tag:blogger.com,1999:blog-1794425076352707732024-03-05T08:07:43.034+02:00FACEFOODTOATA LUMEA POSTEAZA PE ACEST BLOG!
Retete culinare.grasu64http://www.blogger.com/profile/14243372114708770672noreply@blogger.comBlogger86125tag:blogger.com,1999:blog-179442507635270773.post-3943378988315959112014-11-06T08:58:00.005+02:002014-11-06T08:58:47.840+02:00Mici gratinati Mititeii sau micii sunt un fel de mancare romaneasca , dar nu numai, ei regăsindu-se și în meniul grecilor, sârbilor, croaților, turcilor și al bulgarilor.<br />
Micii se servesc ca o gustare între mese la o halbă de bere, ca ...aperitiv, ori ca fel de mâncare principal.Voi alegeti !<br />
De obicei sunt mâncați cu muștar.Dar oare altfel....nu sunt la fel de gustosi ?<br />
Eu zic ca DA !<br />
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<b>INGREDIENTE : </b><br />
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500 g mici<br />
150 g cascaval felii<br />
100 g sunca taraneasca<br />
300 ml smantana<br />
100 g cas oaie ( cascaval razuit)<br />
1 galbenus<br />
1 lingura pesmet<br />
seminte de rodie( pt ornat)<br />
sare<br />
piper<br />
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<b>MOD de PREPARARE :</b><br />
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Pregatim grill-ul pentru fript micii, il punem pe aragaz si coacem mici bine, pe toate partile, apoi ii luam si ii punem pe o farfurie.<br />
Pregatim feliile de sunca si de cascaval, punand cate o felie de cascaval peste cea de sunca si apoi cate un mic, pe care il rulam in cele doua felii. Prindem cu o scobitoare sa nu se desfaca.<br />
Pregatim vasul in care ii vom da la cuptor, ungandu-l putin si presarand pesmet in strat subtire. Asezam micii rulati in vas.<br />
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Separat, intr-un bol, amestecam smantana, galbenusul si casul ras , apoi rasturnam compozitia peste rulourile cu mici.<br />
Nivelam cu ajutorul unei spatule si presaram deasupra, putin pesmet.<br />
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Dam vasul la cuptorul dinainte incalzit, la 180 de grade, pentru aproximativ 30 de minute.<br />
Dupa ce mici sunt gata gratinati, servim cate doua bucati de portie, alaturi de sosul din vas si cateva bobite de rodie.<br />
Nu am considerat ca ar fi necesar si o alta garnitura- daca doriti,puteti sa serviti ce va place- dar o salata verde, merge excelent.<br />
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<b>Pofta mare</b> sa aveti !Unknownnoreply@blogger.com3tag:blogger.com,1999:blog-179442507635270773.post-82148887386238710252014-05-24T11:00:00.000+03:002014-05-24T11:00:00.380+03:00Socata<h3 class="post-title entry-title" itemprop="name" style="background-color: #eceaff; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 24px; font-weight: normal; margin: 0.75em 0px 0px; position: relative;">
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Azi mergand la servici am observat ca deja a inflorit socul.<br />Iata o reteta de socata asa cum o pregatesc eu de ani de zile si ne place tare mult.<br />Nu fierb nimic.Nu folosesc drojdie pentru fermentare.<br /><br /><b>Ingrediente:</b><br />15-20 flori de soc proaspat culese<br />10 l apa<br />1 kg de zahar<br />2-3 lamai<br /><br />Mod de preparare:<br />Florile de soc se spala.Int-un vas de sticla sau inox care se poate acoperi se pune apa,zaharul, feliile de lamaie si florile de soc.Acoperim vasul si-l lasam intr-un loc insorit 5-6 zile.Mai amestecam in aceste zile pentru a ne asigura ca se va topi tot zaharul.Stercuram apoi socata si o pastarm la rece.<br />Este deosebit de racoritoare in zilele fierbinti.<br /><br /><div class="separator" style="clear: both; text-align: center;">
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Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-179442507635270773.post-36791840876079743112014-05-23T09:00:00.000+03:002014-05-23T09:00:04.672+03:00Prajitura cu capsuni<h3 class="post-title entry-title" itemprop="name" style="background-color: #eceaff; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 24px; font-weight: normal; margin: 0.75em 0px 0px; position: relative;">
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Ingrediente:<br />Blat:<br />10 oua,10 linguri de apa,10 linguri de ulei,12 linguri de zahar,3 linguri de cacao,12 linguri de faina si un praf de copt.<br />Crema:<br />750 ml lapte,2 plicuri budinca de capsuni,10 linguri de zahar, 400 gr branza de vaci,1 lingura esenta de capsuni Dr.oetqer<br />Decor:400 ml frisca,capsuni proaspete.<br />Mod de preparare:<br />Blat:<br />Albusurile se bat spuma impreuna cu apa.Cand spuma este tare se aduga zaharul si batem pana cand se topeste zaharul,apoi adaugam uleiul pe rand cate o lingura si apoi galbenusurile.<br />Faina,cacaua si praful de ocpt se incorporeaza in compozitie amestacand usor cu o lingura sau paleta.<br />Intr-o tava dreptunghiulara se toarna compozitia si se coace la foc mediu 30-35 min.<br />Se scoate din tava si se lasa la racit dupa care se taie pe mijoc pe orizontala pentru a aobtine doua foi.<br />Crema:<br /> Laptele ,praful de budinca si zaharul se fierb.Cand budinca este gata se adauga branza se amesteca bine si se lasa la rece,insa nu o lasam sa se intaresca de tot,o amestecam din cand in cand.<br /><div class="separator" style="clear: both; text-align: center;">
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<br />Pentru asamblare se pune in tava de copt o foaie din cele doua,o insiropam putin cu sirop aromatizat cu esenta de rom(sau cum doreste fiecare) turnam crema rece,care inca nu a apucat sa se intareasca foarte tare.Asezam peste crema a doua foaie pe care o insiropam si o acoperim cu folie.se lasa la rece 2-3 ore.<br />Rasturnam prajitura pe platou si o decoram cu frisca si cu capsuni.<br /><div class="separator" style="clear: both; text-align: center;">
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Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-179442507635270773.post-26297431798948029332014-05-22T21:32:00.002+03:002014-05-22T21:33:48.287+03:00Tort cu menta si crema de iaurt cu capsuni<h3 class="post-title entry-title" itemprop="name" style="background-color: #eceaff; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 24px; font-weight: normal; margin: 0.75em 0px 0px; position: relative;">
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Aveam in frigider 2 caserole cu capsuni care trebuiau folosite la ceva.M-am gandit la un tort usor,racoros.Mi-am amintit ca am facut mai in toamna -iarna ,nu mai stiu,candva,o glazura oglinda care era fantastica.Acum chiar a iesit minunata,chiar oglinda,se vad macii din decor oglindindu-se si cerul.<br />
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Ingrediente:<br />
Blat:<br />
7 oua<br />
400 gr zahar<br />
250 gr margarina<br />
500 gr faina<br />
1 plic praf de copt<br />
menta proaspata(eu am avut un bol -de supa-de frunze tocate marunt)<br />
Crema:<br />
400 gr capsuni<br />
200 gr zahar<br />
1 plic gelatina(15 gr)<br />
500 gr iaurt de capsuni<br />
400 gr frisca<br />
Glazura oglinda:<br />
Stiu ca am gasit acesta glazura la mai multe persoane,dar eu am pastrat cantitatile pe care am vazut ca le-a folosit si Laura Adamache.Pentru marimea tortului meu sunt cantitati ideale.Dac aveti un tort mai mic,ce va ramane pastrati la frigider si o reincalziti foarte putin.<br />
175 ml apa<br />
150 ml frisca lichida<br />
225 gr zahar<br />
70 gr cacao neagra<br />
10 gr gelatina<br />
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Mod de preparare:<br />
Margarina se freaca spuma impreuna cu 300 gr zahar.Adaugam pe rand cate un galbenus pana le incorporam pe toate.Adaugam faina si praful de copt si omogenizam.<br />
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Albusurile se bat spuma la care adaugam restul de 100 gr zahar si la final menta.<br />
Incorporam albusurile in amestecul de galbenusuri .<br />
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Am copt blatul intr-o forma rotunda de tort de 30 cm.<br />
Blatul copt si racit se taie pe jumatate<br />
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<a href="http://i1280.photobucket.com/albums/a481/Stefan_Cretu/DSCN0912_zpse6143974.jpg" imageanchor="1" style="color: #4721bf; margin-left: 1em; margin-right: 1em; text-decoration: none;"><img border="0" src="http://i1280.photobucket.com/albums/a481/Stefan_Cretu/DSCN0912_zpse6143974.jpg" height="300" style="-webkit-box-shadow: rgba(0, 0, 0, 0.0980392) 1px 1px 5px; background-color: white; border: 1px solid rgb(236, 236, 236); box-shadow: rgba(0, 0, 0, 0.0980392) 1px 1px 5px; padding: 5px; position: relative;" width="400" /></a></div>
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Crema:<br />
Capsunii curatati de frunzulite se taie in bucati si se fierb 5 min impreuna cu zaharul.Lasam apoi sa se raceasca fructele.<br />
Gelatina hidratata si topita se amesteca cu fructele fierte si cu iaurtul de fructe.In frisca batuta spuma se adauga amestecul de iaurt .<br />
Blatul asezat pe platou,se aseaza in jurul lui inlelul detasabil al tavii de copt.Punem crema si nivelem bine.<br />
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Acoperim cu a doua foaie de blat,presam usor si dam la rece cateva ore.<br />
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<a href="http://i1280.photobucket.com/albums/a481/Stefan_Cretu/DSCN0919_zpsca91c539.jpg" imageanchor="1" style="color: #4721bf; margin-left: 1em; margin-right: 1em; text-decoration: none;"><img border="0" src="http://i1280.photobucket.com/albums/a481/Stefan_Cretu/DSCN0919_zpsca91c539.jpg" height="300" style="-webkit-box-shadow: rgba(0, 0, 0, 0.0980392) 1px 1px 5px; background-color: white; border: 1px solid rgb(236, 236, 236); box-shadow: rgba(0, 0, 0, 0.0980392) 1px 1px 5px; padding: 5px; position: relative;" width="400" /></a></div>
Eu intotdeauna pastrez pentru deasupra partea care a fost pe hartia de copt deoarece este perfect dreapta.<br />
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Glazura oglinda:<br />
Apa,zaharul,cacaua si frisca se pun pe foc si se fierb doar atat cat sa se topeasca zaharul.<br />
Strecuram glazura pentru a nu avea surpriza ca ne raman cocoloase de cacao.Cu cat avem o cacao mai neagra cu atat glazura va fi mai perfecta.Lasam sa se racoreasca destul de mult,atat cat inca sa fie foarte fluida.Gelatina hidratata si topita se adauga la restul amestecului.<br />
Se toarna usor din mijlocul tortului si o lasam sa se scurga usor pe margini.Nu mai trebuie atinsa cu nimic .<br />
Cel mai bine este sa asezam tortul pe un gratar care sa fie pus deasupra unei tavi mai mari de unde sa putem recupera ce curge.Eventual mai punem pe marginile tortului pe unde au ramas spatii neacoperite de glazura.<br />
Am lasat tortul asa cam 30 min dupa care l-am transferat din nou pe platou.<br />
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Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-179442507635270773.post-44896505566697458722013-05-26T16:55:00.003+03:002013-05-26T16:55:48.544+03:00Tort cu capsuni<h3 class="post-title entry-title">
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Ingrediente:<br />
Blat:<br />
6 oua<br />
6 linguri de apa<br />
6 linguri de zahar<br />
10 linguri de faina<br />
2 linguri de cacao<br />
1 plic praf de copt<br />
Crema:<br />
5 oua,<br />
200 gr zahar<br />
30 gr gelatina<br />
500 ml lapte<br />
30 gr amidon<br />
500 gr frisca<br />
1 esenta de vanilie<br />
capsuni taiate cuburi <br />
Glazura de capsuni<br />
500 gr capsuni<br />
200 gr zahar<br />
1/2 plic gelatina(6 gr)<br />
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Mod de preparare:<br />
Blat:<br />
Albusurile impreuna cu apa si praful de copt se bat spuma tare.Se adauga
zaharul si apoi galbenusurile.Cand s-a topit zaharul,se incorporeaza
cacaua si faina amestecand usor.<br />
Coacem blatul in forma rotunda 45-50 min.<br />
Cand este rece se taie in doua parti.<br />
Crema:<br />
Ouale se amesteca pana se obtine o crema ,se adauga laptele,esenta si
amidonul si se pune la bain-marie pana se ingroasa.Se lasa sa se
raceasca bine si apoi se amesteca cu frisca batuta.Gelatina hidratata se
topeste si apoi se incorporeaza in crema.<br />
In forma in care s-a copt tortul sau punem doar cercul pe un platou si
asezam prima foaie de blat,asezam de jur imprejur jumatati de capsuni cu
partea taiata inspre exterior,apoi jumatate din crema si capsuni taiate
cuburi.Se pune al doilea blat se aseaza din nou jumatati de capsuni cu
partea taiata inspre exterior.Se pune restul de crema si iar bucati de
capsuni.<br />
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Dam la frigider cateva ore.Eu l-am lasat pana dimineata.<br />
500 gr capsuni se lasa de seara pana dimineata cu 200 gr zahar.<br />
Punem in blender capsunele cu zaharul,adaugam si gelatina hidratata si
topita. Punem amestecul peste crema care s-a intarit la rece. Mai lasam
3-4 ore la rece. Glazura nu se va inchega foarte tare,atunci cand vom
scoate cercul va curge putin pe margini.<br />
Scoatem tortul din forma in care l-am lasat la rece .<br />
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Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-179442507635270773.post-10828226682027899812013-01-29T10:00:00.003+02:002013-01-29T10:00:57.465+02:00Chec de cacao si crema de iaurt cu cirese<h3 class="post-title entry-title">
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Ingrediente pentru 2 checuri<br />
6 oua<br />
6 linguri de apa<br />
6 linguri de ulei<br />
8 linguri de zahar <br />
12 linguri de faina<br />
2 linguri de cacao<br />
1 praf de copt<br />
Crema:<br />
200 ml frisca lichida<br />
450 gr iaurt<br />
1 plic de gelatina( 15 gr)<br />
3 linguri de zahar pudra<br />
400-500 gr cirese fara samburi(eu am avut in congelator)<br />
Sirop:<br />
200 ml apa,100 gr zahar,<br />
1 esenta de rom<br />
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Mod de preparare:<br />
Albusurile impreuna cu apa se bat bine, se adauga zaharul si se bate bezeaua pana se topeste zaharul.<br />
Adaugam uleiul si galbenusurile.Incorporam in amestec amestecand usor apoi si cacaua,faina si praful de copt.<br />
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se imparte in doua si se pune in doua tavi de chec cu fund curbat tapetate cu hartie de copt.<br />
Se coc la foc mic 35 min.<br />
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Se rastoarna,se indeparateaza hartia si se lasa sa se racesca blaturile.<br />
