tag:blogger.com,1999:blog-54340471272272259342024-03-13T09:27:05.263+02:00O craita in bucatarieE inevitabil sa nu-ti vina in minte ganduri calde cat timp mananci bucate de casa.Craitahttp://www.blogger.com/profile/05900346754899449406noreply@blogger.comBlogger180125tag:blogger.com,1999:blog-5434047127227225934.post-39259336776578421562020-05-31T00:14:00.001+03:002023-08-31T00:41:35.985+03:00Pancakes cu banane si ovaz<div style="text-align: center;">
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Doar trei ingrediente necesita aceasta reteta, sau mai bine spus, idee de mic dejun delicios, satios si foarte sanatos.</div>
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Pancakes fara gluten, lactate si fara zahar si nici macar agenti de crestere.</div>
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Aceste clatite sunt micul nostru dejun preferat pentru ca sunt foarte aromate, pufoase, dietetice si aromate si le mancam cel putin o data pe saptamana. Le putem fcae folosind acele banane prea coapte pe care le avem cu totii de obicei in casa.</div>
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Delicios de sanatoase!</div>
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<span style="font-family: "courier new" , "courier" , monospace;">Banana Oatmeal Pancakes</span></h2>
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<span style="font-family: "courier new" , "courier" , monospace;">2 banane foarte coapte</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">2 oua</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">1 cana ovaz fin</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">un praf de sare </span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">scortisoara dupa gust</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">Se pun toate ingredientele intr-un vas si se paseaza foarte fin cu mixerul vertical.</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">Aluatul trebuie sa fie de consistenta clatitelor americane, un fel de aluat de chec nu foarte vartos ce inca curge din lingura. Daca mai este nevoie de lichid, se poate adauga putin iaurt sau lapte pentru a dilua compozitia.</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">Se coc intr-o tigaie teflonata, unsa cu putin ulei sau unt, la foc mediu si se servesc calde alaturi de topingurile voastre preferate.<br />
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aprox 30 secunde - 1 min, pana ce apar bule de aer pe marginea clatitei. </span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">Se intorc si pe partea cealalta si se coc inca pe atat.</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">Noua ne plac cu fructe rosii si sirop de artar.</span><br />
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<span style="font-family: "georgia" , "times new roman" , serif;">Puteti urmari cum prepar aceste super easy pancakes impreuna cu fetita mea, special pentru ziua Internationala a Ceaiului pe canalul meu de youtube, unde va si puteti abona pentru a urmari viitoarele retete si videouri. </span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">Sa va fie de bine!</span></h3>
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Craitahttp://www.blogger.com/profile/05900346754899449406noreply@blogger.com0tag:blogger.com,1999:blog-5434047127227225934.post-3600985627665840332020-05-09T23:56:00.001+03:002023-08-31T02:09:25.698+03:00Placinte pe tigaie cu branza si verdeturi<div class="separator" style="clear: both; text-align: center;">
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Inca mai este primarava, asa ca ce-i mai bun , mai racoritor si mai sanatos decat verdeturile?<br />
Eu le iubesc in toate formele si le includ in salate, ciorbe si supe, orice fel de mancaruri si mai ales in placinte, calde, foietate, subtiri sau oricum va plac.<br />
De data aceasta am incercat niste palcinte super rapide ce nu necesita timp de crestere si sunt foarte spornice, din aceste ingrediente vor iesi cel putin 12 placinte mari, subtiri si 'cheesy' cum ar spune fiica mea, dar si foarte proaspete in acelasi timp.<br />
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Sper sa incercati reteta si sa va placa!<br />
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<span style="font-family: "courier new" , "courier" , monospace;">Lipii cu verdeturi si telemea</span></h2>
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<span style="font-family: "courier new" , "courier" , monospace;"><u>Pentru aluat:</u></span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">650 gr faina de paine</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">400 ml apa</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">1/2 lingurita drojdie uscata</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">1 lingurita sare</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">1 lingura zahar</span></div>
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<u><span style="font-family: "courier new" , "courier" , monospace;">Pentru umplutur</span><span style="font-family: "courier new" , "courier" , monospace;">a</span></u></div>
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<span style="font-family: "courier new" , "courier" , monospace;">300 gr banza rasa dupa preferinte(eu am folosit un mix de feta,cheddar si camembert)</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">2 maini de spanac proaspat tocat</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">o legatura ceapa verde</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">o legatura patrunjel</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">o legatura marar</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">o tija de praz</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">sare daca mai este nevoie, piper macinat</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">Mai intai se prepara aluatul. Eu l-am facut la masina de paine punand in cuva apa,sarea,zaharul,faina si drojdia ultima.</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">Daca veti framanta la mana, se face un aluat normal de paine. Se cerne faina intr-un castron si se amesteca cu sarea, Se toarna drojdia si zaharul intr-o gropita si se incepe framantatul turnand apa calda putin cate putin. Aluatul trebuie sa fie ferm si nelipicios.</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">Lasam coca la odihnit cat timp pregatim umplutura.</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">Tocam toate verdeturile,</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;"> punem si branza rasa deasupa si amestecam. Daca mai este nevoie asezonam dupa gust cu sare si piper, desigur se poate adauga orice fel de branza doriti si diferite verdeturi precum coriandru, leurda, urzici, etc.</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">Dupa ce am terminat de pregatit umplutura, </span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">impartim aluatul in 12 bilute de marimea unui om maricel si le intindem in foaie subtire, cat mai rotunde cu putinta.</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">Portionam umplutura pe o jumatate din aluat si acoperim cu cealalta jumatate, obtinand un semicerc de aluat.</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">Se prajesc intr-o tigaie incinsa, unsa cu pensula inmuiata in ulei sau unt.</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">Dupa coacere placintele se pot unge cu unt topit pentru un plus de savoare. </span></div>
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<span style="font-family: "courier new" , "courier" , monospace; font-size: large;">Pofta mare!</span></div>
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Craitahttp://www.blogger.com/profile/05900346754899449406noreply@blogger.com0tag:blogger.com,1999:blog-5434047127227225934.post-3468077682170573332020-04-15T20:29:00.002+03:002020-04-18T02:07:58.347+03:00Oua rosii vospite cu foi de ceapa<div class="separator" style="clear: both; text-align: center;">
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Iata ca suntem in Saptamana Patimilor, si cum in mod traditional ouale de de Paste se vopsesc in Joia Mare, vreau sa va propun astazi cea mai simpla si mai naturala metoda de vopsire a oualor-oua rosii vopsite cu foi de ceapa.<br />
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Nu este o regula a zilei exacte in care sa le vopsim, dar eu prefer aceasta zi pentru ca imi place sa planific munca astfel incat sa nu ma aglomerez cu totul in ultima zi din saptamana. Ouale le fac Joia, apoi drobul, aperitivele( covrigei, saratele, biscuiti, cornulete, etc) Vinerea, iar cozonacii si pasca le las pentru ultima zi pentru ca vreau sa fie cat mai proaspete.<br />
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Pentru aceasta metoda, eu recomand sa se stranga frunzulitele uscate ale cepelor atat galbene, cat si rosii din timp, se pun la uscat si se pastreaza intr-un loc uscat si aerisit pana cand le vom folosi. Pentru o culoare frumoasa si cat mai rosie, recomand ca cel putin trei sferturi din foi sa fie de la ceapa rosie. Mie imi place sa gatesc si cate o tocanita de ceapa in Saptamana Mare, ca tot este si de post, si putem folosi frunzele ramase imediat pentru vopsirea oualor.<br />
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O<span style="font-family: "courier new" , "courier" , monospace;">ua rosii vospite natural cu foi de ceapa</span></h3>
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<span style="font-family: "courier new" , "courier" , monospace;"><u>Ingrediente</u></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><u>f</u>oi de ceapa galbena si rosii de la aprox 2 kg ceapa</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">3-4 l apa</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">o lingura sare</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">5 linguri otet</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">15-20 oua cu coaja cat mai alba</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">frunzulite si floricele pentru decor</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">ciorap de dama nou</span><br />
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<span style="font-family: "georgia" , "times new roman" , serif;">Se clatesc frunzele de ceapa lejer apoi se pun la fiert in apa pentru cel putin 30 min, impreuna cu o lingura de sare. </span><span style="font-family: "georgia" , "times new roman" , serif;"> </span><br />
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<span style="font-family: "georgia" , "times new roman" , serif;">Intre timp, se degreseaza ouale cu apa si detergent lichid, iar d</span><span style="font-family: "georgia" , "times new roman" , serif;">upa ce lichidul a fiert si s-a inrosit considerabil , </span><span style="font-family: "georgia" , "times new roman" , serif;">se pun ouale la fiert pentru 10 minute . </span><br />
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<span style="font-family: "georgia" , "times new roman" , serif;">Se pune si otetul in apa inrosita se se stinge focul, lasand ouale sa se raceasca in acel lichid.</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">Daca doriti sa faceti diverse modele pe oua, </span><br />
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<span style="font-family: "georgia" , "times new roman" , serif;">dupa ce le-ati degresat, se pune cate o frunzulita sau floricica pe ou, si se baga in ciorap curat de dama care a fost innodat strans la capete.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQRDuIopqAVM8KRpAETNdg98Tghd_spb68T-4Zd_bcgPZOE23559XmUAwSW0eCrOB3_EvNWASiQox_S7BV7He283KjC7kNORw4e8o6gIwD3xW_pkT2S-_lUQ4a_Ud6bQ6-DCGaKfm4H8_I/s1600/IMG_1656.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="900" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQRDuIopqAVM8KRpAETNdg98Tghd_spb68T-4Zd_bcgPZOE23559XmUAwSW0eCrOB3_EvNWASiQox_S7BV7He283KjC7kNORw4e8o6gIwD3xW_pkT2S-_lUQ4a_Ud6bQ6-DCGaKfm4H8_I/s400/IMG_1656.JPG" width="225" /></a><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyacL1lcCMnl1RdfqyA_QMu9CMTUECrncG9nPVCqnGNQcFUEK6yDUPUJrfUlqqDqhXi1jNPwIrqD61gJ7iV75ZhL4wFIc2duyYWFkdBh0JtJtDQXpNNL2ejVCwl6nmas_h4hxTdqt93wcR/s1600/IMG_1653.JPEG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyacL1lcCMnl1RdfqyA_QMu9CMTUECrncG9nPVCqnGNQcFUEK6yDUPUJrfUlqqDqhXi1jNPwIrqD61gJ7iV75ZhL4wFIc2duyYWFkdBh0JtJtDQXpNNL2ejVCwl6nmas_h4hxTdqt93wcR/s320/IMG_1653.JPEG" width="240" /></a></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">Dupa ce ouale s-au racit in lichid, se scot cu o spumiera si se lasa la uscat, apoi se ung imediat cu ulei sau grasime animala pentru a capata un luciu frumos.</span></div>
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Sper ca v-a placut aceasta reteta si o veti incerca daca nu acum, macar pentru Pastele urmator.</div>
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Odata ce a-ti incercat-o, va asigur ca nu veti mai dori sa vopsiti ouale in niciun alt fel!!!!</div>
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Craitahttp://www.blogger.com/profile/05900346754899449406noreply@blogger.com0tag:blogger.com,1999:blog-5434047127227225934.post-57386321722026752402020-04-11T04:47:00.001+03:002020-04-18T02:47:13.988+03:00Gogosi fara drojdie din aluat oparit<div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: "courier new" , "courier" , monospace;">Gogosi portugheze fara drojdie</span></h3>
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<span style="font-family: "courier new" , "courier" , monospace;">Sonhos</span></h3>
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Iata ca ne mai desparte doar o zi de marea sarbatoare a Intrarii Domnului in Ierusalim ce marcheaza diferite simboluri crestine si a carei semnificatie este poate amplificata mult mai mult, avand in vedere situatia de fata si saptamanile, poate chiar lunile inca grele ce ni se astern in fata.<br />
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Floriile le primim in suflete cu bucurie, dar si cu tristetea a ceea ce a urmat in Saptamana Patimilor, tocmai de aceea va indem, acum mai mult ca niciodata, sa apreciati timpul ce ni s-a oferit involuntar si sa va canalizati gandurile, emotiile si faptele in unele pozitive.<br />
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Stati acasa, gatiti, meditati, rugati-va, cititi, sau faceti orice altceva ce va aduce bucurie si pace sufleteasca, petreceti timp de calitate cu familia in jurul mesei cu bucate gatite cu drag, in tihna si cu ajutorul copiilor sau al partenerilor!<br />
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Astazi, am sa va propun un desert rapid, altfel de gogosi, facute fara framantare si fara niciun pic de drojdie sau alt agent de crestere.<br />
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Sunt mici si delicate, gogosi cu lingura, dar foarte spornice, cresc foarte mult, desi nu au pic de drojdie, praf de copt sau bicarbonat.<br />
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Noua ne-au placut foarte mult pentru ca sunt crocante la exterior, foarte aerate in interior, lasand loc pentru a fi umplute cu dulceturi, creme pasticcera sau nutela. Si da, cred ca sunt mai bune decat gogosile clasice! Dar daca aveti drojdie si va place sa framantati aluat, le puteti incerca pe cele clasice dupa reteta de aici, si va vor iesi cele mai pufoase <a href="https://poetagurmanda.blogspot.com/2010/06/gogosi-super-extra-pufoase-si-gustoase.html" target="_blank">gogosi dospite</a>.<br />
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<span style="font-weight: normal;"><span style="font-family: "times" , "times new roman" , serif;">Si daca tot se mananca peste, va recomand un delicios <a href="https://poetagurmanda.blogspot.com/2011/08/macrou-cu-lamaie-si-sos-tzatziki.html" target="_blank">macrou la cuptor cu lamaie si sos tzatziki</a> </span></span></div>
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<span style="font-weight: normal;"><span style="font-family: "times" , "times new roman" , serif;">si pentru ca se preconizeaza vreme buna, atat in Romania cat si in Anglia, cei care au norocul de o gradina pot incinge gratarele pentru o deliciosa <a href="https://poetagurmanda.blogspot.com/2011/04/saramura-de-peste.html" target="_blank">saramura de peste</a>.</span></span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">Gogosi cu lingura </span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">Din aluat oparit</span></div>
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<span style="font-family: "courier new" , "courier" , monospace; font-weight: normal;"><u>Ingredinte:</u></span></div>
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<span style="font-family: "times" , "times new roman" , serif; font-weight: normal;">1 cana de apa</span></div>
