tag:blogger.com,1999:blog-37679780036664242162024-02-18T20:32:23.409-08:00Retete usoare,Retete in bucatarie,Carte de bucate,hackfreehttp://www.blogger.com/profile/13363463400611697025noreply@blogger.comBlogger37125tag:blogger.com,1999:blog-3767978003666424216.post-91323316748360864882013-02-17T06:32:00.002-08:002013-02-17T06:32:43.841-08:00Tocana cu mazare, cartofi si carnati <div style="text-align: justify;">
De fiecare data cand pregatesc
mancarea asta imi declar amorul pentru wok sau, pana mai acum un an,
pentru tigaia mare de teflon. Si musai each time, port o negociere
apriga cu ratiunea, la modul "da-ti deoparte conceptul de light, ca nu-i
tasty deloc fara niste prajeala in iubitul wok"... Moooamma si ce lupte
duc, cu dreapta dau wok-ul de pe foc si cu stanga-l pun la loc... Apoi
intervine vocea interioara a lui M (a se citi: ii sticlesc ochii cu
gandul la felul asta de tocana). K, acum c-am stabilit detaliile
neapetisante, trec la reteta buclucasa, care e absolut delicioasa,
tinand cont ca-i totusi un capriciu stafi.. </div>
So, se curata vreo <b>6 cartofi big size</b>, se taie in bucati mari si se arunca in wok-ul incins cu ulei de fleur du soleil si '<i>celalalt ulei</i>'. Intre timp se taie marunt <b>o ceapa mare</b> ( in fine, o taiati voi, bat-o vina, ca nu se taie singura nici implorata ) si se amesteca in cartofii din wok. Cu <b>un praf de sare</b> se pudreaza amestecul si musai rotocoale prin tigaie, timp de 10 <i>-15 minute la foc potrivit</i>.... ca doar nu facem aici cartofi prajiti... doar ii calim, cat sa-i patrunda aromele uleiului incins..<br />
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Era sa uit the most important part.. Aromele alea din<i> ulei</i> sunt blagoslovite de vreo <b>10 carnati subtiri</b>, taiati pe din 3, <u>musai picanti si plini de arome</u>, prajiti anterior... V-am zis io ca duc o lupta cu ratiunea... de regula ii pun la cuptor, dar nu si acum....<br />
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Deci, dupa alea 15 minute de invartit prin cartofii si ceapa din
wok...ii rasturnam intr-o cratita, si-i innecam in suficienta apa cat sa
nu mai poata scoate capu la suprafata. Cam <i>10 minute</i> le sunt suficiente; apoi turnam <b>o lingura cu bulion</b>, <b>o cutie cu mazare </b>de<b> 450 g</b> (Bonduelle folosesc eu - prefiarta), carnatii prajiti anterior, <b>2 catei de usturoi taiati marunt, sare dupa gust, niste firicele bune de cimbru si unele de marar. </b>Ocrotim tocana cu un capac si peste 3-4 minute dam stingerea.<br />
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hackfreehttp://www.blogger.com/profile/13363463400611697025noreply@blogger.com0tag:blogger.com,1999:blog-3767978003666424216.post-35437005074915505462013-02-17T06:31:00.001-08:002013-02-17T06:31:24.873-08:00Cornulete fragede cu ciocolata Cand cineva isi doreste croissante ...
zic repede: "fac niste cornulete mai ceva ca frantuzii". Asta pana cand
m-oi intarata singura si o sa pun mana pe facalet sa dau in aluatul ala
frantuzesc din 10 in 10 minute pana o ceda unul din noi. Pana atunci
simplitatea e la mine acasa, o gazduiesc cu mare drag.. si se pare ca
sunt gazda ideala de vreme ce inca nu vrea sa treaca pragul dincolo...
In fine, e o adoratie mai mult decat reciporca...:) mai ales ca pana
acum nu ne-am dezamagit una pe cealalta si impreuna pe ceilalti :))<br />
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Ofc, azi iar simplu dar absolut
delicios.. Cei care au gustat pana acum aceste cornutele au ramas
intotdeauna incantati de fragezimea aluatului....Ti se topesc pur si
simplu in gura numai sa inghiti :) Mai ales ca ciocolata se face partasa
acestui capriciu si atunci nu-ti ramane decat sa papi pana simti ca nu
mai poti sa te ridici :). Va sunt necesare: <b>330 g faina, 280 g smanatana (24 % grasime), </b><b>250 g unt (64 % grasime), un praf de sare si 15 ml esenta de vanilie.</b><br />
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Amestecam toate ingredientele pana incorporam aromele si apoi <span class="Apple-style-span" style="color: #4c1130;">formam o bila pe care o dam la frigider pentru 5 -6 ore... </span><br />
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Dureaza mult ai? Da, dar pana atunci mai iesi in parc cu piciul, mai
mergi la un shopping...si aluatul ala isi vede de cap si se face mai
mult singur. Cand te intorci il scoti de la rece, pudrezi masa de lucru
cu faina, intinzi aluatul intr-o foaie mai groasa (dimensiuni 40cm /40
cm), <span class="Apple-style-span" style="color: #4c1130;">apoi il impaturesti o data cam ca la aluatul frantuzesc si-l mai dai o data la rece, de data asta doar</span><i><span class="Apple-style-span" style="color: #4c1130;"> pentru 10 minute</span>.</i><br />
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E musai sa-l lucrezi rapid si la temperaturi cat mai joase, pentru ca e
destul de pretentios.. So, scoti aluatul de la frigider dupa alea 10
minute si il intinzi rapid... Il tai in ce forme iti doresti, pui ce
combinatii iti nutreste instinctul (eu am facut <b>cornulete cu nutella</b>
...o minunatie) si asezi cornuletele pe o tava tapetata cu foaie de
copt si pudrata cu faina. Apoi dai drumul la cuptor sa se incalzeaza
pentru vreo 5 minute, cornuletele sunt deja pregatite pe tava, deci
nu-ti mai faci griji ca se lipeste ceva... Si dupa ce s-a incalzit
cuptorul, bagi tava <b>cam 20 - 25 minute </b><b>la 190 grade.</b>..
Poti deschide cuptorul si te orientezi dupa colorit. Dupa ce le scoti de
la caldurica le pudrezi putin cu pudra de zahar, ca atunci se lipeste
cel mai bine de ele, apoi le lasi la racit.... Dupa, mai poti pulsa cu
niste zahar pudra, daca te lasa constiinta :))) Pe mine ma lasa, ca eu
am o problema... I'm an addict of sweets :))<br />
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Sunt din ce in ce mai bune, mai fragede si mai apetisante pe zi ce
trece. Sunt absolut remarcabile.. Iar gustul de nutela amplifica
fragezimea aluatului. Sunt absolut delicioase si mai grozave decat
croissantele fratuzesti :))... Na c-am spus-o si p'asta...O sa-mi musc
singura limba cand o sa vi le prezint pe celelalte....<br />
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Intre timp, sa aveti pofta la cornulete capricios de simplu de facut :))</div>
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hackfreehttp://www.blogger.com/profile/13363463400611697025noreply@blogger.com0tag:blogger.com,1999:blog-3767978003666424216.post-27753310606462682202013-02-17T06:30:00.002-08:002013-02-17T06:30:19.886-08:00Tort cu ciocolata, crema mascarpone si fructe de padure
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Vi s-a intamplat vreodata sa va simtiti pierduti, sleiti de putere, fara
nici o dorinta in rarunchi, parca stapaniti de o mare lehamite si de o
nostalgie dupa ceva nedefinit ? </div>
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Si daca dintr-o nefericita intamplare,
intr-un moment de spaima, cand observati, asa ca mine, ca interesul
pentru orice se risipeste incet incet prin capilare - luati o gurita de
milkshake / lassi / smoothie si musai o imbucatura zdravana de tort cu
ciocolata, crema mascarpone si zmeura din plin aruncata printre
blaturi si-o sa strigati Evrika! Nu ma credeti pe cuvant!? Nu glumesc
deloc, pa bune! Amu, na.. eu ma tratez doar cu smoothie de zmeura in
this particular moment, deci sunt doar pe jumatate vindecata ;)<br />
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Tortura asta culinara a ajuns pe mesele <a href="http://www.pullmanhotels.com/gb/hotel-1714-pullman-bucharest-world-trade-center/index.shtml" target="blank"><b><span style="color: #990000;">restaurantului Barbizon Steak House</span></b></a>, gratie
invitatiei lansata de Hotel Pullman si lumearetetelor, eveniment ce a
adunat laolalta, inca o data, in bucataria imensa a restaurantului, mai
multi pasionati de food.. <a href="http://www.lumearetetelor.ro/articole/ioana_in_lumea_retetelor/" target="blank"><span style="color: #990000;">Ioana Grigore</span></a>, Flavia Meterez - va amintiti veleitalile artistice demonstrate in cadrul show-ului Master Chef, <a href="http://lovefood.ro/" target="blank"><span style="color: #990000;">Bogdan Cioc</span></a> - aka lovefood, et moi, in frunte cu, bineinteles, Chef Dumitru Bucsa - pe care am avut deosebita incantare sa-l cunosc. </div>
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Tortul e absolut demential, poate fi
lejer ales regele balului - chiar daca are fata unuia din sapte negrii
mititei. Are s'un punct de reper... blatul e din my preciouss Ultimate
Chocolate Recipes - si alte cateva chestiuni in plus, respectiv esente,
cirese deshidratate, alcohol, blat insiropat, crema mascarpone, zmeura,
ganache-ul de cioco, bla bla, pe principiu daca-i bal, bal sa fie, nu?
