filo dough
muffins form
Proceed as in the image below.
Bake at medium heat (175 C) for about 5-7 minutes, until browned.
It can be filled with various salads.
aluat pentru placinta
forma pentru briose/muffins
Se procedeaza ca in imaginea de mai jos.
Se coc la foc mediu (175 C) timp de 5-7 minute, pana cand se rumenesc.
Se pot umple cu diferite salate.
Lentil pate
1 cup green lentils
2 bay leaves
10-15 peppercorns
2 tablespoons oil
1 onion, chopped
3-4 cloves garlic, finely chopped
2 teaspoons thyme
1 teaspoon paprika powder
1 tbsp. tomato puree
1 cup dry white wine
salt and pepper, to taste
Wash the lentils thoroughly and cook them together with the bay leaves and peppercorns in 3 cups of water. If needed add more water.
When the lentils are cooked drain but keep the water apart. Remove the bay leaves and peppercorns.
Heat 1 tablespoon oil in a pan and stir fry the onion and garlic for 3-4 minutes. Add the wine, the remaining spices and cook, uncovered, until the onion is soft and the alcohol has evaporated. Add the tomato puree dissolved in a little bit of water from the cooked lentils. Continue cooking for another 3-4 minutes. Add salt and pepper to taste.
Put all the ingredients in a food processor / blender and process/blend until smooth. If needed add a little bit more water from the cooked lentils until you obtain the consistency of a pate.
Pateu de linte
1 cana linte verde
2 frunze dafin
10-15 boabe de piper
2 linguri ulei
1 ceapa, taiata marunt
3-4 catei usturoi, taiati marunt
2 lingurite cimbru
1 lingurita boia dulce
1 lingura bulion de rosii
1 pahar vin sec alb
sare, piper, dupa gust
Lintea se spala bine si se pune la fiert impreuna cu frunzele de dafin si boabele de piper in 3 cani de apa. Daca este nevoie se mai adauga apa pe parcurs.
Cand lintea a fiert se surge de apa (care se pastreaza separat), se indeparteaza frunzele de dafin si boabele de piper.
Se incinge 1 lingura de ulei intr-o tigaie si se calesc ceapa si usturoiul timp de 3-4 minute. Se adauga vinul, restul condimentelor si se fierbe, descoperit, pana cand ceapa este patrunsa si alcoolul s-a evaporat. Se adauga bulionul de rosii dizolvat in putina apa in care a fiert lintea. Se continua fierberea inca 3-4 minute. Se potriveste de sare si piper.
Se pun toate ingredientele intr-un robot de bucatarie/blender si se mixeaza pana cand se obtine o pasta fina. Daca este nevoie se mai adauga putina apa in care a fiert lintea pana cand se obtine consistenta unui pateu.
Sauerkraut croquettes
300 g potatoes
250 g sauerkraut, finely chopped
50 g vegan smoked bacon (or smoked tofu), finely chopped
2 shallots, finely chopped
3 tablespoons flour
1 teaspoon nutmeg
2 bay leaves
1 tablespoon oil
pepper, to taste
for the crust:
flour
1/2 cup soy milk
breadcrumbs
oil for frying
Peel the potatoes and boil them whole, together with the sauerkraut and the bay leaves. When the potatoes are cooked drain the water (keep it separately) and mash. Add a little water from the boiled potatoes until you get a not too soft puree.
Refrigerate for several hours (or overnight).
Heat a tablespoon of oil in a saucepan and add the onions and the vegan bacon. Stir occasionally until golden. Add it to the mash potatoes together with the nutmeg, pepper and 3 tablespoons of flour. Mix well.
Take a little bit of the mix and form the croquettes in to the desired shape (with wet hands).
Roll them through the flour, then through soy milk and finally through the breadcrumbs. Shake off the excess.
Fry in hot oil until golden brown.
Serve hot or cold with mustard, as appetizer.
