrediente pentru 2 portii salata de fructe

2 kiwi-uri
1 mango
Sucul unei mandarine
Cateva nuci

Asamblare

Primul pas este pregatirea telinei: batigasele de telina se pun intr-un bol mic si se adauga sucul de lime, apoi se pune deoparte pentru ca telina sa se inmoaie si sa preia din aroma sucului.

Se grileaza feliile de vinete stropite cu ulei de masline si condimentate cu putin amestec de piperuri proaspat macinat. Cand sunt gata, se injumatateste fiecare felie, se pun 2 jumatati pe fiecare toast, apoi se adauga betigasele de telina si cele de sfecla distribuite egal.

Branza de vaci se amesteca cu mararul tocat si se rasfira peste fiecare felie, apoi se adauga fasiile de varza rosie.

Pentru salata de fructe altereaza staturi de cubulete de mango cu felii de kiwi si rasfira din cand in cand cate o jumatate de miez de nuca. Toarna sucul de mandarina peste bucatile de fructe.

Acest post este a 2-a mea contributie la Heart of the Matter, gazduit luna aceasta de Joanna.

Scrambled Eggs – My Way

2008-04-15T20:58:00.009+01:00

Ingredients (serves 2)

4 eggs
1 ½ Tbsp fresh dill – chopped
1 tsp herbes de Provence
1 Tbsp fresh parsley – chopped
15 cherry tomatoes
50 ml / 1.7 oz milk
4 spring onions (or scallions)
1 large orange bell pepper
Salt –to taste
Fresh ground pepper-mix (black, white, red and green) - to taste
2 Tbsp grape seed oil

Directions

In a medium bowl, beat together eggs and milk (for a softer texture). Toss in the chopped dill, parsley and herbes de Provence, salt and pepper to taste and mix well until blended.

Cut the pepper into halves, discarding ribs and seeds, then slice it. Thickly slice the white part of the spring onions.

In an omelet pan or skillet, heat the grape seed oil over medium heat. Toss in bell pepper slices and white part of spring onions. Sauté them for a few minutes.

In the meantime thickly slice the remaining spring onions and cut the tomatoes into halves.

Give the egg mixture another "beat" and pour it in the skillet. Toss in tomatoes and the remaining spring onions. Using a spatula or a flat wooden spoon mix well and cook until the tomatoes soften a little bit (give it a stir from time to time).

Serve immediately and...enjoy :).

Barbara of Winos and Foodies is hosting 'A Taste of Yellow' for LiveStrong Day so I’m thinking I’ll submit this post for her roundup.

Omleta à la Lore

2008-04-15T20:40:00.008+01:00

Ingrediente pentru 2 portii

4 oua
1 ½ lingura marar proapat tocat
1 lingurita verdeturi de Provence
1 lingura patrunjel proaspat tocat
15 rosii cherry
50 ml lapte
4 cepe verzi
1 ardei gras portocaliu
Sare – dupa gust
Piper proaspat macinat – dupa gust
2 linguri ulei de samburi de struguri

Preparare

Se bat ouale si li se adauga laptele (pentru o textura mai usoara), mararul si patrunjelul tocat, sarea, piperul si ierburile de Provence. Se amesteca bine din nou.

Ardeiul se curata de seminte, se taie in jumatate si se feliaza. Se taie rondele partea alba a cepelor verzi.

Se pune uleiul intr-o tigaie la incazit, se adauga rondelele de ceapa si ardeiul gras la calit.

Intre timp se taie ceapa verde ramasa si se injumatatesc rosiile cherry.

Se mai bate amestecul de oua si se adauga in tigaie atunci cand ceapa si ardeiul s-au calit. Apoi se adauga rosiile cherry si ceapa verde. Cu ajutorul unei palete se amesteca totul si se lasa pe foc pana cand rosiile devin putin mai moi (amestecand din cand in cand).

Se serveste calda si e minunata ;)!

"Hang on to spring" salad

2008-04-12T09:33:00.008+01:00

Another post that will hopefully bring spring at your table. Year after year I sit and watch as spring is getting shorter and shorter here and that’s something that doesn’t make me a happy girl. I even expect not to have any spring at all soon and just pop into summer without this wonderful "introductory" season. It’s like I can feel these spring days getting fewer and fewer. I for one have always preferred the shy warmth of spring over the melting heat of summer but the weather doesn’t care about my preferences so I’m determined to enjoy spring until its last shy sunshine. And I’m starting with the "hang on to spring" salad.

Today’s post is my second contribution to the Nutriferia Roundup: Springtime salads. Don’t forget to participate until the 17^th.

Ingredients (serves 4)

5 spring onions (or scallions)
1 English cucumber
2 green garlics (immature garlics – leaves and stems)
1 Tbsp fresh dill – chopped
2 medium tomatoes
Crumbled Feta (to taste) + 2 ½ Tbsp for the dressing
Red cabbage – shredded (3x both hands hollow)
2 handfuls of thinly sliced fennel bulb
4 tsp grape seed oil
4 tsp dry white wine
4 olives – thinly sliced
The juice of half a lime
The juice of one Nova mandarin

Directions

Wash the vegetables and then make the dressing so that all those flavours will have enough time to combine. In a small glass bowl mix well wine, juices, oil, olives and crumbled Feta then put aside.

