tag:blogger.com,1999:blog-56422246359175491542024-02-19T06:40:46.965+02:00Bucatareste cu LauraLaurahttp://www.blogger.com/profile/07347015861814474556noreply@blogger.comBlogger94125tag:blogger.com,1999:blog-5642224635917549154.post-46601436575455993662020-03-20T17:24:00.002+02:002020-03-20T17:27:26.994+02:00Malai cu lapte <br />
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Pentru el desertul asta e cu amintiri din copilarie. E asa fain sa putem oferi celor din jur o bucurie, fie ea si una mica, dar sa nu treaca o zi fara sa ne gandim la cei din jurul nostru. Numa zic! </div>
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Savurati-o cu cei dragi si bucurati-va de timpul petrecut impreuna cu ei!<br />
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Sotului meu, cu drag! </div>
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<b>Ingrediente:</b><o:p></o:p></div>
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<li><span style="font-family: "symbol"; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;">·<span style="font-family: "times new roman"; font-size: 7pt; font-stretch: normal; line-height: normal;"> </span></span><!--[endif]-->1 litru lapte</li>
<li><span style="font-family: "symbol"; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;">·<span style="font-family: "times new roman"; font-size: 7pt; font-stretch: normal; line-height: normal;">
</span></span><!--[endif]-->100 grame unt</li>
<li><span style="font-family: "symbol"; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;">·<span style="font-family: "times new roman"; font-size: 7pt; font-stretch: normal; line-height: normal;">
</span></span><!--[endif]-->4 oua</li>
<li><span style="font-family: "symbol"; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;">·<span style="font-family: "times new roman"; font-size: 7pt; font-stretch: normal; line-height: normal;">
</span></span><!--[endif]-->1 lingurita sare</li>
<li><span style="font-family: "symbol"; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;">·<span style="font-family: "times new roman"; font-size: 7pt; font-stretch: normal; line-height: normal;">
</span></span><!--[endif]-->200 grame zahar</li>
<li><span style="font-family: "symbol"; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;">·<span style="font-family: "times new roman"; font-size: 7pt; font-stretch: normal; line-height: normal;">
</span></span><!--[endif]-->250 ml smantana</li>
<li><span style="font-family: "symbol"; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;">·<span style="font-family: "times new roman"; font-size: 7pt; font-stretch: normal; line-height: normal;">
</span></span><!--[endif]-->500 gr branza de vacuta</li>
<li><span style="font-family: "symbol"; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;">·<span style="font-family: "times new roman"; font-size: 7pt; font-stretch: normal; line-height: normal;">
</span></span><!--[endif]-->8 grame zahar vanilat</li>
<li><span style="font-family: "symbol"; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;">·<span style="font-family: "times new roman"; font-size: 7pt; font-stretch: normal; line-height: normal;">
</span></span><!--[endif]-->300 grame malai grisat</li>
<li><span style="font-family: "symbol"; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;">·<span style="font-family: "times new roman"; font-size: 7pt; font-stretch: normal; line-height: normal;">
</span></span><!--[endif]-->3 linguri faina de grau</li>
<li><span style="font-family: "symbol"; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;">·<span style="font-family: "times new roman"; font-size: 7pt; font-stretch: normal; line-height: normal;">
</span></span><!--[endif]-->100 ml lapte pentru final</li>
<li><span style="font-family: "symbol"; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;">·<span style="font-family: "times new roman"; font-size: 7pt; font-stretch: normal; line-height: normal;">
</span></span><!--[endif]--><i>Optional: pastaie de vanilie, zahar pudra</i></li>
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<b><u>Mod de preparare:</u></b><o:p></o:p></div>
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<b>Pasul 1:<o:p></o:p></b></div>
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Pune la fiert laptele impreuna cu untul si sarea. Lasale pe
foc mic sa fiarba. Daca vrei aici poti sa adaugi si semintele de la pastaia de vanilie.<o:p></o:p></div>
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Cand incepe sa fiarba, toarna in ploaie faina de malai, in
timp ce amesteci cu un tel para. Amesteca estimativ 3-5 minute, pana cand se
ingroasa compozitia. Ia oala de pe foc si pune-o deoparte ca sa se raceasca
compozitia. Mai amesteca din cand in cand ca sa ajuti racirea.<o:p></o:p></div>
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<b>Pasul 2:<o:p></o:p></b></div>
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Separa ouale. Albusurile bate-le spuma, si apoi incorporeaza
treptat zaharul si zaharul vanilat. Pune spuma obtinuta deoparte.<o:p></o:p></div>
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<b>Pasul 3:<o:p></o:p></b></div>
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Cand s-a racit mamaliga fiarta in lapte, pusa deoparte la<b><i> Pasul 1</i></b> adauga branza de vaci, smantana, galbenusurile si faina de grau.
Omogenizeaza compozitia amestecand cu sporsi drag !<o:p></o:p></div>
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<b>Pasul 4:<o:p></o:p></b></div>
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Pregateste o tava si unge-o cu unt, apoi tapeteaz-o cu
faina.<o:p></o:p></div>
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Amesteca spuma de albusuri cu compozitia obtinuta la<i><b> Pasul
3</b></i>.<o:p></o:p></div>
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Toarna compozitia obtinuta in tava tapetata cu faina. <o:p></o:p></div>
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Pune tava in cuptorul incalzit, la aproximativ 180 grade, pana cand se rumeneste deasupra.<o:p></o:p></div>
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<b>Pasul 5:<o:p></o:p></b></div>
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Ai vazut ca e rumenita, sau stii ca e gata de scos din cuptor?
Perfect!<o:p></o:p></div>
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Scoate tava, toarna 100-150 ml de lapte cat de cat uniform
peste malaiul din tava, si mai las-o la cuptor cam 10 minute.<o:p></o:p></div>
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Scoate tava dupa cele 10 minute, si las-o la racit cateva
ore bune. Eu am lasat-o peste noapte.<o:p></o:p></div>
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Inainte de servire, noi am presarat putin zahar pudra
vanilat.<o:p></o:p></div>
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Pofta buna!<o:p></o:p></div>
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Multumim Simona Nistor pentru reteta!<o:p></o:p></div>
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<br />Laurahttp://www.blogger.com/profile/07347015861814474556noreply@blogger.com0tag:blogger.com,1999:blog-5642224635917549154.post-14144688451960175542018-02-25T22:17:00.002+02:002018-02-25T22:17:46.463+02:00Gogosi umplute<div class="separator" style="clear: both; text-align: center;">
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Daca inca nu le-ai incercat, e momentul sa o faci. Moi, pufoase, dulci, perfecte pentru cafeaua de dimineata sau langa un ceai bun. </div>
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Cantitatea dintr-un kilogram e perfecta pentru cand ai musafiri, sau daca ai o familie numeroasa.</div>
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<b><u>Ingrediente:</u></b></div>
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<ul>
<li>1 kg faina 000;</li>
<li>8 linguri de zahar;</li>
<li>4 oua intregi + 2 galbenusuri;</li>
<li>700 ml ulei pentru prajit;</li>
<li>3 plicuri zahar vanilat;</li>
<li>1 lingurita esenta rom;</li>
<li>coaja de la 1 lamaie;</li>
<li>400 ml lapte caldut;</li>
<li>2 plicuri drojdie uscata;</li>
<li>1 praf de sare;</li>
<li>3 linguri lapte;</li>
<li>zahar pudra vanilat pentru pudrat;</li>
<li>200 gr crema de ciocolata pentru umplut / sau orice vreti voi dar sa aiba consistenta solida;</li>
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<b><u>Mod de preparare:</u></b></div>
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<b>Pasul 1:</b> Pune faina toata intr-un castron mare si cu o lingura fa o mica adancitura in care pui 1 lingurita de zahar, cele doua plicuri de dojdie si putin lapte caldut. Acopera cu un prosop curat, pentru 10-15 min. Tine cont ca in incaperea in care faci aluatul si il lasi la dospit trebuie sa fie caldut.</div>
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<b>Pasul 2:</b> Separat intr-un castron, amesteca ouale intregi si galbenusurile, cu 1 praf de sare, zaharul vanilat, coaja de lamaie, 1 lingurita de rom, cele 8 linguri de zahar, omogenizeaza compozitia.</div>
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<b>Pasul 3:</b> Dupa cele 10 min in care maiaua a crescut, adauga amestecul cu oua, si treptat adauga si laptele caldut, si incepe framantarea. Treptat, adauga lapte pana cand obtii un aluat moale, usor lipicios, acopera-l cu un prosop curat, si lasa-l la dospit intr-un loc caldut, o ora.</div>
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<b>Pasul 4:</b> Pana cand dospeste aluatul, dintr-o coala de hartie de copt taie niste patratele pe care o sa pui gogosile la dospit. Decupeaza-le putin mai mari decat gura paharului cu care o sa tai aluatul.</div>
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<b>Pasul 5:</b> Dupa ce aluatul a dospit, imparte-l in doua.</div>
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Presara blatul de lucru cu faina, intinde o foaie nu foarte groasa (1 cm maxim), si cu un pahar pe care il pui in faina inainte (ca in poza), decupeaza cat de multe bulinde poti din aluat. Fiecare bulina de aluat pune-o pe un patratel de hartie de copt.</div>
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<b>Pasul 6:</b> Cu o lingurita, pune Nutella, sau ce vrei tu sa folosesti ca umplutura (dar sa fie ceva care nu curge in prima instanta. Pune intr-un castronel 3 linguri de lapte, si unge marginile bulinei de aluat cu putin lapte, foloseste o alta bulina ca sa o acoperi, apoi preseaza marginile ca sa se lipeasca cele doua buline de aluat. Dupa ce ai terminat cu toate, lasa-le sub un prosop curat la dospit inca macar 30 minute.</div>
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Daca nu vrei sa le umpli cu nimic, atunci dupa ce ai decupat aluatul, pune bulinele de aluat direct sub un prosop si lasa-le la dospit 30 minute.</div>
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<b>Pasul 7: </b>Dupa cele 30 minute in care gogosile au dospit, pune-le intr-o oala cu ulei incins, si cu atentie lasa-le sa se prajeasca. Atentie, pentru ca un foc prea mare sub oala, e posibil sa iti prajeasca la exterior gogoasa si sa nu fie suficient de copt aluatul in interior. Asadar, focul sa fie mediu dupa ce uleiul s-a incins.</div>
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Gogosile le pui in ulei NUMAI dupa ce uleiul e incins. Le intorci fara sa le impungi cu furculita. Daca doresti poti sa folosesti spumiera/paleta/. Cand le scoti lasa-le pe un servetel absorbant pana sa racesc putin. Apoi le poti pudra cu zahar vanilat, si savura.</div>
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Deja imi imaginez cate mustati de zahar pudra ai pe langa tine...! </div>
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Pofta buna!</div>
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<br />Laurahttp://www.blogger.com/profile/07347015861814474556noreply@blogger.com0tag:blogger.com,1999:blog-5642224635917549154.post-91480105712502969572018-02-11T17:13:00.000+02:002018-02-11T17:13:55.865+02:00Tort aniversar (Capsuni, Vanilie, Caramel si Ciocolata)<br />
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Daca urmeaza o aniversare si te-ai gandit sa pregatesti un tort usor de preparat, cu care sa iti dai invitatii pe spate, ai nimerit bine. Pregateste-te sa primesti laudele pentru ce urmeaza.<br />
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<i>Bonus: Inainte sa incepem, trebuie sa mentionez ca pentru acest tort nu folosim faina sau praf de copt, nici zahar in exces.</i></h4>
Acest tort este o reteta adaptata dupa indragita Prajitura Andra (Krem a la Krem), reteta pe care o puteti gasi <a href="http://laupasca.blogspot.ro/2015/11/prajitura-andra-krem-la-krem.html" target="_blank">aici.</a><br />
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<b>Ingrediente:</b><br />
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<b>Inaltime totala: ~25 cm-30 cm</b><br />
<b>Diametru tava blat 20 (tava mica de blat)</b><br />
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<b><u>Pentru blaturi:</u></b><br />
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<ul>
<li> 4 plicuri Creme Ole de ciocolata</li>
<li>20 oua</li>
<li>20 linguri zahar</li>
</ul>
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<b><u>Pentru creme:</u></b></div>
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<b>Crema vanilie:</b></div>
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<ul>
<li>2 plicuri Creme Ole de vanilie</li>
<li>400 ml lapte</li>
<li>500 ml frisca</li>
<li>3 linguri zahar pudra</li>
<li>250 gr mascarpone</li>
<li>1 lingurita esenta vanilie Madagascar (o gasiti in orice supermarket)</li>
</ul>
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<b>Crema caramel:</b></div>
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</div>
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<ul>
<li>2 plicuri Creme Ole de caramel</li>
<li>400 ml lapte</li>
<li>500 ml frisca</li>
<li>3 linguri zahar pudra</li>
<li>250 gr mascarpone</li>
<li>1 lingurita esenta vanilie Madagascar(o gasiti in orice supermarket)</li>
</ul>
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<b>Fructe pentru interior</b>: eu am folosit o punga de capsuni congelati (400 gr). Lasa-i la dezghetat intr-o sita pusa intr-un caston, la frigider. Astfel nu se deterioreaza fructul cand se dezgheata.</div>
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<b>Glazura: </b>300 gr ciocolata neagra + 250 ml frisca lichida + 1 lingurita unt</div>
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<b>Decor: </b>1 caserola 400 gr capsuni proaspeti, trufe de ciocolata, Rafaello, alune in ciocolata zdrobite</div>
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<b><u>Mod de preparare:</u></b></div>
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<i>Daca folosesti capsuni congelati, lasa-i la congelator intr-o sita sa se dezghete. Acum ar fi momentul sa faci asta.</i></div>
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<b>BLATURILE X 4 bucati</b></div>
