tag:blogger.com,1999:blog-48938048268950411432024-03-05T18:19:47.731+02:00Rapid si Usor de PreparatAfla care sunt ingredientele necesare pentru prepararea unei retete culinare delicioase. Modul de preparare usor si rapid al unei retete culinare, ingrediente necesare, sfaturi si diete pentru slabit.Anonymoushttp://www.blogger.com/profile/10513956345431624003noreply@blogger.comBlogger209125tag:blogger.com,1999:blog-4893804826895041143.post-51203974570369748312012-09-13T13:45:00.000+03:002012-09-18T11:58:11.674+03:00Reteta noua pentru Ciorba de Ciocanele de Porc<br />
Afla cum se prepara <a href="http://reteterapideculinare.blogspot.com/2012/04/ciorba-de-miel-cu-salata.html" target="_blank"><b>ciorba de ciocanele de porc</b></a> in reteta urmatoare, asemanatoare prepararii ciorbei de burta.<br />
<h2>
<span style="font-size: small;">Ingrediente pentru ciorba de ciocanele (adidasi) de porc</span></h2>
<ul>
<li>6 <u>ciocanele de porc</u></li>
<li>2 morcovi</li>
<li>1 telina mica</li>
<li>1 radacina patrunjel</li>
<li>1 ceapa</li>
<li>2 oua</li>
<li>otet</li>
<li>smantana</li>
<li>sare</li>
</ul>
<h2>
<span style="font-size: small;">Mod de<a href="http://reteterapideculinare.blogspot.com/2012/01/ciorba-de-potroace.html" target="_blank"> preparare ciorba</a> de ciocanele (adidasi) de porc</span></h2>
Ciocanelele de porc se parlesc la flacara (daca este nevoie) apoi se curata si se spala bine dupa care se pun la fiert in 3 litri de apa cu sare. Cand ciocanelele sunt aproape fierte se adauga zarzavaturile taiate fideluta sau rase pe razatoarea cu gauri mari. In momentul cand carnea este fiarta si se desprinde de pe oase se scot picioarele de porc iar carnea se taie bucati mici si se pune inapoi in <a href="http://reteterapideculinare.blogspot.com/2012/04/ciorba-de-miel-cu-salata.html" target="_blank">ciorba</a> lasand sa fiarba pana dau in primul clocot.<br />
<br />
<a href="http://reteterapideculinare.blogspot.com/2012/01/ciorba-de-potroace.html" target="_blank">Pentru <b>ciorba de adidasi de porc</b></a>, ouale se bat bine cu smantana, se adauga un polonic cu supa si se pune in oala, amestecand bine. Usturoiul se piseaza si se adauga in ciorba de ciocanele de porc, potrivind gustul de sare si otet. <br />
<br />
Oala se ia de pe foc si se adauga patrunjel tocat fin.<br />
<h2>
<span style="font-size: small;">Sfat – ciorba de ciocanele (adidasi) de porc:</span></h2>
<a href="http://reteterapideculinare.blogspot.com/2012/09/ciorba-de-picioruse-de-porc-afumate.html" target="_blank">Ciorba de ciocanele (adidasi) de porc</a> se serveste fierbinte cu ardei iute.Anonymoushttp://www.blogger.com/profile/10513956345431624003noreply@blogger.com0tag:blogger.com,1999:blog-4893804826895041143.post-83138189308186018842012-09-12T21:45:00.001+03:002012-09-13T15:09:30.102+03:00Retete noi pentru conservarea gogonelelorGogonele murate in saramura la borcan, iata una dintre cele mai indragite muraturi pentru iarna.<br />
<span style="font-size: small;"><br /></span>
<h2>
<span style="font-size: small;">Ingrediente reteta gogonele murate</span></h2>
<br />
10 kg gogonele<br />
5 l apa<br />
125 g sare<br />
usturoi<br />
conopida<br />
ardei capia<br />
morcovi si telina dupa gust<br />
2-3 bucati de hrean<br />
<br />
<h2>
<span style="font-size: small;">Mod de preparate gogonele murate</span></h2>
<br />
<b>Gogonele murate pentru iarna </b>delicioase si foarte gustoase se pot obtine daca gogonelele pentru murat sunt sanatoase, tari si se culeg toamna, inainte de a fi brumate. Se aseaza gogonele spalate in borcane mari (3-8 l sau mai mari) alternate cu felii de telina, morcovi, buchetele de conopida, ardei capia (despicati in lungime), 2-3 catei de usturoi, taiati in felii. Deasupra gogonelelor pentru murat, se pun cate 2-3 felii de hren, care se potrivesc, ca sa le mentina pe toate in apa. Muraturi de iarna gustoase obtinem daca se oparesc gogonele pentru murat cu apa clocotita, fiarta cu 25 g sare pentru fiecare litru de lichid si cu aceleasi mirodenii, ca si pentru castraveti in saramura. Borcanele umplute pana la gura se lasa descoperite, in bucatarie, pana a doua zi, cand se vor lega cu celofan dublu, fara ca gogonelele sa se mai opareasca a doua oara. Se tin 10 zile la o temperatura nu prea scazuta (in jur de 18 ˚C) sau in bucatarie pana cand lichidul s-a tulburat si culoarea lor a devenit galbuie – albicioasa. deoarece fermenteaza mai greu (mai ales daca sunt numai gogonele).<br />
<br />
<h2>
<span style="font-size: small;">Sfat pentru preparare gogonele murate delicioase</span></h2>
<br />
Pentru a obtine gogonele murate delicioase acestea nu se dau imediat la o temperatura foarte scazuta, pentru ca nu vor fermenta, se vor iuti si vor capata un gust neplacut, chiar daca mai tarziu vor fermenta.<br />
<br />
Borcanele cu gogonele murate se tin intr-un loc racoros (pivnita).Anonymoushttp://www.blogger.com/profile/10513956345431624003noreply@blogger.com0tag:blogger.com,1999:blog-4893804826895041143.post-30845898018967246692012-08-14T18:04:00.000+03:002012-09-13T15:09:57.051+03:00Glazura de ciocolata<h2>
<span style="font-size: small;">Glazura de ciocolata compozitie: </span></h2>
150 g ciocolata de menaj<br />
100 g zahar<br />
50 ml apa<br />
<h2>
<span style="font-size: small;">Preparare glazura de ciocolata:</span></h2>
Ciocolata se rade, zaharul se amesteca cu apa intr-un vas asezat pe
foc, pana se dizolva. Siropul astfel obtinut sa fierbe 2-3 minute. Daca
se doreste prepararea unei retete de <a href="http://www.paleostrategy.com/2012/06/prajitura-de-ciocolata-cu-nuca-si.html" target="_blank">glazura de ciocolata</a> cu frisca,
margarina sau smantana, se urmeaza indicatiile specifice fiecarei etape
in parte.<br />
Pentru a prepara reteta dorita (glazura de ciocolata fara unt, cu unt sau frisca lichida) intr-un lighenas pus pe un vas cu apa calda, ciocolata se amesteca cu lingura, adaugand in suvoi subtire siropul clocotit. <b>Glazura de ciocolata </b>trebuie sa aiba consistenta unei smantani subtiri care curge ( cand se ridica lingura, dosul acesteia ramanae glasat).<br />
<h2>
<span style="font-size: small;">Cum se face glazura de ciocolata care se intareste si nu se crapa:</span> </h2>
Daca este prea consistenta, peste <a href="http://www.paleostrategy.com/2012/02/prajitura-cu-nuci.html" target="_blank">glazura de ciocolata</a> cu lapte praf se mai adauga unt si se amesteca bine pana cand se omogenizeaza pe un vas cu apa calda. Daca este prea subtire, se ia la o parte si se lasa sa se raceasca putin.<br />
<h2>
<span style="font-size: small;">Cu glazura de ciocolata fara margarina se orneaza:</span></h2>
<ul>
<li>prajitura cu glazura de ciocolata si nuca de cocos</li>
<li>chec cu glazura de ciocolata</li>
<li>cornulete cu glazura de ciocolata </li>
</ul>
<h2>
<span style="font-size: small;">Glazura de ciocolata pentru ornat:</span></h2>
Glazura fiind mai consistenta, glasarea se poate executa cu lama unui cutit inoxidabil. Prajitura se unge deasupra, numai cat este nevoie, fara ca glazura sa se prelinga pe margini. In 1-2 ore, se intareste pe preparat. Se pot glasa si prajituri mai mari, care au suprafata dreapta sau din foi coapte separat si apoi aranjate cu crema:<br />
<ul>
<li>prajitura cu mere si glazura de ciocolata</li>
<li>prajitura cu banane si glazura de ciocolata</li>
<li>prajitura negresa cu glazura de ciocolata</li>
</ul>
Glazura preparata din cantitatile de mai sus este suficienta pentru o tava mijlocie de cca 23/33 cm. Dupa ce s-a omogenizat cu untul, <i>glazura de ciocolata pentru prajituri </i>se toarna calda peste foaie, se intinde cu cutitul si se lasa sa se usuce, apoi prajitura se taie in bucati. Daca mai ramane glazura, aceasta se poate pastra in punga de nailon, la frigider sau congelator.Anonymoushttp://www.blogger.com/profile/10513956345431624003noreply@blogger.com0tag:blogger.com,1999:blog-4893804826895041143.post-71437497375446330002012-08-10T17:08:00.000+03:002012-09-13T15:10:16.492+03:00Clatite americane, Crema pt Clatite americaneClatite americane cu crema de ciocolata: Reteta<br />
<h2>
<span style="font-size: small;">Aluat de clatite americane:</span></h2>
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqm7TSssqzBerIIKlwauGThLxACqXwLxhkwXyRb9jk8AlgAzVmahhFE3J7fxxQkpQOnTbB1pXIXgqu8Skw5jQEAJ1pFs6oaJFZqn4YDsMzY_ah_1QssJhii6ZNXQQxcOBZLe0QH4PUeng/s1600/clatite-americane-cu-crema-de-ciocolata.png" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img alt="Clatite-americane-cu-crema-de-ciocolata" border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqm7TSssqzBerIIKlwauGThLxACqXwLxhkwXyRb9jk8AlgAzVmahhFE3J7fxxQkpQOnTbB1pXIXgqu8Skw5jQEAJ1pFs6oaJFZqn4YDsMzY_ah_1QssJhii6ZNXQQxcOBZLe0QH4PUeng/s200/clatite-americane-cu-crema-de-ciocolata.png" title="Clatite-americane-cu-crema-de-ciocolata" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><h2>
<span style="font-size: xx-small;">Clatite americane cu crema de ciocolata</span></h2>
</td></tr>
</tbody></table>
100 g faina <br />
300 ml lapte <br />
1-2 oua <br />
15 ml rom<br />
15 ml ulei<br />
sare<br />
coaja de lamaie<br />
<h2>
<span style="font-size: small;">Crema de ciocolata:</span></h2>
4 gabenusuri sau 2 oua intregi<br />
140 g zahar<br />
200 g unt<br />
100 g ciocolata de menaj<br />
1 lingura rom<br />
1 pachetel zahar vanilat <br />
<h2>
<span style="font-size: small;">Mod de preparare:</span></h2>
<span style="font-family: "Arial","sans-serif"; font-size: 10pt;">Galbenusul impreuna cu uleiul, romul, sarea, 50 ml lapte, coaja de lamaie se amesteca cu lingura. </span><br />
<span style="font-family: "Arial","sans-serif"; font-size: 10pt; mso-fareast-font-family: Arial;"><span style="mso-list: Ignore;">Dupa ce s-a adaugat </span></span><span style="font-family: "Arial","sans-serif"; font-size: 10pt;">faina, se amesteca bine si se freaca cu dosul lingurii pe marginea vasului pentru a nu forma cocoloase.</span><br />
<span style="font-family: "Arial","sans-serif"; font-size: 10pt;">Se adauga restul de lapte, putin cate putin, amestecand bine pana cand se omogenizeaza compozitia pentru <b><a href="http://www.paleostrategy.com/2012/01/mere-in-aluat-de-clatite.html" target="_blank">clatite americane</a>.</b> Sifonul poate constitui un inlocuitor pentru lapte.</span><span style="font-family: "Arial","sans-serif"; font-size: 10pt; mso-fareast-font-family: Arial;"><span style="mso-list: Ignore;">In compozitie se adauga albusul batut spuma tare, compozitia devenind astfel spumoasa si mai groasa.</span></span><br />
<span style="font-family: "Arial","sans-serif"; font-size: 10pt;">Romul mentine compozitia spumoasa iar clatitele vor fi foarte fragede.</span><span style="font-family: "Arial","sans-serif"; font-size: 10pt;">Compozitia se va dilua cu 200 ml lapte </span><span style="font-family: "Arial","sans-serif"; font-size: 10pt;">daca se pune numai galbenusul sau ouale intregi.</span><br />
<span style="font-family: "Arial","sans-serif"; font-size: 10pt;">Din aceasta compozitie se ia cu polonicul punandu-se in tigaie cat sa o acopere in strat subtire, inclinand-o ca sa curga compozitia pe toata suprafata ei. Apoi se aseaza tigaia pe foc si se lasa pana cand compozitia se rumeneste pe margini. Dupa ce s-a rumenit pe partea de dedesubt, clatita americana se intoarce pe partea cealalta si se coace pana cand se rumeneste.</span><br />
<span style="font-family: "Arial","sans-serif"; font-size: 10pt;">Pentru <a href="http://www.paleostrategy.com/2012/01/clatite-cu-branza-de-vaci.html" target="_blank"><b>crema de ciocolata</b></a> se amesteca ouale cu zaharul, 2 minute, apoi se dilueaza cu 4 linguri apa sau lapte pentru galbenusuri si 2 linguri apa sau lapte pentru oua intregi si se bat 10 min. deasupra unui vas cu apa clocotita pe care sa-l acopere ca un capac. Dupa ce se ia de pe foc, se adauga ciocolata rasa prin razatoarea cu gauri mari si vanilia, amestecand bine pana cand compozitia se omogenizeaza perfect. Dupa ce se raceste, se adauga untul moale si se amesteca pana cand <u><i>crema de ciocolata</i></u> se incorporeaza in unt si se omogenizeaza.</span><br />
<span style="font-family: "Arial","sans-serif"; font-size: 10pt;"><b>Clatitele americane cu crema de ciocolata</b> pot fi servite cu frisca.</span><br />
<span style="font-family: "Arial","sans-serif"; font-size: 10pt;"><br /></span>Anonymoushttp://www.blogger.com/profile/10513956345431624003noreply@blogger.com0tag:blogger.com,1999:blog-4893804826895041143.post-42309090164526486662012-07-15T12:30:00.000+03:002012-09-13T15:10:39.862+03:00Inghetata de casa cu piersici si vanilie<div style="text-align: justify;">
Inghetata de casa cu piersici, vanilie si nuca de cocos se prepara intr-un mod mai rapid si usor daca se pune zahar putin cate putin si nu tot odata. Pentru ca <b>inghetata de casa</b> sa aiba un aspect placut, se taie fasii subtiri de piersica pentru a forma steagul din varful castelului de inghetata.</div>
<div style="text-align: justify;">
<br /></div>
<h2 style="text-align: justify;">
<span style="font-size: small;">Ingrediente:</span></h2>
<div style="text-align: justify;">
8 oua</div>
<div style="text-align: justify;">
zahar 16 linguri</div>
<div style="text-align: justify;">
frisca 1/2 kg</div>
<div style="text-align: justify;">
zahar vanilat</div>
<div style="text-align: justify;">
nuca de cocos</div>
