tag:blogger.com,1999:blog-8072729638665260642024-03-13T12:02:38.013-07:00BLOGUL CU DELICIIunknownhttp://www.blogger.com/profile/07822572451902111306noreply@blogger.comBlogger54125tag:blogger.com,1999:blog-807272963866526064.post-74262939150075467882016-11-08T04:59:00.000-08:002016-11-08T05:02:19.931-08:00MINCIUNELE<br />
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Cineva a avut pofta de ceva dulce... si bineinteles ca a trebuit sa ii fac pofta...</div>
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Ceva prajit si care sa nu imi ia prea mult timp si in acelasi timp ceva ce nu a mai mancat de mult...</div>
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minciunele...</div>
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un fel de gogosi putin altfel, usor de facut si prajit. Chiar nu stiu de ce se numesc minciunele, probabil o minciuna de gogoasa?!?! cine stie! dar daca stie cineva, sa ne spuna si noua!</div>
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<b><u>Ingrediente:</u></b></div>
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200-300 gr. smantana</div>
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100 gr. unt</div>
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3 oua</div>
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6 linguri de zahar</div>
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un praf de sare</div>
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esenta de vanilie,rom,coaja de lamaie</div>
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1 plic de zahar vanilinat</div>
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faina cat cuprine</div>
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ulei pentru prajit</div>
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<b><u>Preparare:</u></b></div>
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Se amestesteca toate ingredientele, pana se obtine o coca omogena . Se lasa sa se odihneasca 30 de minute .Dupa 30 de minute se intinde o foaie subtire de 5-8 mm si se taie ca in fotografia de mai jos.</div>
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Se incinge uleiul si se rumenesc minciunele pe ambele parti.</div>
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Suuuper bune.</div>
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Pofta buna!</div>
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<br />unknownhttp://www.blogger.com/profile/07822572451902111306noreply@blogger.com0tag:blogger.com,1999:blog-807272963866526064.post-21148401423293952462016-11-08T03:50:00.001-08:002016-11-08T03:53:07.211-08:00unknownhttp://www.blogger.com/profile/07822572451902111306noreply@blogger.com0tag:blogger.com,1999:blog-807272963866526064.post-32995782112387245112016-11-08T03:50:00.000-08:002016-11-08T03:53:01.137-08:00SOMON LA CUPTOR CU CARTOFI NATUR<div class="separator" style="clear: both; text-align: center;">
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<span style="color: #4c1130;">Imi place foarte mult pestele, dar nu prea il pot prepara in casa pentru ca miroase... a peste... </span><br />
<span style="color: #4c1130;">Si pentru ca miroase a peste, atunci cand am pofta, trebuie sa fac in asa fel incat prepararea lui sa dureze cat mai putin si sa nu lase foarte mult miros.</span><br />
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<span style="color: #4c1130;">Tot umbland pe cararile internetului, am cules de ici de colo cate o idee si am purces la prepararea unei portii de peste. Cum? la cuptor ! Cat dureaza? 20 de minute .</span><br />
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<span style="color: #4c1130;">Asadar, primul lucru pe care il fac, este sa achizitionez o portie, doua de peste, de data aceasta, somon proaspat, din supermarket.</span><br />
<span style="color: #4c1130;"><br /></span>
<span style="color: #4c1130;">Dar cred ca ar trebui sa va dau mai bine reteta, asta numai daca va face pofta si doriti sa pregatiti niste peste la cuptor...</span><br />
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<b style="text-decoration: underline;"><span style="color: #4c1130;">Ingrediente:</span></b><br />
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<span style="color: #4c1130;"> ( 1 portie )</span><br />
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<span style="color: #4c1130;">200-300 gr. somon proaspat </span><br />
<span style="color: #4c1130;">sare, piper, </span><br />
<span style="color: #4c1130;">cativa catei de usturoi</span><br />
<span style="color: #4c1130;">ulei</span><br />
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<b><u><span style="color: #4c1130;">Preparare:</span></u></b><br />
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<span style="color: #4c1130;">In primul rand incingem cuptorul la 200 grade C.</span><br />
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<span style="color: #4c1130;">Spalam pestele foarte bine si il punem intr-un vas de sticla termorezistent sau intr-o tava, unde mai intai am pus putin ulei pentru ca sa nu se lipeasca pestele.</span><br />
<span style="color: #4c1130;"><br /></span>
<span style="color: #4c1130;">Punem pestele in vas si il asezonam cu sare, piper si il stropim din belsug cu ulei.</span><br />
<span style="color: #4c1130;">Adaugam cativa catei de usturoi si il dam la cuptor pentru 20 de minute: 10 minute pe o parte si 10 minute pe cealalta parte.</span><br />
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<span style="color: #4c1130;">In timp ce pestele se pregateste in cuptor, pregatim cartofii natur.</span><br />
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<span style="color: #4c1130;"> Cand pestele s-a rumenit pe ambele parti, il scoatem pe o farfurie si il servim cu cartofi natur si o felie de lamaie.</span><br />
<span style="color: #4c1130;">Hmmm... te lingi pe degete...</span><br />
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<span style="color: #4c1130;">Nu cred ca mai este necesar sa va spun cat de gustos este.</span><br />
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<span style="color: #4c1130;">Pofta buna!</span>unknownhttp://www.blogger.com/profile/07822572451902111306noreply@blogger.com0tag:blogger.com,1999:blog-807272963866526064.post-66492055617128385372016-10-28T04:23:00.000-07:002016-10-28T04:23:02.027-07:00MADLENE<div class="separator" style="clear: both; text-align: center;">
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<span style="color: #4c1130;">Foarte bune aceste fursecuri! De cand le urmaresc! Am gasit multe retete dar nu am reusit sa le incerc pe toate. Aceasta este una dintre ele de pe <span style="font-family: Calibri, sans-serif; font-size: 14.6667px;">http://www.petitchef.ro. Foarte usor de facut si foarte gustoase.</span></span><br />
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<b><u><span style="color: #4c1130;">Ingrediente:</span></u></b><br />
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<span style="color: #4c1130;">- 3 oua mari</span><br />
<span style="color: #4c1130;">-130 gr. zahar</span><br />
<span style="color: #4c1130;">-220 gr. faina</span><br />
<span style="color: #4c1130;">- 100 gr.unt topit rece</span><br />
<span style="color: #4c1130;">- 25 ml zeama de lamaie si portocala </span><br />
<span style="color: #4c1130;">- 1 lingurita cu varf praf de copt</span><br />
<span style="color: #4c1130;">- esenta de vanilie</span><br />
<span style="color: #4c1130;">- sare</span><br />
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<b><u><span style="color: #4c1130;">Preparare:</span></u></b><br />
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<span style="color: #4c1130;">1. Se bat ouale cu un praf de sare si zaharul pana devin pufloase si se topeste zaharul. Nu se bat cu mixerul, se bat cu mana. Daca vreti sa le bateti totusi cu mixerul, trebuie sa le bateti la viteza mica. Compozitia nu trebuie sa creasca foarte mult.</span><br />
<span style="color: #4c1130;">2. Se adauga untul topit rece si se mixeaza in continuare , se adauga sucul de lamaie si potocala (e nu am pus suc de portocala, am pus numai suc de lamaie) si la sfarsit se adauga faina amestecata cu praful de copt.</span><br />
<span style="color: #4c1130;">Din unt se opreste un pic pentru a unge formele. Peste unt se presara putina faina.</span><br />
<span style="color: #4c1130;">3. Se pune compozitia in formele de madlene si se coc 8-10 minute la 200 grade C, in cuptorul preincalzit.</span><br />
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<span style="color: #4c1130;"> </span><span style="color: #4c1130;"> Se scot din cuptor si se lasa sa se raceasca pe un gratar.</span><br />
<span style="color: #4c1130;"> Se pudreaza cu zahar pudra.</span><br />
<span style="color: #4c1130;"><br /></span>
<span style="color: #4c1130;">Se pastreaza in cutii inchise ermetic, daca mai raman si pentru mai tarziu.</span><br />
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Pofta buna !<br />
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unknownhttp://www.blogger.com/profile/07822572451902111306noreply@blogger.com0tag:blogger.com,1999:blog-807272963866526064.post-76662476008221550312016-09-05T05:02:00.001-07:002016-09-05T05:02:37.457-07:00GOGOSI CU IAURT<br />
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Imi era tare pofta de niste gogosi, si cum timp nu prea am, m-am gandit la niste gogosi fara drojdie, pentru ca acestea nu necesita timp de dospire si se pot face in cel putin o ora. Imi aduc aminte de reteta mamei din copilarie: faina, lapte prins de la vacuta noastra, oua de tara, ulei, zahar, vanilie si in cel mai scurt timp, gogosile sfaraiau in tigae. Date printr-un praf de zahar pudra, cu ce pofta le mancam cand eram copii... dar cum nu le-am mai facut de mult, nu mai eram sigura ca o sa nimeresc reteta, insa pas cu pas am pus-o la punct si a iesit ceea ce vedeti in fotografie. Foarte gustoase si fragede si daca raman, sunt bune si a doua zi, nu se intaresc. Pot fi umplute cu dulceata, gem sau alte creme.<br />
<br />Dar sa incepem:<br />
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<b><u>Ingrediente:</u></b><br />
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- 200 - 300 gr. iaurt<br />
- faina - cat cuprinde<br />
- 100 - 150 ml ulei<br />
- 3 oua<br />
- 150-200 gr. zahar - un pahar<br />
- 1 lingurita rasa de bicarbonat de sodiu, stins in zeama de lamaie<br />
- 1 lingurita esenta de vanilie<br />
- un praf de sare<br />
- coaja rasa de lamaie, zeama de lamaie<br />
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Toate ingredientele trebuie sa fie la temperatura camerei.<br />
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<b><u>Preparare:</u></b><br />
<b><u><br /></u></b>
Se cerne faina.<br />
Se face o adancitura in faina si se pune iaurtul, zaharul, uleiul .<br />
Ouale se bat separat intr-un castron si se aduga peste ingredientele de deaupra.<br />
Incepem sa mestecam cu lingura pentru a se omogeniza ingredientele.<br />
Adaugam vanilie, sare, coaja de lamaie, bicarbonatul de sodiu stins in zeama de lamaie si continuam sa framantam pana obtinem o coca nu foarte tare dar elastica si omogena.<br />
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O lasam sa se odihneasca 10-15 minute.<br />
Pregatim vasul in care coacem gogosile si zaharul pudra .<br />
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Dupa ce trec cele 15 minute impartim coca in 2-3 bucati, presaram faina pe blatul de lucru si intindem o foaie de cca. 1 cm grosime si cu ajutorul unei forme sau cu un pahar, taiem gogosile. Le punem deoparte a mesei si continuam pana ce taiem toata coca.<br />
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Se incinge uleiul si incepem sa punem gogosile la copt, incepand cu primele gogosi pe care le-am taiat.<br />
Cand s-au copt le scoatem si le pudram cu zahar.<br />
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Asta este tot. Sunt foarte fragede si gustoase si cum va spuneam, daca mai raman, sunt bune si a doua zi.<br />
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Pofta buna!<br />
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unknownhttp://www.blogger.com/profile/07822572451902111306noreply@blogger.com0tag:blogger.com,1999:blog-807272963866526064.post-13905120940678634552016-05-26T04:57:00.000-07:002016-05-26T04:57:09.415-07:00NUTELLOTTI (Fursecuri cu Nutella)<div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBG4gRnAih-P3Wb-SyQ6D8R65O51nz15yEF-bA37x5Yf5SsS1jENXhlAXHJBbSvc691AkUl80aKoPQ8kBbkiTgTDeI0D_1G2Gma3gBmvVZuPSf0374Ml5gRmYEsDN0Xo27cpdwcfZ4ut0P/s1600/WP_20160522_18_18_54_Pro.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBG4gRnAih-P3Wb-SyQ6D8R65O51nz15yEF-bA37x5Yf5SsS1jENXhlAXHJBbSvc691AkUl80aKoPQ8kBbkiTgTDeI0D_1G2Gma3gBmvVZuPSf0374Ml5gRmYEsDN0Xo27cpdwcfZ4ut0P/s320/WP_20160522_18_18_54_Pro.jpg" width="320" /></a></div>
Nutellotti, aceste fursecuri cu Nutella, sunt fursecuri fragede, foarte usor de facut si foarte gustoase.<br />
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<b><u>Ingrediente:</u></b><br />
<b><u><br /></u></b>
180 gr. Nutella<br />
150 gr. faina 000<br />
1 ou mediu.<br />
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<b><u>Preparare: </u></b><br />
<b><u><br /></u></b>
