tag:blogger.com,1999:blog-16649477005976503162024-02-26T10:30:07.439+02:00BucatarissimaNu exista dragoste mai sincera decat dragostea pentru mancare!
George Bernard ShawAnamariahttp://www.blogger.com/profile/02932454995782551862noreply@blogger.comBlogger121125tag:blogger.com,1999:blog-1664947700597650316.post-54417519915598488712016-01-03T13:55:00.002+02:002016-01-03T13:55:17.291+02:00Grisine cu aromeCa sa ne mai degresam un pic după sărbători, am făcut nişte gustări aromate care merg si singure si cu ceva alături (prosciutto crudo, crema de branză, etc.)<br />
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<b>Ingrediente:</b><br />
500g de făină<br />
25g de drojdie proaspătă sau 7g de drojdie uscată<br />
50ml de ulei de măsline<br />
250ml de apa<br />
30g de ierburi (busuioc, oregano, rozmarin, după preferinţe)<br />
20g de roşii uscate<br />
20g de măsline negre<br />
7g de zahăr<br />
mălai<br />
10g de sare<br />
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Se dizolvă drojdia în 150ml de apa si se amestecă cu făină, apa rămasă, zahărul si uleiul. Se dizolvă sarea în cateva picături de apa si se adaugă la final. Se framantă bine si aluatul obtinut se împarte in trei. Intr-una din parţi se amestecă ierburile, intr-una, rosiile uscate si in cea de-a treia, măslinele.<br />
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Se lasă la dospit o ora, pană îşi dubleaza volumul:<br />
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Se formează grisinele, subţirele, cam cat degetul mic, se dau prin mălai si se aşează pe tava tapetata cu hartie de copt:<br />
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Se dau la cuptorul încins la 250 de grade in jur de 7-8 minute. Si gata!<br />
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POFTA BUNA!Anamariahttp://www.blogger.com/profile/02932454995782551862noreply@blogger.com0tag:blogger.com,1999:blog-1664947700597650316.post-87302517598618686842015-12-13T20:42:00.000+02:002015-12-13T20:42:01.883+02:00Tort eclecticIn week-endul ce tocmai a trecut am avut parte de o aniversare, pe care am sarbatorit-o corespunzator, drept urmare m-am aventurat la un tort. Si pentru ca nu voiam ceva comun, am combinat niste elemente din diverse surse pentru a construi unul. Blatul si una din creme le-am luat din Sanda Marin (old school is the best school), iar crema de deasupra e luata de pe blogul Laurei Sava.<br />
In concluzie, tortul e eclectic, deci...asa sa-i ramana numele!<br />
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Ingrediente pentru blat:<br />
- 5 oua<br />
- 100g de zahar pudra<br />
- o lingura de faina<br />
- o lingura de pesmet<br />
- 100g de nuci macinate<br />
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Se freaca galbenusurile cu zaharul, apoi se adauga faina si pesmetul, din cernut. La final se pun nucile si albusurile batute spuma. Se amesteca cu mare atentie, cu o spatula de silicon sau lingura de lemn, tot timpul de jos in sus:<br />
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Se pune compozitia in forma de tort si se da la cuptorul preincalzit la 160 de grade, timp de 35-40 de minute, sau pana trece testul scobitorii. Blatul se taie in doua cu un cutit lung si bine ascutit.<br />
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Crema de cafea (se pune intre blaturi):<br />
- 10ml de apa<br />
- 120g de zahar<br />
- 4 galbenusuri<br />
- 200g de unt<br />
- 4 linguri de cafea tare (espresso)<br />
Se pun la fiert apa, zaharul si cafeaua. Separat se freaca galbenusurile si se adauga peste sirop. Se tin la foc mic pana se leaga crema.<br />
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Se lasa un pic la racit si se pune untul peste crema usor calda, amestecandu-se bine. Se monteaza peste prima foaie de blat, care se si insiropeaza cu un pic de sirop (eu am facut din espresso, zahar si esenta de rom):<br />
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Se pune si a doua foaie de blat si se insiropeaza si ea:<br />
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Crema de frisca cu dovleac (se pune deasupra):<br />
- 400 ml de frisca lichida<br />
- 75g de zahar pudra<br />
- 150g de piure de dovleac copt<br />
- 100 ml crema de whiskey<br />
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Se bate frisca cu zaharul si apoi se adauga piureul de dovleac si lichiorul:<br />
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Crema se monteaza si se niveleaza deasupra tortului. Eu am folosit pentru montaj aceeasi forma in care am copt blatul:<br />
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POFTA BUNA!!!<br />
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Anamariahttp://www.blogger.com/profile/02932454995782551862noreply@blogger.com0tag:blogger.com,1999:blog-1664947700597650316.post-15682284279937558982015-11-23T09:01:00.000+02:002015-11-23T09:01:25.257+02:00Sufleu de ciocolataAm primit vineri de la colega mea, Cristiana (multumesc!), o reteta de sufleu de ciocolata, celebra Moelleux aux chocolat, sau lava cake, cum vreti voi sa se numeasca. Peste week-end mi-am incercat norocul cu ea, doar ca am copt-o un pic cam mult si a ramas sufleu, fara lava :), dar va spun exact cat s-o tineti la cuptor sa iasa cum trebuie. Oricum, mie mi-a placut si fara lava. Ah, si i-am facut si un sos de caramel sarat. Asta a iesit exact...demential.<br />
<b>Ingrediente pentru sufleu:</b><br />
5 oua<br />
40g de faina<br />
80g de zahar pudra<br />
80g de unt<br />
120g de ciocolata neagra<br />
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Se topeste ciocolata cu untul la baie marie, amestecand continuu:<br />
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Separat se amesteca celelalte ingrediente si apoi se adauga ciocolata topita:<br />
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Se toarna compozitia in boluri unse cu unt (mie mi-au iesit 4 boluri ramekin, nu 5, am fost cam optimista):</div>
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Se dau la cuptorul preincalzit- 15 minute la 160 de grade. </div>
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Cat stau ele la cuptor, se poate face sosul.</div>
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<b>Ingrediente pentru sosul de caramel sarat:</b></div>
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200g de zahar tos</div>
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90g de unt sarat</div>
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120ml de smantana de gatit grasa (32%)</div>
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o lingurita de sare (daca se poate si un pic mai putin)</div>
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Se topeste zaharul intr-un vas, amestecand continuu si cand s-a topit complet, adica arata asa:</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZU-oybEkD50zTRUvmDvpNfa6LswzGcl8c4vX-MT4ccPgULCs-KYZjGq2dATMnQ1pKUycNHjS4J_dL-zLAkE6MyuUVbqiSeItrkM_3Bjb9g9zfbLyT8Mp5qUV9onLd5ljJYOgQ0P3WR6M/s1600/IMG_2700.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZU-oybEkD50zTRUvmDvpNfa6LswzGcl8c4vX-MT4ccPgULCs-KYZjGq2dATMnQ1pKUycNHjS4J_dL-zLAkE6MyuUVbqiSeItrkM_3Bjb9g9zfbLyT8Mp5qUV9onLd5ljJYOgQ0P3WR6M/s400/IMG_2700.JPG" width="300" /></a></div>
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se adauga untul. Nu va speriati, face o reactie puternica, face spuma, e OK, aveti, insa, mare grija, e extrem de fierbinte si provoaca arsuri grave. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBzCTN4L64SoNsNj5zjar1DRAm8jS206iy9T3TTax-Rft9ulR2tY1aLiIthdoFXq73T-J0kmDYgdBIPnpAxu37lJr5MM62L0FO62BzUxBdkOc5vsCyRnqCsIUPO0Omj_1ug6i3KPXGdfY/s1600/IMG_2701.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBzCTN4L64SoNsNj5zjar1DRAm8jS206iy9T3TTax-Rft9ulR2tY1aLiIthdoFXq73T-J0kmDYgdBIPnpAxu37lJr5MM62L0FO62BzUxBdkOc5vsCyRnqCsIUPO0Omj_1ug6i3KPXGdfY/s400/IMG_2701.JPG" width="300" /></a></div>
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Dupa 2-3 minute, se adauga si smantana lichida, cu aceleasi precautii, totul e nervos si foarte fierbinte. Se mai fierbe totul 1 minut, dupa care se stinge focul si se adauga sarea. O sa arate cam asa:</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhozo9mL6y6LWENlHo_2TRapHFPtMk7GS0RSgPvtWh3UpRYYd4HikOy73xsj69XGqA3Rm1hDv0Dk1_vB75Um1Jcq24fbPg6ScPzSFoIa0yrXCGPtXFhcJYk1BEOZRfWvm9FKA1WfgClz-o/s1600/IMG_2702.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="338" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhozo9mL6y6LWENlHo_2TRapHFPtMk7GS0RSgPvtWh3UpRYYd4HikOy73xsj69XGqA3Rm1hDv0Dk1_vB75Um1Jcq24fbPg6ScPzSFoIa0yrXCGPtXFhcJYk1BEOZRfWvm9FKA1WfgClz-o/s400/IMG_2702.JPG" width="400" /></a></div>
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Cand e gata si cuptorul se scot bolurile si se lasa un pic la racit:</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZIeJzAmiYnp-MRkF9rejrflxZ9_eBOzozO7R0BKlGVGFB1dkLSW9xxXGSfCls2Q6I_yUopCoB53WU6F2fpKGBGdSLQY2OH0mZ3Xe9IknYwOlBtxQ_TmVHWNZvmRUBRA9ZuM2aCpzAkM4/s1600/IMG_2693.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZIeJzAmiYnp-MRkF9rejrflxZ9_eBOzozO7R0BKlGVGFB1dkLSW9xxXGSfCls2Q6I_yUopCoB53WU6F2fpKGBGdSLQY2OH0mZ3Xe9IknYwOlBtxQ_TmVHWNZvmRUBRA9ZuM2aCpzAkM4/s400/IMG_2693.JPG" width="300" /></a></div>
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Daca le tineam si eu mai putin, ar fi fost mai moi la mijloc. Se scot apoi pe farfurie si se toarna caramelul deasupra:</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKMtf6GXj9zGOSZvpmKY8Uc7ep9tkUvfUOZ6Ag26LnEXHlntpVp7EkcCtCSaMsxpORrfHHJGaynCf-Gy-RC6m-04WpYQKLo22d4j3JXzrzGkphrvUFuYgrWyUTBtZiWuSixGfCvUkyqs0/s1600/IMG_2704.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKMtf6GXj9zGOSZvpmKY8Uc7ep9tkUvfUOZ6Ag26LnEXHlntpVp7EkcCtCSaMsxpORrfHHJGaynCf-Gy-RC6m-04WpYQKLo22d4j3JXzrzGkphrvUFuYgrWyUTBtZiWuSixGfCvUkyqs0/s400/IMG_2704.JPG" width="400" /></a></div>
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Pofta buna!</div>
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Anamariahttp://www.blogger.com/profile/02932454995782551862noreply@blogger.com0tag:blogger.com,1999:blog-1664947700597650316.post-64070201401182878632015-05-25T16:43:00.001+03:002015-05-25T16:43:46.243+03:00Ravioli cu branza de capra si sos de rosiiNu orice fel de ravioli, ci făcuți în casa. Si care se pot umple cam cu ce va trece prin cap, lucru pe care l-am experimentat si eu. Ca sa nu ne mai lungim, mai jos ingredientele si tehnica:<br />
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Pentru paste:<br />
-200 g faina<br />
-2 oua<br />
-o lingura de ulei de măsline<br />
-o lingurița de sare<br />
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Pentru umplutura de ravioli:<br />
- brânza de capra cremoasa (eu am folosit o jumătate de baton La Colline cu trufe si cam 100 g tartinabila)<br />
- 2-3 lingurițe de pasta de măsline negre (sau măsline mărunțite)<br />
- 100 g de prosciutto crudo<br />
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Pentru sosul de paste:<br />
- suc de roșii<br />
- busuioc, oregano, usturoi<br />
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Aluatul de paste se face prin frământarea conștiincioasa a fainii cu ouăle, sarea si uleiul de măsline.<br />
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Când aluatul e elastic și nelipicios, se lasă la odihnit cam 30 de minute, timp în care se prepara umplutura.<br />
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Se taie prosciutto cubulețe și se amesteca cu brânza și pasta de măsline (sau măsline tăiate cubulețe foarte mici) la blender sau manual:<br />
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Se întinde aluatul de paste, eu am folosit o mașina de făcut paste, nu am răbdare și nici forță sa întind atâta aluat cu sucitorul și se pune pasta în porții pe foaia de aluat:<br />
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Se pune încă o foaie de aluat deasupra și se taie ravioli cu forma de paste sau cu un pahar mic, în cazul meu:<br />
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Ravioli astfel formati se presează pe margini cu furculița, ca sa nu se desfacă la fiert:<br />
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Se pune pe foc o oala cu apa și sare și când apa clocotește se pun ravioli, care se lasă câteva minute, pana încep sa plutească (mult mai putin decât pastele uscate):<br />