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Eu am preferat sa pregatesc blaturile cu o seara inainte, si sa le las sa se raceasca. Nu e musai obligatoriu daca nu ai timp, ele se racesc destul de repede pentru ca sunt subtiri.</div>
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<i><u>Metoda pregatire pentru un bla</u>t</i> (eu am folosit 4 astfel de blaturi in tortul de mai jos):</div>
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1. Porneste cuptorul, foc mediu.</div>
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2. Pregateste tava, daca ai o tava rotunda cu pereti detasabili, e recomandat sa tapetezi peretii tavii cu margarina si faina (adica ungi peretii cu margarina, apoi pui faina si prin scuturarea tavii faci ca faina sa se lipeasca de margarina anterior folosita - surplusul de faina il arunci / il folosesti la urmatoarul blat). Pe fundul tavii rotunde decupeaza o bucata de hartie de copt.</div>
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3. Foloseste un castron mai mare, si unu mai mic. Separa ouale: albusurile in castronul mare, galbenusurile in castronul mic.</div>
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4. In bolul cu albusuri pune un praf de sare si mixeaza pana cand obtii o spuma care sta.</div>
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5. Adauga peste spuma mixata, cele 5 linguri (rase) de zahar si mixeaza pana cand se topeste cat de cat zaharul.</div>
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6. Folosind un tel para, amesteca galbenusurile cu spuma si omogenizeaza cu miscari usoare, incercand sa tii mixul aerat (incet de jos in sus).</div>
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7. Daca ai o sita (eu folosesc una medie de metal), cerne 1 plic de Creme Ole de ciocolata in amestecul de spuma. La final rastoarna si bucatelele de ciocolata care raman in sita dupa ce ai cernul crema pudra.</div>
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8. Omogenizeaza compozitia amestecand la fel de usor, incercand sa o mentii aerata (blatul va creste mai bine).</div>
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9. Pune blatul in tava pregatita anterior, si introdu tava la cuptor. Tine focul pe mediu spre mic.</div>
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10. Verifica dupa 10 minute cu o scobitoare si daca e gata nu o sa mai ai compozitie pe scobitoare.</div>
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11. Scoate tava din cuptor. Indeparteaza peretii detasabili, pune un prosop peste blat si rastoarna blatul cu fundul in sus (cu grija sa nu il rupi), indeparteaza hartia de copt de pe fundul blatului. </div>
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Adu-l in pozitia initala si pune-l pe un gratar metalic (daca ai) pentru a se raci mai repede.</div>
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<i>Repeta procedurile de mai sus de 4 ori pentru a obtine un blat de dimensiunile mentionate de mine mai sus. Daca il vrei mai mic, poti sa coci doar doua blaturi - caz in care nu uita ca trebuie sa injumatatesti si cremele.</i></div>
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Desi pare ca e mult de munca din cauza textului de mai sus, te asigur ca te vei descurca, daca acorzi putina atentie. </div>
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<b>CREMELE PENTRU TORT</b></div>
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Am ales sa folosesc si crema de vanilie si de caramel, dar daca doresti poti sa utilizezi doar vanilie/caramel.</div>
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<i><u>Metoda de pregatire a cremei de vanilie</u></i> (aceeasi procedura si pentru cea de caramel, doar ca schimbati tipul de crema praf.</div>
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1. Foloseste un castron mai mare pentru crema.</div>
2. Masoara cu o cana gradata 500 ml frisca lichida, pune-o in castron, apoi masoara cu aceeasi cana 400 ml lapte, pune si laptele peste frisca lichida.<br />
3. In acelasi castron adauga crema pudra (cele doua plicuri -fara sa le cerni), pune si 1 lingurita esenta de vanilie de Madagascar.<br />
4. Mixeaza la o viteza mai mica pentru inceput cateva secunde, apoi mixeaza pe viteza mare pana cand cand obtii o crema consistenta care sta (nu e moale).<br />
5. Adauga zaharul pudra si mixeaza in continuare.<br />
6. Adauga acum si mascarpone si mixeaza. Pune crema la frigider. Trebuie sa ai o crema densa care sta bine si nu curge.<br />
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<i>Folositi pasii de sus si pentru crema de caramel.</i><br />
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<b>CUM ASAMBLAM TORTUL</b><br />
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Daca s-au racit blaturile poti sa incepi sa asamblezi tortul.<br />
1. Pregate-te tava pe care vrei sa pui tortul.<br />
2. Pune primul blat, pune o treime-jumata din crema de vanilie, niveleaza, pune capsuni dupa bunul plac.<br />
3. Pune al doilea blat si acum prin presare usoara uneste-l cu crema de dedesubt. Astfel capsunii o sa intre in crema. Va fi crema suficienta pentru a ascunde complet capsunii.<br />
4. Daca crezi ca s-ar putea sa fie prea multa crema, sa stii ca nu e asa. Crema e perfecta pentru inaltimea blaturilor. Blatul se va umezi usor de la creme, si nu e voie sa il insiropezi cu nimic.<br />
5. Dupa blatul 2, pune crema de caramel, capsuni, blatul 3, crema caramel, capsuni si ultimul blat.<br />
6. Imbraca tot tortul cu crema de vanilie ramasa. Pune tortul la frigider pentru 20 minute.<br />
7.In timpul acesta poti sa pregatesti glazura: intr-o craticioara pune 250 ml frisca lichida + 300 gr ciocolata neagra rupta in bucati + 1 linguria unt. Pune-le pe foc, doar pana cand ciocolata e topita. Ia-o deoparte, pune-o intr-o punga, si decoreaza tortul dupa bunul plac. Eu am folosit o parte din glazura ca sa acopar partea de sus, apoi am rupt un colt din puna in care am pus glazura si am facut picurii de ciocolata pe margini.<br />
8. Pune tortul la frigider pentru 10 minute.<br />
9. Decoreaza tortul cu celalalte elemente, dupa bunul plac al inimii.<br />
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Lasa-l la frigider minim 30 minute inainte de servire.<br />
Cand il tai, foloseste un cutit a carui lama ai trecut-o printr-un jet de apa calduta.<br />
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Pofta buna!<br />
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<br />Laurahttp://www.blogger.com/profile/07347015861814474556noreply@blogger.com0tag:blogger.com,1999:blog-5642224635917549154.post-84982133835405058962017-09-30T22:07:00.001+03:002017-09-30T22:07:37.208+03:00Placinta / Prajitura cu mere, prune sau alte fructe de sezon...<br />
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Nu v-am povestit inca de prajitura cu mere pe care o face mami de obicei ? Ah! Scortisoara, si aluatul fraged..! Nu sunt multe de povestit despre ea, caci am senzatia ca deja tu cititorule daca esti aici ai avut cel putin o data experienta cu placinta cu mere de sezon. Unii sunt topiti dupa placinta cu prune.<br />
De fapt, puteti sa folositi orice tip de fructe de sezon, doar utilizand aceeasi reteta de aluat fraged.<br />
Unde mai pui ca aluatul se face atat de repede, cu putine ingrediente, si folosind acelasi castron mare (idealul in bucatarie).<br />
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Ingrediente de mai jos sunt pentru o tava mare (clasica pentru prajituri, din aceea de care foloseau mamicile mai demult sa faca foile in cuptor aproximativ 30 x 40 cm).<br />
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<b><u>Ingrediente:</u></b><br />
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<b>Pentru aluatul fraged:</b><br />
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<ul>
<li>2 oua + 1 galbenus</li>
<li>1 praf de sare</li>
<li>2 linguri untura;</li>
<li>1 lingura zdravana smantana / iaurt gras;</li>
<li>1 plic zahar vanilat;</li>
<li>2 cani (250ml - cana normala de ceai), cu faina alba; - e posibil sa mai adaugi ulterior faina, in functie de cat de multa faina "trage" aluatul;</li>
<li>1 plic praf de copt;</li>
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<b>Pentru umplutura:</b></div>
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<ul>
<li>fructe de sezon : 2 kg mere sau 1,5 kg prune (sau alte fructe de sezon, de exemplu pentru dovleacul de placinta eu procedez la fel ca si la mere);</li>
<li>2 cani zahar;</li>
<li>1 lingura scortisoara (dupa gustul fiecaruia - mie imi place mult gustul de scortisoara);</li>
<li>4 linguri de gris; (Nota: pentru prune nu folosim gris)</li>
</ul>
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<b>Pentru decor: (optional)</b></div>
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<li><b>zahar pudra;</b></li>
<li><b>zahar alb/brun;</b></li>
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<b><u>Mod de preparare:</u></b></div>
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<b><u>ALUAT FRAGED</u></b></div>
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Incepe cu asta: <i>Intr-un bol mic, amesteca cele doua cani de faina cu praful de copt.</i></div>
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Intr-un caston mare, amesteca ouale cu sarea. Omogenizeaza.</div>
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Adauga untura si smantana/iaurtul si amesteca bine sa fie cat de cat omogen.</div>
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Adauga zaharul vanilat. Amesteca-le bine.</div>
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Acum, adauga faina peste compozitia din castronul mare, si omogenizeaza pentru inceput cu lingura, si apoi cand simti ca nu mai poti sa amesteci, pune deoparte lingura si incepand de acum poti sa framanti cu mana. </div>
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Framanta aluatul, si adauga atata faina pana cand simti ca ai un aluat pe care il poti modela cu usurinta, nu se lipeste de maini si nu e sfarmicios. </div>
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<u style="font-weight: bold;">Pont: </u> <i>in cazul in care aluatul e sfarmicios, acesta e un indicator ca ai pus prea multa faina. Nu, nu,..nu e momentul sa intri in panica! :) Adauga 1 lingura de lapte rece. Si framanta, si framanta. Da asa e, e lipicios si pare ca ai facut si mai rau la inceput, dar framanta si framanta. O sa fie mai bine. </i></div>
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<i>Dupa 1 minut deja e mai ok, daca simti nevoia de mai mult lapte, adauga cate puuuuutinnn si framanta pana cand simti ca e potrivit de elastic astfel incat sa intinzi o foaie.</i></div>
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Buuunn. Pune aluatul in frigider pe o farfurie, caci o sa il folosim putin mai incolo.</div>
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<b><u>UMPLUTURA PLACINTA</u></b></div>
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Posibil sa te loveasca o harnicie iesita din comun si sa vrei sa faci doua tipuri de placinta. Sau poate te-ai decis ca vrei sa incerci numai una dintre ele pentru moment. Ei, indiferent care e situatia ta, iti scriu modalitatile prin care poti sa pregatesti umplutura pentru delicioasa placinta cu care o sa ii fascinezi pe cei dragi.</div>
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<li><b><u>Umplutura cu mere:</u></b></li>
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Speli doua kg de mere, le stergi cu prosopul, le cureti de coaja si le dai pe razatoarea mare. Ai grija la degete si sa nu scapi samburi in compozitie.</div>
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<span style="text-align: start;">Pune merele razalite intr-o oala antiaderenta (eu folosesc aceeasi oala de fonta de fiecare data pentru ca stiu ca nu se prinde), si adauga si zaharul. Pune-le la foc mediu pana cand se inmoaie putin merele (3-5 min), nu trebuie sa fie pasta. Amesteca destul de des in ola.</span></div>
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Cand incep sa fiarba, semn ca si zaharul s-a topit, adauga scortisoara, si grisul. Lasa 1 minut, si opreste focul. Lasa compozitia deoparte sa se raceasca (temperatura camerei e in regula).</div>
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<li><b><u>Umplutura cu prune:</u></b></li>
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Spala 1 kilogram si jumatate de prune. Acum e partea distractiva, cu un cutit trebuie sa tai prunele si sa scoti samburii. Aseaza jumatatile in straturi intr-un castron. Adauga peste fiecare strat zahar si scortisoara. La final, lasa asa prunele cu zaharul si scortisoara cam 15-20 minute.</div>
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<b><u>ASAMBLARE PLACINTA</u></b></div>
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Acum e partea cea mai faina. Scoate aluatul din frigider, si imparte-l in doua parti egale.</div>
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Presara faina pe blatul de lucru, si intinde o foaie putin mai mare decat tava pe care o ai. Presara faina si pe foaia pe care tocmai ai intins-o si pune sucitoare intr-o margine si incepe sa rulezi foaia pe sucitoare. La final toata foaia o sa iti fie rulata pe sucitoare.</div>
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Te duci deasupra tavii pe care vrei sa o folosesti, incepi dintr-o margine sa tii sucitoarea deasupra ei si sa "de-rulezi" foaia de aluat. Daca nu suna logic pentru tine, lasa-mi un comentariu si data viitoare o sa fac un video pentru voi.</div>
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Dupa ce ai asezat cu succces foaia in tava, cu un cutit poti sa tai surplusul, adauga compozitia de mere care s-a racit deja, iar cu jumatatea de aluat fraged care ti-a ramas, procedezi la fel (intinzi foaia cu faina pe blatul de lucru altfel se lipeste), rulezi pe sucitoate, si o asezi apoi peste compozitia cu mere, tai surplusul).</div>
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Nota: Nu te stresa daca o margine nu e perfecta. Nici nu trebuie. ;)</div>
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Ai reusit? Yeiii! Acum, poti sa pui prajitura in cuptorul preincalzit. Nu stiu sa iti spun gradele caci al meu e clasic, dar pe foc mediu, pana cand foaia de deasupra devine rumena pe margini. Atentie, fiinda e cu untura se poate arde destul de repede, deci mai bine verific-o din cand in cand doar pana prinzi smecheria. </div>
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Acum ca e gata, opreste focul, las-o sa se raceasca, si cand e rece presara zahar pudra deasupra (sau nu, dupa plac).<br />
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Daca ai timp si chef poti sa o decorezi cu tot felul de forme, asa cum o sa vezi in cateva din pozele de mai jos.</div>
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Pofta buna sa aveti!<br />
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Poze bonus:</div>