Notati va rog asa. </div>
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Ingrediente blat: </div>
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<strong>100 grame ciocolata cu lapte,</strong></div>
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<strong>175 grame faina,</strong></div>
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<strong>100 grame cacao de buna calitate,</strong></div>
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<strong>1 pachet praf de copt,</strong></div>
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<strong>1 lingurita bicarbonat de sodiu,</strong></div>
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<strong>100 grame migdale,</strong></div>
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<strong>200 grame unt gras,</strong></div>
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<strong>300 zahar brun - </strong>dar nu-i musai, merge si alb<strong>,</strong></div>
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<strong>3 linguri cu esenta de migdale (Dr. Otker),</strong></div>
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<strong>3 oua mari,</strong></div>
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<strong>150 ml lapte batut,</strong><br />
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Ingrediente sirop:</div>
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<strong><i>- zahar, apa si brandy - </i></strong><br />
<strong><i>300 ml apa, 200 zahar, 100 alcool - fiert si racit </i></strong><br />
(ce va ramane folositi pentru smoothie ;)</div>
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Ingrediente crema:<br />
<strong>750 grame mascarpone,</strong><br />
<strong>250 grame zahar pudra,</strong><br />
<strong>2 linguri pline cu esenta de menta, </strong><br />
<strong>piure de zmeura – adicatelea niste zmeura data prin blender – cam 70 grame asa</strong><br />
<b>+</b><br />
<b>700 grame zmeura - </b>aranjate peste crema - intre blaturi,<br />
<b>100 grame cirese deshidratate imbatate in 150 - </b><b>200 ml alcool.</b><br />
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Ingrediente ganache<br />
<strong>250 grame ciocolata neagra</strong><br />
<strong>375 grame smantana grasa de gatit</strong></div>
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Acolo n-am executat-o intocmai din
cauza unor ingrediente in minus, dar va asigur ca preparata chiar si
fara esenta de menta, sau cirese deshidratate zguduite in alcool e o
nebunie. La voi insa va ajunge in varianta best of, deci fix asa cum
trebe plus inca ceva magie ;)<br />
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<strong>Preparare blat:</strong> <strong><em>Preincalziti
cuptorul la 180 grade si puneti intr-un bol alcoolul si ciresele
deshidrate - musai de la inceput, sa aibe timp pan la crema sa se-mbete
strasnic, da?</em></strong>. Topiti ciocolata la bain marine (sau la
microunde pentru 1 minut) si lasati-o deoparte. Mixati untul cu zaharul
pana obtineti o crema cat de cat fina, apoi adaugati ouale pe rand,
ciocolata usor racita si incorporati cu o spatula. Intr-un alt vas
amestecati faina, bicarbonatul de sodiu, praful de copt, migdalele
macinate, cacaua si un praf de sare. Turnati putin cate putin
acest amestec peste crema untoasa - ciocolatoasa, alternand cu laptele
batut.. Folositi o spatula in etapa asta, evitand formarea cocoloaselor.
punct!<br />
<br />
Turnati compozitia in doua forme de tort detasabile - 24 cm - 26 cm in
diametru - tapetate cu hartie de copt si unse usor cu unt. Daca folositi
tavi de 20 cm atunci luati 3 tavi in calcul in loc de 2, ok? Le bagati
in cuptor sa zaca pentru <b>30 minute la 180 grade</b>...apoi le lasati
la racit. Cea mai buna chestie e sa verificati cu scobitoarea, daca iese
curata, e gata blatul, dar povestea asta o stiti, nu? Sunt stamba azi,
recunosc, dar n-am chef nici sa ridic doua dejte sus daramite sa descriu
ceva.. So pls, bear me!<br />
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Lasati blaturile la racit.. apoi le faceti felul si le taiati pe din
doua, la final sa aveti 4 blaturi.. moama cata logica pot sa am, si eu
ma minunez !:(( Noroc ca dulcegaria asta ciocolatoasa a fost crosetata
demult, ca mai nou io una mi-s praf fara pulbere zilele astea, n-am chef
de vorba, de absolut nimic..;( doar de smoothie si chestii ce vin ca pe
targa cu bon de comanda, nimic mai mult. Sper sa ma scol cu burta-n sus
maine, nu cu fata-n scutece, ufff !</div>
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<strong>Preparare crema</strong>: e
musai sa fie rece crema mascarpone, altfel riscati sa vi se taie 750
grame de branzica din asta fina, si nu vreti asta nu? Amestecati usor
branza cu zaharul pudra, esenta de menta, adaugand asa treptat si spuma
de zmeura (in cazul meu) - dar voi puteti adauga de capsune, mure - hmm
cam limitate optiunile, dar altele nu recomand. Nu-i musai sa puneti
toata cantitatea de piure de fructe, ci cat vreti voi.. sau chiar
deloc.. merge si cu si fara, garantat ;) Daca puneti mai mult de 60
grame piure, aveti grija sa amestecati usor crema de branza sa nu vi se
taie. Va orientati. Apoi o dati la rece pana asamblati dulcegaria.<br />
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<strong>Preparare ganache</strong>. Pentru ganache regula e urmatoarea: 1
parte cioco + 1 1/2 smantana pentru gatit. Intr-un vas puneti la bain
marine smantana si ciocolata si amestecati usor pana se incalzeste
suficient smantana (aproape da in clocot) si se topeste ciocolata.
Eventual luati vasul de pe foc la primii bulbuci si amestecati pana se
topeste intreaga cantitate. Apoi o lasati la racit. E ok daca o bagati
in frigider la rece - pentru ca intarita fiind puteti umple golurile
ramase intre blaturi si crema, iar ganache-ul de va ramane il incalziti
putin la microunde si apoi il turnati peste tortul deja asamblat pe
farfurie. E destul de greu, inalt si plin, asa ca nu va riscati sa-l
asamblati pe alta farfurie si apoi sa-l transferati.. il montati direct.
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<strong>Asamblare tort.</strong> Cum ziceam mai sus.. taiati blaturile
pe din doua. Insiropati primul blat, adaugati o cantitate asa dupa ochi
de crema, suficient cat sa ramana si pentru celelalte blaturi, presarati
zmeura peste crema.. asa din suflet - cat sa acopere tat' blatu' si
musai cateva cirese imbatate in alcool si continuati, continuati cu
urmatorul blat va rog si tot asa... La final, spatiile goale de pe
margine le umpleti cu crema (daca v-a ramas ceva) si putin ganache, si
nivelati tortul chiar daca se vor vedea brazde de negru si alb. Peste
ultimul blat turnati ganache-ul ramas, ii puneti tortului o palarie de
capsune sau ce fructe aveti la indemana, si cu asta basta!<br />
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Si cum nu mai am cuvinte in desaga, si nici pe jumatate starea
greierului trubadur din iarba, o sa-mi zic singura Piua! si vorbim dara
mai cu spor de smoothie altadata, daca nu m-oi tampi di tat' intre timp
de la atata caldura.. Iar voua va doresc spor ! spor la dulcegarit ;)<br />
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hackfreehttp://www.blogger.com/profile/13363463400611697025noreply@blogger.com0tag:blogger.com,1999:blog-3767978003666424216.post-55894943251685272032013-02-17T06:28:00.002-08:002013-02-17T06:28:36.838-08:00"40" de mucenici <div class="separator" style="clear: both; text-align: justify;">
N-am pregatit ever sfintisori sau mucenici, doar i-am mancat, facuti de altii ofc. Si pentru ca Iuli, my<span class="short_text" id="result_box" lang="en"> <span class="hps" title="Faceti click pentru traducerea alternativa">colleague</span></span>, mi-a starnit indemanarea, mi-am zis sa-ncerc, de post, ca sa pape si ea.. </div>
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Am pus intr-un vas <strong>un cub de drojdie proaspata (50g),</strong> <strong>250 ml apa calda, 100 g zahar</strong> pe care l-am diluat bine, si timp de zece minute le-am lasat asa in voia lor. Au urmat apoi <strong>700 g faina, 7 linguri ulei</strong> incalzit<strong>, 1 esenta vanilie, un praf de scortisoara si coaja rasa de la o lamaie.</strong> Am framantat aluatul vreo 10 minute si l-am lasat pentru o ora la crescut. </div>
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A urmat
partea cu opturile; ma pricep mai bine la ala pe care-l astern pe
hartie, nu va ganditi la prostii... decat la opt-urile din coca. Nu
mi-au iesit 40, dar asta pentru ca nu mi-am dat silinta. ;)</div>
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I-am
facut niste grasani, cat sa-ncapa doar intr-o tava mare de cuptor, nu
de alta, dar aveam niste treaba cu 40 de lingurite de 'apa', asa pentru
antrenament. Si timp de 20 minute le-am tinut la caldurica, noroc ca
mai baga Radet-ul caldura, asa c-a mers brici. </div>
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Dupa, i-am bagat in cuptorul incins la foc potrivit, pentru <strong>45 minute</strong>. Intr-un bol, am pus <strong>miere (</strong>vreo<strong> 20 linguri), o lingurita scortisoara si zeama de la o lamaie</strong>,
si dupa ce i-am scos din cuptor, asa calzi, i-am incleiat bine cu
amestecul asta, si incoronat cu nuca macinata - amestecata cu zahar
brun. </div>
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Ca o mea culpa, nu pot sa zic decat ca, anul asta se poarta grasa si frumoasa, </div>
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asa ca nu-i invidiati ca sunt in pas cu moda... </div>
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hackfreehttp://www.blogger.com/profile/13363463400611697025noreply@blogger.com0tag:blogger.com,1999:blog-3767978003666424216.post-47588990621323819992012-05-26T23:39:00.002-07:002012-05-26T23:39:44.663-07:00Tiramisu cu fructe de padure<h3 class="post-title entry-title">
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Acest Tiramisu functioneaza dupa noi
reguli, mai precis fara oua, respira un parfum dulce acrisor de fructe
de padure, si-i frumos din cale afara - coafat la pahar - zic eu ;) </div>
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Treaba e simpla... e gata-n 20
minute cu tot cu poze si burtica plina.. Si pentru ca am in frigider o
branzica dulce de la mama ei, de zici ca-i crema de branza nu alta, fara
adaos de apa, si-o smantana grasa de numa.. nu puteam sa le ignor.