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Separat se face un sos din roșii proaspete sau sus de roșii, oregano și busuioc (se poate pune și usturoi), în care se pun ravioli supa ce au fiert:<br />
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Cam atât era de zis. Ah, și POFTA BUNA!!!<br />
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<br />Anamariahttp://www.blogger.com/profile/02932454995782551862noreply@blogger.com0tag:blogger.com,1999:blog-1664947700597650316.post-71743741218414657062014-05-13T13:35:00.001+03:002014-05-13T13:35:14.236+03:00Tort de nucaIncerc, cu pasi marunti, sa revin in blogosfera. Pentru inceput, va ofer o reteta a prietenului Gordon Ramsay, care a cules-o, la randul lui, din folclorul grecesc, ca cica ii mai zice karydopita tortuletului sus-numit. E un tort simplu, fara crema, un blat insiropat.<br />
Pentru tort:<br />
Unt pentru uns tava<br />
5 oua mari<br />
2 linguri de coniac<br />
Coaja rasa si zeama de la o portocala<br />
90g de zahar<br />
Jumatate de lingurita de scortisoara pudra<br />
Un sfert de lingurita de cuisoare macinate<br />
20g de faina cernuta<br />
2 lingurite de praf de copt<br />
35g de crutoane<br />
175g de miez de nuca<br />
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Pentru sirop:<br />
125g de zahar<br />
150 ml de apa<br />
3 cuisoare<br />
Un baton de scortisoara<br />
Zeama si coaja rasa de la o lamaie<br />
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Se amesteca intr-un bol mare galbenusurile, coniacul, coaja si zeama de portocala, pana se omogenizeaza.<br />
<span id="goog_1189667445"></span><span id="goog_1189667446"></span><br />
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Intr-un mixer se pun toate ingredientele uscate: zaharul, scortisoara pudra, cuisoarele macinate, faina, praful de copt, crutoanele si 150g de miez de nuca. Se mixeaza pana se obtin granule fine.<br />
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Separat se bat albusurile spuma.<br />
Se amesteca compozitia de galbenus cu cea de crutoane,<br />
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apoi se adauga albusurile si se amesteca usor, pana se omogenizeaza.<br />
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Se toarna compozitia intr-o forma de tort cu diametrul de 23 cm si fund detasabil, unsa in prealabil cu unt si se da la cuptorul preincalzit la 190 de grade C.<br />
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Intre timp se pregateste siropul. Se pun toate ingredientele intr-o cratita mica si se amesteca pana se dizolva zaharul. Dupa ce da in clocot, se lasa la foc mic inca 5 minute.<br />
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Se rup sau se taie nucile ramase in bucati mici.<br />
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Cand tortul este copt, se scoate, se inteapa cu o scobitoare pe toata suprafata, se presara pe el nucile tocate si se insiropeaza cu siropul strecurat.<br />
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Se lasa la racit si se serveste cu iaurt gras. La maasaaa! Pofta buna!<br />
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<br />Anamariahttp://www.blogger.com/profile/02932454995782551862noreply@blogger.com0tag:blogger.com,1999:blog-1664947700597650316.post-18018188773816972292012-04-08T15:04:00.000+03:002012-04-08T15:04:56.034+03:00Curcan umplut cu sos de mereFacem o abatere de la dieta, nu de alta, dar ne pregatim de Paste (unii chiar il sarbatoresc azi) si va ofer o alternativa la miel, caci e o carne care nu place tuturor. Si anul trecut tot pe baza de curcan am gatit de Paste, asa ca de ce sa stricam traditia?<br />
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<span id="goog_35885818"><strong>Ingrediente:</strong></span><br />
- un curcan intreg de cca 2 kg<br />
- unt moale<br />
- condimente (sare, piper, boia)<br />
<strong>Umplutura:</strong><br />
- 3 linguri de unt<br />
- o ceapa tocata<br />
- o bucata mica de telina tocata<br />
- 250g de ciuperci din conserva<br />
- 4-5 felii de paine<br />
- o mana de stafide<br />
- un mar tocat bucati<br />
- cimbru, boia, busuioc, sare, piper<br />
- 100ml de supa de pasare<br />
<span id="goog_35885819"><strong>Sosul:</strong></span><br />
- 3 mere medii<br />
- o lingurita de zahar<br />
- sare, piper alb<br />
<br />
Se curata bine curcanul si se tamponeaza cu prosoape de hartie sa fie perfect uscat. Se unge curcanul cu unt si condimente. Ideal ar fi sa puteti desface un pic si pielea, sa fie unt si intre piele si carne, pe piept. Se condimenteaza bine peste tot:<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiT40lbeeDyOZqGInc-1eZpZ3mquDVn9G2e15YCcPGXbwSQxen8pw32kGBfFtYSsMyCpIkyBJNnhekdojNapuGIA7NC5wI_fvB1POQTcRxUm1bD-gVTwv-af_aouSTQAPH5VIsUjQsKEqs/s1600/IMAG1180.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266px" nda="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiT40lbeeDyOZqGInc-1eZpZ3mquDVn9G2e15YCcPGXbwSQxen8pw32kGBfFtYSsMyCpIkyBJNnhekdojNapuGIA7NC5wI_fvB1POQTcRxUm1bD-gVTwv-af_aouSTQAPH5VIsUjQsKEqs/s400/IMAG1180.jpg" width="400px" /></a></div>Se topesc cele 3 linguri de unt intr-o tigaie, se calesc ceapa, telina si ciupercile:<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNkBoqeCQZVrDovEXxk8_7le7-ND30YoudzoRbmc35tcIW3UKrmod62-udVnAhwHiCv6BoxRoo2lT7fCYa5TV5R7BIavtFRzMCCtnvjbYCxje1LFMwL9pfFzpobBadSI4nMfjXcTCIr54/s1600/IMAG1181.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266px" nda="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNkBoqeCQZVrDovEXxk8_7le7-ND30YoudzoRbmc35tcIW3UKrmod62-udVnAhwHiCv6BoxRoo2lT7fCYa5TV5R7BIavtFRzMCCtnvjbYCxje1LFMwL9pfFzpobBadSI4nMfjXcTCIr54/s400/IMAG1181.jpg" width="400px" /></a></div>Intre timp se taie painea cubulete si cand legumele s-au inmuiat se adauga peste paine. Se amesteca bine, cu stafidele, supa de pui, bucatelele de mar si condimentele:<br />
<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQMggWuWOx32DVTxDEVfZco_9vfLJk95TL4Qd6tT3dm7fWma-maa77nAhxChvSGDAfO3DslRzV6ysNNgzIR2aGnrMbPpFYBdFaJfVL7HvBDDEnftkyedrNAsmcAkg4U9JpVm39nh2ykG8/s1600/IMAG1184.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400px" nda="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQMggWuWOx32DVTxDEVfZco_9vfLJk95TL4Qd6tT3dm7fWma-maa77nAhxChvSGDAfO3DslRzV6ysNNgzIR2aGnrMbPpFYBdFaJfVL7HvBDDEnftkyedrNAsmcAkg4U9JpVm39nh2ykG8/s400/IMAG1184.jpg" width="266px" /></a></div><br />
Se umple curcanul, inclusiv in cavitatea de la gat si se leaga picioarele. Aripile si pulpele se pot fixa cu scobitori de piept, sa nu se arda:<br />
<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvQoRaqxyfByCiQAcaC2jQV-2dNBbw43qVvN-P0meVE_ccUUJ5wDvSHYLqQhy1Ishn-vqj3ofgGerbeu8pxfMOrKPhcVcyG_dxtY-IRP96blCHK7Gyyl4brrSFsQ1OiwZ13EmDlshcMsk/s1600/IMAG1185.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266px" nda="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvQoRaqxyfByCiQAcaC2jQV-2dNBbw43qVvN-P0meVE_ccUUJ5wDvSHYLqQhy1Ishn-vqj3ofgGerbeu8pxfMOrKPhcVcyG_dxtY-IRP96blCHK7Gyyl4brrSFsQ1OiwZ13EmDlshcMsk/s400/IMAG1185.jpg" width="400px" /></a></div>Se pune curcanul umplut intr-o tava, pe hartie de copt si se tine la cuptor cca 2 ore (cam o ora pentru fiecare kg). Din cand in cand se scoate curcanul din cuptor si se stropeste cu sosul care se aduna in tava. Dupa ce s-a rumenit pielea de pe piept se acopera cu staniol, ca sa nu se arda. <br />
<br />
Intre timp se prepara sosul. Se curata merele si se toaca cubulete. Se pun intr-o cratita pe foc impreuna cu zaharul, sare si piperul si se fierb pana se inmoaie:<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitXWx6Li4tr2tsIgxKYcpXXSYK_jqR-Z9VhCGCoeoLclW0cmtI6kD0UFqI6KQm8N7FybPxFRCp9YyOp4b2hwR_r2L55oRePH3NMfj7qZ1j2LKcy6tz0lTjZ6ukPM1wODx8fsmaNKVHqLw/s1600/IMAG1192.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266px" nda="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitXWx6Li4tr2tsIgxKYcpXXSYK_jqR-Z9VhCGCoeoLclW0cmtI6kD0UFqI6KQm8N7FybPxFRCp9YyOp4b2hwR_r2L55oRePH3NMfj7qZ1j2LKcy6tz0lTjZ6ukPM1wODx8fsmaNKVHqLw/s400/IMAG1192.jpg" width="400px" /></a></div>Papilele voastre vor avea niste surprize magnifice cand vor simti combinatia de carne, umplutura si sos dulce.<br />
<br />
POFTA BUNA!<br />
<br />
P.S. Inspiratie de pe Teo's Kitchen, multumesc!!!<br />
<br />
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</script>Anamariahttp://www.blogger.com/profile/02932454995782551862noreply@blogger.com0tag:blogger.com,1999:blog-1664947700597650316.post-42504608830628740142012-03-25T18:32:00.000+03:002012-03-25T18:32:45.524+03:00Dovlecei a la grecqueFie ca il mancati ca atare, sau garnitura la un gratar, felul pe care vi-l propun azi e delicios si va va face sa va ganditi la vacanta. Cand am ajuns sa prepar acesti dovlecei, incepusem prin a taia niste dovlecei pentru o caponata. Si am taiat dovlecei, si am taiat si am taiat pana am realizat ca nu mai aveau loc in tava si vinetele, ciupercile si ardeiul la care ma gandisem pentru caponata. Drept urmare m-am reorganizat si am ajuns la dovlecei a la grecque. <br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpyM5QceZ_6653gg-3kb6RE-xEVu2azGmyjnCjdvBToqy3mjin1IFM6WDn5haqJUdg16wFT-7HoOlw9KmR5-vXMSTJ9zLwRI_RolUiHjub5uxC5Y8rvmwA3MphlXF8CbJ-IVqUqj9Xs2Y/s1600/IMAG1147.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img aea="true" border="0" height="266px" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpyM5QceZ_6653gg-3kb6RE-xEVu2azGmyjnCjdvBToqy3mjin1IFM6WDn5haqJUdg16wFT-7HoOlw9KmR5-vXMSTJ9zLwRI_RolUiHjub5uxC5Y8rvmwA3MphlXF8CbJ-IVqUqj9Xs2Y/s400/IMAG1147.jpg" width="400px" /></a></div> <strong>Ingrediente:</strong><br />
- 1kg de dovlecei<br />
- 200g de branza (feta sau telemea)<br />
- 3 oua intregi<br />
- 60g de parmezan ras<br />
- ulei de masline<br />
- sare, piper<br />
<br />
Se bat ouale, peste care se adauga branza rasa si parmezanul:<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBzFHsBcsJsJIdwhPx0OU9Aa351EGxi1maWu5sQPPmi2pc-2QkLIEhaq__3_HJMGB3HtlkW68qW5oio07aKQ9aI_U9dSUtKuT5X3WD9dVcJCIMcgHEeepylQn8Exb_LAyXr30qqF2LQxM/s1600/IMAG1141.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img aea="true" border="0" height="266px" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBzFHsBcsJsJIdwhPx0OU9Aa351EGxi1maWu5sQPPmi2pc-2QkLIEhaq__3_HJMGB3HtlkW68qW5oio07aKQ9aI_U9dSUtKuT5X3WD9dVcJCIMcgHEeepylQn8Exb_LAyXr30qqF2LQxM/s400/IMAG1141.jpg" width="400px" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcKpkf7THkSN_F6lHYktYC_moL6BPvh-Hfkh8W4Blpsem5RsdY0nz5C8hzqxgJbDHYsPtSg10RI96jEBRG3GGqmfpdbEUOhHL8-B1QaeVliuimw-Xf_pfR6XMGeo3LPiKRaVwR005PizU/s1600/IMAG1142.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img aea="true" border="0" height="266px" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcKpkf7THkSN_F6lHYktYC_moL6BPvh-Hfkh8W4Blpsem5RsdY0nz5C8hzqxgJbDHYsPtSg10RI96jEBRG3GGqmfpdbEUOhHL8-B1QaeVliuimw-Xf_pfR6XMGeo3LPiKRaVwR005PizU/s400/IMAG1142.jpg" width="400px" /></a></div><br />
Eu apucasem sa tai dovleceii, dar recomandarea mea este ca ei sa fie curatati si fierti intregi in apa cu sare vreo 15 minute. Dupa care se scot si se scurg bine. <br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicfuhiJ7DL6ub_Js87cjFaiU4GJmStWNAwim-bWxr2TcltTE_g8Wxcq3LiC6Oif-Xz98WxgITIzrr1-jEG1p8dVIeF46W9ZeEOTJqsO50JiDC8EvXtlmd9iu5xiOV9y7nmsvPUwukCeGg/s1600/IMAG1143.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img aea="true" border="0" height="400px" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicfuhiJ7DL6ub_Js87cjFaiU4GJmStWNAwim-bWxr2TcltTE_g8Wxcq3LiC6Oif-Xz98WxgITIzrr1-jEG1p8dVIeF46W9ZeEOTJqsO50JiDC8EvXtlmd9iu5xiOV9y7nmsvPUwukCeGg/s400/IMAG1143.jpg" width="266px" /></a></div><br />
