tag:blogger.com,1999:blog-11280009426097392262024-03-27T08:38:02.894+02:00Bunatati de la OanaBunatati pentru pofticiosiOanahttp://www.blogger.com/profile/03897560815695285744noreply@blogger.comBlogger234125tag:blogger.com,1999:blog-1128000942609739226.post-38075315940529195972013-12-29T19:10:00.000+02:002013-12-30T14:06:00.683+02:00Tort de morcovi cu crema de bezea elvetiana si ciocolata alba<div style="text-align: justify;">
Tortul de astazi este, cred, unul din cele mai fine pe care le-am gustat pana acum. Suprinde prin textura, gust, finetea cremei. E un tort care se preteaza la ocazii speciale si este creatia unui mare cofetar din New York, specializat in torturi de nunta : Ron Ben-Israel.</div>
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Daca torturile de morcovi se prezinta de obicei in combinatie cu crema de branza, cel de astazi are o crema fina de unt, bezea si ciocolata alba. Blatul este foarte aromat, rasfatat de stafide si nuci. In plus, piperul cayenne ii da blatului acel element wow, care face dintr-un tort simplu o opera de arta. </div>
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Nu o sa va mint, crema este una din cele mai migaloase creme pe care le-am facut pana acum, dar credeti-ma pe cuvant : merita!</div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdMRMCKfSPCOA9HnFSVgF2dmadhYAr9hw0iyLkbdFNUkzn-r1clGO5jWpEQcBv6KNiynvLXwELE0YeCnuxKBKuDaR55x8ohSrB3083ktXcw3rzDYLK0AMqick0vOpA-7u9ug4S_WA_NzY9/s1600/blogIMG_2110.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdMRMCKfSPCOA9HnFSVgF2dmadhYAr9hw0iyLkbdFNUkzn-r1clGO5jWpEQcBv6KNiynvLXwELE0YeCnuxKBKuDaR55x8ohSrB3083ktXcw3rzDYLK0AMqick0vOpA-7u9ug4S_WA_NzY9/s1600/blogIMG_2110.jpg" width="426" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Tort de morcovi cu crema de bezea elvetiana si ciocolata alba</td></tr>
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Sursa retetei : <a href="http://mihaelapd.blogspot.ro/" target="_blank">De prin lume adunate</a>. Multumesc Mihaela !</div>
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Ingrediente :</div>
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Blat :</div>
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<em>6 oua</em></div>
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<em>600 g zahar</em></div>
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<em>1 lingurita esenta de vanilie</em></div>
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<em>420 ml ulei</em></div>
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<em>300 g faina</em></div>
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<em>1 lingura praf de copt</em></div>
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<em>1/2 lingurita bicarbonate de sodium</em></div>
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<em>2 lingurite sare</em></div>
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<em>1 lingura scortisoara</em></div>
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<em>1 lingurita nucsoara</em></div>
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<em>1/2 lingurita ghimbir pudra</em></div>
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<em>1/2 lingurita cayenne pepper ( puteti pune boia iute)</em></div>
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<em>1 cana stafide</em></div>
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<em> 2+ 1/4 cani nuci coapte si tocate</em></div>
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<em>6 cani morcovi dati pe razatoare</em><br />
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Crema:<br />
<em>8 albusuri</em><br />
<em>un praf de sare</em><br />
<em>300 g zahar</em><br />
<em>700 g unt</em><br />
<em>200 g ciocolata alba</em><br />
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Eu am folosit doar jumatate de cantitate si a iesit un tort destul de mare. Instructiunile de mai jos sunt pentru cantitatile injumatatite. Daca faceti cantitatea intreaga, folositi o forma de tort mai mare ( cea de 26 cm)<br />
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Untul se scoate din frigider. </div>
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Se preincalzeste cuptorul la 180 grade.</div>
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Am inceput cu blatul, sa ii dau suficient timp sa se raceasca. Am folosit pentru copt doua forme de 20 cm, iar blaturile rezultate le-am taiat pe jumatate ( au rezultat astfel 4 foi de blat).</div>
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Ouale se mixeaza cu zaharul pana se albesc si cresc mult in volum. Se adauga uleiul incetul cu incetul, apoi vanilia, mixand pana la incorporare.</div>
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Separat se amesteca faina cu stafidele, nucile si restul de ingrediente uscate ( nu si morcovul !) . Din acest amestec se pune cate o lingura in compozitia de ou, amestecand bine de fiecare data. La final se adauga morcovul ras, amestecandu-l cu o spatula pana la incorporare.</div>
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Compozitia astfel obtinuta se imparte in doua forme de tort,tapetate in prealabi.</div>
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Blaturile se coc circa 45 de minute sau pana cand trec testul scobitorii : o scobitoare introdusa in blat iese uscata.</div>
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Se scot si se lasa la racit. Blaturile se taie fiecare pe jumatate, astfel incat rezulta 4 foi.<br />
Pont : ca sa se taie bine blatul, fara a se faramita, acesta trebuie sa fie complet racit si sa stea la frigider circa o ora. </div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggvtEd9kkMH_IrO8xmz7NlNNhQcQNbk5t3ymwkgQuSlauGZ52Gu-tvIPTnSgF0hpYOqpBRlvdZ1efMQUGnB1AYLYExeL78sKQwz7Gvwcw8584uXnEj7aIqsgKXA5VMRL5SpelVTjjaIP3E/s1600/blogIMG_2042.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggvtEd9kkMH_IrO8xmz7NlNNhQcQNbk5t3ymwkgQuSlauGZ52Gu-tvIPTnSgF0hpYOqpBRlvdZ1efMQUGnB1AYLYExeL78sKQwz7Gvwcw8584uXnEj7aIqsgKXA5VMRL5SpelVTjjaIP3E/s1600/blogIMG_2042.jpg" width="398" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Tort de morcovi cu crema de bezea elvetiana si ciocolata alba</td></tr>
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Crema este destul de migaloasa... dar merita !!!!</div>
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Topiti ciocolata la microunde, fara insa sa o fierbeti. Lasati-o deoparte.</div>
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Albusurile se amesteca cu sarea si zaharul si se bat la baie de aburi pana ajung la circa 63 grade. Cu alte cuvinte sunt fierbinti la atingere, dar nu s-au transformat in omleta. zaharul se va fi topit in acest timp.</div>
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<u>Atentie</u> : apa clocotita nu trebuie sa atinga fundul vasului in care batem albusul !</div>
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Baterea lor la aburi are rolul de a inlatura orice posibile surse de intoxicatie din ouale crude. </div>
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Se iau de pe foc si se bat cu mxerul la viteza mare pana cand exteriorul vasului s-a racit complet. Untul moale se adauga in albusuri incetul cu incetul, mixand bine de fiecare data. Daca se intampla sa se taie, cresteti viteza la maxim. Teoretic ar trebui sa isi revina. La mine s-a taiat pe la jumtatatea cantitatii de unt si nu am reusit sa o repar asa.Astfel ca am batut spuma separate restul de unt si in acea crema de unt am adaugat crema de bezea taiata lingura cu lingura. S-a incorporate perfect si crema a iesit grozava! </div>
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La sfarsit se adauga ciocolata alba topita si se mixeaza pana la incorporare.</div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMDeTFysYuuHTIm-c55Tu6siz_uIGby5Bm0elBxHV18HnU4AT_yMeBbtXwD7SWmSJqOt45WqhDGZhZnO2eZbTdXsNkNtuw8c0ottFiOZ3JlaPVkTUjUvSDJ0dZYGm0cDGs3p3lJNo2-LON/s1600/blogIMG_2023.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="267" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMDeTFysYuuHTIm-c55Tu6siz_uIGby5Bm0elBxHV18HnU4AT_yMeBbtXwD7SWmSJqOt45WqhDGZhZnO2eZbTdXsNkNtuw8c0ottFiOZ3JlaPVkTUjUvSDJ0dZYGm0cDGs3p3lJNo2-LON/s1600/blogIMG_2023.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Tort de morcovi cu crema de bezea elvetiana si ciocolata alba</td></tr>
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<em></em>Se monteaza tortul, pastrand circa jumatate din crema pentru ornat. L-am lasat asa, alb, neornat, ravasit!</div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmA_ECEI1vqLhgMHc3dACUf_9OsT29SH6CT65b9Za99c-M-Dvg_mjCu-0zqJEwlAUYENxZWyF7IOuMarb12ImKxuRqya4CIPGdq9YaG0TABAzXMHZVnnJm6eBz0kic5hkU2dUzL1yJEr22/s1600/blogIMG_2089.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmA_ECEI1vqLhgMHc3dACUf_9OsT29SH6CT65b9Za99c-M-Dvg_mjCu-0zqJEwlAUYENxZWyF7IOuMarb12ImKxuRqya4CIPGdq9YaG0TABAzXMHZVnnJm6eBz0kic5hkU2dUzL1yJEr22/s1600/blogIMG_2089.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Tort de morcovi cu crema de bezea elvetiana si ciocolata alba</td></tr>
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Odata sectionat, blaturile apar colorate intens, in contrast cu crema alba. Gustul e minunat de aromat, surprinzator si plin de contraste. Crema e fina, blatul e putin umed si plin de nuci si stafide.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdMRMCKfSPCOA9HnFSVgF2dmadhYAr9hw0iyLkbdFNUkzn-r1clGO5jWpEQcBv6KNiynvLXwELE0YeCnuxKBKuDaR55x8ohSrB3083ktXcw3rzDYLK0AMqick0vOpA-7u9ug4S_WA_NzY9/s1600/blogIMG_2110.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdMRMCKfSPCOA9HnFSVgF2dmadhYAr9hw0iyLkbdFNUkzn-r1clGO5jWpEQcBv6KNiynvLXwELE0YeCnuxKBKuDaR55x8ohSrB3083ktXcw3rzDYLK0AMqick0vOpA-7u9ug4S_WA_NzY9/s1600/blogIMG_2110.jpg" width="426" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Tort de morcovi cu crema de bezea elvetiana si ciocolata alba</td></tr>
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Cu cat e mai rece, cu atat se taie mai frumos....<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhm-JDtAuJ-Hm5a-QBbE9k_Oie5fQsIpLuDNxVRKP3F1Vqe3gcQixptPhEb8_69GbGFFYtjHdjDlgPEF6EkQwVjAlSafQmRJ9nggVUO1D94WZKh3P4MXpVqselQ-dntgFI293KVgYFq-uVD/s1600/blogIMG_2119.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhm-JDtAuJ-Hm5a-QBbE9k_Oie5fQsIpLuDNxVRKP3F1Vqe3gcQixptPhEb8_69GbGFFYtjHdjDlgPEF6EkQwVjAlSafQmRJ9nggVUO1D94WZKh3P4MXpVqselQ-dntgFI293KVgYFq-uVD/s1600/blogIMG_2119.jpg" width="430" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Tort de morcovi cu crema de bezea elvetiana si ciocolata alba</td></tr>
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Enjoy!</div>
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Oanahttp://www.blogger.com/profile/03897560815695285744noreply@blogger.com14tag:blogger.com,1999:blog-1128000942609739226.post-60679263308636565632013-12-20T13:19:00.000+02:002013-12-20T13:19:28.217+02:00Carnaciori din carne de pui<div style="text-align: justify;">
Pentru ca se apropie sarbatorile de iarna, nu puteam lasa timpul sa treaca fara sa va rasfat cu o reteta minunata, dedicate si celor care nu pot consuma carne de porc sau care incearca sa limiteze grasimea din alimentatie. Reteta este usoara, extrem de gustoasa si o recomand cu drag copiilor! Multumesc <a href="http://www.retetecalamama.ro/retete-culinare/retete-mancare/carnaciori-din-carne-de-pui.html" target="_blank">Laurei</a> Laurentiu, pe blogul ei am gasit reteta.</div>
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Povestea lor este una din cele mai distractive, este prima data cand am facut singura carnati. Va las sa va delectati cu ea la sfarsit...</div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9tQUUKEPlRzXkcDlhGf94XpJpg5iUDHBbfo8GUs5UGjjuI5CwSvAN51MvnhPo6zn6D0FrFItig9S5HPGT6crfPipm7OghxSCSShdjiHkBUPn-q1fVoUAHxz_ICkdyyxVBWssmQcRguDVn/s1600/blogIMG_2498.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9tQUUKEPlRzXkcDlhGf94XpJpg5iUDHBbfo8GUs5UGjjuI5CwSvAN51MvnhPo6zn6D0FrFItig9S5HPGT6crfPipm7OghxSCSShdjiHkBUPn-q1fVoUAHxz_ICkdyyxVBWssmQcRguDVn/s1600/blogIMG_2498.jpg" height="640" width="426" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Carnaciori din carne de pui</td></tr>
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<a name='more'></a>Ingrediente :<br />
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1 kg de pulpe de pui dezosate sau chiar carne de gaina, putin mai grasa, dezosata si fara pielita</div>
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100 grame de bacon</div>
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200 ml supa de pui rece ( sau 150 ml apa in combinatie cu 50 ml ulei de masline)</div>
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3 catei de usturoi facuti pasta</div>
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cate 1 lingurita cu varf de sare, boia de ardei dulce, piper proaspat rasnit</div>
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1 lingura de busuioc uscat</div>
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optional fulgi de ardei iute</div>
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intestine de oaie</div>
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Matele se curate sau se desareaza foarte bine.</div>
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Carnea si baconul se toaca fin prin masina de carne si apoi se framanta bine adaugand pasta de usturoi si supa de pui . Supa se adauga putin cate putin, framantand bine de fiecare data, pana la incorporare. Daca este bine amestecata, carnea va inghiti supa si va deveni pastoasa si vascoasa. Se adauga condimentele si se omogenizeaza.</div>
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Cu aceasta compozitie se umplu matele de oaie. Din loc in loc se rasucesc pentru a forma carnati de marime potrivita. Se scot afara la zvantat, agatati in carlige sau pe bete de lemn. Este de preferat sa stea in putin current, dar feriti de praf si intemperii.</div>
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Cand se gatesc, se inteapa din loc in loc pentru a nu plesni. Sunt grozavi trasi la tigaie sau rumeniti pe gratar !</div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPKHqjHmhS1EQdqPTlytvtgac3Tg2xUIuIL35EHkGjYDZ8PSFbOXppoQtps_U33n7OEDak6ybg0AGaicCTTk3V5D3ysAKbwsXYcnPOK4hVpl4xMEstTU5rGGLIYfp-oMjYQT58hBxlpEm6/s1600/blogIMG_2504.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPKHqjHmhS1EQdqPTlytvtgac3Tg2xUIuIL35EHkGjYDZ8PSFbOXppoQtps_U33n7OEDak6ybg0AGaicCTTk3V5D3ysAKbwsXYcnPOK4hVpl4xMEstTU5rGGLIYfp-oMjYQT58hBxlpEm6/s1600/blogIMG_2504.jpg" height="640" width="460" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Carnaciori din carne de pui</td></tr>
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Trebuie sa recunosc ca e prima data cand fac carnati in casa. Adica cand fac singura... si socoteala de acasa nu e tocmai ca cea din targ ! In rpimul rand ca adaptorul de carnati de la masina ema este pentru mate de proc. Oricat m-am straduit, nu am reusit sa potrivesc matele de oaie !!! Iar partea cu suflatul in mate ca sa se puna mai usor, a fost o distractie in sensul bun al cuvantului, radeam pana la lacrimi si nu reuseam sa suflu mai deloc!</div>
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Am incercat apoi sa ii pun pe o palnie, deja ma enervasem. Imi propusesem sa ii apas cu degetul prin palnie. Ata distractie, alt haz, nici o reusita.</div>
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Asa ca a doua zi m-am dus frumusel la piata, am cumparat un adaptor potrivit si treaba a mers ca unsa. Mai ales ca mi-a soptit mie cineva ca trebuie sa ung putin gatul formei de carnati cu ulei sau grasime, ca sa alunece mai usor :)</div>
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Una peste alta, m-am ales cu o minunatie de carnati si cu o poveste de care o sa ma bucur toata viata !</div>
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Oanahttp://www.blogger.com/profile/03897560815695285744noreply@blogger.com8tag:blogger.com,1999:blog-1128000942609739226.post-39965179059102199472013-12-16T18:18:00.001+02:002013-12-16T18:18:28.844+02:00Tort curcubeu - rainbow cake<div style="text-align: justify;">
Daca ar fi sa descriu pe scurt acest tort, as spune doar atat : o explozie de culori! A fost tortul pe care si l-a dorit nazdravanul meu de ziua lui, s-a rugat de mine vreo doua saptamani, explicandu-mi ca trebuie sa aiba curcubeu peste tot, sa fie facut din curcubeu, sa aiba gust de curcubeu... Daca ar fi fost dupa mine, l-as fi lasat alb, pentru un effect WOOOW la taiere. Dar nici colorat nu cred ca arata rau :)</div>
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Si cel mai important : nazdravanului meu i-a placut la nebunie. Si nu numai lui, ci si invitatilor de acasa precum si celor de la gradinita. Ma invidiati? Stiti ce dragut e sa coci 12 blaturi si sa imbraci in bomboane doua torturi? Pe un ton mai serios, nu e atat de nasol, mai ales ca m-a ajutat si el, explicandu-mi in ce ordine trebuie asezate culorile, separand bomboanele pe culori si gustand ingredientele pana cand i-am interzis sa se mai atinga de bomboanele albastre ( nu erau decat in pungile de Skittles mov..).</div>
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Haideti mai bine sa trecem la reteta propriu zisa ca ne apuca noaptea povestind...</div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNnSGNnl-eWfotQYb-wvIeIgaemaDYOVME0o2XS-PXY0RcGEHf1umWitAmFvIkYalNMq_2toLLLNhe88QcLW-fFp7rvqstOCq7u20wo8qrnhJsyJ7RL4KiViTQ0m_vpRWSF2zwA3em87Ri/s1600/blogIMG_2238.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNnSGNnl-eWfotQYb-wvIeIgaemaDYOVME0o2XS-PXY0RcGEHf1umWitAmFvIkYalNMq_2toLLLNhe88QcLW-fFp7rvqstOCq7u20wo8qrnhJsyJ7RL4KiViTQ0m_vpRWSF2zwA3em87Ri/s1600/blogIMG_2238.jpg" height="640" width="440" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Tort curcubeu - rainbow cake</td></tr>
</tbody></table>
<div style="text-align: justify;">
Dar mai inainte iata sectiunea ! Asa-i ca e minunata?<br />
<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPaXr-n-U-LPsBOFfD8BvcHSEdpmDGqE0TPo5gbqL1uvEI8KQYLcIdtCNOWEMVS5CVcNY076TnIbUbCzpt0yXLlLrbam07QUkVrnBgC1d-NzgQWg4Aq1svut9dj5hQDseBS8XVtofMtotS/s1600/blogIMG_2269.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPaXr-n-U-LPsBOFfD8BvcHSEdpmDGqE0TPo5gbqL1uvEI8KQYLcIdtCNOWEMVS5CVcNY076TnIbUbCzpt0yXLlLrbam07QUkVrnBgC1d-NzgQWg4Aq1svut9dj5hQDseBS8XVtofMtotS/s1600/blogIMG_2269.jpg" height="640" width="426" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Tort curcubeu - rainbow cake</td></tr>
</tbody></table>
</div>
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<a name='more'></a>Ingrediente :<br />
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</div>
<div style="text-align: justify;">
1. pentru 6 blaturi de tort de 20 cm :</div>
<ul>
<li><div style="text-align: justify;">
4 oua</div>
</li>
<li><div style="text-align: justify;">
300 g zahar </div>
</li>
<li><div style="text-align: justify;">
300 ml ulei</div>
</li>
<li><div style="text-align: justify;">
300 ml lapte</div>
</li>
<li><div style="text-align: justify;">
30 linguri de faina ( aproximativ 500 grame)</div>
</li>
<li><div style="text-align: justify;">
2 plicuri praf de copt</div>
</li>
<li><div style="text-align: justify;">
putintica sare</div>
</li>
<li><div style="text-align: justify;">
colorant pentru fiecare culoare din curcubeu. Eu am folosit din cel pudra, achizitionat de la <a href="http://www.pastaidevanilie.ro/">www.pastaidevanilie.ro</a> (nu fac reclama in mod expres, eu sunt foarte multumita de el)</div>
</li>
</ul>
<div style="text-align: justify;">
2. pentru crema si ornat </div>
<ul>
<li><div style="text-align: justify;">
500 g mascarpone</div>
</li>
<li><div style="text-align: justify;">
300 g unt la temperature camerei</div>
</li>
<li><div style="text-align: justify;">
200 g zahar pudra</div>
</li>
<li><div style="text-align: justify;">
1 lingurita de scortisoara</div>
</li>
</ul>
<div style="text-align: justify;">