Crochete din varza murata
300 g cartofi
250 g varza murata, taiata fin
50 g sunca vegana afumata (sau tofu afumat), taiata marunt
2 cepe de apa, taiate marunt
3 linguri faina
1 lingurita nucsoara
2 foi de dafin
1 lingura ulei
piper, dupa gust
pentru crusta:
faina
1/2 cana lapte soia
pesmet
ulei pentru prajit
Cartofii se cojesc si se fierb intregi impreuna cu varza murata si frunzele de dafin. Cand cartofii au fiert se scurg de apa (care se pastreaza separat) si se paseaza. Se adauga putin din apa in care au fiert pana cand se obtine un piure nu foarte moale.
Se da la frigider pentru cateva ore (sau peste noapte).
Se incinde o lingura de ulei intr-o tigaie si se adauga ceapa si sunca vegana. Se amesteca din cand in cand pana se rumenesc. Se adauga peste piure impreuna cu nucsoara, piperul si 3 linguri de faina. Se amesteca bine.
Se ia cate putina compozitie si se formeaza crochetele in forma dorita (cu mainile umede).
Se dau prn faina, apoi prin laptele de soia si la sfarsit prin pesmet. Se scutura de surplus.
Se prajesc in uleiul incins pana cand se rumenesc.
Se servesc calde sau reci cu mustar, ca aperitiv .
Celery, carrot and apple salad
For 3-4 servings:
1 celeriac, grated
2-3 carrots, grated
1-2 apples, grated
Avocado Mayonnaise:
2 avocados, pureed
juice of 1/2 lemon
1-2 teaspoons mustard, to taste
salt, to taste
Mix all ingredients for the avocado mayonnaise.
Pour over vegetables and mix.
Serve with bread or as salad next to a main dish.
Salata de telina, morcovi si mere
Pentru 3-4 portii:
1 telina
2-3 morcovi
1-2 mere
Telina, morcovii si merele se dau prin razatoarea mare.
Maioneza de avocado:
2 avocado, pisati fin
zeama de la 1/2 lamaie
1-2 lingurite mustar, dupa gust
sare, dupa gust
Se amesteca toate ingredientele pentru maioneza de avocado.
Se toarna peste legumele rase si se amesteca.
Se serveste cu paine sau ca salata alaturi de un fel principal.
Knolselderij, wortel en appel salade
Voor 3-4 porties:
1 knolselderij
2-3 wortelen
1-2 appels
Rasp de knol sederij, wortelen en appels.
Avocado Mayonaise:
2 avocado’s, gerureed
sap van 1/2 citroen
1-2 theelepels mosterd, naar smaak
zout, naar smaak
Meng alle ingrediënten voor de avocado mayonaise.
Mix de avocado mayonnaise met de goenten.
Serveer met brood of als salade bij de hoofdgerecht.
Knolselderij, wortel en appel salade
Spaghetti alla puttanesca
For 4 servings:
500 g spaghetti
750 ml tomato passata or 750 g ripe tomatoes, finely chopped
5-6 garlic cloves, finely chopped
1 tablespoon capers
100 g black olives
2 teaspoons oregano
fresh chili, finely sliced (or chili flakes), to taste
2-3 tablespoons parsley, finely chopped
1 tablespoon olive oil
salt and pepper, to taste
Cook the spaghetti according to package directions. Drain.
Heat the olive oil in a saucepan and add the garlic. Stir fry for 2-3 minutes. Add the tomato passata (or the chopped tomatoes), cover and simmer until the sauce reduces slightly. Stir occasionally.
Add the capers, olives, chili and oregano. Stir and continue cooking another 5-6 minutes.
Finally add the salt, pepper, spaghetti and mix.
Garnish with parsley.
Spaghetti alla puttanesca
Pentru 4 portii:
500 g spaghete
750 ml suc de rosii sau 750 g rosii foarte coapte,taiate marunt
5-6 catei de usturoi, taiati marunt
1 lingura capere
100 g masline negre
2 lingurite oregano
ardei iute, taiat rondele fine (sau fulgi de ardei iute), dupa gust
2-3 linguri patrunjel, taiat fin
1 lingura ulei de masline
sare si piper, dupa gust
Spaghetele se fierb conform indicatiilor de pe pachet. Se scurg de apa.