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<span style="font-family: "times" , "times new roman" , serif; font-weight: normal;">1 cana faina</span></div>
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<span style="font-family: "times" , "times new roman" , serif; font-weight: normal;">50 gr unt</span></div>
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<span style="font-family: "times" , "times new roman" , serif; font-weight: normal;">1 lingura de zahar</span></div>
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<span style="font-family: "times" , "times new roman" , serif; font-weight: normal;">un praf de sare</span></div>
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<span style="font-family: "times" , "times new roman" , serif; font-weight: normal;">4 oua mari sau 6 mici</span></div>
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<span style="font-family: "times" , "times new roman" , serif; font-weight: normal;">coaja rasa de lamaie sau portocala </span></div>
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<span style="font-family: "times" , "times new roman" , serif;"><span style="font-weight: 400;">zahar vanilat si/sau diferite esente</span></span></div>
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<span style="font-family: "times" , "times new roman" , serif;"><span style="font-weight: 400;">zahar pudra sau zahar granulat amestecat cu scoritisoara pentru pudrat gogosile</span></span></div>
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<span style="font-family: "times" , "times new roman" , serif;"><span style="font-weight: 400;">ulei pentru prajit.</span></span></div>
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<span style="font-family: "times" , "times new roman" , serif;"><span style="font-weight: 400;">Se pune apa, zaharul, untul la fiert. Cand apa a dat in clocot si untul s-a topit se stinge focul si se adauga toata faina dintr-o data. Se amesteca energic pana se formeaza aluatul intr-o bila si se lasa la racit.</span></span></div>
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<span style="font-family: "times" , "times new roman" , serif;"><span style="font-weight: 400;">Dupa ce compozitia s-a racit, se adauga un ou si se amesteca energic cu un tel sau cu mixerul, apoi se procedeaza la fel cu celelelte oua, adugandu-le rand pe rand si mixand dupa fiecare in parte. Se pune si sarea si compozitia pentru gogosi e gata cand toate ouale au fost incorporate si aluatul arata ca o smantana groasa. Acum e momentul sa adaugati si aromele in aluat si sa puneti uleiul la incins.</span></span></div>
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<span style="font-family: "times" , "times new roman" , serif;"><span style="font-weight: 400;">Este nevoie ca uleiul sa fie incins, iar gogosile se prajesc in baie de ulei. Puteti face proba uleiului, adaugand o picatura de aluat in tigaie, iar daca uleiul sfaraie atunci acesta este suficient de incins.</span></span></div>
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<span style="font-family: "times" , "times new roman" , serif;"><span style="font-weight: 400;">Se ia compozitie intr-o lingurita si se formeaza gogosile in ulei incins, acestea vor creste foarte mult in dimensiune asa ca o lingurita de aluat va fi suficienta.</span></span></div>
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<span style="font-family: "times" , "times new roman" , serif;"><span style="font-weight: 400;">Se prajesc pana se rumenesc frumos si se scot pe hartie absorbanta.</span></span></div>
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<span style="font-family: "times" , "times new roman" , serif;"><span style="font-weight: 400;">Cat celelalte gogosi se prajesc, le puteti da prin zahar pe cele deja gata.</span></span></div>
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<span style="font-family: "times" , "times new roman" , serif;"><span style="font-weight: 400;">Se servesc calde sau reci, sunt la fel de bune, pe un platou cu fructe proaspete si orice altceva doriti.</span></span></div>
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<span style="font-family: "times" , "times new roman" , serif;"><span style="font-weight: 400;">Pofta mare si multa pace si iubire!</span></span></div>
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Craitahttp://www.blogger.com/profile/05900346754899449406noreply@blogger.com0tag:blogger.com,1999:blog-5434047127227225934.post-27602214614727720822020-04-11T00:43:00.000+03:002020-04-11T04:39:49.646+03:00Tocanita de vinete la cuptor si chifle pufoase cu mozzarela<div style="text-align: center;">
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<b><span style="font-family: "courier new" , "courier" , monospace;">Vinete parmigiana </span></b></h3>
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<b><span style="font-family: "courier new" , "courier" , monospace;">cu painici din aluat de pizza si usturoi</span></b></h3>
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<b><span style="font-family: "times" , "times new roman" , serif;">Dragii mei,</span></b></div>
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<span style="font-family: "times" , "times new roman" , serif;">Se pare ca au trecut 5 ani lungi si intensi din vietile fiecaruia dintre noi, fara ca O craita in Bucatarie sa mai fi postat o reteta, desi zeci, sute de retete noi au fost gatite si testate de mine in bucataria mamei mele, a sotului meu si apoi in propia noastra bucatarie din Anglia, unde ne-am mutat acum 3 ani.</span></div>
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<span style="font-family: "times" , "times new roman" , serif;">O data cu aceasta schimbare si multe altele de-a lungul celor 5 ani, ne-am schimbat fizic, psihic, profesional si culinar, imbogatindu-ne bagajul de retete si tehnici si iata ca acum, in plina epidemie de Covid-19, timpul lung de asteptare in izolare mi-a reintors fata catre blogul meu, O Craita in bucatarie, pornit acum 11 ani pe vremea cand gateam singura ca un hobby in afara orelor de clasa. </span><br />
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<span style="font-family: "times" , "times new roman" , serif;">Astazi, gatitul este inca un hobby, o pasiune, dar si un stil de viata si un mod de a fi sigura ca imi hranesc familia si fetita cat mai gustos si mai sanatos cu putinta. Astazi, eu si sotul meu gatim zilnic in echipa si vreau sa spun ca facem o echipa nemaipomenita.</span><br />
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<span style="font-family: "times" , "times new roman" , serif;">Asa ca dragilor, incepand cu aceasta reteta, voi reincepe sirul postarilor cat mai dese( sper eu) de retete pregatite in TREI (eu, sotul si micul nostru ajutor de bucatar-Daria) !!!!</span></span><br />
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<span style="font-family: "times" , "times new roman" , serif;"><b><i>Sper sa nu ma fi uitat si sa ma recititi/ reincercati retetele cu mare drag!</i></b></span></div>
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<span style="font-family: "courier new" , "courier" , monospace;"><span style="font-family: "times" , "times new roman" , serif;"><b>Dough balls aubergine parmigiana </b></span></span></h3>
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<span style="font-family: "courier new" , "courier" , monospace;"><span style="font-family: "times" , "times new roman" , serif;"><b>via </b></span></span></h3>
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<span style="font-family: "courier new" , "courier" , monospace;"><span style="font-family: "times" , "times new roman" , serif;"><b>Mob Kitchen recipe</b></span></span></h3>
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<span style="font-family: "times" , "times new roman" , serif;"><b>Ingrediente:</b></span></div>
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<span style="font-family: "times" , "times new roman" , serif;"><b><u>Pentru tocanita:</u></b></span></div>
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<span style="font-family: "times" , "times new roman" , serif;">2 vinete medii spalate si taiate cuburi cu tot cu coaja</span></div>
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<span style="font-family: "times" , "times new roman" , serif;">2 cepe, de preferinta rosii taiate julien</span></div>
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<span style="font-family: "times" , "times new roman" , serif;">un ardei gras rosu</span></div>
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<span style="font-family: "times" , "times new roman" , serif;">fulgi chilli</span></div>
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<span style="font-family: "times" , "times new roman" , serif;">paprika afumata</span></div>
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<span style="font-family: "times" , "times new roman" , serif;">crengute de cimbru</span></div>
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<span style="font-family: "times" , "times new roman" , serif;">sare, piper</span></div>
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<span style="font-family: "times" , "times new roman" , serif;">o cutie de rosii in conserva</span></div>
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<span style="font-family: "times" , "times new roman" , serif;">2 bilute mozzarela</span></div>
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<span style="font-family: "times" , "times new roman" , serif;">40 gr cascaval sau parmezan</span></div>
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<span style="font-family: "times" , "times new roman" , serif;">1 lingurita zahar</span></div>
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<span style="font-family: "times" , "times new roman" , serif;">patrunjel, rozmarin proaspat, </span></div>
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<span style="font-family: "times" , "times new roman" , serif;">2 catei usturoi zdrobiti in coaja</span></div>
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<span style="font-family: "times" , "times new roman" , serif;">ulei de masline</span></div>
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<span style="font-family: "times" , "times new roman" , serif;"><b><u>Pentru aluatul de pizza</u></b></span></div>
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<span style="font-family: "times" , "times new roman" , serif;">1 cana faina</span></div>
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<span style="font-family: "times" , "times new roman" , serif;">1/2 cana apa calduta</span></div>
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<span style="font-family: "times" , "times new roman" , serif;">1 lingurita zahar</span></div>
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<span style="font-family: "times" , "times new roman" , serif;">putina sare</span></div>
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<span style="font-family: "times" , "times new roman" , serif;">Mai intai pregatim aluatul pentru chifle:</span></div>
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<span style="font-family: "times" , "times new roman" , serif;">Cernem faina intr-un bol, dizolvam drojdia uscata in apa calduita impreuna cu zaharul si o turnam in faina, incorporam usor cu o lingura de lemn si apoi adaugam si sarea. Framantam pentru cateva minute apoi o lasam la crescut intr-un bol acoperit la cald.</span></div>
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<span style="font-family: "times" , "times new roman" , serif;">Intre timp, vom pregati vinetele. </span></div>
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<span style="font-family: "times" , "times new roman" , serif;">De cand ne-am mutat in Anglia, am descoperit puterea oalelor si tigailor din fonta. Sunt absolut excelente! Noi le folosim chiar si pe plita cu inductie, iar mancarea se gateste lent sau iute, si sunt ideale pentru mancarurile mai rustice pentru ca vor prinde crusta aceea de la grill sau de la foc mic atunci cand facem o fasole, tocanita, sau chiar prajeala.</span></div>
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<span style="font-family: "times" , "times new roman" , serif;">Deci noi am pregatit aceasta tocanita pentru primele 10-15 min pe foc , apoi am bagat-o cu succes la cuptor pentru faza finala de coacere a painicilor de deasupra</span></div>
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<span style="font-family: "times" , "times new roman" , serif;">Se taie cuburi vinetele cu tiot cu coaja, se toaca ceapa si ardeiul julienne. </span></div>
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<span style="font-family: "times" , "times new roman" , serif;">Se rumenesc vinetele cuburi in tigaia de fonta foarte putin fara niciun strop de ulei. </span></div>
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<span style="font-family: "times" , "times new roman" , serif;">Apoi incingem o lingura de ulei de masline, punem usturoiul zdrobit, si vom trage in tigaie ceapa si ardeiul. </span></div>
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<span style="font-family: "times" , "times new roman" , serif;">Cand acestea sunt un pic moi, adaugam vinetele, boia afumata, rosiile din conserva, putina apa pentru a forma o zeama in care sa fierbem legumele si celelalte condimenete( piper boabe, fulgi chilli, sare, crengute de cimbru) Se fierbe totul 5 minute timp in care formam din aluat bile cam de marimea unui ou mai mare. </span></div>
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<span style="font-family: "times" , "times new roman" , serif;">Le asezam frumos peste tocanita si le stropim cu ulei de masline, sare mare grunjoasa sau de mare, ramurele de rozmarin proaspat, parmezan ras sau putin cascaval. Rupem mozarella fasii cu mainile si o asezam peste tot in tigaie. </span></div>
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<span style="font-family: "times" , "times new roman" , serif;">Se pune totul la cuptor pana ce painicile cresc si se rumenesc frumos. </span><br />
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<span style="font-family: "times" , "times new roman" , serif;">Noi am servit aceasta mancarica cu o salata greceasca si aripioare de pui la cuptor pentru carnivorii din familie.</span></div>
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<span style="font-family: "times" , "times new roman" , serif;"><b>Sa va fie de bine!!</b></span></div>
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Craitahttp://www.blogger.com/profile/05900346754899449406noreply@blogger.com0tag:blogger.com,1999:blog-5434047127227225934.post-72217677024743354122015-05-04T22:12:00.000+03:002019-07-01T10:43:25.778+03:00Prajitura desteapta<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibD7ZPWSahCq0oYKsoeIKt_0S3NMpol_JsqY31kcmP3y7pS6EffzAH8zCSwVc8CDxTNJ0s9-UNZpQrxBIbFilF34zr7hsszUwYW2ZFp1XNxta83mdmjPQjU8f-_l0ufdrvbEq3pQcjtSDw/s1600/DSCF1867.JPG" imageanchor="1" style="font-family: "courier new", courier, monospace; margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibD7ZPWSahCq0oYKsoeIKt_0S3NMpol_JsqY31kcmP3y7pS6EffzAH8zCSwVc8CDxTNJ0s9-UNZpQrxBIbFilF34zr7hsszUwYW2ZFp1XNxta83mdmjPQjU8f-_l0ufdrvbEq3pQcjtSDw/s400/DSCF1867.JPG" width="400" /></a></div>
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Sau Prajitura Inteligenta cum o mai numesc unii. Eu am tot ocolit-o pana acum de teama ca ar necesita cine stie ce indemanare speciala pentru a-ti reusi o asemenea prajitura, dar nu e nimic asa cum pare! Se prepara foarte simplu, rapid cu doar cateva ingrediente si rezultatul e uimitor: o prajitura care se separa in timpul coacerii in trei. O parte o reprezinta blatul pufos si auriu de la suprafata, in mijloc troneaza o crema fina si parfumata, iar blatul de jos are o consistenta aparte, e tot ca o crema, dar mai tare, mai ca o budinca...Trebuie incercata sa vedeti cat de buna este!<br />
De mare ajutor mi-a fost <a href="http://www.stefyharnicutza.blogspot.ro/" target="_blank">blogul Stefaniei</a>, incarcat de retete alese de unde mi-a si venit ideea acestei prajituri pe care am pregatit-o de 1 Mai.<br />
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<span style="font-family: "courier new" , "courier" , monospace; font-size: x-large;"><u><b>Prajitura Inteligenta</b></u></span><br />
