Cantaloupe melon sorbet

1/2 kg cantaloup melon, cut in pieces
1/2 cup water
1/3 cup sugar

Put all ingredients in blender or food processor and blend until smooth and the sugar has dissolved.

Put the composition in the ice cream maker or pour it into a container with a lid and place it in the freezer. After about an hour remove from the freezer and mix well, with a spoon (to prevent  crystals formation). Repeat the process 2-3 times.

Sorbet din pepene cantalup

1/2 kg pepene cantalup, taiat bucatele
1/2 cana apa
1/3 cana zahar

Se pun toate ingredientele in blender/robot de bucatarie si se mixeaza pana cand se obtine o pasta omogena si zaharul s-a topit.

Compozitia se pune in masina de facut inghetata sau, in lipsa acesteia, se toarna intr-un recipient cu capac si se da la congelator.  Dupa aproximativ o ora se scoate din congelator si se amesteca bine cu ajutorul unei linguri (pentru a nu se forma cristale). Se repeta procesul de 2-3 ori.

Banana & redcurrant ice cream

For 2-3 servings:

2 large banana / 3 small, frozen
1 cup redcurrants
1-2 tablespoons raw sugar, to taste (optional)

Freeze the bananas peeled.

Put all ingredients in blender/food processor and blend/process until smooth.

Serve immediately.

Inghetata de banane si coacaze rosii

Pentru 2-3 portii:

2 banana mari/3 mici, congelate
1 cana coacaze rosii
1-2 linguri zahar brut, dupa gust (optional)

Bananele se congeleaza fara coaja.

Se pun toate ingredientele in blender/robot de bucatarie si se mixeaza pana cand se obtine o pasta fina.

Se serveste imediat.

Redcurrant cake

For a (spring) form with a diameter of 26 cm.

200 g redcurrants

1 cup flour
1/2 cup water
1/2 cup raw sugar
3 tablespoons oil
1-2 teaspoons vanilla extract
1 teaspoon baking powder
1 teaspoon vinegar
1/4 teaspoon turmeric, for color (optional)
pinch of salt

Mix the water with sugar, oil, salt and vanilla extract until the sugar has dissolved. Add the flour, little by little, stirring  to avoid lumps forming. Finally add the turmeric, vinegar, baking powder and mix well.

Grease the (spring) form with oil and coat with flour.

Pour the mixture into the form and place the redcurrants on top.

Redcurrant cake

Bake in pre-heated oven, at medium heat (175C) for approx. 30 minutes.

Redcurrant cake

Prajitura cu coacaze rosii

Pentru o forma de cuptor cu diametrul de 26 cm.

200 g coacaze rosii

1 cana faina
1/2 cana apa
1/2 cana zahar brut
3 linguri ulei
1-2 lingurite esenta de vanilie
1 lingurita praf de copt
1 lingurita otet
1/4 lingurita curcuma (turmeric), pentru culoare (optional)
un praf de sare

Se amesteca apa cu zaharul, uleiul, sarea si esenta de vanilie pana cand zaharul s-a topit. Se adauga faina, putin cate putin, amestecand continuu pentru a nu se forma cocoloase. La sfarsit se adauga curcuma, otetul, praful de copt si se amesteca bine.

Forma se unge cu ulei si se tapeteaza cu faina.

Se toarna compozitia in forma de cuptor iar deasupra se aseaza cocazele rosii.

Prajitura cu coacaze rosii

Se coace, in cuptorul incins in prealabil, la foc mediu (175C) timp de aprox. 30 minute.

Prajitura cu coacaze rosii

Raw spring rolls

For 10 pieces:

10  rice paper sheets

200 g vegetables: carrot, cabbage, cucumber, green onion, bell pepper (red), cut julienne
1 cm ginger, grated
1 clove of garlic, mashed
2 tablespoons fresh lemon juice
2 tablespoons soy sauce
2 tablespoons fresh cilantro (or parsley), finely chopped

Prepare a marinade of soy sauce, lemon juice, garlic and ginger. Add the vegetables and mix well.

Prepare the rice paper sheets as directed on the package. Place 1-2 tablespoons of vegetable mix  along edge of the sheet, fold over until ingredients are covered, fold in each side and roll up.

Serve with chili sauce or soy sauce with garlic.

Variation: can also use different vegetables: soy sprouts, lettuce, avocado, etc. and smoked tofu.

