N-as putea sa spun exact daca aceasta reteta este timisoreana sau maramureseana sau mai degraba o combinatie intre cele doua deoarece Mirela si Ionut s-au mutat de ceva timp in Timisoara…. Cert este ca amandoi se completeaza atat de bine unul pe celalalt iar in bucatarie reusesc sa faca minuni si sa dea gust oricarui fel de mancare pe care il gatesc: maramuresean, banatean sau oricare alt stil ar fi.
Imi amintesc cu placere de pestele la gratar sau de micii pe piatra marca Ionut, ori de zacusta home made si de branza de burduf la borcan pe care le-am degustat la ei. Jos palaria!

Si asta pentru ca ei folosesc in mare masura ingrediente din gospodaria proprie (legume, branza, carne etc) pentru care muncesc cu drag si spor alaturi de cei mai simpatici si mai dulci copii 😎😍. Nu stiu cum reusiti sa le faceti pe toate si apoi sa mai alergati si la munca sau la scoala, dar va admir!

Cam asa arata sera lor si productia de oua si de legume! Iar casul se stoarce, apoi se prepara si se pune la borcan pentru iarna 😉

Pentru azi au gatit supa crema de dovleac cu mirodenii, branza si seminte prajite. Suna bine, nu?
Multumesc ca ati gatit cu mine #deladistanta si sper sa ne revedem cu bine 🙂

Ingrediente:

– o jumatate de dovleac placintar taiat cubulete
– o ceapa taiata jullien
– un ardei copt taiat bucati
– apa
– condimente: sare, piper, busuioc, zataar, piper rosu, boia dulce, oregano
– 3-4 catei de usturoi zdrobiti
– branza: gorgonzola, branza de oaie etc
– seminte de dovleac si de floarea soarelui prajite
– sos iute de mango pentru servire

Mod de preparare:

Caliti ceapa cu dovleacul si cu ardeiul pana se caramelizeaza usor apoi adaugati apa si dati la fiert pana se inmoaie ingredientele. Mirela a folosit oala Tefal One Pot pe programul de supa.
Dupa ce supa este fiarta, se mixeaza in blender pana rezulta o consistenta fina si cremoasa apoi se adauga condimentele dupa gust si usturoiul zdrobit si se mai da un clocot.

Pentru servire: asezati branza feliata subtire in farfurie, turnati supa peste branza si deasupra presarati seminte prajite. Mirela a mai adaugat si un sos home-made de mango cu ardei iute pentru un plus de savoare. Yammy! E atat de gustos ca nu te mai poti opri din mancat 😎

I can’t say exactly if this recipe is from Timisoara or Maramures or rather a combination between the two of those because Mirela and Ionut have moved to Timisoara a while ago…. What is certain is that they both complement each other so well and in the kitchen they manage to do wonders and to give taste to any dish they cook: from Maramures, Banat or any other style.
I remember with pleasure the grilled fish or the ground eat from the Ionut’s stone, or the home made zacusta and the bellows cheese in the jar that I tasted with them. Awesome!

And this is because they usually use most of the ingredients from their own garden (vegetables, cheese, meat, etc.) for which they work with love together with the cutest and sweetest children 😎😍. I don’t know how you manage to do all the work around the house and then run to your job or school, but I admire you!

This is how their greenhouse and the production of eggs and vegetables look like! And the cheese is squeezed, then prepared and put in a jar for the winter 😉

For today, they cooked Pumpkin cream soup with spices, cheese and fried seeds. Sounds good, doesn’t it?
Thank you for cooking with me #fromdistance and I hope to see you again 🙂

Ingredients:

• half diced pumpkin
• an onion cut julienne
• a baked pepper cut into pieces
• water
• spices: salt, pepper, basil, zataar, red pepper, paprika, oregano
• 3-4 cloves of crushed garlic
• cheese: gorgonzola, sheep cheese etc
• fried pumpkin seeds and sunflower seeds
• hot mango sauce for serving

Method:

Saute the onion with the pumpkin and pepper until lightly caramelized then add water and bring to a boil until the ingredients are soft. Mirela used the Tefal One Pot on the ”soup” program.
After the soup is cooked, blend until a fine and creamy consistency results, then add the spices to taste, the crushed garlic and bring to one more short boil.
To serve: place the thinly sliced cheese on a plate, pour the soup over the cheese and place the roasted seeds on top. Mirela also added a home-made hot pepper mango sauce for extra flavor. Yammy! It’s so tasty that you can’t stop eating 😎

Categories: Fara gluten, Romanesc, Supe si ciorbe, Vegetarian

Tags: dovleac, pumpkin soup, supa crema