tag:blogger.com,1999:blog-7364173966063826312024-02-19T08:27:13.228+02:00Gatitul din placereThe most indispensable ingredient of all good home cooking is love for those you are cooking for (Sophia Loren).Ionela B.http://www.blogger.com/profile/10732296796196607307noreply@blogger.comBlogger75125tag:blogger.com,1999:blog-736417396606382631.post-91669507122914980022012-12-07T12:10:00.002+02:002012-12-07T12:10:58.660+02:00Negresa- chec de post. Cu rom. <div class="separator" style="clear: both; text-align: center;">
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O alta reteta de negresa, de Post. Cum altfel, daca suntem in Postul Craciunului? :) Cu toate astea, am ajuns incet dar sigur la concluzia ca dulciurile de post- cele pe baza de aluat- sunt mai gustoase decat celelalte. Parol! Poate pentru ca sunt mai umede, de la ulei. Si eu le prefer asa sa fie. Oricum, indiferent care o fi cauza, sau motivul, tot le consider mai delicioase :)<br />
<br />
Reteta de fata este adaptata dupa reteta <a href="http://www.lauraadamache.ro/2012/11/negresa-de-post-cu-rom.html#">Laurei</a> -careia i multumesc pentru bunatatile care le impartaseste cu noi!- nu imi place sa fac o reteta exacttt "ca de la mama ei", imi place sa imi adaug amprenta personala, sa o "modelez" dupa bunul nostru plac. Prin urmare, va ofer varianta mea, pe cea originala o gasiti <a href="http://www.lauraadamache.ro/2012/11/negresa-de-post-cu-rom.html#">dand click aici</a>.<br />
<br />
Ingrediente:<br />
<ul>
<li>160 g faina</li>
<li>100 g zahar- este necesar pt o prajitura moderat de dulce</li>
<li>1 plic praf budinca de ciocolata </li>
<li>2 linguri cacao</li>
<li>1 plic zahar vaniliat</li>
<li>1 lingurita rasa praf de copt</li>
<li>1 varf cutit sare</li>
<li>1 strop otet de mere</li>
<li>100 ml apa minerala</li>
<li>250 ml ulei</li>
<li>1 esenta de rom</li>
</ul>
Mod de preparare:<br />
Amestecam toate ingredientele uscate si cernute, intr-un bol.<br />
Intr-un altul, amestecam ingredientele lichide dupa care le turnam peste cele solide si omogenizam cu grija, fara a amesteca excesiv, prajitura nu va mai fi la fel de aerata.<br />
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Turnam aluatul intr-o tava de chec in care am pus hartie de copt si o dam la cuptorul preincalzit la foc mediu- mare pentru 10 minute dupa care reducem focul la mediu si o coaceam timp de inca 20 minute. Daca inca nu este coapta - la proba cu scobitoarea - reduceti focul si mai lasati-o 5 minute, nu mai mult, nu va mai fi la fel de aerata si umeda.<br />
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Scoatem prajitura din tava, o lasam sa se raceasca, o pudram cu zahar pudra si servim cu mare pofta, ceea ce va doresc si voua! : )<br />
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Ionela B.http://www.blogger.com/profile/10732296796196607307noreply@blogger.com0tag:blogger.com,1999:blog-736417396606382631.post-34865788677513709482012-11-20T11:32:00.003+02:002012-11-20T11:33:32.473+02:00Sfecla rosie cu hrean si chimion<div class="separator" style="clear: both; text-align: center;">
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<div class="MsoNormalCxSpFirst" style="line-height: normal; mso-add-space: auto; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; text-indent: 36.0pt;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">Nu prea consum muraturi insa, dintre toate muraturile care
exista, pot spune ca sfecla rosie este preferata mea. Cum nu am pus niciodata pana acum, am cautat o reteta care sa fiu
sigura ca va fi pe placul mesenilor. Astfel, am dat peste reteta <a href="http://www.retetecalamama.ro/retete-culinare/salata-de-sfecla-rosie.html"><span style="color: blue;">Laurei Laurentiu</span></a> care parea sa fie exact ce cautam. Si nu m-am inselat,
rezultatul a fost pe masura : ) Iti multumesc Laura pentru reteta aceasta, cat
si pentru celelalte retete care le ai pe site si care ne scot de atatea ori din
incurcatura! : )</span></div>
<div class="MsoNormalCxSpMiddle" style="line-height: normal; mso-add-space: auto; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">
<br /></div>
<div class="MsoNormalCxSpMiddle" style="line-height: normal; mso-add-space: auto; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">
Ingrediente: </span></div>
<ul type="disc">
<li class="MsoNormalCxSpMiddle" style="line-height: normal; mso-add-space: auto; mso-list: l1 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list 36.0pt;"><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">1 kg sfecla rosie</span></li>
<li class="MsoNormalCxSpMiddle" style="line-height: normal; mso-add-space: auto; mso-list: l1 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list 36.0pt;"><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">50 ml otet</span></li>
<li class="MsoNormalCxSpMiddle" style="line-height: normal; mso-add-space: auto; mso-list: l1 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list 36.0pt;"><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">50 g zahar</span></li>
<li class="MsoNormalCxSpMiddle" style="line-height: normal; mso-add-space: auto; mso-list: l1 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list 36.0pt;"><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">1 lingurita cu varf de sare</span></li>
<li class="MsoNormalCxSpMiddle" style="line-height: normal; mso-add-space: auto; mso-list: l1 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list 36.0pt;"><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">10 g chimion- seminte </span></li>
<li class="MsoNormalCxSpMiddle" style="line-height: normal; mso-add-space: auto; mso-list: l1 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list 36.0pt;"><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">2 radacini de hrean- daca nu il
agreati prea tare, puneti doar o radacina</span></li>
</ul>
<div class="MsoNormalCxSpMiddle" style="line-height: normal; margin-left: 36.0pt; mso-add-space: auto; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">*multiplicati reteta in functie de cata sfecla aveti*</span></div>
<div class="MsoNormalCxSpMiddle" style="line-height: normal; margin-left: 36.0pt; mso-add-space: auto; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";"> *</span><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">din 5 kg de sfecla</span><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";"> mi-au iesit 7 borcane de 800 *</span></div>
<div class="MsoNormalCxSpMiddle" style="line-height: normal; margin-left: 36.0pt; mso-add-space: auto; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">
</div>
<div class="MsoNormalCxSpMiddle" style="line-height: normal; margin-left: 18.0pt; mso-add-space: auto; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; text-indent: 18.0pt;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">Se spala bine sfecla de pamant si se pune la fiert in apa.
Se verifica cu furculita din cand </span></div>
<div class="MsoNormalCxSpMiddle" style="line-height: normal; mso-add-space: auto; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">in
cand iar cand aceasta va intra cu usurinta in sfecla, e semn ca este fiarta. Se
scoate din apa, se lasa sa se raceasca bine si se curata de coaja. In functie
de preferinta, razaliti sau feliati sfecla. Eu am feliat-o.</span></div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6vTGR3QhuyUJV3YWiYH9XAY_HHLEnmiV4wGzzq5bNBY6lXQdn337S6SrNl55enFWgo0OW7TQSAAvNsbf0GKQbUj_D76IRi74ZNN2MjeubnfOEBdqk8dSvmIc8n6ZGwpEQ1CshoLVvRHg/s1600/IMAG2603.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6vTGR3QhuyUJV3YWiYH9XAY_HHLEnmiV4wGzzq5bNBY6lXQdn337S6SrNl55enFWgo0OW7TQSAAvNsbf0GKQbUj_D76IRi74ZNN2MjeubnfOEBdqk8dSvmIc8n6ZGwpEQ1CshoLVvRHg/s320/IMAG2603.jpg" width="241" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">gata fiarta</td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBpNT2lJtoIQqpZDdAgjAshcI0dVOcDU3Ro_NYcuUN9t2HGvNWvheGFWOHLJ791L9voWQoTXl5dbj1FVv6GUwPA7Eb-l8nQ-pyARTvA-CNFvHBPjZsEBCChC28OUeHCqlOALBaQ6r23aU/s1600/IMAG2604.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBpNT2lJtoIQqpZDdAgjAshcI0dVOcDU3Ro_NYcuUN9t2HGvNWvheGFWOHLJ791L9voWQoTXl5dbj1FVv6GUwPA7Eb-l8nQ-pyARTvA-CNFvHBPjZsEBCChC28OUeHCqlOALBaQ6r23aU/s320/IMAG2604.jpg" width="241" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">gata curatata</td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiygbVDV6lhUiJeeGCN-OGUVImP7RasiBjL_0CxYitiNwAbueG7OPJQJWt_ygZ81ZgPhcqMXhVO33VrQDsyC0nRWqlMHrHcZo5ABAQb7dlEZSSuA0u89QEMI6csOi0Orvzqmn2btVHC-yw/s1600/IMAG2605.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="241" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiygbVDV6lhUiJeeGCN-OGUVImP7RasiBjL_0CxYitiNwAbueG7OPJQJWt_ygZ81ZgPhcqMXhVO33VrQDsyC0nRWqlMHrHcZo5ABAQb7dlEZSSuA0u89QEMI6csOi0Orvzqmn2btVHC-yw/s320/IMAG2605.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">feliata</td></tr>
</tbody></table>
<div class="MsoNormalCxSpMiddle" style="line-height: normal; mso-add-space: auto; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";"><span style="mso-tab-count: 1;"> </span>Asezati feliile de sfecla intr-un bol
mare. Peste, adaugati hreanul razalit fin si jumatate din cantitatea de chimion
si amestecati bine. Fierbeti niste apa- in functie de cata sfecla aveti- (la
5kg sfecla eu am fiert cam 1 litru apa) in care adaugati zaharul, sarea si
restul de chimion, pentru o aroma mai puternica; opriti focul si adaugati
otetul.</span></div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvEmMl4dptOqiezipP4Gupo_E3_1dVx_WpagmE9PkpipLU_UHBWhR-HbRbqQN6P4L_2SduRiDkA5D3NZfvLYqRtiQoOSNQwpWsJpu7s1V7krnwy8OCyW6VUqkA1nPr3VkdR9nGTJfQW1k/s1600/IMAG2607.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvEmMl4dptOqiezipP4Gupo_E3_1dVx_WpagmE9PkpipLU_UHBWhR-HbRbqQN6P4L_2SduRiDkA5D3NZfvLYqRtiQoOSNQwpWsJpu7s1V7krnwy8OCyW6VUqkA1nPr3VkdR9nGTJfQW1k/s320/IMAG2607.jpg" width="241" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">amestecata cu hreanul razalit si chimion</td></tr>
</tbody></table>
<div class="MsoNormalCxSpMiddle" style="line-height: normal; mso-add-space: auto; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";"><span style="mso-tab-count: 1;"> </span>Asezam sfecla “marinata” in borcane,
cu o lingura, apasand-o ca sa intre cat mai multa. Turnam apa fiarta peste-
care este calduta doar, nu fierbinte- si cu avem grija sa umplem toate
posibilele goluri de aer care au ramas in borcan. Punem capacul si gata! Nu
necesita conservant deoarece hreanul are acest rol, mai ales ca este destul
hrean in aceasta reteta. Cu siguranta nu se va strica.</span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCd4_wDwvpk3bZS1bSobCgIW4wv-YKEtjQBFTg5snwwd3_aKWGBHCE3mkeBnF7Z-vE0ak0U27hjupXojbu5lEKuaGrIpPIlLlwnBt3rX4JuvpWMnh1wFUarUu-LxOkUQSqV2kKPQxTNWc/s1600/IMAG2608.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCd4_wDwvpk3bZS1bSobCgIW4wv-YKEtjQBFTg5snwwd3_aKWGBHCE3mkeBnF7Z-vE0ak0U27hjupXojbu5lEKuaGrIpPIlLlwnBt3rX4JuvpWMnh1wFUarUu-LxOkUQSqV2kKPQxTNWc/s320/IMAG2608.jpg" width="241" /></a></div>
<div class="MsoNormalCxSpLast" style="line-height: normal; mso-add-space: auto; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";"> </span><u><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">Ponturi:</span></u></div>
<br />
<ol>
<li><u><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";"></span></u><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";"><span style="mso-list: Ignore;"><span style="font: 7.0pt "Times New Roman";"> </span></span></span><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">Daca aveti sfecle de diferite
marimi, fierbeti-le separate, pentru a nu risca unele sa fie fierte prea tare
si cele mai mari, mai putin;</span>
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";"><span style="mso-list: Ignore;"><span style="font: 7.0pt "Times New Roman";"></span></span></span><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";"> </span></li>
<li><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">Folositi cu incredere manusi pentru