Crema:<br />
Frisca se bate bine. Gelatina se hidrateaza in 3-4 linguri de apa apoi
se topeste pe bain-marie si se adauga in iaurt si apoi se amesteca
impreuna cu frisca batuta si ciresele fara samburi.<br />
Taiem checurile in jumatate pe orizontala.<br />
In formele in care am copt checurile punem folie alimentara,punem
partea de desupra o insiropam,punem crema pe care am impartit-o in
doua,pentru a fi pentru ambele checuri.Deaupra punem parea care la
coacere a fost in tava,insiropam si acesta parte si acoperim cu flole si
lasam la frigider cel putin 2 ore.<br />
Dupa acest timp scoatem checurile din tava si din folie si le acoperim
cu ciocolata topita amestecata cu putin lapte pentru a fi mai fluida.Eu
am scapat un strop prea mult lapte si a fost cam lichida ciocolata mea.<br />
Decoram cu putina frisca si cirese confiate. <br />
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Unknownnoreply@blogger.com4tag:blogger.com,1999:blog-179442507635270773.post-75914825512425826322012-12-28T20:40:00.002+02:002012-12-28T20:40:14.566+02:00Casuta de turta dulce <h3 class="post-title entry-title">
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De mult imi doream sa fac si eu o casuta de turta dulce.Timpul necesar
nu a fost,ba nu gaseam o reteta de turta dulce care sa-mi placa.Cred ca
nici nu am cautat bine,ma rog...cert este ca anul acesta m-am hotarat sa
realizez si eu o casuta ca prima incercare.Acum stiu sigur cum trebuie
facuta data viitoare.Am vazut pe unde am gresit,cat timp real este
necesar pentru a realiza ceva frumos.Stiu ca nu e prea grozava casuta
mea,dar ca o prima incercare cred ca merge.Sa va spun ca e realizata cam
in 3 ore din momentul in care m-am apucat de copt formele.Deci nici
macar prea mult timp nu am avut la dispozitie.<br />
<b><br /></b>
<b>Ingrediente pentru aluat:</b><br />
Reteta am gasit-o la Anastasia,mi s-a parut in regula si am facut si eu la fel.<br />
1 kg faina alba<br />
400 gr zahar pudra<br />
400 gr miere<br />
4 oua<br />
200 ml ulei<br />
1,5 lingura bicarbonat<br />
1lingurita scortisoara<br />
2 linguri de cacao<br />
Pentru ansamblat:<br />
200 gr ciocolata alba<br />
Pentru decor:<br />
galzura alba din:1 albus de ou si 300 gr zahar pudra si 1 lingurita zeama de lamaie.<br />
Cateva stixuri de ciocolata,braduti din pasta de lapte praf,nuca de cocos <br />
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Mod de preparare:<br />
Ouale se amesteca cu mierea ce a fost putin incalzita impreuna cu uleiul.<br />
Amestecam toate ingredientele uscate impreuna si apoi adaugam si oulale cu mierea.<br />
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Se framanta bine,se impacheteaza in folie alimentara si se lasa la
frigider 24 de ore.Pentru a realiza casuta am pregatit mai intai
sabloanele necesare.<br />
Am intins foi de 3-4 mm grosime,le-am asezat pe tava pe care am pus mai inainte hartie de copt.<br />
Se decupeaza formele dupa sabloane si se coc 10 min la foc mediu.<br />
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Dupa ce s-au racit formele coapte am inceput ansamblarea casutei. Am
imbinat casuta cu ciocolata alba topita si mentinuta calda cat timp am
lucrat.<br />
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Am folosit ca sprijin cateva bete de frigarui si niste turta dulce pana s-a intarit ciocolata.<br />
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Acoperisul l-am faut si eu ca si Anastasia din foaie de napolitana,in
primul rand ca este mult mai usor si nu riscam sa daram tot ce muncisem.<br />
Am decorat apoi cu glazura din albus de ou.<br />
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Unknownnoreply@blogger.com3tag:blogger.com,1999:blog-179442507635270773.post-59709163671628268892012-12-03T10:41:00.003+02:002012-12-03T10:44:41.737+02:00Cozonac tort cu dovleac<div class="separator" style="clear: both; text-align: center;">
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<span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"><br />
<span style="line-height: 115%;"><b>Ingrediente:</b></span></span></span><br />
<span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"><span style="line-height: 115%;"><b>pt aluatul dospit: </b>500 g faina, 200 ml lapte, 100 g </span><span style="line-height: 115%;"><span style="line-height: 115%;">piure de povleac</span>(dovleac
fiert si pasat), 50 g zahar brun( se poate inlocui cu zahar alb), 50 g
unt topit, 1 ou, coaja rasa de portocala, sare, 30 g drojdie</span></span></span><br />
<span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"><span style="line-height: 115%;"><b>pt crema:</b> 100 g </span><span style="line-height: 115%;"> piure de povleac, 100 g zahar brun, 50 g unt, scortisoara(dupa plac)</span></span></span><br />
<span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"><br />
<span style="line-height: 115%;"> <b>Mod de preparare:</b>
Drojdia se pune in laptele caldut si se lasa 10 min. Faina se cerne, se
adauga laptele, untul topit, zaharul, oul batut, sarea, coaja de
portocala, piureul de dovleac si se framanta bine. Sa acopera si se lasa
la dospit.</span></span></span><br />
<span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"><span style="line-height: 115%;">Untul se freaca cu zaharul si piureul de dovleac. Se adauga scortisoara dupa gust. </span></span></span><br />
<span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"><span style="line-height: 115%;">Aluatul
dospit se imparte in 8 parti egale. Fiecare se intinde in aprx. 25x15
cm, se unge cu crema de dovleac si se suprapune cate doua. Se ruleaza,
obtinandu-se astfel 4 rulouri. Fiecare rulou se taie in 6 bucati, cele
de la margine drept, iar cele din minjloc in forma de trapez. Forma
rotunda de tort,de apx.26 cm, se tapeteaza cu hartie de copt. Aluaturile
taiate de pe margine se pun in mijloc, in forma de floare, iar cele
trapezoidale de jur imprejur. Se lasa la dospit inca 20 de min, apoi se
coace in cuptorul preincalzit, la 180 grade, tipm de 30 de minute. </span></span></span><br />
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<span style="font-family: Georgia,"Times New Roman",serif; font-size: x-small;"><span style="line-height: 115%;"> </span><span style="line-height: 115%;"> </span></span>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-179442507635270773.post-70704839556041262262012-10-12T20:59:00.002+03:002012-10-12T20:59:21.369+03:00Rondele de rechin cu relish de rosii<i style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 20px;">Rechinul... ce ati zice daca in loc sa ne manance el pe noi, il savuram noi pe el ? :))</i><br />
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<br style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 20px;" /><b style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 20px;">Ingrediente pentru 2 persoane:</b><br style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 20px;" /><br style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 20px;" /><span style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 20px;">4 rondele de rechin</span><br style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 20px;" /><span style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 20px;">sare</span><br style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 20px;" /><span style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 20px;">piper</span><br style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 20px;" /><span style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 20px;">3 linguri de ulei de masline</span><br style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 20px;" /><br style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 20px;" /><b style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 20px;"> </b><i style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 20px;"><b>Relish-ul</b> consta in bucati de legume(mai rar fructe) gatite intr-un sos care se adauga peste diverse preparate din carne.Este confundat deseori cu <b>chutney-ul </b>dar nu este acelasi lucru.Relish-ul se gateste, in timp ce chutney-ul se adauga peste preparate in stare aproape cruda.</i><br style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 20px;" /><i style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 20px;"><br /></i><span style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 20px;"></span><b style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 20px;">Ingrediente pentru relish de rosii:</b><br style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 20px;" /><i style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 20px;"><br /></i><span style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 20px;">250 g rosii cherry coapte,taiate in sferturi</span><br style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 20px;" /><span style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 20px;">4 cepe verzi,curatate si tocate</span><br style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 20px;" /><span style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 20px;">1 lingurita de zahar tos</span><br style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 20px;" /><span style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 20px;">otet de vin alb pentru stropit</span><br style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 20px;" /><span style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 20px;">cimbru</span><br style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 20px;" /><span style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 20px;">patrunjel</span><br style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 20px;" /><br style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 20px;" /><b style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 20px;">Mod de preparare rondele de rechin:</b><br style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 20px;" /><br style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 20px;" /><span style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 20px;">Se spala pestele ,se usuca cu un prosop de bucatarie,se sareaza si se condimenteaza.</span><br style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 20px;" /><span style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 20px;">Incingem uleiul de masline intr-o tigaie de teflon si punem pestele la prajit ,la foc mic ,pe ambele parti pana se rumeneste usor.</span><br style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 20px;" /><span style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 20px;">Carnea este foarte suculenta si aromata.</span><br style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 20px;" /><i style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 20px;"><br /></i><span style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 20px;"></span><b style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 20px;">Mod de preparare relish:</b><br style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 20px;" /><b style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 20px;"><br /></b><span style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 20px;">Adauga in tigaie curata 1 lingura de ulei de masline si caleste rosiile si ceapa verde timp de un minut.Pune zaharul si stropeste cu otet de vin.Lasa tigaia la foc mare un minut sau doua,pana se evapora otetul si rosiile se inmoaie putin,dar isi pastreaza forma.</span><br style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 20px;" /><span style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 20px;">Adauga patrunjel ,cimbru si asezoneaza bine.</span><br style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 20px;" /><br style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 20px;" /><span style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 20px;">Pune fileurile de peste,pe farfurii calde si serveste cu sosul de rosii.</span><br style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 20px;" /><br style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 20px;" /><span style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 20px;">Delicios !</span><br style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 20px;" /><span style="background-color: white; color: red; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 20px;"><b><i>Pofta buna.</i></b></span><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKk3CochWgu3OkU2GNBKPax14tH0Rbx2WaDguulg6CohpSd9pEU_Pe7zM2iZH0jS4ugw1-kHraC3RQK8DkAnI7rrxDm-8HfAikPM4OP5phkzqg0D2ej0KyfshEMa8Gpu1s_23UDjC8nudX/s400/poze+075.jpg" /><br />
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<a href="http://calatorii-culinare-adina.blogspot.ro/"><b><span style="color: red;">http://calatorii-culinare-adina.blogspot.ro/</span></b></a>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-179442507635270773.post-24412869918875993302012-10-07T12:39:00.001+03:002012-10-07T12:39:47.003+03:00Tort "BIKER DE DUMINICA"<h3 class="post-title entry-title">
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Acest tort a fost facut pentru un mare iubitor de motoare.Nu ma pricep
prea bine la modelat acest fel de decor,dar l-am facut cu mare drag asa
cum m-am priceput.Motociclistul sarbatorit l-a dichisit imbracand o
papusa(baiat) in pasta de lapte praf.<br />
Sarbatoritul a fost foarte incantat,cel putin asa mi s-a spus si chiar
el mi-a lasat un mesaj ca a fost foarte frumos si mai ales foarte
bun,ceea ce conteaza la fianl,gustul.<br />
Ingrediente:<br />
3 blaturi dreptunghiulare din cate 6 oua fiecare dupa reteta pe care o
gasiti la aproape toate torturile mele.Este o reteta sigura de blat
pufos care imi iese foarte bine si o pregatesc in general.<br />
Crema:<br />
5 plicuri de budinca de vanilie,<br />
1,5 l lapte<br />
15 linguri zahar<br />
1 esenta de vanilie<br />
1 kg frisca lichida<br />
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Am fiert budinca cu laptele si zaharul,la final am adaugat si esenta de
vanilie,dupa care am acoperit cu folie si am lasat sa se raceasca.Am
mixat bine budinca rece apoi am adaugat frisca si am batut crema pana
adevenit spumoasa.<br />
Tortul l-a umplut cu acesta crema si bineinteles tot cu acesta crema l-am si imbracat si decorat pe deasupra.<br />
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Placuta de ciocolata imita putin sigla pe care o au motociclistii la clubul din care face parte si sarbatoritul.