si pentru ornat : 200 ml frisca ( care se amesteca cu un sfert din crema de tort) + bomboane colorate ( am folosit 2 pungi mari de skittles mov, una rosie si una verde DAR mi-au ramas multe bomboane... mai putin cele albastre si portocalii)</div>
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</div>
<div style="text-align: justify;">
Pentru inceput am preincalzit cuptorul la 180 grade. Apoi am pregatit doua forme de tort de 20 cm, carora le-am tapetat fundul cu hartie de copt.</div>
<div style="text-align: justify;">
<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUMhDTIRhOueDz_XfYQt8pml4nSAhobBA6PeSTGJZSBHQYpvJeE5Ya6OhjnXDt2wEvRv8ty2k0wc5FMY7rKe8vgAqygbuNC7ElhBOt2z10s7nKeVH94jEvnaS7bBMlwOV1T4tWTiRvuHEF/s1600/blogIMG_2223.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUMhDTIRhOueDz_XfYQt8pml4nSAhobBA6PeSTGJZSBHQYpvJeE5Ya6OhjnXDt2wEvRv8ty2k0wc5FMY7rKe8vgAqygbuNC7ElhBOt2z10s7nKeVH94jEvnaS7bBMlwOV1T4tWTiRvuHEF/s1600/blogIMG_2223.jpg" height="267" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Tort curcubeu - rainbow cake</td></tr>
</tbody></table>
</div>
<div style="text-align: justify;">
In 6 castronele potrivite ca marime, punem cate o lingura de lapte. Dizolvam cate un varf de lingurita de colorant in fiecare castronel.</div>
<div style="text-align: justify;">
Am separat albusul de galbenusuri. Galbenusul l-am batut cu mixerul cu un varf de sare si jumatate din cantitatea de zahar - pana cand s-a deschis la culoare. Am adaugat apoi uleiul, laptele ramas, praful de copt si faina alternativ. Omogenizam bine compozitia.</div>
<div style="text-align: justify;">
</div>
<div style="text-align: justify;">
Albusul se bate spuma cu restul de zahar. Se amesteca cu compozitia de galbenus amestecand usor. </div>
<div style="text-align: justify;">
Aluatul rezultat se imparte in mod egal intre cele 6 castronele ( eu am pus cate cu lingura in fiecare , pe rand, pana am terminat aluatul). Amestecam pana la incorporarea colorantului in fiecare recipient. </div>
<div style="text-align: justify;">
</div>
<div style="text-align: justify;">
Eu am avut doua forme identice de 20 de cm, astfel ca timpul de coacere s-a redus simtitor. </div>
<div style="text-align: justify;">
Fiecare castronel de aluat se coace, pe rand, in forme de tort de 20 cm. Nivelati bine aluatul inainte de a-l introduce in cuptor. Pentru asta eu lovesc usor peretii lateral si scutur ( nu cu forta) forma ca sa se aseze mai bine.</div>
<div style="text-align: justify;">
Blaturile se coc la 180 grade circa 12-15 minute, pana cand incep sa se rumeneasca usor pe margini si o scobitoare introdusa in blat iese curata.</div>
<div style="text-align: justify;">
</div>
<div style="text-align: justify;">
Dupa coacere, blaturile se scot din forma si se lasa la racit, preferabil pe un gratar metalic. Inainte de asamblare se inlatura cu un cutit toate partile arse!!!!!!!</div>
<div style="text-align: justify;">
</div>
<div style="text-align: justify;">
Crema este foarte simplu de facut, insa trebuie sa respecte cateva principia de baza : untul si branza mascarpone vor fi la temperatura camerei. Daca untul sau branza au lichid, acesta se va scurge inainte de prepararea cremei. Daca totusi crema s-a taiat ( eu am patit-o doar o singura data) turnati circa 50 ml frisca si mixati al viteza mare.</div>
<div style="text-align: justify;">
Pentru crema bateti 200 g unt ( nu tot untul din reteta ci doar 1 pachet!!!! ) cu zaharul pudra si apoi adaugati crema mascarpone si scortisoara. Si asta e tot.</div>
<div style="text-align: justify;">
</div>
<div style="text-align: justify;">
Folositi circa 3/4 din crema pentru a umple trtul, pastrati 1/4 pentru decorarea finala.</div>
<div style="text-align: justify;">
</div>
<div style="text-align: justify;">
Tortul se asambleaza pornind de la baza, cu culoarea mov. Ordinea este: mov - albastru - verde - galben - portocaliu - rosu. Intre blaturi intindeti in mod egal crema de mascarpone cu scortisoara.</div>
<div style="text-align: justify;">
</div>
<div style="text-align: justify;">
Restul de crema il mixati cu untul ramas. </div>
<div style="text-align: justify;">
Separat, bateti frisca si apoi adaugati cu lingura in frisca crema de mascarpone si unt, mixand in continuare. Imbracati generos tortul cu aceasta compozitie si apoi nivelati.</div>
<div style="text-align: justify;">
Lasati la rece circa 30 minute- 1 ora ca sa se intareasca putin crema si apoi ornate. Eu l-am vut in doua variante , dar, sincer, cred ca cel mai de efect este simplu, neornat. Surpriza va fi maxima pentru cei care nu stiu ce se ascunde in interiorul lui!<br />
<br />
In final, iata ce a iesit:<br />
Vedeta nr 1 , tortul de acasa :<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPaXr-n-U-LPsBOFfD8BvcHSEdpmDGqE0TPo5gbqL1uvEI8KQYLcIdtCNOWEMVS5CVcNY076TnIbUbCzpt0yXLlLrbam07QUkVrnBgC1d-NzgQWg4Aq1svut9dj5hQDseBS8XVtofMtotS/s1600/blogIMG_2269.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPaXr-n-U-LPsBOFfD8BvcHSEdpmDGqE0TPo5gbqL1uvEI8KQYLcIdtCNOWEMVS5CVcNY076TnIbUbCzpt0yXLlLrbam07QUkVrnBgC1d-NzgQWg4Aq1svut9dj5hQDseBS8XVtofMtotS/s1600/blogIMG_2269.jpg" height="640" width="426" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Tort curcubeu - rainbow cake</td></tr>
</tbody></table>
Si vedeta nr 2, torul de la gradinita :<br />
<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhVPiuimbzHFKLRixa43H-LuO-jWiJX0h4Z8_QFjbaIgszPcjZrBzimU439NM7h6mb8Jk5VqG0mWwuHzsPsnsr7a5v5WyaRXh7ZgZrTAMm7eHWMoal49pWiRVHjY2X66Dx1BlMuFuAzRS0/s1600/blogIMG_2375.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhVPiuimbzHFKLRixa43H-LuO-jWiJX0h4Z8_QFjbaIgszPcjZrBzimU439NM7h6mb8Jk5VqG0mWwuHzsPsnsr7a5v5WyaRXh7ZgZrTAMm7eHWMoal49pWiRVHjY2X66Dx1BlMuFuAzRS0/s1600/blogIMG_2375.jpg" height="273" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Tort curcubeu - rainbow cake</td></tr>
</tbody></table>
</div>
<div style="text-align: justify;">
</div>
<div style="text-align: justify;">
Si nu in ultimul rand, expresia de incantare de pe fata nazdravanului meu. Soune mai mult decat 1000 de cuvinte !<br />
<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsHWhDBfBtzkBDZJ95nGPCgGskBwTWv4mHVVvj4-B5gjqZOCZAtEBdtdhUNOJshoj_Le7AXBntxjDctekpOwsAt9gZe_BNZSlUgMPgo3yo6lJzw25uOltSGRVKsB9P7TcmAn1SQpnZe7dI/s1600/blogIMG_2260.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsHWhDBfBtzkBDZJ95nGPCgGskBwTWv4mHVVvj4-B5gjqZOCZAtEBdtdhUNOJshoj_Le7AXBntxjDctekpOwsAt9gZe_BNZSlUgMPgo3yo6lJzw25uOltSGRVKsB9P7TcmAn1SQpnZe7dI/s1600/blogIMG_2260.jpg" height="296" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Tort curcubeu - rainbow cake</td></tr>
</tbody></table>
</div>
</div>
Oanahttp://www.blogger.com/profile/03897560815695285744noreply@blogger.com36tag:blogger.com,1999:blog-1128000942609739226.post-21203260418997324572013-12-02T16:45:00.000+02:002013-12-02T16:45:26.475+02:00Pappardelle cu Ragu de Vitel<div style="text-align: justify;">
Astazi am mesterit cu mare drag la paste de casa. Imi plac mai mult decat cele uscate sau proaspete cumparate. Parca au alt gust ... si singurele regrete au fost ca nu am facut mai multe si ca nu am masina de facut paste. E greu dom'le sa intinzi foaia cat foaia ! Ragu-ul, desi simplu de facut, e migalos la fiert, insa merita fiecare clipa de asteptare. Si au fost destule clipe... cam cat se se adune vreo 5 ore :)</div>
<div style="text-align: justify;">
De ce credeti ca m-am chinuit atat? Acum cateva zile am acceptat o provocare, am rasfoit cateva retete care mai de care mai minunate si mi-a cazut cu tronc reteta de mai jos. Arata bine, dar nu pe masura gustului! Poza de mai jos nu surpinde, din pacate, gustul divin al ragu-ului...</div>
<div style="text-align: justify;">
Particip cu reteta <a href="http://www.lauraadamache.ro/2013/02/pappardelle-cu-ragu-de-mistret.html" target="_blank">Papardelle cu Ragu de Vitel</a> la <a href="http://www.lauraadamache.ro/2013/11/gatesc-sanatos-si-delicios-cu-sun-food.html" target="_blank"><span style="color: #da4747;">concursul SunFood</span></a> organizat pe blogul<a href="http://www.lauraadamache.ro/" target="_blank"> Retete Culinare Laura Adamache.</a></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsZxesyZVUy574E8hAQ_XVysI6ihobvRA4hpf4s0063xCTvrxagU58hYY3RHvGHMzrTGvRHbRHWE8NNGkm_AIBa4S5BpsInZ9ILfFnGf3JezP8sEhyyzOKQa1s2yX3d1Ho0pQ-BvBNkWc6/s1600/blogIMG_2176.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsZxesyZVUy574E8hAQ_XVysI6ihobvRA4hpf4s0063xCTvrxagU58hYY3RHvGHMzrTGvRHbRHWE8NNGkm_AIBa4S5BpsInZ9ILfFnGf3JezP8sEhyyzOKQa1s2yX3d1Ho0pQ-BvBNkWc6/s1600/blogIMG_2176.jpg" height="640" width="426" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Pappardelle cu Ragu de Vitel</td></tr>
</tbody></table>
<a name='more'></a>Eu am preparat doar jumatate din cantitate, dar mai jos va dau ingredientele pentru 4 portii.<br />
<br />
<u>Pentru ragu avem nevoie de :</u><br />
<u></u><br />
1 kg carne de vitel tocata ( reteta originala era cu mistret, eu nu am gasit)<br />
200 ml vin rosu demisec de buna calitate ( am folosit Merlot de la Beciul Domnesc)<br />
40 g unt<br />
1 ceapa mare<br />
2 morcovi<br />
1 tulpina telina<br />
400 ml suc de rosii<br />
400 g rosii decojite SunFood<br />
1/2 cana supa vegetala/apa calda<br />
1 lingurita salvie tocata<br />
1 foaie dafin<br />
1/2 lingurita ienibahar praf<br />
1/2 lingurita rasa scortisoara<br />
1 lingurita rasa zahar<br />
sare<br />
piper macinat (cam 1/3 lingurita)<br />
piper boabe ( 1/2 lingurita)<br />
<br />
<u>Pentru paste am folosit :</u><br />
<u></u><br />
4 oua mari (L)<br />
400 g faina<br />
1 lingurita de sare<br />
<br />
<u>Pentru servire</u> : parmezan ras<br />
<br />
<div style="text-align: justify;">
Dat fiind timpul mare de fierbere, am inceput cu ragu-ul de vitel. Am avut o bucata frumoasa de pulpa, pe care am tocat-o.</div>
<div style="text-align: justify;">
Ceapa morcovul si telina se toaca fin si se calesc in ultul topit. Am tinut vasul acoperit, astfel incat legumele s-au inabusit si s-au inmuiat fara sa se arda. In acest punct am adaugat carnea pe care am calit-o ca si pentru musaca, pana cand s-a evaporate zeama si toata carnea a fost patrunsa.</div>
<div style="text-align: justify;">
Se adauga vinul si se fierbe pana se evapora alcoolul. Se adauga apoi conservele de rosii tocate marunt, sucul de rosii, supa de zarzavat si condimentele. Mi-au placut mult conservele de rosii, calitativ sunt asemanatoare cu cele de la Cirio, dar la un pret mult mai acceptabil. Sarea este de preferat sa se puna la final deoarece sosul va scadea foarte mult.</div>
<div style="text-align: justify;">
</div>
Chiar daca vi se par prea multe condimente, credeti-ma pe cuvant ca sunt grozave! Si daca am avut indoieli cu scortisoara... ei bine, a completat mirific buchetul de arome :)<br />
<div style="text-align: justify;">
Cratita astfel aromatizata se acopera cu un capac destul de etans si se lasa la foc foarte mic circa 4 ore jumatate , pana se ingroasa sosul. La mine nu a fost nevoie sa mai adaug apa, dar daca vi se pare prea gros adaugati apa ( fierbinte) in timpul fierberii. </div>
<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiViFC4UsaL65w4e5OsuINUR520TCcgMWTUAyvO6VBA-NE0kyKW0_bF17Ost7tfjw4n3Xadw6EiJ0xJMtJ_wWrZJHobvKgCWVq6Szo06SDprcH7zUuzMUP65znCDEUH9K_RV7vUJkI7XyM3/s1600/blogIMG_2153.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiViFC4UsaL65w4e5OsuINUR520TCcgMWTUAyvO6VBA-NE0kyKW0_bF17Ost7tfjw4n3Xadw6EiJ0xJMtJ_wWrZJHobvKgCWVq6Szo06SDprcH7zUuzMUP65znCDEUH9K_RV7vUJkI7XyM3/s1600/blogIMG_2153.JPG" height="265" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Pappardelle cu Ragu de Vitel</td></tr>
</tbody></table>
In timp ce fierbe sosuul, cu circa 1.5 ore inainte de finalizarea ragu-ului, se pregatesc pappardellele. <br />
<br />
Se cerne faina si in mijlocul ei se pun ouale. Se adauga sarea si se framanta pana se obtine un aluat elastic. Acesta se lasa in folie sa se odihneasca circa 45 minute. <br />
Daca aveti masina de facut paste, pasul urmator e floare la ureche. Daca nu, faceti muschi, ca mine, intinzand aluatul in foaie subtire, de circa 1 mm sau mai subtire. Eu am impartit aluatul in doua, nu sunt chiar asa fortoasa. Foile obtinute se lasa la uscat circa 30 de minute, dupa care se ruleaza si se taie fasii de circa 1-2 cm.<br />
<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVKygi004uDfKGDl7WoL15-F1Gez8nlUl3TTYoFalyrY0YRwd-ilyUzWYnenpZeqCO5stzZWVpiwTC5g3DSEXxJUfMxIItjQTyZtapfYQwVtt4nv0LWq08hue0qqWhlFOLHau0PBUG7gPI/s1600/blogIMG_2150.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVKygi004uDfKGDl7WoL15-F1Gez8nlUl3TTYoFalyrY0YRwd-ilyUzWYnenpZeqCO5stzZWVpiwTC5g3DSEXxJUfMxIItjQTyZtapfYQwVtt4nv0LWq08hue0qqWhlFOLHau0PBUG7gPI/s1600/blogIMG_2150.jpg" height="268" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Pappardelle cu Ragu de Vitel</td></tr>
</tbody></table>
<br />
Se pune apa la fiert intro ala mai mare, se sareaza si se aduga o lingura de ulei. Dupa ce incepe sa fiarba se adauga si pastele, rasfirate. Se lasa circa 2-3 minute , se scot si se scurg bine de apa.<br />
<br />
Pappardelelle se aduaga peste sosul ragu si se mai dau in fiert circa 1 minut, sa mai imprumute din arome . Se servesc imediat cu parmesan ras din belsug.<br />
Ce pot sa mai spun? Ca e o desfatare de arome.....<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPD73yaUyTDm3egTMVah_ls6RSg7U123Lb73ipRV3j8jAiA7lVtbCp9UxLEgDzdjuRRURYjhUxebYGunqAV6XFEQWJc01RxS9BaBgrQRkKn-cZwRSIJghNOBCwAJQ_Gb_5fgHpVt1TV9z8/s1600/blogIMG_2174.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPD73yaUyTDm3egTMVah_ls6RSg7U123Lb73ipRV3j8jAiA7lVtbCp9UxLEgDzdjuRRURYjhUxebYGunqAV6XFEQWJc01RxS9BaBgrQRkKn-cZwRSIJghNOBCwAJQ_Gb_5fgHpVt1TV9z8/s1600/blogIMG_2174.jpg" height="640" width="426" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Pappardelle cu Ragu de Vitel</td></tr>
</tbody></table>
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Va las la o degustare virtuala...<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtaF1dDtpRVOvSrGpTKTYi6z7GAbYp6QTTqfaJ6HDg5ZM2wTg8EG92N7geKUwrtGxOUbjvkfPq5ZVLWWb2ZJhNoHRjN6tfTOaodrcJfyrA7p-plPC718YZq2FVPFcebeVvAX4CI5DtVrDi/s1600/blogIMG_2164.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtaF1dDtpRVOvSrGpTKTYi6z7GAbYp6QTTqfaJ6HDg5ZM2wTg8EG92N7geKUwrtGxOUbjvkfPq5ZVLWWb2ZJhNoHRjN6tfTOaodrcJfyrA7p-plPC718YZq2FVPFcebeVvAX4CI5DtVrDi/s1600/blogIMG_2164.jpg" height="640" width="426" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Pappardelle cu Ragu de Vitel</td></tr>
</tbody></table>
Oanahttp://www.blogger.com/profile/03897560815695285744noreply@blogger.com5tag:blogger.com,1999:blog-1128000942609739226.post-48728366390019477052013-11-30T22:35:00.002+02:002013-11-30T22:35:44.609+02:00Bomboane de ciocolata cu biscuiti si cocos<div style="text-align: justify;">
Bomboanele acestea sunt speciale pentru mine. Foarte speciale! Pe langa faptul ca au fost unul din dulciurile preferate din copilarie, acum au o valoare mult mai mare : le-am pregatit cu drag, impreuna cu baietelul meu si cu grupa lui de la gradinita. <br />
Am fost invitata sa gatesc alaturi de ei si pot declara cu mana pe inima ca a fost o experienta minunata, o lectie de voiosie , de dragoste si inocenta. Este minunat sa gatesti alaturi de copii! Am reinvatat ce este curiozitatea, placerea de a te juca cu aluatul, dorinta de a manca pe furis crezand ca nimeni nu te-a observat...</div>
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Partea a doua a fost acasa, cand nazdravanul meu cel mare a vrut sa ii facem si lui tati bomboane "de-alea bune", iar lovitura de gratie a fost cand sotul a declarat ca bomboanele au fost mai bune decat <a href="http://ebunatati.blogspot.ro/search?q=baclava&x=0&y=0" target="_blank">baclavalele</a> la care ma chinuisem jumatate de zi!<br />
In ceea ce priveste sedinta foto, nu stiu cum se intampla ca bomboanele se tot imputinau, iar baietii mustaceau fericiti :)<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggHlkVVxP3ykAq5gLKEAtZy8y0e9Ol6QkA_sItcEdlkDwHRe2s5ptpyYLIrbMOkf_X0pX5hjDOMLmISk-GC2WaiYk1nKXtJQEbKZunFWKJga3yZj82yGcoWLqEJHbR_oank8B7OjHvdhgm/s1600/blogIMG_1798.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggHlkVVxP3ykAq5gLKEAtZy8y0e9Ol6QkA_sItcEdlkDwHRe2s5ptpyYLIrbMOkf_X0pX5hjDOMLmISk-GC2WaiYk1nKXtJQEbKZunFWKJga3yZj82yGcoWLqEJHbR_oank8B7OjHvdhgm/s1600/blogIMG_1798.jpg" height="640" width="426" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Bomboane de ciocolata cu biscuiti si cocos</td></tr>
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<a name='more'></a><br />
Inainte sa va povestesc mai multe, sa incepem cu inceputul, adica cu reteta ( o adaptare a <a href="http://ebunatati.blogspot.ro/2013/02/salam-de-biscuiti.html" target="_blank">salamului de biscuit</a>)</div>
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Ingrediente </div>
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- 1/2 kg de biscuiti normali (daca puteti sa luati din cei varsati este foarte bine)<br />
- 150 gr unt topit<br />
- 1 cana de lapte ( e posibil sa mai fie nevoie de circa 50 ml, in functie de cat de uscati sunt biscuitii)<br />
- 1/2 cana de zahar tos sau o ciocolata de 100 g rasa fin<br />
- diverse arome ( eu am folosit 2 pastai de tonka in combinatie cu <a href="http://ebunatati.blogspot.ro/2011/02/cum-se-prepara-zaharul-vanilat.html" target="_blank"><span style="color: #6c7900;">vanilia</span></a>. Recomand cu mare drag!)<br />
- 2 linguri generoase de cacao<br />
- 100 g cocos ras pentru tavalit<br />
- optional nuci, alune, fructe confiate (se pun in centrul bomboanelor in loc de visine din visinata)<br />
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Biscuitii se maruntesc fin de tot in robotul de bucatarie sau se dau pe razatoare. <br />
Laptele se pune la fiert impreuna cu untul, cacaoa, pastaile de tonka razuite fin, esenta de vanilie si zaharul si apoi se lasa la racit. Daca folositi ciocolata rasa in loc de zahar, aceasta se adauga peste biscuiti. Se toarna peste amestecul de biscuit si se framanta pana devinte o pasta fina, compacta, ca un aluat numai bun de modelat.<br />
Din acest aluat se modeleaza bomboane care se tavalesc apoi prin cocos.<br />
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Simplu, nu-i asa? Si arata si bine, mai ales in maini pufoase de copil !<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXqoPHQgHsgEphL1nFKqdGZ5MGnrhat0iwe1LLi42gmopViZNlCPRu3arvrvcdgSsi9CITwo9qYSomiHA9iFQdgwL8Hjx4uko_GXnbd1FPBLYDA6MDLa64OYgjPRYSnzMSAwuCA4cnZBXl/s1600/blogIMG_1796.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXqoPHQgHsgEphL1nFKqdGZ5MGnrhat0iwe1LLi42gmopViZNlCPRu3arvrvcdgSsi9CITwo9qYSomiHA9iFQdgwL8Hjx4uko_GXnbd1FPBLYDA6MDLa64OYgjPRYSnzMSAwuCA4cnZBXl/s1600/blogIMG_1796.jpg" height="640" width="426" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Bomboane de ciocolata cu biscuiti si cocos</td></tr>
</tbody></table>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlThsZ4KETYxbP4DpfHp2Dis3o_Q-PSgkc-YJipOWcnSQSmGHzCwgdyLkMJm22k4HEjq_k8KWnDNWr5uCweW5_P5FoM38ncr-y4n_ysXiekH0ufLNGjTvE8IBtHq7S0HJX_YXmvcl-MOL0/s1600/blogIMG_1792.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlThsZ4KETYxbP4DpfHp2Dis3o_Q-PSgkc-YJipOWcnSQSmGHzCwgdyLkMJm22k4HEjq_k8KWnDNWr5uCweW5_P5FoM38ncr-y4n_ysXiekH0ufLNGjTvE8IBtHq7S0HJX_YXmvcl-MOL0/s1600/blogIMG_1792.jpg" height="640" width="426" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Bomboane de ciocolata cu biscuiti si cocos<br />
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Mi se pare mie, sau erau mai multe la inceput?<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggHlkVVxP3ykAq5gLKEAtZy8y0e9Ol6QkA_sItcEdlkDwHRe2s5ptpyYLIrbMOkf_X0pX5hjDOMLmISk-GC2WaiYk1nKXtJQEbKZunFWKJga3yZj82yGcoWLqEJHbR_oank8B7OjHvdhgm/s1600/blogIMG_1798.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggHlkVVxP3ykAq5gLKEAtZy8y0e9Ol6QkA_sItcEdlkDwHRe2s5ptpyYLIrbMOkf_X0pX5hjDOMLmISk-GC2WaiYk1nKXtJQEbKZunFWKJga3yZj82yGcoWLqEJHbR_oank8B7OjHvdhgm/s1600/blogIMG_1798.jpg" height="640" width="426" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Bomboane de ciocolata cu biscuiti si cocos</td></tr>
</tbody></table>
