49188121 Retete in Engleza Si Romana

8/13/2019 49188121 Retete in Engleza Si Romana

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Recipes in English and translated into Romanian Recipes from the coordinating Belgian school SCRAMBLED EGGS IN THE SCALE WITH SHRIMPS INGREDIENTS arsley milk pepper and salt DIRECTIONS Break the eggs in a bowl. Pay attention that the egg scales break nicely in the middle Scramble the eggs and bake them, stop the baking process by adding a bit of milk. Mix the eggs with the shrimps. Fill the half egg scales with the mixed shrimps and eggs. Serve the eggs in an eggholder and decorate with fine-cutted parsley or other green groceries. ptrunjel lapte sare i piper MOD DE PREPARARE: -se sparg oule ntr-un bol -batei ourjii-le apoi adugai puin lapte -amestecai oule cu creveii pn formai o umplute ou fiert cu umplutura -servii oule ntr-un suport special i decorai cu ptrunjel unt sau cu alte verdeuri INGREDIENTE: OU JUMRI CU CREVEI

SMOKED SALMON WITH CREAM CHEESE INGREDIENTS

SOMON AFUMAT CU BRNZ INGREDIENTE:

100 grammes smoked salmon 100gr. somon afumat


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100 grammes cream cheese (f.ex. Boursin) a little bit cream chive olive oil 3 spaghetti rods DIRECTIONS Mix the cream cheese with the cream. colour them in oil.Let the spaghetti rods leak out on a piece of kitchen paper. Take 4 equal slices of salmon and cover them with the cream cheese. Lay 2 blades of chive and 2 rods of spaghetti on the salmon and role on. Serve on small scales and garnish with something on your own taste.

100 gr. brnz gras (Boursin) puin smntn arpagic ulei de msline 3 fire de spagheREPARARE: Amestecai brnza cu smntna . rupei firele de spaghete n trei pri egalen ulei lsai-le s se scurg pe un prosop de buctrie. Luai patru felii egale de sei brnza. Punei dou lame( felii) de arpagic i dou fire de spaghete pe somon i ap.

Break the spaghetti rods in three equal parts and

BAKED SAUSAGE WITH APPLE AND ROSEMARY INGREDIENTS 2 sausages 1 apple 1 broth rosemary 1 shallot port-wine pepper and salt 50 grammes butter

CRNAI FIERI CU MR I ROZMARIN INGREDIENTE 2 crnai 1 mr 1 ceac-cup de sup mardulce- hajme vin de Porto sare i piper 50 gr unt


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DIRECTIONS Cut the sausages into pieces of 2 cm. Fry these in butter es. Do the chopped shallot and the port-wine in a pot to reduce. Add the brown broth. Finish with a bit of butter and chopped rosemary. Clean the apple and makelittle pellets. Bake these in butter with a bit of sugar. Take a toothpick andstick the little bolls apple and the sausage on ti. Cover with the sauce.

MOD DE PREPARARE: -tiai crnaii n buci de 2 cm -prjii-le pe ambele pri n untvinul de Porto ntr-o oal pentru a reduce -Adugai supa maro. -Terminai cu puin untmarin tiat -Curai mrul i facei bucele mici. -Coacei-prjii acestea n unt cuobitoare i punei bucelele de mr i crnaii pe acesta -Acoperii cu sos.

SCAMPI WITH LEEK IN A LIGHT APPLE CURRY SAUCE INGREDIENTS 48 scam- peeled 1 apple 1 onion curry 1 glass white wine 4 dl cream 3 stems leek pepperDIRECTIONS Clean the leek and cut it in small pieces. Heat some oil and add theleek. Bake the peeled scampis in butter.

RAC DE MARE CU PRAZ NTR-UN SOS CURRY CONDIMENTAT UOR INGREDIENTE raci ( 6/persoana) decojit/curat 1 mr ceap curry sticl de vin alb 4 dl crem-smntn 3 tulpini de MOD DE PREPARARE: -curai prazul i tiai-l n buci mici. -nclzii ctva ulei int racii curai-decojai.


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Season with salt and pepper. Remove the scampis from the pan and keep them warm.Stew the chopped onion and apple. Powder with some curry and deglace with the white wine. Reduce and add the cream. Reduce again and season. Serve the scampison a plate with some leek in the middle and cover with the sauce.

-condimentai cu sare i piper. -ndeprtai-luai racii din tigaie i pstrai-l intecai ceapa tiat i mrul. -presrai-condimentai cu curry i acoperii cu vinul al

uai i aduga-i crema-smntna Reducei din nou i condimentai. Servii racii pe o fe praz n mijloc i acoperii cu sos.

