Around the beginning of autumn here in my country people are preparing foods to be used in winter, such as pickled cucumbers, pickled cabbage or even better, the nr.1 must have a respectable cook should have, the zarzavat. It flavors in style the numerous types of soups and ciorbe from Romanian cuisine, and some other Balcanic countries.
The recipe is easy, however, you should consider arming yourself with a big dose of patience. Have a glass of wine on the table, play some music and start making your zarzavat!
INGREDIENTS for 5 kg zarzavat:
4 big carrots (or 8 small carrots), 1 celery (root and leaves), 1/2 kg yellow pepper, 1 kg tomatoes, 3 parsley bundles, 5 spoons of sea salt (1 spoon sea salt/ kg)
KITCHENWEAR & utensils: large bowl, knife, grater and spoon for mixing.
STORAGE CONTAINER: 5 kg jar (or 5 kg of smaller ones)/ 5 kg bucket
HOW TO: the main part of this recipe is cutting and grating your vegetables and chopping the parsley. It does not matter the order in which you cut the vegetables, just as it does not matter what’s first on your bowl. Grate the carrots and your wonderful celery root. Cut into small pieces your tomatoes and yellow peppers. Chop the parsley and celery leaves. When you’ve completed the task of having everything chopped into your bowl add the last ingredient, the sea salt. Speaking of which, the salt has to be grayish and big. And now that everything is added, all we have to do is mixing the ingredients together. Do it with your clean hands or by using a spoon.
We have arrived at our last step, and that is storing our zarzavat for the winter. You can store it in a bucket or a jar. Once it is placed and sealed, the mixture is going to leave a rich in flavour juice that’s going to add with or without the vegetables a one of a kind taste to your foods, especially to your ciorbe. There’s nothing like it. It is home made with zero preservatives or any other artificial ingredients.
Store your zarzavat away from light, like your pantry or basement.
Oh my, it smells divine!
And now we can store it away.
Some facts about zarzavat: it is traditionally prepared around at the beginning of autumn to use the last harvest of tomatoes and the remaining vegetables on our list. That’s how you get the best tasting legumes. You can, however, prepare the zarzavat at any time, given the easy access we have in getting vegetables and legumes at any moment, throughout the year.
For best results, choose tasty legumes with a strong smell.
Today I’m giving you one of the best ‘soups’ from my mom’s repertoire, a delicious cabbage concoction, with smoked meat and thyme. Before I dive into the recipe, please keep in mind that I’ve called it soup for the sake of simplicity, but in fact, it is a Romanian traditional and regional (Transilvania) recipe from the ‘ciorba’ department. It is not a soup. ☺️ 😉
Ingredients to four servings: 1/2 cabbage, 1 carrot, 1 parsnip, 1/4 celery root, 1 onion, 1 red pepper, dry thyme, lemon juice from 1/2 lemon or less, fresh dill, 300 g smoked pork meat, 2-2.5 l water, sun flower oil, salt and pepper (optional). NOTE: you can choose any type of smoked pork meat.
Cookware for this recipe: stock pot + fry pan
STEP 1 – Stock Pot
We are starting off by preparing 2 – 2.5 l water into our stock pot and put it on low heat. This will give us enough time for cutting the 1/2 cabbage, with a knife. Once this is done, we can add it to the warm or even boiling water. It doesn’t matter, as long as it is not cold. The cabbage is now going to be let to cook in peace while we are going to move to step two.
STEP 2 – Fry Pan
Step two is all about pre-cooking our smoked pork meat together with most of our vegetables. But before using our fry pan, we are going to cut and chop the ingredients. Cut your meat into medium pieces and put aside for now. Next, we are going to grate our carrot, parsnip and celery root. Then, we are going to chop the onion and cut the red pepper.
We have prepared all our ingredients for this step. Now it’s time for the actual pre-cooking. We are starting off by heating few drops of oil into our fry pan, add the meat that we have prepared and let it fry for a minute. It only needs to get a bit of crust before we are adding all the other vegetables, first the grated ones and then the onion and red pepper. This mixture is going to cook on low heat until the onion is golden and the carrot is soft. You can add a bit of salt and pepper if you like. And now we are off to step three.