Finely slice cucumber and fennel, thickly slice green garlics and spring onions and mix well with the shredded red cabbage and dill. Add the dressing and give it another good mix. Cut tomatoes into quarters and then halve the quarters and place over the salad. Sprinkle with crumbled Feta and serve immediately. It’s always good to make this salad just before you serve it so that taste and texture are at their best.

You might have noticed that I didn’t add any salt or sugar. That’s because I was simply trying to add these two via the dressing ingredients. I used olives and Feta for the salt and the mandarin juice for its citrus sweetness and it worked pretty well for me. Still if you feel like adding salt or sugar please do so when making the dressing.

Hope I didn’t bore you all with just another salad post.

Bon appétit :)!

Salata "tine-te bine de primavara"

2008-04-12T09:13:00.009+01:00

Din nou un post care sper ca iti va aduce inca o portie de primavara in farfurie. Eu una regret ca primavara parca se scurteaza in fiecare an. Prefer oricand caldura gingasa a primaverii decat canicula verii, dar vremea nu tine cont de preferintele mele asa ca sunt hotarata sa savurez primavara (atat cat mai e din ea) pana la ultima raza timida de soare. Azi dimineata voi incepe cu salata "tine-te bine de primavara".

M-am gandit sa inscriu si aceasta salata la roundup-ul organizat de Nutriferia pentru acest inceput de aprilie despre care va spuneam si in postul anterior.

Ingrediente pentru 4 portii

5 cepe verzi
1 castravete
2 buc. usturoi verde
1 lingura marar proaspat tocat
2 rosii
Telemea maruntita (dupa gust) + 2 ½ linguri pentru dressing
Varza rosie tocata (3x causul a 2 palme)
2 pumni de fenicul (bulbul) taiat rondele
4 lingurite ulei din samburi de struguri
4 lingurite vin alb sec
4 masline injumatatite pe lungine si apoi taiate rondele subtiri
Sucul de la ½ lime
Sucul de la 1 mandarina

Preparare

Spalam legumele dupa care facem dressingul pentru ca aromele lui sa aiba suficient timp sa se amestece. Intr-un bol mic, amestecam bine vinul, sucurile, uleiul, maslinele si telemeaua maruntita, apoi punem deoparte si ne ocupam de salata.

Castravetele si feniculul se taie rondele subtiri si uniforme (eu am dat-o in bara la partea cu taiatul uniform :( ), iar usturoiul si ceapa verde se taie rondele mai groase. Toate se amesteca cu varza rosie si mararul tocat. Se adauga dresssingul si se amesteca din nou. Rosiile se taie in sferturi , apoi sferturile din nou in jumatate si se pun deasupra salatei. Se presara cu telemea maruntita si se serveste cat de rapid. E bine sa o prepari chiar inainte de a o servi pentru ca atunci are cel mai bun gust si textura.

Probabil ai observat ca nu am folosit sare sau zahar. S-a intamplat asa pentru ca am incercat sa le adaug prin ingredintele folosite la dressing. Maslinele si telemeaua si-au adus aportul de sare, iar mandarina a adus o aroma usor dulceaga si pentru mine a fost ok asa. Daca simti nevoia de mai multa sare sau zahar poti sa le adaugi pe ambele in dressing.

In speranta ca nu te-am plictisit cu inca o salata iti doresc pofta mare :)!

My favourite springy salad

2008-04-03T20:56:00.007+01:00

I missed spring so much! The more I wanted spring to come and visit us again the more it seemed its train was delayed and now I can’t keep up with the growing amount of green that pops by my window every day :). I even took some pictures each day just to see how many changes appear from one day to another (and yes, I do have a life, no need to get one, in case you were wondering ;) ).

And I want to tell you I’m AMAZED! Spring seems to grow more and faster than a newborn kitty. Ok, maybe it doesn’t seem so amazing to you but I’m speechless in front of it. My life’s rhythm fades in front of mother nature and I feel so small…just like a tiny ant (although not as hardworking as an ant because of the time spent “bouche-bée” in front of such daily wonders). I can only say I learned to be grateful and say “hat to you” in front of mighty green. And speaking of green this seems like a good moment to tell you about today’s recipe.It’s a fresh salad that covers me in good energy.

Today’s post is also my contribution to the Nutriferia Roundup: Springtime salads.

Ingredients (serves 2)

4-5 red radishes
3-4 spring onions (or scallions)
4-5 lettuce leaves (I used Butterhead)
1 tsp lime juice
1 tsp "à l’ancienne" French mustard (a mix of coarsely crushed mustard seeds - especially black or brown – vinegar and seasonings)
200 ml / 7 oz fat-free yoghurt

Directions

Wash the vegetables, finely slice the radishes, thickly slice the spring onions and tear up lettuce leaves into smaller pieces. Mix well.

Now on to the dressing. A dressing that is easy to make (and yummy) for an equally easy (but yummy) salad. Mix well yoghurt, lime juice and mustard an just pour over the fresh vegetable slices. The secret of this salad lays in the mustard and in using a generous amount of dressing.

