tag:blogger.com,1999:blog-58239658429268322802024-03-13T14:21:19.776+02:00Ghid Culinar | Mănâncă sănătosfa5hionqueenhttp://www.blogger.com/profile/15620104583210500545noreply@blogger.comBlogger409125tag:blogger.com,1999:blog-5823965842926832280.post-8584593617652264312019-10-09T15:14:00.001+03:002019-10-09T15:14:09.555+03:00Galuste de paine - Semmelknödel<div style="text-align: left;">
<b><span style="font-family: "verdana" , sans-serif;">Ingrediente:</span></b><span style="font-family: "verdana" , sans-serif;"> </span></div>
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<span style="font-family: "verdana" , sans-serif;">300 g paine alba sau 6 chifle mari (veche de o zi) (6 chifle mari</span><br />
<span style="font-family: "verdana" , sans-serif;">250 ml lapte<br />1 ceapa micuta<br />1 lgt unt/ulei pt prajit<br />1 ou<br />1 legatura mica patrunjel<br />sare, piper<br />1 lgt faina (optional)<br />nucsoara (optional)</span><b><span style="font-family: "verdana" , sans-serif;"><br /><br />Preparare:</span></b><span style="font-family: "verdana" , sans-serif;">Taiem painea feliute, cubulete (eu am folosit si paine alba si neagra)</span></div>
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<span style="font-family: "verdana" , sans-serif;">Turnam laptele fierbinte deasupra si amestecam.<br />Lasam sa traga vreo 10 minute, dupa care framantam putin.<br />Tocam ceapa fin, o calim, atat cat sa se înmoaie (nu se rumeneste)<br />O adaugam la aluatul de chifle si lapte. Adaugam patrunjelul, oul, sare, piper.</span></div>
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<span style="font-family: "verdana" , sans-serif;">Framantam.<br />Daca aluatul vi se pare cam moale, adaugati 1 lingurita de faina.<br /><br />Formam bile. Eu le-am facut de marimea unor mere potrivit de mari ca sa le fac mai repede, le puteti face mai mici, dupa preferinta.<br />Daca le faceti cu cateva ore înainte de a fi servite, pastrati-le la rece acoperite cu folie pentru a nu se usca.<br />Ale mele erau putin cam moi si le-am mai dat putin prin faina.<br />Insa la fiert se rezolva problema asta, se vor lega, deci nu va impacientati.</span></div>
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<span style="font-family: "verdana" , sans-serif;"> Le fierbem in apa cu sare cand incepe sa clocoteasca usor.<br />Galustele sunt fierte, atunci cand se ridica la suprafata.<br />Se servesc cu sosuri, la fripturi...</span></div>
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<span style="font-size: x-small;">credits: <a href="http://edithfrancu.blogspot.ro/" rel="nofollow" target="_blank"><i>http://edithfrancu.blogspot.ro/</i></a></span></div>
blondefashionistahttp://www.blogger.com/profile/08864814786213452950noreply@blogger.comtag:blogger.com,1999:blog-5823965842926832280.post-51536949292135327712019-10-09T15:14:00.000+03:002019-10-09T15:14:01.178+03:00Sos de morcovi<div class="separator" style="clear: both; text-align: center;">
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<a href="http://2.bp.blogspot.com/-nlg4KDv5Ej4/UJd9A5zfTQI/AAAAAAAAY8M/1tJQpqTF_3U/s1600/Retete-Supa-crema-de-morcovi.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="https://2.bp.blogspot.com/-nlg4KDv5Ej4/UJd9A5zfTQI/AAAAAAAAY8M/1tJQpqTF_3U/s320/Retete-Supa-crema-de-morcovi.jpg" width="320" /></a></div>
<u><b><span style="font-family: "verdana" , sans-serif;">Ingrediente:</span></b></u><br />
<span style="font-family: "verdana" , sans-serif;">~700g- morcovi,1patrunjel,1ceapa,toate trecute prin sita<br />~75ml supa(un polonic)<br />~100ml apa<br />1lingura ulei<br />1lingura plina(cu virf) faina<br />1lingura zahar<br />1lingura otet<br />1lingura vin alb<br />Sare dupa gust</span><br />
<span style="font-family: "verdana" , sans-serif;">2 foi de dafin<br /><br /><u><b>Preparare: </b></u></span><br />
<span style="font-family: "verdana" , sans-serif;">Intr-o
craticioara ,puneti zaharul si lasati-l pina se caramelizeaza(aveti
grija sa nu se arda!) si stingeti(aveti grija ca stropeste!) cu
supa(1polonic!) apoi lasati sa fiarba pina se dizolva caramelul(zaharul
ars!)</span><br />
<span style="font-family: "verdana" , sans-serif;"><br />Intr-un alt vas puneti uleiul si faina si lasati-o pe foc ,
amestecind continuu, pina faina se prajeste usor ,apoi adaugati
‘caramelul’si amestecati bine sa nu aveti ‘cocoloase’! Adaugati apa si
amestecati pina obtineti un sos gros,la care apoi adaugati pe rind
morcovii si amestecati pina se omogenizeaza totul. Lasati sa dea doua
trei clocote( aveti grija ca stropeste!)! Puneti vinul, otetul, foile de dafin si sare
dupa gust!</span><br />
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<span style="font-family: "verdana" , sans-serif;">Daca este prea gros sosul,si il doriti mai ‘subtire’, mai adaugati
supa!Daca va place mai acrisor puneti dupa gust mai mult vin sau /si
otet,iar daca va place mai dulce puteti adauga zahar!Totul se poate
”ajusta” dupa gustul fiecaruia!</span><br />
<span style="font-family: "verdana" , sans-serif;"><br />Il puteti servi cu carne fiarta de pui, gaina, vita, cu garnitura de cartofi nature, purée sau cu <a href="http://ghidculinar.blogspot.ro/2012/11/galuste-de-paine-semmelknodel.html" target="_blank"><i><b>galuste- Semmelknödel</b></i></a> !</span><br />
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blondefashionistahttp://www.blogger.com/profile/08864814786213452950noreply@blogger.comtag:blogger.com,1999:blog-5823965842926832280.post-21874189211007536722019-09-27T07:39:00.000+03:002019-09-27T07:40:20.137+03:00Hotdog cu cârnați bavarezi<div class="separator" style="clear: both; text-align: center;">
<a href="https://1.bp.blogspot.com/-RqPY_uTa7Is/XY2SVAWOVqI/AAAAAAAA4dc/4k4IqYf2uccj9Kv1qZmJi3jQ99FuMMhvQCLcBGAsYHQ/s1600/Hotdog%2Bcu%2Bca%25CC%2582rnat%25CC%25A6i%2Bbavarezi.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1010" data-original-width="1010" height="640" src="https://1.bp.blogspot.com/-RqPY_uTa7Is/XY2SVAWOVqI/AAAAAAAA4dc/4k4IqYf2uccj9Kv1qZmJi3jQ99FuMMhvQCLcBGAsYHQ/s640/Hotdog%2Bcu%2Bca%25CC%2582rnat%25CC%25A6i%2Bbavarezi.jpg" width="640" /></a></div>
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<b style="mso-bidi-font-weight: normal;">Ingrediente </b><span style="font-size: 9.0pt;">(4 porții)</span></div>
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<span style="font-family: "courier new"; mso-bidi-font-family: "Courier New"; mso-fareast-font-family: "Courier New";"><span style="mso-list: Ignore;">o<span style="font: 7.0pt "Times New Roman";"> </span></span></span>1
legătură arpagic</div>
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<span style="font-family: "courier new"; mso-bidi-font-family: "Courier New"; mso-fareast-font-family: "Courier New";"><span style="mso-list: Ignore;">o<span style="font: 7.0pt "Times New Roman";"> </span></span></span>piper</div>
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<span style="font-family: "courier new"; mso-bidi-font-family: "Courier New"; mso-fareast-font-family: "Courier New";"><span style="mso-list: Ignore;">o<span style="font: 7.0pt "Times New Roman";"> </span></span></span>2
cepe</div>
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<span style="font-family: "courier new"; mso-bidi-font-family: "Courier New"; mso-fareast-font-family: "Courier New";"><span style="mso-list: Ignore;">o<span style="font: 7.0pt "Times New Roman";"> </span></span></span>sare</div>
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<span style="font-family: "courier new"; mso-bidi-font-family: "Courier New"; mso-fareast-font-family: "Courier New";"><span style="mso-list: Ignore;">o<span style="font: 7.0pt "Times New Roman";"> </span></span></span>100
g salată verde</div>
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<span style="font-family: "courier new"; mso-bidi-font-family: "Courier New"; mso-fareast-font-family: "Courier New";"><span style="mso-list: Ignore;">o<span style="font: 7.0pt "Times New Roman";"> </span></span></span>4
chifle de hotdog</div>
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<span style="font-family: "courier new"; mso-bidi-font-family: "Courier New"; mso-fareast-font-family: "Courier New";"><span style="mso-list: Ignore;">o<span style="font: 7.0pt "Times New Roman";"> </span></span></span>3
linguri muștar dulce</div>
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<span style="font-family: "courier new"; mso-bidi-font-family: "Courier New"; mso-fareast-font-family: "Courier New";"><span style="mso-list: Ignore;">o<span style="font: 7.0pt "Times New Roman";"> </span></span></span>4
cârnați bavarezi</div>
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<span style="font-family: "courier new"; mso-bidi-font-family: "Courier New"; mso-fareast-font-family: "Courier New";"><span style="mso-list: Ignore;">o<span style="font: 7.0pt "Times New Roman";"> </span></span></span>2
linguri smântână, 24% grăsime</div>
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<span style="font-family: "courier new"; mso-bidi-font-family: "Courier New"; mso-fareast-font-family: "Courier New";"><span style="mso-list: Ignore;">o<span style="font: 7.0pt "Times New Roman";"> </span></span></span>2
linguri maioneză</div>
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<span style="font-family: "courier new"; mso-bidi-font-family: "Courier New"; mso-fareast-font-family: "Courier New";"><span style="mso-list: Ignore;">o<span style="font: 7.0pt "Times New Roman";"> </span></span></span>2
castraveți cornișon</div>
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<b style="mso-bidi-font-weight: normal;">Mod de preparare</b></div>
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1</div>
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Cuptorul se preîncălzește la 100 de grade.</div>