SALMON TARTAR WITH APPLE AND CUCUMBER INGREDIENTS 600 grammesucumber 1 apple 1 small bunch of dille lemon juice 1 dl oil (corn oil) salt andpepper 50 grammes shallots 2 dl cream 10 slices smoked salmon DIRECTIONS Dis-edge the salmonfilet and chop with a cutter. Sprinkle the filets with lemonjuice and season with the oil. Add the chopped shallots, cucumber and apple.

SOMON TARTAR CU MR I CASTRAVETE INGREDIENTE: 600 gr somon file 1/3 castravete 1 mr1 legtur mic de mrar suc-zeam de lmie 1 dl ulei de porumb sare i piper gr ceapme 2 dl smntn 10 felii somon afumat MOD DE PREPARARE: Tocii-desfacei fileul de sommrunii-ltiai-l cu un cuit Stropii fileul cu zeama de lmie i ulei Adugai ce

i mrul tiat.


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Decorate with dille. Leave it at least one hour in the refrigerator. For the sauce: half-whipped cream with small pieces of cucumber and apple. You can season with a little bit of lemonjuice. Wind the salmontartar in a slice of smoked salmon, and make a package of it. Put it on the middle of a plate. Decorate with somedille and the sauce, finish with some crushed tomato. Some hot toast can finishthe whole.

Decorai- ornai cu mrar Lsai mcar o or n frigider Pentru sos :smntn btut jucastravete i mr. Putei stropi cu puin zeam de lmie. Punei somonul tartar ntr-mon afumat, i facei un pacheel-umplutur din acesta.

Punei-l n mijlocul unei farfurii Ornai-l cu puin mrar i sos, terminai cu roii tfrit putei pune pine prjit fierbinte


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Recipes From Antwerp, Belgium CHICORY TOPPED WITH SHRIMPS INGREDIENTS: hrimps Cocktail sauce Pepper to taste PREPARATION: take the chicory and separatethe leaves top each leaf with some shrimps add a dash of cocktail sauce some pepper to taste cicoare crevei sos cocteil piper pentru gust MOD DE PREPcicoarea i ndeprtai frunzele -punei pe fiecare frunz crevei -adugai cocteil -entru gust PATEU DE VANAT CU DULCEATA DIN FRUCTE CITRICE ROSII INGREDIENTS: pt Red fruits marmalade PREPARATION: take a clean and nice serving dish cut an average sized slice of the game pt dress with some red fruits marmalade add green herbs for colour INGREDIENTE: Pateu de vnat dulcea din fructe citrice roiARARE: luai un platou de servire curat tiai o felie medie de pateu de vnat mbrcalcea din fructe citrice roii adugai plant verde pentru aspect CICOARE ACOPERIT CU

EI INGREDIENTE:GAME PT WITH RED FRUITS MARMALADE


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FRIED CHEESE CROQUETTES INGREDIENTS: 75 grams grease:rams all-purpose flower 1 2/3 cups milk 150 grams grated cheese (Parmesan, Gruyere) 2 eggs Dried bread crumbs Salt and pepper to taste A pinch of nutmeg to taste PREPARATION: make a Bchamel sauce (melt the butter and add the flower) add thecheese and stir well till all the cheese has melted take the eggs and separate the egg whites add the egg whites to your sauce add salt, pepper and nutmeg to taste butter a serving dish and spread the sauce (3cm thickness) let it cool off for 3 hours cut the paste in cubes of 4 by 4cm roll the cubes through some flower, whisked egg white and dried bread crumbs (in this order and repeat this process if necessary!) deep-fry them in frying fat of 170 degrees for about 5 minutesdrain well on kitchen paper serve hot 75 gr fi

CACAVAL PANE INGREDIENTE: 75 gr grsime: bucat de unt fr sare 1 2/3 pahar cu lapte gr cacaval ras (parmezan, Gruyere) 2 ou pesmet uscat sare i piper dup gust puin pentru a da gust MOD DE PREPARARE: preparai un sos Bchamel (topii untul i adugai se adaug cacavalul, se amestec bine pn se topete tot se sparg oule si se separ glbenu albuurile se adaug n sos se adaug sare, piper i nucoar pentru a da gustgrsime o tav i se pune sosul (3 cm grosime) se las s se rceasc aluatul se taie de 4 * 4 cm cuburile se trec prin fin, albuurile btute i pesmet uscat (n aceastane i dac este necesar, se repet procesul) se prjesc n grsime mult (bine ncins)ade timp de 5 minute se scurge i se usuc pe hrtie absorbant se servete cald


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SHRIMP STUFFED TOMATOES INGREDIENTS: Shrimps Tomatoes MayonnaGarden cress Lemon PREPARATION: peel the tomatoes (incise and soak in hot water) cut the top off, remove the seeds, juice and flesh moisten the shrimps with some lemon juice and add the mayonnaise stuff your tomatoes with this mixture topwith some more mayonnaise and parsley serve on some lettuce or garnish with garden cress or parsley