N-am poze intermediare, ca strigau 2 guri dupa dulcegarie, asa ca va
imaginati voi cum stau lucrurile..</div>
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Notati asa: mixati <b>350 grame branza dulce</b> (voi puteti sa dati niste bani pe<b> mascarpone, </b>daca n-aveti branzica buna ca a mea), cu <b>250 grame smantana</b> (da grasa sa fie !) si <b>230 grame zahar</b>. Cam 5 minute, pana se mai sparg cristalele de zahar si se formeaza o crema fina, tocmai buna de luat pe degete.. Picurati <b>1 lingura cu esenta de lamaie</b>
si cam atat. Intre timp pregatiti cupele, 3 cupe mari sa fie, ca dupa o
ciorba de fasole cu ciolan afumat, merge ca un alint de senzatie acest
tiramisu..<br />
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Puneti in fiecare cupa, cate un rand de crema, apoi un rand de <b>piscoturi de sampanie</b> (<b>200 grame</b> va ajung pentru cele 3 cupe) insiropate in <b>sirop diluat de zmeura</b> (asa l-a servit Edutu), sau <b>'siropuri tari' de vin rosu demisec</b> (pentru cei mari), dupa urmeaza fructele de padure (va ajung <b>300 grame fructe de padure</b>
pentru toata afacerea asta la puterea 3), iar crema de branza,
piscoturile (aveti grija sa nu incurcati paharele pentru pici si tatici
), crema si in sfarsit motzul de fructe !<br />
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Si ma abtin sa-i zic the
ultimate tiramisu, ca tare mi-e teama c-o sa-l reloaded again.. intr-o
mod ce-o sa-l surprinda si pe el ;) Si asta pentru ca ne lasa
posibilitatea interventiei in structura lui, prin diverse ingrediente,
parfumuri..<br />
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Iar acesta e racoros din cale afara. E delectabil !</div>
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<a href="http://www.dulcegarii-culinare.ro/">sursa :dulcegarii-culinare.ro</a></div>hackfreehttp://www.blogger.com/profile/13363463400611697025noreply@blogger.com0tag:blogger.com,1999:blog-3767978003666424216.post-87285121269203902082012-05-26T23:34:00.001-07:002012-05-26T23:36:08.310-07:00Tort aniversar cu mousse de piersici<h3 class="post-title entry-title">
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Am batut spuma <b>9 albusuri cu 5 linguri cu zahar tos</b> si separat <b>5 galbenusuri cu 5 linguri zahar</b>. In spuma de galbenus am turnat <b>7 linguri pline cu faina, 1 1/2 praf de copt + 1 esenta de vanilie</b> si vreo 5 linguri din albusurile batute spuma. </div>
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Apoi am incorporat cu lingura de lemn
restul de spuma de albus, incet, ca sa nu se lase compozitia. Am
turnat amestecul intr-o forma dreptunghiulara, (36cm*26cm) si l-am dat
la cuptor pentru<i> 45 minute la 180 grade</i>. </div>
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Apoi a urmat crema... <b>mousse de piersici.</b>
Imi venea sa azvarl cratita cu totul si sa bat repede niste crema la
plic (ma fugarea timpul ca pe hotii de cai) dar mi-am pastrat cumpatul
si...</div>
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Am turnat <b>4 plicuri de gelatina in 200 ml</b> apa rece... Intre timp am mixat <b>400 ml frisca lichida cu 200 g zahar pudra</b> si am dat-o la frigider.. Am batut <b>4 albusuri cu 3 linguri zahar tos</b> si intr-o cratita am pus, la foc mic, <b>4 galbenusuri cu 2 linguri zeama din compotul de piersici,</b> pana s-a format o crema, pe care am lasat-o la racit.</div>
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Am zdrobit <b>piersicile</b> (fara sirop) dintr-un borcan de<b> 850 g de compot</b> .</div>
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Dupa
ce s-a racit crema de galbenus, am turnat peste ea albusurile spuma,
apoi piureul de piersici, gelatina dizolvata, iar la final frisca. Si
pentru ca deja mi se ridicase paru-n cap, pentru ca Edi manca niste corn
flakes si vroia sa-i pun si "d-astea''-n crema...am zis sa nu ma
stresez degeaba, ca doar nu-i tortul meu si am macinat<b> 100 g corn flakes,</b>
pe care le-am turnat in compozitie. Am facut testul cu lingura (adic'
am lins-o bine) si n-am fost deloc dezamagita de rezultat... Bravo
Edi. Poze, ioc, n-am step by step... </div>
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Am
lasat crema in frigider pentru jumatate de ora, timp in care am marcat
inceputul unei alte dulcegarii...(cake cu fructe uscate,
migdale, ghimbir, bla, bla...vin cu reteta...) </div>
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Apoi
m-am apucat de asamblat..Am taiat blatul pe din 3 si nu l-am insiropat.
Blat, crema, capsuni proaspete, iar blat, crema, capsuni, blat si
putina frisca deasupra, sa se prinda bine martipanul de el, pe care cu
chiu cu vai, l-am intins peste ditamai tortura..</div>
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<a href="http://www.dulcegarii-culinare.ro/">sursa</a></div>
</div>hackfreehttp://www.blogger.com/profile/13363463400611697025noreply@blogger.com0tag:blogger.com,1999:blog-3767978003666424216.post-82871720368921176822012-03-25T10:41:00.002-07:002012-03-25T10:44:07.275-07:00Chiftelute in sos de rosii<h1>Chiftelute in sos de rosii pentru cina si nu numai</h1><img alt="chiftelute in sos de rosii2 Chiftelute in sos de rosii" class="alignleft" height="269" src="http://culinare.tv/wp-content/uploads/2010/10/chiftelute-in-sos-de-rosii2.jpg" title="chiftelute in sos de rosii" width="358" /></a>Mancarea pentru cina trebuie sa fie usoara, dar consistenta, si repede de preparat, pentru a nu retine din timpul alocat pentru familie. Un exemplu ar fi acestea reteta culinara de <i>chiftelute</i> in de rosii ce pot fi usor combinate cu diferite garnituri, astfel se poate jongla usor la felul de mancare pentru cina. Familia si prietenii nostri apreciaza aceasta reteta de <u>chiftelute</u> la o cina usoara si rapida. Acestea fiind spuse sa incepem calatoria in prepararea acestei retete culinare!<br />
<h2>Ingrediente necesare pentru chiftelute in sos de rosii</h2>-pentru chiftelute:<br />
<ul><li> / amestec de porc si vita – 500 gr.,</li>
<li> ceapa- 2 buc. potrivite o felie de paine inmuiata in putina apa sau lapte,</li>
<li>oua- 2 buc.,</li>
<li>gris- o lingura,</li>
<li>cimbru-1 lingurita,</li>
<li>sare si piper dupa gust.</li>
</ul>- pentru sos:<br />
<ul><li>ceapa- 3 buc.,</li>
<li>sos de rosii / bulion – 200 gr.,</li>
<li>faina- 2 linguri,</li>
<li>sare si piper.</li>
</ul>Din necesarul de ingrediente recomandat veti obtine <strong>8 portii de chiftelute in sos de rosii</strong><br />
<h3>Modul de prepare a retetei culinare de chiftelute in sos de rosii</h3>1. Pentru inceput, pregatim compozitia de chiftelute in sos. Luam Ceapa si o tocam bine de tot si amestecam cu celelalte ingrediente. Amestecam bine pana devine o compozitie omogena. Intr-o tigaie punem ulei si asteptam sa se incinga bine. In acest timp ne udam mainele cu apa si modelam din aceasta compozitie chiftelutele sub forma de minge. Aveti grija sa nu fie prea mari, astfel aveti sansa sa fie crude inauntru. Dupa ce s-a incins uleiul, punem chiftelutele in ulei si le prajim pe ambele parti. Se scot pe o farfurie cu un servetel si se lasa la racit.<br />
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2. Ulterior, facem si sosul. Curatam si tocam ceapa, o punem intr-o tigaie cu o lingura ulei, si astepam sa se sticleasca, aproximativ 4 min. la un foc potrivit. Punem sucul de rosii deasupra si dam focul la mic.Asteptam sa isi schimbe un pic culoarea sucul de rosii. Intre timp din cele doua linguri de faina si 100 ml. apa pregatim o compozitie bine amestecata, fara cocoloase. TUrnam deasupra cepei si a bulionului, si omogenizam totul. Punem sare si piper dupa gust si asteptam pana da in clocot. Imediat ce da in clocot punem chiftelutele in sos si mai asteptam 2-3 min.<br />
3. Pentru garnitura am pregatit hrisca. Da! Stiu ca suna ciudat, dar e foarte buna si contine multe vitamine, iar pentru digestie este ideala: usoara si consistenta. O preparam astfel: intr-o oala punem o lingurita ulei si 100 gr. de hrisca, lasam sa se caleasca aproximativ 5 min. dupa care turnam o cana de apa. Procedeul este asemenea orezului, acesta putand fi si el folosit drept garnitura.Lasam sa fiarba 20 min.<br />
4. Intr-o farfurie punem cateva linguri de garnitura si 4-5 chiftelute cu sos.<br />
Astfel mancarea este gata! Va doresc pofta buna la cina cu chiftelute in sos de rosii!hackfreehttp://www.blogger.com/profile/13363463400611697025noreply@blogger.com0tag:blogger.com,1999:blog-3767978003666424216.post-11941964629845939712012-03-19T07:20:00.003-07:002012-03-19T07:21:30.800-07:00Fursecuri cu levantica si scortisoara<div dir="ltr" style="text-align: left;" trbidi="on"><h3 class="post-title entry-title"><br />
</h3><div class="post-header"></div><div dir="ltr" style="text-align: left;"><div style="text-align: justify;"> fursecuri imbatate-n levantica, ghimbir si scortisoara.. hmm ca tare as vrea sa le-ncercati si voi acum ! </div><div style="text-align: justify;"><br />
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</div><div style="text-align: justify;">Simplu ca buna ziua.. levantica, miez de seminte /nuci / migdale daca aveti in casa puteti incepe treaba..iac'asa:</div><div style="text-align: justify;"><br />