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2</div>
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Castraveții cornișon se taie cubulețe. Ceapa se decojește,
se taie în jumătăți, apoi în cubulețe și se pune cu castraveții într-un
castron. Se adaugă 1 lingură de muștar dulce, maioneză și smântână în castron
și se amestecă.</div>
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3</div>
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Arpagicul se taie rondele și jumătate din acestea se
încorporează în sosul cu muștar. Se condimentează cu sare și piper.</div>
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4</div>
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Chiflele se încălzesc 5 minute, în cuptor. Cârnații se pun
în apă fierbinte.</div>
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5</div>
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Pâinicile calde se taie apoi în lungime, astfel încât să
rămână unite jumătățile.</div>
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6</div>
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Restul muștarului se unge pe chifle și se introduce salata
verde. Cârnații bavarezi se scot din apă și se pune câte unul pe salată.</div>
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7</div>
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Cârnații se ung cu sosul de muștar și deasupra se presară
ceapă călită și restul arpagicului.<br />
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<i>sursa: <a href="https://www.kaufland.ro/">https://www.kaufland.ro/</a></i> </div>
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</style>blondefashionistahttp://www.blogger.com/profile/08864814786213452950noreply@blogger.comtag:blogger.com,1999:blog-5823965842926832280.post-91906448402245272362018-01-23T09:28:00.003+02:002018-01-23T09:28:49.563+02:00Budinca de cartofi la cuptor<div class="separator" style="clear: both; text-align: center;">
<a href="https://3.bp.blogspot.com/-J7DHgjWWLtw/WmbkA4_apBI/AAAAAAAA4Vg/6t1Q86W78ywYbMxPAHe9T3RyWHuetDX9wCLcBGAs/s1600/budincacartofi.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="615" data-original-width="500" height="640" src="https://3.bp.blogspot.com/-J7DHgjWWLtw/WmbkA4_apBI/AAAAAAAA4Vg/6t1Q86W78ywYbMxPAHe9T3RyWHuetDX9wCLcBGAs/s640/budincacartofi.jpg" width="520" /></a></div>
<br />
<br />
<span style="font-family: Verdana, sans-serif;">Se fierb cartofii decojiti, in apa la care am adaugat un praf de sare. Ii incercam cu o furculita si cand intra usor in ei, inseamna ca sunt fierti. Ii strecuram de apa si ii lasam sa se raceasca putin.</span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span>
<span style="font-family: Verdana, sans-serif;">Ungem vasul cu unt si il punem la cuptor.</span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span>
<span style="font-family: Verdana, sans-serif;">Taiem cartofii rondele la grosime de aproximativ 1 cm. Apoi asezam primul strat de cartofi, presaram putina sare si piper, punem untul ramas taiat cubulete si presaram cascavalul ras, dupa care adaugam urmatorul strat de cartofi.</span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span>
<span style="font-family: Verdana, sans-serif;">Batem 2 oua intregi cu un praf de sare. Intr-un bol separat, frecam faina cu laptele rece pana nu mai sunt cocoloase, apoi adaugam smantana peste si batem usor cu telul pana se omogenizeze bine. Turnam aceasta compozitie peste ouale batute si amestecam bine, apoi o turnam uniform peste cartofi. Presaram deasupra putin pesmet si punem vasul la cuptorul incalzit in prealabil pentru aproximativ 15-20 de minute, la foc mediu, pana vedem ca a prins crusta frumoasa.</span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span>
<span style="font-family: Verdana, sans-serif;">Se serverste fierbinte, alaturi de salate diverse sau muraturi.</span>blondefashionistahttp://www.blogger.com/profile/08864814786213452950noreply@blogger.comtag:blogger.com,1999:blog-5823965842926832280.post-9938866255969387082017-12-07T10:53:00.003+02:002017-12-07T10:53:45.405+02:00Prăjitură Întoarsă cu Mere - Tarte Tatin<div class="separator" style="clear: both; text-align: center;">
<a href="https://3.bp.blogspot.com/-WuzTHBVOyEs/WikBisLaurI/AAAAAAAA4U4/SsA0C1ozEvIu75biM70rvIPLXuylyMmtgCLcBGAs/s1600/tarte-tatin.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="670" data-original-width="980" height="435" src="https://3.bp.blogspot.com/-WuzTHBVOyEs/WikBisLaurI/AAAAAAAA4U4/SsA0C1ozEvIu75biM70rvIPLXuylyMmtgCLcBGAs/s640/tarte-tatin.jpg" width="640" /></a></div>
<b><u><br /></u></b>
<b><u><br /></u></b>
<b><u><br /></u></b>
<b><u>Ingrediente:</u></b><br />
- Mere (2-3)<br />
- 2 oua<br />
- Faina (200-300 gr)<br />
- Zahar (150 gr)<br />
- Ulei (120 ml)<br />
- Lapte (100 ml)<br />
- Zahar vanilat (un pliculet)<br />
- Praf de copt (o lingurita)<br />
- Unt (80 gr)<br />
- Scortisoara<br />
<br />
<br />
<u><b>Mod de preparare:</b></u><br />
Intr-un bol se pune faina, un praf de soare, o lingurita de praf de copt.<br />
Se amesteca putin, se pune zaharul, cele 2 oua, uleiul, pliculetul de zahar vanilat, laptele si se incorporeaza bine cu mixerul.<br />
<br />
Pentru caramel:<br />
Se pune untul si zaharul intr-o oala, se pune pe foc si se lasa sa se caramelizeze, amestecand din cand in cand.<br />
Optional, se pot pune deja merele deasupra sosului, se presara si scortisoara.<br />
<br />
Se curata merele, se scot samburii, se taie rondele, se pun in apa cu lamaie sa nu se oxideze.<br />
<br />
Intr-o tava cu margini detasabile se pune sosul de caramel.<br />
Apoi se aseaza merele.<br />
Se presara scortisoara.<br />
Apoi se toarna blatul, uniform si se baga in cuptorul preancalzitm la 180 de grade, pentru 30-40 minute.<br />
Dupa ce scoatem tava, lasam sa se odihneasca 10 minute, apoi se scoate cu grija si se intoarce pe o tava.blondefashionistahttp://www.blogger.com/profile/08864814786213452950noreply@blogger.comtag:blogger.com,1999:blog-5823965842926832280.post-31073671953340013832017-11-16T10:29:00.000+02:002017-11-16T10:29:23.978+02:00Briose cu cacao<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-X5dNr1rxb-4/Ug30MNihCqI/AAAAAAAAnwk/vG1BDNB7OiY/s1600/cocoa+muffins.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="https://2.bp.blogspot.com/-X5dNr1rxb-4/Ug30MNihCqI/AAAAAAAAnwk/vG1BDNB7OiY/s320/cocoa+muffins.jpg" width="306" /></a></div>
<span style="font-family: "verdana" , sans-serif;"><u><b>Ingrediente</b></u><br />2 cani de faina<br />1 cana de zahar<br />o jumatate de lingurita de sare<br />1 pliculet de praf de copt<br />1 varf de lingurita de bicarbonat de sodiu alimentar <br />1 pliculet de zahar vanilat<br />3-6 linguri de cacao<br />1 cana de lapte sau iaurt<br />2 oua mari</span><br />
<span style="font-family: "verdana" , sans-serif;">esenta (rom, vanilie, etc)<br />100ml de apa.<br />90 ml ulei<br />ulei pentru tapetat tava<br />hartie de copt pentru briose<br /><u><b><br />Mod de preparare</b></u><br />Intr-un bol se pune faina, zaharul, cacaoa, praful de copt, bicarbonatul si sarea.<br />Se amesteca usor.<br />In alt bol se pun ouale batute, laptele, uleiul, esenta si zaharul vanilat.<br />Se toarna incetul cu incetul amestecul lichid peste cel cu faina.<br />Se amesteca numai cat sa se incorporeze.<br />Se pun hartiile de briose in forma si se toarna compozitia.<br />Se da la cuptor cam 25 de minute sau pana cand iese scobitoarea curata.</span><br />
<span style="font-family: "verdana" , sans-serif;"><br /></span>
<span style="font-family: "verdana" , sans-serif;">Se pot pune in compozitie si stafide imbibate in rom, zmeura, afine, nuci, alune, etc.</span>blondefashionistahttp://www.blogger.com/profile/08864814786213452950noreply@blogger.comtag:blogger.com,1999:blog-5823965842926832280.post-28271077492548284152017-11-16T10:28:00.000+02:002017-11-16T10:28:48.804+02:00Briose cu cacao de post<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-hBHpknWFpgY/Ug3z5vWk7jI/AAAAAAAAnwc/RJaKmL53HJA/s1600/cocoa+muffins.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="https://4.bp.blogspot.com/-hBHpknWFpgY/Ug3z5vWk7jI/AAAAAAAAnwc/RJaKmL53HJA/s320/cocoa+muffins.jpg" width="306" /></a></div>
<span style="font-family: "verdana" , sans-serif;"><u><b>Ingrediente</b></u><br />1 cana faina <br />1 cana zahar <br />3 linguri cacao <br />1 varf de lingurita de bicarbonat de sodiu alimentar <br />1 varf de lingurita de praf de copt <br />½ lingurita de sare <br />1/3 cana ulei vegetal <br />1 lingura otet <br />1 lingurita esenta de vanilie sau un pachet de zahar vanilat <br />1 cana apa<br /><br /><b><u><br />Mod de preparare</u></b><br />Cuptorul se incalzeste la 175 de grade iar formele de briose se tapeteaza cu hartia <br /><br />de briose. Faina se amesteca cu cacaoa, bicarbonatul, praful de copt, zaharul si <br /><br />sarea. Apoi, adaugam uleiul, otetul si apa.<br /><br />Pasta se pune in formele de briose cu lingura si se lasa la cuptor 15-20 de minute.<br /><br />Putem sa adaugam in aluat bucatele marunte de ciocolata sau nuci.</span>blondefashionistahttp://www.blogger.com/profile/08864814786213452950noreply@blogger.comtag:blogger.com,1999:blog-5823965842926832280.post-32458578501583444842015-12-24T17:59:00.000+02:002015-12-24T17:59:41.717+02:00Panna Cotta cu sirop <div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-2WGjrQKwypQ/VJbhuzXTWHI/AAAAAAAA3eg/tdRbuIVHxiA/s1600/Panna%2BCotta%2B05.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="400" src="http://4.bp.blogspot.com/-2WGjrQKwypQ/VJbhuzXTWHI/AAAAAAAA3eg/tdRbuIVHxiA/s1600/Panna%2BCotta%2B05.jpg" width="300" /></a></div>
<b style="font-family: Verdana, sans-serif;"><u>INGREDIENTE</u></b><br />
