tag:blogger.com,1999:blog-20916402322175901792024-03-13T19:55:16.140-07:00Retete de prajituriAnonymoushttp://www.blogger.com/profile/15797838119609496433noreply@blogger.comBlogger223125tag:blogger.com,1999:blog-2091640232217590179.post-41281365464755123252014-12-17T11:48:00.002-08:002014-12-17T11:48:36.275-08:00HAIOS<div class="separator" style="clear: both; text-align: center;">
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Gama produselor de patiserie este foarte variată. Dar oricât de multe ar fi ele, tot nu se compară cu cele preparate în casă. De aceea, vă propunem o reţetă de haioş, mai deosebită. Am primit-o de la doamna Lia, o gospodină de înaltă clasă, dar şi foarte exigentă. Ea face haioş de sărbători, pentru familia ei, dar mai ales pentru Paul, nepoţelul drag, pe care-l răsfaţă cu tot felul de bunătăţi. Lia ne asigură că dacă se respectă cu stricteţe indicaţiile, se va obţine un haioş foarte reuşit! Iată şi reţeta:</div>
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<strong>Ingrediente pentru cocă:</strong> 600 g făină, 3 gălbenuşuri, 2 linguri de oţet, 150 g apă minerală, o lingură de sare, un gem mai gros sau magiun.<br /><strong>Pentru pastă:</strong> 600 g osânză dată prin maşină + 240 g făină.</div>
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<strong>Modul de preparare:</strong><br />Sarea se dizolvă în apa minerală, după care se adaugă oţetul. Făina se amestecă cu apa minerală, iar gălbenuşele se adaugă pe rând. Se face o cocă, mai moale puţin decât cea de tăiţei. Coca obţinută împarte în trei părţi egale. De asemenea, pasta cu osânza şi făina, se împarte şi ea, dar în nouă părţi egale.<br />Se ia prima cocă, se întinde pe planşetă şi se face o foaie de un centimetru grosime. Foaia se unge cu pasta de osânză, de trei ori, apoi se împătură tot de trei ori, după schema prezentată mai jos. La fel se procedează cu cea de a doua şi a treia cocă. După ce prima cocă a fost unsă şi împăturată treia oară, din ea se face o foaie, care se taie în forma dorită, cu un cuţit fierbinte. Bucăţile de haioş, după ce au fost umplute cu gem, se introduc la cuptor. Între timp se procedează, la fel, cu foaia a doua, apoi cu cea de a treia foaie.</div>
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<strong>Important !</strong><br />Foile nu trebuie lăsate la rece, nici nu trebuie bătute de masă, cum se procedează la celelalte reţete de haioş. Dar trebuie respectat cu stricteţe modul de împachetare a lor. De asemenea, este important ca foaia, în timp ce se întinde, să nu fie rotita, să fie întinsă aşa cum a fost împăturată. Cuptorul va fi bine încins iar tava se introduce cu partea din faţă a bucăţilor de haioş spre capătul cuptorului</div>
Anonymoushttp://www.blogger.com/profile/15797838119609496433noreply@blogger.com1tag:blogger.com,1999:blog-2091640232217590179.post-72550152986399493342014-12-14T12:54:00.001-08:002014-12-14T12:54:09.534-08:00Prajitura Raffaello<div class="separator" style="clear: both; text-align: center;">
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Ingrediente blat 1:</div>
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- 3 oua</div>
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- 200 grame zahar</div>
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- 100 ml lapte</div>
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- 100 ml ulei</div>
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- 200 grame faina</div>
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- 1 pachet praf de copt (adica 10 grame)</div>
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- 1 praf de sare</div>
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Ingrediente blat 2:</div>
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- 5 albusuri</div>
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- 150 grame zahar</div>
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- 150 grame fulgi de cocos</div>
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- 2 linguri de faina</div>
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- 1/2 pachet praf de copt (adica 5 grame)</div>
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- esenta de migdale/vanilie/rom</div>
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- 1 praf de sare</div>
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Ingrediente crema:</div>
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- 700 ml frisca lichida (vegetala – eu folosesc Creme Patiserie, mi se pare mai buna decat Hulala)</div>
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- 800 grame ciocolata alba</div>
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- 3 foi de gelatina (adica 5 grame)</div>
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- lichior de cocos dupa gust</div>
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Si incepe cu inceputul . Incingem cuptorul la temperatura medie (180 de grade) si pregatim tava, dupa caz se pune foaia de copt sau se unge bine cu unt/margarina si se tapeteaza cu faina. Tava folosita este de 35/23 cm.</div>
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Blatul 1:</div>
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Ouale, la temperatura camerei, se separa cu grija, fara a scapa galbenus in albusuri. Galbenusurile se mixeaza cu 100 grame de zahar pana se fac spuma si se topeste zaharul. Se adauga treptat laptele si uleiul si se continua mixarea pana la omogenizare.</div>
