tag:blogger.com,1999:blog-17422535982053938432024-03-13T06:00:12.900+02:00Ralu's Little KitchenRaluhttp://www.blogger.com/profile/02432473800580175170noreply@blogger.comBlogger52125tag:blogger.com,1999:blog-1742253598205393843.post-72604977514246803392010-04-24T09:03:00.296+03:002010-04-24T22:58:11.340+03:00Cupcakes cu lamaie (Easter Cupcakes)<p align="center"><a href="http://farm5.static.flickr.com/4001/4484043652_16e8d4143d.jpg"><img style="WIDTH: 375px; HEIGHT: 500px; CURSOR: hand" border="0" alt="" src="http://farm5.static.flickr.com/4001/4484043652_16e8d4143d.jpg" /></a></p><div align="justify"><span style="color:#333333;">Cineva, stie ea cine, m-a mustruluit deunazi, spunandu-mi ca m-am "puturosit" si ca vreau sa ma las de blog. Ba mai mult, se pare ca de Paste am comis-o si mai lata: am trantit pe blog o poza cu niste briose, asa crescute si cu multa crema pe deasupra, mama-mama, dupa care am zis frumusel la lume "Paste fericit" si am disparut fara urma :P. De reteta nici vorba, degeaba a stat populatia si a intors blogul cu susu-n jos, reteta ia-o de unde nu-i, nici un ingredient, nici o poza mititica cu un tel, o tava, ceva, nici macar cum se chema nu m-am obosit sa scriu. Nimic in afara de mareata fotografie de prezentare!</span></div><span style="color:#333333;"></span><br /><div align="justify"><span style="color:#333333;">Ei bine, da, recunosc ca m-am "puturosit" putin, dar cum nu mi-au placut niciodata restantele, ma grabesc sa-mi reiau activitatea pe blog, cum altfel decat cu mult asteptatele cupcakes :) Le-am facut proba cu cateva saptamani inainte de Paste si, pentru ca mi-au placut atat de mult, am repetat isprava si de sarbatori. A treia zi de Paste m-a prins tot muncind la ele, insa am renuntat la <em>buttercream frosting,</em> pentru ca nu stiu ce s-ar fi ales din crema de unt dupa drumul de 7 ore pe care urma sa-l fac de la Iasi la Bucuresti. Desigur ca atunci nu s-au mai numit cupcakes, ci muffinsi, niste muffinsi grozavi pe care i-am umplut cu dulceata de merisoare (cranberries) si cu merisoare confiate, foarte bune si acestea din urma, bineinteles daca va plac fructele confiate :P. Le mai puteti umple cu fulgi de ciocolata, gem acrisor sau fructe proaspete de padure, dupa pofta inimioarei :) </span><span style="color:#333333;">Reteta este preluata de pe </span><span style="color:#009900;"><span style="color:#333333;">site-ul celor de la <a href="http://www.williams-sonoma.com/"><span style="color:#009900;">W</span></a></span><a href="http://www.williams-sonoma.com/"><span style="color:#009900;">illiams-Sonoma</span></a></span><span style="color:#333333;">.</span></div><div align="justify"><br /><span style="color:#333333;"><strong>Ingrediente</strong></span></div><br /><span style="color:#333333;">- 8 linguri de faina</span><br /><span style="color:#333333;">- 9 linguri de zahar</span><br /><span style="color:#333333;">- 3 linguri de smantana</span><br /><span style="color:#333333;">- 3 linguri de ulei</span><br /><span style="color:#333333;">- 1/2 pachet de unt</span><br /><span style="color:#333333;">- 1/3 lingurita de sare</span><br /><span style="color:#333333;">- 1/2 fiola esenta de vanilie</span><br /><span style="color:#333333;">- coaja rasa de la o lamaie</span><br /><span style="color:#333333;">- un pliculet de praf de copt</span><br /><span style="color:#333333;"></span><br /><div align="justify"><span style="color:#333333;"><strong>Mod de preparare.</strong> </span><span style="color:#333333;">Punem intr-un bol toate ingredientele uscate: faina, praful de copt si sarea. Intr-un alt bol, mai mic, amestecam smantana cu uleiul si esenta de vanilie. Frecam spuma untul cu zaharul, apoi adaugam alternativ din amestecul uscat si din cel de smantana, pana la completa omogenizare. Compozitia rezultata trebuie sa fie ca o smantana mai groasa. Preincalzim cuptorul. Ungem fiecare adancitura din tava de muffins cu putin unt si punem inauntru hartiutele speciale pe care le ungem, la randul lor, cu unt. Umplem formele de muffins cu aluat, cam pe trei sferturi. Le coacem ~ 18-20 de minute la foc moderat, pana trec testul scobitorii. </span></div><p align="center"><a href="http://farm5.static.flickr.com/4068/4544786639_ba5d9742d2.jpg"><span style="color:#333333;"><img style="WIDTH: 375px; HEIGHT: 306px; CURSOR: hand" border="0" alt="" src="http://farm5.static.flickr.com/4068/4544786639_ba5d9742d2.jpg" /></span></a></p><span style="color:#333333;"></span><span style="color:#333333;">Pentru <strong>buttercream frosting</strong> (crema de deasupra)<strong> </strong>avem nevoie de:</span><br /><br /><span style="color:#333333;">- un pachet de unt (moale, la temperatura camerei)</span><br /><span style="color:#333333;">- zeama de la o lamaie</span><br /><span style="color:#333333;">- 10-12 linguri de zahar pudra</span><br /><span style="color:#333333;">- 5-6 lingurite de lapte</span><br /><span style="color:#333333;">- esenta de vanilie dupa gust </span><br /><span style="color:#333333;">- oua de zahar (optional, pentru decor)</span><br /><span style="color:#333333;"></span><br /><div align="justify"><span style="color:#333333;"><strong>Mod de preparare.</strong> Intr-un bol de plastic spumam cu mixerul untul cu zaharul, timp de 1-2 minute, pana se topeste zaharul, dupa care oprim mixerul si indepartam untul de pe peretii vasului. Adaugam 3-4 lingurite de lapte, zeama de lamaie si esenta de vanilie si mai mixam cateva minute. Crema obtinuta o dam la frigider 10-15 minute, apoi spritam cate putin pe fiecare cupcake. Decoram cu oua de zahar.</span></div><p align="center"><a href="http://farm5.static.flickr.com/4015/4483375763_f42fb60e9f.jpg"><span style="color:#333333;"><img style="WIDTH: 375px; HEIGHT: 500px; CURSOR: hand" border="0" alt="" src="http://farm5.static.flickr.com/4015/4483375763_f42fb60e9f.jpg" /></span></a></p>Raluhttp://www.blogger.com/profile/02432473800580175170noreply@blogger.com1tag:blogger.com,1999:blog-1742253598205393843.post-44070269675906108852010-04-21T22:16:00.153+03:002010-04-28T10:12:59.155+03:00Pasca cu branza si pasca cu ciocolata<a href="http://farm5.static.flickr.com/4068/4511272412_0b4ef5f368.jpg"><img style="WIDTH: 500px; HEIGHT: 375px; CURSOR: hand" border="0" alt="" src="http://farm5.static.flickr.com/4068/4511272412_0b4ef5f368.jpg" /></a><br /><div align="justify"><br /><span style="color:#333333;">Aluatul de pasca e acelasi ca la <a href="http://rasfaturi-culinare.blogspot.com/2010/01/cozonac-cu-nuca-sau-mac.html"><span style="color:#009900;">cozonac</span></a>, dar va recomand sa injumatatiti cantititatile, e mai mult decat suficient pentru doua pascute: una cu branza si una cu ciocolata. Cea cu branza am copt-o intr-o forma de tort detasabila cu diametrul de 24 cm, iar pasca cu ciocolata am facut-o mai mare, intr-o tava dreptunghiulara cu dimensiunile 30/20 cm.</span></div><div align="justify"> </div><br /><span style="color:#333333;"><strong>Umplutura de branza</strong></span><br /><span style="color:#333333;"></span><br /><span style="color:#333333;">- 200 g de branza de vaci data prin sita (branza sa fie mai molcuta)</span><br /><span style="color:#333333;">- 750 g smantana</span><br /><span style="color:#333333;">- 2 linguri de faina</span><br /><span style="color:#333333;">- 5 galbenusuri</span><br /><span style="color:#333333;">- 3 albusuri</span><br /><span style="color:#333333;">- 150 g zahar</span><br /><span style="color:#333333;">- 2 plicuri de zahar vanilinat</span><br /><span style="color:#333333;">- coaja de la o lamaie</span><br /><span style="color:#333333;">- o mana plina de stafide (spalate si lasate la umflat in putina apa)</span><br /><span style="color:#333333;">- 1/2 lingurita de sare</span><br /><br /><div align="justify"><span style="color:#333333;">Mai avem nevoie si de un <strong>ou intreg</strong> pentru a unge aluatul (il vom folosi atat la pasca cu branza, cat si la cea cu ciocolata).</span> </div><div align="justify"><br /><span style="color:#333333;"><strong>Mod de preparare.</strong> Frecam spuma galbenusurile cu zaharul + zaharul vanilinat + sarea. Adaugam cele doua linguri de faina, apoi branza, smantana, coaja de lamaie, albusurile batute spuma si stafidele. </span></div><p align="justify"><span style="color:#333333;">Luam o forma de copt rotunda si o ungem cu ulei. Intindem cu sucitorul o foaie mai subtire de aluat, astfel incat aceasta sa imbrace fundul si peretii laterali, iar aluatul sa cada peste marginile formei. Taiem aluatul care trece de margini, apoi ungem aluatul cu ou batut, pe toata suprafata. Turnam compzitia in forma. Introducem tava in cuptorul preincalzit, unde o lasam sa se coaca timp de ~40 de minute. </span></p><a href="http://farm5.static.flickr.com/4003/4542599687_345a07be91.jpg"><span style="color:#333333;"><img style="WIDTH: 500px; HEIGHT: 408px; CURSOR: hand" border="0" alt="" src="http://farm5.static.flickr.com/4003/4542599687_345a07be91.jpg" /></span></a><span style="color:#333333;"> </span><br /><br /><strong><span style="color:#333333;">Umplutura de ciocolata</span></strong><br /><br /><span style="color:#333333;">- 3 linguri de unt</span><br /><span style="color:#333333;">- 4 linguri de faina</span><br /><span style="color:#333333;">- o cana de lapte + inca vreo cateva linguri de lapte</span><br /><span style="color:#333333;">- 6 galbenusuri</span><br /><span style="color:#333333;">- 6 linguri de cacao (cernuta)</span><br /><span style="color:#333333;">- o cana de smantana </span><br /><span style="color:#333333;">- 200 g de zahar</span><br /><span style="color:#333333;">- 2 plicuri de zahar vanilinat</span><br /><p><span style="color:#333333;"><em>(folositi o cana de 250 ml)</em></span></p><div align="justify"><span style="color:#333333;"><strong>Mod de preparare.</strong> Punem laptele intr-un vas cu zaharul vanilinat si il lasam pe foc pana se topeste zaharul. Intr-o craticioara topim untul si adaugam faina, amestecand bine cu lingura, dupa care il stingem cu o laptele vanilat. Cand s-a mai racorit, punem amestecul intr-un bol, apoi incorporam galbenusurile, unul cate unul, si cacaua inmuiata cu cele cateva linguri de lapte (cacaua si laptele se amesteca cu grija, ca sa nu se formeze cocoloase). Adaugam smantana si zaharul. Omogenizam bine si turnam compozitia intr-o tava tapetata cu aluat. Coacem pasca ~ 40 de minute, la foc moderat. </span><br /></div><br /><a href="http://farm5.static.flickr.com/4041/4542538425_df1df529a9.jpg"><span style="color:#333333;"><img style="WIDTH: 500px; HEIGHT: 408px; CURSOR: hand" border="0" alt="" src="http://farm5.static.flickr.com/4041/4542538425_df1df529a9.jpg" /></span></a><span style="color:#333333;"> </span><br /><br /><span style="color:#333333;">Cea mai ciocolatoasa pasca ever ;)</span><br /><br /><a href="http://farm5.static.flickr.com/4046/4494217834_f8955120f5.jpg"><img style="WIDTH: 500px; HEIGHT: 375px; CURSOR: hand" border="0" alt="" src="http://farm5.static.flickr.com/4046/4494217834_f8955120f5.jpg" /></a>Raluhttp://www.blogger.com/profile/02432473800580175170noreply@blogger.com2tag:blogger.com,1999:blog-1742253598205393843.post-10186267002888149982010-04-12T15:07:00.154+03:002010-04-12T23:53:34.416+03:00Sarmale din piept de gasca<a href="http://farm3.static.flickr.com/2280/4514541148_1ba23851bf.jpg"><img style="WIDTH: 500px; HEIGHT: 375px; CURSOR: hand" border="0" alt="" src="http://farm3.static.flickr.com/2280/4514541148_1ba23851bf.jpg" /></a><br /><p align="justify"><span style="color:#333333;">Daca reusiti sa faceti vreodata rost de carne de gasca de la tara, sa pastrati pieptul pentru niste sarmalute in foi de vita de vie, pentru sunt deosebite! Eu una de cand am dat de gustul lor, nici nu mai vreau sa-aud de sarmalele clasice cu carne de porc, atat de mult imi plac! Le-am facut si asta iarna, cu varza murata, dar parca si mai bune au iesit in frunza de vita. De fapt dintotdeauna mi-au placut mai mult sarmalele invelite in foi de vita, mi se par mai fine si mai delicate...</span></p><p align="justify"><strong><span style="color:#333333;">Ingrediente</span></strong></p><span style="color:#333333;">- un piept de gasca</span><br /><span style="color:#333333;">- 2 cepe mai mari</span><br /><span style="color:#333333;">- 6 linguri pline cu o</span><span style="color:#333333;">rez</span><br /><span style="color:#333333;">- 6-7 linguri de pasta de tomate</span><br /><span style="color:#333333;">- o farfurie plina cu frunze de vita</span><br /><span style="color:#333333;">- sare si piper dupa gust</span><br /><span style="color:#333333;">- 200 ml de bors</span><br /><br /><div align="justify"><span style="color:#333333;"><strong>Mod de preparare.</strong> Daca avem frunze de vita proaspete, procedam in felul urmator: spalam frunzele, apoi punem pe foc o oala cu 3 l de apa si lasam sa dea un clocot. Dam oala deoparte si punem frunzele sa se opareasca. Le tinem in apa pana se inmoaie si isi schimba culoarea, apoi le scoatem si le lasam sa se raceasca. Daca frunzele sunt conservate (murate), atunci le punem intr-o oala cu apa rece si le lasam la desarat cateva ore, apoi schimbam apa si le mai lasam 2-3 ore, pana iese bine sarea din ele. Dupa aceea</span> <span style="color:#333333;">le oparim ca si pe cele proaspete.</span></div><div align="justify"><br /></div><div align="justify"><span style="color:#333333;">Ceapa o taiem solzisori, o calim putin intr-o tigaie cu cateva linguri de ulei si o lasam sa se raceasca.</span> <span style="color:#333333;">Spalam orezul in 2-3 ape, apoi il punem intr-o cratita mai mica cu o cescuta de apa, pe foc mic, ca sa se umfle putin, avand grija sa amestecam mereu, ca sa nu se prinda de vas.</span> <span style="color:#333333;">Carnea o spalam bine, o taiem in bucati potrivite si o dam prin masina de tocat impreuna cu ceapa.</span> </div><div align="justify"></div><br /><div align="justify"><span style="color:#333333;">Intr-un bol punem toate ingredientele: carnea tocata, orezul (dupa ce s-a racit putin) si 2-3 linguri de pasta de tomate. </span><br /></div><div align="justify"></div><br /><a href="http://farm5.static.flickr.com/4047/4489177620_f60f5077b9.jpg"><span style="color:#333333;"><img style="WIDTH: 500px; HEIGHT: 375px; CURSOR: hand" border="0" alt="" src="http://farm5.static.flickr.com/4047/4489177620_f60f5077b9.jpg" /></span></a><span style="color:#333333;"> </span><br /><span style="color:#333333;"></span><br /><div align="justify"><span style="color:#333333;">Amestecam compozitia pana se omogenizeaza bine si potrivim gustul de sare si piper.</span> </div><div align="justify"><br /></div><a href="http://farm3.static.flickr.com/2725/4489177624_f60f5077b9.jpg"><span style="color:#333333;"><img style="WIDTH: 500px; HEIGHT: 375px; CURSOR: hand" border="0" alt="" src="http://farm3.static.flickr.com/2725/4489177624_f60f5077b9.jpg" /></span></a><span style="color:#333333;"> </span><br /><div align="justify"><br /><span style="color:#333333;">Luam cate o frunza de vita si punem o lingurita de compozitie la unul din capete, apoi impachetam sarmaluta cu grija, astfel incat sa nu se desfaca la fiert.</span></div><div align="justify"><span style="color:#333333;"></span><br /></div><a href="http://farm5.static.flickr.com/4059/4489177626_50923f577e.jpg"><span style="color:#333333;"><img style="WIDTH: 500px; HEIGHT: 375px; CURSOR: hand" border="0" alt="" src="http://farm5.static.flickr.com/4059/4489177626_50923f577e.jpg" /></span></a><span style="color:#333333;"> </span><br /><br /><div align="justify"><span style="color:#333333;">Pe fundul unui vas termorezistent punem cateva frunze de vita, asezam sarmalutele in siruri circulare suprapuse, le acoperim cu un alt strat de frunze, turnam apa pana la nivelul sarmalelor si dam vasul la cuptor, pentru ~ 2 1/2 - 3 h. Pe parcursul fierberii, apa scade si o sa fie nevoie sa mai completam cantitatea, de aceea e bine sa avem la indemana un vas cu apa incalzita.</span></div><p><span style="color:#333333;"></span></p><p></p><a href="http://farm5.static.flickr.com/4011/4488536703_d1f230d25f.jpg"><span style="color:#333333;"><img style="WIDTH: 500px; HEIGHT: 375px; CURSOR: hand" border="0" alt="" src="http://farm5.static.flickr.com/4011/4488536703_d1f230d25f.jpg" /></span></a><span style="color:#333333;"> </span><span style="color:#333333;"><br /><br /></span><span style="color:#333333;"><div align="justify">Cu un sfert de ora inainte de a le scoate din cuptor, facem un sos din 3-4 linguri de bulion si 200 ml de bors si il turnam peste sarmalute. </span></div><br /><a href="http://farm3.static.flickr.com/2679/4489177614_b5ecbcda31.jpg"><span style="color:#333333;"><img style="WIDTH: 500px; HEIGHT: 375px; CURSOR: hand" border="0" alt="" src="http://farm3.static.flickr.com/2679/4489177614_b5ecbcda31.jpg" /></span></a><br /><br /><div align="justify"><span style="color:#333333;">Am pastrat si pentru voi o portie generoasa, deci poftiti va rog la sarmale ;)</span> </div><div align="justify"></div><br /><a href="http://farm3.static.flickr.com/2245/4514508832_653ea9900f.jpg"><span style="color:#333333;"><img style="WIDTH: 500px; HEIGHT: 375px; CURSOR: hand" border="0" alt="" src="http://farm3.static.flickr.com/2245/4514508832_653ea9900f.jpg" /></span></a><span style="color:#333333;"> </span>Raluhttp://www.blogger.com/profile/02432473800580175170noreply@blogger.com1tag:blogger.com,1999:blog-1742253598205393843.post-50606119432427673002010-04-03T23:32:00.004+03:002010-04-04T08:59:26.062+03:00Hristos a inviat!<p align="center"><a href="http://farm5.static.flickr.com/4001/4484043652_16e8d4143d.jpg"><img style="WIDTH: 375px; HEIGHT: 500px; CURSOR: hand" border="0" alt="" src="http://farm5.static.flickr.com/4001/4484043652_16e8d4143d.jpg" /></a></p><div align="center"><span style="color:#333333;">Un Paste fericit tuturor!</span></div>Raluhttp://www.blogger.com/profile/02432473800580175170noreply@blogger.com3tag:blogger.com,1999:blog-1742253598205393843.post-21815962858451095232010-03-31T18:00:00.039+03:002010-04-01T10:50:09.938+03:00Prajiturele cu nuca<p align="center"><a href="http://farm5.static.flickr.com/4057/4394646416_a5a35b9243.jpg"><img style="WIDTH: 375px; HEIGHT: 500px; CURSOR: hand" border="0" alt="" src="http://farm5.static.flickr.com/4057/4394646416_a5a35b9243.jpg" /></a></p><div align="justify"><span style="color:#333333;">O prajiturica discreta si cuminte, dar surprinzator de buna. Se face rapid, cu ingrediente pe care le avem mereu la indemana si este gustoasa, hranitoare si foarte simpla, chiar si pentru cineva fara prea multa experienta culinara.</span></div><span style="color:#333333;"></span><br /><div align="justify"><span style="color:#333333;">O putem savura ca atare sau dimineata, la micul dejun, langa o cana de ceai sau un pahar de iaurt.</span></div><div align="justify"><br /><strong><span style="color:#333333;">Ingrediente</span></strong><br /><br /><em><span style="color:#333333;">(masurati cantitatile cu o cana de 250 ml)</span></em><br /><span style="color:#333333;"></span><br /><span style="color:#333333;">- o cana + 2 linguri pline cu faina</span><br /><span style="color:#333333;">- o cana de ulei</span><br /><span style="color:#333333;">- o cana de zahar</span><br /><span style="color:#333333;">- 5 oua intregi</span><br /><span style="color:#333333;">- 1/2 lingurita de sare</span><br /><span style="color:#333333;">- un plic de zahar vanilinat</span><br /><span style="color:#333333;">- o cana de nuca tocata nu foarte marunt</span><br /><br /><span style="color:#333333;"><strong>Mod de preparare.</strong> Intr-un bol batem bine cu mixerul ouale intregi + zaharul + zaharul vanilinat + sarea pana ce compozitia creste in volum si se face ca o smantana groasa. Adaugam treptat uleiul, mixam bine, apoi incorporam faina, lingura cu lingura, amestecand de jos in sus cu furculita. Turnam compozitia in tava unsa cu unt si tapetata cu hartie de copt si repartizam deasupra bucatile de nuca.