<div style="text-align: justify;">
piersici 1/2 kg</div>
<div style="text-align: justify;">
<br /></div>
<h2 style="text-align: justify;">
<span style="font-size: small;">Mod de preparare:</span></h2>
<div style="text-align: justify;">
<b>Inghetata de casa cu piersici</b> se prepara incepand cu separarea albusurilor de galbenusuri. Galbenusurile se freaca cu 16 linguri de zahar, iar albusurile se bat spuma tare, apoi se amesteca cu frisca, galbenusurile si piureul de piersici (din piersici fierte si pasate)</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
Compozitia bine omogenizata pentru <b>inghetata</b> se imparte in doua: intr-o jumatate se adauga zaharul vanilat, iar in a doua jumatate se adauga nuca de cocos. Daca este folosit cacao, se mai adauga in jumatate de compozitie 4 linguri de zahar, sa nu fie amara, iar daca se folosesc fructe trebuie sa le storci bine, deoarece zeama lor va subtia compozitia.</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
<a href="http://allrecipes.com/recipe/peach-ice-cream/" target="_blank">Inghetata de casa cu piersici si vanilie</a>, inainte de a fi gata, din ambele compozitii se pun cateva linguri in cate o cupa sau in pahare de unica folosinta si se pun la congelator.</div>
Anonymoushttp://www.blogger.com/profile/10513956345431624003noreply@blogger.com0tag:blogger.com,1999:blog-4893804826895041143.post-8600428004991436612012-07-15T11:40:00.000+03:002012-09-13T15:10:55.571+03:00Dulceata de pepene galbenPentru prepararea unei retete de dulceata de pepene galben ai nevoie de pepeni galbeni care nu sunt fainosi si care sunt copti doar pe jumatate. Aceasta <a href="http://reteterapideculinare.blogspot.ro/2011/11/salata-de-fructe.html" target="_blank"><b>dulceata </b></a>este foarte buna pentru prepararea de prajitura cu pepene galben, prajitura cu crema de pepene galben sau prajitura cu branza de pepene <b>galben</b>.<br />
<br />
<h2>
<span style="font-size: small;">Ingrediente:</span></h2>
<br />
pepene galben 1kg<br />
zahar 1 kg<br />
apa 500 ml<br />
zeama de la o lamaie<br />
otet de 9 grade 250 ml<br />
<h2>
<span style="font-size: small;"></span></h2>
<h2>
<span style="font-size: small;">Mod de preparare:</span></h2>
<br />
<b>Pepenele galben</b> se curata de coaja si de partea de miez prea moale, apoi se taie bucatele potrivit de mari. Se fierb in 2 l de apa cu 250 ml otet de 9 grade si se lasa pana cand se inmoaie putin, apoi se pun in strecuratoare. Se spala cu apa rece, se lasa la scurs si se introduc in siropul gata legat, obtinut din 2 cani de apa si 1 kg de zahar fierte pe foc mic, in care ai pus zaharul vanilat si zeama de lamaie. Se fierbe putin piepenele galben cu siropul, inlaturand spuma si se lasa <a href="http://www.yelp.com/biz/sweet-melon-cafe-baltimore" target="_blank">dulceata de pepene galben</a> la racit.Anonymoushttp://www.blogger.com/profile/10513956345431624003noreply@blogger.com2tag:blogger.com,1999:blog-4893804826895041143.post-6423425459242824012012-07-15T10:57:00.000+03:002012-09-13T15:11:24.516+03:00Suc de morcovi cu rosii<b>Suc de morcovi</b> - un remediu pentru sanatate. Sucul de morcovi intarzie imbatranirea deoarece stimuleaza producerea de colagen la nivelul pielii. Are proprietati antiinflamatoare si este ideal pentru persoanele care sufera intoxicatii alimentare sau anemii. Mai mult, vitamina A pe care o contin atat morcovii, cat si rosiile te ajuta sa ai par si unghii sanatoase.<br />
<br />
<b>Suc de morcovi cu rosii - Ingrediente:</b><br />
<br />
suc de morcovi 1/4 l<br />
suc de rosii 1/4 l<br />
marar tocat 2 linguri<br />
drojdie uscata 1/2 lingurita<br />
sare, piper<br />
<b><br /></b>
<b>Cum se prepara sucul de morcovi cu rosii:</b><br />
<br />
Se pun toate ingredientele intr-un vas si se amesteca pana se obtine o pasta fluida. Se consuma sucul proaspat.Anonymoushttp://www.blogger.com/profile/10513956345431624003noreply@blogger.com0tag:blogger.com,1999:blog-4893804826895041143.post-19994106048697531232012-07-15T08:56:00.002+03:002012-09-13T15:11:54.372+03:00Dovlecei umpluti cu ciuperci si orez<span style="font-size: small;">Dovlecei umpluti cu ciuperci si orez se pot obtine din urmatoarele ingrediente:</span><br />
<br />
dovlecei 4 buc<br />
ciuperci 200 g<br />
caeapa 2 buc<br />
orez 1 ceasca<br />
ulei, orez, marar, patrunjel<br />
smantana 150 g<br />
sare, condiment<br />
<br />
<h2>
<span style="font-size: small;">Dovlecei umpluti cu ciuperci si orez - Mod de preparare:</span></h2>
<br />
Dovleceii pentru umplut cu ciuperci se curata de coaja, se taie in jumatate pe lung. Se scoate miezul de la <a href="http://reteterapideculinare.blogspot.ro/2012/07/rulouri-de-dovlecei-cu-branza-pentru.html" target="_blank">dovlecei</a>, se presara cu sare si se lasa deoparte pentru 15 min. Se spala orezeul si se pune la fiert cu 3 cesti de apa si 1 lingurita condiment.<br />
<br />
Ciupercile si ceapa se curata, se taie marunt si se pun la calit in ulei incins; apoi se amesteca cu orezul fiert si cu verdeata tocata. Jumatatile de <a href="http://reteterapideculinare.blogspot.ro/2012/07/supa-crema-de-dovlecei-cu-smantana-si.html" target="_blank">dovlecei</a> se umplu cu aceasta compozitie si se aseaza intr-o tava.<br />
<br />
Se toarna peste dovlecei supa facuta dintr-o cana de apa si o lingurita de condiment, apoi se pune la cuptor pentru 30 de minute. Cand <a href="http://www.foodnetwork.com/recipes/giada-de-laurentiis/stuffed-zucchini-and-red-bell-peppers-recipe/index.html" target="_blank">dovleceii</a> umpluti cu ciuperci si orez sunt gata, se servesc cu smantana.<br />
<br />
Se poate adauga si miezul de <b>dovlecei</b> ramas in compozitia cu orez, dar caleste-l inainte cu ciupercile si ceapa.Anonymoushttp://www.blogger.com/profile/10513956345431624003noreply@blogger.com0tag:blogger.com,1999:blog-4893804826895041143.post-91852087951487583612012-07-15T08:20:00.002+03:002012-09-13T15:12:17.058+03:00Rulouri de dovlecei cu branza pentru copiiReteta de rulouri de dovlecei cu branza este o reteta speciala pentru copii, dar care este si pe gustul mamicilor. Bogata in vitamine, <a href="http://reteterapideculinare.blogspot.ro/2012/07/supa-crema-de-dovlecei-cu-smantana-si.html" target="_blank">reteta de rulouri cu dovlecei si branza</a> il va cuceri repede pe micutul tau, iar tu te vei bucura vazandu-l cum creste armonios.<br />
<br />
<h2>
<span style="font-size: small;">Rulouri de dovlecei cu branza - Ingrediente:</span></h2>
<i><br /></i>dovlecei 2 buc<br />
oua 2<br />
faina 2-3 linguri<br />
branza<i> </i>- telemea 250 g<br />
ulei<br />
sare<br />
piper<br />
scobitori<br />
<br />
<h2>
<span style="font-size: small;">Rulouri de dovlecei cu branza - Mod de preparare</span></h2>
<br />
<a href="http://reteterapideculinare.blogspot.ro/2012/04/tarta-cu-dovlecei-si-usturoi.html" target="_blank">Dovleceii</a> pentru rulouri se curata de coaja, se taie felii subtiri pe lungime, le presam cu sare si se lasa deoparte pana se inmoaie. In acest timp se taie telemeaua felii. Se bat ouale cu putina sare si piper dupa gust.<br />
<br />
Pe fiecare felie de <b>dovlecel</b> se pune o felie de branza, se ruleaza si se prinde cu o scobitoare.<br />
Rulourile se dau prin faina, prin ou batut si se prajeste in ulei incins, la foc mic. Se procedeaza in acest <i>mod de preparare</i> pana sunt gata toate rulourile.<br />
<br />
Dupa ce s-au racit, se scot scobitorile si rulourile de <u>dovlecei cu branza</u> se mananca cu mujdei sau salata.<br />
<br />
Poti sa pregatesti aceasta <a href="http://www.foodnetwork.com/recipes/ellie-krieger/grilled-zucchini-rolls-with-herbs-and-cheese-recipe/index.html" target="_blank">reteta de rulouri de dovlecei cu branza</a><b> </b>si cu branza dulce sau sarata. Daca vrei sa incerci si cu cascaval, alege-l pe cel cu un continut mic de grasime si sa fie neaparat de vaca. Fiind mai gras, cascavalul de oaie se va topi la prajit.Anonymoushttp://www.blogger.com/profile/10513956345431624003noreply@blogger.com0tag:blogger.com,1999:blog-4893804826895041143.post-36369264352730906752012-07-11T13:45:00.000+03:002012-09-13T15:12:37.557+03:00Musaca greceasca cu vinete si cartofi<h2 style="text-align: justify;">
<span style="font-size: small;">Musaca greceasca cu vinete si cartofi - Ingrediente:</span></h2>
<div style="text-align: justify;">
cartofi 2 buc</div>
<div style="text-align: justify;">
vinete 3 buc</div>
<div style="text-align: justify;">
ulei 300 ml</div>
<div style="text-align: justify;">
carne tocata 500 g</div>
<div style="text-align: justify;">
catei de usturoi 4 buc</div>
<div style="text-align: justify;">
ceapa 1 buc</div>
<div style="text-align: justify;">
rosii 400 g</div>
<div style="text-align: justify;">
pasta de tomate 3 linguri</div>
<div style="text-align: justify;">
chimen macinat - 1 lingurita</div>
<div style="text-align: justify;">
scortisoara macinata 1/2 lingurita</div>
<div style="text-align: justify;">
foi de dafin </div>
<div style="text-align: justify;">
faina 100 g</div>
<div style="text-align: justify;">
unt 75 g</div>
<div style="text-align: justify;">
lapte 750 ml</div>
<div style="text-align: justify;">
nucsoara 1/2 lingurita</div>
<div style="text-align: justify;">
galbenusuri 3 buc</div>
<div style="text-align: justify;">
parmezan ras 70 g</div>
<div style="text-align: justify;">
<br /></div>
<h2 style="text-align: justify;">
<span style="font-size: small;">Musaca greceasca cu vinete si cartofi - Mod de preparare</span></h2>
<div style="text-align: justify;">
Se curata cartofii si se taie rondele. Vinetele se taie felii, pe lung. Rosiile se oparesc si se decojesc. Pentru <b>sos Bechamel </b>- se da laptele in clocot si se pastreaza la cald.</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
Se prajesc pe rand in ulei cartofii si vinetele. Se scot si se lasa sa se scurga pe prosoape de hartie.</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
Se incinge uleiul intr-o cratita si se prajeste carnea, pana scade zeama. Se adauga ceapa tocata si se amesteca pe foc. Apoi se adauga si usutroiul pisat; se lasa pana se inmoaie. Se adauga pasta de tomate si se incorporeaza. In final, se adauga rosiile tocate, foi de dafin, chimen si scortisoara.<br />
<br />
<a href="http://reteterapideculinare.blogspot.ro/2012/07/musaca-greceasca-cu-vinete-si-cartofi.html" target="_blank">Musaca de vinete greceasca</a> - Se lasa la foc moale - timp de preparare - de 20 minute. Se sareaza si se pipereaza. Se incalzeste cuptorul la 160 grade C.</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
Se prepara <u>sosul Bechamel:</u> Se topeste untul intr-o cratita, se adauga faina si se amesteca fara sa se prajeasca. Se stinge cu laptele, amestecand continuu. Se adauga galbenusurile si se incorporeaza, urmate de 1/2 din cantitatea de parmezan ras, sare, piper si nucsoara.</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
Intr-o forma unsa se aseaza un strat de <i>cartofi</i>, unul de carne (din care se scot foile de dafin) si unul de <i>vinete</i>. Se toarna sos Bechamel, se presara parmezan si se decoreaza cu rosii; se coace 30 min, pana se rumeneste.</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
Musacaua cu cartofi si vinete se serveste rece sau calda, cu 1 lingura de iaurt proaspat cu putina menta.</div>
Anonymoushttp://www.blogger.com/profile/10513956345431624003noreply@blogger.com0tag:blogger.com,1999:blog-4893804826895041143.post-26512442691824018102012-07-10T22:44:00.000+03:002012-09-13T15:12:57.007+03:00Castraveti murati cu rosii in saramura<h2 style="font-family: inherit; text-align: justify;">
<span style="font-size: small;">Castraveti murati cu rosii pentru iarna - Ingrediente:</span></h2>
<div style="font-family: inherit; text-align: justify;">
<span style="font-size: small;"><i>castraveti</i> si gogonele verzi sau parguite 10 kg</span></div>
<div style="font-family: inherit; text-align: justify;">
<span style="font-size: small;">ardei iuti 10 buc</span></div>
<div style="font-family: inherit; text-align: justify;">
<span style="font-size: small;">capatani de usturoi 2 buc</span></div>
<div style="font-family: inherit; text-align: justify;">
<span style="font-size: small;">hrean 5 buc</span></div>
<div style="font-family: inherit; text-align: justify;">
<span style="font-size: small;">flori cu cozi de marar</span></div>
<div style="font-family: inherit; text-align: justify;">
<span style="font-size: small;">frunze de visin si vita de vie</span></div>
<div style="font-family: inherit; text-align: justify;">
<span style="font-size: small;">saramura 5 l</span></div>
<h2 style="font-family: inherit; text-align: justify;">
<span style="font-size: small;">Castraveti murati cu rosii pt iarna - Mod de preparare:</span></h2>
<div style="font-family: inherit; text-align: justify;">
<span style="font-size: small;">Pentru a obtine o saramura perfecta se pun 50 g sare mare de bucatarie la 1 l apa. Aceasta se prepara cu 1 zi inainte de a pune castraveti murati cu rosii <a href="http://reteterapideculinare.blogspot.ro/2012/07/castraveti-murati-bulgaresti-la-borcan.html" target="_blank">in saramura</a> la borcan si se poate verifica daca este suficient de concentrata cu ajutorul unui ou. Daca oul pluteste deasupra, este buna.</span></div>
<div style="font-family: inherit; text-align: justify;">