Oare cine e de vina?!?!?!?!?!<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTxsmtrF1Yc_-Z6I1_2Jqe-pzvgDhHvwGmDSno9_Jsi1yg5HjlL6-jkfy5zGPVYwM3KDGuwk1BuXJdszVHBi7AeDVttQZEZeKyLgRKlxcSR5UQXzxD96mSYEskU2nsYWHHpj9GebZfKH-h/s1600/blogIMG_1783.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTxsmtrF1Yc_-Z6I1_2Jqe-pzvgDhHvwGmDSno9_Jsi1yg5HjlL6-jkfy5zGPVYwM3KDGuwk1BuXJdszVHBi7AeDVttQZEZeKyLgRKlxcSR5UQXzxD96mSYEskU2nsYWHHpj9GebZfKH-h/s1600/blogIMG_1783.jpg" height="640" width="426" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Bomboane de ciocolata cu biscuiti si cocos</td></tr>
</tbody></table>
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In mod normal reteta se face foarte repede... de data asta insa, lucrurile nu au fost chiar asa :)<br />
La prima aventura culinara ( adica cea din gradinita), mami i-a invatat pe copii cum sa faca bomboanele. Ritmul de lucru a incetinit putin, dar a devenit mai vesel si mai interesant.<br />
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Inainte de toate ne-am spalat manutele, astfel incat microbii cei rai sa nu ajunga in bomboanele noastre gustoase. Am facut cunostinta cu aluatul ciocolatos, l-am framantat impreuna in manute pana cand l-am incalzit.<br />
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Apoi am invatat sa facem bilute, tot cu mana, ca asa e cel mai distractiv. Si mari, si mici, si ovale... de toate marimile si cat mai vesele. <br />
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Am luat o scurta pauza de apa, sa ne tragem sufletul si mai ales sa ne dregem setea dupa ce am mancat din aluat pe furis, fara sa stie nimeni ....<br />
Iar daca credeti ca asta e tot, va inselati !!!! A urmat o tavaleala pe cinste prin cocos. Din pacate am tavalit doar bomboanele, ca si copii s-ar fi tavalit dar nu incapeau in farfurii :D. Unii au profitat sa linga cocosul de pe maini, haine sau chiar mese :)<br />
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Am asezat apoi bomboanele pe farfurie, am avut o productie pe cinste! Si dupa ce am mancat pe saturate, le-am impartit cu drag si pofticiosilor din gradinita!</div>
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Cu burtica plina si cu fata plina de zambete, ne-am intors in clasa unde, prin nu stim ce minune, ninsese! Mesele erau pline de fulgi albi si gustosi :)</div>
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Prichindeii au fost de nota 10, am facut curat impreuna, fiecare s-a intrecut sa faca treaba cat mai buna :D</div>
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E una din retetele cu care ne putem tine copii cuminti si ocupati daca ii rugam sa ne ajute la modelarea lor.... Nu de alta, dar in loc de bomboane pot sa : coloreze peretii, sa zmulga prizele din pereti, sa taie perdeaua in forma de fulgi de nea, sa spele pe jos cu apa din vaza, sa deseneze cu ruj pe oglinda din hol si tot asa !</div>
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Oanahttp://www.blogger.com/profile/03897560815695285744noreply@blogger.com1tag:blogger.com,1999:blog-1128000942609739226.post-54444057347706564542013-11-30T00:36:00.000+02:002013-11-30T00:36:05.491+02:00Salata de varza cu busuioc si grapefruitAzi mi-a fost pofta de varza. Dar nu oricum... ci cruda, crocanta si dulce. Din cateva ingredient aflate la indemana a iesit ceva atat de bun incat nu puteam pastra doar pentru mine : salata de varza cu busuioc si grapefruit!<br />
De astazi, salata de varza nu mai e banala :)<br />
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<tr><td class="tr-caption" style="text-align: center;">Salata de varza cu busuioc si grapefruit</td></tr>
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<a name='more'></a>Am folosit :<br />
- jumatate de varza mica<br />
- sucul de la un grapefruit<br />
- o mana de busuioc ( cat am tuns din ghiveciul de la geam, adica vreo 10 Frunze)<br />
- o lingura generoasa de ulei de masline<br />
- sare<br />
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Varza am taiat-o cat am putut de fin si am frecat-o cu putina sare. Am adaugat busuiocul tocat, uleiul si sucul de grapefruit , am amestecat bine si...cam asta e !<br />
Am facut-o repede, am mancat-o si mai repede. <br />
Bun!<br />
Si tare aromat!<br />
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<tr><td class="tr-caption" style="text-align: center;">Salata de varza cu busuioc si grapefruit</td></tr>
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Oanahttp://www.blogger.com/profile/03897560815695285744noreply@blogger.com0tag:blogger.com,1999:blog-1128000942609739226.post-20990648488293296252013-11-12T14:25:00.000+02:002013-11-12T14:25:02.178+02:00Budinca de paine - Bread Pudding<div style="text-align: justify;">
Sub un titlu aparent banal se ascunde o bunaciune buna buna buna rau de tot! Are o textura cremoasa, umeda, ca un fel de combinatie intre un pandispan si o crema de zahar ars. E foarte versatile, se pot adauga nuci, stafide, ciocolata, mere, banana, scortisoara si tot ce va mai trece prin cap ! Daca se renunta la zahar se poate face si cu legume si cu carne sau branza, rezultand o tarta excelenta pentru un picnic sau cina.</div>
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Probabil multi dintre voi v-o aduceti aminte din copilarie, cand totul se gasea greu si mamele noastre trebuiau sa se descurce doar cu ce aveau la indemana.</div>
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De ce imi place atat de mult? Pentru ca e fina, suculenta, gustoasa si se face foarte simplu. Se poate face si cu piscoturi sau cozonac</div>
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Pozele nu reusesc sa redea intru totul gustul fin si deosebit al acestei... budinci :)</div>
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<tr><td class="tr-caption" style="text-align: center;">Budinca de paine - Bread Pudding</td></tr>
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Ingrediente :</div>
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- aproximativ 500 g de paine ( sau cozonac, piscoturi)</div>
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- 700 ml lapte</div>
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- 3 oua mari sau 4 oua mai mici</div>
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- 300 g zahar ( daca folositi cozonac sau piscoturi reduceti la 200g)</div>
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- zahar vanilat </div>
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- putin unt pentru uns forma </div>
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plus :</div>
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- 1 ceasca de stafide</div>
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- 100 g ciocolata cu lapte sau ciocolata dumneavoastra preferata</div>
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- un mar mediu taiat cubulete de 1 cm</div>
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Preparare : 10 minute</div>
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Coacere : 1 ora la 180 grade</div>
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Se poate folosi aproape orice : scortisoara, fructe confiate, ciocolata cu crema, nuci, merisoare, fructe de padure etc</div>
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Se preincalzeste cuptorul la 180 grade.</div>
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Laptele, zaharul , vanilia si ouale se bat cu mixerul pana la omogenizare.</div>
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Ungeti cu unt o forma de tarta de circa 26 cm sau o forma patrata de 20x20. Asezati painea taiata sau rupta bucati cat o nuca si presarati din belsug stafide, cuburi de mere si ciocolata. Pastrati circa un sfert de ciocolata . Amestecati usor sa se patrunda prin paine . Turnati deasupra compozitia de lapte si ou si presati usor in lichid painea care se incapataneaza sa pluteasca deasupra. Lasati 5 minute sa se inmoaie painea. Presarati deasupra restul de ciocolata si bagati-o la cuptor la foc mediu (180 grade). Este gata cand o scobitoare introdusa in ea este uscata.</div>
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Daca inainte de cuptor arata asa:</div>
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<tr><td class="tr-caption" style="text-align: center;">Budinca de paine - Bread Pudding</td></tr>
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Dupa coacere arata si mai bine :</div>
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<tr><td class="tr-caption" style="text-align: center;">Budinca de paine - Bread Pudding</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Budinca de paine - Bread Pudding</td></tr>
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Oanahttp://www.blogger.com/profile/03897560815695285744noreply@blogger.com3tag:blogger.com,1999:blog-1128000942609739226.post-71757284056778386482013-10-23T12:26:00.002+03:002013-11-10T18:21:41.746+02:00Supa crema de dovlecel si stevieCa imi plac supele crema... asta nu mai e nici un secret! Mereu incerc sa gasesc combinatii noi, iar cea de azi chiar merita incercata. Am profitat de zilele frumoase de toamna care au readus stevia in piete! Ea da un gust proaspat, crud, putin acrisor acestei supe. In combinatie cu putin busuioc e di-vi-na!<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKj33Yq8mGWeSkBG_ZAOGbniekhabROEgonH4QpnnLIP7w5jDrvd8-sEqbADQKEgzf8AEikBl6Dd2ummAJIAkEnXmF1Kewl9y2tEXEwyDeoN4bI6cgBi1eXJe4kph47IqNHMFEqHc_iDgo/s1600/IMG_0040+blog.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKj33Yq8mGWeSkBG_ZAOGbniekhabROEgonH4QpnnLIP7w5jDrvd8-sEqbADQKEgzf8AEikBl6Dd2ummAJIAkEnXmF1Kewl9y2tEXEwyDeoN4bI6cgBi1eXJe4kph47IqNHMFEqHc_iDgo/s1600/IMG_0040+blog.jpg" height="640" width="466" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Supa crema de dovlecel si stevie</td></tr>
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Ingrediente :<br />
- 3 dovlecei medii sau 4 mici - eu ma folosit zucchini dar merg de minune si alte soiuri<br />
- 2-3 cartofi<br />
- un morcov<br />
- o ceapa<br />
- 1 lingura de unt ( sau ulei de masline)<br />
- o legatura generoasa de stevie sau 2 mai mici<br />
- busuioc taiat marunt, cam 2 linguri; plus frunzulite pentru servit<br />
- sare, piper<br />
- lamaie<br />
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Legumele ( mai putin stevia si busuiocul) se taie bucati mici , se calesc putin in unt sau ulei si apoi se acopera cu apa. Nu puneti multa apa, ci doar cat sa le acopere. Cand s-a inmuiat morcovul, adaugati stevia taiata grosier si mai fierbeti 3 minute. Stingeti focul, adaugati busuiocul si lasati totul acoperit pentru 5 minute.<br />
Pasati cu blenderul si asezonati cu sare , piper si lamiae, dupa gust.<br />
Se serveste cu frunzulite de busuioc.<br />
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<tr><td class="tr-caption" style="text-align: center;">Supa crema de dovlecel si stevie</td></tr>
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Pont : folositi busuioc itelienesc, cu frunza mare, nu din cel "de biserica". Cel din urma e mai iute si aroma difera. Nu renuntati la busuioc, el este care care da acea nota deosebita acestei supe...<br />
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<tr><td class="tr-caption" style="text-align: center;">Supa crema de dovlecel si stevie</td></tr>
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Asa-i ca e deosebita?Oanahttp://www.blogger.com/profile/03897560815695285744noreply@blogger.com3tag:blogger.com,1999:blog-1128000942609739226.post-80466074900731857012013-10-18T23:30:00.000+03:002013-10-18T08:45:52.910+03:00Avocado - cum il alegem, cum se pregateste<div style="text-align: justify;">
Avocado este, dupa parerea mea, unul din fructele minune tinand cont de beneficiile pe care le aduce. In ciuda numarului mare de calorii, consumul lui este indicat chiar si celor care tin cure si asta datorita proprietatilor sale.</div>
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Fructul de avocado este bogat in grasimi saturate, benefice pentru organism. Regleaza activitatea glandelor din organism si este bogat in potasiu, vitamina K, B6, C si E, scade nivelul colesterolului din samde (reduce colesterolul rau si creste colesterolul bun, necesar in functionarea glandelor si a organelor interne).</div>
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Se poate manca ca atare, in salate, sub forma de guacamole si lista poate continua...</div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhivAKG0k3lxe8RFp-kRD_uRZ5JgzBOK5rw8QKfWiReZGnlcmM9irY6DTF6FiHsKx-dLb5uSWzlsqH34fzpMle0pmGklZoSQF7UFWhDifN0XbakVXX6tK7ncb_Lashh6PelYWTrICyoNUHF/s1600/avocado+1.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhivAKG0k3lxe8RFp-kRD_uRZ5JgzBOK5rw8QKfWiReZGnlcmM9irY6DTF6FiHsKx-dLb5uSWzlsqH34fzpMle0pmGklZoSQF7UFWhDifN0XbakVXX6tK7ncb_Lashh6PelYWTrICyoNUHF/s1600/avocado+1.jpg" height="640" width="492" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Avocado</td></tr>
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Avocado copt este untos si moale. Culoarea cojii variaza de la verde inchis pana la verde maroniu ( aproape mov)</div>
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Ca sa alegeti fructe coapte si sanatoase, trebuie tinut cont de cateva detalii :</div>
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- ca sa verificati daca un avocado este copt, apasati-l usor: pulpa ar trebui sa se lase putin. Se poate compara cu moliciunea unei banane atunci cand este bine coapta</div>
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- ca sa se coaca pe deplin, fructul se pune intr=o punga de hartie alaturi de o banana. Aceasta il va ajuta sa se coaca mai repede</div>
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- evitati fructele lovite sau prea moi ( acestea sunt prea copate si, cel mai probabil, deja oxidate in interior)</div>
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Pentru prepararea unui avocado, se taie pe lungime cu ajutorul unui cutit, in jurul samburelui. Se rotesc cele doua jumatati, astfel incat sa se desfaca.</div>
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Jumatatea cu samburele se pune pe suprafata de lucru si, cu ajutorul unui cutit sau a unei linguri, desprindeti usor samburele de fruct.</div>
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Pentru scoaterea pulpei, se strecoara o lingura intre coaja si pulpa. Sau se poate curate coaja cu cutitul. O alta varianta este taierea sub forma de cuburi cat inca este in coaja si apoi desprinderea fructului cu ajutorul unei linguri.</div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhb49Skb52nVTw_GzTFrt2l2oEGWbcFocRRdxsoP6drf0oC5owxDv4Xj1aDJuKlNPhoAjaXTkp_sG6puIaZrOb2rbw5OPLNCPJuZ5yXUHIt3Y8lWX_OvDdH8tOu0J4en2qCA1aFCDQQP2pI/s1600/avocado8082.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhb49Skb52nVTw_GzTFrt2l2oEGWbcFocRRdxsoP6drf0oC5owxDv4Xj1aDJuKlNPhoAjaXTkp_sG6puIaZrOb2rbw5OPLNCPJuZ5yXUHIt3Y8lWX_OvDdH8tOu0J4en2qCA1aFCDQQP2pI/s1600/avocado8082.jpg" height="640" width="393" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Curatare avocado</td></tr>
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<u>Nota : daca nu folositi tot fructul o singura data, jumatatea nefolosita se va pastra in frigider, cu samburele nedesprins, intr-o cutie inschisa ermetic.</u></div>
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Oanahttp://www.blogger.com/profile/03897560815695285744noreply@blogger.com0tag:blogger.com,1999:blog-1128000942609739226.post-23159795633468740922013-10-17T12:02:00.003+03:002013-10-17T12:37:53.670+03:00Guacamole<div style="text-align: justify;">
Pregatita de pe vremea aztecilor, guacamole, sau pasta de <a href="http://ebunatati.blogspot.ro/2013/10/avocado-cum-il-alegem-cum-se-pregateste.html" target="_blank">avocado</a>, a devenit din ce in ce mai populara, in special in randul populatiei din Mexic si Statele Unite. <br />
Din pacate atat guacamole, cat si avocado, sunt consummate in cantitati foarte mici... Fructul de avocado este bogat in grasimi saturate, foarte benefice pentru organism. Regleaza activitatea glandelor din organism si este bogat in potasiu, vitamina K, B6, C si E, scade nivelul colesterolului din sange (reduce colesterolul rau si creste colesterolul bun necesar in functionarea glandelor si a organelor interne).</div>
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Guacamole era la origine o pasta simpla, preparata doar cu sare dar in timp a evoluat prin adaosul de arome si legume. Varianta de aici este una din multele retete de guacamole, sper sa va placa si voua la fel de mult pe cat ne-a placut si noua.</div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtzmbGhB7DQEkIuC2RBdmhzK8amo1_8aDo3_1gSND4bF41rRFqCckVsEiWm2Ztys2vlKxsCaAuLk_TxpM7aS1B2akGT1kt0TUm6rWbIHVejhaUkiCaULfMDdHjwN4IQ8FSH73M1t_uyB8U/s1600/blogIMG_9814.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtzmbGhB7DQEkIuC2RBdmhzK8amo1_8aDo3_1gSND4bF41rRFqCckVsEiWm2Ztys2vlKxsCaAuLk_TxpM7aS1B2akGT1kt0TUm6rWbIHVejhaUkiCaULfMDdHjwN4IQ8FSH73M1t_uyB8U/s1600/blogIMG_9814.jpg" height="640" width="458" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Guacamole</td></tr>
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<a name='more'></a>Ingrediente :<br />
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2 buc avocado bine coapte <a href="http://ebunatati.blogspot.ro/2013/10/avocado-cum-il-alegem-cum-se-pregateste.html" target="_blank">( detalii despre alegerea fructurlui copst si preparare gasiti dand click AICI.)</a></div>
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1 rosie mare copata, taiata cubulete mici</div>
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1 catel de usturoi tocat foarte fin</div>
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1 ardei iute mic tocat fin</div>
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60 g ceapa fin tocata = 6 linguri rase de ceapa</div>
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1/4 ceasca de patrunjel tocat ( reteta este cu coriandru verde, mie insa nu imi prea place gustul)</div>
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1 lingura suc de lamaie verde ( lime)</div>
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sare</div>
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Pentru servire : tortilla chips ( chipsuri de porumb)</div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKjHt5v7zdhmJVZ0SbOpGCQzqFX4q6Lrpya0U-aHtvAZ69x4N3BUSrPRIpQHw8scrDHDPOFExR__LWwQ2p2HL5l3KuRNF67_qXVCdQ2qPYlkCxFSf_sIBnS9VjJfmZ-Qmesu68VcjBuoQu/s1600/blogIMG_9827.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKjHt5v7zdhmJVZ0SbOpGCQzqFX4q6Lrpya0U-aHtvAZ69x4N3BUSrPRIpQHw8scrDHDPOFExR__LWwQ2p2HL5l3KuRNF67_qXVCdQ2qPYlkCxFSf_sIBnS9VjJfmZ-Qmesu68VcjBuoQu/s1600/blogIMG_9827.jpg" height="640" width="470" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Guacamole</td></tr>
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Intr-un mojar se piseaza 4 linguri de ceapa ( 3/4 din ceapa) impreuna cu ardeiul iute si usturoiul pana se formeaza o pasta groasa. Se adauga avocado si se paseaza pana la incorporare. Se amesteca apoi rosiile, pastrand din ele 2 linguri.</div>
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Se completeaza cu patrunjel tocat si zeama de laaie, amestecand bine astfel incat sucul de lamiae sa fie bine incorporat. Acesta va preveni oxidarea, pasta isi va pastra mi mult timp culoarea verde.</div>
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Se adauga sare dupa gust si se orneaza cu ceapa si rosiile ramase</div>
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Se serveste cu tortilla chips. Este de preferat sa se consume la putin timp de la preparare.</div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGonDHyLsYCoszM3HqhFvk9-uFjMiP90NwyoPTiHmX1IpXNF4HPUmVj5tUbboaDF8zI_-PQJt7VxJuWKtpSG1EBtUH41ccw9GxSWAJXIefY-mA1IM-6qR2cGAaPDnIZK4jHcangj2Y5Bny/s1600/blogIMG_9821.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGonDHyLsYCoszM3HqhFvk9-uFjMiP90NwyoPTiHmX1IpXNF4HPUmVj5tUbboaDF8zI_-PQJt7VxJuWKtpSG1EBtUH41ccw9GxSWAJXIefY-mA1IM-6qR2cGAaPDnIZK4jHcangj2Y5Bny/s1600/blogIMG_9821.jpg" height="640" width="426" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Guacamole</td></tr>