<span style="font-family: Verdana, sans-serif;">500 ml frisca lichida</span><br />
<span style="font-family: Verdana, sans-serif;">90 ml lapte </span><br />
<span style="font-family: Verdana, sans-serif;">100 gr. zahar</span><br />
<span style="font-family: Verdana, sans-serif;">1 plic gelatina (10 grame)</span><br />
<span style="font-family: Verdana, sans-serif;">1 fiola esenta (vanilie)</span><br />
<span style="font-family: Verdana, sans-serif;">2 linguri sirop gros de visine sau alte fructe (de preferat facut in casa)</span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span>
<span style="font-family: Verdana, sans-serif;">Portii: 6</span><br />
<span style="font-family: Verdana, sans-serif;">Timp de preparare: peste 120 minute</span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span>
<span style="font-family: Verdana, sans-serif;"><b><u>MOD DE PREPARARE</u></b></span><br />
<span style="font-family: Verdana, sans-serif;"> Punem gelatina la hidratat in cei 90 ml lapte.</span><br />
<span style="font-family: Verdana, sans-serif;">Amestecam intr-o oala de inox cu fundul dublu, frisca lichida si zaharul si amestecam pana se topeste zaharul, fara sa ajunga la punctul de fierbere. </span><br />
<span style="font-family: Verdana, sans-serif;"> Adaugam gelatina, esenta de vanilie si omogenizam 1-2 min., avand grija sa nu fiarba pentru ca nu se va mai inchega gelatina.</span><br />
<span style="font-family: Verdana, sans-serif;"> Oprim focul si turnam amestecul in boluri de sticla umezite cu putina apa rece sau in forme de silicon.</span><br />
<span style="font-family: Verdana, sans-serif;"> </span><br />
<span style="font-family: Verdana, sans-serif;"> Lasam la frigider minim 3 ore, scoatem din forme panna cotta si servim adaugand deasupra sirop de visine.</span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-ULpiwcXCmRs/VJbiGhoBwDI/AAAAAAAA3eo/dKmuHHlU5lk/s1600/Panna%2BCotta%2B01.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://3.bp.blogspot.com/-ULpiwcXCmRs/VJbiGhoBwDI/AAAAAAAA3eo/dKmuHHlU5lk/s1600/Panna%2BCotta%2B01.jpg" width="426" /></a></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-aFohfB3I3WQ/VJbiGnW8bqI/AAAAAAAA3e8/fVRT7r0KnPo/s1600/Panna%2BCotta%2B02.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://1.bp.blogspot.com/-aFohfB3I3WQ/VJbiGnW8bqI/AAAAAAAA3e8/fVRT7r0KnPo/s1600/Panna%2BCotta%2B02.jpg" width="454" /></a></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-or-s5MlFvSY/VJbiGgxQHRI/AAAAAAAA3es/ep-Do_nJLAM/s1600/Panna%2BCotta%2B03%2BNutella%2Band%2BVanilla%2BBean%2BPanna%2BCotta.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://2.bp.blogspot.com/-or-s5MlFvSY/VJbiGgxQHRI/AAAAAAAA3es/ep-Do_nJLAM/s1600/Panna%2BCotta%2B03%2BNutella%2Band%2BVanilla%2BBean%2BPanna%2BCotta.jpg" width="426" /></a></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-04ocB30dp0E/VJbiHFAdZAI/AAAAAAAA3e0/egU5PiyNAmc/s1600/Panna%2BCotta%2B04.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://2.bp.blogspot.com/-04ocB30dp0E/VJbiHFAdZAI/AAAAAAAA3e0/egU5PiyNAmc/s1600/Panna%2BCotta%2B04.jpg" width="426" /></a></div>
<span style="font-family: Verdana, sans-serif;"><br /></span>
blondefashionistahttp://www.blogger.com/profile/08864814786213452950noreply@blogger.comtag:blogger.com,1999:blog-5823965842926832280.post-24606829536312466202015-12-22T17:27:00.002+02:002015-12-22T17:27:45.752+02:00Piure de Telina - Garnitura<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-asTsqoD5sAM/VnlrDkN41vI/AAAAAAAA3zw/KFbkixOfV40/s1600/celery-228036_96.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="http://1.bp.blogspot.com/-asTsqoD5sAM/VnlrDkN41vI/AAAAAAAA3zw/KFbkixOfV40/s640/celery-228036_96.jpg" width="640" /></a></div>
<br />
<span style="font-family: Verdana, sans-serif;"><u><b>Ingrediente:</b></u></span><br />
<span style="font-family: Verdana, sans-serif;">2- 3 l apa / * lapte</span><br />
<span style="font-family: Verdana, sans-serif;">1 lingurita sare grunjoasa</span><br />
<span style="font-family: Verdana, sans-serif;">1 radacina de telina medie (cca 1 kg)</span><br />
<span style="font-family: Verdana, sans-serif;">3 catei de usturoi, zdrobiti</span><br />
<span style="font-family: Verdana, sans-serif;">3 linguri ulei</span><br />
<span style="font-family: Verdana, sans-serif;">sare</span><br />
<span style="font-family: Verdana, sans-serif;">piper, proaspat macinat, dupa gust</span><br />
<span style="font-family: Verdana, sans-serif;">1/2 legatura marar verde, tocat marunt, optional</span><br />
<span style="font-family: Verdana, sans-serif;">1/2 legatura ceapa verde, taiata rondele, optional</span><br />
<span style="font-family: Verdana, sans-serif;">1- 2 * cartofi fierti, optional</span><br />
<span style="font-family: Verdana, sans-serif;">putin chilli, pentru servit (optional)</span><br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-gWfBez1-8Kg/VnlrDtN_iqI/AAAAAAAA3zs/2N_ar8cVEws/s1600/celery-228036_960_720.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="http://4.bp.blogspot.com/-gWfBez1-8Kg/VnlrDtN_iqI/AAAAAAAA3zs/2N_ar8cVEws/s640/celery-228036_960_720.jpg" width="640" /></a></div>
<span style="font-family: Verdana, sans-serif;"><br /></span>
<span style="font-family: Verdana, sans-serif;"><b><u>Mod de Preparare:</u></b></span><br />
<span style="font-family: Verdana, sans-serif;">Puneti la fiert 2- 3 l apa cu 1 lingurita de sare grunjoasa. </span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span>
<span style="font-family: Verdana, sans-serif;">Intre timp, curatati telina si taiati-o cubulete. Adaugati-o in apa clocotinda si lasati la fiert circa 15 min, in vasul acoperit sau pana ce telina devine moale. Scurgeti si pastrati putina apa in care a fiert telina.</span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span>
<span style="font-family: Verdana, sans-serif;">Pasati telina, adaugati usturoiul, uleiul si omogenizati bine. La nevoie, puneti cateva linguri din zeama pastrata, astfel incat sa obtineti un piure cremos, dar dens. Condimentati cu sare si piper, dupa gust. </span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span>
<span style="font-family: Verdana, sans-serif;">Nota: Piureul se poate pregati si in vasul blenderului; puneti cubuletele fierte de telina, usturoiul, uleiul, sare, piper si Mixati cca 30 secunde. La nevoie, adaugati cateva linguri din zeama pastrata, astfel incat sa obtineti un piure cremos, dar dens. </span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span>
<span style="font-family: Verdana, sans-serif;">Optional, se poate combina cu marar verde si / sau ceapa verde, dupa gust. </span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span>
<span style="font-family: Verdana, sans-serif;">Serviti cat este cald, presarat cu putin chilli (optional). </span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span>
<span style="font-family: Verdana, sans-serif;">* Daca vreti sa atenuati gustul telinei, fierbeti telina in lapte. </span><br />
<span style="font-family: Verdana, sans-serif;">Pregatiti piureul adaugand si 1- 2 cartofi fierti, zdrobiti (in acest caz, gustul este al unui piure de cartofi).</span><br />
<span style="font-family: Verdana, sans-serif;">Mentiuni:</span><br />
<span style="font-family: Verdana, sans-serif;">Pe noi ne-a cucerit gustul fin si aroma delicata a piureului de telina. </span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span>
<span style="font-family: Verdana, sans-serif;">Are mult mai putine calorii decat cel de cartofi, iar faptul ca nu are amidon il face o garnitura perfecta la orice tip de friptura. </span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span>
<span style="font-family: Verdana, sans-serif;">Este o alternativa la clasicul piure de cartofi pe care merita sa o incercati.</span><br />
<i style="font-family: Verdana, sans-serif;"><span style="font-size: xx-small;">via: http://www.reteteculinare.ro/carte_de_bucate/garnituri/piure-de-telina-garnitura-9012/</span></i><br />
<i style="font-family: Verdana, sans-serif;"><span style="font-size: xx-small;"><br /></span></i>
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<i style="font-family: Verdana, sans-serif;"><span style="font-size: xx-small;"><br /></span></i>blondefashionistahttp://www.blogger.com/profile/08864814786213452950noreply@blogger.comtag:blogger.com,1999:blog-5823965842926832280.post-14166141521171737102015-12-20T18:02:00.001+02:002015-12-20T18:02:57.153+02:00Mancare de mazare cu morcovi <div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-fKFRWYiXfEQ/VNO6hnNwPZI/AAAAAAAA3jc/Feojfl6pxk0/s1600/mazare.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="300" src="http://4.bp.blogspot.com/-fKFRWYiXfEQ/VNO6hnNwPZI/AAAAAAAA3jc/Feojfl6pxk0/s1600/mazare.jpg" width="400" /></a></div>
<span style="font-family: "verdana" , sans-serif;"><b><u>Ingrediente</u>:</b></span><br />
<span style="font-family: "verdana" , sans-serif;">- 500 g mazare </span><br />
<span style="font-family: "verdana" , sans-serif;">- 1-2 morcovi</span><br />
<span style="font-family: "verdana" , sans-serif;">- 1 ceapa</span><br />
<span style="font-family: "verdana" , sans-serif;">- 2 linguri pasta de rosii</span><br />
<span style="font-family: "verdana" , sans-serif;">- 2 inguri faina</span><br />
<span style="font-family: "verdana" , sans-serif;">- 2-3 linguri ulei </span><br />
<span style="font-family: "verdana" , sans-serif;">- sare, piper, marar</span><br />
<span style="font-family: "verdana" , sans-serif;"><br /></span>
<span style="font-family: "verdana" , sans-serif;"><b><u>Mod de preparare</u>:</b></span><br />
<span style="font-family: "verdana" , sans-serif;">Se toaca ceapa si morcovul, se taie rondele si se pun la calit. </span><br />
<span style="font-family: "verdana" , sans-serif;"><br /></span>