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</div><div style="text-align: justify;">Prajiti la foc mic intr-o tigaie sau in cuptor <b>360 grame migdale si miez de seminte</b>.. o gramada potrivita formata din astea doua luate impreuna sau separat, puteti folosi si nuci .. ce aveti voi prin casa, nu mai zaboviti.. 360 g sa fie, in rest va faceti de cap.. </div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">Macinati bine samburii aia, adaugati <b>2 oua mari, 60 grame stafide, o lingurita rasa cu scortisoara, o lingurita rasa cu pudra de ghimbir, 2 lingurite cu levantica, un praf anason </b>(daca nu-l aveti sau pretuiti nu-i bai)<b>, 2 linguri pline cu esenta de rom, 4 linguri pline cu zahar, 100 grame unt la temperatura camerei, 4 linguri mari pline cu faina integrala de macese </b>(sau faina alba de grau ... depinde de voi). </div><div style="text-align: justify;"><br />
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</div><div style="text-align: justify;">Amestecati bine si mai adaugati un praf de faina doar daca e cazul la final. Consistenta e umeda, uleioasa, tare usor de lucrat cu ea. Dupa ce ati incorporat ingredientele, luati biluta de aluat, o intindeti frumusel pe masa de lucru (cu sucitorul sau manual) si o modelati care cum vreti. Iar cuptorul sa va fie preincalzit deja la 170 grade, ok?</div><div style="text-align: justify;"><br />
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</div><div style="text-align: center;"><b>Le coaceti timp de 15 -20 minute</b>, va orientati in functie de flacara. </div><div style="text-align: justify;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg34mlbfs_pvRpxCIaV5kQJT8WIgAG8mHtDQqCXobrC6NCuBlVBE7C8jZCSN6cFb8jMpOhZtJtBlkjl4Ih6Z2rMgWZ0epjsR-d6SGmebGbCZffSxdQd5O9Y8OPVYYfBrdu1QA-enNCPZVM/s1600/DSC_4542-3.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg34mlbfs_pvRpxCIaV5kQJT8WIgAG8mHtDQqCXobrC6NCuBlVBE7C8jZCSN6cFb8jMpOhZtJtBlkjl4Ih6Z2rMgWZ0epjsR-d6SGmebGbCZffSxdQd5O9Y8OPVYYfBrdu1QA-enNCPZVM/s640/DSC_4542-3.jpg" width="553" /></a></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">Apoi le pudrati c-un praf de zahar pudra, scortisoara si cam asta e povestea toata. Usor de pregatit, aromate si parfumate de numa.. </div><div style="text-align: justify;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2Q5P-srNLVvVkuAPMTPN2D5nvCZAHukDwDqfBtsjV2p-glbwb0d82I2IqKVAz_BISf8ydfjG2UyDYzYD78KvhHW1z60TSyUsIieM7Hi6LdCmCyeswRJqLwSdiMzFPF02L53fe9s-GfFc/s1600/DSC_4506.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2Q5P-srNLVvVkuAPMTPN2D5nvCZAHukDwDqfBtsjV2p-glbwb0d82I2IqKVAz_BISf8ydfjG2UyDYzYD78KvhHW1z60TSyUsIieM7Hi6LdCmCyeswRJqLwSdiMzFPF02L53fe9s-GfFc/s1600/DSC_4506.jpg" /></a></div><div style="text-align: center;">sursa:http://www.dulcegarii-culinare.ro</div></div></div>hackfreehttp://www.blogger.com/profile/13363463400611697025noreply@blogger.com0tag:blogger.com,1999:blog-3767978003666424216.post-6155120620731540202012-03-19T07:18:00.000-07:002012-03-19T07:18:49.778-07:00Mic dejun in 5 minute<div dir="ltr" style="text-align: left;" trbidi="on"><h3 class="post-title entry-title"> <br />
</h3><div class="post-header"> </div><div style="text-align: justify;">Sau mai bine zis mic dejunu' campionilor la lene. Grana Padano Parmigiano plimbat cu avionu din <a href="http://www.dulcegarii-culinare.ro/2012/02/cube-by-electrolux.html" target="blank"><span style="color: #cc0000;"><b>Milano la Roma</b></span></a> apoi acasa, niste mucegai, rosii deshidrate, ou sau oua, paine, varza de bruxelles daca va place la conserva - indraznesc sa zic ca nici nu se compara cu <a href="http://www.dulcegarii-culinare.ro/2012/01/varza-de-bruxelles-gratinata.html" target="blank"><b><span style="color: #cc0000;">varzuca asta proaspata</span></b></a>.. si niste paine! Da-ncepem cu buturuga dle si niste poze, na !</div><br />
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<div style="text-align: justify;">Se iau doua felii de paine.. sau cat va duce pe voi mintea stomacului, se improasca ulei de masline peste si parmigiano cat sa se prinda ca raia de painea aia ce urmeaza sa se rumeneasca, se taie feliute niste rosii deshidratate de se pun si ele peste, se sparge un singur ou de felie / sau varza de bruxelles la cutie, se macina in dejte niste branza d'aia puturoasa si se da toata treaba asta la loc de cinste... ala preincalzit la 200 grade... 5 minute.. tac, pac, s'un lapte batut pe gat si gata !</div><br />
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</div>hackfreehttp://www.blogger.com/profile/13363463400611697025noreply@blogger.com0tag:blogger.com,1999:blog-3767978003666424216.post-3924379278023308962012-03-19T07:14:00.000-07:002012-03-19T07:14:51.604-07:00Tort cu ciocolata si visine alcoolizate<div dir="ltr" style="text-align: left;" trbidi="on"><h3 class="post-title entry-title"><br />
</h3><div class="post-header"> </div><div style="text-align: justify;">Dle, da stiu ca-i pezevenchi mare tortul asta! Ti se plimba limba-n gura dupa cioco drogul ala, mintea ti-e incetosata de atata alcohol si mai ca-ti vine sa tragi cocosu' pe nas in frenezia aia! Nu te poti abtine si mananci pana-l dai gata.. tu pe el sau el pe tine! Punct d'as pune aici si niste zeci de poze, ar putea sa urle-n 'gura' mare tortul asta mult mai bine decat mine! Da n-am multe! ;)) Ca era musai sa tin in echilibru fraiele relatiei intre 6 'frati de cruce' si sa impartim rezonabil un tort de 18 pe diagonala lu peste prajit! Si m-am spurcat singura, m-au spurcat si ei, dar na! Sa va puneti pofta-n cui fratilor! Cand am de 26 cm nu veniti!;) 26 sounds exciting, right?? ;) Credeti-ma ca e! Dublati cantitatea !<br />
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Consistenta e rupta din Rai: cu rauri de cioco ce-i inunda sculptura, o umezeala dulce ce-i strapunge-ncheieturile, in timp ce alcoolul va sensibilizeaza simturile intr-o armonie perfecta invaluita intr-o ploaie de coco-stele! Porn chocolate star, parol!!<br />
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Nu cere amanare nici o zi, asa ca notati va rog: <b>165 grame ciocolata cu lapte, 60 grame unt, 70 grame zahar, 2 oua, 2 linguri esenta de vanilie, 35 grame faina, 70 grame alune de padure, 75 grame ciocolata alba, </b><b>50 grame visinata (acu na daca-i puneti viski nu cred c-o sa strige nu!!) si </b><b>visine din visinata - multe sa fie - cat puteti 'duce' voi si diagonala tortului.. </b><br />
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</b></div>Tapetati la baza o <b>tava de tort cu diametrul de 18 cm</b> - cu hartie de copt, ungeti tavita cu unt si pudrati-o cu faina. <b>Incingeti cuptorul la 180 grade</b> si apoi..... <br />
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Topiti la bain marine ciocolata cu lapte si untul, apoi luati vasul de pe foc, amestecand continuu pana cand astea doua ingrediente se intrepatrund. Adaugati zaharul si invartiti cu lingura p'acolo pana cand e dizolvat sa zicem complet. Adaugati ouale batute bine cu furculita (intr-un pahar - sa nu ne cauzam singure batai de cap cu muntele de vase dupa ;)), faina si amestecati cu spatula-n compozitie (mixerul nu intra in afacerea blatului). Macinati alunele de padure si incorporati-le o data cu esenta de vanilie...<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnjJQHUuYBRa_PWbXNlf-h5K2T3kGiNdAXPfffS99L4jrSqix-5leG2DaJxRwJogiO05AYSGfCEnCTqGp8YhuQp-pZda2LinnSQgH1sn09oq2ZH_15GAIAojyINHsRiPB5oueRUH1xAEw/s1600/DSC_1331.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnjJQHUuYBRa_PWbXNlf-h5K2T3kGiNdAXPfffS99L4jrSqix-5leG2DaJxRwJogiO05AYSGfCEnCTqGp8YhuQp-pZda2LinnSQgH1sn09oq2ZH_15GAIAojyINHsRiPB5oueRUH1xAEw/s1600/DSC_1331.jpg" /></a></div><br />
Dati pe razatoarea mare ciocolata alba si ce credeti? Ofc o puneti la treaba sa blend in amestecul ala dulce.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjynoLl2RxPBIKnSG-GC4YeZvsUzZAAuLJeqCPYybSQhMWMFx5LbICqVD208ADA0nlVOiVXdWt8ElJzKQW0SN7MC6X0XvoV6fHKdTb-XsozmW7NcWCRZkVqsTfMu4Ym1ELNlTfWAAGzW-E/s1600/DSC_1975.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjynoLl2RxPBIKnSG-GC4YeZvsUzZAAuLJeqCPYybSQhMWMFx5LbICqVD208ADA0nlVOiVXdWt8ElJzKQW0SN7MC6X0XvoV6fHKdTb-XsozmW7NcWCRZkVqsTfMu4Ym1ELNlTfWAAGzW-E/s640/DSC_1975.jpg" width="640" /></a></div><br />
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<div style="text-align: center;">Apoi turnati chestia asta in tavita pregatita din timp ...</div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioAQCoVCelptyjNzKgu9VW447QDvp8vOjnlSdSBOoS1dTDk-gHs14xDJJdL2Q_WBUNyHKPj9okW48-yNipFsab9w-zT8Sw6SIRLBqERUO7bxI5FClLCuUJ5d4ZR-BuWbQS4vKPxXfz_Bc/s1600/DSC_1984.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioAQCoVCelptyjNzKgu9VW447QDvp8vOjnlSdSBOoS1dTDk-gHs14xDJJdL2Q_WBUNyHKPj9okW48-yNipFsab9w-zT8Sw6SIRLBqERUO7bxI5FClLCuUJ5d4ZR-BuWbQS4vKPxXfz_Bc/s640/DSC_1984.jpg" width="424" /></a></div><br />
