Lemon Cheesecake

Who doesn't love a smooth, sweet-sour citrus flavor? Recently, cakes with lime or lemon flavor have become extremely popular, like the well-known loaf cake, which I also find extremely delicious. Although I didn't bake a loaf cake, my cheesecake manages to captures perfectly the intense lemon flavor that I was aiming for, without adding any sort of lemon essence. I decided to combine 2 of my favorite recipes, taking my classic cheesecake recipe (found also here) and the lemon curd recipe that I used for my tart (found also here). While most of previous ingredients and instructions do not change, I made some slight adjustments for the cheesecake, making less cheese mixture. That is because I decided to make the lemon curd the star of the cake and tip the scale in its favor, so too much cheese would have slightly prevented that. In this case, less is actually better. This being said, let's get to work!

*For this recipe I used a round baking tray with the diameter of 26 cm

For the base:

• 60 g unsalted butter, and a little extra for greasing the tray
• 200 g digestive biscuits

First, I greased the baking tray with butter and I covered its base with baking paper. Then I preheated the oven at 150 degrees Celsius/ level 2 on gas and in the meantime I started preparing the biscuit base.

In a kitchen robot I crushed the biscuits until they had the texture of breadcrumbs. You can also do this step by hand. Just put the biscuits in a bag, cover it with a kitchen towel and find something heavy, like a meat hammer or even an empty wine bottle to crush it until the biscuits inside have the right texture. After my biscuits were ready, I mixed them with the melted butter. If you are using a kitchen robot it will be easier for you to mix them, but by hand is also fine. I added the mixture in my baking tray, spreading it evenly, and then I used the bottom of a glass (you can also use your hands) to press it into the tray and make sure it is well compressed and even. I baked the biscuit base at 150 Celsius for 10 minutes, then I let it completely cool down.

For the cheese mixture:

• 250 g cream cheese (I used Philadelphia) 
• 250 ricotta
• 250 g mascarpone
• 3 large eggs
• 100 g granulated sugar
• 1 Tbsp. semolina
• 2 Tbsp. vanilla essence
• juice and zest from one lemon
• 2 Tbsp. cognac

Next, in a bowl I mixed the cheese with the sugar and semolina. Then I added the eggs, one by one, until fully incorporated, and lastly I added the vanilla, lemon and cognac. I poured the mixture over my biscuit base and I baked it at the same temperature for 80-90 minutes, until it became golden and the sides were golden brown. Try to pay attention to your cake after 70 minutes have passed.

! Even though the cake is baked, the mixture will still be soft and creamy, therefore you need to leave the cake completely cool down, so the cheese mixture can fully thicken. I left my cake to cool down in the oven, with the door open, which I also recommend you to do.

For the lemon curd: 

• 5 egg yolks
• 100 ml lemon juice
• zest from 2 big lemons
• 210 g granulated sugar
• 100 g butter high in fat

First I poured my freshly squeezed lemon juice through a strainer, to keep the pulp out. I put then all the ingredients above in a heat-resistant bowl which I put at Bain-Marie* for aprox. 20 minutes, continuously stirring, until the mixture became thick and shiny. It is important to stir slowly, in one direction, to prevent the mixture from separating. After the curd was ready I let it cool down and I poured it over the cheesecake, which I left over night (or at least 6 hours) in the fridge, until the curd thickened and had a jelly-like texture.

Feel free to decorate your cheesecake as you wish, I went for some fresh lemon slices and mint leaves for some extra color.

*Bain-Marie= heating our mixture over a pot of hot, almost simmering, NOT BOILING water, where our bowl does not touch the water in the pot. This technique is used because the steam created is a more gentle source of heat than the direct heat of the stove which could ruin our dish.

 Enjoy! :)

Tiramisu Cake

Summer has finally come and is therefore time for some fresh desserts. Especially during this weird times, now that I am finally done with my final exams, I get to spend more time inside so I'm trying to cook something at least every few days. As much as I like to bake, when is extremely hot outside I do not feel like adding some extra degrees by turning on my oven, so any "no-bake" dessert is my favorite. This time I decided to go with a classic, but with a twist. Instead of using the usual rectangular tray, I chose to use a 26 cm diameter round tray to make the Tiramisu resemble a classic cake a little bit more. The texture of the cake and the consistency of the cream, after left overnight in the fridge, allows for the tiramisu to keep its shape even when the wall of the tray is removed. The quantity of ingredients described above allowed me to "build" 3 layers of ladyfingers and cream, matching exactly the height of the tray.

Ingredients:

• 400 g ladyfingers
• 4 eggs
• 4 Tbsp. granulated sugar;
• 500 g Mascarpone
• 350 ml coffee
• Cocoa/ dark chocolate for decorating the top

First step was to prepare my coffee and let it completely cool down. If you are in a hurry and wanna speed up this process, you can put the coffee mug in a bowl with cold water and ice and the coffee will almost cool down by the time you are ready with the cream and the ladyfinger assembly.