The healthy bites not only filled me with energy but also made me repeat the salad the next day. Don’t be fooled by its simplicity because tasty doesn’t always mean complicated.

Salata mea preferata de primavara

2008-04-03T20:20:00.006+01:00

Ce dor imi era de primvara! Cu cat imi doream sa vina mai repede cu atat de mult mi se parea ca intarzie iar acum nu mai pot tine pasul cu verdele care se inmulteste pe zi ce trece la fereastra mea :). Ba chiar am facut cate o poza in fiecare zi pentru a vedea exact cate schimbari apar intr-un interval atat de scurt.

E INCREDIBIL! Primavara pare sa creasca mai mult si mai repede intr-o zi decat un pisoi nou-nascut. Ok, probabil pentru voi nu este o mare mirare dar pe mine nu inceteaza sa ma uimeasca lucrurile astea an de an, de an, de an... Ritmul meu paleste in fata ritmului naturii si ma simt mica cat o furnica (lipsita de agilitatea furnicii din cauza timpului petrecut gura-casca in fata acestor minunatii). Nu pot sa spun decat ca am invatat sa fiu recunoscatoare si sa zic "chapeau" verdelui. Si pentru ca vorbeam de verde cred ca e momentul potrivit sa trec la reteta de azi.

Este vorba de o salata de cruditati si proaspete care ne aduc primavara si in farfurie reusind sa ma umple de energie.

Postul de azi este de asemenea contributia mea la roundup-ul organizat de Nutriferia pentru acest inceput de aprilie: salata de primavara.

Ingrediente pentru 2 portii

1 legatura de ridichi de luna (cam 4-5 ridichi mijlocii)
1 legatura de ceapa verde frageda deci nu foarte mare (3-4 tulpini)
4-5 foi de salata
1 lingurita de suc de lime
1 lingurita de mustar frantuzesc "à l’ancienne" (amestec de soiuri diferite de boabe de mustar - in special negre sau brune semi-strivite si aromate cu diverse condimente si putin otet)
200 ml de iaurt grasime 0%

Pregatire

Dupa ce am spalat ridichile, salata si ceapa verde, taiem ridichile si ceapa verde rondele, iar foile de salata le rupem cu degetele in bucati mai mici. Amestecam toate legumele dupa care facem dressing-ul.

Un dressing simplu (dar yummy) pentru salata la fel de simpla (si yummy). Se amesteca bine iaurtul si mustarul si sucul de lime si se toarna peste salata. Secretul acestei salate este mustarul folosit si dressing-ul adaugat din plin peste bucatile fragede de legume.

Cand iei cu furculita din aceasta salata ai impresia ca mananci sanatate! Pe langa ca te umple de energie te mai si lingi pe mustati dupa ea. Nu te lasa pacalita de simplitatea ei pentru ca gustos nu inseamna neaparat si complicat!

Vanilla tartlets with mango and orange jam

2008-03-29T21:35:00.006Z

Ingredients

100 g/ 3.5 oz crumbled plain vanilla biscuits/cookies
7 Tbsp/ ½ cup of coarsely chopped walnuts + 4 Tbsp – to spoon into the tartelettes once they’re baked
200 g/ 7 oz bleached all-purpose flour
1 tsp Bourbon vanilla extract
4 Tbsp white sugar
5 g/ 0.2 oz baking powder
The juice of half an orange
1 medium egg
1 tsp fleur de sel
150 g/ 5.3 oz unsalted butter – icy cold
8 Tbsp orange jam
Your favourite vanilla cream with added grated mango

Directions

In a large mixing bowl toss in flour and crumbled vanilla biscuits/cookies. Add the butter cut into small pieces and work the pastry until crumbly. Add the sugar and the chopped walnuts and mix with your hands until they are evenly distributed.

Add the egg and the baking powder. Pour the orange juice on the baking powder. Mix to form a ball. Don’t overwork the dough.

Transfer dough to a floured surface and roll out to ½ cm /0.2 inch thick. Cut into circle shapes. I’ve cut them into 9 cm/3.5 inch diameter circles. If you can’t roll out the hole ball, refrigerate the extra dough until rolling it out.

Since I’ve baked these in the microwave oven, I used microwave safe baking paper strips to give them the shape of a tartlet (see photos). If you are not using the microwave oven you can use those special stainless steel pastry rings.

The last 4 small photos show how I made the outer paper ring, but the length of the strip is exaggerated so you can see better.

Microwave them (6 tartlets at a time) on the crisp plate on 500 W for 7 minutes, then on crisp for another 3 minutes.

Or preheat your (classic) oven at 180 C/ 360 F and bake them on a greased and floured baking tray for about 15 minutes.

You will get around 18 tartlets if you’ve cut the dough into 9 cm/3.5 inch diameter circle shapes.

Sprinkle ¼ Tbsp of chopped walnuts inside each tartelet, then spread a thin layer of orange jam. To finish your tartlets, garnish the pastry crust with the vanilla-mango cream.

Put aside for a few minutes allowing crust and cream to cool off a little bit.

Bon appétit!