<span style="font-size: small;"><br /></span></div>
<div style="font-family: inherit; text-align: justify;">
<span style="font-size: small;"><b>Castravetii</b>, gogonelele, usturoiul si ardeii se spala bine, cu multa apa rece, apoi se tin in <a href="http://reteterapideculinare.blogspot.ro/2012/07/castraveti-murati-la-borcan-cu-saramura.html" target="_blank">saramura</a> pana a doua zi. Se scot legumele din saramura, se spala bine din nou, cu apa rece si se aseaza in borcane sau in butoiase. La fundul recipientelor se pun frunze de visin, de vita de vie, crengute de marar, hrean, 3 ardei, cativa catei de usturoi, apoi se pun straturi de castraveti si gogonele si se repeta procedeul pana la umplere.</span></div>
<div style="font-family: inherit; text-align: justify;">
<span style="font-size: small;"><br /></span></div>
<div style="font-family: inherit; text-align: justify;">
<span style="font-size: small;"><b>Saramura</b> se incalzeste si se toarna fierbinte peste legume, apoi se lasa recipientele la racit. La sfarsit se leaga sau se inchid cu capace ermetice. Primele trei zile dupa ce au fost pusi <a href="http://reteterapideculinare.blogspot.ro/2012/07/castraveti-murati-de-vara-in-otet.html" target="_blank">castraveti murati cu rosii pentru iarna</a>, acestea se pot lasa la temperatura camerei, apoi se vor muta in incaperi racoroase si uscate.</span></div>
Anonymoushttp://www.blogger.com/profile/10513956345431624003noreply@blogger.com0tag:blogger.com,1999:blog-4893804826895041143.post-709752659643977432012-07-10T22:25:00.002+03:002012-09-13T15:13:17.894+03:00Castraveti murati bulgaresti la borcan in otet<h2 style="font-family: inherit; text-align: justify;">
<span style="font-size: small;">Castraveti murati bulgaresti la borcan - Ingrediente pt 1 borcan de 800 ml</span></h2>
<div style="font-family: inherit; text-align: justify;">
<span style="font-size: small;">castraveti proaspeti si mici 0,6 kg</span></div>
<div style="font-family: inherit; text-align: justify;">
<span style="font-size: small;"><u>otet </u>100 ml</span></div>
<div style="font-family: inherit; text-align: justify;">
<span style="font-size: small;">zahar 2 lingurite</span></div>
<div style="font-family: inherit; text-align: justify;">
<span style="font-size: small;">ceapa taiata rondele 1 buc</span></div>
<div style="font-family: inherit; text-align: justify;">
<span style="font-size: small;">boabe de piper</span></div>
<div style="font-family: inherit; text-align: justify;">
<span style="font-size: small;">foi de dafin</span></div>
<div style="font-family: inherit; text-align: justify;">
<span style="font-size: small;">ardei iute rosu 1 buc</span></div>
<div style="font-family: inherit; text-align: justify;">
<span style="font-size: small;">catei de usturoi 3 buc</span></div>
<div style="font-family: inherit; text-align: justify;">
<span style="font-size: small;">boabe de mustar</span></div>
<h2 style="font-family: inherit; text-align: justify;">
<span style="font-size: small;"><a href="http://retete.eva.ro/dulceturi-si-conserve/castraveti-bulgaresti-articol-15314.html" target="_blank">Castraveti murati bulgaresti</a> la borcan - Mod de preparare</span></h2>
<div style="font-family: inherit; text-align: justify;">
<span style="font-size: small;"><i>Castravetii</i> se aranjeaza cat mai bine si mai frumos in borcan, impreuna cu ardeiul tocat rondele, ceapa si restul ingredientelor. Se toarna deasupra otetul si se completeaza cu apa, pana la umplerea borcanului.</span></div>
<div style="font-family: inherit; text-align: justify;">
<span style="font-size: small;"><br /></span></div>
<div style="font-family: inherit; text-align: justify;">
<span style="font-size: small;">Dupa ce se inchide ermetic, se rastoarna borcanul de cateva ori, sa se amestece bine condimentele cu apa si otetul. Daca nivelul lichidului din borcanul cu <a href="http://reteterapideculinare.blogspot.ro/2012/07/castraveti-murati-de-vara-in-otet.html" target="_blank">castraveti murati</a> a scazut, se desface borcanul si se mai completeaza cu otet indoit cu apa.</span></div>
<div style="font-family: inherit; text-align: justify;">
<span style="font-size: small;"><br /></span></div>
<div style="font-family: inherit; text-align: justify;">
<span style="font-size: small;">Borcanul cu <a href="http://reteterapideculinare.blogspot.ro/2012/07/castraveti-murati-la-borcan-cu-saramura.html" target="_blank">castraveti murati bulgaresti</a> in otet se fierbe la baie de aburi timp de 5 minute. Se scoate de la fiert in prosoape groase si se lasa intr-o incapere uscata sa se raceasca.</span></div>
Anonymoushttp://www.blogger.com/profile/10513956345431624003noreply@blogger.com0tag:blogger.com,1999:blog-4893804826895041143.post-28001393481047047932012-07-10T22:07:00.001+03:002012-09-13T15:13:36.345+03:00Castraveti murati la borcan cu saramura<h3>
<span style="font-size: small;">Castraveti murati la borcan cu saramura - Ingrediente pt 4 borcane de 3 litri</span></h3>
<br />
castraveti proaspeti 10 kg<br />
<u>saramura</u> (50 g sare la 1 l apa)<br />
foi de dafin<br />
frunze de vita de vie<br />
crengute de marar<br />
capatani de usturoi 2 buc<br />
piper boabe<br />
boabe de mustar<br />
ulei 2-3 linguri<br />
<br />
<h3>
<span style="font-size: small;">Pentru marinat castraveti la borcan:</span></h3>
<br />
apa 3 l<br />
otet 2 l<br />
zahar 400 g<br />
sare 150 g<br />
piper boabe<br />
<br />
<h3>
<span style="font-size: small;">Castraveti murati la borcan cu saramura - Mod de peparare</span></h3>
<br />
Cu o zi inainte de a pune <b>castravetii murati la borcan</b>, acestia se tin <a href="http://reteterapideculinare.blogspot.ro/2012/07/castraveti-murati-cu-rosii-in-saramura.html" target="_blank">in <u>saramura</u></a> ( 50 g sare la 1 l apa), pentru a nu se inmuia. Cand se pun in borcane, se scot din <i>saramura</i>, se spala bine cu apa rece, apoi se aranjeaza frumos, intercaland straturile de castraveti pt pus la borcan saramura, cu frunze de vita, foi de dafin, cu catei de usturoi, crenguta de marar, boabe de piper si de mustar.<br />
<br />
Se fierb 3 l apa pana da in clocot. Se adauga zaharul, sarea si boabele de piper si se amesteca pana se dizolva. Se ia vasul de pe foc si se adauga otetul. Cat inca este fierbinte, se toarna solutia deasupra castravetilor pana cand borcanul se umple. Dupa ce s-a racit, pentru a nu prinde mucegai, se toarna un strat subtire de ulei, se leaga borcanul in care s-au pus <a href="http://reteterapideculinare.blogspot.ro/2012/07/castraveti-murati-de-vara-in-otet.html" target="_blank">castraveti la murat </a>si se pastreaza la loc uscat, racoros.Anonymoushttp://www.blogger.com/profile/10513956345431624003noreply@blogger.com0tag:blogger.com,1999:blog-4893804826895041143.post-905087496680350152012-07-09T16:40:00.000+03:002012-09-13T15:18:53.203+03:00Cum se prepara frigarui cu legume si sos vinegreta<div style="text-align: justify;">
Reteta de frigarui cu legume si sos vinegreta<i> </i>se prepara la fel de simplu si usor ca si reteta de frigarui de pui cu garnitura sau reteta de frigarui de pui si sos picant.</div>
<div style="text-align: justify;">
<br /></div>
<h3 style="background-color: white; color: #666666; text-align: justify;">
</h3>
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqA4ftKWjNUuvXlUwiNAIrPbmHItXaYe5z_dl_Uu0MIf5g9jg0vW3NaJEgObGQa9sPT8Cm7liQ_uMBBf7QyBaVBjbTvk7pPwyg4318NE-KNgoIWTk0O3hD96QJDc-7rFGvYX3MqhXwgZ8/s1600/frigarui-cu-legume-gratar.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img alt="frigarui cu legume pe gratar" border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqA4ftKWjNUuvXlUwiNAIrPbmHItXaYe5z_dl_Uu0MIf5g9jg0vW3NaJEgObGQa9sPT8Cm7liQ_uMBBf7QyBaVBjbTvk7pPwyg4318NE-KNgoIWTk0O3hD96QJDc-7rFGvYX3MqhXwgZ8/s200/frigarui-cu-legume-gratar.jpg" title="frigarui cu legume" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><b>frigarui cu legume</b></td></tr>
</tbody></table>
<h3 style="text-align: justify;">
<span style="font-size: small;"><u>Ingrediente pentru reteta de <b>frigarui cu legume si sos vinegreta:</b></u></span></h3>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
dovlecei 4 bucati</div>
<div style="text-align: justify;">
ciuperci 200 g</div>
<div style="text-align: justify;">
gogosari 2 buc</div>
<div style="text-align: justify;">
ceapa rosie 2 buc</div>
<div style="text-align: justify;">
vinete 2 buc</div>
<div style="text-align: justify;">
ardei 4 buc</div>
<div style="text-align: justify;">
porumbi 3-4 buc</div>
<div style="text-align: justify;">
<br /></div>
<h3 style="text-align: justify;">
<span style="font-size: small;"><u>Cum se preparara <b>sos vinegreta</b> pentru frigarui cu legume:</u></span></h3>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
ulei de masline 50 ml</div>
<div style="text-align: justify;">
otet balsamic 3-4 linguri</div>
<div style="text-align: justify;">
un ardei iute</div>
<div style="text-align: justify;">
vin rosu dulce 50 ml</div>
<div style="text-align: justify;">
<b>condimente</b> (sare, piper, cimbru, busuioc, usturoi)</div>
<div style="text-align: justify;">
bete pentru frigarui</div>
<div style="text-align: justify;">
<br /></div>
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifZgAI_v6e8A6QO3u2PHZzyavm31NwxrHPQVVdYu7IlxkrUr1T3JgHpLFg4sL45nEVk5YlQXreNHJmuByN1aQL7EWdA-ADbwoEjmW3gC7UU5p5q8Np2nHse9UyUDWy7m4ekKyBd_I4RP4/s1600/frigarui-cu-legume.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img alt="frigarui cu legume si sos vinegreta" border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifZgAI_v6e8A6QO3u2PHZzyavm31NwxrHPQVVdYu7IlxkrUr1T3JgHpLFg4sL45nEVk5YlQXreNHJmuByN1aQL7EWdA-ADbwoEjmW3gC7UU5p5q8Np2nHse9UyUDWy7m4ekKyBd_I4RP4/s200/frigarui-cu-legume.jpg" title="frigarui cu legume" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><b>frigarui cu legume</b></td></tr>
</tbody></table>
<div style="text-align: justify;">
Intr-un vas se pun ingredientele pentru <a href="http://smakmojegodomu.blox.pl/2010/03/Sos-vinegret.html" rel="nofollow" target="_blank">sos vinegreta</a>. Se lasa cateva minute sa se patrunda si sa se
defineasca aromele. Sosul vinegreta se toarna peste legume taiate, se acopera si se lasa 40-50
de minute la macerat. Se amesteca din cand in cand si se
aranjeaza pe bete. Dupa ce s-au infipt toate legumele, se stropesc cu
sos vinegreta. </div>
<div style="text-align: justify;">
<br /></div>
<h3 style="text-align: justify;">
<span style="font-size: small;"><u>Cum se preparara <b>frigarui cu legume</b>: </u></span></h3>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
Legumele pentru <a href="http://www.acasa.ro/frigarui" rel="nofollow" target="_blank">frigarui</a> se curata de coaja si de seminte, se spala si se taie bucati medii in asa fel incat sa se poata infinge pe bete si sa nu se rupa. Separat, se incinge gratarul pentru frigarui, se unge cu ceapa si se pun pentru inceput 3-4 buc de porumb. Se intorc la intervale mici, ca sa nu se arda. Se pun pe gratar si frigaruile si se lasa sa se rumeneasca.</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
<i>Frigarui cu <a href="http://www.trilulilu.ro/video-divertisment/ep-6-frigarui-si-legume-la-gratar-cook-n-rolla" rel="nofollow" target="_blank">legume</a> si sos vinegreta se servesc cu diferite preparate din carne sau fripturi pe gratar.</i></div>
Anonymoushttp://www.blogger.com/profile/10513956345431624003noreply@blogger.com0tag:blogger.com,1999:blog-4893804826895041143.post-63990254228378459512012-07-08T13:12:00.001+03:002012-07-09T18:38:00.217+03:00Castraveti murati in otet cu apa rece<div class="MsoNormal" style="text-align: justify;">
Castraveti murati in otet cu apa rece – rapid si usor de preparat – se prepara incepand cu luna
iulie, deoarece in aceasta luna de vara se gasesc castraveti din abundenta. </div>
<div class="MsoNormal" style="text-align: justify;">
<br /></div>
<div class="MsoNormal" style="text-align: justify;">
Castraveti murati in otet cu apa rece este varianta de pastrare
pentru obtinerea de castraveti gustosi si crocanti. Se aleg <b>castravetii</b>
mai mici, atat la retete de castraveti murati de
vara cu apa rece cat si la retete castraveti murati bulgaresti.</div>
<div class="MsoNormal" style="text-align: justify;">
<br /></div>
<div class="MsoNormal" style="text-align: justify;">
Se pun castraveti in apa rece putin sarata (10g sare la 1 l
lichid), cat sa-i cuprinda bine si se tin 3-4 ore, ca sa piarda din rigiditate si
sa se extraga apa si amareala din ei. Dupa ce se spala in doua ape, castravetii
se aseaza in borcane potrivite.</div>
<div class="MsoNormal" style="text-align: justify;">
<br /></div>
<div class="MsoNormal" style="text-align: justify;">
Pentru castraveti murati in otet cu apa rece,
care sa nu fermenteze, trebuie pusi castraveti in otet de 3 grade, adica la 1
litru de otet de 9 grade se adauga 2 litri de apa. La un litru de lichid,
pentru castraveti murati de vara in otet se pun 25 g sare si 10 g zahar care
vor reduce putin din aciditatea otetului, fara sa-l indulceasca. Lichidul care
se pune peste castraveti trebuie sa fie cca 1/2 din capacitatea borcanelor in
care se pun castraveti murati de vara in otet. Lichidul se fierbe numai 5
minute, cu 1-2 foi de dafin, putin cimbru, marar si frunza de telina, apoi se
lasa sa mai stea 10 minute (luat de pe foc), ca sa se aromeze mai bine.
