Apple Strudel

February 24, 2015
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Hey guys!I’m really excited about this strudel.I’ve conquered the dough:) I tried this some years ago but didn’t nail it.This time, I didn’t think to much and just did it.The secret, I guess, is to really knead the ball of dough just until you’ll get a nice and flexible structure.You’ll feel how the gluten develops.This is really important because you’ll have to stretch it in a very long rectangle.I’m sorry I don’t have any pictures to show you.It was late in the afternoon and the only source of light was from my light bulb.

When I first went to Vienna I visited some museums, quite a lot, I think.I remember that my boyfriend was a bit of …ok…let’s do something else…At Schonbrunn, after visiting the palace and the gardens with that terrific maze,we also attended a short pastry workshop on making the traditional strudel.Back then I wasn’t quite interested about the culinary world, but I still enjoyed, especially because we also received a piece of that goodie for tasting.It seemed so easy to reproduce that consistency of the dough.That pastry chef who showed us the process did some dough twists in the air and in no time got the perfect strudel.Oh well…

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Ingredients (serves 8-10):

For the dough (adapted from Culinary Austria,Krenn):

170 g bread flour, sifted

80 g plain flour, sifted

2 tbsp sunflower oil

pinch of salt

aprox 150 ml fermented water (from wheat bran) or water

For the filling (serves 8-10):

900 g apples,peeled and grated

2 tbsp of tapioca starch

lemon juice

30 g butter

40 g raw sugar

40 g raisins

1 tsp grounded cinnamon

clarified butter or ghee to brush

For the vanilla sauce (serves 3-4):

150 ml coconut milk

2 egg yolks

1 tbsp tapioca starch

3-4 tbsp raw sugar

seeds from 1/2 vanilla pod

cranberries and mint for serving

Sift the flour.Place the oil, salt and the fermented water in the bowl with the flour.I used this kind of water fermented from wheat bran which is fairly acidic and brings some softness to the dough,and gives no ulterior fragrance.But,if you don’t have this on hand,just use warm water.

Knead a couple of minutes with a mixer or about 10 minutes by hand.You need to obtain an elastic dough, relatively moist.Give it a ball shape and let it rest for at least 1/2 an hour.

Peel and grate the apples, squeeze some lemon juice over to avoid oxidation. Mix well with the tapioca starch, raisins and cinnamon.Set aside.Melt the butter in a large non-sticking pan and pour over the apple mix together with the sugar.Cook on low heat just until the filling comes together.

Preheat oven at 180 grades.Melt the ghee or the butter for brushing the dough in the preheated oven.

Lay a large cotton on the table.Put the dough in the center.Pat the dough in a rectangle and start rolling it with a pin.You should rotate it after couple of stretchings. You will have a small side of about 19 cm and the longer one will end up at 104 cm. The dough should be so thin that you can read the paper through it (or almost).After each rolling you should let the dough hang down outside the table. After reaching the sizes mentioned above, cut the dough in half to obtain 2 rectangles of about 19×52 cm. Roll each dough a couple of times with the pin and afterwards stretch it gentle with your hands.It will be very thin and easy to tear. One of my doughs had 2 holes but I managed to bind them easily enough.

Brush the melted ghee/butter with your fingers, especially the edges of each strip of dough.Line the dough so the longest side is parallel with the side of the table.Spread half of the filling on the edge nearest to you.Using the cloth to help lift the dough, roll the strudel in a tight roll.Seam the ends and place them under the strudel.Place the strudels on a baking tray lined with baking paper,brush them on top and bake until golden for about 20-30 min.

Meanwhile,prepare the vanilla sauce.Mix the egg yolks with the sugar and tapioca starch.Heat just a bit the coconut milk with the vanilla seeds.Easily pour the milk over the yolks and whisk well.Pour everything back in the pan and simmer at low heat just until it begins to thicken. Let it cool at room temperature.

To serve, put a couple of spoons of sauce on a plate, place a nice piece of strudel on top and sprinkle over some cranberries and mint leaves.