curatarea sfeclei, se va curata foarte usor, veti vedea; si nu riscati sa va
colorati mainile.</span> <span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";"><span style="mso-list: Ignore;"><span style="font: 7.0pt "Times New Roman";"></span></span></span><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";"> </span></li>
<li><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">Folositi manusi si pentru felierea-
razalirea sfeclei. </span></li>
</ol>
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";"> </span><a href="http://www.retetecalamama.ro/retete-culinare/salata-de-sfecla-rosie.html">sursa</a><br />
<br />
<div class="separator" style="clear: both; text-align: left;">
</div>
Ionela B.http://www.blogger.com/profile/10732296796196607307noreply@blogger.com0tag:blogger.com,1999:blog-736417396606382631.post-2236092827062169752012-11-16T11:34:00.000+02:002012-11-16T11:35:46.064+02:00Negresa pufoasa, cu zmeura<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAP6WK7xQLXz11C2McuSIgLTcNimX4K8wIOA_U9NpI8A14C9N2074EIDNxfrj8VRB7ofH-vVnIconnVt7mwCVnj8VoVvwxUaTJf3nrA9xXv5I7BkSjN5GAEZiuJXoWL6e57iic70-EC6E/s1600/IMAG2597.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="257" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAP6WK7xQLXz11C2McuSIgLTcNimX4K8wIOA_U9NpI8A14C9N2074EIDNxfrj8VRB7ofH-vVnIconnVt7mwCVnj8VoVvwxUaTJf3nrA9xXv5I7BkSjN5GAEZiuJXoWL6e57iic70-EC6E/s320/IMAG2597.jpg" width="320" /></a></div>
Am ramas impresionata de cat de buna este aceasta prajitura, la cat de simpla este. Plus ca <a href="http://www.len.ro/cooking/pacatoasele-negrese/" target="_blank">reteta originala </a>era si de post. Deci clar era o provocare pentru mine, mai ales ca se apropia Postul Craciunului (am facut-o acu o saptamana) si vroiam sa am mai multe optiuni de ducliuri de post pentru aceasta perioada. <br />
Si totusi, am ales sa adaug cateva extra ingrediente la reteta, astfel incat nu a mai fost de post, dar sunt sigura ca este la fel de buna si in varianta originala. Si o voi face si asa, cu siguranta.<br />
<br />
Ingrediente:<br />
<ul>
<li>3 cani de faina</li>
<li>1/2 cana de cacao -Dr Oetker a folosit eu</li>
<li>2 lingurite rase cu bicarbonat de sodiu </li>
<li>1 praf de sare</li>
<li>1 cana de zahar </li>
<li>2 lingurite de otet</li>
<li>3 sferturi cana de ulei</li>
<li>2 cani de lapte</li>
<li>1 esenta de rom</li>
<li>1 cana de zmeura- congelata am avut eu</li>
<li>zahar pudra pentru pudrat cand este gata.</li>
</ul>
* alegeti ca unitate de masura o cana de ceai/ lapte si folositi aceeasi cana la masurarea tuturor ingredientelor*<br />
<br />
Mod de preparare:<br />
Modul de preparare este ca si acela pentru briose, mai intai se amesteca ingredientele uscate in care mai apoi se auaga si cele lichide. Intr-un bol, cernem ingredientele uscate, pentru ca prajitura sa fie aerata: faina, cacaoa, bicarbonatul de sodiu, sarea; adaugam mai apoi zaharul si amestecam. Le-am trecut in lista in ordinea in care trebuie utilizate, asa imi place sa gasesc retetele, nu sa tot sar de la un ingredient la altul si sa tot verific daca am omis vreunul sau nu.<br />
<div class="separator" style="clear: both; text-align: center;">
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Transferam ingredientele uscate in bolul mixerului si adaugam ingredientele lichide: otetul, uleiul, laptele si esenta de rom. Mixam pana la omogenizarea completa a ingredientelor dupa care turnam aluatul in tava cu foaie de copt, asezam zmeura deasupra, fara a o apasa in aluat- nu trebuie sa fie asezate foarte des, va deveni o prajitura clicoasa- si transferam in cuptorul preincalzit; 10 minute temperatura medie spre mare dupa care o coacem inca 20 minute la temperatura medie. Facem testul cu scobitoarea si o scoatem atunci cand nu se lipeste de ea. Daca totusi, din diverse motive, prajitura nu este coapta inca, reduceti focul si mai lasati-o 5-10 minute, verificand-o periodic.<br />
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Scoatem prajitura din cuptor, presaram zahar pudra deasupra, lasam sa se raceasca si feliem dupa pofta inimii.<br />
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Cu siguranta nu veti regreta daca alegeti sa o faceti!<br />
Pofta buna!<br />
*multumesc <a href="http://www.len.ro/cooking/pacatoasele-negrese/" target="_blank">sursei</a> pentru impartasirea retetei cu noi, cititorii*Ionela B.http://www.blogger.com/profile/10732296796196607307noreply@blogger.com0tag:blogger.com,1999:blog-736417396606382631.post-14839529370831481082012-11-09T15:29:00.000+02:002012-11-09T15:29:14.588+02:00Prajitura Greta Garbo<div class="separator" style="clear: both; text-align: center;">
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Din capul locului tin sa va spun ca reteta nu imi apartine, am preluat-o de la <a href="http://www.laurasava.ro/2009/01/06/greta-garbo/" target="_blank">Sava Laura</a>, o bucatareasa desavarsita pe care o urmaresc de muuulta vreme, si am adaptat-o putin. Cred ca am facut de vreo 2 ori prajitura pana acum, de fiecare data pentru persoane apropiate, carora le-am dat-o asa cum se vede in poza, de aici si lipsa pozelor cu sectiune. Oricum, se vede tot ce este de vazut si asa.<br />
<br />
Ingrediente:<br />
<br />
- pentru maia:<br />
<ul>
<li>25 g drojdie proaspata</li>
<li>2 linguri zahar</li>
<li>2 linguri lapte caldut</li>
</ul>
- pentru aluat:<br />
<ul>
<li>600 g faina</li>
<li>2 linguri smantana</li>
<li>un praf de sare</li>
<li>1 lingura zahar</li>
<li>1 unt putin si caldut</li>
<li>1 ou + 2 galbenusuri</li>
<li>coaja razalita a unei lamai </li>
<li>o lingura mare de cacao</li>
<li>1 borcan de aprox 400 g de gem (daca aveti gem mai tare, mariti cantitatea)- eu am pus visine</li>
</ul>
- pentru umplutura:<br />
<ul>
<li>300 g nuca macinata</li>
<li>150 g zahar pudra</li>
<li>coaja razalita de la o lamaie mare</li>
</ul>
- pentru glazura:<br />
<ul>
<li>6 linguri zahar</li>
<li>2 linguri apa </li>
<li>1 lingura cacao</li>
<li>un cubulet de unt, cam 25 grame</li>
</ul>
Desi sunt multe ingrediente, modul de preparare nu este complicat. Chiar daca la o prima vedere asa pare. Mai intai facem maiaua: frecam drojdia cu zahar; dupa ce este lichida, adaugam laptele caldut si o lasam deoparte pana facem aluatul.<br />
Pentru aluat am folosit masina de paine. Daca il faceti cu mana, nu se schimba absolut nimic in modul de preparare. Asadar, am pus in cuva masinii de paine faina cernuta; in mijlocul ei, maiaua, smantana, sarea, zaharul, untul (caldut), oul impreuna cu galbenusurile si coaja de lamaie. Am setat masina pe programul de framantare si am lasat-o sa isi faca treaba. Dupa ce a terminat de framantat, am lasat aluatul sa dospeasca, trebuie sa isi dubleze volumul.<br />
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<tr><td class="tr-caption" style="text-align: center;">maiaua</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEho3o_hUkaYRKkXSQAG17TwC0rLSFVGutbbtgLZYWW-9gEJn1RQP3FFzXvb-uNN7NWX0MIXeLwk2k5WjADkpBCBC-AidQeqeQjBtEW2HbN1f_kltKCrBaE4YPCC2ANbFC5Sg_uykbR1-Sw/s1600/IMAG2330.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEho3o_hUkaYRKkXSQAG17TwC0rLSFVGutbbtgLZYWW-9gEJn1RQP3FFzXvb-uNN7NWX0MIXeLwk2k5WjADkpBCBC-AidQeqeQjBtEW2HbN1f_kltKCrBaE4YPCC2ANbFC5Sg_uykbR1-Sw/s320/IMAG2330.jpg" width="241" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">aluatul framantat</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxGSwI0iyNzGtzIoDJofOxm_sxI35jrgM_tu2OnaLQYpU8DvqbrCx0n6IPB8ulkYqlNNUfKEZzKek8jHWL4cTcyMhalHt-0MKzQc1_1hJJaxNH0Z6v8byjObgNaQsfPJN7Eie03qwfbsE/s1600/IMAG2332.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxGSwI0iyNzGtzIoDJofOxm_sxI35jrgM_tu2OnaLQYpU8DvqbrCx0n6IPB8ulkYqlNNUfKEZzKek8jHWL4cTcyMhalHt-0MKzQc1_1hJJaxNH0Z6v8byjObgNaQsfPJN7Eie03qwfbsE/s320/IMAG2332.jpg" width="241" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">aluatul gata dospit</td><td class="tr-caption" style="text-align: center;"><br /></td></tr>
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Impartim aluatul in 3 parti cat mai egale posibil. Intindem prima foaie care trebuie sa fie putin mai mare decat tava, sa o putem intinde, cu degetele, si pe peretii acesteia. Am folosit tava mare din dotarea aragazului. Asezam foaia de aluat in tava in care am pus hartie de copt.<br />
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Pornim cuptorul pe 180 grade C si facem umplutura- amestecam nuca cu zaharul si cu coaja de lamaie. Asezam jumatate din cantitatea de gem peste foaia de aluat si presaram peste jumatate din umplutura. Simplu, nu? : )<br />
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<tr><td class="tr-caption" style="text-align: center;">umplutura</td><td class="tr-caption" style="text-align: center;"> </td></tr>
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<tr><td class="tr-caption" style="text-align: center;">am pus stratul de gem</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjy1tZkdNMEwFh2eUL3wTWJAQzfmcLmbhueBXH75BavQC77Q_c5sIpJ57-g4XGnQn0fO-zGrKTfyCxv30BDtVlZ-Cf-0whTmwbd4mOBx_VjcNpBEeQLcvcbgDJjpjNHRuYmr3hmbtnRrQ8/s1600/IMAG2336.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="241" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjy1tZkdNMEwFh2eUL3wTWJAQzfmcLmbhueBXH75BavQC77Q_c5sIpJ57-g4XGnQn0fO-zGrKTfyCxv30BDtVlZ-Cf-0whTmwbd4mOBx_VjcNpBEeQLcvcbgDJjpjNHRuYmr3hmbtnRrQ8/s320/IMAG2336.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">si cel de nuca</td></tr>
</tbody></table>
Prima data cand am facut prajitura am lasat toate cele 3 foi de culoare...alba. Acum, am amestecat cea de-a doua parte de aluat cu cacao, sa aiba un contrast si mai puternic:<br />
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Peste ea am asternut din nou gemul ramas si restul e umplutura.<br />
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Am intins ultima foaie de aluat, am asezat-o in tava si am intepat prajitura cu furculita pentru ca sa creasca uniform. Am dat-o la cuptorul incins pentru 30 minute, tot la 180 grade; se va rumeni frumos, semn ca trebuie facut testul cu scobitoarea, iar daca aceasta este curata, este gata. Oricum, la racire va mai absorbi din posibilul exces de suc lasat de la gem- daca e cazul.<br />
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<tr><td class="tr-caption" style="text-align: center;">gata de dat la cuptor</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">proaspat scoasa din cuptor</td></tr>
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Inainte cu cateva minute de a scoate prajitura din cuptor facem glazura: amestecam zaharul cu cacaoa, adaugam apa si lasam cateva minute pe foc pana s-a ingrosat putin. Adaugam untul si o turnam imediat peste prajitura proaspat scoasa din cuptor. Se va intari repede insa va ramane lucioasa pe deasupra.<br />
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Daca sunteti fan nuca si prajituri putin mai dulci, sigur va fi pe gustul vostru. Pofta buna!Ionela B.http://www.blogger.com/profile/10732296796196607307noreply@blogger.com0tag:blogger.com,1999:blog-736417396606382631.post-70072638253753960432012-11-07T13:34:00.000+02:002012-11-07T13:34:28.360+02:00Parjoale sau...chiftele mai altfel<div class="separator" style="clear: both; text-align: center;">
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Sunt niste chiftele mai...elaborate. Asa le-as numi eu. Gustoase, usor de facut si numai bune langa o garnitura de piure sau orez, cu sau fara sos de rosii.<br />
Ingrediente:<br />
<ul>
<li>2 buc piept de pui</li>
<li>2 oua</li>
<li>1 caciulie usturoi</li>
<li>2 linguri smantana</li>
<li>o legatura patrunjel verde</li>
<li>sare si piper</li>
<li>pesmet</li>
<li>ulei pentru prajit </li>
</ul>
Se toaca bucatile de piept de pui, se amesteca cu ouale, usturoiul pisat marunt, smantana, patrunjelul tocat marunt, sarea si piperul dupa gust. Daca compozitia rezultata este prea moale, adaugati putin pesmet.<br />