Lichidul se toarna peste castraveti, dupa ce s-au pus in fiecare borcan putin
piper si 2-3- felii de hrean peste castraveti.</div>
<br />
<h2>
<span style="font-size: small;">Reteta de castraveti murati in otet cu apa rece foloseste urmatorul procedeu: </span></h2>
<div class="MsoNormal" style="text-align: justify;">
La 1 l lichid se adauga 100 ml otet de 9 grade. Otetul
diluat cu apa care se toarna peste castraveti trebuie sa echivaleze cu 1/2 din
volumul borcanului. Pt.fiecare litru de lichid se pun 6 parti apa si o parte
otet de 9 grade, 10-20 g sare, 5-10 g zahar, 1 foaie de dafin , 1 frunza de
telina, putin cimbru si marar. </div>
<div class="MsoNormal" style="text-align: justify;">
Borcanele cu castraveti se leaga cu celofan si se fierb in
bain-Marie, pana cand se infierbanta bine si partea de sus a borcanelor . Vasul
in care s-au pus borcanele cu castraveti in otet diluat se ia imediat de pe foc
si se acopera bine cu paturi groase, sterilizandu-se in continuare pana a doua
zi, cand se scot din apa.</div>Anonymoushttp://www.blogger.com/profile/10513956345431624003noreply@blogger.com0tag:blogger.com,1999:blog-4893804826895041143.post-33279904217740357182012-07-07T15:50:00.000+03:002012-09-13T15:15:31.610+03:00Gem de Caise fiert fara conservanti<div style="text-align: justify;">
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIMeNeyy-knGQNr2_M-OlfJW-DklPLkY0JU22d6KlYRucP7k3Dh7ul2Cqts4evBWCTW1Oeaq-dqs39nNRxadxo2aB1umvNeE80lLNVz3edSls5ll9jccRspVoHo4Q9fUNusPr9fhmBHfA/s1600/fructe-de-caise.png" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img alt="Gem de caise fiert" border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIMeNeyy-knGQNr2_M-OlfJW-DklPLkY0JU22d6KlYRucP7k3Dh7ul2Cqts4evBWCTW1Oeaq-dqs39nNRxadxo2aB1umvNeE80lLNVz3edSls5ll9jccRspVoHo4Q9fUNusPr9fhmBHfA/s200/fructe-de-caise.png" title="Gem de caise fiert fara conservanti" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><a href="http://news.softpedia.com/news/Caisele-O-sursa-dulce-de-vitamine-ro-26714.shtml" target="_blank">Caise pentru gem fiert</a></td></tr>
</tbody></table>
</div>
<div style="text-align: justify;">
Gem de caise se utilizeaza in reteta de clatite cu<b> </b>gem de caise, reteta prajitura cu gem de caise, tarta cu mere si<b> gem de caise</b>, prajitura cu piscoturi si <a href="http://www.formula-as.ro/2012/1006/nutritie-55/fructele-uscate-caisele-14734" target="_blank">gem de caise</a>, prajitura cu gem de caise si bezea, prajitura cu nuca si gem de caise, dar si la alte prajituri delicioase.<br />
<br /></div>
<div style="text-align: justify;">
<h3>
<u><span style="font-size: small;">Gem de caise fiert fara conservanti - Ingrediente</span></u></h3>
</div>
<div style="text-align: justify;">
<ul>
<li>caise curatate de samburi 1kg</li>
<li>zahar 1kg</li>
</ul>
</div>
<div style="text-align: justify;">
</div>
<div style="text-align: justify;">
<h3>
<span style="font-size: small;"><u>Gem de caise fiert fara conservanti - Mod de preparare </u></span></h3>
<h3>
<span style="font-size: small;"><u><br /></u></span></h3>
</div>
<div style="text-align: justify;">
</div>
<div class="MsoNormal" style="text-align: justify;">
Gemul de caise <u>fiert</u> fara conservant se
face intr-un mod rapid si usor din caise foarte coapte ca si marmelada. La <a href="http://www.fructe.org/caise/" target="_blank">gemul de caise</a> fiert, caisele se curata numai de samburi. Pentru a obtine un gem fin
in culoare naturala, va trebui sa se curete si coaja caiselor, fara sa se
opareasca.</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvkfHKpMAl_c0wEZSXlgvKWG8cfT6SLkjUDy7-brL3GguDZucyC7Tir8JD4k5x3TtLOz6gMc6d9-Hl9Q2yjnvWZ32dmJ3pSg0dmqBbVmlLkrB4aq1XnrBIUhWtc_2wMoBn-XcTHrgnric/s1600/gem-de-caise-preparat.png" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img alt="Gem de caise fara conservanti" border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvkfHKpMAl_c0wEZSXlgvKWG8cfT6SLkjUDy7-brL3GguDZucyC7Tir8JD4k5x3TtLOz6gMc6d9-Hl9Q2yjnvWZ32dmJ3pSg0dmqBbVmlLkrB4aq1XnrBIUhWtc_2wMoBn-XcTHrgnric/s200/gem-de-caise-preparat.png" title="Gem de caise fiert fara conservanti" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><a href="http://www.avantaje.ro/Gastronomie/Director-fructe/C/Caisele-848280" target="_blank">Gem de caise fiert la borcan</a></td></tr>
</tbody></table>
<i>Caisele</i> pentru <i>gem</i> fiert se cantaresc, iar dupa ce s-au curatat, se presara cu zaharul, se amesteca bine si se lasa 2-3 ore sa lase putin suc. Pentru preparare <b>gem de caise</b>, fructele se fierb intr-o cratita ca la reteta dulceata de caise.</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
</div>
<div class="MsoNormal" style="text-align: justify;">
O parte din zeama se poate
extrage, in prealabil, daca peste caisele curatate (puse intr-un vas smaltuit
sau din plastic ) se presara zahar: 100 grame zahar pentru fiecare kilogram de
fructe; se amesteca usor, prin rasturnare, cu lingura, se lasa 4-5 ore sa-si
lase zeama si apoi se strecoara, (sucul se foloseste ca atare sau din el se
prepara siropuri sau lichioruri). Pulpa caiselor ramase se presara cu zaharul
indicat in reteta de <a href="http://www.euforia.tv/articol/cuisine/retete/euforia-cuisine---tarta-de-mere-si-caise-14803.html">gem de caise </a>si se fierbe, pana cand caisele capata un aspect unsuros (nu
zemos), altfel gemul va fermenta sau va mucegai.</div>
<div class="MsoNormal" style="text-align: justify;">
<br /></div>
<div class="MsoNormal" style="text-align: justify;">
</div>
<div class="MsoNormal" style="text-align: justify;">
<b>Gemul de caise fiert fara conservat</b> se pune fierbinte in borcane care se pot
lega numai a doua zi, dupa ce s-a racit bine.</div>
<div class="MsoNormal" style="text-align: justify;">
</div>
Anonymoushttp://www.blogger.com/profile/10513956345431624003noreply@blogger.com0tag:blogger.com,1999:blog-4893804826895041143.post-72316227639983157122012-07-05T15:40:00.001+03:002012-09-13T15:15:48.764+03:00Supa crema de dovlecei cu smantana si crutoane<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWAoH7w0ZAf7QGhWljgJ3x4zcUCO_L3Y4OMEaP9_p3Hl9mwkySP_pGU8JftBeSvtNVIrwr1HAAiZ7ddZRtpVhie3JmFeVbdacs7BVseoecLpiy5VCi4WZlOAoM8xNMX3IHThyOL-KYlkE/s1600/mod-de-preparare-dovlecei.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img alt="cum-se-preparara-supa-crema-de-dovlecei" border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWAoH7w0ZAf7QGhWljgJ3x4zcUCO_L3Y4OMEaP9_p3Hl9mwkySP_pGU8JftBeSvtNVIrwr1HAAiZ7ddZRtpVhie3JmFeVbdacs7BVseoecLpiy5VCi4WZlOAoM8xNMX3IHThyOL-KYlkE/s200/mod-de-preparare-dovlecei.jpg" title="reteta-de-supa-crema-de-dovlecei" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><h2>
<span style="font-size: small;">Supa crema de dovlecei</span></h2>
</td></tr>
</tbody></table>
<div style="text-align: justify;">
<b>Supa crema de dovlecei</b> cu smantana si crutoane completeaza perfect aromele de legume. Reteta supa crema dovlecei este una din retetele pentru mancaruri rapide si usoare. Supa de dovlecel apartine categoriei - supe pentru slabit - cu un gust delicios.<span style="font-size: xx-small;">2Y5BFHAXYSHC</span><br />
<br />
<i>Supa crema de dovlecei reteta</i> - Ingrediente <br />
<br />
dovlecei proaspeti 500 g (250 g dovlecei conserva)<br />
ceapa 1buc<br />
morcov 1buc<br />
smântână 200 g<br />
faina 25 g<br />
margarina sau unt 50 g<br />
usturoi 2 catei<br />
cartofi 100 g<br />
mărar verde<br />
<br />
<i>Supa crema de dovlecei reteta </i>– Metoda de preparare <br />
<br />
Dovlecei in supa crema dau un gust deosebit, iar raspunsul la intrebarea - Cum se prepara reteta de <a href="http://www.themeaningofpie.com/2011/07/zucchini-soup/" target="_blank">supa crema de dovlecei</a> – il aflati in continuare: <br />
<br />
Reteta pt supa crema de legume presupune operatii pregatitoare: Curatam si spalam <a href="http://southernfood.about.com/od/soupandstew/r/bl60804c.htm" target="_blank">dovleceii</a> si indepartam semintele apoi taiem cuburi. In cazul dovleceilor conserva, se indeparteaza lichidul si se spala. Curatam de coaja si celelalte legume - morcovul, ceapa si cartofii -apoi le taiem cubulete. Faina se cerne. Painea alba se taie cuburi mici, se rumenesc la cuptor, stropite cu 25 grame margarina sau unt. Mararul verde pentru supa dovlecel cu marar se curata, se spala si se taie marunt. <br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuU6N0ybK_pQ04oIe35ULeWWDD741aRDBz3yitL0wHz0iqgx5ULYxK83uRKs3d1AfkLb6Gn3sEEzrF7-avMSGr9GoD2a10f3awcC7IzLhAn-OS-zzohwKD0011cjYJzsC_wjG27nnCxPQ/s1600/dovlecei-supa-crema-preparare.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img alt="modul de preparare supa crema dovlecei" border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuU6N0ybK_pQ04oIe35ULeWWDD741aRDBz3yitL0wHz0iqgx5ULYxK83uRKs3d1AfkLb6Gn3sEEzrF7-avMSGr9GoD2a10f3awcC7IzLhAn-OS-zzohwKD0011cjYJzsC_wjG27nnCxPQ/s200/dovlecei-supa-crema-preparare.jpg" title="preparare crema dovlecei" width="200" /></a></div>
<br />
<b>Supa dovlecei cu smantana si crutoane</b> se prepara înăbușind în ulei legumele și adaugand apă fiebinte cât să le acopere. Se fierb la foc mic pentru 20 de minute. După ce au fiert, legumele se scot din oala în care au fiert și se pasează cu un mixer vertical sau în blender adăugând din apa în care au fiert până se ajunge la consistența dorită. Opțional adăugăm sare si piper. <br />
<br />
Faina se amesteca bine cu smantana si se adauga putina zeama fierbinte, apoi se toarna in oala cu <a href="http://www.thekitchn.com/recipe-zucchini-1-32520" target="_blank">supa crema de dovlecei</a>. Pentru varianta de supa crema de dovlecel de post, putem renunta la smantana. Daca nu folosim smantana, se aduga o lingura de ulei si lasam legumele la fiert circa 20 minute. Pentru a obtine o supa crema de dovlecei aromata, este indicat sa punem la fiert cu legumele si seminte de marar. <br />
<br />
Dupa ce am luat <b>supa crema</b> de pe foc, se adauga usturoiul dat prin presa, mararul tocat si se mai lasa 1-2 minute pe foc. <br />
<br />
<i>Supa crema de dovlecei cu smantana si crutoane</i> de paine alba, una din retetele de mancare sanatoasa recomandata si copiilor se serveste atat calda cat si rece. </div>
Anonymoushttp://www.blogger.com/profile/10513956345431624003noreply@blogger.com0tag:blogger.com,1999:blog-4893804826895041143.post-51956560535319492832012-07-04T13:37:00.000+03:002012-09-13T15:16:02.103+03:00Fasole pastai conservata la borcan pentru iarna<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuoLU5Hey9-3MkeFNnPDn6R1LLVz4vOcmVOmxRfbEkhMPXIZ9SVys9rBNyAljxTJKoUIXpXRWlEoXdBQ2XS2p1_E-anI48ZkTIPdr1O3NNbdjvJQWSvM8CA2M1hp4RUiyjBed1hTxqGfI/s1600/pastai-verzi-pentru-conservare+.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img alt="pastai-verzi-pt-conservare-iarna" border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuoLU5Hey9-3MkeFNnPDn6R1LLVz4vOcmVOmxRfbEkhMPXIZ9SVys9rBNyAljxTJKoUIXpXRWlEoXdBQ2XS2p1_E-anI48ZkTIPdr1O3NNbdjvJQWSvM8CA2M1hp4RUiyjBed1hTxqGfI/s200/pastai-verzi-pentru-conservare+.jpg" title="pastai-verzi-pentru-conservare " width="200" /></a></div>
<div class="MsoNormal" style="text-align: justify;">
Fasole pastai conservata la borcan<i> pentru iarna</i> se pregateste rapid si usor. Exista metode de pastrare a fasolei pastai prin congelarea pastailor
verzi si prin conservarea de iarna a pastailor la saramura.</div>
<div class="MsoNormal" style="text-align: justify;">
<br /></div>
<div class="MsoNormal" style="text-align: justify;">
Fasole pastai la
congelator pentru iarna este metoda prin care fasolea pastai se poate
conserva fiarta sau nefiarta - fasolea pastai pt iarna,
nefiarta, se pune in congelator curatata si spalata - in punga de nailon. </div>
<div class="MsoNormal" style="text-align: justify;">
<br /></div>
<div class="MsoNormal" style="text-align: justify;">
</div>
<div class="MsoNormal" style="text-align: justify;">
<i>Conservarea pastailor de fasole la borcan</i> este mai complicata
decat congelarea pastailor fasole, deoarece <b>pastaile conservate la borcan</b>
pentru iarna trebuie pastrate un an intr-un spatiu cu temperatura scazuta si
ferit de lumina.</div>
<div class="MsoNormal" style="text-align: justify;">
<br /></div>
<div class="MsoNormal" style="text-align: justify;">
Cum se pun pastai la conservat? este intrebarea la care
aflati raspunsul citind cu atentie urmatoarele sfaturi:<i> Pastai verzi</i>, curatate la capete, se lasa intregi, se pun intr-un vas, se
presara cu sare, se amesteca, se lasa doua zile ca sa lase zeama si sa se
moaie. </div>
<div class="MsoNormal" style="text-align: justify;">
<br /></div>
<div class="MsoNormal" style="text-align: justify;">
<i>Pastai la borcan</i> obtinem punand fasole verde pastai intr-un
borcan, bine presate si acoperite cu zeama lasata. Daca nu acopera bine fasolea
pastai, zeama se completeaza cu apa, in
care se pune sare ( 220 grame la un litru apa). </div>
<div class="MsoNormal" style="text-align: justify;">
<br /></div>
<div class="separator" style="clear: both; text-align: justify;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiX8qDxE4SjXP9EBpqUrfv738OWEzn8HKTEstWHN2QmmgDmg1dZYUt9W2CZrPc34w2C5wfPYokfU3ztUlPRxtAYFzSWGH8SAMIpLsfnGCu1Pw651FrKBXvHLRn-YeRHAQSdD2KB30Apgsk/s1600/pastai-la-borcan-conservate-pt-iarna+.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img alt="pastai-verzi-la-borcan-conservate-pentru-iarna " border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiX8qDxE4SjXP9EBpqUrfv738OWEzn8HKTEstWHN2QmmgDmg1dZYUt9W2CZrPc34w2C5wfPYokfU3ztUlPRxtAYFzSWGH8SAMIpLsfnGCu1Pw651FrKBXvHLRn-YeRHAQSdD2KB30Apgsk/s200/pastai-la-borcan-conservate-pt-iarna+.jpg" title="pastai-la-borcan-conservate-pt-iarna " width="200" /></a></div>
<div class="MsoNormal" style="text-align: justify;">
<a href="http://andreasrecipes.com/2006/08/07/home-canning-boiling-water-method/" target="_blank">Fasole verde pastai conservata</a> in bune conditii obtinem daca
peste zeama lasata de fasole verde pastai adaugam apa cu sare, iar borcanul cu fasole
verde pastai pentru iarna se leaga cu nailon.</div>
<div class="MsoNormal" style="text-align: justify;">
<br /></div>
<div class="MsoNormal" style="text-align: justify;">
<i>Fasolea pastai in saramura</i> se desareaza la folosire ca si la
reteta de teci la borcan cu rosii, timp de trei zile in apa calda. Apa cu fasole
in saramura se schimba zilnic. <b>Pastai la
borcan pt iarna</b> prin desarare capata o culoare alb-gri, dar isi recapata
culoarea la fiert.</div>
<div class="MsoNormal" style="text-align: justify;">
<br /></div>
<div class="MsoNormal" style="text-align: justify;">
Fasolea pastai conservata
prin reteta de <i style="mso-bidi-font-style: normal;">conservare fasole
verde la congelator</i>, care a fost fiarta, pentru preparare se pune imediat
in apa clocotita. (Tips)</div>
<div class="MsoNormal" style="text-align: justify;">
<br /></div>
<div class="MsoNormal" style="text-align: justify;">
<i>Fasolea pastai conservata prin congelare</i> cruda (nefiarta) se
intareste si fierbe mai greu. Retetele cu <b>fasole pastai</b> pot include carne proaspata sau