Intr-o cratita se incinge uleiul de masline si se adauga usturoiul. Se caleste timp de 2-3 minute, amestecand continuu. Se adauga sucul de rosii (sau rosiile taiate marunt), se acopera cu un capac si se lasa la fiert pana cand sosul scade putin. Amestecam din cand in cand.
Se adauga caperele, maslinele, ardeiul iute si oregano. Se amesteca si se continua fierberea inca 5-6 minute.
La final se potriveste de sare si piper, se adauga spaghetele fierte si se amesteca .
Se orneaza cu patrunjel.
Spaghetti alla puttanesca
Pasta alla Norma
For 4 servings:
500 g pasta (penne, rigatoni, spaghetti, etc.)
2-3 eggplants, sliced approx.. 0.5 cm
750 ml tomato passata (or 1/2 kg ripe tomatoes, finely chopped)
1 head of garlic, finely cut
2 tablespoons olive oil
fresh basil, finely chopped (to taste)
salt and pepper, to taste
Cook the pasta according to package directions. Drain.
Grill the eggplant slices on the pre-heated grill, 2-3 minutes on each side.
Heat the olive oil in a saucepan and add the garlic. Stir fry for about 2-3 minutes. Add the tomato passata (or the chopped tomatoes), cover and simmer until the sauce has reduced slightly. Stir occasionally.
Add the eggplant slices, salt and pepper and cook for few minutes.
Put the pasta on a plate and add the sauce on top. Garnish with fresh basil.
Pasta alla Norma
Pentru 4 portii:
500 g paste (penne, rigatoni, spaghetti, etc.)
2-3 eggplants, sliced 0,5 cm
750 ml suc de rosii (sau 1/2 kg rosii foarte bine coapte)
1 capatana usturoi, foarte fin taiat
2 linguri ulei de masline
busuioc praspat, taiat fin (dupa gust)
sare si pipe, dupa gust
Pastele se fierb conform indicatiilor de pe pachet. Se scurg de apa.
Feliile de vinete se frig pe gratar, 2-3 minute pe fiecare parte.
Intr-o cratita se incinge uleiul de masline si se adauga usturoiul. Se celeste timp de 2-3 minute,amestecand continuu. Se adauga sucul de rosii (sau rosiile taiate marunt), se acopera cu un Capac si se lasa la fiert pana cand sosul scade putin. Amestecam din cand in cand.
Se adauga feliile de vinete, sarea si piperul si se mai fierbe cateva minute.
Se pun pastele in farfurii si se adauga sosul. Se orneaza cu busuioc proaspat.
Pasta alla Norma
Grilled seitan & vegetables skewers
For 6-8 servings:
seitan
2 zucchini
2-3 onions
2-3 sweet peppers
For the seitan:
1 kg flour
1 teaspoon paprika powder
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
2 bay leaves
10 peppercorns
The preparation of seitan is described here.
Cook the seitan, whole, in water with the bay leaves and peppercorns, for about 30-35 minutes. Drain well then cut into approx. 3 x 3 cm (1 x 1 inch) pieces.
For the marinade:
6 cloves of garlic, mashed
2 tablespoons olive oil
2 teaspoons thyme
1 teaspoon oregano
1 teaspoon paprika powder
salt and pepper, to taste
Mix all ingredients.
Wash the vegetables and cut into pieces.
Pour the marinade over the seitan and vegetables, mix well and leave to marinate for at least one hour (the longer, the better).
Thread the seitan pieces and vegetables on skewers.
Grill the seitan and vegetables skewers, on each side, on a pre-heated grill pan.
Grilled seitan & vegetables skewers
Frigarui din seitan si legume
Pentru 6-8 portii:
seitan
2 dovlecei
2-3 cepe
2-3 ardei grasi
Pentru seitan:
1 kg faina
1 lingurita boia dulce
1/2 lingurita ceapa pudra
1/2 lingurita usturoi pudra
2 frunze de dafin
10 boabe de piper
Se pregateste seitanul ca aici .