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Laurahttp://www.blogger.com/profile/07347015861814474556noreply@blogger.com0tag:blogger.com,1999:blog-5642224635917549154.post-28724892301303374062017-05-04T23:44:00.000+03:002017-05-04T23:44:42.812+03:00Papardelle cu ciuperci, smantana si busuioc proaspat<div class="separator" style="clear: both; text-align: center;">
<a href="https://3.bp.blogspot.com/-oODcKta1l20/WQuKRDVYowI/AAAAAAAARFI/jxy7fOHql24416r7c0RgW8tGLVuwKALJgCLcB/s1600/DSC_0164.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="524" src="https://3.bp.blogspot.com/-oODcKta1l20/WQuKRDVYowI/AAAAAAAARFI/jxy7fOHql24416r7c0RgW8tGLVuwKALJgCLcB/s640/DSC_0164.jpg" width="640" /></a></div>
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Ah! Parca si acum simt aroma intensa a busuiocului proaspat...!</div>
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Scriu reteta repede aici ca urmare a unei promisiuni pe care am facut-o de ceva vreme unei prietene dragi care de fiecare data cand gusta din papardellele acestea ma mustra cu privirea ca nu am notat-o inca aici pe blog. </div>
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Draga mea Ami,.. cu dedicatie pentru tine.</div>
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<article class="post hentry" itemprop="blogPost" itemscope="itemscope" itemtype="http://schema.org/BlogPosting" style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; border-bottom-color: rgb(242, 242, 242); border-bottom-style: solid; border-image: initial; border-left-color: initial; border-left-style: initial; border-right-color: initial; border-right-style: initial; border-top-color: initial; border-top-style: initial; border-width: 0px 0px 7px; font-family: inherit; font-size: inherit; font-stretch: inherit; font-variant: inherit; line-height: inherit; margin: 0px 0px 15px; min-height: 0px; padding: 15px 0px 30px; position: relative; vertical-align: baseline;"><div class="post-body entry-content" id="post-body-3434266990621549309" itemprop="description articleBody" style="border: 0px; color: #585858; font-family: inherit; font-size: 16px; font-stretch: inherit; font-variant: inherit; line-height: 28px; margin: 0px; padding: 0px; vertical-align: baseline; width: 774.188px;">
<b style="border: 0px; font-family: inherit; font-size: inherit; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; margin: 0px; padding: 0px; vertical-align: baseline;"><u style="border: 0px; font-family: inherit; font-size: inherit; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; margin: 0px; padding: 0px; vertical-align: baseline;">Ingrediente:</u></b><br style="margin: 0px; padding: 0px;" /><ul style="border: 0px; font-family: inherit; font-size: inherit; font-stretch: inherit; font-style: inherit; font-variant: inherit; line-height: 1.4; list-style-image: initial; list-style-position: outside; margin: 0.5em 0px; padding: 0px 2.5em; vertical-align: baseline;">
<li style="border: 0px; font-family: inherit; font-size: inherit; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; margin: 0px 0px 0.25em; padding: 0px; vertical-align: baseline;">1 caserola papardelle - 250 grame (Auchan - la raionul de paste proaspete - frigider);</li>
<li style="border: 0px; font-family: inherit; font-size: inherit; font-stretch: inherit; font-style: inherit; font-variant: inherit; line-height: inherit; margin: 0px 0px 0.25em; padding: 0px; vertical-align: baseline;"><span style="font-weight: inherit;">1 pachet hribi uscati </span><b>sau 500 grame ciuperci Champignon;</b></li>
<li style="border: 0px; font-family: inherit; font-size: inherit; font-stretch: inherit; font-style: inherit; font-variant: inherit; line-height: inherit; margin: 0px 0px 0.25em; padding: 0px; vertical-align: baseline;">Optional: 1 pachet de prosciutto / sunca padurea neagra (Lidl);</li>
<li style="border: 0px; font-family: inherit; font-size: inherit; font-stretch: inherit; font-style: inherit; font-variant: inherit; line-height: inherit; margin: 0px 0px 0.25em; padding: 0px; vertical-align: baseline;">1 lingurita de unt sau o lingura de ulei;</li>
<li style="border: 0px; font-family: inherit; font-size: inherit; font-stretch: inherit; font-style: inherit; font-variant: inherit; line-height: inherit; margin: 0px 0px 0.25em; padding: 0px; vertical-align: baseline;">250 grame de smanata 25% grasime;</li>
<li style="border: 0px; font-family: inherit; font-size: inherit; font-stretch: inherit; font-style: inherit; font-variant: inherit; line-height: inherit; margin: 0px 0px 0.25em; padding: 0px; vertical-align: baseline;">1 cana (200-250 ml ) apa la temperatura camerei;</li>
<li style="border: 0px; font-family: inherit; font-size: inherit; font-stretch: inherit; font-style: inherit; font-variant: inherit; line-height: inherit; margin: 0px 0px 0.25em; padding: 0px; vertical-align: baseline;">1/4 lingurita sare, dupa gust piper, 1/4 lingurita nucsoara;</li>
<li style="border: 0px; font-family: inherit; font-size: inherit; font-stretch: inherit; font-style: inherit; font-variant: inherit; line-height: inherit; margin: 0px 0px 0.25em; padding: 0px; vertical-align: baseline;">busuioc proapat (cu cel uscat nu o sa iasa la fel);</li>
<li style="border: 0px; font-family: inherit; font-size: inherit; font-stretch: inherit; font-style: inherit; font-variant: inherit; line-height: inherit; margin: 0px 0px 0.25em; padding: 0px; vertical-align: baseline;">1 pachet mozzarella - 200 grame - cruda (pachet mic - Auchan -ca cea pentru pizza )</li>
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<b style="border: 0px; font-family: inherit; font-size: inherit; font-stretch: inherit; font-style: inherit; font-variant: inherit; line-height: inherit; margin: 0px; padding: 0px; vertical-align: baseline;"><u style="border: 0px; font-family: inherit; font-size: inherit; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; margin: 0px; padding: 0px; vertical-align: baseline;">Mod de preparare:</u></b></div>
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<span style="border: 0px; font-family: inherit; font-size: inherit; font-stretch: inherit; font-style: inherit; font-variant: inherit; line-height: inherit; margin: 0px; padding: 0px; vertical-align: baseline;"><span style="border: 0px; font-family: inherit; font-size: inherit; font-stretch: inherit; font-style: inherit; font-variant: inherit; line-height: inherit; margin: 0px; padding: 0px; vertical-align: baseline;"><b>Pasul 1: </b></span><span style="border: 0px; font-family: inherit; font-size: inherit; font-stretch: inherit; font-style: inherit; font-variant: inherit; line-height: inherit; margin: 0px; padding: 0px; vertical-align: baseline;">Pregatiti-va toate ingredientele pe masa, astfel incat sa le aveti pe toate la indemana.</span></span></div>
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<i><b>Nota: </b>In cazul in care folositi ciuperci Champignon - ceea ce va sugerez cu multa caldura sa faceti, am incercat si eu ulterior si au iesit bestiale-; atunci va indic sa le aveti curatate, spalate, si taiate in cuburi mari.</i><a href="https://4.bp.blogspot.com/-GfYCmV89bW4/WQuKKSMJbYI/AAAAAAAAREY/To3lng6xD6EwonfkrhgWG90t5uT8BX13wCLcB/s1600/DSC_0108.jpg" imageanchor="1" style="background-color: transparent; margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="640" src="https://4.bp.blogspot.com/-GfYCmV89bW4/WQuKKSMJbYI/AAAAAAAAREY/To3lng6xD6EwonfkrhgWG90t5uT8BX13wCLcB/s640/DSC_0108.jpg" width="418" /></a></div>
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<u><b>Pasul 2: </b>Daca folositi hribi dezhidratati, aveti nevoie sa urmati intocmai instructiunile de pe ambalaj si sa le puneti in apa pentru hidratat, dupa ce le-ati spalat bine-bine in prealabil. Urmati instructiunile de pe ambalaj, inainte de a incepe orice alte pregatiri pentru ca trebuie lasate in apa cateva zeci de minute.</u></div>
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<a href="https://3.bp.blogspot.com/-kgap_ptDiKs/WQuKKUD2LPI/AAAAAAAAREc/wObAe5b2SqwEOTdgm5yYDWqS7k28f81igCLcB/s1600/DSC_0112.jpg" imageanchor="1" style="background-color: transparent; margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="424" src="https://3.bp.blogspot.com/-kgap_ptDiKs/WQuKKUD2LPI/AAAAAAAAREc/wObAe5b2SqwEOTdgm5yYDWqS7k28f81igCLcB/s640/DSC_0112.jpg" width="640" /></a></div>
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<b style="text-decoration-line: underline;">Pasul 3: </b> Dupa ce ati hidradat hribii, strecurati-le si stoarceti-le, si puneti-le deoparte.</div>
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<a href="https://3.bp.blogspot.com/-_5Fpnoqz_Yc/WQuKKZZrlII/AAAAAAAAREg/6KKzW0pAZFAwVZQa4IfY7BA5OPqZedT_gCLcB/s1600/DSC_0119.jpg" imageanchor="1" style="background-color: transparent; margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="426" src="https://3.bp.blogspot.com/-_5Fpnoqz_Yc/WQuKKZZrlII/AAAAAAAAREg/6KKzW0pAZFAwVZQa4IfY7BA5OPqZedT_gCLcB/s640/DSC_0119.jpg" width="640" /></a></div>
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<b style="text-decoration-line: underline;">Pasul 4:</b>Intr-o tigaie puneti o lingurita de unt (sau o lingura de ulei) lasati sa se incinga si apoi puneti hribile, sau ciupercile champignone pregatite de dinainte (curatate, spalate, taiate cuburi).</div>
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<b><i>Nota: </i></b></div>
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<i>1. Daca aveti hribi nu dureaza mai mult de 5-10 min pe foc mediu sa le pregatiti.</i></div>
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<i>2. Daca folositi ciuperci Champignon, atunci puneti-le in tigaie cand untdelemnul incepe sa se incinga, si lasati-le acolo pana cand apa lasata de ciuperci scade complet si ciupercile incep sa se caleasca. Mai lasati-le 4-5 min la foc mediu, daca doriti puteti sa adaugati prosciutto/sunca si le caliti impreuna.</i></div>
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<a href="https://2.bp.blogspot.com/-SGBa4Uwexc8/WQuKL0_ec8I/AAAAAAAAREk/ELUmH1OsAgIu6FbEZpuHkhyyr_2Vnb7LwCLcB/s1600/DSC_0124.jpg" imageanchor="1" style="background-color: transparent; margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="426" src="https://2.bp.blogspot.com/-SGBa4Uwexc8/WQuKL0_ec8I/AAAAAAAAREk/ELUmH1OsAgIu6FbEZpuHkhyyr_2Vnb7LwCLcB/s640/DSC_0124.jpg" width="640" /></a></div>
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<b style="text-decoration-line: underline;">Pasul 5: </b><span style="text-decoration-line: underline;">Pana cand ciupercile se gatesc, pune-ti deoparte o oala cu apa asa cum este indicat pe pachetul de papardele, adaugati sare si lasati apa sa fiarba. </span><b style="text-decoration-line: underline;">Nu adaugati inca pastele.</b></div>
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<a href="https://3.bp.blogspot.com/-wqCekQR3MWo/WQuKL4CTSMI/AAAAAAAAREo/UHSg6aJkvkUE3Af8cnDdVCiG-b3HPbGqACLcB/s1600/DSC_0130.jpg" imageanchor="1" style="font-family: "Times New Roman"; font-size: medium; margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="426" src="https://3.bp.blogspot.com/-wqCekQR3MWo/WQuKL4CTSMI/AAAAAAAAREo/UHSg6aJkvkUE3Af8cnDdVCiG-b3HPbGqACLcB/s640/DSC_0130.jpg" width="640" /></a></div>
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<b style="text-decoration-line: underline;">Pasul 6: </b><span style="text-decoration-line: underline;">D</span><span style="text-decoration-line: underline;">upa ce ciupercile/hribile sunt gatite, ati adaugat (sau nu) ceva prosciutto, e momentul sa adaugati smantana si 1 cana de apa la temperatura camerei, sarea, nucsoara si piperul, Amestecati si omogenizati. Focul sa fie pe mic spre mediu.</span></div>
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<a href="https://3.bp.blogspot.com/-Vp0lQwf_G7M/WQuKL6q0VnI/AAAAAAAAREs/rRgNiBbMl7UHWtLBRP2mn2uJJp9v5AZLQCLcB/s1600/DSC_0128.jpg" imageanchor="1" style="background-color: transparent; margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="426" src="https://3.bp.blogspot.com/-Vp0lQwf_G7M/WQuKL6q0VnI/AAAAAAAAREs/rRgNiBbMl7UHWtLBRP2mn2uJJp9v5AZLQCLcB/s640/DSC_0128.jpg" width="640" /></a></div>
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<b style="text-decoration-line: underline;">Pasul 7:</b><span style="text-decoration-line: underline;"> Pana cand sosul se fierbe, adaugati pastele in apa care clocoteste, si nu le lasati mai mult de 4 minute, asa cum scrie si pe ambalaj. </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpZsEpOLpWTuki6VSkt1-JURHwQM3Zw0MJGylMBuF727xA3zQ8UUgzuOKhzFZuTyUaiLb9M-XgZXa3ZH3aXk9CUGskCFLnx1T0SmbLPPNNKye94aIc5av1UnXolXtfA1__8hjXgvgqwMZX/s1600/DSC_0137.jpg" imageanchor="1" style="background-color: transparent; margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpZsEpOLpWTuki6VSkt1-JURHwQM3Zw0MJGylMBuF727xA3zQ8UUgzuOKhzFZuTyUaiLb9M-XgZXa3ZH3aXk9CUGskCFLnx1T0SmbLPPNNKye94aIc5av1UnXolXtfA1__8hjXgvgqwMZX/s640/DSC_0137.jpg" width="640" /></a></div>
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<b>Pasul 8: D</b>upa maxim 8-10 minute de fierb la foc mic spre mediu ( in cazul in care vreti sa puneti doar acum prosciutto/sunca/muschi fille, adaugati-l acum), opriti focul, asigurati-va ca sosul nu a scazut prea mult, trebuie sa fie subtire si lichid pentru ca pastele vor absorbi o parte din el.</div>
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<b>Pasul 9: </b>Omogenizati compozitia, si adaugati mozzarella taiata bucati, amesteacati din nou pentru omogenizare. (focul deja trebuie sa fie oprit).</div>
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<b>Pasul 10: </b>Dupa cele 4 minute, scoateti pastele din oala, si scurgeti-le de apa.</div>
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<b>Atentie, nu le dati prin jet de apa rece. Doar scurgeti-le de apa fierbinte.</b></div>
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<b>Pasul 11: </b>Adaugati pastele scurse peste sosul cu smantana si ciuperci. si incepeti sa omogenizati, fara sa rupeti pastele.</div>
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<b>Pasul 12: </b>Adaugati busuiocul proaspat rupt in bucati sau taiat marunt (cum va place). Omogenizati. Puneti un capac, si lasati minim 10-15 minute pentru un gust desavarsit. Astfel pastele o sa absoarba o parte din sos, si toate aromele se vor imbina armonios. </div>
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Daca doriti puteti sa puneti mai mult sos in farfurie, puteti sa mai radeti mozzarella peste paste.</div>
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eu va sugerez sa plusati cu busuiocul, care dupa mine e cel care imbunatateste aceste paste minunate.</div>
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Pofta buna !</div>
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<br />Laurahttp://www.blogger.com/profile/07347015861814474556noreply@blogger.com0tag:blogger.com,1999:blog-5642224635917549154.post-57031418146117189702017-03-19T20:55:00.001+02:002017-06-29T11:44:56.154+03:00Chec cu forme (inimioare, stelute)<br />