</span><br /><br /><span style="color:#333333;">Introducem tava in cuptorul preincalzit si lasam prajitura sa se coaca la foc moderat ~35-40 minute, pana trece testul scobitorii (introducem o scobitoare in prajitura, iar daca scobitoarea iese curata, atunci prajitura e coapta).</span> </div>Raluhttp://www.blogger.com/profile/02432473800580175170noreply@blogger.com2tag:blogger.com,1999:blog-1742253598205393843.post-56023796959017299072010-03-30T14:35:00.158+03:002010-03-31T20:05:37.622+03:00Negresa<p align="center"><a href="http://farm3.static.flickr.com/2710/4475427511_2b0d1244dc.jpg"><img style="WIDTH: 375px; HEIGHT: 500px; CURSOR: hand" border="0" alt="" src="http://farm3.static.flickr.com/2710/4475427511_2b0d1244dc.jpg" /></a> </p><p align="justify"><span style="color:#333333;">Zilele trecute mi s-a facut o pofta grozava de negresa, asa ca am scotocit prin cutia cu retete a mamei in cautarea ..."mucenitzei" - da, reteta o am scrisa sub aceasta denumire, habar n-am cine si de ce a botezat-o astfel, pentru ca prajitura cu pricina e negresa toata ziua. Si ce negresa...sublima... De multe ori stau si ma intreb ce-mi place mai mult la ea: textura umeda si moale, gustul intens de cacao, pojghita cremoasa de deasupra sau bucatile de nuca crocanta raspandite prin tot blatul... Iar raspunsul vine de fiecare data invariabil: dupa ce am scos prajitura din cuptor si o las putin (cat mai putin :P) sa sa raceasca, imi tai 2-3 bucati mari (da' mari), pe care le devorez pe nerasuflate, fara sa-mi mai pese care-i blat, nuca sau glazura.</span></p><p align="justify"><strong><span style="color:#333333;">Ingrediente</span></strong><br /></p><div align="justify"><em><span style="color:#333333;">(masurati cantitatile cu o cana de 250 ml)</span></em> </div><br /><div align="justify"><span style="color:#333333;">- 1 1/2 cana zahar</span></div><div align="justify"><span style="color:#333333;">- 1 1/2 cana faina</span></div><div align="justify"><span style="color:#333333;">- 1 cana de lapte</span></div><div align="justify"><span style="color:#333333;">- 1 cana de ulei</span></div><div align="justify"><span style="color:#333333;">- 5 oua</span></div><div align="justify"><span style="color:#333333;">- 3-4 linguri de cacao</span></div><div align="justify"><span style="color:#333333;">- 6 linguri de nuca macinata</span></div><div align="justify"><span style="color:#333333;">- un plic de zahar vanilinat</span></div><div align="justify"><span style="color:#333333;">- un plic de praf de copt</span></div><div align="justify"><span style="color:#333333;">- 1/4 lingurita de sare</span><br /><span style="color:#333333;">- o cana plina cu bucati mari de nuca</span> </div><div align="justify"><br /></div><div align="justify"><span style="color:#333333;"><strong>Mod de preparare.</strong> Intr-o craticioara se amesteca zaharul + zaharul vanilinat + cacaua, apoi se adauga treptat laptele + uleiul, pana se omogenizeaza bine. Se pune pe foc si se lasa sa dea un clocot. Din aceasta compozitie se opreste o cana.</span> </div><div align="justify"></div><br /><div align="justify"><span style="color:#333333;">Restul compozitiei se lasa sa se raceasca, dupa care se incorporeaza, pe rand, cele 5 galbenusuri, amestecand continuu. S</span><span style="color:#333333;">e adauga apoi nuca macinata, faina, albusurile batute spuma si praful de copt stins cu putina zeama de lamaie.</span> </div><div align="justify"></div><br /><div align="center"><a href="http://farm3.static.flickr.com/2425/4467658816_10979b1958.jpg"><span style="color:#333333;"><img style="WIDTH: 500px; HEIGHT: 375px; CURSOR: hand" border="0" alt="" src="http://farm3.static.flickr.com/2425/4467658816_10979b1958.jpg" /></span></a><span style="color:#333333;"> </span></div><span style="color:#333333;"></span><div align="left"><br /><span style="color:#333333;">Se inglobeaza in compozitie bucatile de nuca. </span></div><p align="center"><a href="http://farm5.static.flickr.com/4005/4466887073_ae4f8bb0df.jpg"><span style="color:#333333;"><img style="WIDTH: 500px; HEIGHT: 375px; CURSOR: hand" border="0" alt="" src="http://farm5.static.flickr.com/4005/4466887073_ae4f8bb0df.jpg" /></span></a></p><p align="justify"><span style="color:#333333;">Compozitia se toarna in tava unsa cu unt si tapetata cu hartie de copt si se coace in cuptorul preincalzit, la foc moderat, ~ 25-30 minute, pana trece testul scobitorii. Cand este aproape gata, se scoate tava din cuptor, se toarna peste blat crema de cacao ramasa si se intinde cu dosul unei linguri pe toata suprafata prajiturii, apoi se introduce din nou in cuptor si se mai coace ~ 10 minute, la foc mic. Se lasa sa se raceasca, apoi se taie patrate sau dreptunghiuri.</span></p><div align="center"><a href="http://farm5.static.flickr.com/4044/4475453787_9fdfb51393.jpg"><span style="color:#333333;"><img style="WIDTH: 500px; HEIGHT: 375px; CURSOR: hand" border="0" alt="" src="http://farm5.static.flickr.com/4044/4475453787_9fdfb51393.jpg" /></span></a><span style="color:#333333;"> </span></div>Raluhttp://www.blogger.com/profile/02432473800580175170noreply@blogger.com8tag:blogger.com,1999:blog-1742253598205393843.post-36735648895661036992010-03-24T18:29:00.032+02:002010-03-29T08:51:29.478+03:00Mucenici moldovenesti (sfintisori)<p align="center"><a href="http://farm3.static.flickr.com/2765/4420506530_a39b7c24e0.jpg"><img style="WIDTH: 500px; HEIGHT: 375px; CURSOR: hand" border="0" alt="" src="http://farm3.static.flickr.com/2765/4420506530_a39b7c24e0.jpg" /></a></p><p align="justify"><span style="color:#333333;">Nu stiu daca se poate ceva mai penibil decat sa postezi reteta de mucenici in Duminica Floriilor, dar uneori lenea e o cucoana asa de mare...:P</span></p><p align="justify"><span style="color:#333333;">Am facut sfintisorii ca la noi in Moldova, din aluat pufos de cozonac, imbalsamati cu sirop parfumat de miere si presarati cu nuca din belsug. Enjoy!</span></p><p align="justify"><span style="color:#333333;"><strong>Mod de preparare.</strong> Se face un aluat ca pentru <a href="http://rasfaturi-culinare.blogspot.com/2010/01/cozonac-cu-nuca-sau-mac.html"><span style="color:#ff9900;">cozonac</span></a> si se lasa sa dospeasca ~ 1 h. Dupa ce aluatul a crescut suficient, se ia din ele cate o bucatica si se formeaza suluri lungi si subtiri, care se impletesc si se rasucesc sub forma de opturi.</span></p><p align="center"><a href="http://4.bp.blogspot.com/_IRfhfxyTgsY/S7A9LNaZyxI/AAAAAAAACcI/iUBFrwE8h2Q/s1600/1.jpg"><span style="color:#333333;"><img style="WIDTH: 240px; HEIGHT: 320px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5453926411533929234" border="0" alt="" src="http://4.bp.blogspot.com/_IRfhfxyTgsY/S7A9LNaZyxI/AAAAAAAACcI/iUBFrwE8h2Q/s320/1.jpg" /></span></a><a href="http://4.bp.blogspot.com/_IRfhfxyTgsY/S7A9IDGFJvI/AAAAAAAACcA/qVOJfKQU7k0/s1600/2.jpg"><span style="color:#333333;"><img style="WIDTH: 240px; HEIGHT: 320px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5453926357224728306" border="0" alt="" src="http://4.bp.blogspot.com/_IRfhfxyTgsY/S7A9IDGFJvI/AAAAAAAACcA/qVOJfKQU7k0/s320/2.jpg" /></span></a></p><div align="justify"><span style="color:#333333;">Se pun sfintisorii in tava unsa cu unt si tapetata cu hartie de copt si se lasa sa mai creasca ~ 30-40 minute. Apoi se ung cu ou batut si se introduc in cuptorul preincalzit, unde se lasa sa se coaca ~ 45 minute la foc moderat, pana se rumenesc frumos deasupra.</span><span style="color:#333333;"></div></span><p align="center"><a href="http://4.bp.blogspot.com/_IRfhfxyTgsY/S7A9FtffJiI/AAAAAAAACb4/rJu4Qux56zI/s1600/3.jpg"><span style="color:#333333;"><img style="WIDTH: 240px; HEIGHT: 320px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5453926317065971234" border="0" alt="" src="http://4.bp.blogspot.com/_IRfhfxyTgsY/S7A9FtffJiI/AAAAAAAACb4/rJu4Qux56zI/s320/3.jpg" /></span></a><a href="http://4.bp.blogspot.com/_IRfhfxyTgsY/S7A9Al7fCyI/AAAAAAAACbw/GAXz9_lpbQw/s1600/4.jpg"><span style="color:#333333;"><img style="WIDTH: 240px; HEIGHT: 320px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5453926229136575266" border="0" alt="" src="http://4.bp.blogspot.com/_IRfhfxyTgsY/S7A9Al7fCyI/AAAAAAAACbw/GAXz9_lpbQw/s320/4.jpg" /></span></a></p><p align="justify"><span style="color:#333333;">Se prepara pe foc un sirop dintr-o cana de apa (de 200 ml) si 500 g miere de albine. Sfintisorii se cufunda in siropul fierbinte, se presara din abundenta cu nuca macinata si se asaza pe un platou.</span></p><p align="center"><a href="http://farm3.static.flickr.com/2693/4419969016_2aab03e8ac.jpg"><span style="color:#333333;"><img style="WIDTH: 500px; HEIGHT: 375px; CURSOR: hand" border="0" alt="" src="http://farm3.static.flickr.com/2693/4419969016_2aab03e8ac.jpg" /></span></a></p>Raluhttp://www.blogger.com/profile/02432473800580175170noreply@blogger.com4tag:blogger.com,1999:blog-1742253598205393843.post-74856802991824787972010-02-28T09:05:00.136+02:002010-03-02T09:20:39.866+02:00Pateu din ficat de gasca<p align="center"><a href="http://2.bp.blogspot.com/_IRfhfxyTgsY/S4oWeLf9OpI/AAAAAAAACaw/K5cTKe0hyD4/s1600-h/5.jpg"><img style="WIDTH: 400px; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5443187807369378450" border="0" alt="" src="http://2.bp.blogspot.com/_IRfhfxyTgsY/S4oWeLf9OpI/AAAAAAAACaw/K5cTKe0hyD4/s400/5.jpg" /></a> </p><p align="justify"><span style="color:#333333;">De mult astept eu sa ma laud cu reteta mea de pateu, insa am tot amanat-o, pentru ca am vrut neaparat sa v-o prezint in varianta cu ficat de gasca. Iar ca sa strang materia prima a fost nevoie de un pic de timp si rabdare: cum primeam gasca de la bunica, cum luam ficatelul si il piteam bine in congelator... E drept, unii s-au mai ratacit prin fripturi, altii si-au gasit sfarsitul in tigaita cu ceapa, dar pana la urma am izbutit sa salvez cativa ficatei pe care sa-i preschimb in cel mai savuros pateu pe care l-am mancat vreodata.</span><br /><span style="color:#333333;"></span><br /><span style="color:#333333;"><strong>Ingrediente</strong></span><br /><br /><span style="color:#333333;">- 6 ficatei de gasca/o tavita de ficatei de pui (de 500 g)</span><br /><span style="color:#333333;">- o ceapa de marime potrivita</span><br /><span style="color:#333333;">- <a href="http://rasfaturi-culinare.blogspot.com/2009/11/maioneza-clasica.html"><span style="color:#ff9900;">maioneza</span></a> dintr-un galbenus</span><br /><span style="color:#333333;">- 3-4 linguri de smantana </span><br /><span style="color:#333333;">- putina nucsoara</span><br /><span style="color:#333333;">- 1/2 lingurita de coniac</span><br /><span style="color:#333333;">- sare si piper dupa gust</span><br /><span style="color:#333333;"></span><br /><span style="color:#333333;"><strong>Mod de preparare.</strong> Ficatul se curata de pielite, se spala si se opareste. Se spala din nou si se pune intr-o tigaie impreuna cu ceapa tocata marunt, se adauga o cescuta de apa si se lasa sa fiarba acoperit pana scade apa. Se lasa sa se raceasca si se trece de doua ori prin masina de tocat. Se incorporeaza maioneza si smantana, se adauga putin coniac si se condimenteaza dupa gust cu nucsoara, sare si piper. Se amesteca bine pana se obtine o compozitie omogena (ca sa iasa si mai fina, se poate trece prin sita) si se da la frigider.</span><br /></p><p align="center"><a href="http://farm3.static.flickr.com/2794/4377882897_5598dbb709_o.jpg"><img style="WIDTH: 120px; HEIGHT: 90px; CURSOR: hand" border="0" alt="" src="http://farm3.static.flickr.com/2794/4377882897_5598dbb709_o.jpg" /></a><a href="http://farm5.static.flickr.com/4034/4378642504_38422cbfe3_o.jpg"><img style="WIDTH: 120px; HEIGHT: 90px; CURSOR: hand" border="0" alt="" src="http://farm5.static.flickr.com/4034/4378642504_38422cbfe3_o.jpg" /></a><a href="http://farm5.static.flickr.com/4028/4377896085_89fc22faa4_o.jpg"><img style="WIDTH: 120px; HEIGHT: 90px; CURSOR: hand" border="0" alt="" src="http://farm5.static.flickr.com/4028/4377896085_89fc22faa4_o.jpg" /></a> </p><p align="justify"><span style="color:#333333;">Acesta a fost pateul de gasca a carui editie, mult prea limitata :((, s-a devorat in doar cateva minute... </span></p><p align="center"><a href="http://2.bp.blogspot.com/_IRfhfxyTgsY/S4oV6F3BGpI/AAAAAAAACao/dIpFBkbj4e8/s1600-h/6.jpg"><img style="WIDTH: 400px; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5443187187380198034" border="0" alt="" src="http://2.bp.blogspot.com/_IRfhfxyTgsY/S4oV6F3BGpI/AAAAAAAACao/dIpFBkbj4e8/s400/6.jpg" /></a></p>Raluhttp://www.blogger.com/profile/02432473800580175170noreply@blogger.com4tag:blogger.com,1999:blog-1742253598205393843.post-70236308396072733562010-02-07T14:00:00.118+02:002010-02-14T20:57:30.246+02:00Minciunele<p align="center"><a href="http://farm3.static.flickr.com/2769/4253977022_7a48aff5d4.jpg"><img style="WIDTH: 375px; CURSOR: hand; HEIGHT: 500px" alt="" src="http://farm3.static.flickr.com/2769/4253977022_7a48aff5d4.jpg" border="0" /></a> </p><p align="left"><span style="color:#333333;">Uff, aproape ca uitasem de minciunele... Cum, nu stiti ce sunt minciunelele? Nu se poate sa nu fi gustat vreodata din subtirelele acestea dulci, crocante si uimitor de fragede... E o intreaga poveste cu ele, o poveste frumoasa de Craciun, dar fiindca am iesit de mult din atmosfera sarbatorilor, parca nu mai merge (totusi!)... V-o spun insa la anul, negresit! </span></p><p align="left"><span style="color:#333333;">Ingrediente</span> </p><ul><li><div align="left"><span style="color:#333333;">4 galbenusuri</span></div></li><li><div align="left"><span style="color:#333333;">1 ou intreg</span></div></li><li><div align="left"><span style="color:#333333;">250 g faina (cat cuprinde)</span></div></li><li><div align="left"><span style="color:#333333;">1 lingurita plina cu otet</span></div></li><li><div align="left"><span style="color:#333333;">1 lingura de zahar</span></div></li><li><div align="left"><span style="color:#333333;">un varf de cutit de sare</span></div></li></ul><p align="left"><span style="color:#333333;">Se amesteca toate ingredientele indicate, obtinandu-se un aluat nici tare, nici moale. </span></p><p align="center"><a href="http://2.bp.blogspot.com/_IRfhfxyTgsY/S26vRwIq5LI/AAAAAAAACX4/FeZOJKy-C-8/s1600-h/1.jpg"><span style="color:#333333;"><img id="BLOGGER_PHOTO_ID_5435474519796671666" style="WIDTH: 374px; CURSOR: hand; HEIGHT: 270px" alt="" src="http://2.bp.blogspot.com/_IRfhfxyTgsY/S26vRwIq5LI/AAAAAAAACX4/FeZOJKy-C-8/s400/1.jpg" border="0" /></span></a></p><p><span style="color:#333333;">Aluatul se pune pe masa, se apasa putin cu podul palmei, apoi se intinde cu sucitorul astfel incat sa rezulte o foaie subtire ca lama cutitului, de ~ 1 mm grosime. </span></p><p align="center"><a href="http://3.bp.blogspot.com/_IRfhfxyTgsY/S26vF2-fUYI/AAAAAAAACXw/qo_ge5PHXak/s1600-h/2.jpg"><span style="color:#333333;"><img id="BLOGGER_PHOTO_ID_5435474315474588034" style="WIDTH: 374px; CURSOR: hand; HEIGHT: 267px" alt="" src="http://3.bp.blogspot.com/_IRfhfxyTgsY/S26vF2-fUYI/AAAAAAAACXw/qo_ge5PHXak/s400/2.jpg" border="0" /></span></a></p><p><span style="color:#333333;">Din aceasta foaie se taie cu rotita de patiserie fasii dreptunghiulare, de ~ 2 cm latime si ~ 15-16 cm lungime. </span><br /></p><p align="center"><a href="http://farm5.static.flickr.com/4003/4336677977_bd9bc80b64.jpg"><span style="color:#333333;"><img style="WIDTH: 189px; CURSOR: hand; HEIGHT: 386px" alt="" src="http://farm5.static.flickr.com/4003/4336677977_bd9bc80b64.jpg" border="0" /></span></a><span style="color:#333333;"><img style="WIDTH: 185px; CURSOR: hand; HEIGHT: 386px" alt="" src="http://farm5.static.flickr.com/4032/4336677989_6e075ced7a.jpg" border="0" /></span></p><p align="left"><span style="color:#333333;">Acestor fasii li se face cate un nod in mijloc, ... </span></p><p align="center"><a href="http://farm3.static.flickr.com/2555/4336677981_31383806f6.jpg"><span style="color:#333333;"><img style="WIDTH: 189px; CURSOR: hand; HEIGHT: 386px" alt="" src="http://farm3.static.flickr.com/2555/4336677981_31383806f6.jpg" border="0" /></span></a><a href="http://farm3.static.flickr.com/2658/4336677985_5e2dc73119.jpg"><span style="color:#333333;"><img style="WIDTH: 187px; CURSOR: hand; HEIGHT: 386px" alt="" src="http://farm3.static.flickr.com/2658/4336677985_5e2dc73119.jpg" border="0" /></span></a><span style="color:#333333;"> </span></p><p align="left"><span style="color:#333333;">...dupa care se pun intr-un ceaunel si se prajesc in baia de ulei, pana cand sunt bine rumenite.</span></p><p align="center"><a href="http://3.bp.blogspot.com/_IRfhfxyTgsY/S26uBo4co4I/AAAAAAAACXo/YUQDpwghNfU/s1600-h/7.jpg"><span style="color:#333333;"><img id="BLOGGER_PHOTO_ID_5435473143460045698" style="WIDTH: 374px; CURSOR: hand; HEIGHT: 275px" alt="" src="http://3.bp.blogspot.com/_IRfhfxyTgsY/S26uBo4co4I/AAAAAAAACXo/YUQDpwghNfU/s400/7.jpg" border="0" /></span></a></p><p><span style="color:#333333;">Se scot cu lingura de spuma si se asaza pe servetele care absorb grasimea.</span></p><p><span style="color:#333333;">Se pudreaza cu zahar cat sunt calde. </span></p><p align="center"><a href="http://farm5.static.flickr.com/4040/4337449740_9ea0f1b621.jpg"><span style="color:#333333;"><img style="WIDTH: 375px; CURSOR: hand; HEIGHT: 500px" alt="" src="http://farm5.static.flickr.com/4040/4337449740_9ea0f1b621.jpg" border="0" /></span></a><span style="color:#333333;"> </span><br /></p><p align="center"><a href="http://4.bp.blogspot.com/_IRfhfxyTgsY/S26sGCRz9iI/AAAAAAAACXY/6kf-EB_xNfU/s1600-h/minciuni1.jpg"><span style="color:#333333;"><img id="BLOGGER_PHOTO_ID_5435471019973539362" style="WIDTH: 375px; CURSOR: hand; HEIGHT: 272px" alt="" src="http://4.bp.blogspot.com/_IRfhfxyTgsY/S26sGCRz9iI/AAAAAAAACXY/6kf-EB_xNfU/s400/minciuni1.jpg" border="0" /></span></a></p>Raluhttp://www.blogger.com/profile/02432473800580175170noreply@blogger.com1tag:blogger.com,1999:blog-1742253598205393843.post-66906027661902837202010-02-06T10:05:00.253+02:002010-02-10T21:27:28.927+02:00Cornulete fragede cu nuca<a href="http://2.bp.blogspot.com/_IRfhfxyTgsY/S20kRkf4VJI/AAAAAAAACUg/WXHaEmLAZ6I/s1600-h/top.jpg"><img id="BLOGGER_PHOTO_ID_5435040209579824274" style="WIDTH: 400px; CURSOR: hand; HEIGHT: 300px" alt="" src="http://2.bp.blogspot.com/_IRfhfxyTgsY/S20kRkf4VJI/AAAAAAAACUg/WXHaEmLAZ6I/s400/top.jpg" border="0" /></a>
<br /><p><span style="color:#333333;">Am constatat ca multe dintre gospodine sunt nemultumite atunci cand vine vorba de retetele de cornulete: ba le ies "clei", ba prea nisipoase, ba niste "ghiulele" tari ca piatra. Din fericire, eu n-am avut niciodata motive sa ma plang, deoarece mi-a ramas de la bunica o reteta foarte speciala, cu care ii rasfat mereu pe cei dragi si cu care multi musafiri am mai imbiat. Nu sunt facute dupa o reteta clasica, luata cap-coada dintr-o carte de bucate, ci reprezinta mai curand o adaptare a unei retete de prajituri uscate cu nuca. Mie mi-au indulcit copilaria si nu stiu daca mi-as putea imagina sarbatorile fara ele, cornuletele mele dragi, atat de prietenoase (nu-i asa ca sunt cele mai prietenoase prajiturele?!), gingase si delicate, pline de nuca si ninse cu zahar pudra... Iar cat de bune si fragede sunt va puteti convinge doar incercand reteta ;)</span> </p><span style="color:#333333;">Ingrediente pentru <strong>aluat</strong></span>
<br /><strong><span style="color:#333333;"></span></strong><span style="color:#333333;">
<br />- 400 g UNT (nu inlocuiti untul cu margarina pentru ca rezultatul nu va mai fi acelasi)
<br /></span><span style="color:#333333;">- faina cat cuprinde pentru a obtine un aluat potrivit de moale (in jur de 500-600 g)
<br /></span><span style="color:#333333;">- 5 linguri zahar
<br />- 4 galbenusuri </span>
<br /></span><span style="color:#333333;">- 1/2 lingurita sare
<br />
<br /></span><span style="color:#333333;">Pentru <strong>umplutura de nuca</strong> avem nevoie de:
<br />
<br />- ~400-500 g nuca macinata
<br />- cateva linguri de lapte
<br />- zahar dupa gust, in functie de cat de dulce preferati umplutura</span>
<br />