Next step was to assemble my first layer of ladyfingers. Because I used a round tray, this step was a little tricky, as the ladyfingers were not filling the space perfectly, so I had to cut some of them and try to arrange the pieces like in Tetris, so they can fill the whole space. Don't worry about it too much, I can assure you the cake will still keep its integrity and look good.

Then, I managed to proceed with the cream. One important aspect of this stage is that once you are done with it, you do not stop until your cake is in the fridge. This is because you are working with whipped egg whites, so if you take too much time to assemble all the layers, the cream will lose its mousse-like texture. To prepare the cream I started by separating the eggs. Using a mixer (you can also do it by hand), I whisked the egg yolks together with the sugar until it was all dissolved and the mixture got soft and tripled in volume. You should get a very creamy, light yellow mixture. I added the Mascarpone to the egg yolks, this time whisking by hand, not with a mixer, until it was fully incorporated and there were no lumps.

In another bowl, with the help of a mixer, I whipped the egg whites until they got all fluffy and firm and passed the classic test, that is, if you turn the bowl upside down, they will not fall. With the help of a spatula I incorporated the egg whites into the Mascarpone mixture making only gentle, folding movements, so I can preserve the texture of the cream.

After the cream was ready, I quickly added the coffee over the ladyfingers. I like to pour coffee over them, when they are already arranged in the tray, and not the other way around, first dipping them in coffee. I usually pour around 2-3 tsp. coffee over each ladyfinger. Then I poured 1/3 of the cream on them and evened it with the help of the spatula, repeating all these steps until I completed all 3 layers.

Lastly, I powdered the top with cocoa, but if you like, you can also grate some dark chocolate. I left the cake overnight in the fridge and then served it in triangular cake-like pieces.

Enjoy!

Orange Loaf Cake

    Who doesn't love the fresh smell and taste of citruses, of their sweet and sour juice or their volatile oil hidden in the zest? This magic fruits serve de basis for an amazing dessert, the loaf cake, spongy, soft, fluffy and moist. The main star today is the orange, which for me has the perfect balance between sweet and sour. (I might have also chosen orange because a good friend of mine had an intense craving for this dessert and used to mention it to me daily for a while).  If I've already captured your attention and you're wondering what you have to do in order to get this cake, don't worry, you just have to keep adding and adding orange at every step, and there will still not be enough. So let's preheat our ovens and star baking.

 Ingredients:

• 115 g soft butter
• 250 g flour
• 100 g sugar
• 1 vanilla bean
• 3 tsp. baking powder
• a pinch of salt
• 2 large eggs
• 100 ml orange juice
• 5 ml cognac 
• 2 Tbsp. orange zest
• 1 Tbsp. lemon zest

Extra:

• some more orange juice+ orange zest
• powder sugar

!! I recommend using organic oranges and lemons for this recipe because they are not chemically treated. Search in your local supermarket for citruses that have their zest suitable for consumption.

    I prepared the dough by separately mixing the dry and the wet ingredients and the combining them. First, with the help of a mixer I beat the butter together with the sugar until the sugar dissolved and the mixture got creamy. Afterwards I added the eggs, one by one, mixing continuously. When the eggs were incorporated I added all the other wet ingredients: the orange juice and zest, lemon zest, cognac and the vanilla from one bean and I mixed until fully homogeneous.

    In a separate bowl I mixed the flour together with the baking powder and salt. I gradually incorporated the flour mixture into the wet one and poured everything in a loaf tray. If you are using a silicone tray I suggest greasing it with some butter before pouring the mixture and If you are using a tin one also cover it with some baking paper after greasing it, in this is way you will remove the cake easily and you don't risk tearing it apart. 

Final mixture in the loaf tray

    After this essential step I baked the cake for 40 minutes in the preheated oven at 180 Celsius/ 4 on gas. The cake is ready when it reached a golden-brown color and the top is cracked, like you can see in the picture below.  You can also check it by inserting a toothpick which should come out completely clean when the cake is done. 
 

Cooling down the baked cake

    After the cake was baked I took it out of the oven, letting it to partially cool down. While is was still warm (not hot) I poured some orange juice over it in order to make it moist. The rule for this soaking process in quite easy to remember: if the cake is warm, then the liquid used to make it moist has to be cold and if the cake is cold them the liquid has to be warm. Finally, I let it completely cool down and I glazed it with some orange icing which I made by mixing powder sugar with some orange juice until I got a thick and creamy consistence. Feel free to pour as much icing as you want :). I sprinkled some orange zest, I let the cake chill in order for the icing to thicken and then I dug in. 

Glaze

Enjoy!