Cauliflower cake

February 11, 2015

I was more than happy when I received Ottolenghi’s new book, Plenty more.I used to read his recipes in the Guardian and watched some of the posts on FB.

Since I got the book, I already tried 6 or 7 recipes.I do agree I slightly modified some of them, but I was more than satisfied about the results.I like his style.In one of his recipe, he talked about how he likes some “drama in the mouth” when he eats. That’s surely what I’m looking for, too, when cooking something.In my case, it’s about some sourness or slightly bitterness.


Cauliflower, by its nature, it doesn’t have so much in common with acid tastes.That’s why many people probably consider it blunt.Let me tell you that cauliflower souffles are great when combining the right amount of cheese and Parmesan.It’s also great in stews with bold spices.And you should also try it raw,chopped like a couscous texture.It saves all the goodness of nutrients and gives a more bright flavor.Is surely clear for everybody that fruits are vegetables are good for our health, mostly because they are packed with various amounts of vitamins and minerals.I’m saying this loud and clear because for a long period of time I thought that proteins are everything, and it’s not quite like that.It has been scientifically demonstrated that our generation consumes higher amounts of proteins than needed, when we only have to concentrate on the right amount of essential amino acids. Which are also found in fruits and vegetables.Cauliflower happens to have a high-quality amount of protein, meaning all the essential amino acids.It also scores very well on the amount of vitamin C, about 77% of the daily requirements,vitamin K, folate, potassium, calcium, manganese (source Nutrition Data).


The other surprising ingredient here is kamut. I’m totally in love with it, and it seems that my kid loves it too:) This is one of the adjustments I made on the original recipe.I replaced the white flour with milled kamut and quinoa, which gives a nutty aroma.I also reduced the number of eggs required and the result was still well raised and fluffy.


1 small cauliflower (cut into florets)

1 medium red onion

1/2 tsp chopped dry rosemary

4 eggs

fresh basil (about 10 leaves)

1 tsp dry basil

70 g milled kamut

50 g milled quinoa

5 g baking powder (aluminium free)

pinch of turmeric

150 g grated goat cheese

20-30 g grated Pecorino cheese

60 g sheep yogurt

1 tbsp white sesame seeds

1 tsp nigella seeds

butter for greasing the tin

salt and freshly ground black pepper

Place a saucepan half filled with water and with a pinch o salt to heat.When it starts to simmer, place the cauliflower florets and cover with a lid.Let it simmer for 10-15 minutes.They should be tender, but not mushy.Strain and set aside to cool.

Preheat oven to 180 degrees, with ventilation.

Cut a couple of slices from the red onion, set aside.Chop the rest of the onion and place it in a pan with a splash of water, salt and pepper and rosemary.Cook until tender.

In a large bowl whisk the eggs, add the basil, turmeric.Slowly incorporate the milled grains, the baking powder and the salt, whisk again.Grate both cheeses and mix in the bowl, add the yogurt.Gently mash the cauliflower, being careful not to puree them.Put the florets in the mixture above and whisk all.

Grease with butter a 20 cm round tin. Mix together the sesame and the nigella seeds and sprinkle them on its sides and on the bottom of the tin.Pour in the cauliflower mix and arrange the reserved onion rings on top.Bake for 30-40 minutes until a skewer inserted in the middle of the cake comes clean.Serve it warm along with a green leafy salad.



Fennel orzotto with sun dried tomatoes and root vegetables slaw

February 3, 2015

Do you cook often risotto?I know many people saying that it’s a difficult task.Actually, it only takes patience.A dish which requires a greater amount of skill and time, usually gives an extra satisfaction, a better flavor, a je-ne-sais-quoi:).



Before getting to orzotto, I didn’t know that is quite a familiar dish.I don’t know why I didn’t think earlier about it because barley has an important spot in my pantry.I probably like it better than rice.My kind of risotto/orzotto has to be with whole grains which I soak first, preferably overnight.Barley, as many other grains, is an ancient one.And we are starting from some time now to reveal all of these under appreciated ingredients.Is it a trend or people do believe in such change?I’m hoping that change comes from within.