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Uneori e bine sa descoperi ca dragostea o gasesti in cele mai ciudate locuri. In fiecare zi, face mancarea mai buna. Insa astazi a facut checul acesta sa fie si mai gustos.<br />
Vrei sa pregatesti o supriza cuiva drag? Eh, ce mai astepti?<br />
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<b>Ingrediente:</b><br />
<br />
<ul>
<li><b>Blat cacao:</b></li>
</ul>
- 6 oua<br />
<div>
- 1 praf de sare<br />
- 2 linguri cacao<br />
- 10 linguri (rase) zahar<br />
- 5 linguri ulei<br />
- 12 linguri (rase) faina<br />
- 1/2 plic praf de copt<br />
<ul>
<li><b>Checuri (2 tavi cozonac)</b></li>
</ul>
<b>-</b>10 oua;<br />
<div>
-15 linguri zahar</div>
<div>
-15 linguri faina</div>
<div>
-10 linguri ulei</div>
<div>
-1 plic praf de copt</div>
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<ul>
<li><b>Decor: </b>zahar pudra</li>
<li><b>Alte ustensile : hartie de copt, spatula, tavi de cozonac, tava mica (aproximativ 20x18cm)</b></li>
</ul>
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<b>Mod de preparare:</b><br />
<br />
Blat de cacao:<br />
1. Separa ouale: albusuri si galbenusuri.<br />
2. Pune praful de sare pentru albusuri. Cu un mixer, bate albusurile spuma, iar cand se intareste spuma adauga treptat zaharul. Lasa-l deoparte.<br />
3. Galbenusurile amesteca-le folosind o lingura de lemn,ca si la maioneza, cu uleiul. Lasa-l deoparte.<br />
4. Faina, amestec-o separat cu praful de copt, si cacaua. Omogenizeaza-le.<br />
5. Cu un tel para, pune peste spuma de albusuri, compozitia de galbenusuri si omogenizeaza pastrand aluatul aerat (amesteca de sus in jos). Peste compozitia omogena, adauga treptat, fainoasele amestecate la pasul 4. Omogenizeaza totul cu telul para.<br />
6. Intr-o tava (a mea are cam 20x18 cm), pune hartie de copt, iar peste hartie pune aluatul obtinut in pasul 5.<br />
7. Pune tava in cuptorul incalzit in prealabil. Focul sa fie pe mediul, lasa-l pana cand trece testul scobitorii.<br />
8. Scoate blatu-l afara cand e gata. ia un prosop curat si umezit bine (nu sa curga apa din el).<br />
Pune-l peste blat, pune peste proposopul umed un fund de lemn/plastic pe care scoti de obicei prajiturile.<br />
Acum esti pregatita sa intorci blatul pentru a-l scoate din tava, asadar: <b>tine bine de tava cu o mana, si cu cealalta preseaza peste fundul de lemn, si executa rapid miscarea de intoarcere a blatului cu fundul in sus. :))</b><br />
Da, stiu, dar nu e asa de complicat.<br />
Prosopul umed are un rol important, nu lasa ca stratul superior al blatului sa se lipeasca de fundul de lemn.<br />
Dupa ce ai intors blatul, ridica tava cu grija (o sa arda), si o sa ai in fata ta hartia de copt lipita de blat. Incet, cu grija, dezlipeste hartie de copt (cand e cald blatul e mai usor), si indeparteaz-o in totalitate.<br />
Cand ai finalizat, pune un alt fund de lemn peste blat, si readu-l la pozitia lui corecta. Indeparteaza proposopul umed, si lasa blatul sa se raceasca.<br />
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Dupa ce blatul s-a racit, daca ai folosit o tava mica precum a mea, atunci trebuie sa tai blatul in doua, altfel daca ai avut o tava mai mare, e posibil sa nu trebuiasca sa faci asta.<br />
Cauta niste forme dragalase, si decupeaza-le din blatul de cacao.<br />
Lasa formele deoparte si ocupate de blatul pentru chec.<br />
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<ul>
<li><b>Checuri (2 tavi cozonac)</b></li>
</ul>
Idea pentru aceste doua checuri e aceeasi ca si la blatul de cacao.</div>
<div>
1. Separa ouale: albusuri si galbenusuri.</div>
<div>
2. Pune un praf de sare peste albusuri, bate-le spuma cu ajutorul unui mixer, si cand e spuma intarita, adauga treptat zaharul.</div>
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3. Separat, galbenusurile amesteca-le cu ajutorul unei linguri de lemn, ca la maioneza cu uleiul.</div>
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4. Amesteca separat, faina cu praful de copt.</div>
<div>
5. Peste spuma, pune galbenusurile de la pasul 3, si omogenizeaza compozitia cu ajutorul unui tel para.</div>
<div>
6. Adauga apoi faina, si omogenizeaza totul bine.</div>
<div>
7. Pune hartie de copt in tavile de cozonac, si pune jumatate din compozitie in fiecare tava (umple-le pe jumatate)<br />
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8. Acum, ia formele pe care le-ai decupat din blatul de cacao si punele in blatul de chec asa ca in poza de mai jos. Umple fiecare tava, si apoi acopera cu restul de aluat ramas, astfel incat sa acoperi totul.</div>
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9. Pune checurile in cuptorul preincalzit, la foc mediu, pana cand trec de testul scobitorii. Atentie, incearca undeva pe lateralul checului, ca sa nu fi inselat de faptul ca mijlocul deja e copt. ;)</div>
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Spor la bucatarit si pofta buna!</div>
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Laurahttp://www.blogger.com/profile/07347015861814474556noreply@blogger.com0tag:blogger.com,1999:blog-5642224635917549154.post-34342669906215493092017-01-29T21:44:00.003+02:002017-01-29T21:46:56.589+02:00Costite lipicioase la cuptor - cu miere si portocale<div class="separator" style="clear: both; text-align: center;">
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<b><u>Ingrediente:</u></b><br />
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<ul>
<li>costite proaspete</li>
<li>chimen</li>
<li>mustar boabe</li>
<li>coriandru</li>
<li>zahar</li>
<li>paprika</li>
<li>sare</li>
<li>ceapa pudra</li>
<li>usturoi pudra</li>
<li>chilli pudra</li>
<li>oregano</li>
<li>piper</li>
<li>pasta tomate</li>
<li>portocale</li>
<li>miere</li>
</ul>
<b><u>Altele</u></b>: folie aluminiu, castron, hartie de copt, mojar, tava de cuptor, cuptor incalzit<br />
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<b><u>Mod de preparare:</u></b></div>
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<b><i>Porneste cuptorul, la foc mediu pentru a-l incalzi pana cand pui costitele condimentate.</i></b></div>
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<u style="font-weight: bold;">Pasul 1: </u>Spala costitele. Eu am avut o bucata mai mica, suficienta pentru doua - trei persoane.</div>
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In mojar amesteca toate condimentele si marunteste-le pana cand ai o pudra omogena.</div>
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Pune condimentele amestecate in mojar intr-un castron si amesteca-le cu pasta de tomate pana cand obtii un sos care se poate intinde cu usurinta peste costite. (vezi poza)</div>
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<i><b>Nota: </b> Nu am mentionat nimic despre cantitati pentru ca pui "la ochi". Pune cate 1 treime de lingurita din fiecare condiment, insa cantitatea condimentelor depinde de cantitatea de costite pe care urmeaza sa o pregatesti.</i></div>
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<i><b>Pont: </b>Pune mai multa sare decat de obicei deoarece o sa fie destul de dulce. Altfel se mai poate adauga la final cand o servesti.</i></div>
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<u><b>Pasul 2: </b></u><i> </i>Pasta obtinuta la pasul anterior intinde-o bine peste costitele taiate, "framanta" carnea cu mana, astfel aromele vor patrunde mai bine in carne. Daca e posibil, lasa-le cateva ore in frigider ca sa se intrepatrunda aromele, insa daca nu ai timp e in regula si asa.</div>
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<u style="font-weight: bold;">Pasul 3: </u>Pregateste o tava de cuptor, in care pui o hartie de copt, peste ea pune doua bucati de hartie de aluminiu (ajusteaza in functie de marimea costitelor).</div>
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Pune costitele in tava, peste foliile de aluminiu si impacheteaza-le bine.</div>
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Pune-le in cuptorul preincalzit, da focul pe minim, si lasa-le sa se coaca la foc mic, estimativ 1 ora. </div>
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Dupa timpul mentionat, deschide folia, si cu o lingura pune sosul lasat din nou peste carne. Inchide folia din nou si mai lasa 30 minute. Da focul la cuptor pe mediu ( nu foarte tare).</div>
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Apoi, deschide din nou folia de aliminiu si pune un strat de miere peste carne (nu exagera, dar pune cat sa acoperi intr-un strat subtirel carnea), pune iar cu lingura sosul lasat. Inchide folia, mai lasa 20 minute.</div>
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Deschide folia, da focul pe tare, lasa carnea descoperita, daca mai are sos, cu lingura pune-l peste carne, inchide cuptorul si lasa costitele sa se rumeneasca. Lasa-le 5-10 minute in functie de cat de repede se rumenesc. Nu le arde. </div>
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Opreste cuptorul dupa ce s-au rumenit, scoate-le din cuptor, si lasa-le 5 minute-10 minute inainte de a le servi.</div>
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Avantajul timpului indelungat de coacere la foc mic consta in faptul ca o sa obtineti niste costite fragede si suculente. Daca deschideti prea repede folia de aluminiu o sa se usuce carnea pe ele.</div>
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De data asta nu am apuca sa le pozele si taiate caci erau tare asteptate la masa. :))</div>
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Cu siguranta o sa va lingeti pe degete! </div>
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Pofta buna!</div>
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Laurahttp://www.blogger.com/profile/07347015861814474556noreply@blogger.com0tag:blogger.com,1999:blog-5642224635917549154.post-31994072315100252202016-04-16T14:35:00.001+03:002017-09-30T22:21:46.934+03:00Prajitura cu cocos - Bounty<div class="separator" style="clear: both; text-align: center;">
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De cand ma stiu imi place nuca de cocos, si orice desert ce contine cocos. Asadar, weekendul acesta, facem o pauza de la cheesecake-uri, si ne reorientam spre o prajitura ce ajunge pentru toata familia, prietenii si musafirii din weekend. Avantajul e ca folosesti o tava mica (25 x 30 cm) si iti ies aproximativ 40 bucati.( depinde cat de mari le tai ---ale mele se pot manca din 3 muscaturi mari)<br />
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<b><u>Ingrediente:</u></b><br />
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<u>Pentru blat: (tava 25-30 cm)</u><br />
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<li>125 grame unt</li>
<li>100 grame zahar pudra</li>
<li>3 oua</li>
<li>200 gr faina</li>
<li>3 linguri cacao / 1 ciocolata topita - 90 grame (am folosit eu)</li>
<li>6 linguri lapte</li>
<li>1 plic zahar vanilie</li>
<li>1 plic de praf de copt</li>
</ul>
<u>Pentru crema cu cocos:</u><br />
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<ul>
<li>300 ml lapte</li>
<li>3 linguri cu gris</li>
<li>125 grame unt</li>
<li>85 grame zahar</li>
<li>150 grame cocos</li>
<li>1 plic zahar vanilie</li>
</ul>
<u>Pentru sirop:</u><br />
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<ul>
<li>4 linguri zahar</li>
<li>100 ml lapte</li>
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<u>Pentru glazura:</u><br />
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<ul>
<li>250 grame ciocolata cu lapte</li>
<li>1 lingura unt</li>
<li>120 ml frisca lichida</li>
</ul>
<u>Pentru decor:</u><br />
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<ul>
<li>90 grame ciocolata alba</li>
<li>90 grame ciocolata amaruie</li>
<li>frunzulite de menta</li>
</ul>
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<b><u>Mod de preparare:</u></b><br />
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<b><u>1.Blatul:</u></b><br />
Framanta untul cu zaharul, pana cand obtii o spuma. Adauga treptat cele trei oua, amestecand pana la omogenizare (aspectiul o sa fie ciudat, insa e din cauza ca untul nu e in totalitate topit si pentru ca nu se poate momentan, omogeniza complet. Adauga si zaharul vanilat.<br />
Adauga acum laptele, amestecand in continuare (cu mana sau mixer).<br />
*<i>Nota: Daca folositi ciocolata topita ca si mine, adaugati-o acum in compozitie si amestecati. Altfel, daca folositi cacao, amestecati-o cu faina.</i><br />
Amestecati faina cu praful de copt, (si cacao daca o utilizati in loc de ciocolata topita).<br />
Adauga faina cu praful de copt peste compozitia omogena, amesteca in continuare, apoi pune-o intr-o tava tapetata cu hartie de copt.<br />
Introdu tava in cuptorul preincalzit.<br />
Lasa blatul pana trecere testul scobitorii.<br />
Dupa ce il scoti de la cuptor, pune un prosop umed peste el, apoi un blat de lemn, intoarce-l invers si da jos hartie de copt. Prosopul umed ajuta pentru ca astfel, nu se lipeste stratul superior al blatului de blatul de lemn.<br />
<i>*Sfat: E mai bine sa dai hartia de copt jos cand e cald blatul, pentru ca in momentul in care acesta o sa se raceasca nu o sa mai fie atat de usor de indepartat.</i><br />
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<b><u>2. Sirop</u></b><br />
Pune zaharul intr-o craticioara, topeste-l. In momentul in care e topit, adauga (stinge-l) laptele, atentie pentru ca poate sa faca putina spuma. Amesteca in continuare pana cand simiti ca zaharul e topit, darnu mai mult.<br />
Da-l deoparte si lasa-l la racit.<br />
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Daca blatul si siropul sunt racite, poti sa incepi prepararea cremei.<br />
Insiropeaza blatul, si lasa-l deoparte.<br />
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<b><u>3. Crema de cocos:</u></b><br />
Intr-o craticioara, folosind un tel para, amesteca laptele, zaharul, zaharul vanilat, untul, si grisul, pe foc mediul.<br />
Amesteca pana cand incepe sa se ingroase si apoi adauga nuca de cocos. Amesteca in continuare 15-20 secunde, si opreste focul.<br />
Crema trebuie sa fie pusa asa fierbinte, peste blatul insiropat si racit.<br />
Niveleaza crema bine, si dupa ce s-a racit complet, pune-o in frigider (poti sa o lasi 1-2 ore sau peste noapte--depinde cat de tare te grabesti sa o finalizezi)<br />
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<b><u>4. Glazura:</u></b><br />
Topeste ciocolata impreuna cu frisca lichida si untul intr-o craticioara pe foc mic, DOAR pana cand se topeste ciocolata si NU mai mult.<br />
Las-o deoparte cateva minute, sa nu fie fierbinte.<br />
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<b><u>5. Decor:</u></b><br />
Ai doua variante:<br />
<b>Varianta 1:</b><br />
Lasa prajitura asa cum este (bucata intreaga), adauga glazura peste ea, si o pune-o la rece<br />
<b>Varianta 2:</b><br />
Scoate prajitura din frigider, portioneaz-o in patratele egale si aseaza-le cu o anumita distanta intre ele pe o hartie de copt. Cu o lingura toarna glazura pe fiecare bucatica, astfel incat sa se prelinga si pe margini. Las-o sa se raceasca/intareasca putin glazura (daca ai loc, pune-o la frigider 5 minute).<br />