<span style="font-family: "verdana" , sans-serif;">Se pune sare sau vegeta peste.</span><br />
<span style="font-family: "verdana" , sans-serif;"><br /></span>
<span style="font-family: "verdana" , sans-serif;">Se acopera cu apa calda si se lasa sa fiarba morcovii.</span><br />
<span style="font-family: "verdana" , sans-serif;">Se adauga mazarea si se completeaza cu apa calda, cat sa o acopere, se pune capacul si se lasa sa fiarba. </span><br />
<span style="font-family: "verdana" , sans-serif;"><br /></span>
<span style="font-family: "verdana" , sans-serif;">Faina se amesteca cu pasta de rosii si se adauga in oala. Se lasa sa dea cateva clocote, se potriveste gustul de sare si piper (se pune si putin zahar eventual) si se presara marar .</span>blondefashionistahttp://www.blogger.com/profile/08864814786213452950noreply@blogger.comtag:blogger.com,1999:blog-5823965842926832280.post-75113446309178497952015-12-20T18:02:00.000+02:002015-12-20T18:10:24.541+02:00Mancare de mazare cu carne de pui<div style="font-family: Verdana,sans-serif;">
<a href="http://4.bp.blogspot.com/-B1ojtNzlAHU/TmeZeX_7y7I/AAAAAAAAQnY/zi5fVchwjyA/s1600/Mancare_de_mazare_cu_carne_de_pui.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="158" src="http://4.bp.blogspot.com/-B1ojtNzlAHU/TmeZeX_7y7I/AAAAAAAAQnY/zi5fVchwjyA/s200/Mancare_de_mazare_cu_carne_de_pui.jpg" width="200" /></a><u><b>Ingrediente mancare de mazare cu carne de pui:</b></u><br />
<br />
300 g pui (piept sau pulpe)<br />
500 g mazare verde<br />
100 ml suc de rosii sau 2 linguri de bulion<br />
1 ceapa mica<br />
1 lingura faina<br />
ulei, sare, frunze de patrunjel<br />
<br />
<b><u>Modul de preparare a retetei:</u></b><br />
Ceapa se toaca si se caleste in putin ulei.<br />
<br />
Se adauga carnea de pui - pieptul se taie in bucati potrivite, pulpele se pot pune intregi; se adauga si 1/3 lingurita de sare. Se lasa sa se inabuse aprox. 10 minute, apoi se adauga mazarea, apa cat sa acopere mancarea si se lasa sa fiarba.<br />
<br />
Se poate folosi mazare proaspata, mazare congelata sau mazare din conserva; daca folosim mazare de la conserva trebuie sa inabusim ceva mai mult timp carnea inainte de a adauga mazarea, pentru ca aceasta este deja fiarta.<br />
<br />
Dupa 20-30 minute, daca carnea si mazarea sunt fierte, se dizolva faina in sucul de rosii si se adauga la mancare. Se potriveste de sare, se mai lasa pe foc cateva minute apoi se da la o parte, se presara cu frunze de patrunjel tocate si se poate servi.</div>
fa5hionqueenhttp://www.blogger.com/profile/15620104583210500545noreply@blogger.comtag:blogger.com,1999:blog-5823965842926832280.post-37818531889855745002015-11-30T14:58:00.000+02:002015-12-14T20:37:29.563+02:00Fursecuri, prajiturele de Craciun<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-C1Y_WV9cKVY/VlxHNbh4P1I/AAAAAAABa04/u1EMUsZ4UZo/s1600/prajituri-craciun.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: "verdana" , sans-serif;"><img border="0" height="424" src="http://4.bp.blogspot.com/-C1Y_WV9cKVY/VlxHNbh4P1I/AAAAAAABa04/u1EMUsZ4UZo/s640/prajituri-craciun.jpg" width="640" /></span></a></div>
<span style="font-family: "verdana" , sans-serif;"><br /></span>
<span style="font-family: "verdana" , sans-serif;"><b><u>Ingrediente:</u></b></span><br />
<span style="font-family: "verdana" , sans-serif;">1 cana de unt</span><br />
<span style="font-family: "verdana" , sans-serif;">1 cana de zahar</span><br />
<span style="font-family: "verdana" , sans-serif;">1 ou mare</span><br />
<span style="font-family: "verdana" , sans-serif;">1 lingurita de esenta de vanilie</span><br />
<span style="font-family: "verdana" , sans-serif;">2 lingurite de praf de copt</span><br />
<span style="font-family: "verdana" , sans-serif;">2 cani si 3/4 de faina</span><br />
<span style="font-family: "verdana" , sans-serif;"><br /></span>
<span style="font-family: "verdana" , sans-serif;"><b><u>Mod de preparare:</u></b></span><br />
<span style="font-family: "verdana" , sans-serif;"> Amestecati zaharul cu untul si adaugati oul intreg impreuna cu esenta de vanilie.</span><br />
<span style="font-family: "verdana" , sans-serif;">Separat amestecati ingredientele uscate: praful de copt si faina si apoi inglobati-le usor in compozitia cu unt.</span><br />
<span style="font-family: "verdana" , sans-serif;"> Intindeti aluatul si sa decupati in ce forme doriti.</span><br />
<span style="font-family: "verdana" , sans-serif;">Bagati la cuptor pentru 7-10 minute.</span><br />
<span style="font-family: "verdana" , sans-serif;"><br /></span>
<span style="background-color: white; color: #444444; line-height: 24px;"><i><span style="font-family: "verdana" , sans-serif; font-size: xx-small;">Foto: www.food.com</span></i></span>fa5hionqueenhttp://www.blogger.com/profile/15620104583210500545noreply@blogger.comtag:blogger.com,1999:blog-5823965842926832280.post-88321296460398343712015-11-08T12:19:00.000+02:002015-11-08T12:19:12.809+02:00Porc in sos alb<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-Rmy5NfvxDEM/Vj8hkRMrE3I/AAAAAAAA3zU/aTh9_8dHmgc/s1600/Sv%25C3%25AD%25C4%258Dkov%25C3%25A1_na_smetan%25C4%259B.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="http://1.bp.blogspot.com/-Rmy5NfvxDEM/Vj8hkRMrE3I/AAAAAAAA3zU/aTh9_8dHmgc/s640/Sv%25C3%25AD%25C4%258Dkov%25C3%25A1_na_smetan%25C4%259B.JPG" width="640" /></a></div>
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<span style="font-family: Verdana, sans-serif;"><b><u>Ingrediente:</u></b></span><br />
<span style="font-family: Verdana, sans-serif;">400 gr. pulpa de porc</span><br />
<span style="font-family: Verdana, sans-serif;">30 gr. unt</span><br />
<span style="font-family: Verdana, sans-serif;">100 ml vin alb sec</span><br />
<span style="font-family: Verdana, sans-serif;">150 gr. smantana grasa</span><br />
<span style="font-family: Verdana, sans-serif;">1 lingurita mustar</span><br />
<span style="font-family: Verdana, sans-serif;">1 crenguta cimbru proaspat</span><br />
<span style="font-family: Verdana, sans-serif;">sare</span><br />
<span style="font-family: Verdana, sans-serif;">piper proaspat macinat</span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span>
<span style="font-family: Verdana, sans-serif;"><b><u>Mod de preparare:</u></b></span><br />
<span style="font-family: Verdana, sans-serif;">Taiem carnea in bucatele mici si o prajim timp de 10 minute in untul incins. Dupa ce s-a rumenit carnea adaugam vinul, lasam sa dea cateva clocote si adugam smantana. Saram, piperam, adaugam mustarul si cimbrul, dupa care lasam la foc mic pana se patrunde carnea.</span><br />
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blondefashionistahttp://www.blogger.com/profile/08864814786213452950noreply@blogger.comtag:blogger.com,1999:blog-5823965842926832280.post-66024746240047819572015-11-08T11:49:00.001+02:002015-11-08T11:49:36.800+02:00Trufe de ciocolata<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-ur8iXgXqr2M/Vj8amR8IN5I/AAAAAAAA3zE/qLzmJfbyKlg/s1600/truffles.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="240" src="http://1.bp.blogspot.com/-ur8iXgXqr2M/Vj8amR8IN5I/AAAAAAAA3zE/qLzmJfbyKlg/s320/truffles.jpg" width="320" /></a></div>
<span style="font-family: Verdana, sans-serif;"><b><u><br /></u></b></span>
<span style="font-family: Verdana, sans-serif;"><b><u><br /></u></b></span>
<span style="font-family: Verdana, sans-serif;"><b><u>Ingrediente:</u></b></span><br />
<br />
<span style="font-family: Verdana, sans-serif;">225 gr ciocolata neagra (50% cacao)</span><br />
<span style="font-family: Verdana, sans-serif;">70 gr unt</span><br />
<span style="font-family: Verdana, sans-serif;">1 priza sare </span><br />
<span style="font-family: Verdana, sans-serif;">1 galbenus de ou</span><br />
<span style="font-family: Verdana, sans-serif;">100 ml apa clocotita</span><br />
<span style="font-family: Verdana, sans-serif;">2-3 linguri cacao</span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span>
<span style="font-family: Verdana, sans-serif;"><u><b>Mod de preparare:</b></u></span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span>
<span style="font-family: Verdana, sans-serif;">Ciocolata si untul bucatele te pun intr-un vas pe abur si se topesc. </span><br />
<span style="font-family: Verdana, sans-serif;">Se adauga sarea si se amesteca, pana la omogenizare. </span><br />
<span style="font-family: Verdana, sans-serif;">Se toarna acest amestec intr-un robot de bucatarie.</span><br />
<span style="font-family: Verdana, sans-serif;">Se bate galbenusul cu telul. </span><br />
<span style="font-family: Verdana, sans-serif;">Se adauga apa fierbinte, in fir subtire, in timp ce amestecati neantrerupt cu telul.</span><br />
<br />
<span style="font-family: Verdana, sans-serif;">Se toarna acest amestec peste ciocolata din robot si se mixeaza la viteza medie timp de 1 minut sa se aereze bine ciocolata. </span><br />
<span style="font-family: Verdana, sans-serif;">Cand opriti robotul veti vedea mici bulinute de aer prin ciocolata.</span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span>
<span style="font-family: Verdana, sans-serif;">Turnati compozitia intr-o tava tapetata cu folie de plastic si nivelati. </span><br />
<span style="font-family: Verdana, sans-serif;">Dati la frigider cateva ore, pana se intareste.</span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span>
<span style="font-family: Verdana, sans-serif;">Scoateti ciocolata din tava cu ajutorul foliei. Taiati patrate, dreptunghiuri sau inimioare (ce forme doriti). Treceti tot timpul cutitul sau cutterul folosit prin apa fierbinte, se va taia mai usor.</span><br />
<span style="font-family: Verdana, sans-serif;">Treceti bucatile prin cacao.</span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span>