ROSII UMPLUTE CU CREVETI INGREDIENTE: crevei roii maionez ptrunjel salat verde crelmie MOD DE PREPARARE: decojii roiile (tiai-le buci i scufundai-le n ap clsuperioar a roiilor, ndeprtai seminele, zeama i pulpa umezii creveii cu zeam aioneza umplei roiile cu aceast compozitie punei maionez i ptrunjel deasupra ae

salat verde sau decorai cu creson sau ptrunjel


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OXEN- TAIL SOUP INGREDIENTS: 1 kg sliced er 1 kg beef with bone 1 chopped carrot 1 bay leaf 4 tablespoons of parsley cutup finely 2 litres water or beef stock salt to taste 6 black pepper 2 chopped onions 2 chopped celery stems 2 diced potatoes 8 tablespoons of barley groats PREPARATION: remove excess fat and wash oxen-tail heat butter in Dutch oven add oxen-tail, beef, carrot, bay leaf, and parsley add water or beef stock, salt and pepper to taste boil and simmer for 2 to 3 hours let it cool off a bit and sieve remove the meat from the bones and add meat to soup add onions, celery, potato andbarley simmer for another 30 minutes till the vegetables and barley are done Enjoy your meal! de bou corns

SUPA DE COADA DE BOU INGREDIENTE: 1 kg coad de bou-buci 60 gr de unt concentrat 1 kg carne de vac cu os 1 morcov tiat n buci 1 frunz dafin 4 lingurite ptrunjel tilitri de ap sau zeam de carne de vac sare pentru gust 6 boabe de piper negru 2 cepetiate mrunt 2 tulpini de elin tiate mrunt 2 cartofi tiai cuburi 8 linguri de brz MOD DE PREPARARE ndeprtai grsimea excesiv i splai coada nclzii untul n tcoada de bou, carnea de vac, morcovul, frunza de dafin i ptrunjelul adugai ap laa de carne de vac, sare i piper pentru gust fierbei la foc mic timp de 2-3 ore lsase rceasc i puneti-l intr-o sit s se scurg separai carnea de os i adugai carnapa, elina, cartofii i boabele de orz -mai fierbei la foc mic timp de 30 de minutepn cnd legumele i orzul sunt fierte Poft bun!


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BELGIAN CHICKEN FRICASSEE INGREDIENTS: 1 chicke500 gr. vegetables like carrot, leek, celery and onion 1 bay leaf, some parsleystems and thyme 1 dl cream 40 gr. all-purpose flower a lemon concentrated butterpepper and salt to taste PREPARATION: heat the butter and add the washed and chopped vegetables add the chicken and water boil and then shimmer 30 minutes offslice mushrooms and braise them briefly till they are done heat butter in a saucepan, stir the flower in it and add stock whisk and boil until you have a smoothsauce and add the cream slice the chicken thinly and add to sauce together withmushrooms pepper and salt to taste -heat

FRICASSEE- TOCANA DE PUI BELGIAN INGREDIENTE: 1 pui (pentru sup) 500 gr ciuperci

500 gr legume: morcovi, praz, elin i ceap 1 frunz dafin, cteva tulpini de elin dl smntn 40 gr fin lmie unt concentrat piper i sare pentru gust

MOD DE PREPARARE: nclzii untul i adugai legumele splate i tiate adugai puiulfoc mic timp de 30 de minute scoatei puiul i se trece totul prin sit, luai jumtate litru tiai ciupercile n felii i fierbei nbuit nclzii unt ntr-o crati, arba batei i fierbei pn cnd sosul se ngroa i adugai smntna tiai puiul nciupercile adugai piper i sare pentru gust -nclzii

remove chicken and sieve stock, take half a litre


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Recipes from the Romanian school MEAT BALLS INGREDIENTS: 500 g mincedonful of minced parsley 2 slices of bread, crumbled an egg 4-5 cloves of garlicSalt Pepper 3-4 spoonful of flour PREPARATION: mix the minced meat with the minced parsley, then add the minced cloves of garlic, the crumbled bread (soaked inmilk and wrung properly) the egg, flour. add salt and pepper. both sides, place2" apart in pan with hot oil bake at 400 for 12-15 minutes or until the meat is no longer pink. make small meatballs and put them to fry on CHIFTE500 g carne de porc tocat 2 linguri de ptrunjel mrunit 2 felii de pine, fcute peun ou 4-5 cei de usturoi Sare Piper 3-4 linguri de fin MOD DE PREPARARE: amestecairnea tocat cu ptrunjelul mrunit, apoi adugai ceii mrunii de usturoi , pesmeti stors bine), oule, fina. adugai sare i piper. facei chiftele mici dndu-le o

d i aezai-i n tigaie n ulei bine ncins s se prjeasc pe ambele pri, la 2" diimp de 12-15 minute sau pn cnd carnea nu mai este roz.


