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camelia zeicu
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Romanian to Spanish - Rates: 0.07 - 0.12 EUR per word / 25 - 30 EUR per hour

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English to Romanian: Soups, salads, fish and seafood, Italian and Indian food General field: Other Detailed field: Food & Drink
Source text - English 92 SOUPS & SALADS With origins in the Ukraine, borscht is a staple of Eastern and Central European peasant tradition, with variants known in Poland, Russia, Lithuania, and Germany. There is no definitive recipe for this rich, red-colored soup although all variations —hot or cold—share one key ingredient: the beet (see page 693). Hot versions of the soup have a host of additional vegetable components, including combinations of cabbage, potatoes, tomatoes, onions, and cucumber. There may even be meat—beef or pork —depending on what is to hand, and quite often meat stock is used. The resulting broth is typically more of a stew than a soup, eaten as it comes, with bread. Cold borscht tends to be a simpler affair, made from sliced beets that have been cooked in a basic stock—usually water —seasoned either with lemon juice or sugar and finely chopped onion to adjust the sweetness of the soup. The soup is eaten chilled, traditionally with a dollop of sour cream, the perfect accent for the sweet, earthy beet. EASTERN EUROPE Borscht Earthy, beautiful beet soup Beet and Cabbage Borscht 3 tbsp/45 mL olive oil 3⁄4 lb/340 g russet potatoes, peeled, chopped 2 1⁄2 cups/625 mL chopped green cabbage (about 1⁄4 of small head) 1 large onion, chopped 8 cups/2 L (or more) canned vegetable broth 6 2-inch/5-cm diameter beets, peeled, chopped 1 cup/250 mL drained, canned chopped tomatoes 1 tbsp/15 mL fresh lemon juice Low-fat sour cream Chopped fresh parsley Lemon wedges Heat oil in large, heavy pot over medium-high heat. Add potatoes, cabbage, and onion and sauté until cabbage softens, about 5 minutes. Add 8 cups (2 L) broth, beets and tomatoes. Bring soup to boil. Reduce heat and simmer until vegetables are tender, about 30 minutes. Working in small batches, purée 4 cups (1 L) of soup in blender; return to remaining soup in pot. If desired, add more broth by 1/2 cupfuls to thin soup. Add lemon juice; season with salt and pepper. Ladle soup into bowls. Top with a dollop of sour cream; sprinkle with parsley. Serve, passing lemon wedges separately. F I S H & SEAFOOD 265 The cuisine of Italy begins with the freshest and most flavorful of ingredients, particularly in seafood dishes. Moscardini in Salsa makes the most of delicious, slowcooked vegetables and succulent octopus in an easy, toothsome preparation that is a visual delight. Octopus can be tough and rubbery if not cooked properly, but there is no universal agreement about how to tenderize it. One tradition suggests beating the octopus against a rock; another advises plunging the octopus briefly into boiling, salted water; yet another suggests putting two corks in the cooking water. The real key to producing a tender dish, though, is in the cooking time. A large octopus may need to be simmered in water for two hours before it is tender. Tiny octopus—like these moscardini—need much less time. Test them for tenderness after 15 minutes by poking them with a sharp knife. They should be tender, but still firm to the touch. Serve with a glass of Italian red wine to enjoy Moscardini in Salsa to its full potential. Baby Octopus Ragu 1⁄4 cup/50 mL olive oil 1 lb/500 g tiny octopus, blanched 1 medium onion, chopped 4 cloves garlic, chopped 1 cup/250 mL white wine 2 tbsp/30 mL tomato paste 2 cups/500 mL plum tomatoes, peeled, seeded and chopped Heat the olive