Ala bala portocala...

Acesta e unul din aperitivele cele mai de succes pe care le-am facut. Au fost incropite in marea graba, unul din aperitivele pentru ziua fiicei mele nefiind reusit, a trebuit sa caut altceva.
Avem nevoie de:

aluat de patiserie
1 ou batut
cascaval (dupa gust-mie imi place mult)
putina sare
seminte de chimen sau mac, sau ce va pofteste inima


Aluatul de patiserie l-am cumparat, gata facut in foi(destul de mari, cam cat un catalog scolar inchis -inca imi aduc aminte :) ). Am uns foaia cu oul batut, am ras cascavalul deasupra foii cu razatoarea cu gauri mici, am presarat sare (cascavalul tinde sa fie mai dulce si eu prefer sarat) si seminte de chimen, si l-am taiat in fasii cu "cutitul" de pizza(nu stiu cum sa numesc roata aia :)). Fasiile erau cam de grosimea degetului meu inelar si cam de 20 cm lungime. Le-am rasucit si am uns din nou cu ou partea de aluat care era acum expusa si nu fusese unsa in prealabil si le-am pus intr-o tava de aragaz joasa, pe o bucata de folie de aluminiu. Nu trebuie unsa foaia, deoarece aluatul e deja destul de gras. Se da la foc mijlociu (170 grade) si se lasa pana se fac aurii.



The idea for the Swiss Twist came to me when I was trying to think of appetizers for my daughter's birthday. One of the appetizers didn't turn out as planned so I had little time trying to come up with something. I decided to put to good use the sheets of puff pastry I was keeping in my freezer. It doesn't take long to defrost and it's really quick. Anyways, it had tremendous success with the guests and with my family.


You will need:
puff pastry sheets (the package usually comes with 2)
1 lightly beaten egg (egg wash, basically)
Swiss cheese (not the sliced one)
a little salt(the Swiss cheese is too sweet in my opinion, so I balance it out by adding salt)
caraway seeds

Let puff pastry defrost if frozen. Unroll it and egg wash it. Grate the cheese on the small grater on top of the puff pastry until covered. Sprinkle some salt and the caraway seeds. Cut the pastry with the pizza cutter. I did about 8 inches in length and about the width of my ring finger. Place aluminum foil or parchment paper on a cookie sheet;twist each piece and set on cookie sheet. Egg wash the parts of the pastry that are now exposed and haven't been egg washed before. Preheat oven to 350 F and place the Twists in the hot oven. Leave until they turn a gold color.

3 oua
2 linguri zahar
4 linguri cu varf faina
1 cana lapte
1 lg unt topit


3 eggs
2 tbs sugar
4 heaping tbs flour
1 cup milk
1 tbsp melted butter


Se amesteca ouale intregi cu zaharul si untul topit. Se adauga faina si se amesteca bine, sa nu ramana cocoloase. Se dilueaza cu tot laptele.
Clatitele se coc pe foc mic spre mediu, ca sa nu se arda. Din cauza ca este zahar in coca, se prind mai usor de tigaie, si aveti nevoie de o tigaie buna, de care nu se leaga. Se pune cam o jumatate de polonic (se mai potrivesc cantitatile in functie de polonicul fiecaruia :) ). Se umplu cu ce doriti: fruncte si frisca, ciocolata, branza, dulceata de orice fel, zahar, etc. Se servesc calde.

Mix together the eggs, sugar and butter. Add flour and mix well, make sure it's smooth. Add the milk and stir well.
Have a good frying pan available, I use the Circulon ones because food doesn't stick to them. Because there is sugar in the mix, it will cook faster, so you have to pay attention to prevent them from getting burnt. I put about 1/4 cup in my pan, but depending on the size of your pan, you might need to adjust the quantities. For the filling you can choose whichever you prefer: fruit and whipping cream, chocolate, cheese(like feta), any type of jam or jelly, powdered sugar, etc. Serve them hot.

Am gasit reteta pe internet, din nefericire nu imi aduc aminte unde, asa ca daca cineva stie, sa imi trimita linkul sa pot sa ii acord meritul.

