tag:blogger.com,1999:blog-52085664960627546022024-03-13T05:33:52.197+02:00Despre BucatarieRetete culinare pentru incepatori.Smarahttp://www.blogger.com/profile/00554178163154639506noreply@blogger.comBlogger36125tag:blogger.com,1999:blog-5208566496062754602.post-74468459676869115322013-02-25T03:02:00.001+02:002013-02-25T03:02:41.937+02:00Ciorba de burtaCea mai buna ciorba de burta o prepara mama mea.Si vreau sa va impartasesc si voua reteta.Cititi intreg articolul si descoperiti cea mai buna reteta de ciorba de burta.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPGENqJ6eASau1xyY3jofdFxDXbYwx7etLFYM59b51qRXJTLekvt9r_4yEPnhGPlwCUdpQjqscu4NCCKuhgJA2ZE0gW-BIjLCCYh6g7B_nRsbYjAqYlJipcxzq9zzyF6ApYQ9O8ab4Ous/s1600/ciorba+burta.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="202" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPGENqJ6eASau1xyY3jofdFxDXbYwx7etLFYM59b51qRXJTLekvt9r_4yEPnhGPlwCUdpQjqscu4NCCKuhgJA2ZE0gW-BIjLCCYh6g7B_nRsbYjAqYlJipcxzq9zzyF6ApYQ9O8ab4Ous/s320/ciorba+burta.jpg" width="320" /></a></div>
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<a name='more'></a>Ingrediente:<br />
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- 1 kg 1/2 de burta prefiarta<br />
- 1 kg de carne de vita<br />
- zarzavat pt supa: 1-2 morcovi, telina, 1 pastarnac, 1-2 radacina de patrunjel<br />
- piper boabe<br />
- 1-2 ardei iuti(proaspeti sau murati)<br />
- un borcan de gogosari in otet<br />
- 1 capatana mare de usturoi<br />
- 1/2 galetusa de smantana<br />
- 5-6 galbenusuri de ou<br />
- 2 linguri de faina<br />
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Pasul 1.<br />
Pentru inceput punem la fiert, in cca 5-6 l de apa, carnea de vita, zarzavaturile, ambele taiate bucatele, ca sa fiarba mai usor si piperul.Se lasa la fiert pana cand vita este gata(aprox 4 ore)<br />
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Pasul 2.<br />
Separat, spalam bine burta, in mai multe randuri, in apa cu otet, pana ii scoatem mirosul. Se freaca burta cu sare grunjoasa si se taie marunt bucatile care intamplator au ramas mari.<br />
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Pasul 3.<br />
Apoi punem burta la fiert, in apa de pe vita si zarzavat. Burta prefiarta nu se lasa mult la fiert, cca 30 de min, pt ca altfel se farmiteaza. Inacrim supa cu toata cantitatea de otet de pe gogosari. apoi taiem fidelute ardeiul iute si cativa gogosari pt aspect.<br />
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Pasul 4.<br />
In ultimul clocot punem si usturoiul pisat. Separat, se prepara maiaua din smantana, faina si galbenusurile de ou si se adauga in fir subtire la ciorba.<br />
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Pofta buna!<br />
Smarahttp://www.blogger.com/profile/00554178163154639506noreply@blogger.com0tag:blogger.com,1999:blog-5208566496062754602.post-69069142857724924422013-02-25T02:52:00.000+02:002013-02-25T02:52:16.290+02:00Costita de miel la cuptorDaca aceasta reteta te duce cu gandul la mielul de Pasti, nu-mi ramane decat sa va spun ca merita incercata pentru ca surprinde de fiecare data!<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbZn5jdPpoi0m826N4jdwrUZGTiPbnpHJQBG3YWSWMu0C7X8Md87CKLHNM438p8_-5ka6vh0Bq5hFIo6xRdBYLExwW2r1WG4cb7ddkkJ7UoLJr1JBzoqHU5n_dWUKIDF1eh6cEuYXsASk/s1600/costite-de-miel-la-cuptor-1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="177" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbZn5jdPpoi0m826N4jdwrUZGTiPbnpHJQBG3YWSWMu0C7X8Md87CKLHNM438p8_-5ka6vh0Bq5hFIo6xRdBYLExwW2r1WG4cb7ddkkJ7UoLJr1JBzoqHU5n_dWUKIDF1eh6cEuYXsASk/s320/costite-de-miel-la-cuptor-1.JPG" width="320" /></a></div>
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Ingrediente:</div>
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- costite de miel </div>
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- 100 ml ulei de masline</div>
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- un paharel vin rosu sec</div>
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- o mana de busuioc proaspat</div>
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- 3 linguri menta proaspata </div>
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- 3 linguri coriandru tocat marunt</div>
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- o mana cozi de arpagic (chives)</div>
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- zeama de la o lamaie</div>
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- 2-3 foi de dafin</div>
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- sare, piper, condimente pentru miel dupa gust</div>
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Pasul 1.</div>
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Punem carnea de miel intr-un vas, adaugam restul de ingrediente si le amestecam toate foarte bine.Intoarcem carnea pe toate partile pentru a ne asigura ca s-au amestecat bine aromele si lasam la rece cel putin 5 ore.</div>
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Pasul 2.</div>
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Asezam apoi carnea in tava, turnam peste ea marinata si o dam la cuptorul incins la 200 de grade timp de o ora si un sfert. Din cand in cand deschidem cuptorul si stropim carnea cu sosul din tava.</div>
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Pasul 3.</div>
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Dupa primele 45 de minute, intoarcem costitele de miel, sa se rumeneasca frumos pe ambele parti.</div>
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Si asta a fost tot.Simplu nu?Incearca si tu!Iti doresc pofta buna!</div>
Smarahttp://www.blogger.com/profile/00554178163154639506noreply@blogger.com0tag:blogger.com,1999:blog-5208566496062754602.post-49915855445418884692013-02-25T02:43:00.000+02:002013-02-25T02:43:12.713+02:00Lasagna cu puiAm revenit cu o delicioasa reteta de lasagna cu pui si ciuperci.Va invit sa invatati o reteta gustoasa si usoara.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRssGJDaOxbRItXhkT3phhrgXMC-spDGA2KjH3YnYsM-osjqEXCDrzNxN0-L95By5sD0P2n0X4Kwt1m_hlpTGSNcgtqTIjM4YLq1Cpkc3V104sUocUbHc70MQlD7eMeP_jm-FDe6hGrH0/s1600/final21-520x345.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRssGJDaOxbRItXhkT3phhrgXMC-spDGA2KjH3YnYsM-osjqEXCDrzNxN0-L95By5sD0P2n0X4Kwt1m_hlpTGSNcgtqTIjM4YLq1Cpkc3V104sUocUbHc70MQlD7eMeP_jm-FDe6hGrH0/s320/final21-520x345.jpg" width="320" /></a></div>
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Ingrediente:</div>
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- 700g carne tocata de pui</div>
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- 18 foi pentru lasagna</div>
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- 500g ciuperci</div>
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- 2 cepe</div>
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- 4 linguri ulei</div>
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- condimente dupa gust</div>
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- 500ml passata de rosii (aromata cu oregano si busuioc din belsug dar si un strop de sare si piper)</div>
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- 600ml smantana pentru gatit (aromata cu piper alb si nucsoara dupa gust)</div>
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- 300g cascaval ras</div>
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Pasul 1.</div>
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Mai intai taiem ceapa marunt marunt si o calim in uleiul incins</div>
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Pasul 2.</div>
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Punem carnea tocata de pui si amestecam bine cu o lingura de lemn pentru a rupe bucatile mai mari de carne.</div>
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Pasul 3.<br />
Adaugam apoi si ciupercile curatate si taiate felii subtiri, amestecam bine si lasam pe foc pana ciupercile sunt gata.<br />
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Pasul 4.<br />
Pentru ca ciupercile lasa multa apa, scurgeti excesul de lichid inainte de a adauga passata de rosii.<br />
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Pasul 5.<br />
O data adaugat sosul de rosii, amestecam bine si lasam totul pe foc 35-40 minute, pana avem un sos consistent si foarte bine legat. Potriviti de sare, piper si ierburi aromatice.<br />
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Pasul 6.<br />
Acum trebuie sa aranjam lasagna in tava.Un strat subtire de smantana cat sa acopere fundul tavii apoi un strat de foi de lasagna si apoi jumatate din cantitatea de sos de carne preparat anterior.<br />
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Pasul 7<br />
Urmeaza cateva linguri de smantana dulce si 1/3 din cantitatea de cascaval ras.Punem un nou srat de foi de lasagna, le apasam bine, restul de carne, iar smantana si iar o portie de cascaval. Ultimul strat va fi de foi de lasagna, peste care punem restul de smantana pentru gatit si cascavalul ramas.<br />
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Pasul 8.<br />
Dam la cuptorul incins la 180°C, cel putin 40 min sau pana cascavalul e rumenit si daca intepam lasagna, cutitul trece fara probleme prin toate straturile de foi.Lasam putin sa se raceasca dupa care se portioneaza si este gata de servire.<br />
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Pofta buna!Smarahttp://www.blogger.com/profile/00554178163154639506noreply@blogger.com0tag:blogger.com,1999:blog-5208566496062754602.post-1117170604146039272013-01-27T02:56:00.000+02:002013-02-11T18:23:01.785+02:00Off-topic: "Castiga bani online!"N-am crezut in viata mea in astfel de site-uri, insa cineva m-a convins sa incerc si dupa o luna de activitate am castigat 15 euro.Poate vi se pare putin insa activitatea mea in fiecare zi a fost de maxim o ora, in conditiile in care nu primeam comisoane de la nimeni.(referali)<br />
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<a href="http://www.fanslave.net/ref.php?ref=515646" target="_blank"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3REXpUYk3VkKQQpzL-1Kz5pJxDuJFrVnx54jZtlENxglDvkgFICkF2ebIHWXa8-8wdEfKDs3AGa2JHPlXJhq3J_OIZTMSspHBEWDwRCozGyycCUHn2SBQRP8G0603evpwb54oNE7F1Cc/s1600/register-en.jpg" /></a></div>
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Articolul devine interesant?Chiar asa este...Astazi vand cititorilor mei reteta succesului online.Reteta cu care puteti sa va faceti bani de buzunar....<br />
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Este vorba despre un site rusesc(Fanslave.com<a href="http://www.fanslave.net/ref.php?ref=515646" target="_blank">Castiga bani cu fanslave</a>) asa numit intermediar.Ce face el defapt?Incaseaza bani de la companiile/utilizatorii care doresc sa cumpere like-uri/vizualizari pe youtube/faloweri pe twiter si simple vizite pe site si acesti bani ii ofera utilizatorilor care dau click pe "campaniile" create.<br />
Tin sa precizez ca DA am primit banii de la ei si sunt de incredere, merita sa incepeti sa va ocupati timpul cu ceva productiv...bineinteles asta pe langa gatit:)<br />
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Asadar aveti mai jos metodologia si link-uri catre <a href="http://www.fanslave.net/ref.php?ref=515646" target="_blank">site</a>.Apropos daca va inregistrati pe <a href="http://www.fanslave.net/ref.php?ref=515646" target="_blank">link-urile</a> de mai jos deveniti referalii mei si eu primesc un comision din partea site-ului pentru ca v-am adus pe voi.La randul vostru puteti aduce membrii noi si primiti un comision.(Aceste comisioane NU afecteaza balanta contului utilizatorului).<br />
<br />
In concluzie v-as multumi daca ati alege sa va innregistrati pe unul din link-urile de mai jos!<br />
<a href="http://www.fanslave.net/ref.php?ref=515646" target="_blank">Inregisteaza-te aici!</a><br />
<b>Metodologia, detalii, intrebari si raspunsuri:</b><br />
<b><br /></b>
<br />
Veți obține 7 credite pentru fiecare Like! > Sau 0.02 € -0.04 €.<br />
De obicei, site-uri web sau unele companii renumite doresc like-uri cum ar fi Barcelona / Apple / Puma / eBay / Ferrari, etc<br />
<br />
Primi 1 credit pentru fiecare refferal (membru adus). În cazul în care refferalul dvs. a adus de asemenea alti refferali, vei primi comision si de la acestia, astfel formandu-se un sistem de tip "piramidal" .<br />
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Plata se face la 3000 de credite, sau 15 €.<br />
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Dupa<a href="http://www.fanslave.net/ref.php?ref=515646" target="_blank"> inregistrare</a> veti primi 50 de credite bonus, sau € 0.25.<br />
<br />
În fiecare zi sunt 30 de site-uri care ar trebui să le dai like, sau 0.60 centi/ zi, destul de convenabil.<br />
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Exista o limita de site-uri in fiecare zi!Dupa ce atingeti acea limita numai puteti da click, asta fiind o masura de impartire uniforma a campaniilor catre toti utilizatorii site-ui.<br />
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Pentru a înregistra <a href="http://www.fanslave.net/ref.php?ref=515646" target="_blank"><b>CLICK AICI</b></a>, cei care se inregistreaza trebuie sa aveti un cont de facebook cu minim 5 prieteni si nevoie de bani:)<br />
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Atentie!Cu cat pagina de facebook este mai populara(multi prieteni, activitate mare) cu atat "fanrank-ul" va fi mai mare si vei primii mai multe credite pentru un like/vizualizare/falow<br />
<br />
<a href="http://www.fanslave.net/ref.php?ref=515646" target="_blank">Inregistreaza-te gratuit!</a><br />
<br />
Pentru a vedea anunțurile autentifica-te pe site, mergi la contul tau( Your acount).> Prezentare generală.<br />