Se sfarama dovleceii cu o furculita (nu e obligatoriu sa fie un piure perfect, se accepta si bucati de dovlecel) si se adauga amestecul de branza si ou. Se condimenteaza cu sare si piper, dupa gust.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnAu0D_eMRMcx0bsHNVsoE2i-EX6Xj-oC9oUsTQJhyphenhyphenJ5eHpdKNm1V689tRXN_spXpIYBLcQDBL2klXos8lcpTHe_XN59yRKkdKc1qYEODdRal1MBjJ2IG4_ci7gm3lKRM1_gAzNL4fwmE/s1600/IMAG1144.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img aea="true" border="0" height="400px" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnAu0D_eMRMcx0bsHNVsoE2i-EX6Xj-oC9oUsTQJhyphenhyphenJ5eHpdKNm1V689tRXN_spXpIYBLcQDBL2klXos8lcpTHe_XN59yRKkdKc1qYEODdRal1MBjJ2IG4_ci7gm3lKRM1_gAzNL4fwmE/s400/IMAG1144.jpg" width="266px" /></a></div> Se unge un vas cu ulei si se toarna in el compozitia bine amestecata:<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjG0zlULKFA1ZMLqQ15uZ0xL0_h9_wyGZ4VfyUU9wLncXpxmTbEcKIrbEi-9FnzgUs_oYfuuu80MkGX5yqkYUK6qsr_pPpj7fM5_tZjG4y0HzqwgQGJs6TXLGEcCPM-2XPU68Uljzn1oy0/s1600/IMAG1145.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img aea="true" border="0" height="400px" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjG0zlULKFA1ZMLqQ15uZ0xL0_h9_wyGZ4VfyUU9wLncXpxmTbEcKIrbEi-9FnzgUs_oYfuuu80MkGX5yqkYUK6qsr_pPpj7fM5_tZjG4y0HzqwgQGJs6TXLGEcCPM-2XPU68Uljzn1oy0/s400/IMAG1145.jpg" width="266px" /></a></div> Se tine la cuptor 40 de minute la 180 de grade si, cand se scoate, se lasa cateva minute sa se racoreasca:<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjzSQIdUprOFF-eoFfJ0iY656f2GoLXMZ19-PPdRI0kAMUGGdUYzrT_29CELpxCyoruc1ojydZHJD-auTmLU3QDT2ciawbUWTBrBSuDZYGErJxKkKN6HWaQXt920u0QBH221-bP7lhOuc/s1600/IMAG1146.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img aea="true" border="0" height="400px" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjzSQIdUprOFF-eoFfJ0iY656f2GoLXMZ19-PPdRI0kAMUGGdUYzrT_29CELpxCyoruc1ojydZHJD-auTmLU3QDT2ciawbUWTBrBSuDZYGErJxKkKN6HWaQXt920u0QBH221-bP7lhOuc/s400/IMAG1146.jpg" width="266px" /></a></div><br />
Dupa cum va spuneam la inceput, e o garnitura perfecta pentru un gratar:<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIcdsFptjPzUkLBXUetMgYOjqNFgPPDhiWF9KJHgTZjAAachOqaxzBXZI-Tw4RFWxS90wKoZbE8RTV9jsPAyOwPldvTv44BmbJ8C4tZYs9GoXYqezc1m0Ca9g68cBlDuvH27KwmH8eolk/s1600/IMAG1148.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img aea="true" border="0" height="266px" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIcdsFptjPzUkLBXUetMgYOjqNFgPPDhiWF9KJHgTZjAAachOqaxzBXZI-Tw4RFWxS90wKoZbE8RTV9jsPAyOwPldvTv44BmbJ8C4tZYs9GoXYqezc1m0Ca9g68cBlDuvH27KwmH8eolk/s400/IMAG1148.jpg" width="400px" /></a></div><br />
POFTA BUNA!<br />
<br />
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</script>Anamariahttp://www.blogger.com/profile/02932454995782551862noreply@blogger.com0tag:blogger.com,1999:blog-1664947700597650316.post-38601642007699907092012-03-21T21:01:00.000+02:002012-03-21T21:01:26.150+02:00Ciuperci umpluteSunt pline de proteine, doar nu degeaba se numesc "carnea vegetala". Si sunt bune gatite sub orice forma. Dragalasele ciupercute Champignon arata asa de bine...mai ales umplute.<br />
<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEFg3-4IL0EmwCUCW9QDk9z_p15wAuHqg8fD_0O-eDsCKwJueCaC2NdFLTUAc-WrUgxS9lBIV00mhnwIGMHD9VXfZ897JBaKWdj1LJfwBSg_u6GBaGifJ6NXpeNK0rxrNk86WXSzC3tOU/s1600/IMAG1129.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img aea="true" border="0" height="266px" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEFg3-4IL0EmwCUCW9QDk9z_p15wAuHqg8fD_0O-eDsCKwJueCaC2NdFLTUAc-WrUgxS9lBIV00mhnwIGMHD9VXfZ897JBaKWdj1LJfwBSg_u6GBaGifJ6NXpeNK0rxrNk86WXSzC3tOU/s400/IMAG1129.jpg" width="400px" /></a></div><br />
<strong>Ingrediente:</strong><br />
- ciuperci (cate vreti)<br />
- 2 cepe mici/medii (in functie de cate ciuperci folositi)<br />
- 2-3 linguri de ulei de masline<br />
- 2-3 catei de usturoi<br />
- parmezan ras<br />
<br />
Se curata ciupercile, se rup piciorusele si se toaca marunt. Ceapa se taie si ea si, impreuna, se calesc in ulei. Se adauga si usturoiul tocat. Se condimenteaza si se da compozitia de-o parte. <br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6iT-EaJxB9t_sQfXOqyGsy7V-TS9w43LcO7-IA6J0KqvEzpC-GqvLrjEpT3nF3zoo22XztfFwI7V5qlaPxy3N9goAd_v7RQl5gGV495KbvN_XAqo64O4eWB3URbQ2k3w9knrPfdqLyYM/s1600/IMAG1123.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img aea="true" border="0" height="266px" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6iT-EaJxB9t_sQfXOqyGsy7V-TS9w43LcO7-IA6J0KqvEzpC-GqvLrjEpT3nF3zoo22XztfFwI7V5qlaPxy3N9goAd_v7RQl5gGV495KbvN_XAqo64O4eWB3URbQ2k3w9knrPfdqLyYM/s400/IMAG1123.jpg" width="400px" /></a></div><br />
Intr-o tava se aseaza ciupercile si se umplu cu compozitia pregatita. Se presara deasupra parmezan ras. <br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjebSx201fQJhyV75wUZuiRUL8j3VxT0OLl0U_rlzLanjQgIt2lDzW_VyAf1rJCJdwes9PuzWg5whOopoVIpqRz3akoW5CgqTv8gv-oR-8W_n86nSEefniG1crzDYri6I3kV4Et-1wAUEg/s1600/IMAG1125.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img aea="true" border="0" height="266px" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjebSx201fQJhyV75wUZuiRUL8j3VxT0OLl0U_rlzLanjQgIt2lDzW_VyAf1rJCJdwes9PuzWg5whOopoVIpqRz3akoW5CgqTv8gv-oR-8W_n86nSEefniG1crzDYri6I3kV4Et-1wAUEg/s400/IMAG1125.jpg" width="400px" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzL8LxpjSqkkVt-ZvkHvu4YX7RvwBZygKHVaBe-cViyzGUne56TGP_rCKRmjXeLlIf1n0E8K8W5oPop9R1MUhXU30c-3ml5oQVoeCUcyPGKgSzbDWr5nB9hah3yRT7mIARhRRv6xSb5jE/s1600/IMAG1126.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img aea="true" border="0" height="266px" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzL8LxpjSqkkVt-ZvkHvu4YX7RvwBZygKHVaBe-cViyzGUne56TGP_rCKRmjXeLlIf1n0E8K8W5oPop9R1MUhXU30c-3ml5oQVoeCUcyPGKgSzbDWr5nB9hah3yRT7mIARhRRv6xSb5jE/s400/IMAG1126.jpg" width="400px" /></a></div><br />
Se tin la cuptor 30-40 de minute la 180-200 de garde. <br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgU5mhxE3y9zDw9Ila0fx68DL_-ielMuujGK75Ig5R-BVkHV9d_5l4vfFBOL3tX78XTlzyrhFfWo0ZRyczACDhHmO0DnRrQR-_rGv7Z3kfzYsRY_dHjaxY0gVPWPN8etbXH7ESen8aNw30/s1600/IMAG1130.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img aea="true" border="0" height="266px" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgU5mhxE3y9zDw9Ila0fx68DL_-ielMuujGK75Ig5R-BVkHV9d_5l4vfFBOL3tX78XTlzyrhFfWo0ZRyczACDhHmO0DnRrQR-_rGv7Z3kfzYsRY_dHjaxY0gVPWPN8etbXH7ESen8aNw30/s400/IMAG1130.jpg" width="400px" /></a></div><br />
Se pot manca simple sau ca garnitura la un gratar. <br />
<br />
POFTA BUNA!<br />
<br />
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</script>Anamariahttp://www.blogger.com/profile/02932454995782551862noreply@blogger.com0tag:blogger.com,1999:blog-1664947700597650316.post-46801797577086577922012-03-18T09:56:00.000+02:002012-03-18T09:56:25.068+02:00Terina de linte verde<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Va spuneam ca dieta asta mi-a deschis ochii la alimente pe care nu le incercasem inainte (sa nu mai mentionez ca nu le-as fi mancat in alte circumstante). Si nu pot decat sa ma bucur, caci am descoperit gusturi senzationale.</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLpTHndydWS1xXSVPqnieT1yWelVSg0gdWv94CWle6msndmsdtczD7woiSY7wrbAbd0f8NGX1eHkGbj3t2Ynjpq4NzrBnmiUcDACtVpqaVEu39jgCAOTlEjbUKnUyO5_ukCc7OvCWUbxw/s1600/IMAG1140.jpg" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img aea="true" border="0" height="266px" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLpTHndydWS1xXSVPqnieT1yWelVSg0gdWv94CWle6msndmsdtczD7woiSY7wrbAbd0f8NGX1eHkGbj3t2Ynjpq4NzrBnmiUcDACtVpqaVEu39jgCAOTlEjbUKnUyO5_ukCc7OvCWUbxw/s400/IMAG1140.jpg" width="400px" /></a>Lintea era unul din alimentele neincercate. Mare surpriza. Gust inedit (n-as putea spune ca seamana cu fasolea) si de o satietate fantastica. Din doua, trei linguri sunt satula. Si se poate gati in diverse forme. Azi, o reteta mai festiva si la care prezentarea face toti banii.</div><br />
<div class="separator" style="clear: both; text-align: left;"><strong>Ingrediente:</strong></div><div class="separator" style="clear: both; text-align: left;">- 250g de linte verde</div><div class="separator" style="clear: both; text-align: left;">- o ceapa tocata marunt</div><div class="separator" style="clear: both; text-align: left;">- cimbru, foi de dafin</div><div class="separator" style="clear: both; text-align: left;">- 4 foi de gelatina</div><div class="separator" style="clear: both; text-align: left;">Pentru vinegreta:</div><div class="separator" style="clear: both; text-align: left;">- o ligurita de mustar de Dijon</div><div class="separator" style="clear: both; text-align: left;">- o lingura de otet</div><div class="separator" style="clear: both; text-align: left;">- 4 linguri de ulei de masline</div><div class="separator" style="clear: both; text-align: left;">- o lingura de ceapa tocata</div><div class="separator" style="clear: both; text-align: left;">- o lingura de patrunjel tocat </div><div class="separator" style="clear: both; text-align: left;">- sare, piper</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Lintea se tine la inmuiat in apa rece cel putin o ora. Intr-o cratita se fierbe ceapa in 2 litri de apa sarata, impreuna cu cimbrul si foile de dafin, timp de 25 de minute. </div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFf4Th2LtI-F8KgsHal0R5Q-vi6KLVjNedwCovjy7n3kydcXMmLiNBzQLAeAqSzzfhIsAV_ZxURiLUqfmmO_2pDoVww0HFjewqYPeiAsxoGA510c70edVs_cAkROZUqafHNMLzJzA7o10/s1600/IMAG1133.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img aea="true" border="0" height="266px" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFf4Th2LtI-F8KgsHal0R5Q-vi6KLVjNedwCovjy7n3kydcXMmLiNBzQLAeAqSzzfhIsAV_ZxURiLUqfmmO_2pDoVww0HFjewqYPeiAsxoGA510c70edVs_cAkROZUqafHNMLzJzA7o10/s400/IMAG1133.jpg" width="400px" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Se strecoara lichidul si se pune la fiert, in acest lichid, lintea. Se lasa la fiert cam 30-40 de minute.</div><div class="separator" style="clear: both; text-align: left;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyWnqfhvyosBtvGOhWIekoE4LoVTn60tEzGg7tafMiId-SOH-xJxgYOHWjAJuUh5fk_PNO2DLY4CA2kSyuo7sUhUJT0IRyeIvGr0p4NNgY3LxnhmDK-yb4cddqA3tYSBKjlVQhOSrpJdg/s1600/IMAG1134.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img aea="true" border="0" height="266px" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyWnqfhvyosBtvGOhWIekoE4LoVTn60tEzGg7tafMiId-SOH-xJxgYOHWjAJuUh5fk_PNO2DLY4CA2kSyuo7sUhUJT0IRyeIvGr0p4NNgY3LxnhmDK-yb4cddqA3tYSBKjlVQhOSrpJdg/s400/IMAG1134.jpg" width="400px" /></a></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtevGTs-phNzoJuDLcF2rsSGBLuyp5rzWHWouKQJPABp_H_jEV8L9QNppnZ-iQbckt3kd_iUxDtDcLCw5irQyw5uR33T8u5duruSr8fBGWUoMKkimDSFJzrM930Q7vqkcm0UKpLwdwEMA/s1600/IMAG1135.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img aea="true" border="0" height="266px" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtevGTs-phNzoJuDLcF2rsSGBLuyp5rzWHWouKQJPABp_H_jEV8L9QNppnZ-iQbckt3kd_iUxDtDcLCw5irQyw5uR33T8u5duruSr8fBGWUoMKkimDSFJzrM930Q7vqkcm0UKpLwdwEMA/s400/IMAG1135.jpg" width="400px" /></a></div>Se tin foile de gelatina cateva minute in apa rece, ca sa se inmoaie. <br />
Se scot doua treimi din zeama in care a fiert lintea si in ceea ce a ramas (linte + 1/3 din lichid) se incorporeaza gelatina. Se dizolva foarte bine. Se toarna compozitia intr-o forma tapetata cu folie alimentara. Eu am preferat o tava de chec. Se tine la frigider cel putin 5 ore. <br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBZ5MKrNr2c4N4_RiAwxj3nNFqhmj-BMW36NSzrt_6AjZU2sFLMDfn9PIavN9h8ZdzSrqBzArzYYaxk2-ZqkNRvuae-z_1nw5aT4l7Ur49zHQDEZf2_OJ4WflIsELkfIkB0-0itXJv5I8/s1600/IMAG1137.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img aea="true" border="0" height="400px" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBZ5MKrNr2c4N4_RiAwxj3nNFqhmj-BMW36NSzrt_6AjZU2sFLMDfn9PIavN9h8ZdzSrqBzArzYYaxk2-ZqkNRvuae-z_1nw5aT4l7Ur49zHQDEZf2_OJ4WflIsELkfIkB0-0itXJv5I8/s400/IMAG1137.jpg" width="266px" /></a></div>Separat se prepara vinegreta, care da un gust deosebit. <br />
Se amesteca mustarul si otetul, se adauga uleiul, ceapa si patrunjelul, sare si piper si se amesteca bine. <br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0q6RoxikR-Ry_jQ10udg35jzlxuQHcUcjT3PRAk1gQW30CozAbdxOOgJzY5-3-68L1h3I4EoBWOPcMH16ijaPh703DDDtINmp7WNfsQjm8DjUuZlg16vHKofS6kFBZc_yKiyNNNawZxw/s1600/IMAG1138.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img aea="true" border="0" height="266px" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0q6RoxikR-Ry_jQ10udg35jzlxuQHcUcjT3PRAk1gQW30CozAbdxOOgJzY5-3-68L1h3I4EoBWOPcMH16ijaPh703DDDtINmp7WNfsQjm8DjUuZlg16vHKofS6kFBZc_yKiyNNNawZxw/s400/IMAG1138.jpg" width="400px" /></a></div><br />