<span style="font-family: Verdana, sans-serif;">Pofta buna!</span>blondefashionistahttp://www.blogger.com/profile/08864814786213452950noreply@blogger.comtag:blogger.com,1999:blog-5823965842926832280.post-77737096658063353852015-07-19T11:46:00.000+03:002015-07-19T11:46:01.444+03:00Salata Caprese<div class="separator" style="clear: both; font-family: Verdana,sans-serif; text-align: center;">
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<a href="http://1.bp.blogspot.com/-XIHNZobKjfI/T8UghSRLFmI/AAAAAAAAw9M/gejU9FXBHmg/s1600/5950147268_6eb5909311_o.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="442" src="http://1.bp.blogspot.com/-XIHNZobKjfI/T8UghSRLFmI/AAAAAAAAw9M/gejU9FXBHmg/s640/5950147268_6eb5909311_o.jpg" width="640" /></a></div>
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<b><u>Ingrediente</u>:</b><br />
3 rosii<br />
100 g mozzarella<br />
1 lingurită ulei de masline<br />
1 lingura de otet balsamic<br />
1 varf de cutit de sare<br />
1 vârf de cutit piper<br />
cateva frunze de busuioc<br />
felii de paine pentru servit.<br />
<br />
<b><u>Mod de preparare</u>:</b><br />
Rosiile spalate le taiem felii. Taiem si mozzarella felii. Aranjam alternativ rosiile si mozzarella pe o farfurie. Stropim cu ulei si otet, condimentam dupa gust si adaugam busuiocul tocat marunt, sau frunze intregi, in functie de preferinte.<br />
Pofta buna!<br />
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<a href="http://2.bp.blogspot.com/-zPzFiF8Xo2s/VatjnNC5WKI/AAAAAAAA3yM/NKl0_ifCjGI/s1600/Caprese_salad_skewer_appetizers.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="http://2.bp.blogspot.com/-zPzFiF8Xo2s/VatjnNC5WKI/AAAAAAAA3yM/NKl0_ifCjGI/s640/Caprese_salad_skewer_appetizers.jpg" width="640" /></a></div>
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fa5hionqueenhttp://www.blogger.com/profile/15620104583210500545noreply@blogger.comtag:blogger.com,1999:blog-5823965842926832280.post-17661720302567813032015-07-04T23:54:00.002+03:002015-07-04T23:54:41.152+03:00Aluat de tarta<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-CqjBdCUSqak/VZhHtx1oiCI/AAAAAAAA3xU/uw9zO6aOoaE/s1600/tart%2Bdough.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="http://4.bp.blogspot.com/-CqjBdCUSqak/VZhHtx1oiCI/AAAAAAAA3xU/uw9zO6aOoaE/s640/tart%2Bdough.jpg" width="640" /></a></div>
<b><u><span style="font-family: Verdana, sans-serif;"><br /></span></u></b>
<b><u><span style="font-family: Verdana, sans-serif;">Ingrediente:</span></u></b><br />
<span style="font-family: Verdana, sans-serif;">100 gr unt </span><br />
<span style="font-family: Verdana, sans-serif;">100 gr zahar pudra</span><br />
<span style="font-family: Verdana, sans-serif;">250 gr faina</span><br />
<span style="font-family: Verdana, sans-serif;">6 linguri apa </span><br />
<span style="font-family: Verdana, sans-serif;">1 ou</span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span>
<span style="font-family: Verdana, sans-serif;"><b><u>Mod de preparare:</u></b></span><br />
<span style="font-family: Verdana, sans-serif;">Mixam untul cu zaharul pudra pana devine cremos. </span><br />
<span style="font-family: Verdana, sans-serif;"> Adaugam oul si il incorporam apoi adaugam apa si faina. Omogenizam compozitia si dam la frigider pentru cel putin 30 minute.</span><br />
<span style="font-family: Verdana, sans-serif;">Punem aluatul pe suprafata de lucru infainata framantam usor pana devine maleabil si din trei sferturi din cantitatea de aluat intindem o foaie. Punem foaia in forma de tarta si presam marginile indepartand excesul de aluat.</span><br />
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<a href="http://1.bp.blogspot.com/-pyEy4oRzuuQ/VZhH86vsRCI/AAAAAAAA3xc/M83Jv1J2Tow/s1600/tart%2Bdough2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="http://1.bp.blogspot.com/-pyEy4oRzuuQ/VZhH86vsRCI/AAAAAAAA3xc/M83Jv1J2Tow/s640/tart%2Bdough2.jpg" width="640" /></a></div>
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<br />blondefashionistahttp://www.blogger.com/profile/08864814786213452950noreply@blogger.comtag:blogger.com,1999:blog-5823965842926832280.post-64942369216728757792015-07-04T12:56:00.000+03:002015-07-04T23:35:15.660+03:00Reteta Clafoutis cu cirese<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-9lIZLo4IS2g/VZhCXZi-LaI/AAAAAAAA3w8/gehbe2kb-2Y/s1600/clafoutis2.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="425" src="http://4.bp.blogspot.com/-9lIZLo4IS2g/VZhCXZi-LaI/AAAAAAAA3w8/gehbe2kb-2Y/s640/clafoutis2.jpg" width="640" /></a></div>
<span style="font-family: Verdana, sans-serif;">Aceasta reteta cu cirese, numita "Clafoutis" este una dintre cele mai simple deserturi franceze puteți face vreodată, pur și simplu perfect pentru sezonul de cires si este absolut uimitor. O cremă ca bază și o mulțime de cireșe pe partea de sus, stropite cu un pic de zahăr pudră. Este servita </span><span style="font-family: Verdana, sans-serif;">cel mai bine</span><span style="font-family: Verdana, sans-serif;"> </span><span style="font-family: Verdana, sans-serif;">calda, fie ca desert sau chiar la micul dejun.</span><br />
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<span style="font-family: Verdana, sans-serif;">Pentru baza ai nevoie doar de cateva ingrediente pe care trebuie mereu in casa ca ouă, unt, faina si lapte. </span><br />
<span style="font-family: Verdana, sans-serif;">Trebuie doar să le amesteci toate împreună pentru a forma un aluat gros ca de clatite și totul este turnat peste cireșele fără sâmburi. Coaceți până se umfla aluatul.</span><br />
<span style="font-family: Verdana, sans-serif;">Este una dintre cele mai bune deserturi de vară. </span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span>
<span style="font-family: Verdana, sans-serif;"><b>Timp de preparare:</b> 15 min</span><br />
<span style="font-family: Verdana, sans-serif;"><b>Timp de coacere:</b> 40 minute</span><br />
<span style="font-family: Verdana, sans-serif;"><b>Timp total de preparare:</b> 55 min</span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span>
<span style="font-family: Verdana, sans-serif;"><b><u>Ingrediente</u>:</b></span><br />
<span style="font-family: Verdana, sans-serif;"><i>ptr aproximativ 6-8 portii</i></span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span>
<span style="font-family: Verdana, sans-serif;">600 g cireșe dulci fără sâmburi</span><br />
<span style="font-family: Verdana, sans-serif;">2 linguri (30 g) de unt topit</span><br />
<span style="font-family: Verdana, sans-serif;">4 oua</span><br />
<span style="font-family: Verdana, sans-serif;">1 cană (240 ml) de lapte</span><br />
<span style="font-family: Verdana, sans-serif;">3/4 cană (100g) făină</span><br />
<span style="font-family: Verdana, sans-serif;">1/4 linguriță de sare</span><br />
<span style="font-family: Verdana, sans-serif;">1/2 cana (100g) de zahăr</span><br />
<span style="font-family: Verdana, sans-serif;">1/2 linguriță extract de migdale (sau 3 picături de migdale esenta)</span><br />
<span style="font-family: Verdana, sans-serif;">extract de vanilie 1/2 lingurita</span><br />
<span style="font-family: Verdana, sans-serif;">zahăr pudră</span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span>
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<a href="http://2.bp.blogspot.com/-XKpynzzad9E/VZetn07umdI/AAAAAAAA3wk/IX6vAt-OFwk/s1600/clafoutis2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Verdana, sans-serif;"></span></a></div>
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<span style="font-family: Verdana, sans-serif;"><b><u>Mod de preparare</u>:</b></span><br />
<span style="font-family: Verdana, sans-serif;">Se incalzeste cuptorul la 350F (180C). Se unge o tava </span><span style="font-family: Verdana, sans-serif;">de copt </span><span style="font-family: Verdana, sans-serif;">de 26cm cu unt. Se presara aproximativ 2 linguri de zahar.</span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span>
<span style="font-family: Verdana, sans-serif;">Se aranjeaza cireșele într-un singur strat.</span><br />
<span style="font-family: Verdana, sans-serif;">Se amesteca restul de zahăr și sare, se amestecă în făină. </span><br />
<span style="font-family: Verdana, sans-serif;">Adaugati lapte, extract de vanilie, extract de migdale si amestecati bine pana la omogenizare. </span><br />
<span style="font-family: Verdana, sans-serif;">Adaugati untul topit și se amestecati pentru a combina.</span><br />
<span style="font-family: Verdana, sans-serif;">Rezultatul este similar cu amestecul de clătite. </span><br />
<span style="font-family: Verdana, sans-serif;">Se toarnă amestecul peste cireșe.</span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span>
<span style="font-family: Verdana, sans-serif;"> Coaceți timp de aproximativ 40-45 minute, până compozitia se umfla și devine aurie. </span><br />
<span style="font-family: Verdana, sans-serif;">Se tine la rece pe un suport pentru câteva minute în timp ce se dezumflă. </span><br />
<span style="font-family: Verdana, sans-serif;">Se presara cu zahar pudra inainte de servire. </span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span>
<span style="font-family: Verdana, sans-serif;">Servi poate servi rece sau calda.</span><br />
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<a href="http://1.bp.blogspot.com/-9lIZLo4IS2g/VZhCXZi-LaI/AAAAAAAA3xA/4y6GlFAtjkk/s1600/clafoutis2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="http://1.bp.blogspot.com/-9lIZLo4IS2g/VZhCXZi-LaI/AAAAAAAA3xA/4y6GlFAtjkk/s640/clafoutis2.jpg" width="640" /></a></div>
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<a href="http://1.bp.blogspot.com/-IIXqEaak-Hg/VZhCi28kkOI/AAAAAAAA3xE/Gt3K9HxA1FU/s1600/clafoutis.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="http://1.bp.blogspot.com/-IIXqEaak-Hg/VZhCi28kkOI/AAAAAAAA3xE/Gt3K9HxA1FU/s640/clafoutis.jpg" width="640" /></a></div>