<br /></span><span style="color:#333333;"><strong>Mod de preparare.</strong></span><span style="color:#333333;"> Se freaca untul spuma cu zaharul, se adauga galbenusurile + sarea + faina si se amesteca toate, iar aluatul obtinut se da la frigider pana a doua zi. </span>
<br />
<br /><span style="color:#333333;">Umplutura. Se pune nuca macinata intr-un castron, se amesteca cu zaharul si se adauga laptele, putin cate putin, pana rezulta o compozitie potrivit de moale, cat sa poata fi intinsa pe foaia de aluat.</span>
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<br /><a href="http://2.bp.blogspot.com/_IRfhfxyTgsY/S20kONxOYRI/AAAAAAAACUY/W_rqjBCoIy0/s1600-h/1.jpg"><span style="color:#333333;"><img id="BLOGGER_PHOTO_ID_5435040151938949394" style="WIDTH: 400px; CURSOR: hand; HEIGHT: 300px" alt="" src="http://2.bp.blogspot.com/_IRfhfxyTgsY/S20kONxOYRI/AAAAAAAACUY/W_rqjBCoIy0/s400/1.jpg" border="0" /></span></a><span style="color:#333333;"> </span>
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<br /><span style="color:#333333;">Se ia cate o bucata de aluat si se intinde cate o foaie (groasa de 2 mm) care se taie bucati in forma de triunghi, se pune pe partea lata putina umplutura de nuca... </span>
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<br /><a href="http://3.bp.blogspot.com/_IRfhfxyTgsY/S20kK9tUp7I/AAAAAAAACUQ/qxd08kugt-M/s1600-h/2.jpg"><span style="color:#333333;"><img id="BLOGGER_PHOTO_ID_5435040096088008626" style="WIDTH: 400px; CURSOR: hand; HEIGHT: 300px" alt="" src="http://3.bp.blogspot.com/_IRfhfxyTgsY/S20kK9tUp7I/AAAAAAAACUQ/qxd08kugt-M/s400/2.jpg" border="0" /></span></a><span style="color:#333333;"> </span><span style="color:#333333;">
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<br /></span><span style="color:#333333;">...si se ruleaza apoi catre colt pentru a obtine o semiluna. </span>
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<br /></span><a href="http://1.bp.blogspot.com/_IRfhfxyTgsY/S20kHYmo-gI/AAAAAAAACUI/XuIDyBlEJgg/s1600-h/3.jpg"><span style="color:#333333;"><img id="BLOGGER_PHOTO_ID_5435040034588260866" style="WIDTH: 400px; CURSOR: hand; HEIGHT: 300px" alt="" src="http://1.bp.blogspot.com/_IRfhfxyTgsY/S20kHYmo-gI/AAAAAAAACUI/XuIDyBlEJgg/s400/3.jpg" border="0" /></span></a><span style="color:#333333;"> </span>
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<br />Se asaza in tava unsa cu unt si se coc la foc moderat 25-30 de minute. </span>
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<br /><a href="http://1.bp.blogspot.com/_IRfhfxyTgsY/S20kDhU_tOI/AAAAAAAACUA/KPlWOfRT_b8/s1600-h/5.jpg"><span style="color:#333333;"><img id="BLOGGER_PHOTO_ID_5435039968210695394" style="WIDTH: 400px; CURSOR: hand; HEIGHT: 300px" alt="" src="http://1.bp.blogspot.com/_IRfhfxyTgsY/S20kDhU_tOI/AAAAAAAACUA/KPlWOfRT_b8/s400/5.jpg" border="0" /></span></a><span style="color:#333333;"> </span><span style="color:#333333;">
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<br /></span><span style="color:#333333;">Se pudreaza cu zahar cat sunt inca caldute (nu fierbinti). </span>
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<br /></span><a href="http://1.bp.blogspot.com/_IRfhfxyTgsY/S20j_3faYZI/AAAAAAAACT4/-0ViNt1bckc/s1600-h/6+-+1.jpg"><span style="color:#333333;"><img id="BLOGGER_PHOTO_ID_5435039905440489874" style="WIDTH: 400px; CURSOR: hand; HEIGHT: 300px" alt="" src="http://1.bp.blogspot.com/_IRfhfxyTgsY/S20j_3faYZI/AAAAAAAACT4/-0ViNt1bckc/s400/6+-+1.jpg" border="0" /></span></a><span style="color:#333333;"> </span>
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<br /><a href="http://2.bp.blogspot.com/_IRfhfxyTgsY/S20j8R-hGwI/AAAAAAAACTw/5cHDec2BS5E/s1600-h/6+-+3.jpg"><span style="color:#333333;"><img id="BLOGGER_PHOTO_ID_5435039843830799106" style="WIDTH: 400px; CURSOR: hand; HEIGHT: 300px" alt="" src="http://2.bp.blogspot.com/_IRfhfxyTgsY/S20j8R-hGwI/AAAAAAAACTw/5cHDec2BS5E/s400/6+-+3.jpg" border="0" /></span></a><span style="color:#333333;"> </span>
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<br /><a href="http://4.bp.blogspot.com/_IRfhfxyTgsY/S20j5fArtXI/AAAAAAAACTo/DmXB9eDtQ5A/s1600-h/7.jpg"><span style="color:#333333;"><img id="BLOGGER_PHOTO_ID_5435039795789935986" style="WIDTH: 400px; CURSOR: hand; HEIGHT: 300px" alt="" src="http://4.bp.blogspot.com/_IRfhfxyTgsY/S20j5fArtXI/AAAAAAAACTo/DmXB9eDtQ5A/s400/7.jpg" border="0" /></span></a><span style="color:#333333;"> </span>
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<br /><a href="http://4.bp.blogspot.com/_IRfhfxyTgsY/S20j1ija_BI/AAAAAAAACTg/ntAWoMCh8-o/s1600-h/7+-+1.jpg"><span style="color:#333333;"><img id="BLOGGER_PHOTO_ID_5435039728021470226" style="WIDTH: 400px; CURSOR: hand; HEIGHT: 300px" alt="" src="http://4.bp.blogspot.com/_IRfhfxyTgsY/S20j1ija_BI/AAAAAAAACTg/ntAWoMCh8-o/s400/7+-+1.jpg" border="0" /></span></a><span style="color:#333333;"> </span>
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<br /><a href="http://2.bp.blogspot.com/_IRfhfxyTgsY/S20jfN_-qqI/AAAAAAAACTI/Wxtuw-bOths/s1600-h/8.jpg"><span style="color:#333333;"><img id="BLOGGER_PHOTO_ID_5435039344546982562" style="WIDTH: 400px; CURSOR: hand; HEIGHT: 300px" alt="" src="http://2.bp.blogspot.com/_IRfhfxyTgsY/S20jfN_-qqI/AAAAAAAACTI/Wxtuw-bOths/s400/8.jpg" border="0" /></span></a>
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<br /><a href="http://4.bp.blogspot.com/_IRfhfxyTgsY/S20jRroW7vI/AAAAAAAACTA/mAsSWk6wYB8/s1600-h/10.jpg"><span style="color:#333333;"><img id="BLOGGER_PHOTO_ID_5435039111982804722" style="WIDTH: 400px; CURSOR: hand; HEIGHT: 300px" alt="" src="http://4.bp.blogspot.com/_IRfhfxyTgsY/S20jRroW7vI/AAAAAAAACTA/mAsSWk6wYB8/s400/10.jpg" border="0" /></span></a><span style="color:#333333;"> </span>
<br />Raluhttp://www.blogger.com/profile/02432473800580175170noreply@blogger.com5tag:blogger.com,1999:blog-1742253598205393843.post-72281358085685758402010-01-28T21:54:00.274+02:002010-02-16T19:47:12.890+02:00Cozonac moldovenesc<a href="http://4.bp.blogspot.com/_IRfhfxyTgsY/S2Hsgire8OI/AAAAAAAACRY/STCluFzn3mY/s1600-h/14+-+2.jpg"><img id="BLOGGER_PHOTO_ID_5431882669394686178" style="WIDTH: 400px; CURSOR: hand; HEIGHT: 300px" alt="" src="http://4.bp.blogspot.com/_IRfhfxyTgsY/S2Hsgire8OI/AAAAAAAACRY/STCluFzn3mY/s400/14+-+2.jpg" border="0" /></a><br /><br /><span style="color:#333333;">Intotdeauna am asemuit coptul cozonacilor cu un ritual sacru, de o solemnitate aparte, ce trebuie respectat cu strictete si in care nimic nu este lasat la voia intamplarii. </span><span style="color:#333333;">Sa va povestesc cum se petrec lucrurile: </span><span style="color:#333333;">inca de cu seara am grija sa-mi scot deoparte cele trebuincioase - faina, zaharul, drojdia si ouale proaspete. A doua zi ma trezesc dis-de-dimineata si purced la treaba. La inceput e simplu si totul decurge repede: amestec ingredientele, oparesc faina si pregatesc plamadeala. Apoi imi cufund mainile in aluat si il iau la framantat, fara mila: e greu, din cand in cand ma mai opresc sa-mi trag sufletul, dar nu ma las si in cele din urma izbanda e de partea mea. Acopar </span><span style="color:#333333;">aluatul cu un stergar curat si il pun sa creasca undeva la dos, intr-un loc caldut si ferit, sa nu-i fie frig si nu care cumva sa-l traga curentul. In bucatarie e cald si bine si simt dintr-o data o toropeala placuta, mai mai sa atipesc, dar nu, nu-i vremea de dormit, ci-i vremea de...gatit umplutura: cu mac, nuca, lapte, stafide aurii si bucatele colorate de rahat...mmm, cate gusturi si arome!... Intre timp, aluatul s-a facut mare si vanjos, asa ca nu-mi ramane decat sa-l intind pe masa, sa pun deasupra minunatia de umplutura si sa-l rulez bine. </span><span style="color:#333333;">Apoi asez cozonacii in tava, ii mai las nitel sa creasca si ii dau in cuptorul incins. Emotia si nerabdarea care ma incearca se amesteca parca cu un soi de teama: daca se lasa, daca nu ies destul de pufosi, daca am pus prea multa umplutura...sau, dimpotriva, prea putina?!... </span><span style="color:#333333;">In vreme ce in mintea mea incoltesc tot felul de ganduri sumbre, din cuptor se furiseaza un miros ademenitor, cald si parfumat. </span><span style="color:#333333;">Dupa 50 de minute deschid usa cuptorului si scot dinauntru cei mai mandri si frumosi cozonaci: crescuti, pufosi, </span><span style="color:#333333;">doldora de mac si nuca si rumeni de-ti lasa gura apa...<br /></span><br /><span style="color:#333333;">Ingrediente pentru <strong>2 cozonaci</strong></span><br /><strong><span style="color:#333333;"></span></strong><br /><span style="color:#333333;">- 1 kg faina</span><br /><span style="color:#333333;">- 300 g zahar pudra</span><br /><span style="color:#333333;">- zahar tos: 1 lingura + 2 linguri</span><br /><span style="color:#333333;">- coaja rasa de la 1 portocala mare + 1 1/2 lamaie</span><br /><span style="color:#333333;">- 40 g drojdie proaspata</span><br /><span style="color:#333333;">- 5 galbenusuri + 1 ou intreg (pt. uns deasupra cozonacii)</span><br /><span style="color:#333333;">- 3 plicuri zahar vanilinat</span><br /><span style="color:#333333;">- 200 g unt (un pachet)</span><br /><span style="color:#333333;">- 4-5 linguri ulei (pentru framantat)</span><br /><span style="color:#333333;">- lapte: 200 ml + o cescuta + inca putin (am pus din ochi si nu imi amintesc exact cantitatea, dar o sa va dati foarte bine seama la momentul respectiv cam cat va mai trebuie)</span><br /><span style="color:#333333;">- o lingurita de sare </span><br /><br /><span style="color:#333333;"><strong>Umplutura de nuca</strong> </span><br /><br /><span style="color:#333333;">- 5 albusuri batute spuma</span><br /><span style="color:#333333;">- ~4 pahare pline cu nuca macinata (masurati cu un pahar de 200 ml)</span><br /><span style="color:#333333;">- 7-8 cuburi de rahat in diverse culori</span><br /><span style="color:#333333;">- 3-4 linguri de zahar</span><br /><span style="color:#333333;">- 2 linguri de cacao</span><br /><span style="color:#333333;">- 2 linguri de lapte </span><span style="color:#333333;"><br /></span><span style="color:#333333;"></span><br /><span style="color:#333333;"><strong>Umplutura de mac</strong> </span><br /><br /><span style="color:#333333;">- un pachet de umplutura de mac (de 250 g) </span><br /><span style="color:#333333;">- o mana plina cu stafide</span><br /><span style="color:#333333;">- 3/4 pahar lapte (pahar de 200 ml)</span><br /><span style="color:#333333;">- coaja rasa de la o lamaie </span><br /><span style="color:#333333;">- cateva linguri de zahar, in functie de cat de dulce doriti sa fie umplutura (eu nu am mai pus pentru ca am avut un pachet cu umplutura gata preparata, care era deja destul de dulce)</span><br /><span style="color:#333333;">- un plic de zahar vanilinat/cateva picaturi de esenta de vanilie (dupa gust) </span><br /><br /><a href="http://4.bp.blogspot.com/_IRfhfxyTgsY/S2Hsc3vVBlI/AAAAAAAACRQ/fi22HhbtQKs/s1600-h/1.jpg"><span style="color:#333333;"><img id="BLOGGER_PHOTO_ID_5431882606328481362" style="WIDTH: 400px; CURSOR: hand; HEIGHT: 300px" alt="" src="http://4.bp.blogspot.com/_IRfhfxyTgsY/S2Hsc3vVBlI/AAAAAAAACRQ/fi22HhbtQKs/s400/1.jpg" border="0" /></span></a><span style="color:#333333;"> </span><br /><span style="color:#333333;"><strong></strong></span><br /><span style="color:#333333;"><strong>Mod de preparare.</strong> Cu o seara inainte scoatem in bucatarie faina, drojdia si ouale, ca sa le avem la temperatura camerei.</span><br /><span style="color:#333333;"></span><br /><span style="color:#333333;">Punem toata faina intr-un castron mare. </span><br /><span style="color:#333333;"><br />Separam galbenusurile de albusuri si le frecam spuma cu zaharul pudra + zaharul vanilinat + sarea. </span><br /><br /><a href="http://1.bp.blogspot.com/_IRfhfxyTgsY/S2HsZ0lGprI/AAAAAAAACRI/GgcqW4tmB1c/s1600-h/2.jpg"><span style="color:#333333;"><img id="BLOGGER_PHOTO_ID_5431882553940682418" style="WIDTH: 400px; CURSOR: hand; HEIGHT: 300px" alt="" src="http://1.bp.blogspot.com/_IRfhfxyTgsY/S2HsZ0lGprI/AAAAAAAACRI/GgcqW4tmB1c/s400/2.jpg" border="0" /></span></a><span style="color:#333333;"> </span><br /><span style="color:#333333;"></span><br /><span style="color:#333333;">Adaugam coaja rasa de portocala + lamaie. </span><br /><span style="color:#333333;"></span><br /><a href="http://3.bp.blogspot.com/_IRfhfxyTgsY/S2HsWTBKfGI/AAAAAAAACRA/ZVB6HkB0D4w/s1600-h/3.jpg"><span style="color:#333333;"><img id="BLOGGER_PHOTO_ID_5431882493391961186" style="WIDTH: 400px; CURSOR: hand; HEIGHT: 300px" alt="" src="http://3.bp.blogspot.com/_IRfhfxyTgsY/S2HsWTBKfGI/AAAAAAAACRA/ZVB6HkB0D4w/s400/3.jpg" border="0" /></span></a><span style="color:#333333;"> </span><br /><span style="color:#333333;"></span><br /><span style="color:#333333;">Intr-o craticioara topim untul, apoi il luam de pe foc si il dam deoparte. </span><br /><br /><span style="color:#333333;">Oparim 2 linguri de faina (luate din castron) cu cei 200 ml lapte clocotit. Frecam repede ca sa nu se formeze cocoloase si lasam amestecul sa se racoreasca. </span><span style="color:#333333;"><br /></span><span style="color:#333333;"></span><br /><a href="http://2.bp.blogspot.com/_IRfhfxyTgsY/S2HsSxdTVyI/AAAAAAAACQ4/_SRBCV_W_cE/s1600-h/5.jpg"><span style="color:#333333;"><img id="BLOGGER_PHOTO_ID_5431882432843568930" style="WIDTH: 400px; CURSOR: hand; HEIGHT: 300px" alt="" src="http://2.bp.blogspot.com/_IRfhfxyTgsY/S2HsSxdTVyI/AAAAAAAACQ4/_SRBCV_W_cE/s400/5.jpg" border="0" /></span></a><span style="color:#333333;"> </span><br /><br /><span style="color:#333333;">Inmuiem drojdia cu o lingura de zahar... </span><br /><br /><a href="http://3.bp.blogspot.com/_IRfhfxyTgsY/S2HsPthxIII/AAAAAAAACQw/3IIcmVwfZ1o/s1600-h/4.jpg"><span style="color:#333333;"><img id="BLOGGER_PHOTO_ID_5431882380248948866" style="WIDTH: 400px; CURSOR: hand; HEIGHT: 300px" alt="" src="http://3.bp.blogspot.com/_IRfhfxyTgsY/S2HsPthxIII/AAAAAAAACQw/3IIcmVwfZ1o/s400/4.jpg" border="0" /></span></a><span style="color:#333333;"> </span><br /><br /><span style="color:#333333;">...si adaugam o ceasca de lapte cald + cateva linguri de faina (tot din castron), amestecam si lasam maiaua sa creasca. Cand incepe sa creasca punem faina oparita (dupa ce s-a racorit cat suporta degetul), amestecam bine si o lasam din nou la crescut (la cald, acoperita). </span><br /><br /><span style="color:#333333;">In castronul cu faina punem in urmatoarea ordine: zaharul frecat cu galbenusurile + untul topit + maiaua crescuta + lapte cat e nevoie ca sa acopere faina. </span><br /><br /><a href="http://4.bp.blogspot.com/_IRfhfxyTgsY/S2HsL5ClDZI/AAAAAAAACQo/caagEIrdhbg/s1600-h/6.jpg"><span style="color:#333333;"><img id="BLOGGER_PHOTO_ID_5431882314619882898" style="WIDTH: 400px; CURSOR: hand; HEIGHT: 300px" alt="" src="http://4.bp.blogspot.com/_IRfhfxyTgsY/S2HsL5ClDZI/AAAAAAAACQo/caagEIrdhbg/s400/6.jpg" border="0" /></span></a><span style="color:#333333;"> </span><br /><br /><span style="color:#333333;">Amestecam toate ingredientele pana se formeaza un aluat nu prea tare, pe care il luam la framantat cu ulei, cel putin 1/2 h. La nevoie, daca aluatul e prea lipicios, mai putem adauga putina faina (1-2 linguri). </span><br /><span style="color:#333333;"></span><br /><span style="color:#333333;">Punem castronul cu aluat intr-un loc cald, il acoperim cu un prosop curat si il lasam sa dospeasca ~ 1 ora... </span><br /><br /><a href="http://4.bp.blogspot.com/_IRfhfxyTgsY/S2HsI3klQPI/AAAAAAAACQg/yhGnFN37b60/s1600-h/7.jpg"><span style="color:#333333;"><img id="BLOGGER_PHOTO_ID_5431882262686023922" style="WIDTH: 400px; CURSOR: hand; HEIGHT: 300px" alt="" src="http://4.bp.blogspot.com/_IRfhfxyTgsY/S2HsI3klQPI/AAAAAAAACQg/yhGnFN37b60/s400/7.jpg" border="0" /></span></a><span style="color:#333333;"> </span><br /><br /><span style="color:#333333;">...pana isi tripleaza volumul. </span><br /><br /><a href="http://1.bp.blogspot.com/_IRfhfxyTgsY/S2HsF7X6xLI/AAAAAAAACQY/jcH2IWIElHA/s1600-h/8.jpg"><span style="color:#333333;"><img id="BLOGGER_PHOTO_ID_5431882212167042226" style="WIDTH: 400px; CURSOR: hand; HEIGHT: 300px" alt="" src="http://1.bp.blogspot.com/_IRfhfxyTgsY/S2HsF7X6xLI/AAAAAAAACQY/jcH2IWIElHA/s400/8.jpg" border="0" /></span></a><span style="color:#333333;"> </span><br /><br /><span style="color:#333333;">Intre timp pregatim umpluturile. </span><br /><br /><span style="color:#333333;"><strong>Umplutura de nuca.</strong> Amestecam nuca + zaharul + cacao, adaugam laptele si incorporam albusurile batute spuma. </span><br /><br /><span style="color:#333333;"><strong>Umplutura de mac.</strong> Intr-o craticioara punem la fiert macul + laptele + zaharul + zaharul vanilinat/esenta de vanilie, amestecand permanent pana capata consistenta. Lasam compozitia sa se raceasca, apoi adaugam coaja rasa de lamaie. </span><br /><br /><span style="color:#333333;">Cand aluatul este gata crescut il impartim in doua. Luam prima bucata de aluat, o intindem pe masa intr-o foaie groasa de lungimea formei in care va fi copt si repartizam pe toata suprafata umplutura de nuca, presaram deasupra bucatele mici de rahat... </span><br /><br /><a href="http://3.bp.blogspot.com/_IRfhfxyTgsY/S2HsCuM9jGI/AAAAAAAACQQ/2wbL13RPBqM/s1600-h/9.jpg"><span style="color:#333333;"><img id="BLOGGER_PHOTO_ID_5431882157091818594" style="WIDTH: 400px; CURSOR: hand; HEIGHT: 300px" alt="" src="http://3.bp.blogspot.com/_IRfhfxyTgsY/S2HsCuM9jGI/AAAAAAAACQQ/2wbL13RPBqM/s400/9.jpg" border="0" /></span></a><span style="color:#333333;"> </span><br /><br /><span style="color:#333333;">...si apoi rulam foaia. </span><br /><br /><a href="http://1.bp.blogspot.com/_IRfhfxyTgsY/S2Hr-4DOZII/AAAAAAAACQI/FHhv1R-8nfA/s1600-h/10.jpg"><span style="color:#333333;"><img id="BLOGGER_PHOTO_ID_5431882091015857282" style="WIDTH: 400px; CURSOR: hand; HEIGHT: 300px" alt="" src="http://1.bp.blogspot.com/_IRfhfxyTgsY/S2Hr-4DOZII/AAAAAAAACQI/FHhv1R-8nfA/s400/10.jpg" border="0" /></span></a><span style="color:#333333;"> </span><br /><br /><span style="color:#333333;">Asezam cozonacul in tava (unsa cu unt, tapetata cu faina si unsa din nou cu unt) si il lasam sa creasca pana la nivelul tavii ~ 1 1/2 h. </span><br /><span style="color:#333333;"></span><br /><span style="color:#333333;">Procedam la fel si cu cealalta foaie (cu deosebirea ca folosim umplutura de mac si in loc de rahat punem stafide). </span><br /><br /><a href="http://2.bp.blogspot.com/_IRfhfxyTgsY/S2Hr7cK5C2I/AAAAAAAACQA/WSZZRQYdbu8/s1600-h/11.jpg"><span style="color:#333333;"><img id="BLOGGER_PHOTO_ID_5431882031992212322" style="WIDTH: 400px; CURSOR: hand; HEIGHT: 300px" alt="" src="http://2.bp.blogspot.com/_IRfhfxyTgsY/S2Hr7cK5C2I/AAAAAAAACQA/WSZZRQYdbu8/s400/11.jpg" border="0" /></span></a><span style="color:#333333;"> </span><br /><br /><span style="color:#333333;">Cand cozonacii au crescut, ii ungem cu ou batut, presaram deasupra 2 linguri de zahar tos si ii coacem in cuptor ~ 50 de minute la foc potrivit, pana se rumenesc frumos. </span><br /><br /><span style="color:#333333;">Cozonacii se lasa in tava 15-20 de minute, apoi se scot si se lasa sa se raceasca tot in bucataria calda. </span><span style="color:#333333;"><br /></span><span style="color:#333333;"></span><br /><a href="http://4.bp.blogspot.com/_IRfhfxyTgsY/S2Hr25udUTI/AAAAAAAACP4/E5wECd0o8fc/s1600-h/13.jpg"><span style="color:#333333;"><img id="BLOGGER_PHOTO_ID_5431881954026672434" style="WIDTH: 400px; CURSOR: hand; HEIGHT: 300px" alt="" src="http://4.bp.blogspot.com/_IRfhfxyTgsY/S2Hr25udUTI/AAAAAAAACP4/E5wECd0o8fc/s400/13.jpg" border="0" /></span></a><span style="color:#333333;"> </span><br /><br /><a href="http://4.bp.blogspot.com/_IRfhfxyTgsY/S2HrwSTnskI/AAAAAAAACPw/KBT3tQiyp5Q/s1600-h/15+-+2.jpg"><span style="color:#333333;"><img id="BLOGGER_PHOTO_ID_5431881840365908546" style="WIDTH: 400px; CURSOR: hand; HEIGHT: 300px" alt="" src="http://4.bp.blogspot.com/_IRfhfxyTgsY/S2HrwSTnskI/AAAAAAAACPw/KBT3tQiyp5Q/s400/15+-+2.jpg" border="0" /></span></a><span style="color:#333333;"> </span><br /><br /><a href="http://3.bp.blogspot.com/_IRfhfxyTgsY/S2HrqxxwmrI/AAAAAAAACPo/PhLZLy-zT_M/s1600-h/16+-+1.jpg"><span style="color:#333333;"><img id="BLOGGER_PHOTO_ID_5431881745734605490" style="WIDTH: 400px; CURSOR: hand; HEIGHT: 300px" alt="" src="http://3.bp.blogspot.com/_IRfhfxyTgsY/S2HrqxxwmrI/AAAAAAAACPo/PhLZLy-zT_M/s400/16+-+1.jpg" border="0" /></span></a><span style="color:#333333;"> </span><br /><br /><a href="http://1.bp.blogspot.com/_IRfhfxyTgsY/S2HrncSA1qI/AAAAAAAACPg/oRYPSASjusY/s1600-h/16.jpg"><span style="color:#333333;"><img id="BLOGGER_PHOTO_ID_5431881688424699554" style="WIDTH: 400px; CURSOR: hand; HEIGHT: 300px" alt="" src="http://1.bp.blogspot.com/_IRfhfxyTgsY/S2HrncSA1qI/AAAAAAAACPg/oRYPSASjusY/s400/16.jpg" border="0" /></span></a><span style="color:#333333;"> </span>Raluhttp://www.blogger.com/profile/02432473800580175170noreply@blogger.com10tag:blogger.com,1999:blog-1742253598205393843.post-26238475220585708292010-01-11T12:21:00.036+02:002010-01-11T22:38:32.793+02:00Tort cu nuca si cacao<a href="http://4.bp.blogspot.com/_IRfhfxyTgsY/S0r9cYjajoI/AAAAAAAACJY/CcC-GwZgygY/s1600-h/11.jpg"><img id="BLOGGER_PHOTO_ID_5425427365190340226" style="WIDTH: 400px; CURSOR: hand; HEIGHT: 300px" alt="" src="http://4.bp.blogspot.com/_IRfhfxyTgsY/S0r9cYjajoI/AAAAAAAACJY/CcC-GwZgygY/s400/11.jpg" border="0" /></a><br /><br /><span style="color:#333333;">L-as numi, pe buna dreptate, tortul nostru de suflet: e tortul pe care l-am mostenit de la bica, l-a pregatit si mama ani de zile si l-am avut pe masa la multe aniversari si evenimente in familie. De data asta l-am facut pentru o dubla ocazie: Anul Nou si ziua lu' tata, care se suprapun :) La Multi Ani tata, sa-ti dea Dumnezeu multa sanatate si viata cat mai lunga!