Tartelette de vanilie cu mango si gem de portocale

2008-03-29T21:18:00.007Z

Ingrediente

100 g biscuiti de vanilie petit beurre farmitati
7 linguri/ ½ cana nuca facuta bucati mici + 4 linguri - ce urmeaza sa fie puse in interiorul tartelettelor
200 g faina
2 plicuri zahar vanilat (cu aroma de vanilie de Bourbon)
4 linguri zahar
5 g praf de copt
Sucul de la ½ portocala
1 ou
1 lingurita sare
150 g unt – rece de la frigider
8 linguri gem de portocale
Crema de vanilie pe care o preferi in care se pune mango razuit

Preparare

Intr-un bol mare se farmiteaza biscuitii de vanilie, se adauga faina si se freaca cu untul taiat bucati neregulate pana ce se obtine o consistenta nisipoasa si untul e cat de cat egal distribuit. Nu se freaca prea mult timp pentru ca untul va incepe sa se incalzeasca si va deveni moale. Se adauga zaharul si nuca si se amesteca cu aluatul nisipos.

Se adauga oul si praful de copt care se stinge cu sucul de portocala. Amestecam totul si facem o coca.

Se intinde o foaie groasa de ½ cm si cu forma de cerc/paharul se taie cercuri. Daca nu se intinde toata coca din prima, restul de coca se pune la frigider pana ce urmeaza a fi intinsa.

Urmeaza "complicatul procedeu" ;) prin care se face forma de tarteletta cu fasia de hartie de copt pe dinafara si fasia din interior astfel incat fasiile sunt de o parte si de alta a marginii ridicate de aluat (vezi pozele). Daca ai inele metalice speciale pentru tartelette, foloseste-le pe acelea, dar doar daca alegi sa le faci la cuptorul clasic pentru ca in cuptorul cu microunde nu se accepta metal.

Ultimele 4 poze sunt pentru asamblarea inelului din exterior, dar fasia e de lungime mai mare decat cea reala pentru ca sa se vada cat mai clar ce am facut eu acolo :)

Eu le-am facut la microunde de data aceasta, in tava de pizza, in transe de cate 6 tartelette. Se lasa 7 min la 500W si 3 min la crisp (timp valabil pentru 6 tartelette).

La cuptor clasic: se coc aprox. 15 min. in cuptorul preincalzit la 180 C (intr-o tava unsa si infainata/pe hartie de copt).

Se obtin in jur de 18 bucati daca cercurile sunt taiate cu forme de 9 cm diametru.

In interiorul tartelettelor se rasfira cate 1/4 de lingura de nuca maruntita, dupa care se intinde un start subtire de gem de portocale si peste el se pune crema de vanilie cu mango razuit. Se asteapta sa se raceasca inainte de a fi servite.

Pofta buna!

Yoghurt-sour cream spicy tzatziki

2008-03-24T07:58:00.006Z

Ingredients

175 ml plain yoghurt
3 Tbsp of sour cream
1 Tbsp fresh dill – chopped
1 pickled green chili pepper - finely minced
2 Tbsp grated, hand squeezed gherkins (from about 5 hole gherkins)
Salt – to taste
2 tsp grated horseradish

Directions

Mix well all ingredients except for the salt. Taste to decide how much salt it needs and then adjust seasoning accordingly. You can serve it like this but if you want to have that great taste of combining flavours refrigerate before serving.

You can decorate with fresh dill.

I like it with steaks and anything that has been fried.

Tzatziki picant cu smantana

2008-03-24T07:38:00.004Z

Ingrediente

175 ml iaurt
3 linguri pline ochi de smantana
1 ardei iute murat taiat marunt
2 linguri castraveti murati razuiti si storsi de suc (din aproximativ 5 cornichoni murati)
1 lingura de marar proaspat tocat
Sare – dupa gust
2 lingurite hrean razuit

Preparare

Se amesteca toate ingredientele, mai putin sarea. Se gusta pentru a vedea de cata sare are nevoie si se sareaza. Ideal ar fi sa-l pui la frigider ceva timp pentru ca aromele sa se intrepatrunda inainte de mancare.

Se poate orna cu putin marar.

Mie imi place mult alaturi de orice preparat prajit in ulei.

Happy Easter

2008-03-22T19:51:00.004Z

For those of you celebrating Easter, I wish you spend these precious moments with those dear to you! Season with bright spring sunlight :).
I've made this card especially for you and, despite the fact that I lack the talent to make it beautiful, I can assure you that both wishes and card come from the heart!

Paste fericit !

2008-03-22T19:39:00.006Z

Pentru toti cei care sarbatoriti Pastele acum, va doresc clipe minunate alaturi de cei dragi voua, pline de farmecul bucuriei Invierii.
Felicitarea de mai sus am desenat-o pentru voi si, cu toate ca m-am straduit sa fie cat mai frumoasa, trebuie sa recunosc ca imi lipseste talentul, dar atat ea cat si urarile sunt daruite din suflet :).

Spinach Party Balls With Lime

2008-03-13T09:52:00.006Z

This is my first Heart of the Matter recipe :). I am so excited because it's also the 1 year anniversary of this great project and I want to congratulate every single one of you who made it happen and kept it going.