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SNITEL- SCHNITZEL INGREDIENTS: 1 kg of beef 4 spoonful of flour 4 eggs 4 spoonful of breadcrumbs PREPARATION: clean the meat properly from all its tendons, making sure to trim the edges of the meat carefully, then cut it to slicesof average size, which are beaten with a special hammer for meat until they getthinner. the slices are seasoned with a bit of salt and pepper. dip the slicesin the flour first, then in the whisked egg and then in the breadcrumbs. Be careful to ensure that the slice is completely covered with the breadcrumbs, then put the slices in a hot frying pan, the oil in the pan should be deep enough thatthe schnitzel's float whilst cooking. cooking time should not be more than 4 minutes for each side. VITAMIN BOMB SALAD INGREDIENTS: 1 medium sized cabbage A cupof rice 3 tomatoes 1 kg carne de vit 4 linguri fin 4 ou Sare P

SNIEL INGREDIENTE:

MOD DE PREPARARE: curai bine carnea de pieli, apoi tiai n felii de mrime mijloeliile cu un ciocan special de carne pn cnd devin mai subiri. feliile se condimentez cu puin sare i piper. trecei feliile prin fin , apoi prin oul btut cu furculiaceea prin pesmet. Asiguraiv c felia este acoperit complet de pesmet apoi punei felile ntr-o tigaie n ulei bine ncins, uleiul n tigaie trebuie s fie destul ca nielteasc n timp ce se prjete. timpul de prjire nu trebuie s fie mai mult de 4 minuteru fiecare parte.

SALAT BOMBA DE VITAMINE INGREDIENTE 1 varz mijlocie. 1 can de orez 3 roii


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2 cucumbers 3 mild peppers 1 onion 2 eggs 1 lemon l cream Oil Vinegar PREPARATION: boil the rice in salted water. it; cut the peppers, the tomatoes and the cucumbers into small pieces; cut the onion into small pieces and add a bit of vinegar.

2 castravei 3 ardei slabi 1 ceap 2 ou 1 lmie l crem-cream

MOD DE PREPARARE: fierbei orezul n ap srat. Tiai varza n buci mici i puneroiile i castraveii n buci mici; tiai ceapa n buci mici i adugai un pic da amestecnd glbenuurile de ou cu ulei dup aceea adugai crema i sucul de lmie.astron mai nti maioneza, apoi adugai orezul fiert, dup aceea un rnd de varz, un iper, roii, castravei i ceap. Repetai procedura i pe deasupra punei maionez.

cut the cabbage into small pieces and put salt on

prepare the mayonnaise by mixing the yolks of eggs with oil then add the cream and the lemon juice.

in a bowl place first the mayonnaise, then add boiled rice then a row of cabbage, a row of peppers, tomatoes , cucumbers and onion.

repeat the procedure and on the top of it put mayonnaise.

MOSAIC ROLL INGREDIENTS: 400gr.pressed ham 200gr. spiced cottage cheese 300gr. utter 4 boiled yolks

RULOU MOZAIC INGREDIENTE : 400 g unc presat, 250 g telemea, 300 g unt, 4 glbenuuri

erte, 300 g msline, 4-5 sardele, piper.


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300gr. black olives 4-5 sardines pepper PREPARATION: cut the ham into thin slices, then place them next to each other on a piece of cellophane in order to forma rectangle. MOD DE PREPARARE: tiai unca felii ct mai subiri, apoi le aezai unelele pe o folie de celofan, ca s formai un dreptunghi. Mrunii telemeaua, o amesteca150 g unt, iar crema obinut o ntindei n strat subire peste unc. Pasai glbenutecai cu restul de unt i puin piper i ntindei pasta peste brnz. Dai la rece. Ce smburi, le dai prin maina de tocat i le amestecai cu sardelele mrunite i cu u. ntindei i aceast compoziie peste pasta de glbenuuri. Rulai totul ct mai ste ca s se ntreasc untul. Tiai ruloul felii de jumtate de centimetru i le servi

iv.

cut the cheese into very small pieces and mix it with 150 gr. butter and spreadthis cream over the ham.

hash the yolks and mix them with the rest of the butter, add a little bit of pepper and spread it over the cheese.

mince the olives and the sardines and spread them over the yolks. roll everything and let it get cold, then slice it.