Eu am tocat toate cu ajutorului magicului robot de bucatarie dupa care nu am avut decat sa le amestec.<br />
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Formam parjoalele/ chiftelele cat de mari dormi, le dam bine prin pesmet, eliminand excesul ce s-ar arde la prajire si le prajim in ulei incins. Le scoatem pe servet absorbant, lasam sa se raceasca si servim!<br />
Pofta buna!<br />
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Ionela B.http://www.blogger.com/profile/10732296796196607307noreply@blogger.com0tag:blogger.com,1999:blog-736417396606382631.post-25991838683049099582012-11-05T15:09:00.001+02:002012-11-05T15:09:43.650+02:00Pui cu lamaie, rozmarin si vin<div class="separator" style="clear: both; text-align: center;">
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Ati auzit de Donna Hay? Sper ca da! Pentru cei carora acest nume nu le spune mai nimic, va aduc la cunostinta ca este o maaare "culinareasa", are show uri si la tv, are scoase reviste care i poarta numele etc. Retetele ei sunt in mare parte simple, usor de facut si gustoase.<br />
Din sumedenia de retete care imi plac de la ea, am ales sa fac acest pui aromat, parfumat, delicios si rapid, desigur. Am modificat putin reteta dupa bunul nostru plac, in reteta originala era cimbru in loc de rozmarin, pe care eu l-am pus deoarece consider ca merge mai bine cu puiul. Alaturi, desigur, am facut garnitura de cartofi piure, care plaaace mult familiei. Numai buna de savurat cu acel sos delicios lasat de carne!<br />
Ingrediente:<br />
<ul>
<li> 8 pulpe superioare de pui</li>
<li>2 cepe</li>
<li>1 lamaie </li>
<li>6 catei usturoi</li>
<li>1 lingurita rozmarin</li>
<li>60 ml ulei</li>
<li>125 ml vin rosu demi sec</li>
<li>375 ml supa pui</li>
</ul>
Incingem cuptorul la 180 grade C.<br />
Intr-un vas punem pulpele, ceapa taiata felii mai mari, lamaia taiata felii, usturoiul zdrobit cu lama de cutit, rozmarinul si uleiul si amestecam bine.<br />
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Incingem un wok la foc mare si turnam amestecul de carne cu mirodenii; gatim bine carnea, cam 3-4 minute pe ambele parti dupa care o scoatem intr-un vas de yena si pastram totul la cald.<br />
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Adaugam vinul in wok si gatim pentru 30 secunde, avand grija sa desprindem tot ce s-a prajit pe fundul wok ului. Adaugam si supa de pui si aducem din nou la fierbere. Dupa cateva minute- sa fie vreo maxim 5- adugam toata aceasta compozitie peste pulpele din vasul de yena si dam la cuptorul incins deja pentru 30 minute la foc potrivit.<br />
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Pofta buna!<br />
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</xml><![endif]-->Ionela B.http://www.blogger.com/profile/10732296796196607307noreply@blogger.com0tag:blogger.com,1999:blog-736417396606382631.post-71024032470566204612012-10-29T14:20:00.000+02:002012-10-29T14:20:30.108+02:00Cornuri umplute cu mac<div class="separator" style="clear: both; text-align: center;">
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/* Style Definitions */
table.MsoNormalTable
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mso-style-qformat:yes;
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mso-para-margin-top:0cm;
mso-para-margin-right:0cm;
mso-para-margin-bottom:10.0pt;
mso-para-margin-left:0cm;
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<br />
<div class="MsoNormal">
<span style="font-family: "Times New Roman","serif"; font-size: 14.0pt; line-height: 115%;"><span style="mso-spacerun: yes;"> </span>Acum ca a
cam dar frigul, cand vine vorba de ceva bun si dulce, prefer chestiile cu
aluat. Din aceasta cauza am ales sa fac aceste cornuri, cu mac, delicioase
langa un pahar de lapte caldut. Iti confera energia necesara si buna dispozitie pentru a incepe cu zambetul pe buza o noua zi friguroasa!</span></div>
<div class="MsoNormal">
<span style="font-family: "Times New Roman","serif"; font-size: 14.0pt; line-height: 115%;"><span style="mso-spacerun: yes;"> </span>Reteta de
baza pentru aluat nu imi apartine, marturisesc asta, pentru ca inca nu am facut
acest gen de cornuri si asa, ca punct de pornire, imi trebuia o reteta testata
si la care sa nu am emotii. Si a iesit foarte bine, am modificat pe alocuri
ingredientele dupa bunul plac. Sincer nu mai stiu cui i apartinea, sunt abonata
pe mai multe bloguri si primind reteta pe mail, am salvat-o fara numele
celui-celei care a postat-o. Prin urmare, imi cer scuze si in acelasi timp
multumesc persoanei pentru reteta impartasita cu noi : )</span><br />
</div>
<div class="MsoNormal">
<span style="font-family: "Times New Roman","serif"; font-size: 14.0pt; line-height: 115%;"><span style="mso-spacerun: yes;">
</span>Ingrediente:</span></div>
<ul>
<li><span style="font-family: Symbol; font-size: 14.0pt; line-height: 115%; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;"><span style="font: 7.0pt "Times New Roman";"> </span></span></span><span style="font-family: "Times New Roman","serif"; font-size: 14.0pt; line-height: 115%;">650
g faina</span></li>
<li><span style="font-family: "Times New Roman","serif"; font-size: 14.0pt; line-height: 115%;">2
oua</span></li>
<li><span style="font-family: "Times New Roman","serif"; font-size: 14.0pt; line-height: 115%;">200
g zahar</span></li>
<li><span style="font-family: "Times New Roman","serif"; font-size: 14.0pt; line-height: 115%;">3
linguri ulei</span></li>
<li><span style="font-family: "Times New Roman","serif"; font-size: 14.0pt; line-height: 115%;">1
praf de sare</span></li>
<li><span style="font-family: "Times New Roman","serif"; font-size: 14.0pt; line-height: 115%;">coaja
razalita de la o lamiae</span></li>
<li><span style="font-family: "Times New Roman","serif"; font-size: 14.0pt; line-height: 115%;">30
g drojdie proaspata frecata cu 2 linguri zahar si 2 linguri lapte- pentru maia</span></li>
<li><span style="font-family: "Times New Roman","serif"; font-size: 14.0pt; line-height: 115%;">350
ml lapte caldut</span></li>
<li><span style="font-family: Symbol; font-size: 14.0pt; line-height: 115%; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;"><span style="font: 7.0pt "Times New Roman";"> </span></span></span><span style="font-family: "Times New Roman","serif"; font-size: 14.0pt; line-height: 115%;">100
g mac amestecat cu 150 g zahar, fiert in lapte cat sa il acopere si esenta de
rom- pentru umplutura</span></li>
<li><span style="font-family: "Times New Roman","serif"; font-size: 14.0pt; line-height: 115%;">2
galbenusuri de ou batute cu 2 linguri lapte<span style="mso-spacerun: yes;">
</span>pentru uns deasupra.</span></li>
</ul>
<div class="MsoNormal">
<span style="font-family: "Times New Roman","serif"; font-size: 14.0pt; line-height: 115%;"><span style="mso-spacerun: yes;"> </span>Aluatul
l-am facut in masina de paine in cuva careia am pus ingredientele in ordinea indicata
in lista- inclusiv laptele. Am lasat masina sa amestece ingredientele dupa
care am scos-o din priza si am lasat-o inchisa ca aluatul sa dospeasca. Este
destul de cald inauntrul ei ca sa ajute aluatul sa creasca.</span><br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJrnLZdp3tSUmIxR0cqMcJIeq2VuC_0Jjr6XpV1VxGqCJgT95ljVgLjOgkif_1-2uMXUIjd8uFVb8NDaSFBkcao9xJ4lNPt3V1ydNdaK3zoq7PXVjSPjPsd5YIQT_T9S3jNbdBWTYxhMk/s1600/IMAG2497.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="241" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJrnLZdp3tSUmIxR0cqMcJIeq2VuC_0Jjr6XpV1VxGqCJgT95ljVgLjOgkif_1-2uMXUIjd8uFVb8NDaSFBkcao9xJ4lNPt3V1ydNdaK3zoq7PXVjSPjPsd5YIQT_T9S3jNbdBWTYxhMk/s320/IMAG2497.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "Times New Roman","serif";">amestecarea ingredientelor in masina de paine</span></td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5xNCrUfYeE3KsdFzYr-O-onxqYenuLfX_0d_lhlo0XPUbxsEjef_T6xO52UAaFeKoys2tXJzcYwEps_zlUwGZuN3O11t-G54xXuXURbwgAQizh-1Yp7Htd0qj__i1qQdMD_qcEV9Omj4/s1600/IMAG2498.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5xNCrUfYeE3KsdFzYr-O-onxqYenuLfX_0d_lhlo0XPUbxsEjef_T6xO52UAaFeKoys2tXJzcYwEps_zlUwGZuN3O11t-G54xXuXURbwgAQizh-1Yp7Htd0qj__i1qQdMD_qcEV9Omj4/s320/IMAG2498.jpg" width="241" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">gata dospit</td></tr>
</tbody></table>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuxDSVCn-XrXvuwbGhz_OLsKX_HgH4DUmxJPbHV71721UONO9HX1WeJRGUpxHuNGV7cgzmB_txqdaVV2VsPO5FH_1d2eD5wNMvOqbdS9v9M6Ani7jBMJpMV6QbnekgR0HApLBD3ifaLT0/s1600/IMAG2499.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuxDSVCn-XrXvuwbGhz_OLsKX_HgH4DUmxJPbHV71721UONO9HX1WeJRGUpxHuNGV7cgzmB_txqdaVV2VsPO5FH_1d2eD5wNMvOqbdS9v9M6Ani7jBMJpMV6QbnekgR0HApLBD3ifaLT0/s320/IMAG2499.jpg" width="241" /></a></div>
</div>
<div class="MsoNormal">
<span style="font-family: "Times New Roman","serif"; font-size: 14.0pt; line-height: 115%;"><span style="mso-spacerun: yes;"> </span><span style="mso-spacerun: yes;"> </span>Cand aluatul a dospit, il framantam cateva
clipe si il impartim in 4. Intindem fiecare parte de aluat in disc pe care apoi
il taiem in 4 ca sa obtinem 8 sferturi sau 8 triunghiuri isoscele, daca doriti-
ca in poza. La baza fiecarui triunghi adaugam o lingurita de mac gata fiert si
rulam inspre varf, cat mai strans. Asezam cornurile in tava cu hartie de copt. </span><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjLIDMa70nklqYhhVqB8cbGPMNBSXzLszNtPPPKCeSsxyKUntlrg9aBNlU2dl8nORktR48e9E8bSiNC3o1dS80sAFx6JdQfVYyjiZhckkLMFb35yV5C-KpoaeT9Rx9RA8Jb78-lOoIdCM/s1600/IMAG2500.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjLIDMa70nklqYhhVqB8cbGPMNBSXzLszNtPPPKCeSsxyKUntlrg9aBNlU2dl8nORktR48e9E8bSiNC3o1dS80sAFx6JdQfVYyjiZhckkLMFb35yV5C-KpoaeT9Rx9RA8Jb78-lOoIdCM/s320/IMAG2500.jpg" width="241" /></a></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8mMOd9yjYJsH4CZEmQQx968e_1u92TuV9242S6chTRWGaWLLq_5S7z1fSDvkMzbZWU-9eAR8GckRXpdm44lwUueVVEI3f2s8xhMWiMqnB_pYl5gdhw-YOUYa6PvvSl-6iazk_hApx52w/s1600/IMAG2501.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8mMOd9yjYJsH4CZEmQQx968e_1u92TuV9242S6chTRWGaWLLq_5S7z1fSDvkMzbZWU-9eAR8GckRXpdm44lwUueVVEI3f2s8xhMWiMqnB_pYl5gdhw-YOUYa6PvvSl-6iazk_hApx52w/s320/IMAG2501.jpg" width="241" /></a></div>
</div>
<div class="MsoNormal">
<span style="font-family: "Times New Roman","serif"; font-size: 14.0pt; line-height: 115%;"><span style="mso-spacerun: yes;"> </span>Ungem
cornurile cu galbenus batut si amestecat cu lapte si presaram deasupra putin
zahar tos dupa care le coacem in cuptorul preincalzit la 200 grade C pentru 10
minute si inca vreo 15 minute la 175 grade. Se vor rumeni frumos deasupra. Daca
nu sunteti convinsi ca sunt coapte, raportandu-va la culoarea rumena pe care
si-o dobandesc in timpul coacerii, faceti si proba cu scobitoarea.</span><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKmQMj_5gidXXq8JP-BzqJimUcrxt2HPhnsuCJYx9Cx1wYAs70sazgoLy6N3L22aWUIER4LCjeeliEEG0TKvuRJ91XihDMd2Jr_GTVPzwhJVshFoNeJU0RagaH7phhUxUniANY4LLFpBE/s1600/IMAG2505.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="241" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKmQMj_5gidXXq8JP-BzqJimUcrxt2HPhnsuCJYx9Cx1wYAs70sazgoLy6N3L22aWUIER4LCjeeliEEG0TKvuRJ91XihDMd2Jr_GTVPzwhJVshFoNeJU0RagaH7phhUxUniANY4LLFpBE/s320/IMAG2505.jpg" width="320" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
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<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0F4aVqjkTmMyg3oOiGwT5lrlDOwFMOaDzG7txn1A0dM-umgmVwnwUiOad_r_YkvyQIB7OGbuL0sXURTTXh-xRSCcSFX7r67NjrHsfvgKuYmVHbNHcA9H_eJOVCoqHBdGMQG0_BJ-DXLQ/s1600/IMAG2511.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0F4aVqjkTmMyg3oOiGwT5lrlDOwFMOaDzG7txn1A0dM-umgmVwnwUiOad_r_YkvyQIB7OGbuL0sXURTTXh-xRSCcSFX7r67NjrHsfvgKuYmVHbNHcA9H_eJOVCoqHBdGMQG0_BJ-DXLQ/s320/IMAG2511.jpg" width="241" /></a></div>
</div>
<div class="MsoNormal">
<span style="font-family: "Times New Roman","serif"; font-size: 14.0pt; line-height: 115%;"><span style="mso-spacerun: yes;"> </span>Delicioase!