</span><br /><span style="color:#333333;"></span><br /><span style="color:#333333;">Am facut tortul pe fuga, asa ca nu am imagini din timpul prepararii, fie-mi cu iertare :)</span><br /><br /><span style="color:#333333;">Ingrediente pentru <strong>blat</strong></span><br /><br /><span style="color:#333333;">- 10 galbenusuri</span><br /><span style="color:#333333;">- 7 albusuri</span><br /><span style="color:#333333;">- 10 linguri zahar pudra</span><br /><span style="color:#333333;">- 10 linguri pline cu nuca macinata</span><br /><span style="color:#333333;">- 2 linguri pesmet</span><br /><span style="color:#333333;">- 2 linguri faina</span><br /><span style="color:#333333;">- un varf de cutit de sare</span><br /><br /><span style="color:#333333;">Ingrediente pentru <strong>crema</strong></span><br /><br /><span style="color:#333333;">- 2 oua intregi</span><br /><span style="color:#333333;">- un pahar de 200 ml plin cu zahar pudra</span><br /><span style="color:#333333;">- 500 g unt (2 1/2 pachete)</span><br /><span style="color:#333333;">- 3-4 linguri cacao</span><br /><span style="color:#333333;">- esenta de rom (dupa gust) </span><br /><br /><span style="color:#333333;">Pentru <strong>insiropat </strong>avem nevoie de:</span><br /><br /><span style="color:#333333;">- 200 g zahar</span><br /><span style="color:#333333;">- 400 ml apa</span><br /><span style="color:#333333;">- esenta de rom (dupa gust)</span><br /><br /><span style="color:#333333;"><strong>Mod de preparare.</strong> Se freaca galbenusurile cu zaharul pana ce compozitia creste, dupa care se adauga, pe rand, nuca macinata, pesmetul, faina si sarea. Albusurile se bat spuma si se incorporeaza treptat in compozitie, amestecand incet cu spatula, de jos in sus. Se toarna compozitia intr-o forma de tort cu peretii detasabili cu diametrul de 24 cm (forma trebuie unsa in prealabil cu unt si tapetata cu hartie de copt) si se coace in cuptorul preincalzit aproximativ 40 de minute, la foc moderat. Cand scoateti blatul din cuptor, veti observa ca acesta a crescut destul de mult, dar pe masura ce se raceste, se mai lasa putin: nu va speriati, e normal!</span><br /><br /><span style="color:#333333;"><strong>Crema.</strong> Se bat ouale la bain-marie cu zaharul pudra si se lasa sa se raceasca. Separat se freaca untul spuma (dupa ce am scos apa din unt) si se adauga 3-4 linguri de cacao (cernuta). Se inglobeaza in unt crema din galbenusuri + zahar, apoi se pune esenta de rom dupa gust.</span><br /><br /><span style="color:#333333;"><strong>Siropul.</strong> Se pun intr-o craticioara apa + zaharul, se lasa sa dea cateva clocote, iar dupa ce siropul s-a racit se adauga esenta de rom.</span><br /><br /><span style="color:#333333;"><strong>Asamblarea.</strong> Blatul se taie in doua pe orizontala, se insiropeaza prima foaie, iar deasupra se intinde cu cutitul jumatate din cantitatea din crema. Se asaza deasupra cea de-a doua foaie, se insiropeaza si ea, dupa care se imbraca tortul in crema si se orneaza tot cu crema, cat ne-a mai ramas :P</span><br /><span style="color:#333333;"></span><br /><span style="color:#333333;">Nu l-am ornat prea frumos, nu prea am eu rabdare la partea asta, dar nu s-a suparat nimeni, nici n-aveau cum dupa ce i-am tratat cu asa felii sanatoase :P</span><br /><span style="color:#333333;"></span><br /><a href="http://3.bp.blogspot.com/_IRfhfxyTgsY/S0r8t1RznMI/AAAAAAAACJQ/VVSOi0BEw5w/s1600-h/22.jpg"><span style="color:#333333;"><img id="BLOGGER_PHOTO_ID_5425426565447261378" style="WIDTH: 400px; CURSOR: hand; HEIGHT: 300px" alt="" src="http://3.bp.blogspot.com/_IRfhfxyTgsY/S0r8t1RznMI/AAAAAAAACJQ/VVSOi0BEw5w/s400/22.jpg" border="0" /></span></a><span style="color:#333333;"> </span><span style="color:#333333;"><br /></span><span style="color:#333333;"></span><br /><a href="http://3.bp.blogspot.com/_IRfhfxyTgsY/S0r8grucKfI/AAAAAAAACJI/8GUPS3L-oWE/s1600-h/43.jpg"><span style="color:#333333;"><img id="BLOGGER_PHOTO_ID_5425426339544705522" style="WIDTH: 400px; CURSOR: hand; HEIGHT: 300px" alt="" src="http://3.bp.blogspot.com/_IRfhfxyTgsY/S0r8grucKfI/AAAAAAAACJI/8GUPS3L-oWE/s400/43.jpg" border="0" /></span></a><span style="color:#333333;"> </span><br /><br /><a href="http://3.bp.blogspot.com/_IRfhfxyTgsY/S0r78qisjwI/AAAAAAAACJA/KBm3SZzT2DI/s1600-h/60.jpg"><span style="color:#333333;"><img id="BLOGGER_PHOTO_ID_5425425720751722242" style="WIDTH: 400px; CURSOR: hand; HEIGHT: 300px" alt="" src="http://3.bp.blogspot.com/_IRfhfxyTgsY/S0r78qisjwI/AAAAAAAACJA/KBm3SZzT2DI/s400/60.jpg" border="0" /></span></a><span style="color:#333333;"> </span>Raluhttp://www.blogger.com/profile/02432473800580175170noreply@blogger.com4tag:blogger.com,1999:blog-1742253598205393843.post-6622741739260419192010-01-08T13:24:00.034+02:002010-02-08T10:36:42.847+02:00Piftie de porc (racituri)<p align="center"><img id="BLOGGER_PHOTO_ID_5424329624544279778" style="WIDTH: 300px; CURSOR: hand; HEIGHT: 400px" alt="" src="http://1.bp.blogspot.com/_IRfhfxyTgsY/S0cXDd-W_OI/AAAAAAAACIw/unifzQBjDk8/s400/4253850081_080346b3b8.jpg" border="0" /></p><p align="left"><span style="color:#333333;">La noi in familie se fac niste racituri absolut minunate, cum nu s-au mai vazut :P : cu carne de la tara, usturoi din belsug si - tin sa subliniez - fara tot felul de bucatele de morcov, patrunjel sau ceapa, pe care eu sincer nu suport sa le vad in racitura. In ultimii ani am avut in meniu numai piftie cu carne de cocos sau curcan (de departe cea mai buna!), dar se pare ca de la o vreme populatia masculina a cam scazut in randul orataniilor din curte de la bunica - hahaha -, asa ca a trebuit sa ne "multumim" cu piftie de porc :)</span></p><p align="left"><span style="color:#333333;">Am folosit urmatoarele:</span></p><ul><li><span style="color:#333333;">carne de porc: 4 buturele (asa le mai spunem noi picioarelor de porc :D) + 2 urechi</span></li><li><span style="color:#333333;">o capatana de usturoi</span></li><li><span style="color:#333333;">2 foi de dafin</span></li><li><span style="color:#333333;">sare</span></li></ul><p><span style="color:#333333;">Urechile si picioarele de porc se trec prin flacara, se taie in bucati, se spala si se oparesc, apoi se spala din nou cu apa rece.<br /></span></p><p><span style="color:#333333;">Intr-o oala mai mare se pune carnea la fiert cu apa cat sa o acopere si chiar mai sus. Se lasa sa fiarba descoperit la foc moderat, fara sa clocoteasca cu clocote mari. In timpul fierberii se spumeaza de mai multe ori cu lingura, pana cand nu se mai formeaza spuma la suprafata. Cand carnea este fiarta pe jumatate se pune sare dupa gust. Este gata in momentul in care carnea se desprinde cu usurinta de pe oase si zeama a scazut si se lipeste de degete (la mine a durat cam 3 ore). Oala se ia apoi de pe foc, se scoate carnea separat pe o farfurie, iar in oala cu zeama se adauga foile de dafin si se mai lasa sa dea un clocot. </span></p><p align="center"><a href="http://farm5.static.flickr.com/4006/4233289173_def4f32e6e_t.jpg"><span style="color:#333333;"><img style="WIDTH: 100px; CURSOR: hand; HEIGHT: 75px" alt="" src="http://farm5.static.flickr.com/4006/4233289173_def4f32e6e_t.jpg" border="0" /></span></a><a href="http://farm3.static.flickr.com/2681/4233289171_ba9fcec85e_t.jpg"><span style="color:#333333;"><img style="WIDTH: 100px; CURSOR: hand; HEIGHT: 75px" alt="" src="http://farm3.static.flickr.com/2681/4233289171_ba9fcec85e_t.jpg" border="0" /></span></a><a href="http://farm3.static.flickr.com/2676/4233289181_cce972ffe8_t.jpg"><span style="color:#333333;"><img style="WIDTH: 100px; CURSOR: hand; HEIGHT: 75px" alt="" src="http://farm3.static.flickr.com/2676/4233289181_cce972ffe8_t.jpg" border="0" /></span></a><span style="color:#333333;"> </span></p><p align="left"><span style="color:#333333;">Se lasa putin la racit, apoi se adauga usturoiul pisat, se amesteca bine si se mai lasa asa cateva minute. Intre timp se scoate carnea de pe oase, se taie frumos bucati si se introduce in castronele (sau diverse alte forme). Zeama se strecoara printr-o sita, sa fie limpede, si se toarna peste carne, acoperind-o cu doua degete mai sus, apoi se da la rece sa se prinda.</span></p><p align="left"><span style="color:#333333;">Buna-buna piftia noastra, v-am pastrat si voua o portie :P</span></p><p align="center"><a href="http://4.bp.blogspot.com/_IRfhfxyTgsY/S0cWZg7oGKI/AAAAAAAACIo/bip7yJLWHSU/s1600-h/4253846223_ea3e971484.jpg"><span style="color:#333333;"><img id="BLOGGER_PHOTO_ID_5424328903783618722" style="WIDTH: 400px; CURSOR: hand; HEIGHT: 300px" alt="" src="http://4.bp.blogspot.com/_IRfhfxyTgsY/S0cWZg7oGKI/AAAAAAAACIo/bip7yJLWHSU/s400/4253846223_ea3e971484.jpg" border="0" /></span></a></p>Raluhttp://www.blogger.com/profile/02432473800580175170noreply@blogger.com6tag:blogger.com,1999:blog-1742253598205393843.post-87405112643053707202010-01-08T13:14:00.072+02:002010-02-08T10:51:26.770+02:00Salata de Boeuf<a href="http://2.bp.blogspot.com/_IRfhfxyTgsY/S0cVoygh6MI/AAAAAAAACIg/E1u9Ll37SA0/s1600-h/Boeuf.jpg"><img id="BLOGGER_PHOTO_ID_5424328066688215234" style="WIDTH: 400px; CURSOR: hand; HEIGHT: 300px" alt="" src="http://2.bp.blogspot.com/_IRfhfxyTgsY/S0cVoygh6MI/AAAAAAAACIg/E1u9Ll37SA0/s400/Boeuf.jpg" border="0" /></a><br /><br /><span style="color:#333333;">Probabil ca toata lumea stie sa faca salata de Boeuf, dar parca meniul <a href="http://rasfaturi-culinare.blogspot.com/"><span style="color:#ff9900;">Ralu's Little Kitchen</span><span style="color:#ff9900;"> </span></a>nu ar fi complet fara atat de cunoscuta si indragita salata, nu? </span><br /><br /><span style="color:#333333;">Va scriu cantitatile folosite de mine:</span><br /><span style="color:#333333;"></span><br /><span style="color:#333333;">- 6 cartofi potrivit de mari</span><br /><span style="color:#333333;">- 6 morcovi</span><br /><span style="color:#333333;">- 6 castraveti murati</span><br /><span style="color:#333333;">- 1 piept de pui mai mare</span><br /><span style="color:#333333;">- mazare (cat a incaput intr-o cana de 200 ml)</span><br /><span style="color:#333333;">- </span><a href="http://rasfaturi-culinare.blogspot.com/2009/11/maioneza-clasica.html"><span style="color:#ff9900;">maioneza</span></a><span style="color:#333333;"> din 5 galbenusuri crude<br />- mustar, sare si piper dupa gust<br /></span><br /><span style="color:#333333;">Mie-mi place sa mai pun si patrunjel (sau pastarnac), dar cei din familia mea nu prea sunt ei amatori de radacinoase, asa ca am facut fara :(<br /></span><br /><span style="color:#333333;">Pentru inceput, oparim carnea de pui, o spalam, apoi o punem la fiert in apa cu sare. In timpul fierberii o spumam de cate ori este nevoie, apoi o lasam sa se raceasca. Cartofii si morcovii ii fierbem in coaja. Cat despre mazare, desi o prefer pe cea congelata, de data asta am pus din conserva, pentru ca nu prea am avut conditii sa o fierb: toate (dar toate!) ochiurile aragazului erau ocupate! </span><br /><span style="color:#333333;"></span><br /><span style="color:#333333;">Pana acum nu ne-am intrebuintat prea mult, insa distractia de-abia acum incepe :P, deci trageti aer in piept (briiizzz - a se citi <em>breathe</em> - ar spune o colega imitand accentul unei profesoare din facultate :PP) si nu va enervati - urmeaza gadileala, adica taiat si curatat cubulete morcovii, cartofii, carnea de pui si castraveciorii, o nimica toata :P</span><br /><span style="color:#333333;"></span><br /><a href="http://1.bp.blogspot.com/_IRfhfxyTgsY/S0cVjE0frUI/AAAAAAAACIY/OZQhFqZWWCk/s1600-h/Picture+1502.jpg"><span style="color:#333333;"><img id="BLOGGER_PHOTO_ID_5424327968524578114" style="WIDTH: 200px; CURSOR: hand; HEIGHT: 150px" alt="" src="http://1.bp.blogspot.com/_IRfhfxyTgsY/S0cVjE0frUI/AAAAAAAACIY/OZQhFqZWWCk/s200/Picture+1502.jpg" border="0" /></span></a><a href="http://2.bp.blogspot.com/_IRfhfxyTgsY/S0cVgFDw0-I/AAAAAAAACIQ/O_9VjVqm57s/s1600-h/Picture+1490.jpg"><span style="color:#333333;"><img id="BLOGGER_PHOTO_ID_5424327917049009122" style="WIDTH: 200px; CURSOR: hand; HEIGHT: 150px" alt="" src="http://2.bp.blogspot.com/_IRfhfxyTgsY/S0cVgFDw0-I/AAAAAAAACIQ/O_9VjVqm57s/s200/Picture+1490.jpg" border="0" /></span></a><br /><br /><span style="color:#333333;">Toate acestea (plus mazarea) le punem intr-un castron mare, amestecam bine cu mana, apoi adaugam 3/4 din cantitatea de maioneza + mustar si sare dupa gust si mai amestecam pana se omogenizeaza bine. Trecem apoi compozitia pe un platou (farfurie), o netezim cu lingura si imbracam (sau nu) salata in restul de maioneza. Mai ramane doar decorul, dar la partea asta cred ca va descurcati si singuri, va trebuie doar gogosari, masline, felii de ou, castraveciori murati, morcovi, frunze de patrunjel sau orice altceva va mai place voua.</span><br /><p align="left"><a href="http://3.bp.blogspot.com/_IRfhfxyTgsY/S0cVZ4iO-sI/AAAAAAAACII/OtZqVPqxs0k/s1600-h/Picture+1527.jpg"><span style="color:#333333;"><img id="BLOGGER_PHOTO_ID_5424327810607938242" style="WIDTH: 200px; CURSOR: hand; HEIGHT: 150px" alt="" src="http://3.bp.blogspot.com/_IRfhfxyTgsY/S0cVZ4iO-sI/AAAAAAAACII/OtZqVPqxs0k/s200/Picture+1527.jpg" border="0" /></span></a><a href="http://4.bp.blogspot.com/_IRfhfxyTgsY/S0cVVxsD8VI/AAAAAAAACIA/mfoPqNd_V2A/s1600-h/Picture+1556.jpg"><span style="color:#333333;"><img id="BLOGGER_PHOTO_ID_5424327740050633042" style="WIDTH: 200px; CURSOR: hand; HEIGHT: 150px" alt="" src="http://4.bp.blogspot.com/_IRfhfxyTgsY/S0cVVxsD8VI/AAAAAAAACIA/mfoPqNd_V2A/s200/Picture+1556.jpg" border="0" /></span></a><span style="color:#333333;"><br /><br /></span></p><div><div><div><div><span style="color:#333333;">Cam asta a fost salata noastra la trecerea dintre ani :)<br /><br /></span><div><a href="http://1.bp.blogspot.com/_IRfhfxyTgsY/S0cUGIcHVbI/AAAAAAAACH4/tUT2g8U9Nn0/s1600-h/Salata+de+Boeuf.jpg"><span style="color:#333333;"><img id="BLOGGER_PHOTO_ID_5424326371768227250" style="WIDTH: 400px; CURSOR: hand; HEIGHT: 300px" alt="" src="http://1.bp.blogspot.com/_IRfhfxyTgsY/S0cUGIcHVbI/AAAAAAAACH4/tUT2g8U9Nn0/s400/Salata+de+Boeuf.jpg" border="0" /></span></a><span style="color:#333333;"> </span></div></div></div></div></div>Raluhttp://www.blogger.com/profile/02432473800580175170noreply@blogger.com6tag:blogger.com,1999:blog-1742253598205393843.post-12121699781959951932009-12-24T14:44:00.200+02:002010-01-05T12:33:02.444+02:00Caise imitate<p align="center"><a href="http://farm5.static.flickr.com/4008/4239828781_eddcf7aae9.jpg"><img style="WIDTH: 375px; CURSOR: hand; HEIGHT: 500px" alt="" src="http://farm5.static.flickr.com/4008/4239828781_eddcf7aae9.jpg" border="0" /></a></p><span style="color:#333333;">Nu, inca nu s-au copt caisele, insa eu am copt deunazi niste caise de toata frumusetea :) Ma refer la prajiturelele acelea vesele, cu aroma de lamaie si umplute cu crema de ciocolata ....va mai aduceti aminte de ele? Eu una imi amintesc si astazi cum ieseam de la scoala si ma grabeam spre cofetaria din apropiere, unde, odata ajunsa, imi lipeam nasul de vitrina si priveam cu pofta platoul imens de caise frumos colorate. Si ce fericita mai eram cand reuseam sa-mi iau cateva din banutii de buzunar... De mult imi doream sa le fac si eu si mare mi-a fost bucuria cand am descoperit reteta in cartea Dragai Neagu. Ca sa le incerc am asteptat insa Craciunul, fiind ferm convinsa ca prajiturele invesmantate asa frumos nu puteau sa fi fost nascocite decat pentru mosul :) Mi-au iesit foarte bune, la fel ca si cele de la cofetarie, de fapt nu, gresesc, cu muuult mai bune :P</span><span style="color:#333333;"> </span><br /><br /><span style="color:#333333;">Sa stiti ca nu prea agreez eu colorantii alimentari, ca de altfel nici cremele instant, mixurile pentru prajituri sau alte prostii pline de chimicale, dar de data asta am facut o exceptie, numai si numai de dragul caiselor :) </span><br /><br /><span style="color:#333333;"><strong>Ingrediente pentru jumatatile de caisa</strong> </span><br /><span style="color:#333333;"></span><br /><span style="color:#333333;">- 3 oua intregi<br />- un pahar de zahar</span><br /><span style="color:#333333;">- un pahar de ulei</span><br /><span style="color:#333333;">- un plic de praf de copt</span><br /><span style="color:#333333;">- un plic de zahar vanilinat</span><br /><span style="color:#333333;">- coaja rasa si zeama de la o lamaie</span><br /><span style="color:#333333;">- faina cat cuprinde (eu am pus cam 26 de linguri)</span><br /><span style="color:#333333;">- un varf de cutit de sare </span><br /><span style="color:#333333;"></span><br /><span style="color:#333333;"><em>(am folosit ca masura un pahar de 200 ml)</em> </span><span style="color:#333333;"><br /></span><br /><span style="color:#333333;"><strong>Ingrediente pentru crema</strong><br /></span><br /><span style="color:#333333;">- 200 g unt</span><br /><span style="color:#333333;">- 2 linguri de cacao</span><br /><span style="color:#333333;">- 5 linguri de zahar pudra</span><br /><span style="color:#333333;">- miezul obtinut prin scobirea caiselor </span><br /><br /><span style="color:#333333;">Mai avem nevoie de colorant alimentar rosu si galben (cate o sticluta de fiecare) si zahar tos. Cei de la cofetarie folosesc si colorant verde, dar eu am pus numai rosu si galben, c-asa-mi plac mie caisele, bine coapte :P</span><br /><br /><div align="left"><span style="color:#333333;"><strong>Mod de preparare.