Terina se scoate din folie, se rastoarna si se taie felii cat se poate de subtiri, care se stropesc cu vinegreta. <br />
<div class="separator" style="clear: both; text-align: center;"><br />
</div>POFTA BUNA!!!<br />
<span id="goog_952728066"><br />
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</script>Anamariahttp://www.blogger.com/profile/02932454995782551862noreply@blogger.com0tag:blogger.com,1999:blog-1664947700597650316.post-15789547596787503742012-03-07T19:24:00.001+02:002012-03-07T19:27:13.184+02:00Pizza fara blat- un soi de budinca delicioasaImi place pizza, imi place asa de muuult! Insa, blatul se face cu faina, corect? Atunci ce-ar fi sa eliminam blatul, ca sa fim corecti cu dieta Montignac? Stati numai sa vedeti ce bun e! Plus ca e mai simplu de facut decat pizza, caci complexitatea vine de la blat.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqtFh_rrsyZe_aNCfb_-EeQJ_JYCs_ChzpRWb7rAO44Sphw3LfRGPimzwwhX4w3TggoY-wC6MUaQtSd0U6XBW9LoyVXksFIQDf2embnNY5FVfAT-5b5P5xFmc8377xdpvHTsxpx2lmtO0/s1600/IMAG1034.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqtFh_rrsyZe_aNCfb_-EeQJ_JYCs_ChzpRWb7rAO44Sphw3LfRGPimzwwhX4w3TggoY-wC6MUaQtSd0U6XBW9LoyVXksFIQDf2embnNY5FVfAT-5b5P5xFmc8377xdpvHTsxpx2lmtO0/s400/IMAG1034.jpg" width="266" /></a></div><br />
<b>Ingrediente:</b><br />
- 2 dovlecei<b><br />
</b><br />
- un ardei gras rosu<br />
- 200g de muschi file<br />
- 200g de ciuperci<br />
- 200g de masline naturale<br />
- o rosie<br />
- 200g de branza telemea (sau mozzarella)<br />
- 4 oua<br />
- sare, piepr<br />
- ulei de masline<br />
<br />
Se curata dovleceii si se taie cubulete. Se calesc in ulei de masline pana se inmoaie putin.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1nTm1GZ5flrKLWryQG9PK_G6teagEs2ZO3kyosA0YN0FVDg9vmK-1VSgCKVqTA0UJRTNLLPZPAnfx7exzkC1XYO3bnDPsmPTztFbyXA9fle79quRDR5sJZoFGPGyD06rHPe1lxqTEt_k/s1600/IMAG1028.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1nTm1GZ5flrKLWryQG9PK_G6teagEs2ZO3kyosA0YN0FVDg9vmK-1VSgCKVqTA0UJRTNLLPZPAnfx7exzkC1XYO3bnDPsmPTztFbyXA9fle79quRDR5sJZoFGPGyD06rHPe1lxqTEt_k/s400/IMAG1028.jpg" width="400" /></a></div><br />
Se scot cubuletele si se sfarama cu furculita, pana se obtine un piure:<br />
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Separat se curata ciupercile si se taie felii, se taie maslinele rondele, ardeiul cubulete si muchiul file la fel:<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqWOc79oGEbx4klVzkY6uZ_4eDucTYg6qvZv3FYYy7kdw40SHBWK7XMy5gNtet0ddJzHGcgWsjLkU8qWue0Nuegh1iM6p6O_JkYmTCirQTPwteZu7mPdjL5EU4D9YoTVF9fN-LqvIKrcQ/s1600/IMAG1031.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqWOc79oGEbx4klVzkY6uZ_4eDucTYg6qvZv3FYYy7kdw40SHBWK7XMy5gNtet0ddJzHGcgWsjLkU8qWue0Nuegh1iM6p6O_JkYmTCirQTPwteZu7mPdjL5EU4D9YoTVF9fN-LqvIKrcQ/s400/IMAG1031.jpg" width="400" /></a></div><br />
Branza se da pe razatoare si se amesteca toate ingredientele, impreuna cu ouale batute.<br />
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Se toarna compozitia intr-o tava micuta si inalta si se aseaza deasupra felii de rosie. Se pune tava la cuptorul preincalzit la 180 de grade si se scoate cam dupa 30 de minute.<br />
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<tr><td class="tr-caption" style="text-align: center;">POFTA BUNA!<br />
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<br />
</td></tr>
</tbody></table>Anamariahttp://www.blogger.com/profile/02932454995782551862noreply@blogger.com0tag:blogger.com,1999:blog-1664947700597650316.post-4298263753697724432012-03-04T14:21:00.001+02:002012-03-07T19:02:47.911+02:00La ceas aniversar- DESERTPoate nu stiati, dar azi Bucatarissima implineste un an de gateli bune si puse pe blog! Anul a trecut intr-o clipita, iar Bucatarissima si-a schimbat traseul in functie de greutate :) si de timp. Nu stiu daca va mai aduceti aminte, dar, la inceput, era vorba ca discutam si despre carti aici. De citit, eu am citit, dar, din pacate, timpul mi-a lipsit cu desavarsire sa vorbesc despre lecturile mele. Sau ale voastre. Sa vedem ce ne-asteapta anul asta, poate mai furam cateva minute si pentru o palavrageala beletristica.<br />
<br />
Si pentru ca dieta Montignac ne lasa sa savuram si deserturi delicioase, ce moment mai potrivit pentru ceva dulce, decat o aniversare?<br />
<br />
Sa-i dam drumul la sufleu de branza dulce!<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgE799kc2NjVqnobEvlnGjiuAhZEkqEUg_Dl5Aeqtxa-kOPcshnYnGb4to538m1SOPtPM2CyM5-HOKCLK2A6asEvGnwYBcjODke8Ujw6Cn1xpY-Q1_rGa4XWT6xNx62skL0zC8YiYs-1SM/s1600/IMAG1101.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgE799kc2NjVqnobEvlnGjiuAhZEkqEUg_Dl5Aeqtxa-kOPcshnYnGb4to538m1SOPtPM2CyM5-HOKCLK2A6asEvGnwYBcjODke8Ujw6Cn1xpY-Q1_rGa4XWT6xNx62skL0zC8YiYs-1SM/s400/IMAG1101.jpg" width="400" /></a></div><br />
<b>Ingrediente:</b><br />
- o lamaie<b><br />
</b><br />
- 3 oua intregi+ un galbenus<br />
- 70g de fructoza<br />
- 250g de branza proaspata de vaci<br />
- 100g de smantana<br />
- 50g de iaurt gras<br />
- o lingurita de esenta de vanilie<br />
- ulei de masline pentru uns forma de copt<br />
<br />
Se separa albususrile de galbenusuri si albusurile se bat spuma. Galbenusurile se freaca cu fructoza pana compozitia se deschide la culoare. Se adauga branza scursa bine, smantana, iaurtul, coaja de lamaie rasa si vanilia.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEvVArq9hETb4ZgV-qsp8jaOwuZX-S5TsgErzEP__TCnprmpyvbc8Q9ZSuvDwlPPLFpCUU0sidOFcDsX0cizrVb3lZsifetj2kqyQlN0zmyfmTdGFuFpLowKrt1jTngOw12Si-JKBfqQE/s1600/IMAG1094.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEvVArq9hETb4ZgV-qsp8jaOwuZX-S5TsgErzEP__TCnprmpyvbc8Q9ZSuvDwlPPLFpCUU0sidOFcDsX0cizrVb3lZsifetj2kqyQlN0zmyfmTdGFuFpLowKrt1jTngOw12Si-JKBfqQE/s400/IMAG1094.jpg" width="400" /></a></div><br />
Se amesteca bine si apoi se adauga albusurile batute spuma. Se amesteca usor cu o spatula, cu miscari lente, de jos spre suprafata, ca sa nu se lase albusurile:<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg59Z70foBTl-NhTOQm-oVhX9bB-HYC2adJYQuyieBxzUpnV0pCrK5cGhpfsy5IutgYxaSSQtqNwdovrJnUC5MiuWt6xTu9BMY0JCaSex2xj6Fe9az3itOwFF5HHJouHFHXvEWVrQuRhdw/s1600/IMAG1096.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg59Z70foBTl-NhTOQm-oVhX9bB-HYC2adJYQuyieBxzUpnV0pCrK5cGhpfsy5IutgYxaSSQtqNwdovrJnUC5MiuWt6xTu9BMY0JCaSex2xj6Fe9az3itOwFF5HHJouHFHXvEWVrQuRhdw/s400/IMAG1096.jpg" width="400" /></a></div><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTB3a0bNN8t1u3Fdj6SgifBk1TrFQeupP3JHZgYnjTzMvRkv-PUp5JCUxmjFk2HUYTAAyPxQ_2doEhWLLr_qZFCZqjFNyy0iHFqfNwrsYaNZk8ZQFdAr0dQxIltYBdqyAp0FKJr3vhzG8/s1600/IMAG1097.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTB3a0bNN8t1u3Fdj6SgifBk1TrFQeupP3JHZgYnjTzMvRkv-PUp5JCUxmjFk2HUYTAAyPxQ_2doEhWLLr_qZFCZqjFNyy0iHFqfNwrsYaNZk8ZQFdAr0dQxIltYBdqyAp0FKJr3vhzG8/s400/IMAG1097.jpg" width="400" /></a></div><br />
Se unge forma de copt; eu am folosit boluri ramekin pe care le-am pus intr-o tava cu apa. Se pune tava la cuptorul preincalzit la 180 de grade.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhY4_mZmZi75iSDyovPdRjjmt-XMXv2GG13yPKwGTfkHjXumieHXGDYRUaXjhBLoG9aI8-j3yE7M-mxShCmeRtKgwABcwqV5dCKDyz9WjK3kESfCDDCOXBM-pGrzJYER4CUUX-CTtHMkA/s1600/IMAG1100.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhY4_mZmZi75iSDyovPdRjjmt-XMXv2GG13yPKwGTfkHjXumieHXGDYRUaXjhBLoG9aI8-j3yE7M-mxShCmeRtKgwABcwqV5dCKDyz9WjK3kESfCDDCOXBM-pGrzJYER4CUUX-CTtHMkA/s400/IMAG1100.jpg" width="400" /></a></div><br />
Se tine 35-40 de minute. Trebuie sa treaca testul scobitorii :)<br />
<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8tG5fbF4TNaQFWCio2fX-xWx1g5Y5wzChfoM7sdBpYcXKE2FrD0idNOTxkfgwrnGzs1ND1xMxtYVoLwUE9QC7O9MiUbOdcfKg1fCilf77a6TKbEXkHFI96Om6mxEaCo37nv9E43CyYVg/s1600/IMAG1105.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8tG5fbF4TNaQFWCio2fX-xWx1g5Y5wzChfoM7sdBpYcXKE2FrD0idNOTxkfgwrnGzs1ND1xMxtYVoLwUE9QC7O9MiUbOdcfKg1fCilf77a6TKbEXkHFI96Om6mxEaCo37nv9E43CyYVg/s400/IMAG1105.jpg" width="266" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmYTt8gEt9DBvt9Uru8haavQ55MEiF6U2-9h-MhS7Rqxu-TYPieXE0kPctUmlZMe70C8VBOsi2lUt3XNp28b3Bi2CnHX_b-eIxqzv9RmfJ7-ig2zbtQhqC2NWeJrDBJgtuFIDLMNiKKJs/s1600/IMAG1104.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmYTt8gEt9DBvt9Uru8haavQ55MEiF6U2-9h-MhS7Rqxu-TYPieXE0kPctUmlZMe70C8VBOsi2lUt3XNp28b3Bi2CnHX_b-eIxqzv9RmfJ7-ig2zbtQhqC2NWeJrDBJgtuFIDLMNiKKJs/s400/IMAG1104.jpg" width="400" /></a></div><br />
N.B. Sa nu va speriati ca se umfla si crapa. Cand se racesc revin la o forma normala.<br />
<br />
POFTA BUNA!!!<br />
<br />
Si LA MULTI ANI!<br />
<br />
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</script>Anamariahttp://www.blogger.com/profile/02932454995782551862noreply@blogger.com0tag:blogger.com,1999:blog-1664947700597650316.post-64633714096790534512012-02-29T19:13:00.000+02:002012-02-29T19:13:22.709+02:00HummusCum va spuneam acum ceva vreme, dieta asta m-a facut sa descopar alimente pe care nu le mai preparasem inainte. Un exemplu este nautul. Nici nu stiam daca se gaseste usor. SE GASESTE FOARTE USOR, la orice supermarket, langa fasole :)!!! Mancasem hummus inainte, dar nu-l pregatisem. Si am incercat sa-l fac si a iesit bun!<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1C85c3mKYrdVIXvrbEhOyC9MBXltiOEUI1742esDa_EofpvhuZ0UUmcK0mx9RWaDavyQikrJdyQCX0pT6khwh4Si_74VKNIekkdpJr7zB4eShhgwK7TWY2CfItB3WdW1im1EDYqoIjLw/s1600/IMAG1073.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1C85c3mKYrdVIXvrbEhOyC9MBXltiOEUI1742esDa_EofpvhuZ0UUmcK0mx9RWaDavyQikrJdyQCX0pT6khwh4Si_74VKNIekkdpJr7zB4eShhgwK7TWY2CfItB3WdW1im1EDYqoIjLw/s400/IMAG1073.jpg" width="400" /></a></div><br />
<b>Ingrediente:</b><br />
- 150-200g de naut uscat<b><br />
</b><br />
- doua linguri de seminte de susan sau pasta tahini<br />
- 4 linguri de ulei de masline<br />
- zeama de la o lamaie<br />
- 200g de iaurt gras<br />
- 3 linguri de smantana<br />
- 5 catei de usturoi<br />
- sare, piper<br />
<br />
Nautul se tine la inmuiat in apa rece, cel putin 3 ore. Se inlocuieste apa si se fierbe nautul pana e usor de zdrobit (cam o ora la foc potrivit).<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEichyWxIsQNmof5GW1zizftWhZMQikkbafCfGpLUI23z7HJ6NTPhtikbPRWQ_tKOQacaEfMyxVTztVAUpjZVT4rmJd_sZkQgj51C0s6zaQ3QwNrxzgowEhc-A3Oz5a3kbiCPkOVWe3bbmE/s1600/IMAG1017.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEichyWxIsQNmof5GW1zizftWhZMQikkbafCfGpLUI23z7HJ6NTPhtikbPRWQ_tKOQacaEfMyxVTztVAUpjZVT4rmJd_sZkQgj51C0s6zaQ3QwNrxzgowEhc-A3Oz5a3kbiCPkOVWe3bbmE/s400/IMAG1017.jpg" width="400" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgho0yx5jYsxyxweia3KwwIYZ6CdzPQDCaYrSD8h2vh-N62oVQy2V_btWBpBlcIxuVhnCiaAmfHSPXlCxqopl4pCQrGhhXt1BWxZeEyKUaCoRIopaHjlakLj3MGjIpxt_ThYTx7xw9lhVA/s1600/IMAG1018.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgho0yx5jYsxyxweia3KwwIYZ6CdzPQDCaYrSD8h2vh-N62oVQy2V_btWBpBlcIxuVhnCiaAmfHSPXlCxqopl4pCQrGhhXt1BWxZeEyKUaCoRIopaHjlakLj3MGjIpxt_ThYTx7xw9lhVA/s400/IMAG1018.jpg" width="266" /></a></div><br />
Se zdrobeste nautul cu mixerul impreuna cu o parte din apa in care a fiert, se adauga uleiul de masline, zeama de lamaie, usturoiul, iaurtul si smanatana, sare si piper. Se mixeaza bine si se mai adauga din apa in care a fiert nautul daca pasta nu are consistenta dorita.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQkfGEtttyhOqsdnbYVzjJwEgNgoLbQzb3beJPib1e8A7MMVsbpFHuCrYmbLSfSU2U8VHieHAXGmMSU0U_VCRsSK8Poov7Ao1GcrBRhmUK5hemqNmymuvMqt-t3OkxGwwIxY724MRQ7ls/s1600/IMAG1019.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQkfGEtttyhOqsdnbYVzjJwEgNgoLbQzb3beJPib1e8A7MMVsbpFHuCrYmbLSfSU2U8VHieHAXGmMSU0U_VCRsSK8Poov7Ao1GcrBRhmUK5hemqNmymuvMqt-t3OkxGwwIxY724MRQ7ls/s400/IMAG1019.jpg" width="400" /></a></div><br />
E un aperitiv excelent, ba chiar o masa in sine.<br />
<br />
POFTA BUNA!<br />
<br />