Unknownnoreply@blogger.com4tag:blogger.com,1999:blog-179442507635270773.post-81560521810628149872012-10-03T17:30:00.001+03:002012-10-03T17:30:56.840+03:00Ceafa de porc la tigaie<i style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 20px;">Este atat de rapida, frageda si gustoasa...</i><br />
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<b style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 20px;">Ingrediente :</b><br />
<br style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 20px;" />
<span style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 20px;">4 </span><span style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 20px;">bucati ceafa de porc cu os</span><br />
<span style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 20px;">2 lingurite de mustar bun</span><br />
<span style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 20px;">sare,piper,boia si cimbru</span><br />
<span style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 20px;">4 linguri cu ulei de masline</span><br />
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<span style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 20px;">Spalam carnea si o frecam bine cu condimente si mustar .O lasam deoparte pentru o ora .</span><br />
<span style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 20px;">Intr-o tigaie de teflon ,incingem uleiul de masline si punem carnea la foc mic,o lasam sa se caleasca pe o parte 5 minute si pe celalata parte alte 5 minute.</span><br />
<span style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 20px;">O sa-si lase un sos delicios pe care il servim peste carne .</span><br />
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<span style="background-color: white; color: red; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 20px;"><i>Pofta buna !</i></span><br />
<span style="background-color: white; color: red; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 20px;"><i><br /></i></span>
<a href="http://calatorii-culinare-adina.blogspot.ro/"><b><span style="color: black;">http://calatorii-culinare-adina.blogspot.ro/</span></b></a>Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-179442507635270773.post-87647379621416614052012-09-28T13:23:00.001+03:002012-09-28T13:25:33.908+03:00Pulpe de gaina in stil toscan<div class="separator" style="clear: both; text-align: center;">
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<i style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 20px;">Daca aveti oaspeti si vreti sa le faceti o surpriza cu un preparat rafinat...</i><br />
<i style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 20px;">Reteta o am de foarte multa vreme luata din revista Ioana.</i>
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<b style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 20px;">Ingrediente:</b></div>
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<span style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 20px;">4 pulpe de gaina bio :)</span><br />
<span style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 20px;">2 aredei grasi(rosu si verde)</span><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTMXlQ-H-Xm-IxqkJAZo0GIbLedtvKw0A5Ip-KqPSqU1JQqS6w01-xjsNNH_isnbDljAvS7MHFTViTW0SGubObLd64RdYvs1zcDxVppQn1ZuldjcUmJL_LEk09KjxrTLUFjtvH6teOYIZX/s1600/poze+098.jpg" imageanchor="1" style="background-color: white; clear: right; color: #6699cc; float: right; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 20px; margin-bottom: 1em; margin-left: 1em; text-decoration: none;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTMXlQ-H-Xm-IxqkJAZo0GIbLedtvKw0A5Ip-KqPSqU1JQqS6w01-xjsNNH_isnbDljAvS7MHFTViTW0SGubObLd64RdYvs1zcDxVppQn1ZuldjcUmJL_LEk09KjxrTLUFjtvH6teOYIZX/s320/poze+098.jpg" style="border: none; position: relative;" width="320" /></a><span style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 20px;">200 ml vin rosu</span><br />
<span style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 20px;">250 g masline negre fara samburi</span><br />
<span style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 20px;">1 conserva cu rosii</span><br />
<span style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 20px;">4 catei de usturoi</span><br />
<span style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 20px;">2 cepe mici</span><br />
<span style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 20px;">2 lingurite de busuioc uscat</span><br />
<span style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 20px;">2 linguri zeama de lamaie</span><br />
<span style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 20px;">1 lingurita boia iute</span><br />
<span style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 20px;">1 lingurita praf de curry</span><br />
<span style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 20px;">sare si piper</span><br />
<span style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 20px;">200 ml supa de gaina de unde au fiert pulpele</span><br />
<span style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 20px;">ulei de masline</span>
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<b style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 20px;">Mod de preparare:</b><br />
<b style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 20px;"><br /></b><span style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 20px;">Pulpele de gaina spalate si parlite putin la flacara de la aragaz pentru a elimina perisorii, le punem la fiert pana in momentul in care carnea este </span><i style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 20px;">aproape</i><span style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 20px;"> fiarta.Spre sfarsitul acestui proces de fierbere adaugam sare.</span><br />
<span style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 20px;">Incingem cuptorul.</span><br />
<span style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 20px;">Pregatim un amestec din ulei de masline,busuioc,suc de lamaIe,boia si curry.</span><br />
<span style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 20px;">Asezam pulpele(eu le-am taiat in doua) intr-o tava si turnam amestecul peste ele.Dam la cuptor pentru 10 minute.</span><br />
<span style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 20px;">Intre timp spalati ardeii ,taiati-i cubulete,curatati ceapa si usturoiul si taiati-le cubulete.</span><br />
<span style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 20px;">Maslinele le trecem printr-un jet de apa rece si apoi le scurgem.</span><br />
<span style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 20px;">Scoatem tava de la cuptor si adaugam supa de gaina,maslinele,ardeii,ceapa,rosiile cubulete si usturoiul.</span><br />
<span style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 20px;">Condimentam si mai lasam la cuptor pentru inca 20-25 de minute.</span><br />
<span style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 20px;">Turnam vinul si peste inca 15 minute este gata.</span><br />
<span style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 20px;">Pulpele vor avea </span><i style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 20px;">la final</i><span style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 20px;"> un gust exceptional si carnea se va rupe fasii.</span><br />
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<span style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 20px;">Servim mancarea ornata cu patrunjel tocat alaturi de un pahar de vin rosu!</span><br />
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<span style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 20px;">Acest fel de mancare se poate pregati si cu pulpe de pui pe care nu le mai dam in fiert.</span><br />
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<i style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 20px;">In supa ramasa, de la pulpele fierte, am aruncat 8 morcovi foarte mici,mai mari nu au crescut la tata in gradina,:))un pastarnac,o ceapa,cateva galuste,patrunjel si... gata primul fel de la pranz.:))</i><br />
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<b><a href="http://calatorii-culinare-adina.blogspot.ro/">http://calatorii-culinare-adina.blogspot.ro/</a> </b><br />
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<b style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 20px;"><i><span style="color: red;">Pofta buna!</span></i></b><br />
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<br style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 20px;" />Unknownnoreply@blogger.com2tag:blogger.com,1999:blog-179442507635270773.post-76791877253382567472012-09-17T18:34:00.003+03:002012-09-17T18:34:52.815+03:00Salata de paste cu piept de pui si mango<i style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 20px;">Va somez sa preparati aceasta minunata salata-completa cu maxim de vitamine si proteine care, cu fiecare ingredient adaugat,fiecare condiment deschide calea spre noi si noi imparatii ale gustului !</i>
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<b style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 20px;">Ingrediente:</b><br style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 20px;" /><br style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 20px;" /><span style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 20px;">300 g paste penne rigate</span><br style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 20px;" /><span style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 20px;">1 piept de pui (500 g)</span><br style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 20px;" /><span style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 20px;">2 lime (lamai verzi)</span><br style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 20px;" /><span style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 20px;">1 salata iceberg</span><br style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 20px;" /><span style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 20px;">1 fruct mango</span><br style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 20px;" /><span style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 20px;">1 ardei rosu gras</span><br style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 20px;" /><span style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 20px;">1 ardei iute verde</span><br style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 20px;" /><span style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 20px;">2 cepe verzi</span><br style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 20px;" /><span style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 20px;">patrunjel</span><br style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 20px;" /><span style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 20px;">ulei de masline</span><br style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 20px;" /><span style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 20px;">sare si piper proaspat macinat, amestec(rosu,alb,negru,verde)</span>
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<b style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 20px;">Mod de preparare:</b><br style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 20px;" /><br style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 20px;" /><span style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 20px;">Pieptul de pui spalat,uscat si asezonat cu sare si piper mix se pune la fript(prajit) intr-o tigaie de teflon in cateva linguri de ulei de masline,la foc mediu.Se frige pe ambele parti cateva minute.</span><br style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 20px;" /><span style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 20px;">Pastele se fierb al dente in apa cu sare si un strop de ulei.Se scurg si se trec prin jet de apa rece.</span><br style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 20px;" /><span style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 20px;">Intr-un bol mare adaugam salata iceberg, ceapa verde si ardeii taiati in fasii subtiri,oblice.</span><br style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 20px;" /><span style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 20px;">Mango se taie in doua pe lung ,pe langa sambure,se cresteaza fructul in patratele si cu ajutorul unui cutit ascutit decupam cubuletele pe care le punem in bol.</span><br style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 20px;" /><span style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 20px;">Pieptul de pui se taie fasii iar patrunjelul se toaca marunt;le adaugam si pe ele in bolul mare.</span><br style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 20px;" /><i style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 20px;">Preparam un dressing</i><span style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 20px;"> din zeama de lime (daca lime-ul nu are suficienta zeama apelati la o lamaie mare zemoasa), ulei de masline extravirgin (cam 100 ml.),sare si piper mix.Amestecam si adaugam </span><i style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 20px;">jumatate</i><span style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 20px;"> din el peste</span><i style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 20px;"> paste </i><span style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 20px;">si le amestecam usor, iar</span><i style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 20px;">jumatate peste legume</i><span style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 20px;"> si piept,in bol.</span><br style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 20px;" /><span style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 20px;">Pastele asezonate le amestecam usor cu legumele din bol .</span><br style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 20px;" /><br style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 20px;" /><span style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 20px;">Dupa gust, mai putem adauga sare,piper,ulei de masline sau zeama de lime.</span><br style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 20px;" /><br style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 20px;" /><span style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 20px;">Aceasta salata este un deliciu si nu va puteti opri doar la cateva furculite,va garantez!:)</span><br style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 20px;" /><br style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 20px;" /><b style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 20px;"><span style="color: red;"><i>Pofta buna!</i></span></b>