Incepeti sa preparati aceste fursecuri, spargand oul intr-un castron, batandu-l si adaugand 180 gr. nutella. Nutela trebuie sa fie la temperatura camerei. Nu este necesar sa o topiti. Amestecati bine pana se amesteca complet cele doua ingrediente.<br />
Adaugati putin cate putin faina cernuta, mestecand pentru a o incorpora. Obtineti o coca omogena si compacta.<br />
Transferati coca pe un plan de lucru presarat cu un praf de faina si preincalziti cuptorul la cca.170 de grade Celsius. Eu l-am preincalzit la 160.<br />
Sectionati coca si formati fursecuri de cca. 25 gr. fiecare. Lucrati fiecare bucata ca pe chiftele. Puneti fursecurile intr-o tava tapetata cu hartie de copt, distantiate intre ele, pentru ca in timpul coptului vor creste si au nevoie de spatiu pentru a nu se lipi una de alta. Cu prima ocazie, va promit ca voi actualiza reteta cu mult mai multe fotografii.<br />
Cu coada rotunda a unei linguri de lemn, presati fiecare fursec in mijloc pentru a obtine un lacas pe care il veti umple cu nutella. In reteta originala, se spune ca se pot umple fursecurile si inainte de a fi coapte. Eu nu am facut asa. Am copt fursecurile, le-am lasat sa se raceasca si dupa aceea cu ajutorul unui pos in forma de stea, le-am ornat .<br />
Se coc la170 de grade C. <u>10 minute (in mod static) nu mai mult </u>.<br />
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Inainte de a le umple, se pot orna cu cacao sau zahar farin.<br />
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Se pot conserva 2-3 zile intr-un recipient inchis ermetic. Sunt super, in special la cafea.<br />
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Pofta buna!unknownhttp://www.blogger.com/profile/07822572451902111306noreply@blogger.com0tag:blogger.com,1999:blog-807272963866526064.post-28355920183716803152016-04-15T05:40:00.002-07:002016-04-15T05:40:18.776-07:00PLACINTA CU MERE<div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5kJUm7n3iuwKECuHw5ioRG0yYV0v_0R8MyMI1V1t8-h5drChfGRy8OnYmwXlA77pc6KzxRIJuIc_lxZJjyNOZUeOxGsyTV-b5_uoWKrfoMswDNLKb4en-J5CAeoVGDK1B7Hdi9FrrHBoz/s1600/WP_20160408_20_32_11_Pro.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5kJUm7n3iuwKECuHw5ioRG0yYV0v_0R8MyMI1V1t8-h5drChfGRy8OnYmwXlA77pc6KzxRIJuIc_lxZJjyNOZUeOxGsyTV-b5_uoWKrfoMswDNLKb4en-J5CAeoVGDK1B7Hdi9FrrHBoz/s640/WP_20160408_20_32_11_Pro.jpg" width="640" /></a></div>
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<b><u><span style="color: #4c1130;">Ingrediente</span></u></b></div>
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<span style="color: #4c1130;"><u>Pentru 2 foi de placinta</u> coapte in doua tavi de cca.20/30 avem nevoie de:</span></div>
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<span style="color: #4c1130;"> 200 ml.apa calda</span></div>
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<span style="color: #4c1130;">1 lingurita de otet alb</span></div>
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<span style="color: #4c1130;">3 linguri de ulei</span></div>
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<span style="color: #4c1130;">un praf de sare</span></div>
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<span style="color: #4c1130;">faina cat cuprinde </span></div>
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<u><span style="color: #4c1130;">Pentru umplutura avem nevoie de :</span></u></div>
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<span style="color: #4c1130;">4-5 mere marisoare</span></div>
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<span style="color: #4c1130;">zahar</span></div>
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<span style="color: #4c1130;">scortisoara</span></div>
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<span style="color: #4c1130;">ulei </span></div>
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<span style="color: #4c1130;">stafide</span></div>
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<span style="color: #4c1130;">zahar farin vanilat pentru ornat placinta</span></div>
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<span style="color: #4c1130;"><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirgsAEHjozqNOmcSw1rKEGo-xZWaRl5l_i_eQpLSUm8ZhsQNTrGsgcbzQrCP8MOAjr_0mvikYO_myBLuWj626wBIo9yY0KtT7nKgsXGJbNYdKMYWgFzDu21bjPrNR-_q-TXxsqKYPr8KVR/s1600/WP_20160408_21_05_14_Pro.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirgsAEHjozqNOmcSw1rKEGo-xZWaRl5l_i_eQpLSUm8ZhsQNTrGsgcbzQrCP8MOAjr_0mvikYO_myBLuWj626wBIo9yY0KtT7nKgsXGJbNYdKMYWgFzDu21bjPrNR-_q-TXxsqKYPr8KVR/s640/WP_20160408_21_05_14_Pro.jpg" width="640" /></a></span></div>
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<span style="color: #4c1130;">Acestea au fost merele foloste pentru o foaie de placinta- respectiv 1 tava</span></div>
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<u><b><span style="color: #4c1130;">Preparare:</span></b></u></div>
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<span style="color: #4c1130;">Se cerne faina intr-un vas, se face o adancitura in mijloc si se adauga apa calda, sarea, uleiul si otetul. Se framanta o coca nu foarte tare. Se lasa sa se odihneasca cca. 15 minute.</span></div>
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<span style="color: #4c1130;">In acest timp pregatim umplutura.</span></div>
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<span style="color: #4c1130;">Se rad merele pe razatoarea mare si se pun intr-un vas termorezistent peste care se adauga cateva linguri de zahar. </span></div>
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<span style="color: #4c1130;">Se pune vasul la foc mic cateva minute si se calesc merele, nu prea mult, doar cat sa ce inmoaie putin. Luam vasul de pe foc si presaram scortisoara macinata. Amestecam.</span></div>
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<span style="color: #4c1130;">Trecem la intinsul foii de placinta. Cum am pregatit coca si intins foile, puteti vedea pas cu pas, la Placinta cu branza,tot pe acest blog.</span></div>
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<span style="color: #4c1130;">Dupa ce am intins prima foaie, o stropim cu ulei, presaram merele si stafidele si rulam placinta. Taiem rola pe jumatate si o asezam in tava tapetata cu hartie de copt si unsa cu ulei. Stroimp placinta cu ulei si o introducem in cuptorul incins. Eu m-am grabit si ca sa o coc mai repede am incins cuptorul la 220 grade Celsius. </span></div>
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<span style="color: #4c1130;">Cand placinta este coapta, o scoatem din cuptor si o pudram cu zahar farin vanilat.</span></div>
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<span style="color: #4c1130;">Este o un duce perfect pentru cine tine post si nu numai.</span></div>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoB9RFdRsSjRrIrQmcCuNm6A0ypSBJATZr8JvWTELVltVovHSHzbBJFT1NBnYQgWoHMLxu1wIk3kwnUIZ9ZXE71p5UmLzu2p6hTvtkvR_A6wM3v_93pq2GP079T6nUbAJ2oH130epjqhas/s1600/WP_20160408_20_33_15_Pro.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="color: #4c1130;"><img border="0" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoB9RFdRsSjRrIrQmcCuNm6A0ypSBJATZr8JvWTELVltVovHSHzbBJFT1NBnYQgWoHMLxu1wIk3kwnUIZ9ZXE71p5UmLzu2p6hTvtkvR_A6wM3v_93pq2GP079T6nUbAJ2oH130epjqhas/s640/WP_20160408_20_33_15_Pro.jpg" width="640" /></span></a><br />
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<span style="color: #4c1130;"> Pofta buna!</span><br />
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<br />unknownhttp://www.blogger.com/profile/07822572451902111306noreply@blogger.com0tag:blogger.com,1999:blog-807272963866526064.post-91185889389829540862016-03-25T06:35:00.000-07:002016-04-07T05:21:26.875-07:00BROWNIES CU CACAO SI CAFEA <span style="color: #4c1130;">BROWNIES CU CACAO SI CAFEA </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi61bDe0JRbT0rVwiUer6wmxdtFkjD2nAKB77PMH_MIiA1o_40eTg0-Y2BlbGkqkUGZ3hYNP10-Xv5UO9t9mil6ifudpfS6n61i1xa13M6b2AlqzklXm54j6opjTt_hg_LbChX75Pkw1fMz/s1600/WP_20160324_21_38_09_Pro.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi61bDe0JRbT0rVwiUer6wmxdtFkjD2nAKB77PMH_MIiA1o_40eTg0-Y2BlbGkqkUGZ3hYNP10-Xv5UO9t9mil6ifudpfS6n61i1xa13M6b2AlqzklXm54j6opjTt_hg_LbChX75Pkw1fMz/s400/WP_20160324_21_38_09_Pro.jpg" width="400" /></a></div>
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Aceasta este o alta prajitura pe care nu am mai facut-o pana acum si daca o veti incerca, nu veti regreta.<br />
Are un gust deosebit. Reteta originala are in compozitie un lichior care se numeste Kahlua si intrand pe Google, am aflat ca este o bautura originara din Mexic, in compozitia careia gasim rom, vanilie si corn syrup, un ingredient mai putin folosit la noi, dar care poate fi inlocuit cu miere. Eu nu l-am inlocuit cu miere, am pus esenta de rom, vanilie si putin lichior de vanilie. A iesit super! Prajitura de poate orna cu glazura de cacao pentru post si cu Ganache in afara postului. Aurotarea retetei spune ca lchiorul poate fi inlocuit cu aceeasi cantitate de cafea.<br />
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<b><u>Ingrediente:</u></b><br />
<b><u><br /></u></b>
- 380 gr, faina<br />
- 6 linguri cacao<br />
- 400 gr. zahar<br />
- 2 lingurite praf de copt<br />
- 1 lingurita sare<br />
- 2 lingurite otet alb<br />
- 10 linguri ulei<br />
- 2 lingurite esenta vanilie,<br />
- 2 lingurite esenta rom<br />
- 360 ml. cafea preparata calda.<br />
- 120 ml. lichior<br />
Aceasta compozitie este pentru o tava de 20/30 cm.<br />
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<b><u>Preparare:</u></b><br />
<b><u><br /></u></b>
Primul lucru pe care il facem este sa pregatim cafeaua si sa o lasam sa se raceasca.<br />
Intr-un castron amestecam primele 5 ingrediente.<br />
Adaugam apoi cafeaua, otetul,uleiul, esentele si lichiorul si amestecam bine pana se omogenizeaza compozitia.<br />
Compozitia este asemenatoare cu cea de chek.<br />
Turnam compozitia in tava tapetata cu hartie de copt si o introducem in cuptorul incins la 180 grade Celsius cca. 20-25 minute, depinde de cuptor. Facem testul cu scobitoarea. Nu trebuie tinuta prea mult in cuptor.<br />
Scoatem prajitura si o lasam sa se raceasca.<br />
<br />
Se poate face <u><b>o glazura</b></u> din:<br />
- 2 linguri cacao,<br />
- 6 linguri apa<br />
- 6 linguri ulei<br />
- 6 linguri zahar<br />
care se toarna peste blatul rece.<br />
<br />
Eu nu am mai avut timp asa ca am pudrat-o cu zahar farin.<br />
<br />
Pofta buna!<br />
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<br />unknownhttp://www.blogger.com/profile/07822572451902111306noreply@blogger.com0tag:blogger.com,1999:blog-807272963866526064.post-53421519052804983352016-03-25T06:05:00.000-07:002016-03-25T06:05:12.525-07:00PALMIERI<div class="separator" style="clear: both; text-align: center;">
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<u><b><span style="color: #4c1130;">PALMIERI</span></b></u></div>
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Aceasta este o alta reteta de post pregatita tot pentru ziua tatalui meu, avand in vedere ca mi-a solicitat ajutorul privind pregatirea pentru duminica cand va merge la biserica. Pentru a diversifica un pic, m-am gandit ca ar merge foarte bine si acesti palmieri langa cornulete, plus o alta prajitura cu cacao tot de post, pentru a intregi platoul...</div>
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<b><u>Ingrediente:</u></b><br />
<br />
- un pachet de foi pt. foitaj<br />
- 100 gr. zahar tos<br />
- 2 lingurite de scortisoara<br />
<br />
<u><b>Preparare:</b></u><br />
<u><b><br /></b></u>
Foile de foitaj se scot cu o zi inainte din congelator si se lasa la decongelat in frigider.<br />
<br />
Primul lucru pe care il facem este sa punem zaharul si scortisoara intr-un vas si sa le amestecam.<br />
<br />Pe masa de lucru se presara putin zahar.<br />
Se desface pachetul de foitaj, si se aseaza pe blatul de lucru, peste zahar.<br />
Peste foaie, cu lingurita presaram amestecul de zahar si scortisoara si il intindem cu mana pe toata suprafata.<br />
Trecem cu sucitorul usor pe deasupra zaharului pentru a se lipi usor de foaie. Nu trebuie sa intindem foaia, doar trecem cu sucitoul usor pe deasupra.<br />
Se intoarce aluatul pe cealalta parte si se procedeaza la fel.<br />
Urmatorul pas este sa indoim marginile de sus si de jos, circa 4 cm, peste foaie. Trecem usor cu sucitorul peste margini. Apoi indoim inca odata marginile si adaugam din compozitia de zahar si scortisoara. Trecem din nou cu sucitorul peste foaie. Ultimul pas este sa indoim inca odata marginile pana se unesc. Trecem din nou usor cu sucitoul peste foaie.<br />
<br />
Acum taiem foaia cu un cutit bine ascutit in bucati de cca. 2 cm latime.<br />
Punem bucatile astfel obtinute intr-o tava si le dam la rece in frigider pentru 15 minute.<br />
Dupa 15 minute, punem palmierii intr-o tava tapetata cu hartie de copt la distanta de 2-3 cm pentru ca in timpul coptului cresc.<br />
Incingem cuptorul la 210 grade Celsius si coacem palmierii pana devin aurii.<br />
Ii scoate din tava si ii lasam sa se raceasca pe un platou.<br />
Pentru a vedea exact procedura, puteti viziona video-ul alaturat.<br />