This month’s theme is "Party Food" and here is my entry:

Ingredients for 15 party balls

3 Tbsp of scalded (cooked in salty boiling water for 3 minutes) spinach, drained and minced
3 Tbsp of grated raw carrot
3 Tbsp of diced orange bell pepper
2 Tbsp of lime juice
6 Tbsp of mashed potatoes (from baked potatoes)
2 cloves of garlic – finely minced (optional)
Salt – to taste
Ground pepper – to taste (optional)
1 handful of sesame seeds

Directions

Mix well all the ingredients except the sesame seeds and seasoning. Taste and season with salt and pepper.

Take a small quantity of the mixture and, using both palms, form into 4-5 cm/1.5-2 inch balls.

Dip the spinach balls in the sesame seeds so that they only have one half covered in seeds.

Serve at room temperature.

Bulgarasi de spanac cu lime

2008-03-13T09:05:00.009Z

Reteta de azi e dedicata unui eveniment "bloggaresc-culinaresc" care are loc in fiecare luna: The Heart of the Matter – eating for life. Foarte pe scurt: exista niste reguli in care trebuie sa se incadreze toate retetele inscrise si care tin in special de folosirea de ingrediente si metode de preparare sanatoase.

Pentru ca este un proiect care implineste 1 an, tema de luna aceasta este "Preparate de petreceri".

Ingrediente pentru 15 bulgarasi

3 linguri de spanac oparit 3 minute in apa cu sare, stors de lichid si tocat
3 linguri de morcov crud razuit
3 linguri de ardei grasi portocalii taiati cuburi mici
2 linguri suc de lime
6 linguri de piure de cartofi copti la cuptorul clasic sau la cel cu microunde
2 catei de usturoi tocati marunt (optional)
Sare – dupa gust
Piper macinat – dupa gust (optional)
Un pumn de seminte de susan

Asamblare

Se amesteca bine toate ingredientele cu exceptia semintelor de susan si a condimentelor. Se gusta pentru a putea aprecia cantitatea de condimente de care are nevoie amestecul, dupa care se sareaza si se pipereaza dupa gust.

Se iau cantitati mici din amestec si cu ajutorul palmelor se formeaza bulgarasi de 4-5 cm diametru.

Fiecare bulgaras se adanceste pana la jumatate in seminte de susan.

Se servesc la temperatura camerei.

Meatless Cordon Bleu

2008-03-07T09:24:00.007Z

You must know at least one kid who declared war against a healthy vegetable. Once he’s there, it takes hard work and sometimes years until he will include that vegetable in his meals again.

Yeap, I too was that kid. My enemy? The carrot. Even now I can’t eat plain raw carrots. However, I have nothing against boiled or sautéed carrots. A lot of parents around here try to trick their kids into eating carrots by telling them that carrots help them whistle. I had my share of that story. What kid doesn’t want to whistle? When grandma told me the big secret I wanted to make sure my sacrifice won’t be in vain. Since she ate carrots pretty often I asked her to whistle. But there was a problem my friends: grandma couldn’t whistle. I was deceived :(. Years later the story repeated itself with my little cousin, but this time I was only a spectator with a bitter-sweet smile on my face.

In time though, I became more interested in nutrition facts and I couldn’t ignore the carrot’s benefits. Don’t get me wrong, I’m still very picky when the rabbits’ favorite comes into the picture, but I try to get my "recommended daily allowance" by including it in very tempting meals. The meatless cordon bleu serves my strategy well.

Ingredients for 7 pieces

12 heaping Tbsp of lukewarm mashed potatoes (made out of baked potatoes; boiled potatoes won’t do because we want them to be as water-free as possible. When lukewarm mashed potatoes stick better)
5 Tbsp of grated raw carrots
7 Feta sticks (8 cm/ 3 inch long, 1 cm/ 0.4 inch thick)
7 Emmentaler sticks (8 cm/ 3 inch long, 1 cm/ 0.4 inch thick)
4 Gouda square slices (10x10 cm/ 4x4 inch)
3 processed cheese square slices (10x10 cm/ 4x4 inch) – Cheddar flavoured
2 Tbsp fresh parsley leaves – chopped
1 egg
100 ml/ 1/3 cup of milk
75 g/ 3 heaping spoons all-purpose unbleached flour
100 g/ 3.5 oz bread crumbs
1 tsp ground nutmeg
Salt – to taste
Fresh ground pepper mix (black, white, red and green) - to taste
Grapeseed oil – for frying

Directions

Mix well mashed potatoes, grated carrots, parsley leaves and nutmeg. Taste the mixture and season with salt and pepper.

In a small mixing bowl mix together flour and egg. Gradually add in the milk stirring to blend into a smooth batter.

Now let’s make the cheese rolls. We’ll make 4 using Gouda and 3 using the processed cheese slices. Place 1 stick of Feta and 1 stick of Emmentaler on each Gouda/ processed cheese slice, then roll the slices. Prevent the roll from opening by keeping it close in your palm.

With your free hand start coating the rolls with the mashed potato mix. Keep coating until there are no more cheese spots showing through and the roll doesn’t open when you release it.

Dip each coated cheese roll into batter, then bread crumbs.

In a frying pan, heat 1.5 cm/ 0.6 inch deep grapeseed oil to 180 C (360 F). Fry the coated cheese rolls on both sides, over medium-high heat.