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<b style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 20px;"><span style="color: red;"><i><br /></i></span></b>
<a href="http://calatorii-culinare-adina.blogspot.ro/"><b>http://calatorii-culinare-adina.blogspot.ro/</b></a>
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<b style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 20px;"><span style="color: red;"><i><br /></i></span></b>Unknownnoreply@blogger.com3tag:blogger.com,1999:blog-179442507635270773.post-80168012982490621032012-09-16T16:10:00.000+03:002012-09-16T16:10:00.867+03:00Boeuf Bourguignon cu orez PistoFaimosul <b>Boeuf Bourguignon </b>este standardul rafinatei bucatarii frantuzesti, in care miresmele de cimbru, nucsoara si dafin innobileaza nasurile fine ale mesenilor.<br />
Nu doar ca este celebru in bucataria franceza, insa el a fost popularizat si de Julia Child in SUA – cunoscuta pentru emisiunile culinare televizate. Boeuf Bourguignon este un „persoanj” episodic si in filmul „Julie & Julia”, din 2009, un adevarat periplu gastronomic.<br />
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<b>Ingrediente:</b><br />
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</b> 800 g pulpa de vitel<br />
150 g slanina afumata , de casa( preferabil)<br />
1 ceapa mare rosie<br />
1 lingura faina<br />
200 ml vin rosu<br />
1 crenguta cimbru<br />
1 foaie dafin<br />
1 nucsoara<br />
1 lingurita vegeta de casa<br />
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<b>Mod de preparare:</b><br />
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</b> Taiem slanina in cubulete si o punem la prajit pe foc mic.<br />
Curatam ceapa, o taiem rondele si o punem in tigaie peste slanina, la sotat.<br />
Cand sunt gata , le scoatem separat pe o farfurie.<br />
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Carnea de vita o taiem cuburi de 2-3 cm si o punem peste grasimea ramasa, in tigaie, sa se rumeneasca pe toate partile.Cand e gata rumenita adaugam faina si amestecam sa se prinda de toate cuburile de carne.<br />
Punem vinul si apa cat sa acopere carnea, asezonam, coaja nucsoarei o radem pe razatoarea de coaja de lamaie).<br />
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Adaugam foaia de dafin si cimbrul si lasam sa dea in clocot, moment in care adaugam slaninuta si ceapa sotata.Mai lasam sa dea cateva clocote.<br />
Sosul nu trebuie sa fie prea subtire, de aceea se fierbe pina ce sosul se leaga.<br />
Preparam <b>orezul Pisto</b>.<br />
<b><i>Ingrediente:</i></b><br />
<b><i><br />
</i></b> <div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKuDyEjO_wBZUHaavobrIlrp1F1YkmSWilK71W4dizFDou_m4f9NTwB9W8TnNgKp1fGdgRjus7Hh3JCMRUEkU2V90OGI7Bmzhjih1-D50a6qA4vtExfLPzngwKx_yRXNpPRNU_9PB6liw/s1600/Boeuf+6.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKuDyEjO_wBZUHaavobrIlrp1F1YkmSWilK71W4dizFDou_m4f9NTwB9W8TnNgKp1fGdgRjus7Hh3JCMRUEkU2V90OGI7Bmzhjih1-D50a6qA4vtExfLPzngwKx_yRXNpPRNU_9PB6liw/s320/Boeuf+6.JPG" width="320" /></a></div><b><i><br />
</i></b> 1 cana(200g) orez<br />
1 ceapa rosie<br />
1/2 ardei gras rosu<br />
1/2 ardei gras verde<br />
50 ml sos Hot Chili<br />
sare<br />
piper<br />
1 lingurita vedeta de casa<br />
cateva frunze de patrunjel verde<br />
<br />
<b><i>Mod de preparare:</i></b><br />
Orezul il spalam bine din mai multe ape, intr-o strecuratoare, apoi il punem la fiert cu 2 cani si jumatate de apa si vegeta de casa.<br />
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Curatam ceapa si o taiem rondele(inele) , o punem la sotat in doua linguri cu ulei, pina cand aceasta incepe sa se inmoaie.<br />
Adaugam ardeiul gras taiat cubulete mici, mai sotam 5 minute impreuna cu ceapa.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEga0u7n7WECGqllMEMj_yQRdvjkmSFqZS9Pe4HDKLVSxNWEB4CJZWTVtGIx5oSBHOLM8sUxu_yj3yzUK2Wg15IpbGx8NAx952fnjHs2F1AWL0IOcjJQ783DuCSahSzzo6qivMnLQXnYudY/s1600/Boeuf+8.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEga0u7n7WECGqllMEMj_yQRdvjkmSFqZS9Pe4HDKLVSxNWEB4CJZWTVtGIx5oSBHOLM8sUxu_yj3yzUK2Wg15IpbGx8NAx952fnjHs2F1AWL0IOcjJQ783DuCSahSzzo6qivMnLQXnYudY/s320/Boeuf+8.JPG" width="320" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7ZP54eeVoexhNeBSvD5yp4Y3hKIbVchRmY7RNyepNGOrFgxCkXAd6-H_Ovf5DT9573w8rQ98SSzIpg_667KQT_2yOd7Zfztt1Yj_yt9naif8x6BcS6jKioO-vQ6_b8I1N-lpfcA3tSv4/s1600/Boeuf+9.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7ZP54eeVoexhNeBSvD5yp4Y3hKIbVchRmY7RNyepNGOrFgxCkXAd6-H_Ovf5DT9573w8rQ98SSzIpg_667KQT_2yOd7Zfztt1Yj_yt9naif8x6BcS6jKioO-vQ6_b8I1N-lpfcA3tSv4/s320/Boeuf+9.JPG" width="320" /></a></div>In cratita cu orezul fiert nu neaparat definitiv( nu va alarmati daca a mai ramas din lichid, va fi absorbit pina la sfarsit) adaugam ceapa si ardeiul sotat, apoi sosul chilli, frunzele de patrunjel verde tocat si asezonam daca este cazul.Lasam pe foc ina 5 minute, acoperim, dupa care lasam orezul alte 5 minute sa se odihneasca si sa absoarba aromele legumelor.<br />
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Servim Boeuf Bourguignon-ul cu orezul Pisto si salata verde alaturi.<br />
<br />
E şi mai bun a doua zi, reîncălzit.<br />
Absolut divin…!<br />
<br />
<br />
Unknownnoreply@blogger.com2tag:blogger.com,1999:blog-179442507635270773.post-1954795325938673402012-09-15T09:02:00.000+03:002012-09-15T09:02:45.257+03:00Salata Record<b>Dragi prieteni blogari culinari si nu numai<br />
Daca vreti sa ma cunoasteti personal, va astept in data de 23 septembrie la evenimentul Salata Record, ce are loc in Bucuresti!<br />
Ma gasiti la standul Gateste Sanatos!</b><br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDzdwzwcH7Nz7DRPE7RJJ24gz9cpn7OzmPzMzrr0-5Dm3UPN4xX3Ok3njMIz160jBsur1K-H41gbnl1kV9mu80F05f5odMHfEMg0-o8t7KySrt0kRFIx2BUlJOLRGZIgQBBo4Hxp_GS-U/s1600/548440_4632456088021_1560039950_n.jpg" imageanchor="1" style="margin-left:1em; margin-right:1em"><img border="0" height="118" width="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDzdwzwcH7Nz7DRPE7RJJ24gz9cpn7OzmPzMzrr0-5Dm3UPN4xX3Ok3njMIz160jBsur1K-H41gbnl1kV9mu80F05f5odMHfEMg0-o8t7KySrt0kRFIx2BUlJOLRGZIgQBBo4Hxp_GS-U/s320/548440_4632456088021_1560039950_n.jpg" /></a></div><br />
Siteul Gateste Sanatos, te invita in 23 septembrie, sa ajuti Romania in incearcarea sa de a dobora recordul mondial realizand Cea mai mare salata din lume.<br />
Salata uriasa are 20 de tone de legume, distribuite astfel: 6 tone rosii, 4 tone castraveti, 4 tone salata, 2 tone ardei, 2 tone ceapa, 2 tone morcovi, 400 kg masline.<br />
<br />
Este un eveniment important, vom avea un reprezentant Guinness World Records alaturi, este un motiv de a face Romania cunoscuta peste hotare.<br />
Haideti sa-i sustinem, haideti sa dam dovada ca noi romanii putem sa ne creem in lume o alta imagine in lume, total diferita de cea pe care ne-au creat-o politicienii nostri ,,dragi".<br />
grasu64http://www.blogger.com/profile/14243372114708770672noreply@blogger.com2tag:blogger.com,1999:blog-179442507635270773.post-58453917698255118442012-09-13T21:23:00.000+03:002012-09-13T21:23:09.171+03:00Spaghete cu rosii si busuioc<div dir="ltr" style="text-align: left;" trbidi="on">
In seara asta avem ceva simplu si gusot la cina...spaghete cu un sos
minunat de rosii calite in ulei de masline cu putin usturoi si
condimentate cu sare si piper. la final am adaugat busuioc tocat.<br />
Enjoy!<br />
<img border="0" height="240" src="http://2.bp.blogspot.com/-ia8unVcNpOg/UFIeETDFniI/AAAAAAAADlI/uJ7iMbpLCyM/s320/P1010058.JPG" width="320" /><img border="0" height="240" src="http://4.bp.blogspot.com/-Ytk4eY8cQfM/UFIeDeJa6eI/AAAAAAAADlA/MxCH_olWU_8/s320/P1010057.JPG" width="320" /></div>
Unknownnoreply@blogger.com2tag:blogger.com,1999:blog-179442507635270773.post-5732661072175995292012-09-13T21:01:00.001+03:002012-09-13T21:01:52.021+03:00Morcovi la cuptor<br />
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Morcovi la cuptor</h3>
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Va plac morcovii? Si chiar daca nu va plac, in combinatia aceasta sigur o sa va placa! Iata sub ce forma ii mai puteti consuma: in caserola, la cuptor...<br />
Dupa reteta<i> Baked Carrots </i>din<i> M.Country-Style Recipes</i>, adica morcovi fierti, taiati rondele, prinsi intr-un sos alb cu margarina, ceapa calita, faina, lapte si deasupra cu un strat usor crocant de pesmet, amestecat cu unt topit. Se potrivesc de minune langa o friptura si o salata acrisoara.<br />
<b>Ingrediente:</b><br />
4 cani morcovi taiati rondele,<br />
3 linguri margarina,<br />
1 ceapa medie, tocata,<br />
1/3 cana faina,<br />
1 si 3/4 cana lapte,<br />
1 lingurita sare,<br />
1 lingurita zahar,<br />
1/4 lingurita mustar uscat (sau 1 lingurita mustar),<br />
2/3 cana branza cheddar, rasa (eu am pus cascaval clasic Hochland),<br />
1 si 1/2 cana pesmet (eu am pus doar 1 cana),<br />
3 linguri unt topit.<br />
Folositi o cana de 250 ml pentru a masura ingredientele.<br />
<b>Mod de preparare:</b> Se taie morcovii rondele si se fierb timp de 15-20 minute, sa ramana un pic tari. Se scurg de apa si se pun intr-o caserola. Se caleste putin ceapa in margarina, se adauga faina, apoi laptele, sarea, zaharul si mustarul. Se rade branza si se amesteca cu morcovii in caserola. Se toarna sosul peste morcovi si se amesteca usor. Separat se topeste untul si se amesteca cu pesmetul, se pune deasupra morcovilor, in caserola. Se pune caserola la cuptor, la foc potrivit, timp de 30-35 minute. Ies 6-8 portii.<br />
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O alta varianta ar fi sa inlocuiti sosul alb cu supa crema de <i>celery</i> ( sau <i>apium</i>, o telina cu tulpina mai carnoasa) si sa omiteti mustarul. Pastrati jumatate din cantitatea de branza si presarati deasupra in loc de pesmet. Oricum, gustul este desavarsit! Pofta buna!<br />
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Postat de Gabriela Naum, kitchen open 24h/day, <a href="http://gabinaum.blogspot.ro/"> http://gabinaum.blogspot.ro/</a>.</div>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-179442507635270773.post-22468009908812609362012-09-12T18:38:00.001+03:002012-09-12T18:39:32.748+03:00Zacusca<i style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 20px;">Imi place atat de mult zacusca incat nu concep sa trec peste perioada legumelor si sa nu fac cateva borcanele pentru camara si mai ales pentru consum, pe moment.:)</i><br />
<i style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 20px;">Prefer gatitul in ceaunul de tuci pentru ca se face foarte bine, pentru ca acesta distribuie caldura uniform,nu lipeste preparatul si da o alta aroma mancarii.:)</i><br />
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<b style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 20px;">Ingrediente:</b><br />
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<span style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 20px;">1 kg ardei kapia rosu</span><br />
<span style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 20px;">1 kg de vinete</span><br />
<span style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 20px;">1 kg de rosii</span><br />
<span style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 20px;">2 ardei iuti</span><br />
<span style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 20px;">4 cepe mari</span><br />
<span style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 20px;">boia de ardei dulce</span><br />
<span style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 20px;">cateva frunze de telina </span><br />
<span style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 20px;">sare si piper </span><br />
<span style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 20px;">250 ml ulei de floarea soarelui</span><br />
<span style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 20px;">ciuperci feliate (optional)</span><br />
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<b style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 20px;">Mod de preparare:</b><br />
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<span style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 20px;">Spalam legumele.</span><br />
<span style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 20px;">Ardeii kapia si cei iuti,vinetele si rosiile se coc bine pe o tabla speciala pentru copt,asezata pe flacara mica a aragazului .Se intorc pe toate partile sa se coaca uniform.</span><br />
