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ART OF
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ARTA
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CULINARA
Z. Atiya Group Chef Association, Haifa, Israel
www.ziadatiya.com
Colegiul Tehnic Ioan C. tefnescu, Iai, Romnia
www.colegiulstefanescu.ro
ISBN 978-973-0-21999-9
Iai, 2016
Translated by/Traducere i adaptare:
Irina ERDIC, Mihai SCRLTESCU, Monica POPA
Editor in Chief/Redactor ef: Irina ERDIC
Z.ATIYA GROUP CHEF ASSOCIATION

HAIFA, ISRAEL
COLEGIUL TEHNIC IOAN C. TEFNESCU
IAI, ROMNIA
IAI, 2016
Table of Contents thanks/mulumiri
p.01 THANKS/THE IMPORTANCE OF CULINARY ARTS PROJECTS I would like to thank Mrs. Liana Dolores VOINEA for believing in my
ideas before anyone else, for her outstanding support.
p.02 INTRODUCTION
A dori s-mi exprim recunotina fa de doamna Liana Dolores
p.04 CUTTING TECHNIQUES .................................................................... Chapter1 VOINEA pentru ncrederea acordat i sprijinul ei remarcabil.
p.05 BASIC PROCESSING ............................................................................ Chapter2
p.17 RECIPES ................................................................................................... Chapter3 Doing work that matters is all I have
p.58 JAPANESE CUISINE ............................................................................. Chapter4 ever wanted.
S fac lucruri care conteaz e tot ce

Cuprins mi-am dorit vreodat. 1
the importance of culinary arts projects

p.01 MULUMIRI/IMPORTANA PROIECTELOR CULINARE
p.02 INTRODUCERE
Culinary arts projects teach students food preparation skills, safe food
p.04 TEHNICI DE TIERE......................................................................... Capitolul1 handling, increase creativity, give them a confidence boost, exposure to
healthy foods and provide the motivation needed to continue cooking at
p.05 TEHNICI DE PRELUCRARE PRIMAR ...................................... Capitolul2 home.
p.17 REETE .................................................................................................. Capitolul3

importana proiectelor culinare
p.58 BUCTRIA JAPONEZ .................................................................. Capitolul4
Proiectele culinare i ajut pe elevi s-i nsueasc tehnici de preparare
a produselor alimentare, de manipulare a acestora n condiii de
siguran, le ofer stim de sine, contact direct cu alimente sntoase i
le furnizeaz motivaia necesar pentru a continua s gteasc acas.
Chef ZIAD ATIYA

INTRODUCTION INTRODUCERE
Between 29th January 5th February 2016, n perioada 29 ianuarie 05 februarie 2016,
Ioan C. tefnescu Technical College, Iai, Colegiul Tehnic Ioan C. tefnescu, Iai,
Romania together with Z. Atiya Group Chef Romnia n parteneriat cu Z. Atiya Group Chef
Association, Haifa, Israel, launched an Association, Haifa, Israel, a lansat proiectul
extracurricular activities project entitled ARTA CULINAR, n urma cruia a rezultat
ART OF COOKING. One of its major outcomes aceast carte de reete, n care Chef Ziad
is this recipe book, in which Chef Ziad Atiya Atiya, mpreun cu elevii liceului au descris
with students described various food tehnici de pregtire a alimentelor, metode de
preparation techniques, decoration methods ornare-decorare i moduri de prezentare a
and ways of presenting dishes to the preparatelor ctre client.
customer.
During the culinary workshop, the n cadrul atelierului culinar, s-au utilizat
participants used Romanian products, materii prime autohtone de calitate,
combined with diverse local and imported combinate cu variate condimente romneti
spices, which were bought by the competing i de import, acestea fiind achiziionate de
mixed teams (Romanian-Israeli), according echipele mixte (romno-israeliene), n
to the recipe and the chosen daily theme. funcie de reeta aleas de competitori din
tema propus.
At the end of the project, the Romanian and
Israeli participants, teachers and qualified La finalul proiectului, cursanii mpreun cu
trainers, displayed before special guests a profesorii i maitrii instructori romni i
culinary arts exhibition. strini, au realizat o expoziie gastronomic
n care s-au etalat sortimentele de preparate,
la eveniment participnd invitai de seam.
The book comprises a glossary of cooking Cartea conine un glosar de termeni specifici
terms, basic processing techniques, buctriei, tehnici de prelucrare primar,
kitchenware and equipment and ustensile i utilaje necesare n gastronomie
international recipes carefully selected by i reete cu specific internaional, selectate
Chef Ziad Atiya to celebrate the de Chef Ziad Atiya n cinstea srbtoririi
semicentennial of Ioan C tefnescu semicentenarului Colegiului Tehnic Ioan C.
Technical College, Iai. tefnescu, Iai.
3
Z. Atiya Group Chef Association Colegiul Tehnic Ioan C. tefnescu
Haifa, Israel Iai, Romnia
Chapter 1 Capitolul 1
Cutting techniques Tehnici de tiere
[French brunwz] Brunoise Brunoise
Small cubes (3 mm X 3 mm X 3 mm). Fit for vegetables. Tehnic folosit pentru tierea legumelor n cuburi mici (3 mm X 3 mm X 3 mm).
(used in soups, potato salad, etc.) (adugate la supe, salata de cartofi, etc.)
[French duln] Julienne Julienne

Equal-sized strips of vegetables (Dimensions: 3 mm X 3 mm X 6 cm). Mod de tiere a legumelor sub form de beioare sau fii egale (Dimensiuni: 3 mm X 3
Fit for salads, soups, stir fry, pies and pastries. mm X 6 cm). Tehnic utilizat pentru salate, supe, stir fry (prjire la foc iute
amestecnd constant i rapid), plcinte i produse de patiserie.
[French fnd] Chiffonade Chiffonade
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Cutting technique for aromatic herbs and leafy vegetables into thin strips, Tehnic de tiere pentru plante aromatice sau legume cu frunze, n fii lungi i subiri,
such as cabbage, lettuce, spinach, basil, etc. cum ar fi varza, salata verde, spanacul, busuiocul, etc.
[French e m s] minc Felii subiri

Cutting technique for vegetables and meat. Cutting the vegetable into thin slices, to match its Metod de tiere pentru legume i carne. Tierea legumelor se face n felii subiri,
original shape (for example, cutting the carrots into ring-like slices). pstrnd forma legumei (de exemplu, tierea morcovilor n form inelar).
Large onions are cut in half before using this technique. Cepele mari sunt tiate n jumtate naintea folosirii acestei tehnici.
[French btn] Btonnet Bastona

Technique for cutting hard vegetables into finger-like shapes, 6 mm X 6 mm X 6 cm. Tehnic de tiere a legumelor tari n form de bastonae, 6 mm X 6 mm X 6 cm.
Fit for stir fry. Utilizat pentru stir fry.
[French ka] Carr (Large Dice) Cuburi mari

Cutting technique for cheese, meat and vegetables (2 cm X 2 cm X 2 cm). Tehnic de tiere pentru brnzeturi, carne i legume (2 cm X 2 cm X 2 cm).
Fit for salads, goulash, vegetable skewers, etc. Utilizat la prepararea salatelor, gulaului, frigruilor de legume, etc.
[French ha] Hach (Chopped) Tocare mrunt

Cutting technique mostly used with aromatic herbs Tehnic de tiere folosit n principal pentru ierburi aromatice
- parsley, dill, coriander, chives, thyme, arugula, etc. ptrunjel, mrar, coriandru, arpagic, cimbru, rucol, etc.
Basic processing Tehnici de prelucrare primar
[French miz plas] Mise en place. Preparations before cooking Mise en place. Pregtirea procesului de gtit
[French bke ni] Bouquet Garni (Garnished Bouquet) Buchet garni (fr. garnisit)
Bundled aromatic herbs for soup, stock, stews. Buchet de ierburi aromatice folosit pentru supe, ciorbe, tocane.
Sometimes root vegetables, such as carrots, leek and celery are included in the bouquet. Putei include n acest amestec i rdcinoase, ca de exemplu morcovi, praz i elin.
[French mpw] Mirepoix Mirepoix

A mixture of sauted chopped vegetables - onion, carrot, leek and celery Amestec de legume tiate i sotate ceap, morcov, praz i elin folosite ca baz
used as flavor base for a variety of dishes or as garnish. pentru o varietate de preparate sau ca garnitur.
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[French pik] Qignon Piqu (Pricked Onion) Ceap nepat
Pricking the whole onion with bay leaves using cloves as tacks. Ceap ntreag nvelit n foi de dafin, n care se neap cuioare.
Mainly used for white liquids and sauces. Cu precdere pentru fonduri albe i sosuri.
[French tmat k kas] Tomate Concass Roie Concass (fr. aliment zdrobit/tiat cu un cuit la dimensiunile dorite)
A tomato soaked in hot water and cleaned from the skin and seeds, chopped. Roie nmuiat n ap fierbinte i curat de pieli i semine, tiat cubulee.
[French dk-sel] Duxelle Duxelle

A finely chopped mushroom and onion pure Preparat culinar cu aspect de past, obinut din ciuperci i ceap, la care se adaug
with added salt, pepper and chopped parsley, used as stuffing or garnish. sare, piper i ptrunjel tocat mrunt, folosit ca umplutur sau garnitur.
[French psijad] Persilliade Persilliade (fr. ptrunjel)

Fry chopped garlic in olive oil, then add "tomate concass" cut "brunoise" style. Prjii usturoi mrunit n ulei de msline, apoi adugai roie concass, tiat n
After frying, add chopped parsley "hach" and coarse salt. maniera brunoise". Dup prjire, adugai ptrunjel tocat mrunt i sare grunjoas.
Filleting Fish Filetarea petelui

Start a cut from the tail and work up the fish following the backbone. Facei o incizie mic lng ira spinrii i tiai fileul pn la coad. Schimbai direcia,
Use a good sharp filleting knife. Skin the fillet fish and leave it free from bones. prinznd coada petelui i trgnd cuitul n sus dinspre coad ctre cap. Avei nevoie
de un cuit cu lama ascuit, subire i flexibil. nlturai ira spinrii, coada i capul
petelui i oasele rmase n bucile de file.
Tied Grilled Chicken Pui la grill legat
Rub the chicken with coarse salt, pepper, thyme and two finely minced garlic cloves. Frecai puiul ce urmeaz a fi preparat cu sare grunjoas, piper, cimbru i doi cei de
Butter the chicken and tie it. usturoi pisai. Ungei puiul cu unt i legai-l.
Keep in the oven at 250 degrees C for 10 minutes Meninei la cuptor 10 minute la 250C i apoi nc 50 de minute la 180C.
and then another 50 minutes at 180 degrees C.
Cutting the chicken into parts Tranarea puiului

If you do not want to roast or grill a whole chicken at once, you need to cut it Dac nu dorii s preparai un pui ntreg, avei nevoie s-l tranai n buci
into individual parts before you cook it (breast halves, drumsticks, wings, etc.). (piept, copane, aripi, etc.)
Cooked Garlic Usturoi gtit

(E.g. spread over bread or steak) In a pan, place whole garlic cloves, olive oil, ground pepper, (de exemplu, pentru ungerea pinii sau a fripturii) ntr-o tigaie, aezai cei de usturoi
thyme, coarse salt, brown sugar and balsamic vinegar. Mix everything together and place in ntregi, ulei de msline, piper mcinat, cimbru, sare grunjoas, zahr brun i oet
the oven between 150-180 degrees C for half an hour or until the garlic softens. balsamic. Amestecai toate elementele i punei-le n cuptorul nclzit la 150-180C timp
de jumtate de or sau pn la frgezirea usturoiului.
Marinade
A mixture of seasoned liquids in which food (meat, fish, vegetables) is soaked before cooking,
Marinat
Un amestec de lichide condimentate, utilizat pentru aromatizarea sau frgezirea
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to enrich its flavor or to soften it. Made of different ingredients - oil, wine, spices, herbs, etc. mncrii (carne, pete, legume). Compus din ingrediente diverse ulei, vin, condimente,
ierburi, etc.
Croutons Crutoane
Sliced and diced white bread, spinkled with olive oil, salt and pepper, Pine alb feliat i tiat n cuburi, stropite cu ulei de msline, presrate cu sare i
oregano, garlic, baked in an oven at 120 degrees C until golden. piper, oregano, usturoi i coapte n cuptor la 120C pn la rumenire.
Coating Crust
A layer spread over a surface (raw meat, fish, vegetables) for protection or decoration. Aplicarea unui strat de protecie sau pentru decorare peste alimente neprelucrate.
-Natural -Natural
-Parisian: flour and egg -Parizian: fin i ou
-English: flour, egg and bread crumbs -Englezeasc: fin, ou i pesmet
Beer Batter Aluat de bere

2 eggs, separated and whipped 2 albuuri, 2 glbenuuri, btute separat
1 cup of beer 1 ceac bere
1 cup of flour 1 ceac fin alb de gru
Salt Sare
Tempura Batter Aluat tempura
1 cup white flour 1 ceac fin alb de gru
cup corn flour ceac fin de porumb
1 cup cold soda water 1 ceac ap mineral rece
Salt Sare
Liquids Lichide
White Chicken Broth Sup clar alb de pui

700 g chicken bones 700 g oase de pui
3l water 3 L ap
Onion (B.G. bouquet garni) Ceap (buchet garni)
Carrots (B.G.) Morcovi (buchet garni)
Celery (head) (B.G.) elin (rdcin) (buchet garni)
2 bay leaves 2 foi de dafin
2 English peppers 2 boabe de ienibahar
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DIRECTIONS INSTRUCIUNI
Place the bones into water. Refrigerate for about 30 minutes. Punei oasele n ap. inei la frigider aproximativ 30 de minute.
Place the stockpot over a high flame and boil. Punei oala de sup pe foc mare i fierbei.
Add the Bouquet Garni, the bay leaves and the English peppers. Adugai buchetul garni, frunzele de dafin i boabele de ienibahar.
Lower the flame and let it stew between 1 h to 2 hours. Micorai focul i lsai supa s fiarb la foc mic ntre o or i jumtate i dou ore.
Filter and boil again for a second time to maximize flavor and avoid sourness. Strecurai i fierbei supa din nou pentru maximizarea aromei i evitarea gustului
acru.
White Vegetable Broth Sup clar alb de legume

3l water 3 L ap
1 onion 1 ceap
1 celery 1 elin
1 carrot 1 morcov
1 parsley root 1 rdcin de ptrunjel
1 leek 1 praz
100 ml soy oil 100 ml ulei de soia
Stir fry the vegetables for 2-3 minutes. Clii legumele timp de 2-3 minute.
Add water, then boil. Adugai ap, apoi fierbei-le.
Lower the flame, add the bay leaves and the English peppers. Micorai focul, adugai frunzele de dafin i boabele de ienibahar.
Cook over low heat between 45-50 minutes. Gtii la foc mic ntre 45-50 minute.
Filter and boil again for a second time to maximize flavor and avoid sourness. Strecurai i fierbei supa din nou pentru maximizarea aromei i evitarea gustului
acru.
Liquids and Sauces Lichide i sosuri
Brown Meat Stock Fond brun din carne

800 g chicken meat and bones, chopped 800 g carne i oase de pui, tiate buci
1 onion (mirepoix) 1 ceap (mirepoix)
1 carrot (mirepoix) 1 morcov (mirepoix)
1 celery (mirepoix) 1 elin (mirepoix)
1 cup tomato sauce 1 ceac sos de roii
3l water 3 L ap
200 ml red wine 200 ml vin rou
100 ml soy oil 100 ml ulei de soia
Heat the oil and fry the chopped chicken parts until brown and take out. ncingei uleiul i prjii bucile de pui pn cnd devin maronii,
Add the mirepoix and fry until golden. apoi scoatei-le din tigaie.
8
Add the tomato sauce and cook for 2-3 minutes. Adugai mirepoix-ul (ceapa, morcovul i elina) i rumenii-l pn devine auriu.
Add the wine, then the chicken. Adugai sosul de roii i fierbei 2-3 minute. Adugai vinul, apoi puiul.
Add water, then the bay leaves and the English peppers. Adugai ap, apoi frunzele de dafin i boabele de ienibahar.
Lower the flame and cook between 2h to 3 hours. Micorai focul i fierbei ntre dou ore i jumtate i trei ore.
Filter and boil again. Strecurai i fierbei din nou.
White Fish Stock Fond alb din pete