oil in a medium saucepan. Add the octopus and sauté until the flesh wrinkles, about 2 minutes. Some browning isn’t a problem. Add the onion and garlic, stirring to prevent burning. Add the wine and cook until it evaporates. Stir in the tomato paste and cook until it dries, 3 to 5 minutes. Add the tomatoes, season to taste and simmer for 15 to 25 minutes or until the octopus is fork-tender. ITALY Moscardini in Salsa Tender baby octopus stew 368 POULTRY & GAME POULTRY & GAME 369 In the early sixteenth century, the Moghul warrior tribe invaded India, forging disparate kingdoms and states into a powerful empire that lasted for nearly 300 years. Babar, the first Moghul king to rule in India, was displaced royalty from Central Asia. Babar was not fond of his new state; he publicly deplored its culture, climate, and food. The king and his court set about creating a society that offered music and the arts, refined architecture and gardens, and a cuisine that combined Persian and Hindu sensibilities. The result of this fusion of cultures in the kitchen was Moghlai cuisine, food of kings. Moghlai cooking made liberal use of cream, almonds and pistachios, saffron and other fragrant spices, sugar and syrup, chicken, lamb, dried fruits, and rice. The Moghul kings planted orchards in Kashmir so they could enjoy fruits that were not indigenous to India, including apples, peaches, apricots, and cherries. Sweets were very important to the diners so there would always be an array of tempting treats at the end of a meal. The feast itself could include dozens of different dishes, borne by a procession of servants. Today in Delhi, excellent traditional Moghlai cuisine may still be found in private homes and some first-class restaurants. Shahi Kofte Chicken Balls in Tomato, Onion and Sour Cream with Pistachios and Apricots For the Koftas 1 1/4 cups/300 mL chopped onions 1 garlic clove, chopped 1/4-inch/6-mm piece ginger, chopped 1/4 cup/50 mL coriander leaves Salt to taste 1/4 tsp/1 mL ground black pepper 10 raw almonds, ground to a powder 1 egg 2 slices of white bread, broken up 1 lb/500 g lean ground chicken 2 tbsp/30 mL vegetable oil For the Sauce 2 tbsp/30 mL vegetable oil 1/2 tsp/2 mL cumin seeds 1 garlic clove, grated 1/4-inch/6-mm piece ginger, grated 1 1/4 cups/300 mL finely chopped onions 1 cup/250 mL diced tomatoes 2 tbsp/30 mL sour cream Salt to taste 1/4 tsp/1 mL cayenne pepper 1/4 tsp/1 mL ground black pepper 1/2 tsp/2 mL turmeric 1 tsp/5 mL ground coriander seeds 1/2 tsp/2 mL ground cumin seeds 1 tsp/ 5 mL garam masala 1 tsp/5 mL kasoori methi (dried fenugreek leaves) 10 dried apricots, finely chopped 1 tbsp/15 mL chopped raw pistachios 1 1/2 cups/375 mL water In a food processor, mince the onions, garlic and ginger. Add coriander, salt, pepper, almonds, egg, and bread, and mince again. Add ground chicken and blend. Form the chicken mixture into balls, about 25 in total. Warm the oil in a skillet over medium heat and gently place as many meatballs as will fit in a single layer. Brown lightly for about 2 minutes, turning once or twice for even cooking. Drain on paper towels and reserve. To make the sauce, warm the oil in a skillet set over medium-high heat. Add the cumin seeds and toast for a few seconds before adding the garlic and ginger. Sauté for 30 seconds, then add the onions and sauté for 5 minutes. Reduce heat and stir in the tomatoes, mashing them well with the back of a wooden spoon. Cook for 5 minutes until oil appears around the edges of the sauce. Mix in the sour cream and cook, stirring, for 3 minutes, Add the salt, spices, apricots, pistachios, and water, then bring to a boil. Gently slide in the browned meatballs, cover, and reduce heat to low. Cook for about 30 