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<span style="background: white; color: #333333; font-family: "Arial","sans-serif"; font-size: 10.5pt;"><a href="http://suntfericita.manager.ro/video-cum-sa-faci-palmieri-cu-scortisoara-reteta-de-post-12649.htm">http://suntfericita.manager.ro/video-cum-sa-faci-palmieri-cu-scortisoara-reteta-de-post-12649.htm</a><o:p></o:p></span></div>
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<br />unknownhttp://www.blogger.com/profile/07822572451902111306noreply@blogger.com0tag:blogger.com,1999:blog-807272963866526064.post-39878210451346463062016-03-25T05:35:00.000-07:002016-03-25T06:40:54.071-07:00<div class="separator" style="clear: both; text-align: center;">
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<span style="color: #4c1130;">CORNULETE DE POST</span></div>
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<span style="color: #4c1130;">Nu le-am facut niciodata pana acum si sincera sa fiu am gustat si mi s-au parut foarte bune avand in vedere ca sunt de post. Am tot zis ca in acest post le voi incerca si iata ca s-a ivit ocazia. Ocazia este ziua de nastere a tatalui meu, care este pe 27 martie. Da, peste cateva zile. Implineste frumoasa varsta de 87 de ani si pe aceasta cale ii urez Multi ani sanatosi !</span></div>
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<b><u><span style="font-family: "open sans";"><span style="color: #4c1130;">Ingrediente:</span></span></u></b></div>
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<span style="font-family: "open sans";"><span style="color: #4c1130;"><b><u><br /></u></b>- 400 gr faina<br />- o lingura de zahar<br />- 150 ulei<br />- 100 ml bors<br />- 1/2 lingurita sare<br />- o lingura zahar<br />- un pliculet drojdie uscata<br />- doua pliculete zahar vanilat<br /> -rahat, pentru umplut<br />- zahar pudra<o:p></o:p></span></span></div>
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<span style="font-family: "open sans";"><u><b><span style="color: #4c1130;">Preparare:</span></b></u></span></div>
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<span style="font-family: "open sans";"><span style="color: #4c1130;">Amestecati intr-un vas uleiul,borsul si drojdia. Omogenizati.</span></span></div>
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<span style="font-family: "open sans";"><span style="color: #4c1130;">Cerneti faina, adaugati sarea si zaharul si adaugati-le amestecului lichid, putin cate putin.</span></span></div>
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<span style="font-family: "open sans";"><span style="color: #4c1130;">Framantati aluantul. Strangeti aluatul intr-o forma de bila.</span></span></div>
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<span style="color: #4c1130; font-family: "open sans";">Puneti faina pe blatul de lucru si cu vergeaua intindeti o foaie rotunda de 1 cm grosime. Impartiti cu cutitul foaia in doua si apoi in 4 si tot asa pana obtineti 12 sau 16 bucati .</span></div>
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<span style="color: #4c1130; font-family: "open sans";">Puneti la baza fiecarei bucati de aluat o bucata de rahat sau o lingurita de gem si rulati de la baza catre varf.</span></div>
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<span style="color: #4c1130; font-family: "open sans";">Cornuletele astfel obtinute le puneti intr-o tava tapetata cu hartie de copt distantate intre ele.</span></div>
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<span style="color: #4c1130; font-family: "open sans";">Preincalziti cuptorul la 180 grade Celsius. In acest timp puneti tava cu cornulele la frigider.</span></div>
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<span style="color: #4c1130; font-family: "open sans";">Coaceti cornulele pana devin putin aurii. Le scoateti din tava si le pudrati cu zahar farin cat sunt calde.</span></div>
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<span style="color: #4c1130; font-family: "open sans";"><span style="background-color: white;">Pofta buna!</span></span></div>
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<br />unknownhttp://www.blogger.com/profile/07822572451902111306noreply@blogger.com0tag:blogger.com,1999:blog-807272963866526064.post-31000685973670854462016-01-29T05:04:00.000-08:002016-01-29T05:12:42.827-08:00TRIPLE CHOCOLATE CHEEESCAKE <div class="MsoNormal">
<b><u><span style="color: #741b47;"><span style="font-family: "tahoma" , "sans-serif"; font-size: 10.0pt;">TRIPLE
CHOCOLATE CHEEESCAKE BY MARTHA STEWART</span><o:p></o:p></span></u></b></div>
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<span style="color: #741b47;">Prea multa ciocolata! </span></div>
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<span style="color: #741b47;"> Nu! Nu este prea multa ciocolata atunci cand ai in fata o portie din aceasta minunatie! Poftiti! Gustati! Aveti si lingurita. Prea multa crema de branza?... da cam multa... eu am folosit Mascapone... dar sa stiti ca este foarte buna. Ce-i drept, in functie de forma pe care o veti folosi, este un pic cam multa. Cand am facut prima data aceasta prajitura, s-a cam umplut forma pana in margine si a doua oara am micsorat cantitatea de crema de branza, adica am pus numai 750 grame. Nu este diferenta la gust.</span></div>
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<span style="color: #741b47;">Nu doriti sa gustati! Ok.</span></div>
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<span style="color: #741b47;">Daca nu doriti... va dau reteta poate o pregatiti si gustati mai tarziu:</span></div>
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<b><u><span style="font-size: 14pt;"><span style="color: #741b47;">Ingrediente:<o:p></o:p></span></span></u></b></div>
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<span style="color: #741b47;">256. gr. biscuiti cu cacao
(ciocolata).<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="color: #741b47;"> 85 gr. UNT (6 linguri de
UNT) nesarat topit<o:p></o:p></span></div>
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<span style="color: #741b47;">900 gr. crema de branza la
temperatura camerei<o:p></o:p></span></div>
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<span style="color: #741b47;">300 gr. zahar<o:p></o:p></span></div>
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<span style="color: #741b47;">½ lingurita sare<o:p></o:p></span></div>
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<span style="color: #741b47;">4 oua mari<o:p></o:p></span></div>
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<span style="color: #741b47;">235 gr. smanatana pt. frisca<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="color: #741b47;">227 gr. ciocolata semidulce topita
<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<b><u><span style="font-size: 12pt;"><span style="color: #741b47;">PT.CREMA
GANACHE<o:p></o:p></span></span></u></b></div>
<div class="MsoNormal">
<span style="color: #741b47;">227 gr.Ciocolata pentru ganache<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="color: #741b47;">235 gr. smantana pt.frisca<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="color: #741b47;">1/8 lingurita sare grunjoasa<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<b><u><span style="font-size: 16pt;"><span style="color: #741b47;">Preparare:<o:p></o:p></span></span></u></b></div>
<div class="MsoNormal">
<span style="font-size: 12pt;"><span style="color: #741b47;">Incalziti
cuptorul la 160 g.C.<o:p></o:p></span></span></div>
<div class="MsoNormal">
<span style="font-size: 12pt;"><span style="color: #741b47;">Pregatiti o forma
detasabila de diametrul de 23 cm.<o:p></o:p></span></span></div>
<div class="MsoNormal">
<span style="font-size: 12pt;"><span style="color: #741b47;">Intr-un
blender faramitati biscuitii cat se poate de marunt. Adaugati untul topit si
mestecati. Transferati amestecul pe fundul formei si presati avand grija sa
lasti margine in sus.<o:p></o:p></span></span></div>
<div class="MsoNormal">
<span style="font-size: 12pt;"><span style="color: #741b47;">Se pune forma
intr-o tava si se introduce in cuptor pentru 10 minute. Se pune deoparte dupa
ce se scoate din cuptor .<o:p></o:p></span></span></div>
<div class="MsoNormal">
<span style="font-size: 12pt;"><span style="color: #741b47;">In mixer sau blender se
pune crema de branza,zaharul si sarea si se amesteca pana se omogenizeaza bine.<o:p></o:p></span></span></div>
<div class="MsoNormal">
<span style="font-size: 12pt;"><span style="color: #741b47;">Cu blenderul
pornit se adauga pe rand cele 4 oua.<o:p></o:p></span></span></div>
<div class="MsoNormal">
<span style="font-size: 12pt;"><span style="color: #741b47;">Se adauga si
smantana pentru frisca. La sfarsit se adauga 227 gr. ciocolata topita calda.<o:p></o:p></span></span></div>
<div class="MsoNormal">
<span style="font-size: 12pt;"><span style="color: #741b47;">Se mixeaza cateva
secunde si se toarna aceasta compozitie peste biscuitul copt .<o:p></o:p></span></span></div>
<div class="MsoNormal">
<span style="font-size: 12pt;"><span style="color: #741b47;">Se imbraca forma in staniol si se pune intr-o tava mai inalta .Se introduce in cuptor si se adauga apa calda in tava pana la jumatatea formei. <o:p></o:p></span></span></div>
<div class="MsoNormal">
<span style="font-size: 12pt;"><span style="color: #741b47;">Se coace la 160
gr.Celsius 1 ora. Se stinge focul si se lasa sa stea inca 1 ora in cuptor <b><u>FARA
A DESCHIDE CUPTORUL</u></b>.<o:p></o:p></span></span></div>
<div class="MsoNormal">
<span style="font-size: 12pt;"><span style="color: #741b47;">Se scoate din
cuptor si se ruleaza cu un cutit pe margine.<o:p></o:p></span></span></div>
<div class="MsoNormal">
<span style="font-size: 12pt;"><span style="color: #741b47;">Se lasa sa se
raceasca complet cel putin 6 ore sau peste noapte.<o:p></o:p></span></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<b><u><span style="font-size: 12pt;"><span style="color: #741b47;">CREMA
GANACHE<o:p></o:p></span></span></u></b></div>
<div class="MsoNormal">
<span style="font-size: 12pt;"><span style="color: #741b47;">Toaca ciocolata
in bucati cat mai mici.<o:p></o:p></span></span></div>
<div class="MsoNormal">
<span style="font-size: 12pt;"><span style="color: #741b47;"> Pune smantana
pe foc pana la punctul de fierbere.<o:p></o:p></span></span></div>
<div class="MsoNormal">
<span style="font-size: 12pt;"><span style="color: #741b47;"> Stinge focul
si adauga ciocolata, FARA A SE AMESTECA, se lasa sa se inmoaie ciocolata 10
minute.<o:p></o:p></span></span></div>
<div class="MsoNormal">
<span style="font-size: 12pt;"><span style="color: #741b47;">Dupa 10 minute se
amesteca pentru a omogeniza crema.<o:p></o:p></span></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-size: 12pt;"><span style="color: #741b47;">Inainte de a pune
crema Ganache se scoate prajitura din forma.<o:p></o:p></span></span></div>
<div class="MsoNormal">
<span style="font-size: 12pt;"><span style="color: #741b47;">Se toarna Crema
Ganache peste blatul de branza.<o:p></o:p></span></span></div>
<div class="MsoNormal">
<span style="font-size: 12pt;"><span style="color: #741b47;">Se lasa sa se
raceasca inainte de servire.<o:p></o:p></span></span></div>
<div class="MsoNormal">
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<div class="MsoNormal">
<span style="color: #741b47;"><br /></span></div>
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<span style="color: #741b47;">Asta este tot! </span></div>
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<span style="color: #741b47;">Pofta buna!</span></div>
unknownhttp://www.blogger.com/profile/07822572451902111306noreply@blogger.com0tag:blogger.com,1999:blog-807272963866526064.post-58900073207479070582016-01-25T05:28:00.000-08:002016-01-25T05:31:00.481-08:00RULADA DE PULPA DE PORC<div class="separator" style="clear: both; text-align: center;">
</div>
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<br />
<b><u>Ingrediente:</u></b><br />
<b><u><br /></u></b>
1 pulpa intreaga de porc sau 1 kg sau 2 de pulpa.<br />
Codimente pentru carne de porc, sare, piper boabe, piper macinat, boia de ardei dulce si boia de ardei<br />
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iute daca va place mai picanta, foi de dafin.<br />
Cateva fasii de sunca cu sorici .<br />
Ata de bucatarie sau ata de bumbac sau canepa.<br />
<br />
Initial, eu am folosit ata de canepa pentru ca nu am avut ata speciala de bucatarie sau ata de bumbac rezistenta. A doua oara am cumparat ata speciala dar nu am fost multumita pentru ca se rupea foarte usor. Dar asa cum a fost m-am folosit de ea si mi-am facut treaba.<br />
<br />
Pentru aceasta reteta m-am inspirat de pe un site al carui nume nu mi-l mai amintesc.<br />
Rulada era facuta dintr-o pulpa de porc cu os si acoperita cu sorici.<br />
<br />
Dar sa trecem la prepararea ruladei.<br />
<br />
<b><u>Preparare:</u></b><br />
<br />
Asa cum am spus eu am preparat-o din pulpa de porc fara os.<br />
Pulpa se taie in asa fel incat sa obtinem o bucata cat mai plata.<br />
Se codimenteaza cu codimentele speciale pentru carne de porc, piper boabe, boia de ardei dulce, piper macinat si sare din abundenta. Pueteti pune sare pentru ca va fi trasa de carne si nu va iesi sarata. Pentru a fi mai gustoasa am pus in mijloc cateva fasii de sunca cu sorici. Am rulat bine carnea si am infasurat-o si legat-o cu ata.<br />
In acest fel, rulada se pune la fiert in apa cu sare, boabe de piper si foi de dafin.<br />