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<iframe allowfullscreen="" frameborder="0" height="315" src="https://www.youtube.com/embed/p2cCGP7UnJc" width="560"></iframe>blondefashionistahttp://www.blogger.com/profile/08864814786213452950noreply@blogger.comtag:blogger.com,1999:blog-5823965842926832280.post-27444430124157841382015-06-28T11:31:00.000+03:002015-06-28T11:31:49.438+03:00Clatite banatene sau "ca la Ana Lugojana"<span style="font-family: Verdana,sans-serif;">Oricine a trecut prin Timisoara sau prin imprejurimi si a luat masa la
unul din restaurantele locale, a avut prilejul sa observe, la capitolul
“desert” al meniului, asa numitele “Clatite banatene” sau “Clatite ca la
Ana-Lugojana”. Cei care au avut curiozitatea sa si guste aceste clatite
banatene, nu le-au uitat prea usor. Clatite fine, umplute cu branza
cremoase si stafide, inotand intr-un sos de vanilie si acoperite de
bezea caramelizata… ar satisface visele oricarui gurmand, nu? Se pare ca
acest desert a fost lansat in zilele de glorie ale Hanului
Ana-Lugojana, aflat pe drumul ce leaga Lugojul de Faget. Din pacate,
anii ce s-au scurs au cam schimbat fata hanului, insa clatitele s-au
raspandit in tot Banatul.</span><br />
<span style="font-family: Verdana,sans-serif;"><br /> Clatitele banatene se pot monta in portii
individuale de doua persoane sau pe platou, pentru atatea persoane cate
sunt la masa (varianta preferata cand se fac clatitele acasa), se pot,
deasemenea, flamba cu un coniac bun, pentru o servire spectaculoasa</span><br />
<br />
<span style="font-family: Verdana,sans-serif;"><b>Timp de pregatire: </b><time content="PT01H" itemprop="prepTime">01:00</time> ore<br /><b>Timp de gatire: </b></span> <span style="font-family: Verdana,sans-serif;"><time content="PT30M" itemprop="cookTime">00:30</time> ore<br /><b>Timp Total: </b></span> <span style="font-family: Verdana,sans-serif;"><time content="PT01H30M" itemprop="totalTime">01:30</time> ore<br /><b>Numar portii: </b></span> <span style="font-family: Verdana,sans-serif;"><span itemprop="recipeYield">4 portii</span><br /><b>Grad de dificultate: </b></span> <span style="font-family: Verdana,sans-serif;"><span class="dificulty">mediu</span></span><br />
<span style="font-family: Verdana,sans-serif;"><br /><span style="font-weight: bold;">Ingrediente</span></span> <span style="font-family: Verdana,sans-serif;"> <b>Clatite Banatene</b>:</span> <br />
<span style="font-family: Verdana,sans-serif;"><br /></span>
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<span style="font-family: Verdana,sans-serif;"><a href="http://2.bp.blogspot.com/-OZsQpIRw3Js/UJ7AbOiMpqI/AAAAAAAAZBc/-lPJonyQ1xk/s1600/09.02.2009+0011.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="http://2.bp.blogspot.com/-OZsQpIRw3Js/UJ7AbOiMpqI/AAAAAAAAZBc/-lPJonyQ1xk/s640/09.02.2009+0011.jpg" width="640" /></a></span></div>
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<ul>
<li><span style="font-family: Verdana,sans-serif;">8 clatite pregatite dupa reteta preferata a fiecaruia (preferabil cat de subtiri)</span></li>
<li><span style="font-family: Verdana,sans-serif;">250 de grame de branza de vaci</span></li>
<li><span style="font-family: Verdana,sans-serif;">5 oua</span></li>
<li><span style="font-family: Verdana,sans-serif;">2 plicuri de zahar vanilat</span></li>
<li><span style="font-family: Verdana,sans-serif;">200 grame de smantana dulce</span></li>
<li><span style="font-family: Verdana,sans-serif;">250 de grame de zahar</span></li>
<li><span style="font-family: Verdana,sans-serif;">stafide</span></li>
<li><span style="font-family: Verdana,sans-serif;">unt pentru uns vasul gratinabil</span></li>
</ul>
<span style="font-family: Verdana,sans-serif;"> Branza se amesteca cu un ou intreg, 50 de grame de zahar, stafidele si un plic de zahar vanilat.</span><br />
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<span style="font-family: Verdana,sans-serif;"><a href="http://2.bp.blogspot.com/-06UkFgtlVR8/UJ7Al2J6SoI/AAAAAAAAZBk/s40CkK4n-ec/s1600/09.02.2009+002.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="http://2.bp.blogspot.com/-06UkFgtlVR8/UJ7Al2J6SoI/AAAAAAAAZBk/s40CkK4n-ec/s640/09.02.2009+002.jpg" width="640" /></a></span></div>
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<span style="font-family: Verdana,sans-serif;"> Se separa ouale, galbenusurile se mixeaza cu un plic de zahar vanilat, 80 de grame de zahar si smantana:</span></div>
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<span style="font-family: Verdana,sans-serif;"><a href="http://1.bp.blogspot.com/-IY9wJGOoNiA/UJ7AvUrpd1I/AAAAAAAAZBs/oT2tTEVTHRM/s1600/09.02.2009+0031.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="http://1.bp.blogspot.com/-IY9wJGOoNiA/UJ7AvUrpd1I/AAAAAAAAZBs/oT2tTEVTHRM/s640/09.02.2009+0031.jpg" width="640" /></a></span></div>
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<span style="font-family: Verdana,sans-serif;"> Clatitele se umplu cu amestecul de branza, se impacheteaza ca sarmalele
si se aseaza intr-un vas termorezistent uns cu unt, presarand fulgi de
unt si pe deasupra (sau vase individuale cu cate doua clatite).</span></div>
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<span style="font-family: Verdana,sans-serif;"><a href="http://2.bp.blogspot.com/-HZ47UeS3kmY/UJ7A5pFi4jI/AAAAAAAAZB0/z7JnIgixJhE/s1600/09.02.2009+005.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="http://2.bp.blogspot.com/-HZ47UeS3kmY/UJ7A5pFi4jI/AAAAAAAAZB0/z7JnIgixJhE/s640/09.02.2009+005.jpg" width="640" /></a></span></div>
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<span style="font-family: Verdana,sans-serif;"> Albusurile se bat spuma tare, apoi se adauga restul de 120 de grame de zahar si se continua baterea pana la completa dizolvare:</span></div>
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<span style="font-family: Verdana,sans-serif;"><a href="http://2.bp.blogspot.com/-n2-_bUmcKg0/UJ7BA2NOFSI/AAAAAAAAZB8/_xwFQlCFb24/s1600/09.02.2009+004.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="http://2.bp.blogspot.com/-n2-_bUmcKg0/UJ7BA2NOFSI/AAAAAAAAZB8/_xwFQlCFb24/s640/09.02.2009+004.jpg" width="640" /></a></span></div>
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<span style="font-family: Verdana,sans-serif;"> Se toarna peste clatite crema de galbenusuri si smantana si se introduc
in cuptorul preincalzit la 180 de grade Celsius. Dupa aproximativ 10
minute, cand crema de galbenusuri pare sa se inchege pe margini, se
scoate vasul din cuptor si se monteaza rapid pe deasupra bezeaua:</span></div>
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<span style="font-family: Verdana,sans-serif;"><a href="http://1.bp.blogspot.com/-gvbYAjXkJ2k/UJ7BLdFLfpI/AAAAAAAAZCE/fAjLRWBKigE/s1600/09.02.2009+0081.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://1.bp.blogspot.com/-gvbYAjXkJ2k/UJ7BLdFLfpI/AAAAAAAAZCE/fAjLRWBKigE/s400/09.02.2009+0081.jpg" width="400" /></a></span></div>
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<span style="font-family: Verdana,sans-serif;">Se reintroduc in cuptor pana se caramelizeaza bezeaua.</span><br />
<span style="font-family: Verdana,sans-serif;"> O “sectiune”:</span><br />
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<span style="font-family: Verdana,sans-serif;"><a href="http://3.bp.blogspot.com/-ASt8CRzjov0/UJ7BX-Re2RI/AAAAAAAAZCM/l46HXCW3RDI/s1600/09.02.2009+018.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="472" src="http://3.bp.blogspot.com/-ASt8CRzjov0/UJ7BX-Re2RI/AAAAAAAAZCM/l46HXCW3RDI/s640/09.02.2009+018.jpg" width="640" /></a></span></div>
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<span style="font-family: Verdana,sans-serif;"><span style="font-size: x-small;"><i>Acest articol a aparut mai intai pe: http://www.retetecalamama.ro/</i></span></span></div>
blondefashionistahttp://www.blogger.com/profile/08864814786213452950noreply@blogger.comtag:blogger.com,1999:blog-5823965842926832280.post-33947167539583123032015-06-22T17:56:00.000+03:002015-06-22T17:56:19.145+03:00Tort Kodrit Kadir<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-NJTH4-MlrUs/VYghaMcAjCI/AAAAAAAA3vo/8EWpthUskaI/s1600/kodrit-kadir1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="http://4.bp.blogspot.com/-NJTH4-MlrUs/VYghaMcAjCI/AAAAAAAA3vo/8EWpthUskaI/s640/kodrit-kadir1.jpg" width="640" /></a></div>
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<span style="font-family: Verdana, sans-serif;"><b><u>Ingrediente:</u></b></span><br />
<span style="font-family: Verdana, sans-serif;">Pentru caramel:</span><br />
<span style="font-family: Verdana, sans-serif;">800 ml lapte</span><br />
<span style="font-family: Verdana, sans-serif;">5 ouă</span><br />
<span style="font-family: Verdana, sans-serif;">200 g zahăr</span><br />
<span style="font-family: Verdana, sans-serif;">1 zahar vanilinat</span><br />
<span style="font-family: Verdana, sans-serif;">1 esenta de rom</span><br />
<span style="font-family: Verdana, sans-serif;">Pentru blat:</span><br />
<span style="font-family: Verdana, sans-serif;">1 ou</span><br />
<span style="font-family: Verdana, sans-serif;">100 grame zahar</span><br />
<span style="font-family: Verdana, sans-serif;">100 ml lapte</span><br />
<span style="font-family: Verdana, sans-serif;">100 ml ulei</span><br />
<span style="font-family: Verdana, sans-serif;">praf de copt</span><br />
<span style="font-family: Verdana, sans-serif;">100 grame faina</span><br />
<span style="font-family: Verdana, sans-serif;">3 linguri de cacao</span><br />
<span style="font-family: Verdana, sans-serif;">1 lingura de cafea/ness</span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span>