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Mie imi place foarte mult , atat gustul cat si culoarea!</div>
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Oanahttp://www.blogger.com/profile/03897560815695285744noreply@blogger.com2tag:blogger.com,1999:blog-1128000942609739226.post-77955110763695737882013-10-14T10:17:00.000+03:002013-10-14T11:30:34.627+03:00Tarta cu must si ciocolata<div style="text-align: justify;">
Va place mustul? Eu il iubesc! Va recomand cu drag aceasta prajitura care ma surprinde de fiecare data prin gustul delicat si cremos. Mustul ii confera o textura aparte, aerata si in acelasi timp cremoasa. Greu de explicat... iar daca aveti putin curaj adaugati si putina boia iute. Iubitorii de ciocolata cu ardei iute sigur vor aprecia gustul! Este acel "ne ne sai quoi" care transforma o reteta banala intr-una de 5 stele :)</div>
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Copilaria mi-am trait-o in Vrancea, in plina tara a vinului... an de an ma desfatam cu must proaspat. Tin minte ca intr-un an, spre disperarea bunici mele, m-am luat la intrecere de baut must cu veriosoara mea. Eu am castigat! Premiul cel mare a fost o durere de burta greu de imaginat :) Cu toate acestea, am iubit si iubesc la fel de mult mustul. Imi amintesc cu drag prajiturile si bomboanele cu glazura de must pe care doar o bunica draga stie sa le faca! Acum ea nu mai e, e randul meu sa le ofer copiilor o particica dulce de copilarie, numai buna de impartasit peste ani si ani copiilor lor :D</div>
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In acelasi spirit, particip cu drag la un concurs minunat : <a href="http://www.gustos.ro/philips-multicooker.html" target="_blank" title="Descopar retetele delicioase ale tuturor mamelor cu noul Philips Multicooker pe Gustos.ro">„Descopar retetele delicioase ale tuturor mamelor cu noul Philips Multicooker pe Gustos.ro”</a>, unde se vor bate in cutite, furculite si alte ustensile o gramada de retele minunate, ca la mama acasa! O sa fie lupta crancena, ca in povesti! Premiul e unul de vis : un Philips Multicooker, o jucarie pe care orice gospodina ar vrea s-o aiba : Multi-funcţional şi uşor de utilizat, aparatul de gătit Multicooker pare că-ţi citeşte gândurile: alegi felul de mâncare preferat, urmezi instrucţiunile din reţetă, setezi funcţia potrivită şi timpul necesar cu ajutorul ecranului şi meniului uşor de folosit şi… gata! Va tenteaza? Nimic mai simplu : imi dati like la reteta si puetti castiga si voi unul !</div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjnGHTl1OuZlXpbIehrzYWcYCIevJLS0UzJtZ-PyVjjFOghgqyK2k_R7BUeTKjppm1Rb3eyKIa9xyGYgmw5R73lI-kLjON_I3hyphenhyphenfXdYZSWAwlPulBasVpJ_MJ1Fg03ggqtr-Qy0qaAcKSg/s1600/IMG_5044.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjnGHTl1OuZlXpbIehrzYWcYCIevJLS0UzJtZ-PyVjjFOghgqyK2k_R7BUeTKjppm1Rb3eyKIa9xyGYgmw5R73lI-kLjON_I3hyphenhyphenfXdYZSWAwlPulBasVpJ_MJ1Fg03ggqtr-Qy0qaAcKSg/s640/IMG_5044.JPG" height="640" width="500" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Tarta cu must si ciocolata</td></tr>
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<a href="https://www.blogger.com/null" name="more"></a>Ingrediente :<br />
300 g ciocolata amaruie<br />
125 g unt<br />
150 g zahar<br />
6 oua<br />
6 linguri must<br />
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1/2 lingurita boia iute. Nu e musai dar confera un gust aparte, cu adevarat deosebit! E acel ceva care face banalul extraordinar :)</div>
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Prepararea este extrem de simpla : Topim la bain marie untul si ciocolata. Galbenusul se bate spuma cu jumatate din cantitatea de zahar si apoi se incorporeaza in ciocolata. Adaugam mustul si boiaua.</div>
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Albusul se bate spuma cu restul de zahar si se incorporeaza in compozitia cu ciocolata amestecand usor. Cam asta e tot.</div>
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Turnam intr-o forma de tort cu pereti detasabili si bagam in cuptorul preincalzit la 180 g ( foc mic spre mediu). Lasam 30 de minute apoi reducem temperatura la 120 grade(foc mic) pentru inca 10 minute.</div>
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Nu se scoate imediat, ci se lasa sa se odihneasca in forma, in cuptor.</div>
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Se serveste rece, presarat cu cacao pudra. Ramane la fel de cremos si dupa 3 zile, dar e destul de greu sa reziste atata vreme nemancat. </div>
Va poftesc la o degustare virtuala :)<br />
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<tr><td class="tr-caption" style="text-align: center;">Tarta cu must si ciocolata</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFn2QNV8tPeHWdwLj1SJ-s7nlqc5Gbw7nl7uZOX6sbNenoZTmfcqT7rCvdttd4hu_2t8dLcj82Zlb7sP904IhvCcsumZEKwrv_HwWrgcc7TNKB85dj2JHfTl9ElMt9LaZCt7MfAut_al1A/s1600/IMG_5053.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFn2QNV8tPeHWdwLj1SJ-s7nlqc5Gbw7nl7uZOX6sbNenoZTmfcqT7rCvdttd4hu_2t8dLcj82Zlb7sP904IhvCcsumZEKwrv_HwWrgcc7TNKB85dj2JHfTl9ElMt9LaZCt7MfAut_al1A/s640/IMG_5053.JPG" height="640" width="520" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Tarta cu must si ciocolata</td></tr>
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Oanahttp://www.blogger.com/profile/03897560815695285744noreply@blogger.com2tag:blogger.com,1999:blog-1128000942609739226.post-26730398215500313382013-10-03T11:26:00.002+03:002013-10-03T15:37:09.406+03:00Etichete pentru borcane<div style="text-align: justify;">
Anul acesta mi s-au parut extrem de utile etichetele pentru borcane. Pe langa faptul ca sunt tare dragute, stii exact ce ai in ele, stii anul in care au fost facute si, de ce nu, sursa retetei. Asa veti sti exact ce anume v-a placut si daca reteta merita sau nu repetata.</div>
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Am ales un model elegant de imprimeu din Damasc, imbogatit cu mici imagini ale legumelor din conserva. Enjoy!</div>
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Mai jos gasiti o colectie de etichete gata personalizate sau simple, cum va este mai la indemana.</div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGywZ83vzi-fBJpo-x6vvP7VSHxOXM0H-nrXNESkJxOEX6KX6wDSPlxSkoJuJUDBG0Vy5O1WxxbU78GwJtWXCZlBPOtsagKk147UY3LGHM62sXGQLkCmjW4Bx9MeRyRioI3IU-Ctv3nguP/s1600/etichete+ardei+iuti+in+otet.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGywZ83vzi-fBJpo-x6vvP7VSHxOXM0H-nrXNESkJxOEX6KX6wDSPlxSkoJuJUDBG0Vy5O1WxxbU78GwJtWXCZlBPOtsagKk147UY3LGHM62sXGQLkCmjW4Bx9MeRyRioI3IU-Ctv3nguP/s1600/etichete+ardei+iuti+in+otet.jpg" height="640" width="536" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Etichete borcane - ardei iuti in otet</td></tr>
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<a name='more'></a>In timp voi adauga eticheta la fiecare reteta, pentru a fi la indemana gospodinelor ingropate in maldare de borcane :)<br />
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In functie de cerinte voi imbogati lista etichetelor. Nu va sfiiti sa cereti, vi le fac cu mare drag!</div>
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<u>Pentru download dati click dreapta si alegeti optiunea "save picture as".</u></div>
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Incep cu etichetele personalizate, la sfarsit am adaugat varianta in alb :)<br />
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Eticheta pentru <a href="http://ebunatati.blogspot.ro/2010/11/ketchup-de-casa.html" target="_blank">Ketchup de casa</a> : </div>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBchA8QM3yklM6OEF-_dvhaf61gGj8vST5xspIG5Ob357MVncG6wuvmdFjzXkRbrVNUZC4O4f-NbRnNaBxjcsyqKYVHty00Oaiopq36ZoqM2ELB9cL51VNs1N8R1mZTAPYDn5CTan1fORY/s1600/Etichete+ketchup.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBchA8QM3yklM6OEF-_dvhaf61gGj8vST5xspIG5Ob357MVncG6wuvmdFjzXkRbrVNUZC4O4f-NbRnNaBxjcsyqKYVHty00Oaiopq36ZoqM2ELB9cL51VNs1N8R1mZTAPYDn5CTan1fORY/s1600/Etichete+ketchup.jpg" height="640" width="360" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Etichete borcane - Ketchup de casa</td></tr>
</tbody></table>
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Etichete pentru <a href="http://ebunatati.blogspot.ro/2011/09/suc-de-rosii-simplu-pentru-iarna.html" target="_blank">suc de rosii simplu</a> :</div>
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</div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3dmCwrYVWi8uqY5KS3uCK-Ux9LuGKN2PmXX0Xt-nrB7ykmuevz0EMgjK3fquIemQLNtW_GwiJ_pUmkppREM1mAeNAh3nrgKQYTqAy0z5MLLFqkEOXwCRLNC0LGzxyUgT9npsUc_lmrNKf/s1600/eticheta+suc+de+rosii.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3dmCwrYVWi8uqY5KS3uCK-Ux9LuGKN2PmXX0Xt-nrB7ykmuevz0EMgjK3fquIemQLNtW_GwiJ_pUmkppREM1mAeNAh3nrgKQYTqAy0z5MLLFqkEOXwCRLNC0LGzxyUgT9npsUc_lmrNKf/s1600/eticheta+suc+de+rosii.jpg" height="640" width="356" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Etichete borcane - suc de rosii</td></tr>
</tbody></table>
<div style="text-align: justify;">
Etichete pentru<a href="http://ebunatati.blogspot.ro/2011/07/suc-de-rosii-pasta-de-tomate-pentru.html" target="_blank"> suc/pasta de rosii si ardei</a> :</div>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEz-vW4MMgzCDBmIZnC_VN10W0bzOISXGFWTIxzqWKErjTxibMaHLWPUlYPwrKeZUYrVlXF3IUerUG_HiD6xINYuSk89WGPRQiA6Z3FzOYNgBgDqDxo07iNFSRnfPJnK-hGtEXByh12V4x/s1600/eticheta+suc+de+rosii+si+ardei.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEz-vW4MMgzCDBmIZnC_VN10W0bzOISXGFWTIxzqWKErjTxibMaHLWPUlYPwrKeZUYrVlXF3IUerUG_HiD6xINYuSk89WGPRQiA6Z3FzOYNgBgDqDxo07iNFSRnfPJnK-hGtEXByh12V4x/s1600/eticheta+suc+de+rosii+si+ardei.jpg" height="640" width="356" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Etichete borcane - suc de rosii cu ardei</td></tr>
</tbody></table>
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Etichete pentru <a href="http://ebunatati.blogspot.ro/2011/10/zacusca-de-ghebe.html" target="_blank">zacusca de ghebe</a> :</div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4F1Dh_F1jbV3zSi8Vgd3La9z0uAPH1BiDFeAmz4-v2H20gAxfNuB7qkM_7HI-ySLMwhF4DUIhQuj5EWxpOhE1QL__MTc2y8s2_QpkbXFCL-IskW0Tvq9PM7ebUeoVSnMLNPHAgNp9fd3G/s1600/eticheta+zacusca+de+ghebe.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4F1Dh_F1jbV3zSi8Vgd3La9z0uAPH1BiDFeAmz4-v2H20gAxfNuB7qkM_7HI-ySLMwhF4DUIhQuj5EWxpOhE1QL__MTc2y8s2_QpkbXFCL-IskW0Tvq9PM7ebUeoVSnMLNPHAgNp9fd3G/s1600/eticheta+zacusca+de+ghebe.jpg" height="640" width="356" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Etichete borcane - zacusca de ghebe</td></tr>
</tbody></table>
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Etichete pentru <a href="http://ebunatati.blogspot.ro/2013/09/pasta-de-ardei-pentru-iarna.html" target="_blank">pasta de ardei</a> :</div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEVLA-50iLMRAK-kxK9W8rkCP7MyAnUemDFS6VnhLSb9blREBEEO4PILkCh5Cdrf4BnsLJ1U3bpUS1bfCq85xFVdeQe6d-v81BJAu_GFsIwE0M1WIxw4GqCL79lIT6XPiEi9cp8uSM5G18/s1600/eticheta+pasta+de+ardei.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEVLA-50iLMRAK-kxK9W8rkCP7MyAnUemDFS6VnhLSb9blREBEEO4PILkCh5Cdrf4BnsLJ1U3bpUS1bfCq85xFVdeQe6d-v81BJAu_GFsIwE0M1WIxw4GqCL79lIT6XPiEi9cp8uSM5G18/s1600/eticheta+pasta+de+ardei.jpg" height="640" width="356" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Etichete borcane - pasta de ardei</td></tr>
</tbody></table>
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Etichete pentru <a href="http://ebunatati.blogspot.ro/2011/10/ardei-iuti-in-otet.html" target="_blank">ardei iuti in otet</a> :</div>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGywZ83vzi-fBJpo-x6vvP7VSHxOXM0H-nrXNESkJxOEX6KX6wDSPlxSkoJuJUDBG0Vy5O1WxxbU78GwJtWXCZlBPOtsagKk147UY3LGHM62sXGQLkCmjW4Bx9MeRyRioI3IU-Ctv3nguP/s1600/etichete+ardei+iuti+in+otet.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGywZ83vzi-fBJpo-x6vvP7VSHxOXM0H-nrXNESkJxOEX6KX6wDSPlxSkoJuJUDBG0Vy5O1WxxbU78GwJtWXCZlBPOtsagKk147UY3LGHM62sXGQLkCmjW4Bx9MeRyRioI3IU-Ctv3nguP/s1600/etichete+ardei+iuti+in+otet.jpg" height="640" width="536" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Etichete borcane - ardei iuti in otet</td></tr>
</tbody></table>
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Etichete <a href="http://ebunatati.blogspot.ro/2011/10/zarzavat-de-ciorba-pentru-iarna.html" target="_blank">zarzavat de ciorba pentru iarna</a>:<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnMOtUaZdqciCcFhfITpsPqPXjSRerYz8lv3BYLYDAPmefYWaFyn6hWO5xxla0ocQuCgxKUFZlP5ZgU1Xo7rQh_2RFHqwGZt2npw1VElcKRdhDffWrHkmvGiUttgg5-0anXflCkaJ9tT3e/s1600/Eticheta+zarzavat.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnMOtUaZdqciCcFhfITpsPqPXjSRerYz8lv3BYLYDAPmefYWaFyn6hWO5xxla0ocQuCgxKUFZlP5ZgU1Xo7rQh_2RFHqwGZt2npw1VElcKRdhDffWrHkmvGiUttgg5-0anXflCkaJ9tT3e/s1600/Eticheta+zarzavat.jpg" height="640" width="418" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Etichete zarzavat pentru iarna</td></tr>
</tbody></table>
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Etichete <a href="http://ebunatati.blogspot.ro/2013/09/castraveti-murati-in-otet-diluat-reteta.html" target="_blank">castraveciori in otet dietetici</a> :<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_UhAGZ47RhZ5tSO7RHrLVvX9RxxFRXEZr98zpuIn7D0ZaBN9aCpaZsn_-AnGDNX414-eUqFY0CP3lLeqnfbpX0XSudr1iSKoRU1rvU28duXbk4ssmYWWwdGI9YZH7OZpfYmiAzVG_durD/s1600/Eticheta+castraveciori+murati.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_UhAGZ47RhZ5tSO7RHrLVvX9RxxFRXEZr98zpuIn7D0ZaBN9aCpaZsn_-AnGDNX414-eUqFY0CP3lLeqnfbpX0XSudr1iSKoRU1rvU28duXbk4ssmYWWwdGI9YZH7OZpfYmiAzVG_durD/s1600/Eticheta+castraveciori+murati.jpg" height="640" width="418" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Etichete borcane Castraveciori in otet dietetici</td></tr>
</tbody></table>
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<strong><u>Etichete simple</u></strong>, 5x2 sau 6x3 per pagina . Pentru personalizare doar suprapuneti o casuta de text si editati-o cum va place. Exista binenteles si varianta clasica , cu carioca sau pixul :D</div>
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</div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjoKlz9IpqydO_dTeSBEat5_WltulYRKFE9zT17Hq5w-QbvdlwBpbhjTDMzjxHggJhvO9y00D6_XFBUf2G6-Jc88iO7LvHK4QgdFLcsnNn-SkrA0Zvk5uqFhiFuu-TiGCLQ6vrmQxfRSlVN/s1600/Etichete+10+per+pagina.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjoKlz9IpqydO_dTeSBEat5_WltulYRKFE9zT17Hq5w-QbvdlwBpbhjTDMzjxHggJhvO9y00D6_XFBUf2G6-Jc88iO7LvHK4QgdFLcsnNn-SkrA0Zvk5uqFhiFuu-TiGCLQ6vrmQxfRSlVN/s1600/Etichete+10+per+pagina.jpg" height="640" width="418" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Etichete borcane - 10 per pagina</td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqjw_rF_uWo2XPXFtjPjwB37TXlINiYR_Y_fXz4Z6VY-902pQUeb_5tBIN2MQ8eG3J14mYTDxkRmkRi8_Nw_KqW0snTWjLoe7peU6NZqgSEcbP92NQXVPrFAes0kkFr3Q3ChcMu67kNdxU/s1600/Etichete+18+per+pagina.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqjw_rF_uWo2XPXFtjPjwB37TXlINiYR_Y_fXz4Z6VY-902pQUeb_5tBIN2MQ8eG3J14mYTDxkRmkRi8_Nw_KqW0snTWjLoe7peU6NZqgSEcbP92NQXVPrFAes0kkFr3Q3ChcMu67kNdxU/s1600/Etichete+18+per+pagina.jpg" height="640" width="448" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Etichete borcane - 18 per pagina</td></tr>
</tbody></table>
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</div>
Oanahttp://www.blogger.com/profile/03897560815695285744noreply@blogger.com5tag:blogger.com,1999:blog-1128000942609739226.post-78365890880080271262013-10-01T02:00:00.000+03:002013-10-01T21:10:50.091+03:00Chilfe cu quinoa<div style="text-align: justify;">
Afara este frig, vant si ploaie, o vreme care in mod normal iti taie pofta de orice... Asa ca... ce-ar fi sa ne inveselim putin cu miros de chifle proaspete, pufoase si cu un ingredient minune : quinoa?</div>
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Am folosit acest aluat cu ceva vreme in urma, la o reteta cu care am castigat un premiu tare dragut : <a href="http://ebunatati.blogspot.ro/2013/04/chilli-con-carne-in-cosuele-de-quinoa.html" target="_blank">Chilli con carne in cosulete de quinoa</a>. Mi-a placut tare mult atunci gustul putin altfel fata de cel al aluaturilor cu care eram obisnuita. </div>
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Despre quinoa se spun numai lucuri bune in ultima vreme... s-a redescoperit ca aliment minune... asa o fi, nu zic nu. Pe mine ma convinge doar ce testez, iar reteta asta nu-i de lepadat :)</div>
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Haideti sa alungam vremea rea cu miros imbietor de chifle proaspat coapte!</div>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwvrpzm-vqMgG1VA4DoVjfAqvmtTs25Ls9bOorrRxB2yiF2W5mL_znGZJ1MQd-pn3X3I0rKrGUCio5IHE7fzKggJ9sjMqmhj-Z0cUG4Fx5FT8ZdDrd6gDVdH2S2b7VyWnE4ZfJT8dpMkIn/s1600/IMG_9985+blog.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwvrpzm-vqMgG1VA4DoVjfAqvmtTs25Ls9bOorrRxB2yiF2W5mL_znGZJ1MQd-pn3X3I0rKrGUCio5IHE7fzKggJ9sjMqmhj-Z0cUG4Fx5FT8ZdDrd6gDVdH2S2b7VyWnE4ZfJT8dpMkIn/s1600/IMG_9985+blog.jpg" width="450" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Chifle cu quinoa</td></tr>
</tbody></table>
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<a name='more'></a><br />
Ingrediente :<br />
2 linguri de quinoa fierte in 8 linguri de apa si apoi scurse cat mai bine (de ex intr-o sita sau tifon)<br />
+<br />
150 ml apa<br />
350 g faina<br />
1 lingura ulei de masline<br />
1 lingurita drojdie uscata<br />
1 lingurita zahar<br />
1 lingurita sare<br />
+ 1 ou batut, seminte de susan si de negrilica pentru decor<br />
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Reteta este la baza blatul meu preferat pentru pizza la care am daugat quinoa fiarta si am mai adaugat si nitica faina.<br />
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Quinoa se fierbe in apa, acoperita, pana se umfla si absoarne toata apa. Se lasa la scurs circa 5 minute, de preferat intr-o sita sau intr-un tifon. Din cand in cand apasam cu mana ca sa grabim scurgerea apei.<br />
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Restul ingredientelor se pun in masina de paine, se adauga quiona bine scursa si se seteaza programul pentru aluat. Binenteles, se poate si framanta la mana, ca orice aluat clasic. <br />
Daca vi se pare ca nu este suficient de legat aluatul, mai adaugati faina. Totul depinde de cata apa e inmagazinata in quinoa. Cantitatea de faina din reteta este cea care mi-a rezultat mie: am tot adaugat faina in aluat pana cand mi s-a parut suficient de legat.<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2ZFTpt3Hc9saWI7SQUKP8wqVO4Fjc_qL-efnCR-wxGyDNLYMtgahwIK__9iu3MYmMesbsq99CT2EZXE_-KpY_g4R9-EFtaMUYG5SD5TwrOZOf0H8kfgTfXq14pxy7LazHLkyAWWR52f3E/s1600/IMG_9888+blog1.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="267" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2ZFTpt3Hc9saWI7SQUKP8wqVO4Fjc_qL-efnCR-wxGyDNLYMtgahwIK__9iu3MYmMesbsq99CT2EZXE_-KpY_g4R9-EFtaMUYG5SD5TwrOZOf0H8kfgTfXq14pxy7LazHLkyAWWR52f3E/s1600/IMG_9888+blog1.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Chifle cu quinoa</td></tr>
</tbody></table>
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Dupa ce programul de aluat s-a terminat, se modeleaza chiflele, se ung cu ou batut si se presara cu susan si cu negrilica.</div>
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Semintele de negrilica, cunoscute si ca nigella sunt excelente pentru stomac. Au un gust foarte aromat, putin picant, inconfundabil odata ce le-ati gustat. </div>
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<div style="text-align: justify;">
Se mai lasa la crescut circa jumatate de ora si apoi se coc la foc mediu, in cuptorul preincalzit circa 25 de minute sau pana se rumenesc uniform.</div>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCUZ-8_2cxI6MIx7o3FQD7NLqcab87qqvzMsZpm7tMqsbokBMWKR-tSt6cvEOJRrus7q0usWCrQ9JYU6Q3SdRNYqB56ZpxQn5BKnexJrhYNr7wq38lZRe1EXfhfqrlTKH4hO1hQOuXYx9Q/s1600/IMG_9981+blog.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCUZ-8_2cxI6MIx7o3FQD7NLqcab87qqvzMsZpm7tMqsbokBMWKR-tSt6cvEOJRrus7q0usWCrQ9JYU6Q3SdRNYqB56ZpxQn5BKnexJrhYNr7wq38lZRe1EXfhfqrlTKH4hO1hQOuXYx9Q/s1600/IMG_9981+blog.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Chifle cu quinoa</td></tr>
