I found some nice veal cutlets (maybe a bit thin) and my daughter said she wanted schnitzels, therefore schnitzels they became. I used panko, Japanese bread crumbs, which cook up extra-crisp. I made the schnitzels in two batches, because the crust is noticeably crisper if the pan is not overcrowded.
What I used:
- 1/2 cup unbleached all-purpose flour
- 1 jumbo egg (or 2 large)
- 2/3 cup vegetable oil
- 4 veal cutlets
- panko bread crumbs
- 1/2 cup grated Parmesan cheese
- salt and ground black pepper
Spread the flour in a wide shallow dish or a pie plate. Beat the egg in a second dish and spread the bread crumbs in a third dish, then mix with the grated Parmesan cheese. Salt and pepper cutlets on both sides.
It's so cold these days that I thought of a remake of my daughter's favourite soup, perfect for the winter time, real comfort food: chicken soup with grits dumplings. You are, of course, more than welcome to replace chicken with vegetable soup, but I have absolutely no idea how that might work, because to me these dumplings are always associated with chicken soup. However, chicken stock can be successfully substituted for beef stock, but the first remains my preferred version.
E atat de frig zilele astea incat m-am gandit sa fac din nou supa preferata a fetitei mele, perfecta pe timp de iarna: supa de pui cu galuste de gris. Evident ca supa de pui se poate inlocui cu supa de legume, insa n-am nici cea mai mica idee ce gust va avea, pentru ca, pentru mine, galustele sunt intotdeauna asociate cu supa de pui. Puteti inlocui supa de pui cu supa de vita, insa cea de pui ramane varianta mea preferata.
I would normally use chicken backs and necks to make the chicken stock. Well, there was no sign of those at my local grocery store, so being this cold outside, I decided to stop fussing around and use bone-in, skin-on thighs instead, then add the cooked meat in the soup at the end.
In mod normal folosesc spate si gat de pui pentru a face supa de pui. De data asta, n-am gasit partile astea la magazinul care imi e aproape, si fiind atat de frig afara am hotarat sa folosesc pulpe cu os si piele, urmand sa adaug carnea fiarta in supa, la sfarsitul prepararii.
This recipe is quite easy to make, although quite time-consuming, but it has a great visual impact once it's finished. I made this cake for my daughter's birthday and let me tell you, the children (and their mothers) were impressed, some of them even did not believe it was homemade and not store-bought.
I started out with the base of the cake, which is in fact a brownie recipe. We need:
This recipe was the kids' absolute favorite at my daughter's birthday party. It is, again, very simple to make and does not require any advanced techniques or tools: a pan, a bowl and a couple of shallow dishes should be more than enough :D
Now this is how I've done it: I took 4 large chicken breasts and cut them into thin strips. I put the meat in a bowl and covered it in kefir with condiments: grated garlic, salt, white pepper, rosemary, oregano, a dash of sweet paprika, a dash of Worcestershire sauce, dried parsley.
Of course you can use any spices and condiments you like, but I thought the marinade shouldn't be too spicy for the kids. I then covered the bowl with cling film and put in the the fridge overnight. I assume a couple of hours would also do the job, if you're in a hurry, which I wasn't :D.
Next morning I took the bowl out, poured panko crumbs into a shallow dish, then I rolled the strips in panko. Don't forget to start heating the oil (I used vegetable oil) in a pan; you'll need oil about 1/2 inch deep. As soon as the oil is hot, start laying the strips into the pan. Alternatively, I believe you can use a deep fryer, which I don't have.
The strips should be cooked on medium heat, about 2-3 minutes on each side, depending on how thin they are. Don't go away, they will burn quickly! When done, remove them on a plate covered in paper towels, to further drain the oil.
The strips are crunchy on the outside because of the panko crumbs, but moist and tender inside thanks to the marinade. Make sure you have plenty of these available on hand for even the most picky eaters!
Today I was extremely glad because a good old friend of mine reappeared on a forum where I activate; since her favourite dish is potatoes in any way, shape or form, this recipe is for her. Happy, mouah!
My quantities are for 6 servings, but I adjusted the recipe and cooked just for 2.
Preheat the oven to 400F.
Get 3 large russet potatoes, put them on a rimmed baking sheet and roast until just tender, about 45 minutes.
Another item for the birthday party: mini-pizzas, the kids absolutely adored them. The advantage of this dough is that it doesn't need to rise, due to the quantity of yeast, so there is no waiting time. This is one of Afrodite's recipes and I'm really sorry I didn't have time for it until now!
Un alt preparat pentru ziua domnisoarei mele: mini-pizza, pe care copiii le-au adorat. Avantajul acestui aluat este ca nu trebuie dospit datorita cantitatii de drojdie folosite, deci nu pierdeti vremea asteptand sa creasca. Reteta apartine Afroditei si imi pare tare rau ca n-am facut-o pana acum!
- 500 gr flour
- 14 gr active dry yeast
- 1 teaspoon salt
- 1 teaspoon sugar
- 5 tablespoons olive oil
- 250 ml water (or milk)
Avem nevoie de:
- 500 gr faina
- 14 gr drojdie uscata
- 1 lingurita sare
- 1 lingurita zahar
- 5 linguri de ulei de masline
- 250 ml apa (sau lapte)
Dissolve the yeast with sugar in lukewarm water (or milk, if using)
Dizolvati drojdia cu zaharul in apa calduta (sau lapte, daca folositi)
This is one of the things I prepared for my daughter's birthday party on Sunday. It stands a lot of variations, entirely up to what's in your fridge or what you feel like having. Quantities are also up to you, can be juggled with based on your preferences.
I started by chopping a bunch of scallions and put them in a large bowl
Then I peeled, cubed and added about 1 lb potatoes in salted boiling water
- 1/4 teaspoon table salt or 1/2 teaspoon kosher salt
- 1/2 cup heavy cream
- fresh white pepper
- 2 teaspoons chopped fresh tarragon, plus a pinch more for sprinkling (can be replaced with fresh parsley)
Pentru doua persoane:
- 2 lingurite ulei infuzat cu usturoi
- 2 cepe verzi mai groase sau 4 mai subtiri, taiate marunt
- 1/2 lingurita de tarhon uscat
- 2 fileuri de piept de pui, dezosate si dezpielitate
- 1/4 lingurita sare
- 100 ml frisca lichida
- piper alb
- 2 lingurite tarhon proaspat tocat, plus inca putin ( se poate inlocui cu patrunjel proaspat)