The Chinese were saying that barley is a gold mine, one of the world’s healthiest foods.It has more fibers than brown rice.Is an important source of mangan,selenium,molybdenum.Helps reduce blood pressure and lower “bad” cholesterol (source here).It has no starchy carbohydrates, but more proteins than other grains.So it gives you fuel for a longer time.Surely is an option to try.



200 g hulled barley, soaked overnight or 2-4 hours

1/4 fennel

1 small onion

1 clove of garlic

100 ml dry white wine

300-350 ml vegetable soup, you can adjust the quantity

freshly grated Parmesan

1/2 bunch of parsley

1 glove of garlic

Rucola (optional)

3-4 sun dried tomatoes

Vegetable slaw

1/4 beetroot

1/4 fennel

1/4 celery root

1/2 carrot


black and withe sesame seeds

First, prepare the vegetable soup.It should be almost done when starting to make the orzotto.

After soaking the barley, toss the water and rinse it in fresh water.Dice the onion and the garlic together with the fennel and put them in a pot with 2 spoons of simmering water.Let them soften a bit and put over the barley.Stir constantly.After the flavors have blended, season with salt and pepper and pour in the wine.Don’t forget to keep stirring.After the wine disappears, start to pour the first ladle of soup.It should be fully incorporated before putting in the next one, and the next one.You will see that barley has increased in volume, you should taste it to see if it needs more soup or if it’s enough.It should be nice and al dente.When it’s cooked, take it off the heat and mix in the parmesan.

Put in a small food processor the parsley leaves, rucola (if using), the other clove of garlic and the sun dried tomatoes.Season and add some olive oil.It should be transformed in a paste.Put it over the cooked orzotto.

For the vegetable slaw, use a peeler to cut thin sliced of the roots.Afterwards, cut these slices in stripes.Mix them in a small ball together with rucola and some olive oil.Serve it on top of each orzotto plate and sprinkle over some sesame seeds.







No knead pumpkin bread

January 23, 2015
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This is some sort of dough.I tried to reinvent the pumpkin rolls.So I changed all the butter,milk,eggs and so on with coconut oil and milk.It’s the first time I don’t knead a dough and don’t use butter.I’m so familiar with the sweet dough called “cozonac”…which is usually served here in Romania at Christmas and Easter.It’s like a sweet bread well risen, full of cocoa, nuts and raisins.I will probably show you on Easter what it’s all about.

Getting back at this pumpkin bread, I must tell you the dough will be very sticky, but don’t get disappointed.It’s a good thing.Be generous with the filling, you won’t regret it.

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I already told you about the benefits of pumpkin here . You should definitely try it in this combination.It gives a mild sweetness and it serves to moist the dough.




This is the kind of cake good for kids.It’s sugarless.But feel free to put instead of dates brown/raw sugar.But you will be amazed how dates can change the way you look at cakes.You can add as much as you want and if you soak them long enough you will obtain a well formed paste.It’s also a good saving of money if you do this at home instead of buying dates syrup.Using this kind of sweetener, gives a certainly other moisture in the cake, a different chemical reaction compared to sugar.I’m keen on finding more about that so I’ll probably explore a book which I found, How baking works.Do you know it?What do you think?



100 g whole rice flour

90 g roasted hazelnut flour

190 g wholewheat flour

5 g fresh yeast

100 g fresh coconut pulp+200 ml water

100 g dry dates+100 ml water

50 ml coconut oil

210 g roasted pumpkin

10 g chia seeds

10 g flax seeds


50 g dehydrated plums

100 g dehydrated dates

40 ml grapeseed oil

100 g nuts

50 g almonds

2 teaspoons cinnamon

2 teaspoons carob

Put the dates in water and let them hydrate for about 15 minutes.