STEP 3 – Back to the stock pot
By now the cabbage had started to soften up, which is just perfect for adding the pre-cooked meat and vegetables. We are going to add all of it and not miss one drop of oil from the pan. Everything needs to get inside the stock pot. Give it a stir and mix everything together. Add the dry thyme. Let everything cook until the cabbage is melting soft.
When it’s done add salt for taste, lemon juice and fresh dill. Pepper is optional.
You can serve it with onion, pickled green hot peppers or just by itself. And then you can have some hot polenta next to it or even home made bread. It works either way. Enjoy!
Si uite ca am revenit! Dupa o absenta de aproximativ doua luni, am decis ca da, mi-ar placea tare mult sa continui cu acest blog, in contextul in care mai am doua bloguri de care ma ocup si inca ceva pe langa.
Revenind la oile noastre, azi facem omleta cu banana. Aici pe blog mai am o reteta asemanatoare, diferenta fiind fulgii de ovaz si fructele alese. Dat fiind ca incerc sa evit orice produs cu gluten, automat si fulgii de orice fel de cereala ies din dieta mea.
Reteta este de mic dejun si/sau desert, dupa preferinta. In plus, este super simpla si rapida. Ca cantitati pentru o persoana, 2 oua si o banana sunt perfecte. Pentru un rezultat mai “pufos” folositi 3 oua la fiecare banana.
Cum se face: se bat ouale ca pentru omleta. Adaugati o banana intreaga si cu o furculita incercati sa o pisati in oula batute. Este de preferat sa evitati cocoloasele de banana pentru a crea o oarecare uniformitate in clatita. Este ciudat sa iei o muscatura de clatita pufoasa in care dai de cocoloase calzi de banana. Totusi, daca va place si aceasta varianta, asteptati ca clatitele sa se raceasca bine inainte de a le servi. Dupa ce ati terminat cu aceste doua ingrediente, razuiti coaja de lamaie pentru un extra gust. Va promit, este ceva aparte.
Pentru coacere, folosesc orice fel de tigaie am la indemana. Pregatesc fundul tigatii cu putin ulei de masline sau ulei de cocos pentru un gust mai dulceag si las sa se incinga. Puteti incepe cu cantitati mai mici, asa le puteti intoarce mai usor si arata mai dragut in farfurie. Ungeti tigaia cu ulei de fiecare data cand puneti o noua clatita la gatit.
La final imi place sa adaug miere intre clatite si deasupra, sau cateodata doar la fund. Ciocolata razuita este urmatorul ingredient. La fel, dupa preferinta. Poate fi doar putin sau puteti acoperi totul doar cu ciocolata. Voi decideti. Dupa urmeaza fructele. Mie imi plac merele si bananele deasupra. As evita citricele, cred ca anuleaza gustul celorlalte ingrediente. Deci nu veti mai simti gustul de lamaia, banana si gustul de ou pufos.
Puteti numi aceasta reteta “clatita americana”. Eu ii zic omleta dulce si o servesc in general dimineata. Servire placuta!
Ro ✔️ | En ✔️
Today I felt like I HAVE to give my body a soup – the flu and a bad stomach in the same time really took out from my energy. In the same time I wanted something very simple since most vegetables can play tricks on your body if there’s boiling involved.
Let’s get into it! Continue reading “Tasty 3-Ingredient Soup | Supa cu Doar 3 Ingrediente”
Today I’m telling you how to cook a simplified asian fried rice recipe that I recently had in combination with a vey delicious pork soup.
the soup – PORK SOUP WITH MUSTARD AND GARLIC ✔️
ingredients: sun flower oil, pork meat, classic mustard, pepper, garlic, water, red pepper, dill, parsley, salt
I started with the soup and for that I marinated my meat in 2 table spoons of classic mustard and some pepper – not for long, just few minutes. Then I cooked it in a fry pan (be smarter and use a pot) with very little oil and 5 grated cloves of garlic on a low heat for about 7 minutes. At this point everything dried in the pan – however, not burned because I added water just in time. For some extra flavour I added few slices of red pepper and tied together parsley and dill to avoid messiness in my soup (#notafreak).