minutes, stirring occasionally. Adapted from Smita Chandra’s Cuisines of India. INDIA A Moghul’s Feast Food fit for kings A MOGHUL’S F EAST A Typical Menu • Kashmiri Dum Alu Baby potatoes in sautéed onion, tomato, and yogurt • Dhaniya Tamatar Moongodi Mung bean dumplings in a tomato-herb sauce • Chane ki Dal Laukiwali Yellow split peas with zucchini, tomatoes, and spices • Paneer Makhani Masala Paneer, cashews, and mushrooms in a creamy sauce • Zafrani Paneer Kabab Grilled chicken with yogurt, paneer, and cashews, tossed with sautéed onions • Murgh Kabab Chicken marinated in herbs, sun-dried tomatoes, vinegar, eggs, and cream • Akhroat Murgh Chicken breast morsels with Portobello mushrooms, powdered walnuts, yogurt, mint, and spices • Bhindi Jhinga Masala Shrimp stir-fried with okra and spices • Machali ke Tikke Fish fillets marinated in yogurt, nuts, and spices, grilled • Mookal Cooked, shredded lamb, stir-fried with onions, yogurt, and spices • Gosht Yakhni Biryani Fennel-scented lamb curry, baked with rice • Shahi Kofte ki Biryani Rice, layered and baked with a spicy meatball curry • Aam ki Kulfi Ice cream made with thickened, sweetened milk, flavored with mangoes and pistachios	Translation - Romanian 92 Supe & Salate Cu orgini în Ucraina, borşul este un produs principal al tradiţiei rustice din Europa Centralã şi de Est, cu variante cunoscute în Polonia, Rusia, Lituania, şi Germania. Nu existã o reţetã definitivã pentru aceastã supã consistentã, de culoare roşie, deşi toate variantele – calde sau reci - au în comun un ingredient de bazã: sfecla (vezi pagina 693). Variantele calde ale supei au o mulţime de componente suplimentare de zarzavat, incluzînd combinaţii de varzã, cartofi, roşii, ceapã şi castraveţi. Se poate folosi chiar şi carne – de vitã sau de porc – în funcţie de ce aveti la îndemînã, şi destul de des se foloseşte ciorba de carne şi legume. Borşul care rezultã, seamãnã mai mult cu o tocanã decît cu o supã, se mãnîncã simplu cu pîine. Borşul rece tinde sã fie o combinaţie mai simplã, preparat din felii de sfeclã care au fost fierte într-o ciorbã principalã – de obicei apã asezonatã cu suc de lãmîie sau cu zahãr şi felii subţiri de ceapã pentru potrivirea gustului dulce al supei. Supa se mãnîncã rece, în mod tradiţional cu puţinã smîntînã acrişoarã, nota perfectã pentru sfecla nerafinatã, dulce. EUROPA DE EST Borş Supã de sfeclã nerafinatã, minunatã Borş de Varzã şi Sfeclã 3 linguri/45 ml ulei de mãsline 340 g cartofi roşii-cafenii, curãţaţi, tãiaţi 2 1⁄2 ceşti/625 ml varzã verde tãiatã mãrunt (aproximativ 1⁄4 cãpãţînã micã) 1 ceapã mare tãiatã 8 ceşti/2 L (sau mai mult) de supã bulion de legume la conservã 16cm/5-cm diametru sfecle, cojite, tãiate 1 ceaşcã/250 ml roşii tãiate, scurse din conservã 1 lingurã /15 ml suc proaspãt de lãmîie Smîntînã acrişoarã, cu conţinut de grãsime scãzut Pãtrunjel verde tãiat Felii de lãmîie tãiate triunghiular Incãlziţi uleiul într-un vas întins, mare la temperaturã medie. Adãugaţi cartofii, varza şi ceapã şi lãsaţi-le la prãjit pînã ce varza se cãleşte, în jur de 5 minute. Adãugaţi 8 ceşti (2l) de bulion, sfecla şi roşiile. Aduceţi supa la fierbere. Reduceţi focul şi fierbeţi la foc mic pînã cînd legumele se frãgezesc, în jur de 30 de minute. Lucrînd cu dozaje mici, turnaţi în mixer 4 ceşti (1L) de supã; turnaţi-le înapoi în vasul în care se aflã supa rãmasã. Dacã doriţi, mai adãugaţi în jur de ½ ceaşcã bulion în supa diluatã. Adãugaţi suc de lãmîie; asezonaţi cu sare şi piper. Turnaţi cu polonicul supa în ceşti. Adãugaţi deasupra puţinã smîntînã acrişoarã; presãraţi pãtrunjel. Serviţi, lãsînd la o parte feliile de lãmîie. PESTE & FRUCTE DE MARE 265 Bucãtãria italianã începe cu cel mai proaspãt şi mai aromat dintre