cookingbookclubEN, disaster in the kitchen

Cookingbookclub 17

This month the #cookingbookclub proposal is an actor/ cookbook author about his Italian family/ producer of culinary shows on CNN and great head of cocktails at the Insta-corona division. 🙂 The only and incomparable Stanley Tucci, about whom I admit that until this year I did not know much, except that he has nice roles in movies.

Stanley already has two books, one of which is The Tucci Table: Cooking with Family and Friends, inspired by his family’s recipes and has many edible recipes. 🙂 Well, you might change the recipes if you are not a fan of pecorino and parmesan. :)))))

The series that aired on CNN in the spring, “Searching for Italy” was very nice, even if it still messes up from time to time. This man eats with such a passion in every episode that it’s hard not to get hungry in the end. :)) Plus all the frames with gorgeous buildings and fantastic scenery. If you were not in love with Italy, in the end you will want to book your plane ticket (or cart, for eco-fans). 😛

As for the cocktails, it seems that the man worked as a bartender in his life, as a result he knows what he is mixing. 🙂

Until October 10th you can read Stanley wherever you find him, you can choose a recipe, even a cocktail (in which case I come too 😛 ) to try it with your friends and loved ones, photograph it and post it publicly on Facebook/ Instagram page with the hashtags #cookingbokclub #disasterinthekitchen #foodfriendslove and the best stories will be promoted on the official pages of disasters. In theory.

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#foodfriendslove and whatever would be, don’t forget to enjoy the food, the sun, the earth and to breath <3

Join #disasterinthekitchen club on Facebook, Instagram or Pinterest.

Read all the #cookingbookclub articles here. See here all the disasters in the kitchen. And if you’re passionate about #cakesandcoffee, click here. Remember that prevention is easier than treating and that you can’t burn recipes successfully if you don’t know first aid in the kitchen – read more here.

cakes and coffee

[cakesandcoffee 17] – meringue black cake

Meringue black cake is the cake our mother used to make for us from time to time, with a cocoa sponge and a soft meringue on top.

Ingredients: 10 eggs, 10 tablespoons caster sugar, 4 tablespoons flour, 2 tablespoons cocoa, 6 tablespoons oil, baking powder.

For the sponge, beat 6 egg whites with 6 tablespoons of sugar until the sugar melts, then add 6 egg yolks, 6 tablespoons of oil, a baking powder quenched with vinegar or lemon juice and finally, 4 tablespoons of flour and 2 of cocoa. A slightly flowing dough comes out (it’s actually a sponge cake with cocoa).

Place in a greased pan lined with flour or baking paper and bake for about two-thirds of the time needed, at the right heat (if we estimate 30 minutes in total, then bake for about 20), so that it is almost baked.

Remove the tray and place the meringue made of 4 egg whites and 4 tablespoons of sugar on top of the dough, beaten so that if you turn the bowl over, the meringue does not flow. Bake in the oven for another 10 minutes, on low heat, then leave to cool. Then cut into pieces.

Very good for coffee. 🙂

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See all the kitchen disasters here. 🙂 If you tried to destroy the recipe in your kitchen and you succeeded, we would like to hear it too, leave us a comment below; also, write to us if you have any questions or concerns. 🙂

Don’t forget that we also have a #cookingbookclub #disasterinthekitchen, where we experiment with new recipes from cookbooks every month. 🙂

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Cookingbookclub 16 | Adi Hădean’s recipes

I don’t know why, but I don’t feel like cooking this time of year. Either my brain is on vacation or it’s from the heat. 🙂 So today we have a recipe instead of the recipes…

Plus I like what Adi’s mother cooks, all those pies that look great in pictures, but I’m not allowed for a while. 😛

Well, after several days of searching through his old posts, I chose a recipe with chicken and zucchini, for obvious reasons, from ingredients in the fridge/ freezer. 🙂

Chicken legs with zucchini and cherry tomatoes is called the recipe, which you can find here, and which, modified, did not turn out super disastrous. Even though I burned the tomatoes a little… :))))))

In my case it was a chicken leg cut in half, washed and cleaned of skin and put in the jena tray with a zucchini, cut into thick slices, half a red onion cut julienne and about 2-3 tomatoes cut in four. Because cherry tomatoes we eat in winter time, from the Italian greenhouse. 😀 Plus some recycled peanuts from the pantry, thyme and chopped green parsley. A drop of olive oil and very little water. Bake for about 45 minutes or until the meat is done.