Eu am fiert-o in oala sub presiune cam 1 ora si jumatate dupa care rulada se scoate din oala si se lasa sa se raceasca foarte bine apoi se tine in frigider.<br />
Se taie a doua zi . Cam asa arata rulada de carne. A iesit foarte gusoasa si nu a fost sarata. Este foarte gustoasa.<br />
<br />
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Pofta buna!unknownhttp://www.blogger.com/profile/07822572451902111306noreply@blogger.com0tag:blogger.com,1999:blog-807272963866526064.post-37662886957119116742015-10-20T04:25:00.000-07:002015-10-20T04:25:54.185-07:00PARIZER DE CASA<div class="separator" style="clear: both; text-align: center;">
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Ok, da, mezeluri. Eu mananc foarte rar mezeluri. Desi substanta aceea - careia imi scapa numele, un "E" cat se poate de cunoscut in bransa, care da gulstul acela minunat, dar care nu ofera nimic bun organismului - desi subtanta aceasta cum spuneam, te imbie sa mananci o bucata de salam, eu,ca sa imi potolesc pofta, eu am incercat sa fac unul de casa. Si aceasta cu ajutorul JAMILEI de la JAMILACOUSIN . Am vazut cum a facut reteta si am incercat-o de cateva ori. Foarte bun si gustos si pe deasupra sanatos, pentru ca stii ce pui in compozitie. Mai ales penntru copii .<br />
<br />
<b><u>Ingrediente:</u></b><br />
<b><u><br /></u></b>
-300 gr. piept de pui<br />
-3 oua<br />
-100 gr. gris<br />
- 70 ml ulei<br />
- ierburi aromatice<br />
- 50 gr.masline<br />
- putin cimbru<br />
- 2 linguri patrunjel tocat<br />
- 2 catei de usturoi<br />
- 1 lingurita boia de ardei<br />
- piper<br />
- 1 lingurita de curry<br />
- putina sare<br />
<br />
<b><u>Preparare:</u></b><br />
<br />
Punem ouale intr-un vas inalt, adaugam uleiul, grisul, usturoiul, codimentele.<br />
Mixam foarte bine cu mixerul vertical, cat sa obtinem o pasta omogena.<br />
Adaugam pieptul de pui si continuam sa mixam.<br />
In loc de carne de pui, puteti folosi carne de curcan, vita si chiar porc.<br />
Mixam in continuare, pana obtinem o pasta omogena, fina.<br />
<br />
Transferam pasta intr-un bol si adaugam patrunjelul tocat si maslinele.<br />
Amestecam bine. Se mai poate adauga ardei,cascaval,ciuperci ce va place.<br />
<br />
Punem amestecul pe folie de plastic si ii dam forma unui cilindru.<br />
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Rulam usor folia, strangand capetele. Legam capetele.<br />
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Invelim ruloul in folie de aluminiu, strangem foarte bine capetele.<br />
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si il punem la fiert in apa rece.<br />
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Il fierbem 30-40 de minute de cand incepe apa sa fiarba.<br />
Il scoatem usor cu o spumiera si il punem pe o farfurie.<br />
Chiar daca s-a inchis la culoare folia de aluminiu, parizerul este protejat de folia de plasctic si nu va veni in contact cu folia de aliminiu.<br />
Indepartam folia de aluminiu si lasam parizerul sa se raceasca la temperatura camerei.<br />Apoi il punem in frigider sa se raceasca cel putin 4 ore .<br />
Dupa 4 ore, parizerul este gata. ii putem scoate folia si il putem taia.<br />
Este foarte gustos si sanatos in comparatie cu cel din comert.<br />
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Daca doriti sa fie mai aspetos ca culoare, ii puteti pune un pic de boia de ardei in plus, sau colorant natural, din sfecla rosie de exemplu.<br />
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Aici mai sunt inca doua preparate, ale caror retete sper sa le postez cat mai curand.</div>
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Pofta buna!</div>
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unknownhttp://www.blogger.com/profile/07822572451902111306noreply@blogger.com0tag:blogger.com,1999:blog-807272963866526064.post-7067701624806276682015-10-15T03:44:00.002-07:002015-10-15T03:44:53.819-07:00CRIPSY STRIPS<div class="separator" style="clear: both; text-align: center;">
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Da, asa este, am cam lipsit, da nu nemotivat. Motive independente de vointa mea m-au tinut departe de blog. Nu, nu inseamna ca nu am mai gatit nimic. Nu acesta este motivul. Dar sa purcedem:<br />
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Dupa cum ati vazut in fotografia de mai sus, am incercat sa prepar niste <b>Cripsy Strips</b>. Nimic mai simplu si in acelasi timp usor de facut si in cel mai scurt timp posibil. Cel mai scurt timp posibil este impropriu spus, pentru ca este nevoie sa stea cateva ore la macerat in frigider, daca nu alegeti varianta mai comoda, - asa cum am facut eu - sa stea peste noapte si sa ii pregatiti a doua zi, azvarlindu-i in cuptor, fara sa faceti fum si sa umpleti bucataria de ulei. Asadar,<br />
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<b><u>Ingrediente:</u></b><br />
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4-6 jumatati de piept de pui dezosat<br />
4-5 oua<br />
- faina<br />
- fulgi de porumb macinat<br />
- sare,<br />
-piper,<br />
- usturoi,<br />
- boia de ardei dulce<br />
- boia de ardei iute<br />
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<b><u>Preparare:</u></b><br />
<b><u><br /></u></b>
Se spala pieptul de pui, se scurge de apa.<br />
Se taie fasii cam de marimea unui deget.<br />
Se presara cu sare, piper,boia, usturoi pisat si se lasa in frigider pana a doua zi la marinat.<br />
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Dupa ce s-a marinat, se scoate din frigider, si se pregateste compozitia de oua si faina ca pentru snitele, cu oua, faina, sare, piper.<br />
Furgii de porumb se macina cat mai fin.<br />
Se pregateste o tava cu hartie de copt.<br />
Se ia fiecare fasie de piept de pui, se da prin faina apoi prin compozitia de ou cu faina si apoi prin fulgii de porumb.<br />
Se asaza in tava.<br />
Astfel pregatita, tava se da la cuptorul incins la temperatura de 180-190 grade C, depinde de cuptorul fiecaruia, pentru cca. 30-40 de minute, pana se rumenesc frumos si arata ca in fotografia de mai jos.<br />
Asta a fost tot.<br />
Ies super buni si pot fi mancati in diferite feluri dupa pofta si imaginatia fiecaruia, incepand cu un mujdei de usturoi, piure de cartofi, si inca alte garnituri ce va mai trec prin minte. Noi i-am pus langa o mancarica de varza dulce-acrisoara. <br />
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Pofta buna!unknownhttp://www.blogger.com/profile/07822572451902111306noreply@blogger.com0tag:blogger.com,1999:blog-807272963866526064.post-21100799654544591842015-04-27T05:49:00.003-07:002015-04-27T05:49:42.657-07:00CHEESECAKE IN STIL GERMAN SAU PASCA FARA ALUAT<div class="separator" style="clear: both; text-align: center;">
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Este a doua sau a treia oara cand fac aceasta Pasca/cheesecake si nu am apucat sa postez reteta.<br />
Este reteta Adinei de pe blogul Adina's kitchen&travel.<br />
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Asadar:<br />
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<b><u>Ingrediente pentru pasca fara aluat:</u></b><br />
- 1 kg. branza dulce de vaci<br />
- 200 gr unt de 65% grasime<br />
- 7 oua<br />
- 150 gr. stafide<br />
- 250 gr. zahar<br />
- 5 plucuri de zahar vanilat<br />
- 1 varf cutit de sare<br />
- 40 gr. faina<br />
- 80 gr. gris de grau<br />
- 1 praf de copt<br />
- 1 lamaie<br />
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<b><u>Preparare:</u></b><br />
Lamaie se da prin razatoare si se stoarce pentru a obtine zeama.<br />
Stafidele se lasa la inmuiat in putin suc de lamaie.<br />
Untul si sarea se amesteca pana se formeaza o pasca cremoasa.<br />
Se separa galbenusurile de albusuri.<br />
Intr-un castron mare, se pune branza amestecata cu stafidele, zaharul si zeama de lamaie.Amestecam cu untul moale.Galbenusurile se freaca cu zaharul si vaniliile si le adaugam amestecului sa se uniformizeze, Faina, grisul si praful de copt se amesteca si se inglobeaza in branza.<br />
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Albusurile se bat spuma pana se intaresc si se incorporeaza in restul preparatului amestecand usor cu o spatula. Presaram coaja de lamaie.<br />
<br />Aluatul se pune intr-o forma tapetata si unsa cu hartie de copt.Se introduce in cuptorul incalzit la 170 grade timp de cca. 60 minute. Ca sa nu se rumeneasca prea tare puteti sa o acoperiti cu o folie de aluminiu. Din pacate o sectiune nu am pentru ca am uitat sa o fotografiez. Va poftesc sa o preparati pentru ca este foarte buna, fina si se poate face si in cursul anului, nu numai de Pasti.<br />
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Pofta buna !</div>
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<br />unknownhttp://www.blogger.com/profile/07822572451902111306noreply@blogger.com0tag:blogger.com,1999:blog-807272963866526064.post-19998262413804769262015-04-27T05:06:00.000-07:002015-04-27T05:11:46.320-07:00 CHEESECAKE CU GLAZURA DE CIOCOLATA by Martha Stewart inspiration<br />
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<span style="color: #741b47;">Cheesecake cu glazura de ciocolata, un deliciu la propriu, inspirata dupa o reteta a Marthei Stewart. Spun inspirarat pentru ca reteta originala era cu Unt de arahide si eu nu am pus, pentru nu am avut in momentul in care m-am hotarat sa fac aceasta bunatate de desert plus ciocolata topita in compozitie. Dar, promit ca nu voi rata ocazia de a va prezenta si reteta originala. Este un deliciu,este un amestec de gusturi pe care numai daca gustati, veti realiza ce bunatate de prajitura este. </span></div>
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<span style="color: #741b47;">Asadar,</span></div>
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<b><u><span style="color: #741b47;">Ingrediente:</span></u></b></div>
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<b><u><span style="color: #741b47;">Pentru blat:</span></u></b></div>
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<span style="color: #741b47;">300 gr. biscuiti cu cacao</span></div>
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<span style="color: #741b47;">2 linguri unt nesarat topit</span></div>
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<span style="color: #741b47;">2 linguri de zahar tos</span></div>
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<b><u><span style="color: #741b47;">Umplutura:</span></u></b></div>
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<span style="color: #741b47;">4 cutii de crema de branza a cate 250 g fiecare la temperatura camerei</span></div>
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<span style="color: #741b47;">250 gr. zahar tos</span></div>
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<span style="color: #741b47;">un praf de sare</span></div>
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<span style="color: #741b47;">1 lingurita esenta de vanilie</span></div>
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<span style="color: #741b47;">4 oua mari, la temperatura camerei</span></div>
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<b><u><span style="color: #741b47;">Glazura:</span></u></b></div>
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<span style="color: #741b47;">200 gr. ciocolata (120 gr. ciocolata 90% caacao + 80 gr ciocolata alba</span></div>
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<span style="color: #741b47;">3 linguri cu varf de zahar pudra</span></div>
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<span style="color: #741b47;">3 linguri cu unt</span></div>
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<span style="color: #741b47;">1 lingura miere</span></div>
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<span style="color: #741b47;">6 linguri lapte</span></div>
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<b><u><span style="color: #741b47;">Preparare:</span></u></b></div>
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<span style="color: #741b47;">Incalziti cuptorul la 165-170 gade C. Taperati o forma de cca. 26 cm. diametrul cu hartie de copt si unsa cu unt.</span></div>
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<span style="color: #741b47;">Sfaramati intr-un blender biscuitii, amestecati-i cu zaharul si untul topit si asezati-i pe fundul formei deja pregatite, asa cum vedeti in imaginea de mai jos.</span></div>
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<span style="color: #741b47;">Introduceti in cuptor si coaceti cca. 10 minute. Scoateti din cuptor si lasati sa se raceasca complet.</span></div>
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<b><u><span style="color: #741b47;">Umplutura:</span></u></b></div>
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<span style="color: #741b47;">Bateti crema de branza cu mixerul la viteza medie pana devine pufoasa, cam 3 minute. Reduceti viteza si adaugati zaharul si continuati sa bateti pana se topeste zaharul. Adaugati sarea, vanilia si ouale cate unul pe rand batand dupa fiecare pana se amesteca cu crema. Nu bateti mai mult decat este necesar.</span></div>