ingrediente, mai ales în felurile de mîncare cu fructe de mare. Moscardini în Sos pune în valoare cel mai bine legumele delicioase, gãtite la foc înãbuşit şi caracatiţa suculentã, într-o preparare uşoarã, gustoasã care este o încîntare pentru ochii dumneavoastrã. Caracatiţa poate sã fie tare şi de consistenţa cauciucului dacã nu este gãtitã corespunzãtor, însã nu s-a ajuns la un consens general în legaturã cu frãgezirea acesteia. Una dintre tradiţii sugereazã lovirea caracatiţei de o piatrã; alta, recomandã afundarea caracatiţei în apã sãratã, care fierbe; o alta sugereazã introducerea a douã dopuri de plutã în apa de gãtit. Totuşi, soluţia realã pentru prepararea unui preparat fraged se aflã în timpul de gãtire. O caracatiţã mare este posibil sã aibã nevoie sã fiarbã la foc mic timp, douã ore, înainte de a se frãgezi. Caracatiţele micuţe – ca aceste moscardini - au nevoie de mai puţin timp. Testaţi-le frãgezimea dupã 15 minute prin împungere cu un cuţit ascuţit. Acestea trebuie sã fie fragede, dar ferme la atingere. Serviţi Moscardini în Sos împreunã cu un pahar de vin roşu italian pentru a savura la maxim potenţialul sãu. Ostropel/Ragu de Pui de Caracatiţã 1⁄4 ceaşcã/50 ml ulei de mãsline 500 g caracatiţã micuţã, desangvinizatã 1 ceapã jumãtate, tãiatã, 4 cãţei de usturoi, tãiaţi 1 ceaşcã/250 ml vin alb, 2 linguri/30 ml pastã roşii, 2 ceşti/500 ml roşii de mãrimea unei prune, descojite, tãiate şi curãţate de sîmburi, Incãlziţi uleiul de mãsline într-o cratiţã mijlocie. Adãugaţi caracatiţa şi lãsaţi-o la prãjit pînã cînd carnea se încreţeşte, în jur de 2 minute. Dacã se rumeneşte puţin, nu este nici o problemã. Adãugaţi ceapa şi usturoiul, amestecînd pentru a nu se arde. Adãugaţi vinul şi lãsaţi sã fiarbã pînã la evaporare. Amestecaţi pasta de roşii şi lãsaţi-o sã fiarbã pînã rãmîne fãrã apã, timp de 3-5 minute. Adãugaţi roşiile, asezonaţi dupã gust şi lãsaţi sã fiarbã la foc mic timp de 15- 25 minute, sau pînã cînd caracatiţa se frãgezeşte şi poate fi împunsã cu furculiţa. ITALIA Moscardini in Sos Tocanã de pui de caracatiţã fraged 368 CARNE DE PASARE DE CURTE, CARNE DE PASARE DE VÎNAT& VÎNAT 369 La începutul secolului al XVI-lea, tribul rãzboinic Moghul a invadat India, formînd din imperii şi state disparate un imperiu puternic, care a durat aproximativ 300 de ani. Babar, primul rege Moghul care a guvernat în India a fost membru al unei familii regale strãmutate din Asia Centralã. Babar nu a îndrãgit noul sãu stat; în mod public a deplîns cultura, clima şi mîncarea acestuia. Regele şi curtea sa au început sã creeze o societate care sã ofere muzicã şi ştiinţe umaniste, arhitecturã rafinatã şi grãdini, şi o bucãtãrie care combina subtilitãţile persane şi cele hinduse. Rezultatul acestei contopiri de culturi în domeniul culinar a fost bucãtãria Moghlai, mîncarea regilor. Bucãtãria Moghlai a fãcut uz generos de smîntînã, migdale şi fistic, şofran şi alte condimente înmiresmate, zahãr şi sirop, pui, miel, fructe uscate şi orez. Regii Moghul au plantat livezi astfel încît sã se poatã bucura de fructele care nu creşteau în India, incluzînd merele, piersicile, caisele şi cireşele. Dulciurile erau foarte importante la cinã, astfel cã întotdeauna la sfîrşitul unei mese exista o etalare de desfãtãri îmbietoare. Ospãţul în sine putea sã includã o mulţime de preparate diferite, purtate de o procesiune de servitori. In prezent, în Delhi, excelenta bucãtãrie tradiţionalã Moghlai mai poate fi întîlnitã doar în locuinţe private şi în unele restaurante de clasa I. Chiftele de Pui Shahi Kofte în cremã de Roşii, Ceapã şi Smîntînã acrişoarã cu Fistic şi Caise Pentru Koftas 1 1/4 ceşti/300 ml ceapã tãiatã 1 cãţel de usturoi, tãiat 6-mm bucatã ghimbir tãiat, 1/4 ceaşcã/50 mml frunze de coriandru, Sare