Gatim impreuna #deladistanta: Salata de legume, tort Dobos – Gurahont, Arad

Ne-am intors din nou la Gurahont – nu de alta, dar mi-e greu sa stau departe de gusturile acestui loc si de ospitalitatea oamenilor de aici.

Asa este si Andreea care gateste astazi impreuna cu mine: prietenoasa, ospitaliera si mereu pregatita cu sfatul potrivit. Si asta deoarece este psiholog, profesor si nu in ultimul rand mama a doi baieti minunati. Si gateste extraordinar de bine.
La ea gasesc mereu o cafea buna, o vorba sincera si prietenoasa si un sfat pentru situatia cu care ma confrunt. Indiferent de ordine, ca doar ne cunostem de…nu mai stim cand. Si imi confera un sentiment de ACASA pentru ca ma simt in largul meu.
Ii multumesc Andreei pentru ca mi-a acceptat provocarea de a gati #deladistanta si nu in ultimul rand lui buni Mima pentru aportul adus – au preparat tortul Dobos special pentru aceasta ocazie.

Salata de legume cu sos de mustar este un must-have pentru sezonul rece: are un gust dulce acrisor si se potriveste de minune langa un gratar sau o gustare. Prima data cand am gustat-o mi s-a parut exceptionala, iar acum este momentul perfect pentru pregatirea ei cat inca se mai gasesc gogonele.

Ingrediente:
– 1 kg gogonele taiate fasii
– 1 kg morcovi razuiti
– 1 kg ardei capia taiat fasii
– 1 kg gogosar rosu taiat fasii
– 1 kg ceapa taiata fasii
– 750 ml apa
– 300 ml otet
– 250 g zahar
– 3 linguri + 3 lingurite sare
– o lingurita conservant
– 3 aspirine
– 400 g mustar dulce
– 500 ml ulei

Mod de preparare:
3 linguri de sare, zaharul, o lingurita conservant, 3 aspirine se pun la fiert in apa si otet. Cand fierbe compozitia, se adauga legumele taiate si se lasa sa fiarba 10 minute dupa care se strecoara si se lasa la racit.
Separat, se face o maioneza din 400 g mustar dulce, 500 ml ulei si 3 lingurite de sare. Maioneza se amesteca cu legumele reci iar compozitia rezultata se pune in borcane si se caspeaza. Nu se sterilieaza.

Si cum borcanele cu salata sunt puse bine pe raftul pentru conserve de iarna, sa trecem la o delicatesa speciala care merge in orice sezon: tort Dobos. Nu cred ca exista cineva care sa nu fi incercat macar o data acest deliciu insa putini sunt cei care l-au preparat acasa. Si din exprienta mea proprie, gustul Dobos-ului de patiserie nu se compara cu cel de casa.
Tortul Dobos a fost inventat de un cofetar maghiar în 1884 si a starnit admiratia imparatului Franz Jozef si a reginei Elisabeta „Sissi“. Cofetarul a dorit sa faca un tort care sa fie cat mai putin perisabil, sa reziste cat mai mult. Si a rezistat chiar de-a lungul secolelor.
Andreea il pregateste cu diverse ocazii dar mai ales atunci cand sunt aniversari in familie iar reteta ei este deosebita. Imaginati-va o prajitura fina, cu crema de ciocolata aromata care ti se topeste in gura. Prin natura sa are o forma dreptunghiulara iar decorul sau poate sa varieze in functie de preferinte 😉

Ingrediente:

FOI (15-17 foi):

  • 15 oua
  • 2 linguri apa
  • 650 gr. zahar pudra
  • 400 gr. faina

CREMA:

  • 15 oua intregi
  • 30 de linguri de zahar
  • 3 linguri cacao
  • 400 gr. ciocolata amaruie
  • esenta de rom
  • 1 kg de unt

Mod de preparare:

FOI
Albusurile se bat spuma cu 2 linguri de apa si 650 gr. de zahar macinat. După ce sunt batute foarte bine, se adauga galbenusurile si faina. Din aluatul rezultat se fac foi subtiri (15 – 17 foi) care se coc pe dosul tavii (tava unsa cu ulei si tapetata cu faina in prealabil).

