tag:blogger.com,1999:blog-54002627312589609762023-11-16T04:52:52.156-08:00For You Mariahttp://www.blogger.com/profile/12921318971366147443noreply@blogger.comBlogger132125tag:blogger.com,1999:blog-5400262731258960976.post-19590889858877171572017-10-29T09:46:00.003-07:002017-10-29T09:46:32.939-07:00Tort cu crema de vanilie si fructe<span style="font-family: "georgia" , "times new roman" , serif;"><b><br /></b></span>
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<span style="font-family: "georgia" , "times new roman" , serif;"><b>Ingrediente:</b></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><b>Pentru blat</b></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><b>400 g faina</b></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><b>100 ml ulei</b></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><b>7 linguri zahar</b></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><b>4 albusuri</b></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><b>1 plic praf de copt</b></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><b>3 oua</b></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><b>100 g nuca macinata</b></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><b>coaja rasa de la 2 portocale</b></span><br />
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<span style="font-family: "georgia" , "times new roman" , serif;"><b>Pentru crema:</b></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><b>500 ml lapte dulce</b></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><b>100 g zahar</b></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><b>200 g unt</b></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><b>4 galbenusuri</b></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><b>40 g amidon alimentar</b></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><b>1 pastaie vanilie</b></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><b>150 g zmeura (sau alte fructe preferate)</b></span><br />
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<span style="font-family: "georgia" , "times new roman" , serif;"><b>Pentru glazura:</b></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><b>150 g ciocolata neagra(sau menaj)</b></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><b>2 linguri lapte</b></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><b>30 g unt</b></span><br />
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<span style="font-family: "georgia" , "times new roman" , serif;"><b>Pentru decor:</b></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><b>300 g ciocolata cu lapte</b></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><b>fructe proaspete (zmeura sau alte fructe preferate)</b></span><br />
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<span style="font-family: "georgia" , "times new roman" , serif;"><b>Mod de preparare:</b></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><b> Se mixeaza 3 galbenusuri cu uleiul si zaharul, se adauga coaja rasa de portocala, nuca macinata si treptat, faina cernuta cu praful de copt. La sfarsit se incorporeaza delicat cele 7 albusuri batute spuma tare. Se toarna compozitia intr-o forma de copt tapetata cu hartie pentru copt si se introduce in cuptorul preincalzit, la foc potrivit, pentru cca. 45 de minute sau pana trece proba cu scobitoarea.</b></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><b> Pentru crema, fierbem laptele cu zaharul si pastaia de vanilie, la foc mic. Separat, frecam galbenusurile cu amidonul si putin lapte rece, apoi turnam incet in fir subtire, laptele fierbinte, amestecand intruna sa nu se branzeasca si lasam sa fiarba la foc mic, omogenizand continuu, pana capata consistenta unei creme. Se ia de pe foc si se amesteca pana se raceste, dupa care incorporam untul moale.</b></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><b> Taiem blatul in doua felii orizontale, asezam blatul de jos pe un platou, turnam deasupra jumatate din crema, adaugam fructele, apoi restul de crema si acoperim cu cea de-a doua felie de blat. Lasam tortul la frigider 2 ore.</b></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><b>Topim pe baie de abur 300 g ciocolata cu lapte si o intindem pe o hartie de copt de dimensiunea si inaltimea tortului. Lasam sa se intareasca.</b></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><b> Pentru glazura, razuim ciocolata, o amestecam cu laptele si incalzim compozitia la bain-marie, pana se topeste ciocolata si incepe sa se lege ca o crema. Se ia de pe foc. O lasam sa se racoreasca putin, apoi frecam cu untul si o turnam peste tort. Desprindem foaia de ciocolata de pe hartie si imbracam tortul. Garnisim deasupra cu fructe proaspete si aschii de ciocolata( dar eu al ales sa folosesc praline). </b></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><b>Se lasa la rece cateva ore, inainte de a-l servi.</b></span><br />
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: x-large;"><b>Pofta buna!</b></span> Mariahttp://www.blogger.com/profile/12921318971366147443noreply@blogger.com0tag:blogger.com,1999:blog-5400262731258960976.post-89339713634274937272016-11-03T01:03:00.002-07:002016-11-03T01:03:22.816-07:00Rulada de porc cu prune<h3 class="post-title entry-title" itemprop="name" style="background-color: white; color: #741b47; font-family: "Dancing Script"; font-size: 22px; font-stretch: normal; line-height: normal; margin: 0px; position: relative;">
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<br /><br /><br /><br /><span style="font-family: georgia, "times new roman", serif;"><b>Ingrediente:</b></span><br /><br /><span style="font-family: georgia, "times new roman", serif;"><b>1,2 kg carne de porc (muschi)</b></span><br /><span style="font-family: georgia, "times new roman", serif;"><b>400 g prune</b></span><br /><div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: georgia, "times new roman", serif;"><b>4 mere</b></span><br /><span style="font-family: georgia, "times new roman", serif;"><b>1 pahar supa</b></span><br /><span style="font-family: georgia, "times new roman", serif;"><b>1 pahar smantana dulce</b></span><br /><span style="font-family: georgia, "times new roman", serif;"><b>4 linguri unt</b></span><br /><span style="font-family: georgia, "times new roman", serif;"><b>1 lingura amidon</b></span><br /><span style="font-family: georgia, "times new roman", serif;"><b> sare , piper </b></span><br /><br /><br /><span style="font-family: georgia, "times new roman", serif;"><b>Mod de preparare:</b></span><br /><span style="font-family: georgia, "times new roman", serif;"><b>Prunele se spala, se oparesc, apoi se inlatura samburii.</b></span><br /><span style="font-family: georgia, "times new roman", serif;"><b>Carnea de porc se taie pe jumatate si se bate cu ciocanul pentru snitele, astfel incat sa fie de 1 cm grosime.Se adauga sare si piper.</b></span><br /><span style="font-family: georgia, "times new roman", serif;"><b>Bucatile de carne se captusesc cu prune si felii de mere, se ruleaza cu grija si se leaga cu o sforicica sau cu scobitori.</b></span><br /><div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: georgia, "times new roman", serif;"><b>Rulourile se rumenesc in tigaie, apoi se toarna supa si se inabusa.</b></span><br /><div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: georgia, "times new roman", serif;"><b>Cand rulourile sunt gata, se scot din tigaie, iar sosul ramas se adauga smantana dulce amestecata bine cu amidon. Se lasa sa fiarba cateva minute.</b></span><br /><span style="font-family: georgia, "times new roman", serif;"><b>Inainte de servire se inlatura sfoara de pe rulou, se taie in felii, se pune pe un platou si se adauga sosul.</b></span><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEoXfd3jkjvsuMu8mwPBE_5XEgv7bH1Bnsgp7kVDOUYcMs7VZWG4dXNL9oYH3UZWI3TB5GAuN17mBS8AoRE5iC04rkuJY41F12h1rPW3-o7ewhuf_WbrMVDGoAMMAmhFe4tKIKA31tTHjR/s1600/400x225_rulada-de-porc-cu-prune-179593.jpg" imageanchor="1" style="clear: left; color: #91479e; float: left; margin-bottom: 1em; margin-right: 1em; text-decoration: none;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEoXfd3jkjvsuMu8mwPBE_5XEgv7bH1Bnsgp7kVDOUYcMs7VZWG4dXNL9oYH3UZWI3TB5GAuN17mBS8AoRE5iC04rkuJY41F12h1rPW3-o7ewhuf_WbrMVDGoAMMAmhFe4tKIKA31tTHjR/s320/400x225_rulada-de-porc-cu-prune-179593.jpg" style="background: rgba(41, 41, 41, 0); border-radius: 0px; border: 1px solid rgba(41, 41, 41, 0); box-shadow: rgba(0, 0, 0, 0.2) 0px 0px 0px; padding: 8px; position: relative;" width="320" /></a><br /><br /><div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: georgia, "times new roman", serif;"><span style="font-size: medium;"><b>Pofta buna!!!</b></span></span></div>
Mariahttp://www.blogger.com/profile/12921318971366147443noreply@blogger.com1tag:blogger.com,1999:blog-5400262731258960976.post-57918272605216214412016-11-02T01:47:00.001-07:002017-10-29T09:31:23.846-07:00Pulpe cu masline<br />
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<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnrXrDyHERRMS1cxSDl-YG2vc_WEfvSGo8U3wKB6NPx0S1ju0GzD9G6uPakEhI2KvUKtCokMcuk_rE6HDJtl7RvS7uYfpBm13P3zC_uKKq-ipuzcDAVO9KtWGnXK9ePR6gZnB1hVIEqp85/s1600/656x440_pulpe-cu-masline-223565.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="427" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnrXrDyHERRMS1cxSDl-YG2vc_WEfvSGo8U3wKB6NPx0S1ju0GzD9G6uPakEhI2KvUKtCokMcuk_rE6HDJtl7RvS7uYfpBm13P3zC_uKKq-ipuzcDAVO9KtWGnXK9ePR6gZnB1hVIEqp85/s640/656x440_pulpe-cu-masline-223565.jpg" width="640" /></a></div>
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<span style="background-color: white; color: #484848; font-family: "georgia" , "times new roman" , serif; font-size: 13px;"><b>Ingrediente:</b></span><br />
<span style="background-color: white; color: #484848; font-family: "georgia" , "times new roman" , serif; font-size: 13px;"><b>4 pulpe intregi</b></span><br />
<span style="background-color: white; color: #484848; font-family: "georgia" , "times new roman" , serif; font-size: 13px;"><b>4 linguri boia dulce</b></span><br />
<span style="background-color: white; color: #484848; font-family: "georgia" , "times new roman" , serif; font-size: 13px;"><b>200 g masline umplute cu gogosari</b></span><br />
<span style="background-color: white; color: #484848; font-family: "georgia" , "times new roman" , serif; font-size: 13px;"><b>o lingurita ienibahar</b></span><br />
<span style="background-color: white; color: #484848; font-family: "georgia" , "times new roman" , serif; font-size: 13px;"><b>o lamaie</b></span><br />
<span style="background-color: white; color: #484848; font-family: "georgia" , "times new roman" , serif; font-size: 13px;"><b>un ardei gras rosu </b></span><br />
<span style="background-color: white; color: #484848; font-family: "georgia" , "times new roman" , serif; font-size: 13px;"><b>2 linguri ulei</b></span><br />
<span style="background-color: white; color: #484848; font-family: "georgia" , "times new roman" , serif; font-size: 13px;"><b>sare, piper</b></span><br />
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<span style="background-color: white; color: #484848; font-family: "georgia" , "times new roman" , serif; font-size: 13px;"><b>Mod de preparare:</b></span><br />
<span style="background-color: white; color: #484848; font-family: "georgia" , "times new roman" , serif; font-size: 13px;"><b><br /></b></span>
<span style="background-color: white; color: #484848; font-family: "georgia" , "times new roman" , serif; font-size: 13px;"><b>Se macina ienibaharul si se amesteca cu boia, sare si piper.</b></span><br />
<span style="background-color: white; color: #484848; font-family: "georgia" , "times new roman" , serif; font-size: 13px;"><b>Carnea bine spalata, curatata si uscata se unge cu ulei, peste care se pune cu mana amestecul de boia, si ienibahar.</b></span><br />