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</script>Anamariahttp://www.blogger.com/profile/02932454995782551862noreply@blogger.com0tag:blogger.com,1999:blog-1664947700597650316.post-59844323337606424422012-02-26T14:15:00.000+02:002012-02-26T14:15:08.667+02:00Orez cu legumeAm cam terminat seria cu castraveciori murati, sper ca nu v-ati imaginat ca dieta Montignac se bazeaza exclusiv pe aceste muraturi :), a fost doar o coincidenta ca i-am folosit eu cu prisosinta in ultimul timp. Azi, orezul integral la rand. Mare atentie! Nu il combinati cu niciun fel de aliment din grupa A (carne, lapte, oua, branza, iaurt, etc).<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZ-o9X1Pi_jxa63mw1XWxIVA6-HdH4r-aR6oBQjuvfrAHshMKXCglsx3TcN0WuOeAnRe2eiYeUdAKTRgnH4q-e_UDDHzg1oePxG5CqwHfDg8cf3LIhcFUyxycXO51V9lyiQVW0DIE55T4/s1600/IMAG1077.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZ-o9X1Pi_jxa63mw1XWxIVA6-HdH4r-aR6oBQjuvfrAHshMKXCglsx3TcN0WuOeAnRe2eiYeUdAKTRgnH4q-e_UDDHzg1oePxG5CqwHfDg8cf3LIhcFUyxycXO51V9lyiQVW0DIE55T4/s400/IMAG1077.jpg" width="400" /></a></div><br />
<b>Ingrediente:</b><br />
- 200g de orez integral<b><br />
</b><br />
- un dovlecel<br />
- o ceapa mare<br />
- 5-6 ciupercute proaspete<br />
- o lingura de sos de rosii<br />
- o lingura de ulei de masline,<br />
- sare, piper<br />
<br />
Se curata legumele si se taie: ceapa- solzisori, dovlecelul- cubulete si ciupercile- felii:<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhC-OTDbmHR2NHj-6aAVibDBeR2PAgHysliO6ArMDjjkqHEMol2AJvLQlsbRjzEQ6y-Qwz557l5rSMazlHGDdJo4kCUFvfDjj4xvVrnBdxUH0u0o0HIweZMyiVqRrile6AbBEhOpQaAFoE/s1600/IMAG1070.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhC-OTDbmHR2NHj-6aAVibDBeR2PAgHysliO6ArMDjjkqHEMol2AJvLQlsbRjzEQ6y-Qwz557l5rSMazlHGDdJo4kCUFvfDjj4xvVrnBdxUH0u0o0HIweZMyiVqRrile6AbBEhOpQaAFoE/s400/IMAG1070.jpg" width="400" /></a></div><br />
Ideal este ca orezul sa fie tinut in prealabil la inmuiat in apa rece (cel putin 2-3 ore).<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgs1stheXvCZtKKr5V6gSYAkCPk5LczjJDImIhUV8M02lio4wo-rRAu3JUk3Jv4JbfXsH8jZWn2CM2eA-sCH300PPvyb_mP9J-AV0xO0YZzoMBeiKgYeQOOki9hKtZrbxDoY7123cUI1Tg/s1600/IMAG1071.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgs1stheXvCZtKKr5V6gSYAkCPk5LczjJDImIhUV8M02lio4wo-rRAu3JUk3Jv4JbfXsH8jZWn2CM2eA-sCH300PPvyb_mP9J-AV0xO0YZzoMBeiKgYeQOOki9hKtZrbxDoY7123cUI1Tg/s400/IMAG1071.jpg" width="400" /></a></div><br />
Se pune uleiul la incins intr-o cratita si se caleste un pic ceapa. Apoi se adauga ciupercile si se tine totul pe foc pana ciupercile isi lasa un pic de apa.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8qUZgRaAuBQI4zHoWD4rrpuNwoQBsrBlsvrAky4TpLTwI7nEBDdX4mXM1eA_49E8uLW2g9Mx7xesWipD8xbMyngdYpcT-h_qAcvGJqrJfqtpCMhWyvoluT9NmkKwTqql8Hk9e5a2YIic/s1600/IMAG1072.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8qUZgRaAuBQI4zHoWD4rrpuNwoQBsrBlsvrAky4TpLTwI7nEBDdX4mXM1eA_49E8uLW2g9Mx7xesWipD8xbMyngdYpcT-h_qAcvGJqrJfqtpCMhWyvoluT9NmkKwTqql8Hk9e5a2YIic/s400/IMAG1072.jpg" width="400" /></a></div><br />
Se pune orezul scurs si o cantitate dubla de apa. Se pune sosul de rosii si se lasa la foc mic. Daca apa scade prea mult, se mai completeaza pe parcurs. Se condimenteaza dupa gust.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8OVLHzdhwQwsDsv9WVPxHBviZY2UOWKdkrgeNjnfU4vAOcM6RCfoB1PHuG6oxQffgjWrR6J9HtwgSpidwwuPTHDgqxMY4yOiLxuqO8wmRONHO-tg4SPQZwSayHFhg_GwHzu8nr1R5PUk/s1600/IMAG1074.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8OVLHzdhwQwsDsv9WVPxHBviZY2UOWKdkrgeNjnfU4vAOcM6RCfoB1PHuG6oxQffgjWrR6J9HtwgSpidwwuPTHDgqxMY4yOiLxuqO8wmRONHO-tg4SPQZwSayHFhg_GwHzu8nr1R5PUk/s400/IMAG1074.jpg" width="400" /></a></div><br />
Se fierbe pana lichidul se absoarbe si bobul de orez e fiert. Se poate consuma si usor al dente.<br />
<br />
POFTA BUNA!<br />
<br />
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<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmHzKS2qPguXftPFSI_PBFB8Wap5Q8PpiPRdDdLbtdfZhhj5Sir6e15fFxadVYyN6I5HFc1hkO0NBDjmZoMGnHwoJaPvaoR0UY7XyVF45UBtvJnCK0ryuNWizgCa9hyphenhyphenOYNGkT_B79X9aA/s1600/IMAG1062.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmHzKS2qPguXftPFSI_PBFB8Wap5Q8PpiPRdDdLbtdfZhhj5Sir6e15fFxadVYyN6I5HFc1hkO0NBDjmZoMGnHwoJaPvaoR0UY7XyVF45UBtvJnCK0ryuNWizgCa9hyphenhyphenOYNGkT_B79X9aA/s400/IMAG1062.jpg" width="400" /></a></div> <b>Ingrediente:</b><br />
- o cuite mare de iaurt gras de vaca sau bivolita (400g)<b><br />
</b><br />
- 3 castraveti murati<br />
- 4 catei de usturoi<br />
- o legatura de marar<br />
- sare, piper alb<br />
- o lingura de ulei de masline<br />
- oregano<br />
<br />
Se toaca marunt castravetii murati:<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgc78-iXpU6Z4E27j3mPpNgizbaQz8OrfO6K_2r7kbgmdvMyPUvktJ9C8c0w67I2iiYYGJcYoGdfL-Y7Iut3xITHg7IJArax3UUOyNGE63pSveTsOhATuBQBc9ZM32mRUfId2YLmA-zSU/s1600/IMAG1057.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgc78-iXpU6Z4E27j3mPpNgizbaQz8OrfO6K_2r7kbgmdvMyPUvktJ9C8c0w67I2iiYYGJcYoGdfL-Y7Iut3xITHg7IJArax3UUOyNGE63pSveTsOhATuBQBc9ZM32mRUfId2YLmA-zSU/s400/IMAG1057.jpg" width="400" /></a></div><br />
Se toarna iaurtul intr-un bol, se storc castravetii si se pun peste iaurt. Se spala bine si mararul, se toaca si se arunca si el in bol. Usturoiul se zdrobeste si...hop peste iaurt!<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHduwnpB0sGQtd1z-naN7cFQWlFMh3xNCYuiQSDmvcEYHY30RgCnUKYNDpB5LY2PntQTfDpaypglSAOr3G_qNaYu0rSbFcqy9_jygITHDkRrBtDwAKKg5mjjUYuHBGay6nW2T2yqM5rqY/s1600/IMAG1061.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHduwnpB0sGQtd1z-naN7cFQWlFMh3xNCYuiQSDmvcEYHY30RgCnUKYNDpB5LY2PntQTfDpaypglSAOr3G_qNaYu0rSbFcqy9_jygITHDkRrBtDwAKKg5mjjUYuHBGay6nW2T2yqM5rqY/s400/IMAG1061.jpg" width="400" /></a></div><br />
Se condimenteaza cu sare si piper alb, se adauga un pic de ulei si...se pune langa un gratar bun de vita sau porc. Merge de minune si cu legume pe gratar.<br />
<br />
POFTA BUNA!!!<br />
<br />
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<br />
<b>Ingrediente:</b><br />
- o cutie de ton maruntit (in apa)<b><br />
</b><br />
- 2 castraveti murati<br />
- o lingura de maioneza<br />
- sare, piper<br />
<br />
Se scurge bine tonul si se pune intr-un bol. Se toaca castravetii marunt si se scurg bine si se pun peste ton.<br />
<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFUml8JvmNCcQzdfbOMz0bgPWYu8F4EAasVV4uoKFtZwT1UEhr9XIohb52HLEjMfUkeiE5JPX7V0wYZdS-fdF2xCCIVWXo0hK2moGtzzSC5i72uA7_QH3c2eKRhKpGzg7BRodngU91cxU/s1600/IMAG1089.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFUml8JvmNCcQzdfbOMz0bgPWYu8F4EAasVV4uoKFtZwT1UEhr9XIohb52HLEjMfUkeiE5JPX7V0wYZdS-fdF2xCCIVWXo0hK2moGtzzSC5i72uA7_QH3c2eKRhKpGzg7BRodngU91cxU/s400/IMAG1089.jpg" width="400" /></a></div><br />
Se adauga maioneza, sarea si piperul si se amesteca bine. Se lasa la frigider o ora- doua si se monteza in bolul de servit. E gata!<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1BpPKFlz2PfAzHjM0EjQDd6GaLjFuwnjYPwgdzWgCrkMBonZddd_JUb66MzFWNZOIYz2_jx52TmlmPfUO9wmGtu9g9oRatKwh6meKAl9yOSLZODOk65zD2UTqy6LfAS2fKvcw_hK44QY/s1600/IMAG1111.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1BpPKFlz2PfAzHjM0EjQDd6GaLjFuwnjYPwgdzWgCrkMBonZddd_JUb66MzFWNZOIYz2_jx52TmlmPfUO9wmGtu9g9oRatKwh6meKAl9yOSLZODOk65zD2UTqy6LfAS2fKvcw_hK44QY/s400/IMAG1111.jpg" width="400" /></a></div><br />
Mai simplu si mai bun nici nu se poate!<br />
<br />
Pofta buna!<br />
<br />
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<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjO0bpQB_9VgOzLGu7d8mpjGsx3BQwYxOBgLRzkmUIufQ5Fu-KwWt7n-JyQaM5mK7tzZM8Si8B6WElkw6jzsdVgxWwBHwvqPpPDD2l6IH3oUujpHLiJdpW2jn-bojPN_wGxVcAade182iY/s1600/IMAG1048.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266px" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjO0bpQB_9VgOzLGu7d8mpjGsx3BQwYxOBgLRzkmUIufQ5Fu-KwWt7n-JyQaM5mK7tzZM8Si8B6WElkw6jzsdVgxWwBHwvqPpPDD2l6IH3oUujpHLiJdpW2jn-bojPN_wGxVcAade182iY/s400/IMAG1048.jpg" width="400px" /></a></div><br />
<b>Ingrediente:</b><br />
- 300g de fructe de mare (midii, creveti)<b><br />
</b><br />
- 500g de suc de rosii (fara zahar)<br />
- 100g de branza feta<br />
- o ceapa<br />
- 3-4 catei de usturoi<br />
- 3-4 foi de dafin<br />
- sare si piper<br />
- o lingura de ulei de masline<br />
<br />
Se taie ceapa solzisori si se caleste usor in ulei:<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgaOmy_A73YtNSIbK4CaUdXqCL7pGWkqOBpPdC5XaAj3KApEJVwgWTy-1AfJIOTqyAcwL1KpwGwH7FHlmEo6AhIKhzS9aT1rI7YAQx-pbL75yC25WzA_GFZPSMwACeywQ0e6EWtePCSDW4/s1600/IMAG1037.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266px" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgaOmy_A73YtNSIbK4CaUdXqCL7pGWkqOBpPdC5XaAj3KApEJVwgWTy-1AfJIOTqyAcwL1KpwGwH7FHlmEo6AhIKhzS9aT1rI7YAQx-pbL75yC25WzA_GFZPSMwACeywQ0e6EWtePCSDW4/s400/IMAG1037.jpg" width="400px" /></a></div><br />
Se adauga sosul de rosii si se da in 2-3 clocote:<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLZOmdFkIaHZGiOMLV5DBMyb2m__C7jtEZEVAJXnmo8MWHf_z7uRhjvW9EMcEOjnONxL4lboOwjrurFSIpJrRwzgcd9Innrz5obTHDG0jYwS0-hxIOE5QzSI5h6OfHnWTSb_cGtl_fnZY/s1600/IMAG1038.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266px" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLZOmdFkIaHZGiOMLV5DBMyb2m__C7jtEZEVAJXnmo8MWHf_z7uRhjvW9EMcEOjnONxL4lboOwjrurFSIpJrRwzgcd9Innrz5obTHDG0jYwS0-hxIOE5QzSI5h6OfHnWTSb_cGtl_fnZY/s400/IMAG1038.jpg" width="400px" /></a></div><br />
Separat, se aseaza fructele de mare intr-o tava mai adanca, se toarna peste ele sosul de rosii, se adauga usturoiul tocat, frunzele de dafin, sarea si piperul. Deasupra se aseaza branza taiata cubulete:<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgaH56eobsV_EQL4SC21yvKNjqsYty8LGF5DOb_6fTilCH6in7qN0FMDHVOtcOGm2flqTUZohksXwad9CRpR1F2IyQoTX73XYl2E1VXI8zumho2Vj-U8372SvBrVEdtcL048txtg8YKxjQ/s1600/IMAG1041.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266px" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgaH56eobsV_EQL4SC21yvKNjqsYty8LGF5DOb_6fTilCH6in7qN0FMDHVOtcOGm2flqTUZohksXwad9CRpR1F2IyQoTX73XYl2E1VXI8zumho2Vj-U8372SvBrVEdtcL048txtg8YKxjQ/s400/IMAG1041.jpg" width="400px" /></a></div><br />
Se da tava la cuptorul preincalzit la 180 de grade in jur de jumatate de ora:<br />
<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYFJjcmDfEX4k1cHv1GPGLyNOm9h_aNe-9fDcDFqqk3p5X3mmuutS5vAXaU6m62iLS889DUx8ptDGnJx7faUaBWf4oyvm6JHLkZO3s7yRovM9CEhFZm3SdDi-2lLdjz2iZpfmdyXkKUe8/s1600/IMAG1046.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266px" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYFJjcmDfEX4k1cHv1GPGLyNOm9h_aNe-9fDcDFqqk3p5X3mmuutS5vAXaU6m62iLS889DUx8ptDGnJx7faUaBWf4oyvm6JHLkZO3s7yRovM9CEhFZm3SdDi-2lLdjz2iZpfmdyXkKUe8/s400/IMAG1046.jpg" width="400px" /></a></div><br />
<br />
<span id="goog_2128668707">Se scoate tava din cuptor, se lasa un pic sa se racoreasca si apoi...se devoreaza!</span><br />
<br />
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Pofta buna!Anamariahttp://www.blogger.com/profile/02932454995782551862noreply@blogger.com0tag:blogger.com,1999:blog-1664947700597650316.post-62689334516375120602012-02-14T19:29:00.000+02:002012-02-14T19:29:28.178+02:00Crema de avocado cu crabPentru ca avocado are IG 15, incerc sa-l exploatez la maximum ( si <a href="http://bucatarissima.blogspot.com/2012/01/guacamole.html">Guacamole</a> face parte tot din seria Monti). Azi, combinat cu carne de crab:<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOotAUqH0Tu69LCjTvjxoUR-PeUWyv0g8BxUdAN4PUmu6ZD-4G7d6qIxn4seSLYAwxXQtZEt2iDSrfyFrjPZh7-At7yz2JJBer6kgN_qxgLWfgt-bk_YYMxTU3Sz0ZgdsUD2RaL9VFBRo/s1600/IMAG1110.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOotAUqH0Tu69LCjTvjxoUR-PeUWyv0g8BxUdAN4PUmu6ZD-4G7d6qIxn4seSLYAwxXQtZEt2iDSrfyFrjPZh7-At7yz2JJBer6kgN_qxgLWfgt-bk_YYMxTU3Sz0ZgdsUD2RaL9VFBRo/s400/IMAG1110.jpg" width="400" /></a></div><br />
<b>Ingrediente:</b><br />
- 2 fructe de avocado<br />
- zeama de lamaie<br />
- o ceapa mica<br />
- 2 linguri de smantana<br />
- 1lingura de pasta de tomate (fara zahar)<br />
- un strop de sos Worcestershire<br />
- sare, piper<br />
- o conserva de carne de crab<br />
<br />
Se taie avocado in doua, se scoate miezul din coaja cu o lingurita si se pune in robot; stropiti cu zeama de lamaie sa nu se oxideze:<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkADXWvkM44KHMIyH1kGNjEn9GGOSZU7Ty3RuS0home44RBOWHZst0lDb8jkyS2Bj6mNFACsZfeSJYbFR7kkOy9d9fwz5sgIbA2VlSOJlFgQfPmsC5jidi_XdCscdf_PliMmgmtrko8Rg/s1600/IMAG1090.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkADXWvkM44KHMIyH1kGNjEn9GGOSZU7Ty3RuS0home44RBOWHZst0lDb8jkyS2Bj6mNFACsZfeSJYbFR7kkOy9d9fwz5sgIbA2VlSOJlFgQfPmsC5jidi_XdCscdf_PliMmgmtrko8Rg/s400/IMAG1090.jpg" width="400" /></a></div><br />