si ta-dam in <b>25 - 35 minute la 180 grade</b> e gataaa!! Depinde si de cuptor! Il verificati dupa timpul ala scurs, sa nu aibe bulbuci de cioco p'afara ca nu vorbim de <a href="http://www.dulcegarii-culinare.ro/2011/10/tort-de-ciocolata-si-caramel.html" target="blank"><span style="color: #cc0000;"><b>tortura cu ciocolata si caramel</b></span></a>, nici imbracat nici dezbracat, sa iasa perfect.. Cum va ziceam mai sus are o consistenta umeda la interior, indesata si merge al naibi de bine singur, fara nici un echipament! Al meu e indragostit de prajitura asta - asa simpla, dar cand e completata cu ce vine mai la vale intra in delir cand vine vorba de imparteala.. ce-l atinge atunci nu se cheama altruism ;)<br />
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Dar cum eu aveam niste musafiri pe vine, am mixat strasnic <b>200 grame <u>smantana</u> grasa pentru gatit sau pentru frisca</b> (da nu-i puneti frisca, plssss!!!, ca dati orzu pe gaste) cu <b>1 lingura cu varf zahar pudra.</b> Am taiat pe din doua blatul.. ca la carte intr-o parte, ca deja mancasem niste visine din visinata.. Da, lasati-l sa se raceasca bine inainte, ca-i destul de greu de feliat si abtineti-va daca se rupe ceva, ca s-a dus pe apa sambetei toata isprava.. o sa rupeti/taiati/mancati din el si-o sa uitati de toti si toate! Am pus pe primul blat o parte din smantana aia batuta, am dresat-o sa stea neclintita cu o puzderie de visine alcoolizate peste... mai mult decat vedeti voi aici .. nu mai era alb nicaieri ;)<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtQTe3bOySXeLetmsXTzfSSvbCSUklowbDCS8jl8w3vD1bNUb7NlkH3_5yVw_2TL1wbHqXSfieaf-P_qhZX95vXaOB1tOTtxVXZkKj2et1US9YcMUdcn9o_5qeojJFoUokfskYbf-ZdGY/s1600/DSC_2025.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtQTe3bOySXeLetmsXTzfSSvbCSUklowbDCS8jl8w3vD1bNUb7NlkH3_5yVw_2TL1wbHqXSfieaf-P_qhZX95vXaOB1tOTtxVXZkKj2et1US9YcMUdcn9o_5qeojJFoUokfskYbf-ZdGY/s640/DSC_2025.jpg" width="640" /></a></div><br />
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.. a urmat iar niste smantana peste visinele astea putred de bogate in arome, urmatorul blat alcoolizat cu vreo <b>50 ml visinata</b> apoi l-am imbracat pe tot in albul ce-a ramas...<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeiClB_VDxxyMoCoXqU2-RUt4sYFeuozxOtwt568ARbtQ3G20Zbm3D45e60lpXAOHLrLh6CXfA_bnuaiLULHqwWfqSBHKwio2TF1j77PvrteEGito_-Gcuo8jE1YYEQzNwLoXohKMql0Y/s1600/DSC_2027.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeiClB_VDxxyMoCoXqU2-RUt4sYFeuozxOtwt568ARbtQ3G20Zbm3D45e60lpXAOHLrLh6CXfA_bnuaiLULHqwWfqSBHKwio2TF1j77PvrteEGito_-Gcuo8jE1YYEQzNwLoXohKMql0Y/s640/DSC_2027.jpg" width="640" /></a></div><br />
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<div style="text-align: center;">.. iar la final l-am invelit c-o pelerina din fulgi de cocos (cam <b>100 grame</b>) si gataaa!!! </div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTvOBkZFAUfP6kG6T8BOhK1u_qEWcHL6jwY6cMQxX_7-uh5HuDbj1B2eKy5BpXtDu3rioav5wjb9WdGvA_lhqOcuDg8o_9bWygD03CjN0HziOo-V82FD_O-SfcudDED5Kifl4aNXCnynQ/s1600/DSC_2052.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTvOBkZFAUfP6kG6T8BOhK1u_qEWcHL6jwY6cMQxX_7-uh5HuDbj1B2eKy5BpXtDu3rioav5wjb9WdGvA_lhqOcuDg8o_9bWygD03CjN0HziOo-V82FD_O-SfcudDED5Kifl4aNXCnynQ/s1600/DSC_2052.jpg" /></a></div><br />
<div style="text-align: justify;">E criminal tortul asta, pa cuvantu meu si-a celorlalti 5 de ne-am batut pe el, l-am facut si ne-a facut praf!!</div><div style="text-align: justify;"><br />
</div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGPbdkUAXA4sKS17MZRXHyNHSBO4smb5stH4qPVOyRIVgeAq5gPSUaSx9sKXaH91RGraNzb0o9bpfA_zOyqKIt-g2rSIvU_94xyXGG4i60ohwcH3-VVfAEV-0paVpAV17DzKTysLbzYlk/s1600/DSC_2145.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGPbdkUAXA4sKS17MZRXHyNHSBO4smb5stH4qPVOyRIVgeAq5gPSUaSx9sKXaH91RGraNzb0o9bpfA_zOyqKIt-g2rSIvU_94xyXGG4i60ohwcH3-VVfAEV-0paVpAV17DzKTysLbzYlk/s1600/DSC_2145.jpg" /></a></div><div class="separator" style="clear: both; text-align: center;"> </div><div class="separator" style="clear: both; text-align: center;">sursa : http://www.dulcegarii-culinare.ro</div><div class="separator" style="clear: both; text-align: center;"> </div><div class="separator" style="clear: both; text-align: center;"> </div><div class="separator" style="clear: both; text-align: center;"> </div></div>hackfreehttp://www.blogger.com/profile/13363463400611697025noreply@blogger.com0tag:blogger.com,1999:blog-3767978003666424216.post-17652212318315537502012-03-04T22:15:00.000-08:002012-03-04T22:15:09.453-08:00Biscuiti Anzac<div dir="ltr" style="text-align: left;" trbidi="on"><h1 class="art-heading w-387"><br />
</h1><div class="image left"> <a alt="Biscuiti Anzac " href="http://str2.crestin-ortodox.ro/foto/1351/135049_anzac_biscuiti.jpg" rel="lightbox[ABC]" title="Biscuiti Anzac "> <img alt="Biscuiti Anzac " src="http://str2.crestin-ortodox.ro/foto/1351/135049_anzac_biscuiti_w180.jpg" width="180" /> <span class="show-lightbox-button">Mareste imaginea.</span> </a> </div>Ingrediente Biscuiti Anzac: 250 g faina, 200 g nuca de cocos, 1 lingurita ghimbir macinat, 250 g fulgi de ovaz, 200 g margarina, 250 g zahar, 75 g nuci, 4 linguri apa fierbinte, 1 lingurita bicarbonat de sodiu, 1 lingura sirop de artar.<br />
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Mod de preparare: Tocam nucile si le amestecam cu ghimbirul, faina, zaharul, fulgii de ovaz si nuca de cocos.<br />
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Amestecam apa fierbinte cu bicarbonatul si siropul de artar. Adaugam margarina si turnam amestecul peste ingrediente si amestecam bine, ca sa se incorporeze tot. Formam cu mana bile din compozitie si le punem intr-o tava acoperita cu foaie de copt. Le aplatizam putin cu degetele si lasam loc intre bilele formate, pentru ca mai cresc.<br />
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Le coacem intr-un cuptor incalzit la 180 grade, vreme de 20 minute.</div>hackfreehttp://www.blogger.com/profile/13363463400611697025noreply@blogger.com0tag:blogger.com,1999:blog-3767978003666424216.post-87515422816341599012012-03-04T22:13:00.000-08:002012-03-04T22:13:29.092-08:00Prajitura cu fructe uscate<a alt="Prajitura cu fructe uscate" href="http://str1.crestin-ortodox.ro/foto/1351/135080_fructe_uscate.jpg" rel="lightbox[ABC]" title="Prajitura cu fructe uscate"> <img alt="Prajitura cu fructe uscate" src="http://str1.crestin-ortodox.ro/foto/1351/135080_fructe_uscate_w180.jpg" width="180" /> <span class="show-lightbox-button">Mareste imaginea.</span> </a> <br />
<div style="text-align: justify;">Ingrediente blat prajitura cu fructe uscate: 100 g margarina, 60 g zahar, 200 g faina, 1 lingurita esenta vanilie.<br />
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Ingrediente umplutura: 50 g stafide, 40 g nuca maruntita, 45 g fulgi de ovaz, 1 lingurita esenta de vanilie, 30 g nuca de cocos, 20 g caise confiate, 50 g coaja portocala confiata, 150 g zahar, 1 praf de sare, 1/2 lingurita praf de copt.<br />
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Mod de preparare: Amestecam zaharul si margarina cu ajutorul mixerului, pana ce acesta devine spumat. Apoi adaugam lingurita de vanilie si faina si amestecam. Aluatul il punem la copt intr-un cuptor incalzit la 180 C, pentru 15 minute. <br />
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Se recomanda ca fructele sa se odihneasca in ceai de iasomie timp de 10 minute (turnam 200 ml de apa clocotita peste 1-2 lingurite de ceai, lasam 10-15 min, apoi adaugam fructele)</div><div style="text-align: justify;">Amestecam stafidele, caisele, coaja de portocala, nuca, fulgii de ovaz, nuca de cocos, zaharul, sarea cu praful de copt si 3 linguri de faina. Cand blatul s-a copt si s-a racit, adaugam peste el compozitia de fructe si-l dam la copt pentru inca 30 de minute. Prajitura se taie cu un cutit foarte bine ascutit si lama subtire, in felii, asemenea unui tort.<br />
<div style="text-align: justify;">Timp de preparare 1 ora</div></div>hackfreehttp://www.blogger.com/profile/13363463400611697025noreply@blogger.com0tag:blogger.com,1999:blog-3767978003666424216.post-16890292679755298432012-03-04T01:23:00.002-08:002012-03-04T01:23:25.117-08:00Tochitura cu carne de porc<div dir="ltr" style="text-align: left;" trbidi="on"><div class="instructions"> Gatim destul de rar cu carne de porc,dar si cand gatim vrem sa mancam ceva buun....Si ce poate fi mai bun daca nu o tochitura?Tin sa mentionez ca reteta nu imi apartine si nici nu este facuta ca la carte ci este adaptata conform gusturilor noastre.De asemenea ingredientele sunt in cantitati destul de mici,gatind doar pt 2 persoane.Copilul inca nu mananca asa ceva:)Asa ca in caz ca vreti mai mult puteti dubla,tripla cantitatile in fucntie de cate persoane aveti la masa<br />
Ingrediente:<br />
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500 gr carne de porc(pulpa degresata am pus eu,fara os)<br />
1-2 cepe<br />
3-4 catei de usturoi<br />
1 ardei(eu am avut rosu si verde,dar pe care l-am uitat in poza:)a aparut mai tarziu:P)<br />
1 lg bulion<br />
2 cani de apa sau supa<br />
ulei<br />