Put the yeast in a cup and mix well with  a teaspoon until it becomes a paste.Let aside for couple of minutes.

Take the fresh coconut and break it using a hammer (with care!).This is how I do it.Remove the pulp from the shell and put it in a blender with the amount of water noted above.Or use canned coconut milk instead.
Put the dates in the blender and mix again until a thick paste is formed.Put it in a pot with the coconut oil over low heat .Stir well.Don’t bring to boil.Incorporate the roasted pumpkin.Transfer it again in the blender and mix.

Grind the seeds and mix them with the wet ingredients.Incorporate the yeast until well combined.

Grind the hazelnuts until they transform into flour.Put it in a bowl together with the other flours and a pinch of salt.Gently fold in the wet ingredients over the dry ones.You can knead with your hands just a little bit until a ball is formed.It will be very sticky.Transfer it in a clean bowl, cover and let rise until is doubled in shape for about 1 h – 1,30 h.

For the filling, put the plums, dates and oil in a food processor and mix until a paste is formed.Grind the nuts and incorporate along with the cinnamon and carob.Adjust the sweetness according to your taste.You can also add other dried fruits like gooseberries,figs or cranberries.

Preheat the oven at 180 degrees.Prepare a 30×15 baking tray lined with parchment paper.

After the dough has risen, transfer it on a non-adherent working surface and use your hands to stretch the dough into a 38×25 cm rectangle.Spread evenly the filling and roll the dough as making a roulade using the long side next to you of the silicone mat used as a working surface, or the one you have chosen.

Cut the formed roulade into 2 cm-width slices and place them face up one next the other one in the baking tray.Let rise again for about 30 minutes.

Bake in the preheated oven for 30 minutes or until a skewer comes clean.Let cool completely before slicing.Drizzle some honey over before serving.





Baked pumpkin pancakes with chestnut purée

January 20, 2015

We usually wake up in the morning and read some little nice stories.This is all of my kid’s wish so I’m trying to do so.The secret beyond this is that sometimes she lets me do some other stuff, like breakfast, after sitting with her in my lap and browsing colorful books.So, it was a lucky morning with some inspiration and some cooked pumpkin in my fridge.And there it was, I decided to have pancakes for breakfast.They needed to be child friendly.No sugar or oil for frying.What can I say?I’m a pretty freak when talking about sugar, fried stuff, processed whatsoever from the store, and the list can go on.I’m trying to make the best decisions when talking about food, especially for her.I’m sure you all try to do this, so if you need some inspiration or to exchange some opinions on that, give me a call:)

In pursuing my goal,I became a huge fan of chestnuts.
I didn’t quite know how to peel them for the first time, but I managed the second time.They are so versatile and full of so many nutrients.It’s one of the few fruits that after cooking don’t lose their minerals and vitamins.And they have plenty – vitamins: B1,B2,B6,B9;vitamin A,E,PP,K; minerals:potassium,magnesium,phosphorus,calcium,iron,zinc.They are incredibly good after recovering from illness and to fight anemia.They also prevent intestinal disorders cause they are full of fibers.
So, I came up with an idea of chestnut puree to serve as a topping for pancakes or cream for biscuits.


Pumpkin pancakes (about 8 medium pancakes):
125 g whole wheat flour
65 g coconut flakes (dry and shredded)
2 organic eggs
1 1/2 cup goat milk
1 tbls chia seeds
4-5 dried dates
about 200 g baked pumpkin

You can bake the pumpkin before doing the pancakes at 180 degrees, or let it raw and grate it (you probably save more nutrients this way).
Preheat the oven at 200 degrees.Put a baking sheet in a tray and put it in the ovenbefore making the pancakes just to warm up.
Mix the flours separately.In a blender pour the milk, drop the eggs,pumpkin, dates and chia seeds.Blend until smooth.Pour over the dry ingredients and stir just a couple of times just until the wet ingredients are fully incorporated.You’ll obtain a dense consistency, not runny,but not very wet either.Take about 2 big tablespoons of this mixture and put it on the preheated tray.You’ll want to obtain round pancakes that can maintain their shape.Leave some space between pancakes and bake them for about 10-15 min, until golden on the both sides.Flip them on the other side after 10 min and let them bake for another 5 minutes.