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Albusurile se bat spuma cu un praf de sare pana devin tari apoi se adauga treptat cealalta jumatate de zahar (100 grame). Albusurile se amesteca cu galbenusurile cu ajutorul unei spatule, cu miscari usoare de jos, in sus.</div>
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Se adauga faina amestecata cu praful de copt (cernute) si se continua miscarile lente pana la omogenizare.</div>
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Rezulta un aluat pufos ce se toarna in tava pregatita, se niveleaza si se bate de 2-3 ori de masa pentru a scoate bulele de aer.</div>
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Se lasa la cuptor pentru 20-25 de minute.</div>
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Dupa cele 20 de minute puteti sa faceti <a href="http://gustolandia.ro/cum-se-face-testul-cu-scobitoarea/" style="background: transparent; border: 0px; color: #4bb6f5; margin: 0px; outline: 0px; padding: 0px; text-decoration: none; vertical-align: baseline;" target="_blank">testul cu scobitoarea</a> pentru a fi siguri ca e gata. Se lasa la racit in tava/pe foaia de copt.</div>
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Blatul 2:</div>
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Albusurile (la temperatura camerei) se bat spuma cu un praf de sare. Cand se intaresc se adauga zaharul, treptat si se mixeaza pana devine o bezea lucioasa. Se adauga nuca de cocos, faina amestecata cu praful de copt (cernute) si esenta si se omogenizeaza cu o spatula cu miscari usoare, de jos in sus.</div>
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Va fi un aluat destul de vartos. Se toarna in aceeasi tava (sau alta tava dar de aceleasi dimensiuni , se niveleaza si se da la cuptor tot pentru 20-25 de minute, tot la foc mediu.</div>
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Dupa 20 de minute puteti face<a href="http://gustolandia.ro/cum-se-face-testul-cu-scobitoarea/" style="background: transparent; border: 0px; color: #4bb6f5; margin: 0px; outline: 0px; padding: 0px; text-decoration: none; vertical-align: baseline;" target="_blank"> testul cu scobitoarea</a>, pentru a nu lasa prea mult blatul la cuptor, ca se intareste. Se lasa la racit, tot pe foaia de copt.</div>
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Crema:</div>
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Puneti gelatina la hidratat in apa rece timp de 10 minute. Frisca lichida se pune pe <a href="http://gustolandia.ro/cum-se-face-baia-de-aburi-bain-marie/" style="background: transparent; border: 0px; color: #4bb6f5; margin: 0px; outline: 0px; padding: 0px; text-decoration: none; vertical-align: baseline;" target="_blank">bain-marie</a> iar pana se incalzeste se rupe ciocolata cubulete.</div>
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Cand s-a incalzit frisca lichida adaugati ciocolata si amestecati bine pana la omogenizare.</div>
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Gelatina hidratata se scurge de apa, se pune pe baie de abur sau la microunde pentru cateva secunde, pana se dizolva (nu trebuie sa fiarba!), se adauga 1-2 linguri de ciocolata si apoi se toarna in compozitie.</div>
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Se amesteca bine si se la frigider pentru cel putin 30 de minute.</div>
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Asamblarea prajiturii se face astfel: blatul 1 se insiropeaza bine cu pina colada.</div>
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Se toarna jumatate din compozitia de ciocolata.</div>
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Se adauga blatul 2, cel din nuca de cocos, se insiropeaza si acesta cu lichior de cocos, se toarna restul de compozitie de ciocolata, se niveleaza, iar deasupra se presara nuca de cocos. Se da la rece, preferabil peste noapte.</div>
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Anonymoushttp://www.blogger.com/profile/15797838119609496433noreply@blogger.com0tag:blogger.com,1999:blog-2091640232217590179.post-82457629830677081882014-12-14T12:36:00.003-08:002014-12-14T12:36:25.920-08:00PRAJITURA CU FOI NAPOLITANA SI CREMA CARAMEL<div class="separator" style="clear: both; text-align: center;">
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Pentru preparare iti trebuie:</h2>
<ul style="border: 0px; font-family: inherit; font-size: inherit; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; list-style-image: initial; list-style-position: initial; margin: 0px; padding: 0px;">
<li class="ingredient" itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient" style="border: 0px; color: #2b2b2b; font-family: Arial, Helvetica, sans-serif; font-size: 13px; font-stretch: inherit; font-style: inherit; font-variant: inherit; line-height: 18px; margin: 0px 0px 0px 25px; padding: 2px 0px;"><span class="value" itemprop="amount" style="border: 0px; font-family: inherit; font-size: inherit; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; margin: 0px; padding: 0px;">200</span> <span class="type" style="border: 0px; font-family: inherit; font-size: inherit; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; margin: 0px; padding: 0px;">gr</span> <span itemprop="name" style="border: 0px; font-family: inherit; font-size: inherit; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; margin: 0px; padding: 0px;">unt</span></li>