afumata, dar si oase afumate pentru ciorba.</div>
Anonymoushttp://www.blogger.com/profile/10513956345431624003noreply@blogger.com0tag:blogger.com,1999:blog-4893804826895041143.post-56321249672462358082012-06-29T15:46:00.001+03:002012-09-13T15:16:21.502+03:00Mancare din Carne de Pui cu Ciuperci Masline si Cartofi<b style="mso-bidi-font-weight: normal;"><span style="font-family: "Arial","sans-serif"; font-size: 10pt;">Timp de
preparare<span style="mso-spacerun: yes;"> </span>- </span></b><span style="font-family: "Arial","sans-serif"; font-size: 10pt;">50 minute<b style="mso-bidi-font-weight: normal;"><o:p></o:p></b></span><br />
<br />
<div class="MsoNormal" style="line-height: normal; margin: 0in 0in 10pt;">
<b style="mso-bidi-font-weight: normal;"><span style="font-family: "Arial","sans-serif"; font-size: 10pt;">Dificultate<span style="mso-spacerun: yes;"> </span></span></b><span style="font-family: "Arial","sans-serif"; font-size: 10pt;">- mediu<o:p></o:p></span></div>
<b style="mso-bidi-font-weight: normal;"><span style="font-family: "Arial","sans-serif"; font-size: 10pt;">Cantitate<span style="mso-spacerun: yes;"> </span>- </span></b><span style="font-family: "Arial","sans-serif"; font-size: 10pt;">10 portii<o:p></o:p></span><br />
<br />
<a name='more'></a><br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<div class="MsoNormal" style="line-height: normal; margin: 0in 0in 10pt;">
<i style="mso-bidi-font-style: normal;"><span style="font-family: "Arial","sans-serif"; font-size: 10pt;">Aceasta
mancare cu carne de pui este solutia ideala pentru masa de
pranz sau cina.<o:p></o:p></span></i></div>
<b style="mso-bidi-font-weight: normal;"><u><span style="color: #365f91; font-family: "Arial","sans-serif"; font-size: 10pt; mso-themecolor: accent1; mso-themeshade: 191;">Ingrediente reteta mancare
din carne de pui cu ciuperci masline si cartofi</span></u></b><br />
<br />
<span style="font-family: Wingdings; font-size: 10pt; mso-bidi-font-family: Wingdings; mso-fareast-font-family: Wingdings;"><span style="mso-list: Ignore;">v<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";"> </span></span></span><span style="font-family: "Arial","sans-serif"; font-size: 10pt;">1,300 kg <i style="mso-bidi-font-style: normal;">carne de pui</i> ;<i style="mso-bidi-font-style: normal;"><o:p></o:p></i></span><br />
<span style="font-family: Wingdings; font-size: 10pt; mso-bidi-font-family: Wingdings; mso-fareast-font-family: Wingdings;"><span style="mso-list: Ignore;">v<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";"> </span></span></span><span style="font-family: "Arial","sans-serif"; font-size: 10pt;">150 g unt ;<i style="mso-bidi-font-style: normal;"><o:p></o:p></i></span><br />
<span style="font-family: Wingdings; font-size: 10pt; mso-bidi-font-family: Wingdings; mso-fareast-font-family: Wingdings;"><span style="mso-list: Ignore;">v<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";"> </span></span></span><span style="font-family: "Arial","sans-serif"; font-size: 10pt;">25 g pasta de tomate
;<i style="mso-bidi-font-style: normal;"><o:p></o:p></i></span><br />
<span style="font-family: Wingdings; font-size: 10pt; mso-bidi-font-family: Wingdings; mso-fareast-font-family: Wingdings;"><span style="mso-list: Ignore;">v<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";"> </span></span></span><span style="font-family: "Arial","sans-serif"; font-size: 10pt;">150 g ceapa ;<i style="mso-bidi-font-style: normal;"><o:p></o:p></i></span><br />
<span style="font-family: Wingdings; font-size: 10pt; mso-bidi-font-family: Wingdings; mso-fareast-font-family: Wingdings;"><span style="mso-list: Ignore;">v<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";"> </span></span></span><span style="font-family: "Arial","sans-serif"; font-size: 10pt;">400 g rosii proaspete
;<i style="mso-bidi-font-style: normal;"><o:p></o:p></i></span><br />
<span style="font-family: Wingdings; font-size: 10pt; mso-bidi-font-family: Wingdings; mso-fareast-font-family: Wingdings;"><span style="mso-list: Ignore;">v<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";"> </span></span></span><span style="font-family: "Arial","sans-serif"; font-size: 10pt;">25 g morcovi ;<i style="mso-bidi-font-style: normal;"><o:p></o:p></i></span><br />
<span style="font-family: Wingdings; font-size: 10pt; mso-bidi-font-family: Wingdings; mso-fareast-font-family: Wingdings;"><span style="mso-list: Ignore;">v<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";"> </span></span></span><span style="font-family: "Arial","sans-serif"; font-size: 10pt;">200 g masline ;<i style="mso-bidi-font-style: normal;"><o:p></o:p></i></span><br />
<span style="font-family: Wingdings; font-size: 10pt; mso-bidi-font-family: Wingdings; mso-fareast-font-family: Wingdings;"><span style="mso-list: Ignore;">v<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";"> </span></span></span><span style="font-family: "Arial","sans-serif"; font-size: 10pt;">300 g <i style="mso-bidi-font-style: normal;">ciuperci</i> proaspete sau 150 g <i style="mso-bidi-font-style: normal;">ciuperci</i> conserva ;<i style="mso-bidi-font-style: normal;"><o:p></o:p></i></span><br />
<span style="font-family: Wingdings; font-size: 10pt; mso-bidi-font-family: Wingdings; mso-fareast-font-family: Wingdings;"><span style="mso-list: Ignore;">v<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";"> </span></span></span><span style="font-family: "Arial","sans-serif"; font-size: 10pt;">25 g faina ;<i style="mso-bidi-font-style: normal;"><o:p></o:p></i></span><br />
<span style="font-family: Wingdings; font-size: 10pt; mso-bidi-font-family: Wingdings; mso-fareast-font-family: Wingdings;"><span style="mso-list: Ignore;">v<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";"> </span></span></span><span style="font-family: "Arial","sans-serif"; font-size: 10pt;">patrunjel verde ;<i style="mso-bidi-font-style: normal;"><o:p></o:p></i></span><br />
<span style="font-family: Wingdings; font-size: 10pt; mso-bidi-font-family: Wingdings; mso-fareast-font-family: Wingdings;"><span style="mso-list: Ignore;">v<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";"> </span></span></span><span style="font-family: "Arial","sans-serif"; font-size: 10pt;">100 ml vin alb ;<i style="mso-bidi-font-style: normal;"><o:p></o:p></i></span><br />
<span style="font-family: Wingdings; font-size: 10pt; mso-bidi-font-family: Wingdings; mso-fareast-font-family: Wingdings;"><span style="mso-list: Ignore;">v<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";"> </span></span></span><span style="font-family: "Arial","sans-serif"; font-size: 10pt;">1 lamaie ;<i style="mso-bidi-font-style: normal;"><o:p></o:p></i></span><br />
<span style="font-family: Wingdings; font-size: 10pt; mso-bidi-font-family: Wingdings; mso-fareast-font-family: Wingdings;"><span style="mso-list: Ignore;">v<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";"> </span></span></span><span style="font-family: "Arial","sans-serif"; font-size: 10pt;">1,250 kg <i style="mso-bidi-font-style: normal;">cartofi</i> ;<i style="mso-bidi-font-style: normal;"><o:p></o:p></i></span><br />
<span style="font-family: Wingdings; font-size: 10pt; mso-bidi-font-family: Wingdings; mso-fareast-font-family: Wingdings;"><span style="mso-list: Ignore;">v<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";"> </span></span></span><span style="font-family: "Arial","sans-serif"; font-size: 10pt;">100 ml ulei ;<i style="mso-bidi-font-style: normal;"><o:p></o:p></i></span><br />
<span style="font-family: Wingdings; font-size: 10pt; mso-bidi-font-family: Wingdings; mso-fareast-font-family: Wingdings;"><span style="mso-list: Ignore;">v<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";"> </span></span></span><span style="font-family: "Arial","sans-serif"; font-size: 10pt;">piper macinat ;<i style="mso-bidi-font-style: normal;"><o:p></o:p></i></span><br />
<span style="font-family: Wingdings; font-size: 10pt; mso-bidi-font-family: Wingdings; mso-fareast-font-family: Wingdings;"><span style="mso-list: Ignore;">v<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";"> </span></span></span><span style="font-family: "Arial","sans-serif"; font-size: 10pt;">sare ;<i style="mso-bidi-font-style: normal;"><o:p></o:p></i></span><br />
<br />
<b style="mso-bidi-font-weight: normal;"><u><span style="color: #365f91; font-family: "Arial","sans-serif"; font-size: 10pt; mso-themecolor: accent1; mso-themeshade: 191;">Mod de preparare reteta
mancare din carne de pui cu ciuperci masline si cartofi</span></u></b><br />
<br />
<span style="font-family: "Arial","sans-serif"; font-size: 10pt; mso-fareast-font-family: Arial;"><span style="mso-list: Ignore;">1.<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";">
</span></span></span><span style="font-family: "Arial","sans-serif"; font-size: 10pt;">Pentru
<i style="mso-bidi-font-style: normal;">mancarea cu carne de pui</i> ciuperci masline
si cartofi, se curata <i style="mso-bidi-font-style: normal;">puiul</i>, se trece
prin flacara, se spala, se portioneaza apoi se inabusa in unt cu 100 ml apa.
Cand sunt gata, bucatile de <i style="mso-bidi-font-style: normal;">carne</i> se
scot separat.</span><br />
<br />
<span style="font-family: "Arial","sans-serif"; font-size: 10pt; mso-fareast-font-family: Arial;"><span style="mso-list: Ignore;">2.<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";">
</span></span></span><i style="mso-bidi-font-style: normal;"><span style="font-family: "Arial","sans-serif"; font-size: 10pt;">Cartofii</span></i><span style="font-family: "Arial","sans-serif"; font-size: 10pt;"> se curata, se spala si
se taie felii subtiri.</span><br />
<br />
<span style="font-family: "Arial","sans-serif"; font-size: 10pt; mso-fareast-font-family: Arial;"><span style="mso-list: Ignore;">3.<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";">
</span></span></span><span style="font-family: "Arial","sans-serif"; font-size: 10pt;">Ceapa
si morcovii taiate marunt, se inabusa in grasimea ramasa. Se adauga pasta de
tomate diluata in putina apa, faina dizolvata in apa rece, 1 litru de apa
fierbinte si se mai fierb 20 minute.</span><br />
<br />
<span style="font-family: "Arial","sans-serif"; font-size: 10pt; mso-fareast-font-family: Arial;"><span style="mso-list: Ignore;">4.<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";">
</span></span></span><i style="mso-bidi-font-style: normal;"><span style="font-family: "Arial","sans-serif"; font-size: 10pt;">Sosul</span></i><span style="font-family: "Arial","sans-serif"; font-size: 10pt;"> se paseaza peste <i style="mso-bidi-font-style: normal;">carnea de pui</i> dupa care se adauga <i style="mso-bidi-font-style: normal;">ciuperci</i> curatate si taiate lame,
masline, rosii decojite si taiate sferturi, sare, piper si se continua
fierberea 15 minute. Spre sfarsitul fierberii se adauga vin si jumatate din
cantitatea de patrunjel verde.</span><br />
<br />
<i style="mso-bidi-font-style: normal;"><span style="font-family: "Arial","sans-serif"; font-size: 10pt;">Mancarea cu carne de pui</span></i><span style="font-family: "Arial","sans-serif"; font-size: 10pt;"> se serveste calda,
cu <i style="mso-bidi-font-style: normal;">sos</i> de <i style="mso-bidi-font-style: normal;">ciuperci</i> si masline, cu garnitura de <i style="mso-bidi-font-style: normal;">cartofi</i> prajiti si decor din felii de lamaie si patrunjel verde
deasupra.<o:p></o:p></span>Anonymoushttp://www.blogger.com/profile/10513956345431624003noreply@blogger.com1tag:blogger.com,1999:blog-4893804826895041143.post-67618596054823210722012-06-25T22:33:00.000+03:002012-09-13T15:16:43.700+03:00Dulceata de cirese<div class="separator" style="clear: both; text-align: justify;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOgZQ7itMxvi0XuMU_JOl2R6WHQ4DWRrS8ZbXoFyLmEoInQ7SV7juN3vh6GMsBw6oB0U0Agm83JVc9DSum2AySYgES6GrN02QgZIqAkNZDsuVnA7tL9W9heegEYEMTHe9gNCRIrDqoMp0/s1600/dulceata+de+cirese.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img alt="dulceata de cirese" border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOgZQ7itMxvi0XuMU_JOl2R6WHQ4DWRrS8ZbXoFyLmEoInQ7SV7juN3vh6GMsBw6oB0U0Agm83JVc9DSum2AySYgES6GrN02QgZIqAkNZDsuVnA7tL9W9heegEYEMTHe9gNCRIrDqoMp0/s200/dulceata+de+cirese.jpg" title="dulceata de cirese" width="200" /></a></div>
<div class="MsoNormal" style="line-height: normal; text-align: justify;">
<br /></div>
<div class="MsoNormal" style="line-height: normal; text-align: justify;">
<br /></div>
<div class="MsoNormal" style="line-height: normal; text-align: justify;">
<i><span style="font-family: "Arial","sans-serif"; font-size: 10pt;">Daca
iti staruie in minte aroma inconfundabila a dulcetii facute de mama ta sau
bunica, e randul tau sa te rasfeti cu aceste delicatese, preparand <b>dulceata de
cirese</b> .</span></i></div>
<div class="MsoNormal" style="line-height: normal; text-align: justify;">
<br /></div>
<div class="MsoNormal" style="line-height: normal; text-align: justify;">
<br /></div>
<div class="MsoNormal" style="line-height: normal; text-align: justify;">
<br /></div>
<div class="MsoNormal" style="line-height: normal; text-align: justify;">
<br /></div>
<div class="MsoNormal" style="line-height: normal; text-align: justify;">
<br /></div>
<div class="MsoNormal" style="line-height: normal; text-align: justify;">
<br />
<a name='more'></a></div>
<div class="MsoNormal" style="line-height: normal; text-align: justify;">
<br /></div>
<div class="MsoNormal" style="line-height: normal; text-align: justify;">
<br /></div>
<div class="MsoNormal" style="line-height: normal; text-align: justify;">
<br /></div>
<div class="MsoNormal" style="text-align: left;">
<br /></div>
<div class="MsoNormal" style="text-align: left;">
<span style="font-size: large;"><span lang="RO">Ingrediente pentru <i><b>dulceata de cirese </b></i></span></span></div>
<div class="MsoNormal" style="text-align: justify;">
<br /></div>
<div class="MsoNormal" style="text-align: justify;">
<span lang="RO">v 1,300 kg fructe;</span></div>
<div class="MsoNormal" style="text-align: justify;">
<br /></div>
<div class="MsoNormal" style="text-align: justify;">
<span lang="RO">v 1 kg zahar ;</span></div>
<div class="MsoNormal" style="text-align: justify;">
<br /></div>
<div class="MsoNormal" style="text-align: justify;">
<span lang="RO">v 50 ml zeama de lamaie sau 100 g glucoza ;</span></div>
<div class="MsoNormal" style="text-align: justify;">
<br /></div>
<div class="MsoNormal" style="text-align: justify;">
<span lang="RO">v vanilie ;</span></div>
<div class="MsoNormal" style="text-align: justify;">
<span lang="RO"> </span></div>
<div class="MsoNormal" style="text-align: justify;">
<span style="font-size: large;"><span lang="RO">Mod de preparare <b><i>dulceata de cirese</i></b><b> </b> </span></span></div>
<div class="MsoNormal" style="text-align: justify;">
<br /></div>
<div class="MsoNormal" style="text-align: justify;">
<span lang="RO">1.