Si incepi sa dai click pe paginile aparute.In cazul in care nu apar inseamna ca nu sunt campanii momentan sau sunt altii care le vaneaza imediat ce apar.Trebuie sa fii putin pe faza.<br />
<br />
Sfatul meu?Intrati noaptea sunt destul de multe campanii si putini utilizatori online.<br />
Va doresc succes si spor la facut banuti!Daca aveti intrebari lasati un comentariu mai jos!Smarahttp://www.blogger.com/profile/00554178163154639506noreply@blogger.com2tag:blogger.com,1999:blog-5208566496062754602.post-64120013538261416662013-01-22T01:13:00.004+02:002013-01-22T01:32:12.503+02:00Utile:Topul 4 al celor mai intalnite sosuri<div style="text-align: center;">
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<b> Sos tartar Sos Hollandaise</b></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEin6VYxL3S5_FqiYhTW96IxAzou06BmB2bXWWNAs5CVvRCxCcWqgjQAPnJVZox2J3Kv2XpWTw25Hl6TZw_GyFzl8rMxGq6vEPSJ9YCyERp4v9elY56OJfrwBtEKIkYKDROgD0xBhOoUExo/s1600/hollandaise.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiL1vYnt1p5LU0FTSIR2KzQGySFsdXmAmXlpsYtIpDgjcF7l7KR7VsS_WPDlxno4O35k-ON2DjwAV4roT48PPkc_soGRSLkaw7Xr-ikSsnPAkqqLF3qcVHQ_h7cYRnWm3Bbo7kGT0xUvUM/s1600/sos+tartar.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"> <img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiL1vYnt1p5LU0FTSIR2KzQGySFsdXmAmXlpsYtIpDgjcF7l7KR7VsS_WPDlxno4O35k-ON2DjwAV4roT48PPkc_soGRSLkaw7Xr-ikSsnPAkqqLF3qcVHQ_h7cYRnWm3Bbo7kGT0xUvUM/s200/sos+tartar.jpg" width="200" /></a> </div>
<img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEin6VYxL3S5_FqiYhTW96IxAzou06BmB2bXWWNAs5CVvRCxCcWqgjQAPnJVZox2J3Kv2XpWTw25Hl6TZw_GyFzl8rMxGq6vEPSJ9YCyERp4v9elY56OJfrwBtEKIkYKDROgD0xBhOoUExo/s200/hollandaise.jpg" width="190" /><br />
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<b> Sos Bolognez Sos Worcestershire</b><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjj4rDrcDmvhIQ5wriXIzyXrHuf1UfLZohOyLi_ueRHGBwpNATxQSiw_zcnmyblV6r6GAY1kLqk-W59ajMjM5nkLSmjj8cmZPwQNv-MnRfZtJfoZBgRuAhP96-fezYCPHGfyo8-TttI_bo/s1600/Sos+Bolognez.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"> <img border="0" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjj4rDrcDmvhIQ5wriXIzyXrHuf1UfLZohOyLi_ueRHGBwpNATxQSiw_zcnmyblV6r6GAY1kLqk-W59ajMjM5nkLSmjj8cmZPwQNv-MnRfZtJfoZBgRuAhP96-fezYCPHGfyo8-TttI_bo/s200/Sos+Bolognez.jpg" width="200" /> </a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmcMWkrL0CjRfhjDF8ObOfoUavm8moZOYHl1NQ6qjgfTa1V4gJsSgKMMgmE0HpVbj6mj7QmvRvyYfBY-_Jpl6yVgHkE7cTSM946-u_KJno0UaC1yk_SsJt1KxSNw47CHogwgsAMvREXlc/s1600/Sos+Worcestershire.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: left;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmcMWkrL0CjRfhjDF8ObOfoUavm8moZOYHl1NQ6qjgfTa1V4gJsSgKMMgmE0HpVbj6mj7QmvRvyYfBY-_Jpl6yVgHkE7cTSM946-u_KJno0UaC1yk_SsJt1KxSNw47CHogwgsAMvREXlc/s200/Sos+Worcestershire.jpg" width="200" /></a></div>
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<span style="text-align: left;"><span style="font-size: 10pt;">I</span><span style="font-family: Tahoma, sans-serif; font-size: 10pt;">ngrediente pentru sos Worcestershire<br /><span style="font-weight: normal;">
<o:p></o:p></span></span></span></h2>
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</span><br />
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<!--[if !supportLists]--><span style="text-align: left;"><span style="font-family: Symbol; font-size: 10.0pt; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;">·<span style="font-family: 'Times New Roman'; font-size: 7pt;">
</span></span><!--[endif]--><span style="font-family: "Tahoma","sans-serif"; font-size: 10.0pt; mso-fareast-font-family: "Times New Roman";">2 linguri ulei de masline<o:p></o:p></span></span></div>
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</span></span><!--[endif]--><span style="font-family: "Tahoma","sans-serif"; font-size: 10.0pt; mso-fareast-font-family: "Times New Roman";">2 cepe mari, taiate in bucati mari<o:p></o:p></span></div>
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</span></span><!--[endif]--><span style="font-family: "Tahoma","sans-serif"; font-size: 10.0pt; mso-fareast-font-family: "Times New Roman";">½ cana <span style="color: windowtext;">pasta</span> de tamarin<o:p></o:p></span></div>
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<!--[if !supportLists]--><span style="font-family: Symbol; font-size: 10.0pt; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;">·<span style="font-family: 'Times New Roman'; font-size: 7pt;">
</span></span><!--[endif]--><span style="font-family: "Tahoma","sans-serif"; font-size: 10.0pt; mso-fareast-font-family: "Times New Roman";">2 linguri usturoi tocat<o:p></o:p></span></div>
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<!--[if !supportLists]--><span style="font-family: Symbol; font-size: 10.0pt; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;">·<span style="font-family: 'Times New Roman'; font-size: 7pt;">
</span></span><!--[endif]--><span style="font-family: "Tahoma","sans-serif"; font-size: 10.0pt; mso-fareast-font-family: "Times New Roman";">2 linguri ghimbir tocat<o:p></o:p></span></div>
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<!--[if !supportLists]--><span style="font-family: Symbol; font-size: 10.0pt; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;">·<span style="font-family: 'Times New Roman'; font-size: 7pt;">
</span></span><!--[endif]--><span style="font-family: "Tahoma","sans-serif"; font-size: 10.0pt; mso-fareast-font-family: "Times New Roman";">2 ardei iuti mexicani, fara seminte<o:p></o:p></span></div>
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<!--[if !supportLists]--><span style="font-family: Symbol; font-size: 10.0pt; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;">·<span style="font-family: 'Times New Roman'; font-size: 7pt;">
</span></span><!--[endif]--><span style="font-family: "Tahoma","sans-serif"; font-size: 10.0pt; mso-fareast-font-family: "Times New Roman";">¼ cana <span style="color: windowtext; text-decoration: none; text-underline: none;">ansoa</span> taiate<o:p></o:p></span></div>
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<!--[if !supportLists]--><span style="font-family: Symbol; font-size: 10.0pt; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;">·<span style="font-family: 'Times New Roman'; font-size: 7pt;">
</span></span><!--[endif]--><span style="font-family: "Tahoma","sans-serif"; font-size: 10.0pt; mso-fareast-font-family: "Times New Roman";">¼ cani sos de tomate<o:p></o:p></span></div>
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<!--[if !supportLists]--><span style="font-family: Symbol; font-size: 10.0pt; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;">·<span style="font-family: 'Times New Roman'; font-size: 7pt;">
</span></span><!--[endif]--><span style="font-family: "Tahoma","sans-serif"; font-size: 10.0pt; mso-fareast-font-family: "Times New Roman";">cuisoare<o:p></o:p></span></div>
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<!--[if !supportLists]--><span style="font-family: Symbol; font-size: 10.0pt; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;">·<span style="font-family: 'Times New Roman'; font-size: 7pt;">
</span></span><!--[endif]--><span style="font-family: "Tahoma","sans-serif"; font-size: 10.0pt; mso-fareast-font-family: "Times New Roman";">2 linguri piper negru<o:p></o:p></span></div>
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<!--[if !supportLists]--><span style="font-family: Symbol; font-size: 10.0pt; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;">·<span style="font-family: 'Times New Roman'; font-size: 7pt;">
</span></span><!--[endif]--><span style="font-family: "Tahoma","sans-serif"; font-size: 10.0pt; mso-fareast-font-family: "Times New Roman";">½ cana sirop de porumb cu caramel<o:p></o:p></span></div>
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<!--[if !supportLists]--><span style="font-family: Symbol; font-size: 10.0pt; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;">·<span style="font-family: 'Times New Roman'; font-size: 7pt;">
</span></span><!--[endif]--><span style="font-family: "Tahoma","sans-serif"; font-size: 10.0pt; mso-fareast-font-family: "Times New Roman";">1 cana <span style="color: windowtext; text-decoration: none; text-underline: none;">molasa</span><o:p></o:p></span></div>
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<!--[if !supportLists]--><span style="font-family: Symbol; font-size: 10.0pt; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;">·<span style="font-family: 'Times New Roman'; font-size: 7pt;">
</span></span><!--[endif]--><span style="font-family: "Tahoma","sans-serif"; font-size: 10.0pt; mso-fareast-font-family: "Times New Roman";">3 cani otet alb<o:p></o:p></span></div>
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<!--[if !supportLists]--><span style="font-family: Symbol; font-size: 10.0pt; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;">·<span style="font-family: 'Times New Roman'; font-size: 7pt;">
</span></span><!--[endif]--><span style="font-family: "Tahoma","sans-serif"; font-size: 10.0pt; mso-fareast-font-family: "Times New Roman";">1 cana bere neagra<o:p></o:p></span></div>
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<!--[if !supportLists]--><span style="font-family: Symbol; font-size: 10.0pt; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;">·<span style="font-family: 'Times New Roman'; font-size: 7pt;">
</span></span><!--[endif]--><span style="font-family: "Tahoma","sans-serif"; font-size: 10.0pt; mso-fareast-font-family: "Times New Roman";">½ cana suc de portocale<o:p></o:p></span></div>
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<!--[if !supportLists]--><span style="font-family: Symbol; font-size: 10.0pt; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;">·<span style="font-family: 'Times New Roman'; font-size: 7pt;">
</span></span><!--[endif]--><span style="font-family: "Tahoma","sans-serif"; font-size: 10.0pt; mso-fareast-font-family: "Times New Roman";">2 cani de apa<o:p></o:p></span></div>
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<!--[if !supportLists]--><span style="font-family: Symbol; font-size: 10.0pt; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;">·<span style="font-family: 'Times New Roman'; font-size: 7pt;">
</span></span><!--[endif]--><span style="font-family: "Tahoma","sans-serif"; font-size: 10.0pt; mso-fareast-font-family: "Times New Roman";">1 lamaie taiata marunt<o:p></o:p></span></div>
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<!--[if !supportLists]--><span style="font-family: Symbol; font-size: 10.0pt; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;">·<span style="font-family: 'Times New Roman'; font-size: 7pt;">
</span></span><!--[endif]--><span style="font-family: "Tahoma","sans-serif"; font-size: 10.0pt; mso-fareast-font-family: "Times New Roman";">1 lime, taiata marunt<o:p></o:p></span></div>
</span><br />
<span style="text-align: left;"><b><br /></b></span>
<b>Mod preparare:</b><br />
<br />
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<span style="font-family: "Tahoma","sans-serif"; font-size: 10.0pt; mso-fareast-font-family: "Times New Roman";">Incalzeste uleiul de masline intr-o
tigaie. Soteaza ceapa, pentru a capata o culoare aurie. Adauga pasta de
tamarin, usturoiul, ghimbirul si ardeii mexicani. Lasa totul la foc mediu 5
minute.<o:p></o:p></span></div>
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<span style="font-family: "Tahoma","sans-serif"; font-size: 10.0pt; mso-fareast-font-family: "Times New Roman";">Adauga ansoa, pasta de tomate,
cuisoarele, piperul, siropul de porumb, molasa, otetul alb, <span style="color: windowtext;">berea</span> ,
sucul de portocale, apa, lamaie si lime.<o:p></o:p></span></div>
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<span style="font-family: "Tahoma","sans-serif"; font-size: 10.0pt; mso-fareast-font-family: "Times New Roman";">Amesteca totul sa se omogenizeze si
lasa pe foc pentru a ajunge la punctul de fierbere. Redu apoi flacara si lasa
sa fiarba, amestecand din cand in cand. Trebuie sa faci acest lucru 3 ore, pana
cand sosul se intareste suficient incat sa ramana pe spatele unei linguri. Se
transfera apoi sosul intr-o sticla si poate fi depozitat la frigider.<o:p></o:p></span></div>
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<br /></div>
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<span style="font-size: 10.0pt; line-height: 115%;"><b>................................................................................</b></span></div>
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<span style="font-size: 10.0pt; line-height: 115%;"><br /></span></div>
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</div>
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<b><span style="font-family: "Tahoma","sans-serif"; font-size: 10.0pt; mso-fareast-font-family: "Times New Roman";">Ingrediente pentru sosul <span style="color: windowtext; text-decoration: none; text-underline: none;">Hollandaise</span> <o:p></o:p></span></b></div>
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<br /></div>
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<!--[if !supportLists]--><span style="font-family: Symbol; font-size: 10.0pt; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;">·<span style="font-family: 'Times New Roman'; font-size: 7pt;">
</span></span><!--[endif]--><span style="font-family: "Tahoma","sans-serif"; font-size: 10.0pt; mso-fareast-font-family: "Times New Roman";">4 oua<o:p></o:p></span></div>
