Chocolate Temptations

Ingrediente/ ingredients:

- 90 g unt - 90 g butter
- 350 g ciocolata - 350 g plain chocolate
- o lingura de cafea - 1 tsp strong coffee
- 2 oua - 2 eggs
- 140 g zahar brun - 140 g brown sugar
- 185 g faina - 15 g plain flour
- 1/2 lingurita praf de copt - 1/2 teaspoon baking powder
- 2 lingurite de esenta de migdale - 2 teaspoon almond essence
- 85 g alune de padure - 85 g hazelnuts
- 85 g nuci - 85 g nuts

Pentru inceput topim ciocolata cu untul, adaugam cafeaua si o lasam sa se racoreasca putin. Batem ouale impreuna cu zaharul si le adaugam peste ciocolata amestecand continuu. Adaugam faina, praful de copt, esenta de migdale si mixam bine.

First time we melt the chocolate with butter and gently simmering. Meanwhile , beat the eggs in a bowl until fluffy. Wisk in the sugar gradually until thick. Add tot the egg mixture and stil until combined. Sift the flour, baking powder and stir the chocolate mixture.

Punem nucile si alunele intr-o tigaie si le prajim putim.

Put the nuts and  hazelnuts in a fry pot and we let them about 5-6 minutes .

Le tocam rosier.

Chop them into pieces.

Le adaugam in compozitia de ciocolata.

Add them into chocolate mixture.

Preincalzim cuptorul. Intr-a tava tapetata cu hartie de copt punem cu o lingura de inghetata gramajoare de compozitie. LAsam la cuptor pentru 16 minute.

Preheat the oven to 180 Celsius Grade.
Put 24 tablespoon fuls of the mixture on the baking sheet, transfer into the oven for 16 minutes.

Ii lasam sa se raceasca inainte de servire.....cine rezista :)).

Let them cool for a while before you serve the.....if you reziste! :))

Bon appetit!

Crema de oua la cuptor / Egg cream in the oven

Ingrediente / ingredients:

- unt pentru uns forma de copt - butter to grease the baking form
- 1100 ml lapte - 1100 ml of milk
- 8 oua - 8 eggs
- 150 g zahar brun - 150 g of brown sugar
- esenta de vanilie - vanilla essence

Avem nevoie de 2 forme pentru cuptor. Una mare in care sa intre una mai mica. Ungem forma mai mica cu unt si o introducem in forma mai mare.

We need two forms for the oven. One big and a smaller one. Grease the smaller form with butter and put it in larger form.

Mixam ouale cu zaharul si esenta de vanilie. Incalzim laptele (sa nu fiarba) si il turnam treptat peste oua, amestecand continuu. Crema o turnam in forma unsa cu unt dupa ce o strecuram.

We mix eggs with sugar and vanilla essence. Heat the milk (do not boil) and gradually pour it over the eggs, stirring continuously.The cream is poured in butter-shaped form.

Introducem forma in cuptor, turnam apa rece in forma mai mare si o lasam la copt aprox o ora si jumatate.

Put the shape in the oven, pour cold water into the larger form and leave it to bake for about an hour and a half.

Se serveste calda dar este foarte buna si rece. Eu am presarat putin ness deasupra dar puteti adauga cacao, cocos, ciocolata, etc.

You can  served it warm but is very good cold too. I have sprinkled a little ness on top but you can add cocoa, coconut, chocolate, etc.

Bon appetit!

Fursecuri cu chipsuri de ciocolata / Chocolate chip cookies by Nigella

Ingrediente / ingredients:

- 150 g unt moale - 150 g butter
- 125 g zahar brun - 125 g soft light brown sugar
- 100 g zahar tos - 100 g caster sugar
- 2 lingurite de esenta de vanilie - 2 teaspoons pure vanilla extract
- 1 ou rece - 1 egg (fridge-cold)
- 1 galbenus rece - 1 egg yolk (fridge-cold)
- 300 g faina - 300 g flour
- 1/2 lingurita bicarbonat de sodiu - 1/2 teaspoon bicarbonate of soda
- 300 g chisuri de ciocolata sau bucati de ciocolata - 300 g chocolate morsels or chips

Incalziti cuptorul la 170 grade C (treapta 3).
Se topeste untul si  se lasa sa se raceasca. Se bat ouale cu zaharul si vanilia pana devin cremoase. Se adauga treptat untul topit. Incorporeaza usor faina si bicarbonatul pana cand se omogenizeaza, apoi incorporeaza chipsurile de ciocolata.