1l water 1 L ap
4 white-fleshed fish 4 peti cu carne alb
1 onion (B. G.) 1 ceap (buchet garni)
1 carrot (B.G) 1 morcov (buchet garni)
1 celery (B.G) 1 elin (buchet garni)
1 lemon 1 lmie
200 ml of white wine 200 ml vin alb
Boil the ingredients all together except the fish, for 20 minutes. Fierbei mpreun toate ingredientele n afar de pete, timp de 20 de minute.
Add the fish and cook over low heat for 20 more minutes. Adugai petele i gtii nc 20 de minute la foc mic.
Filter and boil again. Strecurai i fierbei din nou.
Sauces based on Demi-Glace [dmlas] Sosuri pe baz de demi-glace (sos brun/sos spaniol)
Shallot and Red Wine Sauce Sos cu ceap ealot i vin rou
cup sweet red wine ceac vin rou dulce
cup demi-glace ceac demi-glace
cup shallot onion, brunoise ceac ceap ealot, tiat brunoise
Salt, pepper Sare, piper
Butter/oil Unt/ulei
Fresh thyme Cimbru proaspt
2 tablespoons brown sugar 2 linguri zahr brun
In a small amount of oil/butter, fry the shallot onions and the thyme, ntr-o cantitate mic de ulei/unt, prjii cepele ealote i cimbrul,
add the sugar, the herbs, wine and liquids. Boil and slightly condense. adugai zahrul, ierburile, vinul i lichidele. Fierbei i reducei uor.
(prin reducerea unui sos, apa/lichidul se evapor i sosul se ngroa)
9
Mustard Sauce Sos cu mutar
1 cup demi-glace 1 ceac demi-glace
cup red wine ceac vin rou
1 tablespoon sugar 1 lingur zahr
2 tablespoons mustard 2 linguri mutar
Olive oil Ulei de msline
cup sweet cream ceac smntn dulce
In a pot/pan, add oil and lightly fry the mustard. ntr-o crati/tigaie, adugai ulei i prjii uor mutarul.
Add the sugar and open with the wine and the demi-glace. Adugai zahrul i diluai cu vinul i sosul demi-glace.
Boil and slightly condense, then refine with sweet cream. Fierbei i reducei uor sosul, apoi rafinai cu smntna dulce.
Pepper Sauce Sos cu piper

cup red wine ceac vin rou
In a pan/pot, heat the oil and slightly fry the pepper. ntr-o crati/tigaie, nclzii uleiul i prjii uor piperul.
Add the sugar and open with the wine and the demi-glace. Adugai zahrul i diluai cu vinul i sosul demi-glace.
Boil and slightly condense, then refine with sweet cream. Fierbei i reducei uor sosul, apoi rafinai cu smntna dulce.
Mushroom Sauce Sos de ciuperci
1 onion, minc 1 ceap, felii subiri
10 mushrooms, minc 10 ciuperci, felii subiri
Oil/butter Ulei/unt
cup white/red wine ceac vin alb/rou
Salt, pepper, thyme Sare, piper, cimbru
In a pan, heat the oil and fry the onions, add the mushrooms and a handful of thyme ntr-o tigaie, ncingei uleiul i prjii ceapa, adugai ciupercile i cimbrul
and open with the wine. Add the demi-glace and boil. i stingei cu vinul. Adugai sosul demi-glace i fierbei.
Lower the flame, condense and refine with sweet cream. Micorai focul, reducei sosul i rafinai-l cu smntn dulce.
[French ru] Roux Roux (rnta)
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Ratio of 1:1 between butter/oil and flour. Used to thicken the sauces and soups. Raport de 1:1 ntre unt/ulei i fin. Utilizat la ngroarea sosurilor i supelor.
White Roux the same ratio between fat, flour and liquid (milk). Roux alb acelai raport ntre grsime, fin i lichid (lapte).
Golden/Blond Roux cooked the same way; the cooking time is longer. Roux auriu/blond se prepar prin acelai procedeu; timp de gtire mai lung.
Brown Roux cooked at a higher temperature; constant stirring. Roux rumen/brun gtit la o temperatur mai mare; se amestec continuu.
[French vlute] Velout Velout

(sauce thickened with golden roux, using white stock from fish, chicken or veal (sos preparat din rnta auriu, cu adaos de fond alb de pete, pui sau viel
instead of milk) n loc de lapte)
[French lezn] Liaison - cream, egg yolk, butter Liaison smntn, glbenu de ou, unt
(thickening agent of a sauce reaching 60-70 degrees C, based on egg yolks) (tehnic de finisare a sosurilor care au atins temperatura de 60-70C; glbenuul de
ou este folosit ca agent de ngroare)
[French beml] Bchamel Sauce Sos Bchamel

1l milk (1/3 cold + 2/3 hot) 1 L lapte (1/3 rece + 2/3 fierbinte)
60 g butter 60 g unt
80 g white flour 80 g fin alb de gru
Salt, ground white pepper Sare, piper alb mcinat
1 onion, diced 1 ceap tiat cubulee
Aromatic herbs Ierburi aromatice
In a pot, melt the butter, add the flour and mix well until all the flour is dissolved. ntr-o crati, topii untul, adugai fina i amestecai bine pn cnd toat fina s-a
Add the aromatic herbs, opening with 1/3 cold liquid and add the rest of the hot liquid. dizolvat (vei obine un rnta de culoare galben pal). Adugai ierburile aromatice,
Add the diced onion and cook over low heat while stirring, for approximately 18 minutes. dilund cu 1/3 lapte rece i adugai restul laptelui fierbinte. Adugai ceapa tiat
Taste and add the Liaison according to temperature. cubulee i gtii aproximativ 18 minute la foc mic, amestecnd n acelai timp.
Gustai i adugai liaison-ul n funcie de temperatur.
Mushroom Curry Bchamel Sos Bchamel cu ciuperci i curry
1 onion, minc 1 ceap, felii subiri
10 champignon mushrooms, cut into fourths 10 ciuperci champignon tiate n sferturi
Salt, pepper, curry Sare, piper, curry
A bunch of coriander, chopped O legtur de coriandru tocat
1 cup bchamel (1/3 from the recipe) 1 ceac bchamel (1/3 din reet)
A little oil Puin ulei
Into a hot pan, pour a little amount of oil and cook the onions until they have reached a ntr-o tigaie fierbinte, turnai puin ulei i gtii cepele pn devin aurii. Adugai
golden color. Add the mushrooms and slightly toss. Then the bchamel. ciupercile i amestecai uor. Apoi sosul bchamel.
Stir and taste while adding the coriander. Serve hot. Amestecai i gustai, adugnd coriandrul. Servii fierbinte.
You can add cooked chicken breast and coconut milk. Putei aduga piept de pui prjit i lapte de cocos.
Decorate with a crisp slice of coconut. Decorai cu o felie crocant de nuc de cocos.
Compound Sauces Sosuri compuse
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Mayonnaise Maionez
5 egg yolks 5 glbenuuri
800 ml oil 800 ml ulei
Salt, a pinch of sugar Sare, un vrf de cuit de zahr
1 tablespoon mustard 1 lingur mutar
2 tablespoons vinegar/lemon juice 2 linguri oet/suc de lamie
Stir the egg yolks, the mustard, the salt and sugar together. Amestecai glbenuurile, mutarul, sarea i zahrul.
While stirring, slowly add the oil into the egg yolks. n timp ce amestecai, adugai ncet uleiul n glbenuuri.
Towards the end, add the vinegar/lemon juice. Ctre final, adugai oetul/sucul de lamie.
*you may add fresh aromatic herbs to the mayonnaise to improve taste. *putei aduga n maionez ierburi aromatice proaspete pentru a-i mbunti gustul.
Caesar Dressing Dressing Caesar

Mayonnaise Maionez
Garlic Usturoi
Anchovies Anoa
Salt, black pepper Sare, piper negru
Vinegar and lemon juice Oet i suc de lmie
Grated parmesan Parmezan ras
A little mustard Puin mutar
Water for dilution Ap pentru diluare
[li] Aioli Dressing Dressing Aioli (usturoi i ulei)
800 ml olive oil 800 ml ulei de msline
Salt, a pinch of sugar Sare, un vrf de cuit de zahr
Lemon juice Suc de lmie
Finely minced garlic Usturoi pisat
Thousand Island Dressing Dressing Thousand Island

Mayonnaise Maionez
Shallot onion, hach Ceap ealot tocat mrunt
Garlic, finely minced Usturoi pisat
Ketchup Ketchup
Vinegar and lemon juice Oet i suc de lmie
Anchovies Anoa
Sweet paprika for color Boia dulce pentru culoare
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A pinch of sugar Un vrf de cuit de zahr
Honey Mustard Sauce Sos cu mutar i miere

Mayonnaise Maionez
Mustard Mutar
Honey Miere
Garlic Usturoi
Fresh aromatic herbs Ierburi aromatice proaspete
[kri] Curry Sauce Sos curry (condiment indian)

Mayonnaise Maionez
Curry, salt, pepper Curry, sare, piper
[h-ln-dz] Hollandaise Sauce Sos olandez

*fit for fish, vegetables and egg-based food *potrivit pentru pete, legume i mncruri pe baz de ou
1 pack of margarine/butter, refined and chilled 1 pachet de margarin/unt clarifiat i rcit
(melt over very low heat, skim off the foam, (topii untul la foc mic, curaai spuma alb format la suprafa i
pour the warm butter through a cheesecloth-lined strainer into a jar) strecurai grsimea obinut prin tifon ntr-un borcan pe care l nchidei dup rcire)
Lemon juice/vinegar reduction Suc de lamie/reducie de oet
Reduction Reducie
cup white wine ceac vin alb
cup vinegar ceac oet
100 g Shallot onion, hach 100 g ceap ealot tocat mrunt
2 bay leaves 2 frunze de dafin
1 egg yolk 1 glbenu de ou
Refine the butter. Put the reduction ingredients into a pot Clarifiai untul. Punei ingredientele pentru reducie ntr-o oal
and heat up the mixture until the sauce condenses, then let it chill. i ncingei amestecul pn cnd sosul scade, apoi l rcii.
Afterwards, add the beaten egg yolk while slowly adding the refined butter Ulterior, adugai glbenuul de ou btut, adugnd ncet untul clarifiat,
until you reach a smooth and buttery sauce. Serve immediately. pn obinei un sos fin i untos. Servii imediat.
Cold Sauces Sosuri reci
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Vinaigrette Vinegret
(salad dressing of vinegar, oil and seasoning) (sos rece pentru salat preparat din oet, untdelemn i condimente)
Base Vinaigrette Vinegret de baz

1/3 cup vinegar 1/3 ceac oet
2/3 cup olive oil 2/3 ceac ulei de msline
Salt, ground pepper Sare, piper mcinat
Garlic, finely minced Usturoi pisat
Fresh aromatic herbs Ierburi aromatice proaspete
Honey Mustard Vinaigrette Vinegret cu miere i mutar

cup lemon juice ceac suc de lmie
cup white wine vinegar ceac oet din vin alb
cup olive oil ceac ulei de msline
1 tablespoon mustard 1 lingur mutar
1 tablespoon honey 1 lingur miere
Balsamic Vinaigrette Vinegret cu oet balsamic

1/3 cup balsamic vinegar 1/3 ceac oet balsamic
1 tablespoon honey/brown sugar 1 lingur miere/zahr brun
3 garlic cloves, finely minced 3 cei de usturoi pisai
Aromatic Herb Vinaigrette Vinegret cu ierburi aromatice
1/3 cup apple vinegar 1/3 ceac oet de mere
1/3 cup cider 1/3 ceac cidru
1 tablespoon fresh basil, chopped 1 lingur de busuioc proaspt, mrunit
2 garlic cloves, finely minced 2 cei de usturoi pisai
A bit of honey Un strop de miere
Teriyaki Teriyaki
Teriyaki Sauce Sos teriyaki

1 kg brown sugar 1 kg zahr brun
1 cup garlic, hach 1 ceac usturoi tocat mrunt
1 cup ginger, hach 1 ceac ghimbir tocat mrunt
5 pieces of dry chili, chopped 5 buci de chili uscat tiat mrunt
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1l ketchup 1 L ketchup
1 cup vinegar 1 ceac oet
1l liquid 1 L lichid
All the ingredients are put into a pot. Toate ingredientele se pun ntr-o oal.
Boil, lower the flame, lightly mix the sauce until condensed. Fierbei, micorai focul, amestecai uor sosul pn scade.
Chili [tli], Chutney [ttni], Chimichurri [tmtri] Chili (condiment mexican), Chutney (indian), Chimichurri (argentinian)
Base Chili Sauce Sos chili de baz

cup liquid ceac lichid
1 cup sugar 1 ceac zahr
Chili pepper, dried and chopped Chili uscat i mcinat
cup ketchup ceac ketchup
Garlic, hach Usturoi tocat mrunt
1 onion, chopped 1 ceap tocat
Liquid: water, orange concentrate, mango Lichid: ap, concentrat de portocale, mango
In a pot, place the sugar and the liquid until the syrup has formed. ntr-o crati, punei zahrul i lichidul i fierbei pn la formarea unui sirop.
Add the rest of the ingredients and cook over low heat until they condense 1/3. Adugai restul ingredientelor i fierbei la foc mic pn scade cu o treime.
Mango and Peach Chutney Chutney de mango i piersici
*cook everything together *gtii toate ingredientele mpreun
1 large mango, brunoise 1 mango mare tiat brunoise
1 peach, brunoise 1 piersic tiat brunoise
2 garlic cloves, sliced 2 cei de usturoi feliai
cup sugar ceac zahr
1 dry chili 1 chili uscat
Chimichurri Chimichurri
*mix all together *amestecai toate ingredientele
tablespoon of parsley, chopped lingur ptrunjel tocat
1 red bell pepper, brunoise 1 ardei gras rou tiat brunoise
Sweet Sauces Sosuri dulci 15

Koli Koli
*filtered fruit jam. You can use any type of fruit. *gem de fructe strecurat. Putei utiliza orice tip de fruct.
Berries Fructe de pdure
Fruit syrup and sugar, 1:1 Sirop de fructe i zahr, 1:1
Mash the berries and filter. Pasai fructele de pdure i strecurai.
If the fruit is sour, you may add a little syrup and sugar. Dac fructele sunt acre, putei aduga puin sirop i zahr.
Vanilla Sauce Sos de vanilie

1 cup sweet cream 1 ceac smntn dulce
2 tablespoons sugar 2 linguri zahr
1 vanilla stick 1 baton de vanilie
*you may thicken the sauce with butter. *putei ngroa sosul cu unt.
In a small pot, pour the sweet cream and the sugar. ntr-o crati mic, turnai smntna dulce i zahrul.
Slice open the vanilla stick (lengthwise) and add it as well. Tiai longitudinal batonul de vanilie i adugai-l n crati.
Boil, lower the flame and cook for a couple of minutes. Aducei la fierbere, micorai focul i fierbei sosul aproximativ dou minute.
(If necessary, you can add butter for more flavor and a creamier consistency). (Dac este necesar, putei aduga unt pentru o arom mai bogat i o textur mai
It may be served hot or cold. cremoas). Sosul poate fi servit fierbinte sau rece.
Chocolate Sauce Sos de ciocolat
150-250 g refined dark chocolate 150-250 g ciocolat amruie rafinat
A bit of brandy cognac Puin coniac brandy
A small cube of butter Un cubule de unt
In a pot, add the sweet cream and heat it up. ntr-o crati mic, turnai smntna dulce i nclzii-o.
Lower the flame and beat it while adding the chocolate. Micorai focul i batei smntna n timp ce adugai ciocolata.
Add the brandy and the cube of butter. Serve. Adugai brandy-ul i cubul de unt. Servii.
Taffy Sauce Sos de caramel