Si avand in vedere ca ies 32 bucati… este si o reteta ieftina! Si ieftin si
foarte bun- ce v-ati putea dori mai mult? : )</span></div>
<div class="MsoNormal">
<span style="font-family: "Times New Roman","serif"; font-size: 14.0pt; line-height: 115%;"><span style="mso-spacerun: yes;"> </span>Pofta
buna!</span></div>
<div class="MsoNormal">
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Ionela B.http://www.blogger.com/profile/10732296796196607307noreply@blogger.com1tag:blogger.com,1999:blog-736417396606382631.post-28287019993447374612012-10-26T12:38:00.000+03:002012-10-26T12:38:23.575+03:00Pastrav cu salata verde<div class="separator" style="clear: both; text-align: center;">
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Pastrav cu salata verde... o masa satioasa atat cat pentru cei care sunt la dieta cat si pentru cei carora le place sa manance sanatos. Se face repede si simplu si daca reusiti sa cumparati pastravul eviscerat, va simplificati considerabil munca. <br />
Ingrediente:<br />
<ul>
<li>pastravi eviscerati</li>
<li>salata verde</li>
<li>cimbru</li>
<li>lamai</li>
<li>usturoi</li>
<li>sare si piper</li>
<li>otet de mere</li>
<li>ulei de masline</li>
</ul>
Pastravii curatati si spalati se condimenteaza, atat in exterior cat si in interior, cu sare si piper. In interior adaugam usturoiul tocat iar pe ambele parti exterioare presaram cimbru si asezam cateva felii de lamaie.<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkSN4o3UXeAyTHwpNOipi2akGFVi3FKSjPSfoHNHrESah2KY4Vt7RHfls0fjx8I-OBxWpM-MLhLRM9g4aKJ0S3Vem8g3WyGflv25Yd-eNiQlDw99G81vJl4Z3oVzRH3i6QuepXW5vjnXw/s1600/IMAG1263.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="241" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkSN4o3UXeAyTHwpNOipi2akGFVi3FKSjPSfoHNHrESah2KY4Vt7RHfls0fjx8I-OBxWpM-MLhLRM9g4aKJ0S3Vem8g3WyGflv25Yd-eNiQlDw99G81vJl4Z3oVzRH3i6QuepXW5vjnXw/s320/IMAG1263.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">gata spalat</td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCQClHlx3ll2jvFtZBOi3zr86eZ93a94WvQh9Igc2GtXmvLy04srD8uB4eqgBVPftf1TZWineq5w-uAByX_jA0XdubQEGMZzXBMEUAs0CWPjStf1pjE9GIu68wpRixJqY62mQHZg5TUW4/s1600/IMAG1264.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="241" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCQClHlx3ll2jvFtZBOi3zr86eZ93a94WvQh9Igc2GtXmvLy04srD8uB4eqgBVPftf1TZWineq5w-uAByX_jA0XdubQEGMZzXBMEUAs0CWPjStf1pjE9GIu68wpRixJqY62mQHZg5TUW4/s320/IMAG1264.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">condimentat si usturoiat</td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_J3AEYC03oFV2ujsLa90_G4fnJoIR6GrcadfndFzie6d5mi6FhtKxAxJ74whJ4l-BjKKymiiqTewI2KZ5mfrLqUsaL-2HZRUwpZSQ7spqKy1dHCIoGWhXApj0sWn3MJKcdEEkmH6tidM/s1600/IMAG1265.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="241" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_J3AEYC03oFV2ujsLa90_G4fnJoIR6GrcadfndFzie6d5mi6FhtKxAxJ74whJ4l-BjKKymiiqTewI2KZ5mfrLqUsaL-2HZRUwpZSQ7spqKy1dHCIoGWhXApj0sWn3MJKcdEEkmH6tidM/s320/IMAG1265.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">"imbracat" cu felii de lamaie</td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjExYrr47Ura3kGQ8EPhkfGV5xBCqIKfv_6pzyA5iAALNlBnKFnTfUy8g0O73Bx8hpU-X7OlgN_FgfndQ8mLcOHOti7bgqKiZNBfJIUfPlRjs3gfBt6Pt-KezNSRgZwgfc3-9U41oNGgak/s1600/IMAG1266.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="241" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjExYrr47Ura3kGQ8EPhkfGV5xBCqIKfv_6pzyA5iAALNlBnKFnTfUy8g0O73Bx8hpU-X7OlgN_FgfndQ8mLcOHOti7bgqKiZNBfJIUfPlRjs3gfBt6Pt-KezNSRgZwgfc3-9U41oNGgak/s320/IMAG1266.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">si pe cealalta parte</td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7yq-IW4RHt_NBM4oPBSwqkvvrDsCOtwQAt9z3dxEYpUg7zeGkdzpMtd2aW8coxMiIoeRwCK4-rxQWUVv90mnVAhVmQK-W_NtS8WEknZWj8hQiUqN0HAAzm3WnSDbcAn9XezBgGwecpN0/s1600/IMAG1267.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="241" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7yq-IW4RHt_NBM4oPBSwqkvvrDsCOtwQAt9z3dxEYpUg7zeGkdzpMtd2aW8coxMiIoeRwCK4-rxQWUVv90mnVAhVmQK-W_NtS8WEknZWj8hQiUqN0HAAzm3WnSDbcAn9XezBgGwecpN0/s320/IMAG1267.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">cam asa trebuie sa arate : )</td><td class="tr-caption" style="text-align: center;"><br /></td></tr>
</tbody></table>
Invelim pestele in folie de aluminiu, fiecare peste intr-o bucata de folie, ca in poza. Facem 3 gauri cu furculita pentru a elimina surplusul de abur la coacere dupa care dam pestii la cuptorul preincalzit pentru 20 minute la foc moderat - mare.<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoXTkMNWrs-6siKar81P8OCf3VtMstu2o0WJ1cFF81vj8zU4bmaGQM26Tq6p28pA1Wk5P8EwFNSvpj727AgjTlxhlqHp1mrqXO10A6gsP26K2sTPfpduvIOfXBIm96SaB7nmms2J5Ecr0/s1600/IMAG1268.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="241" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoXTkMNWrs-6siKar81P8OCf3VtMstu2o0WJ1cFF81vj8zU4bmaGQM26Tq6p28pA1Wk5P8EwFNSvpj727AgjTlxhlqHp1mrqXO10A6gsP26K2sTPfpduvIOfXBIm96SaB7nmms2J5Ecr0/s320/IMAG1268.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">gata impachetat</td></tr>
</tbody></table>
Curatam si spalam salata si o taiem bucati dupa care o frecam cu sare.<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj57Kh1yuAwWoPWjtGZtzpnzZUZQ_PzGPYZkGejbM580AoA9LexfQWDbfRgRvX468Yy5EZmxIetmgSaMoWuza3vuJHtLhtoFe7bBpy1wrdzUD7Re6VHEo310RdF959IlNl2ib1qx1RFsx8/s1600/IMAG1269.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="241" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj57Kh1yuAwWoPWjtGZtzpnzZUZQ_PzGPYZkGejbM580AoA9LexfQWDbfRgRvX468Yy5EZmxIetmgSaMoWuza3vuJHtLhtoFe7bBpy1wrdzUD7Re6VHEo310RdF959IlNl2ib1qx1RFsx8/s320/IMAG1269.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">curatata si spalata</td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJvaWRCppoLf5GgB1KC4BUWRyMJ6jwqrPdOUEvNngzKjk1RL19Zh-IKyRD6uJHvCQRcB6QcQ9BguKamr8CT9I-LAbSQfBpdnYILML45LSAM4Y8ByGwNZ26VBjJoEJkwjnpD54x59WLwMc/s1600/IMAG1270.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="241" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJvaWRCppoLf5GgB1KC4BUWRyMJ6jwqrPdOUEvNngzKjk1RL19Zh-IKyRD6uJHvCQRcB6QcQ9BguKamr8CT9I-LAbSQfBpdnYILML45LSAM4Y8ByGwNZ26VBjJoEJkwjnpD54x59WLwMc/s320/IMAG1270.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">bucati</td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxNMh5Ko0j-2BOMl1SsgducVnnNFaKgk9ux8mLJXev89Bh6SpSxqLTTNqN4ZiA1L7H23goVphsQMEX2DwgKiHg9i-W2tr80dU-7o8Vd5XgN4eMZS0I9joMttAFHf3UclnQ4zqjw2LiURA/s1600/IMAG1271.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="241" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxNMh5Ko0j-2BOMl1SsgducVnnNFaKgk9ux8mLJXev89Bh6SpSxqLTTNqN4ZiA1L7H23goVphsQMEX2DwgKiHg9i-W2tr80dU-7o8Vd5XgN4eMZS0I9joMttAFHf3UclnQ4zqjw2LiURA/s320/IMAG1271.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">frecata cu sare</td></tr>
</tbody></table>
Condimentam salata cu piper- sare am pus deja la pasul precedent- ulei de masline si otet de mere. <br /><br />
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Pofta buna!Ionela B.http://www.blogger.com/profile/10732296796196607307noreply@blogger.com0tag:blogger.com,1999:blog-736417396606382631.post-34788469565628901812012-10-25T11:00:00.002+03:002012-10-25T11:00:57.508+03:00Supa crema. De legume.<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhV0crAxwwAdMTGgn2aDc2xRjC0Q2y8Uy7wql6I7G9bJRYhC8M6AfqR443k3tzenyiNEIzeH2HYtRxVPljI2WBRu9Q08aFr26DDB11oVX_FShsOuDfYILmA66AFCp-nzpwAiCGCYEhzvfg/s1600/IMAG1345.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhV0crAxwwAdMTGgn2aDc2xRjC0Q2y8Uy7wql6I7G9bJRYhC8M6AfqR443k3tzenyiNEIzeH2HYtRxVPljI2WBRu9Q08aFr26DDB11oVX_FShsOuDfYILmA66AFCp-nzpwAiCGCYEhzvfg/s320/IMAG1345.jpg" width="241" /></a></div>
O supa foarte sanatoasa, plina de vitamine. Numai buna pe o vreme racoroasa. Trebuie sa profitam cat mai putem de legumele proaspete, din gradina, din care putem face atatea bunatati!<br />
Ingrediente:<br />
<ul>
<li>3 morcovi</li>
<li>1 telina mica</li>
<li>1 ardei gras </li>
<li>conopida buchetele</li>
<li>o jumatate borcan mazare </li>
<li>pasta tomate</li>
<li>leustean din otet</li>
<li>sare si piper</li>
</ul>
Punem la fiert morcovii si telina taiati in bucati mari. Cand sunt aproape fierte, adaugam conopida buchetele si mai fierbem 10 minute. <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgN5sIs2Jy5gLRokEyRB3bbSKL6UXHfswFRKOYUq8Ky7YTlzYUndAPmuX2hxlyKRzsU3WZzNkxkk7OPHxEcuHqPWayISOv6Thp-hpT6hLCELeZJy6gbK-sisTPXAEt5G1l6QPbfowgyEs/s1600/IMAG1330.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="241" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgN5sIs2Jy5gLRokEyRB3bbSKL6UXHfswFRKOYUq8Ky7YTlzYUndAPmuX2hxlyKRzsU3WZzNkxkk7OPHxEcuHqPWayISOv6Thp-hpT6hLCELeZJy6gbK-sisTPXAEt5G1l6QPbfowgyEs/s320/IMAG1330.jpg" width="320" /></a></div>
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Adaugam si ardeiul si mazarea si mai fierbem inca 5 minute dupa care strecuram supa, pastrand atat legumele cat si supa rezultata. <br />
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Pasam legumele cu blenderul, rezultand o crema fina in care adaugam mai apoi din supa strecurata, in functie de cat de groasa sau mai putin groasa dorim ca sa fie. <br />
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Punem supa crema pe foc sa dea inca un clocot, adaugand mai intai pasta de tomate, sarea si piperul.<br />
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Dupa ce a dat in clocot, adaugam leusteanul din otet, taiat marunt si stingem focul. Servim cu felie de lamaie.<br />
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Pofta buna!<br />
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Ionela B.http://www.blogger.com/profile/10732296796196607307noreply@blogger.com0tag:blogger.com,1999:blog-736417396606382631.post-34225475956303328522012-10-19T11:35:00.002+03:002012-10-19T11:35:25.700+03:00Pangasius. Cu sos. Si cartofi prajiti<div class="separator" style="clear: both; text-align: center;">
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Rapid si gustos. Foarte gustos. Veti ramane placut impresionati, daca veti incerca.<br />
Este o reteta care in mare apartine priceputei chef Anne Burrell pe care o urmaresc tot mai des in ultima vreme si de la care, iata, am invatat ceva bun.<br />
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Ingrediente- pentru 2 persoane:<br />
<ul>
<li>2 fileuri de pangasius</li>
<li>cateva linguri faina</li>
<li>unt cat o nuca</li>
<li>1 lingurita rasa cu usturoi praf</li>
<li>sucul de la 1/2 lamaie</li>
<li>patrunjel verde</li>
<li>sare si pier</li>
<li>garnitura: cartofi prajiti</li>
</ul>
Spalati fileul si stergeti-l bine, sa fie uscat. Condimentati-l cu sare si piper, dati-l prin faina, scuturati excesul si prajiti-l in ulei incins. Se va face foarte repede si va primi o crusta crocanta, aurie, iar interiorul va fi gatit la perfectie, nu va fi sec deloc.<br />
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Daca fileurile s-au facut repede, sosul si mai si! Topiti untul, adaugati usturoiul praf- daca punem praf, se va ingrosa si va prinde consistenta unui sos adevarat- stoarcem lamaia, amestecam si stingem focul. Adaugam patrunjelul tocat marunt.<br />
Servim imediat, turnand sos peste peste, al carui crusta il va absorbi pe tot. Alaturi, cartofi prajiti.<br />
Pofta buna!<br />
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Ionela B.http://www.blogger.com/profile/10732296796196607307noreply@blogger.com2tag:blogger.com,1999:blog-736417396606382631.post-58333432856679289732012-10-18T11:25:00.002+03:002012-10-18T11:25:56.690+03:00Aripioare pe sare<div class="separator" style="clear: both; text-align: center;">