Dupa ce au fost spalate, <i>ciresele coapte</i> se curata de codite si de samburi. Pe
masura ce se curata, se pun intr-o cratita smaltuita de 3-4 l, ca sa nu se
piarda sucul din ele. Dupa eliminarea samburilor, vor ramane circa 1 kg de <b>cirese</b>.</span></div>
<div class="MsoNormal" style="text-align: justify;">
<br /></div>
<div class="MsoNormal" style="text-align: justify;">
<span lang="RO">2.
Peste <i>ciresele fara samburi</i> se presara zaharul tos, se adauga zeama de lamaie sau glucoza,
2-3 cm dintr-un baton de vanilie, se amesteca usor, prin rasturnare cu lingura
si se lasa sa stea 2-3 ore, ca sa-si lase zeama.</span></div>
<div class="MsoNormal" style="text-align: justify;">
<br /></div>
<div class="MsoNormal" style="text-align: justify;">
<span lang="RO">3.
Cratita se pune pe foc mic, nu direct pe flacara iar fructele se fierb
pana cand acestea plutesc in tot siropul, pana la fund. Apa nu se mai pune
pentru ca <b>ciresele</b> lasa destul suc.</span></div>
<div class="MsoNormal" style="text-align: justify;">
<br /></div>
<div class="MsoNormal" style="text-align: justify;">
<span lang="RO">4.
Cand <i>dulceata de cirese</i> este gata, se ia de pe foc, se aduna spuma, se acopera cu
un capac si dupa ce se raceste se pune in borcane.</span></div>
<div class="MsoNormal" style="text-align: justify;">
<span lang="RO"> </span></div>
<div class="MsoNormal" style="text-align: justify;">
<span style="font-size: large;"><span lang="RO">Trucuri pentru cea mai buna <i><b>dulceata</b>:</i></span></span></div>
<ul>
<li><span lang="RO"><i>Dulceata</i> se face intotdeauna intr-o cratita speciala, care este folosita
numai pentru <b>dulceata</b> sau <i>gem</i>. Daca se foloseste un vas in care s-a facut
mancare, mirosul si uneori culoarea <u>dulcetei</u> se altereaza ;</span></li>
</ul>
<ul>
<li><span lang="RO"> </span><span lang="RO">Se
alege o cratita cu fundul mai gros si niciodata o oala, deoarece suprafata
vasului in care se face <i>dulceata</i> trebuie sa fie mare, sa se evapore rapid apa,
pentru a se lega usor siropul ;</span></li>
</ul>
<ul>
<li><span lang="RO"> Pentru o <b>dulceata</b> care sa-si pastreze culoarea cat mai frumoasa, este
bine sa se faca numai dintr-un singur kilogram de fructe. Pentru o cantitate
mai mare, se repeta operatia ;</span></li>
</ul>
<ul>
<li><span lang="RO"><i>Siropul</i> este bine legat, daca atunci cand ridicam lingura din sirop si
lasam sa curga siropul de pe ea, la partea de jos se formeaza doua sau trei
picaturi ;</span></li>
</ul>
<ul>
<li><span lang="RO"> Pentru ca <i>dulceata</i> sa nu aiba gust de zahar ars si sa se amarasca,
trebuie ca siropul sa nu fie prea mult legat sau sa fiarba mai mult decat este
necesar ;</span></li>
</ul>
<ul>
<li><span lang="RO"><i>Dulceata</i> are <i>siropul </i>bine legat, daca atunci cand se pune o picatura de
<i>sirop</i> pe o farfurioara sau o lama rece de cutit, aceasta isi pastreaza forma si
nu se intinde usor ;</span></li>
</ul>
<ul>
<li><span lang="RO">Niciodata nu se pune <b>dulceata</b> fierbinte in borcane, deoarece toate
fructele s-ar ridica deasupra iar <i>siropul</i> va sta la fundul borcanului, fara sa
se mai omogenizeze in timp ;</span></li>
</ul>
<ul>
<li><span lang="RO">Fructele sunt bine fierte daca atunci cand se raceste putin <b>dulceata</b>,
acestea plutesc in toata masa <i>siropului</i> si nu stau toate deasupra sau toate la
fundul vasului.</span></li>
</ul>
Anonymoushttp://www.blogger.com/profile/10513956345431624003noreply@blogger.com0tag:blogger.com,1999:blog-4893804826895041143.post-77786957940480732612012-06-23T13:55:00.000+03:002012-09-13T15:17:03.859+03:00Tarta cu Visine si Crema de Lamaie<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEn8e-INYOvBUTVAg7fO-aLR1upRMTIy1NOZetu2Do0i1o_WDmhF9QAm01xzkKsh8RsEiHcyZiloO7LyKyzfUUhprzes2yQNffu691am5mxK5rG6qiSX4nlYJ0sj1Y8gGRcUZRTASwRXw/s1600/tarta+cu+visine+2.png" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img alt="visine-crema-lamaie" border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEn8e-INYOvBUTVAg7fO-aLR1upRMTIy1NOZetu2Do0i1o_WDmhF9QAm01xzkKsh8RsEiHcyZiloO7LyKyzfUUhprzes2yQNffu691am5mxK5rG6qiSX4nlYJ0sj1Y8gGRcUZRTASwRXw/s200/tarta+cu+visine+2.png" title="tarta-cu-visine-si-crema-de-lamaie" width="200" /></a></div>
<a name='more'></a><i style="mso-bidi-font-style: normal;"><span style="font-family: "Arial","sans-serif"; font-size: 10pt;">Tarta cu
visine si crema de lamaie este un deliciu cremos si cu multe fructe.</span></i><br />
<br />
<i><span style="font-family: "Arial","sans-serif"; font-size: 10pt;"></span></i><br />
<i><span style="font-family: "Arial","sans-serif"; font-size: 10pt;"><o:p></o:p></span></i><br />
<b><u><span style="color: #365f91; font-family: "Arial","sans-serif"; font-size: 10pt;">Tarta
cu visine si crema de lamaie</span></u></b><b style="mso-bidi-font-weight: normal;"><u><span style="color: #365f91; font-family: "Arial","sans-serif"; font-size: 10pt;"> - iIgrediente </span></u></b><br />
<br />
<i style="mso-bidi-font-style: normal;"><span style="font-family: "Arial","sans-serif"; font-size: 10pt;">Pentru
aluat<o:p></o:p></span></i><br />
<span style="font-family: "Arial","sans-serif"; font-size: 10pt;">75 ml lapte<i style="mso-bidi-font-style: normal;"><o:p></o:p></i></span><br />
<span style="font-family: "Arial","sans-serif"; font-size: 10pt;">200 g faina<i style="mso-bidi-font-style: normal;"><o:p></o:p></i></span><br />
<span style="font-family: "Arial","sans-serif"; font-size: 10pt;">20 g drojdie<i style="mso-bidi-font-style: normal;"><o:p></o:p></i></span><br />
<span style="font-family: "Arial","sans-serif"; font-size: 10pt;">50 g zahar<i style="mso-bidi-font-style: normal;"><o:p></o:p></i></span><br />
<span style="font-family: "Arial","sans-serif"; font-size: 10pt;">50 g unt<i style="mso-bidi-font-style: normal;"><o:p></o:p></i></span><br />
<span style="font-family: "Arial","sans-serif"; font-size: 10pt;">1 <i>ou</i><i style="mso-bidi-font-style: normal;"><o:p></o:p></i></span><br />
<span style="font-family: "Arial","sans-serif"; font-size: 10pt;">1 praf sare<i style="mso-bidi-font-style: normal;"><o:p></o:p></i></span><br />
<span style="font-family: Wingdings; font-size: 10pt;">v<span style="font: 7pt "Times New Roman";"> </span></span><span style="font-family: "Arial","sans-serif"; font-size: 10pt;">esenta de lamaie </span><br />
<br />
<i style="mso-bidi-font-style: normal;"><span style="font-family: "Arial","sans-serif"; font-size: 10pt;">Pentru umplutura<o:p></o:p></span></i><br />
<span style="font-family: Wingdings; font-size: 10pt;"></span><span style="font-family: "Arial","sans-serif"; font-size: 10pt;">1 kg <i>visine</i> <o:p></o:p></span><br />
<span style="font-family: Wingdings; font-size: 10pt;"><span style="font: 7pt "Times New Roman";"> </span></span><span style="font-family: "Arial","sans-serif"; font-size: 10pt;">300 g iaurt <o:p></o:p></span><br />
<span style="font-family: Wingdings; font-size: 10pt;"></span><span style="font-family: "Arial","sans-serif"; font-size: 10pt;">1 lamaie <o:p></o:p></span><br />
<span style="font-family: Wingdings; font-size: 10pt;"></span><span style="font-family: "Arial","sans-serif"; font-size: 10pt;">150 g zahar <o:p></o:p></span><br />
<span style="font-family: Wingdings; font-size: 10pt;"><span style="font: 7pt "Times New Roman";"> </span></span><span style="font-family: "Arial","sans-serif"; font-size: 10pt;">2 oua <o:p></o:p></span><br />
<span style="font-family: Wingdings; font-size: 10pt;"></span><span style="font-family: "Arial","sans-serif"; font-size: 10pt;">50 g amidon <o:p></o:p></span><br />
<span style="font-family: Wingdings; font-size: 10pt;"></span><span style="font-family: "Arial","sans-serif"; font-size: 10pt;">100 g gem de caise <o:p></o:p></span><br />
<span style="font-family: Wingdings; font-size: 10pt;"><span style="font: 7pt "Times New Roman";"> </span></span><span style="font-family: "Arial","sans-serif"; font-size: 10pt;">1-2 linguri zahar pudra <o:p></o:p></span><br />
<br />
<b><u><span style="color: #365f91; font-family: "Arial","sans-serif"; font-size: 10pt;">Reteta
tarta cu visine si crema de lamaie</span></u></b><b style="mso-bidi-font-weight: normal;"><u><span style="color: #365f91; font-family: "Arial","sans-serif"; font-size: 10pt;"> - Mod de preparare</span></u></b><br />
<br />
<span style="font-family: "Arial","sans-serif"; font-size: 10pt;">1.<span style="font: 7pt "Times New Roman";">
</span></span><span style="font-family: "Arial","sans-serif"; font-size: 10pt;">Se
cerne faina intr-un castron apoi se face o gropita in mijloc. Se zdrobeste inauntru
drojdia si se toarna laptele cald si ½ lingurita de zahar. Se amesteca drojdia cu
lapte caldut si putina faina de pe margini, pana se formeaza o compozitie mai groasa.
Se presara deasupra faina si se acopera castronul cu un prosop. Se lasa sa creasca
la caldura 15 minute.</span><br />
<br />
<span style="font-family: "Arial","sans-serif"; font-size: 10pt;">2.<span style="font: 7pt "Times New Roman";">
</span></span><span style="font-family: "Arial","sans-serif"; font-size: 10pt;">Se
adauga in castron restul de zahar, <i>oul</i>, sarea, esenta de lamaie si untul topit.
Se framanta aluatul, se acopera si se lasa sa creasca la caldura pana isi dubleaza
volumul. Se intinde o foaie de <i>aluat</i> pe planseta tapetata cu faina si se aseaza
intr-o tava unsa, ridicandu-se marginea de aluat. Se incinge cuptorul la 180 <sup>0</sup>C.</span><br />
<br />
<span style="font-family: "Arial","sans-serif"; font-size: 10pt;">3.<span style="font: 7pt "Times New Roman";">
</span></span><span style="font-family: "Arial","sans-serif"; font-size: 10pt;">Pentru
<a href="http://reteterapideculinare.blogspot.ro/2012/07/supa-crema-de-dovlecei-cu-smantana-si.html" target="_blank"><i>crema</i></a>, se spala visinele, se lasa sa se scurga, se curata si se golesc de samburi.
Se amesteca iaurtul cu <b>coaja de lamaie</b> rasa, suc de lamaie, zahar, oua si amidon.