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Make caramel from the sugar and open slowly with the sweet cream. Serve hot or cold. Facei caramel din zahr i diluai ncet cu smntna dulce. Servii fierbinte sau rece.
Recipes Reete
1. SPRING CHICKEN WITH PEPPERS IN TERIYAKI SAUCE ON SLICED GRILLED 1. PUI DE PRIMVAR CU ARDEI N SOS TERIYAKI, PE PAT DE FELII DE
SWEET POTATOES CARTOFI DULCI LA GRTAR
2. ORANGE SOUP WITH CHINESE PECAN PESTO AND COCONUT MILK 2. SUP DE PORTOCALE CU PESTO DIN NUCI PECAN CHINEZETI I LAPTE DE
COCOS
3. TORNADO ROSSINI IN RED WINE SAUCE ON A BED OF MASHED POTATOES WITH 3. TURNEDOU ROSSINI N SOS DE VIN ROU, PE PAT DE PIURE DE CARTOFI CU
CHESTNUTS CASTANE
4. TOMATO TART WITH THYME SCENTED JAM WITH TAPENADE AND OCIMUM OIL 4. TART DE ROII CU GEM AROMATIZAT CU CIMBRU, TAPENAD I ULEI DE
BUSUIOC
5. ENTRECOTE IN RED WINE AND ROSEMARY SAUCE WITH GRILLED POTATO AND 5. ANTRICOT N SOS DE VIN ROU I ROZMARIN, CU WEDGES DE CARTOFI I
SWEET POTATO WEDGES, GREEN BEANS AND PANKO CRUST CARTOFI DULCI LA GRTAR, FASOLE VERDE I CRUST DE PESMET
17
6. MULLET TARTAR WITH A SMALL RADISH AND BEETROOT LEAF SALAD 6. TARTAR DE CHEFAL CU O SALAT MIC DE RIDICHI I FRUNZE DE SFECL
7. AMERICAN HAMBURGER WITH HOME-FRIED POTATOES AND COLESLAW SALAD 7. HAMBURGER AMERICAN CU CARTOFI PRJII DE CAS I SALAT
COLESLAW
8. GRILLED GOOSE LIVER IN AN APPLE JAM SAUCE WITH VANILLA ON PUFF PASTRY 8. FICAT DE GSC LA GRTAR N SOS DE GEM DE MERE CU VANILIE, PE PAT
DE FOIETAJ
9. MEAT SKEWERS IN ASIAN MARINADE WITH A FUNGUS SALAD 9. FRIGRUI DE CARNE N MARINAT ASIATIC CU SALAT DE CIUPERCI
10. ZABAGLIONE WITH CARAMELIZED FRUIT 10. ZABAGLIONE CU FRUCTE CARAMELIZATE
11. CORVINA CEVICHE IN CRISPY ENDIVE LEAVES AND BABY LEAVES SERVED ON 11. CEVICHE DE PETE CORVINA N FRUNZE CROCANTE DE ANDIVE I FRUNZE
BEETROOT CARPACCIO MICI SERVITE PE CARPACCIO DE SFECL
12. CALF RIBS SERVED WITH ROSEMARY POTATOES AND SWEET POTATOES, STIR 12. COASTE DE VIEL SERVITE CU CARTOFI CU ROZMARIN I CARTOFI DULCI,
FRY VEGETABLES, THYME SCENTED PEPPERS FOCACCIA LEGUME STIR FRY, FOCCACIA CU ARDEI AROMATIZAT CU CIMBRU
13. GROUPER KEBAB ON CROSTINI AND TOASTED CHERRY TOMATO SAUCE 13. KEBAB DE PETE GROUPER PE CROSTINI I SOS DE ROII CHERRY
RUMENITE
14. CONCORT ONION SOUP 14. SUP DE CEAP CONCORT
15. LAMB RIBS IN A NATURAL SAUCE WITH POTATO BALLS AND ROOT VEGETABLES 15. COASTE DE MIEL N SOS NATURAL CU MINGIUE DIN CARTOFI I STIR FRY
STIR FRY WITH AROMATIC HERBS DE LEGUME RDCINOASE CU IERBURI AROMATICE
16. LAMB TAPAS ON A BED OF LENTIL AND CORIANDER SALAD 16. TAPAS DE MIEL PE PAT DE SALAT DE LINTE I CORIANDRU
17. MINI LAMB KEBAB WITH COLORFUL TAHINI AND A LEBANESE ONION SALAD 17. MINI KEBAB DE MIEL CU TAHINI COLORAT I SALAT DE CEAP LIBANEZ,
SERVED ON GRILLED EGGPLANT SERVIT PE VNT LA GRTAR
18. BASS FILLET COATED WITH PISTACHIO WITH A SIDE OF TOASTED ROOT 18. FILE DE BIBAN N CRUST DE FISTIC, CU GARNITUR DE SALAT DE
VEGETABLE SALAD, DECORATED WITH GREEN OIL LEGUME RDCINOASE RUMENITE, DECORAT CU ULEI VERDE
19. CHICKEN CURRY WITH CELERY SCENTED WHEAT MUJADDARA 19. CURRY DE PUI CU MUJADDARA DE GRU AROMATIZAT CU ELIN
20. MALABI WITH BERRY SAUCE 20. MALABI CU SOS DE FRUCTE DE PDURE
21. SPICY CHICKEN BREAST IN A CHILI AND CINNAMON SAUCE SERVED WITH PAD 21. PIEPT DE PUI PICANT N SOS DE CHILI I SCORIOAR, SERVIT CU PAD
THAI AND CRISPY NUT SHAVINGS THAI I FULGI DE NUC CROCANI
22. PROVENCAL FISH SOUP WITH ROUILLE SAUCE 22. SUP DE PETE DE PROVENCE CU SOS ROUILLE
23. PAQUIN GOOSE IN PUFF PASTRY WITH GREEN ONIONS AND PLUM SAUCE 23. GSC PAQUIN N FOIETAJ CU CEAP VERDE I SOS DE PRUNE
24. CHOCOLATE MARQUIS WITH COCONUT SAUCE 24. MARCHIZ DE CIOCOLAT CU SOS DE NUC DE COCOS
25. NORWEGIAN SALMON WITH GRILLED EGGPLANT AND PRESERVED LEMONS 25. SOMON NORVEGIAN CU VNT LA GRTAR I LMI CONSERVATE
26. CHICKEN BREAST WELLINGTON FILLED WITH SUN DRIED TOMATO PESTO 26. PIEPT DE PUI WELLINGTON UMPLUT CU PESTO DIN ROII USCATE
27. PANNA COTA IN TOFFEE AND BANANA SAUCE 27. PANNA COTTA N SOS DE CARAMEL I BANANE
28. GRILLED MULARD IN A CHERRY AND CORIANDER SAUCE SERVED WITH A 28. RA MULARD LA GRTAR N SOS DE CIREE I CORIANDRU, SERVIT CU
MUSHROOM AND SPROUT SALAD SALAT DE CIUPERCI I GERMENI
29. EUROPEAN SEA BASS WITH CHARD AND SWEET POTATO SERVED WITH A 29. BIBAN DE MARE EUROPEAN CU MANGOLD I CARTOFI DULCE, SERVIT CU
LEMON SAUCE SOS DE LMIE
30. TART TATIN WITH VANILLA ICECREAM AND SUGAR PECAN SHAVINGS 30. TART TATIN CU NGHEAT DE VANILIE I FULGI DE NUC PECAN
31. SPICY LOCUS SERVED ON SWEET BREAD 31. LOCUS PICANT SERVIT PE PINE DULCE
32. VEAL OSSO BUCO IN A NATURAL SAUCE ON A BED OF ITALIAN POLENTA 32. OSSO BUCCO DE VIEL N SOS NATURAL, PE PAT DE POLENTA ITALIAN
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33. GINGER SCENTED TOM YUM SOUP 33. SUP TOM YUM AROMATIZAT CU GHIMBIR
34. TUNA SPRING ROLLS WITH SWEET POTATOES, LEMON PESTO AND SALAD IN 34. RULOURI DE PRIMVAR DE TON CU CARTOFI DULCI,
JAPANESE VINEGAR PESTO DE LMIE I SALAT N OET JAPONEZ
35. CHOCOLATE LAVA CAKE WITH VANILLA SAUCE 35. PRJITUR VULCAN DE CIOCOLAT I SOS DE VANILIE
1.SPRING CHICKEN WITH PEPPERS IN TERIYAKI SAUCE 1.PUI DE PRIMVAR CU ARDEI N SOS TERIYAKI,
ON SLICED GRILLED SWEET POTATOES PE PAT DE FELII DE CARTOFI DULCI LA GRTAR
2 pieces of chicken thigh fillet, cut into cubes 2 pulpe superioare de pui dezosate i tiate cubulee
*spice in olive oil, grated lemon, salt and pepper *marinai n ulei de msline, lmie ras, sare i piper
1 medium red bell pepper, cut into cubes 1 ardei gras rou mediu tiat cuburi
4 yakitori skewers 4 frigrui
Sauce Sos
*cook over medium heat until it becomes a thick sauce *fierbei la foc potrivit pn devine un sos gros
1 cup orange juice 1 ceac suc de portocale
1 cup date honey 1 ceac sirop de curmale
3 tablespoons thick soy sauce 3 linguri sos de soia gros
1 tablespoon brown sugar 1 lingur zahr brun
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1 tablespoon ginger, chopped 1 lingur ghimbir tocat
1 green onion 1 ceap verde
Salt Sare
1 garlic clove, grated 1 cel de usturoi dat prin rztoare
1 chili, grated 1 chili dat prin rztoare
Crispy Sweet Potato Cartof dulce crocant

1 sweet potato, peeled and sliced 1 cartof dulce, decojit i feliat
Spice with olive oil. Ungei cu ulei de msline.
Bake until soft at 180 degrees C for approximately 25 minutes. Coacei pn se nmoaie, la 180C, timp de aprox. 25 de minute.
Add coarse salt, a bit of thyme. Adugai sare grunjoas i puin cimbru.
Prepare the skewers with the chicken cubes and the peppers. Pregtii frigruile din cuburile de pui i ardei.
Grill on the hot pan until soft. Frigei-le n tigaia ncins pn se nmoaie.
On the plate, spread the slices of baked sweet potato and on top place 2 skewers. Pe farfurie, ntindei feliile de cartof dulce copt i aezai deasupra 2 frigrui.
Pour the sauce and decorate with curls of green onions. Turnai sosul i decorai cu spirale de ceap verde.
2.ORANGE SOUP WITH CHINESE PECAN PESTO 2.SUP DE PORTOCALE CU PESTO DIN NUCI PECAN CHINEZETI
AND COCONUT MILK I LAPTE DE COCOS
kg cut sweet potatoes, carr kg cartofi dulci, cuburi mari

200 g pumpkin, carr 200 g dovleac, cuburi mari
1 carrot, carr 1 morcov, cuburi mari
1 large onion, carr 1 ceap mare, cuburi mari
2 garlic cloves, crushed 2 cei de usturoi zdrobii
2l vegetable stock 2 L fond de legume
Salt, ground black pepper Sare, piper negru mcinat
400 ml coconut milk to refine 400 ml lapte de cocos pentru rafinare
Chinese Pecan Pesto Pesto din nuci pecan chinezeti
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3 cups fresh coriander/basil, chopped 3 ceti coriandru/busuioc proaspt, mrunit
2 cups Chinese pecans 2 ceti nuci pecan chinezeti
4 garlic cloves 4 cei de usturoi
teaspoon salt, 1 pinch ground pepper linguri sare, un vrf de cuit de piper
cup grated parmesan (optional) ceac parmezan rzuit (opional)
Clean the vegetables and cut them into large squares (carr). Curai legumele i tiai-le n cuburi mari.
Heat the pan and add a little olive oil, stir fry the onion and the other vegetables, ncingei tigaia i adugai puin ulei de msline, gtii ceapa i celelalte legume,
add the vegetable liquid and the spices, boil and lower the flame adugai zeama de legume i condimentele, aducei la fierbere, micorai focul
and cook until the vegetables are soft, taste and add ingredients if necessary. i fierbei pn cnd legumele sunt gtite. Gustai i adugai ingrediente dac este
Grind the soup and add the coconut milk. necesar. Mixai supa i adugai laptele de cocos.
At the end, make the pecan pesto, grind the ingredients La sfrit, pregtii sosul pesto din nuci pecan pasnd ingredientele
and add the oil slowly until it is a homogenous mixture. i adugnd ncet uleiul pn la obinerea unui amestec uniform.
3.TORNADO ROSSINI IN RED WINE SAUCE 3.TURNEDOU ROSSINI N SOS DE VIN ROU,
ON A BED OF MASHED POTATOES WITH CHESTNUTS PE PAT DE PIURE DE CARTOFI CU CASTANE
Tornado Turnedou
180 g beef fillet 180 g file de vit
1 piece of Foie Gras (goose liver) 1 bucat de Foie Gras (ficat de gsc)
1 grilled Portobello mushroom 1 ciuperc Portobello la grtar
cup sweet red wine ceac vin rou dulce
1 tablespoon brown sugar 1 lingur zahr brun
A pinch of salt, ground black pepper Puin sare, piper negru mcinat
Fresh thyme Cimbru proaspt
cup brown stock ceac fond brun
21
In a hot pan, add a little oil. ntr-o tigaie ncins, adugai puin ulei.
Close the fillet from both sides and transfer into an oven. Rumenii fileul pe ambele pri i transferai n cuptor.
Fry the liver and add the Portobello mushroom until grilled. Prjii ficatul i adugai ciuperca Portobello pn cnd este rumenit.
When serving: potatoes, fillet, liver, Portobello mushroom and Red Wine Sauce. Cnd servii: cartofi, file, ciuperc Portobello i sos de vin rou.
Mashed potatoes with chestnuts Piure de cartofi cu castane

5oo g potatoes, baked until soft (no skin) 5oo g cartofi, copi pn devin moi (fr coaj)
cup cream ceac smntn
1 cube of butter 1 cub de unt
100 g chopped chestnuts 100 g castane tiate
In a pot with no liquids, dry the potatoes for a few minutes. Uscai cartofii timp de cteva minute ntr-o crati fr lichid.
Mash the contents until there is a homogenous mixture. Pasai coninutul pn la uniformizare.
Add the rest of the ingredients and season according to taste. Adugai restul ingredientelor i asezonai dup gust.
4.TOMATO TART WITH THYME SCENTED JAM WITH TAPENADE 4.TART DE ROII CU GEM AROMATIZAT CU CIMBRU, TAPENAD
AND OCIMUM OIL I ULEI DE BUSUIOC
*bake the tomatoes at 100 degrees C for 1 h , then remove the skin *coacei roiile la 100C timp de o or i jumtate, apoi decojii
3 tomatoes, sliced in half 3 roii tiate n jumtate
A handful of thyme leaves O legtur de frunze de cimbru
*puff pastry baked at 180 degrees C in a circular shape/square-like shape *foietaj copt la 180C ntr-o form circular/rectangular
(spreading egg desirable) (e de dorit s ungei cu ou)
Tapenade (*smooth paste) Tapenad (*past fin)

1 cup Kalamata pit-less olives 1 ceac msline Kalamata fr smburi
1 thyme branch 1 rmuric de cimbru
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1 anchovy fillet (optional) 1 file de anoa (opional)
1 garlic clove 1 cel de usturoi
Ground pepper Piper mcinat
Ocimum Oil Ulei de busuioc

3 cups fresh basil leaves, chopped 3 ceti busuioc proaspt, mrunit
1 cup olive oil 1 ceac ulei de msline
Salt Sare
Condensed Balsamic Sauce Sos de oet balsamic redus

