Multumesc! / Thank you!

Mai 2019

Multumesc!

Multumesc celor 657 de urmaritori din blogosfera care intr-un mod foarte placut au ramas fideli scrierilor mele!
Multumesc miilor de vizitatori unici care din noiembrie 2012 au trecut prin articolele mele, au comentat, au gatit si au trait prin cuvintele mele povesti adevarate!
Incep noul itinerariu al blogului meu cu multumiri pentru ca asa se cade, sa multumim trecutului pentru lectii si pentru daruri.
Va invit intr-o incursiune curcubeu, cu de toate, asa cum sunt si eu.

English

May 2019

Thank you!

Thank you to all my 657 followers who stayed loyal to my articles!
Thank you to all those thousands of unique visitors who stopped by to read my articles since I started blogging in November 2012! Thank you for all your comments, your courage to cook by my recipes, for living true stories I wrote about!

I am starting a new path with thanks for the lessons of the past because I think we should all be thankful for what we lived and what we received in life.

Let’s go together in a colorful adventure, like a rainbow, just as I am.

2014 in review – THANK YOU!!

The WordPress.com stats helper monkeys prepared a 2014 annual report for this blog.

Here’s an excerpt:

The concert hall at the Sydney Opera House holds 2,700 people. This blog was viewed about 25,000 times in 2014. If it were a concert at Sydney Opera House, it would take about 9 sold-out performances for that many people to see it.

Click here to see the complete report.

Prajiturica economica / The economic cake

Cea mai simpla reteta de prajitura pe care o cunosc. Prima oara am gustat in copilarie cand o colega de serviciu de-a mamei mele ne-a servit cu aceasta prajitura. Cu siguranta oricine o poate face, chiar si un barbat mai stangaci hotarat sa-si surprinda iubita sau prietenii. O sa ii zic simplu, prajitura economica.

Avem nevoie de:

900 gr biscuiti populari

1,5 l lapte

3 plicuri de budinca ( daca doriti de culori si arome diferite)

cateva fructe la alegere

250 ml frisca lichida

Procedeul este cat se poate de usor. Asezati biscuitii in tava de copt unul langa altul. Pregatiti prima budinca conform instructiunilor de pe plic. Odata ce au iesit aburii din budinca fierbite o turnati peste stratul de biscuiti din tava si o intindeti uniform.

Asezati peste ea un alt strat de biscuiti si puneti la foc a doua budinca. Repetati procedeul de mai devreme si puneti a doua budinca peste biscuiti dupa care asezati al treilea strat de biscuiti.

In sfarsit puneti a treia budinca pe foc. O turnati apoi peste al treilea strat de biscuiti din tava si peste ea un ultim strat de biscuiti. Daca mai este calda crema o lasati 30 min la racit la temperatura camerei si o bagati apoi la rece la frigider.

Se poate servi dupa 5 ore. Nu e nevoie de sirop pt ca biscuitii se vor inmuia de la crema si de la temperatura joasa din frigider.

Inainte se servire decorati-o cu frisca batuta si fructe.

Pofta mare!

English version:

The easiest cake recipe that I know. The first time I tasted this cake in childhood when a colleague of-my mother served us with this cake. Absolutely anyone can make it, even the clumsiest man decided to surprise his girlfriend or his friends. I will call it simple, the economic cake.
We need:
900gr of the simplest biscuits
1.5 l milk
3 puddings (if you want they can be of different colors and flavors)
some fruit of your choice
250 ml liquid cream
The process is quite easy. Place the biscuits on baking tray one next to the other. Prepare the first pudding as per the instructions from the back of the package. Once the boiled pudding is out of the steams pour the pudding over the layer of biscuits in the tray and spread it evenly.
Place another layer over biscuits over the pudding and start preparing the second pudding. Repeat the process of earlier and put your second pudding over the third layer of biscuits.
Finally start preparing the third pudding. When ready pour it over the third layer of crackers and over it a last layer of biscuits. If it’s still warm because of the cream, leave it for 30 minutes to cool at the room temperature and then put it in the refrigerator to cool even better.

It can be served after 5 hours. No need for any syrup as the biscuits will soften due to the cream and the low temperature in the refrigerator.
Before serving decorate it with whipped cream and fruit.
Enjoy!

Omleta mea magica / My magic omelet

La ora cand scriu aceste randuri e dimineata, cam aceeasi ora la care in urma cu 8 luni pregateam acest mic dejun perfect. Este poate cel mai cunoscut si simplu fel de mancare menit sa potoleasca foamea cand nu ai nimic altceva la indemana sau menit sa te ajute pt o zi plina de evenimente. Este vorba despre simpla si arhicunoscuta omleta.