Chestnut purée:
6 tblsp chestnut kernel
3 tblsp coconut oil/butter
3 tblsp grape seed oil (cold extracted)
4 tblsp raw almonds
2-3 tblsp honey
1 pinch of salt
1/2 tsp carob powder
2 tbsp goat milk/almond/other seed milk

I looked up on Google how to peel chestnuts after first exploding them in my oven.I followed this technique .It was ok, but I should’ve keep the chestnuts in the oven a little longer because it wasn’t so hot before putting them in.That’s why I couldn’t peel them so well and had to boil them in goat milk for about 10-15 minutes more.But, I used some of that milk when making the puree.
First, grind well the almonds.You should do that until the oils start to come out of them.If you are out of time like me, you can do it just until they are becoming a fine powder.Put them in a food processor with the other ingredients except the milk.Mix them until they turn into a paste.Little by little,pour in the milk just until you get a nice texture, not too dry or not too wet.You can adjust the sweetness after you own taste.
Serve in different combinations.Sky is the limit.It can last in the fridge in an air tight container for about one week.

To assemble the pancakes, just put a big dollop on each 2 pancakes and sprinkle on some blueberries or other forest fruit.I keep mine in the refrigerator, the time machine, how we use to name it, cause it is incredibly useful now when winter is coming and we don’t have that much of a variety of fruits and vegetables anymore.
The pictures above are taken before serving the pancakes that’s why you can see a little hand grabbing some of the fruits on top.She can’t resist on blueberries and she can’t resist too much without mummy’s attention:)

Hope you’ll try them!

Pumpkin lasagna

January 20, 2015

It’s that time of the year!time for pumpkin lovers:) I must admit I’m not so big of a fan when mixing pumpkin in salty dishes, but I’m discovering new approaches.How about you?Do you have a favorite recipe, or maybe an old one from grandma?My grandma only makes pies and she is so old that I can’t contradict her about that:)

We are pretty much conservatives in matter of taste, so it’t rather difficult to convince my husband about something new.He will try it but he won’t be thrilled.I know that just watching his face.That’s why, when coming up with new interpretations of a well known dish, I’m putting in some familiar stuff too, in this case, goat cheese, pasta and spinach.Don’t think it’s totally my invention.I saw the recipe on Food&Wine and I adapted it for the sake of eating more pumpkin this autumn.
After all, we should try something new everyday and get out from our comfort zone, otherwise how can we become better?:)


I must tell you why pumpkin is so great.We all know the taste and how it turned to be Cinderella’s carriage:).In the same way, it’s full of so many nutrients well hidden in his deep orange color.Pumpkin’s health benefits are unique especially because of it’s high amounts of carotene, a precursor of vitamin A. That’s why it’s so good for the immune system and for an agile eyesight.You should also know that a single serving of cooked pumpkin (about 200 g) equals almost half of your daily intake of vitamin C.It’s orange flesh also contains vitamins B1,B2,B6,folate,niacin,vitamin E – which prevents skin aging and reproductive disorders.Pumpkin has vitamin T which is rare in vegetables and other plants.This vitamin helps digest some unhealthy foodstuff and prevents fat gain.The minerals to be found in pumpkin include potassium,phosphorus, magnesium,calcium,iron,zinc and others.All this vitamins and minerals can guarantee you a healthy boost during cold winter.We should’t either forget about pumpkin seeds, rich in linoleic acid (belongs to one of the two families of essential fatty acids), which has a great importance in baby’s brain development during pregnancy.They are a natural source of zinc, iron,proteins.Raw pumpkin seeds are usually used as a natural treatment in eliminating intestinal parasites, often found at young kids.It’s probably not the most appetizing image when talking about food, but it’s a reality.