Se curata ceapa, se taie marunt si se adauga si ea in robot:<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOFpMGXBnSirkiNaY0zHwoDuycYFFuTc2lPJGPQbbIS-n-OwapdBirOH4VgBs5Td2xbave5eUDJYelX00Ks_wV21UAoepOYAIZP2Yy53E00cFSmlPFN9tDhpQo9Im0itlHIfoDnBGRYRc/s1600/IMAG1091.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOFpMGXBnSirkiNaY0zHwoDuycYFFuTc2lPJGPQbbIS-n-OwapdBirOH4VgBs5Td2xbave5eUDJYelX00Ks_wV21UAoepOYAIZP2Yy53E00cFSmlPFN9tDhpQo9Im0itlHIfoDnBGRYRc/s400/IMAG1091.jpg" width="400" /></a></div><br />
<br />
<span id="goog_485330684">Dupa ce obtinem o pasta fina, adaugam smantana, pasta de rosii, sosul Worcestershire, sarea si piperul si mixam din nou:<br />
</span><br />
<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCfbbSDqdxU5eVmSD1bsbtAkNbuhiBnRE0YWATpYrOOseVYvC6bRqutyx8TLiWRZAe2WjbQwA9OqzEWrrA5GcXmta7d4G1ntkkS4MMwLUSSBXyrv1xy6FI8cc74mD11n8Nbbdh8O5J2u8/s1600/IMAG1092.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCfbbSDqdxU5eVmSD1bsbtAkNbuhiBnRE0YWATpYrOOseVYvC6bRqutyx8TLiWRZAe2WjbQwA9OqzEWrrA5GcXmta7d4G1ntkkS4MMwLUSSBXyrv1xy6FI8cc74mD11n8Nbbdh8O5J2u8/s400/IMAG1092.jpg" width="400" /></a></div><br />
<br />
Crema fina se pune la frigider o ora, dupa care se monteaza in boluri sau coaja de avocado si se aseaza deasupra bucatelele de crab.<br />
<br />
<br />
Multa pofta buna!<br />
<br />
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Tajina este o mancare traditionala marocana, al carei nume vine de la vasul in care se gateste. Ahh, apropos, tajina de pui cu masline a fost felul principal cu care mi-am dat examenul de bucatar. Da, nu stiati? Am diploma. Adica am o meserie! Ca facultatea si masterul pe care le-am urmat m-au facut "Specialista" in diverse domenii cu nume lung. <br />
Dar sa revin la lucruri placute...<br />
<br />
<strong>Ingrediente (4 portii):</strong><br />
- 1 kg de carne de pui (de preferat pulpe superioare)<br />
- 2 cepe<br />
- putin sofran, <br />
- 1 lingurita de ghimbir pudra<br />
- 1 lingurita de scortisoara pudra<br />
- 1 kg de cartofi mici<br />
- 2-3 catei de usturoi<br />
- ulei de masline<br />
- o lingura de unt<br />
- o legatura de coriandru proaspat, sau patrunjel (noua nu prea ne place coriandrul proaspat in mancare)<br />
<br />
Se calesc pulpele in ulei si unt:<br />
<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRk2wyL3FzgxdiqEMyEOl18bpYSqg33QgjW_UUgJ1qTeE2IH_nbCcr-v2C_SslFE0-kMRxv8BAVecm9R2ZOd5z4Vfk1ceBpXrJ925vzu3WPA9U8Nj5o3Kmhv-8FU3IrXZ-YkiaUVQqaNM/s1600/IMAG0178.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="246" j8="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRk2wyL3FzgxdiqEMyEOl18bpYSqg33QgjW_UUgJ1qTeE2IH_nbCcr-v2C_SslFE0-kMRxv8BAVecm9R2ZOd5z4Vfk1ceBpXrJ925vzu3WPA9U8Nj5o3Kmhv-8FU3IrXZ-YkiaUVQqaNM/s400/IMAG0178.jpg" width="400" /></a></div>Dupa ce se rumenesc, se adauga ceapa taiata marunt, sofranul, ghimbirul,scortisoara si usturoiul taiat:<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisavH8CNU95Qx6oGOWt8L2VtBeOgcdvw-YTsOZsB1sjjKtYLpeHsTtMUT86X_FJUA6i0thpWvopdXzRhVjx5H20W-sY6E6YiIIUZ4zDHwf5SUc0WlKED86it9A-3xQWvkJW4wyauhhSIk/s1600/IMAG0179.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="280" j8="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisavH8CNU95Qx6oGOWt8L2VtBeOgcdvw-YTsOZsB1sjjKtYLpeHsTtMUT86X_FJUA6i0thpWvopdXzRhVjx5H20W-sY6E6YiIIUZ4zDHwf5SUc0WlKED86it9A-3xQWvkJW4wyauhhSIk/s400/IMAG0179.jpg" width="400" /></a></div>Se amesteca bine si apoi se adauga si cartofii, se pune supa de pui sau apa si patrunjelul/ coriandrul:<br />
<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjR_hY2n_Sgno1KylW2uP8zfRA7mNiZJ2nw8vPWDiLdYAhyphenhyphend2X-qJlFF6R9Dr2Mb7D8db3WLaHXJnx1uuY2sGI8URjAlt8kzRrdmI7OoVoFX1t8A13VermbUAP9to6-CosV3lF2wLk525U/s1600/IMAG0180.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" j8="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjR_hY2n_Sgno1KylW2uP8zfRA7mNiZJ2nw8vPWDiLdYAhyphenhyphend2X-qJlFF6R9Dr2Mb7D8db3WLaHXJnx1uuY2sGI8URjAlt8kzRrdmI7OoVoFX1t8A13VermbUAP9to6-CosV3lF2wLk525U/s400/IMAG0180.jpg" width="238" /></a></div><br />
Se pune capacul si si lasa la fiert pana sunt gata cartofii.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjtYp6skaHiCiEeANSMNAufxEivSsC9y1WVmjjjbPB6cLa9D5Rw_NN1WdpqPxLbsEc7_bnoceY549TLjG92NTOZwRp8SWVsqxSU2kX_N8KfzaQjGT8-EF0-a0c3humcio6PfaPT7mvp8s/s1600/IMAG0181.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="238" j8="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjtYp6skaHiCiEeANSMNAufxEivSsC9y1WVmjjjbPB6cLa9D5Rw_NN1WdpqPxLbsEc7_bnoceY549TLjG92NTOZwRp8SWVsqxSU2kX_N8KfzaQjGT8-EF0-a0c3humcio6PfaPT7mvp8s/s400/IMAG0181.jpg" width="400" /></a></div><br />
<br />
POFTA BUNA!<br />
<br />
Are o aroma deosebita si neasteptata pentru noi, obisnuiti cu mancarea europeana, asa ca "either you love it, either you hate it". Dar n-aveti de unde sa stiti pana nu incercati:). Si nu va cramponati de vas, daca nu-l aveti, folositi o cratita normala:)<br />
<br />
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<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYAmL1eL_4QQue2lrx59pyWdBw_oOysERMU_its_XYsnaKTInESstdnathFHu3fmBLcmIcTZZpOmt-tSqJJhGARq3j2cIKQUDxO1QhUjkU5a5XnIznRX5rF8ydBd6K7g63YZPYebyZNZc/s1600/IMAG1113.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYAmL1eL_4QQue2lrx59pyWdBw_oOysERMU_its_XYsnaKTInESstdnathFHu3fmBLcmIcTZZpOmt-tSqJJhGARq3j2cIKQUDxO1QhUjkU5a5XnIznRX5rF8ydBd6K7g63YZPYebyZNZc/s400/IMAG1113.jpg" width="400" /></a></div><br />
<b>Ingrediente:</b><b><br />
</b><br />
- 700g de trunchi de cod<b><br />
</b><br />
- 7 castraveciori in otet (fara zahar)<br />
- o legatura mica de marar<br />
- doua linguri de maioneza<br />
- doua linguri de smantana<br />
- sare si piper<br />
- foi de dafin si piper boabe<br />
- o ceapa<br />
<br />
<br />
Se decongeleaza codul, se spala si se pune la fiert cu foi de dafin, ceapa taiata bucati, boabe de piper si sare:<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRcKur1Ox4h6bzTn_vMRP4tEX1lWwtYBHi1KOgFH3TZ5UnAfGrHgh3PpwWnv4Y7qfz5BuyKtR5QE_WSL9zofqOTWdQYoIdJTTh3nbNYr1nROX4IUTdTIqETbYYo_lDoe1OTzwQZmmMnjQ/s1600/IMAG1084.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRcKur1Ox4h6bzTn_vMRP4tEX1lWwtYBHi1KOgFH3TZ5UnAfGrHgh3PpwWnv4Y7qfz5BuyKtR5QE_WSL9zofqOTWdQYoIdJTTh3nbNYr1nROX4IUTdTIqETbYYo_lDoe1OTzwQZmmMnjQ/s400/IMAG1084.jpg" width="400" /></a></div><br />
<br />
<span id="goog_246703090">Se fierbe pestele pana incepe sa se desfaca de pe oase. Se scoate si se lasa la racit. Intre timp se face o maioneza din doua galbenusuri, zeama de lamaie si sare. Puteti sa puneti si mustar, daca aveti fara zahar. Cel mai pacatos lucru la dieta asta este ca ne putem pacali foarte usor la zahar. Se gaseste in foarte multe preparate (mustar, ketch-up, conserve, etc). Asa ca cititi foarte atent etichetele. Mustarul de Dijon n-are zahar, asa ca el e de-al nostru.</span><br />
<br />
Se curata bine pestele, se scot oasele si se faramiteaza intr-un bol. De fapt, se desface foarte usor in niste banuti.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEscsmqq0d9vKx1cc-gp0mftO1qQuon7vsyxlxRISrxKn6CJY3YEFkk7bnbQ3r_9yegow0KVVCtueDWl_Ue7N3LYWR0wPwZVZTQ5K0xxJvuQb76YkorrPrlwlaCmW_Wk7wPgx2U2Y_HSA/s1600/IMAG1085.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEscsmqq0d9vKx1cc-gp0mftO1qQuon7vsyxlxRISrxKn6CJY3YEFkk7bnbQ3r_9yegow0KVVCtueDWl_Ue7N3LYWR0wPwZVZTQ5K0xxJvuQb76YkorrPrlwlaCmW_Wk7wPgx2U2Y_HSA/s400/IMAG1085.jpg" width="266" /></a></div><br />
Se taie castraveciorii in cubulete mici, se scurg bine si se pun peste cod:<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkir7Scnrls0Wtc-pNlwAxSRsYryWSLKabbyAuEF9M1c6PVDkyOqAJVEZC1pRbIh6KGTVAtg9zn68mkVfgWZB9lBTWMdrGjGffqHR2HlzvNe_AcQ4EOf4yb5jzcQKq0Ym961lL6BC9jHA/s1600/IMAG1087.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkir7Scnrls0Wtc-pNlwAxSRsYryWSLKabbyAuEF9M1c6PVDkyOqAJVEZC1pRbIh6KGTVAtg9zn68mkVfgWZB9lBTWMdrGjGffqHR2HlzvNe_AcQ4EOf4yb5jzcQKq0Ym961lL6BC9jHA/s400/IMAG1087.jpg" width="400" /></a></div><span id="goog_1404455452"><br />
</span><br />
<span id="goog_1029847656">Acum e momnetul pentru smantana si maioneza, plus sare si piper alb:<br />
</span><br />
<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWqPN2-eYlv3DuOi-g9IE59LRoutExuMbvH293D2Te68nQP6e8Cm3OFtJiPgK6rv_5-jOXJ29B5h0tR34pkEYBbzQRmvp_VprKwbTBS9yRDQ3uIpLJHN2khdwIbgiOijSV2v1euW6b_Eg/s1600/IMAG1088.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWqPN2-eYlv3DuOi-g9IE59LRoutExuMbvH293D2Te68nQP6e8Cm3OFtJiPgK6rv_5-jOXJ29B5h0tR34pkEYBbzQRmvp_VprKwbTBS9yRDQ3uIpLJHN2khdwIbgiOijSV2v1euW6b_Eg/s400/IMAG1088.jpg" width="400" /></a></div><br />
<br />
Se amesteca bine totul, se pune si mararul tocat marunt si...e gata!<br />
<br />
<br />
POFTA BUNA!<br />
<br />
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Nu de alta, dar de cand cu Bucatarissima, lucrurile s-au modificat un pic, mai ales in greutatea mea. Cum un regim hipocaloric la mine inseamna deprimare totala, nervi si certuri frecvente din cauza foamei, am incercat dieta Montignac. Zic am incercat pentru ca a trecut deja o luna de cand am adoptat-o. Si de-asta am intarziat mult cu postarile pe blog, am vrut sa testez dieta, ca sa stiu daca merita s-o fac publica. Vorba vine "publica", caci e o dieta foarte cunoscuta. Ei bine, dupa o luna, am decis ca asta va fi misiunea blogului o bucata de vreme. Nu de alta, dar alt gen de mancare nici nu mai gatesc, asa ca...<br />
Surpriza vine insa de-abia acum. Dieta asta e fantastica! Cel putin pentru mine. Mi-a rezolvat toate problemele unei diete normale: nu mi-e niciodata foame, exista o varietate enorma de feluri de mancare, plus ca am descoperit o suma de ingrediente/ mancaruri despre care nu auzisem, sau, cel putin nu le mancasem pana acum. <br />
Nu o sa vorbesc, decat tangential, despre ce inseamna dieta. Ca s-o poti adopta e vital sa citesti cartea lui Michel Montignac- "Mananc, slabesc si ma mentin". Acolo sunt explicate pe-ntelesul tuturor mecanismele ingrasarii si slabirii si principiile dietei. Exista doua faze: prima faza este cea de slabire, a doua, de mentinere. Deocamdata vorbim de faza I- de slabire. Ca rezumat si de tinut minte:<br />
1. glucidele rele (zahar, faina alba, orez, porumb, cartof) trebuie sa dispara total din alimentatie. <br />
Nu disperati! Fructoza este un inlocuitor perfect pentru zahar (plus ca indulceste de 1,8 ori mai mult decat zaharul, deci se foloseste o cantitate mai mica), iar in privinta painii, exista paine neagra care face treaba la fel de buna ca si cealalta. Poate cu cartofii sa fie mai greu...aici nu prea am argumente. Dar, fara sacrificii nu exista satisfactie:)<br />
2. glucidele bune (faina nerafinata, lintea, fasolea, fructe si legume) au un indice glicemic ce la corespunde. In faza I- se consuma doar glucide cu IG (indice glicemic) mai mic de 35. Tabelul cu IG este usor de gasit, nu vreau sa ma pun rau cu ACTA :), trebuie doar sa dati un search pe google. <br />
3. exista 3 categorii de alimente: <br />
A) carne, lapte, oua, branza (sa le spunem animaliere)<br />
B) fructe si legume (sa le spunem bune)<br />
C) cereale (adica paine, paste, orez), cartofi si orice alimente cu amidon<br />
<br />
Principiul este foarte simplu. Se pot combina oricum alimente din aceeasi categorie. Nu se combina animaliere cu cereale/ amidon (adica A cu C). Alimentele bune (fructe si legume) se pot combina cu oricare dintre celelalte categorii (adica mancam A cu B sau B cu C). Evident, tinand cont de IG, el trebuie sa fie cel mult 35. <br />
<br />
Repet, astea sunt niste principii simpliste, intreaga metoda se poate citi in cartile lui Michel Montignac. <br />
<br />
Mai exista si niste reguli de bun simt pentru o dieta: sa se evite prajeala si carnea foarte grasa. <br />
<br />
Introducerea fiind facuta, va astept pe blog cu retete delicioase pentru o siluete frumoase. <br />
<br />
Foarte curand, prima postare cu reteta Monti!!!<br />
<br />
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<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrXWKEptnGC59bxvIzB3lMgc-083h7qyVvd_3GT9LvAEbv8pFI0ggfJwiHKRrIDn-9HY4s_-ho8kr2FQVwtzipt8of0gtAqaaZcTlq_yr6dvi_TGT7sfr2j_fY8qZveHFxXo6soe1rRhg/s1600/IMAG0999.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrXWKEptnGC59bxvIzB3lMgc-083h7qyVvd_3GT9LvAEbv8pFI0ggfJwiHKRrIDn-9HY4s_-ho8kr2FQVwtzipt8of0gtAqaaZcTlq_yr6dvi_TGT7sfr2j_fY8qZveHFxXo6soe1rRhg/s400/IMAG0999.jpg" width="400" /></a></div><b>Ingrediente:</b><br />