<span style="background-color: white; color: #484848; font-family: "georgia" , "times new roman" , serif; font-size: 13px;"><b>Se aseaza carnea intr-un vas de yena, se pun maslinele si ardeiul rosu taiat bastonase pe lung. Se adauga si lamaia si se toarna in vas cca 100 ml apa. </b></span><br />
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<b>Se da la cuptor pentru 30 minute. </b></div>
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Mariahttp://www.blogger.com/profile/12921318971366147443noreply@blogger.com0tag:blogger.com,1999:blog-5400262731258960976.post-5594012169020482682015-07-09T05:02:00.001-07:002017-10-15T09:08:27.587-07:00<h3 class="post-title entry-title" itemprop="name" style="background-color: white; color: #666666; font-family: 'Trebuchet MS', Trebuchet, Verdana, sans-serif; font-size: 22px; font-stretch: normal; font-weight: normal; margin: 0.75em 0px 0px; position: relative;">
Tort racoritor de vara<div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: "georgia" , "times new roman" , serif;"><b>Ziua de 6 iulie, este o zi deosebita - este aniversarea zilei mele !!!</b></span><br />
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<span style="font-family: "georgia" , "times new roman" , serif;"><b>M-am tot gandit la un tort deosebit ( copii ar fi dorit un tort de ciocolata) , insa din cauza caniculei care a pus stapanire , m-am hotarat la un tort care sa aiba si ciocolata(care nu poate sa lipseasca:)!!!) dar sa fie si racoritor.........si pana la urma am combinat doua retete si a iesit un tort super ....delicios :)!!!</b></span><br />
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<span style="font-family: "georgia" , "times new roman" , serif;"><b>Ingrediente:</b></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><b>Pentru blat:</b></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><b>130g unt</b></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><b>100g zahar pudra</b></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><b>6 oua</b></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><b>100g zahar tos</b></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><b>125g faina</b></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><b>150g ciocolata cu lapte</b></span><br />
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<span style="font-family: "georgia" , "times new roman" , serif;"><b>Pentru crema:</b></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><b></b></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><b>200 g mascarpone</b></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><b>2 linguri zahar</b></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><b>1 lingura suc de lamaie </b></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><b>300 ml frisca</b></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><b>1 plic intaritor de frisca</b></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><b> 300-400 coacaze rosii</b></span><br />
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<span style="font-family: "georgia" , "times new roman" , serif;"><b>Mod de preparare:</b></span><br />
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<span style="font-family: "georgia" , "times new roman" , serif;"><b>Topim ciocolata la bain-marie. Separam ouale. </b></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><b>Untul cu zaharul pudra se bate spuma cu mixerul. Dupa care adaugam ciocolata calda, iar dupa ce am amestecat adaugam si galbenusurile.</b></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><b>Albusurile se bat spuma cu zaharul tos, tot cu ajutorul mixerului si adaugam cam 1/3 din spuma peste compozitia cu ciocolata cu ajutorul unei spatule. Adaugam faina, putin cate putin. Iar la urma adaugam si restul de spuma de albusuri.</b></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><b>Punem compozitia intr-o forma de diametru 24 cm si introducem in cuptorul incalzit in prealabil cca. 40-45 de minute.</b></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><b>Cand este gata, il lasam sa se raceasca si blatul se taie in doua.</b></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><b>Stiind ca blatul este un pic cam dulce, de data aceasta l-am insiropat cu suc de struguri.</b></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><b>Intre timp pregatim crema:</b></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><b>Amestecam mascarponele cu zaharul si sucul de lamaie. Frisca impreuna cu praful intaritor se mixeaza si se adauga in crema mascarpone. Coacazele le spalam si cu ajutorul unei furculite se desprind de pe codite. Le lasam un pic la scurs (surplusul de apa) sau le punem pe servetele de bucatarie pentru ca apa sa fie absorbita.Din cantitatea de boabe de coacaze punem deoparte pentru decor iar restul de bobite se adauga la jumatate din compozitia de mascarpone si frisca . Cealalta jumatate o folosim sa decoram tortul.</b></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><b>La capitolul decor - se pot folosi fructe dupa placul si pofta fiecaruia! </b></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><b>Din cauza caldurii excesive, nu am reusit sa decorez tortul cum mi-as fi dorit(cum am pus ciocolata s-a si topit), dar pot sa ma declar multumita:)!!!!, bineintele copii au fost in extaz :))!!!!!</b></span><br />
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<span style="font-family: "georgia" , "times new roman" , serif;"><b><br /></b></span>
<span style="font-family: "georgia" , "times new roman" , serif;"><b></b></span><span style="font-family: "georgia" , "times new roman" , serif;"><b></b></span><span style="font-family: "georgia" , "times new roman" , serif;"><br /><span style="font-size: large;"><b>Pofta buna!!!</b></span></span> </div>
Mariahttp://www.blogger.com/profile/12921318971366147443noreply@blogger.com2tag:blogger.com,1999:blog-5400262731258960976.post-28703687204009778182014-05-12T00:57:00.001-07:002014-05-12T01:33:32.192-07:00Pizza cu sunca<br />
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<span style="color: #741b47; font-family: Georgia, 'Times New Roman', serif;"><span style="line-height: 20px;"><b>Fie ca e vorba de o petrecere sau de o cina , pizza este oricand bine-venita.</b></span></span><br />
<span style="color: #741b47; font-family: Georgia, 'Times New Roman', serif;"><span style="line-height: 20px;"><b><br /></b></span></span>
<span style="color: #741b47; font-family: Georgia, 'Times New Roman', serif; font-size: large;"><span style="line-height: 20px;"><b>Ingrediente:</b></span></span><br />
<span style="color: #741b47; font-family: Georgia, 'Times New Roman', serif; font-size: large;"><span style="line-height: 20px;"><b><br /></b></span></span>
<span style="color: #741b47; font-family: Georgia, 'Times New Roman', serif;"><span style="line-height: 20px;"><b>250 gr. faina, in plus pentru prelucrat</b></span></span><br />
<span style="color: #741b47; font-family: Georgia, 'Times New Roman', serif;"><span style="line-height: 20px;"><b>1/2 cub de drojdie</b></span></span><br />
<span style="color: #741b47; font-family: Georgia, 'Times New Roman', serif;"><span style="line-height: 20px;"><b>1 cubulet mic de unt</b></span></span><br />
<span style="color: #741b47; font-family: Georgia, 'Times New Roman', serif;"><span style="line-height: 20px;"><b>1/2 lingurita sare</b></span></span><br />
<span style="color: #741b47; font-family: Georgia, 'Times New Roman', serif;"><span style="line-height: 20px;"><b>apa</b></span></span><br />
<span style="color: #741b47; font-family: Georgia, 'Times New Roman', serif;"><span style="line-height: 20px;"><b><br /></b></span></span>
<span style="color: #741b47; font-family: Georgia, 'Times New Roman', serif;"><span style="line-height: 20px;"><b>Pentru umplutura:</b></span></span><br />
<span style="color: #741b47; font-family: Georgia, 'Times New Roman', serif;"><span style="line-height: 20px;"><b>felii de sunca slaba</b></span></span><br />
<span style="color: #741b47; font-family: Georgia, 'Times New Roman', serif;"><span style="line-height: 20px;"><b>gogosar, rosie, masline</b></span></span><br />
<span style="color: #741b47; font-family: Georgia, 'Times New Roman', serif;"><span style="line-height: 20px;"><b>50 g cascaval ras, piper, sare , cateva frunzulite de menta</b></span></span><br />
<span style="color: #741b47; font-family: Georgia, 'Times New Roman', serif;"><span style="line-height: 20px;"><b><br /></b></span></span>
<span style="color: #741b47; font-family: Georgia, 'Times New Roman', serif; font-size: large;"><span style="line-height: 20px;"><b>Mod de preparare:</b></span></span><br />
<span style="color: #741b47; font-family: Georgia, 'Times New Roman', serif; font-size: large;"><span style="line-height: 20px;"><b><br /></b></span></span>
<span style="color: #741b47; font-family: Georgia, 'Times New Roman', serif;"><span style="line-height: 20px;"><b>Se prepara aluatul de pizza: se pune intr-un castron faina. Se face o adancitura la mijloc, se adauga drojdia, untul , sarea si turnam un pic de apa calduta pentru a dospi un pic drojdia. Se framanta aluatul bine, pana devine elastic si nu mai este lipicios. Apoi se pune intr-un castron, acoperim cu o panza (prosop) si se lasa la dospit intr-un loc cald o ora, cat sa-si dubleze volumul.</b></span></span><br />
<span style="color: #741b47; font-family: Georgia, 'Times New Roman', serif;"><span style="line-height: 20px;"><b>Se unge tava cu un strat subtire de ulei. Se mai framanta un pic aluatul pe suprafata de lucru presarata cu faina si se intinde o lipie cam cat forma de pizza.</b></span></span><br />
<span style="color: #741b47; font-family: Georgia, 'Times New Roman', serif;"><span style="line-height: 20px;"><b>Deasupra pe aluat incepem sa asezam feliile de sunca , gogosarii, rosiile, maslinele, toate taiate felii, cascavalul ras si daca dorim ketchup-ul. Condimentam si presaram cateva fire de menta.</b></span></span><br />
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<span style="color: #741b47; font-family: Georgia, 'Times New Roman', serif;"><span style="line-height: 20px;"><b>Introducem tava in cuptorul incins timp de 20-25 de min. pana se topeste cascavalul , iar marginea e rumenita.</b></span></span><br />
<span style="color: #741b47; font-family: Georgia, 'Times New Roman', serif;"><span style="line-height: 20px;"><b>Se scoate din cuptor, se taie felii si se serveste imediat.</b></span></span><br />
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<span style="background-color: white; color: #333333; font-family: Georgia, 'Times New Roman', serif; font-size: 14px; line-height: 20px;"><span style="font-size: large;"><b><span style="color: red;">POFTA BUNA!!!!!</span></b></span></span><br />
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<span style="background-color: white; color: #333333; font-family: Georgia, 'Times New Roman', serif; font-size: 14px; line-height: 20px;"><span style="font-size: large;"><b><span style="color: purple;"> PUPICI:X</span></b></span></span><span style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px; line-height: 20px;"></span><br />
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Mariahttp://www.blogger.com/profile/12921318971366147443noreply@blogger.com2tag:blogger.com,1999:blog-5400262731258960976.post-35315682379887921632013-11-09T12:00:00.002-08:002017-10-15T09:47:26.262-07:00Placinta cu mere<div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9iBhpdVw7dgHwFcLnL82pHJeug-R2EL0lsdcIGvBp_fkEYYqDo9TzM2tA8HfGroe7pqEEMb0NWTdtDrZ2_XRYQ_devRrM7iy4KRLxHug1Stq50hh4fzELYE7cthL41SKEp4shyphenhyphenFEThzQG/s1600/DSC01575.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="360" data-original-width="640" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9iBhpdVw7dgHwFcLnL82pHJeug-R2EL0lsdcIGvBp_fkEYYqDo9TzM2tA8HfGroe7pqEEMb0NWTdtDrZ2_XRYQ_devRrM7iy4KRLxHug1Stq50hh4fzELYE7cthL41SKEp4shyphenhyphenFEThzQG/s400/DSC01575.JPG" width="400" /></a></div>