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BOEUF SALAD INGREDIENTS: 3 carrots celery 1 parsley root 8 1 pickled red pepper/capsicum 400 g pickled cucumbers 2 eggs 1 tablespoon mustard 2 chicken/poultry breasts lemon 350 ml oil Salt and pepper as preferred olives. PREPARATION: cube the red pepper and the pickled cucumbers, put them in a thick sieve. clean the carrots, parsley, celery and the potatoes, wash them and boil them in lightly salted water; boil separately the chicken breasts. cube the boiled vegetables and the meat, place all in a bowl, add and let rest until you prepare the mayonnaise. boil an egg hard. prepare the mayonnaise from the boiled olk, the crud yolk, mustard, salt, lemon juice and oil. mix of the mayonnaise with the vegetables, meat and pickled vegetables, add salt and

SALAT DE BOEUF INGREDIENTE 3 morcovi mari 1 rdcin ptrunjel 8 cartofi mijlocii 1 gomurat 400 g castravei murai 2 ou 1 lingur mutar 2 pulpe pui lmie 350 ml ulei er dup gust iar pentru decor gogoar murat i cteva msline. MOD DE PREPARARE: tial i castraveii murai n cubulee i i punei la scurs ntr-o strecurtoare. Curaul, elina i cartofii, i splai i i fierbei n ap uor srat. Separat punei la. Tiai legumele fierte i carnea n cubulee. Fierbei tare 1 ou. Preparai maioneza nuul fiert i zdrobit bine, glbenuul crud, mutar, sare, zeam de lmie i ulei. Ammaionez cu legumele, carnea i murturile, srai i piperai dup gust. Aezai salatu, o acoperii cu

For decoration: pickled red pepper and a few


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pepper as preferred, mix well. arrange on a serving platter, smooth with a knifeand then cover with the rest of the mayonnaise and garnish it with the hard boiled egg white, pickled red pepper and a few olives; try to shape flowers, otherdesigns.

maioneza rmas i o decorai cu albu fiert, gogoar i msline.

Recipes from the Italian school SHRIMP WITH GARLIC AND TOASTED BREADCRUMBS (SERVES 6) INGREDIENTS: 1 cup fresh Italian bread crumbs 1/3 cup chopped flat-rsley 1 garlic clove, minced Salt and pepper 1/4 cup olive oil 1-1/2 lbs. largeshrimp, peeled Lemon wedges METHOD: Preheat oven to 450-degrees F. Grea

e baking sheet. In a bowl, combine the breadcrumbs, parsley, garlic, salt and pepper. Add about 3 TB. of oil to moisten the crumbs. Place the shrimp on the baking sheet. Curl each shrimp into a circle. Spoon a little of the crumb mixture oneach CREVETE CU USTUROI I PESMET PRJIT(6 PORTII) INGREDIENTE : 1 ceac de paspt italian 1/3 ceac de ptrunjel cu frunze turtie-ntinseculcate-sttute- tiate 1sturoi tiat mrunt sare, piper ceac ulei de msline 1-1/2 livr (1 livr-453,6 gr)ri (decojii) felii unghiulare de lmie MOD DE PREPARARE: Cuptorul se nclzete la 45e unge cu grsime- greseaz o mare foaie-tabl-pnzplac pentru copt-coacere .ntr-un se amestec pesmetul, ptrunjelul, usturoiul, sarea i piperul. Se adaug 3 terbiu penru a nmuia pesmetul Se aeaz creveii pe foaia de copt. fiecare crevete se aeaz-creform de cerc.-se rotesc


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shrimp. Drizzle with a little oil.

Fiecare crevete este presrat cu o lingur din amestecul de pesmet preparat anterior. Se stropesc cu ulei. Se las la cuptor 10-15 minute, pn cnd crevetele devine roz, ar pesmeii se rumenesc puin. Crevetele se servesc cu felii unghiulare de lmie i seropete cu puin lmie.

Bake 10-15 minutes, until the shrimp are pink and the crumbs lightly browned Serve with lemon wedges to drizzle over the shrimp.

MEDITERRANEAN HEARTS OF PALM SALAD (SERVES 6) INGREDIENTS: 1 e, cut into bite-size pieces 1 (14 oz) can sliced hearts of palm, chilled 2 tomatoes, cut into wedges 1 cup roasted red pepper, cut into strips 2 TB. olive oil2 TB. red wine vinegar 2 TB. lemon juice 1/3 cup chicken broth Salt and pepper 1/2 cup crumbled Gorgonzola cheese METHOD: On individual salad plates, evenly divide the lettuce, palm, tomatoes, and red pepper. In a small bowl, whisk togetherthe oil, vinegar, lemon juice, broth, salt

SALAT MEDITERANEAN DE MIEZPARTEA CENTRAL DE PALMIER (6 PORII) INGREDIENTE 1 cap de alat verde Romaine, tiat n buci mici 1( 14 uncii) conserv de miez de palmier, ngoii, tiate n buci 1 ceac de ardei rou prjit, tiat n felii-buci 2 linguri dinguri de oet de vin rou 2 linguri de suc de lmie 1/3 ceac de sup de pui Sare i

ac de buci de brnz de Gorgonzola MOD DE PREPARARE: Pe farfurii individuale pentrut, mprii uniform salata verde, miezul de palmier, roiile, i ardeiul rou. ntr-ubol mic, agitai mpreun uleiul, oetul, sucul de lmie, supa, sarea i piperul.