Ingredients (serves 6 to 8):
1 onion, chopped
2-3 garlic cloves, thinly sliced
700-800 g spinach,stems removed,leaves washed and chopped
1/2 teaspoon of nutmeg
1 teaspoon sage
pinch of freshly ground pepper
about 750 g roasted pumpkin,seeds removed
300 g goat yogurt
200 g goat cheese,grated
30 g parmesan,grated
125 ml goat milk
6-8 no boil lasagna sheets
1 tablespoon butter

Start roasting the pumpkin.Heat oven to 180 degrees.You can do it in advance.It usually takes about 1 hour, depending on the size of the pumpkin, but you’ll be amazed to see how quickly it’s baked.
Heat a splash of water in a large nonstick pan.I used a wok.Add the onion,garlic,1/2 teaspoon sage,1/4 teaspoon nutmeg.Cook until they are slightly moist.Add the spinach and let drown for about 5 minutes, stirring continuously.Set the pan aside.

Combine 500 g of the pumpkin with the 200 g yogurt, the goat cheese and the remaining spices, salt and pepper.

Pour the milk in a round 25 cm diameter baking dish.Arrange the first lasagna sheets on the bottom.They may sink.It’s ok.You’ll probably have to rip one sheet to fill in the gaps.Spread half of the pumpkin mixture over the lasagna sheets.Continue with half of the spinach filling,discard any liquid remaining in the pan.Top with a second layer of lasagna sheets.Repeat with another layer of pumpkin,spinach and lasagna sheets.

Combine the rest of the pumpkin with 100 g yogurt and spread over the last layer of lasagna sheets.Grate over the parmesan and cut small pieces of butter to sprinkle over.Cover the baking dish with a heat resistant lid and bake for about 20-30 minutes.Remove the lid and bake for another 10 minutes, until golden.

I came up with an improvised side to join with a slice of lasagna.It’s quite unusual because we don’t usually mix bread with pasta, but that was what I had at the moment.It’s only a slice of whole grains semi baguette buttered with couple of pieces of avocado and topped with stripes of beetroot and parsley leaves.Feel free to drizzle over some olive oil and lemon juice.

Hope you like it!

Spinach-mushroom tart and a creamy potato soup

October 10, 2014

So, here we go!Now that the autumn has arrived, I felt like writing again about food, about what’s on my table right now.It’s close to what I discovered about food some years ago.So I’m trying to keep on the healthy side and be creative in the same time.Sometimes it gets to be really easy, sometimes it’s just a roller coaster with a kid on board.My kid is the reason now for trying to take the best decisions when coming up with ideas for supper, dinner or breakfast.It’s not always fun, I have to admit, but surely challenging.The keyword for recipes here is probably abundance of healthy stuff.In other words, I’m trying to match some ingredients to put something nice, tasty and healthy on our plate.

Let me tell you what captures my attention when reading about new recipes or trying to get some inspiration before making dinner.Some common ingredients/veggies “wrapped” in with some carbs and some tasty spices, maybe a lit bit of sauce or something runny:) That’s why I am so in love with tarts.Here goes a savory one.

For the crust (25cm tart tin):
150 g whole wheat flour
20 g dry wheat bran and germs
40 g ground sunflower seeds, pumpkin seeds, flaxseed
40 g ground quinoa
2-3 tbsp extra virgin olive oil
about 50-70 ml cold water

For the filling:
600-700 g mushrooms
600-700 g spinach (just leaves,washed)
3-4 garlic cloves
2 organic eggs
100-150 g goat cheese
2 tbsp sun dried tomatoes

For the soup:
1 generous onion
2 carrots
1 medium parsley root
1/2 parsnip
1/4 celery root
3-4 medium potatoes
2-3 leeks
parsley stems
1 tsp thyme

Start by mixing all the flours above for the crust tart.You can use a food processor or just a bowl and a spatula.Add the salt.Make a hole in the middle and pour in the oil.Mix again until you see some crumbles.Slowly add water and knead with your hands (if using the bowl).If using the processor, just add water until the dough comes together.You want to have a nice shaped ball.Wrap it in plastic foil and let it rest in the fridge until you put your ingredients for the soup to boil.