<span style="font-size: large;"><b> Dintre toate fructele, marul e considerat cel mai bun tonifiant<span style="font-family: "georgia" , "times new roman" , serif;"> <span style="font-family: inherit;">al sistemului muscular si nervos, fiind folosit in alimentatia zilnica al sportivilor. Cate un mar in fiecare zi tine doctorul la distanta. M-am conformat si eu si am pregatit o placinta cu mere.</span></span></b></span><br />
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<span style="font-size: large;"><b><span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-family: inherit;">Ingrediente:</span></span></b></span><br />
<span style="font-size: large;"><b><span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-family: inherit;">500 g faina</span></span></b></span><br />
<span style="font-size: large;"><b><span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-family: inherit;">250 g margarina sau unt</span></span></b></span><br />
<span style="font-size: large;"><b><span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-family: inherit;">200 g zahar</span></span></b></span><br />
<span style="font-size: large;"><b><span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-family: inherit;">1 lingurita esenta de vanilie, sare</span></span></b></span><br />
<span style="font-size: large;"><b><span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-family: inherit;">10 g drojdie( o bucata de marimea unei nuci)</span></span></b></span><br />
<span style="font-size: large;"><b><span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-family: inherit;">250 ml lapte caldut</span></span></b></span><br />
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<span style="font-size: large;"><b><span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-family: inherit;">Pentru umplutura:</span></span></b></span><br />
<span style="font-size: large;"><b><span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-family: inherit;">1 kg mere</span></span></b></span><br />
<span style="font-size: large;"><b><span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-family: inherit;">200 g zahar</span></span></b></span><br />
<span style="font-size: large;"><b><span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-family: inherit;">1/2 lingurita scortisoara macinata.</span></span></b></span><br />
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<span style="font-size: large;"><b><span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-family: inherit;">Mod de preparare:</span></span></b></span><br />
<span style="font-size: large;"><b><span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-family: inherit;"> Pentru aluat, se dizolva drojdia in lapte, apoi se adauga un praf de sare, zaharul si 200 g margarina sau unt. Se incorporeaza faina si se framanta bine, iar apoi se lasa la crescut timp de 30-40 minute. Intre timp merele se spala, se curata de samburi si se dau pri razatoarea mare. Merele rase se storc bine, se calesc impreuna cu zaharul ramas si scortisoara si se lasa la racit. Dupa ce a crescut aluatul se imparte in doua parti egale. </span></span></b></span><br />
<span style="font-size: large;"><b> Se unge tava cu putina margarina, apoi se intinde o foaie cat mai uniforma de aluat. Deasupra presaram un pic de gris pentru a mai absorbi din zeama lasata de mere. Se adauga umplutura de mere cat mai uniform in tava si deasupra se intinde cea de-a doua foaie de aluat. Aluatul de deasupra se inteapa cu furculita din loc in loc, pentru a permite eliminarea aerului din interior in timpul coacerii.</b></span><br />
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<span style="font-size: large;"><b>Placinta se pune in cuptorul preincalzit in prealabil la 180 grade, timp de 40-45 minute, pana se rumeneste. Dupa ce se scoate din cuptor se poate pudra cu zahar pudra.</b></span><br />
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<br /> Mariahttp://www.blogger.com/profile/12921318971366147443noreply@blogger.com11tag:blogger.com,1999:blog-5400262731258960976.post-22780914538464808742013-08-12T09:43:00.000-07:002018-03-23T00:06:04.930-07:00Tort simplu cu visine<div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-size: small;"><b>Ingrediente:</b></span></span><br />
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<span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-size: small;"><b>Pentru blat:</b></span></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-size: small;"><b>4 oua</b></span></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-size: small;"><b>30 g faina</b></span></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-size: small;"><b>100g zahar</b></span></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-size: small;"><b>25 g cacao</b></span></span><br />
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<span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-size: small;"><b>Pentru tava:</b></span></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-size: small;"><b>30 g unt</b></span></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-size: small;"><b>30 g faina</b></span></span><br />
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<span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-size: small;"><b>Pentru umplutura:</b></span></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-size: small;"><b>500 ml frisca lichida</b></span></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-size: small;"><b>1/2 kg visine</b></span></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-size: small;"><b>un pliculet gelatina transparenta de decor</b></span></span><br />
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<span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-size: small;"><b>50 g ciocolata</b></span></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-size: small;"><b><br /></b></span></span>
<span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-size: small;"><b>Mod de preparare:</b></span></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-size: small;"><b> Se pregateste tava, untul il topim si cu o pensula se unge interiorul tavii si peretii ei. Se da la rece pentru ca untul sa se inchege, apoi se scoate si se presara cu faina.</b></span></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-size: small;"><b> Zaharul si ouale se mixeaza, pana ce amestecul isi tripleaza volumul. Se adauga faina si cacaua cernute si se amesteca delicat. Se toarna in tava si se coace 25 de minute. Se lasa sa se raceasca si se taie in doua cu ajutorul unui cutit cu lama lunga.</b></span></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-size: small;"><b> Intr-o tava se aseaza primul strat de blat peste care punem frisca, cel de-al doilea blat iar deasupra se pun visinele. Se prepara gelatina si se toarna numai peste visine.( In cazul in care coacem blatul intr-o tava mai mica, putem sa-l taiem in trei foi )</b></span></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-size: small;"><b> Cat timp se incheaga gelatina, ciocolata foarte rece se razuie cu un cutit sau se trece prin razatoare. Aschiile de ciocolata se aseaza imprejurul fructelor si se da totul la rece pentru 2 ore.</b></span></span><br />
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<span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-size: small;"><b><span style="font-size: x-small;">Sursa: Libertatea pentru femei</span></b></span></span><br />
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<span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-size: small;"><b><span style="font-size: x-small;"> </span> </b></span></span><br />
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<span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-size: small;"><b> </b></span></span> Mariahttp://www.blogger.com/profile/12921318971366147443noreply@blogger.com9tag:blogger.com,1999:blog-5400262731258960976.post-11628287156387391202013-06-09T09:14:00.001-07:002017-10-26T11:15:57.911-07:00Dulceata de capsuni<div class="separator" style="clear: both; text-align: center;">
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<b><span style="font-family: "georgia" , "times new roman" , serif;">Ingrediente:</span></b><br />
<b><span style="font-family: "georgia" , "times new roman" , serif;">1 kg capsuni</span></b><br />
<b><span style="font-family: "georgia" , "times new roman" , serif;">700-800 g zahar</span></b><br />
<b><span style="font-family: "georgia" , "times new roman" , serif;">zeama de la o lamaie</span></b><br />
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<b><span style="font-family: "georgia" , "times new roman" , serif;">Mod de preparare:</span></b><br />
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<b><span style="font-family: "georgia" , "times new roman" , serif;"> Se spala capsunile puse intr-o strecuratoare sub jet de apa la robinet, apoi se pun in vasul in care preparam dulceata,zaharul si capsunile. </span></b><br />
<b><span style="font-family: "georgia" , "times new roman" , serif;"> Lasam pana a doua zi capsunile ca sa lase zeama, apoi punem vasul pe foc mai mare si se fierbe cu zeama de lamaie pana ce se leaga ca orice dulceata. </span> </b><br />
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<br /> Mariahttp://www.blogger.com/profile/12921318971366147443noreply@blogger.com7tag:blogger.com,1999:blog-5400262731258960976.post-12226284442241592842013-04-18T09:29:00.000-07:002018-01-05T00:25:52.307-08:00Cornuri pufoase cu gem<div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: "georgia" , "times new roman" , serif;"><b> Este o
reteta deosebit de usoara , iar cornurile sunt pufoase si deosebit de
delicioase. Copii mei sunt pur si simplu s-au indragostit de aceste
cornuri. </b></span><br />
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<span style="font-family: "georgia" , "times new roman" , serif;"><b>Multumesc mult pentru reteta <a href="http://irinaririna.blogspot.ro/2013/02/cornuri-pufoase-cu-gem.html" target="_blank">Bucataria Irinei</a></b></span> <span style="font-family: "georgia" , "times new roman" , serif;"><b>!</b></span><br />
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<span style="font-family: "georgia" , "times new roman" , serif;"><b>Ingrediente ( 20 cornuri)</b></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><b>35 g drojdie</b></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><b>o lingura de zahar</b></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><b>1 kg faina</b></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><b>2 oua</b></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><b>200 g zahar</b></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><b>3 plicuri zahar vanilat</b></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><b>120 g smantana</b></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><b>50 g unt topit</b></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><b>340 ml lapte </b></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><b>coaja de la o lamaie</b></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><b>gem pentru umplut</b></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><b>un ou pentru glazura </b></span><b> </b><br />
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<b> <span style="font-family: "georgia" , "times new roman" , serif;">Mod de preparare:</span></b><br />
<b><span style="font-family: "georgia" , "times new roman" , serif;">Drojdia o amestecam cu o lingura de zahar pana se lichefiaza. Ouale se bat cu restul de zahar ( 200 g ) si cu zaharul vanilat.</span></b><br />