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and pepper. Drizzle the dressing over the salad on each plate. Top each salad with some crumbled cheese.

Punei-picurai preparatul pe salat pe fiecare farfurie. Punei pe fiecare salat bucrnz frmiat

SAUTED SPINACH WITH CANNELLINI BEANS (SERVES 6) INGREDIENTS:

1/4 cup olive oil 6 garlic cloves, minced Red pepper flakes Salt and pepper 2 (14 oz) cans cannellini beans METHOD:

SPANAC SOTE CU FASOLE DE CANNELLINI( 6 PORII) INGREDIENTE 2 livre de spanapt ceac ulei de msline cele de usturoi, tiate mrunt ardei rou Sare i piper nserve de fasole cannellini MOD DE PREPARARE: Aranjai-curai captul tulpinilor de sac i dai la o parte-ndeprtai toate frunzele galbene. Pentru a aranja cantitatea made spanac, facei sote din frunze simultan ulei. Adugai ctva-din usturoi, ardeiul rosare i piper i facei sote timp de 2-3 minute pn cnd devine auriu. Adugai o paranac. Punei-l n ulei ca s fie acoperit uniform Gtii 2-3 minute pn cnd frunzele lite-mici dar nu spongioase. Adugai fasoale la spanac pn cnd se ntr-o tigaie maremediu-foarte tare, adugai o parte din

Trim the ends off the spinach stems and discard any yellowed leaves. To accommodate the large quantity of spinach, saute the leaves in batches. In a large skillet over medium-high heat, add a portion of the oil. Add some of the garlic, redpepper, salt and pepper and saut 2-3 minutes until it is golden. Add a portion ofthe spinach. Toss to coat it evenly with the oil. Cook 2-3 minutes until the leaves are wilted but not mushy. Add some of the beans with each batch of


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spinach just to heat through. Serve

nclzete. Servii

CHRISTMAS SOUP WITH BREAD AND CHEESE (SERVES 6) INGREDIENTS 4 e1/4 cup of grated Parmesan cheese 1/3 cup fine fresh breadcrumbs Pinch of nutmegSalt Zest of 1 small lemon cups chicken broth METHOD Combine the yolks, cheese,breadcrumbs, nutmeg, salt, and lemon zest to form a firm paste. Bring the brothto a simmer in a large saucepan. stirring to break it up well. Cook 3 minutes.Serve. Slowly whisk in the breadcrumb mixture,

SUPA DE CRACIUN CU PAINE SI BRANZA INGREDIENTE: 4 galbenusuri de ou ceasca plinacu branza Parmezan razuita 1/3 ceasca de pesmet fin un varf de cutit de nucsoara sare miezul unei lamai mici cesti supa de pui MOD DE PREPARARE: Amestecati galbenusurile, branza, pesmetul, nucsoara, sarea si miezul de lamiae pana se formeaza o pasta consistent. Fierbeti supa la foc mic intr-o oala mare. Amestecati bine cu telul compozitia in supa. Fierbeti 3 minute. Serviti.

CHRISTMAS BEET RAVIOLI INGREDIENTS: 4 medium beet 1/2 cup ricotta cheese 1/2 cupgrated Parmesan cheese

COLTUNASI (RAVIOLI) CU SFECLA INGREDIENTE: 4 sfecle mijlocii ceasca de branza ricotta ceasca de branza parmesan razuita


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2 TB. dry breadcrumbs Salt and pepper 1 recipe for Quick and Easy Ravioli DoughTB. unsalted butter 1 TB. poppy seeds Extra Parmesan for sprinkling METHOD:

2 linguri pesmet uscat sare si piper 8 linguri unt nesarat 1 lingura boabe de mac parmesan pt. presarare vezi reteta pt. un aluat rapid si usor pt. ravioli ! MOD DE PREPARARE: Intr-o oala, acoperiti sfeclele cu apa si lasati-le sa fiarba lafoc mic timp de 20-30 de minute sau pana cand sfeclele pot fi patrunse usor cu

o furculita.In a saucepan, cover the beets with water and bring to a simmer. Cover and cookover low heat 20-30 minutes, or until the beets can be pierced easily with a fork. Drain and set aside to cool. Remove the skin from the beets and cut into chunks. Put beets in a food processor. Chop the beets until coarse. Add the cheesesand breadcrumbs. Pulse to form a slightly coarse mixture. Add salt and pepper totaste. Make the ravioli dough and follow the directions for filling and cooking. Go to directions. For the sauce, melt the butter with the poppy seeds in a small saucepan. Pour the sauce over the cooked ravioli and sprinkle with Parmesan.