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Ca sa lamurim din start, nu, nu sunt foarte sarate : ) Sunt sarate exact atat cat trebuie pentru ca isi trag atata sare cat au nevoie pentru a se gati si pentru a fi super crocante. Nu, nu mai presaram sare peste ele, ajunge sarea pe care stau asezate in tava.<br />
Asadar, cui nu-i plac aripioarele crocante? Cred ca sunt pe placul tuturor, bine condimentate si numai bune de rontait. La noi in familie stau la loc de cinste, ne place ca puiul atunci cand este prajit, sa aiba mereu aceasta crusta crocanta. Ideale, as adauga! Si simplu de facut, nu trebuie marinate.<br />
Ingrediente:<br />
<ul>
<li>aripioare de pui, cu sau fara varfuri</li>
<li>sare putin mai grunjoasa, nu fina</li>
<li>piper</li>
<li>boia de ardei</li>
</ul>
Se spala aripile si se usuca cu servetele. Intr-o tava asezam un "pat" generos de sare, cam de grosimea degetului mic, pe care mai apoi punem aripioarele de pui, una langa cealalta; le piperam, le presaram cu boia si dam tava la cuptor pentru 40 minute la foc potrivit, sa se gateasca si sa ne rumeneasca frumos.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixt0m9vOYCB5Y0a1uLK97yXTIlffrvlFKlPID2L_4J5yIscY-kgRuLykCfJoXxKjuUp2bNFWSAhZQoDYCdL0wmWsbZgBi0HqOrDTPhSQ2IX13UDgjshJpf0SmKjenPbazIQeuRKJtg3eY/s1600/IMAG2378.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixt0m9vOYCB5Y0a1uLK97yXTIlffrvlFKlPID2L_4J5yIscY-kgRuLykCfJoXxKjuUp2bNFWSAhZQoDYCdL0wmWsbZgBi0HqOrDTPhSQ2IX13UDgjshJpf0SmKjenPbazIQeuRKJtg3eY/s320/IMAG2378.jpg" width="241" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">patul de sare</td></tr>
</tbody></table>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-iCXKdgyRjUFr3zZQbjtmphdFlhus6Ur7d4qLzF6R24L5CtACAEFJzR2_E5b8b8pl24r1TH9ZOSYyyQIUdv_S8yWqnZeahMaQ-8mfo9JI9EmNY1b1nDD4Sg6OwhyS34FBHFt5tWPpp_k/s1600/IMAG2380.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-iCXKdgyRjUFr3zZQbjtmphdFlhus6Ur7d4qLzF6R24L5CtACAEFJzR2_E5b8b8pl24r1TH9ZOSYyyQIUdv_S8yWqnZeahMaQ-8mfo9JI9EmNY1b1nDD4Sg6OwhyS34FBHFt5tWPpp_k/s320/IMAG2380.jpg" width="241" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">gata condimentate</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">numai bune de servit!</td></tr>
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Nu-i asa ca sunt simple de facut?<br />
Serviti alaturi ce garnitura preferati, noi am servit cu cartofi piure.<br />
Pofta buna! <br />
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Ionela B.http://www.blogger.com/profile/10732296796196607307noreply@blogger.com2tag:blogger.com,1999:blog-736417396606382631.post-19093933089457614142012-10-18T10:11:00.001+03:002012-10-18T10:11:36.238+03:00Ciorba de perisoare<div class="separator" style="clear: both; text-align: center;">
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Una dintre ciorbele mele preferate. Desi pare a fi o ciorba elaborata, se face chiar usor. Este foarte buna si are in ea tot ce ai nevoie- vitamine si proteine. Iar pe o zi racoroasa ca aceasta, iti merge direct la suflet.<br />
Ingrediente:<br />
<ul>
<li>3 morcovi mari</li>
<li>1 telina potrivita</li>
<li>ulei pentru calit legumele</li>
<li>750 g carne tocata degresata- pulpa de porc am folosit eu</li>
<li>un pumn orez</li>
<li>usturoi</li>
<li>sare si piper</li>
<li>1 ou pentru perisoare </li>
<li>1 lingura cu varf cu faina dezlegata cu 250 ml lapte</li>
<li>un galbenus ou frecat cu 250 ml smantana</li>
<li>leustean din otet</li>
</ul>
Incingem uleiul si calim morcovii si telina date pe razatoarea mare. Adaugam apa calda si punem capacul ca sa ajunga la punctul de fierbere mai repede.<br />
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Pana va fierbe apa cu legumele, facem perisoarele: intr-un bol, amestecam carnea tocata cu orezul, usturoiul- dupa gust, oul intreg, sare si piper. Formam perisoarele dupa care le adaugam in apa care fierbe si reducem focul la minim. Lasam sa fiarba cam o ora la foc mic.<br />
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Cand perisoarele sunt fierte, adaugam amestecul de faina cu lapte, sare si piper dupa gust si mai lasam sa dea un clocot. Adaugam si leusteanul din otel si stingem focul dupa care turnam amestecul de galbenus cu smantana, amestecam bine sa nu se formeze cocoloase si ciorba este gata de a fi servita. <br />
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Se poate servi ca atare sau cu un plus de smantana si ardei iuti.<br /> Pofta buna!Ionela B.http://www.blogger.com/profile/10732296796196607307noreply@blogger.com0tag:blogger.com,1999:blog-736417396606382631.post-52016084093949784512012-10-17T11:55:00.001+03:002012-10-17T12:13:44.443+03:00Pancove<div class="separator" style="clear: both; text-align: center;">
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Acum cateva zile am avut pofta de pancove...asa cum mancam in copilarie, intinse cu mana, prajite in ulei si pudrate cu zahar pudra. Nu aveam o reteta anume dar din discutii cu prietenele am constatat ca se fac foarte simplu, din aluat de paine. Prin urmare, am trecut la treaba. Si va marturisesc ca au iesit foarte bune si multe, mai multe decat ma asteptam. Dar nu a fost o problema, va asigur!<br />
Ingrediente:<br />
<ul>
<li>500 g faina</li>
<li>1 lingurita drojdie</li>
<li>2 linguri zahar</li>
<li>1 lingurita sare</li>
<li>3 linguri ulei</li>
<li>350 ml apa calduta</li>
<li>coaja razalita de la o lamaie </li>
<li>zahar pudra pentru pudrat</li>
</ul>
Dupa cum spuneam, am folosit ingredientele din care fac paine la masina de paine- mai putin lamaia si zaharul pudra. Tot la masina de paine am facut si acest aluat pentru pancove. Framanta mai bine decat as face-o eu cu mana, am testat, si salvez timp si nu numai. Oricum, cam toate aluaturile la masina de paine le framant, cum v-am mai spus.<br />
Prin urmare, am pus primele 6 ingrediente in masina de paine- in ordinea indicata in lista- si am lasat-o sa le amestece si sa framante dupa care am scos-o din priza si am lasat aluatul inauntru sa dospeasca cam 20 minute. Aluatul gata crescut, l-am mai framantat putin dupa care am incins bine uleiul si am inceput sa prajesc la foc potrivit pancovele- am luat cate o bucata de aluat pe care am intins-o cu mana ca sa fie cat de subtire, se mai aduna la prajit.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbf7TaIidahwALsMzFpIXAYRuVUkaYLK940_dFzkIv-vWYPs-bY6VBviQ9V0vVZwOSxoRioBJWKySQxgkMEHXBEV2Zw1G5AawGNRkpHtdbjN253803SSENj47VWv_BgCYl8ePzO_4rd0I/s1600/IMAG2403.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbf7TaIidahwALsMzFpIXAYRuVUkaYLK940_dFzkIv-vWYPs-bY6VBviQ9V0vVZwOSxoRioBJWKySQxgkMEHXBEV2Zw1G5AawGNRkpHtdbjN253803SSENj47VWv_BgCYl8ePzO_4rd0I/s320/IMAG2403.jpg" width="241" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">la amestecat</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">gata dospit</td></tr>
</tbody></table>
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Calde fiind, le-am lasat sa se scurga pe servetel de hartie dupa care le-am pudrat cu zahar pudra. Mi-au iesit in jur de 20 pancove.<br />
Pofta buna!<br />
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Ionela B.http://www.blogger.com/profile/10732296796196607307noreply@blogger.com2tag:blogger.com,1999:blog-736417396606382631.post-40648256615568632712012-10-08T14:19:00.002+03:002012-10-08T14:19:14.853+03:00Ciorba de fasole boabe cu ciolan afumat<div class="separator" style="clear: both; text-align: center;">
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O ciorba foarte buna, satioasa si care nu da batai de cap, parerea mea.<br />
Ingrediente:<br />
<ul>
<li>500g fasole boabe alba</li>
<li>1 ciolan de porc, afumat</li>
<li>3 morcovi mari</li>
<li>1 telina mica</li>
<li>1 lingura leustean din otet</li>
<li>sare si piper </li>
<li>slobozeala: 1 lingura faina calita in 2 linguri de ulei incins; se amesteca bine pana devina rosiatica, se adauga 1 lingurita boia de ardei dulce, se amesteca si se dezleaga cu supa care este gata fiarta; se adauga peste supa.</li>
</ul>
Mai intai, puneti de cu seara boabele de fasole curatate si spalate la inmuiat in apa rece. Puneti apa destula, sa le acopere bine, deoarece se vor hidrata si vor absorbi-o.<br />
Fierbeti fasolea timp de 5 minute in 2 ape, aruncand de fiecare data apa. In a 3a apa, puneti si ciolanul de porc, spalat, si fierbeti la foc mic timp de o ora.<br />
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Dupa ce au fiert impreuna o ora, adaugati morcovii si telina taiate dupa preferinta si continuati fierberea, tot la foc mic, pana cand carnea si fasolea sunt fierte.<br /><div class="separator" style="clear: both; text-align: center;">
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Cand carnea si legumele sunt fierte, scoateti ciolanul si taiati-l bucati; puneti-l inapoi in ciorba, adaugati sare, piper- dupa gust- si slobozeala, puneti si leusteanul si ciorba este gata!<br />
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Daca doriti o ciorba mai..."tulbure", dublati cantitatile pentru slobozeala. Eu am vrut sa fie totusi putin mai light : ) si am facut din cantitati moderate.<br />
Se serveste cu sau fara smantana, cu ceapa verde sau rosie.<br />
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Pofta buna!Ionela B.http://www.blogger.com/profile/10732296796196607307noreply@blogger.com0tag:blogger.com,1999:blog-736417396606382631.post-33326857254693951742012-10-04T14:42:00.001+03:002012-10-04T14:42:27.105+03:00Branzoici buneee, de te lingi pe degete! : )<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwUpCPgB6zE72sNKkbiH8hhNR3KHiZ_ql15JvVCKtNJs_7gC3swhjZlwW7R-EcaakOLtX2BAFKGStyVWIA9CY3ZPHPHHktC9dt2rfdkqojBSARPID0GyAjgqbqlK12q8ePu-7_vL5BGYQ/s1600/IMAG2311.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="241" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwUpCPgB6zE72sNKkbiH8hhNR3KHiZ_ql15JvVCKtNJs_7gC3swhjZlwW7R-EcaakOLtX2BAFKGStyVWIA9CY3ZPHPHHktC9dt2rfdkqojBSARPID0GyAjgqbqlK12q8ePu-7_vL5BGYQ/s320/IMAG2311.jpg" width="320" /></a></div>
Sunt buneee rauuuuu!!! : )<br />
Irezistibile!<br />
Nu ca mi-as lauda marfa dar... asa este : ) Nu cred ca daca veti avea una in fata i veti putea rezista : )<br />
Alaturi de o cana de lapte la micul dejun, ca desert dupa un pranz copios, in pachetelul pentru scoala al piticilor sau la servici, sunt potrivite oricand!<br />
<br />
Ingrediente:<br />
<br />
Coca: <br />
<ul>
<li class="ingredient" itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient"><span class="value" itemprop="amount"></span><span itemprop="name"></span><span class="value" itemprop="amount">1</span> <span class="type">kg</span> <span itemprop="name">faina</span></li>
<li class="ingredient" itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient"><span class="value" itemprop="amount">100</span> <span class="type">gr</span> <span itemprop="name">drojdie proaspata</span></li>
<li class="ingredient" itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient"><span itemprop="name"><span class="value" itemprop="amount">3</span> <span itemprop="name">galbenusuri</span><span class="value" itemprop="amount"> </span></span></li>
<li class="ingredient" itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient"><span class="value" itemprop="amount">1/2</span> <span class="type"></span> <span itemprop="name">unt, topit</span></li>