Remove from heat and drain on kitchen towels to absorb the extra oil.

Serve immediately while the cheeses (except Feta) are still melted.

They are even better when served with a pickles salad.

Bon appétit :)!

Cordon bleu fara carne

2008-03-07T09:07:00.005Z

Stii povestea cu legumele si copiii? Unele sunt foarte greu acceptate in mancare. Si daca li s-a pus pata pe oricare dintre ele vor trece ani buni pana cand vor incepe sa manance si din acea leguma uracioasa :).

Da, am fost si eu printre ei. Leguma mea uracioasa? Morcovul. Nici chiar acum nu pot sa mananc morcov gol in forma cruda. Cu cel fiert sau cel facut sauté nu am avut niciodata vreo problema, dar cu cel crud am fost pe picior de razboi. Sigur ai auzit spunand sau ai spus la randul tau vreunui junior ca morcovii il vor ajuta sa fluiere. Ei bine si bunica mea a incercat trucul asta, dar fara vreun folos. De ce? Pentru ca nu a trecut "testul de foc": am rugat-o sa fluiere stiind ca mananca morcovi dar nu a reusit. A fost suficient sa ma lamuresc :). Ani mai tarziu povestea s-a repetat cu verisorul meu mai mic, dar de data aceasta eram doar o spectatoare cu un zambet strengaresc in coltul obrazului.

Cu timpul insa, am devenit interesata de continutul alimentelor pe care le consum, iar morcovul avea mult prea multe avantaje pentru a-l ignora. Nu ma intelege gresit, sunt inca intr-o faza mofturoasa vis-à-vis de preferatul iepurilor, doar ca acum incerc sa-mi iau doza necesara incluzandu-l in tot felul de mancaruri care imi fac cu ochiul. Cum convingi un copil sa manance ceva important pentru organismul lui, dar de care nu s-ar atinge in mod normal? Ii pui mici cantitati in mancarea preferata. Am adaptat principiul asta si uite asa s-a nascut reteta de azi.

Ingrediente pentru 7 bucati

12 linguri cu varf de piure de cartofi caldut (cartofii care se fac piure trebuie sa fie copti la cuptor, nu fierti in apa pentru ca vrem sa fie cat mai putin aposi. Piureul e important sa fie caldut pentru ca asa e mai aderent)
5 linguri morcovi cruzi razuiti
7 betigase de telemea lungi de 8 cm si groase de 1 cm
7 betigase de Emmental lungi de 8 cm si groase de 1 cm
4 felii subtiri 10x10 cm de Gouda
3 felii 10x10 cm de branza topita cu aroma de Cheddar
2 linguri frunze de patrunjel – tocate marunt
1 ou
100 ml lapte
75 g/ 3 linguri cu varf faina
100 g pesmet
1 lingurita nucsoara macinata
Sare – dupa gust
Amestec piperuri (rosu, alb, negru, verde) – dupa gust
Ulei de samburi de struguri - pentru prajit

Preparare

Piureul de cartofi se amesteca cu morcovii razuiti, frunzele de patrunjel, nucsoara. Sareaza si pipereaza dupa gust.

Faina se amesteca cu oul, dupa care se adauga laptele putin cate putin in asa fel incat amestecul sa fie omogen (ca si cum am prepara aluatul pentru clatite).

Acum sa trecem la "asamblarea" rulourilor de branza. Pentru 4 dintre ele vom folosi feliile de Gouda, iar pentru celelalte 3 branza topita cu aroma de Cheddar. Pe fiecare felie de Gouda/ branza topita se aseaza alaturate cate un betigas de telemea si de Emmental. Odata asezate betigazele de branza, le rulam in felia de branza din exterior.

Odata ce ai obtinut cate un rulou de branza, tinand-ul in mana pentru a nu se desface, il imbraci in amestecul de piure cu morcovi (presand usor bucati de piure pe ruloul de branza) pana ce nu mai ramane nici o bucatica vizibila de branza, iar ruloul isi mentine forma fara a avea nevoie de ajutorul mainii tale.

Fiecare rulou se scufunda in amestecul de faina, oul si lapte, iar apoi se trece prin pesmet.

Incalzeste intr-o tigaie ulei cat sa fie cam de 1 ½ cm adancime. Cand uleiul este incins, adauga rulourile de branza captusite si prajeste-le pe ambele parti la foc mediu – mare.

Scoate-le pe o farfurie tapetata cu prosoape de bucatarie pentru a absorbi excesul de ulei.

Se servesc imediat pentru ca branzeturile se intaresc destul de repede si cu exceptia telemelei toate ar trebuie sa fie topite atunci cand le mancam.

Sunt super bune alaturi de o salata de muraturi.

Pofta maaare :)!

Millet Chickpea Soup

2008-03-04T09:33:00.012Z

First of all let me tell you a little bit about millet and chickpeas, especially why they are good for us.

I first came across the millet's benefits while reading a post on Irina’s blog. Those benefits definitely worked as a trigger as I said to myself that I must cook some millet ASAP.