Topeste o ciocolata alba, pune-o intr-o punga, si rupe un mic colt din ea, ca sa iti confectionezi un pos. Decoreaza dupa bunul plac.<br />
Topeste o ciocolata amaruie (neagra), si procedeaza la fel ca si cu cea alba.<br />
Eu am mai folosit frunzulite de menta pentru decor.<br />
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Pofta buna!<br />
<b><u><br /></u></b>
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<br />Laurahttp://www.blogger.com/profile/07347015861814474556noreply@blogger.com0tag:blogger.com,1999:blog-5642224635917549154.post-45222710740959358192016-04-15T14:00:00.000+03:002016-04-15T14:00:07.013+03:00Mazare scazuta cu morcovi<div class="separator" style="clear: both; text-align: center;">
<a href="https://2.bp.blogspot.com/-o7EdxLTHv0c/VwlXuOOFMzI/AAAAAAAANgI/UhQI0OvhJJAdNPmk3sv3JDYJ8PlOgZwoQ/s1600/1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://2.bp.blogspot.com/-o7EdxLTHv0c/VwlXuOOFMzI/AAAAAAAANgI/UhQI0OvhJJAdNPmk3sv3JDYJ8PlOgZwoQ/s640/1.jpg" width="640" /></a></div>
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O reteta rapida si foarte gustoasa pentru post. Se poate savura si cu un gratar langa.<br />
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<a name='more'></a><b><u>Ingrediente:</u></b><br />
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<li itemprop="ingredients" style="box-sizing: border-box; list-style-type: disc; margin: 0px 0px 0px 40px; padding: 0px;">500 de grame de mazare</li>
<li itemprop="ingredients" style="box-sizing: border-box; list-style-type: disc; margin: 0px 0px 0px 40px; padding: 0px;">1-2 morcovi medii</li>
<li itemprop="ingredients" style="box-sizing: border-box; list-style-type: disc; margin: 0px 0px 0px 40px; padding: 0px;">1 ceapa medie</li>
<li itemprop="ingredients" style="box-sizing: border-box; list-style-type: disc; margin: 0px 0px 0px 40px; padding: 0px;">1/2 cana de bulion sau pasta de tomate</li>
<li itemprop="ingredients" style="box-sizing: border-box; list-style-type: disc; margin: 0px 0px 0px 40px; padding: 0px;">2 linguri faina</li>
<li itemprop="ingredients" style="box-sizing: border-box; list-style-type: disc; margin: 0px 0px 0px 40px; padding: 0px;">3 linguri ulei</li>
<li itemprop="ingredients" style="box-sizing: border-box; list-style-type: disc; margin: 0px 0px 0px 40px; padding: 0px;">sare</li>
<li itemprop="ingredients" style="box-sizing: border-box; list-style-type: disc; margin: 0px 0px 0px 40px; padding: 0px;">piper</li>
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<b><u>Mod de preparare:</u></b><br />
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<ol>
<li>Se curata si se toaca ceapa. Se adauga impreuna cu si morcovii taiati rondele intr-o craticioara cu ulei. Se presara sare. Se lasa 1-2 minute la calit, la foc mediu.</li>
<li>Se adauga apa cat sa ii acopere, si se lasa cu capac pana cand morcovii sunt fierti.</li>
<li>Se pune si mazarea dupa ce morcovii sunt fierti, si se adauga apa pentru a acoperii mazarea. Se lasa la fiert, inca 5-7 minute (pana sunt fierte).</li>
<li>Separat, se amesteca faina cu bulionul si se omogenizeaza, Se adauga in oala cu mazare, si se lasa inca 10 minute la foc mic. Se amesteca des pentru a nu se forma cocoloase.</li>
<li>Adaugati sare dupa gustul vostru.</li>
</ol>
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<b><u>Pofta buna!</u></b></div>
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<br />Laurahttp://www.blogger.com/profile/07347015861814474556noreply@blogger.com0tag:blogger.com,1999:blog-5642224635917549154.post-77693694016588356082016-04-13T13:00:00.000+03:002016-04-13T13:00:09.294+03:00Langosi cu branza<div class="separator" style="clear: both; text-align: center;">
<a href="https://4.bp.blogspot.com/-jNoO26tm3n0/VwlOxSx5qSI/AAAAAAAANfo/5hJFsIejwb88A_63E1FjVbkOvGhjEMlrw/s1600/20141026_124414.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://4.bp.blogspot.com/-jNoO26tm3n0/VwlOxSx5qSI/AAAAAAAANfo/5hJFsIejwb88A_63E1FjVbkOvGhjEMlrw/s640/20141026_124414.jpg" width="480" /></a></div>
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Langosi mai buni nu am mancat, Cuvintele sunt de prisos, asadar va sugerez sa scoateti afara faina si sa va apucati pe framantat.</div>
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<b><u>Ingrediente:</u></b></div>
<div style="text-align: left;">
<ul>
<li>1 kg faina</li>
<li>1 1/2 cub drojdie</li>
<li>1lingura rasa zahar</li>
<li>1 lingura rasa sare (adaugati dupa gust)</li>
<li>ulei pentru aluat + ulei pentru prajit</li>
<li>400 ml apa calduta</li>
<li>1 ou</li>
</ul>
* <i>Nota: Daca aveti umplutura sarata, nu exagerati cu cantintatea de sare in aluat.</i></div>
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<b><u>Pentru umplutura: (combinati-le cum va pofteste inima)</u></b></div>
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<ul>
<li>500 grame de branza (cas framantat)</li>
<li>1 legatura marar</li>
</ul>
<i>Nota: Branza pe care o utilizati pentru umplutura trebuie sa nu aiba zer, care se poate scurge. Daca vrei sa folositi telemea, atunci prajiti langosi simpli, si razaliti peste ei telemea, cand sunt fierbinti.</i><br />
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<b><u>Mod de preparare:</u></b></div>
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<u style="font-weight: bold;">Umplutura: </u>amestecati branza cu mararul maruntit</div>
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<ol>
<li>Se pune drojdia intr-un bol destul de inalt si incapator. Se adauga zaharul, se amesteca pana cand se lichefiaza. Se adauga putina apa pentru omogenizare, si se presara o lingura de faina. Dupa 10 minute, maiaua se poate adauga peste cantitatea totala de faina (cernuta), si apa calduta adaugata treptata.</li>
<li>Se incorporeaza si oul in aluat. Se adauga ulei, pana cand se obtine un alut pufos si moale, foarte moale.</li>
<li>Aluatul obtinut se pune la dospit, pana cand isi dubleaza volumul. ( timpul e in functie de cat e de cald in incaperea in care il tineti).</li>
<li>Ungeti blatul de lucru cu ulei, si impartiti in bilute egale (cam cat pumnul), aluatul dospit.</li>
<li>Ungeti-va mainile cu ulei. Sfera trebuie intinsa cu mainile, se adauga umplutura, se inchid toate laturile deschide ale langosului si se pune deoparte pe blatul de lucru.</li>
<li>Dupa ce pregatiti toti langosii, puneti peste ei prosoape curate. Mai lasati-i inca 30 minute sa dospeasca pe blatul de lucru. Acesta e pas important pentru a obtine langosi pufosi.</li>
<li>Intre timp, puneti 1 litru de ulei intr-o tigaie antiaderenta, incingeti uleiul, dar fara sa se arda, lasati pe foc mediu si adaugati langosii. Manevrati cu atentie langosii si zona cu ulei fierbinte, pentru ca se pot intampla accidente.</li>
<li>Atentie perioadei de coacere a langosilor, nu vreti sa ardeti bunatatile.</li>
</ol>
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Savurati-i la 10 minute dupa ce i-ai scos din oala. </div>
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<u>Pofta buna!</u></div>
<br />Laurahttp://www.blogger.com/profile/07347015861814474556noreply@blogger.com0tag:blogger.com,1999:blog-5642224635917549154.post-51314698976858421572016-04-11T13:00:00.000+03:002017-09-30T22:23:22.162+03:00Carnati de casa cu sos alb de smantana<div class="separator" style="clear: both; text-align: center;">
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Din copilarie mi-o amintesc sub numele de Topala Alba, si de obicei mama mea o prepara iarna, cand se terminau de afumat carnatii facuti in casa. Pentru mine preparatul asta are toate amintirile de iarna ale copilariei mele. Daca va plac carnatii afumati preparati in casa, cu siguranta o sa savurati si sosul alb de langa.</div>
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<a name='more'></a><div style="text-align: left;">
<b><u>Ingrediente:</u></b></div>
<div style="text-align: left;">
<ul>
<li>400-500 grame carnati afumati de casa </li>
<li>500 gr smantana (3.5%)</li>
<li>3-4 linguri faina</li>
<li>piper</li>
<li>sare</li>
</ul>
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<u><b>Mod de preparare:</b></u></div>
<div>
<u><b><br /></b></u></div>
<div>
Se taie in bucati carnatii, se pun intr-o oala cu apa (apa sa fie peste carnati cam 3 degete).</div>
<div>
Se pune oala la foc mediu. Dupa 20 minute, cand apa fierbe, se opreste focul.</div>
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<div>
Intr-o alta oala (de preferat sa fie de fonta, sau ceva antiaderent), se amesteca faina cu smanatana, si se pune pe foc mic. </div>
<div>
Dupa 5 minute, cand incepe sa se incalzeasca smantana, se adauga aproximativ 1-2 cani din apa in care au fiert carnatii. Se amesteca constant in smantana cu faina cu un tel para, pentru ca altfel se vor forma cocoloase.</div>
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Se adauga si carnatii (strecurati), in oala cu smantana.</div>
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Amestecati 15-20 minute, la foc mic spre mediu, pana cand incepe sa se ingroase compozitia. </div>
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Desi pare sa fie lichida compozitia (cand e fierbinte), dupa ce ajunge la o temperatura normala se ingroasa.</div>
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Se savureaza cu paine sau cu mamaliga, dupa pofte.</div>
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<u style="text-align: left;">Pofta buna!</u></div>
<br />Laurahttp://www.blogger.com/profile/07347015861814474556noreply@blogger.com0tag:blogger.com,1999:blog-5642224635917549154.post-19151402381757469792016-04-10T08:50:00.000+03:002017-09-30T22:19:49.428+03:00Cheesecake cu mango si fructul pasiunii<div class="separator" style="clear: both; text-align: center;">
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Un desert usor, racoros, potrivit de dulce si putin..altfel. Mango e dulce si fin, iar fructul pasiunii e putin acrisor, crema fina de branza se topeste in gura, iar blatul din biscuiti e super rapid.</div>
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<b><u>Ingrediente:</u></b></div>
<div style="text-align: left;">
<ul>
<li>250 gr biscuiti digestivi</li>
<li>60 grame unt</li>
<li>2 mango coapte</li>
<li>1-2 fructul pasiunii</li>
<li>150 grame zahar pudra</li>
<li>200 ml frisca lichida</li>
<li>500 gr mascarpone</li>
<li>3 linguri lamaie</li>
<li>15 gr gelatina</li>
<li>esenta vanilie</li>
<li>3 plicuri zahar vanilat</li>
</ul>
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<b><u>Mod de preparare:</u></b></div>
<div>
<ol>
<li><b style="text-decoration: underline;">Blatul de biscuiti: </b>Se sfarma cu un blender biscuitii, si apoi se amesteca cu untul topit. Se omogenizeaza si se taseaza intr-o tava cu pereti detasabili, in care am pus o bucata de hartie de copt. Dati la frigider .</li>
<li><u><b>Mango: </b>Se curata de coaja, se pun 3 linguri de lamie, si se face un piure cu ajutorul unui blender. Se imparte in 2 parti egale.</u></li>
<li><b style="text-decoration: underline;">Crema: </b>Se bate frisca lichida si se pune deoparte. Crema de branza (mascarpone) se bate cu mixerul scurt, pana se "desface", se adauga zaharul pudra, esenta de vanilie si zaharul vanilat (verificati la gust daca vreti sa puneti mai putin zahar - mango al meu nu a fost suficient de copt/dulce). Lasati deoparte.</li>
<li>Se imparte gelatina in 2 boluri: 12 grame si 3 grame. Se lucreaza prima data cu cel de 12 grame, si se adauga 3 linguri de apa. Intre timp se pune un ibric cu apa pe foc. Cand fierbe apa (ar trebui destul de repede, ca sa nu se stea prea mult gelatina la inmuiat), se pune bolul cu gelatina pe aburi si se tine pana cand dispar granulele de gelatina. Se pune deoparte.</li>
<li>La punctul 3 am impartit mango in 2 parti,acum e timpul sa folosim o singura parte, si amestecam cu gelatina obtinuta la punctul 4. Piureul de mango cu gelatina il punem peste crema de branza cu zahar, si amestecam incet cu o spatula, se omogenizeaza, si se adauga si frisca batuta. Crema astfel obtinuta se pune peste biscuitii sfarmati ce au stat la frigider. Puneti la congelator pentru 30 minute.</li>
<li>Peste piureul de mango ramas, adaugati miezul de la 1-2 fructul pasiunii (eu am pus doar de la 1 bucata).</li>
<li>Peste gelatina ramasa (3 grame), puneti 1 lingura apa rece, lasati 2 minute, si puneti-o pe aburi ca sa dispara granulele (1-2 minute). Se pune deoparte.</li>
<li>Se pune gelatina peste piureul de mango cu fructul pasiunii si se amesteca energic. </li>
<li>Scoate cheesecakeul de la frigider si pune mango cu gelatina deasupra si niveleaza. Pune la frigider si lasa-l peste noapte.</li>
<li>Inlatura incet peretii detasabili ai tavii, si aseaza cheesecake-ul pe un platou.</li>
</ol>
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<b><u>Pofta buna!</u></b></div>
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<br />Laurahttp://www.blogger.com/profile/07347015861814474556noreply@blogger.com0tag:blogger.com,1999:blog-5642224635917549154.post-2630785141850256532016-02-28T18:05:00.002+02:002016-02-28T18:31:00.993+02:00Mancare chinezeasca cu pui si bambus<a href="http://1.bp.blogspot.com/-REhcsNgcxYE/VtMWi8q8pLI/AAAAAAAANYY/UtYn7e7VuTE/s1600/8.jpg" imageanchor="1"><img border="0" height="360" src="https://1.bp.blogspot.com/-REhcsNgcxYE/VtMWi8q8pLI/AAAAAAAANYY/UtYn7e7VuTE/s640/8.jpg" width="640" /></a><br />
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Prima data am avut ocazia sa mananc combinatia de pui cu bambus si sos picant, la o cina cu colegii de la munca. Unul dintre colegii nostri ne-a incantat papilele gustative cu varianta lui de mancare chinezeasca, si mi-am propus sa o pregatesc si eu. <i>Unde mai pui ca ii tare simplu de facut.</i><br />
Deci, multumesc Edi. ;)<br />
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<b><u>Ingrediente: (4 persoane)</u></b><br />
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<ul>
<li>1 piept pui mediu;</li>
<li>2 linguri ulei;</li>
<li>1 borcan bambus (il gasiti si la Auchan si la Carrefour);</li>
<li>2 ardei; (folositi mai multe culori ca e mai interesant);</li>
<li>3 morcovi medii;</li>
<li>1 conserva ciuperci (200-300 gr);</li>
<li>sos chilli dulce/picant;</li>
<li>alternativa: daca vreti sa puneti mai putin sos chilli (pentru ca ii picant orice i-ati face), puteti combina niste pasta de tomate sau bulion cu sosul de chilli;</li>
<li>sos de soia (3 lingurite);</li>
<li>taietei de orez( 1 punga intreaga);</li>
<li>sare;</li>
<li>ghimbir (proaspat de preferat, dar merge si praf)</li>
<li>optional: seminte de susan (decor).</li>
</ul>
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<b><u>Mod preparare:</u></b></div>
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Puneti apa la fiert (fara ulei si sare) pentru taietii de orez.</div>
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Taiati pieptul de pui cat sa le mananci dintr-o imbucatura.</div>