Raw spring rolls

Pachetele de primavara raw

Pentru 10 bucati:

10 foi de orez

200 g legume: morcov, varza, castravete, ceapa verde, ardei gras (rosu), taiate julienne
1 cm ghimbir prospat, ras
1 catel de usturoi, pisat
2 linguri zeama de lamaie
2 linguri sos de soia
2 linguri coriandru proaspat (sau patrunjel), taiat fin

Se pregateste o marinata din sosul de soia, zeama de lamiae, usturoi si ghimbir. Se adauga legumele si se amesteca bine.

Se pregatesc foile de orez conform indicatiilor de pe ambalaj. Se pun 1-2 linguri din legume la marginea  foii de orez, se  impaturesc capetele si se ruleaza.

Se servesc imediat cu sos de ardei iute sau sos de soia cu usturoi.

Variatie: de asemenea se pot folosi diverse legume: vlastari de soia, salata, avocado etc. sau tofu afumat.

Pachetele de primavara raw

Peach sorbet

1 1/2 cup  peaches, unpeeled and cut in pieces
1/2 cup water
1/3 cup sugar

Put all ingredients in blender or food processor and blend until smooth and the sugar has dissolved.

Put the composition in the ice cream maker or pour it into a container with a lid and place it in the freezer. After about an hour remove from the freezer and mix well, with a spoon (to prevent  crystals formation). Repeat the process 2-3 times.

Sorbet de piersici

1 1/2 cana piersici, fara samburi si taiate bucatele
1/2 cana apa
1/3 cana zahar

Se pun toate ingredientele in blender/robot de bucatarie si se mixeaza pana cand se obtine o pasta omogena si zaharul s-a topit.

Compozitia se pune in masina de facut inghetata sau, in lipsa acesteia, se toarna intr-un recipient cu capac si se da la congelator.  Dupa aproximativ o ora se scoate din congelator si se amesteca bine cu ajutorul unei linguri (pentru a nu se forma cristale). Se repeta procesul de 2-3 ori.

Mint lemonade

1 l water
freshly squeezed juice from 3 lemons
2-3 tablespoons raw sugar, to taste
10-15 mint leaves
ice cubes (optional)

Mix the water with lemon juice and sugar. Stir until the sugar has dissolved. Add the mint leaves and ice cubes.

Limonada cu menta

1 l apa
zeama de la 3 lamai
2-3 linguri zahar brut, dupa gust
10-15 frunze de menta
cuburi de gheata (optional)

Se amesteca apa cu zeama de lamaie si zaharul pana cand zaharul s-a topit. Se adauga frunzele de menta si cuburile de gheata.

Spaghetti with cherry tomatoes

For 4 servings:

500 g spaghetti

1 onion, finely chopped
3-4 garlic cloves, finely chopped
600 g tomato passata
250 g cherry tomatoes
2 teaspoons dried basil
1 tablespoon olive oil
fresh basil
salt and pepper, to taste

Cook the spaghetti as directed on package. Drain.

Stir fry the onion and garlic in oil, for 3-4 minutes. Add the cherry tomatoes, tomato passata and dried basil. Cover and simmer until the sauce has reduced, stirring occasionally.

Add salt and pepper to taste and fresh basil. Mix the sauce with the spaghetti.

Variation: At the end you can add rucola leaves and/or olives.

Spaghete cu rosii cherry

Pentru 4 portii:

500 g spaghete

1 ceapa, taiata fin
3-4 catei de usturoi, taiati marunt
600 g  rosii pasate
250 g rosii cherry
2 lingurite busuioc uscat
1 lingura ulei de masline
busuioc proaspat
sare si piper, dupa gust

Spaghetele se fierb conform instrucțiunilor de pe pachet.

Ceapa si usturoiul se calesc in ulei, timp de 3-4 minute. Se adauga rosiile cherry, rosiile pasate si busuiocul uscat. Se acopera si se fierbe pana cand sosul a scazut, amestecandu-se din cand in cand.

Se potriveste de sare si piper si se adauga busuioc proaspat. Se amesteca cu spaghetele.

Variatie: La sfarsit se pot adauga frunze de rucola sau masline.

Portobelloburger

For 4 servings:

4 Portobello mushrooms

4 burger buns

For the marinade:

1 small onion, finely chopped
4 cloves garlic, mashed
1 teaspoon rosemary
1 teaspoon thyme
chili flakes, to taste
2 tablespoons olive oil
1 tablespoon balsamic vinegar
salt and pepper to taste

Prepare a marinade by mixing all the ingredients.

Pour over the mushrooms and coat evenly. Allow to marinate for at least an hour  in the refrigerator.

Grill on the hot grill, 3-4 minutes on each side.