Apple Cinnamon Pie

It's pie time (again)! As it is still winter and there are not many fresh fruits available I decided to use something specific for this season and keep berries for later. The advantage of apples is that they are not pretentious at all and if you add some spices around them you can create an absolutely delicious dish. Another reason for choosing apples is that I baked this pie when I was still back home, in Romania, and my parents literally had a crate full of apples on the balcony: too many to be eaten until they were going to rot. Moreover, some of them were already moist and had their skin wrinkled and as you can imagine were not that appealing to be eaten like that. I absolutely despise the idea of throwing away good food and I always encourage and emphasize different ways of cooking or transforming it so it still can be consumed. So, I hope this recipe gives you an idea of what to do with some not so pretty apples. (works also with pear :) )

Ingredients:

For dough:

You can see how I make the dough here, as I have this recipe that bakes really beautiful and I usually use it for all the pies I am making. The quantities of the ingredients are the same.

For filling:

• 10 medium apples
• 3 Tbsp granulated sugar
• cinnamon
• juice from half a lemon
• 2 tsp. vanilla extract

Extra:

• 1 egg
• granulated sugar

     I started by preparing the dough as in the recipe provided in the link above. Then I peeled the apples and I cut them in medium pieces, I put them in a bowl, added the granulated sugar, vanilla extract, cinnamon ( add as much as you like, I personally add A LOT) and lemon juice and mixed them all together.

    After I placed to dough in the tray I added my apple mixture and then I covered the pie entirely with dough, making some holes with a fork to make sure that the pie can "breathe" during baking. 

    I dind't forget to grease the pie with some egg wash and sprinkle some granulated sugar before throwing it into the oven.

    For the baking part the same story applies as in the previous recipe. I preheated the oven to 200° C/ gas 5 where I kept the pie for 15 minutes, then I lowered the temperature to 180 °C/ gas 5 and I kept it for another 35-40 minutes until golden brown.

    Finally I let the pie cool down and then served it, of course, with vanilla ice cream, because what else could go better with a pie like this?

Enjoy!

Sour cherry and peach pie

Romana ( English below): 

    Inceputul lui septembrie ne da in sfarsit frau liber la a porni cuptoarele, si desi Romania inca se joaca de-a canicula, in Olanda lucrurile nu stau la fel. Asadar, imi permit sa vorbesc acum despre o alternativa a placintelor pe care le fac bunicile mele. Plecam de la traditionalul dovleac, mar, sau branza, spre ceva cu influente vestice si arome reinterpretate. Iar versatilitatea acestui desert nu se opreste doar aici, ci continua si cand vine vorba de compozitie sau design.

Ingrediente:

Pentru aluat:

• 350 g faina
• 1/4 lg sare
• 3 Lg zahar tos
• 230 g unt rece
• 75 ml apa rece
• 1 lg pasta vanilie
• coaja de la o lamaie

Pentru umplutura:

• 400 g visine
• 2-3 piersici medii
• 2 Lg amindon
• 3 Lg suc de lamaie
• 1lg esenta de vanilie
• 30 g unt

Extra:

• 1 ou
• zahar tos

     Am inceput, evident, cu pregatirea aluatului. Intr-un bol am adaugat toate ingredientele uscate (faina, zaharul, sarea) impreuna cu pasta de vanilie si coaja de lamaie. Am adaugat apoi untul rece taiat in cubulete si am framantat cu varfurile degetelor pana cand aluatul avea aspectul unor firimituri. Am incheiat prin a adauga treptat apa pana cand aluatul a fost inchegat, apoi l-am impartit in 2 bile (3/4 si 1/4) si l-am tinut la frigider pentru o ora. 

    Esentiala in aceasta etapa este viteza. Aluatul trebuie sa fie unul usor crocant, sfaramicios, de aceea untul nu are voie sa se topeasca, asa ca trebuie sa ne miscam cat mai repede posbil. Totul se poate face, dupa preferinte, si cu ajutorul unui robot de bucatarie. 

    Cat aluatul era la frigider m-am ocupat de pregatirea umpluturii. Intr-un bol am adaugat visinele fara samburi, piersicile curatate de coaja taiate bucati si le-am amestecat cu amidonul, vanilia, sucul de lamaie si untul usor moale.

    Am uns apoi o tava rotunda cu fund detasabil (cca. 24 cm) cu unt in care apoi am asezat bila mare de aluat intinsa la un diametru cu 4-5 cm mai mare decat tava, la o grosime de cca. 2,5-3 mm. Dupa ce a am asezat bine baza de aluat in tava am adaugat umplutura. Cu bila mica de aluat puteti fi inventivi, pentru ca reprezinta "capacul" si in acelasi timp decorul placintei. Eu am ales sa folosesc fasii de aluat care se intrepatrund si inimioare. Am taiat apoi marginile de aluat si le-am intors in interior pentru a "sigila" compozitia. La final am uns placinta cu un ou batut si apoi am presarat zahar tos.