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<!--[if !supportLists]--><span style="font-family: Symbol; font-size: 10.0pt; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;">·<span style="font-family: 'Times New Roman'; font-size: 7pt;">
</span></span><!--[endif]--><span style="font-family: "Tahoma","sans-serif"; font-size: 10.0pt; mso-fareast-font-family: "Times New Roman";">1 lingura suc proaspat de lamaie<o:p></o:p></span></div>
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<!--[if !supportLists]--><span style="font-family: Symbol; font-size: 10.0pt; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;">·<span style="font-family: 'Times New Roman'; font-size: 7pt;">
</span></span><!--[endif]--><span style="font-family: "Tahoma","sans-serif"; font-size: 10.0pt; mso-fareast-font-family: "Times New Roman";">½ cana unt nesarat, topit<o:p></o:p></span></div>
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<!--[if !supportLists]--><span style="font-family: Symbol; font-size: 10.0pt; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;">·<span style="font-family: 'Times New Roman'; font-size: 7pt;">
</span></span><!--[endif]--><span style="font-family: "Tahoma","sans-serif"; font-size: 10.0pt; mso-fareast-font-family: "Times New Roman";">1 varf ardei rosu iute<o:p></o:p></span></div>
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<!--[if !supportLists]--><span style="font-family: Symbol; font-size: 10.0pt; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;">·<span style="font-family: 'Times New Roman'; font-size: 7pt;">
</span></span><!--[endif]--><span style="font-family: "Tahoma","sans-serif"; font-size: 10.0pt; mso-fareast-font-family: "Times New Roman";">1 varf de sare<o:p></o:p></span></div>
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<br /></div>
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<span style="line-height: 14px;"><b>Mod preparare:</b></span></div>
<div class="MsoNormal">
</div>
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<span style="font-family: "Tahoma","sans-serif"; font-size: 10.0pt; mso-fareast-font-family: "Times New Roman";">Bate bine galbenusurile pana cand
compozitia se intareste si se mareste. Ar trebui sa fie dubla ca volum. Pune
apoi compozitia intr-o craticioara, iar pe aceasta aseaza-o deasupra unei oale
cu apa care fierbe. Primul recipient nu trebuie sa atinga apa aflata in cel
de-al doilea. Continua sa amesteci rapid.<o:p></o:p></span></div>
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<span style="font-family: "Tahoma","sans-serif"; font-size: 10.0pt; mso-fareast-font-family: "Times New Roman";">Ouale nu trebuie sa stea la caldura
prea mare, altfel vor deveni asemenatoare unei omlete. Adauga apoi untul topit
si amesteca pana cand compozitia se intareste si devine si mai mare. Scoate
apoi de pe foc, adauga ardeiul iute si <span style="color: windowtext; mso-bidi-font-weight: bold; text-decoration: none; text-underline: none;">sarea</span>.<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: "Tahoma","sans-serif"; font-size: 10.0pt; mso-fareast-font-family: "Times New Roman";">Acopera compozitia si pune-o intr-un
loc cald pana esti gata sa o folosesti.<o:p></o:p></span></div>
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<br /></div>
<br />
<br />
<br />
<span style="text-align: left;"><b>........................................................</b></span><br />
<span style="text-align: left;"></span><br />
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<span style="text-align: left;"><span style="font-family: "Tahoma","sans-serif"; font-size: 10.0pt; mso-fareast-font-family: "Times New Roman";"><b>Ingrediente pentru sosul tartar:</b><br />
<br />
Pentru maioneza:<o:p></o:p></span></span></div>
<span style="text-align: left;">
</span><br />
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<!--[if !supportLists]--><span style="text-align: left;"><span style="font-family: Symbol; font-size: 10.0pt; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;">·<span style="font-family: 'Times New Roman'; font-size: 7pt;">
</span></span><!--[endif]--><span style="font-family: "Tahoma","sans-serif"; font-size: 10.0pt; mso-fareast-font-family: "Times New Roman";">2 galbenusuri de ou<o:p></o:p></span></span></div>
<span style="text-align: left;">
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<!--[if !supportLists]--><span style="font-family: Symbol; font-size: 10.0pt; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;">·<span style="font-family: 'Times New Roman'; font-size: 7pt;">
</span></span><!--[endif]--><span style="font-family: "Tahoma","sans-serif"; font-size: 10.0pt; mso-fareast-font-family: "Times New Roman";">2 cani de ulei de masline
extravirgin<o:p></o:p></span></div>
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<!--[if !supportLists]--><span style="font-family: Symbol; font-size: 10.0pt; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;">·<span style="font-family: 'Times New Roman'; font-size: 7pt;">
</span></span><!--[endif]--><span style="font-family: "Tahoma","sans-serif"; font-size: 10.0pt; mso-fareast-font-family: "Times New Roman";">Sucul de la o lamaie<o:p></o:p></span></div>
<div class="MsoNormal" style="margin: 0in 0in 0.0001pt; text-indent: -0.25in;">
<!--[if !supportLists]--><span style="font-family: Symbol; font-size: 10.0pt; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;">·<span style="font-family: 'Times New Roman'; font-size: 7pt;">
</span></span><!--[endif]--><span style="font-family: "Tahoma","sans-serif"; font-size: 10.0pt; mso-fareast-font-family: "Times New Roman";">Sare si piper, dupa gust<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: "Tahoma","sans-serif"; font-size: 10.0pt; mso-fareast-font-family: "Times New Roman";">Si pentru ca din maioneza sa faceti
sos Tartar , adaugati urmatoarele:<o:p></o:p></span></div>
<div class="MsoNormal" style="margin: 0in 0in 0.0001pt; text-indent: -0.25in;">
<!--[if !supportLists]--><span style="font-family: Symbol; font-size: 10.0pt; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;">·<span style="font-family: 'Times New Roman'; font-size: 7pt;">
</span></span><!--[endif]--><span style="font-family: "Tahoma","sans-serif"; font-size: 10.0pt; mso-fareast-font-family: "Times New Roman";">3-4 castraveciori dulci<o:p></o:p></span></div>
<div class="MsoNormal" style="margin: 0in 0in 0.0001pt; text-indent: -0.25in;">
<!--[if !supportLists]--><span style="font-family: Symbol; font-size: 10.0pt; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;">·<span style="font-family: 'Times New Roman'; font-size: 7pt;">
</span></span><!--[endif]--><span style="font-family: "Tahoma","sans-serif"; font-size: 10.0pt; mso-fareast-font-family: "Times New Roman";">4 cepe de apa, curatate<o:p></o:p></span></div>
<div class="MsoNormal" style="margin: 0in 0in 0.0001pt; text-indent: -0.25in;">
<!--[if !supportLists]--><span style="font-family: Symbol; font-size: 10.0pt; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;">·<span style="font-family: 'Times New Roman'; font-size: 7pt;">
</span></span><!--[endif]--><span style="font-family: "Tahoma","sans-serif"; font-size: 10.0pt; mso-fareast-font-family: "Times New Roman";">2 ansoa , file<o:p></o:p></span></div>
<div class="MsoNormal" style="margin: 0in 0in 0.0001pt; text-indent: -0.25in;">
<!--[if !supportLists]--><span style="font-family: Symbol; font-size: 10.0pt; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;">·<span style="font-family: 'Times New Roman'; font-size: 7pt;">
</span></span><!--[endif]--><span style="font-family: "Tahoma","sans-serif"; font-size: 10.0pt; mso-fareast-font-family: "Times New Roman";">1 lingura capere<o:p></o:p></span></div>
<div class="MsoNormal" style="margin: 0in 0in 0.0001pt; text-indent: -0.25in;">
<!--[if !supportLists]--><span style="font-family: Symbol; font-size: 10.0pt; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;">·<span style="font-family: 'Times New Roman'; font-size: 7pt;">
</span></span><!--[endif]--><span style="font-family: "Tahoma","sans-serif"; font-size: 10.0pt; mso-fareast-font-family: "Times New Roman";">1 lingura patrunjel proaspat
maruntit<o:p></o:p></span></div>
<div class="MsoNormal" style="margin: 0in 0in 0.0001pt; text-indent: -0.25in;">
<!--[if !supportLists]--><span style="font-family: Symbol; font-size: 10.0pt; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;">·<span style="font-family: 'Times New Roman'; font-size: 7pt;">
</span></span><!--[endif]--><span style="font-family: "Tahoma","sans-serif"; font-size: 10.0pt; mso-fareast-font-family: "Times New Roman";">1 lingura de tarhon uscat<o:p></o:p></span></div>
<div class="MsoNormal" style="margin: 0in 0in 0.0001pt; text-indent: -0.25in;">
<!--[if !supportLists]--><span style="font-family: Symbol; font-size: 10.0pt; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;">·<span style="font-family: 'Times New Roman'; font-size: 7pt;">
</span></span><!--[endif]--><span style="font-family: "Tahoma","sans-serif"; font-size: 10.0pt; mso-fareast-font-family: "Times New Roman";">1 lingurita de suc de lamaie
proaspat<o:p></o:p></span></div>
<div class="MsoNormal" style="margin: 0in 0in 0.0001pt; text-indent: -0.25in;">
<!--[if !supportLists]--><span style="font-family: Symbol; font-size: 10.0pt; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;">·<span style="font-family: 'Times New Roman'; font-size: 7pt;">
</span></span><!--[endif]--><span style="font-family: "Tahoma","sans-serif"; font-size: 10.0pt; mso-fareast-font-family: "Times New Roman";">1 lingura mustar de Dijon (optional)<o:p></o:p></span></div>
<div class="MsoNormal" style="margin: 0in 0in 0.0001pt; text-indent: -0.25in;">
<!--[if !supportLists]--><span style="font-family: Symbol; font-size: 10.0pt; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;">·<span style="font-family: 'Times New Roman'; font-size: 7pt;">
</span></span><!--[endif]--><span style="font-family: "Tahoma","sans-serif"; font-size: 10.0pt; mso-fareast-font-family: "Times New Roman";">Un sfert de lingurita de otet<o:p></o:p></span></div>
<div class="MsoNormal" style="margin: 0in 0in 0.0001pt; text-indent: -0.25in;">
<!--[if !supportLists]--><span style="font-family: Symbol; font-size: 10.0pt; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;">·<span style="font-family: 'Times New Roman'; font-size: 7pt;">
</span></span><!--[endif]--><span style="font-family: "Tahoma","sans-serif"; font-size: 10.0pt; mso-fareast-font-family: "Times New Roman";">Sare, dupa gust (este preferabil sa
se foloseasca sare de mare)<o:p></o:p></span></div>
<div class="MsoNormal" style="margin: 0in 0in 0.0001pt; text-indent: -0.25in;">
<!--[if !supportLists]--><span style="font-family: Symbol; font-size: 10.0pt; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;">·<span style="font-family: 'Times New Roman'; font-size: 7pt;">
</span></span><!--[endif]--><span style="font-family: "Tahoma","sans-serif"; font-size: 10.0pt; mso-fareast-font-family: "Times New Roman";">Piper alb sau negru, maruntit,
adaugat dupa gust<o:p></o:p></span></div>
</span><br />
<span style="text-align: left;"><b><br /></b></span>
<b>Mod preparare:</b><br />
<br />
<div class="MsoNormal">
<span style="background: white; font-family: "Tahoma","sans-serif"; font-size: 10.0pt; line-height: 115%;">Intr-un bol amestecati galbenusurile de
ou pana se fac spuma. Incepeti apoi sa adaugati uleiul de masline, usor,
intr-un fir subtire, amestecand continuu. Din cand in cand adaugati zeama de
lamaie, sare si piper, gustand pentru a vedea ce i-ar mai trebui. Dati maioneza
la frigider pentru un timp, cat pregatiti restul ingredientelor pentru a
definitiva sosul Tartar.</span><span style="font-family: "Tahoma","sans-serif"; font-size: 10.0pt; line-height: 115%;"><br />
<br />
<span style="background: white;">Taiati
castraveciorii in bucatele si puneti-le intr-un bol, alaturi de ceapa de apa
maruntita, ansoa si capere, patrunjelul si tarhonul. Daca aveti la indemana un
blender sau mixer de bucatarie, folositi-l pentru a amesteca ingredientele.</span><br />
<br />
<span style="background: white;">Intr-un alt bol puneti
compozitia rezultata, cu maioneza, suc de lamaie, mustar si cateva picaturi de
otet si amestecati. Puneti sare si piper, dupa gust. Puneti sosul rezultat la
figider.</span><br />
<!--[if !supportLineBreakNewLine]--><br />
<!--[endif]--><span style="font-size: 10.0pt; line-height: 115%;"><o:p></o:p></span></span></div>
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<span style="font-family: "Tahoma","sans-serif"; font-size: 10.0pt; line-height: 115%;"><b>......................................................</b></span></div>
<div class="MsoNormal">
<span style="font-family: "Tahoma","sans-serif"; font-size: 10.0pt; line-height: 115%;"><b>Sosul bolognez:</b></span></div>
<div class="MsoNormal">
<span style="font-family: "Tahoma","sans-serif"; font-size: 10.0pt; line-height: 115%;"><b><br /></b></span></div>
<div class="MsoNormal">
</div>
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<span style="font-family: "Tahoma","sans-serif"; font-size: 10.0pt; mso-fareast-font-family: "Times New Roman";">Sosul bolognez este un preparat originar din Bologna, facut
special pentru paste. Sos bolognez are la baza rosii, ceapa, condimente, carne
tocata de vita. In unele cazuri, la aceste ingrediente se adauga legume precum
morcovi sau telina.<br />
<br />
Sosul bolognez poate fi servit cu pastele preferate: fettucine, tagliatelle,
penne, rigatoni etc. Pentru un sos proaspat, foloseste cumpara carne si da-o
acasa prin masina de tocat.<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 5.75pt;">
<span style="font-family: "Tahoma","sans-serif"; font-size: 10.0pt; mso-fareast-font-family: "Times New Roman";">Pentru a prepara sosul incinge o tigaie, pune 225 gr de