<span style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 20px;">Ardeii copti ,rosiile si vinetele se introduc fierbinti intr-o punga, pe care o inchidem bine ca sa se produca abur in interior; se vor decoji foarte usor (lasam punga inchisa cam 20 de minute).</span><br />
<span style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 20px;"><i>Daca le veti curata sub jet de apa, le deteriorati aroma de copt.</i></span><br />
<span style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 20px;">Vinetele dupa ce s-au curatat, se lasa la scurs intr-o sita si apoi se toaca.</span><br />
<span style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 20px;">Rosiile curatate si tocate le scurgem si pe ele in sita .</span><br />
<span style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 20px;">Ardeii se curata de cotoare ,coji,seminte si se toaca in cubulete .</span><br />
<span style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 20px;">Tocam si ceapa .</span><br />
<span style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 20px;">Incingem uleiul intr-un ceaun de tuci incapator si adaugam ceapa pe care o calim pana se inmoaie ,turnam rosiile taiate si scurse;amestecam bine si le calim .</span>
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<span style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 20px;">Continuam cu ardeii care se calesc si ei foarte bine.</span><br />
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<span style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 20px;">Potrivim de sare,piper si boia de ardei dulce.</span><br />
<span style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 20px;">La final punem vinetele si frunzele de telina tocate. Mai lasam sa fiarba pana in momentul in care zacusca prinde o consistenta cremoasa .</span><br />
<i style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 20px;">Daca nu va place picanta,eliminati ardeiul iute !</i><br />
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<span style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 20px;">Optional ,puteti adauga ciuperci feliate .</span><br />
<i style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 20px;">Daca o pastrati pentru iarna ,turnati zacusca in borcane curate,inchise ermetic si le sterilizati !</i>
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<span style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 20px;">Va spun ca este exceptional de buna !</span>
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<span style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 20px;">Gustul ...fara cuvinte ;as vrea sa va ung o feliuta de paine cu zacusca asta si sa o gustati!:)</span><br />
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<b style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 20px;"><i><span style="color: red;">Pofta buna !</span></i></b>
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<b style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 20px;"><i><span style="color: red;"><br /></span></i></b>
<b style="background-color: white; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 20px;"><i><span style="color: red;">Reteta oferita d</span><span style="color: red;">e: </span></i></b><a href="http://calatorii-culinare-adina.blogspot.ro/"><span style="color: red;">http://calatorii-culinare-adina.blogspot.ro/</span></a>Unknownnoreply@blogger.com4tag:blogger.com,1999:blog-179442507635270773.post-89970082544986669952012-09-09T10:13:00.000+03:002012-09-09T10:13:38.818+03:00 Drob de pui in foietaj<br />
<div class="separator" style="background-color: white; clear: both; color: #525252; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18px; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihBvFsovBPTuNBksb2KQnpBr2FmdhmYTAByCrr0KIHKE6aJLB1t_eW_8I4Z2jduLfINIEeLVS28a_OLDS_gLfTCFAZqHMl-KPHQR99WDlJ3QJXbAIEMO6JVqwFE-DJVVb4Ag1nfLBdEZiJ/s1600/IMG_3995.JPG" imageanchor="1" style="color: #ff0404; margin-left: 1em; margin-right: 1em; text-decoration: none;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihBvFsovBPTuNBksb2KQnpBr2FmdhmYTAByCrr0KIHKE6aJLB1t_eW_8I4Z2jduLfINIEeLVS28a_OLDS_gLfTCFAZqHMl-KPHQR99WDlJ3QJXbAIEMO6JVqwFE-DJVVb4Ag1nfLBdEZiJ/s320/IMG_3995.JPG" style="-webkit-box-shadow: rgba(0, 0, 0, 0.0976563) 1px 1px 5px; border: 1px solid rgb(238, 238, 238); box-shadow: rgba(0, 0, 0, 0.0976563) 1px 1px 5px; padding: 5px; position: relative;" width="320" /></a></div><div class="separator" style="background-color: white; clear: both; color: #525252; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18px; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjoauvgymbCyms4NPMQybngTpdCzOdej0Cxms987B8AncrPMs5g6avAiQ4GuwP7YaPlxZazzSpJJAaDS1rlklAoKVWPz2IriMpD8GfqXXqUbmsf3ObD1t6E2tCa6OnpvnSFtSVKuk2QZTox/s1600/IMG_3996.JPG" imageanchor="1" style="color: #ff0404; margin-left: 1em; margin-right: 1em; text-decoration: none;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjoauvgymbCyms4NPMQybngTpdCzOdej0Cxms987B8AncrPMs5g6avAiQ4GuwP7YaPlxZazzSpJJAaDS1rlklAoKVWPz2IriMpD8GfqXXqUbmsf3ObD1t6E2tCa6OnpvnSFtSVKuk2QZTox/s320/IMG_3996.JPG" style="-webkit-box-shadow: rgba(0, 0, 0, 0.0976563) 1px 1px 5px; border: 1px solid rgb(238, 238, 238); box-shadow: rgba(0, 0, 0, 0.0976563) 1px 1px 5px; padding: 5px; position: relative;" width="320" /></a></div><div class="separator" style="background-color: white; clear: both; color: #525252; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18px; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2RUR2dbMqlUUdo4Os89c574qJT3XtBw9UmlX5K2IKeI6FwEfPfFa65vN4RCN_PiXV7CkPu0q9H8h2HczdYnJAhpd2D5xzwUdk-JVNWQBGm2BCtAXEmnJCKf4hzM-RwMhXR1BdHjQ2uqR3/s1600/IMG_4078.JPG" imageanchor="1" style="color: #ff0404; margin-left: 1em; margin-right: 1em; text-decoration: none;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2RUR2dbMqlUUdo4Os89c574qJT3XtBw9UmlX5K2IKeI6FwEfPfFa65vN4RCN_PiXV7CkPu0q9H8h2HczdYnJAhpd2D5xzwUdk-JVNWQBGm2BCtAXEmnJCKf4hzM-RwMhXR1BdHjQ2uqR3/s320/IMG_4078.JPG" style="-webkit-box-shadow: rgba(0, 0, 0, 0.0976563) 1px 1px 5px; border: 1px solid rgb(238, 238, 238); box-shadow: rgba(0, 0, 0, 0.0976563) 1px 1px 5px; padding: 5px; position: relative;" width="320" /></a></div><b style="background-color: white; color: #525252; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18px;">Foto by Simona Floroaia</b><span style="background-color: white; color: #525252; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18px;"> - </span><a href="http://boheme-fille.blogspot.com/" style="background-color: white; color: #ff0404; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18px; text-decoration: none;">La Bohème</a><br style="background-color: white; color: #525252; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18px;" /><b style="background-color: white; color: #525252; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18px;">Imi cer scuze pentru prezentare!</b><br style="background-color: white; color: #525252; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18px;" /><br style="background-color: white; color: #525252; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18px;" /><b style="background-color: white; color: #525252; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18px;">Ingrediente:</b><br style="background-color: white; color: #525252; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18px;" /><span style="background-color: white; color: #525252; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18px;">- 1 kg ficatei de pasare</span><br style="background-color: white; color: #525252; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18px;" /><span style="background-color: white; color: #525252; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18px;">- 1 kg piept de pui dezosat</span><br style="background-color: white; color: #525252; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18px;" /><span style="background-color: white; color: #525252; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18px;">- 1 pachet de foietaj bella</span><br style="background-color: white; color: #525252; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18px;" /><span style="background-color: white; color: #525252; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18px;">- 8 oua pentru compozitie</span><br style="background-color: white; color: #525252; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18px;" /><span style="background-color: white; color: #525252; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18px;">- 3 galbenusuri si 2 linguri lapte,</span><br style="background-color: white; color: #525252; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18px;" /><span style="background-color: white; color: #525252; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18px;">pentru uns drobul(aluatul)</span><br style="background-color: white; color: #525252; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18px;" /><span style="background-color: white; color: #525252; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18px;">- 3-4 legaturi de ceapa</span><br style="background-color: white; color: #525252; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18px;" /><span style="background-color: white; color: #525252; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18px;">- 2-3 legaturi de usturoi</span><br style="background-color: white; color: #525252; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18px;" /><span style="background-color: white; color: #525252; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18px;">- 2 legaturi de marar</span><br style="background-color: white; color: #525252; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18px;" /><span style="background-color: white; color: #525252; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18px;">- 2 legaturi de patrunjel</span><br style="background-color: white; color: #525252; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18px;" /><span style="background-color: white; color: #525252; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18px;">- 1 sticla de vin alb sec, din care punem doar</span><br style="background-color: white; color: #525252; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18px;" /><span style="background-color: white; color: #525252; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18px;">1 cana si restul il bem</span><br style="background-color: white; color: #525252; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18px;" /><span style="background-color: white; color: #525252; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18px;">- seminte de susan</span><br style="background-color: white; color: #525252; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18px;" /><span style="background-color: white; color: #525252; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18px;">- sare, piper, cimbru, apoi</span><br style="background-color: white; color: #525252; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18px;" /><span style="background-color: white; color: #525252; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18px;">- 4 linguri de ulei</span><br style="background-color: white; color: #525252; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18px;" /><span style="background-color: white; color: #525252; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18px;">- 50 gr unt</span><br style="background-color: white; color: #525252; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18px;" /><br style="background-color: white; color: #525252; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18px;" /><b style="background-color: white; color: #525252; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18px;">Preparare:</b><br style="background-color: white; color: #525252; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18px;" /><span style="background-color: white; color: #525252; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18px;">Spalam bine ficateii sii pieptul de pui. Punem pieptul de pui in apa rece cu sare si lasam sa fiarba. </span><br style="background-color: white; color: #525252; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18px;" /><span style="background-color: white; color: #525252; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18px;">Intr-o tigaie, cu capac, inabusim ficateii de pui in ulei, apoi punem 1 cana de vin si lasam sa fiarba.</span><br style="background-color: white; color: #525252; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18px;" /><span style="background-color: white; color: #525252; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18px;">Dupa ce s-au fiert, ficateii si pieptul de pui, ii lasam sa se raceasca si ii dam prin masina de tocat sau prin robot.</span><br style="background-color: white; color: #525252; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18px;" /><span style="background-color: white; color: #525252; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18px;">Spalam ceapa, usturoiul, verdeata si le tocm marunt(la cutit).</span><br style="background-color: white; color: #525252; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18px;" /><span style="background-color: white; color: #525252; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18px;">Separam albusurile de galbenusuri, de la cele 8 oua. Batem albusurile spuma si galbenusurile crema.</span><br style="background-color: white; color: #525252; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18px;" /><span style="background-color: white; color: #525252; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18px;">Intr-un castron mare amestecam ficateii si pieptul de pasare tocate, ceapa, usturoiul si verdeata tocatate si ele, galbenusurile crema, sare, piper, cimbru. La sfarsit adaugam si albusurile batute spuma.