Dan&LuciaCook

Today we have for you a soup which makes our mouth watery every time we cook it. We discovered it in Austria, last year, and we can't get enough of it, ever since.

Ingredients:

1 kg tomatoes;

125 ml sour cream;

3 spoons tomato pasta;

1 cube of butter;

1 onion;

1 carrot;

5 cloves of garlic;

1 hand parsley leaves;

1 hand fresh basil leaves;

3 cups of chick stock;

salt and pepper.

We peel the tomatoes: we remove the spine, cut the other end in x and introduce them in boiling water for about 5 minutes, then another 5 minutes in cold water. Now they practically peel themselves :)

We dice the tomatoes, being careful not to lose their juice, and then put them aside.

Meanwhile we get the rest of the ingredients close:

In a saucepan, put the butter, the chopped onion, the carrot and garlic slices, the parsley and some basil leaves and let it braise, covering the saucepan. In order not to burn the butter, after 2-3 minutes add 3-4 tablespoons of juice from the chopped tomatoes above.

Let it braise, till the vegetables soften.

Add the chopped tomatoes and chicken broth.

Personally, I have prepared a chicken broth concentrate and poured it into ice cube bags, which I now use in food - thus I don't have to prepare soup every time I need it and I also do not use soup in bags or cubes.

I added 3 cups of water, the tomato pasta, sour cream and the basil and left it to boil.

  When the vegetables are well done (about 50 min, or less if you use canned tomatoes, instead of fresh tomatoes) I set it aside to cool a bit. Then, I mixed everything with the blender.

Serve with bacon and spreads of bread with cheese.

Bon appetite!

Brothers, spring is in the air! And nothing celebrates spring more than an authentic Romanian lamb sour soup with fresh herbs (from my wife's garden)! But before we proceed, while enjoying a glass of beer, I send my wife to the market for:

Lamb - ribs and spine (about 2kg);

4 carrots, 1 parsnip, 1 celery and 2 bunches of white pig weed (Atriplex) (or sorrel or garden sorrel: Rumex patientia);

3 bunches of green onions;

100g rice;

sour cream and eggs;

dried tarragon;

fresh lovage (Levisticum);

(sour) bran ;

Salt and pepper seeds.

After my grumbling wife returned from the market (my excuse is babysitting :)), I washed the lamb, which my mother-in-law chopped (thanks by the way!) in perfectly-sized pieces. I put the lamb to boil in 3l of cold water, with one teaspoon of salt, along with the root vegetables, green onions and 20 pepper seeds.

I left it to boil for about 1 hout, while I enjoyed a glass of beer with my wife.

I added the rice and thinely chopped white pig weed (Atriplex).

  I mixed and left to boil for another 20 min.

Meanwhile I prepared the leaven. I mixed the eggs with a pinch of salt and added the sour cream gradually.

  After the 20 min I added sour bran and left it to boil a few times.

One last check: meat falls off the bone easily.

Because I am an expert in screwing up the leaven, I took my wife's advice and started adding gradually hot soup in order to bring the leaven to a temperature and consistency similar to the soup in the large pot, then I added it. Lord help me know!

I stopped the fire and added the chopped fresh lovage (Levisticum) along with the tarragon.

  You can see the final result below.

Bon appetite mother-in-law!

Ratatouille ... a recipe which I first tried, after seeing the cartoon with the little mouse chef ... and which I had forgotten for a while ...

Here are the ingredients we use it:

3 eggplant;

3 zucchini;

2 orange bell peppers;

2 red peppers;

5 tomatoes;

2 bunches of green onions;

a bunch of green garlic;

5 garlic cloves;

200g tomato paste;

a glass of white wine;

herbs du Provence - fresh (a handful of basil leaves a few threads of thyme, a handful of parsley);

olive oil, salt, black pepper.

I cut the eggplant and zucchini into slices about 5mm thick. I sprinkled them with salt and I left them in a bowl to juice for 30-40 minutes.

Meanwhile:

I cut the bell peppers into 5mm slices;

I peeled the tomatoes: I cut the tomatoes in X at one end, and put them in boiling water for 5 minutes, then 5 minutes in cold water (if you have, even, ice water). Then they practically peel themselves. 

I prepared the sauce: schopped the green onion and garlic and stifled them in tablespoons olive oil (you should not leave them until they turn brown).

Then, I added the peeled tomatoes, chopped finely, 200g tomato paste and a glass of wine.

I chopped and added the basil and thyme + 1/3 of the parsley. I left it to stew on small flame for a few minutes, seasoned with salt and pepper and then set aside.

I drained and dried the slices of eggplant and zucchini, then 1/3 of them went into the pan and stifled in a few tablespoons of olive oil. All were placed in the tray, that goes in the oven, alternating with slices of peppers.

I placed on layer of vegetables, half the quantity of sauce, one third parsley, another layer of veggies, the rest of sauce and parsley.

Now it's ready to go into the oven.

The result:

Ratatouille is served as main course, as appetizer, hot or cold, alone or as garnish, with meat, rice or pasta.

We served it light, with low fat sour cream and it was delicious!!!

This is an easy-to-make recipe, which can be served in under 40 minutes and which everybody likes - from 10 months up :).

I took a pack of chicken liver:

I boiled the liver in milk (the liver should be covered with milk + 1cm above). Meanwhile I prepared the ingredients:

1 hard-boiled egg yolk;

1 cube of butter;

4 garlic cloves;

1 onion;

2 bay leaves;

a sprig of thyme;

a sprig of rosemary; 

a few basil leaves;

parsley;

salt and pepper.

I melted the butter and stifled the ingredients (the herbs without parsely + the chopped onion and garlic - perhaps, one day I will convince my husband to post a "how to dice onion" tutorial). After 2-3 minutes (covered, at low flame) I added 100 ml of water. Add salt and pepper to taste (in my case I added little salt and pepper, because the smallest family member is also a fan of the recipe - and he is only one year old).

I left the livers to cool, then I cut them into pieces and put them in a blender jar. I added the garlic and onion mixture over them (no greens) and then the boiled yolk. I also add 2 tablespoons of skim milk, as it makes it velvety …

I mixed it all with the blender, adding the sauce remaining from the butter, onion, garlic and herbs.

We eat it with freshle chopped parsley, and for the little fellow I also add some yoghurt on the slice of bread.

Bon appetite!

The recipe in Romanian here: Piept de curcan cu sos de lamaie.

Today I prepared a turkey breast with lemon sauce ... easy to execute, even if I have the baby around (25% prepairing, 75% oven-time :)).

Ingredients:

A turkey breast

juice from 2 lemons 

2 tablespoons olive oil

teaspoons mustard classic

a few basil leaves

a few branches of fresh thyme

Salt and black pepper to taste

I prepared the sauce: I squeeze 2 lemons, I added the mustard, the chopped herbs, some salt and pepper and mixed them well with a mini-blender (normally used for cappuccino foam, but it is useful for sauces :D). Then I put it away.

I anointed with olive oil a yena bowl. I cut the turkey breast into slices about 1cm thick and I placed them in the bowl.    I poured over them half the amount of sauce, I placed a second layer of meat and poured the remaining sauce. I covered with a lid and put it in the oven. (Warning: oven is not preheated, as the yena bowl cracks at large temperature differences!)

     After  40-50 minutes I took it out of the oven sprinkled chopped parsley. I served it with a puree of potatoes.