galuste cu prune (also in English)

galuste cu prune (229)

For English, please scroll down

 

A venit toamna, a inceput recolta de la Carbunesti🙂. Avem mere, prune, piersici tarzii, nuci si o multime de legume. Este asadar timpul pentru o reteta a la mamaie Veronica.

galuste cu prune

Galustele cu prune nu sunt neaparat favoritele mele, dar imi place sa le facem impreuna – de fapt ea le face si eu, cu aparatul de fotografiat, o haituiesc. Cel mai mult din reteta asta imi place psemetul prajit in unt, auriu si indulcit, care le da un miros  de “paine proaspata” sau de “placinta cu mere”… deci, dupa cum se vede, nu am nicio treaba cu galustele cu prune de fapt🙂.

galuste cu prune (217)

Ingrediente (cam din ochi)

niste cartofi, sa tot fi fost 500-600g

2 oua

7-8 linguri de faina si cam 4 linguri de gris (se mai ajusteaza in functie de soiul cartofilor)

24 de prune mici

pesmet – chiar nu stiu cat, vreo cana?

un cub de unt

2-3 linguri de zahar (sau depinde de cat de dulce vrea fiecare)

 

1. Se fierb cartofii, in coaja, de cu seara (“in coaja” ca sa nu traga prea multa apa, dar de ce “de cu seara” nu mai tin minte🙂 – cred ca sa pot fierbe si in ziua respectiva). Se curata de coaja si se au prin masina de tocat (noi asa am facut) sau se paseaza cu ustensile pentru piure, furculita etc.

2. Se adauga pe rand cate o lingura de faina/ gris pana se obtine un aluat care se strange de pe marginile vasului, dara este inca lipicios on mana si destul de greu de manevrat.

galuste cu prune (57)

3. In prealabil prunele s-au “de-samburit” si, pentru cine doreste, s-a inlocuit samburele cu putin zahar tos.

galuste cu prune1

4. Se invelesc prunele in aluat dupa cum urmeaza:

galuste cu prune2

5. Se pune o oala mare cu apa la foc, si se adauga galustele cand apa fierbe (pe rand, cate incap, fara sa aglomeram oala). Dupa ce se ridica la suprafata, mai fierbem la foc mic appx. 5-6 minute.

6. In timp ce galustele fierb, se pune intr-o cratita pesmetul impreuna cu cubul de unt si se lasa, amestecand din cand in cand, pana cand pesmetul se prajeste frumos. Se da deoparte, si cand s-a mai racit se adauga zaharul.

7. Galustele fierte se scurg bine de apa si se tavalesc prin pesmet, pana cand se acopera uniform (si miros a “paine calda” :)).

galuste cu prune3

si iata capodopera:

 

galuste cu prune (229)

 

galuste cu prune (200)

 

Plum dumplings – recipe in English

Autumn has come , and we are ready to enjoy our own produce from our countryside house, Carbunesti. We have apples, plums, late peaches, nuts and lots of vegetables. It is therefore time for a recipe from Grandma Veronica .

Plum dumplings are not necessarily my favorites , but I like to make them together with my Grandma – in fact she makes them, and I follow her around with the camera . Of this recipe I like most the breadcrumbs browned in butter, golden and sweet, they give a scent of ” fresh baked bread ” or ” apple pie ” … So as you can see , I have no business with plum dumplings actually🙂 .

Ingredients (estimated)

some potatoes,  500 -600g

2 eggs

7-8 tablespoons of flour and about 4 tablespoons semolina (adjustable quantities, depending on the variety of potatoes )

24 small plums

breadcrumbs -maybe a cup ?

a knob of butter

2-3 tablespoons of sugar ( depends on how sweet you want them)

1. Boil potatoes, in their skins , in the prior evening ( “in skin” in order not to absorb too much water , but why “in the prior evening” I do not remember🙂 – I think you can boil them in the same day, actually) . Peel soft potatoes and pass them through the meat grinder (so did we ) or mash them with a mashing utensil , or a fork etc. .

2. Add one tablespoon of flour / semolina at a time until the dough doesn’t stick to the sides of the bowl so much, but is still sticky to the hands and difficult to handle.

3 . In advance, “de-stone” the plums” and replace the pit with a little granulated sugar .

4. Wrap plums in the dough as follows (see the photo above)

5 . Bring a large pot of water to boil, and add the dumplings when water boils (one at a time, without cluttering the pot ). After a while the dumplings rise to the surface. Then, let them simmer for appx . 5-6 minutes more.

6. While dumplings cook, place the breadcrumbs in a saucepan with the cube of butter and leave them on heat, stirring occasionally, until the bread crumbs fry nicely. Set aside, and when mixture is cooled, add the sugar .

7. Drain well the dumplings and drop them in the bread crumbs, rolling until evenly coated ( and smell like “freshly baked bread” :)) .

And here you have your masterpiece!

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