piper boabe,foi de dafin,sare,cimbru,boia dulce si iute(0ptional)<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-VxOVJqleKjrF4IkDmORtlb2eGH5LjXNxVAaVKb2Z0Zoo7zx7197tRs-GPWHp1f_2unBRMxPgagrFV7SC2RlTp7S0G5kr_eFoFD7seBFYb9Rr5oWL4rE3neLl5DzgSNuNRdJ0MuguE4M/s1600-h/DSC02191.JPG"><img alt="" border="0" class="photo" id="BLOGGER_PHOTO_ID_5437318182342112786" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-VxOVJqleKjrF4IkDmORtlb2eGH5LjXNxVAaVKb2Z0Zoo7zx7197tRs-GPWHp1f_2unBRMxPgagrFV7SC2RlTp7S0G5kr_eFoFD7seBFYb9Rr5oWL4rE3neLl5DzgSNuNRdJ0MuguE4M/s320/DSC02191.JPG" /></a><br />
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Pt inceput,acoperim fundul unei tigai cu putin ulei,lasam sa se incinga bine si punem bucatile de carne taiate mici(dar nu foarte) si le calim pe o parte si pe cealalata.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjChbCK2lI75p2yhG3n2SbV7GqwY2ZzFoxWZW-sf4XxuJTXOO1jKYFHlLspNkXHbLXKku7cKC5yfF-2blt5YIkLOl3wKtyT_G0NwVQHvo2oM1M_N9B0g4tmUerrJs1w70PHx0ghpncPNcA/s1600-h/DSC02193.JPG"><img alt="" border="0" class="photo" id="BLOGGER_PHOTO_ID_5437318191868095506" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjChbCK2lI75p2yhG3n2SbV7GqwY2ZzFoxWZW-sf4XxuJTXOO1jKYFHlLspNkXHbLXKku7cKC5yfF-2blt5YIkLOl3wKtyT_G0NwVQHvo2oM1M_N9B0g4tmUerrJs1w70PHx0ghpncPNcA/s320/DSC02193.JPG" /></a><br />
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Scoatem apoi carnea si punem ceapa tocata marunt impreuna cu ardeiul.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7Woqv1YQjTTkFClbMku4gDf2wIWLT6aLOTuajUABVRAEd4t8mcD8SQjjWZqZftLBA8FFefsIn4GiuKK-_IDKcebPCWAfxsUxQFZ6XkFfE0JNSlH0_1yVMxkstHNnHAkpIyp5O_iH-ff8/s1600-h/DSC02194.JPG"><img alt="" border="0" class="photo" id="BLOGGER_PHOTO_ID_5437424860591933234" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7Woqv1YQjTTkFClbMku4gDf2wIWLT6aLOTuajUABVRAEd4t8mcD8SQjjWZqZftLBA8FFefsIn4GiuKK-_IDKcebPCWAfxsUxQFZ6XkFfE0JNSlH0_1yVMxkstHNnHAkpIyp5O_iH-ff8/s320/DSC02194.JPG" /></a><br />
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Cand cepa s-a rumenit,adaugam boia dupa gust,apoi punem inapoi si bucatile de carne,amestecand incontinuu.Apoi,adugam si cele 2 cani de apa,punem frunzele ede dafin,piperul boabe si acoperim cu un capac si lasam sa fiarba.La primul clocot adaugam si bulionul.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8n8VKn3Fsz4XW0RAAjWoHju1OcZDNV0YLnoP2QWhYt-AUmk8rH7n04PyXELE_298htGkKCPH6oO20a2T74MIceFVXRaSP3dIaKP2aguFwahwQ5rbyvpeVatv9lZjrqs-32LLVb2yVgTM/s1600-h/page.jpg"><img alt="" border="0" class="photo" id="BLOGGER_PHOTO_ID_5437424184295579282" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8n8VKn3Fsz4XW0RAAjWoHju1OcZDNV0YLnoP2QWhYt-AUmk8rH7n04PyXELE_298htGkKCPH6oO20a2T74MIceFVXRaSP3dIaKP2aguFwahwQ5rbyvpeVatv9lZjrqs-32LLVb2yVgTM/s320/page.jpg" /></a><br />
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Se lasa la foc mic sa fiarba inabusit,acoperit cu un capac pana ce carnea este gata.Daca mai este nevoie puteti completa cu apa,de preferabil calda ca sa nu se inceteze fierberea.Spre final adaugam si usturoiul taiat felii subtiri.Personal am ales sa il pisez.Apoi punem si cimbru dupa gust.Mai lasam sa se impreieteneasca cateva minute.<br />
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Noi am servit cu piure de cartofi,sotul meu nu a fost deloc de accord cu varianta mea si anume cea cu mamaliga,ou ochi si branza:(Asa ca m-am adaptat:)<br />
Oricum foarte bun si asa:)Aici este rezultatul final:<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgC2lAXOGFj8ec4YbD_yyOQTPWt7pwavX3NmnT54daLbR600-qowKhcSTFWUxMADcNoq_3FBG1Dh4RqRISrDGDohGMpCIJrQe3t82iQVjLcQgp1WdCcMFMNx3MWvCzFBBZjjRRgIcTNuEI/s1600-h/DSC02202.JPG"><img alt="" border="0" class="photo" id="BLOGGER_PHOTO_ID_5437427390996502242" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgC2lAXOGFj8ec4YbD_yyOQTPWt7pwavX3NmnT54daLbR600-qowKhcSTFWUxMADcNoq_3FBG1Dh4RqRISrDGDohGMpCIJrQe3t82iQVjLcQgp1WdCcMFMNx3MWvCzFBBZjjRRgIcTNuEI/s320/DSC02202.JPG" /></a><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhH0D8aRqoFolDyYneHykQm5qz7VUcWyTAf8X5BBROcM92h07MPZW_xxfY5GLt08SgLNX05edn7V5LY_6gKwYXe6_ZpznlBIcFW4ZbMKh6I-fWymz_nN4USZYIWSsjKupCGbR6RVtp2bAc/s1600-h/DSC02201.JPG"><img alt="" border="0" class="photo" id="BLOGGER_PHOTO_ID_5437427381916470242" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhH0D8aRqoFolDyYneHykQm5qz7VUcWyTAf8X5BBROcM92h07MPZW_xxfY5GLt08SgLNX05edn7V5LY_6gKwYXe6_ZpznlBIcFW4ZbMKh6I-fWymz_nN4USZYIWSsjKupCGbR6RVtp2bAc/s320/DSC02201.JPG" /></a><div class="blogger-post-footer"><img alt="" class="photo" height="1" src="https://blogger.googleusercontent.com/tracker/8554155869255915151-6583113447099895183?l=itsasimplylife.blogspot.com" width="1" /></div></div></div>hackfreehttp://www.blogger.com/profile/13363463400611697025noreply@blogger.com0tag:blogger.com,1999:blog-3767978003666424216.post-36472584695541524212011-07-27T10:23:00.000-07:002011-07-28T02:21:00.447-07:00Gogoşi cu caş<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjR4KPuBXwZYojxtGFgn9MBtBqBkxVlz8cDgzJg5ArQix8xp_5sBq7zeuSCu2kSbOOLJpIhL7XaljZxxMswPD0F6DPMqRqsIMMx10RFYrDC2N3xINkG3KIOm97s0P1mCxWTvV9DvUHwpE8/s1600/gogosi+cu+cas.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5634084723240276066" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjR4KPuBXwZYojxtGFgn9MBtBqBkxVlz8cDgzJg5ArQix8xp_5sBq7zeuSCu2kSbOOLJpIhL7XaljZxxMswPD0F6DPMqRqsIMMx10RFYrDC2N3xINkG3KIOm97s0P1mCxWTvV9DvUHwpE8/s320/gogosi+cu+cas.jpg" style="cursor: hand; cursor: pointer; display: block; height: 263px; margin: 0px auto 10px; text-align: center; width: 320px;" /></a><br />
<br />
<span style="font-weight: bold;">Ingrediente</span>: un ou, două linguri zahăr,100 g caș, șase linguri lapte, coajă rasă de lămâie, un praf bicarbonat, 170-190 g făină, o lingură zahăr pudră, ulei.<br />
<br />
<span style="font-weight: bold;">Mod de preparare</span>: se rade cașul, se adaugă zahărul dizolvat în lapte, oul bătut, coaja rasă de lămâie şi bicarbonatul stins cu puțină zeamă de lămâie. <br />
Se amestecă ușor, apoi se încorporează câte puțină făină, până se obține un aluat cu o consistență potrivită. <br />
Se lasă aluatul la dospit timp de 30 de minute, după care se întinde o foaie, se taie cercuri cu un pahar şi se prăjesc în ulei încins. Gogoșile calde se pudrează cu zahăr.<br />
<br />
Reţetă trimisă de Florentina Hij, din judeţul SuceavaAjutorul bucatarului sefhttp://www.blogger.com/profile/10254419853571619317noreply@blogger.com2tag:blogger.com,1999:blog-3767978003666424216.post-6395381827567055262011-07-27T10:13:00.000-07:002011-07-28T02:17:09.452-07:00Pandișpan cu piersici și cireșe<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioa7cswVpsau5rwU9HTMFicaf5opJ3oM0HKVz-0nWYUNkGf8tAk4xDyxlbFHaXAyHp8XFIiH71wiBh435jhOUHBmQOvBy39LUGh1_HDbjPT6edazUAzMN3iohNIAeLS0mXpyLNzlkdaQ0/s1600/pandispan+cu+piersici+si+cirese.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5634082390903921314" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioa7cswVpsau5rwU9HTMFicaf5opJ3oM0HKVz-0nWYUNkGf8tAk4xDyxlbFHaXAyHp8XFIiH71wiBh435jhOUHBmQOvBy39LUGh1_HDbjPT6edazUAzMN3iohNIAeLS0mXpyLNzlkdaQ0/s320/pandispan+cu+piersici+si+cirese.jpg" style="cursor: hand; cursor: pointer; display: block; height: 240px; margin: 0px auto 10px; text-align: center; width: 320px;" /></a><br />
<b><span style="color: red;"><br />
</span></b><br />
<b><span style="color: red;">Ingrediente:</span></b> 5 ouă, 5 linguri cu zahăr, 5 linguri cu făină, esenţă de vanilie, un praf de sare, 3 piersici, cireşe. <br />
<span style="color: red;"><b>Preparare:</b></span> Se spală piersicile, se curăţă de coajă, se taie felii şi apoi se aşază într-o tavă rotundă sub forma unei flori, iar în centru se pune o cireaşă. Se pun cireşe şi pe marginea tăvii, una lângă alta. Se pregăteşte pandişpanul: se separă albuşurile de gălbenuşuri, se bat albuşurile spumă cu zahărul şi praful de sare, se adaugă gălbenuşurile unul câte unul şi apoi, amestecând uşor, se încorporează esenţa de vanilie şi făina. Se toarnă compoziţia în forma pregătită anterior. Se pune prăjitura în cuptorul bine încins şi se lasă la copt circa 30-35 de minute.<br />
<br />
Sursă: Libertatea.ro <br />
<div class="article-media"></div>Ajutorul bucatarului sefhttp://www.blogger.com/profile/10254419853571619317noreply@blogger.com0tag:blogger.com,1999:blog-3767978003666424216.post-88331864794595502012011-07-07T05:54:00.000-07:002011-07-07T06:09:48.695-07:00Dulceata de salcam<div class="separator" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em; text-align: center;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4olxG-XHgxdjEbirtVU8fnqpkwd8jvEZq5613DN24k31hhT1aCAY-tzH6HY9W5WEI5smXnMfBpD8-8XNlHq3OEb5_yhLfd2GzW_thFCQYCP4l4l3-BChnUrAlw1znt62DKjGPmujXnvU/s200/5.JPG" width="200" /></div><br />
<b>Ingrediente:</b><br />
<br />
<ul><li>500 g flori de salcam</li>
<li>1 l apa</li>
<li>750 g zahar</li>
<li>sucul de la o lamaie</li>
</ul> <b>Cum se prepara:</b><br />
<br />
<a name='more'></a><br />
<ol><div style="float: right;"><script type="text/javascript">
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</script></div><li>Se culeg florile de salcam dupa care se la s pana a doua zi , dupa care se spala si se scurg.</li>
<li> Se fierbe apa cu zaharul, amestecand ca nu cumva se se prinda, pana capata consistenta unui sirop.</li>