3 cups balsamic vinegar 3 ceti oet balsamic
1 cup brown sugar 1 ceac zahr brun
Place the tomatoes in a pan (smooth part facing up). Punei roiile ntr-o tigaie (cu partea neted n sus).
Spread Tapenade over the tomatoes. Ungei roiile cu tapenad.
(In a dairy kitchen, mozzarella is also an option.) (Poate fi folosit i mozzarella ntr-o buctrie care folosete lactate.)
Spread a small amount of Ocimum oil. Ungei cu puin ulei de busuioc.
Place a layer of baked puff pastry. ntindei un strat de foietaj copt.
Heat it up to 8 minutes in the oven. nclzii n cuptor pn la 8 minute.
Turn upside down onto a plate so that the puff pastry is facing down. ntoarcei cu susul n jos pe o farfurie, astfel nct foietajul s fie cu faa n jos.
Spread green oil and condensed balsamic sauce. Serve. Picurai ulei verde i sos de oet balsamic redus. Servii.
5.ENTRECOTE IN RED WINE AND ROSEMARY SAUCE 5.ANTRICOT N SOS DE VIN ROU I ROZMARIN,
WITH GRILLED POTATO AND SWEET POTATO WEDGES CU WEDGES DE CARTOFI I CARTOFI DULCI LA GRTAR,
GREEN BEANS AND CRUST PANKO FASOLE VERDE I CRUST DE PESMET
300 g aged entrecote steak 300 g antricot maturat

1 potato 1 cartof
1 sweet potato 1 cartof dulce
Salt, pepper, rosemary, thyme Sare, piper, rozmarin, cimbru
1 cup liquid or cooking cream 1 ceac lichid sau smntn de gtit
Red Wine and Rosemary Sauce Sos de vin rou i rozmarin
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5 whole shallot onions, peeled 5 cepe ealote ntregi, decojite
2 tablespoons brown sugar 2 linguri zahr brun
1 tablespoon date honey 1 lingur sirop de curmale
tablespoon rosemary, chopped lingur rozmarin tocat
1 cup red wine 1 ceac vin rou
A little butter Puin unt
Green Beans Fasole verde

200 g green beans 200 g fasole verde
A little olive oil Puin ulei de msline
2 tablespoons toasted panko 2 linguri pesmet rumenit
Salt Sare
Heat a pan and place the steak inside. ncingei o tigaie i punei friptura n ea.
When the steak is done, place on the sauce. Cnd friptura este gata, aezai-o pe sos.
When preparing the plate, set the potatoes Cnd pregtii farfuria, aezai cartofii,
and on top, the steak, the sauce and the green beans. iar deasupra lor, friptura, sosul i fasolea verde.
6.MULLET TARTAR WITH A SMALL RADISH AND BEETROOT LEAF SALAD 6.TARTAR DE CHEFAL CU O SALAT MIC DE RIDICHI I FRUNZE DE SFECL
2 pieces of mullet fillet 2 buci de file de chefal

red onion, chopped ceap roie tocat
1 tablespoon green onion, minc O lingur ceap verde, felii subiri
Lemon juice from 1 squeezed lemon Suc de la 1 lmie
2 tablespoons olive oil 2 linguri ulei de msline
Salt Sare
8 coriander leaves 8 frunze de coriandru
2 tablespoons avocado, diced 2 linguri avocado tiat cubulee
*all the above ingredients shall be gently mixed *toate ingredientele de mai sus se amestec uor
1 celery stick, minc 1 tulpin de elin, felii subiri
*celery leaves optional *frunze de elin optional
Radishes, minc Ridichi, tiate felii
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Beetroot leaves Frunze de sfecl
1 red chili, sliced, to garnish 1 chili rou feliat, pentru garnitur
Fix in a round shape the tartar and around it place the slices of radishes. Aezai tartarul ntr-o form rotund i aezai feliile de ridiche n jurul acesteia.
(You may spice them before with olive oil, lemon and salt.) (Le putei marina n prealabil cu ulei de msline, lmie i sare.)
Spread the leaves and olive oil. Aezai frunzele de sfecl i uleiul de msline.
Serve with toasted bread. Servii cu pine prjit.
7.AMERICAN HAMBURGER WITH HOME-FRIED POTATOES 7.HAMBURGER AMERICAN CU CARTOFI PRJII DE CAS
Hamburger Hamburger
300 g ground beef 300 g carne tocat de vit
30 g goose fat 30 g grsime de gsc
1 tablespoon garlic, crushed 1 lingur usturoi zdrobit
Mix all the ingredients together, create a hamburger and chill. Amestecai toate ingredientele, formai hamburger-ul i punei-l la rece.
Heat the grill well and clean the grill of oils and fat. ncingei bine grtarul i curai-l de uleiuri i grsime.
Place the hamburger on the grill, wait 4 minutes and flip (5-6 minutes). Aezai hamburger-ul pe grtar, ateptai 4 minute
Serve on a plate with a bun, dill sauce, lettuce, tomato and onion. i ntoarcei-l pe partea cealalt (5-6 minute).
Aezai-l pe o farfurie cu o chifl, sos de mrar, salat verde, roie i ceap.
Hamburger Bun
500 g flour
Chifl pentru hamburger
500 g fin
25
30 g yeast 30 g drojdie
5 g baking improver 5 g agent de tratare a finii
1 egg 1 ou
50 g sugar 50 g zahr
10 g salt 10 g sare
250 ml water 250 ml ap
Sesame seeds Semine de susan
Place in a mixing bowl flour, yeast, baking improver and mix. Punei fina, drojdia i agentul de tratare a finii ntr-un castron i amestecai.
Add the rest of the ingredients and stir until there is a homogenous batter. Adugai restul ingredientelor i amestecai pn la obinerea unui aluat omogen.
Let the dough inflate and let the air out. Lsai aluatul la crescut i scoatei aerul din el. Rupei-l n buci egale de 100 g i
Break into even parts of 100 g and set into a pan on baking paper with spices. aezai pe o tav sau o hrtie de copt cu mirodenii.
Spread egg yolks and sesame seeds. Ungei cu glbenu de ou i semine de susan.
Bake in the oven at 180 degrees C, for approx. 20 minutes. Coacei la n cuptorul prenclzit la 180C, pentru cca 20 minute.
Home-Fried Potatoes Cartofi prjii de cas

2 potatoes, cut into cubes 2 cartofi tiai cuburi
Deep frying oil Ulei pentru deep fry (prjire n baie de ulei)
cup sweet chili sauce ceac sos dulce de chili
Butter Unt
Wash the potatoes and cut them into cubes with the potato skin. Splai cartofii i tiai-i cuburi cu coaj cu tot.
Boil the potatoes, then take them out of the water and chill, carefully, not to break them. Fierbei cartofii, scoatei-i din ap i rcii-i, avnd grij s nu-i sfrmai.
Heat deep frying oil. Deep fry the potatoes until golden/brown nclzii uleiul pentru prjit n baie de ulei. Prjii cartofii (deep fry) pn devin
and transfer to a pan with sweet chili and lightly bounce. aurii/maronii i transferai-i ntr-o tigaie cu chili dulce i scuturai-i uor.
Serve buns with mayonnaise and dill sauce, lettuce, hamburger and something on the side Servii chiflele cu sos de maionez i mrar, salat, hamburger i o garnitur
(optional - a coleslaw salad and potatoes). (opional salat Coleslaw i cartofi).
Mayonnaise and Dill Sauce Sos de maionez i mrar

*stir everything and add a little water *amestecai toate ingredientele i adugai puin ap
Mayonnaise Maionez
Chopped dill Mrar tocat
Garlic, hach Usturoi tocat mrunt
Ground sour pickles Castravei acri mrunii
26
Coleslaw Salad Salat Coleslaw
white cabbage, chiffonade varz alb tiat chiffonade
green onion, julienne ceap verde tiat julienne
carrot, julienne morcov tiat julienne
2 tablespoons mayonnaise 2 linguri maionez
2 tablespoons lemon juice cu zahr 2 linguri suc de lmie cu zahr
In a bowl, place the vegetables with the lemon and the salt. Punei legumele ntr-un castron mpreun cu lmia i sarea.
Process until there are no fluids left. Zvntai pn nu mai rmn lichide.
Place in a filter. Then in a clean bowl. Strecurai, apoi punei ntr-un castron curat.
Add the mayonnaise and serve. Adugai maioneza i servii.
8.GRILLED GOOSE LIVER IN AN APPLE JAM SAUCE WITH VANILLA 8.FICAT DE GSC LA GRTAR N SOS DE GEM DE MERE CU VANILIE,
ON PUFF PASTRY PE PAT DE FOIETAJ
50 g grilled goose liver 50 g ficat de gsc la grtar

15 x 5 cm baked puff pastry Foietaj copt 15 x 5 cm
1 tablespoon ground toasted pistachios 1 lingur fistic prjit mcinat
1 tablespoon date honey 1 lingur sirop de curmale
Apple Jam Gem de mere

2 sour apples, peeled and cut into 6 pieces 2 mere acre decojite i tiate n 6 buci
cup sugar ceac zahr
squeezed lemon lmie stoars
Vanilla stick Baton de vanilie
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All the ingredients (apples, sugar, lemon juice, vanilla) are put into a pot/pan Toate ingredientele (mere, zahar, suc de lmie, vanilie)
and are cooked until the apples have softened/browned. se pun ntr-o crati/tigaie i se gtesc pn cnd merele s-au nmuiat/rumenit.
Before serving, fry the goose liver on both sides and drain the remaining liquids. nainte de servire, prjii ficatul de gsc pe ambele pri i scurgei lichidele rmase.
Place over the baked puff pastry the 6 pieces of apples and the goose liver on top. Punei peste foietajul copt cele ase buci de mere, iar deasupra, ficatul de gsc.
Add a bit of date honey and crushed pistachios. Adugai puin sirop de curmale i fisticul mcinat.
9.MEAT SKEWERS IN ASIAN MARINADE WITH A FUNGUS SALAD 9.FRIGRUI N MARINAT ASIATIC CU SALAT DE CIUPERCI
Asian Marinade Marinat asiatic

1 tablespoon maple syrup 1 lingur sirop de arar
1 tablespoon soy 1 lingur sos de soia
2 tablespoons sweet chili 2 linguri sos dulce de chili
1 tablespoon sesame oil 1 lingur ulei de susan
Half a handful of coriander, chopped Jumtate de legtur coriandru tocat
Green onion, minc Ceap verde, felii subiri
*make yakitori skewers: *asamblarea frigruilor yakitori:

200 g cubed skewers 200 g carne pentru frigrui tiat cuburi
150 g cubed red bell pepper 150 g ardei gras rou tiat cuburi
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Mix all the ingredients and season the skewers. Amestecai toate ingredientele i asezonai frigruile.
Before serving, grill the skewers for two minutes on each side. nainte de servire, preparai la grtar frigruile cte dou minute pe fiecare parte.
Decorate the plate with green onion (julienne). Decorai farfuria cu ceap verde (tiat julienne).
Fungus Salad Salat de ciuperci

carrot, julienne morcov tiat julienne
cucumber, julienne castravete tiat julienne
Slices of pineapple Felii de ananas
10 champignon mushrooms, minc 10 ciuperci champignon, felii subiri
1 green onion branch, julienne 1 fir ceap verde tiat julienne
Rice vinegar/lemon juice Oet de orez/suc de lmie
Salt Sare
A pinch of white sugar Puin zahr alb
A handful of coriander, chopped O legtur de coriandru tocat
Mix all the ingredients and season with sugar, rice vinegar and salt. Amestecai toate ingredientele i asezonai cu zahr, oet de orez i sare.
*can be served hot as a stir fry as well. *poate fi servit i fierbinte, ca stir fry.
10.ZABAGLIONE WITH CARAMELIZED FRUIT 10.ZABAGLIONE CU FRUCTE CARAMELIZATE
[Italian zabaljni] Zabaglione Zabaglione

*whip in a bowl over a bain-marie pot *amestecai ntr-un bol deasupra unui vas bain-marie
until there is a thick homogenous texture pn ce compoziia devine groas i omogen
cup sugar ceac de zahr
1 cup Marsala wine/sweet Vermouth 1 ceac cu vin Marsala (vin sicilian licoros)/vermut dulce
Caramelized Fruit Fructe caramelizate

500 g fruit of the season, peeled 500 g de fructe de sezon, fr coaj
50 g dark chocolate shavings 50 g ciocolat amruie dat prin rztoare
*sugar syrup: *sirop de zahr:
2 cups sugar 2 ceti de zahr
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1 cup water 1 ceac de ap
Make the sugar syrup. Preparai siropul de zahr.
Cook the fruit in the syrup until the fruit is soft, then chill. Fierbei fructele n sirop pn ce devin moi, apoi rcii-le.
Prepare the zabaglione. Pregtii zabaglione.
Place the fruit on a plate. Punei fructele pe un platou.
You may combine with preserved fruit (peach, pear). Putei combina cu fructe conservate (piersici, pere).
Pour the zabaglione until topped. Turnai zabaglione pn acoperii totul.
With the help of a burner, brown the fruit. Cu ajutorul unui arztor, rumenii fructele pn devin maronii.
Spread the chocolate shavings on top. Presrai deasupra ciocolata ras.
11.CORVINA CEVICHE IN CRISPY ENDIVE LEAVES AND 11.CEVICHE DE PETE CORVINA N FRUNZE CROCANTE DE ANDIVE I
BABY LEAVES SERVED ON BEETROOT CARPACCIO FRUNZE MICI SERVITE PE CARPACCIO DE SFECL
*mix all the ingredients and let marinate *amestecai toate ingredientele i lsai la marinat
1 Corvina fish fillet 1 file de pete Corvina
Marinade Marinat
1 red onion, chopped 1 ceap roie tocat
1 garlic clove, crushed 1 cel de usturoi zdrobit
1 squeezed lemon (or more) 1 lmie stoars (sau mai mult, dup gust)
tablespoon sumac lingur sumac (condiment din Orientul Mijlociu)
1 handful coriander, chopped 1 legtur de coriandru tocat
3 green onion branches 3 fire de ceap verde
spicy green pepper, chopped ardei verde iute tocat
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Salt and grated lemon Sare i lmie ras
Beetroot Carpaccio [kpat] Carpaccio de sfecl

1 medium sized beetroot, peeled and cut into thin slices. Cojii i tiai n felii subiri 1 sfecl de mrime medie.
You may season them with olive oil, salt and lemon. Putei s le asezonai cu ulei de msline, sare i lmie.
Separate the endive leaves and fill with the ceviche [svite]. Separai frunzele de andiv i umplei-le cu ceviche.
(a South American dish of marinaded raw fish or seafood) (preparat sud-american pete crud sau fructe de mare marinate)
On a plate, set the beetroot carpaccio and on top add the endive leaves Punei carpaccio de sfecl pe o farfurie, iar deasupra ei frunzele de andiv
(3 endive leaves per meal). (3 foi de andiv per porie).
Drizzle olive oil on top of the meal. Stropii cu ulei de msline.
Scatter baby leaves as a garnish on top of the meal to finish. Presrai verdea deasupra, cu rol de garnitur.
12.CALF RIBS SERVED WITH ROSEMARY POTATOES AND SWEET POTATOES 12.COASTE DE VIEL SERVITE CU CARTOFI CU ROZMARIN I CARTOFI DULCI
STIR FRY VEGETABLES LEGUME STIR FRY
THYME SCENTED PEPPERS FOCCACIA FOCCACIA DE ARDEI AROMATIZAT CU CIMBRU
1 calf rib 1 coast viel

1 potato, sliced into 5 mm 1 cartof tiat n felii de 5 mm
1 sweet potato, sliced into 1 cm 1 cartof dulce tiat n felii de 1 cm
1 rosemary branch 1 crengu de rozmarin
Coarse salt Sare grunjoas
Bake the potato and sweet potato slices in the oven, Coacei cartofii tiai felii la cuptor,
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seasoned with rosemary, coarse salt, pepper and olive oil. asezonai cu rozmarin, sare grunjoas, piper i ulei de msline.
Grill the calf rib in a pan according to taste Frigei coasta de viel pe o tigaie dup gust
(well done, medium well, medium, medium rare, rare). (bine fcut, mediu spre bine fcut, mediu, n snge spre mediu, n snge).
Towards the end, transfer the rib into the samtna sauce. Spre sfrit, punei coasta n sosul de samtna.
When serving, place the potatoes and sweet potatoes on the plate. Cnd servii, aezai coasta deasupra cartofilor i peste ea legumele stir fry.
On top, add the rib and then the vegetable stir fry.
Samtna Sauce Sos de samtna