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<span style="color: #741b47;">Turnati crema obtinuta peste blatul de biscuiti racit si asezati forma intr-o tava mai mare. Turnati apa fierbinte si introduceti cu grija totul in cuptor. Apa din tava trebuie sa fie cam pana la jumatatea formei de cheesecake.</span></div>
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<span style="color: #741b47;">Coaceti pana cand se rumeneste, dar in mijloc este inca moale si se misca, adica cam 1 ora si douazeci de minute. Scoateti din cuptor, lasati sa se raceasca complet cel putin 6 ore sau peste noapte. Inainte sa o scoateti din forma deslipiti cu un cutit pe margine. Puneti cheesecake-ul pe un platou si pregatiti glazura.</span></div>
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<b><u><span style="color: #741b47;">Glazura:</span></u></b></div>
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<span style="color: #741b47;">Se rupe ciocolata in bucati cat mai mici si se pune intr-un vas pe foc mic impreuna cu untul si laptele. Se mesteca continuu pana se topeste ciocolata dupa care adaugam zaharul, mestecam sa se topeasca si zaharul. Se lasa sa dea un clocot, se da jos de pe foc, se lasa citeva ceva secunde sa se racoreasca putin dupa care se adauga mierea. Se omogenizeaza si se toarna imediat peste cheesecake.</span></div>
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<span style="color: #741b47;">Se pune prajitura in frigider .</span></div>
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<span style="color: #741b47;">Gata, aceasta a fost tot. Asteptam sa gustam.</span></div>
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<span style="color: #741b47;">Pofta buna!</span></div>
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<br />unknownhttp://www.blogger.com/profile/07822572451902111306noreply@blogger.com0tag:blogger.com,1999:blog-807272963866526064.post-27411001111819524092015-04-27T03:13:00.000-07:002015-04-27T03:29:07.630-07:00COZONACI <div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJ0rjs1XEpmGymojKyAwzKBlOZC8IXWoWaGmryLhjgpqg-7yyJMXg_RzaCiNK93o0muQW5corEi2nHYqXMoDAs08eNJ0K37TsxVjzKhRAWLaEkJ0Xz3bLYl2BfVXHDwaKyU7MNaRL4eOg7/s1600/WP_20150415_18_44_04_Pro.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJ0rjs1XEpmGymojKyAwzKBlOZC8IXWoWaGmryLhjgpqg-7yyJMXg_RzaCiNK93o0muQW5corEi2nHYqXMoDAs08eNJ0K37TsxVjzKhRAWLaEkJ0Xz3bLYl2BfVXHDwaKyU7MNaRL4eOg7/s1600/WP_20150415_18_44_04_Pro.jpg" height="180" width="320" /></a></div>
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<span style="color: #741b47;"> Se spune ca nu esti o gospodina buna, daca nu stii sa faci cozonaci. Eu am incercat in ultimii ani sa tot fac. Si ca sa fiu sincera, vreau sa va spun ca prima data cand am facut, mi-au iesit super. Fasii-fasii asa cum se spune, ca de fapt acesta este punctul dupa care se considera cozonacul reusit sau nereusit. Eh, norocul incepatorului, pentru ca dupa aceea nu mi-au mai iesit fasii-fasii, dar am perseverat, pentru ca perseverenta este mama invataturii... si iata ca anul acesta, zic eu, cred ca sunt reusiti. Reteta este a Gabrielei Cara pe care o urmaresc indeaproape si ii incerc retetele. Ea spune ca nu este nici un secret. Asa este,dar important este ca toate ingredientele sa fie de calitate : faina pentru cozonac, drojdia proapaspata, ouale, unt cu procent de grasime de cca. 80% si bineinteles sa-i acorzi toate atentia. </span><br />
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<b><u><span style="color: #741b47;">Ingrediente:</span></u></b><br />
<span style="color: #741b47;"><u>Pentru aluat:</u> </span><br />
<span style="color: #741b47;">- 1 kg. faina</span><br />
<span style="color: #741b47;">- 50 gr. drojdie proaspata</span><br />
<span style="color: #741b47;">- 250 gr. zahar</span><br />
<span style="color: #741b47;">- 500 ml. lapte</span><br />
<span style="color: #741b47;">- 20 gr. grasime , ulei si unt topit</span><br />
<span style="color: #741b47;">- 5 galbenusuri</span><br />
<span style="color: #741b47;">- 1 lingurita rasa de sare</span><br />
<span style="color: #741b47;">- arome: coaja rasa de lamaie,portocala, esenta de rom, ezenta de vanile</span><br />
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<b><u><span style="color: #741b47;">Pentru umplutura:</span></u></b><br />
<span style="color: #741b47;">cacao,</span><br />
<span style="color: #741b47;">zahar, </span><br />
<span style="color: #741b47;">rahat,</span><br />
<span style="color: #741b47;">stafide, nuca , ce va pofteste inima.</span><br />
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<b><u><span style="color: #741b47;">Mod de preparare</span></u></b><br />
<span style="color: #741b47;">Incepem sa pregatim aluatul.</span><br />
<span style="color: #741b47;">Intr-un vas mai mare, se cerne faina, chiar si de doua ori ca sa fie mai pufoasa. Eu am cernut-o de trei or,sa fiu mai cu mot.</span><br />
<span style="color: #741b47;">Se incalzeste laptele intr-un vas si se dizolva zaharul si vanilia. </span><br />
<span style="color: #741b47;">Maiaua se face din putin lapte, adica cateva linguri, drojdie si faina. Se desface drojdia in lapte caldut, din cel pregatit deja si se adauga cateva linguri de faina pana se obtine o pasta omogena nu foarte tare. Presaram faina peste pasta obtinuta si o lasam sa se dospeasca la loc cald, cam 10-15 minute, pana cand se "crapa faina".</span><br />
<span style="color: #741b47;"><br />Se freaca galbenusurile cu sare, coaja de lamaie si portocala. Eu nu am pus coaja de lamaie sau portocala pentru ca nu place tuturor.</span><br />
<span style="color: #741b47;">Cand drojdia a crescut se pune in vasul cu faina, se adauga laptele caldut si galbenusurile. Se amesteca cu mana pana cand se incorporeaza toata faina si coca se leaga. In acest punct cu mana luam din untul amestecat cu ulei, (care au fost amestecate pe foc domol, nu fierte) si continuam framantatul pana terminam toata grasimea, timp de cira 30 de minute. Da, 30 de minute. Framantam, impaturim si batem coca de vas timp de 30 de minute, pana face<i> basici</i>. Nu este de gluma, sa stiti. Eu asa am facut. Acoperim vasul cu un servet si il punem la crescut la loc cald, ferit de curent, cam o ora si jumatate. Asa arata coca dospoita, gata sa fie pusa in forme.</span><br />
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<span style="color: #741b47;">Dupa ce aluatul a crescut, ungem planul de lucru cu ulei si impartim aluatul in doua parti. Apoi fiecare parte la randul ei in doua parti. Intindem foile cu mana, le umplem cu cacao,zahar,stafide,rahat, ce ne place si formam doi cojonaci impletiti pe care ii punem in doua forme tapetate cu hartie si unse cu ulei. Lasam la crescut in forme cam 40 de minute . II ungem cu galbenus de ou amestecat cu lapte, presaram zahar tos, mac, susan, ce dorim . Ii coacem in cuptorul incins la 180 C cam 40-45 minute.</span></div>
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<span style="color: #741b47;">Cam asa aratau cand i-am scos din cuptor.</span></div>
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<span style="color: #741b47;">Si asa taiat.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJ0rjs1XEpmGymojKyAwzKBlOZC8IXWoWaGmryLhjgpqg-7yyJMXg_RzaCiNK93o0muQW5corEi2nHYqXMoDAs08eNJ0K37TsxVjzKhRAWLaEkJ0Xz3bLYl2BfVXHDwaKyU7MNaRL4eOg7/s1600/WP_20150415_18_44_04_Pro.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="color: #741b47;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJ0rjs1XEpmGymojKyAwzKBlOZC8IXWoWaGmryLhjgpqg-7yyJMXg_RzaCiNK93o0muQW5corEi2nHYqXMoDAs08eNJ0K37TsxVjzKhRAWLaEkJ0Xz3bLYl2BfVXHDwaKyU7MNaRL4eOg7/s1600/WP_20150415_18_44_04_Pro.jpg" height="180" width="320" /></span></a></div>
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<span style="color: #741b47;">Eu zic ca nu e rau. Oricum s-a mancat, nu a ramas o frimitura. Si cu prima ocazie voi repeta experimentul.</span></div>
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<span style="color: #741b47;">Incercati, si veti reusi.</span></div>
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<span style="color: #741b47;">Pofta buna !</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyjskHHInfLR_wZUkpoRfMkxYnRFhVkUTMXmOkIi37chRXsimX5AtcnqIsAqVTfcLVztGnopeDK8NBQO-sOq142RVFWQo09J3h1TDyKS5xpVEJWdnky2aEoHjx0mPqccuOHWyrksDPmY6i/s1600/WP_20150412_13_11_22_Pro.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyjskHHInfLR_wZUkpoRfMkxYnRFhVkUTMXmOkIi37chRXsimX5AtcnqIsAqVTfcLVztGnopeDK8NBQO-sOq142RVFWQo09J3h1TDyKS5xpVEJWdnky2aEoHjx0mPqccuOHWyrksDPmY6i/s1600/WP_20150412_13_11_22_Pro.jpg" height="180" width="320" /></a></div>
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<span style="color: #660000;">Sunt foarte multe variante ale cestei retete . Le fac si italienii si noi romanii... am gasit si un site american, de fapt mai multe site-uri americane cu multe variatiuni pe aceasta tema. Se spune ca originea ar fi americana, de aici si denumirea.</span><br />
<span style="color: #660000;">Eu am ales una romaneasca, probabil inspirata din retetele americane.</span><br />
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<b><u><span style="color: purple;"> </span><span style="color: #660000;">Ingrediente:</span></u></b><br />
<span style="color: #660000;"><br /></span>
<span style="color: #660000;">- 125 gr. unt</span><br />
<span style="color: #660000;">- 150 gr. ciocolata cu lapte</span><br />
<span style="color: #660000;">- 230 gr. zahar,</span><br />
<span style="color: #660000;">- 3 oua mari (sau 4 mai mici)</span><br />
<span style="color: #660000;">- 250 gr. faina, </span><br />
<span style="color: #660000;">- 50 gr. cacao,</span><br />
<span style="color: #660000;">- 1 lingurita cu varf de praf de copt</span><br />
<span style="color: #660000;">- 1 lingura plina cu esenta de migdale sau rom (aici vreau sa va spun ca nu mi-a placut gustul de esenta de migdale si a doua oara am renuntat si am pus numai rom).</span><br />
<span style="color: #660000;">- 1 lingurita rasa praf de ghimbir </span><br />
<span style="color: #660000;">- 1/2 linfurita praf de scortisoara,</span><br />
<span style="color: #660000;">- 1 lingurita cu matcha ( merge si fara, eu nu am pus)</span><br />
<span style="color: #660000;"><br /></span>
<b><u><span style="color: #660000;">Ingrediente pentru crema Mascarpone:</span></u></b><br />
<b><u><span style="color: #660000;"><br /></span></u></b>
<span style="color: #660000;">- 300 gr. crema fina de Mascarpone, se poate si mai mult in functie de cat de cremoasa va place,</span><br />
<span style="color: #660000;">- 2 linguri pline cu esenta de vanilie,</span><br />
<span style="color: #660000;">- 100 gr. zahar pudra </span><br />
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<b><u><span style="color: #660000;">Preparare:</span></u></b><br />
<span style="color: #660000;"><br /></span>
<span style="color: #660000;">Intr-un vas la bain- marie se topeste ciocolata bucati + untul tot bucati, avand grija ca fundul vasului sa nu atinga apa din bain- marie. Luati vasul de pe foc si lasati-l deoparte.</span><br />
<span style="color: #660000;">Intr-un alt bol mixati rapid ouale intregi cu zaharul cam 3 minute cu un mixer pana devin spumoase si se deschid la culoare. Adaugati ciocolata topita, dupa care adaugati si restul ingredientelor.</span><br />
<span style="color: #660000;">Tapetati o tava mare de cuptor cu hartie de copt - fata a o unge sau presara cu faina - si cu o lingura sau un pos sau cu lingura speciala de inghetata, asezati pe hartia de copt compozitia. Asa scrie in reteta originala din care m-am inspirat ( http://www.dulcegarii-culinare.ro/2012/03/whoopie-pie-cu-crema-mascarpone.html),</span><br />
<span style="color: #660000;">insa mie nu prea mi-a placut cum au iesit cu lingura si pentru ca nu am lingura speciala de inghetata si cu posul nu am vrut sa ma complic, am pus castronul in frigider pana s-a inchegat compozitia.</span><br />
<span style="color: #660000;"><br /></span>
<span style="color: #660000;">Cam asa aratau cele facute cu lingura.</span><br />
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<span style="color: #660000;">Dupa ce compozitia s-a inchegat, cu mainile am facut mici mingiute de marimea unei nuci, pe care le-am asezat in tava lasand spatiu intre ele.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnWCAMukOcichrZM5fTOyVxV6xUdOiE_4zEkcnCWOXFBHiW3Eheo33xeSpy-XLOoPyW4Y4BWjF53FLkfTktoLNJ1GdnwLDQPRcDlW4y1Uo-nd-9LFRNgWqZ34ogEvHv-EhD4y3FLfwmBMM/s1600/WP_20141229_15_22_19_Smart.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="color: #660000;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnWCAMukOcichrZM5fTOyVxV6xUdOiE_4zEkcnCWOXFBHiW3Eheo33xeSpy-XLOoPyW4Y4BWjF53FLkfTktoLNJ1GdnwLDQPRcDlW4y1Uo-nd-9LFRNgWqZ34ogEvHv-EhD4y3FLfwmBMM/s1600/WP_20141229_15_22_19_Smart.jpg" height="225" width="400" /></span></a></div>
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<span style="color: #660000;">Se incinge cuptorul la 180 grade. Se introduce tava in cuptor pentru 10-12 minute . Nici mai mult, nici mai putin! Se scot si se lasa la racit in tava la temperatura camerei.</span></div>
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<span style="color: #660000; margin-left: 1em; margin-right: 1em;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_AhKGmvQBExG5vlDjU83vEYHI4Fbx0SmVggpKfsQqRxbFp-PsnA0oCW6iRD9FqKvo4djxkUOGR8E7zbWN1EPOO4rIj4Aw0BxuYFlpr4pMGsjpu9khvxHnZE2tPJ7Sc0SWp_mybZG1ph9i/s1600/WP_20141218_22_10_36_Smart.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_AhKGmvQBExG5vlDjU83vEYHI4Fbx0SmVggpKfsQqRxbFp-PsnA0oCW6iRD9FqKvo4djxkUOGR8E7zbWN1EPOO4rIj4Aw0BxuYFlpr4pMGsjpu9khvxHnZE2tPJ7Sc0SWp_mybZG1ph9i/s1600/WP_20141218_22_10_36_Smart.jpg" height="225" width="400" /></a></span></div>