</span><br style="background-color: white; color: #525252; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18px;" /><span style="background-color: white; color: #525252; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18px;">Ungem, doua tavi de cozonac cu unt. Asezam o foaie de aluat in tava. Turnam compozitia si acoperim cu foaia care atarna peste tava. Batem 3 galbenusuri cu 2 linguri de lapte si ungem aluatul(ca pe cozonaci) si presaram cu susan.</span><br style="background-color: white; color: #525252; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18px;" /><span style="background-color: white; color: #525252; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18px;">Dam la cuptorul bine incins pentru circa 45 de minute, pana se rumeneste frumos(o culoare aurie)</span><br style="background-color: white; color: #525252; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18px;" /><span style="background-color: white; color: #525252; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18px;">Pofta buna!</span><br style="background-color: white; color: #525252; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18px;" /><div class="separator" style="background-color: white; clear: both; color: #525252; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18px; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg96mmaed5Z3IqrrnzRzbLFz8y_IG9RLexzlJs-vvXT4oyCO134S2vHDBOMtEmCR-PdVvxxtLKiv0KH6sllW77dAxcFcSYjYxrhr9meWN5Sp9nTllxkw2sJAaGKwjGvUYAo5tqeYZplrW_z/s1600/IMG_4074.JPG" imageanchor="1" style="color: #ff0404; margin-left: 1em; margin-right: 1em; text-decoration: none;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg96mmaed5Z3IqrrnzRzbLFz8y_IG9RLexzlJs-vvXT4oyCO134S2vHDBOMtEmCR-PdVvxxtLKiv0KH6sllW77dAxcFcSYjYxrhr9meWN5Sp9nTllxkw2sJAaGKwjGvUYAo5tqeYZplrW_z/s320/IMG_4074.JPG" style="-webkit-box-shadow: rgba(0, 0, 0, 0.0976563) 1px 1px 5px; border: 1px solid rgb(238, 238, 238); box-shadow: rgba(0, 0, 0, 0.0976563) 1px 1px 5px; padding: 5px; position: relative;" width="320" /></a></div><br style="background-color: white; color: #525252; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18px;" /><div class="separator" style="background-color: white; clear: both; color: #525252; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18px; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8mh8-JwmPlJhFw6NEpoyWAG3jOaP4dcaRog9XCJRRpvxLgiIPNLYHUa7lkmmZyVLx9H4gzof8RTynIrAZXIQbhmUkeF_IWVGmwakk11nc5OFtWIiZDQA5PgU8g9JxwTUO1EI696AhC715/s1600/IMG_4076.JPG" imageanchor="1" style="color: #e06666; margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8mh8-JwmPlJhFw6NEpoyWAG3jOaP4dcaRog9XCJRRpvxLgiIPNLYHUa7lkmmZyVLx9H4gzof8RTynIrAZXIQbhmUkeF_IWVGmwakk11nc5OFtWIiZDQA5PgU8g9JxwTUO1EI696AhC715/s320/IMG_4076.JPG" style="-webkit-box-shadow: rgba(0, 0, 0, 0.0976563) 1px 1px 5px; border: 1px solid rgb(238, 238, 238); box-shadow: rgba(0, 0, 0, 0.0976563) 1px 1px 5px; padding: 5px; position: relative;" width="320" /></a></div><b style="background-color: white; color: #525252; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18px;">Daca va place acest drob cu pui si foietaj lasati un comentariu!</b><span style="background-color: white; color: #525252; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18px;"></span><br class="Apple-interchange-newline" /><br />
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<a href="http://retete-de-mancaruri.blogspot.com/" target="_blank"><img src="http://img43.imageshack.us/img43/6968/banner125x125o.jpg" alt="Retete de mancaruri. Retete culinare." border="0" /></a><br />grasu64http://www.blogger.com/profile/14243372114708770672noreply@blogger.com1tag:blogger.com,1999:blog-179442507635270773.post-13882263866991176022012-09-05T15:50:00.002+03:002012-09-05T15:50:41.496+03:00Minieclere cu crema de vanilie<br />
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<b><i>Sunt exact ca cele din cofetarii !:)</i></b></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXVMEyRvkdo-bMQiWNOKy_YNFLO5dHgnjjrZdfBkGO6wTDcJhYHc_tEMqLK_YVdeOriNeEBdzORpER1_61MQj7ooxwuSSakHxCUfY6DR9E2hrVEk7BzvQ9Y4Uo7K8WZ-yijcZSfdB8PRM/s1600/TU.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXVMEyRvkdo-bMQiWNOKy_YNFLO5dHgnjjrZdfBkGO6wTDcJhYHc_tEMqLK_YVdeOriNeEBdzORpER1_61MQj7ooxwuSSakHxCUfY6DR9E2hrVEk7BzvQ9Y4Uo7K8WZ-yijcZSfdB8PRM/s400/TU.jpg" width="400" /></a></div>
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<span style="font-size: 13.5pt;"><span style="font-family: Arial, Helvetica, sans-serif;">Ingrediente :</span></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><b><i><span style="font-size: 13.5pt;">Pentru aluat :</span></i></b><span style="font-size: 13.5pt;"><o:p></o:p></span></span></div>
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<span style="font-size: 13.5pt;"><span style="font-family: Arial, Helvetica, sans-serif;">6 oua<o:p></o:p></span></span></div>
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<span style="font-size: 13.5pt;"><span style="font-family: Arial, Helvetica, sans-serif;">500 ml. apa <o:p></o:p></span></span></div>
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<span style="font-size: 13.5pt;"><span style="font-family: Arial, Helvetica, sans-serif;">250 gr. margarina Rama <o:p></o:p></span></span></div>
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<span style="font-size: 13.5pt;"><span style="font-family: Arial, Helvetica, sans-serif;">50 gr.zahar tos<o:p></o:p></span></span></div>
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<span style="font-size: 13.5pt;"><span style="font-family: Arial, Helvetica, sans-serif;">360 gr faina de buna calitate (eu am folosit faina Buza ungureasca)<o:p></o:p></span></span></div>
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<span style="font-size: 13.5pt;"><span style="font-family: Arial, Helvetica, sans-serif;">un praf de sare <o:p></o:p></span></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><b><i><span style="font-size: 13.5pt;">Pentru crema de vanilie:</span></i></b><span style="font-size: 13.5pt;"><o:p></o:p></span></span></div>
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<span style="font-size: 13.5pt;"><span style="font-family: Arial, Helvetica, sans-serif;">4 oua <o:p></o:p></span></span></div>
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<span style="font-size: 13.5pt;"><span style="font-family: Arial, Helvetica, sans-serif;">250 gr.zahar tos<o:p></o:p></span></span></div>
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<span style="font-size: 13.5pt;"><span style="font-family: Arial, Helvetica, sans-serif;">200 gr. faina <o:p></o:p></span></span></div>
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<span style="font-size: 13.5pt;"><span style="font-family: Arial, Helvetica, sans-serif;">3 cani cu lapte (750 ml.)<o:p></o:p></span></span></div>
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<span style="font-size: 13.5pt;"><span style="font-family: Arial, Helvetica, sans-serif;">6 pliculete de vanilie <o:p></o:p></span></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><b><i><span style="font-size: 13.5pt;">Pentru glazura :</span></i></b><span style="font-size: 13.5pt;"><o:p></o:p></span></span></div>
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<span style="font-size: 13.5pt;"><span style="font-family: Arial, Helvetica, sans-serif;">150 gr. ciocolata cu lapte <o:p></o:p></span></span></div>
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<span style="font-size: 13.5pt;"><span style="font-family: Arial, Helvetica, sans-serif;">100 gr.margarina <o:p></o:p></span></span></div>
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<span style="font-size: 13.5pt;"><span style="font-family: Arial, Helvetica, sans-serif;">2 linguri de ulei<o:p></o:p></span></span></div>
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<span style="font-size: 13.5pt;"><span style="font-family: Arial, Helvetica, sans-serif;">2 linguri cacao<o:p></o:p></span></span></div>
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<span style="font-size: 13.5pt;"><span style="font-family: Arial, Helvetica, sans-serif;">1-2 linguri apa <o:p></o:p></span></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><b><i><span style="font-size: 13.5pt;">Mod de preparare aluat :</span></i></b><span style="font-size: 13.5pt;"><o:p></o:p></span></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Intr-o cratita,pe foc , adaugam apa si margarina si lasam pana se topeste, apoi punem zaharul, sarea si lasam pana se dizolva. Se da vasul dupa foc si <span style="color: #222222;">adaugam faina toata odata si o amestecam repede si bine cu o lingura de lemn, pana se inglobeaza complet si se formeaza o coca tare, nelipicioasa.</span></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><a href="http://i289.photobucket.com/albums/ll220/gourmandine/in-gradina/0229-eclere/eclere-014.jpg" style="color: navy; text-decoration: none; word-wrap: break-word;" title="Eclere"></a></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Lasam coca sa se raceasca pana ajunge cat de cat la temperatura camerei, dupa care adaugam cele 6 oua , rand pe rand, amestecand dupa fiecare ou pana se inglobeaza complet in coca .</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">In tava tapetata cu hartie de copt incepem sa formam bilele de eclere folosindu-ne de o lingura sau in in cazul meu-cleste de inghetata- .</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Punem tava in cuptorul preincalzit si lasam la copt 30 minute pana devin usor rumenii.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><a href="http://i289.photobucket.com/albums/ll220/gourmandine/in-gradina/0229-eclere/eclere-018.jpg" style="color: navy; text-decoration: none; word-wrap: break-word;" title="Eclere"></a></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><a href="http://i289.photobucket.com/albums/ll220/gourmandine/in-gradina/0229-eclere/eclere-019.jpg" style="color: navy; text-decoration: none; word-wrap: break-word;" title="Eclere"></a></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Dupa ce s-au copt, scoatem eclerele si le lasam sa se raceasca complet, abia apoi le vom umple cu crema.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><a href="http://i289.photobucket.com/albums/ll220/gourmandine/in-gradina/0229-eclere/eclere-020.jpg" style="color: navy; text-decoration: none; word-wrap: break-word;" title="Eclere"></a></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Dupa ce eclerele s-au racit, le taiem pe mijloc cu un cutit, nu de tot atat cat sa se mai tina intr-o parte si le umplem cu crema de vanilie, folosindu-ne de sprit, sau de o lingura.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><b><i>Mod de preparare a cremei :</i></b></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><b><i><br /></i></b></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><span style="color: #222222;">Spargem ouale, le punem intr-un castron si le mixam ;</span><span style="color: #222222;">adaugam zaharul tos, pliculetele de zahar vanilinat si batem din nou cu telul compozitia pana la omogenizare., dupa care adaugam faina si amestecam din nou;turnam si laptele amestecand pana la omogenizare.</span></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Punem vasul pe foc mic si amestecam pana se ingroasa.<o:p></o:p></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><b><i><br /></i></b></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><b><i>Mod de preparare a glazurii </i></b>:</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Intr-un vas de pus pe foc luam o craticioara si rupem in ea ciocolata , adaugam margarina , apa si uleiul, in cantitatile necesare si punem vasul cu toate aceste ingrediente pe foc, la fiert, pe baie de aburi, pana se topesc toate si se obtine o compozitie omogena.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><a href="http://i289.photobucket.com/albums/ll220/gourmandine/in-gradina/0229-eclere/eclere-024.jpg" style="color: navy; text-decoration: none; word-wrap: break-word;" title="Eclere"></a></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><a href="http://i289.photobucket.com/albums/ll220/gourmandine/in-gradina/0229-eclere/eclere-025.jpg" style="color: navy; text-decoration: none; word-wrap: break-word;" title="Eclere"></a></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Peste compozitia rezultata mai adaugam 2 linguri de cacao si amestecam cu un tel pentru a nu se face cocoloase pana se dizolva cacaoa.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><a href="http://i289.photobucket.com/albums/ll220/gourmandine/in-gradina/0229-eclere/eclere-026.jpg" style="color: navy; text-decoration: none; word-wrap: break-word;" title="Eclere"></a></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">In glazura rezultata inmuiem eclerele pana la jumatate, apoi le punem pe un platou ,lasam sa se intareasca glazura si apoi facem un decor din ciocolata alba.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span></div>
<span style="color: red; font-family: Arial, Helvetica, sans-serif;"><i>Delicioase !</i></span></div>
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<span style="color: red; font-family: Arial, Helvetica, sans-serif;"><i><br /></i></span></div>
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<a href="http://calatorii-culinare-adina.blogspot.ro/">http://calatorii-culinare-adina.blogspot.ro/</a>