<span style="font-family: Verdana, sans-serif;"><b><u>Mod de preparare:</u></b></span><br />
<span style="font-family: Verdana, sans-serif;">Pentru blat amestecam intr-un vas oul zaharul, laptele, uleiul, faina amestecata cu praful de copt si pudra de cacao cu ness. Amestecam bine. </span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span>
<span style="font-family: Verdana, sans-serif;">Pentru caramel batem ouale cu zaharul, apoi adaugam zaharul vanilat, esenta de rom, un praf de sare şi laptele. Amestecam bine si lasam deoparte. </span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span>
<span style="font-family: Verdana, sans-serif;">Intr-un alt vas, caramelizam cinci linguri de zahar. Lasam putin sa se intareasca si adaugam caramelul facut mai devreme. Imediat turnam in mijloc compozitia de blat. Va arata foarte ciudat, pentru ca se va imprastia in tot vasul, insa fiti fara grija la coacere se va ridica la suprafata. </span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span>
<span style="font-family: Verdana, sans-serif;">Introducem vasul in cuptorul incalzit pentru aproximativ 35-40 de minute. Pentru o mai buna siguranta facem testul scobitoarei. Mie mi s-a intamplat ca balatul sa se crape insa nu a fost nicio problema. </span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span>
<span style="font-family: Verdana, sans-serif;">Cand este gata scoatem vasul din cuptor si lasam sa se raceasca. Apoi punem platoul pe care vrem sa servim tortul peste vasul care a fost in cuptor (atentie ce fel de vas folositi) si printr-o miscare rapida rasturnam tortul. Vom avea astfel un tort cu trei straturi: caramel, crema de zahar ars si blat. Se pastreaza foarte bine la frigider (pana la 3-4 zile). </span><br />
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<span style="font-family: Verdana, sans-serif;"><br /></span>blondefashionistahttp://www.blogger.com/profile/08864814786213452950noreply@blogger.comtag:blogger.com,1999:blog-5823965842926832280.post-81567327823436886792015-06-21T13:09:00.000+03:002015-06-21T13:09:28.550+03:00Bagheta cu usturoi | Garlic Bread<div class="separator" style="clear: both; font-family: Verdana,sans-serif; text-align: center;">
<a href="http://1.bp.blogspot.com/-3YAnLBy-NZw/UCJleN7Lc6I/AAAAAAAALJk/-Ip5dO4b6uo/s1600/imagine-reteta-bagheta-cu-usturoi_large.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="http://1.bp.blogspot.com/-3YAnLBy-NZw/UCJleN7Lc6I/AAAAAAAALJk/-Ip5dO4b6uo/s640/imagine-reteta-bagheta-cu-usturoi_large.jpg" width="640" /></a></div>
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<u><b>Ingrediente pentru 4 porţii</b></u> :<br />
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1 bagheta<br />
2 linguri branza rasa cheddar (sau alta branza picanta)<br />
2 linguri branza rasa parmezan<br />
2 linguri cascaval<br />
1 lingura frunze de patrunjel tocate marunt<br />
1 lingura ceapa verde tocata marunt<br />
4 linguri unt<br />
2 catei de usturoi<br />
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<u><b>Mod de preparare</b></u> :<br />
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Se incinge cuptorul la 220 grade. Branzeturile, patrunjelul, ceapa verde tocata si putina sare se amesteca bine. Intr-o tigaie se topeste untul in care se caleste usturoiul la foc mic pentru cateva minute, pana ce se topeste in unt, apoi se ia de pe foc.<br />
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Bagheta se taie in 4 bucati egale si fiecare bucata se taie pe lung in jumatate. Painea se unge cu unt si usturoi, si se tavaleste in amestecul de branzeturi. Pe fundul unei tavi se asterne hartie de copt si se aseaza baghetele in tava. Se dau la cuptor si se lasa la copt pana ce branza se topeste si devine usor maronie.<br />
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Garlic Bread</h1>
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<b><u>Prep time:</u></b> 5 minutes<br />
<u><b>Cook time: </b></u>13 minutes<br />
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<b>Ingredients :</b><br />
- 1 16-ounce loaf of Italian bread or French bread<br />
- 1/2 cup (1 stick) unsalted butter, softened<br />
- 2 large cloves of garlic, smashed and minced<br />
- 1 heaping tablespoon of freshly chopped parsley<br />
- 1/4 cup freshly grated Parmesan cheese (optional)<br />
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<span style="font-size: large;"><i>Method 1 - Toasted</i></span></span></h1>
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<b>1</b> Preheat oven to 350°F.<br />
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<b>2 </b>Cut the bread in half, horizontally. Mix the butter, garlic, and parsley together in a small bowl. Spread butter mixture over the the two bread halves. Place on a sturdy baking pan (one that can handle high temperatures, not a cookie sheet) and heat in the oven for 10 minutes.<br />
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<b>3 </b>Remove pan from oven. Sprinkle Parmesan cheese over bread if you want. Return to oven on the highest rack. Broil on high heat for 2-3 minutes until the edges of the bread begin to toast and the cheese (if you are using cheese) bubbles. Watch very carefully while broiling. The bread can easily go from un-toasted to burnt.<br />
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<b>4</b> Remove from oven, let cool a minute. Remove from pan and make 1-inch thick slices. Serve immediately.</span></span></h1>
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<i><span style="font-size: large;">Method 2 - Soft</span></i></span></span></h1>
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<span style="font-size: small;">Preheat oven to 350°F. Make the butter, garlic, parsley mixture as above. Make 1-inch thick slices into the bread, but do not go all the way through, just to the bottom crust. Put a teaspoon or two of the butter mixture between each slice. Wrap the bread in aluminum foil and heat for 15 minutes in the oven. </span></h1>
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Unknownnoreply@blogger.comtag:blogger.com,1999:blog-5823965842926832280.post-78496659565581516972015-06-21T13:08:00.000+03:002015-06-21T13:08:45.990+03:00Gulas la ceaun din carne de vita<div style="font-family: Verdana,sans-serif;">
<u><b>Gulas, guias</b></u> – cum se pronunta în maghiara, nu înseamna altceva decât vacar. Ca e de vaca. Exista mai multe extensii ale gulasului, raspândit prin tot vechiul imperiu Austro-Ungar, dar câteva constante sunt musai sa existe: carne, ceapa, ardei, boia de ardei, piper, rosii si chimen, patrunjel verde. La variabile putem trece galustele care se înlocuiesc cu cartofi, doua linguri de smântâna, poate si una de faina, vreo doua frunze dafin si vreo trei catei de usturoi, o frunza de telina. Tot la variabile ar intra si forma de agregare (supa sau tocanita). Eu optez pentru tocanita. Nu ma simt prea bine la gândul ca stau doua ore lânga ceaun ca sa fac o supa. Iata reteta unui gulas garantat bun, facut cu cartofi ca sa ne fie viata simpla. Prietenii stiu de ce. Cine a carat cu infinite precautii doua oua crude pe munte si a încercat sa faca galuste în bucataria improvizata de lânga un cort stie ce spun.<br />
N-aveti cum sa-l gresiti, mai ales daca aveti prieteni lânga si foc sub ceaun.<br />
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<u><b>Portii:</b></u> 12<br />
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<u><b>Timp preparare:</b></u> 2 ore <br />
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<u><b>Ingrediente:</b></u><br />
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1,5 kilograme pulpa de vita<br />
2 kilograme de cartofi<br />
2-3 cepe mari<br />
3 ardei grasi sau kapia (frumosi ar fi rosii)<br />
2 ardei iuti (dupa ce ati verificat ca cei rosii nu sunt iuti)<br />
4 rosii carnoase (sau 2 conserve de rosii decojite)<br />
50 grame de untura<br />
2 linguri de boia de ardei dulce<br />
o lingura rasa de chimen<br />
2-3 frunze de dafin (op?ional)<br />
o legatura de patrunjel care pocneste de cât e de proaspat si crud e<br />
o lingurita de zahar<br />
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<b><u>Preparare:</u></b><br />
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Taiati carnea de vita în cuburi potrivit de mari, cât o îmbucatura de barbat. Curatati ceapa si taiati-o în pestisori, nu foarte subtiri. Curatati cartofii si taiati-i în cuburi marisoare. Lasati cartofii într-un vas cu apa sa nu se înnegreasca. Curatati ardeii grasi si taiati-i în patrate mari. Procedati la fel cu cei mici dar pe care îi taiati mai marunt. Faceti focul. Beti o bere.<br />
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Încingeti untura în ceaun si, dupa ce sfârâie bine, adaugati carnea de vita. Amestecati energic câteva secunde sa se rumeneasca bine pâna când carnea începe sa-si lase zeama. Nu spumiti ca e pacat de Dumnezeu. Lasati carnea sa-si faca de cap în amestecul ei, sa prinda a se fragezi înabusit. Când toata zeama a scazut si carnea prinde a se praji din nou în grasime, adaugati ceapa si ardeii si caliti-i cu pricepere. Când prind a se înmuia adaugati boiaua si semintele de chimen (macinat sau întreg). Lasati-le si pe ele sa se rumeneasca. Aveti grija însa sa nu le ardeti. Stingeti cu vreo doi litri si jumatate de apa si lasati sa fiarba vreo jumatate de ora. Mai beti o bere.<br />
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Când carnea e aproape fiarta, adaugati cartofii si rosiile (taiate în bucati generoase), cu grija sa nu va ardeti (nu uitati ca ati baut deja doua beri! lasati-o mai usor). Sarati delicat amestecul si daca e prea putin lichid mai completati. Nu exagerati cu apa. Ingredientele trebuie sa fie acoperite la limita. Adaugati si lingurita de zahar care trebuie sa taie din acreala rosiilor.<br />