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<span style="font-family: "courier new" , "courier" , monospace;">8 oua</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">1 pachet de unt</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">250 gr zahar</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">300 gr faina</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">1 l lapte</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">un praf de sare</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">mirodenii: zahar vanilat si esenta de vanilie am folosit eu</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhn4mp4fyjznrbJsSsBfaBwDqj2IbpxM27KAp_YuU50R1LWg4jV1dGlRlNG_5Id7hXsADuO-WWkKzKaGQOR0mAoWcMkuImGES4gw3PmzKZczB0QVDdtKrDeuJz48Rsbl_EE-BLRxp8aeaDo/s1600/DSCF1828.JPG" imageanchor="1" style="font-family: 'Courier New', Courier, monospace; margin-left: 1em; margin-right: 1em; text-align: start;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhn4mp4fyjznrbJsSsBfaBwDqj2IbpxM27KAp_YuU50R1LWg4jV1dGlRlNG_5Id7hXsADuO-WWkKzKaGQOR0mAoWcMkuImGES4gw3PmzKZczB0QVDdtKrDeuJz48Rsbl_EE-BLRxp8aeaDo/s320/DSCF1828.JPG" width="320" /></a><br />
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<span style="font-family: "courier new" , "courier" , monospace;">Se topeste untul si se lasa la racit.</span><br />
<span style="font-family: "courier new" , "courier" , monospace;">Intre timp se separa ouale, galbenusurile se freaca cu zaharul pana se formeaza o crema spumoasa si alba. Se adauga untul topit si se amesteca in continuare.</span><br />
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<span style="font-family: "courier new" , "courier" , monospace;"> Se adauga apoi laptele rece si faina in ploaie, amestecand continuu sa nu se formeze cocoloase.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvw78WJ6H5Zv8STvrO0w3VEGwKWaOKf_gxoyIgpfEUdNc6DOtyyiOcgO2sKfa2y4maUsSVVy-yMIhw6t-THJTR1AnqDPItyiaOXnxotOEFltMRjPuyJm-nbeR0uAZ4ELD1ZWNN3RvzxYCS/s1600/DSCF1832.JPG" imageanchor="1" style="font-family: "courier new", courier, monospace; margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvw78WJ6H5Zv8STvrO0w3VEGwKWaOKf_gxoyIgpfEUdNc6DOtyyiOcgO2sKfa2y4maUsSVVy-yMIhw6t-THJTR1AnqDPItyiaOXnxotOEFltMRjPuyJm-nbeR0uAZ4ELD1ZWNN3RvzxYCS/s320/DSCF1832.JPG" width="320" /></a></div>
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<span style="font-family: "courier new" , "courier" , monospace;"> La final se incorporeaza putin cate putin, amestecand cu o lingura de lemn albusurile batute spuma tare. </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUmW9CemLNwTUG-4Jpm8fl2Oi9ugYh5E0Rp-FtmZUIXu8zD99T4sqkHmjPvbTLDAots8DUF5BhoelNCnGL3B6N46abaheQ9ScFvGQLYLDu0vaZ3-rRQWEDILNBk7dNOHaTZqY8yhOW79z7/s1600/DSCF1835.JPG" imageanchor="1" style="font-family: "courier new", courier, monospace; margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="315" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUmW9CemLNwTUG-4Jpm8fl2Oi9ugYh5E0Rp-FtmZUIXu8zD99T4sqkHmjPvbTLDAots8DUF5BhoelNCnGL3B6N46abaheQ9ScFvGQLYLDu0vaZ3-rRQWEDILNBk7dNOHaTZqY8yhOW79z7/s320/DSCF1835.JPG" width="320" /></a></div>
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<span style="font-family: "courier new" , "courier" , monospace;">Aluat rezultat este foarte moale, aproape ca o compozitie de clatite, poate chiar mai subtire.</span><br />
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<span style="font-family: "courier new" , "courier" , monospace;">Se toarna aluatul intr-o tava( a mea a fost unsa cu ulei si tapetata cu faina va recomand sa faceti tot posibilul sa puneti hartie de copt altfel se va taia destul de greu din cauza blatului format dedesubt)</span><br />
<span style="font-family: "courier new" , "courier" , monospace;">si se lasa la copt o ora la 180 de grade.</span><br />
<span style="font-family: "courier new" , "courier" , monospace;">Se taie doar dupa ce s-a racit complet si dupa ce a fost tinuta in prealabil in frigider sa se intareasca putin crema care seamana la gust si consistenta cu crema de zahar ars.</span><br />
<span style="font-family: "courier new" , "courier" , monospace;">Nu va faceti grija cand scoateti prajitura din cuptor daca vi se pare nefacuta( crema se zgaltaie foarte tare) totul se asaza dupa ce sta cateva ore la rece. </span><br />
<span style="font-family: "courier new" , "courier" , monospace;">Si cel mai important, nu uitati sfatul cu hartia de copt!! Nu se va taia deloc frumos, daca nu puneti hartie de copt in tava, iar dupa ce se raceste trebuie rasturnata cu blatul pufos in jos.</span><br />
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<span style="font-family: "courier new" , "courier" , monospace;"><br /></span>Craitahttp://www.blogger.com/profile/05900346754899449406noreply@blogger.com3tag:blogger.com,1999:blog-5434047127227225934.post-5081755991540360082015-04-16T11:49:00.001+03:002019-07-01T10:46:32.467+03:00Cartofi copti in folie cu sos de iaurt si marar<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggubE0grYPCUpBrmqDp2m9wZJ2leqDdfYK0XTnZaL9S8iZ7G4XQG1L5_dvPIkbQEy2Xp-QbYDUWqFei31rPaYiqSrF4LrbMkUWPN2Hk_bh1NwM2_Di2GLc64dqsnbQ5LGff8zs6pLL60sL/s1600/DSCF1813.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggubE0grYPCUpBrmqDp2m9wZJ2leqDdfYK0XTnZaL9S8iZ7G4XQG1L5_dvPIkbQEy2Xp-QbYDUWqFei31rPaYiqSrF4LrbMkUWPN2Hk_bh1NwM2_Di2GLc64dqsnbQ5LGff8zs6pLL60sL/s1600/DSCF1813.JPG" width="400" /></a><br />
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Sunt un deliciu acesti cartofi copti intregi! Se pot servi atat drept garnitura, dar si ca fel principal simplu si usor la cina alaturi de o salata de sezon. Sunt foarte gustosi si satiosi si ii poate pregati oricine, atat de usor sunt de facut!<br />
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<span style="font-family: "courier new" , "courier" , monospace;">cate 1-2 cartofi mari de persoana</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">ace de rozmarin</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">ulei de masline</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">300 gr iaurt natural, de preferat cat mai gras</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">3 catei de usturoi</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">sare</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">ulei de masline </span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">zeama de lamaie dupa gust</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">1/2 legatura marar verde</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">Se incinge cuptorul la 200 de grade.</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">Se spala foarte bine coaja cartofilor, se usuca si se ung cu un amestec facut din condimente si 3 ling ulei de masline.</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">Se infoliaza bine in folie de aluminiu, se pun intr-o tava si se dau la cuptor pt o ora si jumatate.(Desigur, acesti cartofi pot fi copti si pe gratar in acelasi mod)</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">Sunt gata cand patrunde furculita cu usurinta in ei.</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">Pt sos se curata usturoiul, se zdrobeste cu un praf de sare si o lingura ulei de masline. Se adauga iaurtul rece si se asezoneaza cu zeama de lamaie si verdeata.</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">Se servesc cartofii fierbinti direct in folie stropiti cu sos din belsug!</span></div>
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Craitahttp://www.blogger.com/profile/05900346754899449406noreply@blogger.com2tag:blogger.com,1999:blog-5434047127227225934.post-35581488511695714772015-03-31T01:30:00.000+03:002015-03-31T01:35:00.019+03:00Placinte cu za'tar, cascaval si masline<div>
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Cele mai bune placinte sarate incercate de mine pana acum. Va spun cu mana pe inima ca nu ne mai puteam opri din mancat.<br />
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Sunt foooarte, foarte gustoase, coaja crocanta, interiorul pufos si umplutura delicioasa. </div>
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Multumesc tare mult <a href="http://bucatariaelenei.blogspot.ro/2014/02/placinte-minunate-un-pic-altfel.html" target="_blank">Elenei</a>, de pe site-ul careia am preluat reteta cu ocazia Provocarii Secrete.</div>
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<span style="font-family: Courier New, Courier, monospace; font-size: x-large;"><b>Placinte tare bune si parfumate</b></span></div>
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<span style="font-family: Courier New, Courier, monospace;"><b><u>Aluat</u></b></span></div>
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<span style="font-family: Courier New, Courier, monospace;">300 ml apa calduta</span></div>
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<span style="font-family: Courier New, Courier, monospace;">un ou batut cu furculita</span></div>
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<span style="font-family: Courier New, Courier, monospace;">o lingura ulei masline</span></div>
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<span style="font-family: Courier New, Courier, monospace;">o lingurita rasa sare</span></div>
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<span style="font-family: Courier New, Courier, monospace;">o lingurita rasa zahar</span></div>
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<span style="font-family: Courier New, Courier, monospace;">500 gr faina</span></div>
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<span style="font-family: Courier New, Courier, monospace;">10 gr drojdie uscata</span></div>
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<span style="font-family: Courier New, Courier, monospace;"><b><u>Umplutura</u></b></span><br />
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<span style="font-family: Courier New, Courier, monospace;">masline negre tocate grosier</span></div>
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<span style="font-family: Courier New, Courier, monospace;">za'tar</span></div>
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<span style="font-family: Courier New, Courier, monospace;">cascaval ras cu aparatul pt decojit</span></div>
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<span style="font-family: Courier New, Courier, monospace;"> Aluatul l-am facut in masina de paine, programul pt aluaturi, ingredientele au fost puse in ordinea mentionata mai sus. Se poate face si de mana framantand fara prea mari eforturi pana ce coca se aseaza frumos si nu se mai lipeste de maini. Se lasa la dospit o ora.</span></div>
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<span style="font-family: Courier New, Courier, monospace;">Dupa ce a crescut frumos, se rup 12-14 bucati de aluat aprox egale, li se da forma rotunda si se lasa la odihnit 15 min sub o folie alimentara. Se purcede apoi la umplut.</span></div>
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<span style="font-family: Courier New, Courier, monospace;">Se aplatizeaza fiecare biluta cu podul palmei, se asaza umplutura</span></div>
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<span style="font-family: Courier New, Courier, monospace;"> si se impatureste aluatul ca in imagini formand un triunghi.</span></div>
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<span style="font-family: Courier New, Courier, monospace;"> Se ung placintele cu ulei de masline, se presara cu seminte si se asaza intr-o tava unsa cu muuult ulei de masline. </span><b style="font-family: 'Courier New', Courier, monospace;"><u></u></b><br />
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<span style="font-family: Courier New, Courier, monospace;">Se coc pret de 30 min la 200 de grade C.</span></div>
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<span style="font-family: Courier New, Courier, monospace;">Sunt mai mult decat delicioase. Mie mi-au intrat deja la suflet.</span></div>
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<span style="font-family: Courier New, Courier, monospace;">Dau DEPENDENTA!!!</span></div>
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Craitahttp://www.blogger.com/profile/05900346754899449406noreply@blogger.com3tag:blogger.com,1999:blog-5434047127227225934.post-14025843488062814192015-03-03T20:11:00.000+02:002015-03-03T20:13:45.885+02:00Copanele lipicioase cu salsa calda de porumb<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimnAW5x7bfyMb5EdOnfC3tZ1kcWsWfjizLEEqmKpnh7R_lAa1Gg54t9eQxtVKKDdKJf1fre7sIVf_UlOaLwN41XcAnIM5smLIKSRF4HtQI5IA6Y0rdfVNCpjFhBG5q1SqmkkUA-NGUv8Pa/s1600/DSCF1751.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimnAW5x7bfyMb5EdOnfC3tZ1kcWsWfjizLEEqmKpnh7R_lAa1Gg54t9eQxtVKKDdKJf1fre7sIVf_UlOaLwN41XcAnIM5smLIKSRF4HtQI5IA6Y0rdfVNCpjFhBG5q1SqmkkUA-NGUv8Pa/s1600/DSCF1751.JPG" height="280" width="400" /></a><br />
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Reteta am preluat-o de la draga de <a href="http://panseluta-violet.blogspot.ro/2014/09/copanele-lipicioase-cu-salsa-calda-de.html" target="_blank">Pansy</a> care are reteta numai una si una. Mie mi-au facut insa cu ochiul aceste copanele de care ne-am indragostit iremediabil inca din prima clipa.<br />
Vi le recomand cu drag daca vreti ceva nou, usor de preparat si savuros!<br />
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<b><span style="font-family: Courier New, Courier, monospace; font-size: x-large;">Copanele de pui cu miere si otet balsamic</span></b></div>
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<b><span style="font-family: Courier New, Courier, monospace;">6 ciocanele de pui</span></b></div>
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<span style="font-family: Courier New, Courier, monospace;">3 linguri ketchup</span></div>
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<span style="font-family: Courier New, Courier, monospace;">o lingura de sos dulce picant</span></div>
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<span style="font-family: Courier New, Courier, monospace;">o lingura de miere </span></div>
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<span style="font-family: Courier New, Courier, monospace;">o lingura de sos de soia</span></div>
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<span style="font-family: Courier New, Courier, monospace;">2 linguri otet balsamic</span></div>
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<span style="font-family: Courier New, Courier, monospace;">o lingurita de mustar praf</span></div>
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<span style="font-family: Courier New, Courier, monospace;">o lingura ceapa deshidratata macinata</span></div>
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<span style="font-family: Courier New, Courier, monospace;">o lingura praf usturoi</span></div>
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<span style="font-family: Courier New, Courier, monospace;">sare, piper</span></div>
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<span style="font-family: Courier New, Courier, monospace;"><b><u>Pt salsa de porumb</u></b></span></div>
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<span style="font-family: Courier New, Courier, monospace;">o ceapa tocata</span></div>
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<span style="font-family: Courier New, Courier, monospace;">un ardei gras mititel</span></div>
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<span style="font-family: Courier New, Courier, monospace;">o conserva de rosii cubulete</span></div>
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<span style="font-family: Courier New, Courier, monospace;">o conserva boabe de porumb</span></div>
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<span style="font-family: Courier New, Courier, monospace;">1/2 ardei iute</span></div>
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<span style="font-family: Courier New, Courier, monospace;">sare, piper, patrunjel proaspat tocat</span></div>
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Se amesteca toate ingredientele pentru marinada intr-un bol si se ung copanelele cu sosul obtinut. Se tin in frigider minim o ora. Dupa ce au stat la rece, se transfera copanelele intr-o tava termorezistenta</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1-5Qni-0TKH5-GopHenXI5jmBjJkXSH1WqublA-yqXbZPyQ8hVoj_eiljTwjKDOPkuUbKOZpRXFXO2iXR9yHBxhdH-o0XpvRLAkrj__Oh2cvqIR0GWZirVtaG0u-sQNmyYDQYxUsO7nMq/s1600/DSCF1742.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1-5Qni-0TKH5-GopHenXI5jmBjJkXSH1WqublA-yqXbZPyQ8hVoj_eiljTwjKDOPkuUbKOZpRXFXO2iXR9yHBxhdH-o0XpvRLAkrj__Oh2cvqIR0GWZirVtaG0u-sQNmyYDQYxUsO7nMq/s1600/DSCF1742.JPG" height="240" width="320" /></a></div>