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Taiati in betisoare subtiri ardeii si morcovii.</div>
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Scurgeti de apa din conserva ( dar nu le stoarceti) ciupercile. Procedati la fel si cu bambusul.</div>
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Puneti uleiul in tigaia incinsa (care poate sa fie Wok sau teflon), si adaugati pieptul de pui ca sa il caliti usor. Dupa 5-7 minute adaugati ardeiul si morcovii, lasati cam 8-9 minute la foc mediu pana cand se inmoaie putin morcovii.</div>
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Adaugati ciupercile si bambusul, amestecati, lasati 2-3 minute.</div>
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Adaugati sosul de chilli si sosul de soia. Amestecati.</div>
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Lasati maxim 10 minute la foc mediu spre tare, amestecand in continuu, adaugati ghimbir si sare dupa gust.</div>
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<u><b><i>Intre timp: </i></b></u>Cand fierbe apa pentrutaietei, adaugati taieteii, amestecati din cand in cand. Nu ii fierbeti mai mult de 5 minute. Opriti focul, apoi jet de apa rece (scurt pt ca nu vreti sa ii raciti de tot).</div>
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Nu lasati sa se inmoaie de tot compozitia, trebuie sa aiba o textura pe alocuri crocanta (mai ales bambusul).</div>
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Puneti taietii in farfurie, peste adaugati sosul cu pui si bambus si savurati cu cei dragi!</div>
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Pofta buna!</div>
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<u><b>Multumesc inca o data EDI pentru reteta!</b></u></div>
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Laurahttp://www.blogger.com/profile/07347015861814474556noreply@blogger.com2tag:blogger.com,1999:blog-5642224635917549154.post-39540710774899971562015-11-16T11:00:00.000+02:002015-11-16T11:00:02.237+02:00Ciocolata de casa <div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-2bDHRASThTo/VkjmZ2vErFI/AAAAAAAAKKA/LIxU_Hm5iKY/s1600/ciocolata%2Bde%2Bcasa.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://1.bp.blogspot.com/-2bDHRASThTo/VkjmZ2vErFI/AAAAAAAAKKA/LIxU_Hm5iKY/s640/ciocolata%2Bde%2Bcasa.jpg" width="360" /></a></div>
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Desertul preferat al copilariei mele. Nu cred ca are nevoie de prezentare, banuiesc doar ca ne amintim cu totii de ciocolata de casa, desi rar pregatita in vremurile de mai demult, aducea o gramada de bucurie si zambete.</div>
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<b>Ingrediente: (pentru o tava mare)</b></div>
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<li style="box-sizing: border-box; list-style-type: disc; margin-left: 40px;"> 500 gr lapte praf</li>
<li style="box-sizing: border-box; list-style-type: disc; margin-left: 40px;">200 g unt </li>
<li style="box-sizing: border-box; list-style-type: disc; margin-left: 40px;">140 ml apa</li>
<li style="box-sizing: border-box; list-style-type: disc; margin-left: 40px;">80 g cacao</li>
<li style="box-sizing: border-box; list-style-type: disc; margin-left: 40px;">300 g zahar</li>
<li style="box-sizing: border-box; list-style-type: disc; margin-left: 40px;">4 plicuri zahar vanilat</li>
<li style="box-sizing: border-box; list-style-type: disc; margin-left: 40px;"><span style="line-height: 25.6px;">100 gr nuci prajite - optional </span></li>
<li style="box-sizing: border-box; list-style-type: disc; margin-left: 40px;"><span style="line-height: 25.6px;">coaja de la o portocala - optional</span></li>
</ul>
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<span style="font-family: Open Sans, Helvetica Neue, Helvetica, Arial, sans-serif;"><span style="line-height: 25.6px;"><b>Mod de preparare:</b></span></span></div>
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<ul>
<li><span style="font-family: 'Open Sans', 'Helvetica Neue', Helvetica, Arial, sans-serif; line-height: 25.6px;">Intr-o craticioara punem zaharul, zaharul vanilat si apa, le pune pe foc (mic spre mediu), si dupa ce se formeaza o spuma alba la suprafata mai lasam exact 5 minute. </span></li>
<li><span style="font-family: 'Open Sans', 'Helvetica Neue', Helvetica, Arial, sans-serif; line-height: 25.6px;">Cand cele 5 minute au expirat, opriti focul si adaugati untul taiat bucatele.</span></li>
<li><span style="font-family: 'Open Sans', 'Helvetica Neue', Helvetica, Arial, sans-serif; line-height: 25.6px;">Amestecati pana cand obtineti o compozitie omogena. Lasati deoparte.</span></li>
<li><span style="font-family: 'Open Sans', 'Helvetica Neue', Helvetica, Arial, sans-serif; line-height: 25.6px;">Amestecati laptele praf cu cacaua, incet, cerneti-le peste compozitia cu zaharul si omogenizati.</span></li>
<li><span style="font-family: 'Open Sans', 'Helvetica Neue', Helvetica, Arial, sans-serif; line-height: 25.6px;">Acum e momentul sa adaugati nucile prajite, alunele sau orice va e pe plac.</span></li>
</ul>
<span style="font-family: 'Open Sans', 'Helvetica Neue', Helvetica, Arial, sans-serif; line-height: 25.6px;"><i><span style="color: #999999;">Daca vreti sa adaugati nuci prajite, pregatiti-le inainte de toate. Prajiti nucile in cuptor, atentie caci se ard repede, lasati-le sa se raceasca, curatati-le de coaja, si sfarmati-le putin ca sa nu fie bucati intregi, sau cum va place.</span></i></span><br /><ul>
<li><span style="font-family: 'Open Sans', 'Helvetica Neue', Helvetica, Arial, sans-serif; line-height: 25.6px;">Amestecati bine compozitia cu o lingura si turnati-o intr-o tava in care ati pus in prealabil hartie de copt sau folie alimentara.</span></li>
<li><span style="font-family: 'Open Sans', 'Helvetica Neue', Helvetica, Arial, sans-serif; line-height: 25.6px;">Lasati la frigider cateva ore.</span></li>
</ul>
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<span style="font-family: Open Sans, Helvetica Neue, Helvetica, Arial, sans-serif;"><span style="line-height: 25.6px;">De aici incolo nu ramane decat sa adunam familia la un loc si sa creem amintiri.</span></span></div>
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<span style="font-family: Open Sans, Helvetica Neue, Helvetica, Arial, sans-serif;"><span style="line-height: 25.6px;">Pofta buna!</span></span></div>
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<br />Laurahttp://www.blogger.com/profile/07347015861814474556noreply@blogger.com0tag:blogger.com,1999:blog-5642224635917549154.post-79656273220920477042015-11-15T21:11:00.000+02:002017-09-30T22:26:38.296+03:00Prajitura Andra (Krem a la Krem)<div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFRJtb5zA5czz0oHf6XPA5LJCn58aI42qsWaaqOmjQFRL6OODtghnEyoGPqIs1OrV1c-ihV2X7zxM-dIQLfjPfiETjYczMaXFNT0mJ8rb1sLEMkTsa-9C1rIAGWLC8ICcWrxA7Rjug-qHa/s1600/DSC05471.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="900" data-original-width="1600" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFRJtb5zA5czz0oHf6XPA5LJCn58aI42qsWaaqOmjQFRL6OODtghnEyoGPqIs1OrV1c-ihV2X7zxM-dIQLfjPfiETjYczMaXFNT0mJ8rb1sLEMkTsa-9C1rIAGWLC8ICcWrxA7Rjug-qHa/s640/DSC05471.JPG" width="640" /></a></div>
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Am pregatit prajitura aceasta minunata pentru un concurs pe care l-am organizat la munca cu colegii mei dragi. Fiecare aduce cateva bucati de prajitura, ne strangem toti si gustam si ne indulcim ziua.<br />
E genul acela de prajitura pufoasa ce ti se topeste in gura. Pe mine m-a vrajit din prima.<br />
Ultima data pentru blat am cumparat din greseala Crema de caramel, iar in reteta initiala scria Crema de ciocolata. Diferenta nu e foarte mare. Dar pana la urma e o chestie de preferinte.<br />
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<b>Ingrediente:</b><br />
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<u><b>Pentru Blat:</b></u><br />
9 oua<br />
9 linguri de zahar<br />
2 plicuri de Crema Ole de ciocolata sau caramel<br />
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<u><b>Pentru Crema alba:</b></u><br />
500 ml frisca lichida<br />
400 ml lapte<br />
2 plicuri Crema Ole de vanilie<br />
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<b><u>Pentru Glazura:</u></b><br />
200 grame ciocolata cu lapte<br />
150 ml frisca lichida<br />
1 lingurita de unt<br />
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<b>Mod de preparare:</b><br />
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<b><u>Blatul:</u></b><br />
Separa cele 9 oua, bate albusurile bine, pana cand se formeaza o spuma ce sta fixa. Incorporeaza cele 9 linguri de zahar. Cand zaharul s-a topit, adauga galbenusurile, si amesteca cu un tel para pentru a mentine compozitia aerata.<br />
<i><b>Pont!</b> Poti sa amesteci si cu mixerul, insa blatul nu o sa creasca in final foarte mult.</i><br />
Cerne cele doua plicuri de crema peste compozitie, si omogenizeaza. Pune aluatul in tava, si introduceti in cuptorul preincalzit.<br />
Lasati pe foc mediu spre tare la inceput (pana cand incepe sa creasca), si apoi dati focul pe mediu spre mic. Aveti grija caci se va coace destul de repede.<br />
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Pana cand blatul se coace, intr-un caston mai mare, amestecati frisca (lichida), cu laptele, si cu cele doua plicuri de crema de vanilie, si mixati pentru inceput pe viteza mai mica, apoi continuati pe viteza mare pana cand obtineti o crema ce se poate intinde fara sa curga.<br />
Dupa ce blatul se coace si se raceste, puneti crema peste blat si dati la frigider pentru 20 minute.<br />
Pana atunci..<br />
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<b><u>Glazura:</u></b><br />
Intr-o craticioara, amestecati frisca cu ciocolata rupta in bucati si untul.<br />
Cand ciocolata e topita (atentie compozitia nu trebuie sa fiarba!), luati craticioara de pe foc si lasati la racit. O sa fie initial lichida, insa se va ingrosa/intari in timp ce se raceste.<br />
Eu pun craticioara intr-un vas cu apa rece pentru a se ingrosa mai repede.<br />
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La final, pueti glazura peste crema, si lasati la frigider inca 20 minute.<br />
Se poate decora dupa imaginatia fiecaruia.<br />
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<b>Prajitura cu crema de ciocolata in blat:</b><br />
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<b>Prajitura cu crema de caramel in blat:</b><br />
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Dupa cum vedeti diferenta dintre prima varianta si a doua, nu se refera numai la culoarea blatului ci si la inaltimea lui.<br />
In prima poza (ciocolata in blat) compozitia a fost amestecata cu mixerul, pe cand in cea de-a doua poza (caramel in blat) compozitia a fost amestecata cu un tel para).<br />
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Pofta buna!<br />
Daca incercati reteta, si va place ce a iesit, trimiteti poza pe Facebook sa vada toata lumea si dati tag la Bucatareste cu Laura! Sau postati direct pe pagina !<br />
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<br />Laurahttp://www.blogger.com/profile/07347015861814474556noreply@blogger.com0tag:blogger.com,1999:blog-5642224635917549154.post-31605423480647860142015-08-09T01:30:00.000+03:002015-08-09T13:50:17.724+03:00Gomboti cu prune<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-8XbQ9so1R5k/VccpdAo4Q3I/AAAAAAAAFr0/EWUqECnIibY/s1600/Untitled-1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="568" src="http://3.bp.blogspot.com/-8XbQ9so1R5k/VccpdAo4Q3I/AAAAAAAAFr0/EWUqECnIibY/s640/Untitled-1.jpg" width="640" /></a></div>
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E sezonul fructelor proaspete. Eu propun sa le utilizam cat sunt aromate si gustoase. Astazi, la cerere, am pregatit faimosii Gomboti cu prune, pe care majoritatea dintre noi ii indragesc, pentru ca ii asociaza cu bunatatile pe care le pregateau bunicile iscusite, in copilaria noastra.</div>
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<b>Ingrediente:<o:p></o:p></b></div>
<ul style="margin-top: 0in;" type="disc">
<li class="MsoNormal" style="text-align: left;">5-6
cartofi marime medie (500 gr)</li>
<li class="MsoNormal" style="text-align: left;">½
lingura de untura / margarina/ unt</li>
<li class="MsoNormal" style="text-align: left;">1 ou</li>
<li class="MsoNormal" style="text-align: left;">Sare</li>
<li class="MsoNormal" style="text-align: left;">300 gr
pesmet</li>
<li class="MsoNormal" style="text-align: left;">200 gr
zahar</li>
<li class="MsoNormal" style="text-align: left;">Prune
din compot</li>
<li class="MsoNormal" style="text-align: left;">Scortisoara</li>
<li class="MsoNormal" style="text-align: left;">Faina</li>
<li class="MsoNormal" style="text-align: left;">1
lingura ulei pentru apa in care fierb gombotii</li>
<li class="MsoNormal" style="text-align: left;">2-4 linguri ulei ( pentru pesmetul cu zahar_</li>
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<b>Mod de preparare:<o:p></o:p></b></div>
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<span style="font-size: 12pt;"><span style="font-size: 12pt;">Se fierb cartofii in coaja, se curata si se piseaza ca
pentru piure. Se adauga untura/margarina, sioul.</span><span style="font-size: 12pt; text-align: center;"> </span></span></div>
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<span style="font-size: 12pt;">Pregateste umplutura pentru gomboti. Eu am folosit prune, pentru ca tot e sezonul lor.</span><span style="font-size: 12pt;"> Asadar, spalati bine prunele, scoateti-le samburele, puneti zahar si scortisoara dupa plac si gust. Lasati-le asa cateva momente, ca sa intre aromele bine in fructe.</span></div>
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<span style="font-size: 12pt;">Pune piureul astfel obtinut pe blatul de lucru, si incearca sa pui langa, aceeasi cantitate cat gramajoara de piure. Incorporeaza incet, faina in aluatul de cartofi. Vei obtine un aluat elastic, ce se va desprinde de pe maini si pe care il vei putea intinde intr-o foaie grosuta. Taie foaia in patratatele suficient de mari incat sa potiincorpora prunele. Formeaza bilute, incercand sa sigilezide fiecare data locurile pe unde se vad crapaturi, incet, fara sa rupi aluatul.</span></div>
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<span style="font-size: 12pt;"><span style="font-size: 12pt; text-align: center;">Intre timp pune</span><span style="font-size: 12pt; text-align: center;"> pe foc </span><span style="font-size: 12pt; text-align: center;"> </span><span style="font-size: 12pt; text-align: center;">o oala mai mare, cu apa, un praf de sare si 1-2 linguri ulei. Apa trebuie sa fiarba cand se pun gombotii formati.</span></span></div>
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Intr-o tigaie pune ulei la incins, apoi pesmetul, amestecand in continuu; pentru ca altfel se va arde. Cand incepe sa se rumeneasca pesmetul, si capata o nuanta aurie, opreste focul si adauga zaharul omogenizand compozitia.