</tbody></table>
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Noi le-am servit cu gem si cu unt, alaturi de un ceai fierbinte. Voi cum le preferati?<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2Vr6C2-ha9DfriCm154xHe6TbukV127Umwtl8eiU5Q2figomYBoq_lxzHJVxpa1Mg0jih_GN8lrMGkXsSDB2_Pvm4-9_XbxK-ny_Urp5OUk54CsErXdsZDi1t0e2HYd_rM67JzgqzBfMr/s1600/IMG_9983blog.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2Vr6C2-ha9DfriCm154xHe6TbukV127Umwtl8eiU5Q2figomYBoq_lxzHJVxpa1Mg0jih_GN8lrMGkXsSDB2_Pvm4-9_XbxK-ny_Urp5OUk54CsErXdsZDi1t0e2HYd_rM67JzgqzBfMr/s1600/IMG_9983blog.jpg" width="420" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Chifle cu quinoa</td></tr>
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Oanahttp://www.blogger.com/profile/03897560815695285744noreply@blogger.com0tag:blogger.com,1999:blog-1128000942609739226.post-35907471502195652522013-09-29T02:00:00.000+03:002013-09-29T09:38:36.218+03:00Rosii uscate, marinate in ulei de masline cu hrean<div style="text-align: justify;">
Stici cum se spune ca lucrurile marete au la baza idei simple? Cam asa este si poveste cu rosiile astea. Ca sunt<a href="http://ebunatati.blogspot.ro/2011/08/rosii-uscate-marinate-cu-busuioc-si.html" target="_blank"> mare fan rosii uscate</a>, asta stiti deja... vorbeam acum ceva vreme cu <a href="http://www.bucatareli.com/" target="_blank">Gabi </a>depre o reteta incendiara, ardei iuti umpluti cu hrean. Si uite-asa, in miros de rosii care se uscau usor, mi-a copt si mie o idee : rosii uscate cu hrean ;)</div>
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Cum e combinatia? Hmm... interesant de descries : se simte dulceata rosiilor si aroma inconfundabila de hrean. Bobitele de mustar acompaniaza si ele picanteria asta care nu este nici iute, nici dulce ci o explozie de arome. Mie imi place, imi place mult de tot.... Pacat ca am facut doar borcanelul din imagine ( e greu de crezut dar acolo sunt aproape 2 kg de rosii.. )</div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxMu2MidklxICzkwv0EA4xlzOn_uPjC25L-WIvNwHecSaCH-G3ysT1pqGgPoNOS1D10uCt1zABsUNimmY9FwOuc3sibJug5Iqz0boW2630EdirUKt7nnovpbTqCX72Kt-DEiCJ_sSENJxj/s1600/IMG_1424+blog.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxMu2MidklxICzkwv0EA4xlzOn_uPjC25L-WIvNwHecSaCH-G3ysT1pqGgPoNOS1D10uCt1zABsUNimmY9FwOuc3sibJug5Iqz0boW2630EdirUKt7nnovpbTqCX72Kt-DEiCJ_sSENJxj/s1600/IMG_1424+blog.jpg" height="640" width="482" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span lang="">Rosii uscate marinate cu hrean</span></td></tr>
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<a name='more'></a>Ingrediente :<br />
2 kg rosii - din soiul Roma , prunisoare - sunt mai carnoase si nu prea au seminte<br />
1 bucata medie de hrean<br />
1 lingura mustar boabe<br />
sare fina - aprovimativ 1 lingurita rasa<br />
ulei de masline - cica 200 ml<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjLsyMJSK_-LzCFfl45t-QEw8FcTU1F3GFlff6Jla90oWfNQJM3T7p60Os9cDLLEXucbKtrApJkbtq9EXQarwJT3dV_JgMWvwMDxrXCtSZhFqBpRZzPc_xHKf5cDZtgn1V3SCQV0UWZv0w/s1600/IMG_1426blog.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjLsyMJSK_-LzCFfl45t-QEw8FcTU1F3GFlff6Jla90oWfNQJM3T7p60Os9cDLLEXucbKtrApJkbtq9EXQarwJT3dV_JgMWvwMDxrXCtSZhFqBpRZzPc_xHKf5cDZtgn1V3SCQV0UWZv0w/s1600/IMG_1426blog.jpg" height="640" width="426" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span lang="">Rosii uscate marinate cu hrean</span></td></tr>
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Rosiile trebuie sa fie bine coapte si, de preferat, un soi cat mai carnos, cu putine seminte. Daca de obicei le taiam in 2 pe lung inainte de uscare, de data asta le-am taiat felii de circa 1 m grosime. De ce am procedat asa? Pentru ca mi s-a parut ca au oielita cam tare. Astfel, am taiat rondele si nu am uscat si extremitatile( adica capacele cu coaja).</div>
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Precum spuneam, rosiile se taie jumatati sau rondele si se presara uniform cu sare. Sarea ajuta la procesul de deshidratare, eliminand apa.</div>
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Rosiile se usuca fie in cuptor, fie in uscatorul de legume. </div>
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Uscarea se poate face foarte bine si la soare. </div>
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Pentru uscarea in cuptor : se da drumul la foc cat mai mic, se pun rosiile taiate in tava pe o hartie de copt si se baga in cuptor. In principiu, usa ramane intredeschisa ca sa iasa excesul de umezeala. De fapt asta inseamna uscarea lor : deshidratarea, inlaturarea apei din celule. Cuptoarele mai noi au o functie speciala de uscare , ventileaza si evacueaza aerul umed.</div>
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La soare recomand sa se usuce doar in zilele cu arsita puternica,in perioadele secetoare cand aerul e mai uscat. Anul acesta nu am prea avut astfel de zile... din pacate.</div>
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Rosiile uscate au consistenta prunelor uscate, sunt putin moi in mijloc, nu sunt casante ca alte legume deshidratate.</div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4_-429-WLe1ZNX0_iAeWsLTmZXJqt21GVn3WQJklWUoz1SwjxTwrT-aJ6PIdHiPFg-TwsvFzSNVqQn2AiO2cXun5sCUE6pmdU7PkXqqvbOC3AvROejHc6vEa6pe6bC03hgg8ktygFeCK9/s1600/IMG_1403+blog.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4_-429-WLe1ZNX0_iAeWsLTmZXJqt21GVn3WQJklWUoz1SwjxTwrT-aJ6PIdHiPFg-TwsvFzSNVqQn2AiO2cXun5sCUE6pmdU7PkXqqvbOC3AvROejHc6vEa6pe6bC03hgg8ktygFeCK9/s1600/IMG_1403+blog.jpg" height="640" width="426" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span lang="">Rosii uscate marinate cu hrean</span></td></tr>
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Dupa uscare se aseaza in borcanul curat, prefect uscat. Se pun intre rosii hreanul taiat fasii si lingura rasa de bobite de mustar. Se acopera totul cu ulei de masline si se lasa la marinat, in loc intunecos si rece.</div>
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Eu le-am testat dupa circa 3 saptamani : rosiile devenisera mai moi, imbatate de uleiul de masline si imprumutasera din aroma hreanului. Mustarul se simte vag, completand aromele...<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDCeQCvWhRHKgYcS3oScpoVfBotB6_Jbm21Fy2sxH_ZYmxJ-b0TCX3odKfVIIgcLdumBg41Jsc_tZpQYm-Zusn4cr1f8XDk1XU-UQEwUuAYa4jNUgHnELojMS58Rf_MrxAZNNMrQbwZfmO/s1600/IMG_1429+bog.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDCeQCvWhRHKgYcS3oScpoVfBotB6_Jbm21Fy2sxH_ZYmxJ-b0TCX3odKfVIIgcLdumBg41Jsc_tZpQYm-Zusn4cr1f8XDk1XU-UQEwUuAYa4jNUgHnELojMS58Rf_MrxAZNNMrQbwZfmO/s1600/IMG_1429+bog.jpg" height="640" width="470" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span lang="">Rosii uscate marinate cu hrean</span></td></tr>
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Nu-i asa ca va tenteaza si pe voi?<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjLsyMJSK_-LzCFfl45t-QEw8FcTU1F3GFlff6Jla90oWfNQJM3T7p60Os9cDLLEXucbKtrApJkbtq9EXQarwJT3dV_JgMWvwMDxrXCtSZhFqBpRZzPc_xHKf5cDZtgn1V3SCQV0UWZv0w/s1600/IMG_1426blog.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjLsyMJSK_-LzCFfl45t-QEw8FcTU1F3GFlff6Jla90oWfNQJM3T7p60Os9cDLLEXucbKtrApJkbtq9EXQarwJT3dV_JgMWvwMDxrXCtSZhFqBpRZzPc_xHKf5cDZtgn1V3SCQV0UWZv0w/s1600/IMG_1426blog.jpg" height="640" width="426" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span lang="">Rosii uscate marinate cu hrean</span></td></tr>
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Oanahttp://www.blogger.com/profile/03897560815695285744noreply@blogger.com4tag:blogger.com,1999:blog-1128000942609739226.post-84063584423225158872013-09-28T17:00:00.000+03:002013-10-03T11:46:25.286+03:00Pasta de ardei pentru iarna<div style="text-align: justify;">
Stiti vorba ceea : doar cine stie cunoaste? Ei bine, cam asa e si cu reteta asta... o fac doar de vreo 3 ani ( abia acum am descoperit cu stupoare ca nu e pe blog!!!!!) si nu imi pot imagina iarna fara s-o am in camara.</div>
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Se face extreeeem de simplu, mult mai simplu decat sucul de rosii. E dulce, aromata si merge de minune in orice mancare alaturi de bulion sau chiar in locul lui. Il folosesc in special alaturi de rosiile in bulion, la tocanite sau la supa de rosii iarna. Are o culoare fabuloasa si gustul e pe masura. Nu am vazut asa ceva in comert, ma mir ca nu s-a gandit nimeni sa profite de asa o bunaciune!</div>
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Cel mai gustos este din kapia, fiind un pic mai dulce, dar nici in amestec cu gogosari sau doar din gogosari nu e de lepadat.</div>
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Pozele sunt de anul trecut cand, din lipsa de rosii (se gaseau doar la niste preturi gogonate), am facut cantitati astronomice de pasta de ardei. Gasisem in piata gogosari amestecati cu kapia la 1 leu pe kilogram si am cumparat in jur de 25 de kilograme. Si daca credeti ca m-am oprit aici, va inselati....<br />
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Special pentru voi : la finalul retetei gasisi si etichete pentru borcane !</div>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhv0n3ITME94cE3uxMQ7utMH96zL8xMefvmuEDfv8weGqJstiTsgdK1gPFopYtQAA3UAF4Io3qbZyG82G5o42DENwNFjIgoxUtgW0RP6XOOWN4XVb7UyIbrYhJI-Cidqcq_VtHEdm7R_ZSb/s1600/IMG_6837+blog.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhv0n3ITME94cE3uxMQ7utMH96zL8xMefvmuEDfv8weGqJstiTsgdK1gPFopYtQAA3UAF4Io3qbZyG82G5o42DENwNFjIgoxUtgW0RP6XOOWN4XVb7UyIbrYhJI-Cidqcq_VtHEdm7R_ZSb/s1600/IMG_6837+blog.jpg" height="640" width="426" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Pasta de ardei pentru iarna</td></tr>
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Cum se face?</div>
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Extrem de simplu! Cantitatile se adapteaza in funcite de cati ardei aveti. Astfel :</div>
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- la 1 kg de ardei kapia/gogosari</div>
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- am folosit o lingura de ulei si 1/2 lingurita rasa de sare.</div>
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Ardeii se curata de cotoare si seminte si se toaca in robotul de bucatarie/masina de tocat. </div>
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Va place ce rotofei si carosi sunt ardeii mei? Nu aratau ei precum cei din revista, dar au fost extrem de dulci si de gustosi. Si ceea ce vedeti e doar o mica parte :)</div>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhm6uu8LW28MCdqFNXtneTOvsCn4B50x6ifTBLxPvFL2tQ5v0UTG7ittYHehGKFg0QAQmIxrSWgC9-raKnLHtcz8EoMFc0c6pTfawsJyGBMfqWYWF2_hXnKYiIMbKcRBmQn2dwdNwnuGJkB/s1600/IMG_6782blog.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhm6uu8LW28MCdqFNXtneTOvsCn4B50x6ifTBLxPvFL2tQ5v0UTG7ittYHehGKFg0QAQmIxrSWgC9-raKnLHtcz8EoMFc0c6pTfawsJyGBMfqWYWF2_hXnKYiIMbKcRBmQn2dwdNwnuGJkB/s1600/IMG_6782blog.jpg" height="266" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Pasta de ardei pentru iarna</td></tr>
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Se pun la fiert la foc mic impreuna cu uleiul si sarea... sau doar cu sarea, cum va place. Uleiul da totusi consistenta preparatului final si il face mai cremos si mai bine legat.</div>
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Dupa ce a scazut suficient de mult, se paseaza cu blenderul pana se obtine o pasta fina. Se toarna foarte fierbinte in borcane, incercand sa nu lasati prea mult aer pana la nivelul capacului. Se capseaza bine si se sterilizeaza pentru circa 10 minute in cuptor, la foc foarte foarte mic si cu usa intredeschisa. Se inchide apoi cuptorul si se lasa sa se raceasca incet, pana a doua zi.</div>
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Astfel, procesul de sterilizare va continua.</div>
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Dupa preferinta se poate adauga si putina aspirina ( 1/2 pastila la borcanul de 800 ml), mai ales daca locul de depozitare nu este foarte rece.</div>
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Special pentru voi : etichete pentru borcane !<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEVLA-50iLMRAK-kxK9W8rkCP7MyAnUemDFS6VnhLSb9blREBEEO4PILkCh5Cdrf4BnsLJ1U3bpUS1bfCq85xFVdeQe6d-v81BJAu_GFsIwE0M1WIxw4GqCL79lIT6XPiEi9cp8uSM5G18/s1600/eticheta+pasta+de+ardei.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEVLA-50iLMRAK-kxK9W8rkCP7MyAnUemDFS6VnhLSb9blREBEEO4PILkCh5Cdrf4BnsLJ1U3bpUS1bfCq85xFVdeQe6d-v81BJAu_GFsIwE0M1WIxw4GqCL79lIT6XPiEi9cp8uSM5G18/s1600/eticheta+pasta+de+ardei.jpg" height="640" width="356" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Etichete borcane - pasta de ardei</td></tr>
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Oanahttp://www.blogger.com/profile/03897560815695285744noreply@blogger.com0tag:blogger.com,1999:blog-1128000942609739226.post-15246931338094552812013-09-27T17:00:00.000+03:002013-10-03T15:35:16.226+03:00Castraveti murati in otet diluat - reteta dietetica (Silvia Jurcovan)<div class="first-child">
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Castraveciorii murati prin aceasta reteta nu sunt foarte acri, perfecti langa un ciolan cu fasole sau orice alta mancare grea. Sunt foarte aromati, tari, crocanti si rezista foarte mult timp. </div>
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Cu mici modificari, reteta Silviei Jurcovan a ajuns si in camara mea. Un pic mai aromata, perfecta pentru copii sau pentru persoanele care nu pot manca conserve in otet. Perfecta si pentru toti ceilalti care doresc ceva bun.</div>
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Noi, adica eu si castravetii astia, suntem prieteni vechi... de pe vremea de cand conservele soacrei mele au inceput sa faca concurenta conservelor mele. Incet-incet, am abandonat orice alta reteta in favoarea acesteia. </div>
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Si ca sa vedeti ce incredere am in reteta aceasta, va ofer cu drag etichete personalizate pentru castraveciorii in otet, ca sagasiti usor reteta si la anul ! ( etichetele sunt la sfarsit)<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAKp9X2V0LUVj1l06KVhdLneeHuUI5p_M3lhx_4fF_vEydv0lkiYbcmBZz9kcjiL3MyG_1NjytEA7WBIsvE8w2ZEL3yLBMMKVt3x943Hb0LkJsLk6_ioySNhhvZfIKDzJ7aXDWN1EiO2Rl/s1600/castraveciori+in+otet+1.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAKp9X2V0LUVj1l06KVhdLneeHuUI5p_M3lhx_4fF_vEydv0lkiYbcmBZz9kcjiL3MyG_1NjytEA7WBIsvE8w2ZEL3yLBMMKVt3x943Hb0LkJsLk6_ioySNhhvZfIKDzJ7aXDWN1EiO2Rl/s1600/castraveciori+in+otet+1.jpg" height="640" width="550" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Castraveti murati in otet - reteta dietetica</td></tr>
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<strong><u>Am folosit :</u></strong></div>
4 kg castraveti</div>
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1/2 litri otet de vin alb de 9 grade<br />
3 litri apa<br />
4 linguri cu sare neiodata, pentru muraturi<br />
4 lingurite zahar<br />
2-3 frunze de telina cu tot cu tulpina<br />
2-3 ramurele de cimbru<br />
2-3 ramuri de marar cu floare<br />
4 frunze de dafin<br />
2 linguri piper negru boabe<br />
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2 linguri boabe de mustar</div>
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o tulpina de hrean<br />
o capatana de usturoi </div>
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optional 2 morcovi taiati rondele si 2 cepe taiate julien</div>
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Pentru inceput, castravetii se spala si se aseaza in borcane. Printre ei puteti strecura ceapa solzisori, rondele de morcov, catei de usturoi taiati pe jumatate. Am mai pus si putin marar, pentru aroma :)</div>
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Ca principiu de baza se calculeaza volumul total al borcanelor si valoarea obtinuta se imparte la 2. Cam acesta este volumul de lichid care este necesar. Un alt calcul simplu, pentru o dilutie de 6 parti apa la 1litru de otet calculeaza necesarul de apa si de otet.</div>
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Ca sa nu va chinuiti prea tare cu calculele, valorile de mai sus sunt cele folosite de mine pentru circa 4 kg de castraveti, minus 2-3 bucati furate de prichindelul mic. Mi-a mai ramas ceva solutie de otet, dar nu e bai, o folosesc la o salata zilele astea ...</div>
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Peste castravetii din borcane am impartit in mod egal piperul, mustarul si sarea. </div>
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<tr><td class="tr-caption" style="text-align: center;">Castraveti murati in otet - reteta dietetica</td></tr>
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Apa, otetul, zaharul si restul ingredientelor le-am pus la fiert intr-o oala suficient de mare. Din momentul in care solutia incepe sa fiarba, se lasa sa clocoteasca 5 minute, dupa care se stinge focul si se lasa la racit.</div>
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Cand solutia este calduta, aproape rece, se umplu borcanele pana sus. Se misca putin borcanele ca sa iasa surplusul de aer, se completeaza din nou cu solutia de otet. Se infileteaza borcanele si se infasoara in ziar.</div>
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Se pun la fiert intr-o oala pe fundul careia s-au asezat ziare, in apa pana la 2/3din inaltimea borcanelor. Din momentul in care apa incepe sa clocoteasca se lasa sa fiarma 30 de minute, se stinge focul si se lasa sa se raceasca in oala. Astfel, procesul de sterilizare va continua si dupa stingerea focului. </div>
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Eu ma mai folosesc de un truc : introduc oala fierbinte in cuptor si o las acolo pana a doua zi. Cuptorul va pastra caldura, actionand exact ca bariera de paturi/plapumi pe care o foloseau bunicile noastre.</div>
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Datorita cantitatii reduse de otet, castravetii se mureaza putin mai greu, asadar lasati sa treaca macar o luna pana desfaceti primul borcan. </div>
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Conservati astfel, castravetii au rezistat 2 ani de zile. Nu stiu cum se comporta la 3 ani, pana acum nu au reusit sa supravietuiasca atat de mult. Sunt muuuult prea buni :)</div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1lKpjUE8Nv0i0iqf8hYyVobzqy3x9J0H7nVwjJ-CQ3NVzP5daSoJt3i3XVDUALPv-DuO1nDx9Vlv4ivqPrFpFjtDY9_GAVdWAg4ygxqn-qynSnKSnHO-Tc5C1aOY7osq8lzsg7LgQ4uu1/s1600/castraveciori+in+otet+2.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1lKpjUE8Nv0i0iqf8hYyVobzqy3x9J0H7nVwjJ-CQ3NVzP5daSoJt3i3XVDUALPv-DuO1nDx9Vlv4ivqPrFpFjtDY9_GAVdWAg4ygxqn-qynSnKSnHO-Tc5C1aOY7osq8lzsg7LgQ4uu1/s1600/castraveciori+in+otet+2.jpg" height="266" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Castraveti murati in otet - reteta dietetica</td></tr>
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Inchei cu etichetele care mi-au inveselit camara :<br />
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<tr><td class="tr-caption" style="text-align: center;">Etichete castraveciori murati in otet</td></tr>
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Oanahttp://www.blogger.com/profile/03897560815695285744noreply@blogger.com0tag:blogger.com,1999:blog-1128000942609739226.post-67586467211391279622013-09-26T17:07:00.000+03:002013-09-26T17:07:00.533+03:00Prune uscate cu scortisoara<div style="text-align: justify;">
Va plac prunele uscate? Mie DAAAAAAAA, chiar mult de tot ! Si pentru ca ma saturasem sa tot cumpar, de vreo 2-3 ani mi le usuc singura. Cele uscate cu fum nu-mi plac, cele uscate fara fum sunt pline de samburi iar cele grase, fara samburi, gata ambulate sunt strigator la cer de scumpe!</div>