Scurgeti-le si lasati-le deoparte sa se raceasca. Indepartati coaja sfecleleor si taiati-le in bucati mari si apoi puneti-le intr-un food processor. Maruntiti s

feclele si apoi adaugati pesmetul. Amestecati pana se formeaza o compozitie rigida, aspra. Adaugati sare si piper dupa gust. Pregatiti aluatul pentru coltunasisi urmati indicatiile pt. umplututa si pregatire. Pt. sos, topiti untul impreunacu boabele de mac, intr-o craticioara. Turnati sosul peste coltunasi si presarati parmezan. branzeturile si

UOVA ALLA BELLA ROSINA

OU BELLA ROSINA


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Note: a tasty starter or a cold christmas dish. INGREDIENTS

not: un aperitiv gustos sau fel de mncare rece de Crciun INGREDIENTE:

4 hard-boiled eggs Mayonnaise Level: easy Time: preparation: 10 minutes cooking:

6 -8 minutes PREPARATION:

4 ou fierte bine maionez nivel : uor timp : de preparare : 10 minute de gtire : 6-8minute MOD DE PREPARARE: Oule se taie n jumtate i se scoate glbenuurile. Albuurimple cu maionez. Dac vrei se poate aduga maionezei i ptrunjel proaspt i capere-t). Albuurile se aranjeaz n farfuria n care va fi servit. Presrai glbenuurile hiar nainte de servire.

Half the eggs and remove their yolks. Stuff the whites with the mayonnaise. If y

ou want, you can add some fresh parsley and capers (finely chopped) to the mayonnaise. Arrange the whites in the serving plate. Pure the yolks over the whites just before serving

Note You can'tprepare these eggs in advance; their yolks would dry up. It'sa typical Italian antipasto but you can also serve them in summer as first course

Not: nu se pot pregti oule mai devreme. Glbenuurile s-ar usca.


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Recipes from the Polish school CHRISTMAS EVE'SBEETROOT SOUP (BORSCH) BEETROOT BASE Take about 1,5 kg beetroot (only the root part), wash it and slice. Than place the slices in a jar and cover with warm (but not hot) water. On the top put a slice of wholemeal bread. Cover the jar with a piece of cloth and leave it in a warm place. After 4 or 5 days carefully remove the froth from the top and pour theliquid into clean bottles. Cork them and put in a cold place. You can store it even for a few months. CHRISTMAS BORSCH Prepare strong vegetable stock (by cooking celery, parsley, carrot, leek and one onion) Cook the vegetables with 4 red beetroots (they must be peeled ans sliced). Add 10 grains of black pepper, 2 grains of pimento and a piece of a bay leaf. In a separate pot cook 5-8 dkg of driedfungi in two glasses of water. Both stocks (the vegetable one and the fungi one)

pour through a strainer and mix. Than add the beetroot base (the proportion: 1,5litre of stock 0,5 litre of the base). Heat the soup to the moment of boiling (but do not cook it). At the end add juice made of one raw squashed RDCIN DEia n jur de 1,5 kg sfecl (doar rdcina) se spal i se taie felii. Se aeaz feliilercan i se acoper cu ap cldu (dar nu fierbinte). Deasupra se pune o felie de pineintegral. Se acoper borcanul cu o bucat de pnz i se las ntr-un loc cldu. Duptenie, se ndeprteaz spuma de deasupra i lichidul se toarn n sticle curate. Se puse pun ntr-un loc rece. Se pot menine aa chiar timp de cteva luni. CIORB DE CRCIprepar o cantitate mare de legume (fierbnd elin, ptrunjel, morcov, praz i 1 ceapgumele se fierb cu 4 sfecle roii (care trebuie decojite i tiate felii). Se adaug 10boabe de piper negru, 2 boabe de ardei rou i o frunz de dafin. ntr-o crati separaierb 5-8 kg de ciuperci uscai n dou pahare de ap. Ambele cantiti (de legume i deci) i se trec printr-o strecurtoare i se amestec. Apoi se adaug rdcina de sfecl

: cantitatea de 1, 5 l 0,5 l rdcin de sfecl). Supa se nclzete pn se fierbe ( dbei-frigei). La urm se adaug un lichid fcut dintr-o sfecl crud-nefiart zdrobitahr, un SUP DE SFECL DE CRCIUN


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beetroot. Add some sugar, a glass of red dry wine (or some lemon juice). A few minutes before serving add grated clove of garlic.

pahar de vin rou sec (sau zeam-suc de lmie). Cu cteva minute nainte de servire seg cei de usturoi rase pe rztoare.