Se inglobeaza visinele. Se repartizeaza pe blat si se coace 45 minute. Spre sfarsitul
perioadei de coacere se acopera cu folie de aluminiu ca sa nu se rumeneasca excesiv.</span><br />
<br />
<span style="font-family: "Arial","sans-serif"; font-size: 10pt;">4.<span style="font: 7pt "Times New Roman";">
</span></span><span style="font-family: "Arial","sans-serif"; font-size: 10pt;">Se
topeste gemul cu 1 lingura de apa. Se scoate prajitura din cuptor, se unge cu gem
topit si se lasa sa se raceasca. Se decoreaza cu visine si se pudreaza cu zahar.<o:p></o:p></span>Anonymoushttp://www.blogger.com/profile/10513956345431624003noreply@blogger.com1tag:blogger.com,1999:blog-4893804826895041143.post-36832102024214089042012-06-22T19:34:00.000+03:002012-09-13T15:17:30.401+03:00Rulada cu Ciuperci si Branza<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhytJrS0_eHtYP_VE4ekSxHAiDqIS0kLsHJ7LeUCYv4GgNWAZvBHQ8hgxxB0bAOVtjc8-VD_BjZxNMW0W_25dE-k8Sa1lMSmhQVTKw-0EP5z6YAIf1IKiM_t_eprbZkO6LugtDs3UWBGAI/s1600/rulada+cu+ciuperci+si+branza.png" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img alt="" border="0" height="172" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhytJrS0_eHtYP_VE4ekSxHAiDqIS0kLsHJ7LeUCYv4GgNWAZvBHQ8hgxxB0bAOVtjc8-VD_BjZxNMW0W_25dE-k8Sa1lMSmhQVTKw-0EP5z6YAIf1IKiM_t_eprbZkO6LugtDs3UWBGAI/s200/rulada+cu+ciuperci+si+branza.png" title="rulada cu ciuperci si branza" width="200" /></a><b style="mso-bidi-font-weight: normal;"><span style="font-family: "Arial","sans-serif"; font-size: 10pt;">Timp de
preparare - </span></b><span style="font-family: "Arial","sans-serif"; font-size: 10pt;">45 minute<b style="mso-bidi-font-weight: normal;"><o:p></o:p></b></span><br />
<br />
<div class="MsoNormal" style="line-height: normal; margin: 0in 0in 10pt;">
<b style="mso-bidi-font-weight: normal;"><span style="font-family: "Arial","sans-serif"; font-size: 10pt;">Dificultate </span></b><span style="font-family: "Arial","sans-serif"; font-size: 10pt;">- usor<o:p></o:p></span></div>
<b style="mso-bidi-font-weight: normal;"><span style="font-family: "Arial","sans-serif"; font-size: 10pt;">Cantitate - </span></b><span style="font-family: "Arial","sans-serif"; font-size: 10pt;">10 portii<o:p></o:p></span><br />
<br />
<a name='more'></a><br />
<br />
<br />
<br />
<br />
<br />
<br />
<i style="mso-bidi-font-style: normal;"><span style="font-family: "Arial","sans-serif"; font-size: 10pt;">Aceasta
rulada cu ciuperci si branza este un aperitiv foarte gustos si usor de preparat.</span></i><br />
<br />
<b style="mso-bidi-font-weight: normal;"><u><span style="color: #365f91; font-family: "Arial","sans-serif"; font-size: 10pt;">Ingrediente reteta
rulada cu ciuperci si branza</span></u></b><br />
<br />
<i style="mso-bidi-font-style: normal;"><span style="font-family: "Arial","sans-serif"; font-size: 10pt;">Pentru
aluat<o:p></o:p></span></i><br />
<span style="font-family: Wingdings; font-size: 10pt;">v<span style="font: 7pt "Times New Roman";"> </span></span><span style="font-family: "Arial","sans-serif"; font-size: 10pt;">200 g faina ;<i style="mso-bidi-font-style: normal;"><o:p></o:p></i></span><br />
<span style="font-family: Wingdings; font-size: 10pt;">v<span style="font: 7pt "Times New Roman";"> </span></span><span style="font-family: "Arial","sans-serif"; font-size: 10pt;">1 lingurita sare ;<i style="mso-bidi-font-style: normal;"><o:p></o:p></i></span><br />
<span style="font-family: Wingdings; font-size: 10pt;">v<span style="font: 7pt "Times New Roman";"> </span></span><span style="font-family: "Arial","sans-serif"; font-size: 10pt;">100 g unt rece ;<i style="mso-bidi-font-style: normal;"><o:p></o:p></i></span><br />
<span style="font-family: Wingdings; font-size: 10pt;">v<span style="font: 7pt "Times New Roman";"> </span></span><span style="font-family: "Arial","sans-serif"; font-size: 10pt;">1 <i>ou</i> ;<i style="mso-bidi-font-style: normal;"><o:p></o:p></i></span><br />
<span style="font-family: Wingdings; font-size: 10pt;">v<span style="font: 7pt "Times New Roman";"> </span></span><span style="font-family: "Arial","sans-serif"; font-size: 10pt;">1 lingura apa ;<i style="mso-bidi-font-style: normal;"><o:p></o:p></i></span><br />
<span style="font-family: Wingdings; font-size: 10pt;">v<span style="font: 7pt "Times New Roman";"> </span></span><span style="font-family: "Arial","sans-serif"; font-size: 10pt;">1 varf cutit cu praf
de copt ;</span><br />
<br />
<i style="mso-bidi-font-style: normal;"><span style="font-family: "Arial","sans-serif"; font-size: 10pt;">Pentru umplutura<o:p></o:p></span></i><br />
<span style="font-family: Wingdings; font-size: 10pt;">v<span style="font: 7pt "Times New Roman";"> </span></span><span style="font-family: "Arial","sans-serif"; font-size: 10pt;">200 g <i>ciuperci</i> ;<o:p></o:p></span><br />
<span style="font-family: Wingdings; font-size: 10pt;">v<span style="font: 7pt "Times New Roman";"> </span></span><span style="font-family: "Arial","sans-serif"; font-size: 10pt;">200 g telemea
nesarata ;<o:p></o:p></span><br />
<span style="font-family: Wingdings; font-size: 10pt;">v<span style="font: 7pt "Times New Roman";"> </span></span><span style="font-family: "Arial","sans-serif"; font-size: 10pt;">200 g sunca ;<o:p></o:p></span><br />
<span style="font-family: Wingdings; font-size: 10pt;">v<span style="font: 7pt "Times New Roman";"> </span></span><span style="font-family: "Arial","sans-serif"; font-size: 10pt;">1 catel usturoi ;<o:p></o:p></span><br />
<span style="font-family: Wingdings; font-size: 10pt;">v<span style="font: 7pt "Times New Roman";"> </span></span><span style="font-family: "Arial","sans-serif"; font-size: 10pt;">1 ceapa mare ;<o:p></o:p></span><br />
<span style="font-family: Wingdings; font-size: 10pt;">v<span style="font: 7pt "Times New Roman";"> </span></span><span style="font-family: "Arial","sans-serif"; font-size: 10pt;">50 g parmezan (sau
cascaval) ;<o:p></o:p></span><br />
<span style="font-family: Wingdings; font-size: 10pt;">v<span style="font: 7pt "Times New Roman";"> </span></span><span style="font-family: "Arial","sans-serif"; font-size: 10pt;">2 linguri ulei ;<o:p></o:p></span><br />
<span style="font-family: Wingdings; font-size: 10pt;">v<span style="font: 7pt "Times New Roman";"> </span></span><span style="font-family: "Arial","sans-serif"; font-size: 10pt;">1 <i>ou</i> ;<o:p></o:p></span><br />
<span style="font-family: Wingdings; font-size: 10pt;">v<span style="font: 7pt "Times New Roman";"> </span></span><span style="font-family: "Arial","sans-serif"; font-size: 10pt;">sare ;<o:p></o:p></span><br />
<span style="font-family: Wingdings; font-size: 10pt;">v<span style="font: 7pt "Times New Roman";"><i> </i></span></span><span style="font-family: "Arial","sans-serif"; font-size: 10pt;"><i>piper</i> ;<o:p></o:p></span><br />
<b style="mso-bidi-font-weight: normal;"><u><span style="color: #365f91; font-family: "Arial","sans-serif"; font-size: 10pt;"></span></u></b><br />
<b style="mso-bidi-font-weight: normal;"><u><span style="color: #365f91; font-family: "Arial","sans-serif"; font-size: 10pt;">Mod de preparare reteta
rulada cu ciuperci si branza</span></u></b><br />
<br />
<span style="font-family: "Arial","sans-serif"; font-size: 10pt;">1.<span style="font: 7pt "Times New Roman";">
</span></span><span style="font-family: "Arial","sans-serif"; font-size: 10pt;">Se
amesteca intr-un vas faina cu sarea si praful de copt. Se adauga untul taiat
bucatele si se amesteca pana se obtine un <i>aluat nisipos</i>. Se adauga oul batut
impreuna cu apa si se framanta bine pana se obtine un aluat omogen, elastic si
nu foarte tare.</span><br />
<br />
<span style="font-family: "Arial","sans-serif"; font-size: 10pt;">2.<span style="font: 7pt "Times New Roman";">
</span></span><span style="font-family: "Arial","sans-serif"; font-size: 10pt;">Se
rumeneste usturoiul zdrobit si ceapa taiata in ulei bine incins, se adauga
ciupercile tocate marunt, se condimenteaza cu sare si piper, dupa gust si se
lasa la calit pana scade bine toata zeama lasata de ciuperci. Se adauga sunca
taiata marunt, se mai lasa cateva minute, dupa care se da la racit si se
amesteca cu telemeaua sfaramata sau rasa.</span><br />
<br />
<span style="font-family: "Arial","sans-serif"; font-size: 10pt;">3.<span style="font: 7pt "Times New Roman";">
</span></span><span style="font-family: "Arial","sans-serif"; font-size: 10pt;">Se
intinde aluatul in foaie, se pune umplutura si se ruleaza. Se taie felii
potrivit de groase si se aseaza pe o tava unsa si tapetata cu faina. Se coc la
foc potrivit, 25 de minute. Se scot, se ung cu ou batut, se presara deasupra <i>parmezan</i>
sau <i>cascaval </i>ras si se pun din nou la cuptor pentru 10 minute.</span><br />
<br />
<i style="mso-bidi-font-style: normal;"><span style="font-family: "Arial","sans-serif"; font-size: 10pt;">Rulada cu ciuperci si branza se serveste calda.<o:p></o:p></span></i><br />
2Y5BFHAXYSHC<br />
<div class="MsoListParagraphCxSpLast" style="line-height: normal; margin: 0in 2in 10pt 13.5pt; mso-add-space: auto;">
<span style="font-family: "Arial","sans-serif"; font-size: 10pt;">.</span></div>
Anonymoushttp://www.blogger.com/profile/10513956345431624003noreply@blogger.com0tag:blogger.com,1999:blog-4893804826895041143.post-24580845593695169482012-06-17T13:33:00.001+03:002012-09-13T15:17:43.586+03:00How to cook - Mango Twist Bread Recipe<div class="separator" style="clear: both; text-align: justify;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5LdA_qnKskjGt9z8OlKBsI9RV6OY-H2dXjt-kyMyqWym8HzI9hH9tePSpQtF-OOHbD4KqSdxkByd5X65CzY2Y0Qy__-XGBp__j5tV9lTdc-17nlqTDln2MPRBfMFsZRPQ7MjywcD5j5g/s1600/mango.twist,bread.png" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img alt="mango twist bread" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5LdA_qnKskjGt9z8OlKBsI9RV6OY-H2dXjt-kyMyqWym8HzI9hH9tePSpQtF-OOHbD4KqSdxkByd5X65CzY2Y0Qy__-XGBp__j5tV9lTdc-17nlqTDln2MPRBfMFsZRPQ7MjywcD5j5g/s1600/mango.twist,bread.png" title="mango twist bread" /></a></div>
<div style="text-align: justify;">
<span class="b grey11">Difficulty</span>: 2<br />
<span class="b grey11"></span>
<span class="b grey11">Serving</span>: 6 </div>
<a name='more'></a><div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
<br />
<br />
<br /></div>
<div style="text-align: justify;">
<br />
<br />
<span style="font-size: large;"> </span><br />
<span style="font-size: large;">INGREDIENTS - <b>Mango Twist Bread</b></span></div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
3 tbsp butter, diced, plus extra for greasing</div>
<div style="text-align: justify;">
3 1/2 cups strong white bread flour, plus extra for dusting</div>
<div style="text-align: justify;">
1 tsp salt</div>
<div style="text-align: justify;">
1 envelope active dry yeast</div>
<div style="text-align: justify;">
1 tsp ground ginger</div>
<div style="text-align: justify;">
1/2 cup brown sugar</div>
<div style="text-align: justify;">
1 small <i>mango</i>, peeled pitted, and blended to a paste</div>
<div style="text-align: justify;">
1 cup lukewarm water</div>
<div style="text-align: justify;">
2 tbsp honey</div>
<div style="text-align: justify;">
1/1 cup golden raisins</div>
<div style="text-align: justify;">
1 egg beaten lightly</div>
<div style="text-align: justify;">
confectioners` sugar, for dusting</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
<span style="font-size: large;">HOW TO MAKE -<b> Mango Twist Bread</b></span></div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
1. Grease a cookie sheet with a little butter. Strain the flour and salt into a mixing bowl, stir in the dry yeast, ginger, and brown sugar and rub in the butter with your fingertips until the mixture resembles <i>bread</i> crumbs.</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
2. Stir in the mango paste, lukewarm water, and honey and bring together to form a<i> dough</i>.</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
3. Place the <i>dough</i> on a lightly floured counter. Knead for about 5 minutes, until smooth. Alternatively, use an electric mixer with a dough hook. Place the dough in a greased bowel, cover, and let rise in a warm place for about 1 hour, until it has doubled in size.</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
4. Knead in the golden raisins and shape the <i>dough</i> into 2 sausage shapes, each 10 inches/25 cm long. Carefully twist the 2 pieces together and pinch the ends to seal. Place the dough on the cookie sheet,cover, and leave in a warm place for another 40 minutes.</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
5. Brush the loaf with the egg and bake in a preheated oven, 425`F/220`C, for 30 minutes, or until golden. Let cool on a wire rack. Dust with confectioners sugar before serving.</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
COOK`S TIP </div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
You can tell when the bread is cooked because it will sound hollow when tapped.</div>
Anonymoushttp://www.blogger.com/profile/10513956345431624003noreply@blogger.com0tag:blogger.com,1999:blog-4893804826895041143.post-6825518949403066962012-06-06T15:45:00.000+03:002012-09-13T15:18:05.258+03:00Prajitura de ciocolata cu nuca si capsuni<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUzvp5H_eesdm6Bt-urGrDKjJejh_86h-uzm-RtidCkwxlNP2G3a5GABSNYMjKhgtOjYZZP6OxHCuRmy_MtAuGEHlXIp_NTKYkYuLjM4jiQJscA0FJzx4Q8Nhq-cn25AjWCXpQBNZSZz8/s1600/prajitura+de+ciocolata+cu+nuca+si+capsuni.png" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img alt="" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUzvp5H_eesdm6Bt-urGrDKjJejh_86h-uzm-RtidCkwxlNP2G3a5GABSNYMjKhgtOjYZZP6OxHCuRmy_MtAuGEHlXIp_NTKYkYuLjM4jiQJscA0FJzx4Q8Nhq-cn25AjWCXpQBNZSZz8/s1600/prajitura+de+ciocolata+cu+nuca+si+capsuni.png" title="prajitura de ciocolata cu nuca si capsuni" /></a><b style="mso-bidi-font-weight: normal;"><span style="font-family: "Arial","sans-serif"; font-size: 10pt;">Timp de
preparare<span style="mso-spacerun: yes;"> </span>- </span></b><span style="font-family: "Arial","sans-serif"; font-size: 10pt;">20 minute<b style="mso-bidi-font-weight: normal;"><o:p></o:p></b></span><br />
<br />
<div class="MsoNormal" style="line-height: normal; margin: 0in 0in 10pt;">