Pentru copt am preincalzit cuptorul la 200 °C/ treapta 5 pentru gaz unde am tinut placinta pentru 15 minute, apoi am redus temperatura la 180 °C/ treapta 4 pentru gaz unde am tinut-o inca 35-40 de minute, pana a capatat un aspect auriu.

Am scos placinta din tava abia dupa ce s-a racit si am servit-o asa cum imi place cel mai mult, cu o cupa de inghetata de vanilie. (Merge la fel de bine cu inghetata de lamaie sau de cocos) .

                                               
                                                         Pofta buna! :D

 English: 

    The beginning of September finally gives us the freedom to turn on the ovens, and although Romania is still playing the heatwave game, in The Netherlands things look a little bit different. Therefore, let me talk about an alternative to the pies my grandmothers do. We move from the traditional pumpkin, apple or cheese to something with western influences and reinterpreted flavors. And the versatility of this dessert doesn't only stop here, but also when it comes to filling and design.

Ingredients:

For dough:

• 350 g flour
• 1/4 tsp. salt
• 3 Tbsp. granulated sugar 
• 230 g cold butter
• 75 ml cold water
• 1 tsp. vanilla paste
• zest from 1 lemon 

For filling:

• 400 g sour cherries
• 2-3 medium peaches
• 2 Tbsp. starch
• 3 Tbsp. lemon juice
• 1 tsp. vanilla extract
• 30 g butter

Extra:

• 1 egg
•  granulated sugar

    I started, obviously, with the preparation of the dough. In a bowl I added all the dry ingredients (flour, sugar, salt) along with the vanilla paste and the lemon zest. Then I added the cold butter cut intro small cubes and kneaded with the tip of my fingers until the dough had the appearance of bread crumbs. I ended up gradually adding the water until the dough was done, then split it intro two balls ( 3/4 and 1/4) and kept it in the refrigerator for an hour.

Essential in this stage is the speed. The dough must be crunchy, therefore the butter is not allowed to melt, so we have to be as fast as possible. Everything can be done, according to your preferences, with the help of a kitchen robot.

As the dough was in the refrigerator, I was busy preparing the filling. In a bowl I added the sour cherries with their pips removed and the peeled peaches cut into peaces and mixed them with the starch, vanilla, lemon juice and soft butter.

Then I greased a round tray with a removable bottom  (approx. 24 cm) with some butter and I placed the big ball of dough with a diameter of 4-5 cm greater that the tray and a thickness of approx. 2,5-3 mm. After I placds well the base dough in the tray I added the filling. With the small ball of dough you can be inventive because it is both the cover and the ornament of the pie. I have chosen to use dough strips that intertwine and small hearts. Then I cut the edges of the dough, I flipped them to the inside of the pie to "seal" the filling. In the end, I greased the pie with some egg wash and sprinkled some granulated sugar.

For the baking part I preheated the oven to 200° C/ gas 5 where I kept the pie for 15 minutes, then I lowered the temperature to 180 °C/ gas 5 andI kept it for another 35-40 minutes until golden brown.

I took the pie out of its tray only after it cooled down and served it the way I like the most, with a scoop of vanilla ice-cream. ( It works just as well with lemon or coconut ice-cream).

                                                            Enjoy!

Tarta Tatin cu mere

    Desi tarta Tatin aduce cu o simpla placinta cu mere, aceasta are in spate o istorie interesanta, inceputa in anul 1880, in Franta, la Hotel Tatin, care ii da si numele. Este vorba despre surorile Stephanie si Caroline Tatin, proprietarele hotelului, care au copt desertul rasturnat din greseala, dand astfel nastere unui preparat inedit ce avea sa ajunga celebru. Deci cum e sa stii ca acesta tarta atat de populara si de indragita a inceput ca o neatentie gastronimica? 

    Lasand istoria la o parte, ceea ce imi place in mod special la acesta tarta este modul de preparare, care pe langa usurinta si rapiditate permite fructelor sa-si pastreze o textura umeda, suculenta si nu lasa sa se piarda nicio aroma.

Ingrediente:

• 100 g unt + 1 cub
  
• 180 g faina
• 20 g zahar pudra
• 4 Lg zahar tos
• 1 ou
• 2 Lg apa rece
• 6 mere
• 1 lg pasta de vanilie
• 1 lg scortisoara
• un strop de apa pentru caramel

     Am inceput prin a prepara blatul intr-un robot de bucatarie pentru eficienta, dar acesta poate fi facut la fel de usor si la mana. Am adaugat faina, zaharul pudra, oul, pasta de vanilie (desi sunt in continuare un fan al pastaii de vanilie, recomand pasta naturala de vanilie deoarece se incorporeaza mai usor in preparat iar aroma este mai intensa) si untul rece taiat cubulete, apoi am mixat treptat aluatul pana la omogenizare. La final, pentru a lega aluatul, am adaugat si cele doua linguri de apa si l-am dat la rece timp de o ora.