<li class="ingredient" itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient"><span itemprop="name"></span><span class="value" itemprop="amount">250</span> <span class="type">gr</span> <span itemprop="name">zahar</span></li>
<li class="ingredient" itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient"><span itemprop="name"></span><span class="value" itemprop="amount">200</span> <span class="type">ml</span> <span itemprop="name">lapte sau mai mult, in functie de consistenta aluatului</span></li>
<li class="ingredient" itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient"><span itemprop="name">coaja razalita de la o lamaie</span></li>
<li class="ingredient" itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient"><span class="value" itemprop="amount">1/4</span> <span class="type">lingurita</span> <span itemprop="name">sare</span></li>
</ul>
<span itemprop="name"> Umplutura: </span><ul>
<li class="ingredient" itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient"><span class="value" itemprop="amount">1</span> <span class="type">kg</span> branza de vaci</li>
<li class="ingredient" itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient"><span class="value" itemprop="amount">3</span> <span itemprop="name">galbenusuri</span></li>
<li class="ingredient" itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient"> <span itemprop="name">zahar dupa gust</span></li>
<li class="ingredient" itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient"><span itemprop="name">2 plicuri zahar vaniliat</span></li>
</ul>
<span itemprop="name"></span><ul>
<li class="ingredient" itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient"><span class="value" itemprop="amount">1</span> <span class="type"></span> <span itemprop="name">galbenus pt uns deasupra</span></li>
<li class="ingredient" itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient"><span class="value" itemprop="amount">250</span> <span class="type">ml</span> <span itemprop="name">miere de salcam pentru uns deasupra cand sunt gata.</span></li>
</ul>
<div class="recipe_description">
<div class="summary" itemprop="instructions">
Drojdia se freaca
cu 2 linguri de zahar pana devine lichida, se adauga putin din laptele
caldut, apoi 2 linguri de faina, se amesteca si se lasa la dospit. </div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPy5H1xILnEH8ulst24SKVl3j5gFoMzh-zb68K3CiMjvouSJdOxK7KlT2cn6bqXPJqwEXE_0JeRiq_pHLE-ldY_K2Y8Ue_4gOPGZquZzIFpT7fqyQUamF7pQd1vxpWVFzp9zhTuWzIaPM/s1600/IMAG2300.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPy5H1xILnEH8ulst24SKVl3j5gFoMzh-zb68K3CiMjvouSJdOxK7KlT2cn6bqXPJqwEXE_0JeRiq_pHLE-ldY_K2Y8Ue_4gOPGZquZzIFpT7fqyQUamF7pQd1vxpWVFzp9zhTuWzIaPM/s320/IMAG2300.jpg" width="241" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">maiaua</td></tr>
</tbody></table>
<div class="summary" itemprop="instructions">
Coca eu am facut-o la masina de paine, cea care imi usureaza munca de fiecare data. Am pus mai intai faina; am facut o gaura in mijloc unde am pus maiaua dospita si toate celelalte ingrediente, adaugand lapte tot cate putin, pana cand am obtinut o coca maleabila, asemeni aluatului de paine- nici prea vartos, nici prea moale sau lipicios.</div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIuHFGQ1Y7NnQBGmR0bxDjldA-vDumuKa0sz3uj26I8VrCzavOcd3U3DSJyoNClMSc04ISohEpH9aNl4-ilXW0-iK1EN6SaXMCVHY_2xsiNM2FfkI4kt1VxBJpclRsZliWjB6eCZD12_k/s1600/IMAG2302.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIuHFGQ1Y7NnQBGmR0bxDjldA-vDumuKa0sz3uj26I8VrCzavOcd3U3DSJyoNClMSc04ISohEpH9aNl4-ilXW0-iK1EN6SaXMCVHY_2xsiNM2FfkI4kt1VxBJpclRsZliWjB6eCZD12_k/s320/IMAG2302.jpg" width="241" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">in masina de paine</td></tr>
</tbody></table>
<div class="summary" itemprop="instructions">
Coca rezultata se lasa la dospit pana isi dubleaza volumul, cam o jumatate de ora dupa care
se intind foi de 1cm grosime, aproximativ, si se taie patrate in
mijlocul carora se adauga cate o lingura plina de amestec format din branza de vaci frecata cu zahar dupa gust, galbenusuri si zahar vaniliat.</div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyDjORNlRmyAkpVWfjI3Sf8Jnpjg-_cTqb9S41f2rVoJB6fNNftq3MgooLrjYpj466itWfg1lj8Xx_pb0XUvj6lh8uuN65S5ERBEoAmSIYBgVe_DT2fBfNwsbEH4zSjZAdsqom4_z90jQ/s1600/IMAG2301.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyDjORNlRmyAkpVWfjI3Sf8Jnpjg-_cTqb9S41f2rVoJB6fNNftq3MgooLrjYpj466itWfg1lj8Xx_pb0XUvj6lh8uuN65S5ERBEoAmSIYBgVe_DT2fBfNwsbEH4zSjZAdsqom4_z90jQ/s320/IMAG2301.jpg" width="241" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">umplutura delicioasa</td></tr>
</tbody></table>
<div class="summary" itemprop="instructions">
Se aduna laturile patratului in forma de plic, se pun
"plicurile" in tava si se mai lasa sa dospeasca inca aproximativ 30 minute sau pana cand terminati de format branzoicile din toata coca. </div>
<div class="summary" itemprop="instructions">
Se ung
deasupra cu galbenus de ou si se dau la cuptor pt 20 minute la 175
grade. </div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWck3H2ZPP2CLjM7IGHq0Z_sXBoPjKwnd1Jq3Cf95OWX48-4fD-2jgPiUVHQ3J_avT-tw-BZTlpN7lJJYUummfZnXkPVz3FmYfxd1D6TBi_SpeiFc6wcEBv2ZeIKIrt6gjBccmb0_TxRI/s1600/IMAG2303.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="241" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWck3H2ZPP2CLjM7IGHq0Z_sXBoPjKwnd1Jq3Cf95OWX48-4fD-2jgPiUVHQ3J_avT-tw-BZTlpN7lJJYUummfZnXkPVz3FmYfxd1D6TBi_SpeiFc6wcEBv2ZeIKIrt6gjBccmb0_TxRI/s320/IMAG2303.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">unse cu galbenus</td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJzDvySpGupy7sO2N4jxi2hXO1nhQmCTcDUWSMgo7YQCIc1DoeacCqAUSEbEXkxUrbxlRqI3PugAhSU-R7H3Sj9HmUTBsPVoPaJyEOSXnX1UltVHC524OGNb2bWOiC8J3HrgbQ2R9Pibg/s1600/IMAG2307.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="241" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJzDvySpGupy7sO2N4jxi2hXO1nhQmCTcDUWSMgo7YQCIc1DoeacCqAUSEbEXkxUrbxlRqI3PugAhSU-R7H3Sj9HmUTBsPVoPaJyEOSXnX1UltVHC524OGNb2bWOiC8J3HrgbQ2R9Pibg/s320/IMAG2307.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">dospite si in cuptor</td></tr>
</tbody></table>
<div class="summary" itemprop="instructions">
Cand sunt rumene, se scot din cuptor si se ung imediat cu miere
de salcam incalzita.</div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGI2BekbJ0_SYeLL_FBcC2TB_Hr3PlpXKCxFw3D8_Ooj4Y1q23cIP7jBfw_i8f-WQCeGjq5rOJSnAyC_6n7tuEJPrdnsjCZ5RMD2WjbPvbf9s0BoNeoRbv7PsWCrXmyrVv9qE_kMcpQnA/s1600/IMAG2309.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="241" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGI2BekbJ0_SYeLL_FBcC2TB_Hr3PlpXKCxFw3D8_Ooj4Y1q23cIP7jBfw_i8f-WQCeGjq5rOJSnAyC_6n7tuEJPrdnsjCZ5RMD2WjbPvbf9s0BoNeoRbv7PsWCrXmyrVv9qE_kMcpQnA/s320/IMAG2309.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">scoase din cuptor</td></tr>
</tbody></table>
<div class="summary" itemprop="instructions">
Sunt deeeeelicioaseeeeee!!!<br />
<span id="goog_2019047344"></span><span id="goog_2019047345"></span></div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5rPJ3vmzKyTRwr5fmHyOPRkEl0bmCWFzG4ofp08X0nWQBnWtgyQ5agQOprNDMik3swlDDOIW8Towl9i8w7RXEgJXBeAxG7ZogeViljXmQxHpu98grH4GI0Pjw7sTQXd9QPLDc2l3IGmc/s1600/IMAG2310.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5rPJ3vmzKyTRwr5fmHyOPRkEl0bmCWFzG4ofp08X0nWQBnWtgyQ5agQOprNDMik3swlDDOIW8Towl9i8w7RXEgJXBeAxG7ZogeViljXmQxHpu98grH4GI0Pjw7sTQXd9QPLDc2l3IGmc/s320/IMAG2310.jpg" width="241" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">proaspat scoase din cuptor si unse cu miere</td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwUpCPgB6zE72sNKkbiH8hhNR3KHiZ_ql15JvVCKtNJs_7gC3swhjZlwW7R-EcaakOLtX2BAFKGStyVWIA9CY3ZPHPHHktC9dt2rfdkqojBSARPID0GyAjgqbqlK12q8ePu-7_vL5BGYQ/s1600/IMAG2311.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="241" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwUpCPgB6zE72sNKkbiH8hhNR3KHiZ_ql15JvVCKtNJs_7gC3swhjZlwW7R-EcaakOLtX2BAFKGStyVWIA9CY3ZPHPHHktC9dt2rfdkqojBSARPID0GyAjgqbqlK12q8ePu-7_vL5BGYQ/s320/IMAG2311.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Pofta buna!</td></tr>
</tbody></table>
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Ionela B.http://www.blogger.com/profile/10732296796196607307noreply@blogger.com0tag:blogger.com,1999:blog-736417396606382631.post-77280962659391884412012-10-01T13:40:00.001+03:002012-10-01T13:40:24.682+03:00Cremes- "semipreparat"<div class="separator" style="clear: both; text-align: center;">
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Cu siguranta fiecare dintre noi a mancat cremes la viata lui. Fie el simplu sau frantuzesc, cu acel extra strat de frisca, cremesul alaturi de savarina, de indiana si dobos, si lista poate continua : ) a fost desertul copilariei mele, perioada de care imi amintesc cu mare drag.<br />
Multa lume mi-a laudat aceasta varianta de Cremes insa am ezitat sa o prepar. De ce? Pentru ca e "semipreparat"- foile se cumpara, la fel si crema care trebuie doar mixata cu lapte si gata. Si nu sunt adepta prajiturilor cu budinca, dupa cum se vede pana in prezent, astfel ca am tot amanat acest moment pana cand sotul si-a exprimat dorinta de a servi o bucata generoasa de cremes. Eu as fi vrut sa "execut" o Kinder felie de lapte dar am renuntat si am facut acest cremes. Rezultatul a fost intr-adevar unul bun...<br />
Dupa cum spuneam, nu aveti nevoie decat de <b>foi de cremsnit Boromir- </b>am inteles ca sunt mai bune calitativ decat restul,<b> o cutie crema Cremsnit </b>si<b> 750 ml lapte rece.</b><br />
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Scoateti foile din cutie dar nu o aruncati pentru ca in ea vom "construi" cremesul. Faceti crema conform indicatiilor de pe cutie- amestecati praful cu laptele si bateti cu mixerul la viteza mica 30 secunde apoi la treapta 3 pentru 3 minute. Asezati crema pe prima foaie, asezati-o pe a doua peste crema si taiati-o imediat cu un cutit zimtat. Daca vreti sa faceti acest lucru mai tarziu, veti avea dificultati deoarece crema va fi mai moale. Obtineti 8 bucati mari, ca la cofetarie : )<br />
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Presarati zahar pudra deasupra si serviti- sau dati la frigider 3 ore si serviti apoi. Cum rezistati : )<br />
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Pofta buna!<br />
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Ionela B.http://www.blogger.com/profile/10732296796196607307noreply@blogger.com0tag:blogger.com,1999:blog-736417396606382631.post-78310253392566007262012-10-01T11:36:00.001+03:002012-10-01T11:36:32.480+03:00Sos de rosii pentru pizza- si nu numai<div class="separator" style="clear: both; text-align: center;">
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Sos de rosii pentru pizza... atat de bun! Cand fac pizza, mai intai gatesc acest sos. Este foarte bun, nu se compara cu cel de cumparat si oricum, nu sunt adepta sosurilor gata pregatite. Prefer sa le fac eu, in 20 minute este gata si este pe gustul tuturor.<br />
Puteti sa il folositi si la paste si la orice doriti.<br />
Ingrediente:<br />
<ul>
<li>rosii de gradina, coapte</li>
<li>usturoi</li>
<li>busuioc proaspat</li>
<li>sare si piper</li>
<li>un strop ulei </li>
</ul>
Nu aveti nevoie de cantitati exacte, nu aveti cum sa dati gres daca gustati. Si este usor de facut, deci reusita este garantata : )<br />
Opariti rosiile- le puneti intr-o oala cu apa fiarta si le lasati sa stea cateva minutele, la foc mic. Sa fie vreo 3. Le scoateti si le lasati sa se raceasca intr-o sita dupa care le curatati si le taiati bucati. Nu va chinuiti sa le taiati-tocati marunt, le vom blendui mai incolo.<br />
