It is a simple, seasonal recipe, with a sponge cake and almond flakes, syrupy with amaretto and a cream of yogurt, cream and strawberries. The recipe used for inspiration had the cream made from strawberry puree, cream and food gelatin – you can try that too, if you are not a major disaster in the kitchen. 🙂
It looks fabulous because it is obviously made by professionals aka Chef. :)) My contribution besides washing dishes was to separate the eggs (egg yolk from egg white) by hand, on which occasion, I ruined a couple. :)))) I would say I can’t put on my resume that I’m an expert in eggs… 😀
In the meantime, I’m dreaming of some strawberry mousse and a tart… I’ll keep you posted if I manage to burn something else. :)))
Well Claudia, don’t tell us you burned the soup too?!! :))))
I didn’t burned it, but I was close. 🙂 Yes, I know, I am a disaster. 🙂
This is a classic story: I put some thighs in a pot of water and started the fire. After that I went to the laptop, only for five minutes… yap, I woke up to reality when it smelled like soup in all the apartment, at which point I broke the world record for running to the kitchen. :)) Luckily nothing burned (this time), but from my soup pot for a week was just a portion left. :)) So I had to improvise. Again.
I sautéed some vegetables – carrots, peppers and some red onions, over which I added a handful of frozen vegetables (I have some in case of emergency) and some water, after which I added Asian noodle, soy sauce and finally, the concentrated soup and the chopped chicken meat.
Two generous portions came out from this experience and they were quite edible. And it reminded me of the Vietnamese shrimp soup I ate in the States. It would be an idea for next time when I want to spoil a soup. :)))
I’ve cooked it in the past, but of course I deviated from the original recipe. 🙂 İmam bayıldı as it is called in the original language, it contains eggplant plus onion, garlic and tomatoes and a ton of olive oil (from which the imam is said to have fainted, of emotion that his wife consumed in less than 2 weeks all the oil received at the wedding, as dowries from her father).
The recipe I found in a Mediterranean recipes book said to cut the eggplant in half and bake them in the oven with some olive oil. I guess the result might be okay if you have a normal oven. Which is not mine. So I preferred to take the meat out and put in the oven only the peel with a tablespoon of oil and prepare the rest on the stove. The rest means onion and garlic, plus a carrot, plus eggplant, all finely chopped or grated; plus spices, including mint and basil, plus oil and a little water. When the shells looked ripe, I put the vegetable and tomato mixture in the broth on top, plus olive oil, and put them back in the oven.
The more oil you put, the better (or so I imagine…) but we don’t want to faint, do we? 😛 The end result turned out to be less disastrous than I expected, which shows that sometimes miracles happen in the kitchen. :))
You can find that great recipe online. I would have done it too, I just forgot to buy milk from the store. Well, I’ve been craving this cake since the heat started, but that doesn’t mean I’m also planned. :))) So I found myself in front of the heated oven, with some of the ingredients and the classic dilemma: what am I going to do? I am gonna look for another dough recipe, also a sponge cake, but with no egg whites and milk in it. The thing is I found something like that in an old recipe book. All good and beautiful until I started to measure the sugar, should have been a full cup, but I only put about 6 tablespoons. :)) So when I poured the flour, instead of a flowing dough, I’ve got a tart dough. :))) Eventually I seasoned it with half a yogurt and extra water and oil to make a super crafty dough, just not too sweet. :))))
Yellow and fluffy, more like muffins, who would have thought? :)) Of course the rhubarb went to the bottom and the meringue on top doesn’t really feel like a lot, because I didn’t use all of it, instead I made a tray of meringues (we will talk about meringues when they come out ok at least once …).
And is there anything left in the tray? No, because I shared it like brothers do. :))) (The family told me they insist I try another recipe next time. :))))
I was actually looking for cupcake ideas when I came across a book with Mediterranean recipes. On this occasion I found out that not only did the Turks take our stuffed cabbage rolls and eggplants on bread, but the Greeks also make traditional bean soup (lol), and the Spaniards make cousins soup…. uuups, meat balls. 🙂 The cool part is that all these dishes, although they look alike, are made slightly differently, probably depending on the local ingredients, so we can still brag about them with our Dacian traditional dishes. 🙂
Well, spare us with the philosophy and tell us how to make the famous stew with chickpeas. 🙂
The recipe says that you saute in olive oil (yes, from the olive tree in the yard :)) or the local version, as you prefer) some onions, some bell peppers and some garlic, then add canned boiled chickpeas, eggplant cut into pieces and canned tomatoes and / or tomatoes; plus bay leaves, oregano, salt and pepper; top with water and let it simmer in the oven. The version with mint and paprika is called maghmour and is Lebanese, the version with cumin, cinnamon and slightly hot would be Moroccan. You can eat it with flatbread or rice. Or with the fork. :))
It’s the third thing I do with chickpeas, besides hummus and salad. It’s not sensational, but when you’re tired of potatoes and pasta, it can be an alternative.