CREMA
Ouale intregi se bat pe abur cu 30 de linguri de zahar și 3 linguri de cacao. Dupa 10 minute se adauga ciocolata taiată marunt si se mai bate crema pană cand are o consistentă elastica (aproximativ 20 de minute). Crema rezultata se lasa la rece. Dupa ce s-a racit se amesteca cu untul si la final se adauga esenta de rom dupa gust.

ASAMBLARE
Asezati prima foaie de tort pe o tava patrata si ungeti cu un strat subtire de crema; procedati la fel cu toate celelalte foi. La sfarsit imbracati tortul in crema si decorati dupa placere.

S-aveti pofta!


We returned to Gurahont because it’s hard for me to stay away from the tastes of this place and the hospitality of the people here.
Andreea, who cooks with me today, is also like this: friendly, hospitable and always prepared with the right advice. And that’s because she is a psychologist, a teacher and last but not least the mother of two wonderful boys. And she cooks incredibly good.
At her place I always find a good coffee, a sincere and friendly word and advice for the situation I face. No matter the order, we just know each other … since don’t know when. And it gives me a feeling of HOME because I feel myself.
Thanks to Andreea for accepting my challenge to cook #fromdistance and last but not least to Grandma Mima for her contribution – they prepared the Dobos cake especially for this occasion.

Vegetable salad with mustard sauce it’s a must-have for the cold season: it has a sweet and sour taste and goes well with a barbecue or a snack. The first time I tasted it, I thought it was exceptional and now is the perfect time to prepare it while you can still find gogons (green tomatoes).

Ingredients:
– 1 kg of sliced gogons
– 1 kg grated carrots
– 1 kg of peppers cut into strips
– 1 kg red pepper cut into strips
– 1 kg onion cut into strips
– 750 ml of water
– 300 ml of vinegar
– 250 g sugar
– 3 tablespoons + 3 teaspoons salt
– a teaspoon preservative
– 3 aspirins
– 400 g sweet mustard
– 500 ml of oil

Method:
3 tablespoons salt, sugar, a teaspoon preservative, 3 aspirins are boiled in water and vinegar. When the composition boils, add the chopped vegetables and let it boil for 10 minutes, then strain it and leave it to cool.
Separately, make a mayonnaise from 400 g of sweet mustard, 500 ml of oil and 3 teaspoons of salt. The mayonnaise is mixed with the cold vegetables and the resulting composition is put in jars. It should not be sterilized.

And as the salad jars are well placed on the shelf for winter, let’s move on to a special delicacy that goes in any season: Dobos cake. I don’t think there is someone who hasn’t tried this delicacy at least once, but few of you have prepared it at home. And from my own experience, the taste of the Dobos cake does not compare with the home made one.
The Dobos cake was invented by a Hungarian cook in 1884 and aroused the admiration of Emperor Franz Joseph and Queen Elizabeth “Sissi”. The cook wanted to make a cake that would be as perishable as possible, to last as long as possible. And it has endured for centuries.
Andreea prepares it on many occasions but especially when there are family birthdays and her recipe is special. Imagine a fine cake with flavored chocolate cream that melts in your mouth. By its nature it has a rectangular shape and its decoration can vary depending on preferences;)

Ingredients:

Sheets:

15 eggs
2 tablespoons water
650 gr. sugar
400 gr. flour

Cream:

15 whole eggs
30 tablespoons sugar
3 tablespoons cocoa
400 gr. dark chocolate
rum essence
1 kg of butter

Method:

Sheet dough
Whisk the egg whites with 2 tablespoons of water and 650 gr. of ground sugar. After they are beaten very well, add the yolks and flour. From the resulting dough, thin sheets are made (15 – 17 sheets) which are baked on the back of the tray (greased with oil and lined with flour beforehand).

Cream
Whole eggs are steamed with 30 tablespoons of sugar and 3 tablespoons of cocoa. After 10 minutes, add the finely chopped chocolate and beat the cream until it has an elastic consistency (about 20 minutes). The resulting cream is left to cool. After it has cooled, mix it with the butter and at the end add the rum essence to taste.

Assembly
Place the first sheet of cake on a square tray and grease with a thin layer of cream; do the same with all the other sheets. At the end, coat the cake in cream and decorate as you like.

Enjoy!



Categories: Condimente, uleiuri&diverse, Deserturi, Romanesc, Sosuri&dressing-uri, Vegetarian

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