- 1,8 kg de carne de porc si vita<b><br />
</b><br />
- 300g de orez<br />
- 2 cepe mari<br />
- 2 verze murate mari<br />
- 2-3 cabanosi/ felii de slanina<br />
- sare, piper, cimbru<br />
- 300g de sos de rosii<br />
<br />
Se toaca carnea si se amesteca cu ceapa tocata marunt. Se spala orezul si se adauga si el peste carne. Se pun condimente, dupa gust, si se amesteca bine:<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhc00_qIjCm9U2mZAL7iPpR9hR0v5uUAlPbuB7hVPREeUGEzZz1rLWFGeguJELVeY_VzNas5Gs0sElJcKr4aXET3qTK2YXcxvd87e2woPKTEZ1kDOypTX9DBaSQgYLGlkRiFahn1YVAb6s/s1600/IMAG0948.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhc00_qIjCm9U2mZAL7iPpR9hR0v5uUAlPbuB7hVPREeUGEzZz1rLWFGeguJELVeY_VzNas5Gs0sElJcKr4aXET3qTK2YXcxvd87e2woPKTEZ1kDOypTX9DBaSQgYLGlkRiFahn1YVAb6s/s400/IMAG0948.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiaM4C4top1wqNOpqN0RpRceQC5LMUVXEmdPiq5g-YKLeGT-UJ-y9IC27ksnUGeNTH41j6rcG1sOUsV9uCbPzU0bM8oAg7cpm2IB9aD9Na81-Q-w2Kp0uIUAA8F0M6cYJvqQ4RquiLt-Zg/s1600/IMAG0949.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiaM4C4top1wqNOpqN0RpRceQC5LMUVXEmdPiq5g-YKLeGT-UJ-y9IC27ksnUGeNTH41j6rcG1sOUsV9uCbPzU0bM8oAg7cpm2IB9aD9Na81-Q-w2Kp0uIUAA8F0M6cYJvqQ4RquiLt-Zg/s400/IMAG0949.jpg" width="400" /></a></div><br />
Varza se spala, se desfac frunzele si se taie, daca sunt foarte mari. La capatul frunzei se pune o cantitate de carne, mai putin decat se poate lua in mana si se modeleaza (cam ca o sarma, asa:)<br />
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Sarmaua se impacheteaza ca o clatita si la final se inchid capetele sau se inchid capetele de la inceput, depinde cat permite foaia de varza:<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwdCx7NpWRuJI6A-Hg9zoRuJwP6zPkCjESv9A-stka15IdkLM9WyAUlD0dLYe9zh3WUnutyGbyc9ykBVvMOY17kARC81d4o_9ZhFDOUaXix3b2JtQ08mHadBTZSSAS4PUEgXvorDy2NE0/s1600/IMAG0956.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwdCx7NpWRuJI6A-Hg9zoRuJwP6zPkCjESv9A-stka15IdkLM9WyAUlD0dLYe9zh3WUnutyGbyc9ykBVvMOY17kARC81d4o_9ZhFDOUaXix3b2JtQ08mHadBTZSSAS4PUEgXvorDy2NE0/s400/IMAG0956.jpg" width="400" /></a></div><br />
Sarmaua se ruleaza si se pune de-o parte pe o farfurie. O sa creasca gramajoara imediat. Placerea mea cea mai mare este sa le asez in oala si sa le numar :))<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFfXMP5qoi2ghmT2eQRX6EV0LTz4RfpR8lDp4oovkdp0vgZPwSc6bcOe_vTVLyo6XT_4m-lOSWiZJgJp8f1dnTMalq1aRut_ZqY5lbE1F0rtVkIxLJ8Em_sKQcFqbc0vDrf2KlC3re9-4/s1600/IMAG0957.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFfXMP5qoi2ghmT2eQRX6EV0LTz4RfpR8lDp4oovkdp0vgZPwSc6bcOe_vTVLyo6XT_4m-lOSWiZJgJp8f1dnTMalq1aRut_ZqY5lbE1F0rtVkIxLJ8Em_sKQcFqbc0vDrf2KlC3re9-4/s400/IMAG0957.jpg" width="400" /></a></div><br />
Se toaca varza care a ramas, capetele de frunze si se pune un strat de varza tocata pe fundul unei oale si apoi un rand de sarmale, printre care se arunca bucatele de cabanos sau slaninuta afumata:<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEHvoIaE0e4vhyphenhyphenOt-kLzZ0gAXJ5gMr-2hZ9-5OP3Dh95Qtk2MNWA3zgpZy9Z57W_N77OkMd2zdZxDxXSfvEhgOp_eDJVqtVDACy0schpGZDWNMTs7nFNeoUAcyiKmCt2-F7t87hOvPe2U/s1600/IMAG0958.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEHvoIaE0e4vhyphenhyphenOt-kLzZ0gAXJ5gMr-2hZ9-5OP3Dh95Qtk2MNWA3zgpZy9Z57W_N77OkMd2zdZxDxXSfvEhgOp_eDJVqtVDACy0schpGZDWNMTs7nFNeoUAcyiKmCt2-F7t87hOvPe2U/s400/IMAG0958.jpg" width="400" /></a></div><br />
Se alterneaza astfel straturile de varza tocata cu cele de sarmale si deasupra se pune un rand de varza tocata. Se adauga apa pana se acopera sarmalele si se pune oala la fiert. Eu le fierb cam 2 ore pe aragaz. Dupa prima ora adaug sosul de rosii amestecat cu putina apa. Apa se completeaza mereu, caci scade destul de repede. Dupa 2 ore pe aragaz, introduc oala la cuptor inca o ora:<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLxIKBYcIZbA-vKHcXUHSr0hVok_KbQeKUepcFMyiVZKMXtnvxf2rF-3vA0_Ff5UZyKUfn-tGOAp-NtcRwcipg856R_wEMwrjB8cy1WBEDKefDDvqkcTq4v-AAk0DC6wWRkj7CvcGmshE/s1600/IMAG0960.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLxIKBYcIZbA-vKHcXUHSr0hVok_KbQeKUepcFMyiVZKMXtnvxf2rF-3vA0_Ff5UZyKUfn-tGOAp-NtcRwcipg856R_wEMwrjB8cy1WBEDKefDDvqkcTq4v-AAk0DC6wWRkj7CvcGmshE/s400/IMAG0960.jpg" width="400" /></a></div><br />
<span id="goog_1967221785">In principiu trebuie sa fie gata dupa 3 ore. Se verifica o sarma daca varza se taie usor cu furculita, daca orezul si carnea sunt fierte si cand satisfactia e maxima:), se scoate oala din cuptor. Merg de minune cu smantana si mamaliguta. Dar sunt geniale dupa cateva zile de stat in frigider!<br />
</span><br />
<br />
<br />
POFTA BUNA si atentie la colesterol! :)<br />
<br />
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</script>Anamariahttp://www.blogger.com/profile/02932454995782551862noreply@blogger.com0tag:blogger.com,1999:blog-1664947700597650316.post-14513306567256238352012-01-12T20:14:00.002+02:002012-02-05T13:36:23.802+02:00Tort cu banane caramelImi plac prajiturile. Ador prajiturile cu banane. Si cum in 99% din timp gatesc doar ce imi place, voila un tort care m-a uns pe inima:<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQPb5jdLWXoY3aRdcgLkPExUOpBjB16AgIxNcDSW3A3za-1Zy6j_VfPY1RggG5AbglNyPxnrTBo8IewuROKureDgDiJkpgi8WEoxokeRBWm4Jsw46uo8PLJBaYL_fyyio-fBGmZl9QuvM/s1600/IMAG0939.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266px" kba="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQPb5jdLWXoY3aRdcgLkPExUOpBjB16AgIxNcDSW3A3za-1Zy6j_VfPY1RggG5AbglNyPxnrTBo8IewuROKureDgDiJkpgi8WEoxokeRBWm4Jsw46uo8PLJBaYL_fyyio-fBGmZl9QuvM/s400/IMAG0939.jpg" width="400px" /></a></div><b>Ingrediente:</b><br />
- 100g de ciocolata<br />
- 125g de zahar brun<br />
- 100g de unt<br />
- 60g de faina<br />
- 2 galbenusuri<br />
- 2 oua<br />
- sare<br />
<br />
Pentru banane:<br />
- 3 banane mari<br />
- rom sau esenta de rom<br />
- 100g de zahar brun<br />
- 25g de unt<br />
- 100ml smantana dulce lichida<br />
- jumatate de lingurita de scortisoara pudra<br />
- o lamaie<br />
<br />
Se topeste ciocolata cu untul la baie de aburi si se lasa la racorit.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXzOUyTZZBvwQmKgJGtYcxcoXMLXr_24P0pF3eFe93q_68OTYS035xfYqaBxw7SXtfUI4tOodXwGPi_TdE8es3OcZgZeUTKoOPKgF21KK4bxxwsi3W2cKnxLz40GnkPgA4B59TwiOilKc/s1600/IMAG0849.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266px" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXzOUyTZZBvwQmKgJGtYcxcoXMLXr_24P0pF3eFe93q_68OTYS035xfYqaBxw7SXtfUI4tOodXwGPi_TdE8es3OcZgZeUTKoOPKgF21KK4bxxwsi3W2cKnxLz40GnkPgA4B59TwiOilKc/s400/IMAG0849.jpg" width="400px" /></a></div><br />
Separat, se bat ouale, galbenusurile, zaharul si un praf de sare:<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLOrK8sn-mI_YFtaQyam005bdKenUgX10iYfA78jgYigKTJxVailkOL1d32FlbbKRMqH3D_nMADckLOniw18Rw8DthN2808ekGysnM48Q8EYUKkYUigwURhr86Q4gwe8ChLbrMwBn-t34/s1600/IMAG0848.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266px" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLOrK8sn-mI_YFtaQyam005bdKenUgX10iYfA78jgYigKTJxVailkOL1d32FlbbKRMqH3D_nMADckLOniw18Rw8DthN2808ekGysnM48Q8EYUKkYUigwURhr86Q4gwe8ChLbrMwBn-t34/s400/IMAG0848.jpg" width="400px" /></a></div><br />
Se adauga ciocolata topita. Se pune treptat faina si se amesteca foarte bine.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaCfmpqJus0ELmxkMIhqoi7Bv-FfLgmdxIfRNEAxWpU8ks2a2PnFEWPL14XWe5kX7K4fKnQt8sOsbRPCQ5GhBTo9wM7FT55dT0yAiZygRse71Zqw4N9lPuGjdTTu4GimyCaNsYxWXWYFo/s1600/IMAG0851.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266px" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaCfmpqJus0ELmxkMIhqoi7Bv-FfLgmdxIfRNEAxWpU8ks2a2PnFEWPL14XWe5kX7K4fKnQt8sOsbRPCQ5GhBTo9wM7FT55dT0yAiZygRse71Zqw4N9lPuGjdTTu4GimyCaNsYxWXWYFo/s400/IMAG0851.jpg" width="400px" /></a></div><br />
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Se unge o forma de tort cu unt si se toarna inauntru compozitia:<br />
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Se da la cuptor 20 de minte la 180 de grade. Trebuie sa treaca testul scobitorii :), daca nu-l trece, se mai tine. Se scoate blatul si se lasa la racit.<br />
<br />
Se curata bananele. Se topeste untul si se calesc in el bananele:<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhp-Wlhyw3DluwiO3Pu7dtyJc8TY4jxWCR-1vwWsWA4mUOTgBV13uWPSwesU2vb93Tyu6tAofw2hrF_-HUQ9_pmZrtTiSsODpYU_tXfQkWHNVG9bNUIXmbqC3P3_29jPe7ftnBaUxI73lY/s1600/IMAG0926.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266px" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhp-Wlhyw3DluwiO3Pu7dtyJc8TY4jxWCR-1vwWsWA4mUOTgBV13uWPSwesU2vb93Tyu6tAofw2hrF_-HUQ9_pmZrtTiSsODpYU_tXfQkWHNVG9bNUIXmbqC3P3_29jPe7ftnBaUxI73lY/s400/IMAG0926.jpg" width="400px" /></a></div><br />
Se toarna peste ele zeama de lamaie si se scot pe o farfurie cu mare grija, sa nu se rupa.<br />
In aceeasi tigaie se caramelizeaza zaharul, se adauga romul, scortisoara si smantana si se amesteca bine. Se adauga din nou bananele in tigaie si se tin cate un minut pe fiecare parte.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6xjAyj__5sVOKLPUSD0dIe22LSaPfh_mweCezUXT4YoKQJ43N23BQBtBMT3EQAfoMlr2oQ4C4vY4ZooSe_9a8ibP2PbiKrJRtiymJU3dUGFycpxJBN4Of2SGHitHMz4z2kMFCEijGCc4/s1600/IMAG0929.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266px" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6xjAyj__5sVOKLPUSD0dIe22LSaPfh_mweCezUXT4YoKQJ43N23BQBtBMT3EQAfoMlr2oQ4C4vY4ZooSe_9a8ibP2PbiKrJRtiymJU3dUGFycpxJBN4Of2SGHitHMz4z2kMFCEijGCc4/s400/IMAG0929.jpg" width="400px" /></a></div><br />
Se scot si se taie felii pe diagonala. Feliile de banane se aseaza pe blat in forma de evantai sau...dupa talent :). Se adauga deasupra sosul ramas in tigaie:<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjc-io9zKpTH9XpD_bSeRy2asrYwdC3N_gM2dgmpmDuxmn539ckSbTOncnBbuIXEb5er-MP1joBKaixVj8eLqtpCJpjhR96OUT3WiyLnp32ozu65zYNxYe_kp7XJ9SP5_8OSsX3C7pdXkg/s1600/IMAG0930.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266px" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjc-io9zKpTH9XpD_bSeRy2asrYwdC3N_gM2dgmpmDuxmn539ckSbTOncnBbuIXEb5er-MP1joBKaixVj8eLqtpCJpjhR96OUT3WiyLnp32ozu65zYNxYe_kp7XJ9SP5_8OSsX3C7pdXkg/s400/IMAG0930.jpg" width="400px" /></a></div><br />
Se presara zahar pudra si...POFTA BUNA!!!<br />
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</script>Anamariahttp://www.blogger.com/profile/02932454995782551862noreply@blogger.com3tag:blogger.com,1999:blog-1664947700597650316.post-46809250384869285242012-01-08T20:14:00.001+02:002012-02-12T11:25:44.161+02:00GuacamoleAzi, ceva usor, exotic si perfect pentru cine s-a hotarat sa nu mai manance greu, dupa toata nebunia de sarbatori.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3uK5-PPdDOESo6kH13QyLg0kAHbX9WChU1bl2OnXxijvc6yIf-X8Hg8dwtekWXuN4CBzuII63Mrt6aCbfoOX9oWIExgGDH6-cpEfLmr0lLWAGjWC86uAipY5z2S6JY7GKiSYylpBTHas/s1600/IMAG1015.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3uK5-PPdDOESo6kH13QyLg0kAHbX9WChU1bl2OnXxijvc6yIf-X8Hg8dwtekWXuN4CBzuII63Mrt6aCbfoOX9oWIExgGDH6-cpEfLmr0lLWAGjWC86uAipY5z2S6JY7GKiSYylpBTHas/s400/IMAG1015.jpg" width="400" /></a></div> Ingrediente:<br />
- 2 avocado<br />
- 2 rosii<br />
- o ceapa mica<br />
- 2 catei de usturoi<br />
- un ardei iute mic<br />
- sare<br />
- zeama de la o jumatate de lamaie<br />
<br />
Se taie avocado si se scoate samburele, se scoate miezul din coaja cu o lingurita, se pune intr-un bol si se sfarama bine pana se face pasta. Se pune zeama de lamaie. Se taie ceapa foarte fin si, la fel, ardeiul iute si se pun peste avocado:<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIh9-CvlFFidF93i6tGwsSLA2OVxrmPi2WT-VPkqrhnnBiOcGdWLQQFRMBaZk0GgyMtEHZFpVLBH-VoNwUN6QNuTWQEIPmlnweMOlFHsQ8fzvoe_-3cZffp-nFTori42VvIZTIceSbmyE/s1600/IMAG1011.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIh9-CvlFFidF93i6tGwsSLA2OVxrmPi2WT-VPkqrhnnBiOcGdWLQQFRMBaZk0GgyMtEHZFpVLBH-VoNwUN6QNuTWQEIPmlnweMOlFHsQ8fzvoe_-3cZffp-nFTori42VvIZTIceSbmyE/s400/IMAG1011.jpg" width="400" /></a></div><br />