For the soup, you will just have to slightly bring to boil about 500-700 ml water in a pot.Just peel your vegetables and put them in the pot.You will have to start with the roots, onion and leeks.Leave them to boil for 10 min then add the potatoes and the parsley stems and 1 tsp of thyme.I’m not using oil during soup boiling.After 15 min the vegetables should me tender, but not mushy.Take out the parsley stems and blend the soup.If necessary add some more water and bring to a boil for a minute or so.Season with salt and pepper and before serving add some fresh parsley leaves and some extra virgin oil.

Preheat oven to 180 degrees.Take the dough out of the fridge and let it stand for a couple of minutes just to reach a warmer temperature.It should be quite light and soft so you can easily fit in with your hands in a 25 cm tart tin (loose-bottomed).Prick the base with a fork.I skipped the part with lining a parchment paper filled with beans/rice/coins because I was in a hurry, but you can do that and bake for 15 min.Then remove the paper and the heavy stuff and bake for another 10-15 min.You will want to have a nice golden crust.If the edges start to brown faster, rotate the tin and let some parchment paper on top of them.Even if I didn’t put weight on the base at the beginning, after removing it from the oven, it just deflated after a while.

For the filling, it’s just so much easier if you have the spinach already washed (maybe ask your husband to do that:).It’s also great to combine different types of wild and champignon mushrooms.I only used champignons.Trim them in quarters and put them in a pan with a splash of water.Add the sliced garlic and thyme, salt and pepper.You don’t want so much salt because you will have it from the goat cheese, but you can be generous with the pepper.Let them cook until the liquid almost evaporates.Add the spinach, cut chiffonade style and let it simmer 2-3 min.Slice the sun dried tomatoes and put them over the spinach-mushroom filling after cooling a bit.
Beat the eggs,grate the cheese and mix them well. Incorporate it in the filling above.Evenly cover the crust base and bake for about 20 min just until the filling is set.Before cutting the tart you should let it rest a bit and serve it with some rucola salad.
This kind of meal is also great for kids.My kid loved the tart and she’s not much of a eater:) But she loves carbs.I cut it for her in little bites so they can look like little soldiers.
I really hope you will try it and tell me about it!:)

Prajitura cu mei si crema de avocado

September 10, 2012


Cost esimativ25.33 RON
Durata preparare20 min
Durata coacere20 min

Daca-i luni, sa fie prajitura fara faina!sau prajitura faina:)
Despre mei nu stiam mare lucru.Niste prieteni m-au tras de maneca.Si asa am inceput sa caut.Am ajuns sa transform boabele de mei in faina, ca asa mi-a fost la indemana in acel moment.Vroiam o prajitura tot din seria neconventionalului.
In formula asta, meiul m-a convins mai mult.Altfel, l-am fiert, insa aroma lui fainoasa nu m-a castigat.Cu siguranta trebuie sa mai aprofundez.Beneficiile acestei cereale ne fac mai bogati nutritiv prin aportul de magneziu,fosfor si mangan, vitamine din complexul B-urilor, lecitina.
Un argument in plus adus meiului este ca nu contine gluten, deci riscul intolerantei, mai ales la copii, scade considerabil.Ideal ar fi sa inlocuim tot ce tine de alb (zahar, faina) cu integral.Sa dam caloriile goale pe calorii pline:).

Si acum despre grasimea dintr-o prajitura sa vorbim.Mergand binenteles pe acelasi principiu, va spun ca puteti folosi jumatate din untul, uleiul pe care il turnati de obicei in aluat, iar cealalta jumatate poate fi piure de banane sau de mere.Textura va fi la fel de usoara si de cremoasa.