</strong></span><span style="color:#333333;"> </span><span style="color:#333333;">Intr-un castron frecam ouale + zaharul + zaharul vanilinat + praful de copt + sarea + zeama si coaja de lamaie, dupa care adaugam uleiul, turnand putin cate putin. Incorporam treptat faina, pana obtinem un aluat potrivit de tare, care nu se lipeste de mana. </span><span style="color:#333333;">Din aluatul obtinut modelam bilute rotunde, egale, cam de marimea unei bomboane Raffaello - eu n-am stiut cat de mult cresc si le-am scapat un pic mai mari. </span><span style="color:#333333;">Dupa cum vedeti in poza, eu le-am aplatizat putin, dar apoi mi-am dat seama ca nu e nevoie, pentru ca ele oricum se lasa in timpul coacerii. </span><span style="color:#333333;">Le asezam in tava unsa cu unt, avand grija sa lasam intre ele loc pentru crescut si le introducem in cuptorul preincalzit, pentru circa 15-20 minute (la foc slab). </span></div><p align="left"><a href="http://3.bp.blogspot.com/_IRfhfxyTgsY/SzOR1L3tqOI/AAAAAAAACDA/DXn3Wg4X6C8/s1600-h/2.jpg"><span style="color:#333333;"><img id="BLOGGER_PHOTO_ID_5418835119562402018" style="WIDTH: 400px; CURSOR: hand; HEIGHT: 300px" alt="" src="http://3.bp.blogspot.com/_IRfhfxyTgsY/SzOR1L3tqOI/AAAAAAAACDA/DXn3Wg4X6C8/s400/2.jpg" border="0" /></span></a></p><p align="left"><span style="color:#333333;">Caisele trebuie sa ramana albe, cam asa cum le vedeti mai jos. Sincera sa fiu, nici eu nu ma asteptam sa-mi iasa asa frumoase si, mai ales, atat de bune: grozav de fragede si cu aroma intensa de lamaie... Daaaa, recunosc ca am mancat cateva si simple :D</span></p><p align="left"><a href="http://1.bp.blogspot.com/_IRfhfxyTgsY/SzORxqD5skI/AAAAAAAACC4/CKa6zz5HSfw/s1600-h/3.jpg"><span style="color:#333333;"><img id="BLOGGER_PHOTO_ID_5418835058947109442" style="WIDTH: 400px; CURSOR: hand; HEIGHT: 300px" alt="" src="http://1.bp.blogspot.com/_IRfhfxyTgsY/SzORxqD5skI/AAAAAAAACC4/CKa6zz5HSfw/s400/3.jpg" border="0" /></span></a></p><p align="left"><span style="color:#333333;">Le lasam sa se raceasca, apoi luam fiecare jumatate de caisa in parte si o scobim de miez cu varful unui cutit, pornind din centru spre margine. Operatiunea se executa cu mare grija, pentru ca sunt destul de fragile si se sfarama usor. </span></p><p align="left"><a href="http://1.bp.blogspot.com/_IRfhfxyTgsY/SzORtr4haGI/AAAAAAAACCw/pWkdbbBvmyc/s1600-h/4.jpg"><span style="color:#333333;"><img id="BLOGGER_PHOTO_ID_5418834990716774498" style="WIDTH: 400px; CURSOR: hand; HEIGHT: 300px" alt="" src="http://1.bp.blogspot.com/_IRfhfxyTgsY/SzORtr4haGI/AAAAAAAACCw/pWkdbbBvmyc/s400/4.jpg" border="0" /></span></a></p><p align="left"><span style="color:#333333;"><strong>Prepararea cremei.</strong> Frecam untul (din care am scos in prealabil apa) spuma cu zaharul pudra, apoi adaugam cacaua + miezul rezultat din scobirea caiselor si mai amestecam putin pentru omogenizare. Cu aceasta crema umplem jumatatile de caisa, apoi le unim doua cate doua, obtinand astfel fructul intreg. Le dam putin la frigider, ca sa se intareasca crema. </span></p><p align="left"><span style="color:#333333;">Intre timp pregatim recipientele pentru coloranti: puteti folosi de exemplu niste castronele sau farfuriute mai adanci; eu am folosit capace de borcane, imi pare rau ca nu pot sa va arat cum am procedat, dar era seara cand am facut asta si ar fi aratat horror in poza :D. Mai trebuie sa avem alaturi si farfurie cu zahar tos. Luam fiecare caisa si o inmuiem usor in colorant, si pe o parte, si pe alta, apoi o tavalim prin zahar tos. Din cand in cand aruncam zaharul prin care am dat caisele si il inlocuim cu un altul, deoarece la un moment dat se umezeste prea tare si nu se mai prinde de caise. La urma punem caisele pe un platou si le lasam cateva ore (sau mai bine peste noapte), sa se usuce bine.</span></p><p align="left"><span style="color:#333333;">Sunt niste prajiturele minunate, pe care le puteti face chiar si cu cateva zile inainte de Craciun, pentru ca rezista destul de bine si raman fragede mult timp. </span></p><p align="left"><span style="color:#333333;">Caisele sunt doar unul din rasfaturile noastre de sarbatori, mi-ar fi placut sa pot posta si mai multe retete, dar din pacate nu prea am avut timp de blog in ultima vreme. Le-am fotografiat insa pe toate si o sa vi le arat si voua cat de curand, cel mai probabil dupa 3-4 ianuarie incolo. Pana atunci vreau sa va multumesc tuturor celor care m-ati vizitat si sa va doresc din suflet sarbatori fericite si un An Nou mai bun, cu mai putine probleme si mai multe bucurii! La Multi Ani! </span></p><p align="center"><a href="http://farm5.static.flickr.com/4064/4210597747_5faaa3156d.jpg"><span style="color:#333333;"><img style="WIDTH: 375px; CURSOR: hand; HEIGHT: 500px" alt="" src="http://farm5.static.flickr.com/4064/4210597747_5faaa3156d.jpg" border="0" /></span></a><span style="color:#333333;"> </span><br /></p><p align="center"><a href="http://2.bp.blogspot.com/_IRfhfxyTgsY/SzORe3yxCiI/AAAAAAAACCo/CHxpZ66AbRw/s1600-h/6.jpg"><span style="color:#333333;"><img id="BLOGGER_PHOTO_ID_5418834736215820834" style="WIDTH: 400px; CURSOR: hand; HEIGHT: 300px" alt="" src="http://2.bp.blogspot.com/_IRfhfxyTgsY/SzORe3yxCiI/AAAAAAAACCo/CHxpZ66AbRw/s400/6.jpg" border="0" /></span></a><span style="color:#333333;"> </span><br /></p><p align="center"><a href="http://4.bp.blogspot.com/_IRfhfxyTgsY/SzORZcYFdwI/AAAAAAAACCg/CbzGaz5nha8/s1600-h/7.jpg"><span style="color:#333333;"><img id="BLOGGER_PHOTO_ID_5418834642956809986" style="WIDTH: 400px; CURSOR: hand; HEIGHT: 300px" alt="" src="http://4.bp.blogspot.com/_IRfhfxyTgsY/SzORZcYFdwI/AAAAAAAACCg/CbzGaz5nha8/s400/7.jpg" border="0" /></span></a><span style="color:#333333;"> </span><br /></p><p align="center"><a href="http://2.bp.blogspot.com/_IRfhfxyTgsY/SzORUkwa5AI/AAAAAAAACCY/h7aAQWyBw0s/s1600-h/Picture+505.jpg"><span style="color:#333333;"><img id="BLOGGER_PHOTO_ID_5418834559307015170" style="WIDTH: 400px; CURSOR: hand; HEIGHT: 300px" alt="" src="http://2.bp.blogspot.com/_IRfhfxyTgsY/SzORUkwa5AI/AAAAAAAACCY/h7aAQWyBw0s/s400/Picture+505.jpg" border="0" /></span></a><span style="color:#333333;"> </span><br /></p><p align="center"><a href="http://3.bp.blogspot.com/_IRfhfxyTgsY/SzORK5q2CSI/AAAAAAAACCQ/iPrXgugan64/s1600-h/Picture+495.jpg"><span style="color:#333333;"><img id="BLOGGER_PHOTO_ID_5418834393122081058" style="WIDTH: 400px; CURSOR: hand; HEIGHT: 300px" alt="" src="http://3.bp.blogspot.com/_IRfhfxyTgsY/SzORK5q2CSI/AAAAAAAACCQ/iPrXgugan64/s400/Picture+495.jpg" border="0" /></span></a><span style="color:#333333;"> </span><br /></p><p align="center"><a href="http://3.bp.blogspot.com/_IRfhfxyTgsY/SzORGVLcHbI/AAAAAAAACCI/LqVoOkR-moA/s1600-h/Picture+506.jpg"><span style="color:#333333;"><img id="BLOGGER_PHOTO_ID_5418834314607205810" style="WIDTH: 400px; CURSOR: hand; HEIGHT: 300px" alt="" src="http://3.bp.blogspot.com/_IRfhfxyTgsY/SzORGVLcHbI/AAAAAAAACCI/LqVoOkR-moA/s400/Picture+506.jpg" border="0" /></span></a></p>Raluhttp://www.blogger.com/profile/02432473800580175170noreply@blogger.com6tag:blogger.com,1999:blog-1742253598205393843.post-50998594392051189602009-12-20T09:00:00.055+02:002009-12-22T09:55:35.696+02:00Saleuri<a href="http://2.bp.blogspot.com/_IRfhfxyTgsY/Sy3MPhZoB8I/AAAAAAAACCA/7hgQwsYODVo/s1600-h/1+-+top.jpg"><img id="BLOGGER_PHOTO_ID_5417210493832529858" style="WIDTH: 400px; CURSOR: hand; HEIGHT: 300px" alt="" src="http://2.bp.blogspot.com/_IRfhfxyTgsY/Sy3MPhZoB8I/AAAAAAAACCA/7hgQwsYODVo/s400/1+-+top.jpg" border="0" /></a><br /><br /><span style="color:#333333;">Saleurile sunt unul din aperitivele mele preferate de sarbatori, de aceea am tinut neaparat sa va impartasesc si voua reteta. Sunt foarte fragede, usor crocante, excelente la un pahar de vorba cu familia si prietenii :)</span><br /><span style="color:#333333;"></span><br /><span style="color:#333333;"><strong>Ingrediente</strong></span><br /><br /><span style="color:#333333;">- un pachet de unt</span><br /><span style="color:#333333;">- 250 g smantana</span><br /><span style="color:#333333;">- faina cat cuprinde (intra in jur de 500 g)</span><br /><span style="color:#333333;">- o lingurita de sare</span><br /><span style="color:#333333;">- susan, chimen, mac sau cascaval ras (la alegere)</span><br /><span style="color:#333333;">- un ou</span><br /><br /><span style="color:#333333;">Framantam bine toate ingredientele pana obtinem un aluat destul de elastic, bun de intins foi, pe care il invelim in celofan si il lasam la rece pana a doua zi. </span><br /><br /><span style="color:#333333;">Aluatul obtinut il impartim in doua. Din fiecare bila de aluat intindem cu sucitorul o foaie de ~2 mm grosime, pe care o ungem cu ou batut si o taiem cu rotita in fasii lungi de ~14 cm si late de 2 cm. Deasupra presaram susan, chimen, mac sau cascaval ras. </span><br /><span style="color:#333333;"></span><br /><span style="color:#333333;">Majoritatea au fost cu susan, dar am facut si cateva cu chimen.</span><br /><span style="color:#333333;"></span><br /><a href="http://4.bp.blogspot.com/_IRfhfxyTgsY/Sy3MMPLAboI/AAAAAAAACB4/cfQ2QmI1nQg/s1600-h/2.jpg"><span style="color:#333333;"><img id="BLOGGER_PHOTO_ID_5417210437399768706" style="WIDTH: 400px; CURSOR: hand; HEIGHT: 300px" alt="" src="http://4.bp.blogspot.com/_IRfhfxyTgsY/Sy3MMPLAboI/AAAAAAAACB4/cfQ2QmI1nQg/s400/2.jpg" border="0" /></span></a><span style="color:#333333;"> </span><br /><span style="color:#333333;"></span><br /><span style="color:#333333;">Asezam saleurile in tava si le introducem in cuptorul preincalzit, unde le vom lasa ~20 min la foc moderat, pana capata o culoare aurie.</span><br /><br /><a href="http://2.bp.blogspot.com/_IRfhfxyTgsY/Sy3MIo2gNaI/AAAAAAAACBw/nFwpOl5Tl_A/s1600-h/3.jpg"><span style="color:#333333;"><img id="BLOGGER_PHOTO_ID_5417210375573616034" style="WIDTH: 400px; CURSOR: hand; HEIGHT: 300px" alt="" src="http://2.bp.blogspot.com/_IRfhfxyTgsY/Sy3MIo2gNaI/AAAAAAAACBw/nFwpOl5Tl_A/s400/3.jpg" border="0" /></span></a><span style="color:#333333;"> </span><br /><br /><span style="color:#333333;">Sunt nemaipomenite, merita incercate!</span><br /><span style="color:#333333;"></span><span style="color:#333333;"></span><br /><a href="http://1.bp.blogspot.com/_IRfhfxyTgsY/Sy3MFg0zeUI/AAAAAAAACBo/7n6eqZXNNwE/s1600-h/4.jpg"><span style="color:#333333;"><img id="BLOGGER_PHOTO_ID_5417210321879398722" style="WIDTH: 400px; CURSOR: hand; HEIGHT: 300px" alt="" src="http://1.bp.blogspot.com/_IRfhfxyTgsY/Sy3MFg0zeUI/AAAAAAAACBo/7n6eqZXNNwE/s400/4.jpg" border="0" /></span></a><span style="color:#333333;"> </span><br /><br /><div><a href="http://4.bp.blogspot.com/_IRfhfxyTgsY/Sy3MCs5eSoI/AAAAAAAACBg/C2brN-IsL5M/s1600-h/5.jpg"><span style="color:#333333;"><img id="BLOGGER_PHOTO_ID_5417210273580599938" style="WIDTH: 400px; CURSOR: hand; HEIGHT: 300px" alt="" src="http://4.bp.blogspot.com/_IRfhfxyTgsY/Sy3MCs5eSoI/AAAAAAAACBg/C2brN-IsL5M/s400/5.jpg" border="0" /></span></a><span style="color:#333333;"> </span><br /><br /><div><a href="http://4.bp.blogspot.com/_IRfhfxyTgsY/Sy3L_JAoEqI/AAAAAAAACBY/svckziCZsM4/s1600-h/6.jpg"><span style="color:#333333;"><img id="BLOGGER_PHOTO_ID_5417210212407317154" style="WIDTH: 400px; CURSOR: hand; HEIGHT: 300px" alt="" src="http://4.bp.blogspot.com/_IRfhfxyTgsY/Sy3L_JAoEqI/AAAAAAAACBY/svckziCZsM4/s400/6.jpg" border="0" /></span></a><span style="color:#333333;"> </span><br /><br /><div><a href="http://2.bp.blogspot.com/_IRfhfxyTgsY/Sy3L6vq8dLI/AAAAAAAACBQ/iNxKB2A5gn8/s1600-h/7.jpg"><span style="color:#333333;"><img id="BLOGGER_PHOTO_ID_5417210136886015154" style="WIDTH: 400px; CURSOR: hand; HEIGHT: 300px" alt="" src="http://2.bp.blogspot.com/_IRfhfxyTgsY/Sy3L6vq8dLI/AAAAAAAACBQ/iNxKB2A5gn8/s400/7.jpg" border="0" /></span></a><span style="color:#333333;"> </span></div></div></div>Raluhttp://www.blogger.com/profile/02432473800580175170noreply@blogger.com11tag:blogger.com,1999:blog-1742253598205393843.post-54541238112062678682009-12-19T12:54:00.009+02:002009-12-19T13:18:11.783+02:00Premiu de decembrie<p align="left"><a href="http://3.bp.blogspot.com/_IRfhfxyTgsY/SyyyAuwuNTI/AAAAAAAACBI/qh6g5DullU4/s1600-h/i-love-your-award%5B1%5D.png"><img id="BLOGGER_PHOTO_ID_5416900177441994034" style="WIDTH: 200px; CURSOR: hand; HEIGHT: 154px" alt="" src="http://3.bp.blogspot.com/_IRfhfxyTgsY/SyyyAuwuNTI/AAAAAAAACBI/qh6g5DullU4/s320/i-love-your-award%5B1%5D.png" border="0" /></a><a href="http://1.bp.blogspot.com/_IRfhfxyTgsY/Syyx81UnsGI/AAAAAAAACBA/x8xFELQ8_ss/s1600-h/mentaeliquirizia+(1)%5B1%5D.png"><img id="BLOGGER_PHOTO_ID_5416900110483697762" style="WIDTH: 171px; CURSOR: hand; HEIGHT: 200px" alt="" src="http://1.bp.blogspot.com/_IRfhfxyTgsY/Syyx81UnsGI/AAAAAAAACBA/x8xFELQ8_ss/s320/mentaeliquirizia+(1)%5B1%5D.png" border="0" /></a></p><p align="left">Am primit un premiu tare simpatic de la o gospodina desavarsita, care ne incanta si ne surprinde mereu cu dulciuri fel de fel si cu multe alte bunatati...de la lume adunate :) Multumesc din suflet, <a href="http://dulciurifeldefel.blogspot.com/"><span style="color:#ff9900;">Miha</span></a>!<br /><br />Premiul il dau mai departe tuturor celor din lista mea! </p>Raluhttp://www.blogger.com/profile/02432473800580175170noreply@blogger.com0tag:blogger.com,1999:blog-1742253598205393843.post-77092459938141975972009-12-13T18:24:00.021+02:002009-12-13T20:05:02.973+02:00Crap in saramura<a href="http://1.bp.blogspot.com/_IRfhfxyTgsY/SyUVtBNpxTI/AAAAAAAAB_Q/CVt9DwGG8rw/s1600-h/3.jpg"><img id="BLOGGER_PHOTO_ID_5414757990146884914" style="WIDTH: 400px; CURSOR: hand; HEIGHT: 300px" alt="" src="http://1.bp.blogspot.com/_IRfhfxyTgsY/SyUVtBNpxTI/AAAAAAAAB_Q/CVt9DwGG8rw/s400/3.jpg" border="0" /></a><br /><br /><span style="color:#333333;">Nu stiu vreo alta mancare facuta cu atat de putine ingrediente, dar care sa fie atat de gustoasa. Dintre toate retetele cu peste, asta e de departe preferata mea , imi place chiar mai mult decat cea cu legume la cuptor. Crapul in saramura este o mancare potrivita mai ales seara si asta din doua motive: unu, e usor si dietetic, fara prea multe grasimi si calorii, iar in al doilea rand...e pe baza de usturoi :D</span><br /><span style="color:#333333;"></span><br /><span style="color:#333333;">Reteta o am dintr-o carte mai veche de-a mamei si apare insotita de precizarea: "reteta de la pescarii din Delta". Asa o fi...</span><br /><span style="color:#333333;"></span><br /><span style="color:#333333;">Ingrediente</span><br /><span style="color:#333333;"></span><br /><span style="color:#333333;">- un crap (fara cap si coada) - curatat, spalat si taiat in bucati potrivite</span><br /><span style="color:#333333;">- saramura (o lingurita rasa de sare la un pahar cu apa - am folosit un pahar de 200 ml)</span><br /><span style="color:#333333;">- 5 catei de usturoi</span><br /><span style="color:#333333;">- cimbru</span><br /><span style="color:#333333;">- ulei</span><br /><span style="color:#333333;"></span><br /><div align="left"><span style="color:#333333;">Am uns pestele cu ulei si l-am pus pe gratar, sa se friga pe ambele parti. Partea asta a durat la mine cam 20 de minute, in conditiile in care am folosit un gratar din acela rotund cu capac. Intre timp am pregatit saramura: am pus intr-un vas apa cu sarea si am asteptat sa dea un clocot. Imediat ce pestele s-a prajit, l-am pus frumusel intr-un castron si am presarat cu feliute de usturoi si niscaiva cimbru. Am turnat apoi saramura si l-am acoperit cu capac. </span></div><p align="left"><a href="http://2.bp.blogspot.com/_IRfhfxyTgsY/SyUVibnpfTI/AAAAAAAAB_I/DKZP1mJBtLI/s1600-h/1.jpg"><span style="color:#333333;"><img id="BLOGGER_PHOTO_ID_5414757808256679218" style="WIDTH: 200px; CURSOR: hand; HEIGHT: 150px" alt="" src="http://2.bp.blogspot.com/_IRfhfxyTgsY/SyUVibnpfTI/AAAAAAAAB_I/DKZP1mJBtLI/s200/1.jpg" border="0" /></span></a><a href="http://2.bp.blogspot.com/_IRfhfxyTgsY/SyUVei78AcI/AAAAAAAAB_A/OFjTr5caiSE/s1600-h/2.jpg"><span style="color:#333333;"><img id="BLOGGER_PHOTO_ID_5414757741501350338" style="WIDTH: 200px; CURSOR: hand; HEIGHT: 150px" alt="" src="http://2.bp.blogspot.com/_IRfhfxyTgsY/SyUVei78AcI/AAAAAAAAB_A/OFjTr5caiSE/s200/2.jpg" border="0" /></span></a></p><p align="left"><span style="color:#333333;">Conform retetei, se lasa acoperit macar un sfert de ora, sa se patrunda bine. Atata spunea in carte, atata l-am tinut si eu, fix 15 minute, nici mai mult, nici mai putin...ca nu mai puteam de foame si de pofta :D</span></p><a href="http://4.bp.blogspot.com/_IRfhfxyTgsY/SyUVbOzEseI/AAAAAAAAB-4/RALOZAUEKns/s1600-h/5.jpg"><span style="color:#333333;"><img id="BLOGGER_PHOTO_ID_5414757684555854306" style="WIDTH: 400px; CURSOR: hand; HEIGHT: 300px" alt="" src="http://4.bp.blogspot.com/_IRfhfxyTgsY/SyUVbOzEseI/AAAAAAAAB-4/RALOZAUEKns/s400/5.jpg" border="0" /></span></a><span style="color:#333333;"><br /><br /></span><div><a href="http://2.bp.blogspot.com/_IRfhfxyTgsY/SyUVWlSoGyI/AAAAAAAAB-w/x_f0ujup-dg/s1600-h/6.jpg"><span style="color:#333333;"><img id="BLOGGER_PHOTO_ID_5414757604694432546" style="WIDTH: 400px; CURSOR: hand; HEIGHT: 300px" alt="" src="http://2.bp.blogspot.com/_IRfhfxyTgsY/SyUVWlSoGyI/AAAAAAAAB-w/x_f0ujup-dg/s400/6.jpg" border="0" /></span></a><span style="color:#333333;"> </span></div>Raluhttp://www.blogger.com/profile/02432473800580175170noreply@blogger.com1tag:blogger.com,1999:blog-1742253598205393843.post-26781779307665405232009-11-30T17:46:00.010+02:002009-11-30T20:06:47.098+02:00Maioneza clasica<a href="http://3.bp.blogspot.com/_IRfhfxyTgsY/SxP0cwoukCI/AAAAAAAABok/BFcJQKQunew/s1600/Picture+1026.jpg"><img id="BLOGGER_PHOTO_ID_5409936352331337762" style="WIDTH: 400px; CURSOR: hand; HEIGHT: 300px" alt="" src="http://3.bp.blogspot.com/_IRfhfxyTgsY/SxP0cwoukCI/AAAAAAAABok/BFcJQKQunew/s400/Picture+1026.jpg" border="0" /></a><br /><div><br /><span style="font-family:lucida grande;"><strong>Maioneza </strong>este un sos preparat din galbenusuri de ou (crude si rascoapte, sau numai crude), frecate cu ulei si, uneori, cu zeama de lamaie sau mustar. Maioneza se foloseste ca ingredient in diverse preparate culinare: ca dressing pentru salate, in unele produse de tip fast-food (sandvisuri, hamburgeri, shaorma), la peste, conopida etc. Se gaseste si in comert, insa, avand in vedere numarul mare de aditivi pe care ii contine, este bine sa o evitam. Eu va recomand maioneza facuta in casa, nu este deloc greu de facut, trebuie doar sa respectati cateva reguli simple. </span><br /><span style="font-family:lucida grande;"></span><br /><span style="font-family:lucida grande;"><strong>Prepararea maionezei.</strong> Pentru ca maioneza sa fie reusita, este foarte important ca ingredientele sa fi fost tinute in prealabil la temperatura camerei, timp de 2-3 ore. In caz contrar, maioneza se va taia, adica va capata o consistenta branzoasa, granuloasa. Oua vom folosi in functie de cantitatea pe care ne-o dorim, de exemplu daca avem nevoie doar de putina maioneza, sa zicem 3-4 linguri, vom pune un singur galbenus crud si un singur galbenus rascopt. </span><br /><span style="font-family:lucida grande;"></span><br /><span style="font-family:lucida grande;"><strong>Cum procedam?</strong> Intr-un castron de portelan (sau intr-o farfurie adanca) se zdrobeste bine galbenusul fiert (cu furculita) si se amesteca cu cel crud, se freaca bine, apoi <em>se picura uleiul, putin cate putin, amestecandu-se mereu cu o lingura de lemn</em>. <em>Nu turnati mult ulei deodata</em>, compozitia se va taia! Maioneza se amesteca <em>intr-un singur sens</em> pana devine ca o alifie. La sfarsit se potriveste gustul de sare.</span><br /><span style="font-family:lucida grande;"></span><br /><span style="font-family:lucida grande;"><strong>Cum reparam maioneza taiata?</strong> Maioneza taiata se repara foarte usor: se prepara o noua maioneza dintr-un ou crud in care se incorporeaza, treptat, maioneza taiata. </span></div>Raluhttp://www.blogger.com/profile/02432473800580175170noreply@blogger.com2tag:blogger.com,1999:blog-1742253598205393843.post-44818576987115695292009-11-27T09:08:00.022+02:002009-12-08T12:00:55.044+02:00Mancare de mazare<a href="http://1.bp.blogspot.com/_IRfhfxyTgsY/Sw97vDgzbgI/AAAAAAAABoc/xhXqwc7AP5o/s1600/1+-+1.jpg"><img id="BLOGGER_PHOTO_ID_5408677725822217730" style="WIDTH: 400px; CURSOR: hand; HEIGHT: 300px" alt="" src="http://1.bp.blogspot.com/_IRfhfxyTgsY/Sw97vDgzbgI/AAAAAAAABoc/xhXqwc7AP5o/s400/1+-+1.jpg" border="0" /></a><br /><br /><span style="color:#333333;"><span style="font-family:lucida grande;">M-am gandit ca poate unii din voi tin post, asa ca in perioada urmatoare o sa incerc sa postez si cateva astfel de retete. Pentru inceput, am ales mancarica de mazare, o alta reteta pe care o stiu de la mama. Mmm...tare buna!