Postarea asta se refera la o cina pe care am “preparat-o” ceva mai demult, cand eram in criza de timp si de chef de gatit “de-adevaratelea”. A iesit insa tare bun si m-am gandit sa impartasesc cu voi reteta:

Bagheta cu roquefort:

Am cumparat niste mini baghete de la Billa (super buna paine au baietii aia) foarte proaspete si calde. Tot de la Billa am luat si un pachetel de unt de la Meggle (va trebuie unt de super calitate) si un triunghi de branza albastra (roquefort, if you will). Din pacate am uitat cum se numea branza si nici nu mai am cutia. Stiu ca ambalajul era auriu si mai stiu ca trebuie sa va orientati spre una cu o consistenta cat de cat cremoasa.

Asadar, scoateti untul si branza la temperatura camerei cam cu 20 de minute inainte de “prepararea” propriu-zisa, ca sa se inmoaie si sa ajunga la temperatura camerei. Taiati intre timp baghetele in 2. Acum aveti 2 alternative: fie puneti branza si untul impreuna intr-un blender/food processor si le mixati pana obtineti o pasta omogena, fie ungeti fiecare felie in parte cu unt si apoi cu branza. Eu am ales varianta 2 pentru ca nu vroiam sa raman cu crema si ar fi iesit sigur prea multa. Am decorat cu cateva feliute de para si am servit cu:

Cartofi aromati de la Ina cetire :

Am curatat doi cartofi maricei, i-am taiat felii de vreo jumatate de cm grosime. I-am uscat bine, pus intr-u bol cu ulei de masline, sare de mare, piper, praf de usturoi si chilli (am eu o rasnita de chilli). Am amestecat bine, i-am pus intr-o tava si i-am trimis in cuptor vreo ora (200 de grade C).

Salata verde:

Spalat, curatat, taiat salata verde, asezonat cu sare, piper, suc de lamaie si ulei de masline.

Pe fundal puteti observa un “concentrat de limonada”, facut dupa urmatoarea reteta:

Am pus la fiert coaja de la o lamaie (am descoperit ca daca nu aveti nevoie de ea in mancare, o puteti curata mai usor cu un curatator de vegetale) cu 2 cani de apa si 500 g zahar nerafinat (nu va panicati, facem sirop). Am lasat sa fiarba vreo 10-15 minute, am scos coaja din ea si am adaugat o cana de suc de lamaie. Repsectivul concentrat il folositi in proportie de 1:6, deci va ies cam 6 litri de limonada. Eu inca mai am un pic.

Pofta bunaaaa!

A few weeks ago I cooked a very simple and tasty dinner that I am bragging with right now. As I wasn’t in a “cooking mood” and didn’t have a lot of time on my hands, I decided to put together this, as follows:

Roquefort baguettes:

I bought a couple of mini-baguettes from Billa (they have great bread there, really fresh too!), a bit of very tasty, very fat (I mean the full-fat version) butter, and some blue cheese (Roquefort, if you will). Unfortunately, I cannot remember the name of the cheese, but make sure it is creamy.

You need to take the butter and cheese out of the fridge for about 20 minutes before you start “preparing”. Otherwise you won’t be able to spread them. You need to slice the baguettes in half and spread the butter first, and then the cheese. You can also blend the butter and the cheese in a food processor untill you get a smooth, creamy…cream. You can spread that on directly on the baguettes. I decorated with a few pear slices. I serveds them with:

Spicy potatoes (from Ina’s blog):

I peeled 2 potatoes, washed them, cut them in 1/5 inch thick slices. I dried them thoroughly, put them in a bowl with olive oil, chilli powder, garlic powder, salt and pepper (freshly grind). I mixed them well and put them in an oven dish. Then I put them in the oven at about 200 degrees C for like an hour.

I also prepared some green salad:

I washed, chopped some green salad, seasoned it with lemon juice, salt, pepper and olive oil.

You can see in the background some home made lemonade:

I brought to a boil 2 cups of water with the peel from one lemon (you can peel it with a vegetable peeler, since you won’t need it afterwards) and 500 grams of cane sugar (this is a syrup, don’t worry) and then let it simmer for about 10-15 minutes. I took out the lemon peel, added one cup of lemon juice. You can use this syrup in a proportion of 1:6 so you get about 6 litres of lemonade (I still have some).

Well, enjoy!

Papa bun!