Lasati gulasul sa mai fiarba vreo jumatate de ora. Carnea trebuie sa fie moale, cartofii fierti, iar fiertura grosuta si gustoasa. Completati cu sare si piper. Daca o doriti mai groasa puteti sa legati fiertura cu putina faina amestecata cu smântâna sau suc de rosii. Aveti grija doar ca faina sa fie bine înglobata în lichid înainte de a o turna în gulas.<br />
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Serviti cu patrunjel tocat deasupra, o felie de pita neagra, un ardei iute si o lingura de smântâna lânga. Acum chiar puteti bea o bere. Meritati!<br />
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Daca faceti gulasul la ceaun aveti grija la foc. Sa nu va arda. Nici pe dumneavoastra si nici gulasul. <br />
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Dupa gust, se pot adauga în gulas si doua foi de dafin. Aveti grija, însa, la ele întrucât sunt cunoscute pentru aroma puternica si capacitatea de a schimba -radical uneori – gustul mâncarurilor.</div>
fa5hionqueenhttp://www.blogger.com/profile/15620104583210500545noreply@blogger.comtag:blogger.com,1999:blog-5823965842926832280.post-8711220454734620632015-06-21T13:07:00.001+03:002015-06-21T13:07:52.935+03:00Sparanghel cu sos olandez<div class="separator" style="clear: both; text-align: center;">
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<b><u>Ingrediente</u> :</b> </div>
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500 g sparanghel alb, </div>
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8-10 felii subtiri de sunca (prosciutto), </div>
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6-8 cartofi mijlocii, </div>
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un sos olandez gata preparat (sau 2-3 galbenusuri, </div>
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200 g unt, </div>
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2 linguri zeama de lamiie), </div>
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patrunjel tocat fin, </div>
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o lingura de unt</div>
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<u><b style="font-family: Verdana,sans-serif;">Preparare</b></u><b><span style="font-family: Verdana,sans-serif;"> </span>:</b><br />
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Se cojeste sparanghelul de la 2-3 cm de virf. Se cojesc cartofii si se fierb intregi, la foc potrivit, in apa cu sare. Cind cartofii sint pe jumatate fierti, se fierbe apa cu sare si zahar si o bucatica de unt, intr-o cratita inalta. Cind apa clocoteste se pune sparanghelul. </div>
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Dupa 10-15 minute, se incearca sparanghelul (acesta trebuie sa fie nu prea moale). Se scurge apa de la sparanghel si de la cartofi. Se topeste untul in vasul de la cartofi si se pun din nou cartofii, care se intorc cu grija. Se presara sare si patrunjel. </div>
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Se inveleste sparanghelul (cite 2-3 bucati, dupa preferinta) in felii de sunca. Se aseaza linga garnitura de cartofi si se toarna sosul olandez. Se serveste imediat. </div>
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<u><i><b>Pentru sosul olandez:</b></i></u> se amesteca galbenusurile cu 1 lingura zeama de lamiie si cu 2-3 linguri de apa. Se da la foc mic si se amesteca rapid, pina cind se ingroasa sosul. In alt vas, se topeste la foc mic untul. Se ia sosul de pe foc si se adauga treptat, amestecindu-se continuu, untul topit. Se adauga inca o lingura de zeama de lamiie. </div>
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Se sareaza si pipereaza dupa gust. </div>
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Se serveste imediat. Restul de sos se tine mereu la cald, intr-un vas pus intr-un vas cu apa fierbinte.<br />
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<span style="font-family: Verdana,sans-serif;">Timp necesar 45 minute </span><br />
<span style="font-family: Verdana,sans-serif;">Calorii/portie </span><br />
<span style="font-family: Verdana,sans-serif;">Portii 2-3 </span>Unknownnoreply@blogger.comtag:blogger.com,1999:blog-5823965842926832280.post-53491368817574067072015-04-03T14:32:00.002+03:002015-04-03T14:32:18.151+03:00Maioneza rapida in 5 minute(simpla si de post)<span style="font-family: Verdana,sans-serif;"><span style="font-size: x-small;"><u><b>Ingrediente:</b></u><br /><br />1 pahar lapte - 1 pahar, simplu sau de soia<br />2 pahare Ulei de floarea soarelui<br />o jumatate de lamaie (zeama de la ea)<br />1 lingurita mustar<br />0.5 lingurita sare, dupa gust<br /><br /><u><b>Mod de preparare:</b></u><br /><br />In cana de la blender, sau un vas mai adanc, masurati si turnati 1 pahar de lapte si 2 pahare de ulei.<br /><br />Introduceti blenderul pana la fundul vasului si ii dati drumul. Nu-l ridicati deloc vreo 2 minute, blendati pe loc.<br /><br />Apoi incet-incet incepeti sa-l ridicati, tot incorporand de jos in sus uleiul si laptele.<br /><br />Va iese o emulsie care este inca ceva mai lichida.<br /><br />Adaugati zeama de lamaie si din nou mixati cu blenderul - veti observa cum maioneza imediat se mai ingroasa.<br /><br />Puneti mustarul si sarea, blendati si mai potriviti dupa gust daca este nevoie.<br /><br /><br /><br />Pofta Buna!</span></span>blondefashionistahttp://www.blogger.com/profile/08864814786213452950noreply@blogger.comtag:blogger.com,1999:blog-5823965842926832280.post-27286325712043918562015-04-03T11:18:00.000+03:002015-04-03T11:18:15.665+03:00 Pui chinezesc dulce-acrisor | Sos dulce-acrisor | Retete chinezesti<span style="font-family: Verdana,sans-serif;"><u><b>Ingrediente:</b></u><br />– piept de pui dezosat si fara piele 600 g<br />– ardei gras verde 1 buc. (185 g)<br />– ardei gras rosu 1 buc. (180 g)<br />– ceapa 1 buc. mare (125 g)<br />– ananas din conserva, scurs 140 g<br />– morcov 1 buc. mare (135 g)<br />– ghimbir 20 g<br />– faina 100 g<br />– zahar 100 g<br />– piper<br />– praf de copt 1/2 plic<br />– otet din vin rosu 2 linguri<br />– ketchup 3 linguri<br />– faina de porumb 2 linguri<br />– ulei de arahide<br />– pulpa de rosii (passata) 300 g</span><br />
<span style="font-family: Verdana,sans-serif;"><u><b>Mod de preparare:</b></u><br />Intr-un castron, amestecati faina cu praful de copt si cu un pic de piper proaspat rasnit. Batand energic cu un tel, puneti apa rece, putin cate putin, pana obtineti un aluat (asemanator celui de clatite, un pic mai dens insa). Puneti ulei de arahide la incins, intr-o tigaie mai inalta. Spalati pieptul de pui, curatati-l de eventualele pielite si urme de grasime si taiati-l in fasii (de circa 5 cm lungime). Dati bucatelele de pui prin aluat, apoi puneti-le in uleiul incins. Intoarceti-le pentru a se rumeni uniform si scoateti-le pe o farfurie in care ati pus un servet de hartie (pentru a absorbi uleiul in exces).<br /><br />Pui chinezesc dulce-acrisor cu ananas si ardeiPui chinezesc dulce-acrisor cu ananas si ardei<br /><br />Pentru sosul dulce-acrisor, puneti intr-un ibric mai mare zaharul, otetul si 150 ml de apa. Adaugati apoi, batand bine, bine, cu un tel mic, faina de porumb. Puneti si pulpa de rosii (passata). Amestecand continuu, pe foc mediu, lasati pana ajunge la temperatura de fierbere, iar sosul si-a schimbat consistenta. Adaugati ketchup-ul si omogenizati. Intr-un wok, puneti doua linguri de ulei de arahide si adaugati ghimbirul, curatat si taiat marunt.<br /><br />Pui chinezesc dulce-acrisor cu ananas si ardeiPui chinezesc dulce-acrisor cu ananas si ardei<br /><br />Adaugati ceapa, taiata bucatele mai mari, si morcovul, taiat rondele (daca doriti sa puneti puiul fara a-l face pane, acum este momentul si-l lasati sa se rumeneasca pe toate partile). Adaugati ardeii grasi, taiati bucatele, si ananasul (de asemenea, bucatele).<br /><br />Pui chinezesc dulce-acrisor cu ananas si ardeiPui chinezesc dulce-acrisor cu ananas si ardei<br /><br />Puneti si mini-paneurile de pui si turnati sosul dulce-acrisor. Amestecati usor. Potriviti de sare daca este nevoie (pulpa de rosii si ketchup-ul contin sare).<br /><br />Pui chinezesc dulce-acrisor cu ananas si ardeiPui chinezesc dulce-acrisor cu ananas si ardei<br /><br />Serviti puiul fierbinte, cu o garnitura de orez fiert simplu (doar cu un pic de sare).<br /><br />Pui chinezesc dulce-acrisor cu ananas si ardei<br /><br />Calorii: 220 kcal / 100 g.<br /><br /><i><span style="font-size: xx-small;">Citeste mai mult la: http://gurmandino.ro/2011/01/11/pui-chinezesc-dulce-acrisor/#ixzz3WERwvxaG</span></i><br /><br /></span>blondefashionistahttp://www.blogger.com/profile/08864814786213452950noreply@blogger.comtag:blogger.com,1999:blog-5823965842926832280.post-8470484647855022012015-04-03T11:15:00.002+03:002015-04-03T11:15:55.308+03:00Sos dulce-acrisor | Retete chinezesti<span style="font-family: Verdana,sans-serif;"><u><b>Ingrediente:</b></u><br /><br /> o linguriţă şi jumătate de făină de porumb<br /> 3 linguri de oţet<br /> 2 linguri de zahăr brun<br /> 3 linguri suc de ananas 2 linguri sos de roşii<br /> 2 linguriţe sos de soia<br /><br /><br /><br /><b><u>Mod de preparare:</u></b><br /><br />Dizolvaţi făina de porumb într-o linguriţă şi jumătate de apă. <br />Adăugaţi ingredientele rămase într-o cratiţă mică şi aduceţi-le la fierbere. Când compoziţia clocoteşte, micşoraţi focul, adăugaţi făină de porumb cu apă şi bateţi cu telul cinci minute, până când se îngroaşă.<br /><br />Serviţi-l fierbinte. Acest sos poate fi asociat foarte bine cu carnea de porc prăjită, creveţi şi pui sote, putând fi utilizat şi ca sos pentru înmuiat.</span>blondefashionistahttp://www.blogger.com/profile/08864814786213452950noreply@blogger.com