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Calim usturoiul tocat marunt in putin ulei dupa care adaugam rosiile si lasam sa fiarba pana scade putin sosul si se ingroasa.<br />
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Adaugam sare si piper dupa gust, pasam putin cu blenderul ca sa fie un sos si mai gros, adaugam busuiocul si lasam sa mai fiarba inca vreo 5 minute, la foc mic, sa fie si mai consistent.<br />
Se poate pastra si la frigider.<br />
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Ionela B.http://www.blogger.com/profile/10732296796196607307noreply@blogger.com0tag:blogger.com,1999:blog-736417396606382631.post-86584195079794831102012-09-28T14:13:00.000+03:002012-09-28T14:13:01.185+03:00Ghiveci de legume si ton<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVT9zBp5fFWToI9Lyq7495xvv5f2k_dq8uPL7ZUYtvYY7AfC_eW-lPV5UAkga9OVPLV0IC1KW-fwckUSM4gAs7jGL84tH46oloNaQewYZYtJttbHO1YL6PYULLhYT9nPvQcFq2iOVvcaM/s1600/IMAG2287.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="241" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVT9zBp5fFWToI9Lyq7495xvv5f2k_dq8uPL7ZUYtvYY7AfC_eW-lPV5UAkga9OVPLV0IC1KW-fwckUSM4gAs7jGL84tH46oloNaQewYZYtJttbHO1YL6PYULLhYT9nPvQcFq2iOVvcaM/s320/IMAG2287.jpg" width="320" /></a></div>
Foarte bun!<br />
Si cum este in toi sezonul legumelor, este o reteta la indemana oricui. Aceasta este varianta mea, o puteti adapta gusturilor voastre. Sunt sigura ca veti obtine o mancare buna, oricum!<br />
Ingrediente: <br />
<ul>
<li>3 cepe albe</li>
<li>2 ardei grasi galbeni si 2 verzi</li>
<li>2 ardei kapia rosii</li>
<li>4 rosii mari de gradina</li>
<li>1 dovlecel potrivit</li>
<li>1 conserva de ton bucati</li>
<li>o crenguta de busuioc proaspat</li>
<li>sare si piper</li>
<li>peperoncinni sau ardei iute </li>
<li>parmezan ras si rucola, pentru servire</li>
</ul>
Calim ceapa taiata marunt. Cand devine sticloasa, adaugam si ardeii, i calim 2 minute si adaugam dovlecelul curatat de samburi si taiat cubulete.<br />
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Amestecam, punem capacul pe cratita si lasam sa se faca timp de 10 minute la foc mic-potrivit. Dovlecelul isi va lasa apa in care se vor face legumele.<br />
Adaugam rosiile taiate cubulete, amestecam, condimentam cu sare si piper, adaugam crenguta de busuioc si peperoncinii sau ardeiul iute si lasam sa se faca la foc mic, pana se ingroasa sosul, amestecand din cand in cand. Cand este aproape gata, adaugam tonul bucati, amestecam si oprim focul.<br />
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Se serveste cu parmezan ras deasupra si cu rucola alaturi.<br />
Pofta buna!<br />
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Ionela B.http://www.blogger.com/profile/10732296796196607307noreply@blogger.com0tag:blogger.com,1999:blog-736417396606382631.post-88673126782918494402012-09-26T11:14:00.001+03:002012-09-26T11:19:33.399+03:00Frigarui de pui<div class="separator" style="clear: both; text-align: center;">
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Frigarui gustoase, de pui cu legume, alaturi de cartofi copti-prajiti. Pe grill. Rapid si foarte bun!!!<br />
Ingrediente:<br />
<ul>
<li>piept de pui</li>
<li>rosii cherry</li>
<li>ceapa</li>
<li>ardei gras galben </li>
<li>ardei kapia galben</li>
<li>catei de usturoi</li>
<li>cartofi</li>
<li>sare, piper si boia</li>
</ul>
Pieptul de pui se taie cubulete; ceapa, bucati mai mari; ardeii, cubulete; cartofii, rondele potrivite.<br />
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Se formeaza frigaruile pe bete, alternand ingredientele in ordinea dorita. Se condimenteaza si se aseaza pe grill la prajit, alaturi de cartofii taiati rondele si stropiti cu un pic de ulei de floarea soarelui.<br />
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Pofta buna!<br />
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Ionela B.http://www.blogger.com/profile/10732296796196607307noreply@blogger.com0tag:blogger.com,1999:blog-736417396606382631.post-18838219031654203802012-09-20T12:40:00.001+03:002012-09-20T12:40:58.869+03:00Paste cu ton<div class="separator" style="clear: both; text-align: center;">
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Ingrediente:<br />
<ul>
<li>paste - tagliatelle</li>
<li>ton bucati</li>
<li>ceapa alba</li>
<li>sare si piper</li>
<li>busuioc</li>
<li>ulei pt calit ceapa.</li>
</ul>
<br />
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Punem la fiert pastele in apa cu sare si un strop de ulei, ca sa nu se lipeasca.<br />
Calim ceapa taiata marunt; adaugam tonul care cu cat e de mai buna calitate, cu atat va iesi mai buna mancarea. Potrivim de sare si piper si adaugam pastele fierte, scurse si trecute pe sub un jet de apa rece.<br />
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Servim cu busuioc proaspat presarat deasupra.<br />
Pofta buna!<br />
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Ionela B.http://www.blogger.com/profile/10732296796196607307noreply@blogger.com0tag:blogger.com,1999:blog-736417396606382631.post-68536377843547795672012-09-19T14:14:00.002+03:002012-09-19T14:14:43.267+03:00Ciorba de legume si piept de pui, cu smantana<div class="separator" style="clear: both; text-align: center;">
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O ciorba rapida, delicioasa si pliiiiina de vitamine!!!<br />
Aveti nevoie de:<br />
<ul>
<li>morcovi</li>
<li>telina - radacina</li>
<li>conopida </li>
<li>ardei kapia rosu</li>
<li>ardei kapia verde</li>
<li>ardei gras - galben </li>
<li>1/2 pachet -200g- legume congelate care sa contina si mazare si fasole - pentru un plus de culoare</li>
<li>piept de pui </li>
<li>1 galbenus ou amestecat cu o lingura plina cu faina si cu o cana smantana</li>
<li>putin leustean din otet</li>
<li>sare si piper</li>
</ul>
Calim morcovii taiati dupa plac in putin ulei. Adaugam telina si calim. Adaugam si ardeii si i calim doar pentru un minut dupa care adaugam pieptul de pui taiat cubulete, amestecam si adaugam apa calda in functie de cat de multa supa vrem sa obtinem si de cat de groasa-subtire vrem sa fie. Eu am adaugat 3 l apa.<br />
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Cand carnea de pui este fiarta, adaugam conopida rupta in buchetele si legumele congelate si din momentul cand incepe din nou sa fiarba, o mai lasam 15 minute.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuAjRi6auriXdz3y9oAqgWlLSEjGr62iJkLaXa6oaD4D5BgJJ7zdh_gHK7cf3WIJW89eae9mjLXyJkJt17uDG9NSBy3M2pZsq4SWrv8VN_YmnJg9An_M0nRJhN0F6uUy4yox_Q62W8G-o/s1600/IMAG2181.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuAjRi6auriXdz3y9oAqgWlLSEjGr62iJkLaXa6oaD4D5BgJJ7zdh_gHK7cf3WIJW89eae9mjLXyJkJt17uDG9NSBy3M2pZsq4SWrv8VN_YmnJg9An_M0nRJhN0F6uUy4yox_Q62W8G-o/s320/IMAG2181.jpg" width="241" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">conopida se lasa in apa rece inainte de folosire</td></tr>
</tbody></table>
Condimentam supa, adaugam leusteanul si stingem focul.<br />
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Cu ajutorul unui polonic, adugam ingroseala de galbenus+faina+smantana in ciorba, amestecam si se poate servi.<br />
Pofta buna!<br />
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Ionela B.http://www.blogger.com/profile/10732296796196607307noreply@blogger.com0tag:blogger.com,1999:blog-736417396606382631.post-81138683687493100382012-09-17T12:34:00.001+03:002012-09-19T09:13:10.594+03:00Gem de piersici salbatice cu busuioc<div class="separator" style="clear: both; text-align: center;">
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Cu aceasta reteta particip la Provocarea Dulce Romanie septembrie 2012 gazduita de All Day Cooking <a href="http://www.alldaycooking.com/2012/09/provocarea-dulce-romanie-august-2012.html" target="_blank">http://www.alldaycooking.com/2012/09/provocarea-dulce-romanie-august-2012.html</a>. Asa ca, tineti-mi pumnii : )<br />
Piersicile salbatice sunt o specie de piersici cu dimensiuni mai reduse - sunt ca si caisele de mici- care se coc mai inspre toamna. Spre deosebire de restul piersicilor, acestea sunt mult mai parfumate.<br />
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Cantitatile necesare sunt foarte usor de retinut: <b>1 kg fruct -cantarit fara samburi- la care se adauga 1 kg zahar. </b>Ne mai trebuie <b>sucul de la o lamaie</b> si <b>cateva crengute de busuioc</b> <b>proaspat</b>, cate una pentru fiecare kg de fruct.<br />
Spalam bine fructele, le scoatem samburele, le punem intr-o oala si le amestecam bine cu zaharul si sucul de lamaie dupa care le punem pe foc.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQrQfXgqqRTPOvx2-Iy8aL6eJSDGaouIDXmP5rJ7w417_hIr9A3XC6fMjA2PxhrQnQHqQCTgNXDav3i_0p1VmEefS4ySTvPrfm7-73_9Am6JaRd4nFJFtfiSUyHJ4wA-Pw227lVEYhvUo/s1600/IMAG2161.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQrQfXgqqRTPOvx2-Iy8aL6eJSDGaouIDXmP5rJ7w417_hIr9A3XC6fMjA2PxhrQnQHqQCTgNXDav3i_0p1VmEefS4ySTvPrfm7-73_9Am6JaRd4nFJFtfiSUyHJ4wA-Pw227lVEYhvUo/s320/IMAG2161.jpg" width="241" /></a></div>
Cand incep sa fiarba, reducem focul la minim si lasam sa fiarba incet pana cand fructele sunt suficient de moi.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvLvcWApys_-dlUlafxice-kwbDnLS2zt5u-I4R8ucmgwB1KKE0vI-7HsYwXOdYMBw0bcDuiElgtrjm0MmDA9KNl87SSzBt77BIgJIzuMUrbY9gdDNeUO98vdkuCKvfzt9V6TpojmwM3k/s1600/IMAG2162.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvLvcWApys_-dlUlafxice-kwbDnLS2zt5u-I4R8ucmgwB1KKE0vI-7HsYwXOdYMBw0bcDuiElgtrjm0MmDA9KNl87SSzBt77BIgJIzuMUrbY9gdDNeUO98vdkuCKvfzt9V6TpojmwM3k/s320/IMAG2162.jpg" width="241" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgr4VEjcap5x6YrC1VUjqe8ahM5wUjT1DjX_ibjhXxQkKTzfBUbZaZ5HsRFIN5m5vIZVy5T5ClrQunaPP45a0OJ8UYIIxBpblIfCLINS7zisBfWhTMYrbORwqwlnD-zToj7tPp7SCKQRsE/s1600/IMAG2163.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgr4VEjcap5x6YrC1VUjqe8ahM5wUjT1DjX_ibjhXxQkKTzfBUbZaZ5HsRFIN5m5vIZVy5T5ClrQunaPP45a0OJ8UYIIxBpblIfCLINS7zisBfWhTMYrbORwqwlnD-zToj7tPp7SCKQRsE/s320/IMAG2163.jpg" width="241" /></a></div>
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Acum este momentul sa adaugam busuiocul, il lasam sa fiarba 5 minute dupa care il scoatem afara si punem gemul in borcane- eu am lasat o crenguta intr-un borcan, de test, sa vad diferenta intre unul fara si acesta.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWBltV63mf9djUqlzknqElpzFYdFTUzSWALp-6blwRaRNrRDa7RPISNVhxSX7SeAfkQEfrGFmbnkZhyphenhyphenIheNJ8Ii0NGV8QGHBzPnRZNlfqa7rWGN8XS0sjmQ4Bhrud7pxZis8ddgx5JtV4/s1600/IMAG2170.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWBltV63mf9djUqlzknqElpzFYdFTUzSWALp-6blwRaRNrRDa7RPISNVhxSX7SeAfkQEfrGFmbnkZhyphenhyphenIheNJ8Ii0NGV8QGHBzPnRZNlfqa7rWGN8XS0sjmQ4Bhrud7pxZis8ddgx5JtV4/s320/IMAG2170.jpg" width="241" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfulcODgdqucVGz7nJ-5GP6TCvheULdAfAjDzLOhqsSIfJjwTsNnwbyJ_rl70OsLV7JCN76x1tXiyGN_2tuZLCxEaqrFq3bWDH_1Br7p9TzWczcU_qZtddC8CrzMDsoYmUhRKRC7X6yfM/s1600/IMAG2171.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="241" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfulcODgdqucVGz7nJ-5GP6TCvheULdAfAjDzLOhqsSIfJjwTsNnwbyJ_rl70OsLV7JCN76x1tXiyGN_2tuZLCxEaqrFq3bWDH_1Br7p9TzWczcU_qZtddC8CrzMDsoYmUhRKRC7X6yfM/s320/IMAG2171.jpg" width="320" /></a></div>