<b style="mso-bidi-font-weight: normal;"><span style="font-family: "Arial","sans-serif"; font-size: 10pt;">Dificultate<span style="mso-spacerun: yes;"> </span></span></b><span style="font-family: "Arial","sans-serif"; font-size: 10pt;">- mediu<o:p></o:p></span></div>
<b style="mso-bidi-font-weight: normal;"><span style="font-family: "Arial","sans-serif"; font-size: 10pt;">Cantitate<span style="mso-spacerun: yes;"> </span>- </span></b><span style="font-family: "Arial","sans-serif"; font-size: 10pt;">8 portii</span><br />
<a name='more'></a><o:p></o:p><br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<div class="MsoNormal" style="line-height: normal; margin: 0in 0in 10pt;">
<b style="mso-bidi-font-weight: normal;"><u><span style="color: #365f91; font-family: "Arial","sans-serif"; font-size: 10pt; mso-themecolor: accent1; mso-themeshade: 191;">Ingrediente reteta
prajitura de ciocolata cu nuca si capsuni<o:p></o:p></span></u></b></div>
<span style="font-family: Wingdings; font-size: 10pt; mso-bidi-font-family: Wingdings; mso-fareast-font-family: Wingdings;"><span style="mso-list: Ignore;">v<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";"> </span></span></span><span style="font-family: "Arial","sans-serif"; font-size: 10pt;">300 g <i>capsuni</i> ;<i style="mso-bidi-font-style: normal;"><o:p></o:p></i></span><br />
<span style="font-family: Wingdings; font-size: 10pt; mso-bidi-font-family: Wingdings; mso-fareast-font-family: Wingdings;"><span style="mso-list: Ignore;">v<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";"> </span></span></span><span style="font-family: "Arial","sans-serif"; font-size: 10pt;">250 g unt nesarat ;<i style="mso-bidi-font-style: normal;"><o:p></o:p></i></span><br />
<span style="font-family: Wingdings; font-size: 10pt; mso-bidi-font-family: Wingdings; mso-fareast-font-family: Wingdings;"><span style="mso-list: Ignore;">v<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";"> </span></span></span><span style="font-family: "Arial","sans-serif"; font-size: 10pt;">200 g ciocolata
neagra ;<i style="mso-bidi-font-style: normal;"><o:p></o:p></i></span><br />
<span style="font-family: Wingdings; font-size: 10pt; mso-bidi-font-family: Wingdings; mso-fareast-font-family: Wingdings;"><span style="mso-list: Ignore;">v<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";"> </span></span></span><span style="font-family: "Arial","sans-serif"; font-size: 10pt;">300 g zahar ;<i style="mso-bidi-font-style: normal;"><o:p></o:p></i></span><br />
<span style="font-family: Wingdings; font-size: 10pt; mso-bidi-font-family: Wingdings; mso-fareast-font-family: Wingdings;"><span style="mso-list: Ignore;">v<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";"> </span></span></span><span style="font-family: "Arial","sans-serif"; font-size: 10pt;">100 g faina ;<i style="mso-bidi-font-style: normal;"><o:p></o:p></i></span><br />
<span style="font-family: Wingdings; font-size: 10pt; mso-bidi-font-family: Wingdings; mso-fareast-font-family: Wingdings;"><span style="mso-list: Ignore;">v<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";"> </span></span></span><span style="font-family: "Arial","sans-serif"; font-size: 10pt;">50 g <i>cacao</i> ;<i style="mso-bidi-font-style: normal;"><o:p></o:p></i></span><br />
<span style="font-family: Wingdings; font-size: 10pt; mso-bidi-font-family: Wingdings; mso-fareast-font-family: Wingdings;"><span style="mso-list: Ignore;">v<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";"> </span></span></span><span style="font-family: "Arial","sans-serif"; font-size: 10pt;">praf de copt ;<i style="mso-bidi-font-style: normal;"><o:p></o:p></i></span><br />
<span style="font-family: Wingdings; font-size: 10pt; mso-bidi-font-family: Wingdings; mso-fareast-font-family: Wingdings;"><span style="mso-list: Ignore;">v<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";"> </span></span></span><span style="font-family: "Arial","sans-serif"; font-size: 10pt;">4 <i>oua</i> ;<i style="mso-bidi-font-style: normal;"><o:p></o:p></i></span><br />
<span style="font-family: Wingdings; font-size: 10pt; mso-bidi-font-family: Wingdings; mso-fareast-font-family: Wingdings;"><span style="mso-list: Ignore;">v<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";"> </span></span></span><span style="font-family: "Arial","sans-serif"; font-size: 10pt;">150 g miez de <i>nuca</i> ;<i style="mso-bidi-font-style: normal;"><o:p></o:p></i></span><br />
<br />
<div class="MsoNormal" style="line-height: normal; margin: 0in 0in 10pt;">
<b style="mso-bidi-font-weight: normal;"><u><span style="color: #365f91; font-family: "Arial","sans-serif"; font-size: 10pt; mso-themecolor: accent1; mso-themeshade: 191;">Mod de preparare reteta
prajitura de ciocolata cu nuca si capsuni<o:p></o:p></span></u></b></div>
<span style="font-family: "Arial","sans-serif"; font-size: 10pt; mso-fareast-font-family: Arial;"><span style="mso-list: Ignore;">1.<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";">
</span></span></span><span style="font-family: "Arial","sans-serif"; font-size: 10pt;">Se
preincalzeste cuptorul la 180 <sup>0</sup>C. Capsunile mari se taie jumatati
(cele mici raman intregi), se tavalesc prin zahar si se lasa la temperatura
camerei jumatate de ora, ca sa-si lase zeama.</span><br />
<br />
<span style="font-family: "Arial","sans-serif"; font-size: 10pt; mso-fareast-font-family: Arial;"><span style="mso-list: Ignore;">2.<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";">
</span></span></span><span style="font-family: "Arial","sans-serif"; font-size: 10pt;">Untul
si ciocolata se topesc la baie de abur apoi se inglobeaza pe rand <i>cacao</i>, miez
de <i>nuca</i>, faina amestecata cu jumatate de lingurita praf de copt si la final,
zaharul.</span><br />
<br />
<span style="font-family: "Arial","sans-serif"; font-size: 10pt; mso-fareast-font-family: Arial;"><span style="mso-list: Ignore;">3.<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";">
</span></span></span><span style="font-family: "Arial","sans-serif"; font-size: 10pt;">Intr-un
vas,<span style="mso-spacerun: yes;"> </span>separat, se bat cele 4 <i>oua</i> pana se
fac spuma apoi se toarna in aluatul de prajitura si se amesteca pana la
omogenizare.</span><br />
<br />
<span style="font-family: "Arial","sans-serif"; font-size: 10pt; mso-fareast-font-family: Arial;"><span style="mso-list: Ignore;">4.<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";">
</span></span></span><span style="font-family: "Arial","sans-serif"; font-size: 10pt;">Se
tapeteaza o forma de copt cu hartie de copt. Capsunile se scutura de zahar si
se scurg din zeama. Se pune la baza formei un strat de capsuni mici,
intregi,<span style="mso-spacerun: yes;"> </span>apoi se toarna un strat de
<i>aluat</i>, apoi unul de capsuni si tot asa pana cand la suprafata vor ramane cele
mai mari jumatati de fruct. Se da la cuptorul incins pentru 25 minute dupa care
se lasa la rece. Dupa ce s-a racorit, se pune la frigider. </span><br />
<br />
<span style="font-family: "Arial","sans-serif"; font-size: 10pt;"><i>Prajitura de ciocolata
cu nuca si capsuni se serveste rece si se poate orna cu <a href="http://www.paleostrategy.com/2012/08/glazura-de-ciocolata.html" target="_blank">glazura de ciocolata</a> si frisca.</i>.<o:p></o:p></span>Anonymoushttp://www.blogger.com/profile/10513956345431624003noreply@blogger.com0tag:blogger.com,1999:blog-4893804826895041143.post-66995018115159766342012-06-05T16:36:00.000+03:002012-09-13T15:18:17.355+03:00Tiramisu cu capsuni<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjFym3-N1bgwf3bMqmhuZKPr9Z-8IDpi3pmLm-23wLKTy3THl_Ab_ZBlYbk493ry470ZFI4CWmFlFNIDJDrz4QRJ65hS0BzBsVfAE7rtatpCArwU7WLk1uMK_4xWNZhpTl3aMYd8Ybckc/s1600/tiramisu+cu+capsuni.png" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img alt="" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjFym3-N1bgwf3bMqmhuZKPr9Z-8IDpi3pmLm-23wLKTy3THl_Ab_ZBlYbk493ry470ZFI4CWmFlFNIDJDrz4QRJ65hS0BzBsVfAE7rtatpCArwU7WLk1uMK_4xWNZhpTl3aMYd8Ybckc/s1600/tiramisu+cu+capsuni.png" title="tiramisu cu capsuni" /></a><b style="mso-bidi-font-weight: normal;"><span style="font-family: "Arial","sans-serif"; font-size: 10pt;">Timp de
preparare<span style="mso-spacerun: yes;"> </span>- </span></b><span style="font-family: "Arial","sans-serif"; font-size: 10pt;">30 minute<b style="mso-bidi-font-weight: normal;"><o:p></o:p></b></span><br />
<br />
<div class="MsoNormal" style="line-height: normal; margin: 0in 0in 10pt;">
<b style="mso-bidi-font-weight: normal;"><span style="font-family: "Arial","sans-serif"; font-size: 10pt;">Dificultate<span style="mso-spacerun: yes;"> </span></span></b><span style="font-family: "Arial","sans-serif"; font-size: 10pt;">- usor<o:p></o:p></span></div>
<b style="mso-bidi-font-weight: normal;"><span style="font-family: "Arial","sans-serif"; font-size: 10pt;">Cantitate<span style="mso-spacerun: yes;"> </span>- </span></b><span style="font-family: "Arial","sans-serif"; font-size: 10pt;">8 portii</span><br />
<a name='more'></a><o:p></o:p><br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<div class="MsoNormal" style="line-height: normal; margin: 0in 0in 10pt;">
<i style="mso-bidi-font-style: normal;"><span style="font-family: "Arial","sans-serif"; font-size: 10pt;">Tiramisu
cu capsuni este un desert delicios care se prepara foarte usor deoarece nu necesita
coacere sau fierbere.<o:p></o:p></span></i></div>
<b style="mso-bidi-font-weight: normal;"><u><span style="color: #365f91; font-family: "Arial","sans-serif"; font-size: 10pt; mso-themecolor: accent1; mso-themeshade: 191;">Ingrediente reteta tiramisu
cu capsuni </span></u></b><br />
<br />
<span style="font-family: Wingdings; font-size: 10pt; mso-bidi-font-family: Wingdings; mso-fareast-font-family: Wingdings;"><span style="mso-list: Ignore;">v<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";"> </span></span></span><span style="font-family: "Arial","sans-serif"; font-size: 10pt;">500 g <i>capsuni</i> ;<i style="mso-bidi-font-style: normal;"><o:p></o:p></i></span><br />
<span style="font-family: Wingdings; font-size: 10pt; mso-bidi-font-family: Wingdings; mso-fareast-font-family: Wingdings;"><span style="mso-list: Ignore;">v<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";"> </span></span></span><span style="font-family: "Arial","sans-serif"; font-size: 10pt;">2 linguri suc de<i> lamaie</i>
;<i style="mso-bidi-font-style: normal;"><o:p></o:p></i></span><br />
<span style="font-family: Wingdings; font-size: 10pt; mso-bidi-font-family: Wingdings; mso-fareast-font-family: Wingdings;"><span style="mso-list: Ignore;">v<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";"> </span></span></span><span style="font-family: "Arial","sans-serif"; font-size: 10pt;">20 ml lichior de portocale
;<i style="mso-bidi-font-style: normal;"><o:p></o:p></i></span><br />
<span style="font-family: Wingdings; font-size: 10pt; mso-bidi-font-family: Wingdings; mso-fareast-font-family: Wingdings;"><span style="mso-list: Ignore;">v<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";"> </span></span></span><span style="font-family: "Arial","sans-serif"; font-size: 10pt;">4 foi de gelatina ;<i style="mso-bidi-font-style: normal;"><o:p></o:p></i></span><br />
<span style="font-family: Wingdings; font-size: 10pt; mso-bidi-font-family: Wingdings; mso-fareast-font-family: Wingdings;"><span style="mso-list: Ignore;">v<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";"> </span></span></span><span style="font-family: "Arial","sans-serif"; font-size: 10pt;">200 g piscoturi ;<i style="mso-bidi-font-style: normal;"><o:p></o:p></i></span><br />
<span style="font-family: Wingdings; font-size: 10pt; mso-bidi-font-family: Wingdings; mso-fareast-font-family: Wingdings;"><span style="mso-list: Ignore;">v<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";"> </span></span></span><span style="font-family: "Arial","sans-serif"; font-size: 10pt;">250 g <i>branza</i> de vaci ;<i style="mso-bidi-font-style: normal;"><o:p></o:p></i></span><br />
<span style="font-family: Wingdings; font-size: 10pt; mso-bidi-font-family: Wingdings; mso-fareast-font-family: Wingdings;"><span style="mso-list: Ignore;">v<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";"> </span></span></span><span style="font-family: "Arial","sans-serif"; font-size: 10pt;">50 g zahar ;<i style="mso-bidi-font-style: normal;"><o:p></o:p></i></span><br />
<span style="font-family: Wingdings; font-size: 10pt; mso-bidi-font-family: Wingdings; mso-fareast-font-family: Wingdings;"><span style="mso-list: Ignore;">v<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";"> </span></span></span><span style="font-family: "Arial","sans-serif"; font-size: 10pt;">200 ml <i>frisca</i> ;<i style="mso-bidi-font-style: normal;"><o:p></o:p></i></span><br />
<br />
<b style="mso-bidi-font-weight: normal;"><u><span style="color: #365f91; font-family: "Arial","sans-serif"; font-size: 10pt; mso-themecolor: accent1; mso-themeshade: 191;">Mod de preparare reteta
tiramisu cu capsuni</span></u></b><br />
<br />
<span style="font-family: "Arial","sans-serif"; font-size: 10pt; mso-fareast-font-family: Arial;"><span style="mso-list: Ignore;">1.<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";">
</span></span></span><span style="font-family: "Arial","sans-serif"; font-size: 10pt;">Se
paseaza 150 g <i>capsuni</i> cu suc de lamaie si lichior de portocale. Se inmoaie inauntru
piscoturile si se aseaza unul langa altul intr-o forma de sufleu.</span><br />
<br />
<span style="font-family: "Arial","sans-serif"; font-size: 10pt; mso-fareast-font-family: Arial;"><span style="mso-list: Ignore;">2.<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";">
</span></span></span><span style="font-family: "Arial","sans-serif"; font-size: 10pt;">Se
inmoaie gelatina care apoi se dizolva la foc moale. Cu mixerul, se bate branza
de vaci cu zaharul. Se inglobeaza in gelatina 2 linguri de <i>crema</i> de branza si se
amesteca cu compozitia mare de branza. Cand incepe sa se intareasca, se inglobeaza
frisca batuta. Se aseaza pe stratul de piscoturi un strat subtire de crema si restul
de capsuni, taiate sferturi, apoi restul de crema. Se da la frigider 4 ore.<o:p></o:p></span>Anonymoushttp://www.blogger.com/profile/10513956345431624003noreply@blogger.com1