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Daca ai reusit sa pregatesti gombotii, apa fierbe pe foc, pesmetul e pregatit, sa ne apucam de treaba! :)</div>
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Pune cativa gomobti in apa care fierbe, cu grija sa nu ii rupi. Ei initial, se vor aseza pe fundul oalei, un indiciu bun ca sunt aproape fierti, e momentul in care se ridica, la nivelul apei din oala. Tine cont, ca trebuie sa dai cu o paleta sa ii misti putin in apa, ca sa nu ramana lipiti de fundul oalei.</div>
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Gusta unul, taie putin cu o furculita, ca sa iti dai seama cam cand sunt gata. Ia o paleta, tine cate 1-2 bucati, cate 5 secunde la scurs si pune-i in pesmetul cu zahar, si tavaleste-i bine. Acum, repeta procedeul pana cand nu mai ai ce fierbe. Sau..pana cand toata lumea e satula. :))</div>
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De preferat e sa ii mananci, semi-calzi, pentru ca altfel aluatul poate sa pice greu la stomac.</div>
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Pofta buna dragilor!</div>
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Laurahttp://www.blogger.com/profile/07347015861814474556noreply@blogger.comtag:blogger.com,1999:blog-5642224635917549154.post-1167497265305449862015-04-03T21:04:00.000+03:002016-04-09T22:55:06.880+03:00Prajitura Negresa de post <br />
<a href="http://4.bp.blogspot.com/-WOEBm4vgBIw/VR7QeRM0sII/AAAAAAAAFrU/bNM_sc0lJcY/s1600/DSC04228.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="360" src="https://4.bp.blogspot.com/-WOEBm4vgBIw/VR7QeRM0sII/AAAAAAAAFrU/bNM_sc0lJcY/s1600/DSC04228.jpg" width="640" /></a><br />
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Nu cred ca am mancat o prajiturica de post mai buna decat asta (pana acum). E atat de simplu de facut, de rapida si de ieftina, ca o poti face oricand cu ce ai la indemana prin casa.<br />
Cei care sunt mai putin experimentati in bucatarie, o sa gaseasca aceasta reteta foarte simplu de facut.<br />
Eu am pus repede intr-o caserola si am servit alaturi de colegii de la birou.<br />
Se pare ca le-a placut,...nu a mai ramas nimic-nimic.<br />
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<b>Ingrediente pentru blat:</b><br />
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<ul>
<li>4 cani de faina;</li>
<li>150 - 200 gr zahar;</li>
<li>6 linguri de cacao;</li>
<li>1 plic praf de copt + 1 praf (varf de cutit) de bicarbonat amoniu;</li>
<li>1 cana - 1 cana si jumatate de nuca macinata;</li>
<li>2/3 cana de ulei;</li>
<li>1 cana si jumatatate - 2 cani de apa minerala;</li>
<li>300 grame dulceata (eu am pus capsuni)</li>
<li>200 grame merisoare confiate / stafide (daca va plac)</li>
</ul>
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<b>Ingrediente pentru glazura:</b><br />
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<ul>
<li>100 grame zahar</li>
<li>4-5 linguri cacao</li>
<li>3-4 linguri ulei</li>
<li>5-6 linguri apa</li>
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<b>Decor:</b> fulgi de migdale<br />
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<b>MOD DE PREPARARE:</b><br />
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Amestecati in primul rand toate ingredientele uscate: faina, zahar, nuca, praf de copt, bicarbonat de amoniu, cacao.<br />
Adaugati apa minerala si omogenizati, dupa care incorporati in compozitie uleiul, dulceata si...<br />
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...merisoarele/stafidele.<br />
Turnati blatul intr-o tava tapetata cu hartie de copt, si puneti in cuptorul preincalzit.Lasati pe foc mediu aproximativ 30-35 minute, in functie de cuptorul vostru.<br />
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<b>Sfat! </b>Cand trece testul scobitorii, deschideti usa cuptorului, opriti focul si scoateti pe jumatate tava cu prajitura afara. Daca il scoateti prea repede de acolo, din cauza diferentei de temperatura, riscati sa vi se lase blatul.<br />
Pana cand blatul se raceste cat de cat, pregatiti glazura..<br />
<b>Sfat!</b> Lasati prajitura in tava!<br />
<a href="http://1.bp.blogspot.com/-9Is-bUhivX4/VR7QdQaS5aI/AAAAAAAAFrE/ArwZct4y4ys/s1600/3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="355" src="https://1.bp.blogspot.com/-9Is-bUhivX4/VR7QdQaS5aI/AAAAAAAAFrE/ArwZct4y4ys/s1600/3.jpg" width="640" /></a><br />
Pentru glazura, amestecati toate ingredientele intr-o oala, inainte sa puneti pe foc omogenizati compozitia.<br />
Apoi pe foc mediu, amestecati pana cand se topeste zaharul. Lasati la racit, amestecand des.<br />
Cand simtiti ca incepe sa se ingroase glazura (ar trebui sa fie calduta), puteti sa o puneti/turnati peste prajitura.<br />
<a href="http://1.bp.blogspot.com/-zIT2smn_iDE/VR7QdVVFKMI/AAAAAAAAFq8/XeNM6iI7I1U/s1600/2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="355" src="https://1.bp.blogspot.com/-zIT2smn_iDE/VR7QdVVFKMI/AAAAAAAAFq8/XeNM6iI7I1U/s1600/2.jpg" width="640" /></a><br />
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Et voila!<br />
Bon apetit!<br />
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Laurahttp://www.blogger.com/profile/07347015861814474556noreply@blogger.comtag:blogger.com,1999:blog-5642224635917549154.post-37263483111201559482015-02-09T09:00:00.000+02:002015-02-09T09:00:09.325+02:00Supa de legume de post <div class="separator" style="clear: both; text-align: center;">
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Se intampla uneori sa nu vei sa auzi de carne in mancare. Si atunci vrei ceva usor, si hranitor si rapid, si simplu. Cam multe, nu? Ei, asta-i reteta potrivita.<br />
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<b>Ingrediente:</b><br />
- ceapa<br />
- ardei (2/3 culori)<br />
- morcovi<br />
- patrunjel si leustean proapat<br />
- ardei iute<br />
- 1-2 linguri ulei (in functie de cantitate pe care vrei sa o prepari)<br />
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<br />
<b>Mod preparare:</b><br />
<b><br /></b>
Nu v-am oferit cantitatile pentru ca e o chestie de gusturi, alegeti voi cantitatea pe care o doriti, in functie de leguma care va place cel mai mult, sau adaugati si alte legume dupa voia voastra.<br />
Curatati legumele si spalati-le, tocati-le marunt (sau cum va place),<br />
Adaugati uleiul in oala, puneti ceapa, lasati 30 secunde pe foc mediu, adaugati 1/2 cana de apa.<br />
Lasati sa scada jumatate din apa respectiva, amestecand din cand in cand.<br />
Adaugati ardeiul, morcovul si ce mai doriti sa puneti acolo.<br />
Punet-ti apa peste legume, si lasati sa fiarba la foc mediu.<br />
La final, dupa ce opriti focul, spalati si tocati marunt niste patrunjel si leustean, adaugati-le in ciorba. Condimentati cu sare, piper si alte condimente pe placul vostru.<br />
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Pofta buna!<br />
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<b style="background-color: white; box-sizing: border-box; font-family: Arial, Verdana, sans-serif; font-size: 14.3999996185303px; line-height: 23.0399990081787px; margin: 0px; padding: 0px;">INFO! Reteta recomandata si pentru ziua de VITAMINE din Dieta Rina!</b><br />
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<br />Laurahttp://www.blogger.com/profile/07347015861814474556noreply@blogger.comtag:blogger.com,1999:blog-5642224635917549154.post-7721593675387291772015-02-08T16:00:00.000+02:002015-02-08T16:00:01.732+02:00Chiftelute din dovlecei <div class="separator" style="clear: both; text-align: center;">
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Cand vrei ceva simplu si rapid, fara prea mult efort, asta e solutia!<br />
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Ingrediente:<br />
- 1 dovlecel<br />
- sare;<br />
- piper;<br />
- 1 lingura ulei<br />
<br />
Mod preparare:<br />
<br />
Curatati dovlecelul, razaliti-l prin razatoare mica/fina, stoarceti-l nu, dar nu exagerati.<br />
Adaugati sare, pier si orice alt condiment va place voua.<br />
Formati chiftelutele si puneti-le in cuptorul incalzit in prealabil pe foc mediu, intr-o tava in care ati pus hartie de copt.<br />
Lasati-le, eventual puteti sa le intoarceti o data, pana cand sunt facute ( in functie de cat de mari le faceti, cat de bine incalzeste cuptorul vostru). Incercati una sau luati-le cand sunt rumene bine. Lasati-le sa se "racoreasca " putin, si le puteti consuma cu rosii/tomate, sau orice alte legume care va plac.<br />
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<b>INFO! Reteta recomandata si pentru ziua de VITAMINE din Dieta Rina!</b><br />
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<br />Laurahttp://www.blogger.com/profile/07347015861814474556noreply@blogger.comtag:blogger.com,1999:blog-5642224635917549154.post-20512989388230761422015-02-07T00:45:00.000+02:002015-02-07T00:45:38.016+02:00Shaworma cu carne de porc <div class="separator" style="clear: both; text-align: center;">
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Daca vrei o varianta mai sanatoasa si mai usor de digerat pentru Shaworma, incearca varianta asta.</div>
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<b>Ingrediente: </b></div>
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- Cotlet de porc / Pulpa fara grasime + Condimente (sare, piper, usturoi pudra, boia, maghiran, ghimbir)</div>
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- 1 lingura ulei</div>
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- Varza</div>
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- Usturoi</div>
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- Lipie libaneza </div>
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- Castraveti murati</div>
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- Sos de rosii / Bulion</div>
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<b>Mod preparare:</b></div>
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Spalati carnea, tocati-o in bucati/fasii inguste. Condimentati carnea.</div>
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Puneti uleiul intr-o tigaie antiaderenta,adaugati si carnea si amestecati din cand in cand, pana cand carnea e fripta.</div>
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Tocati varza si taiati castravetii murati feliute.</div>
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Pregatiti lipiile si preparati sosul cu usturoi (amestecati sos de rosii cu usturoi maruntit fin).</div>
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Puneti lipia la cuptorul cu microunde 20 secunde (devine maleabila si astfel mai usor de rulat).</div>
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Intindeti lipia si adaugati carnea, varza, castravetii si sosul. (in orice ordine vreti voi).</div>
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Rulati lipia, strangeti bine, si prindeti-o in capat cu niste folie de aluminiu (sa nu curga sosul si ingredientele si sa nu se desfaca).</div>
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Pofta buna!</div>
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<b>INFO! Reteta recomandata si pentru ziua de PROTEINE din Dieta Rina!</b></div>
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<br />Laurahttp://www.blogger.com/profile/07347015861814474556noreply@blogger.comtag:blogger.com,1999:blog-5642224635917549154.post-20656146572848617842015-02-06T22:43:00.002+02:002015-02-06T22:43:58.494+02:00Ardei copti<div class="separator" style="clear: both; text-align: center;">
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<b><i>Stiati ca? : Ardeii copti si curatati de coaja, sunt mai usor de digerat?</i></b><br />
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Banuiesc ca pana acum ati incercat cu totii ardeii copti, fie ca sunt pe plita in aer liber, sau in casa pe o tava pe aragaz, intotdeauna vor avea un gust si un miros pe care nu le uiti usor.<br />
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Indiferent ca vreti sa ii consumati pe loc, sau vreti sa ii puneti la pastrat in congelator,procedati asa:<br />
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<b><u>Pasul 1</u></b><br />
Cumparati ardei care sunt mai grasi, cu coaja mai groasa,astfel v-a ramane pulpa aceea moale si zemoasa dupa ce ii curatati.<br />
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<b><u>Pasul 2</u></b><br />
Puneti plita/tava/oala de fonta la incins. Spalati ardeii bine, si cand e plita incinsa, puneti-i acolo. Lasati-i sa se coaca frumos, intorcadu-i pe toate partile.<br />
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<b><u>Pasul 3</u></b><br />
Ardeii copti puneti-i intr-un bol mai mare, formand straturi. Peste fiecare strat de ardei, aruncati generos sare. Dupa ce sare actioneaza se vor putea curata mai bine. In principiu dupa ce se racesc putin.<br />
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<u><b>Pasul 4</b></u><br />
Cand ii decojiti, incercati sa nu rupeti pulpa ardeiului, sa ramana intregi. In interior ramane zemos si nu se pierde asa aroma.<br />
Daca ii consumati atunci,dupa ce ii decojiti, daca mai e nevoie adaugati sare, putin ulei si otet dupa gust.<br />
Daca doriti sa ii puneti deoparte pentru alta data, dupa ce ii decojiti si se racesc,puneti ardeii in pungi cu fermoar / pungi care se inchid ermetic si bagati-i la congelator. Ii scoate de acolo oricand doriti sa consumati.<br />
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Pofta buna!<br />
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<br />Laurahttp://www.blogger.com/profile/07347015861814474556noreply@blogger.comtag:blogger.com,1999:blog-5642224635917549154.post-90024540485793067982015-01-25T21:25:00.005+02:002015-01-25T23:19:57.991+02:00Covrigei fragezi cu branza<div class="separator" style="clear: both; text-align: center;">
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<span style="text-align: left;">De cand ma stiu, mama mea face covrigeii astia deliciosi de sarbatori. Adevarul e ca se potrivesc in orice perioada a anului, ca alternativa la rontaielile din comert, pe unde mai pui ca sunt atat de simplu de facut incat o sa va indragostiti pe loc de ei.</span></div>
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<b><u>Ingrediente:</u></b></div>
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<ul>
<li>1 kg de faina</li>
<li>500 grame de branza de burduf de calitate</li>
<li>250 grame de untura</li>
<li>200 ml iaurt</li>
<li>1 varf de lingurita cu sare</li>
<li>2 oua</li>
<li>Optional: chimen (puneti cat va place de mult)</li>
<li>Pentru uns : 1 ou si 200 gr.de cascaval</li>
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<b><u>Mod de preparare:</u></b></div>
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Intr-un bol suficient de mare, amestecati untura cu iaurtul cu oula si sarea. Amestecati / framantati cu mana pana cand se omogenizeaza ingredientele.</div>
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Adaugati branza si chimenul (daca il utilizati), si framantari bine, treptat adaugati faina in compozitie, si continuati sa framantati pana cand se obtine un aluat care nu se lipeste de maini, si e putin sfarmicios.</div>
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In cazul in care vi se pare prea sfarmicios, adica nu se leaga, adaugati 1-2 linguri de lapte si framantati.</div>
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Luati o bucata din aluat si intindeti o foaie de 1 - 1,5 cm grosime, pentru ca neavand drojdie sau praf de copt, nu o sa creasca excesiv.</div>
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Taiati cu o forma de covrigei sau cu un pinten cu forme, sau pur si simplu cu un cutit, in ce forme doriti voi, puneti-i intr-o tava cu foaie de copt. Ungeti covrigeii cu ou batut, cu ajutorul unei pensule,si presarati cascaval dat pe razatoarea fina. </div>
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Puneti tava cu covrigeii in cuptorul preincazil pe foc mediu. In functie de cum va merge voua cuptorul, ar trebui sa fie gata in 20-25 minute. Dar verificati-i din cand in cand, ca sa fiti siguri.</div>