dupã gust, 1/4 lingurã/1 ml piper negru mãcinat, 10 migdale neprãjite, mãcinate sub formã de pudrã, 1 ou, 2 bucãţi de pîine albã fãrîmiţate, 500 g carne slabã de pui mãrunţitã, 2 linguri/30 ml ulei vegetal Pentru Sos 2 linguri/30 ml ulei vegetal, 1/2 lingurã/2 ml seminţe de chimion, 1 cãţel de usturoi rãzuit, 6-mm bucatã ghimbir rãzuit, 1 1/4 ceşti/300 ml ceapã tãiatã fin, 1 ceaşcã/250 ml roşii tãiate în formã de cuburi , 2 linguri/30 ml smîntînã acrişoarã Sare dupã gust 1/4 lingurã/1 ml piper cayenne 1/4 lingurã/1 ml piper negru mãcinat 1/2 lingurã/2 ml şofran de India 1 lingurã/5 ml seminţe de coriandru mãcinate 1/2 lingurã/2 ml seminţe de chimion mãcinate 1 lingurã/ 5 ml de garam masala 1 lingurã/5 ml kasoori methi (Frunze uscate de cimbrişor) 10 caise uscate, tãiate fin 1 lingurã/15 ml fistic neprãjit tãiat 1 1/2 ceşti/375 ml apã Intr-un vas tãiaţi mãrunt ceapa, usturoiul şi ghimbirul. Adaugaţi coriandrul, sarea, piperul, migdalele, oul, şi pîinea tocate mãrunt. Adãugaţi puiul mãrunţit şi amestecaţi. Din amestecul de pui, pregãtiţi 25 de chiftele. Incãlziţi uleiul într-o tigaie micã la foc mediu şi, uşor asezaţi chiftelele, atîtea cîte încap într-un strat. Rumeniţi-le timp de 2 minute, întorcîndu-le o datã sau de douã ori pentru a se prãji uniform. Scoateţi-le şi aşezaţi-le sã se scurgã pe prosoape de hîrtie şi puneţi-le de o parte. Pentru a prepara sosul, încãlziţi uleiul într-o tigaie micã la temperaturã potrivitã. Adãugaţi seminţele de chimion şi prãjiţi-le cîteva secunde înainte de a adãuga usturoiul şi ghimbirul. Lãsaţi-le 30 de secunde la prãjit, apoi adãugaţi ceapa şi lãsaţi-le la prãjit timp de 5 minute. Reduceţi temperatura şi adãugaţi roşiile în timp ce amestecaţi; zdrobiţi-le cu dosul unei lingure de lemn. Lãsaţi-le sã fiarbã timp de 5 minute pînã ce apare uleiul de jur împrejurul sosului. Adãugaţi smîntîna acrişoarã şi lãsaţi sã fiarbã, amestecînd timp de 3 minute. Adãugaţi sarea, condimentele, caisele, fisticul şi apa, apoi aduceţi-le la fierbere. Încet, introduceţi chiftelele rumenite, acoperiţi şi reduceţi la foc mic. Lãsaţi sã fiarbã timp de 30 de minute, amestecînd din cînd în cînd. Adaptat din Smita Chandra’s Artele culinare din India. INDIA Un deliciu Moghul Mîncare pentru regi Un meniu tipic • Kashmiri Dum Alu Cartofi mici în ceapã prãjitã, roşii şi iaurt • Dhaniya Tamatar Moongodi Mung perişoare de dovleac în sos de roşii şi plante aromatice • Chane ki Dal Laukiwali mazãre galbenã indianã cu dovlecei, roşii şi condimente • Paneer Makhani Masala Paneer, fructe acaju, şi ciuperci într-un sos cremos • Zafrani Paneer Kabab Pui la grãtar cu iaurt, brînzã paneer şi fructe acaju, amestecate cu ceapã prãjitã. • Murgh Kabab Pui marinat în plante aromatice, roşii uscate la soare, oţet, ouã şi smîntînã • Akhroat Murgh Bucãţele de piept de pui cu ciuperci Portobello, nucã rasã, iaurt, mentã şi condimente • Bhindi Jhinga Masala Creveţi prãjiţi cu okra şi condimente • Machali ke Tikke File de peşte marinat în iaurt, nuci, şi condimente, la grãtar • Mookal Bucãţi de miel prãjit cu ceapã, iaurt şi condimente • Gosht Yakhni Biryani Miel cu curry, condimentat cu anason, copt la cuptor cu orez • Shahi Kofte ki Biryani Orez în straturi, copt la cuptor cu chiftele de carne picante cu curry • Aam ki Kulfi Ingheţatã preparatã cu lapte îndulcit, îngroşat, cu aromã de mango şi fistic
English to Romanian: Alexandru, the Great General field: Art/Literary Detailed field: History