     Trecand la partea aromata, tava in care am copt tarta a trecut mai intai pe la aragaz, unde la foc mic am adaugat zaharul tos, scortisoara si cubul de unt pana ce am obtinut un sos de caramel pe care l-am diluat usor cu un strop de apa. Apoi am asezat uniform peste sosul de caramel merele curatate de cotor si coaja si taiate felii. 

    Am scos apoi aluatul de la rece, l-am intins intr-o foaie cu grosimea de 2-3 mm si l-am asezat deasupra merelor, avand grija sa sigilez bine continutul pentru ca fructele sa ramana moi. 

     Am dat apoi tarta la cuptor la temperatura de 180 grade Celsius/ treapta 3-4 pentru gaz cca. 25-30 de minute pana ce crusta a capatat o culoare aurie. 

    Dupa ce desertul a fost gata l-am lasat usor la racit, pana cand a devenit caldut, apoi l-am rasturnat pe un platou. Un pas important pentru ca preparatul sa fie complet este sa il rasturnati cat este caldut pentru a permite siropului din fructe sa se scurga in aluat si sa il insiropoze. Astfel, dintr-un blat sfaramicios de tarta avem un aluat moale si fin.

     Pentru ca tarta este foarte aromata, imi place sa o mananc simpla, fara nimic alaturi, poate doar cu un strop de scortisoara in plus care sa amplifice aroma catifelata a merelor.

 Pofta buna!

 

Tort de ciocolata cu crema de mascarpone si afine

    Desi nu pot numi acest preparat un vestitor al primaverii, este unul dintre deserturile mele preferate pe care nu ezit sa il prepar ori de cate ori am ocazia, indiferent de anotimp. Blatul dulce si pufos de ciocolata se imbina perfect cu jeleul acrisor si crema cu fructe crocante, purtandu-te intr-un taram nemarginit al aromelor si senzatiilor, desertul fiind potrivit pentru orice ocazie.

Ingrediente

Pentru blat:

• 100 g + 40 g unt
• 100 g zahar pudra
• o pastaie vanilie
• 6 galbanusuri
• 6 albusuri
• 150 g ciocolata neagra
• 15 g cacao
• 100 g zahar tos
• 140 g faina
• 2 lg praf de copt

Pentru sirop:

• 250 ml apa
• 150 g zahar
• coaja de la o lamaie

Pentru crema:

• 500 g mascarpone
• 100 ml smantana lichida
• 100 g zahar pudra
• 200 g afine

Pentru jeleu:

• 300 g zmeura
• 3 Lg zahar
• 100 ml apa
• 10 g gelatina

    Pentru blat am mixat intr-un bol cele 100 g de unt cu zaharul pudra si vanilia pana ce am obtinut o consistenta cremoasa, apoi am incorporat pe rand galbenusurile. Intr-un vas separat am topit la Bain-Marie ciocolata neagra impreuna cu restul de unt si cacao, iar dupa ce compozitia s-a racit am amestecat-o cu crema de galbenusuri.

    Am batut albusurile la viteza mare pana ce acestea s-au intarit, apoi am adaugat treptat zaharul tos, obtinand astfel o bezea lucioasa, apoi am amestecat faina si praful de copt cu o treime din cantitatea de bezea, incorporand ulterior si restul cantitatii, ca bezeaua sa ramana in continuare pufoasa si aerata. Am combinat apoi crema de galbenusuri si ciocolata cu bezeaua, am pus amestecul intr-o forma de copt rotunda cu diametrul de 26 cm si am dat-o la cuptorul preincalzit la 180 de grade pentru cca o ora. Am lasat apoi blatul la racit.

    Am taiat apoi blatul in doua parti egale folosind un fierastrau pentru blat, dar poate fi folosit la fel usor si un cutit zimtat. Dupa ce l-am insiropat, am preparat crema, am asezat-o in straturi si am continuat cu jeleul. Pentru acesta am incalzit zmeura, apa si zaharul pe aragaz, obtinand un piure pe care l-am pasat apoi la blender si l-am strecurat pentru a obtine o textura cremoasa, iar la final am adaugat gelatina preparata conform instructiunilor de pe ambalaj. Tortul a stat peste noapte la rece.

Pofta buna! :)

Fursecuri cu aromă de turtă dulce

    Pentru mine nu exista sărbători de iarnă fără miros de scorțișoara, fără aromele calde ale prăjiturilor proaspăt scoase din cuptor și fără mirosul îmbietor care te atrage de fiecare dată spre bucătărie. Ador această rețetă deoarece îmbină simplitatea unor fursecuri cu gustul fantastic și inconfundabil al turtei dulci, totul datorita câtorva condimente magice. Deci, ce poate fi mai frumos de atât?