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si se tin la cuptor pana sunt patrunse, rumene si lipicioase. Ca sa le incercati, intepati-le cu o furculita, iar daca lichidul din interior este limpede, puteti fi siguri ca sunt gata.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjh00HlaW4AqdLQKBl4eVafJM5Wvdqc0D67bc7w6GJYtmLt0jPNVM8Yd5J0vcOq3kGnwaLulWQ9owktDm2-L9IE8Lg3uQ5-yhO1zYkta0BntMNayYKTGfnIZiLpla8cuedN1dg0ftOPgRJC/s1600/DSCF1743.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjh00HlaW4AqdLQKBl4eVafJM5Wvdqc0D67bc7w6GJYtmLt0jPNVM8Yd5J0vcOq3kGnwaLulWQ9owktDm2-L9IE8Lg3uQ5-yhO1zYkta0BntMNayYKTGfnIZiLpla8cuedN1dg0ftOPgRJC/s1600/DSCF1743.JPG" height="240" width="320" /></a></div>
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Salsa este bine sa o serviti calda alaturi de carnita, asa ca o puteti pregati cu 15-20 min inainte de a fi copanelele gata. Tocati ceapa, ardeiul gras si cel iute. Caliti-le in putin ulei. Cand sunt patrunse adaugati rosiile si porumbul si lasati sosul sa fiarba 5-6 min,. La sfarsit asezonati cu sare si piper si seviti totul presarat cu patrunjel verde tocat.</div>
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Craitahttp://www.blogger.com/profile/05900346754899449406noreply@blogger.com1tag:blogger.com,1999:blog-5434047127227225934.post-36067500009393685772015-02-07T13:43:00.001+02:002015-02-07T13:45:45.585+02:00Figurine de turta dulce<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5UTYhQtyK4fkM9owLUS8Rb0XgZUCMukbmqkUSZHjinVrRT2eu0TZW7RmpGfuef6Dndw3HVd0tgXKKoTfcQNwGECutIcJHOkck6zvDDbGifCQCKz6B4dWgrEMe6QcTYziyEpokVzgiF67d/s1600/DSCF1539.JPG" imageanchor="1" style="font-family: Arial, Helvetica, sans-serif; font-size: 20px; margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5UTYhQtyK4fkM9owLUS8Rb0XgZUCMukbmqkUSZHjinVrRT2eu0TZW7RmpGfuef6Dndw3HVd0tgXKKoTfcQNwGECutIcJHOkck6zvDDbGifCQCKz6B4dWgrEMe6QcTYziyEpokVzgiF67d/s1600/DSCF1539.JPG" height="221" width="400" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfNMX_MvNKFycobdIBi-Q4BHRY1ocrs9z4iETkSMjf-ZUc2Qn7XM86qy0VSbl2kRtzB3VT3IM8h5i-o4h5ciug2dSISaJOc6lQZPK7WRccvSXnhqV1dJ1WhXSVxAfYpGZ5dRbUb6s_uxjw/s1600/DSCF1577.JPG" imageanchor="1" style="font-family: Arial, Helvetica, sans-serif; font-size: 20px; margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfNMX_MvNKFycobdIBi-Q4BHRY1ocrs9z4iETkSMjf-ZUc2Qn7XM86qy0VSbl2kRtzB3VT3IM8h5i-o4h5ciug2dSISaJOc6lQZPK7WRccvSXnhqV1dJ1WhXSVxAfYpGZ5dRbUb6s_uxjw/s1600/DSCF1577.JPG" height="240" width="320" /></a></div>
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Reteta aceasta am ochit-o acum mult timp in Good Food, intr-adevar <b>se pregateste cu 40 de zile</b> in avans, dar rezultatul final merita pe deplin. Eu le-am copt, le-am tinut in cutii bine sigilate, intr-un loc uscat, dupa 40 de zile, le-am glazurat si le-am agatat in brad. In scurt timp au devenit fragede de ni se topeau in gura, ba chiar extraordinar de aromate.<br />
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250g miere<br />
250g zahăr<br />
2 ouă<br />
1 lingură rasă de cuişoare pisate<br />
1 lingură rasă de scorţişoară<br />
2-3 linguri de ulei<br />
2 linguriţe rase de bicarbonat topit în trei linguri de oţet<br />
500g făină</div>
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putin ghimbir ras, nucsoara, cardamom dupa gust</div>
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Mod de preparare</div>
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<li class="float-none" style="clear: left; float: left; line-height: 20px; list-style: none; margin: 0px; padding: 0px 0px 10px;"><strong>2.</strong> Se adaugă ouăle, uleiul, aromele şi bicarbonatul.</li>
<li class="float-none" style="clear: left; float: left; line-height: 20px; list-style: none; margin: 0px; padding: 0px 0px 10px;"><strong>3.</strong> La sfârşit se pune făina şi se frământă bine.</li>
<li class="float-none" style="clear: left; float: left; line-height: 20px; list-style: none; margin: 0px; padding: 0px 0px 10px;"><strong>4.</strong> Se lasă la frigider cel puţin o zi, până la o săptămână.</li>
<li class="float-none" style="clear: left; float: left; line-height: 20px; list-style: none; margin: 0px; padding: 0px 0px 10px;"><strong>5.</strong> Se întinde până se obţine o cocă groasă cât o muchie de cuţit.</li>
<li class="float-none" style="clear: left; float: left; line-height: 20px; list-style: none; margin: 0px; padding: 0px 0px 10px;"><strong>6.</strong> Se taie în forme şi se ung cu gălbenuş.</li>
<li class="float-none" style="clear: left; float: left; line-height: 20px; list-style: none; margin: 0px; padding: 0px 0px 10px;"><strong>7.</strong> Se bagă la cuptor într-o tavă unsă cu </li>
<li class="float-none" style="clear: left; float: left; line-height: 20px; list-style: none; margin: 0px; padding: 0px 0px 10px;"><b>8 </b>Se depoziteaza timp de 40 de zile</li>
<li class="float-none" style="clear: left; float: left; line-height: 20px; list-style: none; margin: 0px; padding: 0px 0px 10px;"><b>9</b>. Se ung cu glazura si se decoreaza dupa gust</li>
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Craitahttp://www.blogger.com/profile/05900346754899449406noreply@blogger.com0tag:blogger.com,1999:blog-5434047127227225934.post-87123444701517659092015-02-02T00:06:00.000+02:002015-02-02T00:21:56.689+02:00Mere coapte umplute cu nuca<div class="separator" style="clear: both; text-align: center;">
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M-am reintors in Provocarea Secreta dupa foarte, foarte, dar foarte mult timp, lucru care imi da o senzatie de bine si satisfactia ca luna de luna voi cunoaste gospodine harnice si talentate sau voi revizita prietene vechi, de pe blogul carora m-am mai inspirat.<br />
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Luna aceasta am descoperit-o pe Cerasela (<a href="http://saffronanddates.blogspot.ro/" target="_blank">Saffron and Dates</a>) si bucataria ei plina de arome exotice, de unde am ales sa pregatesc (culmea!!!!) tot o reteta traditionala, in ton cu vremea ploioasa si friguroasa de afara. Gustul merelor: <u>senzational </u>-dulci acrisoare, zemoase, iar mirosul, mirosul-<u>de nedescris!</u></div>
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( Eu am adaptat putin reteta originala facand mici modificari)<br />
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<b style="font-family: 'Courier New', Courier, monospace; font-size: xx-large; text-align: center;"> Mere umplute </b></h2>
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<span style="font-family: Courier New, Courier, monospace;">6-7 mere mari</span></div>
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<span style="font-family: Courier New, Courier, monospace;">un castronel nuca macinata grosier</span></div>
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<span style="font-family: 'Courier New', Courier, monospace;">4-5 linguri dulceata </span></div>
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<span style="font-family: 'Courier New', Courier, monospace;">cate o nuca unt sau margarina pt fiecare mar</span></div>
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<span style="font-family: Courier New, Courier, monospace;">o lingurita scortisoara</span></div>
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<span style="font-family: Courier New, Courier, monospace;">cateva cuisoare</span></div>
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<span style="font-family: Courier New, Courier, monospace;">Se spala merele, li se taie un capacel si se scobesc.</span></div>
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<span style="font-family: Courier New, Courier, monospace;"> Miezul nu se arunca, semintele da!</span></div>
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<span style="font-family: Courier New, Courier, monospace;">Se stropesc apoi cu zeama de lamaie pentru a nu oxida.</span></div>
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<span style="font-family: Courier New, Courier, monospace;"> Umplutura se prepara din nuca + miezul merelor pasat in robot + </span></div>
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<span style="font-family: Courier New, Courier, monospace;">dulceata + </span><span style="font-family: 'Courier New', Courier, monospace;">coaja rasa de lamaie si scortisoara.</span><br />
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<span style="font-family: Courier New, Courier, monospace;">Se umplu merele, se pun intr-o tava unsa cu margarina, se pune peste ele cate putina margarina si se acopera cu capacelele lor.</span><br />
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<span style="font-family: Courier New, Courier, monospace;"> Se coc in cuptor fierbinte pana se inmoaie(cam 30-40 min). </span><br />
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<span style="font-family: Courier New, Courier, monospace;">Se servesc fierbinti, sau reci alaturi de putin inghetata si sosul gros format in tava. </span></div>
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<span style="font-family: Courier New, Courier, monospace;">Sunt un deliciu!</span><br />
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Craitahttp://www.blogger.com/profile/05900346754899449406noreply@blogger.com0tag:blogger.com,1999:blog-5434047127227225934.post-40104839441135565032014-12-29T17:12:00.003+02:002014-12-29T17:12:33.541+02:00Meniu Revelion 2015<br />
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<span style="background-color: white; color: #141823; font-family: Helvetica, Arial, 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 14px; line-height: 20px;">Meniu Revelion 2015:</span><br style="background-color: white; color: #141823; font-family: Helvetica, Arial, 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 14px; line-height: 20px;" /><span style="background-color: white; color: #141823; font-family: Helvetica, Arial, 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 14px; line-height: 20px;">- salata de cruditati </span><a href="http://poetagurmanda.blogspot.ro/2012/08/salata-de-cruditati-cu-maioneza.html" rel="nofollow nofollow" style="background-color: white; color: #3b5998; cursor: pointer; font-family: Helvetica, Arial, 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 14px; line-height: 20px; text-decoration: none;" target="_blank">http://poetagurmanda.blogspot.ro/2012/08/salata-de-cruditati-cu-maioneza.html</a><br style="background-color: white; color: #141823; font-family: Helvetica, Arial, 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 14px; line-height: 20px;" /><span style="background-color: white; color: #141823; font-family: Helvetica, Arial, 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 14px; line-height: 20px;">-salata de boeuf </span><a href="http://poetagurmanda.blogspot.ro/2010/01/salata-de-boeuf.html" rel="nofollow nofollow" style="background-color: white; color: #3b5998; cursor: pointer; font-family: Helvetica, Arial, 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 14px; line-height: 20px; text-decoration: none;" target="_blank">http://poetagurmanda.blogspot.ro/2010/01/salata-de-boeuf.html</a><br style="background-color: white; color: #141823; font-family: Helvetica, Arial, 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 14px; line-height: 20px;" /><span style="background-color: white; color: #141823; font-family: Helvetica, Arial, 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 14px; line-height: 20px;">- friptura de porc cu sos de hrean</span><a href="http://poetagurmanda.blogspot.ro/2011/12/friptura-de-porc-la-cuptor-cu-garnitura.html" rel="nofollow nofollow" style="background-color: white; color: #3b5998; cursor: pointer; font-family: Helvetica, Arial, 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 14px; line-height: 20px; text-decoration: none;" target="_blank">http:<span class="text_exposed_show" style="display: inline;">//poetagurmanda.blogspot.ro/2011/12/friptura-de-porc-la-cuptor-cu-garnitura.html</span></a><span class="text_exposed_show" style="background-color: white; color: #141823; display: inline; font-family: Helvetica, Arial, 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 14px; line-height: 20px;"><br />-macrou cu lamaie la cuptor<a href="http://poetagurmanda.blogspot.ro/2011/08/macrou-cu-lamaie-si-sos-tzatziki.html" rel="nofollow nofollow" style="color: #3b5998; cursor: pointer; text-decoration: none;" target="_blank">http://poetagurmanda.blogspot.ro/2011/08/macrou-cu-lamaie-si-sos-tzatziki.html</a><br />-prajitura cu dovleac <a href="http://poetagurmanda.blogspot.ro/2010/11/prajitura-cu-dovleac.html" rel="nofollow nofollow" style="color: #3b5998; cursor: pointer; text-decoration: none;" target="_blank">http://poetagurmanda.blogspot.ro/2010/11/prajitura-cu-dovleac.html</a><br />si un minunat, delicios TORT DE BISCUITI. </span>Craitahttp://www.blogger.com/profile/05900346754899449406noreply@blogger.com2tag:blogger.com,1999:blog-5434047127227225934.post-6714838337601589062014-12-26T21:23:00.000+02:002014-12-26T21:33:03.908+02:00Crema de zahar ars<div class="separator" style="clear: both; text-align: center;">
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Crema de zahar ars este una dintre retetele preferate de dulce ale sotului meu. Mie imi place sa le fac in forme individuale, cat pentru o portie, astfel sunt mai practice si arata mai bine. Le servesc neaparat reci, dupa ce au stat minim o ora in frigider. Vara, desi este dulce, crema onctuoasa si siropul dulce si racoritor, transforma acest desert popular in ceva extraordinar, mai ales daca o si decorati pe masura. Spor la gatit!<br />
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<span style="font-family: Courier New, Courier, monospace; font-size: x-large;"> <b>Crema de zahar ars</b></span><br />
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<span style="font-family: Courier New; font-size: x-large;"> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlTgS8N633WEqK5cP2Shl8tPTLMsLZAhFwOCzgKg7GCKTbFsogF8Olx7grjuhRvytowkNQP1VQsS0ff_q9JUOPccSlAImXS7SCFI58uWrloqvRhorY5hDzf4cyz1kIovwAoU1_AP9RiB8L/s1600/DSCF1122.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlTgS8N633WEqK5cP2Shl8tPTLMsLZAhFwOCzgKg7GCKTbFsogF8Olx7grjuhRvytowkNQP1VQsS0ff_q9JUOPccSlAImXS7SCFI58uWrloqvRhorY5hDzf4cyz1kIovwAoU1_AP9RiB8L/s1600/DSCF1122.JPG" height="300" width="400" /></a></span><br />
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<span style="font-family: Courier New, Courier, monospace;"><b>1 litru lapte rece</b></span></div>
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<span style="font-family: Courier New, Courier, monospace;"><b>8 oua</b></span></div>
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<span style="font-family: Courier New, Courier, monospace;"><b>2 lingurite rase amidon</b></span></div>
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<span style="font-family: Courier New, Courier, monospace;"><b>8+ 10 linguri zahar</b></span></div>
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<span style="font-family: Courier New, Courier, monospace;"><b>zahar vanilat</b></span></div>
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<span style="font-family: Courier New, Courier, monospace;"><b>Se topesc cele 10 linguri de zahar intr-o cratita pana prind o culoare inchisa, ca de caramel. Zaharul topit se repartizeaza in vase individuale sau intr-o cratita incapatoare. Se imbraca peretii vaselor/vasului in caramel.</b></span><br />
<span style="font-family: Courier New, Courier, monospace;"><b>Separat, se separa albusurile de galbenusuri. Galbenusurile se freaca cu 8 linguri de zahar, amidonul si zaharul vanilat. Se adauga laptele rece. Albusurile batute spuma se amesteca incetul cu incetul in crema de lapte. Se toarna crema de lapte in formele tapetate cu zahar. Acestea se aseaza intr-o tava in care s-a turnat anterior apa fierbinte. Apa trebuie sa ajunga la jumatatea vaselor. Se lasa tava in cuptor pentru cel putin 30 min, sau pana cand crema de zahar ars se bronzeaza frumos. </b></span><br />
<span style="font-family: Courier New, Courier, monospace;"><b>Se lasa la racit, apoi se rastoarna pe farfurioare,</b></span><br />
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<span style="font-family: Courier New, Courier, monospace;"><b> puteti orna cu ornamente din zahar ars</b></span><br />
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Craitahttp://www.blogger.com/profile/05900346754899449406noreply@blogger.com0tag:blogger.com,1999:blog-5434047127227225934.post-64429539479887250542014-08-03T22:54:00.003+03:002014-08-03T23:01:07.447+03:00Mousse de ciocolata alba cu cirese<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcjCWHJ3N01m4UO2i5h2Hqg7SC99cz2-ex19BnBS962eu2vCwp3S8SLyW3zwVKY1b5y636xDaPPA2TSn-_0hvIKKZRKJFxAe8WaNPiTkLTo0qOEPyDzo81cZld_6twEXd7ym_6knvbI6hq/s1600/DSCF1139.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcjCWHJ3N01m4UO2i5h2Hqg7SC99cz2-ex19BnBS962eu2vCwp3S8SLyW3zwVKY1b5y636xDaPPA2TSn-_0hvIKKZRKJFxAe8WaNPiTkLTo0qOEPyDzo81cZld_6twEXd7ym_6knvbI6hq/s1600/DSCF1139.JPG" height="300" width="400" /></a></div>