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<span style="color: #660000;"><b><u>Preparare crema:</u></b></span></div>
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<span style="color: #660000;">Se pune crema de mascarpone intr-un castron, se adauga zaharul pudra si vanilia si se amesteca toate foarte bine. Cu acessta crema se umplu prajiturele . </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgaksKYWI2sl4nMPzr44LyfRs9Sl1FOau17CbWL5zLj0z-hTAh2jKne6UIdf1nDTe3zWEcJUxCTNZBqv2siz75hI4s1r-BDOBAAN7FVSjmWJEy8t_SzwqMMmpbVzCFdNF5wMua-62Ic7VZ/s1600/WP_20150103_20_04_03_Smart.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="color: #660000;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgaksKYWI2sl4nMPzr44LyfRs9Sl1FOau17CbWL5zLj0z-hTAh2jKne6UIdf1nDTe3zWEcJUxCTNZBqv2siz75hI4s1r-BDOBAAN7FVSjmWJEy8t_SzwqMMmpbVzCFdNF5wMua-62Ic7VZ/s1600/WP_20150103_20_04_03_Smart.jpg" height="225" width="400" /></span></a></div>
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<span style="color: #660000;">Sunt foarte bune mancate imediat dar a doua zi si a treia zi, daca mai raman sunt si mai bune, pentru ca incep sa sa fragezeasca si se topesc in gura.</span></div>
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<span style="color: #660000;">Pofta buna!</span></div>
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<span style="color: #660000;">Whoooopieeeeeeee !</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgaksKYWI2sl4nMPzr44LyfRs9Sl1FOau17CbWL5zLj0z-hTAh2jKne6UIdf1nDTe3zWEcJUxCTNZBqv2siz75hI4s1r-BDOBAAN7FVSjmWJEy8t_SzwqMMmpbVzCFdNF5wMua-62Ic7VZ/s1600/WP_20150103_20_04_03_Smart.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgaksKYWI2sl4nMPzr44LyfRs9Sl1FOau17CbWL5zLj0z-hTAh2jKne6UIdf1nDTe3zWEcJUxCTNZBqv2siz75hI4s1r-BDOBAAN7FVSjmWJEy8t_SzwqMMmpbVzCFdNF5wMua-62Ic7VZ/s1600/WP_20150103_20_04_03_Smart.jpg" height="225" width="400" /></a></div>
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unknownhttp://www.blogger.com/profile/07822572451902111306noreply@blogger.com0tag:blogger.com,1999:blog-807272963866526064.post-7871153679529457362015-02-03T04:42:00.001-08:002015-02-03T04:42:24.005-08:00TORTELLINI AI FUNGHI PORCINI CU SOS<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDrWLOvAS-B-L6otL3Ec7kv4NDkloaPn-OD3S_0RDHWUv84LHrYjILBNTcpDjU2HMEQTgJuzyTxqNScJ2KVal2ko1izWDGtnvzJgucBD5SLqVguISTEE0Ad0sJ4gDS6v5SjUtIT8z3mxah/s1600/WP_20150202_17_37_25_Smart.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDrWLOvAS-B-L6otL3Ec7kv4NDkloaPn-OD3S_0RDHWUv84LHrYjILBNTcpDjU2HMEQTgJuzyTxqNScJ2KVal2ko1izWDGtnvzJgucBD5SLqVguISTEE0Ad0sJ4gDS6v5SjUtIT8z3mxah/s1600/WP_20150202_17_37_25_Smart.jpg" height="225" width="400" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVWxpSlCqIJU4VtOgaQ6XcCmCNkTq2VtYzjnQ07STLlO-hccLZ6D5wkKl5Qb9rFnegx0o_2B-L5Eq2MeCVhe-Uz46ee-a0UF2dJxl8wP-TecwmL5k-L9NurzV6c-Se3OHBa4C7XahkkMbE/s1600/WP_20150202_17_59_25_Pro.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVWxpSlCqIJU4VtOgaQ6XcCmCNkTq2VtYzjnQ07STLlO-hccLZ6D5wkKl5Qb9rFnegx0o_2B-L5Eq2MeCVhe-Uz46ee-a0UF2dJxl8wP-TecwmL5k-L9NurzV6c-Se3OHBa4C7XahkkMbE/s1600/WP_20150202_17_59_25_Pro.jpg" height="400" width="225" /></a></div>
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<b><u>Ingrediente:</u></b></div>
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1 pachet de tortellini</div>
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<b><u>Pentru sos:</u></b></div>
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1 ceapa potrivita</div>
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cativa catei de usturoi</div>
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cateva linguri de rosii la borcan </div>
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1 lingura de pasta de rosii</div>
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sare, zahar, piper, cimbru, </div>
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ulei pentru prajit.</div>
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<b><u>Preparare:</u></b></div>
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Se pun tortellini la fiert conform instructiunilor de pe ambalaj.</div>
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Se curata ceapa, usturoiul, se toaca marunt si se pun la prajit intr-o cratita cu ulei. Nu trebuie sa le prajiti foarte tare pentru ca nu este sanatos, le tineti la foc potrivit pana capata o culoare aurie, poate si mai putin. Se adauga rosiile tocate marunt apoi pasta de rosii . Se lasa sa se caleasca impreuna un minut, doua. Se adauga apa, se mesteca sa se omogenizeze si se lasa sa fiarba la foc mic 5 - 10 minute. Se potriveste de sare si zahar, se adauga piperul si cimbrul. In loc de zahar puteti folosi zahar brun . </div>
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Cand tortellini s-au fiert, se pun in strecuratoare si se limpezesc cu apa calda. Se pun apoi in cratita si peste ei se adauga sosul de rosii. Se pun pe foc cateva minute ca sa se intrepatrunda sosul cu tortellini. Cine vrea un gust mai intens se branza, poate sa presare parmigiano peste tortellini. Eu nu am pus pentru ca tortellini aveau deja in compozitie branza.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDrWLOvAS-B-L6otL3Ec7kv4NDkloaPn-OD3S_0RDHWUv84LHrYjILBNTcpDjU2HMEQTgJuzyTxqNScJ2KVal2ko1izWDGtnvzJgucBD5SLqVguISTEE0Ad0sJ4gDS6v5SjUtIT8z3mxah/s1600/WP_20150202_17_37_25_Smart.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDrWLOvAS-B-L6otL3Ec7kv4NDkloaPn-OD3S_0RDHWUv84LHrYjILBNTcpDjU2HMEQTgJuzyTxqNScJ2KVal2ko1izWDGtnvzJgucBD5SLqVguISTEE0Ad0sJ4gDS6v5SjUtIT8z3mxah/s1600/WP_20150202_17_37_25_Smart.jpg" height="225" width="400" /></a></div>
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unknownhttp://www.blogger.com/profile/07822572451902111306noreply@blogger.com0tag:blogger.com,1999:blog-807272963866526064.post-54282218757328230172015-01-28T05:17:00.001-08:002015-02-03T03:56:13.796-08:00MARSHMALLOWS<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBAcuu1cVa3sKpYWqJFM6RgJJzVgq0Gwxhe6_bQhhDJCo0PTsOnsriDeDbjWYvoGN-lv-Fawt97kwyc0vpuI33heDppHHdM7Vr2mj42bvB8nWOyeV3cQ11OFEXmCxu7n8mXXFgWUZqE0zj/s1600/WP_20141223_23_27_29_Smart.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBAcuu1cVa3sKpYWqJFM6RgJJzVgq0Gwxhe6_bQhhDJCo0PTsOnsriDeDbjWYvoGN-lv-Fawt97kwyc0vpuI33heDppHHdM7Vr2mj42bvB8nWOyeV3cQ11OFEXmCxu7n8mXXFgWUZqE0zj/s1600/WP_20141223_23_27_29_Smart.jpg" height="225" width="400" /></a></div>
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<span style="color: #741b47;"> Aceste bunatati le-am facut de doua ori, de aceea veti vedea fotografii diferite. Sunt super . M-am insirat de pe un site care se numeste "ImparteRetete" .</span><br />
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<b><u><span style="color: #741b47;">Ingrediente:</span></u></b><br />
<span style="color: #741b47;">- 3 albusuri la temperatura camerei</span><br />
<span style="color: #741b47;">- 100 ml. apa</span><br />
<span style="color: #741b47;">- 1 esenta de vanilie</span><br />
<span style="color: #741b47;">- 50 gr. amidon</span><br />
<span style="color: #741b47;">- 250 gr. zahar</span><br />
<span style="color: #741b47;">- 1 plic gelatina incolora</span><br />
<span style="color: #741b47;">- 1 praf de sare</span><br />
<span style="color: #741b47;">- 50 gr zahar pudra vanilat</span><br />
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<b><u><span style="color: #741b47;">Preparare:</span></u></b><br />
<span style="color: #741b47;">Primul lucru pe care il facem, este sa dizolvam gelatina intr-un vas cu 20 ml apa la temperatura camerei.</span><br />
<span style="color: #741b47;">Punem la fiert 80 ml. apa impreuna cu zaharul si fierbem pana obtinem un sirop bine legat. Se amesteca zaharul cu apa cu o lingura la foc mic. Normal aici ar trebui sa avem un termomentru de bucatarie pentru a masura temperatura la care trebuie sa ajunga siropul. Eu nu am termometru si am fiert siropul pana s-a legat bine .Pentru cine are termometru - temperatura siropului ar trebuie sa de 130 de grade.</span><br />
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<span style="color: #741b47;">Albusurile se bat spuma foarte tare cu un praf de sare. Pentru a se putea bate foarte bine albusurile, eu intotdeauna, pun cateva picaturi de zeama de lamaie inainte de a incepe sa le bat. Zeama de lamaie ajuta albusurile sa se bata bine. Cand obtinem o spuma tare adaugam esenta de vanilie.</span><br />
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<span style="color: #741b47;">Cand siropul este legat, il luam de pe foc si amestem cu gelatina dizolvata. Cu o lingura amestecam bine pentru a se dizolva gelatina.</span><br />
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<span style="color: #741b47;">Cu mixerul pornit, adaugam siropul legat cald peste spuma de albusuri si mixam circa 15 minute pana cand spuma se raceste si devine densa si lucioasa. Nu bateti mai mult de 15 minute pentru ca marshmallows se poate intari si va fi greu de pus in tava. In momentul in care turnati siropul peste spuma de albusuri, pare ca totul s-a stricat pentru ca spuma devine un pic lichida dar pe masura ce mixati, spuma capata consistenta .</span><br />
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<span style="color: #741b47;">Zaharul pudra se amesteca cu amidonul si se toarna jumatate din cantitate intr-o tava acoperita cu hartie de copt.</span><br />
<span style="color: #741b47;">Turnam spuma obtinuta in tava, nivelam si lasam la temperatura camerei aproximativ 12 ore.</span><br />
<span style="color: #741b47;">Dupa acest timp, asezam pe masa hartie de copt sau un capac, punem restul se zahar cu amidon si rasturnam tava. Dezlipim hartia de copt de pe spuma si taiem cubulete. Cutitul trebuie sa fie ascutit si dat prin zahar farin.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDrovXhFwK4BGhIWTICGgdtlyuE_57xbD2GG2qxWbWPuT1KtzM7yipo8X0R6tu4olgLLR6a6c_AZ3sUR5lBQwUXJbtxHMuN61Wm_JRedvoJT2uwfouZTGPOVd75T79K_57NFk_5tFqAANZ/s1600/WP_20141223_23_49_04_Smart.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDrovXhFwK4BGhIWTICGgdtlyuE_57xbD2GG2qxWbWPuT1KtzM7yipo8X0R6tu4olgLLR6a6c_AZ3sUR5lBQwUXJbtxHMuN61Wm_JRedvoJT2uwfouZTGPOVd75T79K_57NFk_5tFqAANZ/s1600/WP_20141223_23_49_04_Smart.jpg" height="225" width="400" /></a></div>
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<span style="color: #741b47;">Se scutura marshmallows de zaharul in excces si se pastreaza in cutie inchisa la frigider. In unele retete se spune ca se pastreaza la loc uscat. </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuHE7CWi0mEcnSQ7Nl_Uv2abbVtDcqQsTnZeYVJwCbtDkLfuLKVFfucoCnMni1IeIFd1TKjQ-HDEk2BidaCHOmNRvVRSCiMU4l294VeZEM7puTfAa3Iy5f2eLcYpTJtVaxWD6Oew5-KD9t/s1600/WP_20141223_23_59_44_Smart.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuHE7CWi0mEcnSQ7Nl_Uv2abbVtDcqQsTnZeYVJwCbtDkLfuLKVFfucoCnMni1IeIFd1TKjQ-HDEk2BidaCHOmNRvVRSCiMU4l294VeZEM7puTfAa3Iy5f2eLcYpTJtVaxWD6Oew5-KD9t/s1600/WP_20141223_23_59_44_Smart.jpg" height="225" width="400" /></a></div>
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<span style="color: #741b47;">Pofta buna.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzP0a60kuZA8SjCGpz8K6t1iNBkScxEuoLXt5yS_Pas51wxGM7P9zzj5veqBPDrWuRxJ2aMUR4ahzyeR1f4ZxJ16Vv6cRg129jVGWBjexDtD6x0fD82YPsRrZKZclbaqOsgYwsivoZEdcW/s1600/WP_20141224_00_00_17_Pro.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzP0a60kuZA8SjCGpz8K6t1iNBkScxEuoLXt5yS_Pas51wxGM7P9zzj5veqBPDrWuRxJ2aMUR4ahzyeR1f4ZxJ16Vv6cRg129jVGWBjexDtD6x0fD82YPsRrZKZclbaqOsgYwsivoZEdcW/s1600/WP_20141224_00_00_17_Pro.jpg" height="225" width="400" /></a></div>
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<br />unknownhttp://www.blogger.com/profile/07822572451902111306noreply@blogger.com0tag:blogger.com,1999:blog-807272963866526064.post-1657417039723191832015-01-09T05:16:00.000-08:002015-01-09T05:21:52.580-08:00PRAJITURA GALBENA CU KRANTZ<br />
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<b><u style="background-color: white;"><span style="color: #741b47;">Ingrediente:</span></u></b><br />
<span style="background-color: white;"><span style="color: #741b47;"><br /></span></span>
<span style="background-color: white;"><span style="color: #741b47;"><b><u>Blat</u></b><br />9 albusuri</span></span><br />
<span style="background-color: white;"><span style="color: #741b47;">250 gr. zahar</span></span><br />
<span style="background-color: white;"><span style="color: #741b47;">1 pachetel praf de copt</span></span><br />
<span style="background-color: white;"><span style="color: #741b47;">200 gr. nuci macinate</span></span><br />
<span style="background-color: white;"><span style="color: #741b47;">50 gr. nuci taiate bucatele mici</span></span><br />
<span style="background-color: white;"><span style="color: #741b47;">4 linguri de faina</span></span><br />
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<b><u style="background-color: white;"><span style="color: #741b47;">Crema:</span></u></b><br />
<span style="background-color: white;"><span style="color: #741b47;">9 galbenusuri</span></span><br />