</span><br /><br /><strong><span style="font-family:lucida grande;">Ingrediente pentru 2 portii</span><br /></strong><br /><span style="font-family:lucida grande;">- 1 punga de mazare congelata (de la <em>Bonduelle</em> am avut eu, iar punga era de 400 g)</span><br /><span style="font-family:lucida grande;">- 1 ceapa (mai mica)</span><br /><span style="font-family:lucida grande;">- 2-3 linguri de pasta de tomate</span><br /><span style="font-family:lucida grande;">- 1 legatura de marar</span><br /><span style="font-family:lucida grande;">- putin ulei</span><br /><span style="font-family:lucida grande;">- sare</span><br /><span style="font-family:lucida grande;">- 1 lingurita de zahar (optional)</span><br /><br />Mazarea se spala sub jet de apa rece si se pune la fiert, astfel incat apa sa acopere mazarea un pic mai mult. Se adauga ceapa tocata marunt si putin ulei si se lasa sa fiarba (la mine a durat in jur de o ora, la foc moderat).<br /></span><p align="left"><a href="http://1.bp.blogspot.com/_IRfhfxyTgsY/Sw97qmiha8I/AAAAAAAABoU/nZpLZxnZOvc/s1600/1.jpg"><span style="font-family:lucida grande;color:#333333;"><img id="BLOGGER_PHOTO_ID_5408677649325321154" style="WIDTH: 200px; CURSOR: hand; HEIGHT: 150px" alt="" src="http://1.bp.blogspot.com/_IRfhfxyTgsY/Sw97qmiha8I/AAAAAAAABoU/nZpLZxnZOvc/s200/1.jpg" border="0" /></span></a><a href="http://4.bp.blogspot.com/_IRfhfxyTgsY/Sw97nAKChPI/AAAAAAAABoM/9g2xL6Fl11s/s1600/2.jpg"><span style="font-family:lucida grande;color:#333333;"><img id="BLOGGER_PHOTO_ID_5408677587482477810" style="WIDTH: 200px; CURSOR: hand; HEIGHT: 150px" alt="" src="http://4.bp.blogspot.com/_IRfhfxyTgsY/Sw97nAKChPI/AAAAAAAABoM/9g2xL6Fl11s/s200/2.jpg" border="0" /></span></a><span style="color:#333333;"> </span></p><p align="left"><span style="font-family:lucida grande;color:#333333;">Cand mazarea este fiarta, se adauga pasta de tomate + mararul tocat marunt. Se condimenteaza apoi cu sare si se mai lasa 5-10 minute la fiert, la foc mic. </span></p><p align="left"><span style="font-family:lucida grande;color:#333333;">Daca doriti sa fie mai dulce, puteti adauga si o lingurita de zahar, eu de data asta n-am mai pus pentru ca am avut o mazare grozava, minunat de dulce si foarte, foarte gustoasa! </span></p><p align="left"><a href="http://4.bp.blogspot.com/_IRfhfxyTgsY/Sw97jXFtOUI/AAAAAAAABoE/cbUMzlpVjzM/s1600/3.jpg"><span style="font-family:lucida grande;color:#333333;"><img id="BLOGGER_PHOTO_ID_5408677524918843714" style="WIDTH: 200px; CURSOR: hand; HEIGHT: 150px" alt="" src="http://4.bp.blogspot.com/_IRfhfxyTgsY/Sw97jXFtOUI/AAAAAAAABoE/cbUMzlpVjzM/s200/3.jpg" border="0" /></span></a><a href="http://2.bp.blogspot.com/_IRfhfxyTgsY/Sw97fzH9vLI/AAAAAAAABn8/aHYppIEx7zg/s1600/4.jpg"><span style="font-family:lucida grande;color:#333333;"><img id="BLOGGER_PHOTO_ID_5408677463725030578" style="WIDTH: 200px; CURSOR: hand; HEIGHT: 150px" alt="" src="http://2.bp.blogspot.com/_IRfhfxyTgsY/Sw97fzH9vLI/AAAAAAAABn8/aHYppIEx7zg/s200/4.jpg" border="0" /></span></a></p><span style="font-family:lucida grande;"></span><p align="left"><span style="font-family:lucida grande;color:#333333;">Mie mi-a placut dintotdeauna asa, simpla, dar voi o puteti servi si drept garnitura alaturi de fripturica (daca nu tineti post, desigur).</span></p><p align="left"><a href="http://4.bp.blogspot.com/_IRfhfxyTgsY/Sw97bNoWBrI/AAAAAAAABn0/X7uOAd3KwLQ/s1600/Picture+917.jpg"><span style="font-family:lucida grande;color:#333333;"><img id="BLOGGER_PHOTO_ID_5408677384940816050" style="WIDTH: 400px; CURSOR: hand; HEIGHT: 300px" alt="" src="http://4.bp.blogspot.com/_IRfhfxyTgsY/Sw97bNoWBrI/AAAAAAAABn0/X7uOAd3KwLQ/s400/Picture+917.jpg" border="0" /></span></a></p>Raluhttp://www.blogger.com/profile/02432473800580175170noreply@blogger.com5tag:blogger.com,1999:blog-1742253598205393843.post-59949632540001473312009-11-25T09:43:00.027+02:002009-12-08T21:10:50.843+02:00Salata de hering<a href="http://2.bp.blogspot.com/_IRfhfxyTgsY/SwzmjF-_6sI/AAAAAAAABns/hMVQa4ezH8k/s1600/1+-+top.jpg"><img id="BLOGGER_PHOTO_ID_5407950743141345986" style="WIDTH: 400px; CURSOR: hand; HEIGHT: 300px" alt="" src="http://2.bp.blogspot.com/_IRfhfxyTgsY/SwzmjF-_6sI/AAAAAAAABns/hMVQa4ezH8k/s400/1+-+top.jpg" border="0" /></a><br /><span style="color:#000000;"></span><br /><span style="color:#333333;">Ador pur si simplu pestele, e sanatos, gustos si usor digerabil, mie imi place in aproape orice varianta: rasol, in saramura, la gratar sau cu legume la cuptor. Pentru azi am ales insa o reteta de salata, foarte simpla si rapida: un fel de salata orientala cu peste (si fara oua).<br /><br />Ingrediente pentru 3 portii<br /><br />- 4-5 cartofi<br />- 4-5 filéuri de hering marinat (un hering foarte bun este cel de la Vita Star, se gaseste la Kaufland)<br />- salata verde (iceberg am avut)<br />- o ceapa (am pus ceapa rosie)<br />- cateva masline<br />- otet<br />- ulei<br />- sare<br /><br />Se fierb cartofii in coaja, se curata si dupa ce s-au racit se taie felioare. Salata se spala si se taie fasii (eu am avut gata taiata).<br /></span><p align="left"><a href="http://1.bp.blogspot.com/_IRfhfxyTgsY/SwzmdVjlenI/AAAAAAAABnk/ZGzmQWhTQGI/s1600/1.jpg"><span style="color:#333333;"><img id="BLOGGER_PHOTO_ID_5407950644242119282" style="WIDTH: 200px; CURSOR: hand; HEIGHT: 150px" alt="" src="http://1.bp.blogspot.com/_IRfhfxyTgsY/SwzmdVjlenI/AAAAAAAABnk/ZGzmQWhTQGI/s200/1.jpg" border="0" /></span></a><a href="http://1.bp.blogspot.com/_IRfhfxyTgsY/Swzi4ZOxPwI/AAAAAAAABnU/oLnKjGXX090/s1600/3.jpg"><span style="color:#333333;"><img id="BLOGGER_PHOTO_ID_5407946711038508802" style="WIDTH: 200px; CURSOR: hand; HEIGHT: 150px" alt="" src="http://1.bp.blogspot.com/_IRfhfxyTgsY/Swzi4ZOxPwI/AAAAAAAABnU/oLnKjGXX090/s200/3.jpg" border="0" /></span></a></p><p align="left"><span style="color:#333333;">Ceapa se taie solzisori, iar pestele bucati. Intr-un bol de salata se pun pestele, cartofii, ceapa, salata si cateva maslinute, se toarna putin ulei si se adauga, dupa gust, sare si otet. Se amesteca bine toate ingredientele.<br /><br /><strong>Nota.</strong> Eu nu am taiat tot pestele bucati, pentru ca am vrut sa asez rulourile deasupra, pe patul de salata, voi puneti tot pestele.<br /><br /></span><a href="http://4.bp.blogspot.com/_IRfhfxyTgsY/SwzizyEGZCI/AAAAAAAABnM/LjaA_BHerL8/s1600/2.jpg"><span style="color:#333333;"><img id="BLOGGER_PHOTO_ID_5407946631805297698" style="WIDTH: 200px; CURSOR: hand; HEIGHT: 150px" alt="" src="http://4.bp.blogspot.com/_IRfhfxyTgsY/SwzizyEGZCI/AAAAAAAABnM/LjaA_BHerL8/s200/2.jpg" border="0" /></span></a><a href="http://2.bp.blogspot.com/_IRfhfxyTgsY/SwziwPMLxBI/AAAAAAAABnE/3Wcu2G9Nd5w/s1600/6.jpg"><span style="color:#333333;"><img id="BLOGGER_PHOTO_ID_5407946570904355858" style="WIDTH: 200px; CURSOR: hand; HEIGHT: 150px" alt="" src="http://2.bp.blogspot.com/_IRfhfxyTgsY/SwziwPMLxBI/AAAAAAAABnE/3Wcu2G9Nd5w/s200/6.jpg" border="0" /></span></a><span style="color:#333333;"><br /></span></p><p align="left"><span style="color:#333333;">Pofta mare!</span></p><a href="http://3.bp.blogspot.com/_IRfhfxyTgsY/SwziovuKI5I/AAAAAAAABm8/8oF6UEjPryE/s1600/9.jpg"><span style="color:#333333;"><img id="BLOGGER_PHOTO_ID_5407946442197836690" style="WIDTH: 400px; CURSOR: hand; HEIGHT: 300px" alt="" src="http://3.bp.blogspot.com/_IRfhfxyTgsY/SwziovuKI5I/AAAAAAAABm8/8oF6UEjPryE/s400/9.jpg" border="0" /></span></a><span style="color:#333333;"><br /><br /></span><p align="left"><a href="http://1.bp.blogspot.com/_IRfhfxyTgsY/SwzilJW2uuI/AAAAAAAABm0/lxr25eZTkvs/s1600/8.jpg"><span style="color:#333333;"><img id="BLOGGER_PHOTO_ID_5407946380359940834" style="WIDTH: 400px; CURSOR: hand; HEIGHT: 300px" alt="" src="http://1.bp.blogspot.com/_IRfhfxyTgsY/SwzilJW2uuI/AAAAAAAABm0/lxr25eZTkvs/s400/8.jpg" border="0" /></span></a></p>Raluhttp://www.blogger.com/profile/02432473800580175170noreply@blogger.com7tag:blogger.com,1999:blog-1742253598205393843.post-39416275422949921632009-11-06T22:44:00.137+02:002010-01-08T19:30:47.683+02:00Prajitura "Budapesta"<a href="http://4.bp.blogspot.com/_IRfhfxyTgsY/S0dqq-bXXYI/AAAAAAAACI4/PhodrWZ98q4/s1600-h/4195925728_f5bc573403.jpg"><img id="BLOGGER_PHOTO_ID_5424421562735877506" style="WIDTH: 400px; CURSOR: hand; HEIGHT: 300px" alt="" src="http://4.bp.blogspot.com/_IRfhfxyTgsY/S0dqq-bXXYI/AAAAAAAACI4/PhodrWZ98q4/s400/4195925728_f5bc573403.jpg" border="0" /></a><br /><p align="left"><span style="color:#333333;"><span style="font-family:lucida grande;">Multa vreme m-am ferit de prajiturile cu foi, mi se pareau prea complicate si pretentioase, in afara de asta aveam impresia ca niciodata nu o sa reusesc sa fac foi perfecte, asa ca ale mamei. De fiecare data cand vedeam cate o reteta care incepea cu "foile" dadeam pagina mai departe... Insa mi-am zis ca la un moment dat tre' sa le incerc si pe astea, asa mi-am luat inima in dinti si intr-o zi m-am apucat de copt foi, la inceput cu ajutorul mamei, apoi singura-singurica. Si ghiciti ce, nici nu a fost atat de greu cum imi imaginam, iar cu timpul, pe masura ce tot exersam, foile au inceput sa-mi iasa din ce in ce mai bine.</span> </span></p><p align="left"><span style="font-family:lucida grande;color:#333333;">Asadar, dupa </span><a href="http://rasfaturi-culinare.blogspot.com/2009/10/alba-ca-zapada.html"><span style="font-family:lucida grande;color:#ff9900;">"Alba ca Zapada"</span></a><span style="font-family:lucida grande;color:#333333;">, va prezint o noua prajitura cu foi, o reteta pe care o am de foarte multi ani, de la o doamna care venea in vizita pe la bunica. Este vorba de prajitura "Budapesta", cei mai multi dintre voi o stiti probabil sub denumirea de "Televizor". Ca orice reteta foarte cunoscuta, transmisa de la o gospodina la alta, prajitura "Budapesta" a suferit si ea numeroase modificari, am gasit-o pe net si in diferite reviste in mai multe variante. Eu tin insa foarte mult la reteta mea, mi se pare foarte buna asa cum e si nu as schimba nimic la ea.</span></p><p align="left"><span style="font-family:lucida grande;"><span style="color:#333333;">Ingrediente pentru <strong>foi</strong></span></span><br /></p><ul><li><div align="left"><span style="font-family:lucida grande;color:#333333;">350 g faina</span></div></li><li><div align="left"><span style="font-family:lucida grande;color:#333333;">130 g unt</span></div></li><li><div align="left"><span style="font-family:lucida grande;color:#333333;">1 ou</span></div></li><li><div align="left"><span style="font-family:lucida grande;color:#333333;">1/2 pliculet de praf de copt</span></div></li><li><div align="left"><span style="font-family:lucida grande;color:#333333;">1 pliculet de zahar vanilat</span></div></li><li><div align="left"><span style="font-family:lucida grande;color:#333333;">1/2 de lingurita de sare</span></div></li><li><div align="left"><span style="font-family:lucida grande;color:#333333;">100 g zahar</span></div></li><li><div align="left"><span style="font-family:lucida grande;color:#333333;">1 lingura de cacao</span></div></li></ul><div align="left"><span style="font-family:lucida grande;"><span style="color:#333333;">Ingrediente pentru <strong>pandispan</strong></span></span></div><br /><div align="left"><em><span style="color:#333333;">(cantitatile date sunt pentru o tava de 30 x 20 cm)</span></em></div><br /><ul><li><div align="left"><span style="font-family:lucida grande;color:#333333;">4 oua</span></div></li><li><div align="left"><span style="font-family:lucida grande;color:#333333;">4 linguri de zahar</span></div></li><li><div align="left"><span style="font-family:lucida grande;color:#333333;">4 linguri de faina</span></div></li><li><div align="left"><span style="font-family:lucida grande;color:#333333;">un varf de cutit de sare</span></div></li></ul><div align="left"><span style="font-family:lucida grande;"><span style="color:#333333;">Ingrediente pentru <strong>crema de lamaie</strong></span></span></div><br /><ul><li><div align="left"><span style="font-family:lucida grande;color:#333333;">1/2 l de lapte</span></div></li><li><div align="left"><span style="font-family:lucida grande;color:#333333;">1 cana de zahar (de 200 ml)</span></div></li><li><div align="left"><span style="color:#333333;">4 linguri de faina</span></div></li><li><div align="left"><span style="color:#333333;">un pachet de unt</span></div></li><li><div align="left"><span style="font-family:lucida grande;color:#333333;">zeama si coaja de la o lamaie (mai mare)</span></div></li></ul><div align="left"><span style="font-family:lucida grande;"><span style="color:#333333;">Ingrediente pentru <strong>glazura de cacao</strong></span></span></div><br /><ul><li><div align="left"><span style="font-family:lucida grande;color:#333333;">2 linguri de lapte</span></div></li><li><div align="left"><span style="font-family:lucida grande;color:#333333;">2 linguri de cacao</span></div></li><li><div align="left"><span style="font-family:lucida grande;color:#333333;">4 linguri de zahar</span></div></li><li><div align="left"><span style="font-family:lucida grande;color:#333333;">1 lingurita de otet</span></div></li><li><div align="left"><span style="font-family:lucida grande;color:#333333;">unt cat o nuca</span></div></li></ul><p align="left"><span style="font-family:lucida grande;color:#333333;">Deci<strong> foile</strong>, haha<strong>...</strong> Se pun intr-un vas untul + oul + zaharul + zaharul vanilat + sarea + cacaua, se rade coaja de lamaie si se amesteca bine. </span><br /></p><p align="left"><a href="http://3.bp.blogspot.com/_IRfhfxyTgsY/SvXeJC_v9QI/AAAAAAAABhk/1sEcEjMJKm0/s1600-h/1.jpg"><span style="font-family:lucida grande;color:#333333;"><img id="BLOGGER_PHOTO_ID_5401467575105221890" style="WIDTH: 200px; CURSOR: hand; HEIGHT: 150px" alt="" src="http://3.bp.blogspot.com/_IRfhfxyTgsY/SvXeJC_v9QI/AAAAAAAABhk/1sEcEjMJKm0/s200/1.jpg" border="0" /></span></a><a href="http://4.bp.blogspot.com/_IRfhfxyTgsY/SvXeAuWmXaI/AAAAAAAABhc/shY2CHnpqVU/s1600-h/2.jpg"><span style="font-family:lucida grande;color:#333333;"><img id="BLOGGER_PHOTO_ID_5401467432124964258" style="WIDTH: 200px; CURSOR: hand; HEIGHT: 150px" alt="" src="http://4.bp.blogspot.com/_IRfhfxyTgsY/SvXeAuWmXaI/AAAAAAAABhc/shY2CHnpqVU/s200/2.jpg" border="0" /></span></a></p><p align="left"><span style="font-family:lucida grande;color:#333333;">Se framanta un aluat bun pentru intins foi, nici prea moale, nici prea tare. Aluatul se imparte in doua parti egale, din care se intind, separat, doua foi (pe suprafata de lucru presarata bine cu faina).</span><br /></p><p align="left"><span style="font-family:lucida grande;color:#333333;">Foile sunt foarte gingase, asa ca manevrati-le cu mare grija, altfel se pot rupe.</span><br /></p><p align="left"><a href="http://3.bp.blogspot.com/_IRfhfxyTgsY/SvXd4Q9miEI/AAAAAAAABhU/HblnPVwcgr8/s1600-h/3.jpg"><span style="font-family:lucida grande;color:#333333;"><img id="BLOGGER_PHOTO_ID_5401467286796535874" style="WIDTH: 200px; CURSOR: hand; HEIGHT: 150px" alt="" src="http://3.bp.blogspot.com/_IRfhfxyTgsY/SvXd4Q9miEI/AAAAAAAABhU/HblnPVwcgr8/s200/3.jpg" border="0" /></span></a><a href="http://2.bp.blogspot.com/_IRfhfxyTgsY/SvXdvyPnMPI/AAAAAAAABhM/GkMsu1eF8J0/s1600-h/6.jpg"><span style="font-family:lucida grande;color:#333333;"><img id="BLOGGER_PHOTO_ID_5401467141111623922" style="WIDTH: 200px; CURSOR: hand; HEIGHT: 150px" alt="" src="http://2.bp.blogspot.com/_IRfhfxyTgsY/SvXdvyPnMPI/AAAAAAAABhM/GkMsu1eF8J0/s200/6.jpg" border="0" /></span></a><span style="font-family:lucida grande;color:#333333;"> </span><br /></p><p align="left"><span style="font-family:lucida grande;color:#333333;">Foile se ruleaza si se asaza pe dosul tavii, astfel incat sa atarne peste marginile tavii.</span><br /></p><p align="left"><a href="http://3.bp.blogspot.com/_IRfhfxyTgsY/SvXdh1pEh1I/AAAAAAAABhE/YmXjrn6ozR0/s1600-h/8.jpg"><span style="font-family:lucida grande;color:#333333;"><img id="BLOGGER_PHOTO_ID_5401466901505541970" style="WIDTH: 200px; CURSOR: hand; HEIGHT: 150px" alt="" src="http://3.bp.blogspot.com/_IRfhfxyTgsY/SvXdh1pEh1I/AAAAAAAABhE/YmXjrn6ozR0/s200/8.jpg" border="0" /></span></a><a href="http://3.bp.blogspot.com/_IRfhfxyTgsY/SvXdZXH-_8I/AAAAAAAABg8/sAS24ZNRWMQ/s1600-h/9.jpg"><span style="font-family:lucida grande;color:#333333;"><img id="BLOGGER_PHOTO_ID_5401466755874750402" style="WIDTH: 200px; CURSOR: hand; HEIGHT: 150px" alt="" src="http://3.bp.blogspot.com/_IRfhfxyTgsY/SvXdZXH-_8I/AAAAAAAABg8/sAS24ZNRWMQ/s200/9.jpg" border="0" /></span></a><span style="font-family:lucida grande;color:#333333;"> </span><br /></p><p align="left"><span style="font-family:lucida grande;"><span style="color:#333333;">Se taie marginile foilor cu cutitul, apoi se introduce tava in cuptorul preincalzit, unde se lasa in jur de 15 minute, la foc potrivit. </span></span><br /></p><p align="left"><a href="http://1.bp.blogspot.com/_IRfhfxyTgsY/SvXdTke3cNI/AAAAAAAABg0/eJRVlJRDaa0/s1600-h/10.jpg"><span style="font-family:lucida grande;color:#333333;"><img id="BLOGGER_PHOTO_ID_5401466656381169874" style="WIDTH: 200px; CURSOR: hand; HEIGHT: 150px" alt="" src="http://1.bp.blogspot.com/_IRfhfxyTgsY/SvXdTke3cNI/AAAAAAAABg0/eJRVlJRDaa0/s200/10.jpg" border="0" /></span></a><a href="http://1.bp.blogspot.com/_IRfhfxyTgsY/SvXdN3W6AbI/AAAAAAAABgs/BPZTizeyLsg/s1600-h/11.jpg"><span style="font-family:lucida grande;color:#333333;"><img id="BLOGGER_PHOTO_ID_5401466558368842162" style="WIDTH: 200px; CURSOR: hand; HEIGHT: 150px" alt="" src="http://1.bp.blogspot.com/_IRfhfxyTgsY/SvXdN3W6AbI/AAAAAAAABgs/BPZTizeyLsg/s200/11.jpg" border="0" /></span></a><span style="font-family:lucida grande;color:#333333;"><br /><br /><strong>Pandispanul.</strong> Se unge tava cu unt, se tapeteaza cu hartie de copt, apoi se unge din nou cu unt. </span><br /></p><p align="left"><span style="font-family:lucida grande;color:#333333;">Se bat tare albusurile pana nu mai cade spuma de pe tel, si se adauga treptat zaharul + zaharul vanilat + sarea, batand in continuare. Se adauga, pe rand, galbenusurile, batand bine dupa fiecare, apoi faina, in ploaie, amestecand foarte usor, de jos in sus.</span><br /></p><p align="left"><a href="http://1.bp.blogspot.com/_IRfhfxyTgsY/SvXc5WlcxKI/AAAAAAAABgc/0WJdBvY9gJ0/s1600-h/1.jpg"><span style="font-family:lucida grande;color:#333333;"><img id="BLOGGER_PHOTO_ID_5401466205974086818" style="WIDTH: 200px; CURSOR: hand; HEIGHT: 150px" alt="" src="http://1.bp.blogspot.com/_IRfhfxyTgsY/SvXc5WlcxKI/AAAAAAAABgc/0WJdBvY9gJ0/s200/1.jpg" border="0" /></span></a><a href="http://1.bp.blogspot.com/_IRfhfxyTgsY/SvXcz6XCrtI/AAAAAAAABgU/OPr0qKWay88/s1600-h/2.jpg"><span style="font-family:lucida grande;color:#333333;"><img id="BLOGGER_PHOTO_ID_5401466112498118354" style="WIDTH: 200px; CURSOR: hand; HEIGHT: 150px" alt="" src="http://1.bp.blogspot.com/_IRfhfxyTgsY/SvXcz6XCrtI/AAAAAAAABgU/OPr0qKWay88/s200/2.jpg" border="0" /></span></a><span style="font-family:lucida grande;color:#333333;"> </span><br /></p><p align="left"><span style="font-family:lucida grande;color:#333333;">Se toarna compozitia in tava, se niveleaza cu lingura si se introduce in cuptorul preincalzit. </span><br /></p><p align="left"><a href="http://1.bp.blogspot.com/_IRfhfxyTgsY/SvXcuJmpssI/AAAAAAAABgM/1JYdA5YuGqY/s1600-h/3.jpg"><span style="font-family:lucida grande;color:#333333;"><img id="BLOGGER_PHOTO_ID_5401466013510906562" style="WIDTH: 200px; CURSOR: hand; HEIGHT: 150px" alt="" src="http://1.bp.blogspot.com/_IRfhfxyTgsY/SvXcuJmpssI/AAAAAAAABgM/1JYdA5YuGqY/s200/3.jpg" border="0" /></span></a><a href="http://1.bp.blogspot.com/_IRfhfxyTgsY/SvXco0w-DMI/AAAAAAAABgE/6nCThq6QfU8/s1600-h/4.jpg"><span style="font-family:lucida grande;color:#333333;"><img id="BLOGGER_PHOTO_ID_5401465922017692866" style="WIDTH: 200px; CURSOR: hand; HEIGHT: 150px" alt="" src="http://1.bp.blogspot.com/_IRfhfxyTgsY/SvXco0w-DMI/AAAAAAAABgE/6nCThq6QfU8/s200/4.jpg" border="0" /></span></a><span style="font-family:lucida grande;"><span style="color:#333333;"> </span></span></p><p align="left"><span style="font-family:lucida grande;color:#333333;">Se coace cam 20 de minute, la foc moderat. Cand este gata, se mai lasa putin in tava, apoi se scoate pandispanul.