1 branza brie
1 foaie de foietaj(aluat frantuzesc/aluat de haios)
4 lg dulceata de caise,macese
migdale taiate si prajite

Eu am folosit foietaj cumparat din magazin, si am folosit 2 foi, pentru ca am avut o roata de branza mai mare.Le-am lipit umezindu-le cu apa la "cusatura" si rulandu-le putin cu sucitorul. Am pus roata de branza la mijloc, dulceata pe deasupra si migdalele peste dulceata. Am strans apoi aluatul in jurul branzei si l-am legat cu ata de bucatarie. Am taiat aluatul care e in exces, si am uns cu ou. L-am pus in cuptorul incalzit dinainte la 230 grade Celsius,sau 435 Fahrenheit si l-am lasat 25 minute. Arata superb si are un gust extraordinar. A fost foarte laudat.

I found the recipe online, but I don't remember the link. If anyone recognizes the recipe, please leave me a message so I can give proper credit. Thanks
1 brie cheese
1 pckg puff pastry
1/4 cup apricot or rose hip jam
roasted sliced almonds


I bought a President's Brie Cheese from Costco, and since it's pretty big, i had to use the whole package of puff pastry. To unite the two sheets of pastry, i moistened the "seam" where I would put the two sheets together, and used the rolling pin to make sure they stick a little better, and to level the pastry sheets under where the cheese was supposed to sit. I placed the cheese in the middle (you're supposed to leave the rind on) and put the apricot preserve on top, and the almonds on top of the jam. I liked the flavor of the almonds, so I used as many as I wanted...I didn't follow the recipe for that one. Wrap the pastry around the brie, tie with kitchen string, cut out the excess pastry, and brush with an egg wash. Bake for 25 minutes in a 425 preheated oven. Enjoy. We LOVED it.

Mama sotului meu( mi-e prea greu s-o numesc soacra-eu ii spun "mama" si mamei mele "mamica", asa fac diferenta :) ) face aceasta reteta pentru petreceri. De prima data cand am gustat-o m-am indragostit de ea. Sper sa va placa si voua.

I have this recipe from my mother-in-law. As far as she can remember, she got it out of a magazine, but can't remember which one(it was a long time ago).It is a favorite for parties, and I love that you can make it the evening before and have it ready for when your guests come. Just stir well before serving and your done.


500 gr. macaroane fierte si stoarse/ 1/2 lb penne pasta cooked and drained
125 ml ulei de masline/ 1/2 cup olive oil
80 ml otet de vin/ 1/3 cup wine winegar
1 lg mustar Dijon/ 1 tbsp Dijon mustard
1/2 lgta zahar/ 1/2 tsp sugar
1/2 lgta praf de usturoi 1/2 tsp garlic powder
1/2 lgta sare/ 1/2 tsp salt
1/4 lgta piper/ 1/4 tsp black pepper
250 gr. broccoli/ 1/2 lb fresh broccoli
1/2 cana ceapa rosie/ 1/2 cup red onion
1/2 cana ardei(rosii sau galbeni)/ 1/2 cup bell peppers(red or yellow)
1/2 cana rosii uscate in ulei,tocate/ 1/2 cup chopped sun dried tomatoes
1 conserva masline negre taiate felli/ 1 can black olives, sliced
1/4 cana branza parmezan macinata/ 1/4 cup grated parmesan cheese
2 lg busuioc italian uscat 2 tbsp dry basil

Puneti macaroanele racite intr-un lighean mare. Amestecati uleiul, otetul, mustarul, otetul, praful de usturoi si piperul si turnati peste macaroane. Adaugati celelalte ingrediente si amestecati bine. Se da la frigider peste noapte(sau cel putin vreo 4 ore) ca sa se aromeze bine. Se serveste rece.


Place cooked and cooled pasta in a large bow. Combine oil, vinegar, mustard, sugar, garlic, salt and pepper in a small bowl; mix well and pour over pasta. Add remaining ingredients and stir well. Chill to let flavors blend. Serve chilled.