Well, did you set the kitchen on fire? Did you burn at least three fingers? Nope, as ads tell us, during the making of this recipe no character and no instrument suffered. 🙂
Onions, garlic, carrots, parsnips, peppers if you have, finely chopped, plus oil, salt, pepper, paprika, some hot peppers, for sure cumin, oregano or basil, plus canned tomatoes, plus some smoked meat as it is made in Transylvania, plus canned red beans. Chilli is made with minced beef, at some point I will make the original as well; the Transylvanian version was so good, to lick your fingers. 🙂
In the first bowl we mix 250 g butter, 220 g sugar (brown, if you have) until the sugar melts (so looooong ???), then add 2 eggs, first one, then the other – by hand or with a mixer? the answer is yes; the butter should be cold or at room temperature? the answer is yes – second choice, clearly. 🙂 In a second bowl we put 255 g of oatmeal, 160 g of flour, half a teaspoon of baking powder, salt, plus, if you want, dried fruits, nuts or hazelnuts, pieces of chocolate. I mixed oatmeal with wheat flakes and some cranberries. At the end, bowl 1 + bowl 2 = love, a slightly sticky dough, mixed with a spoon and / or hand; we slice the cookies into balls of approx. 1/2 tablespoon or a walnut; put them in the tray on baking paper, with space between them, flattened only slightly, because the heat will flatten them. The oat cookies are baked for 10-12 minutes on a medium temperature, depending on your luck and stove; when you take them out of the pan they are super soft and can break if you are not careful, but when they cool they harden.
There are some shows on youtube with the difference between reality and expectation. 😀 About the same here – at the masterclass they came out like in the picture here. In junior disasters class – no problem, I ate them all right away – they came out as in the picture below. 🙂
These are round three and slightly retouched, to look good in the picture. :)))
Recipes for disasters as big as me. ❤ For everyone else there are specialized cooking sites. 🙂
In order to make this recipe, first of all you must have the right ambiance: Pink, listened loudly and about 2-3 utensils dropped by mistake on the tiles, in the neighbor’s head in the apartment below (if you don’t have neighbors, borrow some!).
How was this fabulous recipe born? Well, I’m tired of my usual dish with vegetables, so I said let’s make some in the oven. Then the quinces on the table popped into my eyes. They’ve been there since last fall, when I bought them to do something with them. Every two weeks they reappeared on the must-use-them list, but it seems their life in my kitchen was longer than the government tax law…
Vegan recipe with quince: peel some carrots, parsnips, an onion (I use red) and 2 quinces, cut them into rounds, larger pieces, throw them in the pan with a little oil and spices (do not forget the salt, yes 😉), add water and throw them in the oven. From time to time you mix them in and – preferably – take them out of the oven when they are cooked, but still whole and before burning them completely. 🙂 To be used as a garnish or main course, as the case may be.
Must match them with a little philosophy: listen to this one “… the menu is Romanian, but different. The ingredients used are 100% those identified only in old cookbooks. A place where olive oil is replaced with walnuts, pumpkin seeds or rapeseed, rosemary with marjoram and juniper is among the most beloved and used spices. ”(Quote from fb, from some local fancy restaurant). The truth is that olives grow in ro bigger than bananas and avocado. :)) I don’t even want to mention the rapeseed oil used on my grandparents’ time, all the recipes were full of it (or palm oil, my memory doesn’t help…). 😀
Use some quince (if you don’t feel like eating them as vegetables, you can make them liqueur). :))
This year all articles with my kitchen experiments will be labeled “disaster in the kitchen”. Because there will be recipes for disasters as big as me. 😀 For everyone else there are specialized cooking sites. 🙂
At the end of last year I wanted to make breadsticks. From the recipe on the internet it seemed super simple and easy, in reality it was the opposite. Instead of breadsticks, I got some kind of long pizza dough, in which you could have broken your teeth after a few days…
This episode calmed me down for a month or so (also the 2 extra pounds :))), then I just remembered the Bavarian pretzels and said, ok, let’s see how they are made and if they can be reproduced at home.
I came across 2 types of dough – one that looks like pizza dough, only it’s made with measured ingredients and not out of sight, as I usually do (lol Claudia!); the second one has milk and butter in it – we will experiment one day with this variant and come back with the conclusions.
For the dough from which I got 10 pieces: 10 g of yeast (1 sachet), 30 grams of sugar (1 tablespoon), 300 ml of lukewarm water, salt to taste – leave for a few minutes, to activate the yeast, 500 g of flour. I forgot the salt – I usually forget something :)) – and I kneaded with the robot for about 5 minutes and finally with my hand, to mix well all the ingredients. Leave to rise for about an hour until it doubles in volume, then mix a few times until the air bubbles come out and portion in 10. And now comes the super cool part: each piece is shaped like a pretzel, with the middle part thicker and the other rolled, to get an 8 form. Before baking, put each pretzel for 10 seconds in a solution with baking soda – in a pot with 3.5 l of boiling water add 3 tablespoons of baking soda and mix. Put the pretzels from the baking soda solution on baking paper, make a cut lightly on the thick side, sprinkle with coarse salt and then bake in the oven at the right heat, 20-30 minutes, until colored. Mine came out with a taste of sticks, crispy on the outside and fluffy on the inside and they kind of lost their pretzel shape, because they didn’t have enough space in the tray :))) But it’s ok, I can use them for sandwiches. 🙂
And if you don’t take my word for it, this link leads to a video with a nice guy, who does about the same thing, only puts brown sugar and mixes the yeast directly into the dough.
The last pretzel I baked kept its shape, although it looks sadder than its colleagues. It’s not bad, I don’t think it will last too long. :))