<b><span style="font-family: "georgia" , "times new roman" , serif;">Faina se cerne intr-un vas ( pentru ca preparatele sa fie mai pufoase ). Adaugam ouale batute si drojdia lichefiata, coaja de lamaie, untul smantana si framantam. Treptat adaugam si laptele. Framantam bine aluatul pana ce devine elastic. </span></b><br />
<b><span style="font-family: "georgia" , "times new roman" , serif;">Lasam sa creasca intr-un loc caldut pana isi dubleaza volumul.</span></b><br />
<b><span style="font-family: "georgia" , "times new roman" , serif;">Rasturnam aluatul pe o planseta si rupem din el cate o bucata de marimea unui ou. Intindem bucata, o ungem cu gem si o rulam.</span></b><br />
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<b> <span style="font-family: "georgia" , "times new roman" , serif;">Asezam cornurile intr-o tava unsa cu ulei sau tapetata cu hartie de copt. </span></b><br />
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<b><span style="font-family: "georgia" , "times new roman" , serif;"> Lasam cornurile in tava la crescut in jur de 20 de minute apoi le ungem cu ou batut si le dam la cuptor pentru 30 de minute.</span></b>
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<br /> Mariahttp://www.blogger.com/profile/12921318971366147443noreply@blogger.com7tag:blogger.com,1999:blog-5400262731258960976.post-2825914769993012242013-03-27T04:51:00.003-07:002018-01-05T00:29:27.244-08:00Briose cu fructe de padure<div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: "georgia" , "times new roman" , serif;"><b>Ingrediente:</b></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><b>500 g fructe de padure</b></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><b>200 g unt</b></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><b>150 g zahar</b></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><b>250 g faina</b></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><b>4 oua</b></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><b>1 plic zahar vanilat</b></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><b>1 lingurita praf de copt</b></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><b>un praf de sare</b></span><br />
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<span style="font-family: "georgia" , "times new roman" , serif;"><b>Mod de preparare:</b></span><br />
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<span style="font-family: "georgia" , "times new roman" , serif;"><b> Se incinge cuptorul la 180 grade. Se aseaza suporturile de hartie in adanciturile tavii (eu am folosit forme de silicon). Daca folositi fructe proaspete, dupa ce le spalati, le lasati in strecuratoare sa se scurga. Eu am folosit fructe de padure congelate.</b></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><b> Se bat untul cu zaharul, sarea , zaharul vanilat cu mixerul pana se obtine o crema inspumata.</b></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><b>Se adauga treptat ouale. Se amesteca faina cu praful de copt, se cern peste aluat si se incorporeaza. </b></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><b>Se adauga fructele de padure si se incorporeaza cu atentie. Cu doua lingurite se umplu suporturile de hartie ( sau silicon) cu aluat pana la doua treimi.</b></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><b>Se coc in cuptorul incins circa 20-25 de minute. </b></span><br />
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Mariahttp://www.blogger.com/profile/12921318971366147443noreply@blogger.com7tag:blogger.com,1999:blog-5400262731258960976.post-63069466837936593382013-03-09T06:04:00.000-08:002017-10-15T09:56:07.609-07:00Amandine<div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: "georgia" , "times new roman" , serif;"><b>Ingrediente:</b></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><b>Blatul:</b></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><b>6 oua</b></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><b>6 linguri ulei sau apa</b></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><b>1 cana zahar</b></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><b>1 praf de copt</b></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><b>3 linguri cacao</b></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><b>1 cana faina</b></span><br />
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<span style="font-family: "georgia" , "times new roman" , serif;"><b>Crema:</b></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><b>1 pachet unt sau margarina </b></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><b>3 linguri cacao</b></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><b>200 g zahar</b></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><b>1 lingura faina</b></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><b>4-6 linguri lapte</b></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><b>1 esenta de rom</b></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><b>2 galbenusuri</b></span><br />
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<span style="font-family: "georgia" , "times new roman" , serif;"><b>Mod de preparare:</b></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><b>Separam ouale. Albusurile se bat spuma cu zaharul. Galbenusurile se amesteca cu uleiul pana devine o crema spumoasa. Se adauga cacaoa, faina, praful de copt si esenta de rom.Compozitia se toarna intr-o tava (mai mica ) si se coace in cuptorul incins in prealabil.</b></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><b>Crema:</b></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><b> Toate ingredientele se fierb la un loc mic. Se lasa la racit, dupa care se amesteca cu un unt sau margarina frecata spuma.</b></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><b>Dupa ce s-a racit blatul, se taie in doua si se insiropeaza cu un sirop facut din apa, zahar si esenta de rom.</b></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><b>Deasupra decoram cu <a href="http://ikkaisblog.blogspot.ro/2012/03/pentru-familia-noastra-sosirea.html" target="_blank">sos de ciocolata</a> ( inventia Laurei Sava)!</b></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><b><br /></b></span>
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<span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-size: large;"><b>Pofta buna !!!!!</b></span></span> Mariahttp://www.blogger.com/profile/12921318971366147443noreply@blogger.com10tag:blogger.com,1999:blog-5400262731258960976.post-71845754918684543092013-02-09T00:07:00.001-08:002016-11-03T01:14:27.787-07:00Tort Sacher cu glazura de ciocolata cu lapte<div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMCxkPi6tjlvUQ-dhOF1pqsU-2yCeg075KHXVgu1KJADybkQFw5ZMApLxuJs-A5lHuW2SC73jrzlSwkoFcBn9P4aZRC3xl6njlanHriMVvXep1QtrSklaG7Jw2Pa6FgY6ZIdhgtYtzvMzh/s1600/656x440_tort-sacher-cu-glazura-de-ciocolata-cu-lapte-203124.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="214" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMCxkPi6tjlvUQ-dhOF1pqsU-2yCeg075KHXVgu1KJADybkQFw5ZMApLxuJs-A5lHuW2SC73jrzlSwkoFcBn9P4aZRC3xl6njlanHriMVvXep1QtrSklaG7Jw2Pa6FgY6ZIdhgtYtzvMzh/s320/656x440_tort-sacher-cu-glazura-de-ciocolata-cu-lapte-203124.jpg" width="320" /></a></div>
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<b><span style="font-family: "georgia" , "times new roman" , serif;"><i>Acest tort</i></span></b> <span style="font-family: "georgia" , "times new roman" , serif;"><i><b>l-am pregatit pentru aniversarea celor 16 ani pe care i-a implinit baiatul meu cel mare :)!</b></i></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><i><b>La multi ani, dragul meu!!!!</b></i></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><i><b>A fost un adevarat deliciu, el fiind un impatimit al ciocolatei, a picat la fix acest tort:X!!!! </b></i></span><br />
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<span style="font-family: "georgia" , "times new roman" , serif;"><b><i>Ingrediente:</i></b></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><b><i>Blat de ciocolata</i></b></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><b><i>100 g ciocolata amaruie</i></b></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><b><i>175 g unt </i></b></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><b><i>175 g zahar</i></b></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><b><i>1 plic zahar vaniliat</i></b></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><b><i>7 oua</i></b></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><b><i>200 g faina</i></b></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><b><i>3 lingurita praf de copt</i></b></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><b><i>40 g cacao</i></b></span><br />
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<span style="font-family: "georgia" , "times new roman" , serif;"><b><i>Umplutura & glazura</i></b></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><b><i>300 g gem de caise</i></b></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><b><i>300 g glazura de ciocolata</i></b></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><b><i>ciocolata rasa</i></b></span><br />
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<span style="font-family: "georgia" , "times new roman" , serif;"><b><i>Mod de preparare:</i></b></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><b><i> Pentru blat, se topeste ciocolata in bain-marie( dar sa nu depaseasca temperatura de 40 grade).</i></b></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><b><i>Se bate untul cu 75 g zahar si zaharul vaniliat, pana se dizolva zaharul. Se inglobeaza strop cu strop ciocolata fluida. Se separa ouale. Se inglobeaza pe rand galbenusurile in crema de unt. Se bat albusurile intr-un vas , se adauga 100 g zahar si se bate bezea. Se incinge cuptorul la 180 grade.</i></b></span><br />
<b><i><span style="font-family: "georgia" , "times new roman" , serif;">Se inglobeaza in compozitia de ciocolata jumatate din cantitatea de albus; se adauga faina amestecata cu praful de copt si cacao. Se omogenizeaza bine. Se aseaza deasupra restul de albus batut si se inglobeaza.</span></i></b><br />
<b><i><span style="font-family: "georgia" , "times new roman" , serif;">Compozitia se aseaza intr-o forma de tort(26 cm) unsa numai pe fund. Se coace blatul la cuptor timp de 50-55 min. </span></i></b><span style="font-family: "georgia" , "times new roman" , serif;"><b><i>Se scoate din cuptor si se lasa sa se raceasca in forma. Se desprinde apoi marginea acesteia si se indeparteaza. Blatul se rastoarna pe un gratar de bucatarie, se desprinde de pe fundul formei si se lasa sa se raceasca complet.</i></b></span><br />
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<span style="font-family: "georgia" , "times new roman" , serif;"><b><i>Blatul se taie pe trei niveluri. Se incalzeste gemul si se unge fiecare nivel cu cate 50 g gem, se suprapun nivelele. Se unge tortul de jur imprejur cu restul de gem topit.</i></b></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><b><i>Se topeste ciocolatata cu lapte in bain-marie si se pune deoparte o cantitate mica intr-un sprit cu deschidere mica.</i></b></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><b><i>Se acopera tortul cu restul de ciocolata , se inscriptioneaza si se decoreaza cu ciocolata rasa.</i></b></span><br />
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<span style="font-family: "georgia" , "times new roman" , serif;"><b><i><span style="font-size: large;"><br /></span></i></b></span>
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<span style="font-family: "georgia" , "times new roman" , serif;"><b><i><span style="font-size: large;">Pofta buna!!!</span> </i></b></span><br />