2 cups brown liquid 2 ceti fond brun
1 cup mayonnaise 1 ceac de maionez
1 preserved cucumber, chopped 1 castravete murat, tocat
Vegetable Stir Fry Legumele stir fry

1 zucchini, btonnet 1 dovlecel zucchini tiat n form de bastona - btonnet
1 carrot, btonnet 1 morcov tiat btonnet
Yellow pepper, btonnet Ardei galben tiat btonnet
Red pepper, btonnet Ardei rou tiat btonnet
5 green onion branches, btonnet 5 fire de ceap verde tiate btonnet
Peppers Focaccia Focaccia de ardei
500 g flour 500 g fin
20-30 g yeast 20-30 g drojdie
10 g salt 10 g sare
Up to 350 ml water Pn la 350 ml de ap
Aromatic herbs (rosemary, thyme) Ierburi aromatice (rozmarin, cimbru)
1 cup colored peppers, cubed 1 ceac ardei de diferite culori tiai cubulee
In a bowl, place the flour and yeast and cover to hide it. ntr-un bol, punei fina i drojdia i lsai-le acoperite.
Add the rest of the ingredients and mix well until there is a homogenous batter, followed by Adugai restul ingredientelor i amestecai-le bine pn ce aluatul se omogenizeaz,
kneading (10 minutes). In the end, add the aromatic herbs and the peppers. apoi frmntai timp de 10 minute. La sfrit, adugai ierburile aromatice i ardeiul.
Let the dough rise a second time in a pan that was oiled. Lsai din nou la dospit ntr-o oal uns cu ulei.
Make a round flat shape and bake at 200 degrees C for 20 minutes. ntindei o foaie rotund i coacei la 200C timp de 20 de minute.
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13.GROUPER KEBAB ON CROSTINI AND TOASTED CHERRY TOMATO SAUCE 13.KEBAB DE PETE GROUPER PE CROSTINI I SOS DE ROII CHERRY RUMENITE
200 g Grouper fillet 200 g file de pete Grouper

cup coriander, chopped ceac coriandru tocat
cup parsley, chopped ceac ptrunjel tocat
tablespoon green chili, chopped lingur chili verde tocat
A little olive oil Puin ulei de msline
onion, chopped ceap tocat
4 slices of baguette, spread over with olive oil, 4 felii de baghet, unse cu ulei de msline,
toasted in the oven until golden/brown at 180 degrees C for 10 minutes. coapte la cuptor pn ce devin aurii/maronii, la 180C timp de 10 minute.
Toasted Cherry Tomato Sauce Sos de roii cherry rumenite
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1 cup cherry tomatoes 1 ceac roii cherry
1 cup tomato juice 1 ceac suc de roii
1 tablespoon sweet paprika 1 lingur paprika dulce
2 garlic cloves, cut into fourths 2 cei de usturoi tiai n sferturi
1 lemon, squeezed Sucul de la o lmie stoars
DIRECTIONS for Cherry Tomato Sauce INSTRUCIUNI pentru Sosul de roii cherry
Heat up the oil. nclzii uleiul.
Fry the garlic. Prjii usturoiul.
Add the rest of the ingredients and cook for 20 minutes. Adugai restul ingredientelor i meninei pe foc 20 de minute.
DIRECTIONS for Kebab INSTRUCIUNI pentru Kebab

Mix all the kebab ingredients. Amestecai toate ingredientele pentru kebab.
Make kebab shapes and chill for half an hour. Din amestec, facei forme de kebab i inei la rece jumtate de or.
In a pan, grill the kebab according to taste ntr-o tigaie, frigei kebab-ul dup gust
On a plate, set 4 pieces of crostini and the grilled kebab on top. Pe o farfurie, punei 4 buci de crostini, iar pe deasupra aezai kebab-ul.
On each kebab, pour the Cherry Tomato Sauce/ Pe fiecare bucat de kebab turnai sosul de roii cherry
put the Cherry Tomato Sauce in the center of the plate. sau aezai sosul de roii cherry n centrul platoului.
You may serve yogurt or sour cream with the meal as well. Putei servi i cu iaurt sau cu smnn.
14.CONCORT ONION SOUP 14.SUP DE CEAP CONCORT
6 onions, cut , minc 6 cepe tiate n jumtate i apoi n felii subiri

2 garlic cloves, hach 2 cei de usturoi tocai mrunt
100 g brown flour 100 g fin neagr
Sasha: English peppers, bay leaves, thyme Sasha: boabe de ienibahar, foi de dafin, cimbru
cup white wine ceac vin alb
1.5 - 2l white chicken stock 1,5 2 L fond alb din carne de pui
Puff pastry Foietaj
1 egg, beaten 1 ou btut
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Heat the butter and fry the onion until it is light brown. nclzii untul i coacei ceapa pn devine uor maronie.
Add the garlic, then the flour creating a vegetable roux Adugai usturoiul, apoi fina, crend un rnta de legume,
and open with the wine and the cold stock. pe care l subiai cu vin i fond alb rece.
Mix well and bring to a boiling. Amestecai bine i nclzii pn la fierbere.
Lower the flame and scrape off the foam and fat. Micorai flacra i luai spuma i grsimea de deasupra.
Add the sasha and cook for 20 minutes. Adugai ,,sasha i lsai pe foc 20 de minute.
Pour into a personal bowl and cover with baked puff pastry. Turnai ntr-un bol i acoperii cu foietaj copt.
Added parmesan is advised. De preferat s adugai parmezan.
Puff pastry Foietaj
DIRECTIONS INSTRUCTIUNI
Create circles with the dough according to the size of the bowl. Facei cercuri de aluat n funcie de mrimea vasului.
Bake at 180 degrees C until golden/brown. Coacei la 180C pn devine auriu/maroniu.
15.LAMB RIBS IN A NATURAL SAUCE WITH POTATO BALLS 15.COASTE DE MIEL N SOS NATURAL, MINGIUE DIN CARTOFI
AND ROOT VEGETABLES STIR FRY WITH AROMATIC HERBS I STIR FRY DE LEGUME RDCINOASE CU IERBURI AROMATICE
3 pieces of lamb ribs 3 buci coaste de miel

1 cup demi-glace or according to taste 1 ceac demi-glace sau dup gust
squeezed lemon Sucul de la lmie stoars
In a pan, grill the lamb ribs according to taste ntr-o tigaie, frigei coastele de miel dup gust
In a pot, create the sauce and condense it. ntr-un vas, preparai sosul i reducei.
Adjust according to taste. Adaptai cantitile dup gust.
Place the ribs on the place and pour the natural sauce on top. Aezai coastele pe farfurie i turnai sosul natural peste ele.
Potato Balls and Root Vegetables Stir Fry with Aromatic Herbs
1 potato, peeled
Mingiue din cartofi i stir fry de legume rdcinoase cu ierburi aromatice
1 cartof fr coaj
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1 zucchini 1 dovlecel zucchini
1 beetroot, peeled 1 sfecl fr coaj
1 thick carrot 1 morcov gros
1 celery root 1 rdcin de elin
1 thyme branch, chopped 1 crengu de cimbru tocat
3 garlic cloves, sliced 3 cei de usturoi tiai feliue
Create balls out of all the vegetables and the potatoes. Preparai mingiue din legume i cartofi.
Cook each vegetable according to its level of hardness. Gtii-le n funcie de nivelul lor de duritate.
Heat up olive oil with the sliced garlic. nfierbntai uleiul de msline i adugai usturoiul tiat.
Add the vegetables and stir for a couple of minutes. Adugai legumele i clii-le timp de cteva minute.
16.LAMB TAPAS ON A BED OF LENTIL AND CORIANDER SALAD 16.TAPAS DE MIEL PE PAT DE SALAT DE LINTE I CORIANDRU
200 g lamb 200 g carne de miel
Marinade Marinat
Grated lemon Lmie ras
Lentil Salad Salat de linte

*mix together *amestecai
1 cup cooked lentils 1 ceac linte fiart
2 tablespoons parsley, chopped 2 linguri ptrunjel tocat
A handful of coriander O legtur de coriandru
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4 red onions, chopped 4 cepe roii tocate
A bit of lemon juice Puin suc de lmie
1 tablespoon red bell peppers, small diced 1 lingur ardei roii tiai cubulee mici
1 branch green onion, minc 1 fir de ceap verde, felii subiri
Fry the lamb in a hot pan and place on top of the lentil salad. Frigei carnea de miel ntr-o tigaie ncins i aezai-o deasupra salatei de linte.
You may add a little Tahini. Putei aduga puin Tahini.
17.MINI LAMB KEBAB WITH COLORFUL TAHINI AND A LEBANESE ONION SALAD 17.MINI KEBAB DE MIEL CU TAHINI COLORAT I SALAT DE CEAP LIBANEZ,
SERVED ON GRILLED EGGPLANT SERVIT PE VNT LA GRTAR
Ground beef: 60% beef, 40% lamb Carne tocat de vit: 60% vit, 40% miel
onion, hach ceap tocat mrunt
A bunch of parsley, hach 1 legtur de ptrunjel tocat mrunt
Salt, ground black pepper Sare, piper negru mcinat
Ground cumin Chimen mcinat
Ground cardamom Cardamom mcinat
Ground cinnamon Scorioar mcinat
cup pine nuts, chopped ceac semine de pin tocate
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Mix all the ingredients. Amestecai toate ingredientele. Din compoziia rezultat, formai poriile de kebab
Make kebab shapes and grill on a pan according to taste. i frigei-le ntr-o tigaie dup gust.
Tahini Sauce Sos Tahini (past din semine de susan)

1 cup Tahini 1 ceac de Tahini
3-4 squeezed lemons Sucul de la 3-4 lmi stoarse
Water, salt, pepper Ap, sare, piper
cooked beetroot sfecl fiart
Parsley Ptrunjel
Grind the beetroot and parsley with food grinder. Dai sfecla i ptrunjelul prin maina de tocat.
Add water, lemon, Tahini, season with salt and mix well. Adugai ap, lmie, Tahini i sare dup gust i amestecai bine.
Lebanese Onion Salad Salat de ceap libanez

2 red onions, cut in half, minc 2 cepe roii tiate n jumtate i apoi n felii subiri
Nana leaves (mint leaves), chopped Frunze de nana (frunze de ment) tocate
Sumac Sumac
Salt, pepper, lemon, olive oil Sare, piper, lmie, ulei de msline
grilled eggplant, seasoned in olive oil, salt, cumin, lemon vnt, asezonat cu ulei de msline, sare, chimen, lmie
Season the onions with all the ingredients. Condimentai cepele cu toate ingredientele.
Let rest for 15 minutes for the flavor to set. Lsai-le 15 minute pentru a a cpta arom.
18. BASS FILLET COATED WITH PISTACHIO 18.FILE DE BIBAN N CRUST DE FISTIC,
WITH A SIDE OF TOASTED ROOT VEGETABLE SALAD, CU GARNITUR DE SALAT DE LEGUME RDCINOASE RUMENITE,
DECORATED WITH GREEN OIL DECORAT CU ULEI VERDE
1 bass fillet 1 file de biban

*green oil: *ulei verde:
3 packs chives 3 grmjoare de arpagic
1 cup olive oil 1 ceac ulei de msline
Salt Sare
Coating (batter) Crusta (aluatul)

1 cup white flour 1 ceac fin alb de gru
2 eggs 2 ou
1 cup panko 1 ceac pesmet
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1 cup parsley, chopped 1 ceac ptrunjel tocat
cup ground toasted pistachios ceac boabe de fistic prjite i mcinate
Salt Sare
Root Vegetable Salad Salata de rdcinoase

1 kohlrabi (turnip cabbage), julienne 1 gulie tiat julienne
1 cup beetroot, julienne (marinate in cold water) 1 ceac de sfecl tiat julienne (marinat n ap rece)
1 carrot, julienne 1 morcov tiat julienne
1 celery head, julienne 1 rdcin de elin tiat julienne
1 American celery branch, julienne 1 fir de elin american tiat julienne
A handful of sprouts O mn de germeni
Salt, sesame oil, lemon juice, pepper Sare, ulei de susan, suc de lmie, piper
Balsamic vinegar Oet balsamic
A little soy Puin soia
Coat the fillet with the batter (flour and eggs), mbrcai fileul de pete n aluat (fin i ou),
a second coating with the panko, parsley and pistachios. apoi adugai un al doilea strat de pesmet, ptrunjel i fistic.
Deep fry until it has browned. Prjii n baia de ulei (deep fry) pn se rumenete.
Place on the plate the Root Salad and add on top the fillet. Punei pe o farfurie salata de rdcinoase i aezai petele deasupra.
Pour drops of green oil. Picurai ulei verde.
19.CHICKEN CURRY WITH CELERY SCENTED WHEAT MUJADDARA 19.CURRY DE PUI CU MUJADDARA DE GRU AROMATIZAT CU ELIN
3 pieces of chicken shin 3 buci ciocnele de pui

3 pieces of chicken thigh 3 buci pulp de pui
1 onion 1 ceap
1 carrot 1 morcov
1 American celery 1 elin american
4 celery leave stalks 4 fire de elin cu frunze
cup coconut milk ceac lapte de cocos
cup raisins ceac stafide
1 sour apple 1 mr acru
White chicken stock Fond alb de pui
1 tablespoon curry 1 lingur curry
A handful of coriander, chopped O legtur de coriandru tocat
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A handful of green onion, chopped O legtur de ceap verde tocat
cup white flour ceac fin alb de gru
cup oil ceac ulei
Toasted coconut Nuc de cocos rumenit
Mujaddara Mujaddara
*toss together: *amestecai:
cup cooked black lentils ceac linte neagr fiart
Cooked wheat Gru fiert
cup slices of American celery ceac de elin american tiat felii
Flour the chicken and close with hot fat. Trecei puiul prin fin, apoi rumenii-l n uleiul fierbinte.
Move to trays and lightly fry the vegetables. Punei-l deoparte i clii uor legumele.
Add spices and white stock, then the chicken pieces and bring to boil. Adugai condimente i fondul alb, apoi bucile de pui i punei la fiert.
Lower the flame, taste and add according to taste. Micorai flacra, gustai i facei adaosurile necesare n funcie de gust.
Add the raisins, the apples and the coconut milk. Cook for 20 minutes. Adugai stafidele, merele i laptele de cocos. Gtii timp de 20 de minute.
At the end, add coriander and green onion. La final, adugai coriandrul i ceapa verde.
Serve on celery scented wheat mujaddara. Servii pe mujaddara de gru aromat cu elin.
(fel de mncare cu specific arbesc)
20.MALABI WITH BERRY SAUCE 20.MALABI CU SOS DE FRUCTE DE PDURE
Malabi Malabi (budinc israelian)

2 tablespoons rose water 2 linguri de ap de trandafiri
50 g corn flour and 50 ml water 50 g fin de porumb i 50 ml ap
1 cup cream 1 ceac smntn
Chopped nuts Nuci mcinate
Boil the water and the sugar. Fierbei apa mpreun cu zahrul.
Add the batter of corn flour until thickness is reached. Adugai aluatul din fin de porumb pn ce compoziia devine groas.
Add rose water and cream. Adugai apa de trandafiri i smntna.
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Pour into personal serving glasses. Punei n pahare.
Serve with a cashew crust or nuts and the berries sauce. Servii cu o crust de acaju sau nuci i cu sos de fructe de pdure.
Berry Sauce Sos de fructe de pdure

