tag:blogger.com,1999:blog-77511251133887219032024-03-13T20:01:04.831+02:00DiverseDulciuri si nu numaiDumitruhttp://www.blogger.com/profile/12336804574544020264noreply@blogger.comBlogger165125tag:blogger.com,1999:blog-7751125113388721903.post-52187891633275717182017-05-29T18:05:00.002+03:002022-05-15T15:14:58.097+03:00<!--[if gte mso 9]><xml>
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<br />
<div class="MsoNormal">
<span lang="RO" style="mso-ansi-language: RO;">Dragii mei
cititori (câți ați mai rămas),</span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span lang="RO" style="mso-ansi-language: RO;">Vreau să vă
mulțumesc pentru vizite și pentru încrederea acordată rețetelor postate de
mine.</span></div>
<div class="MsoNormal">
<span lang="RO" style="mso-ansi-language: RO;">De ceva timp
mi-am schimbat modul de alimentație pe unul cu beneficii multiple pentru
sănătate. Simt că acest blog nu mă mai reprezintă. Totuși din respect pentru
cei care mai intră aici în căutare de inspirație, o să-l las deschis, dar vă
invit să mă vizitați pe <a href="http://retetelchf.ro/">noul blog</a>. Acolo mă găsiți cu rețete de mâncare
sănătoasă ALTFEL. Fie că urmați același mod de alimentație ca și mine, fie că
nu, eu sper că veți găsi rețete pe placul vostru.</span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span lang="RO" style="mso-ansi-language: RO;">Natalia </span></div>
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<span lang="RO" style="mso-ansi-language: RO;"><br /></span></div>
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</span>Natihttp://www.blogger.com/profile/03298245643277767935noreply@blogger.com0tag:blogger.com,1999:blog-7751125113388721903.post-37656261298889214372011-05-11T11:23:00.005+03:002016-04-01T18:48:19.247+03:00Tort cu miere şi smântână<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGjwSDDPz6M-x16HW573XTKAs0221_fuj477WW4kNAtJBXpPknLmECYlUm6r99fStg48oQfUOCaHX5OxN-QhMkjTnVIbZb7abdjRcKzbtVdUmjxjH-Y1DBw089KQECg0PWI99hwgDiKscM/s1600/tort+miere+smintina+copy.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5605374532140992434" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGjwSDDPz6M-x16HW573XTKAs0221_fuj477WW4kNAtJBXpPknLmECYlUm6r99fStg48oQfUOCaHX5OxN-QhMkjTnVIbZb7abdjRcKzbtVdUmjxjH-Y1DBw089KQECg0PWI99hwgDiKscM/s320/tort+miere+smintina+copy.jpg" style="cursor: hand; cursor: pointer; display: block; height: 320px; margin: 0px auto 10px; text-align: center; width: 206px;" /></a><span style="font-style: italic;">Vă propun să încercați această rețetă uşoară şi rapidă de tort, pentru care nu aveţi nevoie de mixer. Iese delicios şi aromat, potrivit pentru amatorii prăjiturilor cu miere. Sursa </span><a href="http://www.good-cook.ru/tort/tort_085.shtml" style="font-style: italic;">aici</a><span style="font-style: italic;">.</span><br />
<br />
Aveţi nevoie de:<br />
pentru blat:<br />
3 ouă<br />
200 g zahăr (eu am pus 150 g)<br />
1 linguriță cu vârf de bicarbonat de sodiu<br />
150 g miere (cam 1/2 cană)<br />
200 ml smântână<br />
280 g făina (2 căni)<br />
1/2 miez de nucă, opțional (eu n-am pus)<br />
<br />
pentru cremă:<br />
500 ml smântână<br />
zahăr după gust (eu am pus vreo 3 linguri cu vârf)<br />
vanilie<br />
opțional, miez de nucă măcinat<br />
<br />
o formă de 24 cm în diametru, tapetată cu hârtie de copt<br />
<br />
Într-un bol, se bat ouăle cu zahărul şi bicarbonatul, cu o lingură, apoi se adaugă mierea și smântâna. După ce se mai amestecă puțin, se adaugă și faina, omogenizând până la dispariția cocoloașelor. Se toarnă aluatul în forma pregătită, apoi se coace în cuptorul încins, la foc mediu spre mic. Atenție: blatul creşte destul de tare la copt și are tendința să se rumenească destul de mult, datorită mierii din compoziție. De aceea, se va verifica din când în când, și dacă suprafața e rumenită, însă în interior blatul este crud, se va acoperi tava cu o folie de staniol sau hârtie de copt, și se va micșora focul. Blatul e gata atunci când la o apăsare cu degetul, suprafața îşi revine imediat.<br />
Se mută blatul din formă pe un grătar și se lasă la răcit.<br />
Smântâna se amestecă cu zahărul și se bate ușor, până la dizolvarea acestuia. Se adaugă și vanilia.<br />
După ce s-a răcit blatul, se taie pe grosime în 2 sau 3 și se asamblează tortul pe un platou. Dacă se dorește, se va presăra nucă măcinată, merge la fix aici.<br />
Se ornează după preferinţe<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWCY-9XhLZTe38SfXGpJSrWxaQhKlhzypMKiGs5D1KQS8zJoAMM8qgutK3DSJB_ZX9Qz3Gwtxn7jlxkUjFIh9_rZPoSaJ3ZcEewAi3_5UUIo9Ip2LJmVkHcerYy2hJWrZUGc0VpaxOmM6C/s1600/tort+intreg+copy.jpg"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5605374535533764610" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWCY-9XhLZTe38SfXGpJSrWxaQhKlhzypMKiGs5D1KQS8zJoAMM8qgutK3DSJB_ZX9Qz3Gwtxn7jlxkUjFIh9_rZPoSaJ3ZcEewAi3_5UUIo9Ip2LJmVkHcerYy2hJWrZUGc0VpaxOmM6C/s320/tort+intreg+copy.jpg" style="cursor: hand; cursor: pointer; display: block; height: 266px; margin: 0px auto 10px; text-align: center; width: 320px;" /></a>și se lasă la rece măcar 2 ore.<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDcGXJb0q9FK36tcLAnlGd4rYYZ1osezjOeTMBC6wmt6wa4PC4JG1x5lN5KcWzemro7J7SW0aMShuujT4LOB3pQYvJdRRP8RtnU6m8Fs4t9_oNv4kxEtDOibrsmYelAXS4oLaPEfosrLFY/s1600/tort+miere+smintina+2+copy.jpg"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5605374531328191506" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDcGXJb0q9FK36tcLAnlGd4rYYZ1osezjOeTMBC6wmt6wa4PC4JG1x5lN5KcWzemro7J7SW0aMShuujT4LOB3pQYvJdRRP8RtnU6m8Fs4t9_oNv4kxEtDOibrsmYelAXS4oLaPEfosrLFY/s320/tort+miere+smintina+2+copy.jpg" style="cursor: hand; cursor: pointer; display: block; height: 320px; margin: 0px auto 10px; text-align: center; width: 214px;" /></a>Natihttp://www.blogger.com/profile/03298245643277767935noreply@blogger.com13tag:blogger.com,1999:blog-7751125113388721903.post-66677939478708072932011-04-27T11:32:00.006+03:002016-04-01T18:52:13.061+03:00Pandispan cu cacao<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNH69QDQRLet7oG3BQ0bxu8JuSZQsnH1CH2VlXmp4impGKZZI4BIlOrAtiTV-fTM6ULCUveMJi5h1sCNcCgPpRDudJ6A_8O6j_mfwyGcamy2alFB77c9-e8iDHTdWgQz_3sW21NhDDxfR1/s1600/tort+paste+copy.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5600182571359175378" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNH69QDQRLet7oG3BQ0bxu8JuSZQsnH1CH2VlXmp4impGKZZI4BIlOrAtiTV-fTM6ULCUveMJi5h1sCNcCgPpRDudJ6A_8O6j_mfwyGcamy2alFB77c9-e8iDHTdWgQz_3sW21NhDDxfR1/s320/tort+paste+copy.jpg" style="cursor: hand; cursor: pointer; display: block; height: 213px; margin: 0px auto 10px; text-align: center; width: 320px;" /></a><span style="font-style: italic;">Am găsit recent </span><a href="http://buxgalter-sofia.livejournal.com/282993.html" style="font-style: italic;">o reţetă nouă de pandişpan cu cacao</a><span style="font-style: italic;">, care m-a atras prin modul un pic diferit de preparare. Am încercat-o pentru tortul de Paşti și am rămas foarte mulțumită de rezultat. Pandișpanul iese compact și moale, cu o suprafață netedă. Nu este necesar sa fie preparat cu o zi înainte de asamblarea tortului, ca să se "aşeze". Blatul se taie minunat pe grosime chiar din momentul în care s-a răcit. Nu e nevoie nici de însiropare, blatul fiind moale și având o consistenţă ușor umedă. Încercați-l, n-o sa regretați.</span><br />
Pentru măsurarea ingredientelor se folosește o cană cu volumul de 240 ml.<br />
<br />
Aveti nevoie de:<br />
<br />
1/2 cana de cacao<br />
3/4 cana de apa clocotita<br />
6 oua mari (se separa albusurile de galbenusuri)<br />
300 g zahar (o cana si jumatate)<br />
1/2 cana ulei<br />
280 g faina (2 cani)<br />
1 plic de praf de copt (10 g)<br />
o forma de 28 cm diametru sau de 25*30 cm, unsa cu unt si tapetata cu faina<br />
<br />
Peste cacao se toarna apa clocotita si se amesteca bine pina dispar cocoloasele. Trebuie sa iasa un lichid mai gros, de consistenta uleiului.<br />
Se bat albusurile spuma cu jumatate din cantitatea de zahar.<br />
Separat se freaca galbenusurile cu restul de zahar, se adauga uleiul, faina cu praful de copt si compozitia de cacao, racita putin.<br />
Se incorporeaza cu atentie albusurile, in vreo trei reprize.<br />
Se toarna aluatul in forma pregatita, se bate usor in masa (usor, nu cu pumnul :)), cit sa se sparga bulele de la suprafata, apoi se da forma la cuptor pentru circa 40 de minute la foc mediu sau pina iese scobitoarea curata.<br />
Se raceste in forma, apoi se portioneaza sau se foloseste pentru tort/prajituri.Natihttp://www.blogger.com/profile/03298245643277767935noreply@blogger.com13tag:blogger.com,1999:blog-7751125113388721903.post-41590968948385041362011-04-27T10:49:00.005+03:002016-04-01T19:42:22.043+03:00Drob de curcan<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWXmrBHxy8FHadBdN9BwXgong6-RFrxVmaWe3AowcdlS9uXLlm0tEgldByGanLvRkzON_FbfkGRnlBH8xBYZpOR3kVGIRAh5SV_7i1MDoBPU3j6DECfzttbzPvsTvMwPcwuIGCtxoU1k4K/s1600/drob+crud+copy.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><br /></a>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYWvCXNU87gFIpKX4aCZ15DOy7q7KXulJzikDh-EbVxgPSJi1DCq_D7BDQnqIEWL12okq6azBB5JPbuJBcg13RglGA-XI5bZXatC0q5eHbXNV9Zuldrj3GY348RqGpKCjr0AbCcy9244cl/s1600/drob+copy.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5600175166305769410" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYWvCXNU87gFIpKX4aCZ15DOy7q7KXulJzikDh-EbVxgPSJi1DCq_D7BDQnqIEWL12okq6azBB5JPbuJBcg13RglGA-XI5bZXatC0q5eHbXNV9Zuldrj3GY348RqGpKCjr0AbCcy9244cl/s320/drob+copy.jpg" style="cursor: hand; cursor: pointer; display: block; height: 213px; margin: 0px auto 10px; text-align: center; width: 320px;" /></a><span style="font-style: italic;">Cum nu prea avem amatori de carne de miel în familie, am făcut drobul de Paste din carne de curcan. A ieșit bun și a fost apreciat mai ales de copii.</span><br />
<br />
Aveți nevoie de:<br />
800 g carne tocata de curcan (eu am folosit pulpa, dar merge si un ameste de pulpa cu piept)<br />
4 oua<br />
2 fire de ceapa verde<br />
marar<br />
2 catei de usturoi<br />
sare, piper, cimbru<br />
mozzarella<br />
<br />
3 oua se fierb 5-6 minute, apoi se tin putin in apa rece si se curata de coaja. Celalalt ou se pune in carnea tocata, se adauga usturoiul pisat, sarea, condimentele, mararul si ceapa verde taiate marunt. <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWXmrBHxy8FHadBdN9BwXgong6-RFrxVmaWe3AowcdlS9uXLlm0tEgldByGanLvRkzON_FbfkGRnlBH8xBYZpOR3kVGIRAh5SV_7i1MDoBPU3j6DECfzttbzPvsTvMwPcwuIGCtxoU1k4K/s1600/drob+crud+copy.jpg"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5600175168161328066" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWXmrBHxy8FHadBdN9BwXgong6-RFrxVmaWe3AowcdlS9uXLlm0tEgldByGanLvRkzON_FbfkGRnlBH8xBYZpOR3kVGIRAh5SV_7i1MDoBPU3j6DECfzttbzPvsTvMwPcwuIGCtxoU1k4K/s320/drob+crud+copy.jpg" style="cursor: hand; cursor: pointer; display: block; height: 213px; margin: 0px auto 10px; text-align: center; width: 320px;" /></a>Se amesteca bine compozitia. O jumatate din ea se pune intr-o forma de chec, tapetata cu hirtie de copt, se aseaza de-a lungul ouale fierte, apoi se pune restul compozitiei, se niveleaza suprafata si se presara mozzarella rasa. <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMEYuzU7WivlIv8o-TIf0Py4kso9ptK4UHf0QdGUU2fDvXqza-oomtjSg9lTk5kXu71msW7cS11Lz1sLJ6aj6F6P6f30NuQLn-S8zZ0FUz0woXozHgK5cHE60nNUeEkj4VbnsEpDTGfHyb/s1600/drob+forma+copy.jpg"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5600175175160514354" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMEYuzU7WivlIv8o-TIf0Py4kso9ptK4UHf0QdGUU2fDvXqza-oomtjSg9lTk5kXu71msW7cS11Lz1sLJ6aj6F6P6f30NuQLn-S8zZ0FUz0woXozHgK5cHE60nNUeEkj4VbnsEpDTGfHyb/s320/drob+forma+copy.jpg" style="cursor: hand; cursor: pointer; display: block; height: 213px; margin: 0px auto 10px; text-align: center; width: 320px;" /></a>Se da la cuptor pentru circa 3 sferturi de ora, pina se rumeneste suprafata. Se taie cald sau rece.Natihttp://www.blogger.com/profile/03298245643277767935noreply@blogger.com0tag:blogger.com,1999:blog-7751125113388721903.post-62568456359734922182011-03-10T21:57:00.013+02:002011-03-10T22:26:24.861+02:00Saratele de secara cu seminte<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5kdHj-L0AMszxZ5gdd2sJBm7XrMrw4DTphBLiTxQ6BQTs1-XGEbHXG36ePSx3dBiVOwRt-BOZNR5-1YYpi1NIoOcfdmhEKr0NqeeohFzQTCZCBJ_0rkO8ErO1U_blLdKDlUEqmAXS4FQ4/s1600/saratele+secara+gata+copy.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 218px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5kdHj-L0AMszxZ5gdd2sJBm7XrMrw4DTphBLiTxQ6BQTs1-XGEbHXG36ePSx3dBiVOwRt-BOZNR5-1YYpi1NIoOcfdmhEKr0NqeeohFzQTCZCBJ_0rkO8ErO1U_blLdKDlUEqmAXS4FQ4/s320/saratele+secara+gata+copy.jpg" alt="" id="BLOGGER_PHOTO_ID_5582549653720616306" border="0" /></a><span style="font-style: italic;">O reteta dietetica si de post, daca doriti. Se fac relativ usor, se maninca si mai usor, caz in care dieta este clar periclitata. :) Daca se decupeaza in patrate sau dreptunghiuri cit de cit regulate, se pot folosi ca biscuiti de aperitive, in genul cum sint Wasa. Sursa </span><a style="font-style: italic;" href="http://oxana-sh.livejournal.com/21523.html">aici</a><span style="font-style: italic;">, via </span><a style="font-style: italic;" href="http://www.lalena.ro/197-reteta-saratele-crackers-din-seminte-si-faina-de-secara.html">Lena</a><span style="font-style: italic;">.</span><br /><br />Nu va speriati de cantitatile in grame, va puteti descurca foarte usor cu un pahar cu volumul de 240 ml si o lingura.<br /><br />Aveti nevoie de:<br /><br />43 g (1/4 cana) seminte de floarea soarelui<br />43 g (1/4 cana) seminte de dovleac<br />29 g (3 linguri) seminte de in<br />57 g (6 linguri) seminte de susan<br />227 g (1+3/4 cana) faina de secara<br />1/4 lingurita sare<br />29 g (2 linguri) ulei<br />21 g (1 lingura) miere sau sirop de agave<br />170 g (3/4 cana) apa la temperatura camerei<br /><br />optional<br />1 albus + 2 linguri de apa, pentru uns<br />seminte de susan sau mac pentru presarat<br /><br />Se cintaresc semintele.<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgv5sVNzL7wLYR6MYRVVOnLdJ_3zet0NfljowSFCrQDSRhLJdQlEtyb0Kb6ad3Jb-918nsBUJfwU2G9l_vPxQ7iQgYF1Be-nmUGGA0mTJ3rweXXc5HorkoPWrv2H1nAI5NKohSG6KyTvW0L/s1600/saratele+secara+copy.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 213px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgv5sVNzL7wLYR6MYRVVOnLdJ_3zet0NfljowSFCrQDSRhLJdQlEtyb0Kb6ad3Jb-918nsBUJfwU2G9l_vPxQ7iQgYF1Be-nmUGGA0mTJ3rweXXc5HorkoPWrv2H1nAI5NKohSG6KyTvW0L/s320/saratele+secara+copy.jpg" alt="" id="BLOGGER_PHOTO_ID_5582549651196707922" border="0" /></a> Se macina la robot sau la risnita de cafea semintele de floarea soarelui, de dovleac si de in. Se pun intr-un bol, se amesteca cu semintele de susan (acestea se lasa intregi), faina, sarea, apa, uleiul, sarea si mierea. Se framinta un aluat un pic lipicios, <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjw7w29GsDuo_ayAWuylGa2IZHWcDXdOweZlR_cLY9ZbvCaMd7zafZF5RjUe5FNA1GuAWKLOyhGTpwVrTXKEYvXuXxjsFXQ7Y_l_7DCxHwUkhvJPhaqJTfHyjXX8V490IcEW0ZE5Wythz_e/s1600/saratele+secara2+copy.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 224px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjw7w29GsDuo_ayAWuylGa2IZHWcDXdOweZlR_cLY9ZbvCaMd7zafZF5RjUe5FNA1GuAWKLOyhGTpwVrTXKEYvXuXxjsFXQ7Y_l_7DCxHwUkhvJPhaqJTfHyjXX8V490IcEW0ZE5Wythz_e/s320/saratele+secara2+copy.jpg" alt="" id="BLOGGER_PHOTO_ID_5582549664601771970" border="0" /></a>care se imparte in 4 bucati.* Fiecare bucata se intinde cu sucitorul pe masa, presarind intruna faina (de secara), intr-o foaie subtire, de 1,5-2 mm. Se decupeaza romburi, patrate, ce vreti voi, <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOH5taB983y2-92JXcAYDiRCCyb1e6q3vESl0-Zvh949ivyYdHf8Q9ilKHvku0UOSHbr2Aaecy6-Ylk5TJG9PsSiTR4xpx9JQBjur3TUXpAdRbMjp8twaGhtrllHe7MRMk9tpf7RlrR9Xr/s1600/saratele+secara3+copy.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 213px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOH5taB983y2-92JXcAYDiRCCyb1e6q3vESl0-Zvh949ivyYdHf8Q9ilKHvku0UOSHbr2Aaecy6-Ylk5TJG9PsSiTR4xpx9JQBjur3TUXpAdRbMjp8twaGhtrllHe7MRMk9tpf7RlrR9Xr/s320/saratele+secara3+copy.jpg" alt="" id="BLOGGER_PHOTO_ID_5582549669976091906" border="0" /></a>se transfera pe tava tapetata cu hirtie de copt. Se ung cu ulei sau albus+apa, si se presara cu susan/mac. <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2JA9j6I12qsb2MV_0J6xCu0hP_k9i2bjKgOa2GiwlBT7c2zuUYCi8LwKb7Vt_D0_xdf61lkbcuy2JQVUrCaqT9yHROvXccweEZGVWb8UsLQFdaT7UO8mPzlwoR1EcOSWL_gfN2BILkovy/s1600/saratele+secara4+copy.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 210px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2JA9j6I12qsb2MV_0J6xCu0hP_k9i2bjKgOa2GiwlBT7c2zuUYCi8LwKb7Vt_D0_xdf61lkbcuy2JQVUrCaqT9yHROvXccweEZGVWb8UsLQFdaT7UO8mPzlwoR1EcOSWL_gfN2BILkovy/s320/saratele+secara4+copy.jpg" alt="" id="BLOGGER_PHOTO_ID_5582549670557615298" border="0" /></a>Optional, se pot lasa si simple, sint oricum foarte bune. Se coc in cuptorul incins la foc mediu spre mic (150 C), pina incep a se rumeni marginile. Atentie, se ard foarte usor!<br />Se scot sa se raceasca, apoi se servesc. Se pastreaza fara probleme intr-un vas cu capac, ferite de umezeala.<br />* aluatul se poate pastra in frigider pentru 1 saptamina, sau se poate congela, pentru maxim 3 luni.Natihttp://www.blogger.com/profile/03298245643277767935noreply@blogger.com6tag:blogger.com,1999:blog-7751125113388721903.post-13860963021225360282011-01-15T22:50:00.012+02:002011-01-17T22:53:35.936+02:00Briose de ciocolata cu crema de brinza si visine<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNAjJvzgnQxmuAvZTAsguMKsbjMezdARj06M7GNVpNS_mZ2G9M-_ZaAgriXgAzZObv2wH99msGVPMyNhTqCf4r0amdxzR2G3FgzqrgPq5uu5kMtVoKRpXyAgQLzmuccOUySPJVER2nMCMW/s1600/Briose+visine+cioco+copy.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 214px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNAjJvzgnQxmuAvZTAsguMKsbjMezdARj06M7GNVpNS_mZ2G9M-_ZaAgriXgAzZObv2wH99msGVPMyNhTqCf4r0amdxzR2G3FgzqrgPq5uu5kMtVoKRpXyAgQLzmuccOUySPJVER2nMCMW/s320/Briose+visine+cioco+copy.jpg" alt="" id="BLOGGER_PHOTO_ID_5563260146793398658" border="0" /></a><span style="font-style: italic;">Am facut aceste briose pentru o intilnire cu niste prietene. Desi a fost o improvizatie de moment, au iesit bune de tot, incit mi s-a cerut reteta. :) Daca vreti sa le incercati, sfatul meu este sa folositi visine din compot in locul celor congelate, pentru a evita formarea unui gol in jurul lor, in timpul coacerii.</span><br /><br />Pentru aluat:<br />100 g unt moale la temperatura camerei<br />200 g zahar<br />2 oua<br />150 g smintina fermentata groasa si grasa, eu am folosit de 24% grasime<br />200 ml smintina dulce 30% grasime<br />100 ml lapte<br />40 g cacao<br />300 g faina<br />1 praf de copt<br />un praf de sare<br /><br />Pentru umplutura:<br />150 g crema de brinza almette sau philadelphia<br />2 linguri de zahar<br />vanilie<br />visine din compot sau congelate<br /><br />Pentru glazura:<br />100 g ciocolata<br />50 g smintina dulce<br /><br />Untul, zaharul si ouale se bat spuma cu ajutorul mixerului, pina se albeste compozitia si devine pufoasa. Se adauga ambele feluri de smintina, laptele, se amesteca bine, iar la sfirsit, faina amestecata cu cacao, sarea si praful de copt. Trebuie sa iasa un aluat gros si onctuos, ca o crema de ciocolata.<br />Separat se bate crema de brinza cu zaharul si vanilia, se da la congelator pentru citeva minute, ca sa se intareasca.<br />In formele de briose se pune cite o lingura de aluat, o lingurita de umplutura, o visina, <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVlmqok7x6F8wZU789OmsIdmlHVMsJedzZR09v06o5NiNZkcik_dQ8CNgv0CuLmF6CnEjLwubkgwmE8EPqHIA0uUI78N5q73LZ_DfHUjC0-DtV6ACI7AQJZKfmEjx65YIha0sX28Zzspkd/s1600/briose+necoapte+copy.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVlmqok7x6F8wZU789OmsIdmlHVMsJedzZR09v06o5NiNZkcik_dQ8CNgv0CuLmF6CnEjLwubkgwmE8EPqHIA0uUI78N5q73LZ_DfHUjC0-DtV6ACI7AQJZKfmEjx65YIha0sX28Zzspkd/s320/briose+necoapte+copy.jpg" alt="" id="BLOGGER_PHOTO_ID_5563260140644188626" border="0" /></a>apoi se acopera cu cite o lingurita de aluat.<br />Din cantitatile de mai sus mi-au iesit 12 briose si o forma-fluturas de silicon (in care n-am pus visine,asa au preferat copiii).<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQpSfh1XWCazaOdxB3PmoNQDZ-Ljqm4hyLuiQz0lYc82kAqGXo2ARHGvZN3znEPL6mszf3uA2KnCjrlTzWp_lDN0rYSwumbDmGEKz4vrIlRhby1d5xEODvuW_9g9Ol7j75XuGO_Gm8ZvP3/s1600/briosa+fluturas+copy.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 213px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQpSfh1XWCazaOdxB3PmoNQDZ-Ljqm4hyLuiQz0lYc82kAqGXo2ARHGvZN3znEPL6mszf3uA2KnCjrlTzWp_lDN0rYSwumbDmGEKz4vrIlRhby1d5xEODvuW_9g9Ol7j75XuGO_Gm8ZvP3/s320/briosa+fluturas+copy.jpg" alt="" id="BLOGGER_PHOTO_ID_5563260138716881730" border="0" /></a>Se dau la copt la foc mediu (180 C), cam 30-40 de minute.<br />Se scot briosele din forme si dupa ce se racesc, se glazureaza.<br />Pentru glazura, se topeste ciocolata cu smintina dulce pe bain-marie, amestecind.Natihttp://www.blogger.com/profile/03298245643277767935noreply@blogger.com7tag:blogger.com,1999:blog-7751125113388721903.post-3740273726336516282010-12-22T22:43:00.007+02:002010-12-22T23:05:07.049+02:00Fursecuri "Catelusi"<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzhpk9MydwMw41wjE1wAdxn8pEdNSvzeOjuDXRIpsydPCoIQwSueNQJdRr8NgC1rU1IQtXxdOwDgVhZS3P1GxH_r6LRb_b37fZdFE6PzuTd7OGzxDhAMj2B1eKo_yCrHbBnUuzPB2CncRe/s1600/fursecuri+catelusi3+copy.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 213px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzhpk9MydwMw41wjE1wAdxn8pEdNSvzeOjuDXRIpsydPCoIQwSueNQJdRr8NgC1rU1IQtXxdOwDgVhZS3P1GxH_r6LRb_b37fZdFE6PzuTd7OGzxDhAMj2B1eKo_yCrHbBnUuzPB2CncRe/s320/fursecuri+catelusi3+copy.jpg" alt="" id="BLOGGER_PHOTO_ID_5553614687996083522" border="0" /></a><span style="font-style: italic;">Am inceput seria fursecurilor de Craciun cu acestea. Simple si distractive, se pot face impreuna cu copiii. Inspirate de </span><a style="font-style: italic;" href="http://lubany-b.livejournal.com/145351.html">aici</a><span style="font-style: italic;">.</span><br /><br />Aveti nevoie de:<br />200 g unt<br />150 g zahar<br />2 galbenusuri<br />2 linguri smintina<br />420 g faina<br />20 g cacao<br />vanilie<br /><br />Untul moale se bate cu zaharul, pina la topirea acestuia. Se adauga galbenusurile, smintina si vanilia, se amesteca bine. Apoi compozitia se imparte in doua: in una punem 220 g faina, iar in cealalta 200 g faina si 20 g cacao. Se framinta 2 bile de aluat<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCnyo28doriSAq-RXYPqdF92fyX7H1o7JhLxh7_TWf5cl2sNV9u373VqS9rlTkL3XKJ8vvz720vEKM067oDSg3IctDdAPzvZZZ9cV-XTSXRFDuI_jCe3z8x7dEbIWWEKmXfxoC7sK_XXpa/s1600/fursecuri+catelusi+copy.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 214px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCnyo28doriSAq-RXYPqdF92fyX7H1o7JhLxh7_TWf5cl2sNV9u373VqS9rlTkL3XKJ8vvz720vEKM067oDSg3IctDdAPzvZZZ9cV-XTSXRFDuI_jCe3z8x7dEbIWWEKmXfxoC7sK_XXpa/s320/fursecuri+catelusi+copy.jpg" alt="" id="BLOGGER_PHOTO_ID_5553615317409220818" border="0" /></a>care se dau la rece pentru vreo ora.<br />Pentru modelat fursecurile, se intinde cite o foaie din aluatul maro si cel galben, se decupeaza forme de inimioare. O parte din inimioare se taie pe mijloc, formind urechile catelului, care se ataseaza la o inimioara de culoare opusa. Din bucatele mici de aluat se fac nasul si ochii. <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOVtzN5zGyz9oMfZnLB0oygaa91c0ChP6XFYnMLv8DgITLowZrDZgljbpIoUmRZVcxykMCACM8Qd817K9oQfknmlGRAtNqvbCKc92T8p0UhH6woOCb3Fhh8L31K4EXKuGk_lNaXCMY_3Nk/s1600/fursecuri+catelusi2+copy.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 214px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOVtzN5zGyz9oMfZnLB0oygaa91c0ChP6XFYnMLv8DgITLowZrDZgljbpIoUmRZVcxykMCACM8Qd817K9oQfknmlGRAtNqvbCKc92T8p0UhH6woOCb3Fhh8L31K4EXKuGk_lNaXCMY_3Nk/s320/fursecuri+catelusi2+copy.jpg" alt="" id="BLOGGER_PHOTO_ID_5553614686208604226" border="0" /></a>Se pun fursecurile pe tava si se coc la foc mediu pina partile galbene se rumenesc usor.<br />Daca v-ati plictisit de modelat, puteti face fursecuri marmorate. :)<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgT83yCsoiSjxcM_camwWDty4_fFfaDYugDCrPXeOSHq0TJuA-pDugKfMj6pWCT4XSM6fv7fX76GHWiU9FSJK_UQMm0A5V0XwA7pH0sgteptTduBtnmfG2yf5GY0fb_6-YYT4gAvZ-5ogdL/s1600/fursecuri+marmorate+copy.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 213px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgT83yCsoiSjxcM_camwWDty4_fFfaDYugDCrPXeOSHq0TJuA-pDugKfMj6pWCT4XSM6fv7fX76GHWiU9FSJK_UQMm0A5V0XwA7pH0sgteptTduBtnmfG2yf5GY0fb_6-YYT4gAvZ-5ogdL/s320/fursecuri+marmorate+copy.jpg" alt="" id="BLOGGER_PHOTO_ID_5553614693275925618" border="0" /></a>Natihttp://www.blogger.com/profile/03298245643277767935noreply@blogger.com15tag:blogger.com,1999:blog-7751125113388721903.post-16958695707354666732010-12-06T16:07:00.005+02:002010-12-06T16:16:25.648+02:00Saratele din brinza de burduf<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbWb4Jb29mGX3804hyTux0HEoVnZTvdxJbPdV2nnhLFqgb7WqJyMywFpoJ555mdY9ij0B0WFwefpDlBYnM3igQLZ2M2N8Z149nIgBwINU3Qv0mvoUGo2D3cmA7MYFp9n2queDBNeiJqMRF/s1600/saratele+copy.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbWb4Jb29mGX3804hyTux0HEoVnZTvdxJbPdV2nnhLFqgb7WqJyMywFpoJ555mdY9ij0B0WFwefpDlBYnM3igQLZ2M2N8Z149nIgBwINU3Qv0mvoUGo2D3cmA7MYFp9n2queDBNeiJqMRF/s320/saratele+copy.jpg" alt="" id="BLOGGER_PHOTO_ID_5547572672039235474" border="0" /></a><span style="font-style: italic;">O reteta simpla de tot si rapida. Cantitatile sint aproximative.</span><br /><br />Aveti nevoie de:<br />brinza de burduf (eu am folosit 200 g)<br />faina cit cuprinde sa iasa un aluat elastic (mie mi-a luat cam 400 g)<br />1-2 linguri de apa, daca e nevoie<br /><br />Se pune brinza de burduf intr-un bol, <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgv1dDCofut2gUPRqQFMetHTArnIJPuXDjXO-Kl-y1ktpmVS4pR3vHbeIM4OYJDlNLKZcqiInK4sI2Hc2bQqoVrobOcTb0INjcvA9QuKZx0Fu23g414EZVmCyWzBns5qVBYe8pdBT0AnmBK/s1600/saratele3+copy.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 222px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgv1dDCofut2gUPRqQFMetHTArnIJPuXDjXO-Kl-y1ktpmVS4pR3vHbeIM4OYJDlNLKZcqiInK4sI2Hc2bQqoVrobOcTb0INjcvA9QuKZx0Fu23g414EZVmCyWzBns5qVBYe8pdBT0AnmBK/s320/saratele3+copy.jpg" alt="" id="BLOGGER_PHOTO_ID_5547572683475880066" border="0" /></a>se adauga faina si se framinta un aluat de consistenta plastilinei. <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQK2Z_BVf2bRQRWnY9yFxZm11Rup35biIycZ3wgDYyaihyphenhyphensHNu3yc9v4mhD3z4BXtBWLSZgwJm2LwH7SMYClZKXzQCMiR9PO7La8lTLKw7x6Sa3eTnUJGQ6zX46-_gtUGcjxgi54JjjRsM/s1600/saratele4+copy.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 226px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQK2Z_BVf2bRQRWnY9yFxZm11Rup35biIycZ3wgDYyaihyphenhyphensHNu3yc9v4mhD3z4BXtBWLSZgwJm2LwH7SMYClZKXzQCMiR9PO7La8lTLKw7x6Sa3eTnUJGQ6zX46-_gtUGcjxgi54JjjRsM/s320/saratele4+copy.jpg" alt="" id="BLOGGER_PHOTO_ID_5547572673462849858" border="0" /></a>Eu am avut nevoie si de putina apa, ca sa se lege aluatul mai bine. Se lasa la rece vreo jumatate de ora, apoi se intinde cu sucitorul si se taie fisii. <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcLVzFBxWPvHXG0T3c4WDPZMdLqp0BMetnpeekeQPiouzNnPAEipVGXHoH03wrqwMr4W2IICi7SZJNmoJpSpM4PHybd_iHAQ6niQFE8u1mjo2W_uyEGJKZ1QRKymAK7UfQUjh53Oy2ggdq/s1600/saratele2+copy.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcLVzFBxWPvHXG0T3c4WDPZMdLqp0BMetnpeekeQPiouzNnPAEipVGXHoH03wrqwMr4W2IICi7SZJNmoJpSpM4PHybd_iHAQ6niQFE8u1mjo2W_uyEGJKZ1QRKymAK7UfQUjh53Oy2ggdq/s320/saratele2+copy.jpg" alt="" id="BLOGGER_PHOTO_ID_5547572672117220578" border="0" /></a>Se coc pe tava tapetata cu hirtie de copt, la foc mediu, pina la o rumenire usoara. Se pastreaza intr-un vas cu capac.Natihttp://www.blogger.com/profile/03298245643277767935noreply@blogger.com0tag:blogger.com,1999:blog-7751125113388721903.post-81771363569056113412010-11-25T00:40:00.000+02:002010-11-25T00:43:10.588+02:00Prajitura Kinder felie de lapte<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOTXmlnOOEnercMswyyOzO13weOHf9spUcDxRLWRw6S3lrQFAUkrCUI82cQrsNk9UXjYyujOvjJcpLVssQkuDIT8PrDgMJdB2ko6hREYrFxkf-JSsHjtkxng84cBGAt_45p0aMWSTlsCZx/s1600/kinder+copy.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 213px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOTXmlnOOEnercMswyyOzO13weOHf9spUcDxRLWRw6S3lrQFAUkrCUI82cQrsNk9UXjYyujOvjJcpLVssQkuDIT8PrDgMJdB2ko6hREYrFxkf-JSsHjtkxng84cBGAt_45p0aMWSTlsCZx/s320/kinder+copy.jpg" alt="" id="BLOGGER_PHOTO_ID_5543250069155947922" border="0" /></a><span style="font-style: italic;">Cum mi-a mai ramas frisca si lapte condensat dupa </span><a style="font-style: italic;" href="http://alfinuta.blogspot.com/2010/11/prajitura-kinder-pinguin.html">prajitura Kinder pinguin</a><span style="font-style: italic;">, am hotarit sa incerc si </span><a style="font-style: italic;" href="http://dulciurifeldefel.blogspot.com/2009/04/kinder-milch-schnitte.html">aceasta reteta</a><span style="font-style: italic;">. Rezultatul m-a incintat, atit la gust, cit la capitolul rapiditate. Singura chestie de care nu sint multumita sint pozele. Cind mi-am dat seama ca sint nereusite, nu mai aveam ce sa fotografiez. Asa ca pun o poza provizorie, iar cu prima ocazia am s-o schimb.</span><br /><br />Aveti nevoie de:<br />Pentru blat:<br />4 oua<br />80 g zahar<br />2 linguri lapte<br />100 ml ulei<br />2 linguri pesmet sau gris<br />2 linguri cacao<br />2 linguri faina<br />2 linguri de miere<br />1 lingurita de praf de copt<br />esenta de vanilie<br /><br />Pentru crema:<br />200 lapte condensat (<a href="http://alfinuta.blogspot.com/2010/06/lapte-condensat-in-bucuresti.html">cumparat</a> sau <a href="http://dulciurifeldefel.blogspot.com/2010/10/lapte-condensat.html">facut in casa</a>)<br />200 ml smintina dulce de 30% grasime<br />1 plic de intaritor de frisca<br />100 ml lapte<br />6 g gelatina<br />1 lingura cu virf de miere<br />esenta de vanilie<br /><br />Se prepara blaturile. Se separa ouale. Galbenusurile se freaca bine cu zaharul si vanilia pana se albeste compozitia.<br />Faina se amesteca cu praful de copt, cacao si pesmetul, si se adauga la crema de galbenusuri, amestecindu-se usor. Se adauga laptele, apoi uleiul si mierea.<br />Albusurile se bat spuma tare si se incorporeaza cu atentie in compozitia de galbenusuri.<br />Se coc doua foi (28/38 cm) in tava tapetata cu hirtie de copt, in cuptorul incins la 180C pentru 12 minute aproximativ.<br />Lasam blaturile sa se raceasca fara sa se scoata hirtia.<br /><br />Gelatina se pune la umflat in lapte. Dupa un sfert de ora se topeste la bain marie sau la microunde la putere mica.<br />Laptele condensat se amesteca cu mierea si vanilia, apoi se adauga gelatina topita in lapte.<br />Se bate frisca cu intaritorul, apoi se adauga amestecul de lapte si gelatina.<br />Se lasa la frigider, si dupa ce se intareste putin, se pune pe primul blat <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgN7A8l6whf_lht5AIl3wEt3DZcvO53sQ8x5luvf2DfzKyu2_y-c-9k7VUAjfQQZecMpb_zHj9citIMv0v4ZHZAY1Fw5k7uZQZXeKBplf8Wz2mvuvS8A5dxwy5ebNv8Z7bgKgpjsJfcM0Ux/s1600/kinder2+copy.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgN7A8l6whf_lht5AIl3wEt3DZcvO53sQ8x5luvf2DfzKyu2_y-c-9k7VUAjfQQZecMpb_zHj9citIMv0v4ZHZAY1Fw5k7uZQZXeKBplf8Wz2mvuvS8A5dxwy5ebNv8Z7bgKgpjsJfcM0Ux/s320/kinder2+copy.jpg" alt="" id="BLOGGER_PHOTO_ID_5543250075753875554" border="0" /></a>si se acopera cu al doilea, de pe care se scoate abia atunci hirtia.<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIWiq8DpebtvmdJyF0cXj0bnIBXN-jAfZcsVHZSLeTiuc6d7DIUckiky6Aqd7G_ER6WQoIVi7-Scnv6OPXNGo2Zrb2ll0C2qedEwioIHgMn8z9TzPHFCD8L0MjKf_KaauV3nkGH3pSql9m/s1600/kinder3+copy.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 214px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIWiq8DpebtvmdJyF0cXj0bnIBXN-jAfZcsVHZSLeTiuc6d7DIUckiky6Aqd7G_ER6WQoIVi7-Scnv6OPXNGo2Zrb2ll0C2qedEwioIHgMn8z9TzPHFCD8L0MjKf_KaauV3nkGH3pSql9m/s320/kinder3+copy.jpg" alt="" id="BLOGGER_PHOTO_ID_5543250084994645858" border="0" /></a> Se lasa la frigider 2-3 ore, apoi se portioneaza.Natihttp://www.blogger.com/profile/03298245643277767935noreply@blogger.com11tag:blogger.com,1999:blog-7751125113388721903.post-7663424225181486992010-11-22T09:59:00.007+02:002010-11-23T12:18:00.723+02:00Prajitura Kinder pinguin<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5wyvGvBllzSmUH6b6G0lviozlSaPVZI4vWpJkR1OQLQReGAM2xAsx12FzJQMUSo4ClVbZcQ5ADKrkfWK2MBe0-LyojOdLCjbovFCQKKeLT1hi9kqf1nCo6dBA40QGEaN0UBT5gzoCuJO1/s1600/kinder+pinguin+copy.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 214px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5wyvGvBllzSmUH6b6G0lviozlSaPVZI4vWpJkR1OQLQReGAM2xAsx12FzJQMUSo4ClVbZcQ5ADKrkfWK2MBe0-LyojOdLCjbovFCQKKeLT1hi9kqf1nCo6dBA40QGEaN0UBT5gzoCuJO1/s320/kinder+pinguin+copy.jpg" alt="" id="BLOGGER_PHOTO_ID_5542301676443956658" border="0" /></a><span style="font-style: italic;">O reteta deja celebra pe net, in sfirsit am ajuns sa o prepar si eu. Am facut doar o jumatate de portie si mi-a iesit o tava de 25/35 cm plina cu o prajitura inalta, frumoasa si savuroasa. Sursa </span><a style="font-style: italic;" href="http://www.retetecalamama.ro/2009/02/anul-trecut-inainte-de-pasti-am-tradus.html">aici</a><span style="font-style: italic;">.</span><br /><br />Aveti nevoie de:<br /><span style="font-style: italic;">Pentru blat:</span><br />5 oua<br />100 grame zahar<br />1 pliculet de zahar vanilat<br />2.5 linguri gris sau pesmet<br />2.5 linguri faina<br />2.5 linguri cacao<br />2.5 linguri miere<br />un praf de sare<br />3 linguri de lapte<br />140 ml ulei<br /><br /><span style="font-style: italic;">Glazura 1 (peste crema):</span><br />60 g ciocolata amaruie<br />35 g unt<br />1 lingurita de apa<br />1 lingura ulei<br /><br /><span style="font-style: italic;">Glazura 2 (pentru acoperirea prajiturii)</span>:<br />100 g ciocolata amaruie<br />50 g unt<br />50-60 ml smintina dulce 30% grasime<br /><br /><span style="font-style: italic;">Crema:</span><br />400 ml smintina dulce 30% grasime<br />zahar pudra dupa gust<br />2 pliculete intaritor de frisca<br />2 linguri lapte condensat (sau evaporat)<br />1 lingura miere<br />esenta de vanilie<br /><br />Pentru blat se separa ouale, se bat galbenusurile cu zaharul, inclusiv cel vanilat, se adauga amestecul de ingrediente uscate, apoi mierea, laptele si uleiul, iar la sfirsit, se incorporeaza cu atentie albusurile batute. Se coc 2 blaturi in tavi de aceeasi marime (eu am avut o singura tava si le-am copt pe rind), la temperatura medie (175C), timp de 12-15 minute. Se lasa la racit fara sa se indeparteze hirtia.<br /><br />Pina se racesc blaturile, se prepara glazura 1 si crema.<br /><br />Pentru glazura, se topesc toate componentele intr-un ibric, la foc mic, amestecind mereu, neajungind la fierbere. Se lasa sa se raceasca.<br /><br />Pentru crema, se bate smintina dulce cu zaharul si intaritorul de frisca, se adauga, laptele condensat, mierea si vanilia. Trebuie sa iasa o crema pufoasa si tare.<br /><br />Se intinde o jumatate din crema pe unul din blaturi, se niveleaza cit mai bine suprafata. Apoi se toarna si se intinde cu atentie prima glazura. Se da prajitura la congelator pentru citeva minute, pina se intareste glazura.<br /><br />Intre timp se prepara glazura 2, identic ca si prima. Se lasa la racit.<br /><br />Se scoate prajitura din congelator si se intinde restul de crema peste glazura intarita. Se niveleaza suprafata, se acopera cu al doilea blat, de pe care se scoate cu atentie hirtia. Se toarna glazura 2, racita la temperatura camerei, si se netezeste cu un cutit lat. Se da prajiura la rece pentru citeva ore. Se taie cu un cutit ascutit si subtire, inmuiat in apa fierbinte inainte de fiecare taietura.Natihttp://www.blogger.com/profile/03298245643277767935noreply@blogger.com4tag:blogger.com,1999:blog-7751125113388721903.post-41225324998847016592010-11-18T15:00:00.004+02:002010-11-18T17:56:57.638+02:00Supa pasata de legume<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEja0YW_dEEOExaH_8NFvcIClsTZYpeoQfqPTZfFj84KNZLJNQ2l1NMC-fXOIQWtLcMBNGxcvM3WaWFYw3lU51PzOHzb2Vb9aRJ3BprjbtWVmvAWJ9tXzAXvAiDM2jnghq9xPI_ZVgvDZXpz/s1600/supa+pasata+copy.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 227px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEja0YW_dEEOExaH_8NFvcIClsTZYpeoQfqPTZfFj84KNZLJNQ2l1NMC-fXOIQWtLcMBNGxcvM3WaWFYw3lU51PzOHzb2Vb9aRJ3BprjbtWVmvAWJ9tXzAXvAiDM2jnghq9xPI_ZVgvDZXpz/s320/supa+pasata+copy.jpg" alt="" id="BLOGGER_PHOTO_ID_5540886662653207490" border="0" /></a><br /><span style="font-style: italic;">Unul din felurile preferate de mincare ale copiilor mei. Mereu folosesc legume diferite, drept rezultat supa are mereu un gust (usor) diferit. Componentele de baza sint cartofii si ceapa, iar pe linga ele, se pot folosi si alte legume, pe care copilul in mod normal nu le accepta in mincare. Baiatul meu chiar asa imi spune: "mami, maninc orice legume, dar sa le maruntesti bine, sa nu le vad" :))</span><br /><br />Pentru varianta din poza, am folosit:<br />3-4 cartofi de marime medie<br />3-4 cepe<br />2 morcovi<br />2 ardei rosii<br />1 broccoli nu prea mare<br />un cub de unt (30-40 g)<br />sare<br />fulgi de ovaz, la nevoie<br /><br />Puteti folosi o combinatie din oricare citeva legume dintre urmatoarele: dovlecei, morcovi, dovleac, ardei gras, gogosari (daca nu sint picanti), broccoli, conopida, praz, ceapa verde, telina, pastirnac, porumb, mazare verde.*<br />Legumele se spala, se curata si se taie bucati. Se pun intr-o oala, sa umple cam 2/3 din ea. Se toarna apa cit sa le cuprinda, maxim de un deget peste ele. <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmy11efynOaEmdRxNPpqWT4m8j91cftthM4khdhRi09USL55Ywxn5uKPlyIoUPQF9vyaQ8bv6we4HAuIUBNMyVnra7ZdCdE0Wd0VoANbjC-cqGtAnIllSntqyxYY9IITWvgv0AmQWwHtzU/s1600/supa+pasata4+copy.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 226px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmy11efynOaEmdRxNPpqWT4m8j91cftthM4khdhRi09USL55Ywxn5uKPlyIoUPQF9vyaQ8bv6we4HAuIUBNMyVnra7ZdCdE0Wd0VoANbjC-cqGtAnIllSntqyxYY9IITWvgv0AmQWwHtzU/s320/supa+pasata4+copy.jpg" alt="" id="BLOGGER_PHOTO_ID_5540886724534011986" border="0" /></a>Se acopera oala cu un capac si se pune la foc mare, pina incep sa fiarba legumele. In momentul fierberii, se da focul mic si se lasa sa fiarba circa 40 de minute. <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLfVmiUBJWOwZ1bQVkcV-IJM7RaS2_0kRV76VER6b9PgvGN7udI4xYBbJ_fg9MMBJR7XWu3V9ZFz4uK4bZocNIOnmk8tledWA2-XVD6E3q4rSGwWzmvRu2rroFCBFoGgwZZtDdwarDgxrZ/s1600/supa+pasata3+copy.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 213px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLfVmiUBJWOwZ1bQVkcV-IJM7RaS2_0kRV76VER6b9PgvGN7udI4xYBbJ_fg9MMBJR7XWu3V9ZFz4uK4bZocNIOnmk8tledWA2-XVD6E3q4rSGwWzmvRu2rroFCBFoGgwZZtDdwarDgxrZ/s320/supa+pasata3+copy.jpg" alt="" id="BLOGGER_PHOTO_ID_5540886678554999026" border="0" /></a>La jumatatea fierberii se sareaza si se adauga untul**. Dupa ce legumele au fiert, se baga in oala un blender vertical si se toaca legumele direct in apa in care au fiert. <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvYxT52892vR4g9ekp-mxZ4gGKK3Frqdjs7u7vBGiL9ykqudo17iM09VqlfRvcDG0BPMta2O3S5jeYp5OhJI4QBxsoDSCBuKW0UIkohV18bb4-MnM47xrkyZwAiTwkUGWN78LSm0lFPQG8/s1600/supa+pasata2+copy.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 213px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvYxT52892vR4g9ekp-mxZ4gGKK3Frqdjs7u7vBGiL9ykqudo17iM09VqlfRvcDG0BPMta2O3S5jeYp5OhJI4QBxsoDSCBuKW0UIkohV18bb4-MnM47xrkyZwAiTwkUGWN78LSm0lFPQG8/s320/supa+pasata2+copy.jpg" alt="" id="BLOGGER_PHOTO_ID_5540886668387342530" border="0" /></a>Se verifica supa de sare si de densitate. Daca supa e prea groasa, se dilueaza cu un pic de apa fiarta. Daca se doreste o supa mai groasa, se mai pune pe foc si se adauga 1-2 linguri de fulgi de ovaz, se amesteca pina la primul clocot, apoi se inchide focul si se lasa acoperit 15 minute.<br />Se serveste cu crutoane si eventual ornata cu verdeata.<br /><br />*se poate pune la fiert si o legatura de patrunjel si/sau marar, care fie se toaca la sfirsit o data cu legumele, fie se arunca.<br />** uneori, in loc de unt, pun citeva linguri de ulei de masline. In acest caz, supa este de post.Natihttp://www.blogger.com/profile/03298245643277767935noreply@blogger.com0tag:blogger.com,1999:blog-7751125113388721903.post-88049203326073673392010-11-06T19:00:00.002+02:002010-11-23T12:18:27.339+02:00Prajitura cu mere si cocos<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_46k5yzCWYpAEqFQUYNXUMJX5C3sDTBKTJuR0AqYvWmZGhOzB91AuoimoHsZWznBVqaah_BvoV6Jo6ZdR2wI9jlE0k0M1f-23K2UO6h1gAlhNw49HIRo4mpeB8CRYFGdwlKFs-Wab0umf/s1600/prajitura+mere+cocos+copy.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 222px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_46k5yzCWYpAEqFQUYNXUMJX5C3sDTBKTJuR0AqYvWmZGhOzB91AuoimoHsZWznBVqaah_BvoV6Jo6ZdR2wI9jlE0k0M1f-23K2UO6h1gAlhNw49HIRo4mpeB8CRYFGdwlKFs-Wab0umf/s320/prajitura+mere+cocos+copy.jpg" alt="" id="BLOGGER_PHOTO_ID_5536536764436302034" border="0" /></a><span style="font-style: italic;">O reteta de prajitura </span><span style="font-style: italic;">delicioasa</span><span style="font-style: italic;">, </span><a style="font-style: italic;" href="http://cuinabanateana.blogspot.com/2010/10/prajitura-cu-mere-si-cocos.html">marca Laura Laurentiu</a><span style="font-style: italic;">. Pe blogul Laurei exista poze pas cu pas foarte amanuntite. Eu am apucat sa fac poza doar produsului final.</span><br /><br />Aveti nevoie de:<br />Pentru umplutura:<br />1,5 kg mere curatate<br />zeama de la 1/2 de lamiie<br />200-250 g de zahar (in functie de cit de dulci sint merele)<br />1 lingurita de scortisoara macinata<br />1 plic de budinca de vanilie<br />o mina de stafide<br /><br />Pentru blat:<br />120 g unt, la temperatura camerei<br />120 g zahar<br />esenta de vanilie<br />2 oua mari (sau 3 mici)<br />300 g faina<br />1 lingurita cu virf de praf de copt<br />200 ml lapte<br /><br />Pentru topping:<br />80 g de unt topit<br />100 g zahar brun (eu am folosit alb)<br />60 g fulgi de cocos<br />100 g faina integrala (eu am folosit alba)<br />1 lingurita de scortisoara macinata<br /><br />Merele se curata de coaja si seminte, se stropesc cu suc de lamiie, apoi se taie cubulete. Se adauga zaharul, se amesteca si se lasa putin deoparte, pina se pregateste blatul.<br />Untul moale se bate cu zaharul, apoi se adauga ouale pe rind, laptele, vanilia si la sfirsit, faina in care s-a amestecat praful de copt. Aluatul (care iese ceva mai gros decit cel de pandispan) se intinde intr-o tava tapetata cu hirtie de copt (a mea a avut dimensiunile 25/35 cm) si se niveleaza suprafata. Se da in cuptorul incins la foc mediu.<br />Merele, care intre timp au lasat suc, se pun intr-o oala pe foc, se adauga stafidele, scortisoara si praful de budinca, amestecind mereu. Se lasa citeva clocote, pina se leaga merele ca un jeleu. Se stinge focul si se prepara toppingul.<br />Intr-un vas se amesteca ingredientele uscate (cocosul, faina, zaharul si scortisoara), apoi se toarna peste ele untul topit, amestecind bine, sa se patrunda untul. Compozitia va fi sfarimicioasa, care formeaza bulgari, daca e strinsa in pumn.<br />Se scoate blatul din cuptor, care e aproape gata, se intinde pe el uniform compozitia de mere in jeleu, apoi se presara toppingul. Se da tava inapoi in cuptor, pina suprafata prajiturii se rumeneste frumos. Se lasa pina la racirea completa in tava, abia apoi se portioneaza.<br /><br /><span style="font-style: italic;">Observatiile mele: desi am respectat cantitatile dupa cintar, topping mi-a iesit destul de putin, suprafata prajiturii nu a fost asa de pufoasa ca a Laurei, ci avea goluri. Poate o fi din cauza fainii albe, am zis ca data viitoare o sa folosesc neaparat integrala, sa vad cum iese.</span>Natihttp://www.blogger.com/profile/03298245643277767935noreply@blogger.com5tag:blogger.com,1999:blog-7751125113388721903.post-29628619161115096182010-10-29T23:13:00.012+03:002010-11-23T12:18:46.765+02:00Prajitura cu lapte si lamiie<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfolyLULlLgKJDUEmc2ExOy0iMe8fDgmc_YujwojrS88kUZndErSe7q9Aw34FO9hwhk0ODO51eGTDZd51kX7_J3EUNLZJ8xpomfc1aVo8klyIA3Uu5pBo7YTUY2ao80Ist32wOiQ09ljsd/s1600/prajitura+lamiie+lapte+copy.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 213px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfolyLULlLgKJDUEmc2ExOy0iMe8fDgmc_YujwojrS88kUZndErSe7q9Aw34FO9hwhk0ODO51eGTDZd51kX7_J3EUNLZJ8xpomfc1aVo8klyIA3Uu5pBo7YTUY2ao80Ist32wOiQ09ljsd/s320/prajitura+lamiie+lapte+copy.jpg" alt="" id="BLOGGER_PHOTO_ID_5533568388951390402" border="0" /></a><br /><span style="font-style: italic;">O prajitura usor de preparat, cu gust delicios de lapte si o tenta acrisoara de lamiie. M-am inspirat de </span><a style="font-style: italic;" href="http://cuinera-catala.livejournal.com/221072.html">aici</a><span style="font-style: italic;">, dar am adaugat de la mine 100 ml de lapte, intrucit crema mi se paruse prea dulce. Inca un pont: folositi biscuiti de calitate si atunci prajitura va avea un gust bun. Prima data am facut-o cu niste biscuiti mai ieftini, si s-a simtit.</span><br /><br />350 g lapte condensat (daca nu aveti cumparat, il puteti <a href="http://dulciurifeldefel.blogspot.com/2010/10/lapte-condensat.html">face in casa</a>)<br />350 ml lapte evaporat (sau frisca)<br />100 ml lapte<br />1 lamiie mare<br />250 g biscuiti de tip petit beurre (eu am folosit <a href="http://www.efooddepot.com/products/images/A/200/0/18590/Leibniz_%28Butter_Biscuits%29__hypen__7_dot_1oz.jpg">leibniz</a>)<br /><br />Laptele evaporat l-am gasit la magazinul Plus, arata asa. <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieyhFat7bsobxa28hZiUvMLRqBOMwSjNcU5Whk2pbbzHZxWUHLqsjTg8wkQGfm4Tvddkshj77m9YNi67OvqV02G75GQlUk3YGgX_QWUTVLJLSSvk21QwjhK_WLiRMZUYsvRBjqIxof1Bvh/s1600/lapte+evaporat+copy.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 214px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieyhFat7bsobxa28hZiUvMLRqBOMwSjNcU5Whk2pbbzHZxWUHLqsjTg8wkQGfm4Tvddkshj77m9YNi67OvqV02G75GQlUk3YGgX_QWUTVLJLSSvk21QwjhK_WLiRMZUYsvRBjqIxof1Bvh/s320/lapte+evaporat+copy.jpg" alt="" id="BLOGGER_PHOTO_ID_5533568803104919218" border="0" /></a>Puteti folosi cu succes laptele pentru cafea din cutiute mici, de 10 g, dar aveti un pic de munca, sa deschideti 35 de cutiute. :) Sau puteti pur si simplu folosi frisca.<br />Intr-un bol, se amesteca bine cele trei feluri de lapte. Lamiia se stoarce* si se toarna sucul in lapte, amestecind continuu. Crema, destul de lichida, se va ingrosa putin, dar nu semnificativ.<br />Intr-un vas de sticla (in care eu am pus hirtie de copt, ca sa pot scoate prajitura, dar nu e obligatoriu, se poate face si fara hirtie, ca la tiramisu) se aseaza un strat de biscuiti, apoi se toarna putina crema, intinzind cu lingura pe toata suprafata. Se alterneaza straturile de biscuiti si crema,<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinSR03PGyusQKd_sGB8Y8qZcPI_knAWm7aazsuCCUVJqtDsHwiM5GvGRwphD5XHLfbPto5f3Y_jemceT95wbDFWnRgVTEIloIzbcFeZAtKcfoNYeBOfl6FmkvUPyilKxwATfW3qkcXDCRt/s1600/prajitura+lamiie+lapte2+copy.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 213px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinSR03PGyusQKd_sGB8Y8qZcPI_knAWm7aazsuCCUVJqtDsHwiM5GvGRwphD5XHLfbPto5f3Y_jemceT95wbDFWnRgVTEIloIzbcFeZAtKcfoNYeBOfl6FmkvUPyilKxwATfW3qkcXDCRt/s320/prajitura+lamiie+lapte2+copy.jpg" alt="" id="BLOGGER_PHOTO_ID_5533568391545645826" border="0" /></a> pina se termina ambele. <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbsaBNUHkmm78wgpkWlZF7TJXotMI2u3RYwNhzxJxj4FZdfXivfi-G8h6hcNj44hbUap0hZ8Ae3KnRyF1iZE3gXTvoSN6yNbbJ6qO_RyKI9QihBmZssLTcFlbaXst-lNmIrhbyjxAXtr78/s1600/prajitura+lamiie+lapte3+copy.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 213px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbsaBNUHkmm78wgpkWlZF7TJXotMI2u3RYwNhzxJxj4FZdfXivfi-G8h6hcNj44hbUap0hZ8Ae3KnRyF1iZE3gXTvoSN6yNbbJ6qO_RyKI9QihBmZssLTcFlbaXst-lNmIrhbyjxAXtr78/s320/prajitura+lamiie+lapte3+copy.jpg" alt="" id="BLOGGER_PHOTO_ID_5533568399812609202" border="0" /></a>Se lasa la rece pentru citeva ore, cel mai bine peste noapte. A doua zi se orneaza dupa preferinta (eu am presarat cacao) si se portioneaza.<br /><br />*<span style="font-size:85%;"><span style="font-style: italic;">pentru ca lamiia sa lase cit mai mult, se inmoaie in apa fierbinte pentru citeva minute, sau se tine la putere maxima la microunde timp de 50 de secunde.</span></span>Natihttp://www.blogger.com/profile/03298245643277767935noreply@blogger.com9tag:blogger.com,1999:blog-7751125113388721903.post-90956967158021047562010-10-27T07:50:00.011+03:002010-10-27T08:23:10.818+03:00Drob de pui cu bacon<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWUoDIZetQwGc0bVqqRixfU3Poh4kU2Mi36gW4LRWyZlBIZ2jVXEUa3qOtrUTsXR2uqTJ3Yil4Kk4nYSXKQpRDfF8V0lWj9n8zP5XRWwHVB_Br1kEZvYtcwkHEWzsgWZQuiIeuLl8DQtzt/s1600/drob+pui+gata+copy.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 213px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWUoDIZetQwGc0bVqqRixfU3Poh4kU2Mi36gW4LRWyZlBIZ2jVXEUa3qOtrUTsXR2uqTJ3Yil4Kk4nYSXKQpRDfF8V0lWj9n8zP5XRWwHVB_Br1kEZvYtcwkHEWzsgWZQuiIeuLl8DQtzt/s320/drob+pui+gata+copy.jpg" alt="" id="BLOGGER_PHOTO_ID_5532591240453858338" border="0" /></a><span style="font-style: italic;">O varianta a </span><a style="font-style: italic;" href="http://alfinuta.blogspot.com/2010/10/purcelusi-din-carne-de-pui-cu-bacon.html">"purcelusilor"</a><span style="font-style: italic;">. Ideea impletiturii am preluat-o de pe site-ul supercook.ru.</span><br /><br />Aveti nevoie de:<br />600 g carne tocata de piept de pui<br />1 ou<br />1 morcov<br />1 ceapa<br />3-4 catei de usturoi<br />sare, piper, cimbru<br />100 g bacon feliat subtire<br /><br />Legumele se toaca marunt, se adauga la carne, impreuna cu oul si condimentele,<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNxAk3kylrGM68aMrE5-LCl1MBiv1rvrRnfkVEZJ8dx0TxROoQBx0u45gitXLPYIe1r-rxDOH7mXLiRjsOnu8CintYkAT65hTtY7onve5cDUHwt4e2bQpksaLOM6dxHBbkAR53ny7rbPK5/s1600/drob+pui+copy.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 213px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNxAk3kylrGM68aMrE5-LCl1MBiv1rvrRnfkVEZJ8dx0TxROoQBx0u45gitXLPYIe1r-rxDOH7mXLiRjsOnu8CintYkAT65hTtY7onve5cDUHwt4e2bQpksaLOM6dxHBbkAR53ny7rbPK5/s320/drob+pui+copy.jpg" alt="" id="BLOGGER_PHOTO_ID_5532591241278330898" border="0" /></a> si se amesteca bine. Sare se pune foarte putina sau deloc. Din feliile de bacon se face o impletitura patrata.<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3DkiXAzomKbrZiCyz7wxIDfQ-9biqWVaXQLyfWHF2keU9dssPt_4Lbf0kQdErHbwB4ygMhR8EiDrwuFUQ6gf_PWmjFLLWzw73vbkuCmnCbQWpVhsmKhD_cf0OKXdX_IIICxXLDRR_SRhY/s1600/drob+pui2+copy.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 213px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3DkiXAzomKbrZiCyz7wxIDfQ-9biqWVaXQLyfWHF2keU9dssPt_4Lbf0kQdErHbwB4ygMhR8EiDrwuFUQ6gf_PWmjFLLWzw73vbkuCmnCbQWpVhsmKhD_cf0OKXdX_IIICxXLDRR_SRhY/s320/drob+pui2+copy.jpg" alt="" id="BLOGGER_PHOTO_ID_5532591244968984962" border="0" /></a> Se pune carnea peste ea, se modeleaza o forma alungita <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQwtCclCr3S4PZx9z5yzW91k4jxprQJNZong-EwkxoQnWlNlXdgUjAgRI98gWL_Ixxu5ZCj0z1MKMeyCW0LCzQPBgM3k_q2oZ_ScGBFCj-2xhVlnonYuYv2OLDMrZ_ANlP0-9DT0RCSXr9/s1600/drob+pui3+copy.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 213px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQwtCclCr3S4PZx9z5yzW91k4jxprQJNZong-EwkxoQnWlNlXdgUjAgRI98gWL_Ixxu5ZCj0z1MKMeyCW0LCzQPBgM3k_q2oZ_ScGBFCj-2xhVlnonYuYv2OLDMrZ_ANlP0-9DT0RCSXr9/s320/drob+pui3+copy.jpg" alt="" id="BLOGGER_PHOTO_ID_5532591249513249986" border="0" /></a>si, dupa ce se intoarce cu baconul in sus, se muta intr-o forma de cozonac. <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsyGeMFemcvQyaWM4YdshkAOU0y9Sl0UMTOfUW2BWQrsoQJly2SF649FcmsrVY_Of1ORLo0Z0GVSrRyuVSe2f0xcJQQI2uueBk42VKcT2r__VvfHJ2PGlJkVv5636PJD-ZA7AzFX4P6LVm/s1600/drob+pui4+copy.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 202px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsyGeMFemcvQyaWM4YdshkAOU0y9Sl0UMTOfUW2BWQrsoQJly2SF649FcmsrVY_Of1ORLo0Z0GVSrRyuVSe2f0xcJQQI2uueBk42VKcT2r__VvfHJ2PGlJkVv5636PJD-ZA7AzFX4P6LVm/s320/drob+pui4+copy.jpg" alt="" id="BLOGGER_PHOTO_ID_5532591258973261042" border="0" /></a>Se da la foc mediu pentru 40 de minute. <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7ECqS0XWAta0votdWqup6XUQ7FBSKeNRfyEaH_dKeKU7oJXvK5P63M4aI2T-xBZWPTL3Yh79X4_gA9r4w6LUW_YoGxfHb-z4lawktdqNeYW5BZwl1wv7oyaAsBUVdVh-uAp2yrOtguyNw/s1600/drob+pui5+copy.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 213px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7ECqS0XWAta0votdWqup6XUQ7FBSKeNRfyEaH_dKeKU7oJXvK5P63M4aI2T-xBZWPTL3Yh79X4_gA9r4w6LUW_YoGxfHb-z4lawktdqNeYW5BZwl1wv7oyaAsBUVdVh-uAp2yrOtguyNw/s320/drob+pui5+copy.jpg" alt="" id="BLOGGER_PHOTO_ID_5532591312442226210" border="0" /></a>Se serveste cald, taiat felii, pe linga salata sau/si o garnitura.Natihttp://www.blogger.com/profile/03298245643277767935noreply@blogger.com16tag:blogger.com,1999:blog-7751125113388721903.post-13397543891304611732010-10-25T09:11:00.005+03:002010-10-25T09:23:58.205+03:00"Purcelusi" din carne de pui cu bacon<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimfYwjJSkJsF5yBZWBWVlYIMHEVYyUofoEadbha7DGEld-KJj2o6ntWCFiuNbVYgobMhWP9RHI9aGcfMdJOl80OlI-r-ecnx6-q5dp92LqfsH4zytSJOqvNOdP5ltzABefDPmSnVJp_EUG/s1600/pui+bacon2+copy.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 269px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimfYwjJSkJsF5yBZWBWVlYIMHEVYyUofoEadbha7DGEld-KJj2o6ntWCFiuNbVYgobMhWP9RHI9aGcfMdJOl80OlI-r-ecnx6-q5dp92LqfsH4zytSJOqvNOdP5ltzABefDPmSnVJp_EUG/s320/pui+bacon2+copy.jpg" alt="" id="BLOGGER_PHOTO_ID_5531865083554936194" border="0" /></a><span style="font-style: italic;">Denumirea a fost pentru copii, pentru a-i intriga. :)</span> <span style="font-style: italic;">Pieptul de pui este de obicei uscat si fad. Iar daca il invelim in bacon, capata fragezime si savoare.</span><br /><br />Aveti nevoie de:<br />2 piepti de pui<br />250 g bacon feliat subtire<br />cimbru, piper<br /><br />Pieptul de pui se spala si se taie fisii potrivit de groase, cam de lungimea unui deget. Se presara cimbru si piper, se amesteca bine. De obicei baconul este destul de sarat, asa ca nu e nevoie de sare. Se ia fiecare fisie de carne si se infasoara intr-o felie de bacon. Se aseaza intr-o tava neunsa.<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTQ9gDYhU4vUloA_8KUmSYGx8Ey0mXnTZ6ta1kJGN9CvhAmZZP4E6kPKmsZNowjAYH4TXt2zpmhK7NwwVR1pd-NCa9jKSVomsMltGnWlG_q7pNuwpl2v2hUr4udXBYOw_SbKQDR1G1yD0W/s1600/pui+bacon+copy.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 216px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTQ9gDYhU4vUloA_8KUmSYGx8Ey0mXnTZ6ta1kJGN9CvhAmZZP4E6kPKmsZNowjAYH4TXt2zpmhK7NwwVR1pd-NCa9jKSVomsMltGnWlG_q7pNuwpl2v2hUr4udXBYOw_SbKQDR1G1yD0W/s320/pui+bacon+copy.jpg" alt="" id="BLOGGER_PHOTO_ID_5531865082638802098" border="0" /></a> Se da tava in cuptorul incins, pentru 30-40 de minute, sau pina se rumeneste baconul. Se servesc cu orice garnitura, noi am avut orez.Natihttp://www.blogger.com/profile/03298245643277767935noreply@blogger.com11tag:blogger.com,1999:blog-7751125113388721903.post-68798117394668019942010-10-23T10:10:00.010+03:002010-11-06T09:40:15.777+02:00Piine cu praz<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBzGjMKKMQFLJqXjmcY9D-PJqqBrt3iE5u1VRi_WP33fHq4Uc1PND8zt28Lc9t7yjvAaiB-Hm0tznyf7QdKwKw325cKB3kT3qNXZpe-vWlX47PntSJmFU7_6L47L2qjrHzzlxatZXJoppl/s1600/sectiune+praz+rece2+copy.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 213px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBzGjMKKMQFLJqXjmcY9D-PJqqBrt3iE5u1VRi_WP33fHq4Uc1PND8zt28Lc9t7yjvAaiB-Hm0tznyf7QdKwKw325cKB3kT3qNXZpe-vWlX47PntSJmFU7_6L47L2qjrHzzlxatZXJoppl/s320/sectiune+praz+rece2+copy.jpg" alt="" id="BLOGGER_PHOTO_ID_5531136320094348930" border="0" /></a><span style="font-style: italic;">Initial se numea placinta. Dar a umplut forma atit de tare, iar prazul s-a contopit atit de mult cu aluatul, incit semana mai mult a piine. Si chiar asa am mincat-o, feliata pentru tartinele de la micul dejun. Este delicioasa!</span><br /><br />Aveti nevoie de:<br />O jumatate de portie de aluat dupa <a href="http://alfinuta.blogspot.com/2010/10/piine-papion.html">reteta aceasta</a>, sau orice aluat de piine cu care va place sa lucrati<br />4 tije de praz<br />2 oua<br />sare<br /><br />Prazul se spala, se curata de virfurile uscate si se taie rondele. Se sareaza, se adauga 1 ou si un albus, se amesteca.<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3wyx3YiB00wR898IFHIgUI-6hwGj30vl8tRbFjnAvIgdXBSLFFEd6iPtXLpBN0kfF3X2PSwDJvaNR3GzOMYFXJfnER3ThTNwZ4ADA5c4jIBIJzR_Ddl9c8shwVVwemKqpUgl-6meCXqEg/s1600/umplutura+praz+copy.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 213px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3wyx3YiB00wR898IFHIgUI-6hwGj30vl8tRbFjnAvIgdXBSLFFEd6iPtXLpBN0kfF3X2PSwDJvaNR3GzOMYFXJfnER3ThTNwZ4ADA5c4jIBIJzR_Ddl9c8shwVVwemKqpUgl-6meCXqEg/s320/umplutura+praz+copy.jpg" alt="" id="BLOGGER_PHOTO_ID_5531136321894890818" border="0" /></a><br />Aluatul se imparte in 2. Se intinde o bucata cu sucitorul intr-un dreptunghi. Se imprastie jumatate din umplutura pe toata suprafata, mai putin pe o margine, <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhk5rB0bCh27UiDiG-wA5CeFQ3mWiCQVEqNRdrCQTSa-bsNqZSlCsP6yzSxClq9uI5yiWfWsa7e0LjvbPiYKoSWssRXruUVznWVzN75XIGkAEQQKn5Ks8bh8TNbV_ubgwJUlfg0QhDzE09F/s1600/piine+praz+copy.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 213px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhk5rB0bCh27UiDiG-wA5CeFQ3mWiCQVEqNRdrCQTSa-bsNqZSlCsP6yzSxClq9uI5yiWfWsa7e0LjvbPiYKoSWssRXruUVznWVzN75XIGkAEQQKn5Ks8bh8TNbV_ubgwJUlfg0QhDzE09F/s320/piine+praz+copy.jpg" alt="" id="BLOGGER_PHOTO_ID_5531136114027484210" border="0" /></a>se ruleaza <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBl4ySRYPMcFkaG1UXvgI4CCIXUpJmNjZnNmh_9hICYmT7dHDIFIKkhF0wUx5vv4-9nty_nDaghiKt8RFm8816EB8ejR5UXzyA2e7n03B7CynkRHOaiRJCPgFTOQA9oTAOb6_esGsBV30E/s1600/piine+praz2+copy.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 213px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBl4ySRYPMcFkaG1UXvgI4CCIXUpJmNjZnNmh_9hICYmT7dHDIFIKkhF0wUx5vv4-9nty_nDaghiKt8RFm8816EB8ejR5UXzyA2e7n03B7CynkRHOaiRJCPgFTOQA9oTAOb6_esGsBV30E/s320/piine+praz2+copy.jpg" alt="" id="BLOGGER_PHOTO_ID_5531136115366982354" border="0" /></a>si se pune intr-o forma de cozonac. <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2OW6PknSbqmySHXBLr2GrYWN6-kT_AxbicNK8-s1FdX-SlkX1XvR8g2P-lWobhLJ0gog2Iq2ZM7pF49QvpUwW7xpBVCdhEKlI39yOjzLm98-aU667AdlHYsKewZCu-5RlavQQzq-A-7Ut/s1600/piine+praz3+copy.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 221px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2OW6PknSbqmySHXBLr2GrYWN6-kT_AxbicNK8-s1FdX-SlkX1XvR8g2P-lWobhLJ0gog2Iq2ZM7pF49QvpUwW7xpBVCdhEKlI39yOjzLm98-aU667AdlHYsKewZCu-5RlavQQzq-A-7Ut/s320/piine+praz3+copy.jpg" alt="" id="BLOGGER_PHOTO_ID_5531136119281082978" border="0" /></a>La fel se procedeaza si cu restul aluatul si al umpluturii. Se lasa la crescut o jumatate de ora, apoi se unge suprafata cu galbenus desfacut cu lapte. <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtatwXNvfHJRfdXE-kMuXaf1k7TN4s224Q4SpiRl8BSpjh5Jy_Vb3BGVZzPTnOX0FnjYdV-boVi-K6QeEXR16n6wQq0JbidC-fNxgpMXge0aIQezNyOv96gBYspt8xTIQ04jpNMSx-drfG/s1600/piine+praz4+copy.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 227px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtatwXNvfHJRfdXE-kMuXaf1k7TN4s224Q4SpiRl8BSpjh5Jy_Vb3BGVZzPTnOX0FnjYdV-boVi-K6QeEXR16n6wQq0JbidC-fNxgpMXge0aIQezNyOv96gBYspt8xTIQ04jpNMSx-drfG/s320/piine+praz4+copy.jpg" alt="" id="BLOGGER_PHOTO_ID_5531136121052683538" border="0" /></a>Se coace la foc mediu (180 C) pina se rumeneste frumos. Se scoate piinea din forme si se raceste pe un gratar.<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUPuEMcDGbYHHbxPCr2KfFwzCGDNemGHPFxRI0P22jpfL1t7oehZXw3bDincQK10h1sw2IqQzEtGPZ9XepOOBgbMur_Mw0U587owL56s7f4rnF5TYUaaQaOzi_cm1U8qQfUE9Z8eMtQ3bt/s1600/piine+praz5+copy.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 259px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUPuEMcDGbYHHbxPCr2KfFwzCGDNemGHPFxRI0P22jpfL1t7oehZXw3bDincQK10h1sw2IqQzEtGPZ9XepOOBgbMur_Mw0U587owL56s7f4rnF5TYUaaQaOzi_cm1U8qQfUE9Z8eMtQ3bt/s320/piine+praz5+copy.jpg" alt="" id="BLOGGER_PHOTO_ID_5531136120954836066" border="0" /></a><br />Aici sectiune inainte de racire.<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEig2RSKCc_CizqNRuK1LU6dLn9lqL4buvtC0al2foLESIbu_MeQhKjhyphenhyphenBlbjRNgTVxJ2rYVuk80l9dseBxuZj3jl7-1WkU7Ub6C0eVh0BtzUNIEP7PrzUEUjyj39WklarLm2JCbFgBaAdfT/s1600/sectiune+praz+fierbinte+copy.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 213px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEig2RSKCc_CizqNRuK1LU6dLn9lqL4buvtC0al2foLESIbu_MeQhKjhyphenhyphenBlbjRNgTVxJ2rYVuk80l9dseBxuZj3jl7-1WkU7Ub6C0eVh0BtzUNIEP7PrzUEUjyj39WklarLm2JCbFgBaAdfT/s320/sectiune+praz+fierbinte+copy.jpg" alt="" id="BLOGGER_PHOTO_ID_5531136316875700690" border="0" /></a>Natihttp://www.blogger.com/profile/03298245643277767935noreply@blogger.com5tag:blogger.com,1999:blog-7751125113388721903.post-40911276553487285612010-10-21T15:20:00.013+03:002010-10-21T15:39:29.980+03:00Piine papion<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHP23kTvW9TIG6fSIXMfTsTdvnK0tPq21zQof61bag6MlcSjln5CWeshxa1k2PM82vZzObYBi6ANNMng1ndoBiNsHwKDHiNcc6zkDucC3kolsSIWs9Xlo_2ie2_JoUGxiYxGpH_7fxiQoa/s1600/papion9+copy.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 213px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHP23kTvW9TIG6fSIXMfTsTdvnK0tPq21zQof61bag6MlcSjln5CWeshxa1k2PM82vZzObYBi6ANNMng1ndoBiNsHwKDHiNcc6zkDucC3kolsSIWs9Xlo_2ie2_JoUGxiYxGpH_7fxiQoa/s320/papion9+copy.jpg" alt="" id="BLOGGER_PHOTO_ID_5530476952385830610" border="0" /></a><span style="font-style: italic;">In </span><a style="font-style: italic;" href="http://oxana-sh.livejournal.com/93469.html#cutid1">sursa de inspiratie</a><span style="font-style: italic;"> era numit fluturas, dar mie imi seamana mai mult a papion. Aluatul l-am facut dupa proportiile clasice, din 1 kg de faina. Dintr-o jumatate de aluat am facut aceasta piine, iar din cealalta, o piine cu praz, pe care am sa v-o arat in curind.</span><br /><br />Aveti nevoie de:<br /><br />500 ml apa calduta<br />1 lingurita zahar<br />25 g drojdie proaspata<br />1 kg faina (eu am folosit alba 650 + tarite)<br />50 g unt<br />2 lingurite sare<br /><br />Drojdia se dizolva in apa cu zahar, se lasa 10 minute, apoi se adauga faina, untul bucatele, sarea, si se framinta un aluat elastic, putin lipicios (eu am folosit masina de piine). Se lasa la dospit o ora. Dupa aceea se imparte aluatul in doua. Fie faceti 2 piini, fie folositi jumatatea pentru o placinta, cum am facut eu. Bucata de aluat se modeleaza intr-o bila. <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhy3GrKstoPLf42rbFfM-hzXg57tFLIRpIiZWWQst4rKvZLtBke91sdE2TJwJ4B7IJzjle04Xy1yWMqR1rsMLOjgKogrjRg6yAbnOaXFDdvfZfW9QYccJK6KVxIKJUVU-9aQxR93fCyer5U/s1600/papion+copy.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 216px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhy3GrKstoPLf42rbFfM-hzXg57tFLIRpIiZWWQst4rKvZLtBke91sdE2TJwJ4B7IJzjle04Xy1yWMqR1rsMLOjgKogrjRg6yAbnOaXFDdvfZfW9QYccJK6KVxIKJUVU-9aQxR93fCyer5U/s320/papion+copy.jpg" alt="" id="BLOGGER_PHOTO_ID_5530476850177659954" border="0" /></a>Cu sucitorul se intinde un capat al bilei, se unge cu putin ulei,<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZHIuHFbZ77jVpRXvRv2oHdtAPaar9WgcQPcN6S7wUZQAhnDk96b9-i8_e_uuCAAOAf0AjkaWse_i7PyFt5QER-uJB2O-PiipapqS5X_QQOxs5VFvuooUn1wjTkBWR6KWwPRgYr4mkMpWB/s1600/papion3+copy.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 213px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZHIuHFbZ77jVpRXvRv2oHdtAPaar9WgcQPcN6S7wUZQAhnDk96b9-i8_e_uuCAAOAf0AjkaWse_i7PyFt5QER-uJB2O-PiipapqS5X_QQOxs5VFvuooUn1wjTkBWR6KWwPRgYr4mkMpWB/s320/papion3+copy.jpg" alt="" id="BLOGGER_PHOTO_ID_5530476849704398930" border="0" /></a> apoi se acopera bila, ca un soi de capac. <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjN7DsQDgjqTBlD3efyo4SvFXDG3morLsxMZyqivlsq_NmqcViRO6jwD-3fKFLWFkcsbwU22OGHjaAE4V8MKeg0t6Q9vrA3q5mxoQ5xokMIYBdsEEP2eK8cFQZHsIT07edNpSWhzgkKoph4/s1600/papion4+copy.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 211px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjN7DsQDgjqTBlD3efyo4SvFXDG3morLsxMZyqivlsq_NmqcViRO6jwD-3fKFLWFkcsbwU22OGHjaAE4V8MKeg0t6Q9vrA3q5mxoQ5xokMIYBdsEEP2eK8cFQZHsIT07edNpSWhzgkKoph4/s320/papion4+copy.jpg" alt="" id="BLOGGER_PHOTO_ID_5530476858672983058" border="0" /></a>Cu un cutit ascutit se face o taietura in partea opusa a bilei, ca in poza. <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHql0CYt9DOb0ldVY7aePad-jcF2gD5CRpZfmB_y72rGfpXQjAtJYjbtY6hgcfo24jlTj388GDJqc0d8wOxC62omCUdWHTf3hd9ZVSEf2FwW7JzwFmxIN2HNW7fBXRrQB_b4J2tEoRheYW/s1600/papion5+copy.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 213px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHql0CYt9DOb0ldVY7aePad-jcF2gD5CRpZfmB_y72rGfpXQjAtJYjbtY6hgcfo24jlTj388GDJqc0d8wOxC62omCUdWHTf3hd9ZVSEf2FwW7JzwFmxIN2HNW7fBXRrQB_b4J2tEoRheYW/s320/papion5+copy.jpg" alt="" id="BLOGGER_PHOTO_ID_5530476857193370098" border="0" /></a>Apoi se departeaza laturile, ca sa arate a papion.<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhr1uD4x2-iiRllhxwC1IjTYSk2G9ARmL07Seq0-YpymTy63LOJZtJ_aQ912ZxJpE6-TQDLm6xBgMRnOJyCecr41v1_9ONoS-krf1W2JlommOkcgKw_oF6sKApDrP9LfxxMOZhwICljXf0p/s1600/papion6+copy.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 213px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhr1uD4x2-iiRllhxwC1IjTYSk2G9ARmL07Seq0-YpymTy63LOJZtJ_aQ912ZxJpE6-TQDLm6xBgMRnOJyCecr41v1_9ONoS-krf1W2JlommOkcgKw_oF6sKApDrP9LfxxMOZhwICljXf0p/s320/papion6+copy.jpg" alt="" id="BLOGGER_PHOTO_ID_5530476862635671890" border="0" /></a>Se muta piinea pe tava tapetata cu hirtie de copt,<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAq6ZOANHt1Q69IYsHQ8smEnEH5C6J8ssFtU3v3QBpPAXrIsv3qh-zIkJmqEsqIAyEH8uafDz4OyB6QxRYCoCCggO8C_e1kHiTj2ZoTuUgQI8HSXkHOgxyM3cGzBTwdBANkDGpZdPUWHDK/s1600/papion7+copy.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 213px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAq6ZOANHt1Q69IYsHQ8smEnEH5C6J8ssFtU3v3QBpPAXrIsv3qh-zIkJmqEsqIAyEH8uafDz4OyB6QxRYCoCCggO8C_e1kHiTj2ZoTuUgQI8HSXkHOgxyM3cGzBTwdBANkDGpZdPUWHDK/s320/papion7+copy.jpg" alt="" id="BLOGGER_PHOTO_ID_5530476947037504210" border="0" /></a>se presara cu faina, se lasa la crescut o jumatate de ora,<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEid2MuSc2S7nfAqTddSdM8DHVPq0-Vk7N_u5FcgyubMB7HdPpRc8U9XojQPveBiLCvKuZAwOg2fsbjUXlgKTNIp54I0mC5_6c-Ai9qbhAf2MO-KhWTCZJPYszsHzehL8AtH_5trx9X-xTEy/s1600/papion8+copy.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 213px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEid2MuSc2S7nfAqTddSdM8DHVPq0-Vk7N_u5FcgyubMB7HdPpRc8U9XojQPveBiLCvKuZAwOg2fsbjUXlgKTNIp54I0mC5_6c-Ai9qbhAf2MO-KhWTCZJPYszsHzehL8AtH_5trx9X-xTEy/s320/papion8+copy.jpg" alt="" id="BLOGGER_PHOTO_ID_5530476950138590082" border="0" /></a> apoi se coace in cuptorul incins, mai intii un sfert de ora la foc mare, apoi la foc mediu, pina se rumeneste piinea.<br />Se scoate pe un gratar sa se raceasca. Daca nu va place coaja crocanta, imediat dupa cuptor se unge suprafata piinii cu ulei si se acopera cu un prosop.Natihttp://www.blogger.com/profile/03298245643277767935noreply@blogger.com2tag:blogger.com,1999:blog-7751125113388721903.post-36176630967337032602010-10-19T16:03:00.002+03:002010-10-20T21:47:44.852+03:00Salata de morcov marinat<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNh4fSmtxgy05qE7AZSy_YappViGTp1yd6AHNth1dQ3MhVPu6_3cbZvWN3xkdScF-K7UBVlu1goCwQG-yemOaGir4AKK-D6xe-vYZom0U9kysDm7QX6CmLRAXI4iH0ODkgFP269R4NNlrA/s1600/morcov+gata+copy.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 213px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNh4fSmtxgy05qE7AZSy_YappViGTp1yd6AHNth1dQ3MhVPu6_3cbZvWN3xkdScF-K7UBVlu1goCwQG-yemOaGir4AKK-D6xe-vYZom0U9kysDm7QX6CmLRAXI4iH0ODkgFP269R4NNlrA/s320/morcov+gata+copy.jpg" alt="" id="BLOGGER_PHOTO_ID_5529741722146029490" border="0" /></a><span style="font-style: italic;">O salata ce se serveste in mod curent la mesele festive (si nu numai) in Basarabia. Caracteristicile de baza: morcovul sa fie taiat cu o razatoare speciala, iesind cam de forma chibritului; si ingredientul nelipsit: boabele de coriandru, care dau acestei salate gustul ei inconfundabil. Salata se poate face mai acra/dulce/sarata, dupa gust, dar nu poate sa lipseasca aroma de coriandru. Orientindu-ma dupa <a href="http://www.lalena.ro/103-reteta-salata-de-morcov-marinat.html">reteta postata de Lena</a> si folosind noua razatoare pe care am primit-o tot de la ea (mii de multumiri, Lena!), am facut aceasta salata dupa gustul nostru.</span><br /><br />500 g morcov<br />1 lingura miere<br />2 linguri otet<br />3-4 linguri ulei (eu am pus de masline)<br />4 catei de usturoi<br />1 lingurita fara virf de boabe macinate de coriandru<br />1/2 lingurita piper negru macinat<br />1 lingurita sare<br /><br />Morcovii se spala, se curata de coaja daca e nevoie, si se dau prin razatoarea speciala. <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2By__VIxBOuu7wXxkUVBEzoLsHAHI1HPmDUOXs3XCLKPYpLNsRSRYBasIv8JQA71zzX9STc-_jVWd08Z5X4mKh_e6Pqn9T3nxOHAIwf41j8EagB_6oDOKjumjRMDf3cwvmyMHb1Xnf8E1/s1600/morcov+marinat+copy.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 213px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2By__VIxBOuu7wXxkUVBEzoLsHAHI1HPmDUOXs3XCLKPYpLNsRSRYBasIv8JQA71zzX9STc-_jVWd08Z5X4mKh_e6Pqn9T3nxOHAIwf41j8EagB_6oDOKjumjRMDf3cwvmyMHb1Xnf8E1/s320/morcov+marinat+copy.jpg" alt="" id="BLOGGER_PHOTO_ID_5529741719988368978" border="0" /></a>Eu nu am robot de bucatarie, dar banuiesc ca ar trebui sa existe un tip de razatoare cu care sa va iasa morcovii de forma apropiata. Trebuie sa fie fisii lungi si subtiri, aproximativ de grosimea chibriturilor.<br />Se adauga mierea, otetul, uleiul, usturoiul pisat, piperul macinat, sarea si la sfirsit, boabele macinate de coriandru (eu le-am zdrobit intr-un mojar). Se gusta si se mai potriveste de gust cu ce mai simtiti ca e nevoie. Se lasa sa se patrunda morcovul citeva ore la rece, cel mai bine o noapte. Aceasta salata merge perfect la fripturi, dar e foarte buna si mincata simpla pe piine.<br />Se poate prepara la fel si din sfecla rosie.Natihttp://www.blogger.com/profile/03298245643277767935noreply@blogger.com1tag:blogger.com,1999:blog-7751125113388721903.post-86907030770273876512010-10-17T09:16:00.015+03:002010-11-23T12:19:34.307+02:00Rulada de ciocolata fara faina<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgR_bo1kPRAPhFhnXK6bcS7kgRvkK-ePEu9wy00uYTN8oBYcX2WqsGEjl1BrtwWgoHIrwQ8zC0kOxDQdqlaXeJf1quw34AgdW70Tj32O1XQm0GPe9KuScvVvMY62a8Ff05L1xuXjsEZSqwl/s1600/rulada+ciocolata+copy.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 213px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgR_bo1kPRAPhFhnXK6bcS7kgRvkK-ePEu9wy00uYTN8oBYcX2WqsGEjl1BrtwWgoHIrwQ8zC0kOxDQdqlaXeJf1quw34AgdW70Tj32O1XQm0GPe9KuScvVvMY62a8Ff05L1xuXjsEZSqwl/s320/rulada+ciocolata+copy.jpg" alt="" id="BLOGGER_PHOTO_ID_5528930475015797586" border="0" /></a><span style="font-style: italic;">O reteta inedita, care m-a atras din primul moment! Rulada este moale si ciocolatoasa, si nu, nu are deloc gust de omleta, daca asta va intrebati! ;) Singura bataie de cap o reprezinta rularea blatului, care are tendinta sa se rupa. Dar glazura ulterioara rezolva orice problema de aspect. Sursa </span><a style="font-style: italic;" href="http://vitoria.livejournal.com/119777.html">aici</a><span style="font-style: italic;">. Sursa initiala:</span> June Marinos, <span style="font-style: italic;">An Odyssey into Greek Cooking</span><br /><br />Aveti nevoie de:<br />pentru blat:<br />7 oua mari<br />400 g zahar<br />100 g cacao<br /><br />pentru crema:<br />400 ml smintina dulce pentru frisca*<br />1 plic creme ole dr oetker de vanilie**<br /><br />pentru glazura:<br />150 g ciocolata amaruie<br />40 ml smintina dulce pentru frisca<br />40 g unt<br /><br /><br />Albusurile se bat spuma tare. Galbenusurile se bat cu zaharul, pina se inalbesc. Se incorporeaza cacaua, omogenizind bine, apoi albusurile, treptat. Se toarna aluatul intr-o tava intinsa (a mea a avut 28 x 38 cm, dar merge si una mai mare), neaparat tapetata cu hirtie de copt.<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdiszQ0Jg7HuUNB1Fe7FSovk-GRuKDyes6AMwuiNsG29ULWbSzZo-OtsPZsa9AcIiktW1EWJZODZu1raTDIBnhJ5_3-m1WWhyphenhyphenuoTZjyh-59cTyj_dn6s9y0KXnQJJADq8TGvh90uZ9x_Ph/s1600/panarama+rulada+copy.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 71px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdiszQ0Jg7HuUNB1Fe7FSovk-GRuKDyes6AMwuiNsG29ULWbSzZo-OtsPZsa9AcIiktW1EWJZODZu1raTDIBnhJ5_3-m1WWhyphenhyphenuoTZjyh-59cTyj_dn6s9y0KXnQJJADq8TGvh90uZ9x_Ph/s320/panarama+rulada+copy.jpg" alt="" id="BLOGGER_PHOTO_ID_5528930468227418034" border="0" /></a> Se coace cam 20-25 de minute la foc mediu (190C). Se lasa 5 minute sa se raceasca, apoi se rastoarna pe o alta hirtie de copt, pe care s-a presarat 2 linguri de zahar. Se scoate cu atentie hirtia de pe fundul blatului, apoi se ruleaza impreuna cu hirtia cealalta, cu mare atentie si cit mai strins. Se lasa pina la racirea completa. Blatul se va mai rupe, dar este normal.<br />Intre timp se prepara crema, batind praful cu frisca. Se deruleaza blatul racit, se unge cu crema si se ruleaza la loc, cit mai strins posibil. Se inveleste strins cu folie alimentara, si se da la rece pentru citeva ore bune (preferabil pentru o noapte).<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi494fkX9JwVftouZFnNRERw-m7TdKfCsm_tpEPE4KsyoOaKycUzorpRPJCZlSs6rB4l_vi23yvcMSV3eeDfSPj34tIJm8EeqdSlHimclGlQepksDhc3VT7tZY0y4ukZ7Ba3JlYFbPbVMHD/s1600/panarama+rulada+finala+copy.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 213px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi494fkX9JwVftouZFnNRERw-m7TdKfCsm_tpEPE4KsyoOaKycUzorpRPJCZlSs6rB4l_vi23yvcMSV3eeDfSPj34tIJm8EeqdSlHimclGlQepksDhc3VT7tZY0y4ukZ7Ba3JlYFbPbVMHD/s320/panarama+rulada+finala+copy.jpg" alt="" id="BLOGGER_PHOTO_ID_5528930472138837314" border="0" /></a>Se prepara glazura, topind la foc mic toate componentele intr-un ibric, amestecind mereu. Se toarna pe rulada, se unge uniform toata suprafata. Se lasa la rece pina la intarirea glazurii, apoi se portioneaza si se serveste.<br /><br />* in reteta e vorba de smintina cu 38% grasime, eu am folosit de 15%, de la dorna, ca sa mai scad din calorii.<br />** ca umplutura se poate folosi frisca batuta cu zahar dupa gust.Natihttp://www.blogger.com/profile/03298245643277767935noreply@blogger.com10tag:blogger.com,1999:blog-7751125113388721903.post-64617393409730390482010-10-13T10:55:00.005+03:002010-10-13T10:56:44.708+03:00Pogace - piine sirbeasca<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgodDCtVcQDbLDkUzlPSREPdw9LmlIyYufATUz3FhGaTxhc-gk4Mo9WA5OMxmM73QdUkp_3TuFniG9Evhve2ohzHPDmoX6z24NAvId4_JuxN0ig3m1YtGFyVJ_-pmZmIqaD6vYbAQUrDsHO/s1600/piine+unt+finala+copy.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 319px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgodDCtVcQDbLDkUzlPSREPdw9LmlIyYufATUz3FhGaTxhc-gk4Mo9WA5OMxmM73QdUkp_3TuFniG9Evhve2ohzHPDmoX6z24NAvId4_JuxN0ig3m1YtGFyVJ_-pmZmIqaD6vYbAQUrDsHO/s320/piine+unt+finala+copy.jpg" alt="" id="BLOGGER_PHOTO_ID_5527144089587700882" border="0" /></a><span style="font-style: italic;">O piinica originala si pufoasa, cu gust intens de unt. Absolut dementiala in stare fierbinte si calda, dar si rece nu e de lepadat. </span><span style="font-style: italic;">Nu e nevoie sa fie taiata, ci se rupe dupa lipiile din care a fost asamblata.</span><span style="font-style: italic;"> Nu bag mina in foc ca e reteta direct din Serbia, eu nu am facut decit sa o traduc de </span><a style="font-style: italic;" href="http://vitoria.livejournal.com/119384.html">aici</a><span style="font-style: italic;">. </span><br /><br />Aveti nevoie de:<br />250 ml lapte<br />10 g drojdie uscata (eu am pus 13 g drojdie proaspata)<br />1 lingurita de sare<br />1 lingura de zahar<br />400 faina alba (eu am adaugat si o lingura de tarite de griu)<br />100 g unt<br />galbenus pentru uns<br />susan<br /><br />Drojdia se inmoaie in laptele incalzit, in care s-a adaugat si zaharul. Se lasa la loc cald vreun sfert de ora, pina isi mareste un pic volumul. Apoi se framinta cu sarea si faina (am folosit masina de piine). Daca e necesar, se mai adauga faina. Trebuie sa iasa un aluat putin lipicios, placut la atingere. Se lasa o ora la dospit, apoi se imparte in 12 bucati egale. <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0RNpcEpU0j2HXGA24ZH36pUO0-uApmfibxnPyYna-zUlzyw0r6PdaBqvhgUB8ZbElatsCFGLmZStg_fSvIdZ5BOR8AiuTQkZ6bbes9HBxbw0D9N2BrnqK_zcT-TSGq1MMwoa4u3_91D5L/s1600/piine+unt+copy.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 228px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0RNpcEpU0j2HXGA24ZH36pUO0-uApmfibxnPyYna-zUlzyw0r6PdaBqvhgUB8ZbElatsCFGLmZStg_fSvIdZ5BOR8AiuTQkZ6bbes9HBxbw0D9N2BrnqK_zcT-TSGq1MMwoa4u3_91D5L/s320/piine+unt+copy.jpg" alt="" id="BLOGGER_PHOTO_ID_5527144082529821330" border="0" /></a>Fiecare bucata se intinde cu sucitorul, pe masa infainata, intr-o lipie de circa 10-12 cm in diametru si de circa 5 mm grosime.<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivuGd3VZh1sQi2FLkLKDP15xTcuMRqD4_gHuA_PcxnJxGA4vC6Q2bF-RVXK9FxFWGg_MIJjORgagX5v_SsLZxqfAd2wQ-HA5pwYUIO9aGAuPmF90umTgvwCxHRvdKgCEt-WXUhGQHUdU46/s1600/piine+unt2+copy.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 222px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivuGd3VZh1sQi2FLkLKDP15xTcuMRqD4_gHuA_PcxnJxGA4vC6Q2bF-RVXK9FxFWGg_MIJjORgagX5v_SsLZxqfAd2wQ-HA5pwYUIO9aGAuPmF90umTgvwCxHRvdKgCEt-WXUhGQHUdU46/s320/piine+unt2+copy.jpg" alt="" id="BLOGGER_PHOTO_ID_5527144096454971954" border="0" /></a> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJbMIgUaJEGn5fLYCsbO_F-cWQ5P-MunWUjmCqw6qIsgspT_I9hdLkTumDPyTUMF-W5nSs2ktSf5dYGmA2HORc67IKx_luQGJaFcFRY1ciiM2cLS1KgMPZcNBr-P3oZ9jiQm59nHwSBKOj/s1600/piine+unt3+copy.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 219px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJbMIgUaJEGn5fLYCsbO_F-cWQ5P-MunWUjmCqw6qIsgspT_I9hdLkTumDPyTUMF-W5nSs2ktSf5dYGmA2HORc67IKx_luQGJaFcFRY1ciiM2cLS1KgMPZcNBr-P3oZ9jiQm59nHwSBKOj/s320/piine+unt3+copy.jpg" alt="" id="BLOGGER_PHOTO_ID_5527435155037841778" border="0" /></a>Apoi fiecare lipie se trece prin unt topit si se aseaza circular intr-o forma rotunda (a mea a avut 22 cm in diametru), avind grija ca marginile sa acopere o mare parte din lipia precedenta. In final, piinea trebuie sa arate ca un soi de floare cu petale. <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWGUHhmstnWivdK5eMUMDvY4uxSQOxvTaI2TvFt4uBhJAlE32LHYJToq2j7DKpEcZNlQ9dZdI0MMMTv3zRKer8k_TI7cnCGTCoVqNM2DrXjwxG5ODYnIN8uTJPBkxrgYXamdSyh4V27b0a/s1600/piine+unt4+copy.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 213px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWGUHhmstnWivdK5eMUMDvY4uxSQOxvTaI2TvFt4uBhJAlE32LHYJToq2j7DKpEcZNlQ9dZdI0MMMTv3zRKer8k_TI7cnCGTCoVqNM2DrXjwxG5ODYnIN8uTJPBkxrgYXamdSyh4V27b0a/s320/piine+unt4+copy.jpg" alt="" id="BLOGGER_PHOTO_ID_5527144101077571170" border="0" /></a>Se lasa la crescut 20 de minute, apoi se unge cu galbenus si se presara cu susan. <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhh_z8aLWAdDNWlrRBJ0TjO3IJZ9NU2dyNeZoa8qfsz28eIN0y3dZa-ug5w9z7KPWhiQRwWiIoM-WclUvQw8STjCKJNbwq7v5gsrrQkt5DkVjI88OC_DBsF1XwRukLTAffZockzA8kYM_cc/s1600/piine+unt6+copy.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 213px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhh_z8aLWAdDNWlrRBJ0TjO3IJZ9NU2dyNeZoa8qfsz28eIN0y3dZa-ug5w9z7KPWhiQRwWiIoM-WclUvQw8STjCKJNbwq7v5gsrrQkt5DkVjI88OC_DBsF1XwRukLTAffZockzA8kYM_cc/s320/piine+unt6+copy.jpg" alt="" id="BLOGGER_PHOTO_ID_5527145794143638082" border="0" /></a>Se coace la foc mare, apoi mijlociu, pina la rumenire. Se scoate pe un gratar sa se raceasca, apoi se rupe bucati dupa forma lipiilor.<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgBUvLX4hYSsVlw8csrRz7Q4reDWxXdsw0wBVp0RG_y_CubBL2SjZbfaoykOoXtBqCd4M5tLLMlX8lrtIOSzZoSunwHuwbLrXdHKd9gzHeGlaHkTxpXJ744SmkxxE_BMaVQ6cTgMyEcZ_I/s1600/piine+unt+rupta+copy.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 234px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgBUvLX4hYSsVlw8csrRz7Q4reDWxXdsw0wBVp0RG_y_CubBL2SjZbfaoykOoXtBqCd4M5tLLMlX8lrtIOSzZoSunwHuwbLrXdHKd9gzHeGlaHkTxpXJ744SmkxxE_BMaVQ6cTgMyEcZ_I/s320/piine+unt+rupta+copy.jpg" alt="" id="BLOGGER_PHOTO_ID_5527144089813532690" border="0" /></a>Natihttp://www.blogger.com/profile/03298245643277767935noreply@blogger.com8tag:blogger.com,1999:blog-7751125113388721903.post-72680788972112772672010-10-12T12:50:00.004+03:002010-10-12T14:34:35.870+03:00Briose cu picaturi de ciocolata<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRdnsQfckZ5DY52sZyJZ5AVt2jpWLmXltw9ZUBj7l7UZK80OaUInDyvgi152N1J2F-FAEVOuWrocc7x4DHJ0mHZnOL7khlfq3iSrJy9d0gtTcbkF7PJeWMRV3TLLZZF87tZYhDEvE3A53W/s1600/briose+picaturi+copy.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 236px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRdnsQfckZ5DY52sZyJZ5AVt2jpWLmXltw9ZUBj7l7UZK80OaUInDyvgi152N1J2F-FAEVOuWrocc7x4DHJ0mHZnOL7khlfq3iSrJy9d0gtTcbkF7PJeWMRV3TLLZZF87tZYhDEvE3A53W/s320/briose+picaturi+copy.jpg" alt="" id="BLOGGER_PHOTO_ID_5527121006527985810" border="0" /></a><br /><span style="font-style: italic;">Am gasit recent in Real picaturi de ciocolata, din cele care isi pastreaza forma la copt. Am luat fara ezitare o cutiuta si am incercat cu ele aceste briose simple.</span><br /><br />Aveti nevoie de:<br />100 g unt<br />150 g zahar<br />2 oua<br />250 ml lapte<br />300 g faina<br />1 praf de copt<br />70 g picaturi de ciocolata (sau ciocolata taiata bucatele mai mici)<br />vanilie sau coaja rasa de lamiie<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqPjDLS77IXJMoiM_5GEz2UJhH_1LZ6G-vAsA94CMZplJTVnbF_OuSExRqyilvfvtoeGAoVMz_j2cgsgk8b3PgbJWrMfJQZYL_LTwIC7weab_vq-l6559kO6W7jfChEQdA7nABFPhtYSM5/s1600/picaturi+de+ciocolata+copy.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 195px; height: 249px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqPjDLS77IXJMoiM_5GEz2UJhH_1LZ6G-vAsA94CMZplJTVnbF_OuSExRqyilvfvtoeGAoVMz_j2cgsgk8b3PgbJWrMfJQZYL_LTwIC7weab_vq-l6559kO6W7jfChEQdA7nABFPhtYSM5/s320/picaturi+de+ciocolata+copy.jpg" alt="" id="BLOGGER_PHOTO_ID_5527120996888984466" border="0" /></a>Untul moale se bate cu zaharul, se adauga ouale pe rind, apoi laptele, si la sfirsit faina cernuta cu praful de copt. Se incorporeaza picaturile de ciocolata si aromele. Se toarna cu lingura in forme de briose si se coc circa o jumatate de ora la foc mediu (180 C) pina cresc si se rumenesc.<br />In poza aceasta se vad picaturile de ciocolata cum au ramas aproape intacte la copt.<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyAMzaE7hmSt6v8wrovwMAun_D0LC0tXx1vAC0XNVzWx2is4MLNY7yoSrpKVzEzG13HF5A7wO-74DrD92w8Gl96sJAqW-6HudCnuqoE6oNGMuCwzZFY6UR31xUp6iHRtrrV2JRcBiVQaA2/s1600/briose+picaturi2+copy.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 213px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyAMzaE7hmSt6v8wrovwMAun_D0LC0tXx1vAC0XNVzWx2is4MLNY7yoSrpKVzEzG13HF5A7wO-74DrD92w8Gl96sJAqW-6HudCnuqoE6oNGMuCwzZFY6UR31xUp6iHRtrrV2JRcBiVQaA2/s320/briose+picaturi2+copy.jpg" alt="" id="BLOGGER_PHOTO_ID_5527120997644881266" border="0" /></a>Natihttp://www.blogger.com/profile/03298245643277767935noreply@blogger.com2tag:blogger.com,1999:blog-7751125113388721903.post-67505041977373210502010-10-10T23:24:00.011+03:002010-10-10T23:46:00.264+03:00Clatite cu brinza<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZWB-SdjjLvhVLUfrHRIfTRMP7bDhd-4cEJ399Vp6okzwEPp0JeFqr5lu0sv2r-Rn0ENQgn5NOOv90pbtDaQ9SU8Snlfc4o13k4ttH72hkjL4jbRDmRo0UkO2_eZ5rarVu6Xw9TDi8Cj8Z/s1600/clatite+servite+copy.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 227px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZWB-SdjjLvhVLUfrHRIfTRMP7bDhd-4cEJ399Vp6okzwEPp0JeFqr5lu0sv2r-Rn0ENQgn5NOOv90pbtDaQ9SU8Snlfc4o13k4ttH72hkjL4jbRDmRo0UkO2_eZ5rarVu6Xw9TDi8Cj8Z/s320/clatite+servite+copy.jpg" alt="" id="BLOGGER_PHOTO_ID_5526520444182415362" border="0" /></a><br /><span style="font-style: italic;">Inspirata de <a href="http://andreeachinesefood.blogspot.com/2010/10/clatite-in-fel-si-chip.html">Andreea</a>, am facut si eu clatite zilele astea, cu brinza, cum le prefera ai mei. Nu dau cantitati exacte, mereu fac aluatul din ochi, dupa atita vreme, </span><span style="font-style: italic;">ii cunosc deja </span><span style="font-style: italic;">consistenta potrivita. Voi le puteti face dupa reteta preferata, cea care stiti ca va iese bine. Pentru umplutura, alegeti o brinza mai cremoasa si cit mai putin acra. In rest, gradul de dulce si aromele le hotariti dupa gustul personal.</span><br /><br />Aveti nevoie de:<br />clatite, facute dupa reteta perfecta :)<br />brinza de vaci cremoasa pentru umplutura<br />zahar dupa gust<br />arome (coaja de lamiie/vanilie)<br />unt pentru prajit<br />smintina si/sau dulceata pentru servit<br /><br />Se prepara clatite (multe, caci niciodata nu ramin nemincate). Brinza se amesteca cu zaharul si aromele. Clatitele se taie in doua, se pune cite o lingurita de umplutura pe fiecare dintre jumatati, se ruleaza in modul aratat in poza, apoi se aseaza intr-o casoleta. <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEn88BhBrls327qm6sEYTBot5xPrbd8kYBZrzS1mB2Hfhda2i27TVaakxm1LCw2_pgdqstZljkTCE3DqV6oeWIEIfE8qO1YuMg518OA5KvXuLu6336ewGCh83QReiKCSEkmMhhwI0x6KYe/s1600/panarama-clatite1+copy.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 67px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEn88BhBrls327qm6sEYTBot5xPrbd8kYBZrzS1mB2Hfhda2i27TVaakxm1LCw2_pgdqstZljkTCE3DqV6oeWIEIfE8qO1YuMg518OA5KvXuLu6336ewGCh83QReiKCSEkmMhhwI0x6KYe/s400/panarama-clatite1+copy.jpg" alt="" id="BLOGGER_PHOTO_ID_5526521324312197970" border="0" /></a>Cind toate clatitele sint umplute, se topeste un pic de unt intr-o tigaie, se aseaza intr-un singur strat clatitele umplute si se lasa sub capac vreo 3 minute la foc mediu. Apoi se intorc pe partea cealalta, sa se rumeneasca uniform.<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivUpBrYDVY-fxAsf114s9t2Y4HIXu_w64-oiDW5T2j1_J-rg-9auUvUX5YFKFeYvqI1D4Dez5sEixWH7WPxPrDLHk8SZcJJIkwmalTWWxFF9UD5F7eN373EubT27TxY5VYacrXt4WZdP3W/s1600/panarama-clatite2+copy.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 67px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivUpBrYDVY-fxAsf114s9t2Y4HIXu_w64-oiDW5T2j1_J-rg-9auUvUX5YFKFeYvqI1D4Dez5sEixWH7WPxPrDLHk8SZcJJIkwmalTWWxFF9UD5F7eN373EubT27TxY5VYacrXt4WZdP3W/s400/panarama-clatite2+copy.jpg" alt="" id="BLOGGER_PHOTO_ID_5526521328594927138" border="0" /></a>Se servesc fierbinti sau calde, cu smintina si/sau dulceata. Eu am avut doar dulceata de data asta.<br />Restul clatitelor se pastreaza la frigider, in casoleta inchisa. Se scot si se prajesc inainte de servire. Se pot si congela, doar umplute. Se prajesc in unt dupa decongelare.Natihttp://www.blogger.com/profile/03298245643277767935noreply@blogger.com7tag:blogger.com,1999:blog-7751125113388721903.post-24060545580448465962010-10-07T10:13:00.013+03:002010-10-07T11:40:49.816+03:00Chifle rasucite cu scortisoara (fluturasi, inimioare, opturi, floricele)<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiq88nE9CfbgDunIsy-9EQdyPCBJ4jM28mvW2biiLb013MTnyewNi1fP7Ex6NxNKrVyuEqNmQFgkhl37HC56NIW9BJHFYfh4E26eHgUd-ohZ4HlDR6R5JdQzPKRVRvFb7vk7LkR-xwDjAXd/s1600/chifle+rasucite+copy.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 262px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiq88nE9CfbgDunIsy-9EQdyPCBJ4jM28mvW2biiLb013MTnyewNi1fP7Ex6NxNKrVyuEqNmQFgkhl37HC56NIW9BJHFYfh4E26eHgUd-ohZ4HlDR6R5JdQzPKRVRvFb7vk7LkR-xwDjAXd/s320/chifle+rasucite+copy.jpg" alt="" id="BLOGGER_PHOTO_ID_5525220291642529746" border="0" /></a><br /><span style="font-style: italic;">Din aluat dulce dospit puteti face astfel de chifle amuzante, pe placul copiilor. Aluatul poate fi dupa orice reteta preferata de voi, important e sa fie facut cu drojdie si sa fie dulce. De exemplu, aluatul de cozonac e perfect. M-am inspirat de </span><a style="font-style: italic;" href="http://www.good-cook.ru/tort/tort_231.shtml">aici</a><span style="font-style: italic;"> si de </span><a style="font-style: italic;" href="http://www.good-cook.ru/tort/tort_232.shtml">aici</a><span style="font-style: italic;">. Mai puteti arunca un ochi si </span><a style="font-style: italic;" href="http://www.good-cook.ru/tort/tort_233.shtml">aici</a><span style="font-style: italic;">.</span><br /><br />Aveti nevoie de:<br />aluat dulce dospit (calculind cite 70-80 g pentru o chifla)<br />unt topit sau ulei, pentru uns<br />amestec de zahar (eu am pus brun) si scortisoara<br /><br />Se prepara aluatul dupa reteta dorita, se lasa la dospit pina isi dubleaza volumul, apoi se portioneaza. Fiecare bucata de aluat se intinde intr-un cerc (daca vreti chifle mai pufoase, nu folositi sucitorul la intins, ci degetele), se unge cu unt topit sau ulei, se presara zahar cu scortisoara, se ruleaza.<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmyRfB9IlEC2CqjwUpld9HWRlaUuY59ulm_b31LSuQ_IshK1bL2mCdgcjK37jLxi6wCRbOND9fDnOPtKwog1WH2FINZjxuCy8v5R0vR2fwo386cTbGRwzpOeh1VCfVMqHgl5AF6zNvsHat/s1600/panarama1+copy.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 240px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmyRfB9IlEC2CqjwUpld9HWRlaUuY59ulm_b31LSuQ_IshK1bL2mCdgcjK37jLxi6wCRbOND9fDnOPtKwog1WH2FINZjxuCy8v5R0vR2fwo386cTbGRwzpOeh1VCfVMqHgl5AF6zNvsHat/s320/panarama1+copy.jpg" alt="" id="BLOGGER_PHOTO_ID_5525220301290328466" border="0" /></a> Apoi se procedeaza in functie de forma dorita. Sper ca pozele sint explicite:<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjF0Uby1EzWv0qyzbU3hdqRuZPoGV576fczwtNuW4mY_UseTaaBU-ytKPLCPnvaw7m4yPDkbxd6Y09_cEkx9d74V9GQDMOvsc8a9u0yPcxv7jRI9868xQsWXXTx-lsVOPcPKXgY1kKAHoXm/s1600/panarama2+copy.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 86px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjF0Uby1EzWv0qyzbU3hdqRuZPoGV576fczwtNuW4mY_UseTaaBU-ytKPLCPnvaw7m4yPDkbxd6Y09_cEkx9d74V9GQDMOvsc8a9u0yPcxv7jRI9868xQsWXXTx-lsVOPcPKXgY1kKAHoXm/s320/panarama2+copy.jpg" alt="" id="BLOGGER_PHOTO_ID_5525220305833989666" border="0" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi60Ow0MCj-xpCudm__C7jngymLO-2OVKif-H5j7s7zJAG_SFKl-VrpoPsA_9iDria1pWYzsdChDk7SD3Hk7jce74VR3ElE3Q9XOAZ_AW00aT_ZtEfz9VHSH4Zh3pECczCKWamGWQqGwxaF/s1600/panarama3+copy.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 74px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi60Ow0MCj-xpCudm__C7jngymLO-2OVKif-H5j7s7zJAG_SFKl-VrpoPsA_9iDria1pWYzsdChDk7SD3Hk7jce74VR3ElE3Q9XOAZ_AW00aT_ZtEfz9VHSH4Zh3pECczCKWamGWQqGwxaF/s320/panarama3+copy.jpg" alt="" id="BLOGGER_PHOTO_ID_5525220391930758658" border="0" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0zsT5rwyDXtqyeDFNWe1cwgeM8TST6DpVPICpNICx7G_gEX1LZd41YhesghIomChFa052iJaRBRd8kpcK1gzkrFeQd6XvCTsIdf5Iv_oEC0IIlMZKVxXj6q7wEFYTIiDWOUc3HvbdCnEF/s1600/panarama4+copy.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 70px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0zsT5rwyDXtqyeDFNWe1cwgeM8TST6DpVPICpNICx7G_gEX1LZd41YhesghIomChFa052iJaRBRd8kpcK1gzkrFeQd6XvCTsIdf5Iv_oEC0IIlMZKVxXj6q7wEFYTIiDWOUc3HvbdCnEF/s320/panarama4+copy.jpg" alt="" id="BLOGGER_PHOTO_ID_5525220399585125762" border="0" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZptlPfyAjIdAQ4BkCELupmHr8M8N5UJcuJMlkiam-HBrC7ijeIp8MX1oGMDg9ejSemy7cbzwXCkmUK7H7c2Od4lI-xRPtILiEl_hyphenhyphenZjR0L_9fnyZeZUhqJFU4aA1ogVM0VjJJ3SIccoI0/s1600/panarama5+copy.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 123px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZptlPfyAjIdAQ4BkCELupmHr8M8N5UJcuJMlkiam-HBrC7ijeIp8MX1oGMDg9ejSemy7cbzwXCkmUK7H7c2Od4lI-xRPtILiEl_hyphenhyphenZjR0L_9fnyZeZUhqJFU4aA1ogVM0VjJJ3SIccoI0/s320/panarama5+copy.jpg" alt="" id="BLOGGER_PHOTO_ID_5525220398660359122" border="0" /></a><br />Pentru taiat se foloseste un cutit bine ascutit. Chiflele se muta cu grija pe tava tapetata cu hirtie de copt,<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDC_UcWi96ysaXPNCROMCSodzvck7XsdOGrgSTx8aJb4l7iba-dRi-38VjFjjTtz2Od7P3uLKeGlPwq0jIyycoWER_gLi0efCRHMVlTh9xvvhpE-0v1XQ_KENLq8vneQhUmXkUPwrrnUx6/s1600/chifle14+copy.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 220px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDC_UcWi96ysaXPNCROMCSodzvck7XsdOGrgSTx8aJb4l7iba-dRi-38VjFjjTtz2Od7P3uLKeGlPwq0jIyycoWER_gLi0efCRHMVlTh9xvvhpE-0v1XQ_KENLq8vneQhUmXkUPwrrnUx6/s320/chifle14+copy.jpg" alt="" id="BLOGGER_PHOTO_ID_5525220296489443378" border="0" /></a> se mai lasa 10-15 minute, apoi se baga in cuptorul incins la 180 C. Se coc pina la rumenire, apoi se scot pe un prosop sa se raceasca.<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGlMFYFJvaZZ1Vv4v4lO0knN4845fMvX8MAmacFKMorudxhv3xri6cAxjhrqZ11iBL1HTz5HkXluI41ly6C0UUUV-h0wyZCgkAPLGgytZ8Yti9i8BKCBn-hGe8-kxZ9upkGM5Ayyb1bZ1e/s1600/chifle15+copy.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 250px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGlMFYFJvaZZ1Vv4v4lO0knN4845fMvX8MAmacFKMorudxhv3xri6cAxjhrqZ11iBL1HTz5HkXluI41ly6C0UUUV-h0wyZCgkAPLGgytZ8Yti9i8BKCBn-hGe8-kxZ9upkGM5Ayyb1bZ1e/s320/chifle15+copy.jpg" alt="" id="BLOGGER_PHOTO_ID_5525220299408354546" border="0" /></a>Natihttp://www.blogger.com/profile/03298245643277767935noreply@blogger.com5tag:blogger.com,1999:blog-7751125113388721903.post-40443104086107096402010-10-01T12:51:00.010+03:002010-10-01T14:03:30.404+03:00Prajitura cu pere<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjptMI6Gwurw0rltiKBYMzzjoIc1Z31FWpjcMZIbkWl_k64j9EmAFvHn9ZdNX7enlkHF1YLFa2a9OqQlk7If47NrffWkNuXoBjHPbtd5H1c5Jv62e181nwJ-qr8GxLE6jY_uYHNq0ODVgY/s1600/prajitura_pere+copy.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 213px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjptMI6Gwurw0rltiKBYMzzjoIc1Z31FWpjcMZIbkWl_k64j9EmAFvHn9ZdNX7enlkHF1YLFa2a9OqQlk7If47NrffWkNuXoBjHPbtd5H1c5Jv62e181nwJ-qr8GxLE6jY_uYHNq0ODVgY/s320/prajitura_pere+copy.jpg" alt="" id="BLOGGER_PHOTO_ID_5523031268931119810" border="0" /></a><br /><span style="font-style: italic;">Aceasta reteta, cu unele modificari, o folosesc la orice prajitura cu fructe. Azi am facut-o prima data cu pere. Mi-e iesit o prajitura cu gust minunat, perele dindu-i o savoare aparte.</span><br /><br />Aveti nevoie de:<br />100 g unt la temperatura camerei<br />150 g zahar<br />2 oua<br />300 ml iaurt sau lapte batut<br />300-330 g faina, cit sa iasa un aluat mai gros decit cel de chec<br />1 plic praf de copt<br />4 pere de marime medie, curatate de coaja si seminte<br />vanilie<br /><br />Untul se bate cu zaharul, cu ajutorul unui tel sau mixer. Se adauga ouale pe rind, apoi vanilia, iaurtul, si la sfirsit faina amestecata cu praful de copt. Trebuie sa iasa un aluat destul de dens, cind cade de pe lingura, isi pastreaza forma secunde bune.<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxB1CJN60e5AmytOSQM-8UT4C4JEU_f2UAz9I2r5_NQnZy3mj7EXg1TwpL5qsiY5XTI_TJt3jlNRusbqlz4uvr2_BPgFsyKhf36Y_59G9ZxJ40OUBQtawYOPmCz9Nfvf5Z5rFcarr9vsna/s1600/pere_aluat+copy.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 213px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxB1CJN60e5AmytOSQM-8UT4C4JEU_f2UAz9I2r5_NQnZy3mj7EXg1TwpL5qsiY5XTI_TJt3jlNRusbqlz4uvr2_BPgFsyKhf36Y_59G9ZxJ40OUBQtawYOPmCz9Nfvf5Z5rFcarr9vsna/s320/pere_aluat+copy.jpg" alt="" id="BLOGGER_PHOTO_ID_5523031019447702946" border="0" /></a> Daca e nevoie, se mai adauga faina. Se adauga perele taiate bucatele, se amesteca bine, apoi se toarna aluatul intr-o forma tapetata cu hirtie de copt. <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdiKrO2N6EoLsVYhgkXxytS3ItEU-IXhouUJOKdXD2ia8LHqCy_d9vTssf4BRrGnOZf60tl0CSmMl1W5juNCBYRTPcnxHUPSAMkMYIFgSQV_0HADuNW-h6WrjV8m7yrOrFHvtdeC914ymi/s1600/pere_aluat2+copy.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 213px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdiKrO2N6EoLsVYhgkXxytS3ItEU-IXhouUJOKdXD2ia8LHqCy_d9vTssf4BRrGnOZf60tl0CSmMl1W5juNCBYRTPcnxHUPSAMkMYIFgSQV_0HADuNW-h6WrjV8m7yrOrFHvtdeC914ymi/s320/pere_aluat2+copy.jpg" alt="" id="BLOGGER_PHOTO_ID_5523031022300636562" border="0" /></a>Se coace la foc mediu (180 C), pina se rumeneste suprafata, iar scobitoarea iese curata (aproximativ trei sferturi de ora). <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5AdTIau9lFxqrg9dYRMvo0TwkXsTvfKoDNb8UygmLsid0jwfLrOUo4zOpMPxV729WBdOP3sa6ktZDUuhbiG0pvXgYbY50s0eVZqNCzDWggJV6VtV_1dmz7OHjgN69nRMZE2vDyG-i8RE2/s1600/pere_copt3+copy.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5AdTIau9lFxqrg9dYRMvo0TwkXsTvfKoDNb8UygmLsid0jwfLrOUo4zOpMPxV729WBdOP3sa6ktZDUuhbiG0pvXgYbY50s0eVZqNCzDWggJV6VtV_1dmz7OHjgN69nRMZE2vDyG-i8RE2/s320/pere_copt3+copy.jpg" alt="" id="BLOGGER_PHOTO_ID_5523031026562369170" border="0" /></a>Se portioneaza dupa ce s-a racit.Natihttp://www.blogger.com/profile/03298245643277767935noreply@blogger.com2tag:blogger.com,1999:blog-7751125113388721903.post-34893653642968826702010-09-22T11:17:00.003+03:002010-11-23T12:20:32.309+02:00Cheesecake cu ciocolata - un alt tortulet aniversar<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNXXfad8rG74nztQLMHZXRIpfQqtr3XIVwkTo75Wxz_MkRl1dNgkutjaZe6jegNM5IWlUS8AQbd-XQjUOvTqJpZB3yYWMtVzx_yj2VWxA3nSkL-gBbmsKuQucpqehvbgIHFschhd7DSagK/s1600/tort+3+ani+copy.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 214px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNXXfad8rG74nztQLMHZXRIpfQqtr3XIVwkTo75Wxz_MkRl1dNgkutjaZe6jegNM5IWlUS8AQbd-XQjUOvTqJpZB3yYWMtVzx_yj2VWxA3nSkL-gBbmsKuQucpqehvbgIHFschhd7DSagK/s320/tort+3+ani+copy.jpg" alt="" id="BLOGGER_PHOTO_ID_5519631745441734946" border="0" /></a><br /><span style="font-style: italic;">Acest cheesecake cu ciocolata l-am facut cu o ocazie speciala in familia noastra. ;) Este de ciocolata, pentru ca asta e preferinta sarbatoritei, si este cheesecake din motivul ca din orice prajitura sau tort, aceeasi sarbatorita prefera mereu crema si glazura. De aceea am decis sa-i fac un tort cu putin blat si multa crema, bineinteles de ciocolata.</span> <span style="font-style: italic;">Daca v-am tentat cu poza sectiunii, va invit sa incercati reteta: se face relativ usor, partea cea mai grea este asteptarea.</span><br /><br />Aveti nevoie de:<br /><br />Blat:<br />80 g unt<br />80 g zahar<br />esenta de vanilie<br />170 g faina<br />30 g cacao<br />1 plic praf de copt<br />un praf de sare<br />1 ou<br />(se foloseste 2/3 de aluat, din restul puteti sa faceti citeva fursecuri :) )<br /><br />Umplutura:<br />250 g ciocolata neagra<br />500 ml smintina dulce (30% grasime)<br />450 g crema de brinza almette sau philadelphia<br />100 g zahar<br />4 oua<br />1 lingura de amidon<br /><br />Glazura:<br />50 g ciocolata<br />1 lingura de smintina dulce<br />un cubulet de unt<br /><br />Faina se cerne cu praful de copt, sarea si cacaua. Se adauga peste unt, zahar, vanilie si ou si se framinta un aluat nelipicios. Daca mai e nevoie, se adauga 1 lingura de apa. Se tine la rece o jumatate de ora, apoi 2/3 din el se intinde intr-o forma cu pereti detasabili, cu diametrul de 24 cm. Se tine forma la rece pina e gata umplutura.<br />Ciocolata se rupe bucatele, se pune cu smintina dulce intr-un ibric si se tine pe foc mic, amestecind, pina se topeste. Se lasa la racit, apoi se rastoarna intr-un bol, se adauga zaharul si se bate cu mixerul. Apoi se adauga, alternativ, ouale si crema de brinza, iar la sfirsit amidonul, batind cu mixerul, pina la omogenizare. Compozitia nu trebuie sa fie spumoasa, asa ca nu se va exagera cu batutul.<br />Forma cu blatul se inveleste pe dinafara cu folie de aluminiu<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDWjpXCVs9tPMVfGDdB0swHO_JYJtBDDEryI0FifXyXmC8c3FkLzdrGxb1xFeK6KXIjWzt3OxCh5nV6NoUALe3_OWpOaNwTmdpxiiAD8IHKdekJJUBJy9N0dzhP0u0dcxOX_HQOAC5ho1U/s1600/forma+invelita+copy.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 199px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDWjpXCVs9tPMVfGDdB0swHO_JYJtBDDEryI0FifXyXmC8c3FkLzdrGxb1xFeK6KXIjWzt3OxCh5nV6NoUALe3_OWpOaNwTmdpxiiAD8IHKdekJJUBJy9N0dzhP0u0dcxOX_HQOAC5ho1U/s320/forma+invelita+copy.jpg" alt="" id="BLOGGER_PHOTO_ID_5519635180347154882" border="0" /></a> si se aseaza intr-o forma mai mare. <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisUu8Lg6lNKtWTpf9UOES3eMZ5rUDS8cwToY0waoWSAHYvhS_n7RQrFE4K3DHTF2lDN4MA3CxrogIGjliCavGbrmbDS4NFhZZA5T6DaWqeB-6ILxufPjwGQBGO9BUXaBOnXaM-Qh108zHb/s1600/forma+in+forma+copy.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisUu8Lg6lNKtWTpf9UOES3eMZ5rUDS8cwToY0waoWSAHYvhS_n7RQrFE4K3DHTF2lDN4MA3CxrogIGjliCavGbrmbDS4NFhZZA5T6DaWqeB-6ILxufPjwGQBGO9BUXaBOnXaM-Qh108zHb/s320/forma+in+forma+copy.jpg" alt="" id="BLOGGER_PHOTO_ID_5519635169795510882" border="0" /></a>Se toarna umplutura peste blat. Apoi, cu mare atentie, se toarna apa clocotita, in forma mare, cam pina la jumatatea formei mici. Folia de aluminiu are rolul de etansa forma cu prajitura, sa nu patrunda apa in timpul coacerii. Se da prajitura la cuptor, mai intii la foc mare, vreun sfert de ora, apoi se micsoreaza focul pina la mediu spre mic (160-170 C) si se tine pina cind umplutura se prinde, dar nu de tot, pe la mijloc trebuie sa mai tremure nitel, cind miscati forma. La mine a durat circa o ora si jumatate. Se inchide focul, se trece cu lama unui cutit pe la marginile prajiturii, sa se desprinda de peretii formei, apoi se lasa in cuptor pina la racirea completa. Se baga in frigider pentru o noapte, iar a doua zi se scot peretii detasabili si se muta pe un platou. Se orneaza dupa preferinte. Eu am turnat o glazura facuta din ciocolata, frisca si putin unt.Natihttp://www.blogger.com/profile/03298245643277767935noreply@blogger.com9