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<br /> Mariahttp://www.blogger.com/profile/12921318971366147443noreply@blogger.com14tag:blogger.com,1999:blog-5400262731258960976.post-33817137616275157282013-02-03T07:37:00.002-08:002018-01-05T00:46:22.745-08:00Tort Hello Kitty<div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: "georgia" , "times new roman" , serif;"><b> Andrada a implinit 8 ani ! Cu aceasta ocazie i-am pregatit un tort in premiera, din pasta de zahar.....bineinteles decorul acestui tort a fost realizat de insasi sarbatorita( adica Andrada!)</b></span><br />
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<span style="font-family: "georgia" , "times new roman" , serif;"><b> </b></span><span style="font-size: x-large;"><b>La multi ani, iubita mea :X!!!!!! </b></span><br />
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<span style="font-family: "georgia" , "times new roman" , serif;"><b> Reteta de pasta de zahar am imprumutat-o de la<a href="http://dumitrufelicia.blogspot.ro/2011/11/pasta-de-zahar.html" target="_blank"> Felicia</a> ,si care mi-a iesit din prima . </b></span><br />
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<span style="font-size: x-large;"><b><span style="font-size: large;">Sa cresti mare<span style="font-size: large;">, sanatoasa, sa fii inteleapta si sa ai parte de tot binele din lume !!!!</span></span> </b></span><br />
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<br /> Mariahttp://www.blogger.com/profile/12921318971366147443noreply@blogger.com18tag:blogger.com,1999:blog-5400262731258960976.post-1248292196978662452013-01-20T04:24:00.000-08:002018-01-05T00:49:22.088-08:00Chec cu scortisoara<div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixSj6z4obe-6YvRyMDr7xS51APcCzKfOusVD-y8klDpvaV5oEwREb3AcIUbYUIZpXpsT0NrY20A6KoGMSyoBCBH9uMXOql4t86KuxMFVdrWViZOGN0HKu81zi2qyqMCXyMidh5TQmc5uMV/s1600/DSC05601.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="360" data-original-width="640" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixSj6z4obe-6YvRyMDr7xS51APcCzKfOusVD-y8klDpvaV5oEwREb3AcIUbYUIZpXpsT0NrY20A6KoGMSyoBCBH9uMXOql4t86KuxMFVdrWViZOGN0HKu81zi2qyqMCXyMidh5TQmc5uMV/s400/DSC05601.JPG" width="400" /></a></div>
<span style="font-family: "georgia" , "times new roman" , serif;"><b>Ingrediente:</b></span><br />
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<span style="font-family: "georgia" , "times new roman" , serif;"><b>4 oua</b></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><b>1 cana faina</b></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><b>2 linguri apa calduta</b></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><b>1 ceasca cu zahar tos</b></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><b>1 varf lingurita scortisoara</b></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><b>1 praf de sare</b></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><b>1 praf de copt</b></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><b>coaja rasa de lamaie</b></span><br />
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<span style="font-family: "georgia" , "times new roman" , serif;"><b>Mod de praparare:</b></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><b>Se freaca galbenusurile cu zaharul tos si scortisoara, se adauga cate putin faina, apa, sarea, praful de copt, coaja de lamaie si albusul batut spuma.</b></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><b>Se unge o forma de chec cu unt, se presara faina, se toarna compozitia si se coace cam 40-45 de minute( in functie de cuptor, sau pana trece testul scobitorii).</b></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><b>Eu am folosit o cantitate dubla de ingrediente, pentru acest chec. </b></span><br />
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<span style="font-family: "georgia" , "times new roman" , serif;"><b>Este o reteta extrem de usoara si deosebit de delicioasa. </b></span><br />
Mariahttp://www.blogger.com/profile/12921318971366147443noreply@blogger.com11tag:blogger.com,1999:blog-5400262731258960976.post-75005910265606639392013-01-12T10:29:00.000-08:002018-01-06T08:13:17.111-08:00Tort cu portocale<div class="separator" style="clear: both; text-align: center;">
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<span style="font-size: small;"><span style="font-family: "georgia" , "times new roman" , serif;"><b>Ingrediente:</b></span></span><br />
<span style="font-size: small;"><span style="font-family: "georgia" , "times new roman" , serif;"><b>Pentru blat:</b></span></span><br />
<span style="font-size: small;"><span style="font-family: "georgia" , "times new roman" , serif;"><b>6 ou<span style="font-size: small;">a</span></b></span></span><br />
<span style="font-size: small;"><span style="font-family: "georgia" , "times new roman" , serif;"><b><span style="font-size: small;">12-13 linguri <span style="font-size: small;">zahar</span></span></b></span></span><br />
<span style="font-size: small;"><span style="font-family: "georgia" , "times new roman" , serif;"><b><span style="font-size: small;"><span style="font-size: small;">6-7 linguri apa</span></span></b></span></span><br />
<span style="font-size: small;"><span style="font-family: "georgia" , "times new roman" , serif;"><b><span style="font-size: small;"><span style="font-size: small;">12 linguri faina</span></span></b></span></span><br />
<span style="font-size: small;"><span style="font-family: "georgia" , "times new roman" , serif;"><b><span style="font-size: small;"><span style="font-size: small;">1 praf de cop<span style="font-size: small;">t</span></span></span></b></span></span><br />
<span style="font-size: small;"><span style="font-family: "georgia" , "times new roman" , serif;"><b><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;">1 plic zahar vanilat</span></span></span></b></span></span><br />
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<span style="font-size: small;"><span style="font-family: "georgia" , "times new roman" , serif;"><b><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;">Pentru crema :</span></span></span></b></span></span><br />
<span style="font-size: small;"><span style="font-family: "georgia" , "times new roman" , serif;"><b><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;">1 l<span style="font-size: small;"> smantana sau frisca</span></span></span></span></b></span></span><br />
<span style="font-size: small;"><span style="font-family: "georgia" , "times new roman" , serif;"><b><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;">1 kg portocale</span></span></span></span></b></span></span><br />
<span style="font-size: small;"><span style="font-family: "georgia" , "times new roman" , serif;"><b><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;">20 g gelatina</span></span></span></span></b></span></span><br />
<span style="font-size: small;"><span style="font-family: "georgia" , "times new roman" , serif;"><b><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;">esenta de vanilie </span></span></span></span></b></span></span><br />
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<span style="font-size: small;"><span style="font-family: "georgia" , "times new roman" , serif;"><b><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;">Mod de preparare<span style="font-size: small;">:</span></span> </span></span></span></b></span></span><b><br /></b><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><b> Galbenusurile
impreuna cu zaharul se amesteca bine, pana devine o crema spumoasa.Se
adauga praful de copt, si treptat (cate 2 linguri) apa
amestecand continuu.Cand am terminat adaugam faina dar sa nu fie
lingurile incarcate de faina,ci mai degraba rase. Separat mixam
albusurile cu 3 linguri de zahar(le luam din cele 12 linguri) si zaharul vanilat. Cand este
gata se toarna peste compozitie si se amesteca incet cu o lingura de
lemn.</b></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><b>Compozitia
se aseaza intr-o forma unsa si se niveleaza; se coace in cuptorul
incins la 180 grade cam 30-40 min ( sau pana trece testul scobitorii). Se scoate si se lasa sa se
raceasca.Se scoate blatul din forma si se taie in doua.</b></span><br />
<span style="font-size: small;"><span style="font-family: "georgia" , "times new roman" , serif;"><b>Pentru a monta tortul de preferinta se foloseste o tava adanca cu pereti det<span style="font-size: small;">asabili. Asternem tava cu folie alimentara de plastic, atat fundul cat si peretii <span style="font-size: small;">.</span></span></b></span></span><br />
<span style="font-size: small;"><span style="font-family: "georgia" , "times new roman" , serif;"><b><span style="font-size: small;"><span style="font-size: small;"> Taiem cam 1 cm din marginile blatului, pentru a putea aseza fel<span style="font-size: small;">iile de portocale care vor tapeta peretii tavii.</span></span></span></b></span></span><br />
<span style="font-size: small;"><span style="font-family: "georgia" , "times new roman" , serif;"><b><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"> Portocalele le curatam si le taiem cam de 1 cm grosime. Alegem feliile cele mai fr<span style="font-size: small;">umoase si uniforme si le asternem peste folia din plastic in tava.</span> </span> </span></span></b></span></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><b>Gelatina o topim in 100 ml apa calduta . Intre timp mixam smantana sau frisca cu zaharul si esenta de vanilie (cantitatea difera in functie de cat de dulce doriti sa fie frisca obtinuta....eu am folosit foarte putin)</b></span>. <span style="font-family: "georgia" , "times new roman" , serif;"><b>Dupa care adaugam gelatina dizolvata si amestecam usor pana se uniformizeaza crema.</b></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><b> Turnam 1/3 din crema peste portocalele din tava, cautand sa acoperim toata suprafata si toate gaurile .</b></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><b>Peste crema punem prima foaie de blat (daca dorim o putem insiropa cu suc de portocale). </b></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><b> Turnam peste blat mai mult de jumatate din cantitatea de crema, tot optional daca dorim putem aauga cubulete de portocale taiata.</b></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><b> Peste crema punem cea de-a doua foaie de blat(insiropata daca doriti).</b></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><b> Turnam restul de crema peste blat, acoperim cu folie si punem tava la frigider 3-4 ore, de preferinta ar fi mai bine sa ramana peste noapte, pentru a se intari crema bine.</b></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><b>Dupa acest timp, scoatem folia ,inelul detasabil al tavii si rasturnam cu grija tortul pe un platou. </b></span><br />
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<span style="font-family: "georgia" , "times new roman" , serif;"><b><span style="font-size: large;"><i>Pofta buna!!!</i></span> </b></span><br />
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Mariahttp://www.blogger.com/profile/12921318971366147443noreply@blogger.com11tag:blogger.com,1999:blog-5400262731258960976.post-78231218551316735342013-01-08T01:50:00.001-08:002013-01-08T01:50:12.098-08:00Pulpa de porc cu ciuperci<div class="separator" style="clear: both; text-align: center;">
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<span id="yui_3_7_2_1_1357637944388_3589" style="font-weight: bold;">Ingrediente:</span></div>
<div id="yui_3_7_2_1_1357637944388_3585" style="background-color: transparent; color: black; font-family: arial, helvetica, sans-serif; font-size: 18.6667px; font-style: normal;">
<span id="yui_3_7_2_1_1357637944388_3586" style="font-weight: bold;">o bucata pulpa porc fara os, cca 2 kg</span></div>
<div id="yui_3_7_2_1_1357637944388_3587" style="background-color: transparent; color: black; font-family: arial, helvetica, sans-serif; font-size: 18.6667px; font-style: normal;">