Ingrediente:

• 100 g unt rece
• 60 g zahar brun
• un gălbenuș
• 175 g faină
• 1 lg praf de copt
• 2 lg cacao
• 1/2 lg scorțișoară măcinată
• 1/4 lg ghimbir măcinat
• 1/4 lg anason măcinat
• un praf de sare

    Am amestecat într-un vas toate ingredientele uscate apoi am adăugat untul tăiat cubulețe și am frământat pana am obținut o cocă sfărâmicioasă. La final am adăugat zahărul și gălbenușul, am frământat rapid până la omogenizare și am dat aluatul 2 ore la rece. Cu ajutorul unui făcăleț am întins apoi coca într-o foaie subțire, am decupat-o în forme și am dat fursecurile la cuptorul preîncălzit la 180 de grade/treapta 4 pentru cca. 15 minute. 

    Poți sa fii creativ și să adaugi și alte ingrediente în aluat sau să decorezi fursecurile cu glazură, însa eu prefer gustul clasic de turtă dulce așa ca am ales să le servesc pudrate doar cu zahar. 

    Un 2017 cât mai aromat vă doresc! :)

                                                                   La mulți ani!

Briose cu mar, nuca si scortisoara

    Cand zicem mar, nuca, scortisoara ne gandim la Craciun. Stiu, nu e chiar Craciunul inca, dar prima zi de toamna nu m-a inspirat chiar la ceva racoritor, chiar daca gradele din termometru nu au scazut atat de mult. M-am gandit sa intampin aerul de toamna cu niste arome calde care ne duc cu gandul la o vreme racoroasa, pe care, sa fiu sincera, eu chiar o astept.

Ingrediente:

• 125 g unt moale
• 125 g zahar tos
• 125 g faina
• 2 oua mari
• 2 Lg lapte
• 1 lg praf de copt
• 1 lg esenta de vanilie
• 4 lg scortioara
• 1 mar mare

Pentru decor:

• zahar pudra
• lapte
• miez de nuca

    Am amestecat untul cu zaharul la viteza medie pana cand am obtinut un amestec cremos, apoi am adaugat treptat ouale batute si trei sferturi din faina. Am amestecat praful de copt cu faina ramasa si l-am incorporat in amestec impreuna cu laptele si vanilia cu ajutorul unei linguri, iar la final am agaugat scortisoara si marul curatat de coaja si cotor taiat cubulete. Briosele au stat la cuptor 25 de minute la 180 de grade.

    Le poti decora apoi cu zahar pudra sau glazura ( la 4 Lg de zahar pudra o lg de lapte) si nuca.

                                                                        Enjoy!

Cake Pops

    Desi mereu mi-au sticlit ochii atunci cand treceam pe langa o cofetarie si le vedeam in vitrina, niciodata nu am incercat aceste Cake Pops pana sa imi gatesc singura. Desi compozitia nu este una neobisnuita, decoratiunile si forma fac acest desert demn de ocazii speciale. Greu de realizat? N-as spune. Necesita timp indelungat? Intr-adevar. Asa ca daca esti si tu hotarat sa-ti transformi pentru cateva ore bucataria intr-o cofetarie, iti sugerez sa te inamerzi cu rabdare si sa aloci acestor minuni dulci cam jumatate de zi. 

Ingrediente: 

• bete de acadea ( sau de frigarui)
• 160 g ciocolata neagra
• decoratiuni, nuca de cocos, alune pisate, etc.

Pentru blat:

• 190 g zahar tos
• 90 g faina
• 40 g migdale macinate
• 1 lg bicarbonat de sodiu
• 1 lg praf de copt
• 1 ou
• 120 ml lapte
• 120 ml apa fierbinte
• 60 ml ulei
• 1 lg esenta de vanilie

Pentru crema:

• 125 g mascarpone
• 130 g zahar pudra
• 2 lg lapte

    Primul pas este prepararea blatului. Am amestecat ingredintele uscate, am adaugat apoi oul, uleiul, laptele si esenta de vanilie si am amestecat 2 minute cu mixerul la viteza medie. Am adugat la final apa fierbite si am mixat pentru inca 30 de secunde la viteza mica apoi am turnat  aluatul intr-o tava tapetata cu hartie de copt pe care am lasat-o in cuptor pentru 35 de minute la 180 de grade.

    Dupa ce blatul s-a racit complet l-am faramitat marunt apoi am adaugat peste el treptat crema de mascarpone pana cand compoztia obtinuta a devenit destul de moale pentru a fi modelata (o sa fie nevoie sa-ti folosesti degetele). Am pus apoi amestecul la frigider pentru o ora.

    Dupa ce am scos aluatul de la frigider m-am ocupat de formarea bilutelor, iar pentru ca acestea sa iasa cat mai egale m-am ajutat de o cupa pentru inghetata . Dupa ce am format bilutele le-am pus la congelator pentru 30 de minute, le-am scos pentru a le infige pe bat si le-am lasat apoi la rece pentru inca 30 de minute. 

