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.

Ingrediente
1 ceapa
1/2 ardei rosu sau o lg pasta de ardei
2 carnati tip cabanos
2 conserve mazare
aprox 1 ceasca de bulion
2 lg faina
1 lg smantana
patrunjel tocat
marar tocat
sare(si/sau vegeta)si piper dupa gust


Intr-o tigaie prajiti ceapa in 3 lg ulei la foc mediu. Adaugati pasta de ardei sau ardeiul tocat marunt si prajiti inca 2 minute. Taiati carnatul si puneti-l la prajit in tigaie pentru inca 3 minute.
Adaugati mazarea(impreuna cu apa de la conserva) si lasati pe foc pana incepe sa fiarba.
Intre timp, amestecati bulionul cu faina si 2 lg de apa(mie imi place sa adaug vreo 3-4 linguri de lapte in loc de apa, face mazarea mai dulce). Amestecati bine, sa nu se formeze cocoloase. Adaugati 1 polonic de lichid fierbinte de pe mazare si amestecati bine. Cand mazarea incepe sa fiarba, reduceti focul si adaugati amestecul de bulion cu faina. Amestecati repede. Daca e nevoie, mai adaugati apa sau ingroseala, dupa preferinte. Lasati sa fiarba la foc redus vreo 2 minute si apoi stingeti aragazul. Adaugati smantana si amestecati (e mai bine adaugata la vreo 3 minute dupa ce ati stins focul, altfel se va separa). Dupa gust, puneti sare, piper, marar si patrunjel.
Pofta buna.

Ingredients:
1 medium onion
1/2 red bell pepper
2 polish sausages
2 cans(15 oz. each) Sweet Peas
5 oz. Tomato Sauce(about 1/3 can)
2 tbsp all purpose flour
1 tbsp. sour cream
1 tbsp. chopped Italian parsley(optional)
1 tbsp. chopped dill (optional)
salt and pepper to taste


In a skillet, saute the chopped onions in 3 tbsp. oil for 2 minutes at medium heat. Add the chopped bell peppers and saute for another 2 minutes. Cut the polish sausage in bite size pieces and add it to the skillet, cooking for an additional 3 minutes.
Add the cans of peas (along with the water) to the skillet, turn the heat to medium-high, and let it cook until it gets to a boil.
In the meantime, mix the tomato sauce with the flower and a couple of tablespoons of water. Mix it well. otherwise the flour will clump. Add some of the hot liquid from the skillet and mix well. When the peas are brought to a boil, reduce the heat and add the mixture of flour and tomato sauce. Stir in fast, to prevent clumping. If needed add more water, or more flour mixture, depending on the consistency you would like.Let it cook for about 2 minutes. Mix the sourcream with 2 tsp of water and add to the peas. Add salt and pepper to taste and the parsley and dill.
Enjoy!!!