<span id="yui_3_7_2_1_1357637944388_3588" style="font-weight: bold;">1/2 ciuperci proaspete</span></div>
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<span style="font-weight: bold;">2 cepe</span></div>
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<span style="font-weight: bold;">1 lingura ulei</span></div>
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<span style="font-weight: bold;">1 lingura cimbru</span></div>
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<span style="font-weight: bold;">2 oua</span></div>
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<span style="font-weight: bold;">sare, piper</span></div>
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<span style="font-weight: bold;">Pentru tava:</span></div>
<div id="yui_3_7_2_1_1357637944388_3598" style="background-color: transparent; color: black; font-family: arial, helvetica, sans-serif; font-size: 18.6667px; font-style: normal;">
<span style="font-weight: bold;">2 linguri ulei</span></div>
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<span style="font-weight: bold;">100 ml vin sec</span></div>
<div id="yui_3_7_2_1_1357637944388_3600" style="background-color: transparent; color: black; font-family: arial, helvetica, sans-serif; font-size: 18.6667px; font-style: normal;">
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<span style="font-weight: bold;">Mod de preparare:</span></div>
<div id="yui_3_7_2_1_1357637944388_3603" style="background-color: transparent; color: black; font-family: arial, helvetica, sans-serif; font-size: 18.6667px; font-style: normal;">
<span id="yui_3_7_2_1_1357637944388_3602" style="font-weight: bold;">Carnea
se spala si se sterge cu servetele de hartie. Apoi se presara cu sare
si piper si eventual, se taie astfel incat sa se obtina o foaie de carne
cat sa poata fi rulata.</span></div>
<div id="yui_3_7_2_1_1357637944388_3605" style="background-color: transparent; color: black; font-family: arial, helvetica, sans-serif; font-size: 18.6667px; font-style: normal;">
<span id="yui_3_7_2_1_1357637944388_3604" style="font-weight: bold;">Ciupercile
se spala bine si se taie marunt. Ceapa se taie cat mai mic si se pune
sa se caleasca in ulei. Dupa ce a devenit aurie, se adauga ciupercile si
se lasa impreuna sa se caleasca si sa fiarba in sucul
propriu pe care si-l vor lasa ciupercile. Apoi se lasa sa se raceasca
si se amesteca cu ouale batute bine, ca pentru omleta.</span></div>
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<span id="yui_3_7_2_1_1357637944388_3606" style="font-weight: bold;">Pe
foaia de carne se pun ciupercile, se ruleaza carnea si se leaga cu ata
speciala de gatit. Se presara cu sare, piper si cimbru si se pune rulada
in tava. Se toarna uleiul si vinul si se da la cuptor pentru doua ore.</span></div>
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<span id="yui_3_7_2_1_1357637944388_3606" style="font-weight: bold;"><span style="font-size: large;"><i>Pofta buna!!!</i></span></span></div>
Mariahttp://www.blogger.com/profile/12921318971366147443noreply@blogger.com3tag:blogger.com,1999:blog-5400262731258960976.post-20229655269634343722012-12-31T02:53:00.002-08:002017-10-29T09:40:14.070-07:00Tort cu crema de vanilie si fructe<div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: "georgia" , "times new roman" , serif;"><b>Ingrediente:</b></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><b>Pentru blat</b></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><b>400 g faina</b></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><b>100 ml ulei</b></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><b>7 linguri zahar</b></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><b>4 albusuri</b></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><b>1 plic praf de copt</b></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><b>3 oua</b></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><b>100 g nuca macinata</b></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><b>coaja rasa de la 2 portocale</b></span><br />
<br />
<span style="font-family: "georgia" , "times new roman" , serif;"><b>Pentru crema:</b></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><b>500 ml lapte dulce</b></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><b>100 g zahar</b></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><b>200 g unt</b></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><b>4 galbenusuri</b></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><b>40 g amidon alimentar</b></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><b>1 pastaie vanilie</b></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><b>150 g zmeura (sau alte fructe preferate)</b></span><br />
<br />
<span style="font-family: "georgia" , "times new roman" , serif;"><b>Pentru glazura:</b></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><b>150 g ciocolata neagra(sau menaj)</b></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><b>2 linguri lapte</b></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><b>30 g unt</b></span><br />
<br />
<span style="font-family: "georgia" , "times new roman" , serif;"><b>Pentru decor:</b></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><b>300 g ciocolata cu lapte</b></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><b>fructe proaspete (zmeura sau alte fructe preferate)</b></span><br />
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<span style="font-family: "georgia" , "times new roman" , serif;"><b>Mod de preparare:</b></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><b> Se mixeaza 3 galbenusuri cu uleiul si zaharul, se adauga coaja rasa de portocala, nuca macinata si treptat, faina cernuta cu praful de copt. La sfarsit se incorporeaza delicat cele 7 albusuri batute spuma tare. Se toarna compozitia intr-o forma de copt tapetata cu hartie pentru copt si se introduce in cuptorul preincalzit, la foc potrivit, pentru cca. 45 de minute sau pana trece proba cu scobitoarea.</b></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><b> Pentru crema, fierbem laptele cu zaharul si pastaia de vanilie, la foc mic. Separat, frecam galbenusurile cu amidonul si putin lapte rece, apoi turnam incet in fir subtire, laptele fierbinte, amestecand intruna sa nu se branzeasca si lasam sa fiarba la foc mic, omogenizand continuu, pana capata consistenta unei creme. Se ia de pe foc si se amesteca pana se raceste, dupa care incorporam untul moale.</b></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><b> Taiem blatul in doua felii orizontale, asezam blatul de jos pe un platou, turnam deasupra jumatate din crema, adaugam fructele, apoi restul de crema si acoperim cu cea de-a doua felie de blat. Lasam tortul la frigider 2 ore.</b></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><b>Topim pe baie de abur 300 g ciocolata cu lapte si o intindem pe o hartie de copt de dimensiunea si inaltimea tortului. Lasam sa se intareasca.</b></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><b> Pentru glazura, razuim ciocolata, o amestecam cu laptele si incalzim compozitia la bain-marie, pana se topeste ciocolata si incepe sa se lege ca o crema. Se ia de pe foc. O lasam sa se racoreasca putin, apoi frecam cu untul si o turnam peste tort. Desprindem foaia de ciocolata de pe hartie si imbracam tortul. Garnisim deasupra cu fructe proaspete si aschii de ciocolata( dar eu al ales sa folosesc praline). </b></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><b>Se lasa la rece cateva ore, inainte de a-l servi.</b></span><br />
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<span style="font-size: x-large;"><b><i>Pofta Buna!</i></b></span><br />
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<span style="font-family: "georgia" , "times new roman" , serif;"><b><span style="font-size: large;"><span style="font-size: x-large;"><i> </i></span></span></b></span> Mariahttp://www.blogger.com/profile/12921318971366147443noreply@blogger.com9tag:blogger.com,1999:blog-5400262731258960976.post-27862951516155261242012-12-23T22:08:00.000-08:002012-12-30T03:24:52.722-08:00Figurine glasate<div id="yui_3_7_2_1_1356328619980_3592" style="background-color: transparent; color: black; font-family: arial, helvetica, sans-serif; font-size: 18.6667px; font-style: normal;">
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<span id="yui_3_7_2_1_1356328619980_3695">Ingrediente:</span></div>
<div id="yui_3_7_2_1_1356328619980_3686" style="background-color: transparent; color: black; font-family: arial, helvetica, sans-serif; font-size: 18.6667px; font-style: normal;">
<span id="yui_3_7_2_1_1356328619980_3694">250 g faina</span></div>
<div id="yui_3_7_2_1_1356328619980_3687" style="background-color: transparent; color: black; font-family: arial, helvetica, sans-serif; font-size: 18.6667px; font-style: normal;">
100 g unt<br />
125 g zahar </div>
<div id="yui_3_7_2_1_1356328619980_3693" style="background-color: transparent; color: black; font-family: arial, helvetica, sans-serif; font-size: 18.6667px; font-style: normal;">
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<div id="yui_3_7_2_1_1356328619980_3699" style="background-color: transparent; color: black; font-family: arial, helvetica, sans-serif; font-size: 18.6667px; font-style: normal;">
<span id="yui_3_7_2_1_1356328619980_3698">50 g pudra de migdale</span></div>
<div id="yui_3_7_2_1_1356328619980_3700" style="background-color: transparent; color: black; font-family: arial, helvetica, sans-serif; font-size: 18.6667px; font-style: normal;">
un ou</div>
<div id="yui_3_7_2_1_1356328619980_3701" style="background-color: transparent; color: black; font-family: arial, helvetica, sans-serif; font-size: 18.6667px; font-style: normal;">
o lingurita praf de copt</div>
<div id="yui_3_7_2_1_1356328619980_3703" style="background-color: transparent; color: black; font-family: arial, helvetica, sans-serif; font-size: 18.6667px; font-style: normal;">
<span id="yui_3_7_2_1_1356328619980_3702">amestec de cate o lingurita de scortisoara, ghimbir si nucsoara</span></div>
<div id="yui_3_7_2_1_1356328619980_3705" style="background-color: transparent; color: black; font-family: arial, helvetica, sans-serif; font-size: 18.6667px; font-style: normal;">
<span id="yui_3_7_2_1_1356328619980_3704">coaja rasa de portocala sau lamaie</span></div>
<div id="yui_3_7_2_1_1356328619980_3706" style="background-color: transparent; color: black; font-family: arial, helvetica, sans-serif; font-size: 18.6667px; font-style: normal;">
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Pentru glasare:</div>
<div id="yui_3_7_2_1_1356328619980_3708" style="background-color: transparent; color: black; font-family: arial, helvetica, sans-serif; font-size: 18.6667px; font-style: normal;">
un albus</div>
<div id="yui_3_7_2_1_1356328619980_3709" style="background-color: transparent; color: black; font-family: arial, helvetica, sans-serif; font-size: 18.6667px; font-style: normal;">
150 g zahar pudra</div>
<div id="yui_3_7_2_1_1356328619980_3710" style="background-color: transparent; color: black; font-family: arial, helvetica, sans-serif; font-size: 18.6667px; font-style: normal;">
sucul unei jumatati de lamaie</div>
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Mod de preparare:</div>
<div id="yui_3_7_2_1_1356328619980_3714" style="background-color: transparent; color: black; font-family: arial, helvetica, sans-serif; font-size: 18.6667px; font-style: normal;">
<span id="yui_3_7_2_1_1356328619980_3713">Intr-un vas se amesteca faina, zaharul si pudra de migdale. Se adauga<script type="text/javascript">
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})();
</script> ouale si se amesteca bine cu furculita. </span></div>
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<span id="yui_3_7_2_1_1356328619980_3715">Se lucreaza apoi cu mana si se adauga aromele. Aluatul se intinde pe