carne tocata de vita si prajeste la foc iute pana cand carnea isi schimba culoarea
si se sfarama. Separat incalzeste 2 lingurite de ulei de masline si adauga
ceapa tocata, morcov taiat fin si ardei gras verde, tocat. Cand legumele s-au
inmuiat adauga usturoi tocat, 125 gr de bacon bucatele si 1 lingurita de mix de
plante aromate. Lasa pe foc sosul timp de 2 minute, dupa care adauga 400 gr
rosii la conserva si 150 ml vin rosu. Pune carnea tocata in sos si fierbe
aprox. 40 minute pana cand sosul Bolognese devine gros.<o:p></o:p></span></div>
<br />
<br />
<span style="text-align: left;"><b><br /></b></span></div>
<span style="text-align: left;">
</span>Smarahttp://www.blogger.com/profile/00554178163154639506noreply@blogger.com1tag:blogger.com,1999:blog-5208566496062754602.post-70264337711797060892013-01-22T00:57:00.000+02:002013-01-22T00:57:25.436+02:00Sos PestoAm tot invatat sa facem bunataturi insa la capitolul sosuri acest articol sparge gheata.Asadar va invit sa invatam cum se face un sos pesto .<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgn0eL8tU5DgJEabdgj_FlDjep0VqgVLlMRTtdMfFhNNwAajRIz_u3AJZ8GmWxxC4v_gYkShyphenhyphenZMjD2humR6RcdcTXuxu4yNzS-2FS4Ggc6gu-AdYIsHWyIJTWU7fkmedd2eWdSxiJ5SSU/s1600/sos+pesto.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="267" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgn0eL8tU5DgJEabdgj_FlDjep0VqgVLlMRTtdMfFhNNwAajRIz_u3AJZ8GmWxxC4v_gYkShyphenhyphenZMjD2humR6RcdcTXuxu4yNzS-2FS4Ggc6gu-AdYIsHWyIJTWU7fkmedd2eWdSxiJ5SSU/s320/sos+pesto.jpg" width="320" /></a></div>
<br />
<a name='more'></a>Ingrediente:<br />
-100g nuci<br />
-2 legaturi patrunjel<br />
-3 catei de usturoi<br />
-100g parmezan ras<br />
-4 liguri ulei masline<br />
-sare si piper<br />
<br />
Pasul 1.<br />
Inainte de toate pregatim un mojar unde vom amesteca toate ingredientele mai putin uleiul care se adauga treptat pentru a se pastra cremozitatea sosului.<br />
<br />
Acest sos se serveste cu paine prajita sau cu paste.Mare atentie nu recomand prepararea acestui sos si servirea lui dupa mai mult de 5 zile, isi pierde din calitati.Smarahttp://www.blogger.com/profile/00554178163154639506noreply@blogger.com0tag:blogger.com,1999:blog-5208566496062754602.post-35822815910806419982013-01-22T00:48:00.000+02:002013-01-25T22:32:49.726+02:00Reteta bulzMicul bucatar presimt ca se intreaba cum se face bulzul?Pentru cei ce nu stiu mai pe romaneste mamaliga cu branza sau telemea.Va invit sa invatati alaturi de mine sa preparati o asemenea bunatate.<br />
<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRXspDeC_taUD7Bgnnz-puxiUk0L_0uqHa_RlwCInmJ-UMlp8hdpnj-IdUFRccXhKX1Vv9F0-2dloA4WTCnZEYVeMj9WDYZ_-Tijcf5QeCKZiNzCqC6l-GAuYG5Rqc3MlN5l9wYasVKDE/s1600/cum+se+face+bulz.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRXspDeC_taUD7Bgnnz-puxiUk0L_0uqHa_RlwCInmJ-UMlp8hdpnj-IdUFRccXhKX1Vv9F0-2dloA4WTCnZEYVeMj9WDYZ_-Tijcf5QeCKZiNzCqC6l-GAuYG5Rqc3MlN5l9wYasVKDE/s320/cum+se+face+bulz.jpg" width="320" /></a></div>
<br />
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</div>
<div>
<a name='more'></a>Ingrediente:</div>
<div>
-500g malai</div>
<div>
-400ml apa</div>
<div>
-400g branza sau telemea(de preferat de oaie)</div>
<div>
-150gr smantana</div>
<div>
-50gr unt</div>
<div>
-sare dupa gust</div>
<div>
<br /></div>
<div>
Pasul 1.</div>
<div>
Pregatim mamaliga punand apa la fiert cu putina sare, cand atinge pragul de fierbere adaugam malaiul in ploaie si amestecam constant pentru a nu aparea "cocoloase".</div>
<div>
<br /></div>
<div>
Pasul 2.</div>
<div>
Cand mamaliga este gata o lasam putin la racit pentru a putea prepara bulz-ul.Dupa aceea portionam mamaliga in bile in functie de cate portii dorim sa facem dupa care in fiecare bila facem o gaura unde punem branza si o lingurita de unt.</div>
<div>
Se pot adauga si produse din carne dupa preferinta(carnaciori, afumatura etc.)</div>
<div>
<br /></div>
<div>
Pasul 3.</div>
<div>
Dupa ce s-a astupat orificiul cu mamaliga se ung cu unt si se dau la cuptor aprox 20 de minute.</div>
<div>
<br /></div>
<div>
Se serveste cald si in functie de imaginatia fiecaruia sau mai bine spus dupa gust se adauga un ou deasupra(bineinteles prajit in prealabil) si smantana.Langa aceasta mancare traditionala recomand un vin rosu sau o portie zdravana de palinca :D nu prea multa ca se urca la cap:))</div>
<div>
<br /></div>
<div>
Pofta buna dragilor!</div>
Smarahttp://www.blogger.com/profile/00554178163154639506noreply@blogger.com0tag:blogger.com,1999:blog-5208566496062754602.post-51360068653919940202013-01-20T02:58:00.000+02:002013-01-20T02:58:28.495+02:00Reteta carne de vitaAstazi va invat cum sa prepara carnea de vita.Reteta este simpla si impune respectarea pas cu pas pentru ca dupa cum stiti carnea de vita este foarte pretentioasa.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjs5VRO3NoX4jEJfRru2EFrVDeAOhN3uR9VsJi1U-eiisXSGY1IBT3IrdlRTh221DtwvZCfCxixTFFjvm1eBRL6XniXvzlbxeGi0Fe6w7Ft-SLRGVZXy8wpJH8U5AZuMS7OibpfOU8-pOQ/s1600/carne+de+vita.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjs5VRO3NoX4jEJfRru2EFrVDeAOhN3uR9VsJi1U-eiisXSGY1IBT3IrdlRTh221DtwvZCfCxixTFFjvm1eBRL6XniXvzlbxeGi0Fe6w7Ft-SLRGVZXy8wpJH8U5AZuMS7OibpfOU8-pOQ/s320/carne+de+vita.jpg" width="320" /></a></div>
<br />
<a name='more'></a>Ingrediente:<br />
-muschi de vita 500g<br />
-condimente<br />
-unt<br />
-piper<br />
-sare<br />
-alte condimente(dupa preferinte)<br />
<br />
Pasul 1.<br />
Se condimenteaza muschiul de vita si se leaga din loc in loc pentru a-si pastra forma de rulada.<br />
<br />
Pasul 2.<br />
Se incalzeste cuptorul la 300 de grade.Carnea se inveleste in staniol uns in prealabil cu unt.<br />
<br />
Pasul 3.<br />
Se lasa la cuptor 20-30 min.<br />
<br />
Pasul 4.<br />
Se taie imediat dupa ce se scoate de la cuptor si se serveste calda alaturi de garnitura de cartofi.Smarahttp://www.blogger.com/profile/00554178163154639506noreply@blogger.com0tag:blogger.com,1999:blog-5208566496062754602.post-45858031692621554562013-01-20T02:43:00.000+02:002013-01-20T02:43:05.293+02:00Limonada BraziliaO bautura pe cat de ciudata pe atat de savuroasa.Aceasta reteta de limonada o poate face oricine chiar din curiozitate.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpclrw0JzZGvY2LaA9Vo0SQkiCbv9-5bWLnVFpcK-tvazk6h6WC5khicht15HhfjkG-iJU20FFMx78V6zJQX4USfV8lkT0crAltYRDhW6rw_sMdh6IP5j643wBn8IcOqSRn0ce6A3C2Zc/s1600/limonada+brazilia.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpclrw0JzZGvY2LaA9Vo0SQkiCbv9-5bWLnVFpcK-tvazk6h6WC5khicht15HhfjkG-iJU20FFMx78V6zJQX4USfV8lkT0crAltYRDhW6rw_sMdh6IP5j643wBn8IcOqSRn0ce6A3C2Zc/s1600/limonada+brazilia.jpg" /></a></div>
<br />
<a name='more'></a>Ingrediente:<br />
-3 lămâi<br />
-1/3 ceasca de zahar<br />
-1/3 ceasca lapte condensat îndulcit<br />
-4 căni de apă rece<br />
<br />
Pasul 1.<br />
Se pun in blender lamaile decojite, zaharul si laptele indulcit.Se adauga apoi si apa rece.<br />
<br />
Pasul 2.<br />
Se strecoara inainte de punerea in pahare pentru a indeparta samburii si zaharul care nu s-a topit.Smarahttp://www.blogger.com/profile/00554178163154639506noreply@blogger.com0tag:blogger.com,1999:blog-5208566496062754602.post-51485315407111562362013-01-20T02:33:00.001+02:002013-01-20T02:33:44.324+02:00Salata de varaO reteta de salata simpla si foarte gustoasa.Recomandata vara datorita gustului racoros si fresh.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvOY9t79gtqft_EqI2fsuuVLTTKicIRhEcfJOes9y7FWyXqLKO40tqyYs9omEHtgFcEeP5mt04b67tTPQaZXqrUnLWYt8xIaQ0a73L3XnQxqsEsUfURjL2S6aKyXv8ZPqzNg6scelhVeg/s1600/salata+de+vara.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvOY9t79gtqft_EqI2fsuuVLTTKicIRhEcfJOes9y7FWyXqLKO40tqyYs9omEHtgFcEeP5mt04b67tTPQaZXqrUnLWYt8xIaQ0a73L3XnQxqsEsUfURjL2S6aKyXv8ZPqzNg6scelhVeg/s320/salata+de+vara.jpg" width="213" /></a></div>
<br />
<a name='more'></a>Ingrediente:<br />
-un sfert de ceasca zeama de lamaie proaspata<br />
-2 linguri rozmarin proaspat tocat<br />
-4 catei de usturoi, tocate, (aproximativ 1 lingura cu varf)<br />
-4 linguri ulei de masline<br />
-un praf de sare(dupa gust)<br />
-un praf piper negru macinat<br />
-un piept pui dezosat<br />
-conserva de porumb<br />
-2 salate verzi sau spanac<br />
-1 avocado, cuburi<br />
<br />
Pasul 1.<br />
Inainte de toate ne spalam pe maini si ne asiguram ca avem la indemana un cutit, un bol mare, o tigaie incinsa si mult chef de gatit.Primul pas il constituie prajirea pieptului de pui pe care il spalam il taiem si apoi il dam la foc mic.<br />
<br />
Pasul 2.<br />
Tocam verdeturile si le punem in bol, apoi tocam cubulete si avocado si pieptul de pui.<br />
<br />
Pasul 3.<br />
Adaugam toate ingredientele in bol inclusiv uleiul si sarea si apoi amestecam bine.Dam la rece 10-20 de minute si se poate servii.<br />
<br />
Pofta buna!Smarahttp://www.blogger.com/profile/00554178163154639506noreply@blogger.com0tag:blogger.com,1999:blog-5208566496062754602.post-10901666976970256782013-01-20T02:16:00.000+02:002013-01-20T02:16:41.799+02:00Reteta covrigiM-am gandit ca v-ar interesa sa faceti cu manutelte voastre covrigi...Asadar va prezint o reteta de covrigi simpla ce se prepara cu ingrediente ce sigur le aveti in bucatarie.<br />
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<br />
<a name='more'></a>Ingrediente:<br />
-o lingurita cu varf de drojdie<br />
-faina<br />
-apa<br />
-zahar<br />
-sare mare<br />
-mac<br />
<br />
Pasul 1.<br />
Prepararea aluatului se face incepand cu amestecarea drojdiei cu o cana de apa calduta(nu fiarta), se pune intr-un vas mare dupa care se adauga faina din abundenta.Se framanta pana compozitia devine omogena si nu se mai lipeste de degete.La final se adauga putin zahar si putina sare(aprox 1 lingurita) si se amesteca usor.Se lasa la dospit cel putin o ora.<br />
<br />
Pasul 2.<br />
Se modeleaza cordoane din aluat pe care ulerior le impletim.Fiecare cum se pricepe mai bine.<br />
<br />
Pasul 3.<br />
Se dau la cuptor asezati pe o tava tapetata(sa prevenim arderea), nu inainte de a bate un ou rapid si a unge cu o pensula covrigii peste care punem sare sau mac sau susan...Dupa preferinte.<br />
Se lasa la cuptop intre 10 si 20 de minute pana capata o crusta rumena.<br />
<br />
Cam asta a fost reteta...Simplu nu?Smarahttp://www.blogger.com/profile/00554178163154639506noreply@blogger.com0tag:blogger.com,1999:blog-5208566496062754602.post-91171264560251982922013-01-16T02:33:00.000+02:002013-01-16T02:34:05.440+02:00Brasil MojitoPentru amatorii de cocktail-uri am sa va prezint mai jos ceva interesant si usor de facut.Se poate prepara la orice ocazie mai speciala sau la o simpla seara alaturi de prieteni.<br />
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<br />
<a name='more'></a>Ingrediente:<br />
-capsuni proaspete, bine spalate si apoi taiate felii<br />
-4-5 frunze de busuioc<br />
-rom (am folosit Bocardi)<br />
-sifon sau apa tonica(dupa preferinte)<br />
-cate o lingurita de sirop de capsuni in fiecare pahar<br />
<br />
Pentru preparare urmariti imaginile:<br />
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<br />Smarahttp://www.blogger.com/profile/00554178163154639506noreply@blogger.com0tag:blogger.com,1999:blog-5208566496062754602.post-84935507228059039962013-01-16T02:05:00.000+02:002013-01-16T02:05:28.460+02:00Rulou cu bananeVa prezint o gustare delicio asa si simplu de preparat.Ramaneti alaturi de mine pentru a invata sa preparati acest desert.<br />
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<a name='more'></a>Ingrediente:<br />
-300g faina<br />
-2 oua<br />
-1 cana lapte<br />
-2 banane<br />
-200 g dulceata(dupa preferinte)<br />
-150g alune/nuca<br />
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Pasul 1.<br />
Preparam aluatul pentru clatitie.Se amesteca faina cu laptele si ouale pana cand se obtine o compozitie omogena cu o consistenta destul de subtire dupa care sa da la frigider 30 de min.<br />
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Pasul 2.<br />
Incingem o tigaie si o ungem cu putin ulei/unt dupa care facem aluatul de clatita.<br />
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Pasul 3.<br />
Se unge aluatul de clatita cu dulceata,se presara alunele/nucile dupa care se aseaza la un capat o banana decojita.<br />
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Pasul 4.<br />
Rulam clatita cat putem de strans.<br />
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Se serveste rece deci trebuie lasate la rece cel putin o ora.Va doresc pofta buna!Smarahttp://www.blogger.com/profile/00554178163154639506noreply@blogger.com0tag:blogger.com,1999:blog-5208566496062754602.post-71703404493120365872013-01-12T20:09:00.000+02:002013-01-12T20:09:44.163+02:00Cum marinam carnea?<br />
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<span style="font-family: "Arial","sans-serif"; font-size: 10.0pt;">Iata cateva sfaturi de care ar trebuii sa tii cont atunci cand vrei sa marinezi niste carne:</span></div>
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<span style="font-family: "Arial","sans-serif"; font-size: 10.0pt;">-
marinata pe care o pregatiti trebuie sa fie suficienta pentru a acoperi toata
carnea. De asta, cea mai buna metoda pentru marinare, zic eu, e folosirea
pungilor cu fermoar sau pungi pentru marinare, in care sa puneti carnea, sosul,
inchideti fermoarul si amestecati bine: marinata ajunge peste tot si acopera
foarte bine carnea<o:p></o:p></span></div>
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<span style="font-family: "Arial","sans-serif"; font-size: 10.0pt;">- tineti carnea la marinat in frigider, numai
asa sunteti complet feriti de tot felul de toxiinfectii alimentare. Si apropos,
marinata in care a stat carnea nu se poate folosi ca si sos in stare cruda.