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Am revenit dupa aproape un an de zile cu forte proaspete si ma bucur sa scriu din nou in blogosfera culinara! S-au intamplat foarte multe lucruri in viata mea in decurs de un an asa ca avem toate motivele sa sarbatorim impreuna cu retete din ce in ce mai multe si mai bune. zic eu)<br />
Pentru inceput va propun un desert usor, aerat si foarte bun.Se prepara rapid si se serveste rece asa ca e numai potrivit pentru vara. Ciresele se pot inlocui oricand cu alte fructe, acum e sezonul fructelor de padure asa ca spor la treaba!<br />
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<i><span style="font-family: Courier New, Courier, monospace; font-size: x-large;">Mousse de ciocolata alba cu piure de fructe</span></i></h2>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnkNZHqFwB9HoIK5eDRV0x4lDs-cST5kTQqwrlVZRng_zyuZAQrgRBG63mrR4LxT8vFg-sigLrstSsPNB-WC78f_6OL0ePcZPPiKcJb69B6DEZrzjk8Jzwo-NZHhh2m4R3NQ58EOGEkr81/s1600/DSCF1143.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnkNZHqFwB9HoIK5eDRV0x4lDs-cST5kTQqwrlVZRng_zyuZAQrgRBG63mrR4LxT8vFg-sigLrstSsPNB-WC78f_6OL0ePcZPPiKcJb69B6DEZrzjk8Jzwo-NZHhh2m4R3NQ58EOGEkr81/s1600/DSCF1143.JPG" height="255" width="400" /></a></div>
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<span style="background-color: white; font-family: Arial, Helvetica, sans-serif; font-size: 12px; line-height: 20px; text-align: left;">150g de ciocolată albă, ruptă în bucăţi</span><br />
<span style="background-color: white; font-family: Arial, Helvetica, sans-serif; font-size: 12px; line-height: 20px; text-align: left;">4 albuÅŸuri</span><br />
<span style="background-color: white; font-family: Arial, Helvetica, sans-serif; font-size: 12px; line-height: 20px; text-align: left;">60g de zahăr tos</span><br />
<span style="background-color: white; font-family: Arial, Helvetica, sans-serif; font-size: 12px; line-height: 20px; text-align: left;">160ml de smântână pentru frişcă</span><br />
<span style="background-color: white; font-family: Arial, Helvetica, sans-serif; font-size: 12px; line-height: 20px; text-align: left;">o cescuta cirese pasate sau mixate într-un robot( sau alte fructe dupa preferinta: visine, capsuni, fructe de padure,etc)</span></div>
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<li class="float-none" style="clear: left; float: left; line-height: 20px; list-style: none; margin: 0px; padding: 0px 0px 10px;">Se topeşte ciocolata într-un bol, deasupra unei crăticioare cu apă care clocoteşte. Albuşurile se bat spumă, apoi se încorporează, treptat, zahărul. Smântâna se bate cu un mixer, până se face frişcă. Se combină smântâna bătută cu spuma de albuş, apoi se pune peste ciocolata topită (întâi o treime, se amestecă bine, apoi restul, care se amestecă uşor, cu o spatulă). Jumătate din compoziţie se combină cu ciresele pasate. Se pune spuma in pahare, mai intai cea roz, apoi cea alba. Se da la frigider minim 2 ore sau pana se raceste complet si e bine inchegata. Se orneaza dupa preferinte. E o placere pentru papilele gustative!</li>
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Craitahttp://www.blogger.com/profile/05900346754899449406noreply@blogger.com18tag:blogger.com,1999:blog-5434047127227225934.post-15024079794972232532013-08-02T17:28:00.000+03:002013-08-14T18:29:19.306+03:00Cartofi aromati la cuptor- Provocarea Secreta iulie 2013<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiC1yIYrS9xtaVfgSPFuB5XIP9c1Cve76AdEqu3J7twFu0QhiwzpV3SruKnQH1tYE_RM38KYXnQkuKf4zELjusJLznyW7Ay9rNWKtpYR_roRwKH8d4LwCAHPfJJqLJJTmEQKMxgf6IIDOKF/s1600/d45c53f4_o.jpeg" imageanchor="1" style="font-family: 'Crimson Text'; line-height: 26px; margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiC1yIYrS9xtaVfgSPFuB5XIP9c1Cve76AdEqu3J7twFu0QhiwzpV3SruKnQH1tYE_RM38KYXnQkuKf4zELjusJLznyW7Ay9rNWKtpYR_roRwKH8d4LwCAHPfJJqLJJTmEQKMxgf6IIDOKF/s400/d45c53f4_o.jpeg" width="400" /></a><br />
Daca luna trecuta am fost cam neserioasa si nu am dat curs Provocarii Secrete, luna aceasta am fost de-a dreptul cucerita de blogul repartizat, pe care oricum il rasfoiam destul de des si am ales sa prepar o g<a href="http://iulianaflorentina.blogspot.ro/2011/01/cartofi-aromati-la-cuptor.html" target="_blank">arnitura rapida si deosebit de delicioasa</a>. Retetele sunt numai una si una, va puteti inspira fara griji pentru ca acolo veti gasi intr-adevar <a href="http://iulianaflorentina.blogspot.ro/" target="_blank">Retete fel de fel</a> gustoase si prezentate impecabil! :)<br />
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<span style="font-size: x-large;">Cartofi picanti cu mustar</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwkGaDX6xJ9CM3YE6Ck_AdiabgEWdazVA22G4ThCpbzA1L4BXN8xwnhP-Y9kFGYe23KySkBWL8NhGOghvx1yTgPe7xVnZCUSqTRI3Z079uAm51VR5ElksGPx6-fcH_dSEbHwsmYx0fDdbi/s1600/aa3fdf22_o.jpeg" imageanchor="1" style="font-family: 'Crimson Text'; line-height: 26px; margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwkGaDX6xJ9CM3YE6Ck_AdiabgEWdazVA22G4ThCpbzA1L4BXN8xwnhP-Y9kFGYe23KySkBWL8NhGOghvx1yTgPe7xVnZCUSqTRI3Z079uAm51VR5ElksGPx6-fcH_dSEbHwsmYx0fDdbi/s400/aa3fdf22_o.jpeg" width="400" /></a></div>
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<span style="background-color: white; font-family: 'Crimson Text'; line-height: 26px; text-align: left;">1,2 kg cartofi</span></div>
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<span style="background-color: white; font-family: 'Crimson Text'; line-height: 26px; text-align: left;">usturoi dupa gust( eu am pus o jumatate de capatana)</span></div>
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<span style="background-color: white; font-family: 'Crimson Text'; line-height: 26px; text-align: left;">2 linguri mustar</span></div>
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<span style="background-color: white; font-family: 'Crimson Text'; line-height: 26px; text-align: left;">sare dupa gust</span></div>
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<span style="background-color: white; font-family: 'Crimson Text'; line-height: 26px; text-align: left;">1 lingurita boia </span></div>
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<span style="background-color: white; font-family: 'Crimson Text'; line-height: 26px; text-align: left;">7-8 linguri ulei de masline</span></div>
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<span style="background-color: white; font-family: 'Crimson Text'; line-height: 26px; text-align: left;">1/2 lg busuioc uscat sau cimbru daca va place</span></div>
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<span style="background-color: white; font-family: 'Crimson Text'; line-height: 26px; text-align: left;">1/2 lg piper</span></div>
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<span style="background-color: white; font-family: 'Crimson Text'; line-height: 26px; text-align: left;">ace de rozmarin</span></div>
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<span style="font-family: Crimson Text;"><span style="line-height: 26px;">Se incalzeste cuptorul la 180 de grade</span></span></div>
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<span style="font-family: Crimson Text;"><span style="line-height: 26px;">Se curata cartofii de coaja, se spala si se taie dupa prefer</span></span><span style="font-family: 'Crimson Text'; line-height: 26px;">inta.</span></div>
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<span style="font-family: Crimson Text;"><span style="line-height: 26px;">Se aseaza intr-un bol incapator.</span></span></div>
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<span style="font-family: Crimson Text;"><span style="line-height: 26px;">Se toarna peste ei toate mirodeniile, usturoiul pisat, uleiul si mustarul. Se amesteca bine cu mainile, astfel incat cartofii sa fie bine acoperiti :)</span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTT0I3u7GXCnp-4z4DRZ8nuZCibHtSuM0JXZWuZ4EBCr_cGf_eR5kfIbSoZKuFy0goEcTEzFzaTNIW_Cwk4c4cew16wttOpsCsO4VtZeaPsInjWEd080gICWlZLukLcoWKaG9CoP1pSdT4/s1600/DSCF8898.JPG" imageanchor="1" style="font-family: 'Crimson Text'; line-height: 26px; margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTT0I3u7GXCnp-4z4DRZ8nuZCibHtSuM0JXZWuZ4EBCr_cGf_eR5kfIbSoZKuFy0goEcTEzFzaTNIW_Cwk4c4cew16wttOpsCsO4VtZeaPsInjWEd080gICWlZLukLcoWKaG9CoP1pSdT4/s320/DSCF8898.JPG" width="320" /></a></div>
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<span style="font-family: Crimson Text;"><span style="line-height: 26px;">Se pun intr-o tava tapetata cu hartie de copt sau unsa bine cu unt.</span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-OTomA_xgaxWUjBH0rnz9vGzbD5rL4HEBsC5mdRUwoGfaK_syVQJ3XMq3X3DKmImOOTf8dzqClWW_YLsBj1VQZQ-DwjBg6ZeyoTEu_omEY1fZNPLV4QS19nKYTTYazdXwG1auzscQtvm0/s1600/DSCF8902.JPG" imageanchor="1" style="font-family: 'Crimson Text'; line-height: 26px; margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-OTomA_xgaxWUjBH0rnz9vGzbD5rL4HEBsC5mdRUwoGfaK_syVQJ3XMq3X3DKmImOOTf8dzqClWW_YLsBj1VQZQ-DwjBg6ZeyoTEu_omEY1fZNPLV4QS19nKYTTYazdXwG1auzscQtvm0/s320/DSCF8902.JPG" width="240" /></a></div>
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<span style="font-family: Crimson Text;"><span style="line-height: 26px;"> Se coc pana sunt aurii si crispy. Sunt o nebunie!!!</span></span></div>
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<span style="font-family: Crimson Text;"><span style="line-height: 26px;">Noi i-am servit drept garnitura, alaturi de niste vinete pane umplute cu sunca si cascaval. Retata vinetelor o gasiti pe blogul Adelei Zilahi, o alta delicatesa simpla si de efect!</span></span></div>
Craitahttp://www.blogger.com/profile/05900346754899449406noreply@blogger.com1tag:blogger.com,1999:blog-5434047127227225934.post-29293603692748473762013-06-02T17:24:00.000+03:002013-06-02T17:59:29.624+03:00Eclere cu crema de vanilie si frisca<div class="separator" style="clear: both; text-align: center;">
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Stiu ca nu am mai postat de foarte multa vreme o reteta noua si implicit ca am ratat Provocarea Secreta de luna trecuta, dar acum am reusit( desi nu la timp) sa revin cu o reteta delicioasa si foarte usor de preparat, chiar si de incepatori, inspirata de <a href="http://ophelia1983.blogspot.ro/2011/06/eclere-aluat-cu-untura.html" target="_blank">Ofelia</a>, pe care am mai vizitat-o si cu ocazia unei alte provocari.<br />
Alauatul cu untura este extraordinar de bun pentru eclere, foarte economic si iese garantat, pentru mine a fost prima data cand am incercat sa fac eclere si sunt super multumita. Gustul de untura ( si nici mirosul) nu se simte, iar cojile cresc frumos, se rumenesc la fel de frumos si sunt usor crocante. Recomand reteta cu mare caldura!<br />
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<span style="font-family: Courier New, Courier, monospace; font-size: x-large;">Eclere cu glazura de ciocolata</span></div>
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200 untura(<i> untura poate fi inlocuita cu succes de aceeasi cantitate de unt)</i></div>
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un pahar cu apa</div>
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400 gr faina</div>
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un praf de sare</div>
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6 oua<i>( in reteta originala se specificau 5, dar depinde si de calitatea fainii cat si de marimea oualor)</i></div>
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<b>Umplutura:</b></div>
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budinca de vanilie preparata din 1,200 ml lapte</div>
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un pachet de unt</div>
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500 ml frisca</div>
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<b>Glazura:</b></div>
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o ciocolata amaruie sau cu lapte</div>
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5-6 linguri lapte</div>
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(Eu am cantarit ingredientele)</div>
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Se pune untura si apa intr-o craticioara pe foc</div>
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si se lasa pana ce untura s-a topit, iar apa a dat in clocot.</div>
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Se adauga toata faina odata si se amesteca energic cu telul, pana ce nu mai raman cocoloase si s-a format o bila de aluat omogena, nelipicioasa.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxD2gPPCrk_PCr4kiw3_D0KsHi_BKLngGgtn8enwrEnUODhGWWGxsfm2UIWSQyZ_1R25aJZNI5aLqRLauOsnJf4Fw52Y43JNDBE_iJcZISEDx2AyJDcKNTlLsE_5drObBvAKLbx2peXoH6/s1600/DSCF8623.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxD2gPPCrk_PCr4kiw3_D0KsHi_BKLngGgtn8enwrEnUODhGWWGxsfm2UIWSQyZ_1R25aJZNI5aLqRLauOsnJf4Fw52Y43JNDBE_iJcZISEDx2AyJDcKNTlLsE_5drObBvAKLbx2peXoH6/s320/DSCF8623.JPG" width="320" /></a></div>
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Se lasa sa stea deoparte pana ce se raceste amestecul pana la temperatura camerei( cam 10-15 min)</div>
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Se bat ouale bine intr-un castron si dupa ce s-a racit aluatul, se adauga in compozitie putin cate putin, ingloband complet in compozitie fiecare picatura de ou inainte de a turna-o pe urmatoarea.</div>
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Se pune si praful de sare si se omogenizeaza bine. </div>
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Aluatul trebuie sa fie o pasta fina, asemenea unui pate.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXgPeptK0XFOIg8gXetqqxCyl88hjnz4ryz1nlBgBxqIn_C64rlyl64Q34s1DqKSUUjyrStJorlh7dY48jieFqQCQXgj-YvAeDrdOhT-n5Iyaymtvpcu-MgSYWZ5ziHj1ptYZKj0iONWdQ/s1600/DSCF8625.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXgPeptK0XFOIg8gXetqqxCyl88hjnz4ryz1nlBgBxqIn_C64rlyl64Q34s1DqKSUUjyrStJorlh7dY48jieFqQCQXgj-YvAeDrdOhT-n5Iyaymtvpcu-MgSYWZ5ziHj1ptYZKj0iONWdQ/s320/DSCF8625.JPG" width="320" /></a></div>
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Se umple un pos si se formeaza bastonase lungi de 5-6 cm sau putem forma gramajoare cu ajutorul unei linguri de inghetata.</div>
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Se coc in cuptorul incins la 200-220 de grade pana ce se rumenesc bine.</div>
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Atentie!Cuptorul nu trebuie deschis pana nu s-au copt complet, pentru ca altfel se vor lasa.</div>
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Dupa ce am pregatit budinca, se lasa sa se raceasca si intre timp frecam untul spuma. Cand budinca a ajuns la temperatura camerei se amesteca cu untul frecat.</div>
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Dupa ce s-au racit cojile, se taie pe mijloc, </div>
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se umplu cu un strat de budinca si unul de frisca, se acopera cu cealalta jumatate si se orneaza dupa plac cu ciocolata topita la bain-marie si amestecata cu putin lapte. Se servesc reci, de la frigider!</div>
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Craitahttp://www.blogger.com/profile/05900346754899449406noreply@blogger.com4tag:blogger.com,1999:blog-5434047127227225934.post-38857096751149995622013-04-22T20:45:00.002+03:002013-04-22T20:53:00.668+03:00Spaghete de post cu sos de rosii si ciuperci<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXbJk0wromeT0bU2IS_zpKn9HELY_6pljIQSPHRkT_lODGpC49feQ-EIA99yFivyzJHrHZLTon11M1jKE-DI0nr2YBfb6twpdKU4UU1Wwgn-iD6mD9r8gv4TvR1NS_1UjoYGkkvLHsxm3N/s1600/DSCF8561.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXbJk0wromeT0bU2IS_zpKn9HELY_6pljIQSPHRkT_lODGpC49feQ-EIA99yFivyzJHrHZLTon11M1jKE-DI0nr2YBfb6twpdKU4UU1Wwgn-iD6mD9r8gv4TvR1NS_1UjoYGkkvLHsxm3N/s400/DSCF8561.JPG" width="400" /></a><br />
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Imi pare rau ca nu am avut timp suficient pentru a imbogati lista mea cu retete de post, dar o sa incerc sa recuperez pe ultima suta de metri in timp ce ma voi gandi la un potential meniu pentru masa de Paste, voi cum stati cu pregatirile?<br />
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<span style="font-family: Courier New, Courier, monospace; font-size: x-large;">Spaghete de post</span></div>
