Thursday, May 28, 2015

Samgyetang

Few weeks ago I had the chance to taste the famous Korean Ginseng Chicken Soup otherwise known as Samgyetang (삼계탕). It’s prepared by boiling a whole young chicken that is stuffed with glutinous rice in a broth of Korean Ginseng. Other herbs and spices such as jujube fruits, gingko nuts, garlic, ginger, wolfberry and Danggui (or otherwise known as Angelic Sinensis) or other medicinal herbs may also be added. And not anywhere but in Seoul at Tosokchon restaurant which was also frequented by Late President Roh Moo-hyun. In one word, excellent!


Monday, September 23, 2013

La pus de castraveti cu mama :)



 Zeama pentru castraveti sau gogosari murati: 4l apa, 1l otet, 400g zahar, 200g sare se fierb cu hrean, boabe de piper si mustar, 1 conservant. Zeama preparata se toarna peste castravetii din borcan dupa care se in inchide cu capac. Apoi pe fundul unui vas mare cu apa (rece) se pune un prosop si se aseaza borcanele. Peste borcane se mai pune un prosop ud si se pune la fiert. Din momentul in care incepe sa fiarba apa se mai tin 30 de minute pe foc. Borcale se scot apoi si se pun in patura sa se raceasca incet. 

Castraveti, hrean, boabe de piper si mustar, marar, foi de defin, ardei iuti, putin zahar, otet si apa ca sa obtii niste catsraveti murati  crocanti si deliciosi.

Sunday, November 25, 2012

O briosa si-o cafea?


Saturday, November 24, 2012

Cupcakes time


Thursday, November 22, 2012

Va mai aduceti aminte de damigeana de afinata? Mi-am dat seama ca nu am pus poze cu licoarea magica. Poate pentru ca e prea buna ? :)

Have a great day!

Sunday, October 14, 2012

Cookies

Stiu. Te-am obisnuit cu retete simple asa ca pentru a devora 24 de fursecuri ca cele din borcan, ai nevoie de:

100g unt
100g zahar praf
250g faina
50g stafide
100g ciocolata
1 praf de copt
2 oua
2 tavi

Topesti untul la bain-marie adica pui untul intr-un vas mic pe care il pui apoi intr-un vas mai mare care contine apa fierbinte. Cand untul s-a topit, adaugi zaharul si amesteci pana se raceste usor dupa care pui si cele 2 oua. Amestecand o sa iti iasa o compozitie destul de lichida dar adaugand faina si praful de copt (amestecate in prealabil) o sa aiba consistenta unui aluat mai dens si lipicios. Acum adaugi si ciocolata maruntita si stafidele si amesteci. Daca aluatul e totusi moale, iti recomand sa mai adaugi putina faina.

Te rog sa pui compozitia in frigider vreo 15 minute. Pana atunci poti sa dai drumul la cuptor ( la cel electric recomand 180 grade). Pui foi de copt in cele 2 tavi dupa care din compozitia scoasa de la frigider faci niste "chiftele turtite" pe care le asezi cate 12 in fiecare tava. Trebuie sa lasi spatiu suficient intre viitoarele fursecuri pentru ca ele isi maresc volumul.

Le dai la cuptor timp de 25 de minute. Le si verifici intre timp si la nevoie mai intorci tavile. Acuma voi stiti cum va merge cuptorul :)) Si le scoti din tava abia dupa ce s-au mai racorit putin pentru ca fiind fiebinti sunt mai sfaramicioase.

Rezultatul final il vezi si tu....maine la cafea sau ceai.....hmmmm

Sunday, July 24, 2011

Afinata 2011 Ep. 1

Am pus de o afinata anul acesta!


La baza acestei licori magice nu sunt altceva decat 2,5 kg afine (domnul de la care le-am cumparat spune ca sunt de pe Muntele Mic), 1,25 kg zahar si buna dispozitie. Se pun in straturi, se incepe cu buna dispozitie, afine, zahar si tot asa pana ajungem din nou la buna dispozitie :))))

Pasii urmatori sunt agitarea zilnica a damigenei astfel ca zaharul sa se patrunda bine cu afinele. Cand acestea au lasat suc suficient cat sa le acopere se toarna alcoolul. Cel putin 500 ml alcool de 90 de grade, 1 l vodca  sau palinca. Eu prefer vodca pentru ca nu are alte arome.

Love you all!

Thursday, July 7, 2011

Discover the taste of Peru / Destapa el sabor del Perú – (slogan in 2005 for Inca Kola)


You can do it in Regensburg as well @ Pachamama!
During a very spontaneous road trip to Regensburg – Germany, one of my friends invited me to try some new tastes. We were talking last week about what dish we would like to have and Betty’s answer was YUKA FRITA.
But what is Yuka Frita?  Yuka is a typical South American root vegetable and in this case is deep fried and served with Huancayo sauce. Usually, the root is cut into two- or three-inch chunks and deep-fried in vegetable oil. The result is similar to a wedge-cut french fry, but more fibrous than mealy.   The sauce is creamy and it contains onion, fresh cheese, vegetable oil, aji, and maybe garlic – I’m not shore.  It can be very spicy or mild, depending on the amount of aji (yellow pepper) you add.
 