You may grind the ingredients for a homogenous and smooth texture. Dai totul la blender pentru o textur omogen i fin.
Then boil until there is a rich and thick texture. Apoi fierbei pn ce textura devine bogat i groas.
1 cup berries 1 ceac fructe de pdure
1 cup water 1 ceac ap
You can decorate the dessert with baked Kadaif noodles with a pinch of powdered sugar. Putei decora acest desert cu tiei Kadaif copi i acoperii cu puin zahr pudr.
21.SPICY CHICKEN BREAST IN A CHILI AND CINNAMON SAUCE 21.PIEPT DE PUI PICANT N SOS DE CHILI I SCORIOAR,
SERVED WITH PAD THAI AND CRISPY NUT SHAVINGS SERVIT CU PAD THAI I FULGI DE NUC CROCANI
1 chicken breast, cut into cubes of 2 cm X 2 cm 1 piept de pui tiat n cuburi de 2 cm x 2 cm

Oil for deep frying Ulei pentru prjire n baie de ulei
Batter Aluat
1 egg 1 ou
Corn flour and a bit of white flour Fin de porumb i puin fin alb de gru
Soda water Ap mineral
A pinch of salt Puin sare
Sauce Sos
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2 cups orange juice 2 ceti suc de portocale
2 cups sugar 2 ceti zahr
cup ketchup ceac ketchup
A handful of dry chili, chopped O mn de chili uscai, tocai
1 tablespoon ginger, chopped 1 lingur ghimbir tocat
1 tablespoon garlic, chopped 1 lingur usturoi tocat
cinnamon stick baton de scorioar
cup basil, chiffonade ceac busuioc tiat chiffonade
cup rice vinegar ceac oet de orez
All the sauce ingredients except the basil are put in a pot Punei toate ingredientele sosului, cu excepia busuiocului, ntr-un oal
and cooked until the wanted level of thickness/texture. i fierbei-le pn obinei densitatea/textura dorit.
At the end, lower the flame and add the basil. La final, micorai flacra i adugai busuiocul.
At the same time, create a batter of white flour and soda, ntre timp, facei aluatul din fin alb de gru i ap mineral,
add a pinch of salt and let the chicken marinate in the batter. adugai puin sare i lsai puiul la marinat n aluat.
Heat the deep frying oil and fry the chicken nfierbntai uleiul i prjii n el puiul (deep fry) amestecnd uor pn se rumenete
while gently stirring until it is light brown/ golden. (capt o tent maronie/ aurie).
Transfer it to a pan and toss with the sauce, add basil. Punei-l apoi ntr-o crati, amestecai-l cu sos, apoi adugai busuioc.
Serve on a bed of Pad Thai. Servii pe un pat de Pad Thai (fel de mncare thailandez).
Pad Thai with Crispy Nut Shavings Pad Thai cu fulgi de nuc crocani
1 cup egg/rice noodles 1 ceac tiei ou/orez
onion, minc ceap, felii subiri
3 mushrooms 3 ciuperci
red bell pepper, julienne ardei gras rou tiat julienne
green bell pepper, julienne ardei gras verde tiat julienne
2 green onion branches, minc 2 fire de ceap verde, feliue subiri
1 carrot, julienne 1 morcov tiat julienne
Salt, pepper, a pinch of sugar Sare, piper, puin zahr
1 tablespoon oil 1 lingur de ulei
1 garlic clove, sliced 1 cel de usturoi feliat
2 tablespoons ground nuts 2 linguri nuc mcinat
2 tablespoons coriander, chopped 2 linguri coriandru tocat
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Soak the noodles in hot water until they soften/cook for several minutes. Scufundai tieii n ap fierbinte pn ce se nmoaie, timp de cteva minute.
Heat the oil and toss in the vegetables. nfierbntai uleiul n care punei legumele.
Add the noodles and lightly toss for a few minutes. Adugai tieii i amestecai uor timp de cteva minute.
Place in a deep dish plate and add the chicken on top of the noodles. Punei amestecul ntr-o farfurie adnc i aezai puiul deasupra.
Garnish with green onion and chopped nuts. Garnisii cu ceap verde i fulgi de nuc crocani.
22.PROVENCAL FISH SOUP WITH ROUILLE SAUCE 22.SUP DE PETE DE PROVENCE CU SOS ROUILLE
1 cup tomato paste 1 ceac past de tomate

1 onion 1 ceap
1 leek 1 praz
1 American celery 1 elin american
1 carrot 1 morcov
1.5 l fish/vegetable stock or water + cup chicken soup powder 1,5 L fond de pete/legume sau ap + ceac de sup-pudr de pui
200 g Locus fillet 200 g file de pete Locus
cup coriander, finely chopped legtur coriandru tocat fin
Lemon juice and zest Suc de lmie i coaj de lmie ras
Salt, pepper, cumin Sare, piper, chimen
Shate pepper, hach Ardei shate tocat mrunt
1 tablespoon garlic, hach 1 lingur usturoi tocat mrunt
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Arak Arak (butur spirtoas din Orientul Mijlociu)
*when serving: slices of toasted baguette with olive oil. *servii cu felii de baghet prjit, stropite cu ulei de msline.
Prepare a fish stock with root vegetables or place all the bones inside the soup. Preparai fond de pete cu rdcinoase sau punei toate oasele n sup.
In a pot, heat olive oil and lightly fry the vegetables, add tomato paste and mix well. ntr-o oal, nclzii ulei de msline i clii uor legumele, adugai pasta de tomate i
Add aromatic herbs and a tablespoon of flour. amestecai bine. Adugai ierburi aromatice i o lingur de fin.
Open with 1/3 cold liquid and add hot liquid, cook for half an hour and add the fish, Adugai 1/3 zeam rece, apoi zeam fierbinte i fierbei timp de jumtate de or;
cook slowly, taste, and add according to taste. adugai petele, fierbei la foc mic, gustai i adugai ingrediente n funcie de gust.
Lower the flame and add lemon juice, zest, coriander and arak. Micorai focul i adugai sucul de lmie, coaja ras de lmie, coriandru i arak.
[French rui] Rouille Sauce Sos Rouille

(a creamy sauce, served as an accompaniment to fish soup) (sos cremos, servit ca acompaniament pentru supa de pete)
3 toasted bell peppers 3 ardei grai copi
A touch of mayonnaise Puin maionez
23.PAQUIN GOOSE IN PUFF PASTRY WITH GREEN ONIONS AND PLUM SAUCE 23.GSC PAQUIN N FOIETAJ CU CEAP VERDE I SOS DE PRUNE
1 cooked goose in water with salt for an hour until soft 1 gsc fiart n ap cu sare timp de 30 de minute pn ce carnea se frgezete
1 pack puff pastry 1 pachet foietaj
Cook in the oven until brown at 200 degrees C between 20-30 minutes inei n cuptor pn ce se rumenete la 200C timp de 20-30 de minute,
with a touch of sugar syrup. cu puin sirop de zahr.
Cut the meat cubes and mix with the sauce. Tiai carnea cubulee i amestecai cu sos.
Fill the puff pastry with the meat, green onions (julienne) Umplei foietajul cu carne, ceap verde (tiat julienne)
and shavings of baked nuts and close with flour and water. i fulgi de nuc coapt i ungei cu fin i ap.
Fry in pan with a little amount of oil until brown/golden. Prjii ntr-o tigaie cu puin ulei pn devine maroniu/auriu.
Serve with cucumber (julienne) seasoned in sesame oil, lemon juice, salt, pepper Servii cu castravei (tiai julienne) asezonai cu ulei de susan, suc de lmie, sare,
and drizzle plum sauce around the meal. piper i cu puin sos de prune mprejur.
Plum Sauce
2 tablespoons plum jam
Sosul de prune
2 linguri gem de prune
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1 tablespoon soy 1 lingur soia
1 tablespoon date honey 1 lingur miere de curmale
A little vinegar Puin oet
Green onion, minc Ceap verde, felii subiri
A little dry chili Puin chili uscat
24.CHOCOLATE MARQUIS WITH COCONUT SAUCE 24.MARCHIZ DE CIOCOLAT CU SOS DE NUC DE COCOS
1ST STEP: Prima etap:

*melt in bain-marie *topii ntr-un vas bain-marie
250 g dark chocolate 250 g ciocolat amruie
2nd STEP: A doua etap:

3 eggs, separated 3 ou albuul i glbenuul separate
50 g powdered sugar and egg whites lightly whip and add egg yolks slowly. Batei albuurile cu 50 g de zahr pudr i adugai glbenuurile treptat.
3rd STEP: A treia etap:

*whip lightly *batei uor
250 ml cream 250 ml fric lichid
1 tablespoon white rum 1 lingur rom alb
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1 tablespoon Nescafe 1 lingur Nescafe
The first step combines with the second step Prima i a doua etap se pot desfura concomitent
and the third stage is added in folding action. Set into a dish and freeze. iar a treia etap va fi executat spre sfritul celei de-a doua.
Punei pe o farfurie la congelator.
Coconut Sauce Sos de nuc de cocos

1st stage (boil) Prima etap fierbei
1 cup coconut milk 1 ceac lapte de cocos
1 tablespoon ground coconut 1 lingur nuc de cocos mcinat
2nd stage (batter) A doua etap (aluatul)

cup corn flour ceac fin de porumb
2 tablespoons water 2 linguri ap
3rd stage A treia etap

Add batter to the boiling liquid, until it becomes a sauce-like texture. Fierbei aluat n ap clocotit, pn ce capt textura unui sos.
25.NORWEGIAN SALMON WITH GRILLED EGGPLANT AND PRESERVED LEMONS 25.SOMON NORVEGIAN CU VNT LA GRTAR I LMI CONSERVATE
1 salmon medallion - 100 g, seasoned with coarse salt and ground pepper 1 medalion de somon 100 g, condimentat cu sare grunjoas i cu piper mcinat
1 eggplant (medium-sized) grilled on direct fire 1 vnt (de mrime medie) coapt direct pe flacr
cup preserved lemons, diced ceac lmi conservate tiate cubulee
Coarse salt, ground pepper Sare grunjoas, piper mcinat
A pinch of cumin Puin chimen
Grill the eggplant on a fire until soft and then slowly and gently peel the skin Coacei vnta la flacr pn se nmoaie, apoi decojii-o ncet i cu grij
and season with salt, lemon and oil. i condimentai-o cu sare, lmie i ulei.
Place the eggplant on a nicely decorated plate. Punei vnta pe o farfurie frumos decorat.
Drizzle some olive oil, coarse salt, ground pepper, cumin and cubes of preserved lemon. Stropii cu puin ulei de msline, sare grunjoas, piper mcinat, cumin
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Grill the salmon in a pan according to taste i cubulee de lmie conservat.
(well done, medium well, medium, medium rare, rare) and place on the eggplant. Frigei somonul pe o tigaie dup gust
Decorate with cold Tomato Salad. (bine fcut, mediu spre bine fcut, mediu, n snge spre mediu, n snge)
i aezai-l peste vnt.
Decorai cu salat rece de roii.
Tomato Salad Salat de roii

1 tomato, diced 1 roie tiat cuburi
A touch of coriander/ocimum, chopped Puin coriandru/busuioc tiat bucele
red onion, chopped ceap roie tocat
Lemon juice Suc de lmie
A pinch of cumin Puin chimen
1 tablespoon raw Tahini 1 lingur Tahini crud
26.CHICKEN BREAST WELLINGTON FILLED WITH SUN DRIED TOMATO PESTO 26.PIEPT DE PUI WELLINGTON UMPLUT CU PESTO DIN ROII USCATE
1 chicken breast with a pocket 1 piept de pui crestat (cu buzunar)

2 tablespoons sun dried tomato pesto 2 linguri pesto din roii uscate
3 Swiss chard leaves, soaked 3 frunze de mangold nmuiate
3 puff pastry leaves with oil 3 foi de aluat de foietaj unse cu ulei
1 egg, beaten 1 ou btut
1 cup brown stock 1 ceac fond brun
1 tablespoon sesame seeds 1 lingur semine de susan
Fill the chicken breast with the tomato pesto, close in a pan with a bit of oil. Chill. Umplei pieptul de pui cu pesto din roii, punei-l ntr-o oal cu capac cu puin ulei.
Wrap in Swiss chard leaves. Lsai-l la rcit. nvelii n frunze de mangold.
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Wrap in dough and spread egg on top. Drizzle sesame seeds. mbrcai pieptul n aluat i ungei cu oul. Presrai susan.
Bake at 180-200 degrees C for 20 minutes. Coacei la 180-200C timp de 20 de minute.
Cut in half and serve on a bed of natural sauce. Tiai n dou i servii pe un pat de sos natural.
Sun Dried Tomato Pesto Pesto din roii uscate

*place in a food processor *folosii un blender
1 cup sun dried tomatoes 1 ceac roii uscate
10 Ocimum leaves 10 frunze de busuioc
27.PANNA COTA IN TOFFEE AND BANANA SAUCE 27.PANNA COTTA N SOS DE CARAMEL I BANANE
[Italian pan kt] Panna cotta Panna cotta (smntn gtit, desert italienesc)
1 cup of milk 1 ceac lapte
2 gelatin papers/14 g gelatin paper powder 2 foi hrtie de gelatin/14 g pudr de hrtie de gelatin
Boil the cream, the milk and the sugar. Fierbei smntna, laptele i zahrul.
Slice the vanilla stick in half, remove its contents and add it to the cream. Tiai batonul de vanilie n dou i adugai coninutul n crem.
Add the gelatin. Adugai gelatina.
Filter and pour into a bowl. Filtrai i turnai ntr-un castron.
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Let it chill in a refrigerator until it hardens. Lsai la rcit n frigider pn se ntrete.
Serve with berry sauce/chocolate orange sauce. Servii cu sos de fructe de pdure/sos de ciocolat cu portocale.
Toffee Banana Sauce Sos de banane i caramel

2 tablespoons water 2 linguri ap
cup butter ceac unt
1 banana, sliced 1 banan tiat felii
1 teaspoon banana liquor 1 linguri lichior de banane
Melt butter over medium heat. Topii untul ntr-o tigaie, la foc mediu.
Gently melt the sugar into a bit of water until there is a caramelized texture. Dizolvai cu grij zahrul ntr-o cantitate mic de ap i caramelizai.
Gradually add the cream and mix well. Treptat, adugai smntna i amestecai bine.
Add the banana liquor. Adugai lichiorul de banane.
Add the slices of banana and cook for a few minutes. Adugai feliile de banan i fierbei cteva minute.
28.GRILLED MULARD IN A CHERRY AND CORIANDER SAUCE 28.RA MULARD LA GRTAR N SOS DE CIREE I CORIANDRU,
SERVED WITH A MUSHROOM AND SPROUT SALAD SERVIT CU SALAT DE CIUPERCI I GERMENI
1 Mulard breast 1 piept de ra mulard
Sauce Sosul
1 cup cherry tomatoes, peeled 1 ceac roii cherry decojite
cup sugar ceac zahr
2 bunches coriander, chopped 2 legturi coriandru tocat
stick dry chili baton de chili uscat
Cook the sauce ingredients until it becomes homogenous Fierbei ingredientele sosului pn devine omogen (nu adugai coriandru n aceast
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(do not include coriander at this stage). Add coriander. etap). Adugai coriandru.
Salad Salata
1 tablespoon nuts, chopped 1 lingur nuci tocate
10 champignon mushrooms (cut into fourths and tossed in a bit of oil, over low heat) 10 ciuperci champignon (tiate n sferturi i clite n puin ulei, la foc mic)
*after tossing in oil, place in filter *dup clirea n ulei, punei-le n strecurtoare
squeezed lemon Zeama de la lmie stoars
1 cup sprouts 1 ceac germeni
2 green onion branches, minc 2 fire de ceap verde, felii subiri
1 tablespoon whole sesame 1 lingur susan integral
Clean the Mulard from the excess fat and cut into cubes Curai raa de surplusul de grsime, apoi tiai-o n cubulee
(add mixed herbs and pepper). (adugai amestecul de ierburi i piperul).
In a hot pan, close the Mulard (let rest for 5 minutes) Prjii carnea ntr-o tigaie fierbinte, lsai-o deoparte timp de 5 minute,
and then transfer into a heated oven at 200 degrees for 8-10 minutes. apoi punei-o n cuptor la 200C timp de 8-10 minute.
Mix the salad contents and use as garnish in the center of the plate. Amestecai ingredientele pentru salat i aezai-o ca garnitur n mijlocul platoului.
Spread the Mulard and place around the salad. Aezai carnea de ra uniform n jurul salatei.
Season with coarse salt over the Mulard. Asezonai carnea cu sare grunjoas.
Decorate with Cherry sauce around the plate. Decorai marginea platoului cu sos de Cherry.
Can be served cold or hot. Servii rece sau fierbinte.
29.EUROPEAN SEA BASS WITH CHARD AND SWEET POTATO 29.BIBAN DE MARE EUROPEAN CU MANGOLD I CARTOF DULCE,
SERVED WITH A LEMON SAUCE SERVIT CU SOS DE LMIE
1 European sea bass 1 biban de mare European

baked sweet potato seasoned with olive oil, thyme, salt and pepper cartof dulce copt condimentat cu ulei de msline, cimbru, sare i piper
4 chard leaves soaked in water 4 frunze de mangold nmuiate n ap
butter unt
2 teaspoons white wine 2 lingurie vin alb
Sauce Sosul
pack of butter pachet de unt
1 cup coconut milk 1 ceac lapte de cocos
A bit of flour Puin fin
Lemon juice from one lemon Sucul de la o lmie
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A bit of fresh brine Puin saramur
2 garlic cloves, salt, pepper 2 cei de usturoi, sare, piper
1 red bell pepper, toasted and ground 1 ardei gras rou copt i mcinat
Bake the sweet potato with olive oil and salt Coacei cartoful dulce cu uleiul de msline i sare
in the oven at 180 degrees C for 30 minutes. n cuptor la 180C timp de 30 de minute.
Set the chard leaves and on top lay the sea bass, the sweet potato, Aezai frunzele de mangold, iar deasupra punei bibanul de mare, cartoful dulce,
slices of garlic and a pinch of salt. feliue de usturoi i puin sare.
Bake in the oven for 20 minutes at 180 degrees C Coacei n cuptor la 180C timp de 20 de minute,
with butter cubes and a bit of white wine. alturi de cubuleele de unt i puin vin alb.
DIRECTIONS FOR sauce INSTRUCIUNI pentru sos