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reteta adaptata dupa cartea Garoafei Coman</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEju17Hx81Tockpaok8wjGxJsHE9AGntNd76AO51a7kpJl_GDKFmg9h89ZRB1CqrTryQHRvypfN1yFVbM1Hom1iEOsRv4X8ARdSjdCaRrVnkukJLwGpkS26AjiysyWNXj-_th2UD_UpPOtet/s1600/DSCF8566.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEju17Hx81Tockpaok8wjGxJsHE9AGntNd76AO51a7kpJl_GDKFmg9h89ZRB1CqrTryQHRvypfN1yFVbM1Hom1iEOsRv4X8ARdSjdCaRrVnkukJLwGpkS26AjiysyWNXj-_th2UD_UpPOtet/s400/DSCF8566.JPG" width="400" /></a></div>
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1 ceasca masline negre fara samburi</div>
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1 ceapa tocata</div>
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1/2 ceasca ulei</div>
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1 ceasca ciuperci </div>
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o cutie cuburi de rosii in suc propriu</div>
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un ardei iute</div>
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cativa catei de usturoi</div>
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sare, pier, oregano, busuioc</div>
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o ceasca supa de legume</div>
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o punga de paste la alegere</div>
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Se incinge putin ulei de masline intr-o tigaie si se soteaza usturoiul pana ce devine auriu,</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIxLZdS4bZeYcA-OG4O7jTAqAEbSeJQdpplhMKwZxclLd8c_c2k_rMXuURE1CHFmez-LKyTYuTFv3fbllo-6nqn3h9E_xKC2RKwnU1bUHaRxWUhXOFrFZ40jS3_AtZ0IhW1TvZ0pCfphro/s1600/DSCF8552.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIxLZdS4bZeYcA-OG4O7jTAqAEbSeJQdpplhMKwZxclLd8c_c2k_rMXuURE1CHFmez-LKyTYuTFv3fbllo-6nqn3h9E_xKC2RKwnU1bUHaRxWUhXOFrFZ40jS3_AtZ0IhW1TvZ0pCfphro/s320/DSCF8552.JPG" width="320" /></a></div>
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apoi se scoate. Ceapa se pune la calit alaturi de ardeiul iute taiat feliute subtiri. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhovZJgfpce_qOc3kt3Lm3RIPv-vSABd7YP2nDv5oSu4Mi1VsXdleCPY5ELRwSnlm0o_pdsoPUmg0GGQ5ilT0on8DNp-6iwLw6cN8iRt6iyAeoC4MZeR3NCDjW_9S0aoHtGB9t8BcQ1OFY/s1600/DSCF8553.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhovZJgfpce_qOc3kt3Lm3RIPv-vSABd7YP2nDv5oSu4Mi1VsXdleCPY5ELRwSnlm0o_pdsoPUmg0GGQ5ilT0on8DNp-6iwLw6cN8iRt6iyAeoC4MZeR3NCDjW_9S0aoHtGB9t8BcQ1OFY/s320/DSCF8553.JPG" width="320" /></a></div>
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Se adauga rosiile, ciupercile si supa de legume si se lasa la fiert pana ce se obtine consistenta dorita. <span style="font-size: x-small;">*Daca ciupercile sunt proaspete se soteaza inainte, daca sunt din conserva, se scurg de zeama si se clatesc sub jet de apa rece inainte de a le adauga in sos.</span></div>
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Spre final se condimenteaza bine cu sare si piper, se adauga maslinele, </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgedzMd3liZ-XS3jcjZK1JZ-syF6hyphenhyphennLfDFppgsrElKzFWSOouDiNTeQzcsxPxon3X4BKpcjv1LGQ9heoulLQ2UtMntdFTLHKZAT9UKqLoLWaA2AKNVKAPaN57HeljggdOBdvBFO0TjhxFm/s1600/DSCF8558.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgedzMd3liZ-XS3jcjZK1JZ-syF6hyphenhyphennLfDFppgsrElKzFWSOouDiNTeQzcsxPxon3X4BKpcjv1LGQ9heoulLQ2UtMntdFTLHKZAT9UKqLoLWaA2AKNVKAPaN57HeljggdOBdvBFO0TjhxFm/s320/DSCF8558.JPG" width="320" /></a></div>
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se mai lasa 4-5 minute la fiert si se stinge focul, nu inainte de a adauga si ierburile proaspete, cele uscate se pot pune mai din timp. </div>
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Se serveste sosul peste paste fierte al dante</div>
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Craitahttp://www.blogger.com/profile/05900346754899449406noreply@blogger.com1tag:blogger.com,1999:blog-5434047127227225934.post-77450190871813966552013-03-26T16:06:00.000+02:002013-03-26T20:44:33.799+02:00Alivenci moldovenesti<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSKcvdSW7omWaItOsFGuAa0SYzAycsTjeq0YLaO-Pt-EznBsWHGmjrWzSLuS_ZpTWU9HMu5Irq6DmIbWmEVs42LnHBQ1AvfanHHLdz5nbNsuhRPKMCQApc4e7nJ18rj5jaKifsY3lro2QI/s1600/DSCF8471.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSKcvdSW7omWaItOsFGuAa0SYzAycsTjeq0YLaO-Pt-EznBsWHGmjrWzSLuS_ZpTWU9HMu5Irq6DmIbWmEVs42LnHBQ1AvfanHHLdz5nbNsuhRPKMCQApc4e7nJ18rj5jaKifsY3lro2QI/s400/DSCF8471.JPG" width="400" /></a></div>
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Paula Gafitescu este una dintre acele cateva persoane, prezente in blogosfera, pe care eu le admir foarte tare. Se vede cat se poate de usor cat de multa pasiune pune in tot ceea ce face si cat de bine ii reusesc toate. Cu ocazia provocarii secrete, Mimmi & Laura mi-au repartizat blogul<a href="http://enjoydessert.blogspot.ro/" target="_blank"> Paulei</a>, de unde am ales cu greu,pentru ca toate retetele ei ma ispiteau, <a href="http://enjoydessert.blogspot.ro/2012/11/alivenci-moldovenesti.html" target="_blank">alivencile moldovenesti</a>.<br />
Au fost genial de bune, nu credeam ca vor fi asa, curiozitatea ma indemna de mult sa le incerc, iar din reteta originala am omis doar branza sarata si n-am respectat instructiunile de servire, pentru ca le-am pudrat la final cu zahar pudra. O reteta de incercat clar macar o data in viata!<br />
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<span style="font-family: Courier New, Courier, monospace; font-size: x-large;">Alivenci moldovenesti cu smantana si zahar pudra</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2D_cqLGUoLB6t3G3i77FhIz-mSCvbqmTXDenfT6cYvnUc344RdtQ1bXtQi8LVGCqKOV3_rr-50lEQ2y_eHiXKsCZUo7370aIn8nTZoBWGURchSvD0bkISTlN8KY3ve8U-Oz9ZlcaC_HYA/s1600/DSCF8466.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2D_cqLGUoLB6t3G3i77FhIz-mSCvbqmTXDenfT6cYvnUc344RdtQ1bXtQi8LVGCqKOV3_rr-50lEQ2y_eHiXKsCZUo7370aIn8nTZoBWGURchSvD0bkISTlN8KY3ve8U-Oz9ZlcaC_HYA/s640/DSCF8466.JPG" width="546" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhplUCas-6sy5E9KHKOd-mCvjHXa-WUyNXLL0Eojha10rfSGXlmxVuyLI9qGoD2bWrLuV28A12iE9TtvdYFjVeMOe9gOJrF86pxXAVppAtnM2QxrpS0bOuMO-kkRjMB67wGvam2vhDsWAcY/s1600/DSCF8467.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhplUCas-6sy5E9KHKOd-mCvjHXa-WUyNXLL0Eojha10rfSGXlmxVuyLI9qGoD2bWrLuV28A12iE9TtvdYFjVeMOe9gOJrF86pxXAVppAtnM2QxrpS0bOuMO-kkRjMB67wGvam2vhDsWAcY/s400/DSCF8467.JPG" width="400" /></a></div>
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<span style="font-family: Verdana, sans-serif;"><b><i>Ingrediente</i></b></span></div>
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<span style="font-family: inherit;">250 malai</span></div>
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<span style="font-family: inherit;">1 l lapte</span></div>
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<span style="font-family: inherit;">1 lingurita sare</span></div>
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<span style="font-family: inherit;">600 gr branza de vaci</span></div>
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<span style="font-family: inherit;">200 ml smantana</span></div>
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<span style="font-family: inherit;">4 oua mari</span></div>
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<span style="font-family: inherit;">Punem laptele pe foc impreuna cu sarea. In momentul in care da in clocot adaugam fmalaiul in ploaie si amestecam bine ca sa nu se faca cocoloase. Fierbem mamaliga aproximativ 10 minute, dupa care o lasam la racit. Merge foarte bine afara, ca tot s-a intors iarna!<br /><br />Separat, amestecam branza de vaci cu smantana. Adaugam galbenusurile si amestecam bine, iar albusurile le batem spuma tare cu un praf de sare si le lasam deoparte. Sare nu am mai pus in compozitie pentru ca eu am servit alivencile pe post de desert, dar voi fie sarati dupa gust, fie adaugati 100 gr branza sarata.<br />Tapetam o forma mica cu hartie de copt sau o ungem bine cu ulei si incalzim cuptorul.</span></div>
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<span style="font-family: inherit;">Punem mamaliga peste branza si amestecam bine. La final adaugam usor si albusurile batute spuma si amestecam cu miscari de jos in sus. Turnam compozitia in tava si nivelam. Deasupra presaram dupa ptreferinta, putina branza sarata, cascaval ras sau nu punem nimic, eu am ales cascavalul. Dam la cuptor si o lasam acolo pana se rumeneste frumos deasupra, cam 35-40 de minute. </span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieHJU-ES-f-ivwUwBJ64aTYRqdYEHQdE83oJoP-C1zIvPJYVVaDpq5K28AjcKfjRID32Iv2RkCnSYzAK_prqHIE6tXARgO2wJiiQqAsM54mJpeh-YTRJl4I06VRoJttHyKzU20G_ygbvWN/s1600/DSCF8448.JPG" imageanchor="1" style="line-height: normal; margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieHJU-ES-f-ivwUwBJ64aTYRqdYEHQdE83oJoP-C1zIvPJYVVaDpq5K28AjcKfjRID32Iv2RkCnSYzAK_prqHIE6tXARgO2wJiiQqAsM54mJpeh-YTRJl4I06VRoJttHyKzU20G_ygbvWN/s400/DSCF8448.JPG" width="400" /></a><span style="font-family: inherit;"><br />Alivencile se servesc calde, stropite cu smantana si pudrate cu zahar pudra. Daca nu va place combinatia dulce-sarat, renuntati la zaharul pudra din final, sarati compozitia dupa gust inainte de a o introduce in cuptor sau adaugati 100 gr branza sarata de oaie , asa cum specifica reteta originala a Paulei:)</span></div>
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<span style="font-family: inherit;">Enjoy!</span></div>
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Craitahttp://www.blogger.com/profile/05900346754899449406noreply@blogger.com2tag:blogger.com,1999:blog-5434047127227225934.post-60614456101458837252013-03-17T19:40:00.000+02:002013-04-22T20:51:18.568+03:00Retete de post<br />
Pentru ca imi doresc tare mult sa va( si sa-mi) simplific viata, am indexat aici toate retetele de post de pe blog,astfel incat sa le gasiti mai usor,de asemenea le veti gasi si in partea stanga a blogului,la sectiunea cu retete pt post.<br />
Si cu asta va doresc sa aveti un post usor,atat spiritual cat si de ordin alimentar.<br />
<i>Later edit: Am decis sa reactualizez postarea cu retete de post, pentru ca de maine incepe cu adevarat Postul Pastelui si avem nevoie de cat mai multe idei, sper sa ma descurc cu programul meu incarcat, care nu-mi permite sa gatesc mai deloc si cu statul pe drumuri, care-mi permite sa mananc doar sandvisuri...</i><br />
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<span style="font-size: 180%;">1)Supe,ciorbe-de post:</span></div>
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<li><span style="font-size: 130%;"><a href="http://poetagurmanda.blogspot.com/2010/08/ciorbita-de-fasole.html">Ciorbita de fasole</a></span></li>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6s6bHUIQTqv4S2JHeLUg-gNBv96B-9BrkG3QmM9N-6rttUOVXXx8zBASb3uOP3-dewj9t4g3fc8-Al_sBYZZLNFyfNmeYwu-1ij26sUUak9v32H1Ypau-igwzCaqdm1Vk6l-GXPIRxLkH/s1600/DSCF1226.jpg"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5582879502842641282" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6s6bHUIQTqv4S2JHeLUg-gNBv96B-9BrkG3QmM9N-6rttUOVXXx8zBASb3uOP3-dewj9t4g3fc8-Al_sBYZZLNFyfNmeYwu-1ij26sUUak9v32H1Ypau-igwzCaqdm1Vk6l-GXPIRxLkH/s400/DSCF1226.jpg" style="cursor: pointer; display: block; height: 266px; margin: 0px auto 10px; text-align: center; width: 400px;" /></a></div>
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<li><b><i><span style="font-size: large;"><a href="http://poetagurmanda.blogspot.ro/2013/02/supa-crema-de-legume.html" target="_blank">Supa crema de legume</a></span></i></b></li>
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<b><i><br /></i></b></div>
<span style="font-size: 180%; font-style: italic;"><span style="font-weight: bold;"><br />2)Retete de post pt felul principal</span></span><i>:</i></div>
<ul style="font-style: italic;">
<li><span style="font-size: 130%;"><a href="http://poetagurmanda.blogspot.com/2011/02/cartofi-intregi-copti-in-coaja.html" style="font-weight: bold;">Cartofi copti in coaja,intregi</a></span></li>
</ul>
<div style="font-style: italic;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVblufdeiXXh-f-x-h5dkHkMYtROMe7ryJ4hJ2eUWrnJtTsLTiRUZqJztpzpKEll4vPseuwljC26UHc_KC8ltc5MYZHnITEf5IYHaSSksZpN3Tf1JngEouOK2oi69HRNw0Jya_nadgFGZe/s1600/cartofi+copti+in+coaja.jpg"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5582880506080220994" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVblufdeiXXh-f-x-h5dkHkMYtROMe7ryJ4hJ2eUWrnJtTsLTiRUZqJztpzpKEll4vPseuwljC26UHc_KC8ltc5MYZHnITEf5IYHaSSksZpN3Tf1JngEouOK2oi69HRNw0Jya_nadgFGZe/s400/cartofi+copti+in+coaja.jpg" style="cursor: pointer; display: block; height: 266px; margin: 0px auto 10px; text-align: center; width: 400px;" /></a></div>
<ul style="font-style: italic;">
<li><span style="font-size: 130%;"><a href="http://poetagurmanda.blogspot.com/2010/02/fasole-batuta-varianta-mea.html"><span style="font-weight: bold;">Fasole batuta</span></a></span></li>
</ul>
<div style="font-style: italic;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-xKYBlN8dKU4zSvleC8LhHyf6bShwnSLe52bjwGTaaAuKeDZwSeah-Fo0-rK4VFG3o6vZZx03gzJTyEP5aXIJvGG2vdGmx-5Q_ZhrLIFkzxX0MPjGF2_YtBqJwaQD8uI66btFQpGDjvFk/s1600/Imagine0170.jpg"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5582879682153788018" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-xKYBlN8dKU4zSvleC8LhHyf6bShwnSLe52bjwGTaaAuKeDZwSeah-Fo0-rK4VFG3o6vZZx03gzJTyEP5aXIJvGG2vdGmx-5Q_ZhrLIFkzxX0MPjGF2_YtBqJwaQD8uI66btFQpGDjvFk/s400/Imagine0170.jpg" style="cursor: pointer; display: block; height: 400px; margin: 0px auto 10px; text-align: center; width: 300px;" /></a></div>
<ul style="font-style: italic;">
<li><span style="font-size: 130%; font-weight: bold;"><a href="http://poetagurmanda.blogspot.com/2010/09/salata-de-ardei-copt.html">Salata de ardei copt</a></span></li>
</ul>
<div style="font-style: italic;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLF3aQ8zrsKW8gJMjXx_O2qBs0nKZGthb2xmnG6bTOSn2cr_P6IKHuzAS0vNwSY6X7UbP_sk7yMr93Dntrb_iJs5gZHLc5nbPEEbg24LJS4RxU9oSOVJxqeqps1HjHVwpUYwRzgq0Uu9Ar/s1600/DSCF1224.jpg"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5582879501375591874" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLF3aQ8zrsKW8gJMjXx_O2qBs0nKZGthb2xmnG6bTOSn2cr_P6IKHuzAS0vNwSY6X7UbP_sk7yMr93Dntrb_iJs5gZHLc5nbPEEbg24LJS4RxU9oSOVJxqeqps1HjHVwpUYwRzgq0Uu9Ar/s400/DSCF1224.jpg" style="cursor: pointer; display: block; height: 266px; margin: 0px auto 10px; text-align: center; width: 400px;" /></a></div>
<ul style="font-style: italic;">
<li><span style="font-weight: bold;"><a href="http://poetagurmanda.blogspot.com/2009/07/ciulama-de-ciuperci-si-carne-de-curcan.html"><span style="font-size: 130%;">Ciulama de ciuperci</span> </a></span>(<span style="font-weight: bold;">aici renuntati la carnea din reteta si veti obtine o minunata ciulama de post)</span> </li>
</ul>
<div style="font-style: italic;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrYz-CH0mfCiwy2RFDR-AWkd4M921XIGlkQvsPyqODNmTG0VhmGUA0EdCoDbj0KnDxVz4yZ7kmliaxV5B-PyBg6b6yNsHCM8_1pbscqjKp9XmTYDO6GBqf5HpEcqf1jm1l8AohgzmxKcmL/s1600/DSCF0587.jpg"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5582879494531822802" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrYz-CH0mfCiwy2RFDR-AWkd4M921XIGlkQvsPyqODNmTG0VhmGUA0EdCoDbj0KnDxVz4yZ7kmliaxV5B-PyBg6b6yNsHCM8_1pbscqjKp9XmTYDO6GBqf5HpEcqf1jm1l8AohgzmxKcmL/s400/DSCF0587.jpg" style="cursor: pointer; display: block; height: 266px; margin: 0px auto 10px; text-align: center; width: 400px;" /></a></div>
<ul style="font-style: italic;">
<li><a href="http://poetagurmanda.blogspot.com/2011/03/mancarica-de-post-cu-soia-si-fasole.html"><span style="font-size: 130%;"><span style="font-weight: bold;">Mancarica de post cu soia si fasole verde:</span></span></a></li>
</ul>
<div style="font-style: italic;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqU_qtZvcggopDAobt9DXr9PueVTzHdh5fmlapLcpjosrFdEca90pnmPmfRuHocjNu9jXPdnCYj_UYgpnilUJU4UiMuHilr1UX3E5gxIIOwWmfZWj-8uprMmsvMUVv7oSVkWgRYuq2yP0A/s1600/DSCF2387.jpg"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5583608295322639618" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqU_qtZvcggopDAobt9DXr9PueVTzHdh5fmlapLcpjosrFdEca90pnmPmfRuHocjNu9jXPdnCYj_UYgpnilUJU4UiMuHilr1UX3E5gxIIOwWmfZWj-8uprMmsvMUVv7oSVkWgRYuq2yP0A/s400/DSCF2387.jpg" style="cursor: pointer; display: block; height: 266px; margin: 0px auto 10px; text-align: center; width: 400px;" /></a></div>
<ul style="font-style: italic; font-weight: bold;">
<li><a href="http://poetagurmanda.blogspot.com/2011/03/burgeri-de-post-din-legume-si-soia.html"><span style="font-size: 130%;">Burger de post din legume si soia:</span></a></li>
</ul>
<div style="font-style: italic;">
<br /></div>