Preheat the oven to 170 grade C.
Melt the butter and let it cool a bit.  Beat the eggs with sugar and vanilla until your mixture is light and creamy. Add the butter. Slowly mix in the flour and bicarb until just blended, the fold in the chocolate chips.

Folosind o cupa de inghetata, luam mici cantitati de aluat si punem pe hartia de copt cu o distanta de aprox. 8 cm intre ele.

Use an icecream scoop and drop on the prepared baking sheet, plopping the cookies down about 8cm apart.

Se lasa la copt, timp de 15-17 minute sau pana cand sunt usor rumenite la suprafata. Inainte de a le muta pe un gratar, se lasa sa se raceasca 5 minute in tava de copt.

Bake for 15-17 minutes in the preheated oven, or until the edges are lightly toastes, Cool on the baking sheet for 5 minutes before transferring to wire racks.

Bon appetit!

Rulada cu crema de ciocolata / Chocolate Swiss Roll Cake

Ingrediente / ingredients:

Pentru foaia de rulada: For the cake

- 5 galbenusuri - 5 yolks
- 55 g zahar - 55 g of sugar
- 3 albusuri - 3 egg whites
- 35 g zahar - 35 g of sugar
- 55 g faina - 55 g flour

Pentru crema de ciocolata: Chocolate cream

- 4 galbenusuri - 4 yolks
- 55 g zahar - 55 g of sugar
- 35 g amidon - 35 g of starch
- 350 ml lapte - 350 ml of milk
- 120 g unt rece - 120 g cold butter
- 200 g ciocolata  - 200 g chocolate


     Gramajul este pentru o rulada. Eu am facut 2, una cu ciocolata alba si una cu ciocolata cu lapte. Dublam cantitatile pentru 2 rulade.
Pentru inceput facem foaia de rulada: mixam galbenusurile cu 55 g zahar. Separat mixam alburile spuma tare cu 35 g zahar. Adaugam galbenusurile si faina. Incorporam cu miscari de sus in jos.
Compozitia o turnam intr-o tava tapetata cu hartie de copt si bagam la cuptor, la foc mic pentru 15 minute. Atentie, se face foarte repede.

This quantities is for one cake. I made 2, one with white chocolate and one with milk chocolate. Double the quantities for 2 cakes.
We begin with cake: mix the yolks with 55 g of sugar. Separately mix the egg white with 35 g of sugar. Add yolks and flour. We incorporate upward moves.
Pour the composition  into a tray lined with baking paper and stuffing in the oven at low heat for 15 minutes. Attention is cook very fast.

Dupa ce s-a facut am rulat foaia de rulada in hartie de copt.

Crema: punem intr-o cratita laptele, zaharul, amidonul si laptele. Mixam bine si punem la foc mic. Dupa ce s-a ingrosat crema adaugam ciocolata bucatele. Amestecam pana de topeste. Punem in robot crema, adaugam untul rece si mixam pana se incorporeaza.


After that, I ran the roll  into baking paper.

Cream: Put milk, sugar, starch and milk in a saucepan. Mix well and put low heat. After the cream has thickened, add the chocolate. Mix until melted. Put the cream on the robot, add the cold butter and mix until it is incorporated.

                              

 


La fel am procedat si cu crema de ciocolata alba.
Intindem crema peste foaia de rulada si rulam. O punem in folie alimentare si o dam la rece minim 4 ore.

As we proceeded with white chocolate cream.
Put the cream over the cake and roll. Put it in the food foil and keep it cool for at least 4 hours.

Se serveste rece!

Serve cold!

Bon appetit!

Nuci umplute / Walnut Shaped Cookies

Ingrediente / ingredients:

Pentru aluat / For dough:

- 250 g unt moale - 250 g soft butter
- 600 g faina - 600 g flour
- 10 g praf de copt - 10 g baking powder
- 4 linguri de zahar pudra - 4 tablespoons of powdered sugar
- 4 oua - 4 eggs
- un praf de sare - a pinch of salt

Pentru crema /  For the cream:

- 300 ml lapte - 300 ml of milk
- 200 g biscuiti - 200 g biscuits
- 100 g nuca - 100 g nut
- 200 g ciocolata topita - 200 g of melted chocolate
- 70 g zahar pudra - 70 g of powdered sugar
- 20 g cacao - 20 g of cocoa
- o esenta de rom - a essence of rum


Pentru inceput facem aluatul: mixam untul cu zaharul pudra si adaugam treptat cate un ou. Adaugam faina, praful de copt si sarea. Trebuie sa obtinem un aluat usor modelabil, nelipicios.