<span style="background-color: white;"><span style="color: #741b47;">5 linguri zahar</span></span><br />
<span style="background-color: white;"><span style="color: #741b47;">2 pliculete zahar vanilat</span></span><br />
<span style="background-color: white;"><span style="color: #741b47;">140 ml. lapte</span></span><br />
<span style="background-color: white;"><span style="color: #741b47;">1 pachet de 200 gr. Unt</span></span><br />
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<b><u style="background-color: white;"><span style="color: #741b47;">Krantz:</span></u></b><br />
<span style="background-color: white;"><span style="color: #741b47;">3 linguri zahar</span></span><br />
<span style="background-color: white;"><span style="color: #741b47;"><br /></span></span>
<span style="background-color: white;"><span style="color: #741b47;">In primul rand trebuie sa pregatim nucile. Eu le-am tinut in cuptor pentru a se usca putin, cu o zi inainte, nu le-am prajit. Dupa care le-am macinat .</span></span><br />
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<b><u style="background-color: white;"><span style="color: #741b47;"> Preparare Blat:</span></u></b><br />
<span style="background-color: white;"><span style="color: #741b47;">Batem albusurile cu un praf de sare si cateva picaturi de zeama de lamaie (daca aveti, merge si fara zeama de lamaie - de fapt zeama de lamaie ajuta albusul sa se bata foarte bine). Albusurile se bat cu mixerul pana obtinem o spuma cremoasa. In acest punct adaugam batand continuu cate o lingura de zahar. Albusul trebuie sa fie batut foarte tare. Cand am terminat cu zaharul, adaugam tot pe rand cate 1 lingura cu nuci macinate, mestecam usor cu paleta de jos in sus. Apoi urmeaza faina cernuta amestecata cu praful de copt, tot cate o lingura amestecand incet, la sfarsit adaugam nucile taiate bucatele. Tapetam o tava cu hartie de copt, asezam compozitia in tava, o nivelam si o dam la cuptor pentru 25 de minute. Cuptorul trebuie sa fie incins. Aici autoarea nu se spune temperatura ( <a href="http://anita-albu.blogspot.ro/2010/10/prajitura-galbena.html">http://anita-albu.blogspot.ro/2010/10/prajitura-galbena.html</a>) eu am incins cuptorul la 150 grade, dar nu a fost suficient si pe parcursul coacerii am marit la 200 de grade si am incercat blatul cu scobitoarea.</span></span><br />
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<b><u style="background-color: white;"><span style="color: #741b47;">Crema:</span></u></b><br />
<span style="background-color: white;"><span style="color: #741b47;">Intr-o cratita amestecam galbenusurile cu zaharul, zaharul vanilat si laptele. Le punem sa fiarba pe baie de abur, amestecand din cand in cand cu un tel. Atentie, apa din vas - baia de abur, nu trebuie sa atinga fundul cratitei cu galbenusuri. Tinem pe foc pana se ingroasa crema. Dupa ce s-a ingrosat o lasam la racit. Cand este aproape rece o amestecam cu un pachet de unt. Nu punem pachetul de unt asa cum este. Mai intai batem untul cu mixerul, nu foarte mult, dupa care incorporam crema pe rand punand cate o lingura de crema in unt. Cand blatul s-a racit asezam crema peste blat si o nivelam frumos.Dam prajitura la rece pana ne ocupam de krantz.</span></span><br />
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<u><b style="background-color: white;"><span style="color: #741b47;">Krantz:</span></b></u><br />
<span style="background-color: white;"><span style="color: #741b47;">Intr-o craticioara topim cele 3 linguri de zahar. Cand zaharul s-a topit si a devenit lichid, atentie sa nu il ardem, pentru ca devine amar, il turnam pe un fund de lemn uns foarte, foarte bine cu ulei. Eu l-am turnat pe o foaie de staniol unsa cu ulei si pusa pe o farfuri mare intansa ca sa nu curga. Il lasam sa se raceasca, dupa care cu lama unui cutit il dezlipim usor. Maruntim kranztul cu un cutit sau cu ciocanelul de snitele si il presaram deasupra prajiturii.</span></span><br />
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<span style="background-color: white;"><span style="color: #741b47;">Prajitura se lasa un timp la rece dupa care se taie in cuburi si se serveste. Este un <b>deliciu. Este o super prajitura.</b></span></span><br />
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Pofta buna!<br />
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unknownhttp://www.blogger.com/profile/07822572451902111306noreply@blogger.com0tag:blogger.com,1999:blog-807272963866526064.post-35400492020115413102014-12-03T05:48:00.002-08:002015-04-27T05:12:50.506-07:00Le moelleux au chocolat <div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_xLuw2btTe97cI2sSNehaDcAs894mBlqjmVUX79gpYbXTHrv0jSXFEkEgPVRrjilZcLDAgyumAw8br4LEVRhBgvmUBe2LDrKfwLolobyS733PT5sM2P8f1Hyw9ygr1wiWIQIzeMXnBjef/s1600/P1050041.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_xLuw2btTe97cI2sSNehaDcAs894mBlqjmVUX79gpYbXTHrv0jSXFEkEgPVRrjilZcLDAgyumAw8br4LEVRhBgvmUBe2LDrKfwLolobyS733PT5sM2P8f1Hyw9ygr1wiWIQIzeMXnBjef/s1600/P1050041.JPG" height="240" width="320" /></a><br />
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<span style="color: #741b47;">Cum am dat de aceasta reteta, am zis ca trebuie facuta. Trebuie sa ii multumesc doamnei de pe acest blog <a href="http://ciushca.blogspot.ro/2011/05/le-moelleux-au-chocolat.html" style="background-color: white; font-family: 'Times New Roman', serif; font-size: 13.5pt; line-height: 16.8pt;">http://ciushca.blogspot.ro/2011/05/le-moelleux-au-chocolat.html</a> pentru ca m-am inspirat de pe blogul ei. Asadar,</span></div>
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<u><b><span style="color: #741b47;">Ingrediente</span></b></u></div>
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<u><b><span style="color: #741b47;"><br /></span></b></u></div>
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<span style="color: #741b47;">250 gr. ciocolata amaruie de cea mai buna calitate (70-80% cacao)</span></div>
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<span style="color: #741b47;">250 gr. zahar</span></div>
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<span style="color: #741b47;">6 oua</span></div>
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<span style="color: #741b47;">250 gr. zahar </span></div>
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<span style="color: #741b47;">35-40 gr. faina - cca 1 lingura cu varf</span></div>
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<u><b><span style="color: #741b47;">Preparare</span></b></u></div>
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<span style="color: #741b47;">Se topeste ciocolata pe bain-marie. Dupa ce s-a topit ciocolata, se adauga untul taiat bucatele pe rand. La final se cerne faina si se amesteca bine.</span></div>
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<span style="color: #741b47;">Intre timp se separa galbenusurile de albusuri. Galbenusurile se amesteca bine cu zaharul pana se obtine o crema si se deschid la culoare.Zaharul poate sa fie farin, sau jumatate alb si jumatate brun.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidnydnOtYJkK-JVTbOu90c4Rj6ZPIbtqBz5qqyvqLFu-cDk4CA5FuLj7xiUTAGafTZqZHMG-RBR-PyyqC1VZcxj-4MigPT17_HC6xuaTACEZ9tezbw3dOJXl0FimoBwGE5dajr1lDBsdEz/s1600/P1050035.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="color: #741b47;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidnydnOtYJkK-JVTbOu90c4Rj6ZPIbtqBz5qqyvqLFu-cDk4CA5FuLj7xiUTAGafTZqZHMG-RBR-PyyqC1VZcxj-4MigPT17_HC6xuaTACEZ9tezbw3dOJXl0FimoBwGE5dajr1lDBsdEz/s1600/P1050035.JPG" height="300" width="400" /></span></a></div>
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<span style="color: #741b47;">Peste ele se adauga amestecul de ciocolata un pic racit. La final se adauga albusurile batute spuma tare, putin cate putin. </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhH1Jcu78t8KlD4VdRG8UhvqyzAFQ3Hzx7JutM1dKIN0pWzYH9ayF9Nwgf812mO3yofK-UIUEYNvQeKU660rx-Zbk2uFJ7ApfYfiOHI-q1hEi75kTcKjrBr2QfarDGy9AligK3_IHR9sEQn/s1600/P1050034.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="color: #741b47;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhH1Jcu78t8KlD4VdRG8UhvqyzAFQ3Hzx7JutM1dKIN0pWzYH9ayF9Nwgf812mO3yofK-UIUEYNvQeKU660rx-Zbk2uFJ7ApfYfiOHI-q1hEi75kTcKjrBr2QfarDGy9AligK3_IHR9sEQn/s1600/P1050034.JPG" height="300" width="400" /></span></a></div>
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<span style="color: #741b47;"> Amestecul de toarna intr-o forma rotunda de 24 cm.unsa cu unt . Daca nu aveti o forma speciala, tapetati cu hartie de copt o cratita de aceleasi dimensiuni.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixPXOHw3TbEa00-50R60BQwEbKL5jRd7BJ4EdjuHQRO-5UX1hpa5PtaCR-8XjghblBnRdmVURXe7HIyhWM_ues3O4tU1q4CcOSUEgIS7jwa-p1TcULzJOx9QksJnI4h4ff8Do8SxxcpgsC/s1600/P1050038.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="color: #741b47;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixPXOHw3TbEa00-50R60BQwEbKL5jRd7BJ4EdjuHQRO-5UX1hpa5PtaCR-8XjghblBnRdmVURXe7HIyhWM_ues3O4tU1q4CcOSUEgIS7jwa-p1TcULzJOx9QksJnI4h4ff8Do8SxxcpgsC/s1600/P1050038.JPG" height="300" width="400" /></span></a></div>
<span style="color: #741b47;"> Se da la cuptorul preincalzit la 200 grade timp de 20 minute.</span><br />
<span style="color: #741b47;">Desi rotunjoara si crescuta, prajitura se va "lasa" odata scoasa din cuptor, ceea ce este perfect normal.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgy_MCwWffKQU1nvphkHTJLRCI_fycUEt2sxTq7RL0EtqMt2cIObZR35J55yI4QuNSzbHZDsY55tg-UVLT2g6FgW97IVQfl31zquwEeYIoTkMYETjuF5rofdDGignoFpAuGiXdduFSElDM-/s1600/P1050039.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="color: #741b47;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgy_MCwWffKQU1nvphkHTJLRCI_fycUEt2sxTq7RL0EtqMt2cIObZR35J55yI4QuNSzbHZDsY55tg-UVLT2g6FgW97IVQfl31zquwEeYIoTkMYETjuF5rofdDGignoFpAuGiXdduFSElDM-/s1600/P1050039.JPG" height="300" width="400" /></span></a></div>
<span style="color: #741b47;"> Se va servi numai dupa ce se raceste complet - chiar a doua zi este de fapt mai buna. Crusta crocanta de deasupra se va sparge lasand sa se vada un interior de crema moale, matasoasa, insa destul de ferma cat sa se tina dreapta intr-o felie, care odata disparuta din farfurie, nu va impiedica sa o incercati si pe a doua, chiar daca nu sunteti impatimiti ai ciocolatei.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYSF5XoFIkG2UxYWHs93WHjaYBf7FQWQ-o1jTK92TcaIRYBA7FCUByw7ROXIx9J1P9MuQxx26mroc_XrYfxGtqQd-zaKQ5_j7OQX8Z3n2Cy0jWtBHHYN70yzL2vF9UuRnEISvbt1p9ruBV/s1600/P1050040.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="color: #741b47;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYSF5XoFIkG2UxYWHs93WHjaYBf7FQWQ-o1jTK92TcaIRYBA7FCUByw7ROXIx9J1P9MuQxx26mroc_XrYfxGtqQd-zaKQ5_j7OQX8Z3n2Cy0jWtBHHYN70yzL2vF9UuRnEISvbt1p9ruBV/s1600/P1050040.JPG" height="300" width="400" /></span></a></div>
<span style="color: #741b47;"> Pofta buna!</span><br />
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<br />unknownhttp://www.blogger.com/profile/07822572451902111306noreply@blogger.com0tag:blogger.com,1999:blog-807272963866526064.post-10424394072507267542014-11-27T05:03:00.000-08:002014-11-27T05:03:23.081-08:00PLACHIE DE PESTE<div class="separator" style="clear: both; text-align: center;">
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<span style="color: #741b47;">Imi place pestele si de fiecare data cand am ocazia nu ratez o portie. Cand am fost la Gura Portitei, am mancat o portie de Plachie de crap. Mi s-a parut extraordinara, super gusoasa si mi-am promis ca voi face si eu cu prima ocazie. Prima ocazie a fost de "Intrarea in biserica a Maicii Domnului", prima sarbatoare din post cand se mananca peste, pe 21 decembrie. Ce sa va spun? a iesit super buna... dar sa trecem la treaba:</span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvggUOldk8wELwD9J2CT0Qhb4obT1yj7FIhPY0vMZ8o2TyK7poQFvHnIpEISuBfyzxq1FjamT-Anxo29yWWvON86D3cvV8MNywiYrI6DCF0C8tdR319r9pGFN7y1aTByppsVZ7mETGcbBh/s1600/P1050258.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvggUOldk8wELwD9J2CT0Qhb4obT1yj7FIhPY0vMZ8o2TyK7poQFvHnIpEISuBfyzxq1FjamT-Anxo29yWWvON86D3cvV8MNywiYrI6DCF0C8tdR319r9pGFN7y1aTByppsVZ7mETGcbBh/s1600/P1050258.JPG" height="480" width="640" /></a><br />
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<b><u><span style="color: #741b47;">Ingrediente:</span></u></b></div>
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<span style="color: #741b47;">1 kg de peste sau un peste marisor cam cat un kg.</span></div>
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<span style="color: #741b47;">- cateva linguri de ulei</span></div>
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<span style="color: #741b47;">3-4 cepe mari</span></div>
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<span style="color: #741b47;">5-6 catei de usturoi sau mai mult dupa cum va place</span></div>
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<span style="color: #741b47;">1 ardei gras</span></div>
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<span style="color: #741b47;">5-6 rosii mari (sau o conserva de rosii de 400 gr)</span></div>
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<span style="color: #741b47;">1-2 linguri de pasta de bulion</span></div>
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<span style="color: #741b47;">un pahar de vin (care merge cu pestele, desigur)</span></div>