<div style="font-style: italic;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6Je9UPI1HI87L73pYwC3Ui59oZ5THM1L3GIHCeHhulv84cGi0GOEZSpjqg8KB5WLeodg7Fd1XXw2ISGjubzHUCCPykmv8T34Y_fnYgpRvJvk1d99tjfDS8-BA8gA_g5OYVSfdwdz3NbMi/s1600/DSCF2582.jpg"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5586229733180257602" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6Je9UPI1HI87L73pYwC3Ui59oZ5THM1L3GIHCeHhulv84cGi0GOEZSpjqg8KB5WLeodg7Fd1XXw2ISGjubzHUCCPykmv8T34Y_fnYgpRvJvk1d99tjfDS8-BA8gA_g5OYVSfdwdz3NbMi/s400/DSCF2582.jpg" style="cursor: pointer; display: block; height: 303px; margin: 0px auto 10px; text-align: center; width: 400px;" /></a></div>
<div style="font-style: italic;">
<a href="http://poetagurmanda.blogspot.com/2011/03/pilaf-de-post-cu-legume.html"><span style="font-size: 130%;"><span style="font-weight: bold;">Pilaf de post cu legume:</span></span></a></div>
<div style="font-style: italic;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLfnYPzA-c23uId4mKLPbGVriy-Oox66OIm5t00pWDB8g35pwSmkP2j3mAqKEczAJRdxvviDpfPKAQkjFZ5GczK8oI7Jcrtrssf8Ie5l3EKTrl3oecGlR8uNr-aiMN7tZxtSMi3wjZkkvB/s1600/DSCF2609.jpg"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5588478306657218834" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLfnYPzA-c23uId4mKLPbGVriy-Oox66OIm5t00pWDB8g35pwSmkP2j3mAqKEczAJRdxvviDpfPKAQkjFZ5GczK8oI7Jcrtrssf8Ie5l3EKTrl3oecGlR8uNr-aiMN7tZxtSMi3wjZkkvB/s400/DSCF2609.jpg" style="cursor: pointer; display: block; height: 266px; margin: 0px auto 10px; text-align: center; width: 400px;" /></a></div>
<div style="font-style: italic;">
<span style="font-size: 130%;"><a href="http://poetagurmanda.blogspot.com/2011/04/mancare-de-urzici-cu-usturoi-reteta-de.html" style="font-weight: bold;">Mancare de urzici cu usturoi:</a></span>(<span style="font-size: 100%; font-weight: bold;">serviti-o fara ou</span>)</div>
<div style="font-style: italic;">
<br /></div>
<div style="font-style: italic;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEEVvHEpYZK9xLJrP-nVsQw20ZiJgd4cb4P9LdlNVOkNW6JQw6fw_xpL89rcjiEwJpHfbW2Vo8wqag8U-I4BccTO2AWI7hDwlBt2RLzuTLKO5XUmrJr56D-JBRO1-e0wF9Eze1z-L4ba61/s1600/DSCF2892.jpg"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5594363272406008642" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEEVvHEpYZK9xLJrP-nVsQw20ZiJgd4cb4P9LdlNVOkNW6JQw6fw_xpL89rcjiEwJpHfbW2Vo8wqag8U-I4BccTO2AWI7hDwlBt2RLzuTLKO5XUmrJr56D-JBRO1-e0wF9Eze1z-L4ba61/s400/DSCF2892.jpg" style="cursor: pointer; display: block; height: 266px; margin: 0px auto 10px; text-align: center; width: 400px;" /></a></div>
<ul style="font-style: italic;">
<li><a href="http://poetagurmanda.blogspot.com/2012/03/musaca-de-post-cu-macaroane-si-soia.html"><span style="font-size: 130%;">Musaca de macaroane si soia</span></a></li>
</ul>
<div style="font-style: italic;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuIF3ZkWUgOI3icaTZOALScHAsi-OAARrkMwGapN4JRg_IXPO-d8qNMKsj2n8q5GSn_tG4c5Mmsp3QIQ7Vz0n2aB_9kS3DpnvPir8OVG_4nbzkuoDESgBdUCaDi-ki219Xlrx4-C8ctYqQ/s1600/DSCF4892.jpg"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5715762624816153778" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuIF3ZkWUgOI3icaTZOALScHAsi-OAARrkMwGapN4JRg_IXPO-d8qNMKsj2n8q5GSn_tG4c5Mmsp3QIQ7Vz0n2aB_9kS3DpnvPir8OVG_4nbzkuoDESgBdUCaDi-ki219Xlrx4-C8ctYqQ/s400/DSCF4892.jpg" style="cursor: hand; cursor: pointer; display: block; height: 400px; margin: 0px auto 10px; text-align: center; width: 284px;" /></a></div>
<div style="font-style: italic;">
<br /></div>
<ul style="font-style: italic;">
<li><a href="http://poetagurmanda.blogspot.com/2011/08/ghiveci-de-legume.html"><span style="font-size: 130%;">Ghiveci de legume</span></a></li>
</ul>
<div style="font-style: italic;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6FrdJ8fGJ1Ng29i_m8ENE0x2wvm28auOfTrB67TgdQUoUnR93rtz0grXx8ReWxDwe_Y9ihM55NXX6jhSJ2kls1RwdwZnVL_hhKiy-Wpf649wZiZF41-kMZEqsdBzsElearVuReQ9QgHBt/s1600/Picture+042.jpg"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5715763725810311266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6FrdJ8fGJ1Ng29i_m8ENE0x2wvm28auOfTrB67TgdQUoUnR93rtz0grXx8ReWxDwe_Y9ihM55NXX6jhSJ2kls1RwdwZnVL_hhKiy-Wpf649wZiZF41-kMZEqsdBzsElearVuReQ9QgHBt/s400/Picture+042.jpg" style="cursor: hand; cursor: pointer; display: block; height: 266px; margin: 0px auto 10px; text-align: center; width: 400px;" /></a></div>
<ul style="font-style: italic;">
<li><a href="http://poetagurmanda.blogspot.com/2011/07/mancarica-de-fasole-pastai.html"><span style="font-size: 130%;">Mancarica de fasole pastai</span></a></li>
</ul>
<div>
<div style="font-style: italic;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhL2xCACeaQ81A_P84YzDQgNnXoM8U3K5KK3-W03ozrZzcmSakC3wxCuTcVsENhUvQ8HJIxhTSBNxDThSrGAb61tRJIqT0dmgnOrVOucuWd4X-K_6lRu2Oy7FiBrOow1odqIMcUjYTn1_iL/s1600/DSCF3777-2.jpg"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5715766050031360338" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhL2xCACeaQ81A_P84YzDQgNnXoM8U3K5KK3-W03ozrZzcmSakC3wxCuTcVsENhUvQ8HJIxhTSBNxDThSrGAb61tRJIqT0dmgnOrVOucuWd4X-K_6lRu2Oy7FiBrOow1odqIMcUjYTn1_iL/s400/DSCF3777-2.jpg" style="cursor: hand; cursor: pointer; display: block; height: 400px; margin: 0px auto 10px; text-align: center; width: 266px;" /></a></div>
<br />
<ul>
<li><i><span style="font-size: large;"><a href="http://poetagurmanda.blogspot.ro/2013/04/spaghete-de-post-cu-sos-de-rosii-si.html" target="_blank">Spaghete de post cu sos de rosii</a></span></i></li>
</ul>
<div>
<i><br /></i></div>
<ul>
<li><i><span style="font-size: large;"><div class="separator" style="clear: both; text-align: center;">
<span style="margin-left: 1em; margin-right: 1em;"><a href="http://poetagurmanda.blogspot.ro/2013/04/spaghete-de-post-cu-sos-de-rosii-si.html" target="_blank"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh26VlqtbYzA2_ZzshLl_96FYhkszlcHdK9K9vMvnjN2SuAkpKFOlBPEs8bZv9yH9Mvyyqr9FjPEKawnzJiR6zZW6GGe_Wc0CAwlBxrnR5Y4Egi427chGldGRZCM7Ylu1K_Q5p0KY1-hL_E/s400/DSCF8561.JPG" width="400" /></a></span></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
</span></i></li>
</ul>
</div>
<div style="font-style: italic;">
<span style="font-size: 180%;"><span style="font-weight: bold;"><br />3)Dulciuri de post:</span></span></div>
<ul style="font-style: italic;">
<li><span style="font-size: 130%;"><span style="font-weight: bold;"><a href="http://poetagurmanda.blogspot.com/2010/04/cornuri-de-brutar.html">Cornuri de brutar</a></span></span></li>
</ul>
<div style="font-style: italic;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi26C8JXnjlYQpSSfpblzkQuFpUolLEkImLBDm7iYNG0xR4Nao-hZCWA0Qkt3MJDboj4TVAkVhi9NxWR7FtAiT2t8sLTMx-9wFocW52izNfT6RKJURE6xqpv5T1z8owD2R0LQyCOeWvfpRV/s1600/Imagine0101.jpg"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5582879675252660194" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi26C8JXnjlYQpSSfpblzkQuFpUolLEkImLBDm7iYNG0xR4Nao-hZCWA0Qkt3MJDboj4TVAkVhi9NxWR7FtAiT2t8sLTMx-9wFocW52izNfT6RKJURE6xqpv5T1z8owD2R0LQyCOeWvfpRV/s400/Imagine0101.jpg" style="cursor: pointer; display: block; height: 300px; margin: 0px auto 10px; text-align: center; width: 400px;" /></a></div>
<ul style="font-style: italic;">
<li><span style="font-size: 130%;"><span style="font-weight: bold;"><a href="http://poetagurmanda.blogspot.com/2011/03/mucenici-moldovenesti-de-post.html">Mucenici moldovenesti de post</a></span></span></li>
</ul>
<div style="font-style: italic;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgasU9-mRiSst0CgtVjolU2TfQS7tJxhWH5DThRerEP2GXuy9Pos9fLt6VRE3t3GYCPQX2AoGshxJCAWWJ2tA5AMykzQ1T7Uy8vTHRFA8mQnQJHqMWnLNYLl6u0jRmaIKvqBA3pwjzSB8Td/s1600/DSCF2338.jpg"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5582879671501067074" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgasU9-mRiSst0CgtVjolU2TfQS7tJxhWH5DThRerEP2GXuy9Pos9fLt6VRE3t3GYCPQX2AoGshxJCAWWJ2tA5AMykzQ1T7Uy8vTHRFA8mQnQJHqMWnLNYLl6u0jRmaIKvqBA3pwjzSB8Td/s400/DSCF2338.jpg" style="cursor: pointer; display: block; height: 285px; margin: 0px auto 10px; text-align: center; width: 400px;" /></a></div>
<ul style="font-style: italic;">
<li><span style="font-size: 130%;"><span style="font-weight: bold;"><a href="http://poetagurmanda.blogspot.com/2011/03/mucenici-muntenesti-cu-zeama.html">Mucenici muntenesti cu zeama</a></span></span></li>
</ul>
<div style="font-style: italic;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpCDLacf5bUP_Kiy4bTXHDq49UK3UBi4B-ry-6OYr9Im_soexLctpNSUoYcKMQBkaYLNNGSymfDwOAD1mlf6HvuqE6jWO8j2UTjVf9BniPXbgEVJXFQWok2nkx6aLbNSStZd31Vez3xtGg/s1600/DSCF2311.jpg"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5582879666740626002" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpCDLacf5bUP_Kiy4bTXHDq49UK3UBi4B-ry-6OYr9Im_soexLctpNSUoYcKMQBkaYLNNGSymfDwOAD1mlf6HvuqE6jWO8j2UTjVf9BniPXbgEVJXFQWok2nkx6aLbNSStZd31Vez3xtGg/s400/DSCF2311.jpg" style="cursor: pointer; display: block; height: 295px; margin: 0px auto 10px; text-align: center; width: 400px;" /></a></div>
<ul style="font-style: italic;">
<li><span style="font-size: 130%;"><span style="font-weight: bold;"><a href="http://poetagurmanda.blogspot.com/2010/10/prajitura-de-post-cu-mere.html">Prajitura de post cu mere</a></span></span></li>
</ul>
<div style="font-style: italic;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHBp5zcZOwhWRbTXpBCy6WoDY7VqvhtMCvemHf8HWSDbRvOX4Q2d4rVQ9AaIdNdbp7Ixboc1p6xfOyWRXOXE5jPb9XjeSGsJnO5eS8vafaNqv0FkJ0SZUKTpsPHUEEITEi162KOcwHCf9t/s1600/DSCF1489.jpg"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5582879513897943106" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHBp5zcZOwhWRbTXpBCy6WoDY7VqvhtMCvemHf8HWSDbRvOX4Q2d4rVQ9AaIdNdbp7Ixboc1p6xfOyWRXOXE5jPb9XjeSGsJnO5eS8vafaNqv0FkJ0SZUKTpsPHUEEITEi162KOcwHCf9t/s400/DSCF1489.jpg" style="cursor: pointer; display: block; height: 266px; margin: 0px auto 10px; text-align: center; width: 400px;" /></a><span style="font-size: 130%;"><a href="http://poetagurmanda.blogspot.com/2011/03/prajiturele-de-post-cu-nuca-si-cafea.html" style="font-weight: bold;">Prajiturele de post cu nuca si cafea:</a></span></div>
<div style="font-style: italic;">
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<li><span style="font-size: 130%;"><span style="font-weight: bold;"> <a href="http://poetagurmanda.blogspot.com/2012/04/cu-o-asa-bunatate-de-reteta-tot-sa.html">Salam de biscuiti</a> </span></span></li>
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<span style="font-size: 130%;"><span style="font-weight: bold;"> </span></span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_6Vwbl5ZWxhDlngE-8EPupaLX2v931FlvTWqgjzcp3vdVctQ_dCsFDchiGamv9FDpzdRavPCnFvuRcUOat9MNeyjkY6V1zsOD8i0QNltxk8nUr1Umpd5V3c-NHDMqXZ7aiDuLQ3uzKAI-/s1600/DSCF5204.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_6Vwbl5ZWxhDlngE-8EPupaLX2v931FlvTWqgjzcp3vdVctQ_dCsFDchiGamv9FDpzdRavPCnFvuRcUOat9MNeyjkY6V1zsOD8i0QNltxk8nUr1Umpd5V3c-NHDMqXZ7aiDuLQ3uzKAI-/s400/DSCF5204.JPG" width="300" /></a></div>
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<li><span style="font-size: 130%;"><span style="font-weight: bold;"> <a href="http://poetagurmanda.blogspot.com/2010/09/am-verificat-pe-site-ul-meu-preferat.html">Limonada</a></span></span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKrsHMgynpywjoGpFsEmsE6BjxygE2rQKTymZGe1t8BEWM0RoFobm4m5GgTmVp27_J2U5RgHawbpEVS2ErMhKLcSUDlhakJtfQioM-zXmHWdvoMXrb77MGqZISVNNaRELaXL4UnVZ3MDAC/s1600/limonada.jpg"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5582880508076653410" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKrsHMgynpywjoGpFsEmsE6BjxygE2rQKTymZGe1t8BEWM0RoFobm4m5GgTmVp27_J2U5RgHawbpEVS2ErMhKLcSUDlhakJtfQioM-zXmHWdvoMXrb77MGqZISVNNaRELaXL4UnVZ3MDAC/s400/limonada.jpg" style="cursor: pointer; display: block; height: 400px; margin: 0px auto 10px; text-align: center; width: 266px;" /></a></li>
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Craitahttp://www.blogger.com/profile/05900346754899449406noreply@blogger.com3tag:blogger.com,1999:blog-5434047127227225934.post-64596543247404718952013-02-26T17:10:00.001+02:002013-03-01T16:05:33.928+02:00Supa crema de legume<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilD2pfO55cpSQfDoY0Q_YkMB9QdxjCFKagEc042KT_QWiip_yJqboV5xtVkYeVT4WRadwsYVzrB-P_jZR-sC5XldiS9fVXNNnw0L8qE8itsBNjb68QuL90YezeRjks-3h6jag0wT9wlujo/s1600/DSCF8409.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilD2pfO55cpSQfDoY0Q_YkMB9QdxjCFKagEc042KT_QWiip_yJqboV5xtVkYeVT4WRadwsYVzrB-P_jZR-sC5XldiS9fVXNNnw0L8qE8itsBNjb68QuL90YezeRjks-3h6jag0wT9wlujo/s400/DSCF8409.JPG" width="400" /></a><br />
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Luna aceasta <a href="http://tarameainventata.net/" target="_blank">Diana Borca</a> mi-a repartizat in cadrul Provocarii secrete<a href="http://ophelia1983.blogspot.ro/" target="_blank"> blogul Opheliei</a>. In mica ei bucatarie virtuala, am gasit foarte multe retete pe gustul meu ( si am promis ca voi incerca cat de curand eclerele si suberekul) Deocamdata, am preparat si degustat o <a href="http://ophelia1983.blogspot.ro/2010/08/supa-crema-de-rosii-cu-cartofi.html" target="_blank">supa</a> foarte cremoasa, asezonata cu putin ulei de masline, oregano, piper si busuioc, exact ca la mama ei acasa!<br />
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<span style="font-family: Courier New, Courier, monospace; font-size: x-large;">Supa crema de cartofi cu rosii si crutoane</span></div>
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4-5 morcovi mari</div>
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3 ardei grasi, divers colorati</div>
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5 cartofi mari</div>
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2 cepe mari</div>
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400 ml suc de rosii </div>
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Legumele de mai sus constituie baza, pt un gust mai bogat, in functie de preferinte/ buget/ sezon se pot adauga si altele( telina, mazare, praz, etc)</div>
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sare</div>
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piper</div>
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oregano</div>
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busuioc</div>
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ulei de masline</div>
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<b>Pt crutoane</b></div>
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o paine veche de o zi</div>
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sare, boia dulce, praf de usturoi</div>
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ulei de masline</div>
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Se curata legumele , se taie in bucati potrivite si se fierb in 5 litri de apa, usor sarata. Cand s-au inmuiat suficient, se scot din zeama cu o paleta si se paseaza in blender </div>
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sau se dau prin sita cu gauri foarte mici. Piureul trebuie sa fie foarte fin. </div>
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Se subtiaza cu zeama in care au fiert legumele si cu sucul de rosii. Consistenta trebuie sa fie potrivita. Se mai lasa sa dea in cateva clocote, se potriveste de gust cu 2 linguri ulei de masline si condimentele. </div>
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Se serveste fierbinte cu smantana si crutoane.</div>
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<b>Crutoanele:</b></div>
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Se taie painea cubulete, se pune intr-o tava tapetata cu hartie de copt, se stropesc cubuletele cu ulei de masline si se potrivesc de gust cu un praf de sare si celelalte condimente. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5ZeqmtvpZT3Zg_xkiaKDLgklql3G4pegEuaNiulu9d1BvlPAx6hvLSLINCxPyyRZdFGq8A7Dfv8o6siMl9bmG50MHGnrLIs_xKtbiUpzPzdFatpc8Xq8ApwHxZT0cC-ekfJ7QF0QAMMOu/s1600/DSCF8404.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5ZeqmtvpZT3Zg_xkiaKDLgklql3G4pegEuaNiulu9d1BvlPAx6hvLSLINCxPyyRZdFGq8A7Dfv8o6siMl9bmG50MHGnrLIs_xKtbiUpzPzdFatpc8Xq8ApwHxZT0cC-ekfJ7QF0QAMMOu/s320/DSCF8404.JPG" width="240" /></a></div>
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Se introduce tava in cuptorul fierbinte pana cand se rumenesc frumos.</div>
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Craitahttp://www.blogger.com/profile/05900346754899449406noreply@blogger.com5tag:blogger.com,1999:blog-5434047127227225934.post-81480861033369551792013-02-15T00:41:00.002+02:002013-03-17T19:51:15.504+02:00Briose cu stafide<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijEz7Bee6K2jYNMFc-EVhxrnPzrI3im7tUqRuWLcCgPzuaKGEjO_OPR_24Fv0jyaJ9n9W9uyVZvYicQ5-n2tZFdOPUmuFNwjSl2q_PeEj5oLErhXhHemVNzushixB0MT9Vsy9lIZUy7WzL/s1600/mycollage.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="316" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijEz7Bee6K2jYNMFc-EVhxrnPzrI3im7tUqRuWLcCgPzuaKGEjO_OPR_24Fv0jyaJ9n9W9uyVZvYicQ5-n2tZFdOPUmuFNwjSl2q_PeEj5oLErhXhHemVNzushixB0MT9Vsy9lIZUy7WzL/s400/mycollage.jpg" width="400" /></a><br />