Se fierbe seitanul, bucata intrega, in apa cu frunzele de dafin si boabele de piper, timp de 30-35 minute. Se lasa la scurs apoi se taie in bucatele de aprox. 3 x 3 cm.
Pentru marinata:
6 catei de usturoi, pisati
2 linguri ulei de masline
2 lingurite cimbru
1 lingurita oregano
1 lingurita boia dulce
sare si piper, dupa gust
Se amesteca toate ingredientele.
Legumele se spala si se taie in bucati potrivite ca marime.
Se toarna marinata peste seitan si legume, se amesteca bine si se lasa la marinat cel putin o ora (cu cat mai mult, cu atat mai bine).
Legumele se înfig pe bețișoare alternând cu bucațile de seitan.
Se frig pe gratarul incins in prelabil.
Frigarui din seitan si legume
Baingan Bharta
For 2-3 servings:
2 large eggplants
1 onion, finely chopped
2 tomatoes, finely chopped
2-3 cloves of garlic, mashed (optional)
1 cm fresh ginger, grated (or 1 teaspoon ginger powder)
fresh chili/chili powder, to taste
1/2 teaspoon cumin seeds
1 teaspoon coriander powder
1/2 teaspoon turmeric
1/2 teaspoon garam masala (optional)
1 tablespoon oil
fresh coriander, finely chopped
salt, to taste
Heat the (pan)grill and bake the eggplants on each side until they are soft inside. Peel while they are still warm. Drain well and chop them. Set aside.
Heat the oil in a pan and add the cumin seeds. Fry for 2-3 minutes until they begin to pop. Add the onion, stir fry for few minutes then add the tomatoes, coriander powder and chili.
Cover and simmer on medium heat, stirring occasionally, until the sauce has reduced than add the eggplants, turmeric, garam masala and garlic. Cook further for another few minutes. Add salt to taste and garnish with fresh coriander.
Serve with basmati rice/biryani and/or naan bread.
Baingan Bharta
Pentru 2-3 portii:
2 vinete mari
1 ceapa, taiata fin
2 rosii, taiate marunt
2-3 catei de usturoi, pisati (optional)
1 cm ghimbir proaspat, pisat (sau 1 lingurita ghimbir pudra)
ardei iute/ boia iute , dupa gust
1/2 lingurita seminte chimion
1 lingurita coriandru pudra
1/2 lingurita curcuma (turmeric)
1/2 lingurita garam masala (optional)
1 lingura ulei
coriandu proaspat, taiat fin
sare, dupa gust
Se coc vinetele pe plită sau grătar până când se înmoaie. După ce s-au copt se curăță de coajă cât sunt înca fierbinți. Miezul se lasă la scurs pe un fund de lemn apoi se toaca.
Se incinge uleiul intr-o cratita si se adauga semintele de chimion. Cand au inceput sa “sara” se adauga ceapa. Se caleste pret de cateva minute amestecand din cand in cand.
Se adauga rosiile, coriandrul pudra si ardeiul iute. Se acopera cu capac si se fierbe pana cand sosul a scazut, amestecandu-se din cand in cand.
Se adauga vinetele, turmericul, garam masala si usturoiul. Se potriveste de sare si se lasa sa mai fiarba cateva minute. Se orneaza cu coriandru proaspat.
Se poate servi cald sau rece alaturi de orez basmati/biryani și/sau pâinici naan.
Baingan Bharta
Zacusca
For 6 servings:
3 large eggplants
6 bell peppers
2 onions, finely chopped
6-7 large ripe tomatoes, finely chopped
3 bay leaves
15 peppercorns
2 tablespoons oil
salt to taste
Heat the grill and bake the eggplants on each side until they are soft inside. Peel while they are still warm. Drain well and let them cool.