Nici nu va dat seama ce aroma va invaluie cand desfaceti capacul borcanului!!! Irezistibil!!!Ionela B.http://www.blogger.com/profile/10732296796196607307noreply@blogger.com0tag:blogger.com,1999:blog-736417396606382631.post-19534429829551426622012-09-12T12:54:00.000+03:002012-09-12T12:54:00.829+03:00Varza calita cu costite afumate<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhf_rMDwwvkNzn_Zou1_e85iT4Z6ETJAKU9EmRKeZ-GVqOby74T7ZhXChFZBsfFEAvxDE-FbYfzJ4WoWtPbR_hHcbh65SZ0LPPxykYD5_euhi74LT4zoWj-G2d5rWkp6NEY3GRTr-TUd00/s1600/IMAG2121.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhf_rMDwwvkNzn_Zou1_e85iT4Z6ETJAKU9EmRKeZ-GVqOby74T7ZhXChFZBsfFEAvxDE-FbYfzJ4WoWtPbR_hHcbh65SZ0LPPxykYD5_euhi74LT4zoWj-G2d5rWkp6NEY3GRTr-TUd00/s320/IMAG2121.jpg" width="241" /></a></div>
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O mancare gustoasa, acum cat mai putem profita de varza noua.</div>
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Ingrediente:</div>
<ul>
<li>o varza alba</li>
<li>costite afumate</li>
<li>putin ulei pt prajit costitele</li>
<li>cimbru</li>
<li>sare si piper</li>
<li>100 ml bulion</li>
</ul>
Fierbem costitele in apa timp de 15 minute pentru a se face mai rapid, pentru a scapa putin de acel miros pregnant de afumat si pentru a elimina surplusul de sare. Le prajim apoi in putin ulei, pentru a primi o crusta crocanta, si adaugam varza taiata fideluta, sare si piper si calim totul. Lasam capacul pe cratita pentru ca varza isi va lasa zeama, proaspata fiind, si se va gati in aceasta, nu mai este nevoie sa punem apa.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikL2FExQgx4SUX5iwC-bCD37UXAtq7TDjc7YERS3NuMrOxVPUi3FyOp9-m67Cv18VC61-n8mHFVr4DUGLp3Ie2GKIHPRZU3opnMPdKbG0_famxzeYohYt7CYsCCNVg0VW6IUb47fuTSNA/s1600/IMAG2117.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikL2FExQgx4SUX5iwC-bCD37UXAtq7TDjc7YERS3NuMrOxVPUi3FyOp9-m67Cv18VC61-n8mHFVr4DUGLp3Ie2GKIHPRZU3opnMPdKbG0_famxzeYohYt7CYsCCNVg0VW6IUb47fuTSNA/s320/IMAG2117.jpg" width="241" /></a></div>
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Cand varza este calita, verificam daca mai necesita sare si piper, adaugam cimbrul si bulionul, mai dam un clocot si se poate servi, desigur, cu smantana alaturi.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbhMMS9ludpB3dzSRQhmESm3vPzlVxTsx1fG-HuZ76nzuqvBu3qil27E-asqvSdxKKvxOpWpvHuMdM6nfIw9ehWuHQjEisvKDnjihLVFJir6_vgNf-cHbO7REZv2H09XdHU180rxTCqRg/s1600/IMAG2118.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbhMMS9ludpB3dzSRQhmESm3vPzlVxTsx1fG-HuZ76nzuqvBu3qil27E-asqvSdxKKvxOpWpvHuMdM6nfIw9ehWuHQjEisvKDnjihLVFJir6_vgNf-cHbO7REZv2H09XdHU180rxTCqRg/s320/IMAG2118.jpg" width="241" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">aproape gata</td></tr>
</tbody></table>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiasvOfVIvVYhIcRtk6yW52SAJXQsAxiiYDkJqU5Db7RuLzg-btwlEdod-lAJBXVWlZSwuMAEFJgNqyXpILmbyBeasXPXIPqnLeXzJ9-H_-TK365JuGO_ai1HotAzRo5tWyJmGQ66-N7Tw/s1600/IMAG2119.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiasvOfVIvVYhIcRtk6yW52SAJXQsAxiiYDkJqU5Db7RuLzg-btwlEdod-lAJBXVWlZSwuMAEFJgNqyXpILmbyBeasXPXIPqnLeXzJ9-H_-TK365JuGO_ai1HotAzRo5tWyJmGQ66-N7Tw/s320/IMAG2119.jpg" width="241" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">cu cimbru si bulion</td></tr>
</tbody></table>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhf_rMDwwvkNzn_Zou1_e85iT4Z6ETJAKU9EmRKeZ-GVqOby74T7ZhXChFZBsfFEAvxDE-FbYfzJ4WoWtPbR_hHcbh65SZ0LPPxykYD5_euhi74LT4zoWj-G2d5rWkp6NEY3GRTr-TUd00/s1600/IMAG2121.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhf_rMDwwvkNzn_Zou1_e85iT4Z6ETJAKU9EmRKeZ-GVqOby74T7ZhXChFZBsfFEAvxDE-FbYfzJ4WoWtPbR_hHcbh65SZ0LPPxykYD5_euhi74LT4zoWj-G2d5rWkp6NEY3GRTr-TUd00/s320/IMAG2121.jpg" width="241" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">gata de servit</td></tr>
</tbody></table>
Pofta buna!Ionela B.http://www.blogger.com/profile/10732296796196607307noreply@blogger.com0tag:blogger.com,1999:blog-736417396606382631.post-13452607341131939212012-09-12T11:51:00.001+03:002012-09-19T09:44:32.322+03:00Gem de prune<div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsyAINEnvr0BUd8zgXEV7C6dEZbOAmA6XNKjToBEfk8LXjr3RgXDtXbl_lwqxduKL2QoAyK0HC-6OhnXMx8ZSQHR3mCwni8p-3GZPvstsI_0eGdnaF9cpYhC3ntc8ZSB3d3bZGv1AVN48/s1600/IMAG2084.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="241" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsyAINEnvr0BUd8zgXEV7C6dEZbOAmA6XNKjToBEfk8LXjr3RgXDtXbl_lwqxduKL2QoAyK0HC-6OhnXMx8ZSQHR3mCwni8p-3GZPvstsI_0eGdnaF9cpYhC3ntc8ZSB3d3bZGv1AVN48/s320/IMAG2084.jpg" width="320" /></a></div>
Cu aceasta reteta particip la Provocarea Dulce Romanie gazduita de All Day Cooking <a href="http://www.alldaycooking.com/2012/09/provocarea-dulce-romanie-august-2012.html" target="_blank">http://www.alldaycooking.com/2012/09/provocarea-dulce-romanie-august-2012.html</a> <br />
Gemul No2 din categoria gemurilor facute cu Zahar Gelifiant 1:1de la Margaritar.<br />
La fel ca si in cazul <a href="http://gatitul-din-placere.blogspot.ro/2012/08/gem-de-merisoare.html" target="_blank">gemului de merisoare</a>, cantitatile sunt de 1:1, deci 1 kg fruct- fara samburi la care se adauga 1 kg zahar, sucul de la o jumatate de lamaie, se amesteca bine si se fierbe conform instructiunilor de pe pachet -15 minute am fiert eu, ca sa fie aproape pasta prunele- si se pune in borcane. Daca aveti prea mult suc si nu doriti sa avet in borcan 2 prune si muuult suc, puneti-l in sticle, astfel obtineti si jeleu de prune caruia i puteti conferi diverse intrebuintari mai incolo.<br />
Simplu, nu?<br />
Dar sa vedeti ce bun este!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgDwwzLM7buGTCU-2S4OoMJMjhQ1JxWrOmdOBwtuSGwbNSJWMl1SmlYbfdQrKIHV-hux6RHZwKQsoduoGQQIt2vWyYDvIFqFBRy0_mq246KiL4wbT-fu0Tpah0O6HQecrIUxr2Om5g0Bc/s1600/IMAG2077.jpg" imageanchor="1"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgDwwzLM7buGTCU-2S4OoMJMjhQ1JxWrOmdOBwtuSGwbNSJWMl1SmlYbfdQrKIHV-hux6RHZwKQsoduoGQQIt2vWyYDvIFqFBRy0_mq246KiL4wbT-fu0Tpah0O6HQecrIUxr2Om5g0Bc/s320/IMAG2077.jpg" width="241" /></a></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj43XPNKY4aGXEKBFhSQq_CBPDCpUp9Cj-Sew3i2Q7CTWKucTSTUWtiq_JE-5bg3Ji0mwe1gO8-BBO6scAyCji24LdK2XT_92etXhWepw87LPehZjEyIHuh3RvyGDJrzuelmJFEq2T4uiI/s1600/IMAG2078.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj43XPNKY4aGXEKBFhSQq_CBPDCpUp9Cj-Sew3i2Q7CTWKucTSTUWtiq_JE-5bg3Ji0mwe1gO8-BBO6scAyCji24LdK2XT_92etXhWepw87LPehZjEyIHuh3RvyGDJrzuelmJFEq2T4uiI/s320/IMAG2078.jpg" width="241" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">cu zaharul</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjE97TV-HQD2r-K3lnAAWOiPsHhahiMvUKCWX6_EsHv4lIhIniURwBWb2kNz65jlBznPEIhlCjil7DuWkHNuf-IsQjvZpb9UpC-IwhEOjLilSVvptm7C2Ga611F1Z2d_cCLiVVXVOze5k/s1600/IMAG2080.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjE97TV-HQD2r-K3lnAAWOiPsHhahiMvUKCWX6_EsHv4lIhIniURwBWb2kNz65jlBznPEIhlCjil7DuWkHNuf-IsQjvZpb9UpC-IwhEOjLilSVvptm7C2Ga611F1Z2d_cCLiVVXVOze5k/s320/IMAG2080.jpg" width="241" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">pe foc</td><td class="tr-caption" style="text-align: center;"><br /></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUp4h0-_XZSXUTFqIIBrKmp40CML6AF3QvU9EWp_0QLvIzIQOkI2p5dpA0GKNJqKerqCFVrNQ-oegpcUHkf_upDbHGrY8dP_X79MeMKZdXhelZmmM_hZ6vT77y-54Bc1bb7Zjiq-B4aCk/s1600/IMAG2081.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUp4h0-_XZSXUTFqIIBrKmp40CML6AF3QvU9EWp_0QLvIzIQOkI2p5dpA0GKNJqKerqCFVrNQ-oegpcUHkf_upDbHGrY8dP_X79MeMKZdXhelZmmM_hZ6vT77y-54Bc1bb7Zjiq-B4aCk/s320/IMAG2081.jpg" width="241" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">fierbe!</td></tr>
</tbody></table>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGq6ECqyV9Mf8Suh1EfhWc5Fy5z8KyhPtl756CYqz-iSwtMy3O8wfQlYdTDW06BLS2tpo5aLvjqEr3zGosTuG6vJ2ruYY8DHTZvgspcWJSAbL3TyvERuxVPWeCdWtuF2Wc6kcEsq1kE54/s1600/IMAG2082.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGq6ECqyV9Mf8Suh1EfhWc5Fy5z8KyhPtl756CYqz-iSwtMy3O8wfQlYdTDW06BLS2tpo5aLvjqEr3zGosTuG6vJ2ruYY8DHTZvgspcWJSAbL3TyvERuxVPWeCdWtuF2Wc6kcEsq1kE54/s320/IMAG2082.jpg" width="241" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">cam gata :)</td></tr>
</tbody></table>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsyAINEnvr0BUd8zgXEV7C6dEZbOAmA6XNKjToBEfk8LXjr3RgXDtXbl_lwqxduKL2QoAyK0HC-6OhnXMx8ZSQHR3mCwni8p-3GZPvstsI_0eGdnaF9cpYhC3ntc8ZSB3d3bZGv1AVN48/s1600/IMAG2084.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="241" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsyAINEnvr0BUd8zgXEV7C6dEZbOAmA6XNKjToBEfk8LXjr3RgXDtXbl_lwqxduKL2QoAyK0HC-6OhnXMx8ZSQHR3mCwni8p-3GZPvstsI_0eGdnaF9cpYhC3ntc8ZSB3d3bZGv1AVN48/s320/IMAG2084.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">la "casele" lor : )</td><td class="tr-caption" style="text-align: center;"><br /></td></tr>
</tbody></table>
Ionela B.http://www.blogger.com/profile/10732296796196607307noreply@blogger.com0tag:blogger.com,1999:blog-736417396606382631.post-54651850045427637302012-09-10T15:35:00.003+03:002012-09-10T15:35:48.536+03:00Supa de varza - cu multe legume<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPBkR-oQhpkrwbgDZ-dbx9q-jR45GuhfBaJsQ5m_1aQZZwImpxx3nQ1n19TtKnZpiDYR-9GXVA5BpHmEKQLpIYQkmxsii8qUGe0Jp1IN-1LiDkdxR4VKWx9aVyWTAYLlyC7eBYJPPNH8g/s1600/IMAG2106.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="235" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPBkR-oQhpkrwbgDZ-dbx9q-jR45GuhfBaJsQ5m_1aQZZwImpxx3nQ1n19TtKnZpiDYR-9GXVA5BpHmEKQLpIYQkmxsii8qUGe0Jp1IN-1LiDkdxR4VKWx9aVyWTAYLlyC7eBYJPPNH8g/s320/IMAG2106.jpg" width="320" /></a></div>
O supa dietetica<br />
Ingrediente:<br />
<ul>
<li>1 varza alba</li>
<li>ardei kapia rosu</li>
<li>ardei gras</li>
<li>ardei kapia verde</li>
<li>1 dovlecel</li>
<li>rosii gradina- o parte taiate bucati, o parte pasate, fara coaja, in loc de pasta de tomate</li>
<li>morcov</li>
<li>1 ceapa alba </li>
<li>cimbru</li>
<li>busuioc</li>
<li>sare si piper </li>
<li>cine doreste, poate adauga tarhon cu otet sau leustean proaspat</li>
</ul>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhx2epOw9DbDa30GOU5R1JALlBzkib29RQrvP-1sv-AD8zdTttDDNoyWnjrinVwfc7ImrCMFysgO5KiXO-jMmEyEXT4-uRXguodz0I1O9obz1fF0hfloJQX2smlpaihUh2iWUrkxtAliJk/s1600/IMAG2097.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="241" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhx2epOw9DbDa30GOU5R1JALlBzkib29RQrvP-1sv-AD8zdTttDDNoyWnjrinVwfc7ImrCMFysgO5KiXO-jMmEyEXT4-uRXguodz0I1O9obz1fF0hfloJQX2smlpaihUh2iWUrkxtAliJk/s320/IMAG2097.jpg" width="320" /></a></div>
<br />
Taiem morcovii - dupa preferinta, sau i razaliti, daca doriti- si i calim in putin ulei. Adaugam peste ardeii sa i calim si pei, apoi dovleceii cubulete si punem capacul pentru ca ei isi lasa apa si se vor gati asa vreo 5 minute.<br />
<br />
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Adaugam apa in oala si lasam sa fiarba cam 30 minute dupa care adaugam varza taiata ca pentru salata, asezonam cu sare si piper si lasam sa fiarba la foc mic cam 20 minute.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgye0JjUeHc_opw8uhKeZlKd1PzUbhNalsuP0S124-iaxWgco9A3KkEWvZPw_Y-A8xEjj76cT68rUUjeaKAKiY_Gwd4s0ZvHTuT1rrKARnbAw8IDczlazH5JGzAsdOE9fPYWIvfmkElT0k/s1600/IMAG2103.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgye0JjUeHc_opw8uhKeZlKd1PzUbhNalsuP0S124-iaxWgco9A3KkEWvZPw_Y-A8xEjj76cT68rUUjeaKAKiY_Gwd4s0ZvHTuT1rrKARnbAw8IDczlazH5JGzAsdOE9fPYWIvfmkElT0k/s320/IMAG2103.jpg" width="241" /></a></div>
Adaugam rosiile taiate bucati si cele pasate, amestecam, adaugam busuiocul si cimbrul si mai lasam sa fiarba inca 10 minute. Verificam sa fie fierte si se poate servi!<br />
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Pofta buna!<br />
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Ionela B.http://www.blogger.com/profile/10732296796196607307noreply@blogger.com0