Here’s what I found out on Wikipedia:

Millets are rich in B vitamins, especially niacin (or vitamin B3), B6 and folic acid (essential because one of its derivates is needed to produce and maintain new cells, and thus becomes pretty important during pregnancy and infancy both being periods of rapid cell divisions), calcium, iron, potassium, magnesium, and zinc. Its protein content is very close to that of wheat (about 11%).

If you have celiac you can eat as much millet as you like because it’s gluten-free.

Still there is one drawback for those of you who have tyroid problems, millets should not be consumed in great quantities because they inhibit an enzyme with an important role in the production of tyroid hormones.

As for chickpeas, they are a good source of protein and of that folic acid’s derivate that I mentioned earlier. They are also reach in fiber and minerals (phosphorus, magnesium, iron, calcium – some sources say they have about the same calcium content as yoghurt) and low in fat.

Ingredients (serves 4-5)

125 g/ 4.4 oz dry chickpeas
50 g/ 1.8 oz millet
1 large orange bell pepper - sliced
300 g/ 10.5 oz chopped canned tomatoes in juice
1 ½ cup sliced carrots
2 tsp of hole caraway (Persian cumin) seeds
2 Tbsp sunflower oil
¾ cup finely chopped onions
Sesame seeds – for sprinkling
Salt – to taste

Directions

Rinse the chickpeas and the millet 3 times, then soak them overnight in water (in different bowls).

The next day, drain the water they've soaked in and rinse once again.

Pour 1 ½ cup of salty water in a medium-sized heavy-bottomed saucepan and toss in the millet (about ½ cup after soaking), cover the pan and bring to a boil. Uncover the pan as soon as the water starts boiling and continue boiling over low heat for 15 minutes. You should keep a close eye on the pan after the first 10 minutes have passed because the millet will absorb all the water and you might need to stir and prevent it from sticking to the pan’s bottom.

In the mean time let’s cook the chickpeas. After soaking chickpeas should have doubled in size so you now should have about 1 ½ cup of chickpeas. Toss them in another medium-sized heavy-bottomed pot, add 1 ½ cup of salty water, cover the pot and bring to a boil. You already know the drill: as soon as it begins boiling, uncover the pan and let it boil over low-medium heat for 1 hour.

Heat the sunflower oil in a 2 ½ l / 90 fl oz pot, toss in the chopped onions and the bell pepper, cover the pot and sauté over low heat for about 5 minutes, stirring at least once. The onion should become translucent, and the bell pepper slices should soften a little bit.

Empty the pot and put the sautéed vegetables aside. Pour in 1 l/ 35 fl oz of water, add some salt, cover the pot and bring to a boil. When the water starts boiling toss in the sliced carrots and let them boil, uncovered, over medium heat for 15 minutes. Toss in the chickpeas, the millet, the sautéed vegetables and mix well. Check if it needs more salt and add some more if necessary. Stir in the caraway seeds and boil uncovered for about 15 minutes.

Remove from the heat, toss in the canned tomatoes, stir well, cover the pot and let it rest for about 10 minutes.

Sprinkle with sesame seeds just before serving and serve hot.

It makes a great lunch! It was so nourishing that I didn’t feel the need to eat something else. Ok, maybe just a savoury scone :). Caraway seeds always remind me of savoury scones…

Supa groasa de mei si naut

2008-03-04T08:50:00.013Z

Cred ca s-ar cuveni sa incep cu cateva cuvinte despre mei si naut.

Avantajele meiului le-am descoperit atunci cand Irina a postat o reteta de supa de mei cu cartofi pe blogul ei. Atunci mi-am zis ca trebuie sa-l incerc si am mai cautat mai multe despre el.

Iata ce am aflat pe Wikipedia:

Meiul este binevenit pentru ca este bogat in B-uri, mai ales in niacina (vitamina B3 sau PP cum i se mai spunea pe vremuri), vitamina B6, acid folic (important pentru ca un derivat al sau este necesar in producerea de noi celule, ceea ce-l face esential pentru gravide si pentru copiii mici tocmai pentru ca in cazul lor celulele noi se produc intr-un ritm mai alert), calciu, fier, potasiu, magneziu si zinc. Ca si continut de proteine este foarte apropiat de grau, ambele au un continut de aprox. 11% proteine.

Cei cu intoleranta la gluten pot sa-l consume in voie pentru ca nu contine gluten.

Totusi, exista o restrictie: nu este recomandat in cantitati mari celor care au probleme cu tiroida pentru ca inhiba o enzima cu rol important in producerea hormonilor tiroidiali.

Cat despre naut, este o buna sursa proteine si de derivatul acela al acidului folic despre care iti spuneam mai sus. Nautul este de asemenea bogat in fibre si in minerale (fosfor, magneziu, fier, calciu – unele soiuri par sa egaleze continutul de calciu al iaurtului) si sarac in grasimi.

Ingrediente (pentru 4-5 portii)

125 g naut uscat
50 g mei
1 ardei gras portocaliu
300 g rosii bucati in bulion (din conserva)
1 ½ cana de morcovi feliati (cam 2 morcovi mari)
2 lingurite rase de seminte de chimen
2 linguri ulei de floarea soarelui
¾ cana ceapa tocata marunt
Seminte de susan – pentru presarat
Sare – dupa gust

Preparare

Meiul si nautul se spala fiecare din 3 ape si se lasa peste noapte la inmuiat fiecare in cate un vas cu apa.