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Unknownnoreply@blogger.com5tag:blogger.com,1999:blog-179442507635270773.post-52511158989851637532012-09-04T00:01:00.000+03:002012-09-04T00:01:07.838+03:00Retete dulciuri - Eclere mini - reteta foarte simpla<div dir="ltr" style="text-align: left;" trbidi="on"><div dir="ltr" style="text-align: left;" trbidi="on"><span class="Apple-style-span" style="color: #525252; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18px;"></span><br />
<div dir="ltr" style="text-align: left;" trbidi="on"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRl8hzA8gXdWp16a6Z53yGZwd6VCeOfhM1VYOR5CCjOzoiX2Cp9uNwEzfdv5W0eKbFlBuZHOSjhhrdylTkJzfcu2CJBt8tcr6vEj2X_pRo-UhQpY7n19rHpyKvlS0NywUBEsNOzcUTN4IZ/s1600/IMG_4276.JPG" imageanchor="1" style="color: #cc0000; margin-left: 1em; margin-right: 1em; text-decoration: none;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRl8hzA8gXdWp16a6Z53yGZwd6VCeOfhM1VYOR5CCjOzoiX2Cp9uNwEzfdv5W0eKbFlBuZHOSjhhrdylTkJzfcu2CJBt8tcr6vEj2X_pRo-UhQpY7n19rHpyKvlS0NywUBEsNOzcUTN4IZ/s320/IMG_4276.JPG" style="-webkit-box-shadow: rgba(0, 0, 0, 0.0976563) 1px 1px 5px; background-attachment: initial; background-clip: initial; background-color: white; background-image: initial; background-origin: initial; background-position: initial initial; background-repeat: initial initial; border-bottom-color: rgb(238, 238, 238); border-bottom-style: solid; border-bottom-width: 1px; border-color: initial; border-left-color: rgb(238, 238, 238); border-left-style: solid; border-left-width: 1px; border-right-color: rgb(238, 238, 238); border-right-style: solid; border-right-width: 1px; border-top-color: rgb(238, 238, 238); border-top-style: solid; border-top-width: 1px; border-width: initial; box-shadow: rgba(0, 0, 0, 0.0976563) 1px 1px 5px; padding-bottom: 5px; padding-left: 5px; padding-right: 5px; padding-top: 5px; position: relative;" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEip_vcJBoxJZQMSGQIdyi6yA54zQwx7Q7KjLjh3REHSzFeJdeCTaAsj0hsQ9TAsUe0Y7pxZ-UZF76-o1mXWY6Yu00TyVfwczday02cGcri202U7wqAg-zUbsjKeOgHq0Yg5uCmRVu2ysmKN/s1600/IMG_4273.JPG" imageanchor="1" style="color: #cc0000; margin-left: 1em; margin-right: 1em; text-decoration: none;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEip_vcJBoxJZQMSGQIdyi6yA54zQwx7Q7KjLjh3REHSzFeJdeCTaAsj0hsQ9TAsUe0Y7pxZ-UZF76-o1mXWY6Yu00TyVfwczday02cGcri202U7wqAg-zUbsjKeOgHq0Yg5uCmRVu2ysmKN/s320/IMG_4273.JPG" style="-webkit-box-shadow: rgba(0, 0, 0, 0.0976563) 1px 1px 5px; background-attachment: initial; background-clip: initial; background-color: white; background-image: initial; background-origin: initial; background-position: initial initial; background-repeat: initial initial; border-bottom-color: rgb(238, 238, 238); border-bottom-style: solid; border-bottom-width: 1px; border-color: initial; border-left-color: rgb(238, 238, 238); border-left-style: solid; border-left-width: 1px; border-right-color: rgb(238, 238, 238); border-right-style: solid; border-right-width: 1px; border-top-color: rgb(238, 238, 238); border-top-style: solid; border-top-width: 1px; border-width: initial; box-shadow: rgba(0, 0, 0, 0.0976563) 1px 1px 5px; padding-bottom: 5px; padding-left: 5px; padding-right: 5px; padding-top: 5px; position: relative;" width="320" /></a></div>Foto by Simona <a href="http://boheme-fille.blogspot.com/" style="color: #cc0000; text-decoration: none;"></a>La Boheme<br />
<br />
Daca vrei sa te dai mare cofetar fata de prieteni, cu reteta aceasta sigur reusesti.<br />
Este una dintre cele mai simple retete.<br />
<br />
<b>Ingrediente:</b><br />
- 1 punga coji de mini ecler<br />
- 1 pachet Pudding de ciocolata de la Dr. Oetker<br />
- 500 ml lapte<br />
- 2-3 linguri zahar<br />
- zahar pudra pentru ornat</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwpIAGjb8ykIa2kdvinjQvEZoK-OtXDYhz2hiROAnEAQeZZ6ElLvt1zkJeCnwah6J4xikECtnwZ6NAQuznhkuOtYk8U3hyphenhyphenwxkt7RZu7pkptpHJSlcli6qrtsOqVHdG5L4VcfgbpJfkFt55/s1600/IMG_4277.JPG" imageanchor="1" style="color: #cc0000; margin-left: 1em; margin-right: 1em; text-decoration: none;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwpIAGjb8ykIa2kdvinjQvEZoK-OtXDYhz2hiROAnEAQeZZ6ElLvt1zkJeCnwah6J4xikECtnwZ6NAQuznhkuOtYk8U3hyphenhyphenwxkt7RZu7pkptpHJSlcli6qrtsOqVHdG5L4VcfgbpJfkFt55/s320/IMG_4277.JPG" style="-webkit-box-shadow: rgba(0, 0, 0, 0.0976563) 1px 1px 5px; background-attachment: initial; background-clip: initial; background-color: white; background-image: initial; background-origin: initial; background-position: initial initial; background-repeat: initial initial; border-bottom-color: rgb(238, 238, 238); border-bottom-style: solid; border-bottom-width: 1px; border-color: initial; border-left-color: rgb(238, 238, 238); border-left-style: solid; border-left-width: 1px; border-right-color: rgb(238, 238, 238); border-right-style: solid; border-right-width: 1px; border-top-color: rgb(238, 238, 238); border-top-style: solid; border-top-width: 1px; border-width: initial; box-shadow: rgba(0, 0, 0, 0.0976563) 1px 1px 5px; padding-bottom: 5px; padding-left: 5px; padding-right: 5px; padding-top: 5px; position: relative;" width="320" /></a></div><b>Preparare:</b><br />
Taiem cojile de eclere in doua, pe lung, dar fara sa ajungem pe partea cealalta.<br />
Preparam Pudingul conform instructiunilor de pe ambalaj.<br />
Il lasam putin sa se racoeasca si umplem cojile de ecler. Pudram cu zahar si dam la frigider pentru 1 ora.<br />
Pofta buna!<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUKdfVC2EZXKKyJTmIYeY2TJ2Fq4IE3BSYr0pIOws9L-E_dRrSOsW-JlC6qH183QnoQdmYLQgXa_2Xooz-ipV41Iu0Q_gljwq6AyeuKvnFMG0ErvK_bjtpmaUB5D2TK4bpZ5MP5wQJbInC/s1600/IMG_4280.JPG" imageanchor="1" style="color: #cc0000; margin-left: 1em; margin-right: 1em; text-decoration: none;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUKdfVC2EZXKKyJTmIYeY2TJ2Fq4IE3BSYr0pIOws9L-E_dRrSOsW-JlC6qH183QnoQdmYLQgXa_2Xooz-ipV41Iu0Q_gljwq6AyeuKvnFMG0ErvK_bjtpmaUB5D2TK4bpZ5MP5wQJbInC/s320/IMG_4280.JPG" style="-webkit-box-shadow: rgba(0, 0, 0, 0.0976563) 1px 1px 5px; background-attachment: initial; background-clip: initial; background-color: white; background-image: initial; background-origin: initial; background-position: initial initial; background-repeat: initial initial; border-bottom-color: rgb(238, 238, 238); border-bottom-style: solid; border-bottom-width: 1px; border-color: initial; border-left-color: rgb(238, 238, 238); border-left-style: solid; border-left-width: 1px; border-right-color: rgb(238, 238, 238); border-right-style: solid; border-right-width: 1px; border-top-color: rgb(238, 238, 238); border-top-style: solid; border-top-width: 1px; border-width: initial; box-shadow: rgba(0, 0, 0, 0.0976563) 1px 1px 5px; padding-bottom: 5px; padding-left: 5px; padding-right: 5px; padding-top: 5px; position: relative;" width="320" /></a></div><div><br />
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</div>grasu64http://www.blogger.com/profile/14243372114708770672noreply@blogger.com0tag:blogger.com,1999:blog-179442507635270773.post-84691566847805138032012-08-29T23:09:00.001+03:002012-08-29T23:18:45.479+03:00Sardine pane in stil marocan (reteta video)Imi plac la nebunie sardinele si in Maroc am mancat cele mai bune sardine din viata mea. Asa ca m-am gandit sa impartasesc cu voi aceasta reteta pe cat de usoara, pe atat de gustoasa.
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgj8I7gR8iNJ60QZN3iXHN6LBvyw1hrQhrXCZSRDFYKC6Ig8LkEwRezdxEoMutg_J6NQPJGi8au7AZj3IA3yk4VEP8GnHHkbkRrrwzY0HFQzMnD2CZ826As8CIgeE7Sac51ORwQKMNf88To/s1600/sardine_jamila.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="281" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgj8I7gR8iNJ60QZN3iXHN6LBvyw1hrQhrXCZSRDFYKC6Ig8LkEwRezdxEoMutg_J6NQPJGi8au7AZj3IA3yk4VEP8GnHHkbkRrrwzY0HFQzMnD2CZ826As8CIgeE7Sac51ORwQKMNf88To/s400/sardine_jamila.jpg" width="500" /></a></div>
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<strong><span style="color: red;">Ingrediente:</span></strong>
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<ul>
<li>2 kg de sardine eviscerate si dezosate</li>
<li>2 legaturi patrunjel tocat</li>
<li>2 cepe tocate</li>
<li>5 linguri ulei de masline</li>
<li>2 linguri pudra de curry</li>
<li>1 lingura de cumin macinat</li>
<li>3 linguri de condiment oriental</li>
<li>sare, piper</li>
</ul>
<span style="color: red;"><strong>Reteta video:</strong></span><br />
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<div class="youtube">
<iframe allowfullscreen="allowfullscreen" frameborder="0" height="315" src="http://www.youtube.com/embed/QW1XtirOTfI" width="500"></iframe>
</div>
<span style="color: red;"><strong></strong></span><br />
<span style="color: red;"><strong>Pofta buna!</strong></span><br />
<strong><span style="color: red;"></span></strong><br />
<span style="-webkit-text-size-adjust: auto; -webkit-text-stroke-width: 0px; background-color: white; color: #333333; display: inline !important; float: none; font-size-adjust: none; font-stretch: normal; font: 13px/16px Arial, Helvetica, sans-serif; letter-spacing: normal; orphans: 2; text-align: justify; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;"><span style="-webkit-text-size-adjust: auto; -webkit-text-stroke-width: 0px; background-color: white; color: #333333; display: inline !important; float: none; font-size-adjust: none; font-stretch: normal; font: 13px/16px Arial, Helvetica, sans-serif; letter-spacing: normal; orphans: 2; text-align: justify; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;"><span style="color: magenta;"><strong>Sursa acestei retete este blogul</strong> </span></span><a href="http://jamilas-cuisine.blogspot.ro/" style="-webkit-text-size-adjust: auto; -webkit-text-stroke-width: 0px; background-color: white; border: 0px currentColor; color: #1f4861; font-size-adjust: none; font-stretch: normal; font: 13px/16px Arial, Helvetica, sans-serif; letter-spacing: normal; margin: 0px; orphans: 2; outline: 0px; padding: 0px; text-align: justify; text-decoration: none; text-indent: 0px; text-transform: none; vertical-align: baseline; white-space: normal; widows: 2; word-spacing: 0px;">http://jamilas-cuisine.blogspot.ro/</a></span>Unknownnoreply@blogger.com2tag:blogger.com,1999:blog-179442507635270773.post-45802075119116336732012-08-27T15:38:00.005+03:002012-08-27T15:38:59.593+03:00File de cod Alaska mediteranean<i style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 20px;">Va invit sa va imaginati o croaziera pe Mediterana, alaturi de acest preparat cu adevarat exotic si rafinat, care va va face sa va simtiti intr-o minunata vacanta.</i>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitJq6v2J2-2LL_bMf09I7n2vFZdU58M_VcV1fJ13Y_Qa27wabf-cpoUb2kk2d3NfcB-f8HunVV2X_WTAFd-evsiv6r2yAz9JcNLny_bhZQ5H7OC2SNrKhhTFxkxfgs7x59Zif1sF9xg_s/s1600/poze+624.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitJq6v2J2-2LL_bMf09I7n2vFZdU58M_VcV1fJ13Y_Qa27wabf-cpoUb2kk2d3NfcB-f8HunVV2X_WTAFd-evsiv6r2yAz9JcNLny_bhZQ5H7OC2SNrKhhTFxkxfgs7x59Zif1sF9xg_s/s400/poze+624.jpg" width="400" /></a></div>
<span style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 20px;"><b><br /></b></span>
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<span style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 20px;"><b>Ingrediente :</b></span><br style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 20px;" /><span style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 20px;"><br /></span><br style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 20px;" /><span style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 20px;">500g. file de cod alaska</span><br style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 20px;" /><span style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 20px;">4 nectarine coapte</span><br style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 20px;" /><span style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 20px;">1 grapefruit</span><br style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 20px;" /><span style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 20px;">1 ceapa rosie mica</span><br style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 20px;" /><span style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 20px;">1 ardei iute (chili)</span><br style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 20px;" /><span style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 20px;">1 lingurita miere</span><br style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 20px;" /><span style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 20px;">rozmarin maruntit</span><br style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 20px;" /><span style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 20px;">busuioc</span><br style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 20px;" /><span style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 20px;">piper</span><br style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 20px;" /><span style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 20px;">sare</span><br style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 20px;" /><span style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 20px;">patrunjel sau frunze de busuioc,pentru ornat</span><br style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 20px;" /><br style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 20px;" /><br style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 20px;" /><b style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 20px;">Mod de preparare:</b><br style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 20px;" /><br style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 20px;" /><span style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 20px;">Nectarinele se curata de coaja, pulpa se desprinde de pe sambure si se taie cubulete. Feliile de grapefruit se curata de pielita interioara, astfel incat sa ramana pulpa. sucul care se scurge se pastreaza intr-un vas. Pulpa de grapefruit se taie bucatele. Ceapa se curata si se toaca marunt, se amesteca cu grapefruit -ul si cu bucatelele de nectarine.</span><br style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 20px;" /><span style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 20px;"> Pestele se spala, se usuca, se sareaza , se pipereaza din plin si se frige cateva minute intr-o tigaie teflonata in putin ulei de masline.</span><br style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 20px;" /><span style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 20px;">Busuiocul si rozmarinul se amesteca cu sucul de grepfruit, se mai stoarce sucul de la inca o nectarina, se adauga putina sare,chili si o lingurita de miere , se amesteca bine si rezulta un sos delicios.</span><br style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 20px;" /><span style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 20px;">Codul se aseaza pe un platou de servit, se adauga peste el amestecul de fructe si se stropeste cu sos.</span><br style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 20px;" /><br style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 20px;" /><b style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 20px;"><i><span style="color: red;">Pofta buna !:)</span></i></b>