Source text - English ALEXANDER THE GREAT ALEXANDER III of Macedonia was born in 356 B.C, on the sixth day of the month of Lous. He is known as Alexander the Great because he killed more people of more different kinds than any other man of his time. He did this in order to impress Greek culture upon them. Alexander was not strictly a Greek and he was not cultured, but that was his story, and who am I to deny it ? Alexander's father was Philip II of Macedonia. Philip was a man of broad vision. He drank a good deal and had eight wives. He subdued the Greeks after they had knocked themselves out in the Peloponnesian War and appointed himself Captain General so that he could uphold the ideals of Hellas. The main ideal of Hellas was to get rid of Philip, but he didn't count that one. He was assassinated in 336 B.C. by a friend of his wife Olympias. Olympias, the mother of Alexander, was slightly abnormal. She was an Epirote. She kept so many sacred snakes in her bedroom that Philip was afraid to go home after his drinking bouts. She told Alexander that his real father was Zeus Ammon, or Amon, a Graeco-Egyptian god in the form of a snake. Alexander made much of this and would sit up all night boasting about it.fl He once executed thirteen Macedonians for saying that he was not the son of a serpent. As a child Alexander was like most other children, if you see what I mean. He had blue eyes, curly red hair, and a pink-and-white complexion, and he was small for his age. At twelve he tamed Bucephalus, his favorite horse. In the same year he playfully pushed Nectanebo, a visiting astronomer, into a deep pit and broke his neck while he was lecturing on the stars. It has never been entirely proved that Alexander shoved the old man. The fact remains that they were standing by the pit and all of a sudden Nectanebo wasn't there any more.	Translation - Romanian Alexandru cel Mare Alexandru al III-lea al Macedoniei s-a nãscut în anul 356 î.e.n, în a şasea zi a lunii Lous. Este cunoscut sub numele de Alexandru cel Mare, deoarece a ucis mai mulţi oameni de diferite rase decît oricare alt bãrbat al vremii sale. A fãcut lucrul acesta pentru a-i face sã înţeleagã cît de importantã era cultura greacã. Alexandru nu era întocmai grec şi nu era o persoanã cultivatã, dar aceasta este povestea sa şi cine sînt eu sã o neg? Tatãl lui Alexandru a fost Philip al II-lea al Macedoniei. Philip era o persoanã cu vederi largi. Obişnuia sã bea fãrã mãsurã şi avea 8 soţii. I-a cucerit pe greci dupã ce aceştia au pierdut în Rãzboiul Peloponnesian, şi s-a autodeclarat Cãpitan General, astfel încît sã poatã sã susţinã idealurile Eladei. Principalul scop al Greciei era sã scape de Philip, dar el nu a luat in socoteala acest lucru. A fost asasinat în anul 336 î.e.n de cãtre un prieten al soţiei sale, Olympia. Olympia, mama lui Alexandru era întrucîtva neobişnuitã. Era de origine epirotã. Obişnuia sa tina mulţi şerpi sacri în dormitorul sãu, astfel încît lui Philip îi era teamã sã meargã acasã dupã orele sale de petreceri bahice. Lui Alexandru i-a spus, cã tatãl sãu adevãrat este Zeus Ammon, sau Amon, o zeitate greacã-egipteanã în formã de şarpe. Alexandru a ajuns sã creadã lucrul acesta şi obişnuia sã stea treaz cu noptile, mîndrindu-se cu acest fapt. Odatã, a ucis treisprezece macedonieni pentru cã acestia ar fi spus cã nu este fiul unui şarpe. In copilãrie, Alexandru era la fel cu majoritatea celorlalţi copii, dacã înţelegeţi ce vreau sã spun. Avea ochii albaştri, pãr roşcat cîrlionţat, iar tenul era de culoare albã –rozacee, şi era mic de înãlţime pentru vîrsta sa. La vîrsta de doisprezece ani l-a numit pe Bucephalus, calul sãu favorit. In acelaşi an, l-a împins din joacã pe Nectanebo, un astronom care se afla în vizitã, într-o groapã adîncã, iar acesta şi-a rupt gîtul în timp ce ţinea o prelegere despre stele. Nu s-a dovedit niciodatã pe deplin cã, Alexandru l-ar fi îmbrîncit pe bãtrînul astronom. Cert este cã, amîndoi stãteau la marginea acelei gropi adînci şi, dintr-o datã Nectanebo a dispãrut.