My picture is not the nicest but you can see how this dish is served by Pachamama.  Of course I started to eat and after that I remembered that I have to take a photo. Daaahhhhh!!!!  :))  Please don’t judge me but I was very curious about the flavors.  I tried to recognize the ingredients and to associate the new flavors with some that I already know.  Hmmmm….not that easy this time!   

In the background you can see also my glass of Inca Kola.  I’ve never heard about this kola but I have to admit that I like it. I made some research about it and it’s a soft drink created in Peru in 1935 by British immigrant José Robinson Lindley using lemon verbena. It’s a “kola” because of the joint venture between the Coca-Cola Company and the Lindley family, former sole owners of Corporación Inca Kola Perú S.A. and Corporación José R. Lindley S.A. The soda has an unusual sweet fruity flavor sometimes compared to liquid bubblegum. Do you know the flavor of the Hungarian round bubblegum? It’s exactly the same flavor. 

You have to try it by yourself

Wanna take a look on the menu? Wanna know the story of Mr. Pappenheimer or the story of Pachamama restaurant?  I have the solution!  The site is in German but  Google is able to translate you enough to understand the fascination  of Mr. Pappenheimer for Peru and the passion for the Peruvian kitchen.  
Enjoy it! 




Sunday, March 13, 2011

Tapear en Ruby,Sabadell y Sant Cugat, Barcelona

Tapas are such a big part of the Spanish culture that there is even a verb tapear, which means "to eat tapas." : )
During my business trip to Spain I went out with my colleagues and I understood that Tapas means not just to eat but sociability, friends and family. I felt like one of their own....  it's a pity that I wasn't able to speak Spanish or Catalan. I'll do my best for next time.  :))) I feel like I have a crush for Catalan but my friends advised me to start with Spanish.

And some of the dishes we had!
Elena and her twin sister Eva will help me to post the recipes.

 We started with this tomato, olive oiled bread. 
Then...
 This was the vino turbio, shaken before serving to produce a cloudy unsettled effect which contrasts interestingly with its sharp flavor.


Thank you my friends! hmmm.......    Gracias mis amigos! 
P.S.
amigos - spanish
amics - catalan
amici - romanian/italian

Monday, January 10, 2011

Not my best picture but great taste :))

Sunday, January 9, 2011

Saturday, August 21, 2010

Having my Piña colada

Wednesday, July 7, 2010

Visinata 2010 Ep.1




Asa arata mini damigeana mea :)

Ce vedeti in ea?!
2.5 kg visine, 1.25 kg zahar, puse pe straturi. Se incepe cu visine si se termina cu zahar.

Treaba sta in felul urmator: de maine va trebui sa scutur zilnic damigeana ca sa se amestece bine de tot zaharul cu visinele. Intr-o saptamana ar trebui sa fie deja macerate  si sa adaug restul ingredientelor ( alcool, zahar vanilat).

Ar trebui sa pun damigeana la soare dar la mine la parter nu prea este :)

Doar cu portia :)))))))))

Mai auzim de visinata indata ce se trece la faza 2.

Monday, June 28, 2010

Legume la gratar cu sos "salsa crudo"


S-a intamplat in felul urmator: m-am hotarat sa mananc mai sanatos in ultima perioada asa ca am trecut mai mult pe legume si fructe. La capitolul legume mai experimentez.....si uite ce a iesit!!!

Am facut la gratar ciuperci, vinete si dovlecel. Si cum nu aveam de gand sa le mananc doar asa, am facut si un sos. Ulterior am aflat ca se cheama "salsa crudo" din cauza legumelor care nu sunt preparate termic.

Am taiat foarte fin 2 rosii medii, o jumatate de ceapa,putin usturoi, un ardei rosu,si un ardei galben. La ardeiul galben am facut un mic artificiu. L-am copt pe gratar si l-am dat cu blenderul impreuna cu o ligura de ulei de masline, patrunjel, oregano si busuioc. Sare si piper dupa gust, toate amestecate intr-un bol.

Hihh....ar trebui sa repet episodul :))

P.S. Cine vrea poate sa puna ardei iute!!!

Sunday, June 27, 2010

Red and hot

Thursday, June 24, 2010

Black or White


Extremely cacao or vanilla flavor.
I used my basic recipe but overdraw with cacao :)

Sunday, April 18, 2010

Dagmar & Markus anniversary cupcakes

Vanilla flavored cupcakes with peach...Probably best cupcakes I made until now. The secret... I made them with all of my heart...
Sorry that you couldn't taste them because of the volcanic ash cloud :((
They were good....
Happy Anniversary! XO Ioana


Saturday, April 17, 2010

Alte bunatati...

Ca veni vorba de zburat la Frankfurt...

Mi-am adus aminte de o mica piata din centrul orasului. Se cheama "Kleinmarkthalle".  Daca aveti ocazia nu ratati sa faceti shopping acolo!