BOILED DOUGH POCKETS WITH FILLING (EARS) DOUGH PREPARATION 15 dkg of flour mix with 1 egg and a pinch of salt. When the dough is ready roll it out thinly and cutinto small squares (4x4cm). Put some stuffing on each square. Fold the squares diagonally (to make triangles) and stick the edges carefully. Then stick togetherthe two opposite corners. Put the ears into boiling water with some salt. When th

ey appear on the surface they are ready. Put them into a tureen and pour hot soup on them. STUFFING PREPARATION Slice cooked fungi into very tiny pieces, add one small chopped onion and some butter then fry on the frying pan. Add one spoonof bread crumbs and mix with one raw egg. Add some salt and pepper.

PUNGI DE COC-ALUAT FIERTE CU UMPLUTUR (URECHI) MOD DE PREPARARE: aluatul Amestecaidkg de fin cu 1 ou i o pictur-ciupitur de sare. Cnd aluatul 4x4cm). Punei nite fiecare ptrat. mpturai ptratele n diagonal( pentru a face triunghiuri) i lipie cu grij. Dup aceea lipii mpreun cele dou coluri vizavi. Punei urechile" n nite sare. Cnd apar pe suprafa sunt gata. Punei-i ntr-o sosier i turnai sup fle. UMPLUTUR MOD DE PREPARARE: Feliai ciuperci fierte n buci foarte micue, adugamic tiat i ctva unt apoi prjii n tigaie. Adugai o lingur de pesmete i amest. Adugai ctva sare i piper. este gata lungii-l subire i tiai-l n ptrate mici


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CARP SOUP INGREDIENTS: 2 carrots 1 parsley (the root part) tatoes 5 dkg butter remains of a carp (the head, the fishbone, the soft roe) ofsmall fish 3 dkg flour pinch of ginger pepper salt soup seasoning pieces of toasts PREPARATION: Peel the vegetables and shred them. Cut the onion. Put them intoa pot with butter, cover with a lid and stew until they are soft. In a separatepot boil some water with some salt and the remains of fish or some small fish.When they are soft and the stock is ready pour it through a strainer and add thestewed vegetables. Remove carefully the fishbone of the fish and divide the fish into small pieces. Wash the potatoes and cut into small pieces. Put

SUP DE CRAP INGREDIENTE: 1 rdcin de ptrunjel 1 elin 1 ceap 2 cartofi 5 dkg unt

e crap (cap, os de pete, lapi ) al unui pete mic 3 dkg fin ciupitur de ghimbir Sapiper condimente sup felii de pine prjit MOD DE PREPARARE: Legumele se cur i seci. Se taie ceapa. Se pun ntr-o crati cu unt, se pune capac i se fierbe pn se r-o crati separat se fierbe un pic de ap cu sare i cu resturile de crap sau de alte mic. Cnd s-au nmuiat i cantitatea-supa este gata se toarn-trece printr-o strecurre i se adaug legumele fierte. Se ndeprteaz cu atenie osul de pete, petele se t. Se spal cartofii i se taie n bucele. Se pun n sup. Se adaug condimentele : sai


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them into the soup. Add the seasoning, salt, pepper and ginger. Cook until the potatoes are soft. Prepare a suspension of flour and some water and add to the soup. At the end add the pieces of fish. Serve with pieces of toasts.

ghimbir. Se gtesc pn cnd cartofii devin moi. Se pregtete o suspensie din ap i fg la sup. Se adaug bucile de pete. Se servete cu felii de pine prjit.

CHRISTMAS EVE'SFUNGI SOUP INGREDIENTS: 5-7 decagrammes of dried fungi (preferablyboletus)

SUPA DE CIUPERCI DIN AJUNUL CRACIUNULUI INGREDIENTE: 5-7 decagrame ciuperci (bol

etus) boabe piper negru MOD DE PREPARARE: Adaugati 2 litri de apa peste ciupesi fierbetile usor intr-o oala acoperita cu un capac. Cand ciupercile sunt inmu

iate, adaugati legumele, apoi fierbeti supa cam 25-30 de minute. Strecurati supaprin sita iar apoi adaugati sare si putin suc de lamiae. Feliati ciupercile fierte si adaugati-le in supa strecurata. Se serveste cu paste fierte si smantana.(paste patratoase) 2 morcovi 1 pastarnac ceapa

PREPARATION Add 2 litres of water to dried fungi and boil softly in the pot covered with a lid. When the fungi are softened add vegetables e.g. 2 carrots, 1 parsnip, half of onion, 10 seeds of black pepper but do not add white cabbage. After vegetables are added cook the soup up to 25-30 minutes. Then pour the soup through the strainer or sieve, add some salt and a bit of lemon juice. Slice the cooked fungi and add to the sieved soup. Serve with cooked square pasta and sour c

ream.


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49188121 Retete in Engleza Si Romana

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