Este insa o omleta speciala, cel putin pt mine. Este omleta bunicii mele, facuta din oua de la gainile din curte si imbogatita cu ceapa verde si marar din propria gradina. Ca sa fie micul dejun desavarsit, am pregatit-o in aceeasi tigaie in care o facea si ea.

Avem nevoie de 2 oua de curte, cateva fire de ceapa verde si cateva fire de marar.

Taiem verdeata si o punem la calit. In acest timp batem bine bine ouale si cand verdeata s-a inmuiat putin in tigaia sfarainda adaugam si ouale.

Nu amestecati cu nimic continutul, fiti rabdatori pt ca omleta sa fie pufoasa. O intoarcem usor cu o furculita si in 5 minute avem cea mai delicioasa omleta. O scoatem din tigaie si o asezonam cu putina sare si piper si o lasam la odihna intr-o farfurie de lut. Eu n-am avut prea multa rabdare si am facut ultima poza asa pe fuga.

Parfumul verdeturilor proaspete si ouale proaspete e tot ce iti trebuie ca sa incepi ziua intr-un tonus de zile mari.

Reteta e facuta in primavara si micul dejun l-am luat afara in curte, la soare, si tot ce pot sa va spun e ca a avut si un dram de magie in ea.

Pofta mare!

English version:

When I write these lines it’s morning, about the same time that 8 months ago I was preparing the perfect breakfast. It is perhaps the best known and simple dish, designed to satisfy the hunger when you have nothing else at hand or intended to help you start in force a day full of events. It’s the simple and extremely delicious omelet.
But this is a special omelet, at least for me. My grandmother made me the scrambled eggs from the eggs she took from the chickens in the back yard and enriched it with green onions and some dill from our garden. To be the perfect breakfast I prepared it in the same pan in which she was and I can tell you that it tasted the same so I felt the loving presence of my granny at the table.
We need 2 eggs, a few green onions and a few strands of dill.
Cut the greens and put them into the hot pan to cook. Meanwhile beat the eggs well and when the greens when softened slightly in the hot pan add the eggs. Do not mix with the content, be patient for that to be a fluffy omelet. Turn it on the other side easily with a fork and within 5 minutes we have the most delicious omelet. When out of the pan, season it with a pinch of salt and pepper and leave it to rest in a clay dish. I never had much patience so the omelet lasted just a few seconds just enough to take a blurry picture on the run. The scent of fresh herbs and fresh eggs is everything you need to start your day in a great tone.
The recipe is best made in the spring and I took this breakfast outside, in the yard, in the sun, and all I can say is that it had a touch of magic in it.

Enjoy!

Buna ziua, m-am intors! / Hello, I’m back!

2014

Dragilor, nici nu pot exprima in cuvinte ce dor mi-a fost de voi! Si cei care ma cititi si ma stiti personal dar si de voi, straini hoinarind pe internet si care intr-un moment sau altul s-au lovit de cateva cuvinte scrise de mine. Am avut nevoie de o pauza dar nu am planificat sa fie chiar asa de lunga. Faptul ca unii dintre voi mi-ati scris intrebandu-ma daca sunt bine mi-a umplut inima de fericire, ca cineva se gandeste la mine. Pot doar sa va spun ca sunt bine si usor usor ma intorc in blogosfera sa impartasesc cu voi putin din mine cum o fac de vreo 2 ani.

Iata ce s-a mai petrecut in aceasta lunga pauza. In luna mai cand am pus ultimul articol am aflat si cea mai frumoasa veste din viata mea. Pentru prima data in viata mea am aflat ca voi fi mamica. Bucuria si avalansa de sentimente poate fi inteleasa doar de cei care sunt la randul lor parinti. Atat eu cat si sotul meu dar si parintii nostri si prietenii apropiati suntem toti foarte fericiti. Vom avea un baietel, un copil pe care ni l-am dorit mult si de care vorbim cu drag de mai bine de 4 ani.

Bebe a fost cu noi si la alt eveniment important, la nunta noastra. A fost bebe cuminte si a ascultat de mami nu a provocat greturi si neplaceri fizice, a stat cuminte in burtica pt ca noi sa ne bucuram de fiecare clipa.

Mi-am promis ca imi voi face singura tortul de nunta si asa am facut. Am muncit cateva ore bune la el. A fost cu 3 etaje.

Fiecare etaj a avut blat de vanilie si crema Chantilly dar si blat de bezea cu nuca si mousse de ciocolata cu visine. Un deliciu. Am dovezi ca l-am facut eu cu mana mea, ajutata si de sot.

Din cauza presiunii timpului decorul nu a fost unul fantastic, clar se putea mai bine, dar m-am scos la gust pt ca a primit aprecieri de la toata lumea si mai mult de atat nu imi puteam dori.

Intre timp a trecut toata vara si toamna. Noi suntem bine, bebe este bine. Il asteptam sa se nasca in ianuarie anul viitor, asta daca nu e mai grabit si poate vine chiar cu Mos Craciun.

Cam atat despre pauza asta lunga.

Va imbratisez cu drag si ma bucur enorm sa fiu iar printre voi, ceva mai activa.

English version

2014

My dears, I cannot express in words how much I missed you! I missed you all those who read me and know me personally but I also missed those wandering strangers on the internet that at some moment or another have been introduced with something written by me. I needed a break but I didn’t planned to be quite so long. The fact that some of you have written to me asking me if I am well filled my heart with joy, someone thinks of me. I can only tell you that I am good and I plan to get back in the blogosphere to share with you a little part of me as I have been doing for almost 2 years.

Here’s what has happened in this long break. In May, when I posted the last article I found out the most beautiful news of my life. For the first time in my life I will become a mommy. The joy and the avalanche of feelings can be understood only by those of you who are themselves parents. Both myself and my husband but also our parents and our close friends are all very happy. We are going to have a baby boy, a child we wished for and of whom we’ve been talking for over 4 years.
The baby was with us at other important event in our lives which took place in June, our wedding. He was quiet and listened to Mommy and did not cause me nausea and physical discomfort, he stood still in my womb for us to enjoy every moment.

I promised myself that I would bake my wedding cake and so I did. I worked a few hours but it worth it. It had 3 tiers. Each tier had a vanilla sponge with Chantilly cream, meringue crust with walnuts and chocolate mousse with cherries; a true delight. I have the proof that I did it myself with my husband’s help of course. Due to the time pressure it didn’t had fantastic decorating details, clearly it could have been better, but the taste was awesome so that I received congrats from all of those who ate it and that was more than that I could have asked for.

Meanwhile, during this summer and fall we’ve been good; the baby is fine, growing. We are waiting for him to be born sometime in January next year that is if he won’t rush and comes with Santa.
This much about my long break.
I hug you all with love and I am so happy to be back among you, I hope more active.

Salata de spanac proaspat / Fresh spinach salad, with cheese

Vorba multa, saracia omului. Propun sa ne dregem tranzitul intestinal cu verdeata. Dupa cantitatile considerabile de carne la gratar, bere, oua rosii si alte minuni, ne-ar sade bine cu o salata colorata si plina de fier.
De data aceasta va propun salata de spanac verde si proaspat cu rosii, branza de vaca, castravete si otet de mere. Un deliciu.

Se prepara in 10 minute. Spalati legumele.

Taiati rosiile, castravetii si ceapa dupa placul inimii. Apoi rupeti frunzele spalate de spanac si amestecati toate legumele cu branza taiata in cuburi, piper, sare, putin ulei si otet de mere.

Pofta mare!

English verson:

In Romania we have a saying “Talk much, lose much”. So here I am with a fast forward salad recipe, a bowl filled with greens. After the Easter time when most Romanians consumed considerable quantities of barbecue dishes, beer, eggs, tomatoes and other wonderful and traditional dishes, I would loke to propose a change of course with a colorful salad.
We need fresh green spinach, tomatoes, cottage cheese, cucumber and apple vinegar. A true delight.

You can prepare it in 10 minute. Wash well all vegetables.

Cut the tomatoes, cucumbers and onions as your heart pleases. Then tear the washed spinach leaves and mix all vegetables with the diced cheese add pepper, salt, some sunflower little oil and vinegar.

Enjoy the spring!

Liebster Award – April 2014 –

Cu putine detalii vin azi in fata voastra cu dorinta de a impartasi un premiu de blog pe care l-am primit de curand. Am fost foarte placut impresionata de aceasta surpriza si ma bucur ca prin regulile acestui premiu il pot da mai departe. Alegerea blogurilor pe care le nominalizez eu a fost total intamplatoare si aleatorie dintre toti acei care isi fact imp sa mai citeasca ce scriu sis a incerce poate, ce gatesc. Va imbratisez cu drag, si sa dati premiul mai departe!

L-am primit de la: http://fallenforfood.wordpress.com/

 

Raspunsurile la intrebarile celei care mi-a dat premiul :

1 . Ai o porecla ?
Porecla mea este KMP ( vine de la Oana Campioana : P )

2 . Ce te-a facut sa iti creezi un blog?
Am inceput blogging-ul , ca o cura de vindecare in urma unei mici pierderi dar si pentru a vedea daca sunt suficient de buna pentru a tine un blog, si ma bucur ca am luat aceasta decizie .

3 . Daca azi ar fi ultima ta zi , care sunt cele trei feluri de mancare pe care le-ar gati, manca, cumpara?
Ciocolată , ciocolată , ciocolată și poate niște … ciocolată

4 . Ce iti gateste mama de ziua ta?
Ceva dulce, cum ar fi o prajitura sau clătite sau „ceva bun”.

5. ( Doar pentru ca acesta este intotdeauna printre primele intrebari pe care le pun oamenilor ): Ai un animal de companie ?
Da ! Iubesc caini … dar si alte animale

6 . Blog culinar sau cartea de bucate ?
Ambele . Cartile de bucate tind sa fie plictisitoare, dar sunt mult mai precise, in opinia mea.

7 . Ce te face sa admiri o persoana?
Daca rade, daca ii place viata, si se bucura de a tot ce face.

8 . Exista un fel de mancare pe care il urasti, desi nu l-ai gustat niciodata?
Da, gandaci, greieri si alte creaturi similare.

9 . Spune despre tine trei adjective negative care te descriu cel mai bine .
Impulsiva, uneopri lenesa , imatura (imi place sa fiu un copil )

10. Doar pentru ca eu sunt interesata; ce carte e preferata ta?
” Papesa Ioana ” (si ” Eat, Pray, Love ” )

 

Iata si intrebarile mele pentru cei pe care i-am nominalizat:

1. Ce alte interese/ pasiuni ai in afara de gatit?
2. Care este primul lucru pe care le-ai gatit sau copt?
3. Daca ai putea lua cina chiar acum cu cineva mort sau viu, care ar fi acea persoana?
4. Care este micul dejun preferat?
5. Care era cea mai frumoasa vacanta pe care ai avu-o vreodata si de ce?
6. Cum ai ales numele pentru blog-ului?
7. De ce anume esti cel mai mandru/mandra?
8. Ai vreun talent ascuns?
9. Care este lucrul care iti place cel mai mult la tine?
10. Blog culinar sau carte de bucate?

Acest premiu trebui onorat cu urmatoare reguli:
1. Un link catre persoana care te-a nominalizat
2. Raspunsurile la intrebarile de la acea persoana
3. Nominalizarea altor bloguri
4. Enuntarea a 10 intrebari noi pt cei nominalizati
5. Sa ii anuntati pe cei nominalizati

 

Here I come before you today with the desire to share a blog award that I received recently. I was very impressed by this surprise and I’m glad the rules of this award ask me to give it away to others. Choosing the nominees was totally accidental and random from all those who take some time on reading what I write and maybe to try what I cook. Love, kisses and hugs, don’t forget to give away this lovely award!

From where I received it:

http://fallenforfood.wordpress.com/

The answers to the questions I’ve been asked:

 

1. Do you have a nickname?

My nickname is KMP (stands for champ :P)

2. What is it that made you blog?

I started blogging so I could heal from a loss and to see whether I am good enough to blog, and I am glad I took this decision.

3. If today was your last day, what are the three dishes that you would cook, eat, buy or order?

Chocolate, chocolate, chocolate and maybe some… chocolate

4. What is the dish your mum has always cooked/baked for your birthday?

Something sweet, like a cake, cookie, crepes and others similar

5. (Just because this one’s always among the first questions I tend to ask people): Do you have a pet?

Yes! I absolutely love dogs… and other animals

6. Food blog or cookbook?

Both. Cookbooks tend to be boring but they are more accurate, in my opinion

7. What is it that makes you admire a person?

If they laugh, if they love, if they live and enjoy doing it

8. Is there any kind of food that you hate although you’ve never actually tasted it?

Bugs, crickets and other similar creatures

9. Give me the three best and worst adjectives that best describe you.

Impulsive, lazy-ish, immature (I like being a child)

10. Just because I’m interested: what’s your favorite book?

”Pope Joan” (and “Eat, pray, love”)

 

My nominees:

http://rantingchef.com/

http://rubenbudau.wordpress.com/

http://laurafrunza.com/

http://foodandeverythingelse.me/

http://dulceiutesarat.wordpress.com/

http://mccallumsshamrockpatch.wordpress.com/

http://allthatcooking.com/

http://myfavouritepastime.com/about/

http://www.lisasmatblogg.se/

http://sweetsbymia.wordpress.com/

My questions for the people I nominated:

1. What is/are your other interest/s aside from cooking and baking?
2. What is the first thing you’ve cooked and baked?
3. If you could have dinner right now with anyone dead or alive, who would it be?
4. What is your favorite breakfast?
5. What was your best ever holiday and why?
6. How did you choose the name for your blog?
7. What are you most proud of?
8. Do you have any hidden/not so hidden talents?
9. What is the thing you like best about yourself?
10. Food blog or cookbook?

 

The award’s rules:

1. Link to the person who nominated you
2. Answer their questions
3. Nominate new blogs for the award
4. Ask them 10 new questions
5. Let the nominees know they have been nominated

Cuscus cu omleta si sos de usturoi / Omelet couscous with garlic dip

Pentru mine prima experienta de a manca cuscus a fost recent. Eram tare curioasa cum se prepara si ce gust are si mai ales cum poate fi folosit in felurile de mancare. Am preparat o reteta mai clasica de cuscus cu legume gratinate si mi-a placut gustul. Este o mancare foarte satioasa si dupa mine, cred ca merge foarte bine servita cu legume, si sosuri. De aceea am incercat azi sa adaptez o reteta de a prepara cuscus dupa o reteta originala iraeliana.

Avem nevoie de:

• 50 gr cuscus
• 3 linguri smantana
• 4 catei usturoi
• Un ou sau doua
• Sare si piper
• Si putin patrunjel

Pregatim oul in putin ulei, il facem omleta. Eu am folosit doar un ou cu fulgul pe el, direct din cuibarul parintilor mei.

Intre timp punem peste cuscus aproximativ 140 ml de apa fierbinte si acoperim bolul. In 5-8 minute se va inmuia si poate fi mancat.

Luam ustuoroiul si il pisam cu o furculita apoi il amestecam cu smantana, patrunjelul, putina sare si piper.

Cand e gata inmuiat cuscusul il amestecam cu oul taiat franjuri. Si asezonam putin cu sare. Apoi servim sosul de smantana cu ustuori langa cuscusul cu omleta. Va spun eu ca o sa va placa. Daca sunteti fan mancare usoara si incercati combinatii mai rar intalnite, sigur veti mai prepara aceast fel de mancare.

Pofta mare!

English version:

My first experience of eating couscous is recent. I was curious how to prepare it and of course what is the taste. I was especially intrigued on how it can be used in dishes. I first prepared a classic recipe of couscous with grilled vegetables and I liked the taste. It is a highly nourishing food, and for me, I think it goes very well served with vegetables and sauces. Therefore today I tried to adapt an original Israeli recipe I found. Here is what came out.
We need:

• 50 gr couscous
• 3 tablespoons sour cream
• 4 cloves garlic
• An egg or two
• Pepper and salt
• Some parsley

Make an omelet with the egg or eggs. I used only one egg I have from my parent’s chicks, as you can closely see the feather on it.

Meanwhile over the couscous you pour about 140 ml of hot water and cover the bowl. In 5-8 minutes it will soften and can be eaten. We crush the garlic with a fork and then mix it with the sour cream, parsley, salt and pepper. When the couscous is ready we mix it with the omelet cut in fringe. And then we season with a pinch of salt.

Serve it with the garlic and sour cream sauce and the omelet. I’ll tell you that you will like it. If you are fan of a light meal and you like to try combinations rarely found, I assure you this dish will be served again in your kitchen.

Enjoy!

Salata colorata de primavara / Colourful spring salad

A venit si primavara draga de ea. Vremea de plimbat si cules floricelede prin padure inca se lasa asteptata asa cum ma las si eu asteptata cu o reteta, cu ceva interesant. Draga omule care astepti retete multe si frumoase de la mine, da tu, ala singur din spatele salii, accepta-mi scuzele te rog, dar sa stii ca retetele se mai lasa asteptate. Pune sare, piper, un stop de ulei de masline si niste otet si amesteca bine.

Pana atunci am venit cu o salata. Aceasta este salata mea, colorata, vie, naturala si dementiala.

Du-te tu, cititourule draga la piata si cumpara ce legume vezi cu ochii.

Ia :

• Salata verde
• Un castravete
• Una sau doua rosii
• O ceapa mare si frumoasa

Vino acasa si le spala. Pune pe gratar un piept de pui si taie-l cubulete. Amesteca-le pe toate si gandeste-te la bucuria pe care o simte organismul tau mancand salata.

Pofta mare draga cititorule si sa ne citim cu bine si data urmatoare.

English version:

Spring came, our and dearest. The weather for walking and picking forest flowers is still awaited as I leave myself awaited with a new recipe or with something interesting. Dear man who expect more recipes from me, yes you, the lonely one the back of the room, my only fan, please accept my apologies, but you must know that you’ll have to wait some more.

Until then I come to you with a salad. This is my colorful, vivid, natural and amazingly good spring salad. You my dear reader, will need to buy some vegetables from the market.
Get some:

• lettuce
• a cucumber
• One or two tomatoes
• A nice big onion

Come home and wash them. Put on the grill a chicken breast and dice it. Cut the veggies, add slat, olive oil and some vinnegar and mix them all. Then think of the joy that your body feels while you are eating this salad.

Enjoy it my dear reader and feel the spring. Until next time, take care and laugh more!

Negresa cu nuci pisate / Crushed walnuts brownies

Pe toate drumurile ne intalnim cu minunata si delicioasa negresa. Este o prajiturica usor de facut si absolute delicioasa care te salveaza din necaz atunci cand ai de pregatit ceva bun. Reteta de azi este imprumutata de pe internet insa o sa revin si cu alta reteta dintr-o carte veche de bucate de indata ce sapaturile arheologice din casa mea o vor scoate la lumina.

Las vorba si va prezint o negresa presarata cu nuca pisata, aromata, crocanta si pufoasa in acelasi timp.

Avem nevoie de:

• 150 gr unt
• 300 gr zahar
• Un strop de sare
• 3 oua
• 300 ml smantana dulce
• 350 ml lapte
• 400 gr faina
• 1 plic praf de copt
• 4 linguri de cacao
• 150 gr miez de nuca pisati
• Coaja de lamiae sau esenta ca sa aiba si parfum

Untul il lasam la temperature camerei si cand devine moale il amestecam la mixer cu zaharul. Apoi adagam ouale si mai mixam putin. Adaugam si esenta si praful de sare, apoi imediat laptele si smantana dulce si iar mixam.

Separat amestecam faina cu praful de copt si cacaoa. Cand s-a omogenizat compozitia de lichide incepem sa turnam si amestecul de prafuri si omogenizam bine.

In tava mea de 30/35 cm am presarat putina faina dupa ce am masat-o cu un strop de ulei dar daca aveti foaie de copt e si mai buna sa puneti compozitia peste ea. Inainte de a o baga la cuptor presarati nucile pisate peste ea.

Cuptorul sa fie incalzit putin si gabati la copt. In 30 -40 min se coace, o sa va dati seama dupa miros, daca nu sunteti siguri, incercati cu o scobitoare.

Pofta mare!

English version:

Every corner you turn, you meet the wonderful and delicious brownie . It is an easy cake to make and absolutely delicious and it saves you from the trouble when you have to prepare something good for desert. Today’s recipe is borrowed from the internet but I’ll come back with another recipe from an old Romanian recipe book once the archeological site in my house will bring it back to light.

I leave the chattering aside and I now present you my crushed walnuts sprinkled brownies, flavored and crispy and fluffy, all at the same time .
We need:

• 150 g butter
• 300 grams sugar
• A pinch of salt
• 3 eggs
• 300 ml sweet cream
• 350 ml milk
• 400 g flour
• 1 sachet of baking powder
• 4 tablespoons of cocoa
• 150 gr crushed walnuts
• Lemon zest or essence to perfume our cookie

Leave the butter at room temperature until it gets soft and them mix it with sugar . Then add in the mixing the eggs. Add the essence and the pinch of salt , then the milk and cream and continue mixing. Separately add together the flour with the baking powder and cocoa. When the liquid composition is homogenized pour over the powder mixture and blend well.

In my tray of 30/35 cm I sprinkled some flour after I had massaged it with a bit of oil but if you have baking sheet it’s much better to put the composition on it. Before putting the tray in the oven add the crushed walnuts over the mix.

Have the oven heated and leave the heat to be medium then put the tray in it. In about 30 -40 minutes it will bake, you’ll figure that out by the smell but if you are not sure, try it with a toothpick.

Enjoy!