masa de lucru usor infainata si se taie cu forme speciale de fursecuri: stelute, braduleti.....</span></div>
<div id="yui_3_7_2_1_1356328619980_3717" style="background-color: transparent; color: black; font-family: arial, helvetica, sans-serif; font-size: 18.6667px; font-style: normal;">
<span id="yui_3_7_2_1_1356328619980_3725">Toate
fursecurile se aseaza in tava tapetata cu hartie de copt si se dau la
cuptor pentru 7-10 minute. Se lasa apoi sa se raceasca.</span></div>
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<span id="yui_3_7_2_1_1356328619980_3718">Pentru
glasat, se poate lucra cu telul si se amesteca albusul cu sucul de
lamaie si apoi cu zaharul. Se bate pana ce se obtine o pasta subtire,
albicioasa cu care se glaseaza fursecurile. Se lasa sa se intareasca si
sa se usuce glazura. Se decoreaza dupa imaginatie.</span></div>
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<span id="yui_3_7_2_1_1356328619980_3718"> Sursa: Libertatea pentru femei</span></div>
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<span id="yui_3_7_2_1_1356328619980_3718"><span style="font-size: large;"><b>Craciun Fericit !!!!!!</b></span></span></div>
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<br /> Mariahttp://www.blogger.com/profile/12921318971366147443noreply@blogger.com8tag:blogger.com,1999:blog-5400262731258960976.post-57469177674170417012012-12-18T00:35:00.002-08:002018-01-06T08:08:48.000-08:00Fursecuri cu fructe de padure<div class="separator" style="clear: both; text-align: center;">
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<span id="yui_3_7_2_1_1355818070653_4971">Ingrediente:</span></div>
<div id="yui_3_7_2_1_1355818070653_4965" style="background-color: transparent; color: black; font-family: arial, helvetica, sans-serif; font-size: 18.6667px; font-style: normal;">
<span id="yui_3_7_2_1_1355818070653_4968">350g fructe de padure</span></div>
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<span id="yui_3_7_2_1_1355818070653_4970">2 oua</span></div>
<div id="yui_3_7_2_1_1355818070653_4967" style="background-color: transparent; color: black; font-family: arial, helvetica, sans-serif; font-size: 18.6667px; font-style: normal;">
150g zahar</div>
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200g zahar brun</div>
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200g unt</div>
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450g faina</div>
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un plic praf de copt</div>
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un praf de sare</div>
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o fiola subtrire esenta de vanilie</div>
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Mod de preparare:</div>
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<span id="yui_3_7_2_1_1355818070653_4981">Intr-un
vas se mixeaza ouala adaugand putin cate putin zaharul alb,zaharul
brun,sarea si vanilia.Faina se amesteca cu praful de copt iar apoi se
cerne,iar untul se topeste.</span></div>
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<span id="yui_3_7_2_1_1355818070653_4983">Untul
topit de toarna peste amestecul de zahar si oua,se pune si faina si se
lucreaza cu mana.Se adauga si fructele de padure decongelate si scurse
si se continua lucrul cu mana pentru ca fructele sa fie bine repartizate
in tot aluatul.</span></div>
<div id="yui_3_7_2_1_1355818070653_4986" style="background-color: transparent; color: black; font-family: arial, helvetica, sans-serif; font-size: 18.6667px; font-style: normal;">
<span id="yui_3_7_2_1_1355818070653_4985">Aluatul se aduna intr-o bila care se inveleste in folie alimentar si se da la rece pentru o ora.</span></div>
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<span id="yui_3_7_2_1_1355818070653_4987">Apoi,din
aluat,se iau mici bucati cu o lingura,se aplatizeaza intre palme si se
pun fursecurile in tava de copt tapetata cu hartie,lasand spatiu intre
fursecuri.Se dau la cuptor pentru 10-15 minute.</span></div>
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<span style="font-size: large;"><b>Pofta buna!!!</b></span><br />
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<span id="yui_3_7_2_1_1355818070653_4987"> Revista: Libertatea pentru Femei</span><span id="yui_3_7_2_1_1355818070653_4987"> </span></div>
Mariahttp://www.blogger.com/profile/12921318971366147443noreply@blogger.com7tag:blogger.com,1999:blog-5400262731258960976.post-35302056576048723942012-12-09T04:33:00.000-08:002017-10-15T09:58:32.482-07:00Prajitura Dobos<div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: "georgia" , "times new roman" , serif;"><b>Ingrediente:</b></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><b>Pentru foi:</b></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><b>500 g faina</b></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><b>100 g zahar</b></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><b>100 g margarina sau
unt</b></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><b>1 ou</b></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><b>2 linguri miere de albine</b></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><b>1 lingurita amoniac</b></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><b>1 pahar lapte</b></span><br />
<br />
<span style="font-family: "georgia" , "times new roman" , serif;"><b>Crema:</b></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><b>3budinci de ciocolata</b></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><b>0,750 ml lapte</b></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><b>6-8 linguri zahar</b></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><b>200 g Finetti</b></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><b>200g unt</b></span><br />
<br />
<span style="font-family: "georgia" , "times new roman" , serif;"><b>Decor:</b></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><b>1 plic Glazura cu gust de ciocolata de la Dr. Oetker</b></span><br />
<br />
<span style="font-family: "georgia" , "times new roman" , serif;"><b>Mod de preparare:</b></span><br />
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<span style="font-family: "georgia" , "times new roman" , serif;"><b>Din ingredientele pentru foi se face un aluat potrivit( care sa se intinda usor). Se imparte in 5 parti .Se intinde cate o foaie si se coc pe dosul tavii.</b></span><br />
<br />
<span style="font-family: "georgia" , "times new roman" , serif;"><b>Crema se pregateste astfel:</b></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><b>Cele trei plicuri de
budinca, se pregatesc conform instructiunilor de pe plic( doar ca eu am folosit doar cate 2 linguri de zahar, pentru fiecare budinca-in total 6 ). Dupa ce s-a racit crema de budinca, adaugam treptat untul( la temperatura camerei) si mixam pana devine o crema fina. La urma adaugam crema de Finetti (care ii da un gust aparte si unic!).</b></span><br />
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<span style="font-family: "georgia" , "times new roman" , serif;"><b>Cu aceasta compozitie umplem foile. </b></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><b>Foaia de deasupra o decoram cu Glazura cu gust de ciocolata, sau orice alta glazura dorim.</b></span><br />
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<span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-size: large;"><b>Pofta buna!!!</b></span></span> Mariahttp://www.blogger.com/profile/12921318971366147443noreply@blogger.com8tag:blogger.com,1999:blog-5400262731258960976.post-87325371708429399202012-11-26T04:42:00.003-08:002012-12-26T01:35:11.027-08:00Chec de carne
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<span style="font-family: Georgia, "Times New Roman", serif;"><b>Ingrediente:</b></span><br />
<span style="font-family: Georgia, "Times New Roman", serif;"><b>2 franzele obisnuite</b></span><br />
<span style="font-family: Georgia, "Times New Roman", serif;"><b>1/2 kg carne de porc afumata (sunculita taraneasca, kaiser sau jambon) </b></span><br />
<span style="font-family: Georgia, "Times New Roman", serif;"><b>6 oua</b></span><br />
<span style="font-family: Georgia, "Times New Roman", serif;"><b>5 catei usturoi</b></span><br />
<span style="font-family: Georgia, "Times New Roman", serif;"><b>o legatura patrunjel</b></span><br />
<span style="font-family: Georgia, "Times New Roman", serif;"><b>o ceapa</b></span><br />
<span style="font-family: Georgia, "Times New Roman", serif;"><b>o lingura ulei</b></span><br />
<span style="font-family: Georgia, "Times New Roman", serif;"><b>sare, piper</b></span><br />
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<span style="font-family: Georgia, "Times New Roman", serif;"><b>Mod de preparare:</b></span><br />
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<span style="font-family: Georgia, "Times New Roman", serif;"><b>Painea se taie cubulete, se amesteca cu ouale si se lasa cateva ore la frigider( eu am lasat 6 ore). Dupa care se adauga carnea taiata bucatele, usturoiul si patrunjelul taiat marunt.</b></span><br />
<span style="font-family: Georgia, "Times New Roman", serif;"><b>Ceapa se inmoaie in ulei incins si se adauga in compozitie, iar daca ulterior amestecul este prea uscat, se mai adauga un ou. Se potriveste de gust cu sare si piper.</b></span><br />
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<span style="font-family: Georgia, "Times New Roman", serif;"><b>Se toarna amestecul intr-o forma unsa cu ulei si se coace 30 de minute. Apoi se diminueaza temperatura si se coace pana ce amestecul devine auriu. Se lasa sa se raceasca in tava apoi se taie.</b></span><br />
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<span style="font-family: Georgia, "Times New Roman", serif;"><span style="font-size: large;"><b>Pofta buna!!!</b></span></span> Mariahttp://www.blogger.com/profile/12921318971366147443noreply@blogger.com12tag:blogger.com,1999:blog-5400262731258960976.post-56933833764364361332012-11-04T01:18:00.001-07:002012-12-26T01:35:36.595-08:00Guguluf cu prune
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<span style="font-family: Georgia, "Times New Roman", serif;"><b>Ingrediente:</b></span><br />
<span style="font-family: Georgia, "Times New Roman", serif;"><b>Pentru umplutura:</b></span><br />
<span style="font-family: Georgia, "Times New Roman", serif;"><b>100 g prune din compot</b></span><br />
<span style="font-family: Georgia, "Times New Roman", serif;"><b>1 praf de cuisoare</b></span><br />
<span style="font-family: Georgia, "Times New Roman", serif;"><b>esenta de rom</b></span><br />
<span style="font-family: Georgia, "Times New Roman", serif;"><b>30 g unt</b></span><br />
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<span style="font-family: Georgia, "Times New Roman", serif;"><b>Aluat & decor:</b></span><br />
<span style="font-family: Georgia, "Times New Roman", serif;"><b>200 g unt moale</b></span><br />
<span style="font-family: Georgia, "Times New Roman", serif;"><b>150 g zahar</b></span><br />
<span style="font-family: Georgia, "Times New Roman", serif;"><b>5 oua</b></span><br />
<span style="font-family: Georgia, "Times New Roman", serif;"><b>250 g faina</b></span><br />
<span style="font-family: Georgia, "Times New Roman", serif;"><b>1 lingurita cu varf praf de copt</b></span><br />
<span style="font-family: Georgia, "Times New Roman", serif;"><b>1 lingurita suc de lamaie</b></span><br />
<span style="font-family: Georgia, "Times New Roman", serif;"><b>1 praf sare</b></span><br />
<span style="font-family: Georgia, "Times New Roman", serif;"><b>1 lingurita zahar pudra</b></span><br />
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<span style="font-family: Georgia, "Times New Roman", serif;"><b>Mod de preparare:</b></span><br />