<li>Se adauga florile de salcam si se fierbe la foc mic, amestecand din cand in cand. Se adauga si sucul de lamaie si, cand dulceata este bine legata, se ia de pe foc si se pune in borcane sterilizate.</li>
<div style="float: left;"><script type="text/javascript">
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</script></div><li>Pregatire 1 ora</li>
<li>Fierbere 1 ora</li>
<li>4 borcane</li>
</ol><b>POFTA BUNA!!! </b>hackfreehttp://www.blogger.com/profile/13363463400611697025noreply@blogger.com0tag:blogger.com,1999:blog-3767978003666424216.post-80816301168129352402011-07-07T05:47:00.000-07:002011-07-07T11:16:10.037-07:00Dulceata de trandafiri<div style="text-align: right;"></div><b>Ingrediente:</b><br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img alt="Imagine Atasata" border="0" class="linked-image" height="150" id="--ipb-img-resizer-5" src="http://www.culinar.ro/forum/uploads/monthly_07_2009/post-41047-1246910701.jpg" width="200" /></a></div><ul><li>1kg zahar</li>
<li>3/4 l apa</li>
<li>250 g petale de trandafiri</li>
<li>3/4 lingurita sare de lamaie</li>
<li>zeama de la o lamaie </li>
</ul><b>Cum se prepara:</b><br />
<br />
<a name='more'></a><br />
<ol><div style="float: right;"><script type="text/javascript">
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</script></div><li>Se pune la fiert zaharul cu apa si cu zeama de lamaie, pana ce se leaga bine.In timpul fierberii se strange cu lingurita spuma care se formeaza.</li>
<li> Sarea de lamaie se presara peste petalele de trandafiri si se framanta bine cu mana. Cand siropul este gata , se adauga petalele de trandafiri si se lasa la fiert pana se leaga. Se pune in borcane dupa ce s-s racit bine.</li>
<div style="float: left;"><script type="text/javascript">
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</script></div><li>pregatire 2 ore</li>
<li>fierbere o ora</li>
<li>4 borcane</li>
</ol><b>Pofta buna!!!!</b>hackfreehttp://www.blogger.com/profile/13363463400611697025noreply@blogger.com0tag:blogger.com,1999:blog-3767978003666424216.post-12427505178398882402011-07-05T03:45:00.000-07:002011-07-05T05:13:49.160-07:00Stelute cu gem<b>Ingrediente pentru aluat:</b><br />
<ul><li>150 g de faina</li>
<li>150 g unt</li>
<li>100 g zahar pudra</li>
<li>2 linguri suc de portocale</li>
<li>coaja rasa de la o portocala</li>
</ul><b>Pentru umplutura:</b><br />
<ul><li>250 g gem de portocale sau de caise</li>
<li>sucul de la o portocala</li>
</ul><b>Cum se prepara:</b><br />
<br />
<a name='more'></a><br />
<ol><li><div style="float: right;"><script type="text/javascript">
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</script></div>Se framanta un aluat din toate ingredientele. se infasoara in folie alimentara si se lasa la frigider doua ore. Se intinde o foaie de circa 3 mm grosime si se taie cu o forma de stelute. La jumatatea dintre ele se gaoreste centrul cu ajutorul unui paharel.</li>
<li>Se coc in cuptorul preincalzit circa 10 minute.Se lasa sa se raceasca. Stelutele intregi se ung cu un strat subtire de gem de portocale sau caise si se lipesc cu stelutele gaurite. Se incalzeste pe aburi restul de gem si se amesteca cu sucul de portocale. Cu acest emestec, cald inca, se umplu gaurile stelurelor. Se servesc pe felii de portocale coapte.</li>
</ol><div style="float: left;"><script type="text/javascript">
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</script></div> <b>POFTA BUNA!!!</b><br />
<b>Pregatire 15 minute</b><br />
<b>Coacere 10 minute</b><br />
<b>10 bucati</b>hackfreehttp://www.blogger.com/profile/13363463400611697025noreply@blogger.com0tag:blogger.com,1999:blog-3767978003666424216.post-40542686013851966812011-07-05T01:58:00.000-07:002011-07-05T01:59:15.377-07:00Ciorba de burta<b>Ingrediente:</b><br />
- 1 si ½ burta de vita congelata<br />
- 1 ciolan afumat de porc<br />
- zarzavat de ciorba (ceapa, morcov, ardei gras, radacina patrunjel, pastarnac si telina)<br />
- zarzavat de calit: 1 morcov, ½ ardei capia rosu, 4 catei usturoi, razuite<br />
- 4 galbenusuri<br />
- 1 ardei iute<br />
- 400 g smantana<br />
- otet dupa gust<br />
- sare<br />
<br />
Cum se prepara:<br />
<br />
<br />
<a name='more'></a><br />
<br />
<div style="float: right;"><script type="text/javascript">
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</script></div>Carnea de pe ciolan (nu toata) am taiat-o bucatele mici si se adauga cu bucatile de burta la fierberea finala. In zeama obtinuta am pus legumele (ceapa, morcov, telina, pastarnac, patrunjel si ardei gras) si am lasat sa fiarba. Am strecurat si m-am ales cu o zeama foarte gustoasa pe care am pus-o la loc in oala sub presiune pentru fierberea finala. Apoi m-am ocupat de burta de vita (in acest caz prefiarta si taiata fideluta) pe care am spalat-o bine in mai multe ape, am lasat-o in apa rece cu otet cam 2 ore si apoi am pus-o la fiert 10 min. dupa care am aruncat apa si am mai spalat-o in cateva ape.<br />
<pre id="line810"></pre>Am razuit (pe razatoarea fina) 1 morcov, ½ ardei capia rosu si 4 catei de usturoi si am calit totul in putin ulei. Si acum am adaugat in oala, burta, bucatelele de ciolan, legumele calite, cateva rondele de ardei iute si sare si am lasat la fiert 40 min. Aproape gata, mai amestec 4 galbenusuri cu vreo 400 g smantana si 2-3 polonice de ciorba si adaug in oala, dar numai dupa ce am oprit focul, ca sa nu se branzeasca smanatana. Am gustat si mai adaug putina sare, niste otet si ceva ardei iute.<br />
<pre id="line810"></pre><div style="float: left;"><script type="text/javascript">
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Pofta buna!!!hackfreehttp://www.blogger.com/profile/13363463400611697025noreply@blogger.com0tag:blogger.com,1999:blog-3767978003666424216.post-54588238234862882362011-07-04T21:29:00.000-07:002011-07-04T21:30:59.161-07:00Gogosele insiropateIngradiente pentru gogosi:<br />
<ul><li>50 g faina</li>
<li>150 mi lapte</li>
<li>3 galbenusuri</li>
<li>25 g drojdie</li>
<li>100g zahar</li>
<li>sare</li>
</ul>Pentru crema:<br />
<br />
<a name='more'></a><br />
<ul><li> 200 g branza dulce</li>
<li>2 plicuri de zahar vanilat</li>
<li>100ml frisca lighida</li>
<li>coaja rasa de la o lamaie</li>
</ul>Pentru sirop:<br />
<ul><li>250 ml de apa</li>
<li>150 g de zahar</li>
<li>1 esenta de vanilie</li>
</ul><div style="float: right;"><script type="text/javascript">
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</script></div>Cum se prepara:<br />
<br />
<br />
<br />
<ol><li>Se framanta un aluat din toate ingredientele si se lasa la crescut,intr-un loc cald,circa 30 minute.Dupa ce a dospit, se intinde o foaiesi, cu ajutorul unui pahar.se taie gogoselele. Se mai lasa 10 minute sa mai creasca si se prajesc in baie de ulei incins.</li>
<li> Se bate frisca, se adauga peste ea branza scursa bine, zaharul vanilat si coaja de lamaie. Se prepara un sirop di apa, zahar si esenta de vaniliesi se trece fiecare gogoasa prin acest sirop. Se taie gogosile pe jumatate si se umplu cu crema de branza.</li>
</ol><script type="text/javascript">
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Pregatire 40 minute<br />
Prajire 30 minute<br />
10 portiihackfreehttp://www.blogger.com/profile/13363463400611697025noreply@blogger.com0tag:blogger.com,1999:blog-3767978003666424216.post-23892232416127044022011-07-04T02:51:00.000-07:002011-07-04T06:39:08.475-07:00Sandvisuri calde<b> Ingradiente</b>:<br />
<ul><li>8 felii de paine feliata</li>
<li>8 felii de branza topita</li>
<li>8 felii de sunca</li>
<li>50 g unt</li>
<li>200 g cascaval ras</li>
</ul><b> Cum se prepara:</b><br />
<b></b><br />
<a name='more'></a><b> </b><br />
<ol><div style='float:right;'><script type="text/javascript">
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</script></div><li>Se decupeaza coaja de la paine. se ung feliile cu unt,se aseaza o felie de brainza topita, una de sunca si cascaval ras.</li>
<li> Se taie feliile in patru si se introduc in cu8ptorul preincalzit pentru cateva minute pana se topeste cascavalul si se rumenesc usor</li>
<li>4 portii</li>
</ol><script type="text/javascript">
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<br />
<b>POFTA BUNA!! </b>hackfreehttp://www.blogger.com/profile/13363463400611697025noreply@blogger.com0tag:blogger.com,1999:blog-3767978003666424216.post-65114958592222234392011-07-04T01:32:00.000-07:002011-07-04T06:40:50.436-07:00Rulada cu pate<b>Ingrediente :</b><br />
pentru blat:<br />
<ul><li>6 oua</li>
<li>6 linguri faina</li>
<li>1 praf sare</li>
<li>rozmarin verde sau uscat</li>
</ul> pentru umplutura:<br />
<ul><li>200g pate de ficat</li>
<li>1 gogosar murat</li>
<li>sare</li>
<li>piper</li>
<li>1 legatura de patrunjel</li>
<li>sunca de piept de curcan</li>
</ul> <b>Cum se prepara:</b><br />
<b></b><br />
<a name='more'></a><b> </b><br />
<ol><div style='float:right;'><script type="text/javascript">
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</script></div><li> Se bat abusurile spuma cu sarea. Galbenusurile se freaca cu o lingura de faina, se incorporeaza albusurile, amestecand usor de jos in sus, si se adauga restul de faina in ploaie si rozmarin maruntit, dupa gust. Se toarna compozitia intr-o tava unsa si tapetata si se coace in cuptorul preincalzit circa 20-30 minute.pana devine aurie. Se scoate blatul, se pune pe un servet umed si se ruleaza cu tot cu servet.</li>