Pentru ca a stat atat de mult timp in contact cu carnea cruda, trebuie gatita
inainte, asa ca puteti sa o turnati in tava peste carne si le gatiti impreuna.
<b>Nu refolositi marinata pentru o alta carne.</b></span></div>
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<span style="font-family: Arial, sans-serif; font-size: 10pt; line-height: 19.2pt;">- daca nu folositi pungi de plastic, atunci
varianta optima este un bol de sticla pe care sa il acoperiti cu folie
alimentara. Marinatele sunt de obicei acide, asa ca un bol de metal nu-i cea
mai buna idee, datorita posibilelor reactii chimice (de mici dimensiuni dar nu
neglijabile). In bolul de plastic e ok, daca aveti un bol de sacrificiu, pe
care sa il folositi numai la marinat, pentru ca plasticul retine aromele si
indiferent cat il spalati, nu il putei face ca nou.</span></div>
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<span style="font-family: "Arial","sans-serif"; font-size: 10.0pt;">- cu cat carnea sta mai mult la marinat, cu
atat va fi mai frageda si mai aromata. Bucatile mari de carne trebuie sa stea
mai mult la marinat, pana la 24 de ore, cum ar fi cazul unui pui intreg, iar
cele mai mici se marineaza mai repede, dar tot e bine sa le tineti undeva la 2
ore, cum ar fi cazul unui piept de pui taiat bucatele.<o:p></o:p></span></div>
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<span style="font-family: "Arial","sans-serif"; font-size: 10.0pt;">- carnea marinata se prajeste mai repede
decat cea cruda, nu cu mult, undeva la 20-30% insa e important sa aveti acest
aspect in vedere<o:p></o:p></span></div>
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Smarahttp://www.blogger.com/profile/00554178163154639506noreply@blogger.com0tag:blogger.com,1999:blog-5208566496062754602.post-64394171603381324282013-01-12T20:04:00.001+02:002013-01-12T20:04:50.973+02:00Cupcakes cu lamaieUn desavarsit desert<b> </b>pe care il recomanda "mancaciosilor" de dulciuri.Fara alte prezentari sa va povestesc despre ce este vorba...<br />
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<strong><span style="font-family: "Arial","sans-serif"; font-size: 10.0pt; line-height: 115%;">Ingrediente pentru 10 cupcakes:</span></strong><span style="font-family: "Arial","sans-serif"; font-size: 10.0pt; line-height: 115%;"><br />
- ½ portie<span class="apple-converted-space"> </span></span><span style="font-size: 10.0pt; line-height: 115%;"><a href="http://www.teoskitchen.ro/2011/11/cupcakes-reteta-de-baza.html" style="outline: none; text-decoration: initial;"><span style="color: windowtext; font-family: "Arial","sans-serif";">cupcakes reteta de baza</span></a></span><span class="apple-converted-space"><span style="font-family: "Arial","sans-serif"; font-size: 10.0pt; line-height: 115%;"> </span><span style="font-family: "Arial","sans-serif"; font-size: 10.0pt; line-height: 115%;">(cu
mentiunea ca punem in compozitie o lingura buna e coaja de lamaie si ¼
lingurita esenta de lamaie pe langa extractul de vanilie)</span><br />
-<span class="apple-converted-space"> </span></span><span style="font-size: 10.0pt; line-height: 115%;"><a href="http://www.teoskitchen.ro/2012/06/lemon-curd-crema-de-lamaie.html" style="outline: none; text-decoration: initial;"><span style="color: windowtext; font-family: "Arial","sans-serif";">lemon curd</span></a></span><span class="apple-converted-space"><span style="font-family: "Arial","sans-serif"; font-size: 10.0pt; line-height: 115%;"> </span><span style="font-family: "Arial","sans-serif"; font-size: 10.0pt; line-height: 115%;">(cam
o lingurita pentru fiecare cupcake)</span><br />
- 2 albusuri (3 daca ouale sunt mici)<br />
- 150 g zahar tos<br />
- ½ lingurita extract de vanilie</span><span style="font-size: 10.0pt; line-height: 115%;"><o:p></o:p></span></div>
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<span class="apple-converted-space">Ce este lemon curd?Este o crema de lamaie care am prezentat-o aici pe blog asa ca puteti cauta daca sunteti interesati cu adevarat.</span></div>
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<span style="color: #73513b; font-family: "Arial","sans-serif"; font-size: 10.0pt; line-height: 115%;">Mai intai facem bezeaua: spalam bine toate
instrumentele si vasul pe care il folosim, le uscam si le degrasam cu un
servetel imbibat in suc de lamaie. Grasimea de orice fel va compromite bezeaua,
asa ca mare grija si la separarea albusurilor de galbenusuri. Punem apoi
zaharul si albusurile in vasul de la mixer (daca e de inox) sau intr-o
craticioara sau vas termorezistent si asezam vasul pe o oala in care fierbe
apa. Atentie, apa din oala nu trebuie sa atinga vasul, avem nevoie doar de
aburi, asa ca ajung 2 degete de apa in oala.Asezam vasul cu oua peste cel cu
apa si incepem sa amestecam, la foc mediu, cca 5 minute sau pana zaharul este
topit complet (daca luati putina compozitie si o frecati intre degete, nu mai
simtiti granule de zahar). Luam compozitia de pe foc si batem bezeaua cu
mixerul la viteza medie si avand atasat balonul pentru albusuri. Mixam cel
putin 3-4 minute, apoi crestem viteza, punem si vanilia si amestecam alte 10-12
minute, pana avem o bezea alba, densa, care nu cade de pe lingura si nici din vas
daca il intoarcem cu capul in jos<span class="apple-converted-space"> </span></span><span class="apple-converted-space"><span style="color: #73513b; font-family: "Arial","sans-serif"; font-size: 10.0pt; line-height: 115%;"> </span></span><span style="color: #73513b; font-family: "Arial","sans-serif"; font-size: 10.0pt; line-height: 115%;">asta e un test bun: iti intorci vasul deaspura capului si daca
nu iti cade bezeaua in cap, esti un cofetar bun… daca iti cade, aia e, o sa
stii data viitoare<span class="apple-converted-space"> </span></span><span style="color: #73513b; font-family: "Arial","sans-serif"; font-size: 10.0pt; line-height: 115%;">Daca
inca mai aveti bezea in bol dupa test, o puneti intr-un pos cu varful stea si
pregatiti repede cupcakes-urile ca in imaginea de mai jos.</span><span style="font-size: 10.0pt; line-height: 115%;"><o:p></o:p></span></div>
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<span style="color: #73513b; font-family: "Arial","sans-serif"; font-size: 10.0pt; line-height: 115%;">Folosind torta rumenim frumusel bezeaua.Cam asta a fost reteta mea de astazi.</span></div>
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Smarahttp://www.blogger.com/profile/00554178163154639506noreply@blogger.com0tag:blogger.com,1999:blog-5208566496062754602.post-62589114152799839082013-01-12T19:14:00.001+02:002013-01-12T19:17:16.614+02:00Chiftelute cu sos aromatSalut micule bucatar si bine ai venit, astazi te invat sa faci chiftelute cu sos aromat.Citeste intreg articolul daca iti place reteta si distribuie si prietenilor tai pe paginile de socializare.<br />
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<strong><span style="font-family: "Arial","sans-serif"; font-size: 10.0pt; line-height: 115%;">Ingrediente pentru 6 portii:</span></strong><span style="font-family: "Arial","sans-serif"; font-size: 10.0pt; line-height: 115%;"><br />
- 700g carne tocata amestec porc-vita<br />
- o ceapa mica tocata marunt<br />
- un sfert ardei gras verde tocat marunt<br />
- un sfert ardei gras rosu tocat marunt<br />
- 3 catei de usturoi tocati marunt sau trecuti
prin presa<br />
- o cana fulgi de ovaz<br />
- o lingurita mix<span class="apple-converted-space"> </span></span><span style="font-size: 10.0pt; line-height: 115%;"><a href="http://www.teoskitchen.ro/2009/12/mix-de-condimente-cadou.html" style="outline: none; text-decoration: initial;"><span style="color: windowtext; font-family: "Arial","sans-serif";">curry picant</span></a></span><span style="font-family: "Arial","sans-serif"; font-size: 10.0pt; line-height: 115%;"><br />
- o lingurita mix<span class="apple-converted-space"> </span></span><span style="font-size: 10.0pt; line-height: 115%;"><a href="http://www.teoskitchen.ro/2009/12/mix-de-condimente-cadou.html" style="outline: none; text-decoration: initial;"><span style="color: windowtext; font-family: "Arial","sans-serif";">sare aromata</span></a></span><span style="font-family: "Arial","sans-serif"; font-size: 10.0pt; line-height: 115%;"><br />
- un ou</span><span style="font-size: 10.0pt; line-height: 115%;"><o:p></o:p></span></div>
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<span style="font-family: Arial, sans-serif;"><span style="line-height: 14px;">Astea fiind spuse sa incepem prepararea celor mai savuroase chiftelute pe care le-ai mancat vreodata.</span></span></div>
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<span style="font-family: Arial, sans-serif;"><span style="line-height: 14px;">Pasul 1.</span></span></div>
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<span style="font-family: Arial, sans-serif;"><span style="line-height: 14px;">Se ameste bine toate ingredientele intr-un bol mare si iar si iar pana cand compozitia se leaga bine.Dupa care modelam bilute,perisoare sau cum vrei tu sa le spui de dimensiunea unei mingi de ping-pong.</span></span></div>
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<span style="font-family: Arial, sans-serif;"><span style="line-height: 14px;">Pasul 2.</span></span></div>
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<span style="font-family: Arial, sans-serif;"><span style="line-height: 14px;">Intr-o tigaie cu mult ulei incins punem chiftelutele dar mare atentie sa nu se lipeasca asa ca nu puneti prea multe.La capitolul prajire aveti mai multe variante puteti sa le prajiti intr-o fripteoza sau alt aparat care este destinat sa prajeasca legume,carnuri etc.</span></span></div>
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<span style="font-family: Arial, sans-serif;"><span style="line-height: 14px;">Dupa ce am prajit chiftelutele le punem pe o tava intinsa,daca doriti sa se scurga mai bine de ulei puteti sa puneti pe tava un servetel inainte de a pune chiftelutele.</span></span></div>
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<span style="font-family: Arial, sans-serif;"><span style="line-height: 14px;"><br /></span></span></div>
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<span style="font-family: Arial, sans-serif;"><span style="line-height: 14px;">Cat timp se prajesc chiftelutele ne apucam sa facem sosul din:</span></span></div>
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<span style="font-family: "Arial","sans-serif"; font-size: 10.0pt; line-height: 115%;">- 250 ml (o cana)<span class="apple-converted-space"> </span></span><span style="font-size: 10.0pt; line-height: 115%;"><a href="http://www.teoskitchen.ro/2011/09/ketchup-facut-in-casa.html" style="outline: none; text-decoration: initial;" target="_blank" title="Ketchup"><span style="color: windowtext; font-family: "Arial","sans-serif";">ketchup</span></a></span><span class="apple-converted-space"><span style="font-family: "Arial","sans-serif"; font-size: 10.0pt; line-height: 115%;"> </span><span style="font-family: "Arial","sans-serif"; font-size: 10.0pt; line-height: 115%;">dulce