For starters we make the dough: mix the butter with the powdered sugar and gradually add an egg. Add flour, baking powder and salt. We must obtain a dough easy to handle, not sticky.

Formam bilute de 5 g .

Form balls 5 g.

Coacem bilutele in forma speciala .

Baking balls in special form.

Crema: Punem intr-un bol toate ingredientele, iar laptele il adaugam treptat pana ajungem la consistenta dorita.

Cream: We put all the ingredients in a bowl and the milk is gradually added until we reach the desired consistency.

Umplem cojile cu crema.

Fill the shape with cream.

Lipim formele si le pudram cu zahar pudra.

We stick the shapes and powder them with powdered sugar.

Bon appetit!

Chocoflan

Ingrediente / ingredients:

- 12 Ouă - 12 Eggs
- 550g Zahăr - 550g Sugar
- 1l Lapte - 1l Milk
- 1 linguriță Esență de vanilie - 1 teaspoon vanilla essence
- 100 ml Ulei  - 100 ml of oil
- 160 g Făină - 160 g Flour
- 1 linguriță Praf de copt - 1 teaspoon Baking powder
- 2  linguri Cacao - 2 tablespoons Cocoa


Pentru inceput pregatim caramelul din 200 g zahar si 50 ml apa. Punem la foc potrivit pana capata o culoare aurie. Il turnam intr-o tava si il intindem rapid pe peretele vasului.

Prepare the caramel from 200 g of sugar and 50 ml of water. We put on fire until it gets a golden color. We put it in a tray and quickly lay it on the wall.

Compozitia de oua o preparam astfel : mixam 200 g zahar cu 10 oua, esenta de vanilie si 900 ml lapte.

The egg composition is prepared as follows: mix 200 g sugar with 10 eggs, vanilla essence and 900 ml milk.

Blatul : amestecam restul ingredientelor: uleiul, 150 g zahar, faina, praf de copt, cacao si 100 ml lapte.

Cake: mix all the ingredients: oil, 150 g sugar, flour, baking powder, cocoa and 100 ml of milk.

Turnam compozitia de oua peste caramelul intarit , iar peste aceasta compozitie blatul de cacao.

Pour egg mixture over the hardened caramel and cocoa cake over this mixture.

Vasul il punem intr-o alta tava cu apa si il bagam la cuptor pentru 45-50 minute. Baza trebuie sa stea in apa mereu. Completati daca se evapora.

Place the pan in another tray of water and cook in the oven for 45-50 minutes. The base must always be in the water. Fill if she evaporate.

Dupa racire o intoarcem. Se serveste rece.

After cooling, we overturn it. Serve cold.

Bon appetit!

Negresa cu alune de padure / Brownie with hazelnuts

Ingrediente / ingredients:

- 50g cacao - 50g cocoa
- o cana de faina - A cup of flour
- o cana si jumatate de zahar - A cup and a half cup of sugar
- 5 oua - 5 eggs
- un pachet de unt - A pack of butter
- esenta de rom - Rum
- o cana de lapte - A cup of milk
- praf de copt - baking powder
- 150 g alune de padure - 150 g hazelnuts
- 150 g ciocolata - 150 g chocolate

Punem la incalzit laptele, adaugam zaharul, cacao si untul. Lasam pe foc pana se topeste tot untul apoi punem compozitia la racit.Incorporam galbenusurile, esenta de rom, faina si praful de copt in compozitia racita.
Albusurile le batem spuma si le incorporam treptat in compozitie. Nu folosim mixerul pentru a incorpora albusurile.

We warmed milk, add sugar, cocoa and butter. We leave on fire until all the butter melts then put the mixture to cooled.Add the egg yolks, rum, flour and baking powder into cooled mixture.
Beat egg foam and gradually incorporate them in composition. Do not use electric mixer to incorporate the egg.

Prajim intr-o tigaie alunele .

Roasted peanuts in a pan.

Le tocam grosier impreuna cu ciocolata. Eu am avut mai multe resturi de ciocolata si le-am folosit pe acestea.
Punem jumatate din alune si jumatate din ciocolata in compozitia de negresa.

We rubbed them roughly. I had more chocolate scraps and I used them.

We put half of peanuts and half of chocolate in brownie composition.

Turnam compozitia intr-o tava si o coacem la foc mic. 

We put the composition in a tray and bake it in a low heat.

Ciocolata ramasa o topim la bain marie si o turnam deasupra negresei dupa ce s-a racit. Deasupra adaugam restul alunelor.

Melt the remaining  chocolate on bain marie and we pour over the brownie after it has cooled.On top we add the rest of the hazelnuts.

Bon appetit!