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O sa iasa o bunatate de covrigei!</div>
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Pofta buna!</div>
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<br />Laurahttp://www.blogger.com/profile/07347015861814474556noreply@blogger.comtag:blogger.com,1999:blog-5642224635917549154.post-3707634485786310942013-02-17T15:30:00.000+02:002014-12-27T15:25:02.282+02:00Tort cu 3 feluri de ciocolata - Mousse de ciocolata<div class="separator" style="clear: both; text-align: center;">
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Dupa cum am promis am revenit cu reteta pentru tortul pe care l-am facut de ziua mea si de ziua blogului.!:)<br />
Am imprumutat de pe un site reteta, careia i-am adus mici modificari! Eu vi-l recomand din tot sufletul, pentru ca e o crema fina, usoara, si eleganta! Alex, sotul meu, caruia nu ii plac prajiturile/torturile cu ciocolata, s-a declarat cucerit, si mi-a dat indicatii precise ca de ziua lui, in iunie vrea si un astfel de tort! Pe langa toate astea va mai spun ca am facut prima data aceasta reteta, si am fost putin sceptica in privinta consistentei cremelor, insa au fost super bune!<br />
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Ingredinte:<br />
<b>Pentru blat:</b><br />
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<ul>
<li>3 oua</li>
<li>4-5 lg de zahar (rase)</li>
<li>1 lingura de cacao cu varf</li>
<li>2 lingurite esenta de rom</li>
<li>1 plic zahar vanilat</li>
<li>1/2 lingurita praf de copt</li>
<li>1 praf de sare</li>
<li>5-6 lg de faina</li>
<li>3 linguri de ulei.</li>
</ul>
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<b>Pentru creme:</b></div>
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<b>1. Crema de ciocolata alba:</b></div>
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<ul>
<li>200 gr de ciocolata alba (adica doua tablete de ciocolata, eu am cumparat de la Penny- e o marca straina, mai ieftina cam la 2,30 - 2,40 lei/tableta, insa stiam ca sunt bune la gust, nu as fi vrut sa compromit gustul final al tortului, si celalate doua tipuri de ciocolata aceeasi "marca" au fost);</li>
<li>180 ml frisca lichida;</li>
<li>200 gr smantana grasa (in genul 25 - 30 % grasime), smantana normala;</li>
<li>1 plic de gelatina Dr. Oetker.</li>
</ul>
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<b>2. Crema de ciocolata de lapte:</b></div>
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<ul>
<li>200 gr de ciocolata cu lapte;</li>
<li>180 ml frisca lichida;</li>
<li>200 gr de smantana grasa;</li>
<li>1 plic de gelatina Dr. Oetker.</li>
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<b>3. Crema de ciocolata neagra (amaruie am cumparat eu)</b></div>
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<ul>
<li>200 gr de ciocolata cu lapte;</li>
<li>180 ml frisca lichida;</li>
<li>200 gr de smantana grasa;</li>
<li>1 plic de gelatina Dr. Oetker.</li>
</ul>
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<b>Eu am mai cumparat pentru crema o punga de arahide in ciocolata, au fost undeva la 200 -250 grame, undeva la 5 lei/punga tot de la Penny, o ciocolata menaj 500 grame pentru decor, o tableta de ciocolata alba pentru decor, si niste trandafiri de napolitane de la Dr. Oetker.</b></div>
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<b>Mod de preparare:</b></div>
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<b>Blatul: </b> </div>
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1. Ouale se separa, peste albusuri de pune praful de sare si se bat spuma, dupa ce ati obtinut o spuma consistenta, adaugat treptat zaharul si mixati in continuare pana cand se topeste tot zaharul. </div>
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2. Se adauga peste spune esenta de rom, si se mixeaza in continuare.</div>
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3. Galbenusurile se amesteca cu uleiul treptat integrat, se obtine ca un fel de maioneza, se adauga zaharul vanilat si se amesteca bine. </div>
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4. Faina se amesteca cu praful de copt.</div>
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5. Lingura cu varf de cacao se amesteca cu 1/2 sau 1 lingura rasa de apa rece, se obtine o pasta de cacao.</div>
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6. Peste spuma de albusuri se pune amestecul de galbenusuri, si amestecam cu un tel in forma de para, de sus in jos.</div>
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7. Se adauga apoi crema de cacao, obtinuta anterior din cacao cu apa, si se amesteca la fel cu telul para.</div>
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8. La sfarsit se integreaza faina treptat, amestecand de jos in sus.</div>
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9. Eu am folosit o tava de marime medie pentru tort, cu pereti detasabili. Va recomand sa folositi aceeasi tava si pentru blat si pentru etapa urmatoare in care veti pune cremele peste blat.</div>
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10. Se tapeteaza tava cu unt si faina, si se pune compozitia pentru blat. Se pune la cuptorul preincalzit, la foc mediu, in 15 minute maxim e copt. Verificati-l totusi cu o scobitoare. </div>
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11. Dupa ce s-a copt blatul, il scoateti din tava, spalati tava, lasati intre timp blatul sa se raceasca si apoi il puneti inca o data in tava in care s-a copt.</div>
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<b>Cremele:</b></div>
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<b>1.Crema de ciocolata alba:</b></div>
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Aveti nevoie de o oala in care sa puneti la fiert cam 1 - 1,5 litri de apa, pentru ca o sa aveti nevoie sa faceti pe aburi crema, si gelatina.</div>
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Asadar:</div>
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1. Se pune intr-o craticioara 100 ml apa rece si 1 plic de gelatina la inmuiat.(10 minute, nu mai mult nu mai putin)</div>
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2. Intre timp se amesteca o cantitate de 50 ml de frisca lichida cu smantana si se mixeaza pana cand se obtine o crema consistenta. Se pune la frigider.</div>
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3. Intr-o craticioara se pun cele 200 gr de ciocolata rupta in bucati si restul de 130 ml de friscca lichida (nu batuta), se pune craticioara pe aburi si se lasa pana cand se topeste ciocolata, nu mai mult. Dupa ce ciocolata s-a topit, o lasati deoparte la racit. </div>
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4. Dupa ce gelatina si-a indeplinit misiune de 10 minute, se pune pe aburi pana cand s-a topit, importat e sa retineti sa nu o fierbeti, pentru ca altfel isi pierde proprietatile. Si sa nu facei compromisuri in alegerea marcii gelatinei, pentru ca o gelatina de calitate proasta, va va distruge intreaga munca.</div>
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5. Gelatina se adauga peste ciocolata care se presupune ca e la temperatura camerei spre calduta. Se amesteca bine, se mai lasa putin la racit, atat cat puteti sa bagati degetul in ea si sa spuneti ca e ok, nu calda sau fierbinte.</div>
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6. Se scoate de la amestecul de frisca si smantana, mixate anterior, si se rastoarna peste ciocolata cu gelatina, se amesteca bine - bine, si se mai pune putin la frigider pana cand e suficient de tare, incat sa nu curga.</div>
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7. ! Sa nu va speriati daca dupa ce ati adaugat smantana si frisca peste ciocolata, observati ca e asa lichida, pentru ca frisca, ciocolata si gelatina toate se intaresc la rece! </div>
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8. Puneti crema astfel obtinuta in frigider, sau oriunde la rece aproximativ 20 - 30 minute, numai sa nu o puneti in congelator, caci nu o sa se mai intareasca deloc.</div>
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9. Dupa ce s-a intarit suficient crema, peste blatul din tava rasturnati crema de ciocolata, si incercati sa o indreptati, sa fie aproximativ aceeasi grosime peste tot.</div>
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<b>2. Crema de ciocolata cu lapte:</b></div>
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<b>Procedati la fel ca si la cealalta crema, doar ca inlocuiti ciocolata alba cu ciocolata cu lapte.</b></div>
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<b>Singura diferenta e ca in aceasta crema si in urmatoarea de ciocolata neagra (amaruie) vom adauga arahide in ciocolata maruntite cu blenderul/robotul de bucatarie.</b></div>
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<b>Asadar maruntiti arahidele pana cand obtineti un fel de praf, cam ca si pesmetul.:), oricum o sa ramana si bucatele mai mare, eu pe acelea le-am selectat si le-am pus deasupra pe tort.</b></div>
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<b>Dupa ce le-ati maruntit, impariti arahidele in 3 parti egale si le veti folosi astfel:</b></div>
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<li><b>o parte pentru crema de ciocolata cu lapte;</b></li>
<li><b>o parte pentru crema de ciocolata negra (amaruie);</b></li>
<li><b>o parte pentru decorat;</b></li>
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Dupa ce veti fi facut toate cremele si le-ati adaugat in tava, lasati tortul cateva ore la frigider, ca sa se intareasca cremele ..etc. Eu le-am lasat peste noapte la frigider. Cremele au fost super intarite si au avut textura si aspect fine.</div>
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Pofta buna!:)</div>
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Laurahttp://www.blogger.com/profile/07347015861814474556noreply@blogger.com4tag:blogger.com,1999:blog-5642224635917549154.post-45986562677539213532012-12-04T15:00:00.000+02:002015-01-25T21:39:15.747+02:00Gogosi goale<div class="separator" style="clear: both; text-align: center;">
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Nu, nu ...nu am postat aceeasi reteta!:) Acestea sunt gogosile preferate a lui Alex :)</div>
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Reteta simpla ca si de placinte! Adevarul e ca am facut niste placinte in weekendul trecut, si mi-a ramas putin aluat. Alex m-a rugat sa ii fac gogosi, asa cum ii facea lui cand era mic o persoana, care ocupa un loc important in inima lui. Asa ca ...iata-le!:) Gogosile ies simple, parerea mea e ca tot mai bune sunt umplute cu ceva..!:)</div>
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<b>Ingrediente:</b><br />
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<ul>
<li>500 gr de faina</li>
<li>1 cub de drojdie</li>
<li>1 lingura de zahar</li>
<li>1 praf de sare</li>
<li>apa calduta</li>
<li>1 plic de zahar pudra</li>
<li>coaja rasa de la o lamaie</li>
<li>coaja rasa de la o portocala</li>
<li>ulei</li>
<li>1 ou</li>
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Amestecati faina, drojdia, zaharul, sarea, coaja rasa de lamaie, coaja de portocala, 3 linguri de ulei si oul si framantati-le bine. In timp ce framantati adaugati treptat apa calduta ca sa obtineti un aluat elastic ce nu se lipeste de maini.</div>
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Lasati-l la framantat o ora, intindeti o foaie de 2 cm si taiati cu paharul cate o gogosica pe care o puneti in ulei incins. Pudrati-le cu zahar si savurati-le!</div>
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Pofta buna dragii mei!</div>
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<br />Laurahttp://www.blogger.com/profile/07347015861814474556noreply@blogger.comtag:blogger.com,1999:blog-5642224635917549154.post-67422377952091979732012-12-02T21:25:00.000+02:002015-01-25T21:39:36.560+02:00Sarmale grecesti - Dolmathakia<div class="separator" style="clear: both; text-align: center;">
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Dolmathakia sunt varianta greceasca a sarmalelor romanesti in foi de vita de vie, doar ca cele grecesti sunt recunoscute prin aromele mediterane de ulei de masline, menta si lamaie. Nu am gasit o reteta care sa se faca cu carne, insa eu am adaugat cam 200-300 gr de carne tocata de porc.</div>
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La un moment dat, am gasit de o reteta care se facea cu carne de miel, insa am ratacit-o pana sa fac eu acest deliciu. </div>
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<span style="font-weight: bold;">Ingrediente:</span></div>
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<ul>
<li>200 gr de orez cu bob rotund</li>
<li>o legatura de ceapa verde</li>
<li>1 ceapa mica alba</li>
<li>2 lingurite de menta uscata </li>
<li>1/4 lingurita de piper negru, macinat</li>
<li>1 lingurita marar</li>
<li>zeama de la o lamaie si jumatate</li>
<li>1/2 lingurita sare</li>
<li>1/2 lingurita piper</li>
<li>200 ml ulei de masline</li>
<li>25 foi de vita de vie + inca cateva care trebuie puse pe fundul oalei si deasupra pe sarmale ( aproximativ 10 frunze total)</li>
<li>200 - 250 gr de carne tocata ( optional)</li>
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<b>Mod de preparare:</b></div>
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Caliti ceapa in uleiul de masline, adaugati doar partea alba si putin din partea verde de la legatura de ceapa verde si ceapa alba tocate mediu, piperul si amestecati bine.</div>
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Adaugati menta, mararul, sarea si carnea tocata.Amestecati-le pe foc mediu 1-2 minute, adaugati si orezul si cam 100 - 150 ml de apa. Amestecati-le 5 minute si apoi opriti focul.</div>
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Dupa ce s-a racit compozitia, impaturati sarmalele.</div>
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<a href="http://4.bp.blogspot.com/-diIPGMmUFnc/VJ6-g7obooI/AAAAAAAAE6M/wIxG6PZU0jE/s1600/4.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-diIPGMmUFnc/VJ6-g7obooI/AAAAAAAAE6M/wIxG6PZU0jE/s1600/4.jpg" height="224" width="320" /></a>Puneti frunza de vita de vie cu nervurile in sus ( intotdeauna ! ), adaugati o lingurita / o lingurita si jumatate, depinde de marimea frunzei, de compozitie in mijloc, si impaturati asa cum se observa in poza de mai jos.</div>
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Cand ati terminat de impaturat sarmalele, si le-ati pus in oala, turnati peste ele zeama de la o lamaie ( medie spre mare ), acoperiti cu restul de frunze de vita de vie si completati cu apa pana sus. Puneti peste frunzele de sus un capac mic sau o farfurie care sa apese putin sarmalele, pentru a le impiedica sa se ridice.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzYj5C2XXM3cdIFWhaUPqFpu6n1P2F7UKssqtvBIiDtvdVunR0ogMiSiwdQ9UZnE5mT5IESVtSyhk2ihmvybGU-VoFEwB_Qm-M79EVLK4DqFLDsjqiGLvN2DatKlYAuuLXQOaCIcQw2KfI/s1600/5.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzYj5C2XXM3cdIFWhaUPqFpu6n1P2F7UKssqtvBIiDtvdVunR0ogMiSiwdQ9UZnE5mT5IESVtSyhk2ihmvybGU-VoFEwB_Qm-M79EVLK4DqFLDsjqiGLvN2DatKlYAuuLXQOaCIcQw2KfI/s1600/5.jpg" height="224" width="320" /></a>Lasati-le la fiert o aproximativ o ora, la foc mic, pana cand nu mai au apa . Nu ridicati frunzele de deasupra sa le verificati, pentru ca se vor innegri frunzele. Lasati-le o ora la fiert si apoi 2 ore la racit. Apoi se pot consuma, cu un sos facut din iaurt, lamaie si menta. ( eventual usturoi pentru cei care vor sa incerce ).</div>
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Pofta buna dragii mei!<br />
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sau καλή όρεξη!<br />
( Kali orexi ! )<br />
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<br />Laurahttp://www.blogger.com/profile/07347015861814474556noreply@blogger.com