    Intre timp am topit ciocolata la Bain-Marie si am lasat-o sa se raceasca nu foarte mult,  cat sa ramana inca fluida. Acum vine partea amuzanta a intregului proces, pentru ca nu mai tine de reteta, ci de imaginatia ta. Scufunda bilutele in ciocolata si pune-ti imaginatia la incercare, dar misca-te rapid, pentru ca dupa ce tot procesul artistic a luat sfarsit, creatia ta trebuie sa stea la fridiger.

                                        Now be proud, cofetarule!
                                   Micul Chef iti ureaza pofta buna!

Mousse de lamaie

     Ma intrebam cum as putea sa ma racoresc si sa-mi astampar pofta de dulce in acelasi timp, asa ca am revenit la unul din aliatii mei de nadejde, gelatina, pentru un desert fin, aerat, pe care l-am preparat repid. Este foarte simplu sa faci si tu o spuma acasa, care este mult mai gustoasa decat plicurile gasite prin magazine. Nu uita ca folosesti albusuri crude, asa ca  recomand ca ouale sa fie ecologice si cat mai proaspete.

Ingrediente:

• 150 ml smantana lichida grasa 
• 100 ml zeama de lamaie 
• 50 ml apa  
• 2 albusuri mari  
• 120 g zahar tos  
• 1 + 1/2 foi de gelatina 
• coaja de lamaie  

  

     Am inceput prin a pune la foc mic apa, zeama de lamaie si jumatate din cantitatea de zahar, amestecand incontinuu pana cand zaharul s-a dizolvat, dupa care am dat focul mai mare si am lasat amestecul sa dea in clocot. Intr-un bol cu apa rece am pus la inmuiat foile de gelatina pe care le-am incorporat ulterior in siropul de lamaie cald, nu fierbinte, apoi am lasat amestecul sa se raceasca complet.

     Cu un tel electric am batut albusurile spuma, adaugand treptat zaharul ramas, pana am obtinut o bezea tare si lucioasa. Intr-un bol separat am batut usor smantana, am incorporat-o in siropul de lamaie apoi am adaugat si bezeaua. Am pus spuma in boluri, am decorat cu coaja de lamaie si am lasat la frigider peste noapte.

   

                   Enjoy!

Panna Cotta cu ciocolata alba si sos de zmeura

    Vara, soare, zile toride, si pofta de ceva dulce. Aliatul meu pentru astfel de zile este gelatina care ma salveaza intotdeauna si de care m-am folosit si astazi ca sa prepar o Panna Cotta racoritoare: o budinca pe baza de smantana lichida la care am adaugat un sos dulce-acrisor din zmeura proaspata. Si ca desertul sa fie cat de fresh se poate, menta si lamaia au fost ideale.

Ingrediente:

• 80 g ciocolata alba
• 200 ml smantana lichida pentru gatit (32% grasime)
• 100 ml lapte
• 40 g zahar
• o pastaie de vanilie ( sau 1 pliculet zahar bourbon)
• 4 foi gelatina
• coaja de la o lamaie

Pentru sos:

• 150 g zmeura
• 2 Lg zahar pudra
• 2 Lg zeama de lamaie
• o mana frunze de menta

    Am pus intr-o oala cu fundul gros smantana, laptele, coaja de lamaie, zaharul si pastaia de vanilie si am amestecat la foc mic pana cand zaharul s-a dizolvat. Cand amestecul a dat in clocot am luat oala de pe foc si am adaugat ciocolata alba rupta in bucatele mici, amestecand pana cand aceasta s-a topit.

    Am adaugat apoi foile de gelatina intr-un castron cu apa rece cateva minute pana s-au inmuiat, am scurs apoi gelatina si am incorporat-o in compozitia calda (nu fierbinte!) amestecand usor. Am pus amestecul in forme la frigider pentru 6 ore.

    Pentru sos am pasat zmeura in blender impreuna cu zaharul pudra, menta si zeama de lamaie. Daca nu ti se pare ca este destul de lichid poti adauga cateva linguri din zeama fructelor sau apa. Sosul se strecoara printr-o sita, dar daca iti place poti pastra si semintele.

                   Enjoy!

Cheesecake cu capsuni si jeleu de fructe de padure

    Este pacat ca tocmai in sezonul capsunilor sa nu le valorifici la maxim. Si ce merge mai bine cu niste capsuni proaspete decat un cheesccake usor si racoritor perfect pentru luna mai. Ceea ce iubesc la un cheesecake fara coacere este ca toate ingredientele isi pastreaza prospetimea, iar rezultatul final consta in unul dintre cele mai fresh deserturi. De asemenea, in sezonul cald nu imi place sa aduag prea mult zahar preparatelor petru a nu le incarca prea mult.