Cook until the meat is well done and don’t forget to add salt at the end – not before.
the rice – SIMPLIFIED ASIAN FRIED RICE ✔️
ingredients: long-grain rice, egg, salt
As you might know, asian fried rice can be quite elaborate, however, I’ve decided to keep it simple and make it fast. So first I did my egg, very little cooked in few drops of oil. I then took it away and added the rice on top of what was left from the omelette. I left it to burn a little and then I added water to boil. When it finished cooking, I added my egg and made it into really tiny pieces. Then I mixed everything together with a bit of salt.
How I served and how it tasted
I had the rice and few pieces of pork meat from the soup together in the same plate and served with soup from a little bowl.
I have to say that this tasted like a comfort food. The rice was soft and really tasty and the meat had a pleasant mustard like flavour. While sipping on my soup and eating the rice with the meat I felt like I just spoiled myself. Seriously, you need to try it!
I am again in a rush OR I think I am – truly don’t know. For today I’ve decided again for something fast but more importantly, something that is not over done – in fact barely cooked. That’s the word we want to hear, right – HEALTHY!
As you can see in the pictures, I’ve prepared few champignons, half a zucchini and garlic. I kept most of my mushrooms in one piece – tails too. Zucchini is sliced for a faster cooking and garlic is sliced in two. I used zero oil – nada, niente, nimic. On top I’ve added salt, which works wonders with the mushrooms.
cooking time: 5 min
Moving on, after I cleaned my frypan, I sliced one chicken breast into thin slices and placed them into the pan, again without any oil. I like it better this way because I’m avoiding the greasy feel I get whenever I’m frying meat.
cooking time: 10 min- 15 min
With my mushrooms, zucchini, garlic and chicken being ready to be served, I could build my plate, but before that I wanted to add few raw veggies. Red and yellow pepper did the job wonderfully, looking colorful and appetizing.
Now that’s what I call a nice sight!
RO: Servirea de azi merge numai bine pentru cei care au sarit peste mic dejun, dar asta nu inseamna ca tu, cea/cel care ai fost cuminte si ai papat de dimineata, nu poti savura o farfurie cu legume la tigaie, piept de pui la “gratar” si ardei cruzi pentru masa de pranza – din contra. Totusi exista o chichita, si anume lipsa de ingrediente pentru gust (doar sare) si o lipsa de coacere completa in legumele servite. Ca urmare, daca iti place sa fii mai disciplinat sau vrei sa mananci sanatos, aceasta idee de pranz sau brunch este numai buna pentru tine!
Am inceput cu cateva ciuperci si cozile lor – totul lasat intreg, o jumatate de dovlecel taiat felii si cativa catei de usturoi taiati in jumate. In tigaia semi incinsa si fara ulei am asezat toate aceste ingrediente, pe care le-am lasat sa se coaca pana am crezut eu ca ciupercile sunt ok de papat. Putina sare deasupra si gata cu prim parte!
↑ timp de gatire: 5 min
Separat taiasem un piept de pui in felii subtiri, pe care le-am asezat frumos in tigaia spalata si incinsa. Nu am folosit ulei si am lasat pieptul sa se coaca frumos, pe fiecare parte. La final am adaugat doar sare.
↑ timp de gatire: 10 min-15 min
Dupa ce am terminat cu ingredientele “gatite”, am pregatit cam un sfert de ardei rosu si un sfert de ardei galben in fasii – pe post de ornament (ca deh, cand sufletul cere, trebuie sa-i dai) si pentru a savura ceva raw alaturi de pieptul de pui si legumele “gatite”.
Nu-i asa ca arata frumos!