Pina Colada Cheesecake

Ingrediente / ingredients:

- 15 biscuiti digestivi  - 15 digestive biscuits
 - 100 g unt topit  - 100 g butter
 - o cutie de ananas   - A box of pineapple
 - 400 ml frisca - 400 ml cream
 - 500 g mascarpone - 500g mascarpone
 - 50 ml rom  - 50 ml rum
 - 2-3 linguri zahar pentru frisca - eu folosesc o frisca neindulcita  - 2-3 tablespoons sugar to whipped cream - I use an unsweetened whipped cream
 - 20 g gelatina - 20 g gelatin

Pentru inceput maruntim biscuitii, adaugam untul topit si turnam toata compozitia intr-o forma cu pereti detasabili.

For starters Crumblethe  biscuits, add the melted butter and pour the entire mixture into a form with removable walls.

Mixam frisca cu zaharul, adaugam mascarpone, ananasul facut pasta si romul. Daca la masa sunt si copii, putem adauga 2 lingurite de esenta de rom.  In sucul de la compotul de ananas hidratam gelatina, apoi o punem putin la foc ca sa se dizolve complet. Adaugam gelatina peste crema.

Mix cream and sugar, add mascarpone, pineapple pasta and rum  . If serve our children, we can add 2 teaspoons of rum essence. In the juice of pineapple compote hydrated gelatin, then put a little to heat to completely dissolve. Add gelatin over cream.

Adaugam compozitia peste blatul de biscuiti.

Add composition over  crackers.

Acoperim cu folie alimentara si lasam la frigider minim 4 ore. Putem decora cu frisca si bucati de ananas.

Cover with foil and leave  in the refrigerator at least 4 hours. We decorate with whipped cream and pineapple chunks.

Bon appetit!

Tiramisu

Ingrediente / ingredients:

- 400 g mascarpone - 400g mascarpone
- 400 ml frisca - 400 ml cream
- 50 ml amaretto - 50ml amaretto
- piscoturi - ladyfingers
- 3-4 linguri zahar - 3-4 tablespoons sugar
- 400 ml cafea indulcita - 400 ml sweetened coffee 


Batem frisca cu zaharul. Daca este deja indulcita nu mai adaugam zahar. Adaugam mascapone si 25 ml amaretto.

Beat the cream with the sugar. If it is already sweetened do not add sugar. Add mascapone and  25 ml amaretto.

Pregatim vasul in care montam prajitura. Adaugam putina crema pe fundul vasului , un rand de piscoturi inmuiate in cafea (in care punem restul de amaretto) iar un strat generos de crema si continuam pana terminam cu crema.

Prepare the dish in which assemble the cake. Add some cream on the bottom, a row of ladyfingers soaked in coffee ( put the rest of amaretto in coffee) and a generous layer of cream and continue until finished with cream.

In reteta originala se pun si galbenusuri crude, dar daca avem si copii la masa, putem sa renuntam la galbenusuri.
Pudram cu cacao inainte de servire pentru a nu se umezi la frigider.
Prajitura trebuie sa stea la rece minim 4 ore inainte de servire.

In the original recipe we put yolks , but if we have children at the table, we can give up the yolks.
Put cocoa on top before serving.
The cake must stay at least 4 hours before serving.

Bon appetit!

Strudel cu mere / Apple strudel

Ingrediente / ingredients:

- 1 kg de mere - 1 kg of apples
- un pachet de foi de placinta subtiri - A package of thin sheets of pie
- o lingurita de scortisoara - One teaspoon of cinnamon
- zahar dupa gust - Sugar to taste
- jumatate pachet de unt topit - Half pack of butter

Merele le dam pe razatoare , adaugam zaharul si scortisoasa. Punem la foc mic pana se rumenesc merele.

We grated the Apples  add sugar and cinnamon. Put on low heat until the apples is browned.

Topim untul si ungem fiecare foaie in parte.
La un strudel intra 2 foi .
Punem merele in partea de jos si indoim foile ca in imagine. Rulam strudelul.

We Melt the butter and Brush each sheet separately.
We use 2 sheets at a strudel.
Put apples in the bottom of the sheet and folded sheets like in the picture. We run strudel.

Punem rulourile intr-o tava tapetata cu hartie de copt, le ungem cu unt topit si le bagam la cuptor pana se rumenesc frumos.

We put the strudels on a tray lined with baking paper, Brush them with melted butter and stuffing them in the oven until nicely browned.

Le servim calde sau reci cu zahar pudra.

Pofta buna!

We serve hot or cold with powdered sugar.

Bon Appetite!