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E adevarat, ma bucur printre fericitii posesori ai unui uscator de fructe (mersi inca o data, sotul meu drag), dar se pot usca la fel de frumos si in cuptor la foc foaaaarte mic.</div>
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Anul acesta, pe langa prunele uscate simple, m-am decis sa experimentez si varianta lor cu scortisoara. Sunt fantastice, atat mancate ca atare cat si alaturi de cererale cu lapte, cu iaurt, sau chiar in <a href="http://ebunatati.blogspot.ro/2013/03/tarta-cu-prune-din-bretania-far-breton.html" target="_blank">prajituri</a>.</div>
Si in plus, nici nu au samburi :)<br />
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<tr><td class="tr-caption" style="text-align: center;">Prune uscate cu scortisoara</td></tr>
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Ingrediente : <br />
- prune foarte bine coapte, carnoase<br />
- scortisoara pentru pudrat<br />
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Prunele spalate si bine sterse se taie in jumatati, se inlatura samburele si se aseaza una langa alta, cu miezul taiat in sus. Se pudreaza cu scortisoara si se aseaza (cu partea pudrata in sus) in tavile uscatorului sau in tava de aragaz , pe o hartie de copt.</div>
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In uscator e treaba simpla, doar se baga in prize si se seteaza pe functia de uscare fructe/legume .</div>
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La cuptor, treaba sta putintel altfel. Tava se aseaza in partea cea mai de sus a cuptorului, la focul cel mai mic si cu usa cuptorului intredeschisa. Este foarte important ca focul sa fie mic, ca sa nu se coaca prunele, ci doar sa le usuce. </div>
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Ventilatia este de asemenea importanta, ca sa inlature vaporii de apa formati prin expunerea la cald. Unele cuptoare au functia de ventilatie inclusa, 1-0 pentru posesorii de tehnologie moderna.</div>
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Se lasa la uscat pana cand au o textura cauciucata si nu mai sunt zemoase. Timpul de sucare difera substantial in functie de grosimea fructului si de cantitatea de apa din ele.</div>
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Desi pare migalos, nu este, trebuie doar putintica rabdare. Rezultatul e fabulos la gust, nu are samburi si este foarte foarte sanatos. Ca sa nu mai zic de efectele benefice pentru cei care au un transit intestinal mai lent :D</div>
Oanahttp://www.blogger.com/profile/03897560815695285744noreply@blogger.com0tag:blogger.com,1999:blog-1128000942609739226.post-87584662403601506362013-09-25T16:33:00.002+03:002013-09-25T16:42:25.685+03:00Gem de prune. Sau marmelada. Simplu, cu scortisoara sau anason<div style="text-align: justify;">
Gemul de prune este dulcele universal al copilariei. Fie ca il cheama gem, magiun sau marmelada, borcanul cu pricina ascunde in el o amintire dulce: magiunul intins pe paine si baut alaturi de o cana de lapte in bucataria bunicii :)</div>
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Bunica mea il facea fara zahar, cu multa nuca, cu prune si nuci culese din gradina proprie. Il facea cu drag, intr-un tuci imens, afara, pe foc de lemne. Furam pe furis din el si fugeam cu mustati colorate, ferm convinsa ca hotul a scapat basma curata:)</div>
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<tr><td class="tr-caption" style="text-align: center;">Gem de prune cu scortisoara</td></tr>
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Fie ca il preferati simplu sau cu arome, reteta pe care v-o propun e foarte versatila si poate fi adaptata in functie de preferintele fiecaruia. Personal imi place simplu cu nuca sau doar cu scortisoara ..</div>
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Ingrediente :</div>
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-5 kg prune foarte bine coapte</div>
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- 1 kg de zahar ( merge si cu 750 g daca prunele sunt foarte dulci)</div>
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- optional 2-3 linguri de scortisoara sau o cana de miez de nuca tocata mare sau 4-5 stelute de anason<br />
- optional, zeama de la o lamaie, ( previne zaharisirea) - s pune spre sfarsitul fierberii ( eu nu folosesc in mod normal deoarece nu pun mult zahar, ci doar 750 g)</div>
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Eu am facut atat simplu, cat si cu scortisoara. Inca nu m-am decis care ne place mai mult, borcanele se golesc inainte sa apuce iarna :)</div>
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Am avut norocul sa gasesc in piata niste prune imense, dulci si extrem de coapte. Nu conteaza daca sunt mari sau mici, important este sa fie coapte si zemoase.</div>
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<tr><td class="tr-caption" style="text-align: center;">Gem de prune cu scortisoara</td></tr>
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Prunele se desfac in doua si se indeparteaza samburele. Se pun ca atare intr-o oala mare, cu fundul gros. Se adauga zaharul si se pun la fiert pe aragaz, la foc mic. Prunele isi lasa singure zeama, nu e nevoie sa se adauge zahar suplimentar. In timpul fierberii ele se vor inrosi, in final atingand acea culoare visiniu albastruie, caracteristica gemului.</div>
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Dupa ce au inceput sa clocoteasca si s-au colorat deja in rosu se adauga scortisoara, nuca sau anasonul.</div>
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<tr><td class="tr-caption" style="text-align: center;">Gem de prune cu scortisoara</td></tr>
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Ca sa nu fie nevoie sa amestecati tot timpul, mai ales spre sfarsitul fierberii, sfatul meu este sa bagati oala in cuptor dupa ce compozitia a inceput sa scada. Timpul de fierbere va creste dar, pe de alta parte, nu mai e nevoie sa stati langa aragaz. Se lasa la foc mic pana cand compozitia s-a ingrosat suficient.</div>
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Un truc pentru a scurta timpul de fierbere este sa folositi o oala cu gura cat mai larga, ca sa mareasca suprafata de evaporare.</div>
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Dupa ce gemul este gata, se toarna fierbinte in borcanele curate, sterilizate si se infileteaza bine capacele. Se lasa sa se raceasca treptat, sub paturi sau, cel mai convenabil, in cuptor, cu usa inchisa. Cuptorul va mentine caldura mai mult timp, continuand procesul de sterilizare.</div>
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Oanahttp://www.blogger.com/profile/03897560815695285744noreply@blogger.com0tag:blogger.com,1999:blog-1128000942609739226.post-61418640426194353562013-09-23T17:48:00.000+03:002013-09-23T18:11:15.410+03:00Choux a la creme<div class="separator" style="clear: both; text-align: justify;">
Choux a la crème e un dulce pufos, cu gust de copilarie. Are gust de fericire, zile fara griji, veselie fara limite.</div>
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Multumesc Laura ca m-ai provocat la concurs ;) Am rasfoit cu drag retetele tale si m-am hotarat cu greu, dar si cu teama, la reteta de Choux. De ce teama? Pentru ca mereu mi s-a parut un dulce greu de facut, migalos, care iese doar cofetarilor cei mai priceputi. Imi era teama ca nu o sa fie durdulii, umflatele si cu interiorul gol, cum numai in vitrine le gasesti.</div>
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Particip cu <a href="http://www.lauraadamache.ro/2010/01/retete-incepatori-choux-la-creme.html" target="_blank">reteta Choux a la creme</a> la concursul organizat de <a href="http://www.lauraadamache.ro/" target="_blank">Laura Adamache</a> si <a href="http://www.delimano.ro/" target="_blank">Delimano.</a> Trebuie sa recunosc ca premiul imi face cu ochiul : sunt atat de aglomerata cu nazdravanii mei mici incat doar un <a href="http://www.delimano.ro/pentru_gatit/oala_presiune_tempo.html" target="_blank">premiu</a> pe care il doresc cu adevarat m-a facut sa imi sacrific rutina zilnica si sa ma reintorc la blogul meu drag! Am sters putin praful care se asternuse pe blog si m-am asternut pe treaba...</div>
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<tr><td class="tr-caption" style="text-align: center;">Choux a la crème - Reteta Laura Adamache</td></tr>
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<a name='more'></a>Ingrediente ( mi-au iesit circa 45 buc) :<br />
- 300 gr apa<br />
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- 200 gr faina</div>
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- 75 gr ulei</div>
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- 6 oua (cantarite cu totul 345 gr)</div>
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- un varf cutit sare</div>
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- un varf cutit zahar</div>
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In plus : 400 ml frisca si o ceasca de fistic tocat pentru umplutura</div>
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si 100 g ciocolata si 30 g unt pentru glazura</div>
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Asa cum am precizat initial, reteta mi s-a parut a avea o dificultate foarte mare. am mai incercat o data, acum cativa ani, cand asteptam musafiri de seama si rezultatul a fost dezastruos: niste turte care nu semanau nici pe departe cu pufoasele choux-uri...</div>
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M-am inarmat cu vointa si rabdare si m-am incapatanat sa urmez ad literam sfaturile Laurei. Nu regret deloc, reusita m-a surprins chiar si pe mine. In concluzie : nu sunt greu de facut, sunt doar mai... delicate :)</div>
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Am pus la fiert apa, uleiul, un praf de sare si unul de zahar. Am asteptat sa dea in clocot si apoi am turnat toata faina. Am amestecat energic, sa nu se lipeasca de vas, pana am obtinut un aluat fara cocoloase. Tot pe foc, se amesteca pana cand aluatul devine omogen si se desprinde de pe peretii vasului.</div>
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Dupa atata emotie, m-am odihnit si eu, si aluatul. Cat am amestecat ma rugam de el sa nu ma faca de rusine, ca predecesorul lui. I-am promis marea cu sarea, i-am povestit numai lucruri dragute despre nazdravanii mei care abia asteapta niste prajituri pufoase... pai cum altfel sa le pot arata eu lor ce copiarie dulce si parfumata am avut?!?!?!?</div>
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<tr><td class="tr-caption" style="text-align: center;">Choux a la crème - Reteta Laura Adamache</td></tr>
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Inainte de pasul urmator, e bine sa dati drumul la cuptor, la 210 grade ( adica foc mediu spre mare). Ca la orice dulce copt in cuptor, preincalzirea cuptorului este esentiala pentru o coacere uniforma.</div>
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Dupa ce aluatul s-a racit complet, e timpul sa adaugam ouale. Acestea se adauga pe rand si dupa fiecare ou se mixeaza foarte bine aluatul pana la incorporarea lui completa. Abia apoi ne incumetam sa adaugam urmatorul ou.</div>
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Cu primele oua povestea a fost usoara. Cu ultimul in schimb.. ne jucam putin. Nu il adaugam pe tot o data ci il batem in prealabil si il turnam putin cate putin pana cand aluatul poate fi turnat dar este inca suficient de solid incat sa isi pastreze forma si dupa ce este spritat.</div>
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Ca sa imi fie mai usor sa il spritez, am pus punga intr-un pahar, cu marginea pungii rulata peste marginea paharului. Ca in poza :) Sunt bune si paharele de la Ikea la ceva...</div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGm7fQ11mEISMIwt7Hql9xt28CZ1kOlPV9Vs8fzfVIoDpS3nfKwzE8SyQadoxL4HZLdhc6qJ7inV2kWgKw1LksBwYK91bNotyY-Qt8mBe_llxgGz07ingklrojH_iE_dlW6_pvngWgcFE0/s1600/Choux+4+-+reteta+Laura+Adamache.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="286" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGm7fQ11mEISMIwt7Hql9xt28CZ1kOlPV9Vs8fzfVIoDpS3nfKwzE8SyQadoxL4HZLdhc6qJ7inV2kWgKw1LksBwYK91bNotyY-Qt8mBe_llxgGz07ingklrojH_iE_dlW6_pvngWgcFE0/s1600/Choux+4+-+reteta+Laura+Adamache.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Choux a la crème - Reteta Laura Adamache</td></tr>
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Tava astfel aranjata s-a furisat cuminte in cuptor, aproximativ 20 minute. </div>
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In a doua etapa, se micsoreaza temperatura la 180 grade pentru circa 10 minute iar spre sfarsit se intredeschide usa cuptorului pentru alte circa 10 minute.</div>
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In timpul asta, dragalasele choux-uri motate s-au umflat in pantece de atata cochetarie si au iesit rotofeie si rumenite numai bune de umplut. </div>
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De data asta le-am umplut cu frisca batuta, amestecata cu fistic tocat si le-am glazurat cu 100 g ciocolata topita la bain marie impreuna cu 30 g unt.</div>
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Data viitoare le asteapta alta aventura dulce, umpluta cu frisca si cu crema de vanilie, ca in copilarie.</div>
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Nu-i asa ca sunt dragalase rau cu mot de ciocolata si fistic tocat? </div>
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<tr><td class="tr-caption" style="text-align: center;">Choux a la crème - Reteta Laura Adamache</td></tr>
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Oanahttp://www.blogger.com/profile/03897560815695285744noreply@blogger.com5tag:blogger.com,1999:blog-1128000942609739226.post-82129262803892951442013-06-02T15:45:00.000+03:002013-06-02T15:48:39.769+03:00Budinca de tapioca cu lapte de soia si mango<div style="text-align: justify;">
Multa vreme m-am intrebat la ce folosesc bobitele acelea fine de tapioca... dar mai ales cum anume se prepara. De cand le-am descoperit cu adevarat, am facut budinca de mai jos in diverse combinatii: cu sau fara fructe, cu vanilie sau fara, cu lapte de cocos sau lapte de soia. Pentru persoanele care, din diverse motive nu pot consuma ( sau nu vor sa consume) lapte, va recomand cu incredere laptele de soia. Nemodificata genetic, sa fim bine intelesi.</div>
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Iar daca bunaciunea de mai jos va face cu ochiul, dati fuga la magazine si cumparati tot ce va trebuie. E simplu si rapid, gustos si recomandat mofturosilor!</div>
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<tr><td class="tr-caption" style="text-align: center;">Budinca de tapioca cu lapte de soia si mango</td></tr>
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<strong>Ingrediente</strong> -125 gr perle de tapioca - se gasesc la Plafar sau orice alt magazine cu produse naturiste<br />
-750 ml lapte de soia cu vanilie Inedit<br />
-2 oua<br />
-jumatate de lingurita de sare<br />
-1 plic zahar vanilat sau esenta de vanilie<br />
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- un mango taiat cubulete - sau orice alte fructe va plac!<br />
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Perlele de tapioca se amesteca cu laptele, sarea, se pun pe foc la foc mediu pana fierb apoi se adauga zaharul si oualele batute bine, adaugate incet, sa se evite coagularea. Perlele de tapioca sunt fierte atunci cand se umfla si devin transparente. Atentie: se va amesteca pe parcursul fierberii ca sa nu se lipeasca de vasul in care preparam budinca. In maxim 15 minute veti obtine o crema gustoasa peste care puneti vanilia.</div>
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Tineti cont ca tapioca nu are gust propriu bine definit, el este foarte subtil si de aceea va imprumuta din aromele adaugate in budinca! Combinatiile sunt nelimitate, lasati-va imaginatia sa zboare! Mai ales ca pietele sunt pline de fructe !</div>
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Ca o paranteza... mie imi plac la nebunie borcanasele astea mici, cu urechiuse :) De unde le am?</div>
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Mancam aproape saptamanal peste marinat cu lamaie: puiul mic e fericit ca-l papa, mami e fericita ca pastreaza borcanele !</div>
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Asa-i ca-s simpatice?</div>
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Oanahttp://www.blogger.com/profile/03897560815695285744noreply@blogger.com0tag:blogger.com,1999:blog-1128000942609739226.post-26819024573792696452013-05-17T18:07:00.002+03:002013-05-17T22:27:33.010+03:00Coaste de vitel in bere si painici cu ierburi<div style="text-align: justify;">
Cu sau fara os, costitele sunt fragede si gustoase. Le-am imbatat putin in bere si am copt in sosul lor painici fragede si aromate. O nebunie! Nu este un preparat cu un look wooooow, insa gustul intrece orice asteptari!</div>
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Chiar daca costitele de vitel nu sunt tocmai prima alegere in materie de carne, reteta de astazi promite sa surprinda. Am avut vitel de lapte, nici prea gras dar nici prea slab, portionat in bucati de 7-10 cm. Copt lent, in cuptor, tesuturile mai tari, de legatura, se destrama si lasa carnea moale si suculenta. Nu va sfiiti sa va murdariti pe degete...</div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg48NUwTjJGlUOJ5n-R26-cZfXDKIMVvPC7iGBFlPQDYpqVt6xeZY8DW0HX0GBwjtK2UXZPsYvoRoRFKTAHnwkX5V7GSvNUtWHFW6DoLErM1aH9jJmvAyc5NqSo_8KRTBqkleGs7aG8OdVU/s1600/blogIMG_0466.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg48NUwTjJGlUOJ5n-R26-cZfXDKIMVvPC7iGBFlPQDYpqVt6xeZY8DW0HX0GBwjtK2UXZPsYvoRoRFKTAHnwkX5V7GSvNUtWHFW6DoLErM1aH9jJmvAyc5NqSo_8KRTBqkleGs7aG8OdVU/s1600/blogIMG_0466.jpg" height="640" width="426" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Coaste de vitel in bere si painici cu ierburi</td></tr>
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<a name='more'></a>Pentru circa 6 portii am folosit :<br />
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-1.5 kg costita de vitel portionate in bucati de 7-10 cm lungime ( merge si manzat, dar timpul de coacere va creste)</div>
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- sare si piper proaspat macinat</div>
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- 4 linguri de ulei de masline (Costa D'Oro)</div>
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- 3 cepe galbene mari, taiate julien</div>
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- 400 g baby carrot sau 4 morcovi mari feliati rondele</div>
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- 3-4 fire de usturoi verde taiat rondele</div>
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- 1 conserva de rosii in suc propriu ( 240 g sau 425 ml)</div>
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- 375 ml bere </div>
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- 4-5 linguri de pasta de ardei ( eu am avut facuta in casa, o graozavie!!!)</div>
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- 1-2 lingurite darnice de mustar cu semnite</div>
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Pentru painicile aromate :</div>
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- 250 g faina cu agent de crestere ( sau 250 g faina normala + 1/2 plic praf de copt)</div>
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- 1/4 lingurita sare</div>
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- 4 linguri de ulei de masline extravirgin (Costa D'Oro)</div>
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- o lingura de ierburi tocate ( dupa preferinta, eu am folosit rozmarin si patrunjel proaspat)</div>
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- 115 ml lapte batut</div>
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- 1 ou pentru glazurat</div>