</span><span style="font-family:lucida grande;"><span style="color:#333333;"> </span></span></p><p align="left"><a href="http://4.bp.blogspot.com/_IRfhfxyTgsY/SvXcjTjDjAI/AAAAAAAABf8/gbwQ74XhrNo/s1600-h/5.jpg"><span style="font-family:lucida grande;color:#333333;"><img id="BLOGGER_PHOTO_ID_5401465827201616898" style="WIDTH: 200px; CURSOR: hand; HEIGHT: 150px" alt="" src="http://4.bp.blogspot.com/_IRfhfxyTgsY/SvXcjTjDjAI/AAAAAAAABf8/gbwQ74XhrNo/s200/5.jpg" border="0" /></span></a><a href="http://1.bp.blogspot.com/_IRfhfxyTgsY/SvXcedCcIxI/AAAAAAAABf0/BucAsbcUZwE/s1600-h/6.jpg"><span style="font-family:lucida grande;color:#333333;"><img id="BLOGGER_PHOTO_ID_5401465743849825042" style="WIDTH: 200px; CURSOR: hand; HEIGHT: 150px" alt="" src="http://1.bp.blogspot.com/_IRfhfxyTgsY/SvXcedCcIxI/AAAAAAAABf0/BucAsbcUZwE/s200/6.jpg" border="0" /></span></a><span style="font-family:lucida grande;color:#333333;"> </span></p><p align="left"><span style="font-family:lucida grande;"><span style="color:#333333;"><strong>Crema.</strong> Intr-o craticioara se pun zaharul + faina, apoi se toarna cate putin laptele, amestecand bine. Se adauga untul + zeama si coaja de lamaie. Se pune pe foc si se amesteca pana se ingroasa crema, apoi se ia de pe foc si se lasa la racit. </span></span><br /></p><p align="left"><a href="http://3.bp.blogspot.com/_IRfhfxyTgsY/SvXcRuQFHgI/AAAAAAAABfs/Fja5Gs373HI/s1600-h/1.jpg"><span style="font-family:lucida grande;color:#333333;"><img id="BLOGGER_PHOTO_ID_5401465525132140034" style="WIDTH: 200px; CURSOR: hand; HEIGHT: 150px" alt="" src="http://3.bp.blogspot.com/_IRfhfxyTgsY/SvXcRuQFHgI/AAAAAAAABfs/Fja5Gs373HI/s200/1.jpg" border="0" /></span></a><a href="http://2.bp.blogspot.com/_IRfhfxyTgsY/SvXcKYDRqfI/AAAAAAAABfk/UcEsuPjwWY4/s1600-h/2.jpg"><span style="font-family:lucida grande;color:#333333;"><img id="BLOGGER_PHOTO_ID_5401465398913772018" style="WIDTH: 200px; CURSOR: hand; HEIGHT: 150px" alt="" src="http://2.bp.blogspot.com/_IRfhfxyTgsY/SvXcKYDRqfI/AAAAAAAABfk/UcEsuPjwWY4/s200/2.jpg" border="0" /></span></a></p><p align="left"><span style="font-family:lucida grande;color:#333333;">Buun, trecem acum la asamblare (in sfarsit!). Pe prima foaie punem jumatate din cantitatea de crema, o intindem frumos cu cutitul, ...</span><br /></p><p align="left"><a href="http://4.bp.blogspot.com/_IRfhfxyTgsY/SvXb-kouH1I/AAAAAAAABfc/beN9y289REs/s1600-h/1.jpg"><span style="font-family:lucida grande;color:#333333;"><img id="BLOGGER_PHOTO_ID_5401465196133621586" style="WIDTH: 200px; CURSOR: hand; HEIGHT: 150px" alt="" src="http://4.bp.blogspot.com/_IRfhfxyTgsY/SvXb-kouH1I/AAAAAAAABfc/beN9y289REs/s200/1.jpg" border="0" /></span></a><a href="http://1.bp.blogspot.com/_IRfhfxyTgsY/SvXb6NgZwQI/AAAAAAAABfU/xTwI52GeNO0/s1600-h/2.jpg"><span style="font-family:lucida grande;color:#333333;"><img id="BLOGGER_PHOTO_ID_5401465121205240066" style="WIDTH: 200px; CURSOR: hand; HEIGHT: 150px" alt="" src="http://1.bp.blogspot.com/_IRfhfxyTgsY/SvXb6NgZwQI/AAAAAAAABfU/xTwI52GeNO0/s200/2.jpg" border="0" /></span></a><span style="font-family:lucida grande;color:#333333;"> </span></p><p align="left"><span style="font-family:lucida grande;color:#333333;">...iar deasupra asezam blatul de pandispan, intindem restul de crema si punem si cea de-a doua foaie. </span><br /></p><p align="left"><a href="http://4.bp.blogspot.com/_IRfhfxyTgsY/SvXb2MtQmvI/AAAAAAAABfM/KtTG5Y-qtAk/s1600-h/3.jpg"><span style="font-family:lucida grande;color:#333333;"><img id="BLOGGER_PHOTO_ID_5401465052271254258" style="WIDTH: 200px; CURSOR: hand; HEIGHT: 150px" alt="" src="http://4.bp.blogspot.com/_IRfhfxyTgsY/SvXb2MtQmvI/AAAAAAAABfM/KtTG5Y-qtAk/s200/3.jpg" border="0" /></span></a><a href="http://1.bp.blogspot.com/_IRfhfxyTgsY/SvXbw0jK4PI/AAAAAAAABfE/FWb0FyY5tdg/s1600-h/4.jpg"><span style="font-family:lucida grande;color:#333333;"><img id="BLOGGER_PHOTO_ID_5401464959887139058" style="WIDTH: 200px; CURSOR: hand; HEIGHT: 150px" alt="" src="http://1.bp.blogspot.com/_IRfhfxyTgsY/SvXbw0jK4PI/AAAAAAAABfE/FWb0FyY5tdg/s200/4.jpg" border="0" /></span></a><span style="font-family:lucida grande;color:#333333;"> </span></p><p align="left"><span style="font-family:lucida grande;color:#333333;">Ne-a mai ramas <strong>glazura</strong>, care se face foarte simplu si repede. Intr-o craticioara se amesteca zaharul + cacaua, se adauga laptele si se amesteca bine, apoi se pun untul + o lingurita de otet. Se lasa sa dea un clocot, apoi se ia de pe foc si se toarna peste foaia de deasupra; glazura se intinde foarte repede (cu un cutit) si cat este inca fierbinte, ca sa se intinda frumos si uniform. Apoi se pune prajitura intr-un loc racoros, unde se lasa macar cateva ore inainte de a o taia.</span></p><div align="left"><span style="font-family:lucida grande;color:#333333;">O prajitura deosebita, una din preferatele mele, pe care mi-as dori sa o pregatesc mai des, insa pentru ca timpul nu-mi permite, o las numai pentru ocazii speciale sau la sarbatori. </span><span style="font-family:lucida grande;"></div></span><br /><p align="left"><a href="http://1.bp.blogspot.com/_IRfhfxyTgsY/SvXbInST2hI/AAAAAAAABe8/uyxfy7xrlWg/s1600-h/2+-+2.jpg"><span style="font-family:lucida grande;color:#333333;"><img id="BLOGGER_PHOTO_ID_5401464269131995666" style="WIDTH: 400px; CURSOR: hand; HEIGHT: 300px" alt="" src="http://1.bp.blogspot.com/_IRfhfxyTgsY/SvXbInST2hI/AAAAAAAABe8/uyxfy7xrlWg/s400/2+-+2.jpg" border="0" /></span></a><span style="color:#333333;"> </span></p><p align="left"><a href="http://1.bp.blogspot.com/_IRfhfxyTgsY/SvXbDnCXpQI/AAAAAAAABe0/JVIYfXOFFIY/s1600-h/3+-+1.jpg"><span style="font-family:lucida grande;color:#333333;"><img id="BLOGGER_PHOTO_ID_5401464183165789442" style="WIDTH: 400px; CURSOR: hand; HEIGHT: 300px" alt="" src="http://1.bp.blogspot.com/_IRfhfxyTgsY/SvXbDnCXpQI/AAAAAAAABe0/JVIYfXOFFIY/s400/3+-+1.jpg" border="0" /></span></a><span style="font-family:lucida grande;color:#333333;"> </span></p><p align="left"><a href="http://1.bp.blogspot.com/_IRfhfxyTgsY/SvXaxo43IuI/AAAAAAAABes/bwJEnRLZih0/s1600-h/5+-+1.jpg"><span style="font-family:lucida grande;color:#333333;"><img id="BLOGGER_PHOTO_ID_5401463874425135842" style="WIDTH: 400px; CURSOR: hand; HEIGHT: 300px" alt="" src="http://1.bp.blogspot.com/_IRfhfxyTgsY/SvXaxo43IuI/AAAAAAAABes/bwJEnRLZih0/s400/5+-+1.jpg" border="0" /></span></a><span style="font-family:lucida grande;color:#333333;"> </span></p><p align="left"><a href="http://4.bp.blogspot.com/_IRfhfxyTgsY/SvXalD-I4AI/AAAAAAAABek/AUXqGZQA5-4/s1600-h/5+-+2.jpg"><span style="font-family:lucida grande;color:#333333;"><img id="BLOGGER_PHOTO_ID_5401463658356727810" style="WIDTH: 400px; CURSOR: hand; HEIGHT: 300px" alt="" src="http://4.bp.blogspot.com/_IRfhfxyTgsY/SvXalD-I4AI/AAAAAAAABek/AUXqGZQA5-4/s400/5+-+2.jpg" border="0" /></span></a></p>Raluhttp://www.blogger.com/profile/02432473800580175170noreply@blogger.com18tag:blogger.com,1999:blog-1742253598205393843.post-86700825879231405062009-11-05T15:24:00.162+02:002009-12-26T21:27:21.170+02:00Nuci umplute<p align="left"><a href="http://1.bp.blogspot.com/_IRfhfxyTgsY/SvM5X4RQHQI/AAAAAAAABeU/W81l6_DPXlA/s1600-h/1+-+top.jpg"><img id="BLOGGER_PHOTO_ID_5400723460551875842" style="WIDTH: 400px; CURSOR: hand; HEIGHT: 300px" alt="" src="http://1.bp.blogspot.com/_IRfhfxyTgsY/SvM5X4RQHQI/AAAAAAAABeU/W81l6_DPXlA/s400/1+-+top.jpg" border="0" /></a></p><div align="left"><span style="color:#333333;"><span style="font-family:lucida grande;">Nucile umplute sunt unul din acele dulciuri foarte speciale, pe care nu le faci decat o data pe an, de Craciun, si care transforma aceasta sarbatoare intr-un moment cu adevarat deosebit si memorabil pentru intrega familie. Datorita gustului rafinat si aspectului festiv, nucile reprezinta o alegere excelenta pentru a va impresiona musafirii, mici si mari deopotriva. Ce poate fi mai bun decat cojile fragede de nuca, umplute cu o crema fina de unt si cacao si innobilate de aroma de cafea si portocala? </span><br /></span></div><p align="left"><span style="font-family:lucida grande;color:#333333;">Reteta e de la o veche prietena si colega de liceu, Oana, iar cu nucile am facut cunostinta la ziua ei de nastere. Vreau sa va mai spun ca mama Oanei este o adevarata maestra in dulciuri, iar de la ea mai am cateva retete de prajiturele, absolut minunate, pe care bineinteles ca o sa vi le arat si voua.</span></p><div align="left"><span style="color:#333333;">In ceea ce priveste nucile, nu vreau sa va descurajez, insa trebuie sa stiti ca e o reteta destul de migaloasa, care presupune multa munca si mult timp petrecut in bucatarie, rezultatul insa merita tot efortul. </span></div><p align="left"><span style="font-family:lucida grande;color:#333333;">Ingrediente pentru <strong>cojile de nuca</strong> </span></p><ul><li><div align="left"><span style="font-family:lucida grande;color:#333333;">400 g unt (2 pachete)</span></div></li><li><div align="left"><span style="font-family:lucida grande;color:#333333;">200 g zahar pudra</span></div></li><li><div align="left"><span style="font-family:lucida grande;color:#333333;">150 g nuci macinate</span></div></li><li><div align="left"><span style="font-family:lucida grande;color:#333333;">2 linguri de cacao</span></div></li><li><div align="left"><span style="font-family:lucida grande;color:#333333;">500 g faina</span></div></li><li><div align="left"><span style="font-family:lucida grande;color:#333333;">coaja rasa de la o portocala + o lamaie</span></div></li><li><div align="left"><span style="font-family:lucida grande;color:#333333;">o lingurita de cafea</span></div></li><li><div align="left"><span style="font-family:lucida grande;color:#333333;">esenta de rom (2-3 lingurite, dupa gust)</span></div></li><li><div align="left"><span style="color:#333333;">un varf de cutit de sare</span></div></li></ul><div align="left"><span style="color:#333333;"><span style="font-family:lucida grande;">Ingrediente pentru <strong>crema de cacao</strong></span><br /></span></div><ul><li><div align="left"><span style="font-family:lucida grande;color:#333333;">4 oua intregi </span></div></li><li><div align="left"><span style="color:#333333;">250 g unt</span></div></li><li><div align="left"><span style="font-family:lucida grande;color:#333333;">200 g zahar pudra</span></div></li><li><div align="left"><span style="font-family:lucida grande;color:#333333;">4 linguri de cacao</span></div></li><li><div align="left"><span style="font-family:lucida grande;color:#333333;">10 linguri de nuca macinata</span></div></li><li><div align="left"><span style="font-family:lucida grande;color:#333333;">2 lingurite de cafea</span></div></li></ul><p align="left"><span style="color:#333333;">Pe langa aceste ingrediente, mai aveti nevoie si de forme speciale pentru cojile de nuca; ale mele sunt cumparate de la Billa, acum cativa ani. Nu am mai vazut de mult prin magazine, dar cum in perioada urmatoare o sa apara in hypermarketuri tot felul de forme speciale pentru prajituri, ma gandesc ca poate gasiti si forme de nuci, cine stie...</span></p><p align="left"><span style="color:#333333;"><span style="font-family:lucida grande;"><strong>Cojile de nuca.</strong> Se freaca untul cu zaharul, apoi se pune nuca macinata, se amesteca, ...</span><br /></span></p><p align="left"><a href="http://2.bp.blogspot.com/_IRfhfxyTgsY/SvM5RK5MFOI/AAAAAAAABeM/MRNstyvv51Q/s1600-h/1.jpg"><span style="font-family:lucida grande;color:#333333;"><img id="BLOGGER_PHOTO_ID_5400723345292137698" style="WIDTH: 200px; CURSOR: hand; HEIGHT: 150px" alt="" src="http://2.bp.blogspot.com/_IRfhfxyTgsY/SvM5RK5MFOI/AAAAAAAABeM/MRNstyvv51Q/s200/1.jpg" border="0" /></span></a><a href="http://4.bp.blogspot.com/_IRfhfxyTgsY/SvM5M5AjSiI/AAAAAAAABeE/0vxQ9ifj6Qw/s1600-h/2.jpg"><span style="font-family:lucida grande;color:#333333;"><img id="BLOGGER_PHOTO_ID_5400723271771703842" style="WIDTH: 200px; CURSOR: hand; HEIGHT: 150px" alt="" src="http://4.bp.blogspot.com/_IRfhfxyTgsY/SvM5M5AjSiI/AAAAAAAABeE/0vxQ9ifj6Qw/s200/2.jpg" border="0" /></span></a></p><p align="left"><span style="color:#333333;"><span style="font-family:lucida grande;">... si se adauga coaja rasa de portocala + lamaie + esenta de rom + sarea + faina.</span> </span></p><p align="left"><a href="http://4.bp.blogspot.com/_IRfhfxyTgsY/SvM5Iw1PBsI/AAAAAAAABd8/RFvPx2R1YG0/s1600-h/3.jpg"><span style="font-family:lucida grande;color:#333333;"><img id="BLOGGER_PHOTO_ID_5400723200857278146" style="WIDTH: 200px; CURSOR: hand; HEIGHT: 150px" alt="" src="http://4.bp.blogspot.com/_IRfhfxyTgsY/SvM5Iw1PBsI/AAAAAAAABd8/RFvPx2R1YG0/s200/3.jpg" border="0" /></span></a><a href="http://1.bp.blogspot.com/_IRfhfxyTgsY/SvM5EpAloLI/AAAAAAAABd0/SyDyv8Lsot4/s1600-h/4.jpg"><span style="font-family:lucida grande;color:#333333;"><img id="BLOGGER_PHOTO_ID_5400723130037936306" style="WIDTH: 200px; CURSOR: hand; HEIGHT: 150px" alt="" src="http://1.bp.blogspot.com/_IRfhfxyTgsY/SvM5EpAloLI/AAAAAAAABd0/SyDyv8Lsot4/s200/4.jpg" border="0" /></span></a></p><p align="left"><span style="color:#333333;"><span style="font-family:lucida grande;">Se adauga cacaua (cernuta) + o lingurita de cafea si se framanta un aluat potrivit de tare.</span> </span></p><p align="left"><a href="http://1.bp.blogspot.com/_IRfhfxyTgsY/SvM5Aip14SI/AAAAAAAABds/ve1pljOveMc/s1600-h/5.jpg"><span style="font-family:lucida grande;color:#333333;"><img id="BLOGGER_PHOTO_ID_5400723059612442914" style="WIDTH: 200px; CURSOR: hand; HEIGHT: 150px" alt="" src="http://1.bp.blogspot.com/_IRfhfxyTgsY/SvM5Aip14SI/AAAAAAAABds/ve1pljOveMc/s200/5.jpg" border="0" /></span></a><a href="http://4.bp.blogspot.com/_IRfhfxyTgsY/SvM48gHQRGI/AAAAAAAABdk/xPnfTQTYrKE/s1600-h/6.jpg"><span style="font-family:lucida grande;color:#333333;"><img id="BLOGGER_PHOTO_ID_5400722990211023970" style="WIDTH: 200px; CURSOR: hand; HEIGHT: 150px" alt="" src="http://4.bp.blogspot.com/_IRfhfxyTgsY/SvM48gHQRGI/AAAAAAAABdk/xPnfTQTYrKE/s200/6.jpg" border="0" /></span></a></p><p align="left"><span style="font-family:lucida grande;color:#333333;">Cam asa arata formele de nuci (26 am eu). </span></p><p align="left"><a href="http://4.bp.blogspot.com/_IRfhfxyTgsY/SvM43-jjJCI/AAAAAAAABdc/Lc4ZFgaq3Zs/s1600-h/7.jpg"><span style="font-family:lucida grande;color:#333333;"><img id="BLOGGER_PHOTO_ID_5400722912483419170" style="WIDTH: 200px; CURSOR: hand; HEIGHT: 150px" alt="" src="http://4.bp.blogspot.com/_IRfhfxyTgsY/SvM43-jjJCI/AAAAAAAABdc/Lc4ZFgaq3Zs/s200/7.jpg" border="0" /></span></a><a href="http://1.bp.blogspot.com/_IRfhfxyTgsY/SvM40NLXYNI/AAAAAAAABdU/tGs9Cyp55_w/s1600-h/8.jpg"><span style="font-family:lucida grande;color:#333333;"><img id="BLOGGER_PHOTO_ID_5400722847689040082" style="WIDTH: 200px; CURSOR: hand; HEIGHT: 150px" alt="" src="http://1.bp.blogspot.com/_IRfhfxyTgsY/SvM40NLXYNI/AAAAAAAABdU/tGs9Cyp55_w/s200/8.jpg" border="0" /></span></a></p><span style="font-family:lucida grande;"></span><p align="left"><span style="color:#333333;"><span style="font-family:lucida grande;">Se iau cu mana bucatele de aluat si se modeleaza bilute (de marimea unei cirese) care se pun in mijlocul formei (unse cu unt) si se preseaza usor cu degetul, pana cand bucatica de aluat imbraca forma complet:</span> </span></p><p align="left"><a href="http://4.bp.blogspot.com/_IRfhfxyTgsY/SvM4wIkKElI/AAAAAAAABdM/v6r5Ec86nko/s1600-h/9.jpg"><span style="font-family:lucida grande;color:#333333;"><img id="BLOGGER_PHOTO_ID_5400722777731371602" style="WIDTH: 200px; CURSOR: hand; HEIGHT: 150px" alt="" src="http://4.bp.blogspot.com/_IRfhfxyTgsY/SvM4wIkKElI/AAAAAAAABdM/v6r5Ec86nko/s200/9.jpg" border="0" /></span></a><a href="http://4.bp.blogspot.com/_IRfhfxyTgsY/SvM4sCj-0bI/AAAAAAAABdE/_UqZiK0BLNg/s1600-h/10.jpg"><span style="font-family:lucida grande;color:#333333;"><img id="BLOGGER_PHOTO_ID_5400722707400544690" style="WIDTH: 200px; CURSOR: hand; HEIGHT: 150px" alt="" src="http://4.bp.blogspot.com/_IRfhfxyTgsY/SvM4sCj-0bI/AAAAAAAABdE/_UqZiK0BLNg/s200/10.jpg" border="0" /></span></a></p><p align="left"><span style="color:#333333;"><span style="font-family:lucida grande;">Se asaza formele intr-o tava mai mare, se introduc in cuptorul preincalzit si se coc aproximativ 20-25 de minute, la foc moderat (pentru mai multa siguranta, deschideti din cand in cand usa cuptorului si verificati sa nu se arda). Am copt 5 serii, deci in total 130 de coji de nuca, pentru umplut au ramas insa mai putine, pentru ca stiti voi...ele sunt bune si asa, simple... :D</span> </span></p><p align="left"><span style="color:#333333;"><span style="font-family:lucida grande;">Formele trebuie unse cu unt numai la prima folosire, dupa aceea nu mai este nevoie.</span> </span></p><p align="left"><a href="http://3.bp.blogspot.com/_IRfhfxyTgsY/SvM4nXAQycI/AAAAAAAABc8/wMYF9X2OVWw/s1600-h/11.jpg"><span style="font-family:lucida grande;color:#333333;"><img id="BLOGGER_PHOTO_ID_5400722626988526018" style="WIDTH: 200px; CURSOR: hand; HEIGHT: 150px" alt="" src="http://3.bp.blogspot.com/_IRfhfxyTgsY/SvM4nXAQycI/AAAAAAAABc8/wMYF9X2OVWw/s200/11.jpg" border="0" /></span></a><a href="http://3.bp.blogspot.com/_IRfhfxyTgsY/SvM4jhQHVyI/AAAAAAAABc0/ee6gJY0aPag/s1600-h/12.jpg"><span style="font-family:lucida grande;color:#333333;"><img id="BLOGGER_PHOTO_ID_5400722561019893538" style="WIDTH: 200px; CURSOR: hand; HEIGHT: 150px" alt="" src="http://3.bp.blogspot.com/_IRfhfxyTgsY/SvM4jhQHVyI/AAAAAAAABc0/ee6gJY0aPag/s200/12.jpg" border="0" /></span></a></p><p align="left"><span style="font-family:lucida grande;color:#333333;">Astea sunt gaoacele :)</span></p><p align="left"><a href="http://1.bp.blogspot.com/_IRfhfxyTgsY/SvM4gDX3B_I/AAAAAAAABcs/yQpnUJlGJ-o/s1600-h/13.jpg"><span style="font-family:lucida grande;color:#333333;"><img id="BLOGGER_PHOTO_ID_5400722501459707890" style="WIDTH: 200px; CURSOR: hand; HEIGHT: 150px" alt="" src="http://1.bp.blogspot.com/_IRfhfxyTgsY/SvM4gDX3B_I/AAAAAAAABcs/yQpnUJlGJ-o/s200/13.jpg" border="0" /></span></a><a href="http://3.bp.blogspot.com/_IRfhfxyTgsY/SvM4cYnMFLI/AAAAAAAABck/kGm_-2SfB-w/s1600-h/14.jpg"><span style="font-family:lucida grande;color:#333333;"><img id="BLOGGER_PHOTO_ID_5400722438441669810" style="WIDTH: 200px; CURSOR: hand; HEIGHT: 150px" alt="" src="http://3.bp.blogspot.com/_IRfhfxyTgsY/SvM4cYnMFLI/AAAAAAAABck/kGm_-2SfB-w/s200/14.jpg" border="0" /></span></a><span style="color:#333333;"> </span></p><p align="left"><span style="color:#333333;"><span style="font-family:lucida grande;">Pentru<strong> crema</strong>, batem bine ouale cu zaharul, apoi adaugam nuca macinata...</span> </span></p><p align="left"><a href="http://1.bp.blogspot.com/_IRfhfxyTgsY/SvM4VEtjFOI/AAAAAAAABcc/zbAGHK1IDcI/s1600-h/1.jpg"><span style="font-family:lucida grande;color:#333333;"><img id="BLOGGER_PHOTO_ID_5400722312840549602" style="WIDTH: 200px; CURSOR: hand; HEIGHT: 150px" alt="" src="http://1.bp.blogspot.com/_IRfhfxyTgsY/SvM4VEtjFOI/AAAAAAAABcc/zbAGHK1IDcI/s200/1.jpg" border="0" /></span></a><a href="http://4.bp.blogspot.com/_IRfhfxyTgsY/SvM4RiiImrI/AAAAAAAABcU/g6Ng7zOhKjE/s1600-h/2.jpg"><span style="font-family:lucida grande;color:#333333;"><img id="BLOGGER_PHOTO_ID_5400722252126263986" style="WIDTH: 200px; CURSOR: hand; HEIGHT: 150px" alt="" src="http://4.bp.blogspot.com/_IRfhfxyTgsY/SvM4RiiImrI/AAAAAAAABcU/g6Ng7zOhKjE/s200/2.jpg" border="0" /></span></a><span style="color:#333333;"> </span></p><p align="left"><span style="color:#333333;"><span style="font-family:lucida grande;">...si 4 linguri de cacao + 2 lingurite de cafea. Fierbem toate ingredientele pe foc mic, amestecand mereu, pana se ingroasa. Lasam compozitia sa se raceasca.</span> </span></p><p align="left"><a href="http://4.bp.blogspot.com/_IRfhfxyTgsY/SvM4N09r_UI/AAAAAAAABcM/om-DDqkuNos/s1600-h/3.jpg"><span style="font-family:lucida grande;color:#333333;"><img id="BLOGGER_PHOTO_ID_5400722188354190658" style="WIDTH: 200px; CURSOR: hand; HEIGHT: 150px" alt="" src="http://4.bp.blogspot.com/_IRfhfxyTgsY/SvM4N09r_UI/AAAAAAAABcM/om-DDqkuNos/s200/3.jpg" border="0" /></span></a><a href="http://1.bp.blogspot.com/_IRfhfxyTgsY/SvM4JvS9JeI/AAAAAAAABcE/TuR5zInWXFI/s1600-h/4.jpg"><span style="font-family:lucida grande;color:#333333;"><img id="BLOGGER_PHOTO_ID_5400722118113306082" style="WIDTH: 200px; CURSOR: hand; HEIGHT: 150px" alt="" src="http://1.bp.blogspot.com/_IRfhfxyTgsY/SvM4JvS9JeI/AAAAAAAABcE/TuR5zInWXFI/s200/4.jpg" border="0" /></span></a></p><p align="left"><span style="color:#333333;"><span style="font-family:lucida grande;">Intre timp, scoatem apa din unt, apoi incorporam, treptat, compozitia de nuca si cacao (racita), ...