Zaharul nu e obligatoriu sa fie mult si alb ca sa indulceasca bine.Puteti folosi o cantitate cu pana la jumatate, sau cu un sfert mai putin, si sa adaugati in compozitia prajiturii condimentele care va plac (scortisora, cardamom, nucsoara,praf de ghimbir, vanilie, praf de cuisoare).Vor scoate in evidenta dulceata.

Pentru prajitura de fata am aplicat mai toate principiile pe care vi le-am povestit.Eu zic ca a iesit ce trebuia!:)


Intr-un vas incapator amestecati ingredientele uscate, faina de mei si de quinoa (dupa metoda de aici), alunele de padure zdrobite, cacaua, bicarbonatul si sarea.

Daca folositi seminte de in, lasati-le intr-o lingura de apa pentru 5-10 minute.

Zdrobiti bananele impreuna cu cele 2 oua, uleiul, zaharul si siropul de agave (este optional, in locul lui puteti folosi tot zahar) in blender.Adaugati si semintele de in si macinati din nou.

Ungeti cu putin ulei o tava dreptunghiulara sau ovala si incingeti cuptorul la 180 grade.

Turnati amestecul umed peste cel uscat si incorporati bine.Puneti la copt aprox 20 de min pana ce scobitoarea iese curata.

Pentru crema zdrobiti bine jumatate de avocado si turnati usor peste el ciocolata topita.Mixati pana obtineti o crema omogena.


Gnocchi,mazare si tahini

September 7, 2012


Cost esimativ9.95 RON
Durata preparare40 min
Durata coacere10 min

Sunt datoare de ceva zile cu postarea asta, dar credeti-ma ca asteptarea asta merita:)
Am descoperit un sos crud atat de bun care merge potrivit cu atatea legume, mai ales cu cele din categoria boabelor, incat l-am salvat in tolba si il refolosesc ori de cate ori simt nevoia.
Cred ca v-am spus deja ce super aliment este susanul, cum are el de cam 5 ori mai mult calciu decat laptele.Intr-o lingura de susan gasim si cantitati semnificative de cupru si mangan, fier si fosfor, magneziu,zinc.Cuprul este important in absorbtia fierului, deci previne anemia.
Intr-adevar, avem de-a face si cu multe calorii in aceeasi lingura de susan, insa daca este consumat cu moderatie, nu face rau nimanui.
Pasta de susan (tahini) se potriveste de minune in sosuri daca vreti sa sariti smantana sau iaurtul.Ideal ar fi sa fie obtinuta din semintele de susan nedecojite.Se gaseste de obicei on-line sau in magazine cu produse bio&co.In reteta de fata, eu am folosit pasta basic care se gaseste in supermarket-uri.
In ceea ce priveste gnocchi despre care v-am povestit data trecuta, am hotarat sa le dau alta fata.In loc sa-i fierb, i-am lasat sa se rumeneasca usor in cuptor.Mi-au placut mai mult asa.Testasem inainte si gustul lor fiert, care nu m-a convins foarte tare.
Mai departe, vedeti ce s-a intamplat.

Prima data, m-am oprit la porumb.

Pe care l-am despachetat si l-am bagat putin in cuptor, cam 10 minute, la 180 grade.
Impreuna cu el, dar separat, am asezat pe o hartie de copt si gnocchi pe care i-am stropit cu putin ulei de masline.I-am intors o data cat sa se rumeneasca pe ambele parti.

In timpul cuptorului, am ras un morcov si l-am amestecat intr-o tigaie cu mazarea.Le-am tinut foarte putin cat s-au decongelat boabele.

Pentru sos, am zdrobit usturoiul, l-am amestecat cu putin ulei de masline si zeama de lamaie.Am tocat marunt oregano, menta, rozmarinul si ardiul iute.Am combinat totul cu pasta de susan si am omogenizat pana ce a rezultat o pasta groasa pe care am diluat-o cu putina apa.Am potrivit gustul din sare, piper si lamaie.

Si iata rezultatul.