Rosiile se oparesc, se decojesc, se taie, se scot semintele si se taie cubulete. Se pun si ele in bol si se amesteca bine. Se adauga si usturoiul pisat:<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7RJnMiE-e0VpGc6GL6kxVLZ3fPoJL9WEhfNljYTaeL4rOfAVxs8AjHec-t09kvxhyD_8LrEd315QIvfovomU-QCYO5m4unwKEfyxMijsUecg7VdzOsiEvsKgWTPihxkT-ZG4B70K4Rco/s1600/IMAG1012.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7RJnMiE-e0VpGc6GL6kxVLZ3fPoJL9WEhfNljYTaeL4rOfAVxs8AjHec-t09kvxhyD_8LrEd315QIvfovomU-QCYO5m4unwKEfyxMijsUecg7VdzOsiEvsKgWTPihxkT-ZG4B70K4Rco/s400/IMAG1012.jpg" width="400" /></a></div>Se sareaza si...cam gata!<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYhwwHM6O0q7twlJj6VnZpndzYwMkz7IKyybKtpnbC1VnBQw29vv1nSPHzCk1TvUFC92PM9oHCPUu5PwlxCljxc4F0bsr_4ZcCuLCwn0fYRF9VMhqwNekeqf8RxhgIMfdagLexJUB1qBI/s1600/IMAG1013.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYhwwHM6O0q7twlJj6VnZpndzYwMkz7IKyybKtpnbC1VnBQw29vv1nSPHzCk1TvUFC92PM9oHCPUu5PwlxCljxc4F0bsr_4ZcCuLCwn0fYRF9VMhqwNekeqf8RxhgIMfdagLexJUB1qBI/s400/IMAG1013.jpg" width="400" /></a></div>POFTA BUNA!<br />
<br />
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</script>Anamariahttp://www.blogger.com/profile/02932454995782551862noreply@blogger.com0tag:blogger.com,1999:blog-1664947700597650316.post-54451600119564366862012-01-06T11:46:00.001+02:002012-02-12T11:26:06.048+02:00Rulada de vitel cu crusta de aluatO sa va placa mult reteta asta. Are o multime de arome care se imbina perfect. Are, intr-adevar, un grad de dificultate un pic mai ridicat, dar prima oara e mai greu :)<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi21hXtBhijc39NBKKB0m_cHGeGChftS_oLsvQWA-Ggyn6YIoiS86tiIMggp5gHoZmRFtJZLltTgsDprUd-zHK8on5sgWDDI2m39eINYMIXwYnQzYnk_Ld_KTCcBzwp2KRDFDJzX4D0PZY/s1600/IMAG0937.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi21hXtBhijc39NBKKB0m_cHGeGChftS_oLsvQWA-Ggyn6YIoiS86tiIMggp5gHoZmRFtJZLltTgsDprUd-zHK8on5sgWDDI2m39eINYMIXwYnQzYnk_Ld_KTCcBzwp2KRDFDJzX4D0PZY/s400/IMAG0937.jpg" width="400" /></a></div><strong> Ingrediente:</strong><br />
- 800g de pulpa de vitel<br />
- sare, piper<br />
- 250g foietaj<br />
- o vanata<br />
- 100g de mozzarella<br />
- 2 rosii<br />
- 2 linguri de ulei de masline<br />
- 100g de sunca presata<br />
- 100g parmezan<br />
- 3-4 frunze de busuioc<br />
- sare<br />
<br />
Se taie vanata rondele, care se frig pe grill pe ambele parti. Se scot si se presara cu sare grunjoasa. Se lasa la scurs:<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjkYFkjPBI1usD7KzTx5LT07hyphenhyphensfp91OITxtz0yESOVGqAnv3z6p7MwSa6u0oBdCs86XqLzNkq-WUMepQALgpY5PiK3hRLK2SARWZ1kkz3cJJz6emOAgL5meArtzvUoiExy6Koawp13ps/s1600/IMAG0880.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjkYFkjPBI1usD7KzTx5LT07hyphenhyphensfp91OITxtz0yESOVGqAnv3z6p7MwSa6u0oBdCs86XqLzNkq-WUMepQALgpY5PiK3hRLK2SARWZ1kkz3cJJz6emOAgL5meArtzvUoiExy6Koawp13ps/s400/IMAG0880.jpg" width="400" /></a></div><br />
Rosiile se decojesc si se taie cubulete. Semintele se indeparteaza. Se incinge uleiul intr-o tigaie, se adauga rosiile tocate, busuiocul si sare. Se lasa cateva minute sa se caleasca:<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjmSdYFAMFfCZ-FXAqPuBo_xWLs2epVqqEEysxZs8ajLYVNM3ufBGtlezAwGqGEUD_yHUR6qowIceZDry-MGGZ8gcjyL-jzsI-jc3lS_gc0FemtEy8evSClLnuSn6SW0ivA0grdeK96RI/s1600/IMAG0879.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjmSdYFAMFfCZ-FXAqPuBo_xWLs2epVqqEEysxZs8ajLYVNM3ufBGtlezAwGqGEUD_yHUR6qowIceZDry-MGGZ8gcjyL-jzsI-jc3lS_gc0FemtEy8evSClLnuSn6SW0ivA0grdeK96RI/s400/IMAG0879.jpg" width="400" /></a></div><br />
Carnea se taie astfel incat sa se obtina o "foaie" destul de intinsa si se bate cu ciocanul de snitele pana are maximum 3 cm grosime. Se asezoneaza cu sare si piper. Se aseaza peste carne sunca presata, feliata:<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5Z_E0jrDCl_UYWvN2MIwEzBiCfDPYIRCvSsEoVVElbhuNvsicZ1EZJQW1uS5kisQ6JjVva7e1zaSktAUPkvac4Jg_5b3VqnKsqi9cTUVk2ctH3pPyZSCKROKuUwlHOvACKgnuaWWVEuE/s1600/IMAG0882.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5Z_E0jrDCl_UYWvN2MIwEzBiCfDPYIRCvSsEoVVElbhuNvsicZ1EZJQW1uS5kisQ6JjVva7e1zaSktAUPkvac4Jg_5b3VqnKsqi9cTUVk2ctH3pPyZSCKROKuUwlHOvACKgnuaWWVEuE/s400/IMAG0882.jpg" width="400" /></a></div><br />
Apoi se continua cu vanata, parmezanul ras, mozzarella sfaramata (data pe razatoare) si rosiile calite:<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOvMMH3h9pmQGXmVHUm-lZjxTaORU_7ZrL8nx3Vnt0zJYOOEg3qvaxCt_im32N_qAbY5gd-N88XLQL1JNpGw1JU1cxk64JWW_-YGkpHYrcToJPcq9O5KlYio1UP6NZ3_zaYmadxg99jek/s1600/IMAG0884.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOvMMH3h9pmQGXmVHUm-lZjxTaORU_7ZrL8nx3Vnt0zJYOOEg3qvaxCt_im32N_qAbY5gd-N88XLQL1JNpGw1JU1cxk64JWW_-YGkpHYrcToJPcq9O5KlYio1UP6NZ3_zaYmadxg99jek/s400/IMAG0884.jpg" width="400" /></a></div><br />
Aveti mare grija sa nu fie o cantitate foarte mare de umplutura, sa acopere toata carnea, pentru ca nu se va putea rula. Umplutura trebuie sa fie pe mijloc, nu pe toata suprafata carnii. Se ruleaza carnea, se leaga cu ata si se pune ruloul la cuptor, acoperit cu folie de aluminu, sau chiar invelit total in folie. Se scoate dupa o ora, timp in care a fost tinut la 180-190 de grade. Se poate verifica din cand in cand daca este coapta carnea:<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLZk_LEehFRDdj94MqjLdapyZ90l3KIbhLEAaJpNEM5PZBH_-KJyb1w0RvI6KOLGoAPMrqxbHEgqNW-mLl0ZEvcGfbrrajQxbLeu5-A7Lq9vAOxHBTOZr7dm-IVIEH9cSfcviGmwCktGk/s1600/IMAG0903.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLZk_LEehFRDdj94MqjLdapyZ90l3KIbhLEAaJpNEM5PZBH_-KJyb1w0RvI6KOLGoAPMrqxbHEgqNW-mLl0ZEvcGfbrrajQxbLeu5-A7Lq9vAOxHBTOZr7dm-IVIEH9cSfcviGmwCktGk/s400/IMAG0903.jpg" width="400" /></a></div><br />
Se intinde o foaie de foietaj, si se inveleste ruloul (dupa ce a fost scoasa ata) cu ea, inchinzandu-se bine la capete. Se unge cu un galbenus batut.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggSmMmDcHE5kmUDHoRHeD0RfNuUAevOmTzHZfEb3iZgrfgk65YrUOWfJAku6pI7QHxWbqJQo3mzB_NNiDOHKU0lIoQsZj34JuS7sKDsTzGeamFAgmLggjlXZhRiSs6_JPJF3IEtV_8E8w/s1600/IMAG0905.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggSmMmDcHE5kmUDHoRHeD0RfNuUAevOmTzHZfEb3iZgrfgk65YrUOWfJAku6pI7QHxWbqJQo3mzB_NNiDOHKU0lIoQsZj34JuS7sKDsTzGeamFAgmLggjlXZhRiSs6_JPJF3IEtV_8E8w/s400/IMAG0905.jpg" width="400" /></a></div><br />
Se pune la cuptor pe hartie de copt pana se rumeneste aluatul (cam 20-30 de minute la 180 de grade):<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikGEGq-xqIXsf1FhwTQroKppECFXE5PM9v2J1c84FEjYH7_wqNob53K3IH940HZQcE4nr2CONvmbFYMG4XRfbyH4QRg0Us73KwR29a4bRl2OOrCcuGItG_eqmMsRk1TNsYdi5m1SbjiKo/s1600/IMAG0916.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikGEGq-xqIXsf1FhwTQroKppECFXE5PM9v2J1c84FEjYH7_wqNob53K3IH940HZQcE4nr2CONvmbFYMG4XRfbyH4QRg0Us73KwR29a4bRl2OOrCcuGItG_eqmMsRk1TNsYdi5m1SbjiKo/s400/IMAG0916.jpg" width="400" /></a></div><br />
Se taie felii, ocolind capetele :), si se serveste cu orice fel de garnitura va place. Noi am facut un sufleu de andive, dar asta intr-un post viitor!<br />
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Pofta buna!<br />
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<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglev1Oyt-LZQ4Lijc42BQJlfp8vDoQUoy8JkRPqZ_3Yu0Sx4QSYtuFjmNqCyzDBr7AOdp50re9UYNNeDpUckvu9M-sh4KlNO3Smhi6xcitFqbWn2_G2JWppWAwU8z9WTDvr4fKyYaBG2c/s1600/IMAG0918.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglev1Oyt-LZQ4Lijc42BQJlfp8vDoQUoy8JkRPqZ_3Yu0Sx4QSYtuFjmNqCyzDBr7AOdp50re9UYNNeDpUckvu9M-sh4KlNO3Smhi6xcitFqbWn2_G2JWppWAwU8z9WTDvr4fKyYaBG2c/s400/IMAG0918.jpg" width="400" /></a></div><br />
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</script>Anamariahttp://www.blogger.com/profile/02932454995782551862noreply@blogger.com2tag:blogger.com,1999:blog-1664947700597650316.post-77012094731614712512012-01-02T14:22:00.001+02:002012-02-12T11:26:23.808+02:00Mississippi Mud PieLa multi ani! Ca nu ne-am vazut pana acum. Si am zis sa incep anul cu ceva dulce, sa avem spor, sa nu ne scada glicemia si sa avem pofta de ceva sarat apoi.<br />
Revelionul de anul asta a fost incununat (pe la 6 dimineata, ce-i drept) cu o reteta inspirata de maestrul Ramsay, tata si mama lor impreuna. Prajitura are un nume care m-a amuzat si intrigat in acelasi timp, asa ca...sa-ncepem!<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-bKjnQmMhmz0/TwGbR2jCYaI/AAAAAAAACKY/zYvWopJqlas/s1600/IMAG0992.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="http://3.bp.blogspot.com/-bKjnQmMhmz0/TwGbR2jCYaI/AAAAAAAACKY/zYvWopJqlas/s400/IMAG0992.jpg" width="400" /></a></div><br />
<strong>Ingrediente pentru blat:</strong><br />
- 200g de biscuiti digestivi<strong><br />
</strong><br />
- 60g de unt<br />
- 60g de ciocolata<br />
- 2-3 linguri de cafea<br />
<br />
<strong>Ingrediente pentru crema:</strong><br />
- 180g de ciocolata (cu lapte sau amaruie- eu am pus cate o tableta din fiecare)<strong><br />
</strong><br />
- 180g de unt<br />
- 4 oua mari<br />
- 100g de zahar brun<br />
- 200ml de smantana dulce<br />
<br />
<strong>Topping:</strong><br />
- 200 ml de smantana dulce<br />
- 2-3 linguri de zahar pudra (eu am renuntat la el)<br />
- ciocolata rasa<br />
<br />
Blatul se prepara astfel: se sfarama biscuitii intr-o punga de plastic si se pun intr-un bol:<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-p3xONMc6NGM/TwGcnx6gkHI/AAAAAAAACKk/k3sk3SY_nhc/s1600/IMAG0980.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="http://4.bp.blogspot.com/-p3xONMc6NGM/TwGcnx6gkHI/AAAAAAAACKk/k3sk3SY_nhc/s400/IMAG0980.jpg" width="400" /></a></div>Separat se topesc la baie-marie untul si ciocolata si se toarna peste biscuiti. <br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-eQx7hXrczGo/TwGejfCG6UI/AAAAAAAACK8/vVPWYaRt640/s1600/IMAG0982.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="http://2.bp.blogspot.com/-eQx7hXrczGo/TwGejfCG6UI/AAAAAAAACK8/vVPWYaRt640/s400/IMAG0982.jpg" width="400" /></a></div><br />
Se amesteca bine, pana se omogenizeaza. Daca amestecul e uscat, adaugati cafeaua.<br />
Se pune blatul intr-o tava cu fundul detasabil si cu spatele unei linguri se apasa bine compozitia si se niveleaza. Se da la rece si se incalzeste cuptorul la 180 de grade:<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-nPru1PbDKEI/TwGeZmiBbnI/AAAAAAAACKw/du16sTFWovA/s1600/IMAG0984.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="http://2.bp.blogspot.com/-nPru1PbDKEI/TwGeZmiBbnI/AAAAAAAACKw/du16sTFWovA/s400/IMAG0984.jpg" width="400" /></a></div><br />
Crema: se topesc ciocolata si untul la baie-marie si se lasa la racit. In alt bol, se se bat ouale cu zaharul pana isi dubleaza volumul:<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-5ggkAhoj4mc/TwGe5SeXUfI/AAAAAAAACLI/kCbXxddL61o/s1600/IMAG0985.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="http://4.bp.blogspot.com/-5ggkAhoj4mc/TwGe5SeXUfI/AAAAAAAACLI/kCbXxddL61o/s400/IMAG0985.jpg" width="400" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-iKnJiKMrKrk/TwGe_EELvNI/AAAAAAAACLQ/pbzZk0lR3bA/s1600/IMAG0986.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="http://3.bp.blogspot.com/-iKnJiKMrKrk/TwGe_EELvNI/AAAAAAAACLQ/pbzZk0lR3bA/s400/IMAG0986.jpg" width="400" /></a></div><br />
Se adauga smantana si ciocolata topita. Se torna amestecul peste blatul de biscuiti si se baga la cuptor 45 de minute:<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-Wfj1kDZWAWE/TwGfZlPlZaI/AAAAAAAACLc/oji7K5PcnV0/s1600/IMAG0987.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="http://2.bp.blogspot.com/-Wfj1kDZWAWE/TwGfZlPlZaI/AAAAAAAACLc/oji7K5PcnV0/s400/IMAG0987.jpg" width="400" /></a></div><br />
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Se lasa la racit (centrul se va lasa si se va forma o mica depresiune, in care punem frisca). Daca se pregateste dinainte, se scoate din frigider cu 30 de minute inainte de servire, ca sa se inmoaie ciocolata. Se bate frisca, se aseaza pe blat si se presara ciocolata rasa:<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-IHeBv6-uIA8/TwGgMSQ-tTI/AAAAAAAACLw/fIvR5VYm1DY/s1600/IMAG0989.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="http://1.bp.blogspot.com/-IHeBv6-uIA8/TwGgMSQ-tTI/AAAAAAAACLw/fIvR5VYm1DY/s400/IMAG0989.jpg" width="400" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-MFMJlD9xe-k/TwGgRdGRO_I/AAAAAAAACL4/JwAO18Et2w4/s1600/IMAG0990.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="http://2.bp.blogspot.com/-MFMJlD9xe-k/TwGgRdGRO_I/AAAAAAAACL4/JwAO18Et2w4/s400/IMAG0990.jpg" width="400" /></a></div><br />
POFTA BUNA!!!<br />
<br />
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