</span> </span></p><p align="left"><a href="http://3.bp.blogspot.com/_IRfhfxyTgsY/SvM4FqDHPjI/AAAAAAAABb8/lUwPdkIRxPc/s1600-h/5.jpg"><span style="font-family:lucida grande;color:#333333;"><img id="BLOGGER_PHOTO_ID_5400722047985204786" style="WIDTH: 200px; CURSOR: hand; HEIGHT: 150px" alt="" src="http://3.bp.blogspot.com/_IRfhfxyTgsY/SvM4FqDHPjI/AAAAAAAABb8/lUwPdkIRxPc/s200/5.jpg" border="0" /></span></a><a href="http://2.bp.blogspot.com/_IRfhfxyTgsY/SvM4B-6hFDI/AAAAAAAABb0/IZgVh1cKH4c/s1600-h/6.jpg"><span style="font-family:lucida grande;color:#333333;"><img id="BLOGGER_PHOTO_ID_5400721984866817074" style="WIDTH: 200px; CURSOR: hand; HEIGHT: 150px" alt="" src="http://2.bp.blogspot.com/_IRfhfxyTgsY/SvM4B-6hFDI/AAAAAAAABb0/IZgVh1cKH4c/s200/6.jpg" border="0" /></span></a></p><p align="left"><span style="color:#333333;"><span style="font-family:lucida grande;">... pana se omogenizeaza bine.</span> </span></p><p align="left"><a href="http://1.bp.blogspot.com/_IRfhfxyTgsY/SvM39QraRxI/AAAAAAAABbs/g3d52hf2KLg/s1600-h/7.jpg"><span style="font-family:lucida grande;color:#333333;"><img id="BLOGGER_PHOTO_ID_5400721903735949074" style="WIDTH: 200px; CURSOR: hand; HEIGHT: 150px" alt="" src="http://1.bp.blogspot.com/_IRfhfxyTgsY/SvM39QraRxI/AAAAAAAABbs/g3d52hf2KLg/s200/7.jpg" border="0" /></span></a><a href="http://1.bp.blogspot.com/_IRfhfxyTgsY/SvM350JoNDI/AAAAAAAABbk/OhHiqAD99iA/s1600-h/8.jpg"><span style="font-family:lucida grande;color:#333333;"><img id="BLOGGER_PHOTO_ID_5400721844538455090" style="WIDTH: 200px; CURSOR: hand; HEIGHT: 150px" alt="" src="http://1.bp.blogspot.com/_IRfhfxyTgsY/SvM350JoNDI/AAAAAAAABbk/OhHiqAD99iA/s200/8.jpg" border="0" /></span></a></p><p align="left"><span style="color:#333333;"><span style="font-family:lucida grande;">Cu aceasta crema umplem cojile de nuca si le unim, doua cate doua.</span> </span></p><p align="left"><a href="http://4.bp.blogspot.com/_IRfhfxyTgsY/SvM31WGBT_I/AAAAAAAABbc/7cChrZkwYoI/s1600-h/9.jpg"><span style="font-family:lucida grande;color:#333333;"><img id="BLOGGER_PHOTO_ID_5400721767750782962" style="WIDTH: 200px; CURSOR: hand; HEIGHT: 150px" alt="" src="http://4.bp.blogspot.com/_IRfhfxyTgsY/SvM31WGBT_I/AAAAAAAABbc/7cChrZkwYoI/s200/9.jpg" border="0" /></span></a><a href="http://4.bp.blogspot.com/_IRfhfxyTgsY/SvM3xl9sz9I/AAAAAAAABbU/R_oB20iLU4E/s1600-h/10.jpg"><span style="font-family:lucida grande;color:#333333;"><img id="BLOGGER_PHOTO_ID_5400721703291375570" style="WIDTH: 200px; CURSOR: hand; HEIGHT: 150px" alt="" src="http://4.bp.blogspot.com/_IRfhfxyTgsY/SvM3xl9sz9I/AAAAAAAABbU/R_oB20iLU4E/s200/10.jpg" border="0" /></span></a></p><p align="left"><span style="color:#333333;"><span style="font-family:lucida grande;">Misiunea mea s-a incheiat aici, mai departe las imaginile sa vorbeasca de la sine...</span> </span></p><p align="left"><a href="http://1.bp.blogspot.com/_IRfhfxyTgsY/SvM3kVHugzI/AAAAAAAABbM/YEiEs2xYr8c/s1600-h/3+(28).jpg"><span style="font-family:lucida grande;color:#333333;"><img id="BLOGGER_PHOTO_ID_5400721475431727922" style="WIDTH: 400px; CURSOR: hand; HEIGHT: 300px" alt="" src="http://1.bp.blogspot.com/_IRfhfxyTgsY/SvM3kVHugzI/AAAAAAAABbM/YEiEs2xYr8c/s400/3+(28).jpg" border="0" /></span></a><span style="color:#333333;"><br /></span></p><p align="left"><a href="http://4.bp.blogspot.com/_IRfhfxyTgsY/SvM3PFiOjnI/AAAAAAAABbE/glIRUZHg384/s1600-h/4+(1133).jpg"><span style="font-family:lucida grande;color:#333333;"><img id="BLOGGER_PHOTO_ID_5400721110470659698" style="WIDTH: 400px; CURSOR: hand; HEIGHT: 300px" alt="" src="http://4.bp.blogspot.com/_IRfhfxyTgsY/SvM3PFiOjnI/AAAAAAAABbE/glIRUZHg384/s400/4+(1133).jpg" border="0" /></span></a><span style="color:#333333;"><br /><br /></span></p><p align="left"><a href="http://4.bp.blogspot.com/_IRfhfxyTgsY/SvM2ys78VpI/AAAAAAAABa8/uH7FCRk3wi8/s1600-h/Picture+1013.jpg"><span style="font-family:lucida grande;color:#333333;"><img id="BLOGGER_PHOTO_ID_5400720622831294098" style="WIDTH: 400px; CURSOR: hand; HEIGHT: 300px" alt="" src="http://4.bp.blogspot.com/_IRfhfxyTgsY/SvM2ys78VpI/AAAAAAAABa8/uH7FCRk3wi8/s400/Picture+1013.jpg" border="0" /></span></a><span style="color:#333333;"> </span></p><div align="left"><a href="http://4.bp.blogspot.com/_IRfhfxyTgsY/SvMby58v-uI/AAAAAAAABak/GPnOJ3dqQG8/s1600-h/5.jpg"><span style="font-family:lucida grande;color:#333333;"><img id="BLOGGER_PHOTO_ID_5400690939510389474" style="WIDTH: 400px; CURSOR: hand; HEIGHT: 300px" alt="" src="http://4.bp.blogspot.com/_IRfhfxyTgsY/SvMby58v-uI/AAAAAAAABak/GPnOJ3dqQG8/s400/5.jpg" border="0" /></span></a><span style="font-family:lucida grande;color:#333333;"> </span></div><div align="left"><span style="color:#333333;"><br /></span></div><p align="center"><a href="http://4.bp.blogspot.com/_IRfhfxyTgsY/SvLSFnG1krI/AAAAAAAABac/MpPq72stWVQ/s1600-h/6.jpg"><span style="font-family:lucida grande;color:#000000;"><img id="BLOGGER_PHOTO_ID_5400609897009484466" style="WIDTH: 400px; CURSOR: hand; HEIGHT: 300px" alt="" src="http://4.bp.blogspot.com/_IRfhfxyTgsY/SvLSFnG1krI/AAAAAAAABac/MpPq72stWVQ/s400/6.jpg" border="0" /></span></a></p>Raluhttp://www.blogger.com/profile/02432473800580175170noreply@blogger.com17tag:blogger.com,1999:blog-1742253598205393843.post-91898013220021926152009-10-31T17:37:00.057+02:002009-12-08T12:10:33.210+02:00Bruschette cu pui si parmezan<p align="left"><a href="http://1.bp.blogspot.com/_IRfhfxyTgsY/SuxaDIxCA2I/AAAAAAAABaI/UAJhscXKQjU/s1600-h/Picture+587.jpg"><img id="BLOGGER_PHOTO_ID_5398789063249625954" style="WIDTH: 400px; CURSOR: hand; HEIGHT: 300px" alt="" src="http://1.bp.blogspot.com/_IRfhfxyTgsY/SuxaDIxCA2I/AAAAAAAABaI/UAJhscXKQjU/s400/Picture+587.jpg" border="0" /></a></p><p align="left"><span style="font-family:lucida grande;color:#333333;">In ultima vreme am testat diferite variante de bruschette si recunosc ca mi-a placut la nebunie sa ma "joc" cu tot felul de ingrediente specifice bucatariei italiene, am facut chiar si bruschette dulci, cu smochine si ricotta. Azi insa ne ocupam de bruschettele cu pui si parmezan, preferatele mele.</span></p><p align="left"><span style="color:#333333;"><span style="font-family:lucida grande;">De data asta mi se pare inutil sa dau cantitati fixe, va spun doar ca a</span><span style="font-family:lucida grande;">veti nevoie de:</span></span></p><ul><li><div align="left"><span style="font-family:lucida grande;color:#333333;">piept de pui</span></div></li><li><div align="left"><span style="font-family:lucida grande;color:#333333;">rosii</span></div></li><li><div align="left"><span style="font-family:lucida grande;color:#333333;">ulei de masline</span></div></li><li><div align="left"><span style="font-family:lucida grande;color:#333333;">usturoi</span></div></li><li><div align="left"><span style="font-family:lucida grande;color:#333333;">busuioc proaspat</span></div></li><li><div align="left"><span style="font-family:lucida grande;color:#333333;">parmezan</span></div></li><li><div align="left"><span style="font-family:lucida grande;color:#333333;">paine</span></div></li></ul><div align="left"><span style="font-family:lucida grande;color:#333333;">Se dezoseaza pieptul de pui si se pune la fiert cu apa, sare si piper, pentru cca. o jumatate de ora. Rosiile se oparesc, se curata de pielite si seminte, apoi se taie marunt. Se pun intr-o tigaita cu putin ulei de masline, frunze de busuioc taiate marunt si usturoi pisat (dupa gust) si se lasa pe foc pana scade sosul.</span></div><p align="left"><span style="font-family:lucida grande;color:#333333;">Se prajeste painea pe ambele parti. Personal, prefer painea prajita pe tabla de la aragaz, mi se pare cu muuult mai buna decat cea facuta la toaster. Si usor arsa pe margini, mmm, minunata... Se lasa painea sa se raceasca putin, apoi se pun deasupra pieptul de pui taiat cubulete si amestecul de rosii si se presara cu parmezan ras.</span></p><p align="left"><span style="font-family:lucida grande;color:#333333;">Cam atat. Super simplu, super bun. Enjoy!</span></p><p align="left"><a href="http://2.bp.blogspot.com/_IRfhfxyTgsY/SuxZ9LPjegI/AAAAAAAABaA/RFyCrRnSuwg/s1600-h/Picture+575.jpg"><span style="font-family:lucida grande;color:#000000;"><img id="BLOGGER_PHOTO_ID_5398788960835303938" style="WIDTH: 400px; CURSOR: hand; HEIGHT: 300px" alt="" src="http://2.bp.blogspot.com/_IRfhfxyTgsY/SuxZ9LPjegI/AAAAAAAABaA/RFyCrRnSuwg/s400/Picture+575.jpg" border="0" /></span></a></p>Raluhttp://www.blogger.com/profile/02432473800580175170noreply@blogger.com4tag:blogger.com,1999:blog-1742253598205393843.post-59466008512175473412009-10-30T18:40:00.107+02:002009-12-13T22:00:01.616+02:00Salata de vinete<p align="left"><a href="http://2.bp.blogspot.com/_IRfhfxyTgsY/SutWizV15zI/AAAAAAAABU4/S7EJfx78-ag/s1600-h/top.jpg"><img id="BLOGGER_PHOTO_ID_5398503734231033650" style="WIDTH: 400px; CURSOR: hand; HEIGHT: 300px" alt="" src="http://2.bp.blogspot.com/_IRfhfxyTgsY/SutWizV15zI/AAAAAAAABU4/S7EJfx78-ag/s400/top.jpg" border="0" /></a></p><p align="left"><span style="font-family:lucida grande;color:#333333;">Daca sunteti la primele incercari in bucatarie si n-ati mai facut pana acum salata de vinete, imi asum eu rolul de a va explica aceasta reteta, pas cu pas. Asadar o reteta pentru gospodinele incepatoare :)</span></p><p align="left"><span style="font-family:lucida grande;color:#333333;">In primul rand urmariti sa alegeti vinete inchise la culoare, cu coaja lucioasa, nu prea mari si elastice la apasare: aceastea sunt semnele dupa care recunoastem daca vinetele sunt proaspete.</span></p><p align="left"><span style="color:#333333;"><span style="font-family:lucida grande;">Inainte de a coace vinetele, va recomand sa acoperiti aragazul cu folie de aluminiu (eu tin in permanenta folie, nu numai cand coc vinete). Vinetele se pun pe o tabla groasa asezata pe aragaz si se intorc pe toate partile, pana coaja se innegreste si capata aspectul unei cruste.</span> </span></p><p align="left"><a href="http://1.bp.blogspot.com/_IRfhfxyTgsY/SutWU2FQu2I/AAAAAAAABUw/kdOBj2Eaecc/s1600-h/1.jpg"><span style="font-family:lucida grande;color:#333333;"><img id="BLOGGER_PHOTO_ID_5398503494448626530" style="WIDTH: 200px; CURSOR: hand; HEIGHT: 150px" alt="" src="http://1.bp.blogspot.com/_IRfhfxyTgsY/SutWU2FQu2I/AAAAAAAABUw/kdOBj2Eaecc/s200/1.jpg" border="0" /></span></a><a href="http://2.bp.blogspot.com/_IRfhfxyTgsY/SutWRuHKiII/AAAAAAAABUo/IB2-lrb-iGU/s1600-h/2.jpg"><span style="font-family:lucida grande;color:#333333;"><img id="BLOGGER_PHOTO_ID_5398503440769517698" style="WIDTH: 200px; CURSOR: hand; HEIGHT: 150px" alt="" src="http://2.bp.blogspot.com/_IRfhfxyTgsY/SutWRuHKiII/AAAAAAAABUo/IB2-lrb-iGU/s200/2.jpg" border="0" /></span></a></p><p align="left"><span style="color:#333333;"><span style="font-family:lucida grande;">Se iau de pe tabla si se curata cat sunt inca fierbinti (altfel se innegresc). Coaja si cotorul se indeparteaza cu grija, folosind coada unei linguri de lemn. Din cand in cand este nevoie sa clatim coada lingurii cu apa rece, pentru a indeparta cojitele negricioase (care se lipesc de ea).</span> </span></p><p align="left"><span style="font-family:lucida grande;color:#333333;"><img id="BLOGGER_PHOTO_ID_5398485507711521810" style="WIDTH: 200px; CURSOR: hand; HEIGHT: 150px" alt="" src="http://2.bp.blogspot.com/_IRfhfxyTgsY/SutF94Q9VBI/AAAAAAAABUA/Ki_HY5Tni2U/s200/3.jpg" border="0" /></span><a href="http://1.bp.blogspot.com/_IRfhfxyTgsY/SutF6pg9sCI/AAAAAAAABT4/LhQRHGsBZso/s1600-h/4.jpg"><span style="font-family:lucida grande;color:#333333;"><img id="BLOGGER_PHOTO_ID_5398485452212514850" style="WIDTH: 200px; CURSOR: hand; HEIGHT: 150px" alt="" src="http://1.bp.blogspot.com/_IRfhfxyTgsY/SutF6pg9sCI/AAAAAAAABT4/LhQRHGsBZso/s200/4.jpg" border="0" /></span></a></p><div align="left"><span style="color:#333333;"><span style="font-family:lucida grande;">Miezul se ia cu lingura (culegem tot, sa nu mai ramana nimic :P)...</span> </span></div><p align="left"><a href="http://3.bp.blogspot.com/_IRfhfxyTgsY/SutF3KUp3wI/AAAAAAAABTw/r7XSAClxLhQ/s1600-h/5.jpg"><span style="font-family:lucida grande;color:#333333;"><img id="BLOGGER_PHOTO_ID_5398485392299777794" style="WIDTH: 200px; CURSOR: hand; HEIGHT: 150px" alt="" src="http://3.bp.blogspot.com/_IRfhfxyTgsY/SutF3KUp3wI/AAAAAAAABTw/r7XSAClxLhQ/s200/5.jpg" border="0" /></span></a><a href="http://4.bp.blogspot.com/_IRfhfxyTgsY/SutFzVipiCI/AAAAAAAABTo/mxwr2JwW7x0/s1600-h/6.jpg"><span style="font-family:lucida grande;color:#333333;"><img id="BLOGGER_PHOTO_ID_5398485326591789090" style="WIDTH: 200px; CURSOR: hand; HEIGHT: 150px" alt="" src="http://4.bp.blogspot.com/_IRfhfxyTgsY/SutFzVipiCI/AAAAAAAABTo/mxwr2JwW7x0/s200/6.jpg" border="0" /></span></a></p><p align="left"><span style="color:#333333;"><span style="font-family:lucida grande;">...si se desface in fasii care se intind pe un tocator inclinat, unde se lasa timp de cateva ore, pana se scurge bine sucul din vinete.</span> </span></p><p align="left"><a href="http://2.bp.blogspot.com/_IRfhfxyTgsY/SutFv_K5hGI/AAAAAAAABTg/1_r3p6TpTJ0/s1600-h/7.jpg"><span style="font-family:lucida grande;color:#333333;"><img id="BLOGGER_PHOTO_ID_5398485269046985826" style="WIDTH: 200px; CURSOR: hand; HEIGHT: 150px" alt="" src="http://2.bp.blogspot.com/_IRfhfxyTgsY/SutFv_K5hGI/AAAAAAAABTg/1_r3p6TpTJ0/s200/7.jpg" border="0" /></span></a><a href="http://3.bp.blogspot.com/_IRfhfxyTgsY/SutFse_A04I/AAAAAAAABTY/DCui_syODR8/s1600-h/8.jpg"><span style="font-family:lucida grande;color:#333333;"><img id="BLOGGER_PHOTO_ID_5398485208867591042" style="WIDTH: 200px; CURSOR: hand; HEIGHT: 150px" alt="" src="http://3.bp.blogspot.com/_IRfhfxyTgsY/SutFse_A04I/AAAAAAAABTY/DCui_syODR8/s200/8.jpg" border="0" /></span></a></p><p align="left"><span style="color:#333333;"><span style="font-family:lucida grande;">Se toaca vinetele cu un cutit de lemn, ...</span> </span></p><p align="left"><a href="http://3.bp.blogspot.com/_IRfhfxyTgsY/SutFpDuVJhI/AAAAAAAABTQ/xCAQ_6RAcTc/s1600-h/9.jpg"><span style="font-family:lucida grande;color:#333333;"><img id="BLOGGER_PHOTO_ID_5398485150010254866" style="WIDTH: 200px; CURSOR: hand; HEIGHT: 150px" alt="" src="http://3.bp.blogspot.com/_IRfhfxyTgsY/SutFpDuVJhI/AAAAAAAABTQ/xCAQ_6RAcTc/s200/9.jpg" border="0" /></span></a><a href="http://4.bp.blogspot.com/_IRfhfxyTgsY/SutFlS8VF9I/AAAAAAAABTI/JH2eYtahFqg/s1600-h/10.jpg"><span style="font-family:lucida grande;color:#333333;"><img id="BLOGGER_PHOTO_ID_5398485085376026578" style="WIDTH: 200px; CURSOR: hand; HEIGHT: 150px" alt="" src="http://4.bp.blogspot.com/_IRfhfxyTgsY/SutFlS8VF9I/AAAAAAAABTI/JH2eYtahFqg/s200/10.jpg" border="0" /></span></a><span style="color:#333333;"><span style="font-family:lucida grande;"><br /><br />... se pun intr-un castron de portelan si se sareaza dupa gust. Se adauga ulei, putin cate putin, si se freaca bine, folosind o lingura de lemn. Se taie foarte fin o jumatate de ceapa (mica) si se amesteca cu vinetele.</span> </span></p><p align="left"><a href="http://1.bp.blogspot.com/_IRfhfxyTgsY/SutFfcoGtbI/AAAAAAAABTA/wX824FILO88/s1600-h/11.jpg"><span style="font-family:lucida grande;color:#333333;"><img id="BLOGGER_PHOTO_ID_5398484984896337330" style="WIDTH: 200px; CURSOR: hand; HEIGHT: 150px" alt="" src="http://1.bp.blogspot.com/_IRfhfxyTgsY/SutFfcoGtbI/AAAAAAAABTA/wX824FILO88/s200/11.jpg" border="0" /></span></a><a href="http://1.bp.blogspot.com/_IRfhfxyTgsY/SutFcIhzb7I/AAAAAAAABS4/3UiczGpHT-g/s1600-h/12.jpg"><span style="font-family:lucida grande;color:#333333;"><img id="BLOGGER_PHOTO_ID_5398484927961591730" style="WIDTH: 200px; CURSOR: hand; HEIGHT: 150px" alt="" src="http://1.bp.blogspot.com/_IRfhfxyTgsY/SutFcIhzb7I/AAAAAAAABS4/3UiczGpHT-g/s200/12.jpg" border="0" /></span></a><span style="font-family:lucida grande;color:#333333;"> </span></p><p align="left"><span style="font-family:lucida grande;"><span style="color:#333333;">Pregatim maioneza, conform instructiunilor de </span><a href="http://rasfaturi-culinare.blogspot.com/2009/11/maioneza-clasica.html"><span style="color:#ff9900;">aici</span></a><span style="color:#333333;">. In vasul in care am facut maioneza punem cateva linguri din pasta de vinete, amestecam bine (intr-un singur sens), apoi incorporam amestecul obtinut in castronul cu salata, pana la completa omogenizare.</span></span><span style="color:#333333;"> Si gata!</span></p><p align="left"><a href="http://1.bp.blogspot.com/_IRfhfxyTgsY/SutFYt8BRCI/AAAAAAAABSw/VYIPOc-xV7o/s1600-h/13.jpg"><span style="font-family:lucida grande;color:#333333;"><img id="BLOGGER_PHOTO_ID_5398484869284185122" style="WIDTH: 200px; CURSOR: hand; HEIGHT: 150px" alt="" src="http://1.bp.blogspot.com/_IRfhfxyTgsY/SutFYt8BRCI/AAAAAAAABSw/VYIPOc-xV7o/s200/13.jpg" border="0" /></span></a><a href="http://2.bp.blogspot.com/_IRfhfxyTgsY/SutFVQZjKVI/AAAAAAAABSo/_U7bXJzN3Ug/s1600-h/14.jpg"><span style="font-family:lucida grande;color:#333333;"><img id="BLOGGER_PHOTO_ID_5398484809815370066" style="WIDTH: 200px; CURSOR: hand; HEIGHT: 150px" alt="" src="http://2.bp.blogspot.com/_IRfhfxyTgsY/SutFVQZjKVI/AAAAAAAABSo/_U7bXJzN3Ug/s200/14.jpg" border="0" /></span></a><span style="color:#333333;"><br /><br /><span style="font-family:lucida grande;">Eterna si fascinanta noastra salata de vinete, deja stiti cat de buna e :)</span></span></p><p align="left"><a href="http://2.bp.blogspot.com/_IRfhfxyTgsY/SutFQoXG3VI/AAAAAAAABSg/q3Xr397I-38/s1600-h/15.jpg"><span style="font-family:lucida grande;color:#333333;"><img id="BLOGGER_PHOTO_ID_5398484730348232018" style="WIDTH: 400px; CURSOR: hand; HEIGHT: 300px" alt="" src="http://2.bp.blogspot.com/_IRfhfxyTgsY/SutFQoXG3VI/AAAAAAAABSg/q3Xr397I-38/s400/15.jpg" border="0" /></span></a><span style="color:#333333;"> </span></p><p align="left"><a href="http://2.bp.blogspot.com/_IRfhfxyTgsY/SutFNTWTAPI/AAAAAAAABSY/wY7G4Eu7N6U/s1600-h/16.jpg"><span style="font-family:lucida grande;color:#333333;"><img id="BLOGGER_PHOTO_ID_5398484673168081138" style="WIDTH: 400px; CURSOR: hand; HEIGHT: 300px" alt="" src="http://2.bp.blogspot.com/_IRfhfxyTgsY/SutFNTWTAPI/AAAAAAAABSY/wY7G4Eu7N6U/s400/16.jpg" border="0" /></span></a><span style="color:#333333;"> </span></p><p align="left"><a href="http://3.bp.blogspot.com/_IRfhfxyTgsY/SutFI8MSbjI/AAAAAAAABSQ/1SGzIFJvH9w/s1600-h/17.jpg"><span style="font-family:lucida grande;color:#333333;"><img id="BLOGGER_PHOTO_ID_5398484598232608306" style="WIDTH: 400px; CURSOR: hand; HEIGHT: 300px" alt="" src="http://3.bp.blogspot.com/_IRfhfxyTgsY/SutFI8MSbjI/AAAAAAAABSQ/1SGzIFJvH9w/s400/17.jpg" border="0" /></span></a><span style="font-family:lucida grande;color:#333333;"> </span></p><p align="left"><a href="http://2.bp.blogspot.com/_IRfhfxyTgsY/SusYRdVD42I/AAAAAAAABSI/7eraZWkej9E/s1600-h/18.jpg"><span style="font-family:lucida grande;color:#333333;"><img id="BLOGGER_PHOTO_ID_5398435266543477602" style="WIDTH: 400px; CURSOR: hand; HEIGHT: 300px" alt="" src="http://2.bp.blogspot.com/_IRfhfxyTgsY/SusYRdVD42I/AAAAAAAABSI/7eraZWkej9E/s400/18.jpg" border="0" /></span></a><span style="color:#333333;"> </span></p><p align="left"><a href="http://4.bp.blogspot.com/_IRfhfxyTgsY/SusXPEEKKwI/AAAAAAAABSA/iqZ-NMWtZG8/s1600-h/19.jpg"><span style="font-family:lucida grande;color:#333333;"><img id="BLOGGER_PHOTO_ID_5398434125890333442" style="WIDTH: 400px; CURSOR: hand; HEIGHT: 300px" alt="" src="http://4.bp.blogspot.com/_IRfhfxyTgsY/SusXPEEKKwI/AAAAAAAABSA/iqZ-NMWtZG8/s400/19.jpg" border="0" /></span></a><span style="color:#333333;"> </span></p><p align="left"><a href="http://4.bp.blogspot.com/_IRfhfxyTgsY/SusXG1_PBuI/AAAAAAAABRw/un5AfxrnaUI/s1600-h/last.jpg"><span style="font-family:lucida grande;color:#333333;"><img id="BLOGGER_PHOTO_ID_5398433984672630498" style="WIDTH: 400px; CURSOR: hand; HEIGHT: 300px" alt="" src="http://4.bp.blogspot.com/_IRfhfxyTgsY/SusXG1_PBuI/AAAAAAAABRw/un5AfxrnaUI/s400/last.jpg" border="0" /></span></a></p>Raluhttp://www.blogger.com/profile/02432473800580175170noreply@blogger.com3