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Se preincalzeste cuptorul la 165 grade. Vita si carnea in general se prepara la cuptor la temperature minima, ca sa fie frageda si suculenta.</div>
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Costitele se asezoneaza cu sare si piper apoi de rumenesc pe ambele parti in 4 linguri de ulei de masline. E bine sa nu le inghesuim in tigaie, chair daca acest lucru inseamna sa le rumenim in 2-3 randuri. Cand sunt gata se aseaza untr-o tava sau un vas termorezistent.</div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDEHTqb_Pn8bjiKyV7SbSbhlgMK4oXS5d1OtzU8__g_nrYMZ64By1WNe5Hpm7-MbcXwgj5VJO-SaYtHhEtbmihOlfMYTSXnoKsfgx4az7_LfeAG0CPgLjibhA4n18aoLFl7lYKOnalUvIy/s1600/blogIMG_0409.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDEHTqb_Pn8bjiKyV7SbSbhlgMK4oXS5d1OtzU8__g_nrYMZ64By1WNe5Hpm7-MbcXwgj5VJO-SaYtHhEtbmihOlfMYTSXnoKsfgx4az7_LfeAG0CPgLjibhA4n18aoLFl7lYKOnalUvIy/s1600/blogIMG_0409.jpg" height="400" width="395" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Coaste de vitel in bere si painici cu ierburi</td></tr>
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In principiu costitele sunt mai grasute, de aceea ele vor lasa destul de multa grasime in tigaia in care le-am rumenit. In acea grasime combinata cu uleiul de masline pus initial vom cali ceapa taia solzisori. Daca considerati ca mai este nevoie de ulei, mai adaugati o lingura. Folositi ulei de calitate, ingredientele de calitate duc la un preparat final cu un gust net superior. Eu am folosit Costa D'Oro, il recomand cu draga inima.</div>
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Dupa ce ceapa a devenit sticloasa, se adauga morcovul si se caleste pana incepe sa se inmoaie. Se adauga usturoiul si, dupa un minut, se adauga si conserva de rosii, pasta de ardei, berea si mustarul, sare si piper dupa gust.</div>
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Sosul astfel rezultat se toarna peste costite si se introduce in cuptor pentru circa 3 ore. In acest rastimp, costitele se intorc din 45 in 45 de minute.</div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyDQPTio0Osa2BwyPhRhm9u67y3zUOL0HVCO5Xr2nksKXUxmvzA46uRnTC768HEQL0QiaAqCuPpPyIQgYOe8Frnd8L4KaDB680lPqZxJZxXoQExMArcOGtb-IXxM0ZrSfU9rWbvsN7kqG1/s1600/blogIMG_0420.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyDQPTio0Osa2BwyPhRhm9u67y3zUOL0HVCO5Xr2nksKXUxmvzA46uRnTC768HEQL0QiaAqCuPpPyIQgYOe8Frnd8L4KaDB680lPqZxJZxXoQExMArcOGtb-IXxM0ZrSfU9rWbvsN7kqG1/s1600/blogIMG_0420.jpg" height="263" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Coaste de vitel in bere si painici cu ierburi</td></tr>
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Cu circa 10-15 minute inainte sa fie gata carnea de vita, incepem prepararea painicilor :</div>
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Faina si sarea se pun intr-un castron mare, se adauga uleiul si se amesteca cu mana pana devine nisipos. Adaugam ierburile si apoi laptele batut. Framantam pana obtinem o coca omogena si frageda. Intindem o foaie de circa 1,5 cm grosime si taiem cu o forma cercuri cu diametrul de 5 cm. Obtinem circa 12 cercuri/ painici.</div>
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Asezam painicile peste carne si le ungem cu oul batut. Crestem temperatura in cuptor la 200 grade si asezam tava in partea de sus a cuptorului.Coacem pentru circa 10-15 minute pana se rumenesc painicile. Chiflele cresc si se coc in sosul de vita, preluand savoarea acestuia. La final vor fi pufoase, aromate, cu baza suculenta.</div>
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<tr><td class="tr-caption" style="text-align: center;">Coaste de vitel in bere si painici cu ierburi</td></tr>
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Preparatul se consuma cald, imediat dupa preparare. Alcoolul din bere topeste grasimea specifica costitelor si fragezeste carnea. Chiflele au aroma de ierburi si sos de vita, completand in mod ideal aceasta mancare.</div>
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Cu acest preparat particip la concursul organizat de <a href="http://www.teoskitchen.ro/2013/04/pasta-de-avocado-cu-ulei-de-masline.html" target="_blank">Teo si Costa D'Oro</a>. Multumesc pentru provocare :D</div>
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Nu-i asa ca-i bun?</div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhykXhU0j3hKsQ-lQ260zPKslI6FEMeVuGTEmicxNL9P48uEqupSFHH4G3l9p-HS7DvtQ1NPdn2-x6TGK-i0Db2CrcW0oaHdT1MBkGwqC2KVWVB6ZaZtVbQOPHIGEujAVo09MlWdktWGZKl/s1600/blogIMG_0475.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhykXhU0j3hKsQ-lQ260zPKslI6FEMeVuGTEmicxNL9P48uEqupSFHH4G3l9p-HS7DvtQ1NPdn2-x6TGK-i0Db2CrcW0oaHdT1MBkGwqC2KVWVB6ZaZtVbQOPHIGEujAVo09MlWdktWGZKl/s1600/blogIMG_0475.jpg" height="640" width="426" /></a></td></tr>
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E fraged, aromat, suculent si se topeste in gura! </div>
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Mmmmm</div>
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Oanahttp://www.blogger.com/profile/03897560815695285744noreply@blogger.com4tag:blogger.com,1999:blog-1128000942609739226.post-18501317764584855012013-05-04T00:05:00.000+03:002013-05-10T08:32:13.831+03:00Sandwich buburuza cu cascaval, rosii uscate si crema de branzaPe un fir de margaretă<br />
Buburuza cea cochetă<br />
Se suceşte, se înclină<br />
Ca o mică balerină.<br />
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Va plac buburuzele? Mie da! Ii plac si nazdravanului meu, asa ca i-am facut o mica surpriza gustoasa si tare gratioasa!</div>
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Cu cascaval, crema de branza si rosii uscate, buburuza vesela este ideala pentru un mic dejun de vara. Cu cascaval Hochland gata feliat, buburuza e gata imediat! Placerea maxima e cand buburuza se face impreuna cu nazdravanii mici :) Ei capata incredere in fortele proprii, se bucura cand vad ce a iesit din manutele lor si la sfarsit ii auzim spunad cu gura plina : mami, mai facem o buburuza?</div>
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Ce zici <a href="http://www.teoskitchen.ro/2013/04/concurs-hochland-teos-kitchen.html" target="_blank">Teo</a>, ne primesti si pe noi in <a href="http://www.teoskitchen.ro/2013/04/concurs-hochland-teos-kitchen.html" target="_blank">concurs</a>?</div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPX06NiYJUzwGvxh9VB3QAY9i_7Aj423S5bTVTZHxkyjzTpdpLA1FS9SX4LBFXFl43O6dignwWDFzrLL1nBm276syPAqlWeMlo-_gCRnJmlRntw9SeoAEgxAGC54fYg8nu1dC-eb_hlHUz/s1600/blog0392.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPX06NiYJUzwGvxh9VB3QAY9i_7Aj423S5bTVTZHxkyjzTpdpLA1FS9SX4LBFXFl43O6dignwWDFzrLL1nBm276syPAqlWeMlo-_gCRnJmlRntw9SeoAEgxAGC54fYg8nu1dC-eb_hlHUz/s1600/blog0392.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Sandwich buburuza cu cascaval, rosii uscate si crema de branza</td></tr>
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Ingrediente :</div>
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- paine neagra feliata</div>
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- crema de branza cu verdeata </div>
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- rosii uscate</div>
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- cascaval clasic 8 felii de la Hochland</div>
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- cateva seminte de negrilica sau in pentru ochi</div>
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si... putina imaginatie :)</div>
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Va mai trebuie o forma de prajituri rotunda si un pai.</div>
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Ungem o felie de paine cu crema de branza apoi decupam un cerc cu o forma de prajituri. Cu aceeasi forma decupam inca un cerc dintr-o felie simpla.</div>
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Decupam buburuza din cascaval ca in imaginile de mai jos Ș</div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1FLX1DEa36vKVMDVANKpR47pjebDNVmuwbSr7Lz6eCsgvRIc3JSqjC9HGihYPTfvBdIe8wRaPZJtinDcmtF3nv7wjFH5FyGrRwhC7ZLpxmIlBZlpGvBJt-GEGYc3kjIVFSTKIJR6E-PFI/s1600/blog0342.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1FLX1DEa36vKVMDVANKpR47pjebDNVmuwbSr7Lz6eCsgvRIc3JSqjC9HGihYPTfvBdIe8wRaPZJtinDcmtF3nv7wjFH5FyGrRwhC7ZLpxmIlBZlpGvBJt-GEGYc3kjIVFSTKIJR6E-PFI/s1600/blog0342.jpg" width="592" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Sandwich buburuza cu cascaval, rosii uscate si crema de branza</td></tr>
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Asezam rosii uscate peste crema de branza, acoperim cu felia simpla si apoi facem gargarita. Pentru ochi folosim cascavalul decupat cu paiul (de pe aripioare) peste care asezam seminte de negrilica sau de in. </div>
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Poate parea complicat dar nu este, va asigur! Iar despre gust, ce sa zic?!?!? Este minunat, noua ne plac la nebunie rosiile uscate</div>
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Ca varianta puteti folosi somon afumat in loc de rosii. </div>
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Combinatiile sunt nelimitate, tin de gusturile fiecarui nazdravan! </div>
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Oanahttp://www.blogger.com/profile/03897560815695285744noreply@blogger.com3tag:blogger.com,1999:blog-1128000942609739226.post-45009191209360633762013-04-29T23:58:00.000+03:002013-04-30T21:35:51.819+03:00Hummus delicios<div style="text-align: justify;">
Fie ca il cheama hummus, humous sau houmous un lucru e cert : e atat de bun incat cu greu te poti desprinde de la masa! Hummus e delicios si intens, sanatos si satios in acelasi timp. Este versatil si ieftin, bogat in gust de susan si lamaie, perfect pentru zilele de post sau pentru zilele in care vrei sa strangi prietenii in jurul mesei!</div>
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Am incercat multe retete dar aceasta este cea care mi se pare cel mai aproape de perfectiune.<br />
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<tr><td class="tr-caption" style="text-align: center;">Hummus</td></tr>
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<a name='more'></a>Ingrediente<br />
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- 500 g naut uscat</div>
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- 1 lingura + 1 lingurita bicarbonat</div>
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- 200 ml tahini </div>
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- 3 catei de usturoi tocati fin</div>
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- 4 linguri suc de lamaie</div>
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- 1/2 lingurita rasa de sare de mare</div>
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- ulei de masline - circa o ceasca + extra pentru serit</div>
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- optional ( pentru servit) <span class="hps">chimion</span>, <span class="hps">boia de ardei</span> <span class="hps">sau ardei chipotle pudra</span>, <span class="hps">patrunjel</span>, <span class="hps">za'tar</span></div>
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<span class="hps"></span> </div>
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<span class="hps"></span> </div>
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<span class="hps">Nautul se lasa la inmuiat pentru circa 12 ore acoperit de multa apa rece in care s-a pus si o lingura de bicarbonat. A doua zi se spala si se pune la fiert cu estul de bicarbonat si apa cat sa il acopere cu 3-4 degete. Se fierbe la foc mic, acoperit, circa 2-3 ore pana cand se fragezeste, inlaturand spuma formata.</span></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNbgRWchyphenhyphenfhXA3z8twHbaB4hbxkJBraFyZa83_itDzHUNZ31JSn6SLpi-EjYO4uD4ND-Q34PD8XHaqnznpmUe5UWzeg5SM673PPshJFUdTM6ZxC1QCnG-pSrVoDHGRVOHOEIm3A-MQSwyN/s1600/IMG_9763+blog.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNbgRWchyphenhyphenfhXA3z8twHbaB4hbxkJBraFyZa83_itDzHUNZ31JSn6SLpi-EjYO4uD4ND-Q34PD8XHaqnznpmUe5UWzeg5SM673PPshJFUdTM6ZxC1QCnG-pSrVoDHGRVOHOEIm3A-MQSwyN/s1600/IMG_9763+blog.jpg" height="266" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Hummus</td></tr>
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<span class="hps"></span> </div>
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<span class="hps">Daca doriti o pasta mai fina, inlaturati pielita de pe naut. Eu nu am facut-o...</span></div>
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<span class="hps">Nautul se scurge de zeama in cara a fiert, pastrand totusi o cana de lichid pentru a-l adauga in hummus pana cand atinge consistenta dorita.</span></div>
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<span class="hps">Nautul, tahini, usturoiul, uleiul sarea si lamaia se pun in robotul de bucatarie si se proceseaza pana se obtine o pasta fina. Adaugati din zeama in care a fiert nautul pentru a obtine consistenta dorita. La mie a intrat aproape o cana, dar cred ca e chestie de gust.</span></div>
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<span class="hps"></span> </div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5v6BW11ZEVJPNzK-3ZtDfiLY6kA-iX4wTnVCcbGpEXLjXkvZ6yYvjjlpuj954v2Fyct-Q47TVxar0amDBHN4YUMbk2FFbOOeOXpBtF_d9L6w8h6-hyHK29iUJzrnV8Pu7zpQ-h533RSWe/s1600/IMG_9776+blog.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5v6BW11ZEVJPNzK-3ZtDfiLY6kA-iX4wTnVCcbGpEXLjXkvZ6yYvjjlpuj954v2Fyct-Q47TVxar0amDBHN4YUMbk2FFbOOeOXpBtF_d9L6w8h6-hyHK29iUJzrnV8Pu7zpQ-h533RSWe/s1600/IMG_9776+blog.jpg" height="266" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Hummus</td></tr>
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<span class="hps"></span> </div>
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<span class="hps">Se serveste stropit din belsug cu ulei de masline extravirgin, presarat cu chimion si/sau boia de ardei iute, patrunjel sau <span class="hps">za'tar.</span></span></div>
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<span class="hps"><span class="hps">E bun rau de tot ....</span></span></div>
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<span class="hps"><span class="hps"></span></span> </div>
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<tr><td class="tr-caption" style="text-align: center;">Hummus</td></tr>
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<span class="hps"> </span></div>
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<span class="hps"></span></span><div style="text-align: justify;">
<span class="hps"><span class="hps">Pofta mare va doresc si spor la bucatarit!</span></span><br />
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<tr><td class="tr-caption" style="text-align: center;">Hummus</td></tr>
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Oanahttp://www.blogger.com/profile/03897560815695285744noreply@blogger.com0tag:blogger.com,1999:blog-1128000942609739226.post-79895350515079954332013-04-27T22:43:00.000+03:002013-04-27T22:44:34.253+03:00Tort raw vegan de morcov si ananas<div style="text-align: justify;">
Acesta e al patrulea desert pe baza de morcovi pe care il incerc in ultima vreme. Pana de curand mi se parea oarecum ciudat sa folosesc o leguma in ceva dulce dar... tocmai aici este frumusetea! Rezultatul este surprinzator, nici nu s-ar zice ca are morcov! In plus e si de post :)</div>
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<span style="font-family: inherit;"><span style="font-size: small;">Trebuie sa multumesc Bonduelle care m-a provocat sa gatesc trendy cu legume! Am experimentat retete noi, savuroase si mai ales gustoase! Particip cu reteta de astazi la <em><a href="http://www.teoskitchen.ro/2013/04/concurs-fii-trendy-in-bucatarie.html" target="_blank">Concurs Bonduelle zi de zi Inspirelle – Fii Trendy in bucatarie & Teo’s Kitchen</a> :)</em></span></span></div>
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<span style="font-family: inherit;"><span style="font-size: small;">De ce e trendy reteta? In primul rand ca e un dulce cu morcovi... mai rar asa ceva! In al doilea rand este sanatate pura, prepara<span style="font-size: small;">re</span>a respectand toate princiile raw vegan. In al treilea rand, pastaile de Tonka ii dau un aer exotic, acel "je ne sais quoi" pe care nu il poti descrie. Iar cireasa de pe tort sunt tocmai morcoveii de la Bonduelle, mici si dul<span style="font-size: small;">ci, perfecti pentru o prajiturica plina de vitamine!</span></span></span></div>
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<span style="font-family: inherit;"><span style="font-size: small;">Oricum ar fi, eu iubesc reteta asta pentru ca se poate prepara si in zilele caniculare de vara, dar mai ales pentru ca il pot pacali pe nazdravanul meu sa pape morcov <span style="font-size: small;">cu zambetul <span style="font-size: small;">pe buze </span></span>! 1-0 pentru mine ! Si cum a cerut a doua po<span style="font-size: small;">rtie scorul a devenit 2-0! Oh da<span style="font-size: small;">!!!!!!!</span></span></span></span></div>
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<tr><td class="tr-caption" style="text-align: center;">Tort raw vegan de morcov si ananas</td></tr>
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<span style="font-family: inherit;"><span style="font-size: small;"></span></span><br />
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<span style="font-family: inherit;"><span style="font-size: small;">Ingredientele sunt dupa cum urmeaza (eu am preparat doar jumatate de portie, deoarece niste termite pofticioase au dat iama prin caju inainte sa ma apuc eu de prajitura):</span></span></div>
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<span style="font-family: inherit;"><span style="font-size: small;">Blat :</span></span><br />
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<span style="font-family: inherit;"><span style="font-size: small;"><span class="hps"><span lang="RO" style="color: #333333;"><span style="color: black;"><span class="hps">400 g</span> <span class="hps">morcovi " <a href="http://www.bonduelle.ro/morcovi-tineri-400-g" target="_blank">Spring Carrots" de la Bonduelle</a></span></span></span></span></span></span></div>
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</span></span><br />
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<span style="font-family: inherit;"><span style="font-size: small;"><span class="hps"><span lang="RO" style="color: #333333;"><span style="color: black;">2/3</span></span></span><span lang="RO" style="color: #333333;"><span style="color: black;"> <span class="hps">cana</span> <span class="hps">nuci</span> <span class="hps">crude</span>,
<span class="hps">inmuiate</span> <span class="hps">timp de 4 ore</span><br />
<span class="hps">1 cana de</span> <span class="hps">caju crud</span>, <span class="hps">inmuiate</span> <span class="hps">timp de 4 ore</span><br />
<span class="hps">1 cana de</span> <span class="hps">curmale fara samburi,</span> <br />
<span class="hps">1/2 </span><span class="hps">cana</span> s<span class="hps">tafide</span><br />
<span class="hps">2</span> <span class="hps"><span style="font-size: small;">pastai de to<span style="font-size: small;">nka ra<span style="font-size: small;">se fin</span></span></span></span><span class="hps"></span><br />
<span class="hps"><span style="font-size: small;">2 </span></span><span class="hps"></span> <span class="hps">lingurit<span style="font-size: small;">e</span></span> <span class="hps">ghimbir proaspat ras</span><br />
<span class="hps">1</span> <span class="hps">varf de cutit</span> <span class="hps">sare
de mare</span><br />
</span></span><span class="hps"><span lang="RO" style="color: #333333;"><span style="color: black;"><span style="font-size: small;">3</span>/<span style="font-size: small;">4</span> cana nuca de cocos proaspat razuit</span></span></span></span></span></div>
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</span></span><br />