Graduate diploma - Babes Bolyai University

Years of experience: 24. Registered at ProZ.com: Jan 2010.

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English to Romanian (Romanian Ministry of Justice)
Romanian to English (Romanian Ministry of Justice)
Romanian to English (Babeş-Bolyai University, Faculty of Letters, Fore)
English to Romanian (Babeş-Bolyai University, Faculty of Letters, Fore)
Spanish to Romanian (Romanian Ministry of Justice)

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My Professional Qualifications:

BA - Babes Bolyai University , Degree in Translation and Interpretation from the Foreign Applied Languages Department, Babes-Bolyai University Cluj-Napoca, Romania.

My working language pairs:

English (American/British) > Romanian
Spanish > Romanian

Relevant works: Business, marketing, commerce:

UK Redrow VAT documentation, IBM Security Services documentation, Commissioning Reports, Rehabilitation and upgrading of the waste water treatment plants - tender forms, Guía para la actualización del mapa de riesgos (Prosegur), AENOR Certificados, Articles of Incorporation of Companies, Company restructuring documents - "Eckerle Romania SRL" and "Eckerle Invest SRL", Tender Documents, Real Estate Valuation Reports, Feasibility Study- Investment project “GLOBAL PLAZA Business Integrated Center” , Term Sheet for financing the ARAD PROJECT-ROMANIA, Consultancy&Leasing&Conveyance&Execution&Framework&Grant&Share Donation Agreements, Memorandum of Association - Globeview ltd., General Tender for Consultancy Services- OTP Consulting, MANUNET guidelines for proposers, Minutes of General Assemblies, GANO EXCEL ROMANIA– Plan de Marketing

Financial & Juridical:

Statements of accounts, Payrolls, Informes de auditoria (grupo Balzola), Balance sheet, Power of Attorneys, Civil Sentences, Conciliation Court Summons, Denunciations, Interpretation in Courts, Public Notaries, Public Meetings. Exhortos.

Technical:

Modeling the Buck Power Stage, Assessment of the influence of different cooling system configurations on engine warm-up, emissions and fuel consumption, Sanitary Indoor Equipment, Metal cutting machinery TCSF. Sistema de revestimiento de fachadas. HST Anclaje de seguridad.

Medical:

Esoform - Technical sheet, Analysis Medical Reports, Hospital Discharge Sheets.

Documents of General interest:

Certificates, Diplomas, Transcripts, Syllabus, Work Cards, Certificate of Criminal Record, Birth Certificates, Marriage Certificates, Cultural Reviews.

Glossaries: Skydiver’s Manual

European Union: acquis communautaire Rehabilitation and Upgrading of Waste Water Treatment Plants –

User’s manual: UEFA Documents, Skydivers’ Manual, Indesit, Ped Shaper

Food: Menu - for Capriccio restaurant chain, Wild game specialties, Soup and Salads, Fish, Seafood, Italian and Indian recipes

Contact details:
email: cameliazeicu at yahoo dot com

Mobile: 004-0745 - 400897
Fax: 004-0264-445588

This user has earned KudoZ points by helping other translators with PRO-level terms. Click point total(s) to see term translations provided.

Total pts earned: 44 (All PRO level)
Top languages (PRO)
English to Romanian	20
Spanish to Romanian	8
Romanian to English	8
Romanian to Spanish	8
Top general fields (PRO)
Law/Patents	16
Other	12
Tech/Engineering	8
Art/Literary	4
Medical	4
Top specific fields (PRO)
Business/Commerce (general)	8
Law: Contract(s)	8
Electronics / Elect Eng	4
Other	4
Psychology	4
Science (general)	4
General / Conversation / Greetings / Letters	4
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Keywords: Romanian Translation, traductor rumano, Traducator roman, Technical translator, traducator tehnic, financial translation, acquis communautaire, marketing, Spaniola, Engleza. See more.Romanian Translation, traductor rumano, Traducator roman, Technical translator, traducator tehnic, financial translation, acquis communautaire, marketing, Spaniola, Engleza, Traduceri, Interpretari, Traductor, Intérprete, Rumano, Español, Inglés, Rumano-Español, Romanian, Spanish, English, Translations, Interpreter, traductor rumano-español, traductor español-rumano. See less.

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Profile last updated
Jul 17, 2011

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