Adi also puts wine and makes a paste from peanuts, parsley and spices. I imagine it tastes super good, if you have the patience, you can try it.

To be eaten with a matching salad, it is more of a diet (or healthy food as it is called in our country 😀 ).

Pies, when it’s freezing outside. 😀

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#foodfriendslove and whatever would be, don’t forget to enjoy the food, the sun, the earth and to breath <3

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cakes and coffee, disaster in the kitchen

[cakesandcoffee 16] – puff pastry with sour cherries

Well, it should have been a sour cherry strudel. I just didn’t have the time and desire to roll out the dough, so I turned to the puff pastry supply in the freezer. It turned out to be a medium-sized, slightly burnt disaster (because of the oven, not me, lol), with some fruit and the sheets unfolding nicely at the top.

Obviously in the summer we prefer anything with fruit, even for coffee. Puff pastry with sour cherries is made very quickly, it is not very sweet and if you do not like sour cherries, you can use anything else: apricots, peaches, apples, pears, plums, etc.

I used a portion of dough from Morărița – there are 2 square sheets, the size of an oven tray, from which I made 4 long puff pastry, to look like strudel. But you can slice the dough into individual oval or square pieces. See for yourself what you’re good at, rolling or cutting. 😛

Until the dough thawed, I prepared the fruit. One kilogram of sour cherries, washed, cleaned of seeds and stalks, drained and put with 2-3 tablespoons of sugar to boil on the fire, about 10-15 minutes, to soften and evaporate the juice – or you can drain and use it as a syrup. I mixed the drained fruit with half a tablespoon of flour/ starch. Another option is to use fresh fruit, well drained of juice and mixed with breadcrumbs fried in a little butter and sugar, which will absorb the excess juice.

When the dough has thawed, sprinkle some breadcrumbs on each prepared piece and place the cold fruit, then roll and place in the pan. I drilled each piece from place to place with the fork and put it in the preheated oven, over medium heat, for about 40 minutes. The idea is to be evenly baked on all sides. 🙂

Remove from oven, powder with sugar and cut when cold. Very good for coffee. 😀 But next time I’ll do the strudel. :))))

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Don’t forget that we also have a #cookingbookclub #disasterinthekitchen, where we experiment with new recipes from cookbooks every month. 🙂

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Cookingbookclub 16

This month we have a local proposal again. 🙂

I admit that I have no idea who the most famous Chefs in Romania are, I haven’t watched the shows and the chances of recognizing a person on the street are about zero… not that they aren’t very famous, but because I am nonstop with my head in the clouds and with my spirit gone to other lands. 😀

But there is an exception. I know Adi Hădean by mistake, from the time when he was famous rather in the Maramu-Cluj area, because we both had projects financed by a bank in the same round. And because, also by chance, we have similar ideas regarding education in the field, which is why I have been following him on social media for many years.

Adi has had family recipes on his blog and has been running an internship program for young culinary bloggers for several years. Super cool idea. 🙂

Until August 10, you can read Adi, choose a recipe, try it with your friends and loved ones, take a picture and post it publicly on your Facebook/ Instagram page with the hashtags #cookingbokclub #disasterinthekitchen #foodfriendslove and the best stories will be promoted on the official pages of the disasters.

cakes and coffee, disaster in the kitchen

[cakesandcoffee 15] – sponge cake

Today at coffee we have sponge cake (chec in Romanian), the best and simplest local cake, which our mother makes us since childhood. The cake I know is fluffy, white and cocoa top, with/ without nuts and that melts in your mouth. Yes, a super delicious disaster! 😛

Ingredients: 8 eggs, 8 tablespoons oil, 1 cup and a half caster sugar, 1 cup flour, a baking powder, a pinch of salt, a tablespoon of cocoa, optional nuts.

Another way to quantify the ingredients is to count 1 tablespoon of sugar/ flour/ oil for 1 egg, plus baking powder, and adjust the amount according to the tray.

We have two options for making this cake, depending on how many dishes we want to get dirty during the process. :)))

Option 1 (a dirty bowl): beat egg whites with sugar, add the oil, egg yolks, baking powder and flour. Two-thirds poured into the pan, add cocoa in the remaining, then pour into the pan. Nuts, optional. Bake.

Option 2 (several dirty dishes): Beat the yolks with a third of the sugar, the oil, baking powder and flour; separately beat egg whites with two-thirds sugar. Incorporate the egg whites into the dough. Two thirds put in the pan, in the rest add cocoa and pour on top. Nuts, if you will. Bake.

Bake at the medium heat, in a high pan, greased with fat and lined with flour for about half an hour or until you test with the toothpick (when you put the toothpick, it should come out dry).

You can experiment with both of them and what you don’t like, make a package and send to the kitchen disaster, because we are not fussy about the sponge cake. :))))

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Don’t forget that we also have a #cookingbookclub #disasterinthekitchen, where we experiment with new recipes from cookbooks every month. 🙂

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Cookingbookclub 15 | Ina Garten’s recipes

I don’t know how I ended up with a long list of vegetarian/ vegan recipes. Without bothering too much. :)))))

What I tried:

Moroccan couscous (with vegetables) – see the recipe here.

I made Moroccan couscous before, but with chickpeas. This time the recipe is only with vegetables. A tasty disaster. 🙂

Green string beans (haricots verts) – recipe here.

A disastrously simple recipe that combines green string beans with bell peppers and red onions. Vegan and colorful. 🙂

Lentil soup with sausages – here’s how it’s done.

I discovered lentils recently and the result is promising. :)) It can be vegan or if you opt for sausages, then it is a carnivorous recipe.

I tried another recipe for zucchini au gratin, a major failure, which is why I’m just telling you, without the recipe. :)))) Gratins usually have white sauce and cheese on top, which is too much for my whimsical brain. That’s why I put slices of zucchini in the pan, lightly fried before, with grated white cheese combined with crumbs of rye bread with nuts. It’s just that the zucchini has softened too much and everything has been too salty. Luckily I only made a portion. :)))

Until next time, good luck destroying recipes. 😛

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#foodfriendslove and whatever would be, don’t forget to enjoy the food, the sun, the earth and to breath <3

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crash course in cooking, disaster in the kitchen

[crashcourseincooking 0] – intro

Dear disasters of the wide world, directly from our colorful studios, we launch today the first season of the Crash Course in Cooking. The season has 6 episodes and is intended for all those who want to cook from scratch, without having cooked anything before.

One thing I’ve learned in recent months is that you never know when you’ll need to make your own food or make bread, because you’re stuck in the house for three months. 🙂 You will not become a professional chef by reading these special episodes, but you will surely know where to start.

Why don’t people cook?

First of all, they don’t have time. I will show you that it doesn’t really take that long if you learn to plan and organize; and especially if you have the right utensils… not to mention the magic pots. 🙂

Secondly, they have nothing to cook with. That’s why we’ve put together a list of utensils you can start with and a list of wonderful ingredients. Bonus you get the magic salad’s formula!

Last but not least, I’ll show you how to find the right recipes. There are millions of sites and books, but you can start by choosing simple, familiar recipes that you like and that you may have eaten before, in order to have a term of comparison.

Don’t forget that even in the kitchen, everything is trial and error! Through regular practice you will go from simple recipes to complex ones, until you will be able to cook with your eyes closed. 🙂 And don’t forget to be creative and adventurous! 🙂

Are you ready? Let’s begin! Episode 1, the utensils.

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No matter how disastrous you are, you can learn to cook in your own kitchen (or you can burn your friends’ kitchen, no problem :P). Read here all the episodes of the CRASH COURSE IN COOKING brought to you by #disasterinthekitchen. And get to work, come on, we want to see some photos! 🙂

cakes and coffee, disaster in the kitchen

[cakesandcoffee 14] – tiramisu

Real Tiramisu, made by Chef, the classic recipe. With biscuits, coffee with Amaretto or Marsala and egg cream with mascarpone and sugar, covered with a generous layer of cocoa.

First mentioned in a cookbook in the Venetian region, in 1983 and invented somewhere in the 60’s and 70’s, tiramisu in Italian means “take me/ get me up” or “cheer me up”.

Ingredients: 4 large eggs, 4 tablespoons caster sugar, 500g mascarpone, 1 cup coffee, approx. 50-70ml of Amaretto, 1 packet of biscuits, about 2 tablespoons of cocoa. The biscuits, mascarpone and Amaretto we buy from Lidl, they are very good (and from time to time you find them on sales).

Note: beware of eggs, they must be fresh and from a verified source!

First you make the coffee and put it to cool, then mix it with Amaretto.

Carefully separate the egg whites from yolks into two separate bowls. In a bowl, mix with the robot (or hand) 4 egg yolks with a third of the sugar, until the sugar melts. In the second bowl, mix the egg whites with the remaining two-thirds sugar and a pinch of salt until the sugar melts and you get a strong meringue. When the meringue is ready, add the mascarpone to the yolk cream, then the meringue and mix lightly, by hand, to blend well.

In a higher tray, place a layer of biscuits, passed through the coffee, then half the cream, another layer of biscuits with coffee and the other half the cream. Sprinkle cocoa on top to cover all the cream.

Refrigerate overnight and eat the next day. If you don’t have patience, at least 4 hours, says Chef. 🙂

There are 8 generous portions in our tray. Depending on how much Amaretto you put in it, see if you get behind the wheel or not. 😛

It is such a good disaster that it is consumed at the speed of the light! :)))))

Along with a cup of hot coffee, hmmm, good for both when is cold and hot outside. 😀

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Don’t forget that we also have a #cookingbookclub #disasterinthekitchen, where we experiment with new recipes from cookbooks every month. 🙂

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Cookingbookclub 15

Hello to a new edition of cookingbookclub, number 15. Today’s proposal is Ina Garten, or Barefoot Contessa, a nice gourmet lady, born in the same year as my father. 🙂

If you watch food shows, you’ve probably seen at least one recipe tried by Ina, even if you didn’t pay attention to the presenter. 🙂 It has two shows on the Food Network and a lot of books, a lot of French recipes, things that are done quickly and look fancy, you will see that you will like it. 😀

In addition, you have the opportunity to search the internet for Barefoot Contessa and watch a classic movie. 😛 With friends or family, with good food, zen and relaxation.

You can choose any book from her, whether you find it at the bookstore or library, on TV, if you have or, if not, you can choose from the recipes on her website, on the Food Network website or on Youtube.

Until June 10, you can search for Ina Garten, choose a recipe, try it out with friends and loved ones, photograph it and post it publicly on your Facebook/ Instagram page with the hashtags #cookingbokclub #disasterinthekitchen #foodfriendslove and the best stories will be promoted on the official pages of the disasters.

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#foodfriendslove and whatever would be, don’t forget to enjoy the food, the sun, the earth and to breath <3

Join #disasterinthekitchen club on Facebook, Instagram or Pinterest.