Ingrediente:

• 300 g capsuni proaspete

Pentru blat:

• 400 g biscuiti digestivi
• 150 g unt 

Pentru crema:

• 400 ml smantana lichida
• 500 g branza de vaci
• 250 g mascarpone
• 80 g zahar pudra
• 2 pliculete zahar vanilat
• un  baton de vanilie
• 30 g gelatina

Pentru jeleu:

• 300 g fructe de padure (zmeura, afine si mure)
• 3 Lg zahar
• 100 ml apa
• 10 g gelatina

! Pentru acest desert am folosit o forma cu inel detasabil cu diametrul de 26 cm

Blatul

    Incepem intai cu primul strat al prajiturii, si anume blatul. Am topit untul, apoi intr-un robot de bucatarie am macinat biscutii si am adaugat treptat tot untul, apoi am asezat amestecul in forma si cu ajutorul palmelor l-am presat pana ce a devenit compact. Am tinut apoi blatul la frigider pentru 30 de minute.

    Am spalat capsunile, le-am taiat cotorul si le-am taiat in jumatati, asezandu-le vertical pe marginea formei, cu varful indreptat in sus, ca in imaginea alaturata.

   

Cum asezam capsunile

    Pentru crema am amestecat branza de vaci cu mascarpone, am adugat vanilia, zaharul pudra si zaharul vanilat si am continuat sa amestestec pana la omogenizare, apoi am turnat treptat smantana lichida. Am preparat gelatina conform instructiunilor de pe ambalaj, si am incorporat-o in crema pe care ulterior am turnat-o peste blat si capsuni, tinand apoi preparatul la frigider minim 5 ore.

   Dupa ce crema mea s-a intarit m-am apucat de prepararea jeleului. Intr-o craticioara am adaugat fructele, zaharul si apa si am lasat sa dea in clocot aproximativ 5 minute. Dupa ce s-au racit usor, am pasat fructele cu un blender pana am obtinut un sos cremos. Am preparat gelatina conform instructiunilor de pe ambalaj, am incorporat-o in sosul de fructe pe care l-am turnat in forma de prajitura peste crema. Am lasat prajitura la frigider pentru alte inca 5 ore.

    Dupa ce si jeleul s-a intarit, prajitura este gata de servire.

                                        Pofta buna iti doresc!

Tarta cu crema de mascarpone si fructe

Ma bucur sa revin dupa aproape doua luni de pauza cu ceva delicios si racoritor. Este un preparat usor si elegant, unul dintre deserturile mele preferate deoarece reprezinta echilibrul perfect: combinatia dintre blatul usor crocant si sfaramicios, crema dulce, lucioasa si fructele acrisoare.

Ingrediente:

• 100 g capsuni
• 150 g afine

( puteti folosi si alte fructe la alegere, precum mure, zmeura, visine)
Pentru blat:

• 125 g unt 
• 100 g zahar pudra
• 250 g faina
• coaja de la o jumatate de lamaie
• o pastaie de vanilie
• 2 galbenusuri mari
• 2 Lg lapte

Pentru crema:

• 500 g mascarpone
• 100 g smantana lichida
•  o pastaie de vanilie
• 3 Lg zahar pudra 

Timp de preparare: cca 1 h
Timp de asteptare: cca. 2 h 30 de minute
Timp de coacere: cca. 15 minute

 Pentru blat am amestecat ingredientele uscate, untul si galbensurile framantand usor cu buricele degetelor pana cand compozitia a capatat aspectul unor firimituri. Daca va intrebati cum procedam cu pastaia de vanilie, lucrurile stau destul de simplu: o crestam longitudinal cu ajutorul unui cutit, si scoatem cu grija semintele in care se regaseste toata aroma. Am adaugat apoi laptele si am framantat usor pana am obtinut o coca omogena. In general, aluatul de tarta trebuie sa fie sfaramicios, nu elastic, de aceea evitati sa framantati mai mult decat este necesat. Am pus apoi aluatul 2 ore la frigider.

Cu ajutorul unui facalet am intins aluatul si l-am asezat intr-o forma de tarta cu fundul

detasabil unsa in prealabil cu unt. Un alt lucrul important referitor la tarta este acela ca nu are voie sa creasca in cuptor, asa ca ne folosim de procedeul numit "coacere oarba". Astfel, inainte de a introduce tarta in cuptor asezam deasupra ei hartie de copt peste care punem uniform boabe de fasole sau orez, greutatea lor impiedicand-o astfel sa creasca. Acestea fiind zise, am copt tarta cca. 15 minute in cuptorul preincalzit la 180 de grade ( treapta 4 pentru gaz).

Pentru crema am amestecat vanilia, crema de mascarpone si zaharul si am adaugat treptat smantana lichida. Se poate adauga o cantitate mai mica sau mai mare de smantana in functie de consistenta dorita. Dupa ce blatul s-a racit complet l-am uns cu crema cu ajutorul unei spatule. Am decorat tarta cu fructele alese si apoi am pudrat cu zahar.

                                                              Pofta buna!