Fry the garlic in butter and drizzle a bit of flour on top to create a thick texture. Prjii usturoiul n unt i presrai fin deasupra pn ce se ngroa.
Add coconut milk, lemon juice, fish brine, salt, ground bell peppers Adugai lapte de cocos, suc de lmie, saramura de pete, sare, ardeii grai mcinai
and bring to a high temperature. i gtii totul la foc mare.
Serve hot with the European sea bass and the sweet potato. Servii sosul fierbinte cu bibanul de mare european i cu cartoful dulce.
30.TART TATIN WITH VANILLA ICE CREAM AND SUGAR PECAN SHAVINGS 30.TART TATIN CU NGHEAT DE VANILIE I FULGI DE NUC PECAN
Dough Aluat
1 egg yolk 1 glbenu de ou
A pinch of sugar Un vrf de cuit de zahr
*mix to create a homogenous batter *amestecai pentru a obine un aluat omogen
Filling Umplutur
10 green apples, cut in half 10 mere verzi tiate n jumtate
DIRECTIONS
In a pan, spread a bit of butter and a pinch of sugar and make a brown caramel.
INSTRUCIUNI
ntr-o tigaie, topii o bucic de unt cu puin zahr i caramelizai.
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Take off the stove and set the apples in the warm caramel. Luai de pe foc i aezai merele n caramel.
Cook for 10 minutes over high heat. Gtii timp de 10 minute la foc mare.
Place a sheet of dough over the apples Punei o foaie de aluat peste mere
and make a hole in the middle with the tip of a knife to let the steam come out. i facei o gaur n mijloc cu vrful unui cuit pentru a lsa aburul s ias.
Bake at 180 degrees C for 45 minutes. Punei la copt, timp de 45 de minute la 180C.
Turn the Tart onto the plate, slice a piece and serve with vanilla ice cream. Aezai tarta invers pe un platou, tiai o felie i servii cu ngheat de vanilie.
31.SPICY LOCUS SERVED ON SWEET BREAD 31.LOCUS PICANT SERVIT PE PINE DULCE
200 g Locus fish fillet 200 g file de pete Locus

2 red bell peppers, peeled and cut (carr) 2 ardei grai roii curai de pieli i tiai cuburi
Lemon juice from 2 lemons Sucul de la 2 lmi
coriander, coarsely chopped coriandru tiat mai mare
4 fresh garlic cloves, chopped 4 cei de usturoi proaspei, tocai
Cumin, salt, sweet paprika Chimen, sare, paprika dulce
1 chili 1 chili
Soy oil Ulei de soia
cup tomato paste ceac past de tomate
In a pot, heat a bit of oil, add sweet paprika, garlic ntr-o oal, nclzii puin ulei, adugai paprika dulce, usturoi
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and let everything fry for about 20 seconds until the color is red. i lsai la prjit aproximativ 20 de secunde pn capt culoarea roie.
Add tomato paste and lightly fry for 2 minutes. Adugai pasta de tomate i prjii uor cam 2 minute.
Add lemon juice, cumin, chili, salt and water, Adugai suc de lmie, chimion, chili, sare i ap,
according to the preferred thickness of the sauce. n funcie de ct de gros dorii s fie sosul.
Lay the fish slowly and the bell peppers. Aezai uor petele i ardeiul gras.
Drizzle the sauce on top of the fish, spread aromatic herbs Picurai sosul peste pete, presrai mirodenii
and cover with foil paper (15-20 minutes). i acoperii cu folie (15 -20 minute).
Serve with lemon, chopped coriander and chopped parsley. Servii cu lmie, coriandru i ptrunjel tocat.
Sweet Bread Pine dulce

1 kg white flour 1 kg fin alb de gru
50 g yeast 50 g drojdie
10 g baking improver 10 g praf de copt (ameliorator de coacere)
2 eggs 2 ou
20 g salt 20 g sare
400 ml water for soaking 400 ml ap pentru nmuiere
Egg white and yolk for glazing Glbenu i albu pentru glazurare
Sesame Susan
DIRECTIONS INDICAII
In a mixing bowl, mix flour, yeast and baking improver. ntr-un bol, amestecai fina, drojdia i praful de copt.
Add the rest of the ingredients into the bowl and knead for a smooth and uniform dough. Adugai restul de ingrediente n bol i frmntai pentru a obine un aluat fin.
Leaven the dough and let fall. Lsai aluatul s se odihneasc.
Separate into 3 even balls and create a bread-like shape. mprii aluatul n trei buci egale i modelai-le n form de pine.
Set into a pan with baking paper and let leaven for a second time. Punei aluatul ntr-o tav tapetat cu hrtie de copt i lsai s creasc pentru a doua
Spread the egg yolks and the beaten egg white on top of the dough oar. Ungei cu glbenu de ou i albu btut spum i presrai deasupra susan.
and drizzle sesame seeds on top. Coacei la 180C.
Bake at 180 degrees C.
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32.VEAL OSSO BUCO IN A NATURAL SAUCE ON A BED OF ITALIAN POLENTA 32.OSSO BUCO DE VIEL N SOS NATURAL, PE PAT DE POLENTA ITALIAN
Osso Buco [Italian s buk] Osso Buco

4 pieces of veal shin (4 cm thick) 4 buci rasol de viel (4 cm grosime)
1 onion, finely chopped (mirepoix) 1 ceap tocat fin (mirepoix)
1 carrot, finely chopped (mirepoix) 1 morcov tocat fin (mirepoix)
1 celery stick, finely chopped (mirepoix) 1 tulpin de elin tocat fin (mirepoix)
Bay leaves, English peppers, thyme (mirepoix) Frunze de dafin, boabe de ienibahar, cimbru (mirepoix)
25 g flour 25 g fin
1 cup white wine 1 ceac vin alb
1 cup chicken stock 1 ceac fond de pui
5 garlic cloves 5 cei de usturoi
DIRECTIONS
Coat the meat with flour.
INSTRUCIUNI
Trecei feliile de carne prin fin.
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Brown the meat on both sides and set aside on a plate. Rumenii carnea pe toate prile i punei-o deoparte pe o farfurie.
Add root vegetables and cook them until soft (you can add a tablespoon of tomato paste). Adugai rdcinoasele i clii-le pn se nmoaie (putei aduga o lingur de past
Add the garlic and aromatic herbs. Melt the residue with white wine. de tomate). Presrai ierburi aromatice. Dizolvai cu puin vin alb.
Add the veal on top of the vegetables and bubble until the wine has reduced by half. Punei carnea de viel peste legume i lsai-le s fiarb mpreun pn cnd vinul se
Pour in the stock and cook until soft, for approximately 2 hours. reduce la jumtate. Adugai fondul de pui i lsai la fiert pn devine moale,
(You can grind the root vegetables and add to the sauce or serve with the meal). aproximativ 2 ore. (Ca opiune, putei pasa rdcinoasele
i adauga la sos sau le putei servi ca atare).
Ocimum Scented Polenta Polenta italian (mmlig) aromatizat cu busuioc

1 cup corn flour 1 ceac fin de porumb
3 cups water or boiling liquid 3 ceti ap sau sup n clocot
Ocimum leaves Frunze de busuioc
2 Portobello mushrooms 2 ciuperci Portobello
1 onion, lightly fried in oil, brunoise 1 ceap, undit puin, tiat brunoise
*cook for about 20 minutes *gtii aprox. 20 minute
33. GINGER SCENTED TOM YUM SOUP 33. SUP TOM YUM AROMATIZAT CU GHIMBIR
1.5 l white chicken stock 1,5 L fond alb de pui

85 g ginger 85 g ghimbir
Red curry Curry rou
Yellow curry Curry galben
grilled butterfly chicken breast piept de pui grill
1 tomato concass 1 roie concass
1 onion 1 ceap
2-3 green onions 2-3 fire ceap verde
A handful of fresh coriander O legtur de coriandru proaspt
- cup Japanese soy - ceac sos de soia japonez
Coconut milk Lapte de cocos
Some sprouts Civa germeni
2 tablespoons corn flour for thickness 2 linguri fin de porumb pentru ngroare
DIRECTIONS
Make the white chicken stock.
INSTRUCIUNI
Pregtii fondul alb de pui.
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Filter and boil again a second time, add curry and the aromatic herbs. Filtrai, fierbei din nou, adugai curry i ierburile aromatice.
Cut the chicken and vegetables and place into the soup pot. Tiai carnea de pui i legumele i adugai-le n oala de sup.
On top, serve with fresh coriander. Servii cu coriandru proaspt.
You may add coconut milk to refine. Putei rafina cu lapte de cocos.
34.TUNA SPRING ROLLS WITH SWEET POTATOES, 34.RULOURI DE PRIMVAR DE TON CU CARTOFI DULCI,
LEMON PESTO AND SALAD IN JAPANESE VINEGAR PESTO DE LMIE I SALAT CU OET JAPONEZ
1 slice of red tuna, 200 g 1 felie de ton rou, 200 g

2 green onion branches 2 fire de ceap verde
2 Nori Algae paper 2 foi de alge marine uscate i presate
1 teaspoon sweet chili 1 linguri chili dulce
1 cup Japanese soy 1 ceac soia japonez
Coating: flour, egg, panko bread crumbs Crusta: fin, ou, pesmet
Marinate the tuna in soy for a few minutes. Marinai tonul n sos de soia pentru cteva minute.
Season the tuna with sweet chili. Asezonai cu chili dulce.
Lay Nori Algae paper with the green onions. Aezai ceap verde pe foile de alge marine uscate i presate.
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Create a roll and adjust accordingly. Rulai, asigurndu-v de simetria rulourilor.
Fry and serve. Servii dup prjire.
Lemon Pesto Pesto de lmie

1 cup ocimum 1 ceac busuioc
cup olive oil/sesame oil ceac ulei de msline/ulei de susan
A pinch of sugar Puin zahr
Lemon juice from one lemon Sucul de la o lmie
*use a blender for a homogenous mixture *omogenizai cu ajutorul unui blender
Salad in Japanese Vinegar Salat cu oet japonez

1 medium carrot, completely peeled 1 morcov mediu curat de coaj
1 medium cucumber, completely peeled 1 castravete mediu curat de coaj
1 medium parsley root, completely peeled 1 rdcin de ptrunjel curat de coaj
2 tablespoons soy sauce 2 linguri sos de soia
tablespoon preserved ginger, peeled and chopped lingur ghimbir conservat, curat de coaj i tocat
1 garlic clove, finely minced 1 cel de usturoi tocat fin
tablespoon sugar lingur zahr
2 green onion branches 2 fire ceap verde
A handful of alfalfa sprouts for garnish O mn de muguri de lucern pentru garnitur
35.CHOCOLATE LAVA CAKE AND VANILLA SAUCE 35.PRJITUR VULCAN DE CIOCOLAT I SOS DE VANILIE
125 g dark chocolate (at least 50% cocoa) 125 g ciocolat amruie (minim 50% cacao)
2 eggs 2 ou ntregi
15 g cocoa 15 g cacao
DIRECTIONS INDICAII
Melt the chocolate and the butter in a Bain-Marie. Topii ciocolata i untul ntr-un vas bain-marie.
At the same time, whip lightly the eggs and the sugar. n acelai timp, batei uor oule cu zahrul.
Mix the chocolate texture into the eggs. ncorporai ciocolata.
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With the help of a filter, add the cocoa powder and the flour. Cernei i adaugai n ploaie, pudra de cacao i fina.
Mix the batter well and pour of the height. Amestecai bine i umplei din nlimea recipientului.
Bake in the oven that was preheated to 180 degrees C between 9-12 minutes. Coacei n cuptorul prenclzit la 180C ntre 9-12 minute.
Vanilla Sauce Sosul de vanilie

500 ml milk (or 300 ml milk + 200 ml water) 500 ml lapte (sau 300 ml lapte + 200 ml ap)
3 egg yolks 3 glbenuuri de ou
20 g corn flour 20 g fin de porumb
vanilla stick baton vanilie
DIRECTIONS INDICAII
Mix in a bowl of the amount of milk, sugar and vanilla Amestecai ntr-un bol din cantitatea de lapte, zahrul i vanilia i fierbei.
and bring to a boil for the first time. n acelai timp, amestecai restul de lapte cu glbenuurile i fina.
At the same time, beat the rest of the milk, yolks and the flour. Combinai cele dou amestecuri, fierbei la foc mic, amestecnd continuu, pn se
Combine the 2 mixtures, lower the flame and mix until you achieve the desired texture. obine textura dorit.
Japanese cuisine Buctria japonez
SUSHI SUSHI
(a Japanese dish consisting of rolls of vinegar-flavored cold rice) (fel de mncare specific buctriei japoneze - rulouri din orez rece acrit cu oet)
Rice for Sushi Orezul pentru sushi

*bring to a boil *aducei la temperatura de fierbere
1 kg round rice 1 kg orez cu bob rotund
250 ml rice vinegar 250 ml oet de orez
25 g salt 25 g sare
Tamago (Japanese omelet) Tamago (Omlet japonez)
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-served over sushi rice -servit peste orez de sushi
*mix until sugar is dissolved *amestecai pn la dizolvarea zahrului
3 eggs 3 ou
teaspoon soy sauce linguri sos de soia
DIRECTIONS INDICAII
Wash the rice and place in a filter to let dry. Splai orezul i lsai-l ntr-o sit la uscat.
In a pot with 1.2l water, add the rice and mix with your hands. Adugai orezul ntr-o oal cu 1,2 L ap i amestecai cu mna.
Cook the rice for 10 minutes on an open pot over moderate heat. Lsai-l la fiert 10 minute ntr-o oal fr capac la temperatur moderat.
After that, lower the flame and leave on the stove for another 20 minutes and cover the pot. Lsai la foc mic pe plit nc 20 minute i acoperii oala.
Then turn off the flame but the pot remains closed for an extra 10 minutes. nchidei aragazul dar oala rmne cu capac nc 10 minute.
After cooking the rice, pour the marinade on the rice Dup ce orezul este fiert, turnai marinata i transferai pe o suprafa plan pentru
and transfer to a flat surface to let cool down. rcire. Pentru fiecare kilogram de orez fiert turnai ntre 250-330 ml marinat
For every kilogram of cooked rice pour between 250-330 ml prepared marinade. preparat.
Variety in fillings Variante de umpluturi
Foto Maki Foto Maki

rice, seaweed, cucumber, salmon, oshinko orez, foi alge, castravete, somon, oshinko (condiment japonez)
California roll California roll