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Sunt atat de bune dimineata langa un pahar de ceai, cafea sau lapte! O sa va placa pentru ca sunt pufoase tare, parfumate, umede si nu foarte dulci. SPER SA LE INCERCATI:)<br />
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<span style="font-family: Courier New, Courier, monospace; font-size: x-large;">Muffins cu stafide si portocala</span></div>
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2 cani faina</div>
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1 lingura parf de copt</div>
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3/4 cana zahar</div>
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jumatate de lg sare</div>
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1/2 cana stafide brune, mari, nehidratate in lichid</div>
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1 ou</div>
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o cana lapte</div>
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100 gr unt topit</div>
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esenta si coaja de portocala</div>
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Se preincalzeste cuptorul la 180 de grade.</div>
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Se unge tava de briose si se imbraca cu hartiute pt muffinsi. Dar mai dragute sunt formele din silicon, pentru ca aluatul nu se lipeste deloc, sunt colorate, usor de depozitat si curatat si sunt si destul de ieftine:)</div>
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Mai apoi, se amesteca intr-un bol ingredientele uscate, iar in altul se bate bine oul, se combina cu laptele si untul topit. In ingredientele uscate, turnam lichidul si amestecam usor cu o spatula sau lingura de lemn.</div>
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Se toarna compozitia in forme cam trei sferturi</div>
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si se coc muffinsi circa 20 de minute sau pana cand trec testul cu scobitoarea.</div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">Happy baking!</span></div>
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Craitahttp://www.blogger.com/profile/05900346754899449406noreply@blogger.com8tag:blogger.com,1999:blog-5434047127227225934.post-18656067398413350782013-02-06T00:12:00.003+02:002013-02-06T00:12:56.045+02:00Pui inabusit la ceaun cu saramura de rosii<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheH__76KDBto0I3tHmxB_JY5dRUHXVuaqkx4LtqqOSCRS1Dj50Ng4w1qqGSDcChCIMV5wWSEahgyW4c-1JIwUID0UE8bo_7-60A56Bjok362V06LI4XV4bTlyUbkZ-m8n3_1v24iYZkDfK/s1600/DSCF8132.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="378" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheH__76KDBto0I3tHmxB_JY5dRUHXVuaqkx4LtqqOSCRS1Dj50Ng4w1qqGSDcChCIMV5wWSEahgyW4c-1JIwUID0UE8bo_7-60A56Bjok362V06LI4XV4bTlyUbkZ-m8n3_1v24iYZkDfK/s400/DSCF8132.JPG" width="400" /></a><br />
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Bineinteles ca nu am avut ceaun, nu am, dar mi-as dori tare mult unul, si daca il voi capata, sa am destula inspiratie si timp ca sa gatesc cat mai multe retete in el desigur, in aer liber.<br />
Reteta o stiu dintr-o carte foarte veche, patata de timp si de degete, pe care o am de la bunica mea.<br />
In ea se gasesc tot felul de retete vechi, simple si delicioase, cum numai bunicii nostri stiau sa faca. Originalul se face cu pui, cea de fata e prestata cu gasca, o carne tare buna, care, daca aveti ocazia, va rog sa n-o ocoliti!<br />
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<span style="font-family: Courier New, Courier, monospace; font-size: x-large;">Pasare in saramura</span></div>
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5 portii</div>
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carne de pui-2,5 kg</div>
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ulei</div>
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rosii conservate -800 gr</div>
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piper-2 gr</div>
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zahar-20 gr</div>
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usturoi-50 gr</div>
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ardei iute-1 buc</div>
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sare</div>
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Puiul curatat si portionat se pune la inabusit intr-un ceaun cu o ceasca de ulei.</div>
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Dupa ce s-a rumenit, se scoate pe un platou, iar in grasimea ramasa se adauga rosiile si se lasa sa fiarba 10 min. Peste ele se toarna, amestacandu-se bine, piperul, zaharul, ardeiul iute, usturoiul pisat. Dupa ce da un clocot, se adauga puiuSe serveste cu mamaliguta, vin rosu sau tuica:)</div>
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Craitahttp://www.blogger.com/profile/05900346754899449406noreply@blogger.com7tag:blogger.com,1999:blog-5434047127227225934.post-4014718045105454962013-01-27T20:36:00.001+02:002013-02-22T16:44:22.938+02:00Terina de clatite cu crema de vanilie si fructe proaspete-Provocarea secreta 2013<div class="separator" style="clear: both; text-align: center;">
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Si a trecut un an delicios de cand am inceput sa pregatesc retete numai una si una, descoperite pe bloguri minunate in cadrul <a href="http://amainbucatarie.blogspot.ro/2011/12/provocarea-secreta-editia-1.html" target="_blank">PROVOCARII SECRETE</a>. Multumesc <a href="http://amainbucatarie.blogspot.ro/" target="_blank">Ama</a> pentru ca ne-ai dat ocazia sa descoperim bloguri noi, sa incercam retete, pe care probabil nu le-as fi testat prea curand, si pentru parada aceasta incitanta de la finalul fiecarei luni. Prima luna din 2013 m-a gasit rasfoind retetele deosebite si superb prezentate de pe blogul <a href="http://catkitchen.wordpress.com/" target="_blank">Cat's kitchen</a> si in final, testand <a href="http://catkitchen.wordpress.com/2011/01/20/terina-cu-clatite-si-fructe-proaspete/" target="_blank">Terina cu clatite si fructe proaspete</a>.<br />
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<span style="font-family: Courier New, Courier, monospace; font-size: x-large;">Terina cu clatite, portocala si visine din congelator</span></div>
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<b>Pt. clatite:</b></div>
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2 oua</div>
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o cana faina</div>
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1/2 cana lapte</div>
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1 cana apa minerala</div>
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1/4 lg sare</div>
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2 linguri unt topit</div>
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<b>Pentru crema</b></div>
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2 cani de lapte</div>
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6 galbenusuri</div>
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100 gr zahar</div>
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un pliculet gelatina</div>
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o esenta de vanilie</div>
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coaja rasa de portocala</div>
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<b>In plus:</b></div>
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o portocala mare, curatata de pielita alba</div>
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o cana de visine din congelator sau din compot (circa 200 gr)</div>
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Am pregatit clatitele conform retetei de <a href="http://poetagurmanda.blogspot.ro/2011/02/clatite-simplesubtiri-sau-crepes.html" target="_blank">aici</a>, lasand aluatul sa se odihneasca in frigider, timp in care am pregatit crema.</div>
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Am separat albusurile de galbenusurile pe care le-am batut spuma cu zaharul.( Din albusuri am preparat o pufosenie de <a href="http://poetagurmanda.blogspot.ro/2011/02/clatite-simplesubtiri-sau-crepes.html" target="_blank">chec cu albusuri</a>, in care am adaugat si putina cacao)</div>
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Laptele l-am incalzit pe foc, iar apoi l-am turnat treptat peste galbenusuri, amestecand continuu. Am preparat gelatina conform instructiunilor de pe pachet.</div>
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Compozitia cu lapte si ou se pune inapoi pe foc, la flacara mica, amestecand mereu si avand grija sa nu fiarba. Dupa cateva minute, se trage cratita de pe foc, se adauga gelatina , esenta si coaja de portocala si se lasa deoparte pana ce prajim clatitele.</div>
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Intr-o tava de chec asezam un strat de clatite astfel incat acestea sa treaca peste marginile formei, punem un strat de crema, visine,</div>
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o clatita, iar crema, portocala </div>
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si tot asa pana ce se termina crema.</div>
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Ultimul strat trebuie sa fie de clatite. Se lasa terina la rece cel putin 5-6 ore, eu am lasat-o peste noapte. Se poate servi cu o glazura, mie mi-ar fi placut una de caramel, dar ai mei n-au mai avut rabdare si abia am reusit sa o salvez pentru pozat:)</div>
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Craitahttp://www.blogger.com/profile/05900346754899449406noreply@blogger.com5tag:blogger.com,1999:blog-5434047127227225934.post-2240596735099141872013-01-14T22:09:00.001+02:002013-01-14T22:13:50.397+02:00Tort Dobos<div class="separator" style="clear: both; text-align: center;">
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Este prima oara cand prepar acasa acest tip de tort si am fost complet multumita de gustul obtinut. Mi-a iesit mult mai fin si mai delicios decat cel din cofetarii, plus ca am fost fericita stiind ce am pus in el si ca l-am facut cu propriile manute.Nu mi-a iesit insa destul de aratos. Din pacate, cuprinsa de febra pregatirilor pentru Revelion, am uitat complet sa aleg cea mai buna si perfecta foaie pentru finisare, iar ultima era deja un pic cam rupta, asa ca a iesit cum vedeti. Data viitoare o sa fiu mai grijulie :) Voi sa nu-mi urmati exemplul si incercati sa-l faceti sa arate perfect, ca doar merita, avand in vedere gustul sublim!</div>
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<span style="font-family: Courier New, Courier, monospace; font-size: x-large;">Tort Dobos cu 18 straturi</span></div>
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<b>Foi:</b></div>
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10 oua</div>
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10 linguri de zahar</div>
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10 linguri faina</div>
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<b>Crema:</b></div>
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6 galbenusuri</div>
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10 linguri zahar</div>
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400 gr unt</div>
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2 linguri cacao</div>
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o esenta de rom de buna calitate</div>
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Bati cele 10 albusuri spuma, apoi adaugi treptat cele 10 linguri de zahar.</div>
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Dupa ce ai batut bine, adaugi cele 10 galbenusuri frecate in prealabil cu un praf de sare si amesteci usor cu o lingura de lemn. Pui si cele 10 linguri de faina, in ploaie. Din aceasta compozitie coci pe rand 9 foi pe dosul tavii de aragaz, </div>
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tapetat cu hartie de copt sau cu margarina si faina. (Dureaza foarte putin sa se coaca fiecare foaie in parte, circa 5-10 min)</div>
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Pe tava mea au intrat cam 6 linguri fara varf de compozitie. Dupa ce sunt coaptescoti foile de pe tava, ajutandu-te de un cutit mai lunga daca nu ai folosit hartie decopt. Se pastreaza pe un platou cu hartie de copt intre ele, altfel se lipesc unele de celelalte.</div>
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Bati galbenusurile si zaharul pe baie de aburi. Pand s-a topit zaharul adaugi si cacaoa si amesteci bine. Lasi sa se raceasca, apoi amesteci crema cu untul care a stat la temperatura camerei si a fost frecat spuma. Adaugi si esenta. Tai foile pe lungime si obtii 18 bucati: <i>alege cea mai buna foaie pentru final</i>, iar restul umplele cu crema. </div>
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<b>Nu uita!</b> Opreste putina crema si pentru a imbraca marginile tortului.</div>
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Pregatesti apoi glazura: topesti 5 linguri de zahar pe foc, apoi intinzi caramelul peste foaia pastrata. Cu un cutit pe care-l treci prin apa rece, trasezi triunghiuri in foaia cu caramel. Asezi foaia pe tort dupa ce s-a racit caramelul, apoi il ornezi cu crema ramasa.</div>
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Craitahttp://www.blogger.com/profile/05900346754899449406noreply@blogger.com9tag:blogger.com,1999:blog-5434047127227225934.post-77511821369735025512013-01-05T14:15:00.002+02:002013-01-25T20:09:38.662+02:00Chec de albusuri<br />
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<span style="text-align: start;">O varianta super deliciosa si deosebita ca textura a clasicului chec.</span></div>
In plus, se folosesc mult mai putine ingrediente si este reteta salvatoare ori de cate ori va raman albusuri in plus si nu aveti chef sa faceti bezele. Este un chec pufos, iar faptul ca este facut doar din albusuri intensifica de doua ori mai mult orice aroma pe care o veti adauga, mai mult de atat, nucile, fructele uscate, ciocolata si rahatul se preteaza foarte bine retetei, fara ca ele sa cada pe fundul tavii.<br />
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<span style="font-family: Courier New, Courier, monospace; font-size: x-large;">Chec cu albusuri si rahat multicolor</span></div>
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<span style="font-family: inherit;">un pahar plin cu albusuri</span></div>
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<span style="font-family: inherit;">un pahar faina</span></div>
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<span style="font-family: inherit;">un pahar zahar</span></div>
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<span style="font-family: inherit;">un praf de sare</span></div>
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<span style="font-family: inherit;">o lingurita bicarbonat sau praf de copt</span></div>
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<span style="font-family: inherit;">coaja de lamaie data pe razatoare</span></div>
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<span style="font-family: inherit;">o esenta de lamaie sau vanilie</span></div>
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<span style="font-family: inherit;">50 gr unt/ margarina topita sau chiar ulei putin caldut</span></div>
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<span style="font-family: inherit;">stafide/rahat/nuci/fructe uscate/chipsuri de ciocolata</span></div>
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<span style="font-family: inherit;">Se bat albusurile bine, dupa care se adauga treptat zaharul si se mixeaza in continuare pana cand zaharul este topit, iar albusurile s-au transformat intr-o spuma tare care nu cade de pe mixer/tel.</span></div>
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<span style="font-family: inherit;">In faina cernuta se amesteca praful de copt, si se incepe incorporarea acesteia in albusuri, folosindu-ne de o spatula. Se amesteca usor de sus in jos cu miscari circulare. Adaugam apoi untul topit, coaja razuita si esentele, incorporam si fructele sau ciocolata si turnam compozitia intr-o forma de guguluf, unsa si tapetata foarte bine sau intr-o forma mai mare de chec. Se coace in cuptorul preincalzit, la foc mediu, pana ce checul trece testul scobitorii. Dupa ce s-a racit se pudreaza cu zahar si se taie felii. O sa va placa la nebunie!!!</span></div>
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