sau picant, cum doriti</span><br />
- 50g zahar brun<br />
- 100g unt<br />
- 100ml apa<br />
- 80ml otet de mere<br />
- 1 lingurita mustar<br />
- 3-4 linguri suc de lamaie<br />
- o lingurita praf de usturoi</span><span style="font-size: 10.0pt; line-height: 115%;"><o:p></o:p></span></div>
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<span class="apple-converted-space">Punem toate ingredientele intr-o craticioara si le lasam la foc mic pana ce sosul da in cateva clocote.Si cam atat si cu sosul.</span></div>
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<span class="apple-converted-space"><br /></span></div>
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<span class="apple-converted-space">La capitolul servire este alegerea fiecaruia insa puteti sa imi urmati exemplul din imaginile de mai jos.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_yTkd7-HNSgqB1aYUq0dX8ZHpYx0LUUFqsekfCmf2sHC99bseBZYRi5y3I6FZGWGz-0_9_ogTgnGq51VdkXBXWCQtBSy0OT-p0WymR0LRsB1bR_bk4-ue37GtQAPC3OLLNEhnQk5LjKc/s1600/dsb+741212336421.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_yTkd7-HNSgqB1aYUq0dX8ZHpYx0LUUFqsekfCmf2sHC99bseBZYRi5y3I6FZGWGz-0_9_ogTgnGq51VdkXBXWCQtBSy0OT-p0WymR0LRsB1bR_bk4-ue37GtQAPC3OLLNEhnQk5LjKc/s320/dsb+741212336421.jpg" width="320" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiK-wN_L0jxmTi6iVNPCNMcz24qOkoKsxmakQibKzbx667IJScwr2f_tsD4fjsgFQ_oUk2c9FofggtBHiT1mPvtWjo-lOqp9Hwt2lJjneRGz0bG9MEetAOGMyBqdzC75AWRNo3GIAkoTPk/s1600/dsb+7774154812.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiK-wN_L0jxmTi6iVNPCNMcz24qOkoKsxmakQibKzbx667IJScwr2f_tsD4fjsgFQ_oUk2c9FofggtBHiT1mPvtWjo-lOqp9Hwt2lJjneRGz0bG9MEetAOGMyBqdzC75AWRNo3GIAkoTPk/s320/dsb+7774154812.jpg" width="320" /></a></div>
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<b>Va doresc pofta buna!</b></div>
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<br />Smarahttp://www.blogger.com/profile/00554178163154639506noreply@blogger.com0tag:blogger.com,1999:blog-5208566496062754602.post-54802523576869170342013-01-12T18:56:00.001+02:002013-01-12T18:57:14.457+02:00Salata de pasteDin seria salate gustoase face parte si reteta mea de astazi si anume "<a href="http://desprebucatarie.blogspot.ro/">salata de paste</a>".Va invit sa invatati sa faceti salata aceasta usoara.<br />
<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnwCYFg5O04tnnKxaUnAdDiGUxsjCaoVxdi_gdmphPrw4RDwgDNmtPfNahuKuxfZTYc2ZLnu8ZdUGev5wvUt39ZFyZRG9MlWNvGAL5rK9SVpui-ZV7uXrGA3VVldNIc-80_QSgt5id73M/s1600/dsb+54512121.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="177" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnwCYFg5O04tnnKxaUnAdDiGUxsjCaoVxdi_gdmphPrw4RDwgDNmtPfNahuKuxfZTYc2ZLnu8ZdUGev5wvUt39ZFyZRG9MlWNvGAL5rK9SVpui-ZV7uXrGA3VVldNIc-80_QSgt5id73M/s320/dsb+54512121.jpg" width="320" /></a></div>
<br />
<a name='more'></a>Ingrediente:<br />
<br />
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<span style="font-family: "Arial","sans-serif"; font-size: 10.0pt; line-height: 115%;">- 400 gr de paste scurte</span><br />
- 2 ardei grasi tocati marunt<br />
- 4 castraveti taiati bucatele<br />
- o ceapa mare taiata felii subtiri sau cubulete<br />
- 150 gr telemea (dulce sau sarata, cum va place)<br />
- o conserva mica de porumb<br />
- 3 rosii mari taiate cubulete<br />
- verdeturi tocate: busuioc, marar, patrunjel,
rozmarin<br />
- 4-5 linguri ulei de masline<br />
- o lingura cu varf de mustar cu boabe (iute)<br />
- o lingura otet balsamic<br />
- sare, piper dupa gust<span style="font-size: 10.0pt; line-height: 115%;"><o:p></o:p></span></div>
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Pasul 1.</div>
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Fierbem pastele dupa indicatiile de pe ambalaj si daca folositi paste speciale pentru salata le clatiti bine dupa fierbere cu apa rece.</div>
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Pasul 2.</div>
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Punem pastele,legumele,telemeaua intr-un bol mare si amestecam bine.</div>
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Pasul 3.</div>
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Pentru vinegreta amestecam mustarul,uleiul si otetul balsamic.Turnam vinegreta peste salata, asezonam cu sare,piper si amestecam bine.</div>
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Cam atat...Va surprinde nu?:))Ei bine pentru cei ce servesc destul de des paste este un bun prilej de-a incerca si aceasta salata!Va doresc spor la gatit si pofta buna!</div>
Smarahttp://www.blogger.com/profile/00554178163154639506noreply@blogger.com0tag:blogger.com,1999:blog-5208566496062754602.post-81965915151842577862013-01-12T18:47:00.000+02:002013-01-12T18:47:28.975+02:00Salata de leurdaDupa cum v-am promis intr-un articol zilele trecute astazi o sa va prezint "salata de leurda" foarte gustoasa si aromata.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgX3-RwCRwHqI62C5DJ7ixmVncOlRJtJLpmEzSY7BXmFmfscl5fjP66OFIwyDFgNcDro9rwtVkTCdYt8t2i7NJtpls0NwXvXgl_TNef0Nte4c4vX-XsV6hIKIjZs9uZT1P1axE23rn7nvI/s1600/salata-6.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="179" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgX3-RwCRwHqI62C5DJ7ixmVncOlRJtJLpmEzSY7BXmFmfscl5fjP66OFIwyDFgNcDro9rwtVkTCdYt8t2i7NJtpls0NwXvXgl_TNef0Nte4c4vX-XsV6hIKIjZs9uZT1P1axE23rn7nvI/s320/salata-6.jpg" width="320" /></a></div>
<br />
<a name='more'></a>Ingrediente:<br />
<br />
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<span style="font-family: "Arial","sans-serif"; font-size: 10.0pt; line-height: 115%;">- 2 legaturi leurda</span><br />
- 3 oua<br />
- un ardei rosu gras<br />
- o conserva de porumb<br />
- 3-4 tije de apio<br />
- 200g pastrama de piept de pui<br />
- 400ml sana<br />
- 3 linguri maioneza light<br />
- 2 lingurite oregano uscat<br />
- 4-5 frunze busuioc verde<br />
- ¼ lingurita nucsoara macinata<br />
- sare si piper dupa gust<br />
- 6 chifle (optional)<span style="font-size: 10.0pt; line-height: 115%;"><o:p></o:p></span></div>
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Pasul 1.</div>
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Spalam cu apa din abundenta leurda si o tocam marunt.</div>
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Pasul 2.</div>
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Spalam si taiem tijele de apio si ardeiul gras in cubulete.</div>
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Pasul 3.</div>
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Pe masura ce taiem ingredientele le punem pe toate intr-un bol mare.Taiem si pastrama de pui cubulete.</div>
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<br /></div>
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Pasul 4.</div>
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Ouale fierte 10 min in apa cu sare le curatam si le taiem si pe ele cubulete.</div>
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Pasul 5.</div>
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Adaugam boabele de porumb scurse bine.Tocam marunt marunt busuiocul(nu uitati sa-l spalati bine inainte de-al toca).</div>
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Pasul 6.</div>
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Pentru dressing adaugam sana, maioneza, sare, piper si oregano.Radem si nucsoara peste dress si amestecam bine.Apoi turnam dressing-ul peste salata si amestecam bine.</div>
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Pasul 7.</div>
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Daca vreti sa impresionati si sa serviti salata la chifle trebuie sa le pregatiti pentru servire.Asadar taiem capacul chiflelor si le scobim in interior cu grija.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfmRShzuos_NpNyzIJHA6DvfgNlKdr90CJQ0LzbVEliE2Ex0FE5J9q2dqW0TYIlNN_Rh7_qdRSdP26figeopwk_X9gX0WahVyD8axRGUUd518nZkiEC0lBbW2E0yTYNehb28debGJqiyo/s1600/DSB+8421210032633333.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="176" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfmRShzuos_NpNyzIJHA6DvfgNlKdr90CJQ0LzbVEliE2Ex0FE5J9q2dqW0TYIlNN_Rh7_qdRSdP26figeopwk_X9gX0WahVyD8axRGUUd518nZkiEC0lBbW2E0yTYNehb28debGJqiyo/s320/DSB+8421210032633333.jpg" width="320" /></a></div>
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Pasul 8.</div>
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Umplem fiecare chifla cu salata si asezam frumusel pe platou.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhr90HojodKHeY69_VQ4PTE1Li_Wb8tWl6gmV5v5t2HJ1iACM6FsIJHU7Yj9XgMeUoeyKd5mlpY5qiIOIiarrICRiyzxYzfbRJdNR1o_zEijyIv4BRkrBxTR1canQsR2bXS2BcdWpZnEWY/s1600/dsb+8754518899986552.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="177" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhr90HojodKHeY69_VQ4PTE1Li_Wb8tWl6gmV5v5t2HJ1iACM6FsIJHU7Yj9XgMeUoeyKd5mlpY5qiIOIiarrICRiyzxYzfbRJdNR1o_zEijyIv4BRkrBxTR1canQsR2bXS2BcdWpZnEWY/s320/dsb+8754518899986552.jpg" width="320" /></a></div>
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O reteta foarte simpla care arata foarte bine si are un gust exceptional.Este una dintre preferatele mele si v-o recomand cu drag.</div>
Smarahttp://www.blogger.com/profile/00554178163154639506noreply@blogger.com0tag:blogger.com,1999:blog-5208566496062754602.post-3926345510926605002013-01-12T18:30:00.000+02:002013-01-12T18:30:24.421+02:00Praline de casaNe apropiem de luna martisorului si trebuie sa ne indulcim intr-un fel sau altul viata.Pentru cei ce vor sa incerce ceva nou, sau mai mult sa faca ceva pe gustul lor va invit sa urmariti reteta mea pentru praline.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgL2RuKcMYUbMHUDj4NYKx3bg5_usmyiqMMuRm-4MWrwzUweU_gQDymD5eAFdnQpIV4wNroiIpzmyNR_WEwIyAUGwNmBYnGQsQPsG16QAZTJ78aEe0vf2js1uAPVQifEasGJRkEzsPuy4g/s1600/dsb+888887420.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="177" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgL2RuKcMYUbMHUDj4NYKx3bg5_usmyiqMMuRm-4MWrwzUweU_gQDymD5eAFdnQpIV4wNroiIpzmyNR_WEwIyAUGwNmBYnGQsQPsG16QAZTJ78aEe0vf2js1uAPVQifEasGJRkEzsPuy4g/s320/dsb+888887420.jpg" width="320" /></a></div>
<br />
<a name='more'></a>Ingrediente:<br />
-250g ciocolata cu lapte sau amaruie in functie de preferinte<br />
-60g zahar pudra vanilat<br />
-2 linguri de cacao<br />
<br />
Inainte de toate pentru a va apuca de aceasta reteta trebuie sa aveti formele necesare pentru a turna ciocolata.Va recomand un site bun de unde va puteti aproviziona <a href="http://www.decorix.ro/">www.decorix.ro</a><br />
<br />
Astea fiind spuse putem incepe!<br />
<br />
<b>Pasul 1</b><br />
Topim ciocolata la baie de aburi, la foc mic.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiL7W-YD4OfIwdG2TVAp4TBRpD1Ig-RETqPytUJA6U4pU2OAGnvbQ64OUL60lhRSDa2H57lzL3S1pal24d_isw66MFQQBRD_feehRSW4Lg6EtR0x9cqA3XsXkCCgfJAWncczP3HRFg4WH0/s1600/dbs+54212112120000.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="178" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiL7W-YD4OfIwdG2TVAp4TBRpD1Ig-RETqPytUJA6U4pU2OAGnvbQ64OUL60lhRSDa2H57lzL3S1pal24d_isw66MFQQBRD_feehRSW4Lg6EtR0x9cqA3XsXkCCgfJAWncczP3HRFg4WH0/s320/dbs+54212112120000.jpg" width="320" /></a></div>