(sushi roll made inside out) (rulouri sushi rsucite)
Cucumber Castravete
Crab meat Crabi
Avocado or banana or mango Avocado, banan sau mango
Cone Temaki Cone Temaki
rice, seaweed and a variety of vegetables rolled in the shape of a cone orez, foi alge, o varietate de legume rulate n form de con
Ormaki Ormaki
Toasted sesame seeds Semine prjite de susan
Chopped chives Arpagic tiat
Smoked salmon Somon afumat
Rice Orez
Asparagus (soaked in water) or avocado and seaweed Sparanghel (nmuiat n ap) sau avocado i alge
Nigiri Rice Fingers Nigiri Degete de orez

Finger-like shaped forms of rice, with a spread of wasabi on top. Buci de orez modelate n form de deget, cu puin sos wasabi deasupra.
Layered with a slice of fish, salmon or tuna, avocado or Tamago. Se pune o fie de pete, somon sau ton, avocado sau Tamago (omleta japonez).
JAPANESE COOKING BUCTRIA JAPONEZ
59
Spices Condimente
Japanese cuisine uses a combination of 5 basic flavors Buctria japonez folosete o combinaie de 5 arome de baz
and the order in which they are added is very important for the outcome. iar ordinea n care sunt adaugate este foarte important pentru reuita preparatului.
They are: sugar, salt, soy, vinegar and "dashi" (fish powder). Acestea sunt: zahr, sare, sos de soia, oet i dashi" (pudr de pete).
Rice Orezul
Japanese cuisine uses round rice. It is very sensitive after being washed, which is why the n buctria japonez se folosete orezul cu bob rotund. Acesta este foarte sensibil
rice is soaked in water and not "tampered with" too much because the reaction of the starch dup splare, de aceea orezul este scufundat n ap i nu cltit prea mult deoarece
with water penetrates the rice through the cracks and softens it. amidonul reacioneaz cu apa care ptrunde n boabele de orez i l nmoaie.
For separately cooked rice grains, wash the rice a few times to get rid of the flour and dirt. Pentru a fierbe boabele de orez, splai orezul n cteva ape pentru a ndeprta fina
The washing process is done by stirring the grains in a filter in four bowls of water de orez i impuritile. Procesul de splare se realizeaz amestecnd orezul ntr-o
and soaked in clean water for a minute. strecurtoare n patru boluri de ap i apoi se cufund n ap curat timp de 1 minut.
After cooking, the short rice becomes long (and not "butterfly"-like long rice) making it Dup gtire, orezul cu bob scurt se alungete (nu nflorete ca orezul lung) devenind
more sensitive and breakable after cooking. mai fin i mai friabil dup gtire.
Sauce for Sushi Rice Sos pentru orezul de sushi

The sauce consists of rice vinegar, sugar and salt. Sosul conine oet de orez, zahr i sare.
The sugar and salt need to be melted in vinegar and stirred (oetul de orez este fermentat in China, Japonia, Korea i Vietnam; delicat i dulce),
until there is a homogenous mixture. Zahrul i sarea trebuie dizolvate n oet i amestecate bine pn la uniformizare.
Ratio: 1l vinegar, 900 g sugar, a handful of salt. Proporie: 1 L oet, 900 g zahr, o mn de sare.
For every kilogram of raw rice use 330 ml vinegar mixture. La fiecare kilogram de orez crud folosii 330 ml amestec cu oet.
DIRECTIONS INDICAII
Stir the cooked rice in a separate bowl, while it is still hot, Amestecai orezul fiert ntr-un bol, ct este nc fierbinte,
with the vinegar sauce, allowing the mixture to cool down. cu sosul de oet pn ce se rcorete.
Do not put the rice in the fridge, to avoid hardening. Nu punei orezul n frigider pentru a evita ntrirea acestuia.
Keep at room temperature, covered in a damp towel. Se pstreaz la temperatura camerei, ntr-un prosop umed.
Seaweed Foi de alge

The Nori seaweed has two sides, a shiny side and a rough side. Foile de alge Nori au dou fee, una lucioas i una mai aspr.
When putting sushi inside, make sure the mat and the seaweed Cnd le umplei cu sushi, asigurai-v c foile i rogojina de bambus
are perfectly aligned at the side closest to us, rough side up. sunt perfect aliniate, cu faa mai aspr spre exterior.
Wet the hands and shake off the excess water drops. Umezii minile i le scuturai pentru a nltura excesul de ap.
Roll the rice into a semi-loose ball, changing its shape into a rectangle. Modelai orezul ntr-o form dreptunghiular.
Then place the rice rectangle on top of the seaweed covering 3/4 of the seaweed. Punei orezul pe foaie astfel nct s acoperii aprox. 3/4 din aceasta.
Place the filling along the whole center (width wise), Punei cu atenie umplutura de-a lungul centrului, pe lime,
for example: slices of cucumber, fish, asparagus etc. de exemplu: felii de castravete, pete, sparanghel, etc.
Roll while pressing in the shape of a "roulade". Presai uor i rulai.
60
Secure the ends of the roll to prevent the contents from falling out. Lipii capetele ruloului pentru a nu se scurge umplutura.
Wrap the roll in nylon to prevent drying mpachetai ruloul n folie pentru a evita uscarea
and do not place in the refrigerator, but serve immediately. i nu punei la frigider, ci servii imediat.
Fish Pete
The fish for sushi must be fresh and cleaned for hygiene purposes. Petele pentru sushi trebuie s fie proaspt i curat bine din motive de igien.
The fish is eaten raw which is why the skin, layer of brown fat close to this skin is removed. Petele se mnnc crud, de aceea pielea i grsimea maronie de sub piele sunt
Do not use the inner 2.5 mm through the whole length of the fish because it is bitter. ndeprtate. Nu folosii poriunea de 2,5 mm grosime de-a lungul petelui pentru c
Fish fit for sushi: salmon, sea bream, etc. este amar.
*when setting a plate for sushi or sashimi (raw fish), Pete potrivit pentru sushi: somon, dorad etc.
place a small ball of wasabi and a small amount of soy sauce next to the fish. *cnd aranjai un platou pentru sushi sau sashimi (pete crud),
punei o bil mic de wasabi i puin sos de soia lng pete.
Soy Soia
Soy sauce is created from soy beans and the Kogi germ Sosul de soia se prepar din boabe de soia i germeni de Kogi
that causes a breakdown and bubbling of the mixture. care provoac barbotarea amestecului.
Oxidizing the protein (egg whites) creates the soy turn from grey-white to a darker color. Oxidarea proteinelor (albuul de ou) face ca soia s i schimbe culoarea din alb-gri
Crashing the mixture, the soy sauce is secreted, ntr-o nuan mai nchis. Dac se taie amestecul, se alege sosul de soia care conine
containing soy oil (9% of the mixture) and is not edible. ulei de soia (9% din amestec) i nu este comestibil.
Adding the salt slows down the bubbling (the wild behavior of the microorganism). Adaosul de sare ncetinete procesul de formare a bicilor (aciunea
There is a type of soy that contains wheat, making it a lighter color, microorganismelor). Exist un tip de soia care conine gru mai deschis la culoare,
sweeter (less salty) and richer in taste. mai dulce (mai puin srat) i cu gust mai bogat.
White soy is made of 90% wheat and 10% soy, making its color grey. Soia alb conine 90% gru i 10% soia, are culoare gri.
*do not use synthetic soy (hydraulics of protein) *nu folosii soia sintetic (hidraulica proteinelor)
Wasabi (Japanese horseradish) Wasabi (hrean japonez)
This is a root used as a spice, used as a substitute for horseradish, in the form of a powder Este o rdcin ntrebuinat ca i condiment, folosit n locul hreanului, sub form de
that can be diluted in water to create a green paste. pudr care se dizolv n ap pentru se obine o pasta verde.
When eating wasabi and it is too spicy, Atunci cnd mncai wasabi i este prea picant,
open your mouth in order for the spicy gas to evaporate. deschidei gura pentru ca gazul picant s se evapore.
Ginger Ghimbir
This is a root used as a spice, may be served fresh or preserved. Este o rdcin folosit ca i condiment, poate fi servit proaspt sau conservat.
Preserved is a fresh root that has undergone a salted and pickling process. Conservat nseamn c rdcina proaspt a fost srat i murat.
When returning the skin back into the marinade, the ginger captures a pink color. Cnd punei ghimbirul napoi n marinat, capt o culoare rozie.
Noodle Beans Fasole chinezeasc

These noodles remain soft even hours after cooking. Fasolea chinezeasc rmne moale ore ntregi dup gtire.
Cook the noodles in boiling water until they soften, wash in cold water and filter. Fierbei fasolea n ap fierbinte, cltii cu ap rece i strecurai.
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Noodle Bean Salad Salat cu fasole chinezeasc
Arosama (spring rain in Japan) is made of noodle beans Arosama (ploaie de primvar n Japonia) conine fasole chinezeasc
and a mixture of sushi rice vinegar (rice vinegar, sugar, salt) and soy. i un amestec de oet de orez pentru sushi (oet de orez, zahr, sare) i soia.
Shitake Mushrooms Ciuperci Shitake

Dried mushrooms that need to be soaked in water between an hour to two hours to soften Ciuperci uscate care trebuiesc inute n ap timp de o or sau dou pentru a se nmuia
before use. You can cook the mushrooms in water with added sugar and soy. nainte de a fi folosite. Putei gti ciupercile n ap, la care adugai zahr i soia.
Miso Soup Supa Miso

Miso is a paste-like mixture, produced by Miso este un amestec de consisten pstoas, produs prin fermentarea boabelor de
fermenting soybeans and the Japanese fungus, Aspergillus oryzae soia, a ciupercii japoneze Aspergillus oryzae i uneori a orezului, orzului sau a altor
and sometimes rice, barley or other ingredients. ingrediente.
It contains enzymes which is why it cannot be cooked, Conine enzime, de aceea nu poate fi fiert,
but added to fish stock or water with dashi (fish powder), ci adugat la fondul de pete sau n ap cu dashi (pudr de pete),
when the liquid is hot but not boiling. cnd lichidul este fierbinte dar nu fierbe.
Melt the miso through a filter into the liquid Pasai miso printr-o strecurtoare n sup i adugai nainte de servire diverse
and add solids prior to serving (for example, red tuna cubes, etc.). ingrediente solide, ca de exemplu, buci de ton rou tiat cuburi.
Decorate with green onion on the soup and not inside it. Presrai ceap verde n scop decorativ i nu includei n compoziie.
You can choose to decorate with thin short strips of bell pepper. Putei decora cu fii de ardei gras.
The soup must be poured into a bowl, up to a point when seeing the solids is still possible. Supa trebuie turnat ntr-un bol astfel nct s se poat observa ingredientele solide.
If miso soup rests for a bit, all the enzymes move to the center and sink. Dac supa miso se odihnete puin, toate enzimele se scufund,
se depun pe fundul vasului.
Tempura Tempura
Fit for tempura: carrots, potatoes, onions, asparagus, mushrooms, fish, seafood and more. Ingrediente potrivite pentru tempura: morcovi, cartofi, ceap, sparanghel, ciuperci,
The batter for tempura is created with tempura flour pete, fructe de mare, etc. Aluatul pentru tempura se prepar din fin pentru
(if there is none, you can use regular flour, corn starch and egg yolks). tempura (dac nu avei, putei folosi fin de gru obinuit, amidon de porumb i
Add ice water to the flour until the thickness of the mixture is like pancake batter. glbenu de ou).
Flour the vegetable, dip in the batter and deep fry (at 190 degrees C). Turnai ap foarte rece peste fin, pn capt consistena unui aluat de cltite.
Decorate with Japanese style fried spaghetti. Trecei legumele prin aluat i prjii-le n baie de ulei (deep fry) (la 190C).
Decorai cu spaghete prjite n stil japonez.
62
Enjoy your meal!
Poft bun!
Art of Cooking
Project managers
Chef Ziad ATIYA
Mrs. Liana Dolores VOINEA, headmaster
Ioan C. tefnescu Technical College, Iai, Romania 63
Mrs. Irina ERDIC, operations manager
Arta culinar
Manageri proiect
Chef Ziad ATIYA
Director, prof. Liana Dolores VOINEA
Colegiul Tehnic Ioan C. tefnescu, Iai, Romnia
Prof. Irina ERDIC, manager de operaiuni

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Colegiul Tehnic Ioan C. tefnescu, Iai, Romnia

Translated by/Traducere i adaptare:

Irina ERDIC, Mihai SCRLTESCU, Monica POPA

Editor in Chief/Redactor ef: Irina ERDIC

Z.ATIYA GROUP CHEF ASSOCIATION

p.05 BASIC PROCESSING ............................................................................ Chapter2

S fac lucruri care conteaz e tot ce

the importance of culinary arts projects

p.17 REETE .................................................................................................. Capitolul3

Chef ZIAD ATIYA

[French duln] Julienne Julienne

[French fnd] Chiffonade Chiffonade

[French e m s] minc Felii subiri

[French btn] Btonnet Bastona

[French ka] Carr (Large Dice) Cuburi mari

[French ha] Hach (Chopped) Tocare mrunt

[French mpw] Mirepoix Mirepoix

[French dk-sel] Duxelle Duxelle

[French psijad] Persilliade Persilliade (fr. ptrunjel)

Filleting Fish Filetarea petelui

Cutting the chicken into parts Tranarea puiului

Cooked Garlic Usturoi gtit

Beer Batter Aluat de bere

White Chicken Broth Sup clar alb de pui

White Vegetable Broth Sup clar alb de legume

Brown Meat Stock Fond brun din carne

White Fish Stock Fond alb din pete

Pepper Sauce Sos cu piper

[French ru] Roux Roux (rnta)

[French vlute] Velout Velout

[French beml] Bchamel Sauce Sos Bchamel

Compound Sauces Sosuri compuse

Caesar Dressing Dressing Caesar

Thousand Island Dressing Dressing Thousand Island

Honey Mustard Sauce Sos cu mutar i miere

[kri] Curry Sauce Sos curry (condiment indian)

[h-ln-dz] Hollandaise Sauce Sos olandez

Cold Sauces Sosuri reci

Base Vinaigrette Vinegret de baz

Honey Mustard Vinaigrette Vinegret cu miere i mutar

Balsamic Vinaigrette Vinegret cu oet balsamic

Teriyaki Sauce Sos teriyaki

Base Chili Sauce Sos chili de baz

Sweet Sauces Sosuri dulci 15

Vanilla Sauce Sos de vanilie

Taffy Sauce Sos de caramel

Crispy Sweet Potato Cartof dulce crocant

kg cut sweet potatoes, carr kg cartofi dulci, cuburi mari

Chinese Pecan Pesto Pesto din nuci pecan chinezeti

Mashed potatoes with chestnuts Piure de cartofi cu castane

Tapenade (*smooth paste) Tapenad (*past fin)

Ocimum Oil Ulei de busuioc

Condensed Balsamic Sauce Sos de oet balsamic redus

300 g aged entrecote steak 300 g antricot maturat

Red Wine and Rosemary Sauce Sos de vin rou i rozmarin

Green Beans Fasole verde

2 pieces of mullet fillet 2 buci de file de chefal

Home-Fried Potatoes Cartofi prjii de cas

Mayonnaise and Dill Sauce Sos de maionez i mrar

50 g grilled goose liver 50 g ficat de gsc la grtar

Tapenade (smooth paste) Tapenad (past fin)

make yakitori skewers: asamblarea frigruilor yakitori: