tag:blogger.com,1999:blog-77485520711422265802024-03-13T09:41:33.877+02:00Savoare si AromeSilviahttp://www.blogger.com/profile/03762067986140316256noreply@blogger.comBlogger152125tag:blogger.com,1999:blog-7748552071142226580.post-7201542465168874612012-04-02T14:08:00.000+03:002012-05-22T21:09:51.880+03:00Piept de pui umplut Cipriot<div class="separator" style="clear: both; text-align: center;">
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<span lang="EN-US" style="font-family: Arial, sans-serif; font-size: 14pt;">Ingrediente:<o:p></o:p></span></div>
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<span lang="EN-US" style="font-family: Arial, sans-serif;">1 piept de pui mai mare dezosat<o:p></o:p></span></div>
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<span lang="EN-US" style="font-family: Arial, sans-serif;">3 bucati rosii uscate<o:p></o:p></span></div>
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<span lang="EN-US" style="font-family: Arial, sans-serif;">1 lingura patrunjel proaspat tocat<o:p></o:p></span></div>
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<span lang="EN-US" style="font-family: Arial, sans-serif;">1 lingurita busuioc tocat marunt<o:p></o:p></span></div>
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<span lang="EN-US" style="font-family: Arial, sans-serif;">100g branza feta de capra<o:p></o:p></span></div>
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<span lang="EN-US" style="font-family: Arial, sans-serif;">sare si piper<o:p></o:p></span></div>
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<span lang="EN-US" style="font-family: Arial, sans-serif;">coaja rasa de la 1 lamaie<o:p></o:p></span></div>
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<span lang="EN-US" style="font-family: Arial, sans-serif;">2 catei usturoi pisati<o:p></o:p></span></div>
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<span lang="EN-US" style="font-family: Arial, sans-serif; font-size: 14pt;">Mod de preparare<o:p></o:p></span></div>
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<span lang="EN-US" style="font-family: Arial, sans-serif;">Tocam marunt toate ingredientele,le amestecam bine cu verdeata,apoi le asezonam cu putina sare,(daca branza este sarata nu mai punem sare),piper,coaja de lamiae si usturoiul zdrobit..<o:p></o:p></span></div>
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<span lang="EN-US" style="font-family: Arial, sans-serif;">Pieptul de pui se taie in doua,in fiecare jumatate se face un buzunar in care punem umplutura.Presam bine pieptul sa nu iasa amestecul.Punem putin ulei intr-o tigaie si punem pieptul umplut cu pielea in jos,se lasa cateva minute sa se rumeneasca,apoi il intoarcem si acoperim pieptul cu o bucata de hartie pergament umeda pe post de capac si lasam pe foc 10 minute,apoi intoarcem pieptul si mai lasam 10 minute pana se patrunde ,dar carnea sa fie totusi suculenta.<o:p></o:p></span></div>
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<span lang="EN-US" style="font-family: Arial, sans-serif;">Se serveste cu orice fel de garnitura va place.Eu am folosit cartofi la cuptor.<o:p></o:p></span></div>
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<br /></div>Silviahttp://www.blogger.com/profile/03762067986140316256noreply@blogger.com10tag:blogger.com,1999:blog-7748552071142226580.post-46009754291930174562012-04-02T14:01:00.000+03:002012-04-02T14:01:17.477+03:00Muschi de porc umplut cu crema de leurda<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQXLLZuCeQIl-K6X4hpfzlq5MwSVWJtKKmNytSfUutJzm_h3TimLpLu24BT0QLG9Di-K38gMYnwivaabWoLT70xXWdOgcM6iEhmuygYruI4f-baVUxX_cb3daYeIB0xbSr3ElsZx3rAdA1/s1600/Picture+850.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQXLLZuCeQIl-K6X4hpfzlq5MwSVWJtKKmNytSfUutJzm_h3TimLpLu24BT0QLG9Di-K38gMYnwivaabWoLT70xXWdOgcM6iEhmuygYruI4f-baVUxX_cb3daYeIB0xbSr3ElsZx3rAdA1/s320/Picture+850.jpg" width="320" /></a></div><br />
<div class="MsoNormal"><span style="font-size: 14pt;">Ingrediente:<o:p></o:p></span></div><div class="MsoNormal">2 muschi de porc<o:p></o:p></div><div class="MsoNormal">1 legatura leurda<o:p></o:p></div><div class="MsoNormal">200g crema de branza<o:p></o:p></div><div class="MsoNormal">sare si piper<o:p></o:p></div><div class="MsoNormal"><span style="font-size: 14pt;">Prntru sos:<o:p></o:p></span></div><div class="MsoNormal">200ml smantana pentru gatit<o:p></o:p></div><div class="MsoNormal">200g ciuperci<o:p></o:p></div><div class="MsoNormal">2-3 fire leurda</div><div class="MsoNormal"> <o:p></o:p>Mod de preparare:</div><div class="MsoNormal"><o:p></o:p></div><div class="MsoNormal">Se ia muschiul,se taie pe lungime si se bate usor sa nu il stricam.Asezonam cu sare si piper.Amestecam crema de branza cu putina sare,piper si leurda taiata marunt.Asezam pe lungimea muschiului crema,apoi il rulam si il legam cu sfoara alimentara.Luam o folie de aluminiu,o ungem cu putin ulei,presaram sare si piper si il infasuram bine,iar capetele le strangem bine.Asezam rulada intr-o tava si dam la cuptrorul preancins pentru 35-40 de minute.Cat tim se face carnea pregatim un sos simplu.Taiem ciupercile si le calim in putin ulei,iar cand s-a evaporat toata apa lasata de ciuperci,adaugam smantna si firele de leurda tocate marunt.Le servim impreuna cu o garnitura de orez .<o:p></o:p></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIAJkvPMThAIkr1HarvKFvWU74NwOsu_e0A7VlRMUJIOa_jNuw_qAF0R7UUrnxXzD4cBrVX0KhApqRjoZiOmIi1Dusewmp3i43LVEC2P8rwsYHRJ8kib9Ppu9t-XqyU_gSGKhJOz-YmVNk/s1600/Picture+821.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIAJkvPMThAIkr1HarvKFvWU74NwOsu_e0A7VlRMUJIOa_jNuw_qAF0R7UUrnxXzD4cBrVX0KhApqRjoZiOmIi1Dusewmp3i43LVEC2P8rwsYHRJ8kib9Ppu9t-XqyU_gSGKhJOz-YmVNk/s320/Picture+821.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgc-_7-hMe7E7C0zkExLMijl6XGL_E8nWPNWc7lF3Sb4U4fwB_C9MRvkIHevEyfxyrPc9d8qhWopbOLv23QF1msoe1um5uS7Fd9nHD98nxW68tUWq6dqk6Hfuc-5DfNCJUku7tmidGPqbJ8/s1600/Picture+823.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgc-_7-hMe7E7C0zkExLMijl6XGL_E8nWPNWc7lF3Sb4U4fwB_C9MRvkIHevEyfxyrPc9d8qhWopbOLv23QF1msoe1um5uS7Fd9nHD98nxW68tUWq6dqk6Hfuc-5DfNCJUku7tmidGPqbJ8/s320/Picture+823.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi07evt_7MAnsAwMajLooJ2VOlzFOwGX4Tojhwy-Xa7x8Mob7O852YOQbZiUjmNBa5fcj7AHUrxtGUeDX5bth02jnoor7oN0QO7-WPl26ioLJ-iLsLZ827JhN9KluxZj-OEcom9nJRewZQ6/s1600/Picture+825.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi07evt_7MAnsAwMajLooJ2VOlzFOwGX4Tojhwy-Xa7x8Mob7O852YOQbZiUjmNBa5fcj7AHUrxtGUeDX5bth02jnoor7oN0QO7-WPl26ioLJ-iLsLZ827JhN9KluxZj-OEcom9nJRewZQ6/s320/Picture+825.jpg" width="320" /></a></div><div class="MsoNormal"><br />
</div>Silviahttp://www.blogger.com/profile/03762067986140316256noreply@blogger.com0tag:blogger.com,1999:blog-7748552071142226580.post-86924558687731209002012-04-02T13:52:00.000+03:002012-04-02T13:52:44.220+03:00Tort festiv<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJOFIT4Dcz12JV2EYVW88hev5yNNbwEz6jHjdtHVHg1RgqLTUHj8Ryj6gbfes5_Lgke03COg23oj0PUkWZf_Tx0KesZaI2cv-WKC6u-esD7j1oVoSSFAEU2Nj6b6EC6gzQMPiw2uHdBRYd/s1600/Picture+1245.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJOFIT4Dcz12JV2EYVW88hev5yNNbwEz6jHjdtHVHg1RgqLTUHj8Ryj6gbfes5_Lgke03COg23oj0PUkWZf_Tx0KesZaI2cv-WKC6u-esD7j1oVoSSFAEU2Nj6b6EC6gzQMPiw2uHdBRYd/s320/Picture+1245.jpg" width="320" /></a></div><br />
<div class="MsoNormal"><span lang="EN-US" style="background: white; color: #4b3c30; font-family: "Trebuchet MS","sans-serif";">Ingrediente;</span><span lang="EN-US" style="color: #4b3c30; font-family: "Trebuchet MS","sans-serif";"><br />
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</span><span lang="EN-US" style="background: white; color: #4b3c30; font-family: "Trebuchet MS","sans-serif";">Pentru blat:</span><span lang="EN-US" style="color: #4b3c30; font-family: "Trebuchet MS","sans-serif";"><br />
<span style="background: white;">125 g. unt moale </span><br />
<span style="background: white;">un varf cutit de sare</span><o:p></o:p></span></div><div class="MsoNormal"><span lang="EN-US" style="background: white; color: #4b3c30; font-family: "Trebuchet MS","sans-serif";"> 125 g. zahar</span><span lang="EN-US" style="color: #4b3c30; font-family: "Trebuchet MS","sans-serif";"><br />
<span style="background: white;">1 pachetel zahar vanilat </span><br />
<span style="background: white;">2 oua mari</span><br />
<span style="background: white;"> 75 g. faina</span><br />
<span style="background: white;"> 50 g. amidon</span><br />
<span style="background: white;"> 1 lingurita cu varf praf de copt</span><br />
<span style="background: white;"> 3 linguri mari lapte</span><br />
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<span style="background: white;">Pentru crema de iaurt :</span><br />
<span style="background: white;"> 750 g. iaurt </span><br />
<span style="background: white;"> 200 g. zahar</span><br />
<span style="background: white;"> 2 pliculete zahar vanilat </span><br />
<span style="background: white;"> 200 ml. frisca lichida </span><br />
<span style="background: white;"> 5 foi gelatina sau 10 g. granule de gelatina<span class="apple-converted-space"> <o:p></o:p></span></span></span></div><div class="MsoNormal"><span class="apple-converted-space"><span lang="EN-US" style="background: white; color: #4b3c30; font-family: "Trebuchet MS","sans-serif";">2-3 linguri ananas din compot</span></span><span lang="EN-US" style="color: #4b3c30; font-family: "Trebuchet MS","sans-serif";"><br />
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<span style="background: white;">Pentru crema de ness:</span><br />
<span style="background: white;"> 450 g. iaurt </span><br />
<span style="background: white;"> 120 g. zahar </span><br />
<span style="background: white;"> 3 linguri cafea solubila</span><br />
<span style="background: white;"> 3 foite gelatina sau 5 g. granule de gelatina</span><br />
<span style="background: white;">100 ml. frisca lichida <o:p></o:p></span></span></div><div class="MsoNormal"><span lang="EN-US" style="background: white; color: #4b3c30; font-family: "Trebuchet MS","sans-serif";">1 lingura ciocolata neagra rasa</span><span lang="EN-US" style="color: #4b3c30; font-family: "Trebuchet MS","sans-serif";"><br />
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<span style="background: white;">Pentru decor:</span><br />
<span style="background: white;">pere<o:p></o:p></span></span></div><div class="MsoNormal"><span lang="EN-US" style="background: white; color: #4b3c30; font-family: "Trebuchet MS","sans-serif";">portocale<o:p></o:p></span></div><div class="MsoNormal"><span lang="EN-US" style="background: white; color: #4b3c30; font-family: "Trebuchet MS","sans-serif";">visine<o:p></o:p></span></div><div class="MsoNormal"><span lang="EN-US" style="background: white; color: #4b3c30; font-family: "Trebuchet MS","sans-serif";">ananas</span><span lang="EN-US" style="color: #4b3c30; font-family: "Trebuchet MS","sans-serif";"><br />
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</span><span lang="EN-US" style="background: white; color: #4b3c30; font-family: "Trebuchet MS","sans-serif";">Mod de preparare:</span><span lang="EN-US" style="color: #4b3c30; font-family: "Trebuchet MS","sans-serif"; font-size: 10.0pt;"><br />
</span><span lang="EN-US" style="background: white; color: #4b3c30; font-family: "Trebuchet MS","sans-serif";">Blat: se preincalzeste cuptorul la 175 grade.</span><span lang="EN-US" style="color: #4b3c30; font-family: "Trebuchet MS","sans-serif";"><br />
<span style="background: white;">Intr-un castron se freaca untul cu zaharul, pana ce amestecul se spumeaza iar zaharul nu se mai simte. Se adauga apoi ouale, pe rand, amestecand bine dupa fiecare.</span><br />
<span style="background: white;">Faina, amidonul si praful de copt se cern si se adauga impreuna cu laptele in compozitia cu unt, astfel: 2 linguri amestec uscat, o lingura lapte, mixam din nou...si tot asa, pana cand se inglobeaza toate ingredientele.</span><br />
<span style="background: white;">Se unge cu unt o forma de tort cu inel, cu diam. de 26 cm (doar baza); se tapeteaza cu hartie de copt, in asa fel incat numai baza sa fie acoperita.</span> <br />
<span style="background: white;">Se pune aluatul in forma si se netezeste. Se da la cuptor pentru cca. 20 de minute (faceti testul cu scobitoarea). Se lasa apoi sa se racoreasca, se scoate inelul si se lasa sa se raceasca complet.</span><br />
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<span style="background: white;">Crema alba: se amesteca iaurtul cu zaharul, pana cand se topeste.</span><br />
<span style="background: white;">Se pune gelatina la inmuiat in apa rece (daca folositi foite de gelatina, rupeti-le in jumatate, se vor hidrata mai bine . Apa trebuie sa treaca cu doua, trei degete peste gelatina, in ambele cazuri. Dupa cca. 10 minute,cand s-a umflat, se topeste la bain-marie timp de 8-10 secunde sau pana cand vedeti ca s-a topit. </span><br />
<span style="background: white;">Dupa aceea se toarna in compozitia mare, de iaurt. Se amesteca totul foarte bine. Se bate frisca si se adauga peste crema de iaurt, amestecand usor ca sa ramana pufoasa.In acest amestec adaugam apoi bucatele de ananas din compot.</span><br />
<span style="background: white;">Se aseaza blatul in forma in care a fost copt si se inchide inelul. Se toarna crema de iaurt peste blat si se niveleaza. Se da la frigider pentru cca. 30 de minute.</span><br />
<br />
<span style="background: white;">Crema de cafea: se amesteca iaurtul cu zaharul , pana se topeste. Se adauga nesul (praf sau granule) siciocolata rasa, se amesteca bine. Se inmoaie si topeste gelatina dupa cum am spus mai sus .</span><br />
<span style="background: white;">Se bate frisca si se amesteca impreuna cu gelatina topita in crema.</span><br />
<span style="background: white;">Crema de cafea se intinde peste crema alba si se netezeste. Se pune la frigider pentru cca. 15 minute.</span><br />
<span style="background: white;">Tortul se pune la frigider pentru minim 4-5 ore. Ideal ar fi peste noapte.<o:p></o:p></span></span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrJ6XbSR9g3fRpAVUfY7nGmhS8uynKSgpJLF4sDVjW5KLAFx-b1BVp4Q6KtsQQDYMaqY7jAGIDyqim72u5fv63UOgyBLn2r_JgQSreVqNARvvX-PFMn2n3EiWXUNmg9ethLFS-arRbKZmZ/s1600/Picture+1257.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrJ6XbSR9g3fRpAVUfY7nGmhS8uynKSgpJLF4sDVjW5KLAFx-b1BVp4Q6KtsQQDYMaqY7jAGIDyqim72u5fv63UOgyBLn2r_JgQSreVqNARvvX-PFMn2n3EiWXUNmg9ethLFS-arRbKZmZ/s320/Picture+1257.jpg" width="320" /></a></div><div class="MsoNormal"><span lang="EN-US" style="background: white; color: #4b3c30; font-family: "Trebuchet MS","sans-serif";">Ornare se face in functie de imaginatie si preferinte.Eu am taiat cateva felii de pere si portocala,le-am glasat in sirop de zahar,apoi le-am lasat la racit si am ornat tortul cu ele si cu boabe de visine din visinata.</span><span lang="EN-US" style="color: #4b3c30; font-family: "Trebuchet MS","sans-serif";"><br />
<span style="background: white;">Inainte de servire, se trece cu un cutit bine incalzit intre crema si marginea tortului, pentru a se desprinde usor. Se inlatura inelul si se transfera pe platoul de servit.</span><br />
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<!--[endif]--></span><span lang="EN-US" style="background: white; color: red; font-family: "Arial","sans-serif";"><o:p></o:p></span></div>Silviahttp://www.blogger.com/profile/03762067986140316256noreply@blogger.com1tag:blogger.com,1999:blog-7748552071142226580.post-571071845777978852012-04-02T11:14:00.000+03:002012-04-02T11:14:59.719+03:00Tort Floare de piersica<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsi7EGKDbobL273dnU7KmqhOHRjgsWIraaHRzyu47P9Xz0mxzbP1ItjhTQ6N4KhTBh4lHHYMWIBO5MJacwRd6dyLa1muq6rMUVJRPQEaRutSvbBEecSUgjpaFwIAZFkQH5eio4YQPSFKXy/s1600/Picture+1442.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsi7EGKDbobL273dnU7KmqhOHRjgsWIraaHRzyu47P9Xz0mxzbP1ItjhTQ6N4KhTBh4lHHYMWIBO5MJacwRd6dyLa1muq6rMUVJRPQEaRutSvbBEecSUgjpaFwIAZFkQH5eio4YQPSFKXy/s320/Picture+1442.jpg" width="320" /></a></div>
<br />
<div class="MsoNormal">
<span lang="EN-US" style="background: white; font-family: "Arial","sans-serif";">Blat:</span><span lang="EN-US" style="background: white; font-family: "Arial","sans-serif"; font-size: 14.0pt;"> Ingrediente:<o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="EN-US" style="background: white; font-family: "Arial","sans-serif";">250g piscoturi<o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="EN-US" style="background: white; font-family: "Arial","sans-serif";">150g unt topit<o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="EN-US" style="background: white; font-family: "Arial","sans-serif";">500g piersici din copot<o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="EN-US" style="background: white; font-family: "Arial","sans-serif"; font-size: 14.0pt;">Crema si décor:<o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="EN-US" style="background: white; font-family: "Arial","sans-serif";">30g gelatin pudra <o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="EN-US" style="background: white; font-family: "Arial","sans-serif";">sucul de la 1 portocala mare<o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="EN-US" style="background: white; font-family: "Arial","sans-serif";">4-5 linguri zahar<o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="EN-US" style="background: white; font-family: "Arial","sans-serif";">1-2 plicuri zahar vanilat<o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="EN-US" style="background: white; font-family: "Arial","sans-serif";">2 linguri suc de lamaie<o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="EN-US" style="background: white; font-family: "Arial","sans-serif";">700 g iaurt <o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="EN-US" style="background: white; font-family: "Arial","sans-serif";">400ml frisca lichida<o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="EN-US" style="background: white; font-family: "Arial","sans-serif";">1 plic gelatina portocale (sau 250ml suc portocale si ½
lingurita gelatina pudra)<o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="EN-US" style="background: white; font-family: "Arial","sans-serif";">25g ciocolata amaruie <o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="EN-US" style="background: white; font-family: "Arial","sans-serif"; font-size: 14.0pt;">Mod de preparare:<o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="EN-US" style="background: white; font-family: "Arial","sans-serif";">Se unge cu unt un inel pentru torturi(26cm) si se aseaza pe
un platou de tort tapetat cu hartie de copt.Se zdrobesc piscoturile si se
amesteca bine cu untul topit,apoi se aseaza in forma ,presand bine.Se lasa
piersicile sa se scurga bine.Se repartizaza fructele pe blat.<o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="EN-US" style="background: white; font-family: "Arial","sans-serif";">Pentru crema,se inmoaie gelatina in apa rece.Se incalzeste
sucul de portocala si sucul de lamiae,apoi se dizolva inauntru gelatina.Iaurtul
se amesteca bine cu zaharul si vanilia apoi se adauga gelatina,se lasa cateva
minute sa se intareasca putin,apoi adaugam frisca batuta bine.<o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="EN-US" style="background: white; font-family: "Arial","sans-serif";"> Crema se repartizeaza
deasupra piersicilor.Se lasa tortul la frigider sa se intareasca crema.<o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="EN-US" style="background: white; font-family: "Arial","sans-serif";">Pentru prepararea glazurii:, daca aveti o gelatina gata
aromata o pregatiti conform instructiunilor,daca nu,atunci o pregatit asa:<o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="EN-US" style="background: white; font-family: "Arial","sans-serif";">Se inmoaie gelatina in apa rece.Se incalzeste intr-un vas mic
sucul de portocala si se dizolva inauntru gelatina.Se repartizeaza glazura pe
tort si se lasa sa se intareasca.<o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="EN-US" style="background: white; font-family: "Arial","sans-serif";">Se desprinde cu grija hartia de copt,se indeparteaza si se
scoate inelul de tort.<o:p></o:p></span></div>
<span lang="EN-US" style="background: white; font-family: "Arial","sans-serif"; font-size: 12.0pt; mso-ansi-language: EN-US; mso-bidi-language: AR-SA; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: RO;">Se orneaza cu felii de
piersica,frisca si ciocloata topita,sau fiecare dupa inspiratie</span><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsB3GKhLBFd7W5kBN6fdgtuID-JbPPldUpr7IrMZoqUCbpT29PntIeFj2pHabTgbZ80fiZBvZGD4O7i_AbJJuNt8p2CExMsZuBqkwdmJ622GDzG5nTM6TeTsuLacZX8ySobqGeAwSSl78Z/s1600/Picture+1450.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsB3GKhLBFd7W5kBN6fdgtuID-JbPPldUpr7IrMZoqUCbpT29PntIeFj2pHabTgbZ80fiZBvZGD4O7i_AbJJuNt8p2CExMsZuBqkwdmJ622GDzG5nTM6TeTsuLacZX8ySobqGeAwSSl78Z/s320/Picture+1450.jpg" width="320" /></a></div>
<span lang="EN-US" style="background: white; font-family: "Arial","sans-serif"; font-size: 12.0pt; mso-ansi-language: EN-US; mso-bidi-language: AR-SA; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: RO;"><br /></span>Silviahttp://www.blogger.com/profile/03762067986140316256noreply@blogger.com1tag:blogger.com,1999:blog-7748552071142226580.post-73478089230961767002012-04-01T11:25:00.001+03:002012-04-01T11:26:10.892+03:00Muschi de vita Wellington<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi723_dKszZJrowNTEyyqFKuTLf1WnTrpX7bfUCOWk6akdidPctvL4oCITYjsVDza54itOvKSrH23qXmhl_UCGcSikTErHoEL3WQ_MyJKsS64X8cN7OT-iq2i2fxphKWZ-G8bOs7cGNul5V/s1600/Picture+1342.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi723_dKszZJrowNTEyyqFKuTLf1WnTrpX7bfUCOWk6akdidPctvL4oCITYjsVDza54itOvKSrH23qXmhl_UCGcSikTErHoEL3WQ_MyJKsS64X8cN7OT-iq2i2fxphKWZ-G8bOs7cGNul5V/s320/Picture+1342.jpg" width="320" /></a></div><br />
<div class="MsoNormal"><strong><u><span lang="EN-US" style="background-attachment: initial; background-clip: initial; background-color: white; background-image: initial; background-origin: initial; color: #222222; font-family: Arial, sans-serif; font-size: 11.5pt;">Ingrediente:</span></u></strong><span lang="EN-US" style="color: #222222; font-family: Arial, sans-serif; font-size: 11.5pt;"><br />
<br />
<br />
</span></div><div class="MsoNormal" style="background: white; line-height: 16.5pt; margin-bottom: 1.5pt; margin-left: 18.75pt; margin-right: 0cm; margin-top: 1.5pt;"><span lang="EN-US" style="color: #222222; font-family: Arial, sans-serif; font-size: 11.5pt;">1 1/5kg.muschi file de vita,<o:p></o:p></span></div><div class="MsoNormal" style="background: white; line-height: 16.5pt; margin-bottom: 1.5pt; margin-left: 18.75pt; margin-right: 0cm; margin-top: 1.5pt;"><span lang="EN-US" style="color: #222222; font-family: Arial, sans-serif; font-size: 11.5pt;">sare,<o:p></o:p></span></div><div class="MsoNormal" style="background: white; line-height: 16.5pt; margin-bottom: 1.5pt; margin-left: 18.75pt; margin-right: 0cm; margin-top: 1.5pt;"><span lang="EN-US" style="color: #222222; font-family: Arial, sans-serif; font-size: 11.5pt;">piper,<o:p></o:p></span></div><div class="MsoNormal" style="background: white; line-height: 16.5pt; margin-bottom: 1.5pt; margin-left: 18.75pt; margin-right: 0cm; margin-top: 1.5pt;"><span lang="EN-US" style="color: #222222; font-family: Arial, sans-serif; font-size: 11.5pt;">2 linguri ulei,<o:p></o:p></span></div><div class="MsoNormal" style="background: white; line-height: 16.5pt; margin-bottom: 1.5pt; margin-left: 18.75pt; margin-right: 0cm; margin-top: 1.5pt;"><span lang="EN-US" style="color: #222222; font-family: Arial, sans-serif; font-size: 11.5pt;">3 lingurite mustar<o:p></o:p></span></div><div class="MsoNormal" style="background: white; line-height: 16.5pt; margin-bottom: 1.5pt; margin-left: 18.75pt; margin-right: 0cm; margin-top: 1.5pt;"><span lang="EN-US" style="color: #222222; font-family: Arial, sans-serif; font-size: 11.5pt;">1 pachet aluat de placinta congelat,<o:p></o:p></span></div><div class="MsoNormal" style="background: white; line-height: 16.5pt; margin-bottom: 1.5pt; margin-left: 18.75pt; margin-right: 0cm; margin-top: 1.5pt;"><span lang="EN-US" style="color: #222222; font-family: Arial, sans-serif; font-size: 11.5pt;">8 felii sunca italiana <o:p></o:p></span></div><div class="MsoNormal" style="background: white; line-height: 16.5pt; margin-bottom: 1.5pt; margin-left: 18.75pt; margin-right: 0cm; margin-top: 1.5pt;"><span lang="EN-US" style="color: #222222; font-family: Arial, sans-serif; font-size: 11.5pt;">1 ou<o:p></o:p></span></div><div class="MsoNormal" style="background: white; line-height: 16.5pt; margin-bottom: 1.5pt; margin-left: 18.75pt; margin-right: 0cm; margin-top: 1.5pt;"><span lang="EN-US" style="color: #222222; font-family: Arial, sans-serif; font-size: 11.5pt;">Umplutura I.<o:p></o:p></span></div><div class="MsoNormal" style="background: white; line-height: 16.5pt; margin-bottom: 1.5pt; margin-left: 18.75pt; margin-right: 0cm; margin-top: 1.5pt;"><span lang="EN-US" style="color: #222222; font-family: Arial, sans-serif; font-size: 11.5pt;">450g.ciuperci asortate taiate in cubulete mici,<o:p></o:p></span></div><div class="MsoNormal" style="background: white; line-height: 16.5pt; margin-bottom: 1.5pt; margin-left: 18.75pt; margin-right: 0cm; margin-top: 1.5pt;"><span lang="EN-US" style="color: #222222; font-family: Arial, sans-serif; font-size: 11.5pt;">3 linguri arpagic taiat marunt,<o:p></o:p></span></div><div class="MsoNormal" style="background: white; line-height: 16.5pt; margin-bottom: 1.5pt; margin-left: 18.75pt; margin-right: 0cm; margin-top: 1.5pt;"><span lang="EN-US" style="color: #222222; font-family: Arial, sans-serif; font-size: 11.5pt;">2 linguri unt,<o:p></o:p></span></div><div class="MsoNormal" style="background: white; line-height: 16.5pt; margin-bottom: 1.5pt; margin-left: 18.75pt; margin-right: 0cm; margin-top: 1.5pt;"><span lang="EN-US" style="color: #222222; font-family: Arial, sans-serif; font-size: 11.5pt;">6 linguri vin de Porto<o:p></o:p></span></div><div class="MsoNormal"><strong><u><span lang="EN-US" style="background-attachment: initial; background-clip: initial; background-color: white; background-image: initial; background-origin: initial; font-family: Arial, sans-serif; font-size: 11.5pt;">Mod de preparare si pregatire:</span></u></strong><span lang="EN-US" style="color: #222222; font-family: Arial, sans-serif; font-size: 11.5pt;"><br />
<br />
<span style="background-attachment: initial; background-clip: initial; background-color: white; background-image: initial; background-origin: initial;">.Se incinge uleiul intr-o tigaie,se pune muschiul condimentat cu sare si piper si se rumeneste pe ambele parti, intorcandu-l des, timp de 2 -4 minute.Se ia de pe foc si se pune la rece.</span><br />
<br />
<span style="background-attachment: initial; background-clip: initial; background-color: white; background-image: initial; background-origin: initial;"> Se pune in tigaia in care s-a prajit muschiul, untul si arpagicul ,se lasa sa se caleasca 1 minut,apoi se adauga ciupercile taiate cubulete, cimbrul ,sarea si piperul alb.Se soteaza la foc potrivit cca.10 minute.Se adauga vinul dePorto si se mai lasa pe foc mic pana se ingroasa compizitia si s-a evaporate tot lichidul.Se amesteca bine si se lasa sa se raceasca complet.</span><br />
<br />
<span style="background-attachment: initial; background-clip: initial; background-color: white; background-image: initial; background-origin: initial;">Se incinge cuptorul la 200*C.Se ia sunca italiana,se unge cu amestecul de ciuperci,iar la mijloc se pune muschiul,pe care in prealabil l-am uns cu mustar.(preferabil englezesc,dar e bun si cel classic)Se ruleaza bine in folie de plastic si se mai da la rece pentru 10 minute.Se ia apoi foia de aluat,se unge bine cu ou batut,se scoate carnea din plastic se aseaza pe aluat,se aduna marginile aluatului strans in jurul muschiului , infasurandu-l.Se taie excesul de aluat pe masura ce se inveleste muschiul, si se unge din nou totul cu ou..Se cresteza suprafata aluatului pentru a permite aburului sa iasa.</span><br />
<br />
<span style="background-attachment: initial; background-clip: initial; background-color: white; background-image: initial; background-origin: initial;">Se unge o tava cu o lingura de unt,se aseaza muschiul invelit in aluat in mijlocul tavii.Il lasam in cuptor la foc potrivit timp de 20-30 de minute.Daca il vreti mai in sange,reduceti timpul de coacere la 15-20 de minute.<o:p></o:p></span></span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtL4FTz-6krbZVU7YcRPOqBjZOeLnSgf0BLtuwkv-LZJikijTS8TxfuFLRm-_GFU9mZuRmsrFg0S1K7D2kf_nyPGnh5dZGYKCvNTGOPwdrZs1ADlS5YjQ15wvbGbR_C2cvl6rWIENWFuBL/s1600/Picture+1319.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtL4FTz-6krbZVU7YcRPOqBjZOeLnSgf0BLtuwkv-LZJikijTS8TxfuFLRm-_GFU9mZuRmsrFg0S1K7D2kf_nyPGnh5dZGYKCvNTGOPwdrZs1ADlS5YjQ15wvbGbR_C2cvl6rWIENWFuBL/s320/Picture+1319.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3eR-UFE3YgAWeijivO5e__oKufQXM2S15aOWnGUQ1uehx9jSnXquy5faoCuPVaI0C7kBvqxCQ08HCeTy26Jj8juZvZxBmzcFY83USuitPjAtrbubKb-UzZ_GZQg56OB8W2wpKuO6-JAdp/s1600/Picture+1333.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3eR-UFE3YgAWeijivO5e__oKufQXM2S15aOWnGUQ1uehx9jSnXquy5faoCuPVaI0C7kBvqxCQ08HCeTy26Jj8juZvZxBmzcFY83USuitPjAtrbubKb-UzZ_GZQg56OB8W2wpKuO6-JAdp/s320/Picture+1333.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgt9310QQEJnQd9JGkKmzj4Xw1SzxH4Go1aXPVDAHLVVqTh0KmX9av7WmUmw_xsq4G3qJ3UR_202KguUWpCQDYe9UMN9oxjLjXsEYBkTRlSupfFnhNeo9osbwp6oklQ5QCCcGUFWaM21fhp/s1600/Picture+1361.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgt9310QQEJnQd9JGkKmzj4Xw1SzxH4Go1aXPVDAHLVVqTh0KmX9av7WmUmw_xsq4G3qJ3UR_202KguUWpCQDYe9UMN9oxjLjXsEYBkTRlSupfFnhNeo9osbwp6oklQ5QCCcGUFWaM21fhp/s320/Picture+1361.JPG" width="320" /></a></div><div class="MsoNormal"><span lang="EN-US" style="color: #222222; font-family: Arial, sans-serif; font-size: 11.5pt;"><span style="background-attachment: initial; background-clip: initial; background-color: white; background-image: initial; background-origin: initial;"><br />
</span></span></div>Silviahttp://www.blogger.com/profile/03762067986140316256noreply@blogger.com2tag:blogger.com,1999:blog-7748552071142226580.post-69368923898842489672012-04-01T11:14:00.000+03:002012-04-01T11:14:47.830+03:00Scoici in sos de vin<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNzUcoliaJmyPOL_IdFWl8rOVuyj0FOciCXHe6YHckVBimYSYR5cHTG1fXeI7UqSQQGI29gqiSR2qSqddcvNAInbUloZ3JvJ-NQRSkk9MoudN1rugEZiGwV1nbr9zjW1L3TdhPqFhN0Xuq/s1600/Picture+397.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNzUcoliaJmyPOL_IdFWl8rOVuyj0FOciCXHe6YHckVBimYSYR5cHTG1fXeI7UqSQQGI29gqiSR2qSqddcvNAInbUloZ3JvJ-NQRSkk9MoudN1rugEZiGwV1nbr9zjW1L3TdhPqFhN0Xuq/s320/Picture+397.jpg" width="320" /></a></div><br />
<span style="font-family: Verdana, sans-serif; font-size: 14pt;">Ingrediente:<o:p></o:p></span><br />
<span style="font-family: Verdana, sans-serif;">1 saculet scoici proaspete(1,5kg)<o:p></o:p></span><br />
<span style="font-family: Verdana, sans-serif;">5-6 catei usturoi<o:p></o:p></span><br />
<span style="font-family: Verdana, sans-serif;">2 legaturi patrunjel proaspat<o:p></o:p></span><br />
<span style="font-family: Verdana, sans-serif;">150ml vin alb<o:p></o:p></span><br />
<span style="font-family: Verdana, sans-serif;">2-3 linguri ulei de masline<o:p></o:p></span><br />
<span style="font-family: Verdana, sans-serif;">lamaie<o:p></o:p></span><br />
<span style="font-family: Verdana, sans-serif; font-size: 14pt;">Mod de preparare:<o:p></o:p></span><br />
<span class="apple-style-span"><span style="font-family: "Verdana","sans-serif";">Mai intai se spala bine scoicile, trecandu-le sub jet de apa rece si razuiti </span></span><span class="apple-style-span"><span style="font-family: "Verdana","sans-serif"; mso-bidi-font-family: Verdana;">firele cu care se prindeau de stanci. Daca sunt deschise, inainte de a le gati, loviti-le</span></span><span class="apple-converted-space"><span style="font-family: "Verdana","sans-serif";"> </span></span><span class="apple-style-span"><span style="border: none windowtext 1.0pt; font-family: "Verdana","sans-serif"; mso-border-alt: none windowtext 0cm; padding: 0cm;">usor</span></span><span class="apple-style-span"><span style="font-family: "Verdana","sans-serif";">, pentru a se inchide,astfel aflam daca sunt vii. Nu gatiti decat scocile complet inchise si nu consumati decat scoicile complet deschise.</span></span><span class="postdetails1"><span style="color: #222222; font-family: "Arial","sans-serif"; font-size: 11.5pt;"> </span></span><span class="apple-style-span"><span style="color: #222222; font-family: "Arial","sans-serif"; font-size: 11.5pt;">.</span></span><span class="apple-style-span"><span style="color: #222222; font-family: "Arial","sans-serif";">Asezati scoicile curatate intr-un castron curat Aruncati-le pe cele care nu se inchid ermetic.Turnati apa rece in castronul cu scoici inchise si invartiti-le pentru a inlatura orice urma de pietris sau nisip.</span></span><span class="postdetails1"><span style="color: #222222; font-family: "Arial","sans-serif"; font-size: 11.5pt;">Puneti tot </span></span><span class="apple-style-span"><span style="color: #222222; font-family: "Arial","sans-serif";">uleiul intr-o tigaie incapatoare(eventual le faceti in 2 transe).Adaugati usturoiul taiat marunt si caliti 1 minut..Apoi puneti scoicile,adaugati vinul, acoperiti-le cu un capac si inabusiti 4-5 minute , </span></span><span class="apple-style-span"><span style="font-family: "Verdana","sans-serif";">scuturand vasul din cand in cand, pana se deschid scoicile. Daca este</span></span><span class="apple-converted-space"><span style="font-family: "Verdana","sans-serif";"> </span></span><span class="apple-style-span"><span style="border: none windowtext 1.0pt; font-family: "Verdana","sans-serif"; mso-border-alt: none windowtext 0cm; padding: 0cm;">necesar</span></span><span class="apple-style-span"><span style="font-family: "Verdana","sans-serif";">, continuati fierberea inca 1 minut. Presarati patrunjelul si zeama de lamaie si serviti. Nu mancati acele scoici care raman totusi inchise.</span></span><span style="color: #222222; font-family: "Arial","sans-serif";"><br />
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<!--[endif]--></span><span style="font-family: Verdana, sans-serif;"><o:p></o:p></span>Silviahttp://www.blogger.com/profile/03762067986140316256noreply@blogger.com2tag:blogger.com,1999:blog-7748552071142226580.post-52887759252358527142011-03-30T17:34:00.000+03:002011-03-30T17:34:40.809+03:00Tort cu 3 feluri de crema.<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiB2Sv4CP5508kEQNGM9vgVzLIRUUERrXV_6qJAq3ietm35lhT166Bj6zanc6P1je4RK3NajJtVMJHigvF30HOcf5AgGcQwc8uNFGMY5wKxs0nxfq4KZW_4zTMXgf2lIoyCmw4YP3EXsXoH/s1600/2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiB2Sv4CP5508kEQNGM9vgVzLIRUUERrXV_6qJAq3ietm35lhT166Bj6zanc6P1je4RK3NajJtVMJHigvF30HOcf5AgGcQwc8uNFGMY5wKxs0nxfq4KZW_4zTMXgf2lIoyCmw4YP3EXsXoH/s400/2.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicIXXmUK9XgQfNdyJv12Q_EuTFqMpFW_3xaiKJ6nYiRAvF_CYwcGqakFyd0Qw07yF6De7ec5aEjFkih7uXP7pl1ygjARehrZQCD1c7sQ-NMj9_4yKy6hmdPeXYKPu8iPdwqhcb4GKqD_b4/s1600/4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicIXXmUK9XgQfNdyJv12Q_EuTFqMpFW_3xaiKJ6nYiRAvF_CYwcGqakFyd0Qw07yF6De7ec5aEjFkih7uXP7pl1ygjARehrZQCD1c7sQ-NMj9_4yKy6hmdPeXYKPu8iPdwqhcb4GKqD_b4/s400/4.jpg" width="400" /></a></div><br />
<div class="MsoNormal"><span lang="EN-GB" style="color: black; font-family: "Trebuchet MS","sans-serif"; font-size: 14.0pt; mso-ansi-language: EN-GB;">Ingrediente:<o:p></o:p></span></div><div class="MsoNormal"><span lang="EN-GB" style="color: black; font-family: "Trebuchet MS","sans-serif"; font-size: 14.0pt; mso-ansi-language: EN-GB;">Pentru blat:<o:p></o:p></span></div><div class="MsoNormal"><span lang="EN-GB" style="color: black; font-family: "Trebuchet MS","sans-serif"; mso-ansi-language: EN-GB;">20g unt<o:p></o:p></span></div><div class="MsoNormal"><span lang="EN-GB" style="color: black; font-family: "Trebuchet MS","sans-serif"; mso-ansi-language: EN-GB;">2 oua<o:p></o:p></span></div><div class="MsoNormal"><span lang="EN-GB" style="color: black; font-family: "Trebuchet MS","sans-serif"; mso-ansi-language: EN-GB;">100g zahar<o:p></o:p></span></div><div class="MsoNormal"><span lang="EN-GB" style="color: black; font-family: "Trebuchet MS","sans-serif"; mso-ansi-language: EN-GB;">2 linguri cacao<o:p></o:p></span></div><div class="MsoNormal"><span lang="EN-GB" style="color: black; font-family: "Trebuchet MS","sans-serif"; mso-ansi-language: EN-GB;">1 lingura faina<o:p></o:p></span></div><div class="MsoNormal"><span lang="EN-GB" style="color: black; font-family: "Trebuchet MS","sans-serif"; mso-ansi-language: EN-GB;">1 plic zahar vanilat<o:p></o:p></span></div><div class="MsoNormal"><span lang="EN-GB" style="color: black; font-family: "Trebuchet MS","sans-serif"; font-size: 14.0pt; mso-ansi-language: EN-GB;">Pentru crème</span><span lang="EN-GB" style="color: black; font-family: "Trebuchet MS","sans-serif"; mso-ansi-language: EN-GB;">:<o:p></o:p></span></div><div class="MsoNormal"><span lang="EN-GB" style="color: black; font-family: "Trebuchet MS","sans-serif"; mso-ansi-language: EN-GB;">14 galbenusuri<o:p></o:p></span></div><div class="MsoNormal"><span lang="EN-GB" style="color: black; font-family: "Trebuchet MS","sans-serif"; mso-ansi-language: EN-GB;">400g zahar<o:p></o:p></span></div><div class="MsoNormal"><span lang="EN-GB" style="color: black; font-family: "Trebuchet MS","sans-serif"; mso-ansi-language: EN-GB;">1 litru lapte<o:p></o:p></span></div><div class="MsoNormal"><span lang="EN-GB" style="color: black; font-family: "Trebuchet MS","sans-serif"; mso-ansi-language: EN-GB;">200g ciocolata neagra<o:p></o:p></span></div><div class="MsoNormal"><span lang="EN-GB" style="color: black; font-family: "Trebuchet MS","sans-serif"; mso-ansi-language: EN-GB;">1 lingura ness<o:p></o:p></span></div><div class="MsoNormal"><span lang="EN-GB" style="color: black; font-family: "Trebuchet MS","sans-serif"; mso-ansi-language: EN-GB;">3 plicuri vanilie<o:p></o:p></span></div><div class="MsoNormal"><span lang="EN-GB" style="color: black; font-family: "Trebuchet MS","sans-serif"; mso-ansi-language: EN-GB;">2-3 linguri fructe confiate taiate cubulete-ce va place-<o:p></o:p></span></div><div class="MsoNormal"><span lang="EN-GB" style="color: black; font-family: "Trebuchet MS","sans-serif"; mso-ansi-language: EN-GB;">7 plicuri gelatine pudra<o:p></o:p></span></div><div class="MsoNormal"><span lang="EN-GB" style="color: black; font-family: "Trebuchet MS","sans-serif"; mso-ansi-language: EN-GB;">1 litru frisca lichida<o:p></o:p></span></div><div class="MsoNormal"><span lang="EN-GB" style="color: black; font-family: "Trebuchet MS","sans-serif"; mso-ansi-language: EN-GB;">6 linguri amidon<o:p></o:p></span></div><div class="MsoNormal"><span lang="EN-GB" style="color: black; font-family: "Trebuchet MS","sans-serif"; font-size: 14.0pt; mso-ansi-language: EN-GB;">Glazura de ciocolata:<o:p></o:p></span></div><div class="MsoNormal"><span lang="EN-GB" style="color: black; font-family: "Trebuchet MS","sans-serif"; mso-ansi-language: EN-GB;">250g ciocolata neagra<o:p></o:p></span></div><div class="MsoNormal"><span lang="EN-GB" style="color: black; font-family: "Trebuchet MS","sans-serif"; mso-ansi-language: EN-GB;">200ml frisca lichida<o:p></o:p></span></div><div class="MsoNormal"><span lang="EN-GB" style="color: black; font-family: "Trebuchet MS","sans-serif"; mso-ansi-language: EN-GB;">50g unt<o:p></o:p></span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span lang="EN-GB" style="color: black; font-family: "Trebuchet MS","sans-serif"; font-size: 14.0pt; mso-ansi-language: EN-GB;">Mod de preparare;<o:p></o:p></span></div><div class="MsoNormal"><span lang="EN-GB" style="color: black; font-family: "Trebuchet MS","sans-serif"; font-size: 14.0pt; mso-ansi-language: EN-GB;">Blat:<o:p></o:p></span></div><div class="MsoNormal"><span lang="EN-GB" style="color: black; font-family: "Trebuchet MS","sans-serif"; mso-ansi-language: EN-GB;">Se freaca galbenusurile cu zaharul,vanilia si untul pana se obtine o crema fina.Apoi adaugam faina si cacao,amestecam bine,iar la final albusurile batue spuma.Amestecam usor de jos in sus.Apoi turnam compozitia intr-o forma rotunda de tort.Se coace la cuptorul incins la 180g.20 de minute.Faceti testul cu scobitoarea,daca este uscata,blatul este copt.<o:p></o:p></span></div><div class="MsoNormal"><span lang="EN-GB" style="color: black; font-family: "Trebuchet MS","sans-serif"; font-size: 14.0pt; mso-ansi-language: EN-GB;">Crema:<o:p></o:p></span></div><div class="MsoNormal"><span lang="EN-GB" style="color: black; font-family: "Trebuchet MS","sans-serif"; mso-ansi-language: EN-GB;">Se pune mai intai gelatina la inmuiat in 300ml apa rece.700ml lapte se pune pe foc sa se infierbante,intre timp frecam galbenusurile cu zaharul pana isi dubleza volumul,apoi adaugam amidonul si subtiem crema cu restul de lapte.Peste aceasta crema se toarna laptele fierbinte si punem totul la foc mic pana incepe sa se ingroase.Cand s-a ingrosat,luam crema de pe foc,lasam putin sa se raceasca si adaugam gelatine,amestecam usor crema.In acest moment impartim crema in 3 parti egale.In prima crema adaugam vanilie si bucatele de fructe confiate, in cea de a doua punem nessul pudra si amestecam bine <span style="mso-spacerun: yes;"> </span>sa se dizolve,iar in cea de a 3 crema adaugam ciocolata topita la bain marie.Lasam sa se raceasca,apoi adaugam frisca batuta,impartita egal in 3 parti.<o:p></o:p></span></div><div class="MsoNormal" style="background: white;"><strong><span lang="EN-US" style="color: #606060; font-size: 14.0pt;">Glazura:</span></strong><span lang="EN-US" style="color: #606060; font-size: 14.0pt;"><o:p></o:p></span></div><div class="MsoNormal" style="background: white;"><span lang="EN-US" style="color: #222222;">Intr-o craticioara se rupe ciocolata in bucati foarte mici,eventual o taiati cu cutitul. Se adauga frisca lichida, si se pune la foc mic pana se topeste ciocolata,amestecand mereu,sa nu o lasati sa fiarba.Cand s-a topit toata ciocolata se pune untul si se da la o parte de pe foc.Se omogenizeaza bine.Se toarna apoi peste tort.</span><span lang="EN-US" style="color: #606060;"><o:p></o:p></span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span lang="EN-GB" style="color: black; font-family: "Trebuchet MS","sans-serif"; font-size: 14.0pt; mso-ansi-language: EN-GB;">Asamblare:<o:p></o:p></span></div><div class="MsoNormal"><span lang="EN-GB" style="color: black; font-family: "Trebuchet MS","sans-serif"; mso-ansi-language: EN-GB;">Luam forma rotunda cu peretii mai inalti si cu fundul detasabil,o imbracam in folie de plastic,asezam mai intai blatul,apoi turnam crema de ness,crema de vanilie,iar la final crema de ciocolata.Dam tortul la figider pentru 2-4 ore sa se intareasca,apoi il scoatem cu grija din forma si il asezam pe un platou si il imbracam in clazura de ciocolata si il ornam dupa preferinta.<o:p></o:p></span></div><div class="MsoNormal"><br />
</div>Silviahttp://www.blogger.com/profile/03762067986140316256noreply@blogger.com8tag:blogger.com,1999:blog-7748552071142226580.post-72197086372393679292011-03-03T12:11:00.002+02:002011-03-03T19:26:54.393+02:00Martisor<div class="separator" style="clear: both; color: #ffd966; font-family: Verdana,sans-serif; text-align: center;"><span style="font-size: small;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXG4pJ84m7TVjUkMh5aBju_1t09pL4rCs-K4equLWh3lhhqXXYHhzPzIAp15araplt7K6YOzS_mAydxS-mZrI50sExXgvYbF-pkBpYvoCOzso5TOJhNWHncebb6a47Vil5RvxjPGBRAsrW/s1600/Picture+006.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXG4pJ84m7TVjUkMh5aBju_1t09pL4rCs-K4equLWh3lhhqXXYHhzPzIAp15araplt7K6YOzS_mAydxS-mZrI50sExXgvYbF-pkBpYvoCOzso5TOJhNWHncebb6a47Vil5RvxjPGBRAsrW/s400/Picture+006.jpg" width="400" /></a></span></div><div class="separator" style="clear: both; color: #ffd966; font-family: Verdana,sans-serif; text-align: center;"><span style="font-size: small;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRzM-4BpJbsZsSkd8jFYB2Th52sulB4Q6ISKwN3eYdWUpAp4CufF3PCqSn3rIWeL0BGgu7wOrnTzLnPeiynSdCE3AwATThV0MBeZ8VwCGIQLHZZirjSYlINaf_lYEQ5fKXnJsX-sqAOnWi/s1600/Picture+018.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRzM-4BpJbsZsSkd8jFYB2Th52sulB4Q6ISKwN3eYdWUpAp4CufF3PCqSn3rIWeL0BGgu7wOrnTzLnPeiynSdCE3AwATThV0MBeZ8VwCGIQLHZZirjSYlINaf_lYEQ5fKXnJsX-sqAOnWi/s400/Picture+018.jpg" width="400" /></a></span></div><div class="separator" style="clear: both; color: #ffd966; font-family: Verdana,sans-serif; text-align: center;"><span style="font-size: small;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-ClIAB0UCUB4P7mvvsUopr0gU7K0XLmqR69Qo3adSxmrhpXH8neDJV_FywvrHy7jlZNig4oMORqVdbwNBE2hulPPuJSV4cYarxR_zB_5dfaq786gVY-GojZDbubtVeLVija8Ot_slCm_s/s1600/307_0874.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-ClIAB0UCUB4P7mvvsUopr0gU7K0XLmqR69Qo3adSxmrhpXH8neDJV_FywvrHy7jlZNig4oMORqVdbwNBE2hulPPuJSV4cYarxR_zB_5dfaq786gVY-GojZDbubtVeLVija8Ot_slCm_s/s400/307_0874.jpg" width="400" /></a></span></div><div class="separator" style="clear: both; color: #ffd966; font-family: Verdana,sans-serif; text-align: center;"><span style="font-size: small;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVl7WYSr6fisUJEBv9ezqQn96QJHLfUekBk4C5oNZFrjqp4Mc6VfgOaOHmKjYBBekMggRv6Qj98lkVPFyNDaKsDwa_m5bYIHJODDYNR7i36psKwTunAhyphenhyphenXM36Npy-AkxKRvjAJY5159ibC/s1600/307_0840.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVl7WYSr6fisUJEBv9ezqQn96QJHLfUekBk4C5oNZFrjqp4Mc6VfgOaOHmKjYBBekMggRv6Qj98lkVPFyNDaKsDwa_m5bYIHJODDYNR7i36psKwTunAhyphenhyphenXM36Npy-AkxKRvjAJY5159ibC/s400/307_0840.jpg" width="400" /></a></span></div><div class="separator" style="clear: both; color: #ffd966; font-family: Verdana,sans-serif; text-align: center;"><span style="font-size: small;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHUlmNAFXMNzzRWKvzE8hTiVKK5d9GxSL-q2W2C2sdfCdxcjB5EAfue84KrdKaGXd-J4ZcgBluad7A37s8VioOJYbxptB2YcvOXMOj0LmSycSnXgioMFeqHnk5TuC9EZva7mPTmwUp-6Fg/s1600/307_0872.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHUlmNAFXMNzzRWKvzE8hTiVKK5d9GxSL-q2W2C2sdfCdxcjB5EAfue84KrdKaGXd-J4ZcgBluad7A37s8VioOJYbxptB2YcvOXMOj0LmSycSnXgioMFeqHnk5TuC9EZva7mPTmwUp-6Fg/s400/307_0872.jpg" width="298" /></a></span></div><div style="color: #ffd966; font-family: Verdana,sans-serif; text-align: left;"><span class="apple-style-span" style="font-size: small;"><span lang="EN-US">Chiar daca primava ne mai amana putin cu vremea frumoasa, anul acesta</span></span><span lang="EN-US" style="font-size: small;"> <span class="apple-style-span">1 martie a avenit cu un martisor deosebit pentru mine si Nico,</span><span class="apple-style-span">invitatia de a gati alaturi de </span></span><span class="apple-style-span" style="font-size: small;"><span lang="EN-US">Chef Cezar la Euforia Cuisine.</span></span><span lang="EN-US" style="font-size: small;"><br />
<span class="apple-style-span">A fost cu siguranta o experienta inedita, ne-am simtit excelent, am</span><span class="apple-style-span"> ras, am gatit si am mai aflat cateva secrete culinare de la</span> un profesionit in gastronomie.<br />
<span class="apple-style-span">Cezar este un tip jovial, natural si deschis, in compania lui am</span><span class="apple-style-span"> reusit sa trecem de emotiile camerelor de luat vederi, si sa petrecem</span><span class="apple-style-span"> o dupa-amiaza frumoasa in bucatarie, unde eu am pregatit o tarta cu branza si fructe de padure.</span></span></div><div style="color: #ffd966; font-family: Verdana,sans-serif; text-align: center;"><span lang="EN-US" style="font-size: small;"><span class="apple-style-span"><br />
</span></span></div>Silviahttp://www.blogger.com/profile/03762067986140316256noreply@blogger.com8tag:blogger.com,1999:blog-7748552071142226580.post-26588885053116549202011-02-05T09:53:00.001+02:002011-02-05T09:54:43.254+02:00Interviu acordat www.gustos.ro pentru Parada Blogurilor<b>Interviu acordat www.gustos.ro pentru Parada Blogurilor</b><br />
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Avem placerea sa v-o prezentam pe doamna Silvia Varadi, persoana din spatele blogului "Savoare si Arome" care ne incanta cu delicii culinare de exceptie. <br />
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<i><b>Cum ai inceput sa ai un blog gastronomic?</b></i><br />
In primul rand as vrea sa multumesc echipei Gustos pentru invitatia lansata, de participare la acet interviu, si in acelasi timp sa salut intreaga familie Gustos.<br />
Pasiune mea pentru bucatarie a debutat acum mult timp, iar ideea de a avea un blog culinar personal, mi-a venit anul trecut, la initiativa voastra, a celor de la Gustos, iar la indemnul prietenilor de aici de la gustos, si al familiei, am acceptat aceasta provocare ambitioasa, dar si frumoasa in acelasi timp. Pentru realizarea blogului meu, trebuie sa-i multumesc in primul rand lui Adrian, cel care mi-a oferit sprijin si sfaturi extrem de utile, si a contribuit la realizarea lui.<br />
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<i><b>Ai vreun bucatar favorit?</b></i><br />
Am mai multi bucatari favoriti, printre cei mai importanti i-as aminti pe: Jamie Oliver, Laura Calder, Ana Olson, Horia Varlan. <br />
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<b><i>De unde te inspiri in arta culinara: carti de bucate, reviste, emisiuni, bloguri, site-uri?</i></b><br />
Cautand o sursa de inspiratie, am gasit si Siteul Gustos :). Aici am descoperit doamne minunate, care mi-au devenit prietene, si de la care mai ‘fur’ cate o reteta . Este destul greu sa respecti intocmai o reteta, mai ales ca uneori gusturile difera, si fiecare mai adauga ceva in plus, dand astfel o nota de particularitate retetei. <br />
Mai sunt si revistele in domeniu culinar, pe care imi place sa le cumpar si din care ma inspir, si nu in ultimul rand, emisiunile TV culinare.<br />
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<i><b>Care a fost cel mai mare dezastru culinar pe care l-ai avut?</b></i><br />
Nu stiu daca l-as numi chiar „dezastru”, dar atunci cand am incercat sa fac prima mea prajitura fara ajutor, trebuie sa recunosc, a fost un esec total. Dar nu am renuntat si pana la urma am reusit. Cu totii suntem mai neidemancatici si neexperimentati la fiecare inceput de drum.<br />
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<i><b>Daca ai avea un restaurant, ce profil ar avea, care ar fi specialitatea bucatarului si unde ai vrea sa se afle din punct de vedere geografic?</b></i><br />
Aici nu trebuie sa ma gandesc prea mult, locatia ar fi cu siguranta Romania, iar specificul, unul romanesc. Mi-ar placea sa fie un local micut si intim, in care sa-mi primesc clientii cu drag, caldura si bacate alese. <br />
Imi plac la fel de mult si bucataria Greceasca si cea Libaneza. Ca sa le impac pe toate, as putea opta pentru ceva cu specific international. <br />
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<i><b>Care au fost cele mai pretentioase retete gatite de tine vreodata?</b></i><br />
Greu de spus, fiecare reteta este mai mult sau mai putin pretentioasa, mai ales atunci cand ai musafiri dragi la masa si vrei ca totul sa iasa perfect. Cu diverse ocazii speciale, imi place sa gatesc si feluri speciale, si cred ca astea sunt de fiecare data cele mai pretentioase.<br />
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<i><b>Ce retete ai recomanda utilizatorilor incepatori de pe blogul tau?</b></i><br />
Nu stiu daca as recomanda ceva in mod special, depinde foarte mult si de gusturile fiecaruia, mai curand i-as invita sa viziteze blogul si sa-si aleaga singuri ce-i tenteaza de acolo si ce considera ca pot face. Chiar daca sunt incepatori, cu rabdare si atentie, pot incerca orice reteta, rezultatul s-ar putea sa-i surprinda.<br />
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<i><b>Care este reteta ta preferata si/sau care este cea pe care o gatesti cel mai des?</b></i><br />
As putea spune ca dulciurile in general, sunt retetele mele preferata, acolo pot sa ma joc cu aromele cel mai bine. Cel mai des cred ca pregatesc un desert specific portughez,<br />
Pastel de nata<br />
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<i><b>Ai vreo reteta mostenita din familie, o reteta a copilariei tale?</b></i><br />
Ooo, sunt ata de multe,cand eram copil imi placea sa stau in bucatarie langa mama cand gatea.Cel mai mult imi placeau chiftelutele marinate. Sosul mamei era minunat. As putea spune ca e singura mancare pe care nu am reusit niciodata sa o fac sa iasa la fel de gustoasa ca a ei. Cand mama traia si vroiam aceasta mancare, o chemam la mine special sa pregateasca ea sosul. Reteta este pe site.<br />
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<i><b>Ce meniu si ce pregatiri ai recomanda pentru o masa cu prietenii?</b></i><br />
Ca aperitiv as alege urmatoarele: spuma, crema de ardei capia rosu copt, qoiche lorraine, si niste bruschete, ca fel principal cred ca as opta pentru o friptura de vita la cuptor cu vin, iar ca desert, un cheescake cu fructe de padure. Delicios :)<br />
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<i><b>Daca ai vrea sa salvezi in capsula timpului cele mai tari cinci retete, care ar fi acelea?</b></i><br />
Cred ca niste retele cu traditie si valoare sentimentala, cum ar fi piftia de curcan, muraturile asortate, ciorba de burta, salata de icre, si cum nu poate lipsi si ceva dulce, as alege dulceata de ciresi amare.<br />
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<i><b>Daca ai putea sa alegi o tara in care sa te nasti din nou, pe care ai alege-o din punct de vedere culinar? </b></i><br />
Grecia. O tara care imi place tare mult din puncte de vedere gastronomic si nu numai.<br />
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<i><b>Care sunt restaurantele tale preferate?</b></i><br />
Daca tot am amintit mai devreme de bucataria libaneza, as recomanda aici restaurantele Four Seasons si El Bacha.<br />
Imi place si bucataria asiatica, si as recomanda restaurantul Asia. Pentru specific romanesc, Hanul Berarilor (fosta Casa Bucur pentru cunoscatori), atmosfera este excelenta si mancarurile romanesi pe masura.<br />
Astea sunt niste recomandari doar din Bucuresti, dar sunt multe alte locuri in care am mancat foarte bine.<br />
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<i><b>Cat de mult experimentezi in bucatarie? Respecti retetele cu strictete?</b></i><br />
Este destul greu sa respecti intocmai o reteta, mai ales ca uneori gusturile difera, si fiecare mai adauga ceva in plus, dand astfel o nota de particularitate retetei. <br />
Singurele retete pe care le respect in mod normal, sunt cele de dulciuri, dar si aici imi place sa vin cu modificari dupa gustul meu.<br />
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<i><b>Care este cel mai frumos compliment pe care l-ai primit pentru mancarea pe care ai gatit-o?</b></i><br />
Aici as incadra doua complimente primite de la prietenii fetelor mele. Primul a fost de la Mihai, care la o petrecere in familie, cand a vazut masa aranjata cu preparatele, a spus ca se simte ca la un all inclusiv de 5 stele, iar cel de al doilea a fost de la prietenul Laurai, care a mancat o prajitura pastel de nata facuta de mine si a spus ca asta este reteta originala, si nu cea mancata de el in Portugalia.<br />
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<i><b>Alimentatia sanatoasa este o chestiune tot mai importanta pentru zilele noastre, suntem inconjurati de alimente nesanatoase. Ce sfaturi, recomandari le dau tinerelor mamici pentru a-si hrani sanatos copiii?</b></i><br />
Sa aleaga alimente fara conservanti, si daca se poate, sa pregateasca chiar ele mancarea pentru copiii, in loc sa o cumpere gata preparata. In zilele noastre exista substituenti pentru orice fel de mancare destinata copiilor, dar nu intotdeauna este si sanatoasa.<br />
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<i><b>Care este reteta de pe blogul tau cu cel mai mare succes?</b></i><br />
Sincer, nu stiu ,nu am contabilizat niciodata.<br />
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<i><b>Ai bloggeri culinari preferati? Care sunt acestia?</b></i><br />
Oo, sunt foarte multi, lista este mare si este afisata la mine pe blog. Mi-ar fi foarte greu sa numesc pe cineva, toate „ bucataresele” imi sunt dragi si au retete minunate, ele stiu asta.<br />
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<i><b>Ai alte pasiuni in afara de arta culinara despre care ai vrea sa ne povestesti? </b></i><br />
Nu reusesc sa fac asta pe atat de des pe cat mi-as dori, dar imi place foarte mult sa calatorescs, sa cunosc locuri noi si obiceiuri noi.<br />
Am o pasiune si pentru gradinarit, am o adevarata „gradina” in balconul meu, ghiveche pline cu verdeata proaspata: oregano, cimbru, salvie, menta, busuioc, rozmarin...<br />
Mancarea cu verdeata proaspata, are alt gust<br />
Cand o sa am casuta mea la curte, o sa am o gradina plina de verdeata, legume si flori :)<br />
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<br />
sursa:<a href="http://www.gustos.ro/concurs/fbg3/parada-blogurilor/savoare-si-arome.html">http://www.gustos.ro/concurs/fbg3/parada-blogurilor/savoare-si-arome.html </a>Silviahttp://www.blogger.com/profile/03762067986140316256noreply@blogger.com0tag:blogger.com,1999:blog-7748552071142226580.post-12750268446906667072011-02-04T15:53:00.000+02:002011-02-04T15:53:28.975+02:00Torta simfonica<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzWWnth8BpdFfX0Ngkk-hvdEQjLSXznSMBh4yhc-Bd5TKGBkTKykiSIcSpcw_5lhhi7Q5SBcXPXPyw-ZC8CtvnfShS-mah9z9ar7_AxcVoeiQ_p1AV-EToXgcKhpEVDEt_TyCnl01SW0Hg/s1600/Picture+676.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzWWnth8BpdFfX0Ngkk-hvdEQjLSXznSMBh4yhc-Bd5TKGBkTKykiSIcSpcw_5lhhi7Q5SBcXPXPyw-ZC8CtvnfShS-mah9z9ar7_AxcVoeiQ_p1AV-EToXgcKhpEVDEt_TyCnl01SW0Hg/s400/Picture+676.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhy4j7fRE4NUVhO9PDqycM2nDsi6Jn57StW3a5NqZj902tEx5s4aJ8vgrTIN-oFrxzy4uBfoAeQ3OvfT6Xg42aYCQyrrrd4dBff3oMRhjfBX4Kflxqaq5UtHg-joyU30MHVN_fjWywAeEMp/s1600/Picture+698.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhy4j7fRE4NUVhO9PDqycM2nDsi6Jn57StW3a5NqZj902tEx5s4aJ8vgrTIN-oFrxzy4uBfoAeQ3OvfT6Xg42aYCQyrrrd4dBff3oMRhjfBX4Kflxqaq5UtHg-joyU30MHVN_fjWywAeEMp/s400/Picture+698.jpg" width="400" /></a></div><br />
<div class="MsoNormal"><span lang="EN-US" style="color: black; font-family: "Verdana","sans-serif"; font-size: 14.0pt;">Ingrediente:<o:p></o:p></span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span lang="EN-US" style="color: black; font-family: "Verdana","sans-serif";">Blat:<o:p></o:p></span></div><div class="MsoNormal"><span lang="EN-US" style="color: black; font-family: "Verdana","sans-serif";">75g unt<o:p></o:p></span></div><div class="MsoNormal"><span lang="EN-US" style="color: black; font-family: "Verdana","sans-serif";">30g zahar pudra<o:p></o:p></span></div><div class="MsoNormal"><span lang="EN-US" style="color: black; font-family: "Verdana","sans-serif";">1 lingurita coaja rasa de portocala<o:p></o:p></span></div><div class="MsoNormal"><span lang="EN-US" style="color: black; font-family: "Verdana","sans-serif";">1 plic zahar vanilat<o:p></o:p></span></div><div class="MsoNormal"><span lang="EN-US" style="color: black; font-family: "Verdana","sans-serif";">75g faina<o:p></o:p></span></div><div class="MsoNormal"><span lang="EN-US" style="color: black; font-family: "Verdana","sans-serif";">3 oua<o:p></o:p></span></div><div class="MsoNormal"><span lang="EN-US" style="color: black; font-family: "Verdana","sans-serif";">75g ciocolata amaruie topita<o:p></o:p></span></div><div class="MsoNormal"><span lang="EN-US" style="color: black; font-family: "Verdana","sans-serif";">50g zahar<o:p></o:p></span></div><div class="MsoNormal"><span lang="EN-US" style="color: black; font-family: "Verdana","sans-serif";">1 praf de sare<o:p></o:p></span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span lang="EN-US" style="color: black; font-family: "Verdana","sans-serif"; font-size: 14.0pt;">Crema de vanilie:<o:p></o:p></span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal" style="background: white; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;"><span lang="EN-US" style="color: #606060; font-family: "Arial","sans-serif";">500ml lapte <o:p></o:p></span></div><div class="MsoNormal" style="background: white; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;"><span lang="EN-US" style="color: #606060; font-family: "Arial","sans-serif";">3galbenusuri <o:p></o:p></span></div><div class="MsoNormal" style="background: white; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;"><span lang="EN-US" style="color: #606060; font-family: "Arial","sans-serif";">5 linguri zahar <o:p></o:p></span></div><div class="MsoNormal" style="background: white; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;"><span lang="EN-US" style="color: #606060; font-family: "Arial","sans-serif";">2 linguri amidon de porumb <o:p></o:p></span></div><div class="MsoNormal" style="background: white; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;"><span lang="EN-US" style="color: #606060; font-family: "Arial","sans-serif";">2 plicuri zahar vanilat <o:p></o:p></span></div><div class="MsoNormal" style="background: white; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;"><span lang="EN-US" style="color: #606060; font-family: "Arial","sans-serif";">30g unt <o:p></o:p></span></div><div class="MsoNormal" style="background: white; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;"><span lang="EN-US" style="color: #606060; font-family: "Arial","sans-serif";">2 linguri zeama de lamaie<o:p></o:p></span></div><div class="MsoNormal"><span lang="EN-US" style="font-family: "Verdana","sans-serif"; font-size: 14.0pt;">Crema de visine<o:p></o:p></span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span lang="EN-US" style="font-family: "Verdana","sans-serif";">2 plicuri gelatina fina<o:p></o:p></span></div><div class="MsoNormal"><span lang="EN-US" style="font-family: "Verdana","sans-serif";">400g piureu de visine<o:p></o:p></span></div><div class="MsoNormal"><span lang="EN-US" style="font-family: "Verdana","sans-serif";">100g zahar<o:p></o:p></span></div><div class="MsoNormal"><span lang="EN-US" style="font-family: "Verdana","sans-serif";">500ml frisca<o:p></o:p></span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span lang="EN-US" style="font-family: "Verdana","sans-serif"; font-size: 14.0pt;">Glazura si ornare</span><span lang="EN-US" style="font-family: "Verdana","sans-serif";">:<o:p></o:p></span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span lang="EN-US" style="font-family: "Verdana","sans-serif";">200ml sirop de visine<o:p></o:p></span></div><div class="MsoNormal"><span lang="EN-US" style="font-family: "Verdana","sans-serif";">1 plic Tort-Gelee<o:p></o:p></span></div><div class="MsoNormal"><span lang="EN-US" style="font-family: "Verdana","sans-serif";">200g frisca<o:p></o:p></span></div><div class="MsoNormal"><span lang="EN-US" style="font-family: "Verdana","sans-serif";">visine<o:p></o:p></span></div><div class="MsoNormal"><span lang="EN-US" style="font-family: "Verdana","sans-serif";">coaja de lamiae verde<o:p></o:p></span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span lang="EN-US" style="font-family: "Verdana","sans-serif"; font-size: 14.0pt;">Mod de preparare</span><span lang="EN-US" style="font-family: "Verdana","sans-serif";">:<o:p></o:p></span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span lang="EN-US" style="color: red; font-family: "Verdana","sans-serif";">Blatul:<o:p></o:p></span></div><div class="MsoNormal"><span lang="EN-US" style="font-family: "Verdana","sans-serif";">Se incinge cuptorul la 180 gC.Se freaca bine untul cu zaharul pudra,vanilia si coaja de portocala,se adauga mai intai 1 lingura de faina si apoi galbenusurile pe rand,urmate de ciocolata topita.Se bat bine albusurile cu zaharul si sarea.Se inglobeaza in compozitia de ciocolata,alternand cu restul de faina.Se toarna compozitia intr-o forma de tort de 26cm,tapetata cu hartie de copt si se coace timp de 30-40 de minute.Se scoate din cuptor si se lasa sa se raceasca,apoi se taie in doua,dar cu atentie ca este fraged, sa nu il rupeti.<o:p></o:p></span></div><div class="MsoNormal"><span lang="EN-US" style="color: red; font-family: "Verdana","sans-serif";">Se prepara crema de vanilie</span><span lang="EN-US" style="font-family: "Verdana","sans-serif";">:<o:p></o:p></span></div><div class="MsoNormal"><span lang="EN-US" style="color: #606060; font-family: "Arial","sans-serif";">Intr-o craticioara se pune laptele la fiert.Galbenusurile se freaca bine cu zaharul,vanilia si o priza de sare pana isi dubleaza volumul,se adauga apoi amidonul,se omogenizeaza.Se toarna laptele fierbinte peste crema de <a href="http://bucataras.ro/articole/2155/oua.html" target="_self" title="oua">oua</a>.Se pune inapoi pe foc si se amesteca continu pana se ingroasa,se ia de pe foc si se adauga untul si zeama de lamaie,amaestecand pana se topeste.Se lasa sa se raceasca</span><span lang="EN-US" style="color: #606060; font-family: "Arial","sans-serif"; font-size: 9.0pt;">.<o:p></o:p></span></div><div class="MsoNormal"><span lang="EN-US" style="color: red; font-family: "Arial","sans-serif";">Se prepara crema de visine</span><span lang="EN-US" style="color: #606060; font-family: "Arial","sans-serif";">:<o:p></o:p></span></div><div class="MsoNormal"><span lang="EN-US" style="font-family: "Verdana","sans-serif";">Gelatina se inmoaie in apa rece conform indicatiilor de pe pachet.Visinile se paseaza bine cu blenderul pana obtinem un piure care apoi se strecoara sa eliminam cojile.Se amesteca piureul de visine cu zaharul,se adauga gelatina si la final se inglobeaza frisca batuta.<o:p></o:p></span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span lang="EN-US" style="font-family: "Verdana","sans-serif"; font-size: 14.0pt;">Asamblare tort:<o:p></o:p></span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><strong><span style="color: black; mso-ansi-language: RO;">Se curata forma si se tapeteaza cu folie de plastic alimentara.Se aseaza prima jumatate de blat in forma,apoi se pune crema de vanilie,apoi al doilea blat si se aseaza pe blat crema de visine.Se da la frigider pentru cel putin 4 ore.<o:p></o:p></span></strong></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><strong><span style="color: black; font-size: 14.0pt; mso-ansi-language: RO;">Ornare:<o:p></o:p></span></strong></div><div class="MsoNormal"><span lang="EN-US" style="font-family: "Verdana","sans-serif";">Se pregateste gelatina cu sucul de visine conform instructiunilor de pe pachet, se toarna peste tort si se lasa sa se intareasca glazura.Se indeparteaza inelul si se spriteaza pe tort rozete din frisca iar marginile se acopera cu frisca.Se orneaza cu coaja de lamiae verde si visine.<o:p></o:p></span></div><div class="MsoNormal"><span lang="EN-US" style="font-family: "Verdana","sans-serif";">Preparare 65 de minute,coacere,30 de minute,racire 4 ore.<o:p></o:p></span></div><div class="MsoNormal"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzaHA_4DjntuDWc9kMNAwDzqIYYQ9UbfhS1iy-WpX5YPPVVWkj-EPDU6HyR3dOmE856rZtL__nSSqmzK-9EYVp7CKAQSfFb6yGbqCiKSYniKi7k5UJgb7gduecywZfwi8OGRyHKU3ecsJe/s1600/Picture+634.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzaHA_4DjntuDWc9kMNAwDzqIYYQ9UbfhS1iy-WpX5YPPVVWkj-EPDU6HyR3dOmE856rZtL__nSSqmzK-9EYVp7CKAQSfFb6yGbqCiKSYniKi7k5UJgb7gduecywZfwi8OGRyHKU3ecsJe/s320/Picture+634.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"></div><div class="MsoNormal"><br />
</div>Silviahttp://www.blogger.com/profile/03762067986140316256noreply@blogger.com5tag:blogger.com,1999:blog-7748552071142226580.post-56172157279232230612011-01-31T14:33:00.001+02:002011-02-04T06:13:09.522+02:00Cartofi duchesse<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjq2YWj0kSLPfOA9s9KPcWdIoCEvgrgqYnnfg06ed7-j_sU9-Lkwo1uzJoWdV2dU1zxk5__MQiTcNTfJe-CLUh-UgIk-UqU676-8C2xQ-JoOb8Gv72v88Vj64S_0Kp34XHwLoVQpNOSsyLe/s1600/Picture+757.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjq2YWj0kSLPfOA9s9KPcWdIoCEvgrgqYnnfg06ed7-j_sU9-Lkwo1uzJoWdV2dU1zxk5__MQiTcNTfJe-CLUh-UgIk-UqU676-8C2xQ-JoOb8Gv72v88Vj64S_0Kp34XHwLoVQpNOSsyLe/s400/Picture+757.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7BcPC4qsHIuY8LjzFhkRn2MGnEgToj-NsE2ys2SdTDGUHaGyQbndUsoalwDFLQlMrvAK7dC7EHxCUEZsBSNisTlS6cU3-Wdz_eVXXdo_KBqlWStDpPLdcqQRpBBwBFWiaMpMDEQN_n38x/s1600/Picture+740.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7BcPC4qsHIuY8LjzFhkRn2MGnEgToj-NsE2ys2SdTDGUHaGyQbndUsoalwDFLQlMrvAK7dC7EHxCUEZsBSNisTlS6cU3-Wdz_eVXXdo_KBqlWStDpPLdcqQRpBBwBFWiaMpMDEQN_n38x/s400/Picture+740.jpg" width="400" /></a></div><br />
<div style="line-height: 16.5pt; margin: 0cm;"><b><span style="color: #222222; font-family: "Verdana","sans-serif"; font-size: 10.5pt;">Ingrediente:</span></b><span style="color: #222222; font-family: "Verdana","sans-serif"; font-size: 10.5pt;"><o:p></o:p></span></div><div class="MsoNormal" style="line-height: 16.5pt; margin-left: 18.85pt; text-indent: -18pt;"><span lang="EN-US" style="color: #222222; font-family: Wingdings; font-size: 10pt;"></span><span lang="EN-US" style="color: #222222; font-family: "Verdana","sans-serif"; font-size: 10.5pt;">1kg cartofi<o:p></o:p></span></div><div class="MsoNormal" style="line-height: 16.5pt; margin-left: 18.85pt; text-indent: -18pt;"><span lang="EN-US" style="color: #222222; font-family: Wingdings; font-size: 10pt;"></span><span lang="EN-US" style="color: #222222; font-family: "Verdana","sans-serif"; font-size: 10.5pt;">100 grame unt <o:p></o:p></span></div><div class="MsoNormal" style="line-height: 16.5pt; margin-left: 18.85pt; text-indent: -18pt;"><span lang="EN-US" style="color: #222222; font-family: Wingdings; font-size: 10pt;"></span><span lang="EN-US" style="color: #222222; font-family: "Verdana","sans-serif"; font-size: 10.5pt;">1 ou<o:p></o:p></span></div><div class="MsoNormal" style="line-height: 16.5pt; margin-left: 18.85pt; text-indent: -18pt;"><span lang="EN-US" style="color: #222222; font-family: Wingdings; font-size: 10pt;"></span><span lang="EN-US" style="color: #222222; font-family: "Verdana","sans-serif"; font-size: 10.5pt;">3 gălbenuşuri<o:p></o:p></span></div><div class="MsoNormal" style="line-height: 16.5pt; margin-left: 18.85pt; text-indent: -18pt;"><span lang="EN-US" style="color: #222222; font-family: Wingdings; font-size: 10pt;"></span><span lang="EN-US" style="color: #222222; font-family: "Verdana","sans-serif"; font-size: 10.5pt;">1 linguriţă rasă de<span class="apple-converted-space"> </span><span style="color: #8f0006;">nucsoara</span><span class="apple-converted-space"> </span>măcinată<o:p></o:p></span></div><div class="MsoNormal" style="line-height: 16.5pt; margin-left: 18.85pt; text-indent: -18pt;"><span lang="EN-US" style="color: #222222; font-family: Wingdings; font-size: 10pt;"></span><span lang="EN-US" style="color: #222222; font-family: "Verdana","sans-serif"; font-size: 10.5pt;"><span style="color: #8f0006;">sare</span><o:p></o:p></span></div><div class="MsoNormal" style="line-height: 16.5pt; margin-left: 18.85pt; text-indent: -18pt;"><span lang="EN-US" style="color: #222222; font-family: Wingdings; font-size: 10pt;"><span style="font: 7pt "Times New Roman";"> </span></span><span lang="EN-US" style="color: #222222; font-family: "Verdana","sans-serif"; font-size: 10.5pt;"><span style="color: #8f0006;">piper</span><o:p></o:p></span></div><div class="MsoNormal" style="line-height: 16.5pt; margin-left: 18.85pt; text-indent: -18pt;"><span lang="EN-US" style="font-family: Wingdings; font-size: 10pt;"></span><b><span lang="EN-US" style="font-family: "Verdana","sans-serif"; font-size: 10.5pt;">Mod de preparare:<o:p></o:p></span></b></div><div class="MsoNormal" style="line-height: 16.5pt; margin-left: 18.85pt; text-indent: -18pt;"><span lang="EN-US" style="font-family: Wingdings; font-size: 10pt;"><span style="font: 7pt "Times New Roman";"> </span></span><span lang="EN-US" style="font-family: "Verdana","sans-serif"; font-size: 10.5pt;"><o:p> </o:p></span></div><div class="MsoNormal" style="line-height: 16.5pt; margin-left: 18.85pt;"><span lang="EN-US" style="color: #222222; font-family: "Verdana","sans-serif"; font-size: 10.5pt;">Curătam cartofii si ii taiem in cuburi,apoi ii punem la fiert in apa cu sare ca pentru piure.Cad sunt gata,scurgem apa si ii zdrobim pentru piure,adaugam untul si amestecam bine pana obtinem o crema fina.<o:p></o:p></span></div><div class="MsoNormal" style="line-height: 16.5pt;"><br />
</div><div class="MsoNormal" style="line-height: 16.5pt; margin-left: 18.85pt;"><span lang="EN-US" style="color: #222222; font-family: "Verdana","sans-serif"; font-size: 10.5pt;">Incalzim cuptorul la 200 de grade.<o:p></o:p></span></div><div class="MsoNormal" style="line-height: 16.5pt; margin-left: 36pt;"><span lang="EN-US" style="color: #222222; font-family: "Verdana","sans-serif"; font-size: 10.5pt;">După ce piureul s-a racorit,adaugam oul si cele 3 galbenusuri pe rand,apoi punem nucsoara, sare si piper.Pregatim o tava tapetata cu hartie pergament.<o:p></o:p></span></div><div class="MsoNormal" style="line-height: 16.5pt; margin-left: 36pt;"><span lang="EN-US" style="color: #222222; font-family: "Verdana","sans-serif"; font-size: 10.5pt;">Punem amestecul intr-un pos si formam fursecuri mai mari.Dam tava la cuptor pentru 10 minute.<o:p></o:p></span></div><div style="line-height: 16.5pt; margin: 0cm;"><span style="color: #222222; font-family: "Verdana","sans-serif"; font-size: 10.5pt;">Cartofii<span class="apple-converted-space"> </span><i><span style="font-family: "Verdana","sans-serif";">duchesse</span></i><span class="apple-converted-space"> </span>se servesc ca si garnitura pentru diverse tipuri de carne si peste.<o:p></o:p></span></div><div class="MsoNormal"><br />
</div>Silviahttp://www.blogger.com/profile/03762067986140316256noreply@blogger.com3tag:blogger.com,1999:blog-7748552071142226580.post-42292650837285151932011-01-31T14:30:00.002+02:002011-02-04T06:04:40.238+02:00Salau bonne femme<div class="separator" style="clear: both; color: #ffd966; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYin1zr-HnNbOZqFs9uvpI58ZelX_mQk7We4oy0iyVGo2EGDZrM3O67vjJLUwoQuhHv8x8SFDcadbgX0aZ4m7vYDx-9uIwD6wkw67eITSvFdMYESG2er3A28K37nauac9crMAakf1X5jMu/s1600/Picture+753.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYin1zr-HnNbOZqFs9uvpI58ZelX_mQk7We4oy0iyVGo2EGDZrM3O67vjJLUwoQuhHv8x8SFDcadbgX0aZ4m7vYDx-9uIwD6wkw67eITSvFdMYESG2er3A28K37nauac9crMAakf1X5jMu/s400/Picture+753.jpg" width="400" /></a></div><div class="separator" style="clear: both; color: #ffd966; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgobdY13C1aoLJDqvkBHRtgYMOkJe4StK8cwYwopG8YOVdyj7llDDo5Cdyj2QTFgrJvyudzF7ZahEWjNadAqOP3wPU8pTDFVnr-xJl1U3JZviUPqQiQto_0niKpXY_-tdM6sArKTR7Hmjb1/s1600/Picture+738.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgobdY13C1aoLJDqvkBHRtgYMOkJe4StK8cwYwopG8YOVdyj7llDDo5Cdyj2QTFgrJvyudzF7ZahEWjNadAqOP3wPU8pTDFVnr-xJl1U3JZviUPqQiQto_0niKpXY_-tdM6sArKTR7Hmjb1/s400/Picture+738.jpg" width="400" /></a></div><div style="color: #ffd966;"><br />
</div><div style="color: #ffd966; line-height: 16.5pt;"><b><span lang="IT" style="font-family: Tahoma; font-size: 10.5pt;">Ingrediente:</span></b><span lang="IT" style="font-family: Tahoma;"></span></div><div style="color: #ffd966; line-height: 16.5pt; text-indent: -0.25in;"><span lang="FR" style="font-family: Tahoma; font-size: 10pt;">- </span><span lang="FR" style="font-family: Tahoma; font-size: 7pt;"> </span><span lang="FR" style="font-family: Tahoma; font-size: 10.5pt;">4 fileuri de salau</span><span lang="FR" style="font-family: Tahoma;"></span></div><div style="color: #ffd966; line-height: 16.5pt; text-indent: -0.25in;"><span lang="FR" style="font-family: Tahoma; font-size: 10pt;">- </span><span lang="FR" style="font-family: Tahoma; font-size: 7pt;"> </span><span lang="FR" style="font-family: Tahoma; font-size: 10.5pt;">300 ml lapte</span><span lang="FR" style="font-family: Tahoma;"></span></div><div style="color: #ffd966; line-height: 16.5pt; text-indent: -0.25in;"><span lang="FR" style="font-family: Tahoma; font-size: 10pt;">- </span><span lang="FR" style="font-family: Tahoma; font-size: 7pt;"> </span><span lang="FR" style="font-family: Tahoma; font-size: 10.5pt;">150 ml vin alb sec</span><span lang="FR" style="font-family: Tahoma;"></span></div><div style="color: #ffd966; line-height: 16.5pt; text-indent: -0.25in;"><span lang="IT" style="font-family: Tahoma; font-size: 10pt;">- </span><span lang="IT" style="font-family: Tahoma; font-size: 7pt;"> </span><span lang="IT" style="font-family: Tahoma; font-size: 10.5pt;">300 ml smantana dulce</span><span lang="IT" style="font-family: Tahoma;"></span></div><div style="color: #ffd966; line-height: 16.5pt; text-indent: -0.25in;"><span lang="IT" style="font-family: Tahoma; font-size: 10pt;">- </span><span lang="IT" style="font-family: Tahoma; font-size: 7pt;"> </span><span lang="IT" style="font-family: Tahoma; font-size: 10.5pt;">50 grame de unt</span><span lang="IT" style="font-family: Tahoma;"></span></div><div style="color: #ffd966; line-height: 16.5pt; text-indent: -0.25in;"><span lang="IT" style="font-family: Tahoma; font-size: 10pt;">- </span><span lang="IT" style="font-family: Tahoma; font-size: 7pt;"> </span><span lang="IT" style="font-family: Tahoma; font-size: 10.5pt;">2-3 linguri de faina</span><span lang="IT" style="font-family: Tahoma;"></span></div><div style="color: #ffd966; line-height: 16.5pt; text-indent: -0.25in;"><span lang="IT" style="font-family: Tahoma; font-size: 10pt;">- </span><span lang="IT" style="font-family: Tahoma; font-size: 7pt;"> </span><span lang="IT" style="font-family: Tahoma; font-size: 10.5pt;">1-2 linguri ulei de masline</span><span lang="IT" style="font-family: Tahoma;"></span></div><div style="color: #ffd966; line-height: 16.5pt; text-indent: -0.25in;"><span lang="IT" style="font-family: Tahoma; font-size: 10pt;">- </span><span lang="IT" style="font-family: Tahoma; font-size: 7pt;"> </span><span lang="IT" style="font-family: Tahoma; font-size: 10.5pt;">300 grame ciuperci albe</span><span lang="IT" style="font-family: Tahoma;"></span></div><div style="color: #ffd966; line-height: 16.5pt; text-indent: -0.25in;"><span lang="IT" style="font-family: Tahoma; font-size: 10pt;">- </span><span lang="IT" style="font-family: Tahoma; font-size: 7pt;"> </span><span lang="IT" style="font-family: Tahoma; font-size: 10.5pt;">1/2 lingurita nucsoara rasa</span><span lang="IT" style="font-family: Tahoma;"></span></div><div style="color: #ffd966; line-height: 16.5pt; text-indent: -0.25in;"><span lang="FR" style="font-family: Tahoma; font-size: 10pt;">- </span><span lang="FR" style="font-family: Tahoma; font-size: 7pt;"> </span><span lang="FR" style="font-family: Tahoma; font-size: 10.5pt;">1 foaie de dafin</span><span lang="FR" style="font-family: Tahoma;"></span></div><div style="color: #ffd966; line-height: 16.5pt; text-indent: -0.25in;"><span lang="FR" style="font-family: Tahoma; font-size: 10pt;">- </span><span lang="FR" style="font-family: Tahoma; font-size: 7pt;"> </span><span lang="FR" style="font-family: Tahoma; font-size: 10.5pt;">1 ceapă alba</span><span lang="FR" style="font-family: Tahoma;"></span></div><div style="color: #ffd966; line-height: 16.5pt; text-indent: -0.25in;"><span lang="FR" style="font-family: Tahoma; font-size: 10pt;">- </span><span lang="FR" style="font-family: Tahoma; font-size: 7pt;"> </span><span lang="FR" style="font-family: Tahoma; font-size: 10.5pt;">1 legătură de patrunjel</span><span lang="FR" style="font-family: Tahoma;"></span></div><div style="color: #ffd966; line-height: 16.5pt; text-indent: -0.25in;"><span lang="FR" style="font-family: Tahoma; font-size: 10pt;">- </span><span lang="FR" style="font-family: Tahoma; font-size: 7pt;"> </span><span lang="FR" style="font-family: Tahoma; font-size: 10.5pt;">100 ml ulei+50 grame de unt pentru prajire</span><span lang="FR" style="font-family: Tahoma;"></span></div><div style="color: #ffd966; line-height: 16.5pt; text-indent: -0.25in;"><span style="font-family: Tahoma; font-size: 10pt;">- </span><span lang="IT" style="font-family: Tahoma; font-size: 7pt;"> </span><span lang="IT" style="font-family: Tahoma; font-size: 10.5pt;">sare</span><span lang="IT" style="font-family: Tahoma;"></span></div><div style="color: #ffd966; line-height: 16.5pt; text-indent: -0.25in;"><span style="font-family: Tahoma; font-size: 10pt;">- </span><span lang="IT" style="font-family: Tahoma; font-size: 7pt;"> </span><span lang="IT" style="font-family: Tahoma; font-size: 10.5pt;">piper</span><span lang="IT" style="font-family: Tahoma;"></span></div><div style="color: #ffd966; line-height: 16.5pt;"><b><span lang="IT" style="font-family: Tahoma; font-size: 10.5pt;">Mod de preparare:</span></b><span lang="IT" style="font-family: Tahoma;"></span></div><div style="color: #ffd966; line-height: 16.5pt;"><span lang="IT" style="font-family: Tahoma; font-size: 11pt;">Curatati ceapa si patunjelul şi tocati-le marunt.</span><span lang="IT" style="font-family: Tahoma;"></span></div><div style="color: #ffd966; line-height: 16.5pt;"><span lang="PT-BR" style="font-family: Tahoma; font-size: 11pt;">Ungeţi o tava de iena încapatoare, cu unt.Apoi punem ceapa si presaram 1 lingura de patrunjel.</span><span lang="PT-BR" style="font-family: Tahoma;"></span></div><div style="color: #ffd966; line-height: 16.5pt;"><span lang="IT" style="font-family: Tahoma; font-size: 11pt;">Taiati ciupercile în sferturi,sau jumatati in functie de marimea lor.</span><span lang="IT" style="font-family: Tahoma;"></span></div><div style="color: #ffd966; line-height: 16.5pt;"><span lang="IT" style="font-family: Tahoma; font-size: 11pt;">Pe o farfurie întinsa, amestecati 2-3 linguri de faina cu putina sare şi piper.</span><span lang="IT" style="font-family: Tahoma;"></span></div><div style="color: #ffd966; line-height: 16.5pt;"><span lang="IT" style="font-family: Tahoma; font-size: 11pt;">Dam fileurile de pește prin faina, pe ambele părti.</span><span lang="IT" style="font-family: Tahoma;"></span></div><div style="color: #ffd966;"><span lang="IT" style="font-family: Tahoma; font-size: 11pt;">Încingem untul si uleiul într-o tigaie, Scuturati excesul de faina si prajiti pestele la foc iute pe ambele parti, pana se rumeneste,nu mai mult de 2-3 minute pe fiecare parte.Apoi il scoatem pe hartie la scurs.Dupa aceeia il asezam in tava peste cepa si patrunjel.</span><span lang="IT" style="font-family: Tahoma; font-size: 11pt;"> </span><span lang="IT" style="font-family: Tahoma;"></span></div><div style="color: #ffd966;"><span lang="IT" style="font-family: Tahoma; font-size: 11pt;">Se incinge cuptorul la 160 de grade. </span><span lang="IT" style="font-family: Tahoma;"></span></div><div style="color: #ffd966;"><span lang="IT" style="font-family: Tahoma; font-size: 11pt;"> Intr-o cratita topiti 50 de grame de unt impreuna cu uleiul,pentru prepararea sosului. </span><span lang="IT" style="font-family: Tahoma;"></span></div><div style="color: #ffd966;"><span lang="IT" style="font-family: Tahoma; font-size: 11pt;">Adăugaţi 3 linguri de faină şi amestecati timp de 30 de secunde fara sa-si schimbe culoarea. </span><span lang="IT" style="font-family: Tahoma;"></span></div><div style="color: #ffd966;"><span lang="IT" style="font-family: Tahoma; font-size: 11pt;">Stingeti cu lapte şi vin amestecând constant pentru a preveni formarea cocoloaselor. (La reteta originala se foloseste supa de peste,dar mine nu imi place asa ca am ales varianata cu lapte.)Adaugam foaia de dafin si nucsoara,apoi punem ciupercile si lasam totul sa fiarba la foc mic 6-8 minute pana se patrund bine.La final adaugam smantana dulce si asezonam cu sare si piper si putina pudra de usturoi.Turnam acest sos peste pestele din tava si dam la cuptor pentru 20 de minute pana se rumeneste deasupra.Se serveste impreuna cu cartofi natur sau cartofi duchesse.</span><span lang="IT" style="font-family: Tahoma;"></span></div><div style="color: #ffd966; line-height: 16.5pt;"><br />
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</div>Silviahttp://www.blogger.com/profile/03762067986140316256noreply@blogger.com1tag:blogger.com,1999:blog-7748552071142226580.post-28564358920228462322011-01-27T15:20:00.001+02:002011-04-19T00:33:15.375+03:00Cotlete de miel la cuptor<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9CaMKY2kg-3zM1g0-zBkAX4akhA6ye4g50Z91h2y5BKredbCUApW_c4oqjWlByIKcMy7_rVI2zu0jM3kTeG1jAJMVTy4cVcLeVqGFqGIZZurW4Kopg0Rjjzv1Dt_4wvS2GbpLpPPOb0OC/s1600/Picture+033.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9CaMKY2kg-3zM1g0-zBkAX4akhA6ye4g50Z91h2y5BKredbCUApW_c4oqjWlByIKcMy7_rVI2zu0jM3kTeG1jAJMVTy4cVcLeVqGFqGIZZurW4Kopg0Rjjzv1Dt_4wvS2GbpLpPPOb0OC/s400/Picture+033.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiD7tO6jl4h4LRg8V_BkmxKN02Rk5x33yRyY3zYq9xYhKd9YZfesXpZ03W7GQxguVCxHS9g74zKpPIldatzDmjMaErb3EDxrydIe6AoJiN8bfVZdyy-UdovreJRAKD_nj8UlihiGYJiTem0/s1600/Picture+307.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiD7tO6jl4h4LRg8V_BkmxKN02Rk5x33yRyY3zYq9xYhKd9YZfesXpZ03W7GQxguVCxHS9g74zKpPIldatzDmjMaErb3EDxrydIe6AoJiN8bfVZdyy-UdovreJRAKD_nj8UlihiGYJiTem0/s400/Picture+307.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdceIinam_chAVA_sMUfM8dU8IoDrx-5YzCi8sx5Qwbm0HprijJCPEesMpUqvSl1FVodEhCN8SFl96t6j1MiL6yO_lK01yplTsiIl4Z4GGhVLJWSLJnYEk8_IWJ7_3YIZHSq62Wp_lAPSQ/s1600/Picture+308.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdceIinam_chAVA_sMUfM8dU8IoDrx-5YzCi8sx5Qwbm0HprijJCPEesMpUqvSl1FVodEhCN8SFl96t6j1MiL6yO_lK01yplTsiIl4Z4GGhVLJWSLJnYEk8_IWJ7_3YIZHSq62Wp_lAPSQ/s400/Picture+308.jpg" width="400" /></a></div><br />
<div class="MsoNormal"><span lang="EN-GB" style="color: black; font-family: 'Trebuchet MS', sans-serif; font-size: 14pt;">Ingrediente;<o:p></o:p></span></div><div class="MsoNormal"><span lang="EN-GB" style="color: black; font-family: 'Trebuchet MS', sans-serif;">1 coasta de miel<o:p></o:p></span></div><div class="MsoNormal"><span lang="EN-GB" style="color: black; font-family: 'Trebuchet MS', sans-serif;">10-12 spring carrot( pot fii si morcovi tineri congelati)<o:p></o:p></span></div><div class="MsoNormal"><span lang="EN-GB" style="color: black; font-family: 'Trebuchet MS', sans-serif;">2 -3 cartofi potriviti<o:p></o:p></span></div><div class="MsoNormal"><span lang="EN-GB" style="color: black; font-family: 'Trebuchet MS', sans-serif;">1 legatura ceapa verde<o:p></o:p></span></div><div class="MsoNormal"><span lang="EN-GB" style="color: black; font-family: 'Trebuchet MS', sans-serif;">6-7 verze de bruxelles proaspata(merge si congelata)<o:p></o:p></span></div><div class="MsoNormal"><span lang="EN-GB" style="color: black; font-family: 'Trebuchet MS', sans-serif;">1 ardei gras verde<o:p></o:p></span></div><div class="MsoNormal"><span lang="EN-GB" style="color: black; font-family: 'Trebuchet MS', sans-serif;">3-4 catei de usturoi sau 1 legatura verde<o:p></o:p></span></div><div class="MsoNormal"><span lang="EN-GB" style="color: black; font-family: 'Trebuchet MS', sans-serif;">150ml vin alb<o:p></o:p></span></div><div class="MsoNormal"><span lang="EN-GB" style="color: black; font-family: 'Trebuchet MS', sans-serif;">50ml ulei<o:p></o:p></span></div><div class="MsoNormal"><span lang="EN-GB" style="color: black; font-family: 'Trebuchet MS', sans-serif;">cimbru,rozmarin<o:p></o:p></span></div><div class="MsoNormal"><span lang="EN-GB" style="color: black; font-family: 'Trebuchet MS', sans-serif;">sare si piper<o:p></o:p></span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span lang="EN-GB" style="color: black; font-family: 'Trebuchet MS', sans-serif; font-size: 14pt;">Mod de preparare:<o:p></o:p></span></div><div class="MsoNormal"><span lang="EN-GB" style="color: black; font-family: 'Trebuchet MS', sans-serif;">Se spala bine coastele si se curata legumele.Apoi cu ajutorul unui cutit inpingem carnea din varful fiecarui os in asa fel incat sa ramana dezgolit pana la jumatate.Condimentam carnea peste tot cu sare,piper,cimbru si frecam costele cu usturoiul zdrobit.Se unesc apoi coastele astfel incat sa obtinem o coronita.Se prind capetele cu scobitoare sau se pot coase.(desii la cuptor la mine s-a desfacut intrucat nu a fost suficient de mare).Coronita astfel obtinuta se aseaza intr-o tava.Mijlocul se umple cu o parte din legumele taiate iar restul se repatizeaza in jurul ei.Se stropeste totul cu o cescuta cu apa si ulei si lasam la cuptor aproximativ 1 ora.Din cand in cand stropim cu sosul format in tava.Spre final adaugam vinul.Mai lasam 20 de minute si gata.Se serveste alaturi de o salata la alegere.<o:p></o:p></span></div>Silviahttp://www.blogger.com/profile/03762067986140316256noreply@blogger.com3tag:blogger.com,1999:blog-7748552071142226580.post-60775025770247166662011-01-27T15:16:00.000+02:002011-01-27T15:16:09.508+02:00Fudulii de curcan la tigaie<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhSzvT6wJ3aDC3t0rfxAa5aQz7ikeIeKP7nvYIR6JIxwzkDvJ4L44PWk6YVF-rlJg8-wZmWcseyPP-OKTSl6D7mA0xpUXUEdTrd6EJ0cfkzdOfB9ims2zVyhyUjRYzqftGAfpWBFx4s2gr/s1600/Picture+222.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhSzvT6wJ3aDC3t0rfxAa5aQz7ikeIeKP7nvYIR6JIxwzkDvJ4L44PWk6YVF-rlJg8-wZmWcseyPP-OKTSl6D7mA0xpUXUEdTrd6EJ0cfkzdOfB9ims2zVyhyUjRYzqftGAfpWBFx4s2gr/s400/Picture+222.jpg" width="400" /></a></div><br />
<div class="MsoNormal"><span lang="EN-GB" style="color: black; font-family: "Trebuchet MS","sans-serif"; font-size: 14.0pt; mso-ansi-language: EN-GB;">Ingrediente:<o:p></o:p></span></div><div class="MsoNormal"><span lang="EN-GB" style="color: black; font-family: "Trebuchet MS","sans-serif"; mso-ansi-language: EN-GB;">500g fudulii de curcan<o:p></o:p></span></div><div class="MsoNormal"><span lang="EN-GB" style="color: black; font-family: "Trebuchet MS","sans-serif"; mso-ansi-language: EN-GB;">3 catei de usturoi<o:p></o:p></span></div><div class="MsoNormal"><span lang="EN-GB" style="color: black; font-family: "Trebuchet MS","sans-serif"; mso-ansi-language: EN-GB;">2-3 linguri vin alb<o:p></o:p></span></div><div class="MsoNormal"><span lang="EN-GB" style="color: black; font-family: "Trebuchet MS","sans-serif"; mso-ansi-language: EN-GB;">sare si piper<o:p></o:p></span></div><div class="MsoNormal"><span lang="EN-GB" style="color: black; font-family: "Trebuchet MS","sans-serif"; mso-ansi-language: EN-GB;">1 lingura unt<o:p></o:p></span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span lang="EN-GB" style="color: black; font-family: "Trebuchet MS","sans-serif"; font-size: 14.0pt; mso-ansi-language: EN-GB;">Mod de preparare:<o:p></o:p></span></div><div class="MsoNormal"><span lang="EN-GB" style="color: black; font-family: "Trebuchet MS","sans-serif"; mso-ansi-language: EN-GB;">Mai intai curatam usor si cu grija fuduliile de pielita si le lasan 10 minute in apa rece cu putina sare si otet.Apoi le scurgem si le stergem bine cu un prospo de hartie,dar atentie ca sunt fragile.Intr-o tigaie punem untul si cei 3 catei de usturoi putin zdrobit,ii lasam sa se inmoie putin,doar pentru aroma,apoi in scotem din tigaie.Cad untul s-a topit,adaugam fuduliile,condimentam cu sare,piper si usturoi pudra,amestecam usor in ele sa nu le saramam,iar cand au capatat putin culoare aurie adaugam vinul,le mai lasam cat sa se evapore acloolul din vin si gat poti fi servite alaturi de ce garniture va place.Sunt delicioase.<o:p></o:p></span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span lang="EN-GB" style="color: black; font-family: "Trebuchet MS","sans-serif"; mso-ansi-language: EN-GB;">Bai sa nu radeti de reteta mea,ca m-am chinuit mult sa casterez atatia curcani.Ca si eu am facut ochii mari cand al meu sot a venit cu ele de la piata.Dar sa stiti ca au fost chiar delicioase.O sa mai incerc data viitoare sa le fac si la gratar.<o:p></o:p></span></div>Silviahttp://www.blogger.com/profile/03762067986140316256noreply@blogger.com0tag:blogger.com,1999:blog-7748552071142226580.post-58775335830856416342011-01-27T15:13:00.002+02:002011-01-27T15:13:48.184+02:00Salata de cruditati cu maioneza<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfjCo79iBvq0kFPZqNpEdBvvPkDbf6r5eWUzvch7XRzCIVXk6YNtWV0R4yHulMzOOSo_Qz0BKUE5qVGGDR5Dau4dbx_7clMTa3V7_egC3Z_e2wpzpZ50cSH4rlESbp0XvLKtchmHpX6CdT/s1600/Picture+226.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfjCo79iBvq0kFPZqNpEdBvvPkDbf6r5eWUzvch7XRzCIVXk6YNtWV0R4yHulMzOOSo_Qz0BKUE5qVGGDR5Dau4dbx_7clMTa3V7_egC3Z_e2wpzpZ50cSH4rlESbp0XvLKtchmHpX6CdT/s400/Picture+226.jpg" width="400" /></a></div><br />
<div class="MsoNormal"><span lang="EN-GB" style="color: black; font-family: "Trebuchet MS","sans-serif"; font-size: 14.0pt; mso-ansi-language: EN-GB;">Ingrediente:<o:p></o:p></span></div><div class="MsoNormal"><span lang="EN-GB" style="color: black; font-family: "Trebuchet MS","sans-serif"; mso-ansi-language: EN-GB;">4-5 morcovi <o:p></o:p></span></div><div class="MsoNormal"><span lang="EN-GB" style="color: black; font-family: "Trebuchet MS","sans-serif"; mso-ansi-language: EN-GB;">2-3 radacini telina potrivite<o:p></o:p></span></div><div class="MsoNormal"><span lang="EN-GB" style="color: black; font-family: "Trebuchet MS","sans-serif"; mso-ansi-language: EN-GB;">2-3 mere<o:p></o:p></span></div><div class="MsoNormal"><span lang="EN-GB" style="color: black; font-family: "Trebuchet MS","sans-serif"; mso-ansi-language: EN-GB;">3-4 linguri maioneza soia<o:p></o:p></span></div><div class="MsoNormal"><span lang="EN-GB" style="color: black; font-family: "Trebuchet MS","sans-serif"; mso-ansi-language: EN-GB;">2 linguri smantana<o:p></o:p></span></div><div class="MsoNormal"><span lang="EN-GB" style="color: black; font-family: "Trebuchet MS","sans-serif"; mso-ansi-language: EN-GB;">2-3 linguri zeama de lamiae<o:p></o:p></span></div><div class="MsoNormal"><span lang="EN-GB" style="color: black; font-family: "Trebuchet MS","sans-serif"; mso-ansi-language: EN-GB;">sare si piper<o:p></o:p></span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span lang="EN-GB" style="color: black; font-family: "Trebuchet MS","sans-serif"; font-size: 14.0pt; mso-ansi-language: EN-GB;">Mod de preparare:<o:p></o:p></span></div><div class="MsoNormal"><span lang="EN-GB" style="color: black; font-family: "Trebuchet MS","sans-serif"; mso-ansi-language: EN-GB;">Legumele se spala si se curata.Telina si merele se stropesc cu zeama de lamiae sa nu oxideze,apoi radem legumele pe razatoare cu gauri mari.Eu le-am facut la robot.Se amesteca legumele cu maioneza,smantana si condimentam dupa gust.Este o salata gustoasa si aromata.Eu una o prefer simpla fara adaos de maioneza.<o:p></o:p></span></div>Silviahttp://www.blogger.com/profile/03762067986140316256noreply@blogger.com3tag:blogger.com,1999:blog-7748552071142226580.post-81194272454811324222011-01-27T15:11:00.000+02:002011-01-27T15:11:37.867+02:00Salata de ciuperci cu maioneza<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSAoTXKKSGnQ-Gfc3u5X7TBDdAWmjKtzw1TuKVoV2Po0jD_wljaAUAHcu9_ulpuC1IOtQma2MC3GC67YKj5gpqiy0RF1emqsPz2xHB-CNGQy_pXCFUE2TyU9jbFVhLCQKVPvk_ZXofIidO/s1600/Picture+203.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSAoTXKKSGnQ-Gfc3u5X7TBDdAWmjKtzw1TuKVoV2Po0jD_wljaAUAHcu9_ulpuC1IOtQma2MC3GC67YKj5gpqiy0RF1emqsPz2xHB-CNGQy_pXCFUE2TyU9jbFVhLCQKVPvk_ZXofIidO/s400/Picture+203.jpg" width="400" /></a></div><br />
<div class="MsoNormal"><span lang="EN-GB" style="color: black; font-family: "Trebuchet MS","sans-serif"; font-size: 14.0pt; mso-ansi-language: EN-GB;">Ingrediente:<o:p></o:p></span></div><div class="MsoNormal"><span lang="EN-GB" style="color: black; font-family: "Trebuchet MS","sans-serif"; mso-ansi-language: EN-GB;">1 kg ciuperci<o:p></o:p></span></div><div class="MsoNormal"><span lang="EN-GB" style="color: black; font-family: "Trebuchet MS","sans-serif"; mso-ansi-language: EN-GB;">3-4 linguri maioneza<o:p></o:p></span></div><div class="MsoNormal"><span lang="EN-GB" style="color: black; font-family: "Trebuchet MS","sans-serif"; mso-ansi-language: EN-GB;">5-6 catei de usturoi<o:p></o:p></span></div><div class="MsoNormal"><span lang="EN-GB" style="color: black; font-family: "Trebuchet MS","sans-serif"; mso-ansi-language: EN-GB;">2 linguri iaurt<o:p></o:p></span></div><div class="MsoNormal"><span lang="EN-GB" style="color: black; font-family: "Trebuchet MS","sans-serif"; mso-ansi-language: EN-GB;">sare si piper<o:p></o:p></span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span lang="EN-GB" style="color: black; font-family: "Trebuchet MS","sans-serif"; font-size: 14.0pt; mso-ansi-language: EN-GB;">Mod de preparare:<o:p></o:p></span></div><div class="MsoNormal"><span lang="EN-GB" style="color: black; font-family: "Trebuchet MS","sans-serif"; mso-ansi-language: EN-GB;">Ciupercile se spala,se taie felii si se fierb intr-un litru de apa cu o lingura zeama de lamiae,timp de 15-20 de minute.Se pun intr-o strecuratoare la scurs sa se raceasca.Intre timp pregatim maioneza.Cand sunt reci se amesteca cu maioneza,iaurtul si catetii de usturoi pisati bine.Cine prefer poate adauga si verdeata proaspata.<o:p></o:p></span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span lang="EN-GB" style="color: black; font-family: "Trebuchet MS","sans-serif"; mso-ansi-language: EN-GB;">Clasica si arhicunoascuta salata de ciuperci cu usturoi.Am sa va arat si varianata facuta de mine.<o:p></o:p></span></div>Silviahttp://www.blogger.com/profile/03762067986140316256noreply@blogger.com0tag:blogger.com,1999:blog-7748552071142226580.post-10302947696266169392010-12-13T14:25:00.000+02:002010-12-13T14:25:08.682+02:00Creme caramel<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0Tj2cqBNors5-x2CZeISHvCrIEBznX67bZbRbVYCooFGL1wKyCzhGX7-9bV-64YXXR7TRrFo3LV_71aXp2V34eIKBiWNfswKnxB8oeeHQEqlXPOdwYGOtClwr8wHj35fj0coJ-3EVr9Go/s1600/b75fa9171641263b8a2229646bff19e3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0Tj2cqBNors5-x2CZeISHvCrIEBznX67bZbRbVYCooFGL1wKyCzhGX7-9bV-64YXXR7TRrFo3LV_71aXp2V34eIKBiWNfswKnxB8oeeHQEqlXPOdwYGOtClwr8wHj35fj0coJ-3EVr9Go/s320/b75fa9171641263b8a2229646bff19e3.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheHpyQs-BKaztRlQw0WBCZAKgzYjnHAfzg_PQNuMzBZUyCilBnmG5vjMN_oc-HziBmoqJoxVpG0rg-5yVGZyvY09adEYA1Fk-VYyKzGrgACtXmct6mOjjaTp5PUyJ6GtH-3yi4CM8HU9k3/s1600/Picture+394.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheHpyQs-BKaztRlQw0WBCZAKgzYjnHAfzg_PQNuMzBZUyCilBnmG5vjMN_oc-HziBmoqJoxVpG0rg-5yVGZyvY09adEYA1Fk-VYyKzGrgACtXmct6mOjjaTp5PUyJ6GtH-3yi4CM8HU9k3/s320/Picture+394.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjR49UMT9PV9AY-TuZUwWeyJxGaBlI9MClrxVj6fPh1yn20DNrwiy3S4m2xxqteD1HElbaXgnDzdtesSI-VcXz6PBqRdgZF0n479YFV6PtjR7a4Tm7ik_XhVjrtld5VxRE7XISL2dxIA6tn/s1600/Picture+402.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjR49UMT9PV9AY-TuZUwWeyJxGaBlI9MClrxVj6fPh1yn20DNrwiy3S4m2xxqteD1HElbaXgnDzdtesSI-VcXz6PBqRdgZF0n479YFV6PtjR7a4Tm7ik_XhVjrtld5VxRE7XISL2dxIA6tn/s320/Picture+402.jpg" width="320" /></a></div><br />
<span class="apple-style-span"><span style="color: black; font-family: "Georgia","serif"; font-size: 14.0pt; mso-themecolor: text1;">Ingrediente:<o:p></o:p></span></span><br />
<span class="apple-style-span"><span style="color: black; font-family: "Georgia","serif"; mso-themecolor: text1;">600ml lapte <o:p></o:p></span></span><br />
<span class="apple-style-span"><span style="color: black; font-family: "Georgia","serif"; mso-themecolor: text1;">6 oua <o:p></o:p></span></span><br />
<span class="apple-style-span"><span style="color: black; font-family: "Georgia","serif"; mso-themecolor: text1;">1 baton vanilie<o:p></o:p></span></span><br />
<span class="apple-style-span"><span style="color: black; font-family: "Georgia","serif"; mso-themecolor: text1;">100g zahat<o:p></o:p></span></span><br />
<span class="apple-style-span"><span style="color: black; font-family: "Georgia","serif"; mso-themecolor: text1;">Pentru sos caramel:<o:p></o:p></span></span><br />
<span class="apple-style-span"><span style="color: black; font-family: "Georgia","serif"; mso-themecolor: text1;">200g zahar<o:p></o:p></span></span><br />
<span class="apple-style-span"><span style="color: black; font-family: "Georgia","serif"; mso-themecolor: text1;">2 -3 linguri apa<o:p></o:p></span></span><br />
<span class="apple-style-span"><span style="color: black; font-family: "Georgia","serif"; font-size: 14.0pt; mso-themecolor: text1;">Mod de preparare:<o:p></o:p></span></span><br />
<span class="apple-style-span"><span style="color: black; font-family: "Georgia","serif"; mso-themecolor: text1;">Mai intai punem laptele la infuzat impreuna cu batonul de vanilie ,dupa ce am scos in prealabil si semintele,pe care le punem si pe ele in lapte.Cand incepe sa fiarba,oprim focul,scoatem batonul de vanilie si il lasam sa se raceasca <span style="mso-spacerun: yes;"> </span>putin .Amestecam ouale cu zaharul,nu este nevoie sa folositi mixerul.Apoi turnam usor lapetele peste oua, laptele nu trebuie sa fie fierbinte,asta daca nu vrem sa <span style="mso-spacerun: yes;"> </span>facem omleta.Intr-0 craticioara punem apa si zaharul si le punem la foc pana s-a caramalizat zaharul si obtinem un sirop frumos aramiu.Il turnam intr-0 forma rotunda si il intindem si pe peretii laterali.Apoi turnam peste el laptele amestecat cu oua.Se aseaza vasul intr-o tava mai mare si turnam apa fierbinte pana la jumatatea vasului cu crema.Se introduce la cuptorul incins la 180g pana se coace.Se scoate din cuptor se lasa la racit,apoi se rastoarna pe un platou.<o:p></o:p></span></span>Silviahttp://www.blogger.com/profile/03762067986140316256noreply@blogger.com5tag:blogger.com,1999:blog-7748552071142226580.post-35233726604641825342010-11-29T17:55:00.002+02:002010-11-30T01:07:12.089+02:00Zdrente de cartofi cu sos de smantana si carne<div class="separator" style="clear: both; color: #fff2cc; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuN7bUbPKyxWMeXzCMnlN7nFxXOIKI_dD-br86LXsSQD90_YE974SRskO1Kf2ldbZHmCWeSHUgbFcKtDyFswFMrRkffYxtoAKTLpI0IfdXi0eLId6aAAOo8NhdtEnXimqU8ngsBn0BEC81/s1600/Picture+233.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuN7bUbPKyxWMeXzCMnlN7nFxXOIKI_dD-br86LXsSQD90_YE974SRskO1Kf2ldbZHmCWeSHUgbFcKtDyFswFMrRkffYxtoAKTLpI0IfdXi0eLId6aAAOo8NhdtEnXimqU8ngsBn0BEC81/s320/Picture+233.jpg" width="320" /></a></div><div class="separator" style="clear: both; color: #fff2cc; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi11dYKsp7twRMcg6JPRtXXAlhTWXg1hWnQmXXJojZNlhfQsaGlmuz1NpFG-Bg3e7YdIp8eSgGTgrVQz381KMneShxeKQ3DzNU-dyxCABBjbNsD5xGMTJq7-A7qea-h8KXyOA8xpdTBL4zR/s1600/Picture+227.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi11dYKsp7twRMcg6JPRtXXAlhTWXg1hWnQmXXJojZNlhfQsaGlmuz1NpFG-Bg3e7YdIp8eSgGTgrVQz381KMneShxeKQ3DzNU-dyxCABBjbNsD5xGMTJq7-A7qea-h8KXyOA8xpdTBL4zR/s320/Picture+227.jpg" width="320" /></a></div><div class="separator" style="clear: both; color: #fff2cc; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSDf5sLORWyI9Ra3GBoLB9gM-CWRI1MHNwygu61XM1yfR_DUptUVN2G-yNZlLTpCXXr0yd48m5yKKKjGyw_iPWuYwAt1d67_G2FwUX71F9J1HfuJ_NNnDrF0BN6MTvZrByAkjLJwgqgU7j/s1600/Picture+230.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSDf5sLORWyI9Ra3GBoLB9gM-CWRI1MHNwygu61XM1yfR_DUptUVN2G-yNZlLTpCXXr0yd48m5yKKKjGyw_iPWuYwAt1d67_G2FwUX71F9J1HfuJ_NNnDrF0BN6MTvZrByAkjLJwgqgU7j/s320/Picture+230.jpg" width="320" /></a></div><div style="color: #fff2cc;"><br />
</div><div class="MsoNormal" style="color: #fff2cc;"><span lang="EN-GB" style="font-family: "Trebuchet MS","sans-serif"; font-size: 14pt;">Ingrediente:<o:p></o:p></span></div><div class="MsoNormal" style="color: #fff2cc;"><span lang="EN-GB" style="font-family: "Trebuchet MS","sans-serif";">3 cartofi albi fainosi(400g)<o:p></o:p></span></div><div class="MsoNormal" style="color: #fff2cc;"><span lang="EN-GB" style="font-family: "Trebuchet MS","sans-serif";">100g muschi file porc afumat<o:p></o:p></span></div><div class="MsoNormal" style="color: #fff2cc;"><span lang="EN-GB" style="font-family: "Trebuchet MS","sans-serif";">1 piept de pui <o:p></o:p></span></div><div class="MsoNormal" style="color: #fff2cc;"><span lang="EN-GB" style="font-family: "Trebuchet MS","sans-serif";">sare si piper<o:p></o:p></span></div><div class="MsoNormal" style="color: #fff2cc;"><span lang="EN-GB" style="font-family: "Trebuchet MS","sans-serif";">100g faina<o:p></o:p></span></div><div class="MsoNormal" style="color: #fff2cc;"><span lang="EN-GB" style="font-family: "Trebuchet MS","sans-serif";">1 ou<o:p></o:p></span></div><div class="MsoNormal" style="color: #fff2cc;"><span lang="EN-GB" style="font-family: "Trebuchet MS","sans-serif";">1 galbenus<o:p></o:p></span></div><div class="MsoNormal" style="color: #fff2cc;"><span lang="EN-GB" style="font-family: "Trebuchet MS","sans-serif";">nucsoara si praf de chimen<o:p></o:p></span></div><div class="MsoNormal" style="color: #fff2cc;"><span lang="EN-GB" style="font-family: "Trebuchet MS","sans-serif";">200ml smantana pentru gatit<o:p></o:p></span></div><div class="MsoNormal" style="color: #fff2cc;"><span lang="EN-GB" style="font-family: "Trebuchet MS","sans-serif";">100g smantana 10% grasime<o:p></o:p></span></div><div class="MsoNormal" style="color: #fff2cc;"><span lang="EN-GB" style="font-family: "Trebuchet MS","sans-serif";">4-5 linguri ulei<o:p></o:p></span></div><div class="MsoNormal" style="color: #fff2cc;"><span lang="EN-GB" style="font-family: "Trebuchet MS","sans-serif"; font-size: 14pt;">Mod de preparare:<o:p></o:p></span></div><div class="MsoNormal" style="color: #fff2cc;"><span lang="EN-GB" style="font-family: "Trebuchet MS","sans-serif";">Se spala cartofii si se fierb in apa cu sare 25 de minute.Se scurg si se lasa sa se racoreasca,se decojesc si se paseaza.Se adauga faina,oul si galbenusul,se condimenteaza cu sare si piper.Se framanta rapid un aluat omogen-daca este prea lipicios se mai adauga faina.Pe o planseta se presara faina,apoi se formeaza rulouri subtiri de aluat,se preseaza putin si se taie felii.Din acestea se rasucesc zdrente sau se pot presa cu furculita,care se pun la fiert intr-o cantitate mare de apa cu sare 5 minute.Se scot cu spumiera si se lasa la scurs.<o:p></o:p></span></div><div class="MsoNormal" style="color: #fff2cc;"><span lang="EN-GB" style="font-family: "Trebuchet MS","sans-serif";">Se icinge uleiul intr-o tigaie mare,se pune pieptul de pui taiat felii subtiri sa se prajeasca,cand este gata se adauga muschiul file taiat fasii se lasa pana se rumeneste si el.Se adauga zdrentele de cartofi si se calesc impreuna.La final se amesteca cele doua feluri de smantana si se toarna peste amestecul din tigaie,se condimenteaza cu sare,piper,praf de nucsoara si praful de chimen.<o:p></o:p></span></div><div class="MsoNormal" style="color: #fff2cc;"><br />
</div><div class="MsoNormal" style="color: #fff2cc;"><br />
</div>Silviahttp://www.blogger.com/profile/03762067986140316256noreply@blogger.com1tag:blogger.com,1999:blog-7748552071142226580.post-5344494058821610522010-11-29T17:48:00.002+02:002010-11-30T01:07:27.674+02:00Tort Rusesc<div class="separator" style="clear: both; color: #fff2cc; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiroqat6IklFNH5-2cDwYWzj_gvBq6FctcFIiKPqcrAYwGpDzBjai00QY-JrY2zTjM86HtEr_BK6urLyVyGh74zCDq56cl_RojdoyHXx1WS2JvG1piauRHS5fQNA8EvoCNSmDK-OKvcw_Q/s1600/Picture+220.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiroqat6IklFNH5-2cDwYWzj_gvBq6FctcFIiKPqcrAYwGpDzBjai00QY-JrY2zTjM86HtEr_BK6urLyVyGh74zCDq56cl_RojdoyHXx1WS2JvG1piauRHS5fQNA8EvoCNSmDK-OKvcw_Q/s320/Picture+220.jpg" width="320" /></a></div><div class="separator" style="clear: both; color: #fff2cc; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjO39_nSYok7UiorJ5Rlqju82R5Ef6G0XzSKsa06xixyY9urGW5xaxAL3760_ML7dnUcTFjMS7fTenYu0Xcbgm2nlze0WyPaQSvTjUII6qLRO19ePQFE_PrzPtuWGyv65E3YVxtdlVT0_Cr/s1600/Picture+204.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjO39_nSYok7UiorJ5Rlqju82R5Ef6G0XzSKsa06xixyY9urGW5xaxAL3760_ML7dnUcTFjMS7fTenYu0Xcbgm2nlze0WyPaQSvTjUII6qLRO19ePQFE_PrzPtuWGyv65E3YVxtdlVT0_Cr/s320/Picture+204.jpg" width="320" /></a></div><div style="color: #fff2cc;"><br />
</div><div class="MsoNormal" style="color: #fff2cc;"><span lang="EN-GB" style="font-family: "Trebuchet MS","sans-serif"; font-size: 14pt;">Ingrediente:<o:p></o:p></span></div><div class="MsoNormal" style="color: #fff2cc;"><span lang="EN-GB" style="font-family: "Trebuchet MS","sans-serif";">Blat:<o:p></o:p></span></div><div class="MsoNormal" style="color: #fff2cc;"><span lang="EN-GB" style="font-family: "Trebuchet MS","sans-serif";">3 oua<o:p></o:p></span></div><div class="MsoNormal" style="color: #fff2cc;"><span lang="EN-GB" style="font-family: "Trebuchet MS","sans-serif";">80g zahar<o:p></o:p></span></div><div class="MsoNormal" style="color: #fff2cc;"><span lang="EN-GB" style="font-family: "Trebuchet MS","sans-serif";">80g faina<o:p></o:p></span></div><div class="MsoNormal" style="color: #fff2cc;"><span lang="EN-GB" style="font-family: "Trebuchet MS","sans-serif";">60g nuci macinate fin<o:p></o:p></span></div><div class="MsoNormal" style="color: #fff2cc;"><span lang="EN-GB" style="font-family: "Trebuchet MS","sans-serif";">un praf de sare<o:p></o:p></span></div><div class="MsoNormal" style="color: #fff2cc;"><span lang="EN-GB" style="font-family: "Trebuchet MS","sans-serif";">Umplutura sarlota:<o:p></o:p></span></div><div class="MsoNormal" style="color: #fff2cc;"><span lang="EN-GB" style="font-family: "Trebuchet MS","sans-serif";">3 oua<o:p></o:p></span></div><div class="MsoNormal" style="color: #fff2cc;"><span lang="EN-GB" style="font-family: "Trebuchet MS","sans-serif";">160g zahar<o:p></o:p></span></div><div class="MsoNormal" style="color: #fff2cc;"><span lang="EN-GB" style="font-family: "Trebuchet MS","sans-serif";">30g gelatina fina(3 plicuri)<o:p></o:p></span></div><div class="MsoNormal" style="color: #fff2cc;"><span lang="EN-GB" style="font-family: "Trebuchet MS","sans-serif";">200ml lapte<o:p></o:p></span></div><div class="MsoNormal" style="color: #fff2cc;"><span lang="EN-GB" style="font-family: "Trebuchet MS","sans-serif";">600ml frisca lichida<o:p></o:p></span></div><div class="MsoNormal" style="color: #fff2cc;"><span lang="EN-GB" style="font-family: "Trebuchet MS","sans-serif";">2 linguri caco neagra<o:p></o:p></span></div><div class="MsoNormal" style="color: #fff2cc;"><span lang="EN-GB" style="font-family: "Trebuchet MS","sans-serif";">1 lingurita esenta de rom<o:p></o:p></span></div><div class="MsoNormal" style="color: #fff2cc;"><span lang="EN-GB" style="font-family: "Trebuchet MS","sans-serif";">Sirop:<o:p></o:p></span></div><div class="MsoNormal" style="color: #fff2cc;"><span lang="EN-GB" style="font-family: "Trebuchet MS","sans-serif";">1 lingurita ness<o:p></o:p></span></div><div class="MsoNormal" style="color: #fff2cc;"><span lang="EN-GB" style="font-family: "Trebuchet MS","sans-serif";">200ml apa<o:p></o:p></span></div><div class="MsoNormal" style="color: #fff2cc;"><span lang="EN-GB" style="font-family: "Trebuchet MS","sans-serif";">2 lingurite zahar<o:p></o:p></span></div><div class="MsoNormal" style="color: #fff2cc;"><span lang="EN-GB" style="font-family: "Trebuchet MS","sans-serif";">2-3 lingurite Amaretto<o:p></o:p></span></div><div class="MsoNormal" style="color: #fff2cc;"><br />
</div><div class="MsoNormal" style="color: #fff2cc;"><span lang="EN-GB" style="font-family: "Trebuchet MS","sans-serif"; font-size: 14pt;">Mod de preparare:<o:p></o:p></span></div><div class="MsoNormal" style="color: #fff2cc;"><span lang="EN-GB" style="font-family: "Trebuchet MS","sans-serif";">Se prepara blatul alb cu nuca.Se freaca bine cele 3 galbenusuri cu jumatate din cantiatea de zahar si praful de sare pana isi dubleaza volumul.Apoi se bat albusurile spuma,se adauga restul de zahar,treptat,batand pana se intareste.Se adauga peste galbenusuri albusul batut si se amesteca.La urma se adauga treptat faina amestecata cu nuca, si se amesteca usor pana se inglobeaza toata faina.Se toarna compozitia intr-o forma rotunda de tort,unsa si tapetata cu hartie pergament.Se coace la cuptorul preancins la 180 de G.Se lasa sa se raceasca.<o:p></o:p></span></div><div class="MsoNormal" style="color: #fff2cc;"><span lang="EN-GB" style="font-family: "Trebuchet MS","sans-serif";">Umplutura sarlota:<o:p></o:p></span></div><div class="MsoNormal" style="color: #fff2cc;"><span lang="EN-GB" style="font-family: "Trebuchet MS","sans-serif";">Se pregateste gelatine conform instructiunilor de pe pachet.<o:p></o:p></span></div><div class="MsoNormal" style="color: #fff2cc;"><span lang="EN-GB" style="font-family: "Trebuchet MS","sans-serif";">Se amesteca ouale cu zaharul,se subtiaza cu laptele,se adauga gelatina inmuiata in apa.Apoi se fierbe pe foc mic,amestecand pentru a nu se lipii,cel putin 10-15 minute.Se ia vasul de pe foc si se lasa sa se raceasca.Se adauga apoi cele 2 linguri cacao,esenta de rom si frisca batuta bine cu 2-3 linguri de zahar.Se opreste putina frisca pentru decor.Dar atentie,crema sarlota nu se lasa sa se intareasca prea tare inainte de a fi pusa frisca,altfel este mai greu de amestecat in ea.<o:p></o:p></span></div><div class="MsoNormal" style="color: #fff2cc;"><span lang="EN-GB" style="font-family: "Trebuchet MS","sans-serif";">Siropul:<o:p></o:p></span></div><div class="MsoNormal" style="color: #fff2cc;"><span lang="EN-GB" style="font-family: "Trebuchet MS","sans-serif";">Se fierbe apa cu zaharul,apoi se adauga nessul si lichiorul Amaretto.<o:p></o:p></span></div><div class="MsoNormal" style="color: #fff2cc;"><span lang="EN-GB" style="font-family: "Trebuchet MS","sans-serif"; font-size: 14pt;">Asamblare:<o:p></o:p></span></div><div class="MsoNormal" style="color: #fff2cc;"><span lang="EN-GB" style="font-family: "Trebuchet MS","sans-serif";">Se taie blatul in doua,se insiropeaza fiecare foaie de blat .Se pregateste o forma rotunda de tort cu fundul detasabil,se pune in interior o folie de plastic.Se aseaza primul blat,se toarna 1/3 din cantitate de sarlota.Se aseaza al doile blat si se toarna restul de sarlota si se niveleaza.Se lasa la frigider pentru 2-3 ore.Se scoate cercul,se aseaza tortul pe platou,se orneaza cu frisca si fructe confiate,sau dupa gustul fiecaruia.<o:p></o:p></span></div><div class="MsoNormal" style="color: #fff2cc;"><br />
</div><div class="MsoNormal" style="color: #fff2cc;"><span lang="EN-GB" style="font-family: "Trebuchet MS","sans-serif";">Aceasta reteta am gasit-o din intamplare intr-un manual pentru scolile de meserii din anul 1961.Rasfoind acest manula am vazut reteta si am zis sa o incerc.Am gasit multe retete interesante,mai ales ca in acele timpuri nu existau atatea variante pline de arome sintetice.<o:p></o:p></span></div><div class="MsoNormal" style="color: #fff2cc;"><br />
</div>Silviahttp://www.blogger.com/profile/03762067986140316256noreply@blogger.com2tag:blogger.com,1999:blog-7748552071142226580.post-45258293730694335652010-11-29T17:45:00.002+02:002010-11-30T01:09:29.983+02:00Drob de vinete<div class="separator" style="clear: both; color: #fff2cc; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgw983yZkH0Me2O4ZnB1uGyq8kWgYRaNMDUiWTvoSqbVxbaID67n99BmWH-eVjU2oC7vbR3-i4yfdoIIU7YQnBiTZtUY976ayBMefty-E5BEUtJKFmOgsNXJ8sRv85FM76BH1yicWaveN4X/s1600/Picture+170.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgw983yZkH0Me2O4ZnB1uGyq8kWgYRaNMDUiWTvoSqbVxbaID67n99BmWH-eVjU2oC7vbR3-i4yfdoIIU7YQnBiTZtUY976ayBMefty-E5BEUtJKFmOgsNXJ8sRv85FM76BH1yicWaveN4X/s320/Picture+170.jpg" width="320" /></a></div><div class="separator" style="clear: both; color: #fff2cc; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2RidPcVtsfj6gZCv8vpC801KROrUG4XtPJGPSf6HlnUjcvQywUFzP2tN1-UmiNks6Io0SFVbtDl5Mk9SclBjjkwFHwBi0P9KAG_bKBLOOG5cLCuLOEqSpvE0mXP36lftBmflgXGrfLunh/s1600/Picture+161.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2RidPcVtsfj6gZCv8vpC801KROrUG4XtPJGPSf6HlnUjcvQywUFzP2tN1-UmiNks6Io0SFVbtDl5Mk9SclBjjkwFHwBi0P9KAG_bKBLOOG5cLCuLOEqSpvE0mXP36lftBmflgXGrfLunh/s320/Picture+161.jpg" width="320" /></a></div><div class="separator" style="clear: both; color: #fff2cc; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTZQRi3uF4LF5olPshVv0tOryCMgCRkkd5TmBwTby5H6qDh2dv5YxJ56AYSeLKpn68CSo-o6qi_2THergtUMw2e07ux3uswfS5GAqI_D3OjmN-BTTm72gbEMGfY13gfrG_pVXO3ccFDejc/s1600/Picture+166.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTZQRi3uF4LF5olPshVv0tOryCMgCRkkd5TmBwTby5H6qDh2dv5YxJ56AYSeLKpn68CSo-o6qi_2THergtUMw2e07ux3uswfS5GAqI_D3OjmN-BTTm72gbEMGfY13gfrG_pVXO3ccFDejc/s320/Picture+166.jpg" width="320" /></a></div><div style="color: #fff2cc;"><br />
</div><div class="MsoNormal" style="color: #fff2cc;"><span lang="EN-GB" style="font-family: "Trebuchet MS","sans-serif"; font-size: 14pt;">Ingrediente:<o:p></o:p></span></div><div class="MsoNormal" style="color: #fff2cc;"><span lang="EN-GB" style="font-family: "Trebuchet MS","sans-serif";">2 vinete<o:p></o:p></span></div><div class="MsoNormal" style="color: #fff2cc;"><span lang="EN-GB" style="font-family: "Trebuchet MS","sans-serif";">2 legaturi ceapa verde<o:p></o:p></span></div><div class="MsoNormal" style="color: #fff2cc;"><span lang="EN-GB" style="font-family: "Trebuchet MS","sans-serif";">1 legatura marar<o:p></o:p></span></div><div class="MsoNormal" style="color: #fff2cc;"><span lang="EN-GB" style="font-family: "Trebuchet MS","sans-serif";">1 legatura patrunjel<o:p></o:p></span></div><div class="MsoNormal" style="color: #fff2cc;"><span lang="EN-GB" style="font-family: "Trebuchet MS","sans-serif";">4 oua<o:p></o:p></span></div><div class="MsoNormal" style="color: #fff2cc;"><span lang="EN-GB" style="font-family: "Trebuchet MS","sans-serif";">4-5 linguri ulei de masline<o:p></o:p></span></div><div class="MsoNormal" style="color: #fff2cc;"><span lang="EN-GB" style="font-family: "Trebuchet MS","sans-serif";">1 lingura faina<o:p></o:p></span></div><div class="MsoNormal" style="color: #fff2cc;"><span lang="EN-GB" style="font-family: "Trebuchet MS","sans-serif";">1 lingura pesmet<o:p></o:p></span></div><div class="MsoNormal" style="color: #fff2cc;"><span lang="EN-GB" style="font-family: "Trebuchet MS","sans-serif";">sare si piper<o:p></o:p></span></div><div class="MsoNormal" style="color: #fff2cc;"><br />
</div><div class="MsoNormal" style="color: #fff2cc;"><span lang="EN-GB" style="font-family: "Trebuchet MS","sans-serif"; font-size: 14pt;">Mod de preparare:<o:p></o:p></span></div><div class="MsoNormal" style="color: #fff2cc;"><span lang="EN-GB" style="font-family: "Trebuchet MS","sans-serif";">Vinetele se spala si se curate de coaja,apoi se taie cubulete,se presara cu sare si se lasa la scurs intr-o strecurataoare.Intr-o tigaie se pune uleiul la incins,apoi se adauga vinetele scurse bine si se calesc cateva minute pana prind putina culoare si se inmoaie.Se lasa sa se raceasca putin,si se amesteca cu ceapa verde tocata marunt,apoi se adauga verdeata tocata,sare,piper,se amesteca cu4 galbenusuri si cu albusurile batue spuma tare,faina si pesmetul.Se omogenizeaza bine,apoi se toarna compozitia intr-o forma rotunda, unsa si tapetata cu hartie de copt.Se baga la cuptorul preancins la 180-200gC pana se coace si se rumeneste frumos.<o:p></o:p></span></div><div class="MsoNormal" style="color: #fff2cc;"><br />
</div>Silviahttp://www.blogger.com/profile/03762067986140316256noreply@blogger.com0tag:blogger.com,1999:blog-7748552071142226580.post-3097589747435472922010-11-29T17:40:00.002+02:002010-11-30T01:10:04.770+02:00Supa crema de legume<div class="separator" style="clear: both; color: #fff2cc; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOkBZmnVrwE6Cs5C3D7NdsKraITNitnHAxXbSTORQJOpFmIv0AwNbPtiyfAm6u_U02pQbag_IS8d0PxdK_4G9U_sA3qUOFAQT8YQBU3vXTjnHwRcDD2qmM-3dZ5BOa8Yx2_iO2PyJriop6/s1600/Picture+084.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOkBZmnVrwE6Cs5C3D7NdsKraITNitnHAxXbSTORQJOpFmIv0AwNbPtiyfAm6u_U02pQbag_IS8d0PxdK_4G9U_sA3qUOFAQT8YQBU3vXTjnHwRcDD2qmM-3dZ5BOa8Yx2_iO2PyJriop6/s320/Picture+084.jpg" width="320" /></a></div><div style="color: #fff2cc;"><br />
</div><div class="MsoNormal" style="color: #fff2cc;"><span lang="EN-GB" style="font-family: "Trebuchet MS","sans-serif"; font-size: 14pt;">Ingrediente:<o:p></o:p></span></div><div class="MsoNormal" style="color: #fff2cc;"><span lang="EN-GB" style="font-family: "Trebuchet MS","sans-serif";">3 morcovi<o:p></o:p></span></div><div class="MsoNormal" style="color: #fff2cc;"><span lang="EN-GB" style="font-family: "Trebuchet MS","sans-serif";">1 fir praz<o:p></o:p></span></div><div class="MsoNormal" style="color: #fff2cc;"><span lang="EN-GB" style="font-family: "Trebuchet MS","sans-serif";">4-5 buchetele brocolii<o:p></o:p></span></div><div class="MsoNormal" style="color: #fff2cc;"><span lang="EN-GB" style="font-family: "Trebuchet MS","sans-serif";">5-6 ciuperci<o:p></o:p></span></div><div class="MsoNormal" style="color: #fff2cc;"><span lang="EN-GB" style="font-family: "Trebuchet MS","sans-serif";">1 dovlecel<o:p></o:p></span></div><div class="MsoNormal" style="color: #fff2cc;"><span lang="EN-GB" style="font-family: "Trebuchet MS","sans-serif";">2 tije de telina cu frunze<o:p></o:p></span></div><div class="MsoNormal" style="color: #fff2cc;"><span lang="EN-GB" style="font-family: "Trebuchet MS","sans-serif";">2 cartofi<o:p></o:p></span></div><div class="MsoNormal" style="color: #fff2cc;"><span lang="EN-GB" style="font-family: "Trebuchet MS","sans-serif";">2 linguri ulei de masline<o:p></o:p></span></div><div class="MsoNormal" style="color: #fff2cc;"><span lang="EN-GB" style="font-family: "Trebuchet MS","sans-serif";">1 rosie decojita<o:p></o:p></span></div><div class="MsoNormal" style="color: #fff2cc;"><span lang="EN-GB" style="font-family: "Trebuchet MS","sans-serif";">crutoane de paine<o:p></o:p></span></div><div class="MsoNormal" style="color: #fff2cc;"><br />
</div><div class="MsoNormal" style="color: #fff2cc;"><span lang="EN-GB" style="font-family: "Trebuchet MS","sans-serif"; font-size: 14pt;">Mod de preparare:<o:p></o:p></span></div><div class="MsoNormal" style="color: #fff2cc;"><span lang="EN-GB" style="font-family: "Trebuchet MS","sans-serif";">Se curata si se spala legumele,apoi se taie in bucati potrivite.Se pune uleiul intr-o oala iar cand sa incins se adauga legumele si se lasa sa se caleasca la foc mic,acoperite cu capac ,amestecand din cand in cand,pana incep sa se rumeneasca,apoi se toarna apa si se lasa sa fiarba.Cand legumele sunt fierte,sia ia supa de pe foc,se paseaza cu blendarul,se potriveste de sare .Cine doreste poate adauga si smantana.Se adauga partunjel proaspat tocat.Se serveste cu crutoane de paine prajita in cuptor,iar cine doreste poate pune in farfurie cascaval ras.<o:p></o:p></span></div>Silviahttp://www.blogger.com/profile/03762067986140316256noreply@blogger.com0tag:blogger.com,1999:blog-7748552071142226580.post-18078689057220317182010-11-23T12:29:00.002+02:002010-11-30T01:10:31.938+02:00Pastel de nata<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8rBWcUaDFk_mXjALx-HHGM7g8TomQTqKnnszdlqLFI1ScOaqguKm3ZlljHRZFARbOxxLmcv-sIXgBj815dOBzb9oke_ZNlfGjZjUWKhosjxEcInCQsz1YoDN_YAInVexsA-PcwLTTCVDJ/s1600/Picture+193.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8rBWcUaDFk_mXjALx-HHGM7g8TomQTqKnnszdlqLFI1ScOaqguKm3ZlljHRZFARbOxxLmcv-sIXgBj815dOBzb9oke_ZNlfGjZjUWKhosjxEcInCQsz1YoDN_YAInVexsA-PcwLTTCVDJ/s320/Picture+193.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhy27BLl3ZilwDyuhA57EH0O47viFDN4lpBHWDb0UpALJJ0TzGS2w_3QbLWIZvqNKBTudzrzQodddULlHnPlfhsgUUmCeKRoP0d11jnKbk2tX96Qv_Az7UknlPSz7dutSl2kHIbdP7ouxnu/s1600/Picture+221.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhy27BLl3ZilwDyuhA57EH0O47viFDN4lpBHWDb0UpALJJ0TzGS2w_3QbLWIZvqNKBTudzrzQodddULlHnPlfhsgUUmCeKRoP0d11jnKbk2tX96Qv_Az7UknlPSz7dutSl2kHIbdP7ouxnu/s320/Picture+221.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4sNVlwzKxpZnySe4lhASb2jnAiei3P9X1BDh1ouM5EwNN_EM7TeDM-f9FMVn0B0AFGNDeZYiyA7TnjKOnut7Gx4frSkyVmteCvcxJ3B-hf3k3jMpvfw9NVPI3St4EBhKczCsIXlwZiHRA/s1600/Picture+222.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4sNVlwzKxpZnySe4lhASb2jnAiei3P9X1BDh1ouM5EwNN_EM7TeDM-f9FMVn0B0AFGNDeZYiyA7TnjKOnut7Gx4frSkyVmteCvcxJ3B-hf3k3jMpvfw9NVPI3St4EBhKczCsIXlwZiHRA/s320/Picture+222.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpovXL6NqmBrVp-zv84DS27z9KgLzElbnb0JQvZuvlrCepzFeR_vESKYHKwZuG2Zn1CIJy_msWrygHmbPxzB4VVB4KXt_-hGV-IWUrxeX1bvHBLwtLRLq3JjaYTlE4H3zQnwCaUaxZxZ39/s1600/Picture+223.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpovXL6NqmBrVp-zv84DS27z9KgLzElbnb0JQvZuvlrCepzFeR_vESKYHKwZuG2Zn1CIJy_msWrygHmbPxzB4VVB4KXt_-hGV-IWUrxeX1bvHBLwtLRLq3JjaYTlE4H3zQnwCaUaxZxZ39/s320/Picture+223.jpg" width="320" /></a></div><br />
<div class="MsoNormal" style="color: #fff2cc;"><span lang="EN-GB" style="font-family: "Trebuchet MS","sans-serif"; font-size: 14pt;">Ingrediente:<o:p></o:p></span></div><div class="MsoNormal" style="color: #fff2cc;"><br />
</div><div class="MsoNormal" style="color: #fff2cc;"><span lang="EN-GB" style="font-family: "Trebuchet MS","sans-serif";">Pentru foitaj:<o:p></o:p></span></div><div class="MsoNormal" style="color: #fff2cc;"><span lang="EN-GB" style="font-family: "Trebuchet MS","sans-serif";">1 pachet de 800g aluat de foitaj din comert<o:p></o:p></span></div><div class="MsoNormal" style="color: #fff2cc;"><span lang="EN-GB" style="font-family: "Trebuchet MS","sans-serif";">Pentru crema:<o:p></o:p></span></div><div class="MsoNormal" style="color: #fff2cc;"><span lang="EN-GB" style="font-family: "Trebuchet MS","sans-serif";">6 galbenusuri<o:p></o:p></span></div><div class="MsoNormal" style="color: #fff2cc;"><span lang="EN-GB" style="font-family: "Trebuchet MS","sans-serif";">350g frisca lichida<o:p></o:p></span></div><div class="MsoNormal" style="color: #fff2cc;"><span lang="EN-GB" style="font-family: "Trebuchet MS","sans-serif";">200g zahar<o:p></o:p></span></div><div class="MsoNormal" style="color: #fff2cc;"><span lang="EN-GB" style="font-family: "Trebuchet MS","sans-serif";">2 linguri amidon<o:p></o:p></span></div><div class="MsoNormal" style="color: #fff2cc;"><span lang="EN-GB" style="font-family: "Trebuchet MS","sans-serif";">2 plicuri zahar vanilat<o:p></o:p></span></div><div class="MsoNormal" style="color: #fff2cc;"><span lang="EN-GB" style="font-family: "Trebuchet MS","sans-serif";">½ lingurita scortisoara pudra<o:p></o:p></span></div><div class="MsoNormal" style="color: #fff2cc;"><br />
</div><div class="MsoNormal" style="color: #fff2cc;"><span lang="EN-GB" style="font-family: "Trebuchet MS","sans-serif"; font-size: 14pt;">Mod de preparare:<o:p></o:p></span></div><div class="MsoNormal" style="color: #fff2cc;"><span lang="EN-GB" style="font-family: "Trebuchet MS","sans-serif";">Se scoate aluatul si se lasa la dezghetat.Se intinde foaia pe masa de lucru si cu ajutorul unui pahar de marimea formelor se decupeaza rondelele de aluat.Se aseaza fiecare intr-o forma rotunda de briosa.Dupa ce am pus aluatul in forme se lasa la frigider pentru 5 minute.Se coc apoi in cuptorul incins la 180 de gC pentru 10 minute.Intre timp pregatim crema.Intr-un vas se amesteca amidonul cu jumatate din frisca.Se adauga 50g zahar si restul de frisca si se amesteca cu mixerul pana cand s-a dizolvat tot zaharul.Se pun apoi galbenusurile batute bine cu restul de zahar,vanilia si scortisoara,si se umplu tartele.Se pun din nou la cuptor la aceiasi temperatura,pana cand se auresc deasupra.Se lasa sa se raceasca,se scot din forme apoi se pudreaza cu zahar.<o:p></o:p></span></div><div class="MsoNormal" style="color: #fff2cc;"><br />
</div><div class="MsoNormal" style="color: #fff2cc;"><span lang="EN-GB" style="font-family: "Trebuchet MS","sans-serif";">Intamplator am dat de aceasta reteta,un desert portughez foarte renumit.Istoria lui este foarte veche.Pastel de Belem(numele original) se poate gasii doar in cofetaria Antiga din Lisabona,reteta de preparare fiind pazita foarte bine.Pastel de nata este acelas preparat,dar care poate fi gasit in toata lumea.Conform legendei,reteta a fost facuta prima data de maicutele de la Monasterio dos Jeronomos.Poate ca tarta nu este asa de aspectuasa,dar gustul este minunat,crema reprezinta de fapt tot secretul.<o:p></o:p></span></div><div class="MsoNormal"><br />
</div>Silviahttp://www.blogger.com/profile/03762067986140316256noreply@blogger.com1tag:blogger.com,1999:blog-7748552071142226580.post-18816554681909437862010-11-23T12:25:00.002+02:002010-11-30T01:11:04.738+02:00Pui cu legume<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7tpzpYKBsGkOTOuidTvHTW6G09xoVIhVFf7EsTqEzLQTBZc3g828SwUhJi-VR2sR3bJMasggu4tzIZgr60KT17Mz2iaL70P7ixUQNHqliPe90WTtxHG1VV_zcIEW_PpEmDvLBd0YrUyYE/s1600/Picture+063.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7tpzpYKBsGkOTOuidTvHTW6G09xoVIhVFf7EsTqEzLQTBZc3g828SwUhJi-VR2sR3bJMasggu4tzIZgr60KT17Mz2iaL70P7ixUQNHqliPe90WTtxHG1VV_zcIEW_PpEmDvLBd0YrUyYE/s320/Picture+063.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSH2ruur_7zvzZ80df2IuGDMBARH0bV0pyMHtO9HGYBPKYP826BegkYDowginu2vDCuHPpn2zoW9jIVQvFLQzVRwF9pO0qBlSJ410BriDzW0w8uLVfFh1ImZ-0Z0derKDcmGFWcU_evuQX/s1600/Picture+046.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSH2ruur_7zvzZ80df2IuGDMBARH0bV0pyMHtO9HGYBPKYP826BegkYDowginu2vDCuHPpn2zoW9jIVQvFLQzVRwF9pO0qBlSJ410BriDzW0w8uLVfFh1ImZ-0Z0derKDcmGFWcU_evuQX/s320/Picture+046.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3dk1_C5_7eNv5WbX7ToNT9jcnogBTcvwz5pBbbf23P8JkrIz1o8tISTouZvBczh0ZKQAejQ7BGB_Kq49wk2Gbc6JBQF7zLW3vEtOqFrDflxSsoWhn1WSrHzB8otClK3IZ0iA8iYxOGjpH/s1600/Picture+047.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3dk1_C5_7eNv5WbX7ToNT9jcnogBTcvwz5pBbbf23P8JkrIz1o8tISTouZvBczh0ZKQAejQ7BGB_Kq49wk2Gbc6JBQF7zLW3vEtOqFrDflxSsoWhn1WSrHzB8otClK3IZ0iA8iYxOGjpH/s320/Picture+047.jpg" width="320" /></a></div><br />
<div class="MsoNormal" style="color: #fff2cc;"><span lang="EN-GB" style="font-family: "Trebuchet MS","sans-serif"; font-size: 14pt;">Ingrediente:<o:p></o:p></span></div><div class="MsoNormal" style="color: #fff2cc;"><span lang="EN-GB" style="font-family: "Trebuchet MS","sans-serif";">1 pui<o:p></o:p></span></div><div class="MsoNormal" style="color: #fff2cc;"><span lang="EN-GB" style="font-family: "Trebuchet MS","sans-serif";">2 dovlecei<o:p></o:p></span></div><div class="MsoNormal" style="color: #fff2cc;"><span lang="EN-GB" style="font-family: "Trebuchet MS","sans-serif";">2 morcovi<o:p></o:p></span></div><div class="MsoNormal" style="color: #fff2cc;"><span lang="EN-GB" style="font-family: "Trebuchet MS","sans-serif";">1 adrei gras verde<o:p></o:p></span></div><div class="MsoNormal" style="color: #fff2cc;"><span lang="EN-GB" style="font-family: "Trebuchet MS","sans-serif";">1 adei gras rosu<o:p></o:p></span></div><div class="MsoNormal" style="color: #fff2cc;"><span lang="EN-GB" style="font-family: "Trebuchet MS","sans-serif";">1 fir de praz<o:p></o:p></span></div><div class="MsoNormal" style="color: #fff2cc;"><span lang="EN-GB" style="font-family: "Trebuchet MS","sans-serif";">1 rosie<o:p></o:p></span></div><div class="MsoNormal" style="color: #fff2cc;"><span lang="EN-GB" style="font-family: "Trebuchet MS","sans-serif";">2-3 linguri ulei<o:p></o:p></span></div><div class="MsoNormal" style="color: #fff2cc;"><span lang="EN-GB" style="font-family: "Trebuchet MS","sans-serif";">1 lingurita boia dulce<o:p></o:p></span></div><div class="MsoNormal" style="color: #fff2cc;"><span lang="EN-GB" style="font-family: "Trebuchet MS","sans-serif";">sare si piper<o:p></o:p></span></div><div class="MsoNormal" style="color: #fff2cc;"><span lang="EN-GB" style="font-family: "Trebuchet MS","sans-serif";">1 lingura pasta de tomate<o:p></o:p></span></div><div class="MsoNormal" style="color: #fff2cc;"><br />
</div><div class="MsoNormal" style="color: #fff2cc;"><span lang="EN-GB" style="font-family: "Trebuchet MS","sans-serif"; font-size: 14pt;">Mod de preparare:<o:p></o:p></span></div><div class="MsoNormal" style="color: #fff2cc;"><span lang="EN-GB" style="font-family: "Trebuchet MS","sans-serif";">Se spala puiul apoi se taie si se portioneaza in bucati.Intr-o cratita se pune uleiul si se pun bucatile de pui sa se rumeneasca putin.Intre timp pregatim legumele.Ceapa se taie cubulete,morcovul si prazul se taie rondele,iar ardeiul si dovlecelul le taiem cuburi.Cand puiul a prins culoare adaugam mai intai ceapa,o lasam sa se inmoaie putin,apoi adaugam si celelalte legume.Turnam apa cat sa acoperim puiul si legumele si lasam sa fiarba la foc potrivit 20 de minute,apoi condimentam dupa gust,adaugam rosia taiata cubulete si pasta de tomate.Dam cratita la cuptor pentru inca 15-20 de minute.Scoatem si adaugam patrunjele proaspat tocat sau marar.<o:p></o:p></span></div><div class="MsoNormal"><br />
</div>Silviahttp://www.blogger.com/profile/03762067986140316256noreply@blogger.com0tag:blogger.com,1999:blog-7748552071142226580.post-38552626368570710232010-11-23T12:22:00.002+02:002010-11-30T01:11:21.652+02:00Tort de mere<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEEbJcehCXe1XFH_BhXCjF4Y1MxN1YI_z6kFIcly2_usOE4UUsnQyBVlvgPq2mGg2kzwWe-cGQHsmTsIVvPX2QBtlrqak92A5T9kxjLQOmRRX3Miw1QCiXZuhZFNAN7okJDkBmeuwpu0TZ/s1600/Picture+147.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEEbJcehCXe1XFH_BhXCjF4Y1MxN1YI_z6kFIcly2_usOE4UUsnQyBVlvgPq2mGg2kzwWe-cGQHsmTsIVvPX2QBtlrqak92A5T9kxjLQOmRRX3Miw1QCiXZuhZFNAN7okJDkBmeuwpu0TZ/s320/Picture+147.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9oOCrgMAN1foM99K7oC4nw3yJ327GPHIFvlVuUj330KifhQSfCeZDfnWa-9GbR8pw8WFil-g_GNoUObM4sN-0xb7_D9cYz_rm4Z5N5RBpR646U_awstxZhBsjwnYuGs_f2vCwAG06ZV1J/s1600/Picture+123.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9oOCrgMAN1foM99K7oC4nw3yJ327GPHIFvlVuUj330KifhQSfCeZDfnWa-9GbR8pw8WFil-g_GNoUObM4sN-0xb7_D9cYz_rm4Z5N5RBpR646U_awstxZhBsjwnYuGs_f2vCwAG06ZV1J/s320/Picture+123.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifMub1f6YLb0QtvM6TBpld4nLZP5OuWn3txwE3zybzAlZtzGgFTWHjS_0m5ySLUtmxHI6ufCPgQNQLsJK3skKThKOe2Sv-iPQboZj6FQPmkxabafPUM1zYmgJ862zVEFxCAN5sY-1Hu-6s/s1600/Picture+137.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifMub1f6YLb0QtvM6TBpld4nLZP5OuWn3txwE3zybzAlZtzGgFTWHjS_0m5ySLUtmxHI6ufCPgQNQLsJK3skKThKOe2Sv-iPQboZj6FQPmkxabafPUM1zYmgJ862zVEFxCAN5sY-1Hu-6s/s320/Picture+137.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0E60xJXWpwAgMzC5pg8ei0Ksjj7F71W26FBPdAK-GcZNF7PXRP6wsgs13RTB18SNBDrCYMCOm4HqHscZYmK8NWAiqPjIEYeArxNqY0derpfk0GQ5_WB7Ytj1FuAD-hUNgXtEi08i3YfO1/s1600/Picture+142.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0E60xJXWpwAgMzC5pg8ei0Ksjj7F71W26FBPdAK-GcZNF7PXRP6wsgs13RTB18SNBDrCYMCOm4HqHscZYmK8NWAiqPjIEYeArxNqY0derpfk0GQ5_WB7Ytj1FuAD-hUNgXtEi08i3YfO1/s320/Picture+142.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSW5SsOcdU5ApProTdPMb6hHd1_6cYNp2MuTR510PS10BHFNd8WGyh3ZDba-m2Gce-HPqfVcXhJ2BuSw8yowCHucKEwueQNWyQUn6QtVVAFEigLXa7nYQ3PjH7a78lCxtfP_3-7yKqyvjY/s1600/Picture+150.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSW5SsOcdU5ApProTdPMb6hHd1_6cYNp2MuTR510PS10BHFNd8WGyh3ZDba-m2Gce-HPqfVcXhJ2BuSw8yowCHucKEwueQNWyQUn6QtVVAFEigLXa7nYQ3PjH7a78lCxtfP_3-7yKqyvjY/s320/Picture+150.jpg" width="320" /></a></div><br />
<div class="MsoNormal" style="color: #fff2cc;"><span lang="EN-GB" style="font-family: "Trebuchet MS","sans-serif"; font-size: 14pt;">Ingrediente:<o:p></o:p></span></div><div class="MsoNormal" style="color: #fff2cc;"><span lang="EN-GB" style="font-family: "Trebuchet MS","sans-serif";">Blat:<o:p></o:p></span></div><div class="MsoNormal" style="color: #fff2cc;"><span lang="EN-GB" style="font-family: "Trebuchet MS","sans-serif";">100g unt<o:p></o:p></span></div><div class="MsoNormal" style="color: #fff2cc;"><span lang="EN-GB" style="font-family: "Trebuchet MS","sans-serif";">100g zahar<o:p></o:p></span></div><div class="MsoNormal" style="color: #fff2cc;"><span lang="EN-GB" style="font-family: "Trebuchet MS","sans-serif";">2 plicuri zahar vanilat<o:p></o:p></span></div><div class="MsoNormal" style="color: #fff2cc;"><span lang="EN-GB" style="font-family: "Trebuchet MS","sans-serif";">3 oua<o:p></o:p></span></div><div class="MsoNormal" style="color: #fff2cc;"><span lang="EN-GB" style="font-family: "Trebuchet MS","sans-serif";">125g faina<o:p></o:p></span></div><div class="MsoNormal" style="color: #fff2cc;"><span lang="EN-GB" style="font-family: "Trebuchet MS","sans-serif";">40g amidon<o:p></o:p></span></div><div class="MsoNormal" style="color: #fff2cc;"><span lang="EN-GB" style="font-family: "Trebuchet MS","sans-serif";">1 lingurita praf de copt<o:p></o:p></span></div><div class="MsoNormal" style="color: #fff2cc;"><span lang="EN-GB" style="font-family: "Trebuchet MS","sans-serif";">1 lingura nuci pisate fin<o:p></o:p></span></div><div class="MsoNormal" style="color: #fff2cc;"><span lang="EN-GB" style="font-family: "Trebuchet MS","sans-serif";">50g ciocolata neagra rasa fin<o:p></o:p></span></div><div class="MsoNormal" style="color: #fff2cc;"><span lang="EN-GB" style="font-family: "Trebuchet MS","sans-serif";">un praf de sare<o:p></o:p></span></div><div class="MsoNormal" style="color: #fff2cc;"><span lang="EN-GB" style="font-family: "Trebuchet MS","sans-serif";">½ lingurita coaja de lamaie rasa<o:p></o:p></span></div><div class="MsoNormal" style="color: #fff2cc;"><span lang="EN-GB" style="font-family: "Trebuchet MS","sans-serif";">Crema de mere:<o:p></o:p></span></div><div class="MsoNormal" style="color: #fff2cc;"><span lang="EN-GB" style="font-family: "Trebuchet MS","sans-serif";">350g mere pasate<o:p></o:p></span></div><div class="MsoNormal" style="color: #fff2cc;"><span lang="EN-GB" style="font-family: "Trebuchet MS","sans-serif";">2 lingurite amidon<o:p></o:p></span></div><div class="MsoNormal" style="color: #fff2cc;"><span lang="EN-GB" style="font-family: "Trebuchet MS","sans-serif";">3 lingurite apa<o:p></o:p></span></div><div class="MsoNormal" style="color: #fff2cc;"><span lang="EN-GB" style="font-family: "Trebuchet MS","sans-serif";">Crema de branza:<o:p></o:p></span></div><div class="MsoNormal" style="color: #fff2cc;"><span lang="EN-GB" style="font-family: "Trebuchet MS","sans-serif";">400g crema de branza(sau mascarpone)<o:p></o:p></span></div><div class="MsoNormal" style="color: #fff2cc;"><span lang="EN-GB" style="font-family: "Trebuchet MS","sans-serif";">3 linguri zahar<o:p></o:p></span></div><div class="MsoNormal" style="color: #fff2cc;"><span lang="EN-GB" style="font-family: "Trebuchet MS","sans-serif";">1 plic zahar vanilat<o:p></o:p></span></div><div class="MsoNormal" style="color: #fff2cc;"><span lang="EN-GB" style="font-family: "Trebuchet MS","sans-serif";">2 plicuri gelatine granule<o:p></o:p></span></div><div class="MsoNormal" style="color: #fff2cc;"><span lang="EN-GB" style="font-family: "Trebuchet MS","sans-serif";">250ml frisca lichida<o:p></o:p></span></div><div class="MsoNormal" style="color: #fff2cc;"><span lang="EN-GB" style="font-family: "Trebuchet MS","sans-serif";">2 linguri zahar<o:p></o:p></span></div><div class="MsoNormal" style="color: #fff2cc;"><span lang="EN-GB" style="font-family: "Trebuchet MS","sans-serif";">Pentru decor:<o:p></o:p></span></div><div class="MsoNormal" style="color: #fff2cc;"><span lang="EN-GB" style="font-family: "Trebuchet MS","sans-serif";">1 lingura gem de mere<o:p></o:p></span></div><div class="MsoNormal" style="color: #fff2cc;"><span lang="EN-GB" style="font-family: "Trebuchet MS","sans-serif";">1 lingura nuci pisate<o:p></o:p></span></div><div class="MsoNormal" style="color: #fff2cc;"><span lang="EN-GB" style="font-family: "Trebuchet MS","sans-serif";">cacao pudra<o:p></o:p></span></div><div class="MsoNormal" style="color: #fff2cc;"><span lang="EN-GB" style="font-family: "Trebuchet MS","sans-serif"; font-size: 14pt;">Mod de preparare:<o:p></o:p></span></div><div class="MsoNormal" style="color: #fff2cc;"><span lang="EN-GB" style="font-family: "Trebuchet MS","sans-serif";">Blat:<o:p></o:p></span></div><div class="MsoNormal" style="color: #fff2cc;"><span lang="EN-GB" style="font-family: "Trebuchet MS","sans-serif";">Cuptorul se incinge la 180gC.Se bate mai intai untul spuma cu 100g zahar.Se inglobeaza pe rand ouale,apoi praful de sare,coaja de lamaie si vanilia.Se amesteca faina cu amidonul si praful de copt si se adauga in crema de unt,apoi se pune nuca si ciocolata rasa fin.Se omogenizeaza amestecul.Se toarna compozitia intr-o forma de tort unsa si tapatata cu hartie de copt si se coace 20-25 de minute.Este gata cand trece testul cu scobitoarea.Se lasa la racit.<o:p></o:p></span></div><div class="MsoNormal" style="color: #fff2cc;"><span lang="EN-GB" style="font-family: "Trebuchet MS","sans-serif";">Crema de mere:<o:p></o:p></span></div><div class="MsoNormal" style="color: #fff2cc;"><span lang="EN-GB" style="font-family: "Trebuchet MS","sans-serif";">Se dizolva amidonul in apa,se adauga crema de mere(se gaseste in supermarket,daca nu aveti,puteti prepara piureul in casa din mere fierte,apoi pasate bine),se pun pe foc sa fiarba cateva clocote pana se ingroasa bine.Apoi se lasa la racit.<o:p></o:p></span></div><div class="MsoNormal" style="color: #fff2cc;"><span lang="EN-GB" style="font-family: "Trebuchet MS","sans-serif";">Crema de branza:<o:p></o:p></span></div><div class="MsoNormal" style="color: #fff2cc;"><span lang="EN-GB" style="font-family: "Trebuchet MS","sans-serif";">Se amesteca crema de branza cu zaharul si vanilia,apoi se adauga gelatina dizolvata ,conform instructiunilor de pe pachet,iar la sfarsit se adauga frisca batuta bine,impreuna cu cele 2 linguri de zahar.Se opreste putina crema pentru decor.<o:p></o:p></span></div><div class="MsoNormal" style="color: #fff2cc;"><span lang="EN-GB" style="font-family: "Trebuchet MS","sans-serif";">Asamblare:<o:p></o:p></span></div><div class="MsoNormal" style="color: #fff2cc;"><span lang="EN-GB" style="font-family: "Trebuchet MS","sans-serif";">Intr-o forma de tort cu fundul detatasabil se aseaza o folie de plastic,apoi se aseaza blatul,crema de mere iar peste ea se aseaza crema de branza.Tortul se da la rece pentru 2-3 ore.Se scoate apoi din forma,se aseaza pe platou,iar marginea blatului se unge cu gem si se tapeteaza cu nuca pisata.Se taie fasii de hartie de copt late de 1 cm,se aseaza sub forma de gratar pe tort si intervalele se pudreaza cu cacao sau ciocolata rasa.Se scot cu grija fasiile de hartie.Se decoreaza cu crema pastrata si felii de mere.<o:p></o:p></span></div><div class="MsoNormal"><br />
</div>Silviahttp://www.blogger.com/profile/03762067986140316256noreply@blogger.com0tag:blogger.com,1999:blog-7748552071142226580.post-10300786368565798362010-11-01T13:22:00.002+02:002010-11-03T02:13:15.117+02:00RULOURI DIN PIEPT DE PUI<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIiG3WZ9aif9JnIMfRQthRWXjTo4SHDSD6w2k9JCRrcqDInUUEhd4BWF64IOUVtQ1cUle9kotbLE_o8O3X4SoIUa4m9jsWOPr02OO7xhd-MXr8TapsIBou2zy4vb3crOyZJlriiTp4ZsuR/s1600/Picture+060.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIiG3WZ9aif9JnIMfRQthRWXjTo4SHDSD6w2k9JCRrcqDInUUEhd4BWF64IOUVtQ1cUle9kotbLE_o8O3X4SoIUa4m9jsWOPr02OO7xhd-MXr8TapsIBou2zy4vb3crOyZJlriiTp4ZsuR/s320/Picture+060.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdirgPoCIaMYhoYxypnNW_3P22z2IjnFLkTuxSoqT9uh7vKhEZwE38A9d5W-bKoTxWkQgbVNe51SFRaB8JfLAIe-qljjgb9QuVeeJfC5sUYIuoyTMcer3hI4akUve-GjdBW6lk70DRsthA/s1600/Picture+048.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdirgPoCIaMYhoYxypnNW_3P22z2IjnFLkTuxSoqT9uh7vKhEZwE38A9d5W-bKoTxWkQgbVNe51SFRaB8JfLAIe-qljjgb9QuVeeJfC5sUYIuoyTMcer3hI4akUve-GjdBW6lk70DRsthA/s320/Picture+048.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMgi5TE5Ia2gnTMtUd-KDy3hitVo5TuQNHUD3ThMkoo0UZ_jz9UhlURgk7MSmx8lGrB9f6X8z-cBtAXkSdVGRX6EzMqHpDKp0UV2sur4jBY7FLMzHL9ZWsJ9USxvhWe6BDSu9OWreAplSO/s1600/Picture+049.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMgi5TE5Ia2gnTMtUd-KDy3hitVo5TuQNHUD3ThMkoo0UZ_jz9UhlURgk7MSmx8lGrB9f6X8z-cBtAXkSdVGRX6EzMqHpDKp0UV2sur4jBY7FLMzHL9ZWsJ9USxvhWe6BDSu9OWreAplSO/s320/Picture+049.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifbHAUIUARISCf8bYrHeiYg3tFShDph6rKCbE1TpRwFr1jL38AqUgjaMlyODcldApIO7peU6P2xdS22k8AYRHApHT9fTY6cxTp7GOx5AM3oCKPihcJaVWPOdi5KZQRl2a9iEp90owHQlnK/s1600/Picture+053.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifbHAUIUARISCf8bYrHeiYg3tFShDph6rKCbE1TpRwFr1jL38AqUgjaMlyODcldApIO7peU6P2xdS22k8AYRHApHT9fTY6cxTp7GOx5AM3oCKPihcJaVWPOdi5KZQRl2a9iEp90owHQlnK/s320/Picture+053.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiO4OfvTWgAs97wsLfO1FuNI5GafSTXlyVUVvxUhPz_-UmnBpIug2J_2vD11NzMmos4O5V6wPfr8CopFB39AcqGVsgP_HzfTSqUS495fyVU3Gnpi3-cFGBbkP-xYuT3tpUf8NABvnTfAlKp/s1600/Picture+054.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiO4OfvTWgAs97wsLfO1FuNI5GafSTXlyVUVvxUhPz_-UmnBpIug2J_2vD11NzMmos4O5V6wPfr8CopFB39AcqGVsgP_HzfTSqUS495fyVU3Gnpi3-cFGBbkP-xYuT3tpUf8NABvnTfAlKp/s320/Picture+054.jpg" width="320" /></a></div><br />
<div class="MsoNormal"><b><span lang="DE" style="color: black; font-family: "Trebuchet MS","sans-serif"; font-size: 14pt;"><span style="color: #fff2cc;">Ingrediente:</span><o:p></o:p></span></b></div><div class="MsoNormal" style="color: #fff2cc;"><span lang="DE" style="font-family: "Trebuchet MS","sans-serif"; font-size: 11pt;">1piept de pui fara piele si dezosat<o:p></o:p></span></div><div class="MsoNormal" style="color: #fff2cc;"><span lang="EN-GB" style="font-family: "Trebuchet MS","sans-serif"; font-size: 11pt;">4 felii mozzarella<o:p></o:p></span></div><div class="MsoNormal" style="color: #fff2cc;"><span lang="EN-GB" style="font-family: "Trebuchet MS","sans-serif"; font-size: 11pt;">4 bucati carnaciori afumati<o:p></o:p></span></div><div class="MsoNormal" style="color: #fff2cc;"><span lang="EN-GB" style="font-family: "Trebuchet MS","sans-serif"; font-size: 11pt;">4 felii prosciutto crudo<o:p></o:p></span></div><div class="MsoNormal" style="color: #fff2cc;"><span lang="DE" style="font-family: "Trebuchet MS","sans-serif"; font-size: 11pt;">sare si piper dupa gust<o:p></o:p></span></div><div class="MsoNormal" style="color: #fff2cc;"><span lang="EN-GB" style="font-family: "Trebuchet MS","sans-serif"; font-size: 11pt;">2 oua<o:p></o:p></span></div><div class="MsoNormal" style="color: #fff2cc;"><span lang="EN-GB" style="font-family: "Trebuchet MS","sans-serif"; font-size: 11pt;">2 linguri faina<o:p></o:p></span></div><div class="MsoNormal" style="color: #fff2cc;"><span lang="EN-GB" style="font-family: "Trebuchet MS","sans-serif"; font-size: 11pt;">1 lingura apa rece<o:p></o:p></span></div><div class="MsoNormal" style="color: #fff2cc;"><span lang="EN-GB" style="font-family: "Trebuchet MS","sans-serif"; font-size: 11pt;">ulei pentru prajit<o:p></o:p></span></div><div class="MsoNormal" style="color: #fff2cc;"><br />
</div><div class="MsoNormal" style="color: #fff2cc;"><span lang="EN-GB" style="font-family: "Trebuchet MS","sans-serif";">PREPARARE:<o:p></o:p></span></div><div class="MsoNormal" style="color: #fff2cc;"><span lang="EN-GB" style="font-family: "Trebuchet MS","sans-serif"; font-size: 11pt;">Pieptul de pui se taie in 4 bucati,fiecare bucata se bate cu ciocanul de snitele ,avand grija san nu il zdrobim,pentru a evita acest lucru,asezan o folie de plastic peste pui.Asezonam cu sare si piper.<o:p></o:p></span></div><div class="MsoNormal" style="color: #fff2cc;"><span lang="EN-GB" style="font-family: "Trebuchet MS","sans-serif"; font-size: 11pt;">Apoi se aseaza pe fiecare felie de pui cate o felie de sunca,apoi o felie de mozzarella si cate o bucata de carnacior.Se ruleaza puiul si se ficseaza cu o scobitoare.<o:p></o:p></span></div><div class="MsoNormal"><span lang="EN-GB" style="color: #444444; font-family: "Trebuchet MS","sans-serif"; font-size: 11pt;"><span style="color: #fff2cc;">Din oua,apa si faina facem un aluat ca pentru clatite,adaugam sare si piper dupa gust.Punem o tigaie la incins cu ulei,apoi tavalim rulourile mai intai prin faina,apoi prin aluatul din oua si le punem la prajit in uleiul incins,pana se rumenesc frumos si devin aurii.Le scoatem pe un servet de hartie sa eliminam excesul de ulei,apoi pot fi servite alaturi de o garnitura din catrofi natur si castraveciori acrii.Sau chiar asa simple,sunt foarte gustoase.</span><o:p></o:p></span></div>Silviahttp://www.blogger.com/profile/03762067986140316256noreply@blogger.com5