Wash the sweet peppers, dry with a kitchen towel and grill, on each side. Put the roasted peppers in a pan, sprinkle with salt and cover. Allow them to rest for approx. 10 minutes than peel them (dip your fingers in cold water to help release the peel).
Process the eggplants and sweet peppers with a food processor until fine (not smooth).
Heat the oil in a saucepan and add the onions. Stir fry for few minutes than add the tomatoes, bay leaves and peppercorns. Cover and simmer, stirring occasionally, until the sauce has reduced.
Add the eggplants and sweet peppers mix. Mix well. Cover and simmer further, stirring occasionally, until you get the consistency of a spread. Finally add salt to taste.
Serve cold with pickles.
Zacusca can be refrigerate and consumed up to 3 days.
Zacusca
Pentru 6 portii:
3 vinete mari
6 ardei grasi
2 cepe, taiate marunt
6-7 rosii mari, coapte, taiate marunt
3 frunze de dafin
15 boabe de piper
2 linguri ulei
sare, dupa gust
Se coc vinetele pe plită sau grătar până când se înmoaie. După ce s-au copt se curăță de coajă cât sunt înca fierbinți. Miezul se lasă la scurs pe un fund de lemn.
Ardeii se spală, se usucă cu un servet și se coc pe plită/grătar/cuptor, întorcandu-se pe fiecare parte, avand grijă să nu se ardă. Cand sunt gata copți se pun într-o cratiță, se presară cu sare și se acoperă. După aprox. 10 minute se curăță ardeii de coajă înmuindu-se degetele în apă rece.
Vinetele si ardeii se toaca fin cu ajutorul unui robot de bucatarie.
Se incinge uleiul intr-o cratita si se adauga ceapa. Se caleste timp de cateva minute, amestecand din cand in cand. Se adauga rosiile, frunzele de dafin si boabele de piper. Se acopera cu un capac si se lasa la fiert, amestecand din cand in cand, pana cand sosul scade.
Cand sosul a scazut se adauga vinetele si ardeii. Se amesteca bine si se continua fierberea pana cand se obtine consistenta dorita. La final se adauga sare dupa gust.
Deoarece acesta zacusca este preparata cu foarte putin ulei si sare , iar timpul de fierbere este redus, trebuie consumata in max. 3 zile (pastrata la rece).
Zacusca
For 4 servings:
1 package spaghetti (500 g)
For the sauce:
4 onions, roughly chopped
4 bell peppers, roughly chopped
1 kg ripe tomatoes, finely chopped
a handful olives
3 teaspoons oregano
2 teaspoons basil
2 tablespoons olive oil
5-6 garlic cloves, mashed
salt and pepper, to taste
fresh basil for garnish
Stir fry the onions in olive oil, for 3-4 minutes, stirring occasionally.
Add the bell peppers and cook for another 2-3 minutes.
Add the tomatoes, basil and oregano. Cover and simmer on medium heat, stirring occasionally, until the sauce has reduced.
Finally add the garlic and olives and cook for another few minutes.
Garnish with fresh basil.
Spaghetti with tomato sauce
Spaghete cu sos de rosii
Pentru 4 portii:
1 pachet spaghete (500 g)
Pentru sos:
4 cepe, taiate mare
4 ardei grasi,taiati bucatele
1 kg rosii foarte coapte, taiate marunt
o mana de masline
3 lingurite oregano
2 lingurite busuioc
2 linguri ulei de masline
5-6 catei de usturoi, pasati
sare si piper,dupa gust
busuioc proaspat, pentru ornat
Se caleste ceapa in uleiul de masline, timp de 3-4 minute, amestecand din cand in cand.
Se adauga ardeiul gras si se continua calirea inca 2-3 minute.
Se adauga rosiile, busuiocul si oregano. Se acopera cu un capac si se fierbe la foc potrivit, amestecandu-se din cand in cand, pana cand sosul a scazut.
La final se adauga usturoiul si maslinele si se lasa inca cateva minute pe foc.
Se orneaza cu busuioc proaspat.
Spaghete cu sos de rosii