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<b>Pasul 2</b></div>
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Cand ciocolata s-a topit incorporam zaharul pudra si cacaoa.Mare atentie sa nu lasati prea mult ciocolata la topit pentru ca nu se topeste si mai tare ci se arde.</div>
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Obtimen o crema vascoasa pe care o punem intr-o punga cu coltul taiat.</div>
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<b>Pasul 3</b></div>
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Turnam ciocolata in formele pe care le aveti la indemana.Si dupa bunul plac ornati pralinele.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjolW47E5XpPsiFnqnmKKyBBgZ0UgDjgF8SNCozGcGO3EBuWZl7pMOaVeQCfpI3Owy_KB43aceMzcZZ0THQqV3J_1ri4zx5_yXRSPLIOoKxaK6rfBpebZaPZ6ujVqwNu5tCZ-tCJ09u2Ho/s1600/dsb+875440002124.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="176" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjolW47E5XpPsiFnqnmKKyBBgZ0UgDjgF8SNCozGcGO3EBuWZl7pMOaVeQCfpI3Owy_KB43aceMzcZZ0THQqV3J_1ri4zx5_yXRSPLIOoKxaK6rfBpebZaPZ6ujVqwNu5tCZ-tCJ09u2Ho/s320/dsb+875440002124.jpg" width="320" /></a></div>
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Cam atat pentru astazi.Va doresc de pe acum o luna a cadourilor foarte dulce!</div>
Smarahttp://www.blogger.com/profile/00554178163154639506noreply@blogger.com0tag:blogger.com,1999:blog-5208566496062754602.post-52439193030444692032013-01-12T18:00:00.001+02:002013-01-12T18:01:20.133+02:00Tiramisu cu fructe de padure<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEBA1tXp5baeBB0skcSewVBqKfq-gWgfced9s3fWabRKMwxDsUrw8qVyg5SWy9sfzI2u2W-5D-4s-T3BV6zytPyTsqruDwfVtgz5jrC123Zim_NC0utyYII732VXCLXAlFGNf4IKsL-pU/s1600/dsb+654215555511300.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="176" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEBA1tXp5baeBB0skcSewVBqKfq-gWgfced9s3fWabRKMwxDsUrw8qVyg5SWy9sfzI2u2W-5D-4s-T3BV6zytPyTsqruDwfVtgz5jrC123Zim_NC0utyYII732VXCLXAlFGNf4IKsL-pU/s320/dsb+654215555511300.jpg" width="320" /></a></div>
<div style="line-height: 19.2pt;">
<span style="font-family: Arial, sans-serif; line-height: 19.2pt;">Dupa cum spune si titlul astazi o sa va prezint o reteta usoara si foarte dulce!</span><br />
<span style="font-family: Arial, sans-serif; font-size: x-small; line-height: 19.2pt;"></span><br />
<a name='more'></a><span style="font-family: Arial, sans-serif; font-size: x-small; line-height: 19.2pt;"><br /></span></div>
<div style="line-height: 19.2pt;">
<strong style="line-height: 19.2pt;"><span style="font-family: "Arial","sans-serif"; font-size: 10.0pt;">Ingrediente:</span></strong><br />
<div style="line-height: 19.2pt;">
<span style="font-family: "Arial","sans-serif"; font-size: 10.0pt;">
- 400g piscoturi<br />
- 500g mascarpone<br />
- 4 oua<br />
- 100g zahar pudra<br />
- 5 linguri zahar tos<br />
- o priza de sare<br />
- 500g afine<br />
- 500g zmeura<br />
- 500g visine sau cirese amare fara samburi<br />
- 750ml suc de fructe de padure (facut din sirop sau gata preparat)<o:p></o:p></span></div>
<div style="line-height: 19.2pt;">
<span style="font-family: Arial, sans-serif; font-size: x-small;"><br /></span></div>
<div style="line-height: 19.2pt;">
<span style="font-family: Arial, sans-serif; font-size: x-small;"><b>Pasul 1</b></span></div>
<div style="line-height: 19.2pt;">
<span style="font-family: "Arial","sans-serif"; font-size: 10.0pt;">Pregatim o tava mare, pe care o tapetam cu folie alimentara, apoi dam fiecare piscot prin suc de fructe si il punem in tava. </span></div>
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<span style="font-family: "Arial","sans-serif"; font-size: 10.0pt;"><br /></span></div>
<div style="line-height: 19.2pt;">
<span style="font-family: "Arial","sans-serif"; font-size: 10.0pt;"><b>Pasul 2</b></span></div>
<div style="line-height: 19.2pt;">
<span style="font-family: "Arial","sans-serif"; font-size: 10.0pt;">Pentru crema am separat ouale, albusurile le-am batut spuma cu zaharul
tos si sarea. Spuma de albusuri trebuie sa fie foarte tare. Apoi mixam
mascarponele cu galbenusurile si zaharul pudra pana avem o crema omogena. In
crema de galbenusuri incorporam albusurile batute spuma.<o:p></o:p></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQ4km2RcqcEL7c8lAwrBUDB10ZOTOmbDuKnJs9EODnqkisePOjOqVKC6JLi16xd90fDTzPKoSGOVL0GiOaMZSa4r_34NYwkIqhirHxBY62TZuo__hX93sq4hjjx9rAoVie5Xy_CZ6kzCI/s1600/dsb+63000015.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="178" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQ4km2RcqcEL7c8lAwrBUDB10ZOTOmbDuKnJs9EODnqkisePOjOqVKC6JLi16xd90fDTzPKoSGOVL0GiOaMZSa4r_34NYwkIqhirHxBY62TZuo__hX93sq4hjjx9rAoVie5Xy_CZ6kzCI/s320/dsb+63000015.jpg" width="320" /></a></div>
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<div style="line-height: 19.2pt;">
<span style="font-family: "Arial","sans-serif"; font-size: 10.0pt;"><b>Pasul 3</b></span></div>
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<span style="font-family: "Arial","sans-serif"; font-size: 10.0pt; line-height: 115%;">Peste primul strat de piscoturi punem ½ din crema si ½
din cantitatea de fructe (spalate bineinteles inainte). Urmeaza un al
doilea strat de piscoturi imbibate in suc de fructe de padure, inca un strat de
crema si restul de fructe.Inainte de servire se da tava la frigider minim 2 ore.</span><span style="font-size: 10.0pt; line-height: 115%;"><o:p></o:p></span></div>
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<span style="font-family: "Arial","sans-serif"; font-size: 10.0pt; line-height: 115%;"><br /></span></div>
<div class="MsoNormal">
<span style="font-family: "Arial","sans-serif"; font-size: 10.0pt; line-height: 115%;">Cam atat si cu vestitul "tiramisu" pana la urmatorul articol va doresc pofta buna!</span></div>
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Smarahttp://www.blogger.com/profile/00554178163154639506noreply@blogger.com0tag:blogger.com,1999:blog-5208566496062754602.post-64690701527804900532013-01-11T10:20:00.000+02:002013-01-11T10:20:23.115+02:00Neatzaaaa!E vineri!Buna dimineata dragi cititori!Va invit la o cafea!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6mqYl7lu6j50f5UdmtqCs14R-jU07V8qA2s3M46GjiuzshvDBsiBKNs83CiB_egpeB8OeD-51G_mza9r21R7TnmXUMJAldlicBe-ewmMXOSRvTQGYrUfQQxk0I9-ZlIwC54pQlzouJ8E/s1600/270383_453714211349335_875094844_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="251" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6mqYl7lu6j50f5UdmtqCs14R-jU07V8qA2s3M46GjiuzshvDBsiBKNs83CiB_egpeB8OeD-51G_mza9r21R7TnmXUMJAldlicBe-ewmMXOSRvTQGYrUfQQxk0I9-ZlIwC54pQlzouJ8E/s320/270383_453714211349335_875094844_n.jpg" width="320" /></a></div>
<br />Smarahttp://www.blogger.com/profile/00554178163154639506noreply@blogger.com0tag:blogger.com,1999:blog-5208566496062754602.post-40662189575738369602013-01-10T22:31:00.000+02:002013-01-10T22:32:06.831+02:00Mancam ieftin nu degeaba!Acest articol este dedicat celor care stiu cu adevarat sa manance sanatos si ieftin.Printre gustarile recomandate se afla salatele.Asadar va las mai jos cateva poze cu salate, retetele urmeaza sa le postez...<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXzRQyCNTx2NeG6txaIMX20THjmGf1Er4JD2uitVy9v9Q9x5xrp0zS48h4a8fgflupudFS8HG5c5xvUCz6npV0vL-_Js7xwY2lR1LOydPtC3wTPYebF49nbAB67wGeGOF7YDvPzVdMzMk/s1600/salata1.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9fzCdQd1C8DfxPTOaTkHL5M-DdQWhtC-ahenhxdiX7l9v_f9IRKM2lGlluLX24sos-o_MyAZX_2M2iU-nHhEptWvvqZm-zbz_I7X9OKBrRPPCjC7leyloiiyy8vt1m4PupFIuQgUc5PA/s1600/salata4.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"></a><img border="0" height="127" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9fzCdQd1C8DfxPTOaTkHL5M-DdQWhtC-ahenhxdiX7l9v_f9IRKM2lGlluLX24sos-o_MyAZX_2M2iU-nHhEptWvvqZm-zbz_I7X9OKBrRPPCjC7leyloiiyy8vt1m4PupFIuQgUc5PA/s200/salata4.jpg" width="200" /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXzRQyCNTx2NeG6txaIMX20THjmGf1Er4JD2uitVy9v9Q9x5xrp0zS48h4a8fgflupudFS8HG5c5xvUCz6npV0vL-_Js7xwY2lR1LOydPtC3wTPYebF49nbAB67wGeGOF7YDvPzVdMzMk/s1600/salata1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="127" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXzRQyCNTx2NeG6txaIMX20THjmGf1Er4JD2uitVy9v9Q9x5xrp0zS48h4a8fgflupudFS8HG5c5xvUCz6npV0vL-_Js7xwY2lR1LOydPtC3wTPYebF49nbAB67wGeGOF7YDvPzVdMzMk/s200/salata1.jpg" width="200" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsrRtRSJagY8j-cJwR8n1AgPeu9hQw-HvrkRadiqdlNvLA8kKR2mut-SEfTeVhYmwKTjb21vFL-PYNrGzQx3zTCz5aofS2SrfPG7XIK2H3_vjMt3FrhMCTQM8HM7x1VxRZgsSGhrAB2-A/s1600/salata2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="128" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsrRtRSJagY8j-cJwR8n1AgPeu9hQw-HvrkRadiqdlNvLA8kKR2mut-SEfTeVhYmwKTjb21vFL-PYNrGzQx3zTCz5aofS2SrfPG7XIK2H3_vjMt3FrhMCTQM8HM7x1VxRZgsSGhrAB2-A/s200/salata2.jpg" width="200" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgX3-RwCRwHqI62C5DJ7ixmVncOlRJtJLpmEzSY7BXmFmfscl5fjP66OFIwyDFgNcDro9rwtVkTCdYt8t2i7NJtpls0NwXvXgl_TNef0Nte4c4vX-XsV6hIKIjZs9uZT1P1axE23rn7nvI/s1600/salata-6.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="111" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgX3-RwCRwHqI62C5DJ7ixmVncOlRJtJLpmEzSY7BXmFmfscl5fjP66OFIwyDFgNcDro9rwtVkTCdYt8t2i7NJtpls0NwXvXgl_TNef0Nte4c4vX-XsV6hIKIjZs9uZT1P1axE23rn7nvI/s200/salata-6.jpg" width="200" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYfVMhwzaEzAHfyGDgab_g5myK48tdwwncnTJbso1Z_SCCD6nbjO_dGIukAFuU9Ajjc8LeaLxG4KQ9LKZacR_nMqPsx3BqXFp33yJY091X5Ee67qqmt0Rls2AHB0voDt2w9qEjcUZaxaA/s1600/salata-5.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"></a><img border="0" height="110" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYfVMhwzaEzAHfyGDgab_g5myK48tdwwncnTJbso1Z_SCCD6nbjO_dGIukAFuU9Ajjc8LeaLxG4KQ9LKZacR_nMqPsx3BqXFp33yJY091X5Ee67qqmt0Rls2AHB0voDt2w9qEjcUZaxaA/s200/salata-5.jpg" width="200" /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNK7Qt772V_DJgzRjMJS1C1lGr1SAENg3Wq06kQLGNM2Pr-r36npjUvOunH4tHtgltjBHa2LO-hbaiggbWOrRu-_lEjpQpY_XaS8r64B6cqi0Hd6w-KbhvxF-icmceC4iJCPle3PEHfVs/s1600/salata3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="128" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNK7Qt772V_DJgzRjMJS1C1lGr1SAENg3Wq06kQLGNM2Pr-r36npjUvOunH4tHtgltjBHa2LO-hbaiggbWOrRu-_lEjpQpY_XaS8r64B6cqi0Hd6w-KbhvxF-icmceC4iJCPle3PEHfVs/s200/salata3.jpg" width="200" /></a></div>
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<br />Smarahttp://www.blogger.com/profile/00554178163154639506noreply@blogger.com0tag:blogger.com,1999:blog-5208566496062754602.post-64333998723337844322013-01-07T16:47:00.000+02:002013-01-07T18:58:56.030+02:00Cafe Mexic(Cafea condimentata)Salut micule bucatar, in articolul de astazi iti voi prezenta o cafea "mai speciala".Nu-mi ramane decat sa va spun sa incercati si iar sa incercati!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhElfXQo-sZu1xuRjC5BJh2WgE_KCju3qmA6roVRF2pW6xwnUYbBVPLsHySK_AtGQmIvbgNsyYqmtbspj4mt063gTCdHpZ-OkIRkgFvRSmnN_0nwiA5cMfvYy27fqte6NvBpd8qH1kIURE/s1600/dsb+8754547777778744.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhElfXQo-sZu1xuRjC5BJh2WgE_KCju3qmA6roVRF2pW6xwnUYbBVPLsHySK_AtGQmIvbgNsyYqmtbspj4mt063gTCdHpZ-OkIRkgFvRSmnN_0nwiA5cMfvYy27fqte6NvBpd8qH1kIURE/s1600/dsb+8754547777778744.jpg" /></a></div>