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<b style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 20px;"><i><span style="color: red;"><br /></span></i></b>
<a href="http://calatorii-culinare-adina.blogspot.ro/"><b>http://calatorii-culinare-adina.blogspot.ro/</b></a>
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<b style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 20px;"><i><span style="color: red;"><br /></span></i></b>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpNYAjB2ePpSJZlL7qmMy8M3t_4kuMiPJuKt78zs9oamaw_uINFqYWeKc5M5W_J6TeTq-7_QYrqQwEsR4Lf3cXYmu1FBPaWmHaYvAsBoMHzdH2jGykfD55Cw1XVEIEyGPAd6d3kMLKh8w/s1600/poze+627.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpNYAjB2ePpSJZlL7qmMy8M3t_4kuMiPJuKt78zs9oamaw_uINFqYWeKc5M5W_J6TeTq-7_QYrqQwEsR4Lf3cXYmu1FBPaWmHaYvAsBoMHzdH2jGykfD55Cw1XVEIEyGPAd6d3kMLKh8w/s400/poze+627.jpg" width="400" /></a></div>
<b style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 20px;"><i><span style="color: red;"><br /></span></i></b>Unknownnoreply@blogger.com2tag:blogger.com,1999:blog-179442507635270773.post-74822075380011753062012-08-27T10:31:00.000+03:002012-08-27T10:31:13.814+03:00Placinta de dovleac<br />
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<br style="background-color: white; color: #525252; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18px;" /> <span style="background-color: white; color: #525252; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18px;">Am facut aceasta reteta dupa siteul </span><a href="http://www.deliciiculinare.ro/retete/panificatie-si-patiserie/placinta-de-dovleac-rulouri-cu-dovleac.html" style="background-color: white; color: #ff0404; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18px; text-decoration: none;">Delicii Culinare</a><span style="background-color: white; color: #525252; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18px;">. Cred ca a iesit la fel de buna, deoarece nici nu s-a racit bine ca nu mai era nici urma de placinta.</span><br />
<br style="background-color: white; color: #525252; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18px;" /> <b style="background-color: white; color: #525252; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18px;">Ingrediente:</b><br />
<span style="background-color: white; color: #525252; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18px;">Pentru umputura:</span><br />
<span style="background-color: white; color: #525252; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18px;">- 1 kg dovleac ras</span><br />
<span style="background-color: white; color: #525252; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18px;">- 8-9 linguri de zahar (dupa gust)</span><br />
<span style="background-color: white; color: #525252; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18px;">- 2 linguri de ulei </span><a href="http://www.2e-prod.ro/" style="background-color: white; color: #ff0404; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18px; text-decoration: none;">Cardinal</a><br />
<span style="background-color: white; color: #525252; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18px;">- 1-2 plicuri zahar vanilat</span><br />
<span style="background-color: white; color: #525252; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18px;">- stafide optional</span><br />
<span style="background-color: white; color: #525252; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18px;">Pentru coca</span><br />
<span style="background-color: white; color: #525252; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18px;">- 300-350 g faina</span><br />
<span style="background-color: white; color: #525252; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18px;">- 10 linguri de apa (pline)</span><br />
<span style="background-color: white; color: #525252; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18px;">- 5 linguri de ulei (pline)</span><br />
<span style="background-color: white; color: #525252; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18px;">- 3 linguri de otet</span><br />
<br style="background-color: white; color: #525252; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18px;" /> <b style="background-color: white; color: #525252; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18px;">Preparare:</b><br />
<span style="background-color: white; color: #525252; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18px;">Dovleacul se taie, se curata de coaja, apoi se rade pe razatoarea mare. Intr-o cratita se pune putin ulei, in care se caleste dovleacul ras impreuna cu zaharul. Cand s-a inmuiat putin doveacul, se ia de pe foc si se adauga scortisoara , zahar vanilat si optional stafide.</span><br />
<br style="background-color: white; color: #525252; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18px;" /> <span style="background-color: white; color: #525252; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18px;">Se pune faina intr-un castron adanc. Se face o adancitura in faina, in care se pune solutia de apa, ulei si otet, apoi la inceput se amesteca usor cu o lingura. Dupa aceea se framanta cu mana, pana coca devine numai buna de intins (nu prea tare, usor elestica).</span><br />
<br style="background-color: white; color: #525252; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18px;" /> <span style="background-color: white; color: #525252; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18px;">Se imparte coca in patru bucati. Pe masa de lucru se pune faina si cu ajutorul sucitorului, se intinde o foaie subtire.De fiecare data cand se intoarce foaia, se mai adauga putina faina, atat pe foaie cat si pe masa de lucru.</span><br />
<br style="background-color: white; color: #525252; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18px;" /> <span style="background-color: white; color: #525252; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18px;">Cand foaia este gata, se acopera cu umplutura pe trei sferturi din suprafata, apoi se ruleaza si se aseaza in tava, unsa cu ulei in prealabil.</span><br />
<br style="background-color: white; color: #525252; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18px;" /> <span style="background-color: white; color: #525252; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18px;">Cu fiecare bucata de coca se procedeaza la fel. Rulourile asezate in tava , se ung cu ulei si se baga in cuptorul incins, la foc potrivit. Cand s-au rumenit frumos , se scot din cuptor si se acopera cu un strat de zahar pudra.</span><br />
<span style="background-color: white; color: #525252; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18px;">Pofta buna!</span> <br />
<br />
<a href="http://retete-de-mancaruri.blogspot.com/" target="_blank"><img alt="Retete de mancaruri. Retete culinare." border="0" src="http://img43.imageshack.us/img43/6968/banner125x125o.jpg" /></a>grasu64http://www.blogger.com/profile/14243372114708770672noreply@blogger.com4tag:blogger.com,1999:blog-179442507635270773.post-45517300292786216182012-08-24T20:43:00.000+03:002012-08-24T20:43:53.712+03:00Sandwich de vinete cu piept de pui<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: Georgia, "Times New Roman", serif;"><span style="font-family: 'Times New Roman','serif'; font-size: 12pt; line-height: 115%;">Va propun ceva simplu, rapid, sanatos si delicios ! Incercati si voi </span><span style="font-family: Wingdings; font-size: 12pt; line-height: 115%; mso-ascii-font-family: 'Times New Roman'; mso-bidi-font-family: 'Times New Roman'; mso-char-type: symbol; mso-hansi-font-family: 'Times New Roman'; mso-symbol-font-family: Wingdings;"><span style="mso-char-type: symbol; mso-symbol-font-family: Wingdings;">J</span></span><span style="font-family: 'Times New Roman','serif'; font-size: 12pt; line-height: 115%;"> imi veti da dreptate...</span></span></div>
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<span style="font-family: 'Times New Roman','serif'; font-size: 12pt; line-height: 115%;"><span style="font-family: Georgia, "Times New Roman", serif;">Timp de pregatire: 30’<o:p></o:p></span></span></div>
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<span style="font-family: 'Times New Roman','serif'; font-size: 12pt; line-height: 115%;"><span style="font-family: Georgia, "Times New Roman", serif;">Ingrediente:<o:p></o:p></span></span></div>
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<span style="font-family: 'Times New Roman','serif'; font-size: 12pt; line-height: 115%;"><span style="font-family: Georgia, "Times New Roman", serif;">1 vanata mare<o:p></o:p></span></span></div>
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<span style="font-family: 'Times New Roman','serif'; font-size: 12pt; line-height: 115%;"><span style="font-family: Georgia, "Times New Roman", serif;">2 rosii<o:p></o:p></span></span></div>
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<span style="font-family: 'Times New Roman','serif'; font-size: 12pt; line-height: 115%;"><span style="font-family: Georgia, "Times New Roman", serif;">4 catei de usturoi<o:p></o:p></span></span></div>
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<span style="font-family: 'Times New Roman','serif'; font-size: 12pt; line-height: 115%;"><span style="font-family: Georgia, "Times New Roman", serif;">½ piept de pui fiert<o:p></o:p></span></span></div>
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<span style="font-family: 'Times New Roman','serif'; font-size: 12pt; line-height: 115%;"><span style="font-family: Georgia, "Times New Roman", serif;">2 linguri ulei de masline<o:p></o:p></span></span></div>
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<span style="font-family: 'Times New Roman','serif'; font-size: 12pt; line-height: 115%;"><span style="font-family: Georgia, "Times New Roman", serif;">Sare<o:p></o:p></span></span></div>
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<span style="font-family: 'Times New Roman','serif'; font-size: 12pt; line-height: 115%;"><span style="font-family: Georgia, "Times New Roman", serif;">piper<o:p></o:p></span></span></div>
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<span style="font-family: 'Times New Roman','serif'; font-size: 12pt; line-height: 115%;"><span style="font-family: Georgia, "Times New Roman", serif;">Frunze de busuioc<o:p></o:p></span></span></div>
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<span style="font-family: 'Times New Roman','serif'; font-size: 12pt; line-height: 115%;"><span style="font-family: Georgia, "Times New Roman", serif;">Mod de preparare:<o:p></o:p></span></span></div>
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<span style="font-family: 'Times New Roman','serif'; font-size: 12pt; line-height: 115%;"><span style="font-family: Georgia, "Times New Roman", serif;">Spalam si taiem vanata in felii de aprox 2cm grosime, fara sa o curatam. Punem tigaia de gratar la incins si prajim feliile de vanata pe ambele parti. Le lasam sa se raceasca putin. <o:p></o:p></span></span></div>
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<span style="font-family: 'Times New Roman','serif'; font-size: 12pt; line-height: 115%;"><span style="font-family: Georgia, "Times New Roman", serif;">Curatam usturoiul, il zdrobim si-l frecam bine cu uleiul, sarea si putin piper. Cu o pensula ungem feliile de vinete. Pieptul de pui il rupem in fasii ( sau il puteti taia) si asezam bucati generoase intre doua felii de vinete. Dupa ce le-am asamblat, curatam rosiile de piele, le taem cubulete si le punem pe sandwich-uri. Adaugam cate o frunzulita de busuioc si servim.<o:p></o:p></span></span></div>
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<span style="font-family: 'Times New Roman','serif'; font-size: 12pt; line-height: 115%;"><span style="font-family: Georgia, "Times New Roman", serif;">Pofta buna!<o:p></o:p></span></span></div>
<span style="font-family: Georgia, "Times New Roman", serif;"></span></div>
Unknownnoreply@blogger.com1