<span style="font-family: Georgia, "Times New Roman", serif;"><b>Se unge o forma de guguluf si se da la frigider. Taiem prunele bucati si le amestecam intr-un castron cu esenta de rom, cuisoare, untul topit; se acopera si se lasa sa se marineze. Se incinge cuptorul la 180 grade.</b></span><br />
<span style="font-family: Georgia, "Times New Roman", serif;"><b>Intr-un castron se bate untul cu zahar si praful de sare. Se inglobeaza pe rand ouale, amestecand energic dupa fiecare. Se adauga faina amestecata cu praful de copt si sucul de lamaie.</b></span><br />
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<span style="font-family: Georgia, "Times New Roman", serif;"><b>1/2 din aluat se aseaza in forma si se acopera cu umplutura de prune, urmata de restul de aluat. Se trece cu furculita printre straturi, amestecand marmorat.</b></span><br />
<span style="font-family: Georgia, "Times New Roman", serif;"><b>Se coace in partea de jos a cuptorului 50-60 de minute. Introducem o scobitoare: daca iese curata, guguluful este gata, daca nu il mai lasam un pic.</b></span><br />
<span style="font-family: Georgia, "Times New Roman", serif;"><b>Se scoate apoi, se aseaza pe un gratar, se lasa sa se racoreasca putin in forma, apoi se rastoarna pe gratar; cand se raceste se tranfera pe un platou si se pudreaza cu zahar. </b></span><br />
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<span style="font-family: Georgia, "Times New Roman", serif;"><span style="font-size: large;"><b>Pofta buna!!!</b></span></span><br />
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<br /> Mariahttp://www.blogger.com/profile/12921318971366147443noreply@blogger.com9tag:blogger.com,1999:blog-5400262731258960976.post-77796291540641726252012-10-30T02:39:00.000-07:002012-12-26T01:35:45.742-08:00Negrese
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<span style="font-family: Georgia, "Times New Roman", serif;"><b>Ingrediente:</b></span><br />
<span style="font-family: Georgia, "Times New Roman", serif;"><b>100 g ciocolata neagra(70% continut cacao)</b></span><br />
<span style="font-family: Georgia, "Times New Roman", serif;"><b>110 g unt</b></span><br />
<span style="font-family: Georgia, "Times New Roman", serif;"><b>125 g zahar</b></span><br />
<span style="font-family: Georgia, "Times New Roman", serif;"><b>100 g zahar brun</b></span><br />
<span style="font-family: Georgia, "Times New Roman", serif;"><b>1 praf de sare</b></span><br />
<span style="font-family: Georgia, "Times New Roman", serif;"><b>1 lingurita vanilie macinata</b></span><br />
<span style="font-family: Georgia, "Times New Roman", serif;"><b>2 oua</b></span><br />
<span style="font-family: Georgia, "Times New Roman", serif;"><b>1 galbenus</b></span><br />
<span style="font-family: Georgia, "Times New Roman", serif;"><b>120 g faina</b></span><br />
<span style="font-family: Georgia, "Times New Roman", serif;"><b>3 linguri cacao inchis la culoare</b></span><br />
<span style="font-family: Georgia, "Times New Roman", serif;"><b>grasime si faina pentru forma</b></span><br />
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<span style="font-family: Georgia, "Times New Roman", serif;"><b>Mod de preparare:</b></span><br />
<span style="font-family: Georgia, "Times New Roman", serif;"><b>Se incinge cuptorul la 180 grade, se unge forma cu un strat subtire de grasime si se presara cu faina.</b></span><br />
<span style="font-family: Georgia, "Times New Roman", serif;"><b>Se rupe ciocolata bucati si se topeste intr-un vas in bain-marie. Se pune deoparte si se lasa sa se raceasca.</b></span><br />
<span style="font-family: Georgia, "Times New Roman", serif;"><b>Se adauga ambele sortimente de zahar,untul, sarea, vanilia macinata la ciocolata rece. Treptat se adauga si ouale, amestecand, la fel si galbenusurile. Se cern faina si praful de cacao deasupra. Se amesteca atat cat sa se fi amesteca toate ingredientele.</b></span><br />
<span style="font-family: Georgia, "Times New Roman", serif;"><b>Se toarna aluatul in forma si se netezeste la suprafata. Se coace 30 de minute in cuptorul incins pana cand a crescut aluatul, insa la mijloc trebuie sa fie inca moale. Pentru a constata acest lucru, cel mai bine este sa crestati aluatul la mijloc. Daca atunci cand ii faceti proba mai raman firimituri umede lipite de scobitoare, inseamna ca prjitura este numai bine coapta.</b></span><br />
<span style="font-family: Georgia, "Times New Roman", serif;"><b>Se lasa sa se raceasca in forma timp de 5 minute. </b></span><br />
<span style="font-family: Georgia, "Times New Roman", serif;"><b>Apoi se rastoarna pe un gratar pentru prajituri si se lasa in continuare la racit.</b></span><br />
<span style="font-family: Georgia, "Times New Roman", serif;"><b>Se taie prajitura in 16 bucati care se invelesc in folie. Se lasa astfel sa se patrunda pana a doua zi, apoi se servesc.</b></span><br />
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<span style="font-family: Georgia, "Times New Roman", serif;"><b>Sursa: "Bunatati la cuptor "</b></span><br />
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<br /><span style="font-family: Georgia, "Times New Roman", serif;"><span style="font-size: large;"><b>Pofta buna!!!</b></span></span><br />
<br /> Mariahttp://www.blogger.com/profile/12921318971366147443noreply@blogger.com10tag:blogger.com,1999:blog-5400262731258960976.post-60578890099116240922012-10-21T07:13:00.003-07:002016-11-02T02:07:48.378-07:00Prajitura "Maria"<div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: "georgia" , "times new roman" , serif;"><b>Ingrediente:</b></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><b>Pentru blat:</b></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><b>6 oua</b></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><b>12 linguri zahar</b></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><b>12 linguri faina</b></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><b>6 linguri apa</b></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><b>1 praf de copt</b></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><b>un praf de sare</b></span><br />
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<span style="font-family: "georgia" , "times new roman" , serif;"><b>Pentru crema:</b></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><b>dulceata de prune, visine </b></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><b>1 plic budinca de ciocolata - Dr. Oetker</b></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><b>400 ml lapte</b></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><b>3 linguri zahar</b></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><b>o ceasca de cafea</b></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><b>2 pachete biscuiti "Coconitos"</b></span><br />
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<span style="font-family: "georgia" , "times new roman" , serif;"><b>Pentru decor:</b></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><b>1 plic "Decor"- glazura cu gust de ciocolata de la Dr. Oetker</b></span><br />
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<span style="font-family: "georgia" , "times new roman" , serif;"><b>Mod de preparare:</b></span><br />
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<span style="font-family: "georgia" , "times new roman" , serif;"><b>Cuptorul se incinge la foc potrivit.</b></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><b>Galbenusurile impreuna cu zaharul se amesteca bine, pana devine o crema spumoasa. Se adauga praful de copt, praful de sare si treptat adaugam cate o lingura de apa, amestecand continuu. Cand este gata daugam faina, dar lingura sa nu fie incarcata de faina. Separat mixam albusurile pe care le adaugam in compozitie, amestecand incet cu o lingura de lemn.</b></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><b>Turnam compozitia intr-o tava, tapetata cu hartie de copt. Se coace timp de 30 de minute(sau pana trece testul scobitorii).</b></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><b>Cand este copt blatul, scoatem din cuptor si lasam sa se raceasca, dupa care taiem blatul in doua.</b></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><b>Pentru crema:</b></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><b>Pregatim praful de budinca, dupa instructiunile de pe plic( doar ca eu am folosit 400ml lapte nu 500 ml, pentru a nu fi prea moale budinca).O lasam sa se raceasca.</b></span><br />
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<span style="font-family: "georgia" , "times new roman" , serif;"><b>Intre timp, ungem prima jumatate de blat cu dulceata (eu am folosit dulceata de prune) , iar peste dulceata asezam jumatate din cantitatea de budinca.</b></span><br />
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<span style="font-family: "georgia" , "times new roman" , serif;"><b>Dupa care se tapeteaza cu un rand de biscuiti, pe care ii insiropam cu cafeaua pregatita din timp. Lasam un pic sa se intrepatrunda, dupa care adaugam cealalta jumatate de budinca.</b></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><b>La final asezam cealalta jumatate de blat, pe care o decoram cu glazura de ciocolata.</b></span><br />
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<span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-size: large;"><b>Pofta buna!!!</b></span></span><br />
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<br /> Mariahttp://www.blogger.com/profile/12921318971366147443noreply@blogger.com13tag:blogger.com,1999:blog-5400262731258960976.post-26825400160942959252012-10-13T23:47:00.002-07:002017-10-26T11:01:13.258-07:00Omleta cu zucchini<div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: "georgia" , "times new roman" , serif;"><b>Ingrediente:</b></span><br />
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<span style="font-family: "georgia" , "times new roman" , serif;"><b>1 zucchini fraged</b></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><b>1 morcov mic</b></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><b>4 oua</b></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><b>4 linguri smantana</b></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><b>2 linguri cascaval ras</b></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><b>1 lingura unt</b></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><b>patrunjel verde pentru decor</b></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><b>sare, piper</b></span><br />
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<span style="font-family: "georgia" , "times new roman" , serif;"><b>Mod de preparare:</b></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><b>Dovlecelul se spala, se taie felii subtiri si se caleste usor in unt. Scoatem feliile de dovlecei deoparte, iar in locul lor calim feliile subtiri de morcov pana se inmoaie, dupa care le scoatem din tigaie.</b></span><br />
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<span style="font-family: "georgia" , "times new roman" , serif;"><b>Asezam feliile de dovlecel si de morcovi intr-o forma termorezistenta unsa generos cu unt. Separat, batem ouale cu smantana, cascavalul ras, sare si piper, dupa gust. Turnam amestecul peste feliile de legume sotate.</b></span><br />
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<span style="font-family: "georgia" , "times new roman" , serif;"><b>Introducem forma in cuptorul bine incins cca. 15 minute, la foc mare, pana se incheaga si capata aspect de omleta. </b></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><b>Se serveste calda , decorata cu frunze de patrunjel. </b></span><br />
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<span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-size: large;"><b>Pofta buna!!!</b></span></span><br />
<br /> Mariahttp://www.blogger.com/profile/12921318971366147443noreply@blogger.com8