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<a name='more'></a>Anasonul si scortisoara sunt in centrul retetei noastre de astazi, fara alte comentarii pentru a face aceasta cafea aveti nevoie de:<br />
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-500 ml cafea<br />
-2 batoane scortisoara<br />
-2 stelute anason<br />
-100g zahar brun<br />
-coaja de portocala<br />
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<b>Pasul 1.</b><br />
Pregatim cafeaua, la acest capitol fiecare o face cum doreste.Eu am facut-o la expresor pentru ca l-am avut la indemana.<br />
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<b>Pasul 2.</b><br />
Punem toate ingredientele intr-o craticioara si aducem cafeaua la punctul de fierbere.Apoi luam de pe foc si lasam 10 min acoperit pentru infuzare.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnclhtHse6MGr24jpOX-ibsx1nOrg8N4dH01JnINV1HZ1swL64npBzoGUSYXO-cAm9ay5eaaAs66NrgNOc8ArP72anI7LYm-RPzqQqA9CaY8Xqv5D9SA9Zy9cRPlnBkUtsdNjgcII_-zY/s1600/dsb+54184531354.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnclhtHse6MGr24jpOX-ibsx1nOrg8N4dH01JnINV1HZ1swL64npBzoGUSYXO-cAm9ay5eaaAs66NrgNOc8ArP72anI7LYm-RPzqQqA9CaY8Xqv5D9SA9Zy9cRPlnBkUtsdNjgcII_-zY/s320/dsb+54184531354.jpg" width="320" /></a></div>
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<b>Pasul 3.</b><br />
Strecuram cafeaua in cani si o servim calda.<br />
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Cam atat cu aceasta cafea condimentata...o reteta relativ simpla care are un plus de mister.<br />
<br />Smarahttp://www.blogger.com/profile/00554178163154639506noreply@blogger.com1tag:blogger.com,1999:blog-5208566496062754602.post-69861829528216759632013-01-06T14:00:00.000+02:002013-01-06T02:52:21.702+02:00Negresa cu mascarponeO reteta si o poza cu care sper sa va fac pofta si sa va fac sa va apucati de "bucatarit" cat mai recent.Recomand din toata inima aceasta reteta, este una din preferatele mele.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWuoyngi-tOzNO71oMx55khuB9kObQ7UAy44JaHl3N6FSHhwiZOo3yw0o0YnFNsXOYWCuotvXsIH9XZ_EaRR-xOreFyaM0V2bHYGI2I2PkhFitFz7pkATINxu-gxKAQRnEizu2pT2z49I/s1600/dsb+87545477777.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWuoyngi-tOzNO71oMx55khuB9kObQ7UAy44JaHl3N6FSHhwiZOo3yw0o0YnFNsXOYWCuotvXsIH9XZ_EaRR-xOreFyaM0V2bHYGI2I2PkhFitFz7pkATINxu-gxKAQRnEizu2pT2z49I/s320/dsb+87545477777.jpg" width="212" /></a></div>
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<a name='more'></a>Ingrediente pentru blat si crema:<br />
-250g unt<br />
-100g ciocolata menaj<br />
-200g zahar<br />
-50g cacao<br />
-500g mascarpone<br />
-3 oua mari<br />
-1 esenta rom<br />
-150g faina<br />
-100g zahar vanilat<br />
-1 pliculet gelatina inmuiat in 50ml apa<br />
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Pasul 1.<br />
Incingem cuptorul la 160 grade si tapetam o tava cu hartie de copt o tava cu pereti detasabili.Dupa care topim untul si ciocolata la baie de aburi sau la microunde si le punem in vasul unde mixam.Amestecam cu zaharul si cacaua si apoi adaugam 150 g mascarpone,ouale,esenta de rom si la final cernem faina si un praf de sare.Turnam compozitia in tava(va fii o compozitie foarte densa) nivelam si dam la cuptor 40-45 min.<br />
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Pasul 2.<br />
Pentru crema amestecam mai intai apa si gelatina si le lasam 10 minute pana ne ocupam de cele 350g de mascarpone care obligatoriu trebuie sa aiba temperatura camerei,pe care il amestecam cu zaharul pudra mixand la viteza medie pana ce zaharul se topeste.<br />
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Pasul 3.<br />
Topim apoi gelatina la baie de aburi(mare atentie sa nu fiarba pentru ca-si pierde proprietatile) dupa care o adaugam peste crema de mascarpone.Amestecam foarte bine si turnam crema peste blatul scos din cuptor si racit.Se da la rece 2-3 ore dupa care adaugam glazura.<br />
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Glazura:<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhw0EfF4jdgwmFOvMMBpi5rnYPLIDbFsSkSLYSoDdOHrJRaykZMtyQnQa_ApoZ3RVkSize2ssMB-cATfNH4CedBax9vsuG-9QooAFLyKsgwRwicgoNx4VdvKtHaOTK0ocd5icj83WzOuwo/s1600/dsb+751213253555.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhw0EfF4jdgwmFOvMMBpi5rnYPLIDbFsSkSLYSoDdOHrJRaykZMtyQnQa_ApoZ3RVkSize2ssMB-cATfNH4CedBax9vsuG-9QooAFLyKsgwRwicgoNx4VdvKtHaOTK0ocd5icj83WzOuwo/s320/dsb+751213253555.jpg" width="320" /></a></div>
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Ingrediente pentru glazura:<br />
-200g ciocolata menaj<br />
-100 ml frisca lichida<br />
-50g unt<br />
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Pasul 1.<br />
Tocam marunt ciocolata si o punem intr-un bol.Separat intr-o craticioara punem frisca si untul si le punem la foc,le aducem la punctul de fierbere apoi turnam peste ciocolata.<br />
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Pasul 2.<br />
Se lasa 2-3 minute pana se topeste ciocolata dupa care se omogenizeaza bine glazura pana devine lucioasa.<br />
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Pasul 3.<br />
Turnam glazura peste crema de mascarpone pusa in prealabil peste blatul facut mai devreme si nivelam frumos.Dam la rece minim 2 ore.<br />
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Sa va fie de bine dragi bucatari in devenire!Smarahttp://www.blogger.com/profile/00554178163154639506noreply@blogger.com0tag:blogger.com,1999:blog-5208566496062754602.post-35632500346926419912013-01-06T02:00:00.000+02:002013-01-06T02:03:13.622+02:00Sarlota cu fructeSalut micule bucatar/bucatareasa, astazi iti prezit o delicioasa sarlota cu fructe.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRoeiAdv9Uoo_TRA9Gqpc_s-QbO905a56N0wjp4KY3CGmCghyphenhyphenqdOEjVJedDMJxAQO7ITrZ1YobnMrTJR3N3ZoURbymJDaHB5xqGgPpT7_tEeNgBmZD7pdfpXMhG8Gn9aj8appdyUReWZs/s1600/dsb65652227999.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRoeiAdv9Uoo_TRA9Gqpc_s-QbO905a56N0wjp4KY3CGmCghyphenhyphenqdOEjVJedDMJxAQO7ITrZ1YobnMrTJR3N3ZoURbymJDaHB5xqGgPpT7_tEeNgBmZD7pdfpXMhG8Gn9aj8appdyUReWZs/s320/dsb65652227999.jpg" width="284" /></a></div>
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<a name='more'></a>Ingrediente pentru rulada:<br />
-100g faina<br />
-6 oua<br />
-180g zahar<br />
-2 lingurite zahar vanilat<br />
-100g amidon<br />
-jumatate lingurita praf de copt<br />
-1 esenta rom<br />
-150-200g dulceata capsuni(dupa preferinte)<br />
-2-3 linguri zahar pudra<br />
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Astea fiind spuse putem incepe insa inainte de toate ne spalam mainile bine bine.<br />
<br />
<b>Pasul 1.</b><br />
Trebuie sa facem un pandispan si pentru asta trebuie sa separam albusurile de galbenusuri si sa le batem spuma pana aceasta devine tare.Apoi adaugam zaharul si mixam in continuare pana ce se topeste zaharul si nu se mai simte in compozitie.Galbenusurile le amestecam cu un praf de sare si le adaugam peste albusuri si amestecam cu o paleta pana ce se omogenizeaza compozitia dupa care adaugam faina,esenta de rom,amidonul si praful de copt.<br />
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<b>Pasul 2.</b><br />
Dupa ce compozitia este amestecata bine o turnam intr-o tava pe care in prealabil am tapetat-o cu hartie de copt, uniformizam si dam la cuptor 7-9 minute sau pana trece testul cu scobitoarea.Atentie tava trebuie sa fie intinsa astfel incat sa ne iasa un strat subtirel de pandispan ca pentru rulada.<br />
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<b>Pasul 3.</b><br />
Intindem un prosop curat si usor umed pe masa peste care presaram zahar pudra.Imediat ce scoatem pandispanul din cuptor il punem peste prosopul umed si inlaturam hartia de copt dupa care rulam cat de strans putem cu tot cu prosop cat pandispanul este inca fierbinte.Il lasam cca 15 minute pana se raceste.<br />
Apoi derulam si inlaturam prosopul dupa care ungem blatul cu dulceata de capsuni si rulam la loc la fel de strans.Urmeaza sa invelim rulada intr-o folie alimentara si dam rulada la rece 2 ore.<br />
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<b>Pasul 4.</b><br />
Taiem rulada felii si tapetam bolul pe care o sa-l folosim la tort cu folie si apoi cu felii de rulada.Incercati sa nu lasati spatii intre felii si daca raman spatii umpleti cu bucatele de pandispan.Dam apoi totul la rece pana pregatim sarlota.<br />
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Ingrediente pentru sarlota:<br />
-6 oua<br />
-250ml lapte<br />
-200g zahar<br />
-400ml frisca lichida<br />
-4 pliculete de gelatina dizolvate in 100ml apa rece<br />
-1 lingurita extract de vanilie/rom<br />
-4 cani de fructe la alegere<br />
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<b>Pasul 1.</b><br />
Amestecam bine ouale cu zaharul pana se topeste apoi punem si laptele, amestecam bine compozitia si o punem intr-un vas termorezistent pe care il punem peste o oala cu apa(procedeul se numeste baie de aburi).Punem totul pe foc si amestecam pana compozitia incepe sa se lege, trebuie sa avem o crema destul de densa.Mare atentie vasul nu se pune direct pe foc!<br />
Nu uitati sa amestecati pentru a prevenii lipirea si afumarea.<br />
<br />
<b>Pasul 2.</b><br />
In crema fierbinte punem gelatina inmuiata in apa si amestecam pana se topeste.Apoi tragem de pe foc si lasam sarlota sa se raceasca.Separat batem frisca si amestecam cu sarlota rece si vanilia.Lasam toata compozitia sa se raceasca si abia apoi adaugam fructele.Atentie daca avem o crema moale toate fructele se vor lasa pe fundul vasului si nu dorim asta.<br />
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<b>Pasul 3.</b><br />
Turnam compozitia in bol peste feliile de rulada si apoi lasam la rece peste noapte.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHv7CWZJasULiNeGrvggJq9H0JmhiQ4djORUplOUJsfNEPZ-OoYsEmtENWVvNUWvf_pSodlVllwFvHx0l0H3vpQysfRLnrCMAagXVfiUYwjUYzKc6NrwTnAyKaOfFPRUS12eEFfPcx1Mg/s1600/dsb5442221224542218.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHv7CWZJasULiNeGrvggJq9H0JmhiQ4djORUplOUJsfNEPZ-OoYsEmtENWVvNUWvf_pSodlVllwFvHx0l0H3vpQysfRLnrCMAagXVfiUYwjUYzKc6NrwTnAyKaOfFPRUS12eEFfPcx1Mg/s320/dsb5442221224542218.jpg" width="320" /></a></div>
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Dimineata nu ne ramane decat sa taiem surplusul de rulada daca este cazul si sa rasturnam tortul pe platou si sa indepartam folia.La capitolul decorat lasati imaginatia sa isi faca de cap...Ca un sfat nu incarcati foarte mult tortul pentru ca dupa parerea mea are un aspect foarte placut.<br />
Astea fiind spuse pana la urmatorul articol nu-mi ramane decat sa va doresc pofta buna!<br />
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<br />Smarahttp://www.blogger.com/profile/00554178163154639506noreply@blogger.com1