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<span style="color: #741b47;">150-200 ml apa</span></div>
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<span style="color: #741b47;">foi de dafin, piper, sare, patrunjel proaspat pentru servit</span></div>
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<b><u><span style="color: #741b47;">Preparare</span></u></b></div>
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<span style="color: #741b47;">Curatam pestele, il spalam bine si il uscam cu servetele de bucatarie. Presam un praf de sare, il taiem in bucati si il prajim usor in ulei pe ambele parti. Il punem intr-o tava pentru cuptor.Intr-o tigaie punem uleiul si calim ceapa tocata felii cateva minute pana se inmoaie. Adaugam ardeiul si usturoiul tocat. Lasam cateva minute sa se caleasca. In acest timp pregatim rosii, le taiem cubulete si le adaugam cepei. Apoi punem sucul de rosii, frunzele de dafin, sare, piper. Mai fierbem cateva minute, apoi turnam toata compozitia peste pestele din tava. Punem vinul, apa si dam la cuptor pentru cca.35-40 minute la 180 gr.C. </span></div>
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<span style="background-color: white;"> <span style="color: #741b47;">Cand este gata pentru servit se presara patrunjel verde deasupra si se serveste calda. Cui ii place, poate sa o serveasca cu mamaliguta.</span></span><br />
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<span style="color: #741b47;">Pofta buna!</span><br />
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<br />unknownhttp://www.blogger.com/profile/07822572451902111306noreply@blogger.com0tag:blogger.com,1999:blog-807272963866526064.post-56018023754306902572014-09-18T05:39:00.002-07:002014-09-25T05:39:44.996-07:00LUNCA - Lacul GOLOVITA - JURILOVCA si GURA PORTITEI<div class="separator" style="clear: both; text-align: center;">
Am zis: de la balta mea, adica de la Borcea, merg la alta balta: adica Lacul Golovita. Ce ar putea fi deosebit aici ? Bineinteles ca nu puteam sa nu ma gandesc la peste. Imi imaginam sa vom gasi atata peste, ca nu vom avea conditii sa il pastram si sa il aducem acasa. Nu mai spun de doi colegi - impatimiti ai pescuitului - care au venit cu tot arsenalul din dotare, pregatiti sa prinda peste. Ati auzit de "mamaliga cu aroma de vanilie" pentru peste? e, eu nu auzisem pana in acel moment. </div>
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Dar sa purcedem.</div>
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Plecam intr-o joi pe la pranz cu doua masini, in total 9 persoane. Ne facem traseul, nu fusesem niciodata pe aceste meleaguri . Ma pregatesc asiduu, scot harti de pe net, prognoza meteo, traseul rutier si toate cele de trebuinta. Plecam si uit toata documentatia in birou. Ne intoarcem sa luam documentatia. Ajungem la bariera, era bariera lasata. Cei din prima masina cred ca ajunsesera la Drajna. Ne suna sa ne spuna</div>
ca au uitat paharele si ne intoarcem sa luam paharele de unica folosinta. In sfarsit am iesit si noi din oras. Ajungem la Slobozia. De aici trebuia sa mergem pe soseaua care duce spre Tandarei. Ca mai peste tot in Romania, indicatoarele ne-au jucat feste si bineinteles ca nu am nimerit soseaua spre Tandarei, am luat-o spre Braila. Mi se parea ca ceva nu este in regula si m-am uitat pe harta. Normal ca nu era in regula. Nu eram pe drumul cel bun. Facem cale intoarsa. Ne suna cei din prima masina care ajunsesera aproape de Harsova. Bineinteles ca erau suparati ca am intarziat. De cum am intrat in Dobrogea, pe dealuri au aparut eolienele. Nu vazusem o eoliana asa de aproape.<br />
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Ne intilnim si mergem impreuna spre destinatia finala unde ajungem spre seara. Vedeti aici in doua fotografii facute de un coleg, frumusetea apusului de soare in Satul Lunca, pe malul lacului Golovat.</div>
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Ziua a doua a fost programata pentru o vizita la Gura Portitei, dar avand in vedere faptul ca trebuia sa traversam Lacul Golotiva, cu o ambarcatiune si distanta, daca imi aduc aminte bine este cam de 17 km., din cauza vantului prea puternic am amanat vizita pentru a doua zi. Oricum cerul a fost innorat toata ziua, cu mici exceptii cand s-a mai limpezit.<br />
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Pentru a nu pierde ziua, am plecat catre Jurilovca. Am vizitat micul port, dupa care am plecat sa vizitam Cetatea ORGAME/ARGAMUM - Capul DOLOSMAN.<br />
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CAPUL DOLOSMAN - sau DOLOJMAN , este o arie protejata de interes nationala (rezervatie naturala de tip avifaunistic,floristic si faunistic) aflata la estul satului Jurilovca .<br />
Aria naturala acopera partea rasariteana a fasiei , capul Dolosman fiind o formatiune calcaroasa ce cuprinde ruinele cetatii Argamum -Orgame si abruptul stancos al falezei, situata in Judetul Tulcea, la sud-vest de Delta Dunarii si la sud de bratul Sfantu Gheorghe.<br />
Cetatea Argamun este cea mai veche asezare de pe teritoriul romanesc atestata intr-un izvor antic, datand de la inceputul secolului al VI -lea I.H. Hecateu din Milet.<br />
A fost intemeiata de colonisti greci venitit din Asia Mica catre mijlocul secolului VII I.H. si stabiliti atunci pe malul Marii Negre, azi malul lacului Razelm.<br />
In secolul I dupa Hristos, cetatea a intrat sub stapanire romana, denumita de atunci Argamum fiind un port de escala pentru navigatorii pe ruta Bizant-Tyras.Cetatea a continuat sa prospere si sa sa dezvolte timp de cinci secole.<br />
Legenda spune ca cetatea este locul unde Argonautii s-au oprit in drumul lor spre patrie, dupa gasirea lanii de aur, cand erau urmariti de flota regelui Aetes (Uliul) tatal Medeei.<br />
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Urmatoarea destinatie este Cetatea ENISALA (Heracleea) care se afla in Comuna Sarichioi, Sat Enisala, Jud. Tulcea. </div>
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Locuri de o reala frumusete. Nu mi-am imaginat niciodata ca aici, in inima Dobrogei exista asemenea locuri. Cetatea Heracleea de la Enisala a fost construita in scop militatr, defensiv si de supraveghere de la inaltime a drumurilor de pe uscat si mai ales de pe apa, in perioada in care gurile Dunavat si Cernet nu erau blocate iar lacul Razim (Razelm)de acum, era inca golf la Marea Neagra. Cetatea a fost construita de puterea imperiala bizantina si de puterea comerciala genoveza la sfarsitul secolului al XIII-lea si inceputul secolului al XIV-lea, secol in care a avut un rol militar, politic si administrativ si mai putin economic. Intre anii 1398 - 1416, a trecut sub stapanirea lui Mircea cel Batran. In anul 1417 este cucerita de turci, in campania lui Mehmed I Celebri impotriva lui Mircea si se transforma in garnizoana militara ca si Isaccea si Giurgiu. Cu trecerea anilor, dupa secolul al XV-lea,datorita formarii cordoanelor de nisip care separa Lacul Razim (Razelm) de Marea Neagra, cetatea a fost abandonata si s-a ruinat, aceasta pentru ca nu mai servea scopului pentru care a fost constuita.</div>
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Ziua a continuat cu masa la restaurantul din cadrul Complexului Puflene din Murighiol situat pe malul Lacului Murighiol. O locatie deoasebita!<br />
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Ziua trebuia sa se incheie cu masa de seara la restaurantul pensiunii Casa Pescarilor din Lunca, unde am avut parte de o surpriza. Un spectacol de muzica lipoveneasca oferit de ansamblul Reabinuska din Jurilovca, care a fost invitat sa cante special pentru noi. A fost un spectacol foarte frumos de muzica populara ruseasca. Fetele au fost acompaniate la acordeon de <i>Nicalai. </i>Un spectacol de neuitat. Muzica populara ruseasca se stie este foarte frumoasa, nelipsind desigur cunoscuta piesa <i>Kalinka. </i><br />
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A treia zi incepe cu micul dejun si bineinteles ca fiind programata plimbarea la Gura Portitei, toata lumea este nerabdatoare sa ajunga acolo. Numai ca fiind sambata, persoana care trebuia sa ne traverseze Lacu Golovita cu salupa, nu ne-a mai raspuns la telefon. Ne-am gandit ca fiind sambata omul si-a facut alte planuri. Nu ne ramane decat sa mergem la Jurilovca si de acolo sa luam o ambarcatiune care sa ne duca la Gura Portitei. Zis si facut. Ne-am urcat toti intr-o salupa al carei motor facea un zgomot infiorator si care -din spusele celui care o conducea - prindea in elicea motorului iarba, si avand in vedere ca motorul nu se putea ridica pentru a-l putea curata, respectivul, adica cel care conducea salupa provoca un fel de izbitura salupei, izbitura in timpul careia te cam treceau fiorii, nu de alta dar in jurul nostru nu era decat o mare de apa si cine nu stie sa innoate... Ei dar avand in vedere ca pescarii nostri nu au prins decat citeva fite de peste, pe care din jena nu vi le-am aratat, a venit peste la noi. In timpul traversarii lacului un peste a sarit in salupa noastra. Il vedeti ai in punga. L-am prins, l-am fotografiat si i-am dat drumul in apa. Am stat aproape toata ziua la plaja la Gura Portitiei, am baut bere, s-a jucat table, am facut plimbari pe plaja si am adunat melci ci scoici. Bineinteles ca nu puteam sa plecam fara sa mancam o saramura de peste. De fapt eu am luat o Plachie de peste foarte gusoasa si o Placinta dobogeana, amandoua foarte bune. De fapt tot ce am mancat in aceste zile, aici, - adica foarte mult peste, si o Tochitura dobrogeana, -a fost de foarte buna caliatate. As mai veni aici ori de cate ori s-ar ivi ocazia. Este o zona foarte frumoasa. Pestele foarte bine gatit si bineinteles proaspat. Ne-am intors la Lunca cu un vaporas, pentru ca toata lumea era speriata de salupa celui care ne-a adus la Gura Portitei. Seara s-a incheiat cu un gratar cu ceafa de porc si cateva muscaturi de tantari, pentru care nu ne-am pregatit deloc. Este de luat in calcul acest lucru, nu de alta dar eu care nu sunt pe placul tantarilor, am avut de suferit de data aceasta din cauza lor. </div>
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<br />unknownhttp://www.blogger.com/profile/07822572451902111306noreply@blogger.com0tag:blogger.com,1999:blog-807272963866526064.post-41890941153404985962014-09-18T05:06:00.000-07:002014-09-18T23:36:31.951-07:00CIUPERCI UMPLUTE<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiizuDdvh7LQEPhGZocDCu4HmEg5FNREySoGksWHXtYWY4ciNtSVP_E5T5HY3wWBLN-pM7jMcQDnl8M5GFD33Be2YPT92jDwtDEH5vsGV9OYjicFY2M6WUmCVolt2nk5sDReRtmufc3PyBK/s1600/P1050074.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiizuDdvh7LQEPhGZocDCu4HmEg5FNREySoGksWHXtYWY4ciNtSVP_E5T5HY3wWBLN-pM7jMcQDnl8M5GFD33Be2YPT92jDwtDEH5vsGV9OYjicFY2M6WUmCVolt2nk5sDReRtmufc3PyBK/s1600/P1050074.JPG" height="300" width="400" /></a></div>
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<span style="color: #741b47;">Asa este, am lipsit cam mult de pe blog, ma refer la postari... nu ca n-as fi avut ce sa postez, dar pur si simplu nu am reusit. Intrand astazi pe blog, mi-a venit o pofta de ... postat ca nu am putut sa ma abtin si iata: CIUPERCI UMPLUTE, sper sa va faca pofta si sa le preparati. Nu de alta dar va spun ca sunt de neiertat, nu te mai opresti din mancat. Asadar,</span><br />
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<i><b><u><span style="color: #741b47;">Ingrediente </span></u></b></i><br />
<span style="color: #741b47;">pentru cca. 20 de bucati adica 2 caserole a cate 500 gr. fiecare:</span><br />
<span style="color: #741b47;"> - ciuperci - 1 kg.</span><br />
<span style="color: #741b47;"> - 1 ceapa nu prea mare</span><br />
<span style="color: #741b47;"> - cativa catei de usturoi</span><br />
<span style="color: #741b47;"> - 1 lingurita gris</span><br />
<span style="color: #741b47;"> - sare, piper, patrunjel, cateva linguri de ulei pentru prajit</span><br />
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<i><u><b><span style="color: #741b47;">Preparare:</span></b></u></i><br />
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<span style="color: #741b47;">Se spala ciupercile, se desprind coditele si se curata .</span><br />
<span style="color: #741b47;">Ceapa si usturoiul de toaca marunt, la fel si coditele ciupercilor.</span><br />
<span style="color: #741b47;">Intr-o cratita cu 2-3 linguri de ulei se caleste putin ceapa si usturoiul, se adauga coditele ciupercilor tocate marunt. Se lasa sa se caleasca pana se inmoaie coditele. Se stinge focul si se adauga un praf de sare, piper, 1 lingurita gris, patrunjelul tocat marunt. Se amesteca bine. </span><br />
<span style="color: #741b47;">Se aseaza ciupercile intr-o tava unsa cu ulei si se umplu cu compozitia deja pregatita. Se stropesc ciupercile cu un fir de ulei, un praf de sare si se dau la cuptorul incins cca. jumatate de ora.</span><br />
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<span style="color: #741b47;"> Cam asa ar trebui sa arate cand sunt gata.<span style="text-align: center;">Sunt super delicioase.</span></span><br />
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<span style="color: #741b47;">Pofta buna !</span></div>
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<br />unknownhttp://www.blogger.com/profile/07822572451902111306noreply@blogger.com0