Cut the burger bun in half, add the portobello and salad, finely chopped onions, tomatoes, mustard,  ketchup, vegan mayonnaise or garlic sauce, to taste.

Portobelloburger

Pentru 4 portii:

4 ciuperci Portobello

4 chifle

Pentru marinata:

1 ceapa mica, taiata foarte fin
4 catei usturoi, pisati
1 lingurita rozmarin
1 lingurita cimbru
fulgi de ardei iute, dupa gust
2 linguri ulei de masline
1 lingura otet balsamic
sare, piper dupa gust

Se pregateste o marinata amestecand toate ingredientele.

Se toarna peste ciuperci avand grija sa le acoperim. Se lasa cel putin o ora la marinat, in frigider.

Se frig pe gratar, 3-4 minute pe fiecare parte.

Se taie chifla în două, se adaugă portobello și se asezonează cu  salată, ceapă tăiată fin, și după preferințe cu muștar, ketchap, maioneză vegană sau sos de usturoi.

Portobelloburger

Apricot cake

For an oven tray size 25/40 cm

350 g flour
150 g raw sugar
400 ml soy milk
75 ml oil
2 teaspoons baking powder
2 teaspoons vanilla extract
a pinch of salt
1/2 kg apricots, cut in half

Mix the flour with the baking powder and salt.

Add the sugar and oil to the soy milk and mix until the sugar has dissolved. Pour it into the flour mixture, stirring constantly to avoid lumps forming.

Grease the oven tray and coat with flour.

Pour the batter into the oven tray and spread evenly. Place the apricots on top of it.

Apricot cake

Bake in the preheated oven at medium heat (200C) for approx. 30 minutes.

Allow to cool then cut into pieces.

Variation: Instead of apricots you can use other fruits as: sour cherries, plums, etc.

Tarta cu caise

Pentru o tava de cuptor cu dimensiunea de 25/40 cm

350 g faina
150 g zahar brut
400 ml lapte de soia
75 ml ulei
2 lingurite praf de copt
2 lingurite esenta de vanilie
un varf de cutit de sare
1/2 kg caise

Se amesteca faina cu praful de copt si cu sarea.

Laptele de soia se amesteca cu zaharul, esenta de vanilie si uleiul pana cand zaharul s-a topit. Se incorporeaza in amestecul de faina, amestecand continuu pentru a nu se forma cocoloase.

Tava se unge cu ulei si se tapeteaza cu faina.

Se toarna compozitia in tava si se intinde uniform. Deasupra se adauga jumatatile de caise.

Tarta cu caise

Se coace in cuptorul incins in prealabil, la foc mediu, timp de aprox. 30 minute.

Se lasa la racit apoi se taie in bucati.

Variatie: in loc de caise se pot folosi alte fructe ca: visine, prune etc.

Lemon mousse

For 4 servings:

1 pack silken tofu (350 g)
juice of one large lemon
3 tablespoons raw sugar / 2 tablespoons maple syrup
2 tablespoons amaretto (or 2 teaspoons vanilla extract)

Place all ingredients in blender and blend until smooth and the sugar has dissolved.

For biscuits (optional):

150 g flour
5 tablespoons raw sugar
50 ml sunflower oil
a pinch of salt

Mix all ingredients in a bowl, to obtain a dough.

Place the dough in an oven tray and spread by hand (in the tray), approx. 0.5 cm thick. Bake 10-15 minutes at medium heat until golden brown. Allow to cool.

In glasses (or other containers) put a layer of  biscuits, crushed by hand. Add the lemon mousse on top.

Garnish with mint leaves (optional).

Refrigerate before serving.

Mousse de lamaie

Pentru 4 portii:

1 pachet silken tofu (350 g)
zeama de la o lamaie mare
3 linguri zahar brut / 2 linguri sirop de artar
2 linguri amaretto (sau 2 lingurite esenta de vanilie)

Se pun toate ingredientele în blender și se mixează până când se obține o pastă fină si zaharul s-a topit.

Pentru biscuiti (optional):

150 g faina
5 linguri zahar brut
50 ml ulei floarea soarelui
un varf de cutit sare

Se amestecă toate ingredientele într-un castron până se obține un aluat. Se pune aluatul intr-o tava de cuptor si se intinde cu mana (in tava) la o grosime de aprox. 0.5 cm. Se coace la foc potrivit 10-15 minute, pana cand se rumeneste. Se lasa la racit.

In pahare (sau alte recipiente) se pune un strat de biscuiti, zdrobiti cu mana. Deasupra se adauga mousse-ul de lamaie.

Se orneaza cu frunze de menta (optional).

Se da la frigider inainte de servire.