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<span style="font-family: inherit;"><span style="font-size: small;"><span class="hps"><span lang="RO" style="color: #333333;"><span style="color: black;"><span style="font-size: small;">3</span>/<span style="font-size: small;">4</span> cana ananas proaspat taiat cubulete</span></span></span></span></span></div>
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<span style="font-family: inherit;"><span style="font-size: small;"><span class="hps"><span lang="RO" style="color: #333333;"><span style="color: black;"> </span></span></span></span></span></div>
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<span style="font-family: inherit;"><span style="font-size: small;"><span class="hps"><span lang="RO" style="color: #333333;"><span style="color: black;">Pentru crema si g<span style="font-size: small;">lazura :</span></span></span></span></span></span></div>
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<span class="hps"><span lang="RO" style="color: #333333; font-family: "Arial","sans-serif"; mso-ansi-language: RO;"><span style="color: black; font-family: Times New Roman;">2 cani caju crud, inmuiat timp de 4 ore</span></span></span></div>
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<span class="hps"><span lang="RO" style="color: #333333; font-family: "Arial","sans-serif"; mso-ansi-language: RO;"><span style="color: black; font-family: Times New Roman;">1/2 cana lamaie proaspat stoarsa</span></span></span></div>
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<span class="hps"><span lang="RO" style="color: #333333; font-family: "Arial","sans-serif"; mso-ansi-language: RO;"><span style="color: black; font-family: Times New Roman;">1/2 ceasca miere</span></span></span></div>
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<span class="hps"><span lang="RO" style="color: #333333; font-family: "Arial","sans-serif"; mso-ansi-language: RO;"><span style="color: black; font-family: Times New Roman;">2 lingurite extract de vanilie pura</span></span></span></div>
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<span class="hps"><span lang="RO" style="color: #333333; font-family: "Arial","sans-serif"; mso-ansi-language: RO;"><span style="color: black; font-family: Times New Roman;">2/3 cana cocos ras </span></span></span></div>
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<span class="hps"><span lang="RO" style="color: #333333; font-family: "Arial","sans-serif"; mso-ansi-language: RO;"><span style="color: black; font-family: Times New Roman;">3 linguri lapte de cocos (sau apa, daca nu aveti)</span></span></span></div>
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<span class="hps"><span lang="RO" style="color: #333333; font-family: "Arial","sans-serif"; mso-ansi-language: RO;"><span style="color: black; font-family: Times New Roman;">2/3 cana unt de cocos </span></span></span></div>
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<span class="hps"><span lang="RO" style="color: #333333; font-family: "Arial","sans-serif"; mso-ansi-language: RO;"><span style="color: black; font-family: Times New Roman;"> </span></span></span></div>
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<span class="hps"><span lang="RO" style="color: #333333; font-family: "Arial","sans-serif"; mso-ansi-language: RO;"><span style="color: black; font-family: Times New Roman;">+ 1 ceasca de ananas proaspat taiata bucati </span></span></span></div>
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<span class="hps"><span lang="RO" style="color: #333333; font-family: "Arial","sans-serif"; mso-ansi-language: RO;"><span style="color: black; font-family: Times New Roman;"> </span></span></span></div>
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<span class="hps"><span lang="RO" style="color: #333333; font-family: "Arial","sans-serif"; mso-ansi-language: RO;"><span style="color: black; font-family: Times New Roman;">Inainte sa va povestesc cat de "greu"se prepara bunaciunea asta, sa va povestesc despre Tonka, pastaile de care m-am indragostit! </span></span></span>In preparate reci, cum ar fi inghetata sau preparatele raw, pastaile de Tonka ofera
un gust de caramel si miere, iar in preparate fierbinti aroma este de
vanilie si migdale.</div>
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<tr><td class="tr-caption" style="text-align: center;">Tort raw vegan de morcov si ananas</td></tr>
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<span style="font-family: inherit;"><span style="font-size: small;"><span class="hps"><span lang="RO" style="color: #333333;"><span style="color: black;"><span style="font-size: small;">Ingredientele pentru blat se pun toate in robotul de bucatarie si se mixeaza pana cand se maruntesc, <span style="font-size: small;">fara a fi insa transformate in pasta. Desi<span style="font-size: small;"> la prima vedere nu pare usor de manevrat, aluatul <span style="font-size: small;">devine foarte compact cand este mode<span style="font-size: small;">lat si isi pastreaza forma. </span></span></span></span></span></span></span></span></span></span></div>
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<span style="font-family: inherit;"><span style="font-size: small;"><span class="hps"><span lang="RO" style="color: #333333;"><span style="color: black;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;">Se modeleaza doua blaturi identice.</span></span></span></span></span></span></span></span></span></span></span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjQVxXqThgxLP7hd1brVktu0QjWK3o5oHbq9aL_VOzAhaI5TxWahSa4zlXt-YzJw39mjAR5GPFXY4UpCWvnQ6C2gET_otPcfaiixxMsMxdYBB9JHo1Sraqv18qeu0S6ZMrJkRFohrbGpu7/s1600/IMG_0119+blog.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjQVxXqThgxLP7hd1brVktu0QjWK3o5oHbq9aL_VOzAhaI5TxWahSa4zlXt-YzJw39mjAR5GPFXY4UpCWvnQ6C2gET_otPcfaiixxMsMxdYBB9JHo1Sraqv18qeu0S6ZMrJkRFohrbGpu7/s1600/IMG_0119+blog.jpg" height="268" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Tort raw vegan de morcov si ananas</td></tr>
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<span style="font-family: inherit;"><span style="font-size: small;"><span class="hps"><span lang="RO" style="color: #333333;"><span style="color: black;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;">Crema se prepara similar, mixand toate ingredientele in robotul de bucatarie pana capata o consistenta fina. Daca vi se pare prea moale, mai puteti adauga fulgi de cocos pana se ajunge la consistenta dor<span style="font-size: small;">ita.</span></span></span></span></span></span></span></span></span></span></span></span></div>
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<span style="font-family: inherit;"><span style="font-size: small;"><span class="hps"><span lang="RO" style="color: #333333;"><span style="color: black;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"> </span></span></span></span></span></span></span></span></span></span></span></span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrNFzyZ2htGdY003Xugme6ZmhWwNYLVL6bP_MEW-2G8PEZPDIgY6ejWYaR1SAT2UFbnHMJytCpgFlky_pJ35gzvuJd-5E6OYi4KDzqkpAShyTtaiQ6szlquVWo6_CNsTfkAmprv1HvNs2T/s1600/IMG_0257+blog.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrNFzyZ2htGdY003Xugme6ZmhWwNYLVL6bP_MEW-2G8PEZPDIgY6ejWYaR1SAT2UFbnHMJytCpgFlky_pJ35gzvuJd-5E6OYi4KDzqkpAShyTtaiQ6szlquVWo6_CNsTfkAmprv1HvNs2T/s1600/IMG_0257+blog.JPG" height="400" width="385" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Tort raw vegan de morcov si ananas</td></tr>
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<span style="font-family: inherit;"><span style="font-size: small;"><span class="hps"><span lang="RO" style="color: #333333;"><span style="color: black;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;">Intre cele doua </span></span>blatur<span style="font-size: small;">i se niveleaza 1/2 din crema si bucatel<span style="font-size: small;">ele de ananas. Se orneaza cu restul de crema <span style="font-size: small;">ramasa si se serveste proaspat preparat. Astfel profitati la maxim de portia de vitamine!</span></span></span></span></span></span></span></span></span></span></span></span></span><br />
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<span style="font-family: inherit;"><span style="font-size: small;"><span class="hps"><span lang="RO" style="color: #333333;"><span style="color: black;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"> <table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnhsz20ytG-k9buZ9p-bIwcHQOMyqa0MLJr0OLaCn0t2si0gRa-gx_gVL3Fg_doEXE74T5aKd3KklC2djoUKQR-csk57PId2DsBalrLc1l5wNKUmxjPce3ocR638TuSroQEDgTh6KezlN9/s1600/IMG_0290+blog.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnhsz20ytG-k9buZ9p-bIwcHQOMyqa0MLJr0OLaCn0t2si0gRa-gx_gVL3Fg_doEXE74T5aKd3KklC2djoUKQR-csk57PId2DsBalrLc1l5wNKUmxjPce3ocR638TuSroQEDgTh6KezlN9/s1600/IMG_0290+blog.JPG" height="640" width="426" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Tort raw vegan de morcov si ananas</td></tr>
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<span style="font-family: inherit;"><span style="font-size: small;"><span class="hps"><span lang="RO" style="color: #333333;"><span style="color: black;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;">Pofta mare va doresc si<span style="font-size: small;"> spor la bucatarit!</span> </span></span></span></span></span></span></span></span></span></span></span></span></span> </div>
Oanahttp://www.blogger.com/profile/03897560815695285744noreply@blogger.com2tag:blogger.com,1999:blog-1128000942609739226.post-71848107164900889362013-04-24T23:02:00.001+03:002013-04-24T23:04:56.684+03:00Cupcakes raw : vis tropical cu morcovi<div style="text-align: justify;">
Morcoveii de la Bonduelle sunt iar pe val! Ii iubesc atat de mult in preparatele dulci, incat m-am decis sa ii testez cat mai multe retete cu putiinta. Retete trendy, binenteles! Sunt atat de fragezi, de aromatic... de plini de vitamine!</div>
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Si uite-asa am raspuns provocarii lansata de <a href="http://amainbucatarie.blogspot.ro/2013/04/concurs-bonduelle.html" target="_blank">Ama</a> & Bonduelle : <em>Concurs Bonduelle zi de zi Inspirelle - Fii Trendy in Bucatarie & Ama in
bucatarie</em></div>
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Ce ziceti de un cocktail? Dar de niste cupcakes? Sunt foarte trendy, toata lumea si le doreste...mici, cochete si mai ales in combinatii interesante.</div>
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Iata propunerea mea: </div>
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1. raw vegan</div>
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2. ananas, baby carrot, cocos, cardamon si scortisoara </div>
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3. o bucatica de rai, cu gust de concedii si de soare... </div>
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Nu, nu m-am convertit, fac parte din specia carnivore dar, din cand in cand, imi place sa dau iama si prin bunatatile altora.</div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgj4VbgcmcJNUu6wov0u0Qybhz1yRtpF343jdtF6w-7PUYPZ1ikaJNf3A6tMlU1MXzlIc-vxjxHapgV6IA6Rx64zolTJVZMjrBWEFMZgsP-eDstR6U8d2ecutfmrpEsRh6qv6wVEdANa8nX/s1600/IMG_0158+blog.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgj4VbgcmcJNUu6wov0u0Qybhz1yRtpF343jdtF6w-7PUYPZ1ikaJNf3A6tMlU1MXzlIc-vxjxHapgV6IA6Rx64zolTJVZMjrBWEFMZgsP-eDstR6U8d2ecutfmrpEsRh6qv6wVEdANa8nX/s1600/IMG_0158+blog.jpg" height="306" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Cupcakes raw : vis tropical cu morcovi</td></tr>
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<span style="color: black;"></span><br />
<a name='more'></a><span style="color: black;">Ingrediente :</span><br />
<span style="color: black;">Pentru briose :</span><br />
<span style="color: black;">
</span><br />
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<span class="hps"><span lang="RO" style="color: #333333; font-family: "Arial","sans-serif"; mso-ansi-language: RO;"><span style="color: black; font-family: inherit;"><span class="hps">400 g</span> <span class="hps">morcovi " <a href="http://www.bonduelle.ro/morcovi-tineri-400-g" target="_blank">Spring Carrots" de la Bonduelle</a></span></span></span></span></div>
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<span class="hps"><span lang="RO" style="color: #333333; font-family: "Arial","sans-serif"; mso-ansi-language: RO;"><span style="color: black; font-family: inherit;">2/3</span></span></span><span lang="RO" style="color: #333333; font-family: "Arial","sans-serif"; mso-ansi-language: RO;"><span style="font-family: inherit;"><span style="color: black;"> <span class="hps">cana</span> <span class="hps">nuci</span> <span class="hps">crude</span>,
<span class="hps">inmuiate</span> <span class="hps">timp de 4 ore</span><br />
<span class="hps">1 cana de</span> <span class="hps">caju crud</span>, <span class="hps">inmuiate</span> <span class="hps">timp de 4 ore</span><br />
<span class="hps">1 cana de</span> <span class="hps">curmale fara samburi,</span> <br />
<span class="hps">1/2 </span><span class="hps">cana</span> s<span class="hps">tafide</span><br />
<span class="hps">2</span> <span class="hps">lingurite</span> <span class="hps">de
scortisoara</span><br />
<span class="hps">1/2</span> <span class="hps">lingurit</span>a <span class="hps">nucsoara</span><br />
<span class="hps">1/2 </span><span class="hps">lingurita</span> <span class="hps">cardamon</span><br />
<span class="hps">1</span> <span class="hps">+</span> 1/2 <span class="hps"><span style="font-family: inherit;">lingurita</span></span> <span class="hps">ghimbir proaspat ras</span><br />
<span class="hps">1</span> <span class="hps">varf de cutit</span> <span class="hps">sare
de mare</span><br />
</span></span></span><span class="hps"><span lang="RO" style="color: #333333; font-family: "Arial","sans-serif"; mso-ansi-language: RO;"><span style="color: black; font-family: inherit;">1/2 cana nuca de cocos proaspat razuit</span></span></span></div>
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<span class="hps"><span lang="RO" style="color: #333333; font-family: "Arial","sans-serif"; mso-ansi-language: RO;"><span style="color: black; font-family: inherit;">1/2 cana ananas proaspat taiat cubulete</span></span></span></div>
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<span class="hps"><span lang="RO" style="color: #333333; font-family: "Arial","sans-serif"; mso-ansi-language: RO;"><span style="color: black; font-family: Times New Roman;"></span></span></span> </div>
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<span class="hps"><span lang="RO" style="color: #333333; font-family: "Arial","sans-serif"; mso-ansi-language: RO;"><span style="color: black; font-family: Times New Roman;">Pentru "frosting"</span></span></span></div>
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<span class="hps"><span lang="RO" style="color: #333333; font-family: "Arial","sans-serif"; mso-ansi-language: RO;"><span style="color: black; font-family: Times New Roman;">2 cani caju crud, inmuiat timp de 4 ore</span></span></span></div>
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<span class="hps"><span lang="RO" style="color: #333333; font-family: "Arial","sans-serif"; mso-ansi-language: RO;"><span style="color: black; font-family: Times New Roman;">1/2 cana lamaie proaspat stoarsa</span></span></span></div>
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<span class="hps"><span lang="RO" style="color: #333333; font-family: "Arial","sans-serif"; mso-ansi-language: RO;"><span style="color: black; font-family: Times New Roman;">1/2 ceasca miere</span></span></span></div>
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<span class="hps"><span lang="RO" style="color: #333333; font-family: "Arial","sans-serif"; mso-ansi-language: RO;"><span style="color: black; font-family: Times New Roman;">2 lingurite extract de vanilie pura</span></span></span></div>
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<span class="hps"><span lang="RO" style="color: #333333; font-family: "Arial","sans-serif"; mso-ansi-language: RO;"><span style="color: black; font-family: Times New Roman;">2/3 cana cocos proaspat razuit</span></span></span></div>
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<span class="hps"><span lang="RO" style="color: #333333; font-family: "Arial","sans-serif"; mso-ansi-language: RO;"><span style="color: black; font-family: Times New Roman;">3 linguri lapte de cocos</span></span></span></div>
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<span class="hps"><span lang="RO" style="color: #333333; font-family: "Arial","sans-serif"; mso-ansi-language: RO;"><span style="color: black; font-family: Times New Roman;">2/3 cana unt de cocos </span></span></span></div>
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<span class="hps"><span lang="RO" style="color: #333333; font-family: "Arial","sans-serif"; mso-ansi-language: RO;"><span style="color: black; font-family: Times New Roman;"></span></span></span> </div>
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Pentru inceput punem nucile si caju-ul la inmuiat timp de minim 4 ore. Ele se vor hidrata si vor fi mult mai usor de digerat.</div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9Zd2fHzWvB7uBrzI1SBhpeDvD3ZL_NwfrZe2Lbu6aJAYkjLExCU9nvU1CLwC3vlqkYRXJB3MlS3_T5tX_uZtO7_gKPEsOsLLdcRvhW-jO88Cf3H4xklkSMBBGYPaMEKawM3T-8avx5vxf/s1600/IMG_0121+blog.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9Zd2fHzWvB7uBrzI1SBhpeDvD3ZL_NwfrZe2Lbu6aJAYkjLExCU9nvU1CLwC3vlqkYRXJB3MlS3_T5tX_uZtO7_gKPEsOsLLdcRvhW-jO88Cf3H4xklkSMBBGYPaMEKawM3T-8avx5vxf/s1600/IMG_0121+blog.jpg" height="266" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Cupcakes raw : vis tropical cu morcovi</td></tr>
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Ce urmeaza mai departe e din seria : hocus - pocus- preparatus! </div>
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Ingredientele pentru briose se pun toate in robotul de bucatarie si se mixeaza pana se maruntesc. Aluatul... daca il pot numi asa, este destul de umed, cu bucati vizibile de morcov. Se muleaza foarte usor pe orice forma si este destul de compact, astfel incat briosele nu se vor descompune sub propria greutate. M-au uimit cat de usor sunt de modelat!</div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUH08c-RzWIN4ejmM9G_rNcXsr0F1at3EEe-NrqRQCSH95xMMLFDfQvCYb9Ce8buKWd2acfL-fr8JNsohQGbQEH0xEGXntWOJuTUTHkawHzTT_G8ra5iBxbdRhsZ99vzv0NgaQIlU-Exun/s1600/IMG_0119+blog.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUH08c-RzWIN4ejmM9G_rNcXsr0F1at3EEe-NrqRQCSH95xMMLFDfQvCYb9Ce8buKWd2acfL-fr8JNsohQGbQEH0xEGXntWOJuTUTHkawHzTT_G8ra5iBxbdRhsZ99vzv0NgaQIlU-Exun/s1600/IMG_0119+blog.jpg" height="268" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Cupcakes raw : vis tropical cu morcovi</td></tr>
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Briosele se pot manca ca atare sau se poate face un frosting cu "branza raw" si cocos. Prepararea? La fel de simpla : totul se mixeaza pana se obtine o pasta fina.</div>
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Trebuie sa recunosc cu mana pe inima ca mi-am indragostit de rapiditatea cu care se prepara retetele. Iar gustul este atat de proaspat, de crud, de... exotic!</div>
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Experienta a fost o incursiune interesanta in lumea raw, voi incerca sa o repet mai des. Pacat ca ingredientele sunt atat de scumpe....</div>
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<tr><td class="tr-caption" style="text-align: center;">Cupcakes raw : vis tropical cu morcovi</td></tr>
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Va las acum, ma duc sa savurez pe indelete o briosa. Toata casa doarme, e o liniste cum rar gasesc in ultima vreme! Oh da, acum o sa ma rasfat!!!! Scuzati-ma, m-am dus!</div>
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Oanahttp://www.blogger.com/profile/03897560815695285744noreply@blogger.com2