<li>Se freaca bine pateul cu gogosarul taiat si scurs si se ameste ca cu sunca de curcan. Se codimenteaza cu sare si piper si se adauga patrunjelul. Se desface blatul din servet se unge cu amestecul de pate, se rileaza din nou si se lasa la rece.Cand se serveste se taie felii..</li>
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<b>POFTA BUNA!!! </b><br />
<ol><li><br />
</li>
</ol>hackfreehttp://www.blogger.com/profile/13363463400611697025noreply@blogger.com0tag:blogger.com,1999:blog-3767978003666424216.post-72408632914547798832011-07-03T12:23:00.000-07:002011-07-04T06:42:25.157-07:00TORT GLAZURAT<div class="separator" style="clear: both; text-align: center;"><span style="color: black;"><img border="0" height="320px" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFLowjbXUJD3UZcmOTE1-OQpc5BU4pU_QQ5w-iKbmJk1RlimygfdAe6qoM7QYuZJTEEpBKBPrKTXa67_L7UmhXAxjHJvpw72NSAkwy1PTNLq6cHux5AcvDFH83Z_p-6y2z_Yw5kd4oOSFd/s320/4243346599_7c868c4155.jpg" width="213px" /></span></div><div style="text-align: left;"><span style="color: black; font-size: medium;"><strong>Ingrediente pentru blat:</strong></span></div><div style="text-align: left;"><span style="color: black;">5 oua</span></div><div style="text-align: left;"><span style="color: black;">100 g unt</span></div><div style="text-align: left;"><span style="color: black;">100 g zahar</span></div><div style="text-align: left;"><span style="color: black;">50 g faina</span></div><div style="text-align: left;"><span style="color: black;">50 g pesmet</span></div><div style="text-align: left;"><span style="color: black;">50 g nuci macinate</span></div><div style="text-align: left;"><span style="color: black;"><br />
</span></div><div style="text-align: left;"><span style="color: black; font-size: medium;"><strong>Ingrediente pentr crema:</strong></span></div><div style="text-align: left;"><span style="color: black;">2 linguri pudra de cacao</span></div><div style="text-align: left;"><span style="color: black;">4 linguri lapte dulce</span></div><div style="text-align: left;"><span style="color: black;">200 g unt</span></div><div style="text-align: left;"><span style="color: black;">100 ml frisca lichida</span></div><div style="text-align: left;"><span style="color: black;">100 g zahar</span></div><div style="text-align: left;"><span style="color: black;">1 pachetel zahar vaniliat</span></div><div style="text-align: left;"><span style="color: black;">2 galbenusuri</span></div><div style="text-align: left;"><span style="color: black;">2 lingurite scortisoara</span></div><div style="text-align: left;"><span style="color: black;">100 g miez de nuca rupt bucati mari</span></div><div style="text-align: left;"><span style="color: black;"><br />
</span></div><div style="text-align: left;"><span style="color: black; font-size: medium;"><strong>Ingrediente pentru glazura:</strong></span></div><div style="text-align: left;"><span style="color: black;">300 g ciocolata de menaj</span></div><div style="text-align: left;"><span style="color: black;">100 g unt</span></div><div style="text-align: left;"><span style="color: black;">4 linguri lapte</span></div><div style="text-align: left;"><span style="color: black;"><br />
</span></div><div style="text-align: left;"><span style="color: black; font-size: medium;"><strong>Ingrediente pentru decor:</strong></span></div><div style="text-align: left;"><span style="color: black;">8 jumatati miez de nuca</span></div><div style="text-align: left;"><span style="color: black;"><br />
</span></div><div style="text-align: left;"><strong><span style="color: black; font-size: medium;">Mod de preparare:</span></strong></div><div class="separator" style="clear: both; text-align: left;"><strong><span style="color: black; font-size: medium;"></span></strong></div><div style="text-align: left;"><span style="color: black;"><a name='more'></a></span></div><div style="text-align: left;"><span style="color: black;"><div style='float:right;'><script type="text/javascript">
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</script></div></span></div><div style="text-align: left;"><strong><span style="color: black;">Blat:</span></strong></div><div style="text-align: left;"><span style="color: black;">Freci untul cu zaharul pana se formeaza o crema spumoasa.Adaugi galbenusurile pe rnd,amestecand bine pana se incorporeaza fiecare,apoi nucile macinate,faina si pesmetul.La sfarsit,adaugi albusurile batute spuma tare.Torni compozitia intr-o forma de tort cu pereti detasabili si o introduci in cuptorul incins pentru 30-40 de minute,la foc potrivit.</span></div><div style="text-align: left;"><span style="color: black;"><br />
</span></div><div style="text-align: left;"><strong><span style="color: black;">Crema:</span></strong></div><div style="text-align: left;"><span style="color: black;">Pui toate ingredientele pentru crema,mai putin nuca,intr-o craticioara,asezata in bain-marie,bati cu telul sau amesteci permanent pana se ingroasa.O iei de pe foc si o lasi sa se raceasca,dupa care adaugi miezul de nuca.</span></div><div style="text-align: left;"><span style="color: black;"><br />
</span></div><div style="text-align: left;"><strong><span style="color: black;">Glazura:</span></strong></div><div style="text-align: left;"><span style="color: black;">Pentru glazura,topesti ciocolata pe baie de aburi,adaugi untul si laptele,amestecand bine pana se ingroasa.</span></div><div style="text-align: left;"><span style="color: black;">Tai un capac gros de 2 cm lablat,scobesti miezul,lasand pe margine si la fund o grosime de 1-2 cm.Pui in interiorul blatului crema,asezi capacul si torni glazra deasupra.O intnzi uniform cu ajutorl unei lame de cutit umede,decorezi cu jumatatile de miez de nuca si dai la rece pentu cateva ore.</span></div><div style="text-align: left;"><span style="color: black;"><script type="text/javascript">
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</script></span></div><div style="text-align: left;"><span style="color: black;">POFTA BUNA</span> </div>hackfreehttp://www.blogger.com/profile/13363463400611697025noreply@blogger.com0tag:blogger.com,1999:blog-3767978003666424216.post-53921001951581509932011-07-01T09:01:00.000-07:002011-07-04T06:43:14.812-07:00Piure cu ouaIngrediente:<br />
<ul><li>1kg mazare noua</li>
<li>1 ceapa</li>
<li>50 g unt</li>
<li>50 mi lapte</li>
<li>4 oua</li>
<li>1 varf cutit bicarbonat de sodiu</li>
<li>1 legatura de ceapa verde</li>
<li>sare </li>
<li>piper</li>
<li>1/2 legatura de marar</li>
</ul> Cum se prepara:<br />
<a name='more'></a><br />
<ol><div style='float:right;'><script type="text/javascript">
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</script></div><li>Se alege mazarea si se pune la fiert in apa cu sare si cu un varf de cutit de bicarbonat de sodiu. Se adauga la fiert si o ceapa ontreaga curatata,</li>
<li>Dupa ce a fiert, se scurge bine si se paseaza mazarea impreuna cu ceapa fiarta, pana se obtine ub piure. Se adauga untul, laptelecald si se amesteca.</li>
<li>Se pune mararul tocat, sare si piper,dupa gust,si se omogenizeaza. Se aseaza pireul in boluri si se serveste cu oua ochiuri deasupra si cu ceapa verde taiata in rondele.</li>
</ol> Pregatire: 20 minute<br />
Fierbere: 20 minute<br />
<br />
<br />
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</script>hackfreehttp://www.blogger.com/profile/13363463400611697025noreply@blogger.com0tag:blogger.com,1999:blog-3767978003666424216.post-53923284188151596432011-07-01T07:21:00.000-07:002011-07-04T06:43:58.005-07:00Coronita cu ciocolata<strong>Ingrediente: </strong><br />
<ul><li>5 oua</li>
<li>1 cana ulei</li>
<li>1 cana lapte</li>
<li>2 cani faina</li>
<li>1 cana zahar</li>
<li>1 plic zahar vanilat</li>
<li>1 plic praf de copt</li>
<li>1 linguri cacao</li>
<li>50g ciocolata neagra</li>
<li>50g ciocolata cu lapte</li>
<li>2 lingurite zahar pidra</li>
</ul><strong>Cum se prepera:</strong><br />
<a name='more'></a><br />
<ul><div style='float:right;'><script type="text/javascript">
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</script></div><li>Galbenusurile se amesteca cu zaharul si cu uleiul turnat in fir ca la maioneza. Albusurile se batspuma tare impreuna cu zaharul vanilat, dupa care se adauga in compozitia de galbenusuri, alternamd cu laptele, faina turnata in ploaie si praful de copt.</li>
<li>Se pune p treime den copozita de aluat obtinuta intr-o forma de coronita si tapetata. O alta treima se amesteca cu cacaua si se toarna in forma. La final se pune compozitia alba ramasa si se da coronita la cuptor pentru 35-40 minute.</li>
<li>Dupa 15- 20 minute se presara ciocilata taiata in bucati mici sau rasa cu un cutit special si se coace , in continuare la foc mic. Cand se raceste se presara cu zahar pudra.</li>
</ul>Pregatire: 30 minute<br />
Coacere: 40 minute<br />
<br />
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