A 2-a zi se strecoara de apa in care au stat peste noapte si se mai limpezesc dintr-o apa.

Se pune o cana si jumatate de apa intr-un vas, se adauga putina sare si meiul (imbibat ar trebui sa fie cat o jumatate de cana), se acopera cu un capac si se lasa cu capacul pana cand apa incepe sa fiarba. Cand fierbe apa, vasul se descopera si se lasa sa fiarba la foc mic timp de 15 minute. Ar fi bine sa mai tragi un ochi dupa ce trec 10 minute, pentru ca meiul va absorbi cam toata apa (ca si la orez) si va trebui invartit spre final ca sa nu se prinda de fundul vasului.

Intre timp se pune si nautul la fiert. E foarte probabil ca nautul sa fie deja cat o cana si jumatate pentru ca absorbind apa el se dubleaza ca volum. Pune o cana si jumatate de apa intr-un vas, adauga putina sare si apoi nautul. Acopera cu un capac pana cand incepe sa fiarba, apoi lasa-l sa fiarba la foc mic descoperit timp de o ora.

Ceapa tocata marunt impreuna cu ardeiul gras taiat felii se calesc intr-un vas de 2 ½ l capacitate in care am adaugat si uleiul. Acoperim vasul si le lasam la calit cam 5 minute la foc mic, amestecand macar o data. Practic sunt gata atunci cand ceapa devine translucida si ardeiul s-a inmuiat putin fara ca pulpa lui sa devina pasta.

Golim vasul de ceapa si ardei si le lasam deoparte deocamdata. In vasul in care le-am calit, adaugam 1 l apa, putina sare, il acoperim si il punem pe foc. Cand apa fierbe, adaugam feliile de morcovi si le lasam sa fiarba la foc mediu cam 15 minute.

Adauga nautul, meiul, ceapa si ardeiul calit in vasul in care au fiert morcovii. Amesteca totul, verifica daca mai are nevoie de sare si mai adauga ceva sare daca vrei. Adauga semintele de chimen si lasa totul sa fiarba 15 minute.

Luam vasul de pe foc, adaugam rosiile in bulion, amestecam bine, acoperim si lasam asa vasul pentru 10 minute.

Se serveste calda cu seminte de susan presarate deasupra.

E numai buna pentru un pranz caruia ii lipseste felul doi :). Fiind foarte satioasa, dupa o portie nu am mai simtit nevoia de a manca inca ceva. Ok, poate doar o saratea (e vina semintelor de chimen care mereu imi amintesc de saratele), dar atat :).

Layered Crêpe Cheesecake

2008-03-01T08:51:00.008Z

As you might have noticed, I am in a crêpe phase that just won’t go away. Don’t get me wrong, I’m not anywhere near complaining about this and I’m determined to enjoy it until the last drop, or shall I say crêpe :). Besides, I have a feeling I’m not the only one addicted to these thin layers of melting joy.

The dessert that I’m about to introduce you to has been one of my favourites ever since I was a child. Come to think about it, these layers are my mac ‘n’ cheese of desserts. If you’re looking for that sort of dish, I can assure you that you won’t be sorry. Easy to make and really good at making you ask for a refill. You can even cook them in the microwave oven.

Crêpes ingredients

2 medium eggs
400 ml milk (room temperature)
230 g bread flour
A pinch of salt
½ tsp of ground cinnamon
1 Tbsp of sunflower oil – for frying

Filling ingredients

70 g / 2.5 oz raisins/ sultanas
250 g / 8.8 oz farmers’ cheese (you can replace farmers’ cheese with quark if you like)
¼ tsp vanilla extract
1 egg yolk
2 Tbsp of sugar
½ tsp of ground cinnamon

For decorating

2 Tbsp of sour cream
Icing sugar (vanilla flavoured)
3 chocolate cookies/ biscuits
10 g/ 0.4 oz raisins/ sultanas

Directions

Make the crêpe batter and cook the crêpes as explained here.

Now, on to the filling. In a mixing bowl stir the farmers’ cheese and the sugar. Add the egg yolk and mix well. Then stir in the vanilla extract, the cinnamon and the raisins. That’s all!

My habit: Before using the raisins, I like to soak them in some water for 10 minutes or so. That way they will become really moist and more tasteful.

All that’s left is making the layers. Put a crêpe at the bottom of a butter-greased casserole dish, on the top of the crêpe add a filling layer. Continue until there are no more crêpes and filling left. Make sure you have a crêpe as final layer. Pour the sour cream over and make sure it covers the hole surface.

Bake at 180 C/ 360 F until the sour cream on top gets some golden-browned spots, it should take no more than 12 minutes.

If you’re choosing the microwave, use a microwave food cover (with steam vent) for an even optimum temperature. Microwave it on 600 W for 12 minutes.

Put aside for a few moments allowing it to cool off a little bit.

Serve while still warm. Once the layers have made it to the plate, there’s just one thing left to do: sprinkle with icing sugar, raisins and crumbled cookies/ biscuits.

Enjoy :) !