<li class="ingredient" itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient" style="border: 0px; color: #2b2b2b; font-family: Arial, Helvetica, sans-serif; font-size: 13px; font-stretch: inherit; font-style: inherit; font-variant: inherit; line-height: 18px; margin: 0px 0px 0px 25px; padding: 2px 0px;"><span class="value" itemprop="amount" style="border: 0px; font-family: inherit; font-size: inherit; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; margin: 0px; padding: 0px;">3</span> <span class="type" style="border: 0px; font-family: inherit; font-size: inherit; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; margin: 0px; padding: 0px;">buc.</span> <span itemprop="name" style="border: 0px; font-family: inherit; font-size: inherit; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; margin: 0px; padding: 0px;">oua</span></li>
<li class="ingredient" itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient" style="border: 0px; color: #2b2b2b; font-family: Arial, Helvetica, sans-serif; font-size: 13px; font-stretch: inherit; font-style: inherit; font-variant: inherit; line-height: 18px; margin: 0px 0px 0px 25px; padding: 2px 0px;"><span class="value" itemprop="amount" style="border: 0px; font-family: inherit; font-size: inherit; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; margin: 0px; padding: 0px;">400</span> <span class="type" style="border: 0px; font-family: inherit; font-size: inherit; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; margin: 0px; padding: 0px;">gr</span> <span itemprop="name" style="border: 0px; font-family: inherit; font-size: inherit; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; margin: 0px; padding: 0px;">zahar</span></li>
<li class="ingredient" itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient" style="border: 0px; color: #2b2b2b; font-family: Arial, Helvetica, sans-serif; font-size: 13px; font-stretch: inherit; font-style: inherit; font-variant: inherit; line-height: 18px; margin: 0px 0px 0px 25px; padding: 2px 0px;"><span class="value" itemprop="amount" style="border: 0px; font-family: inherit; font-size: inherit; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; margin: 0px; padding: 0px;">1</span> <span class="type" style="border: 0px; font-family: inherit; font-size: inherit; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; margin: 0px; padding: 0px;">lingurita</span> <span itemprop="name" style="border: 0px; font-family: inherit; font-size: inherit; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; margin: 0px; padding: 0px;">esenta de rom</span></li>
<li class="ingredient" itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient" style="border: 0px; color: #2b2b2b; font-family: Arial, Helvetica, sans-serif; font-size: 13px; font-stretch: inherit; font-style: inherit; font-variant: inherit; line-height: 18px; margin: 0px 0px 0px 25px; padding: 2px 0px;"><span class="value" itemprop="amount" style="border: 0px; font-family: inherit; font-size: inherit; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; margin: 0px; padding: 0px;">1</span> <span class="type" style="border: 0px; font-family: inherit; font-size: inherit; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; margin: 0px; padding: 0px;">buc.</span> <span itemprop="name" style="border: 0px; font-family: inherit; font-size: inherit; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; margin: 0px; padding: 0px;">pachet de foi de napolitana</span></li>
<li class="ingredient" itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient" style="border: 0px; color: #2b2b2b; font-family: Arial, Helvetica, sans-serif; font-size: 13px; font-stretch: inherit; font-style: inherit; font-variant: inherit; line-height: 18px; margin: 0px 0px 0px 25px; padding: 2px 0px;"><span class="value" itemprop="amount" style="border: 0px; font-family: inherit; font-size: inherit; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; margin: 0px; padding: 0px;">200</span> <span class="type" style="border: 0px; font-family: inherit; font-size: inherit; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; margin: 0px; padding: 0px;">gr</span> <span itemprop="name" style="border: 0px; font-family: inherit; font-size: inherit; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; margin: 0px; padding: 0px;">nuca macinata</span></li>
</ul>
</div>
<div class="recipe_description" style="border: 0px; font-stretch: inherit; line-height: 16px; margin: 0px; padding: 8px 0px;">
<h2 style="border: 0px; color: #2b2b2b; font-family: 'Lucida Sans Unicode', Arial, Helvetica, sans-serif; font-size: 16px; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: normal; line-height: 24px; margin: 0px; padding: 0px 0px 10px;">
Instructiuni pentru PRAJITURA CU FOI NAPOLITANA SI CREMA CARAMEL:</h2>
<div class="summary" itemprop="instructions" style="border: 0px; color: #2b2b2b; font-family: Arial, Helvetica, sans-serif; font-size: 13px; font-stretch: inherit; font-style: inherit; font-variant: inherit; line-height: 18px; padding: 5px 0px;">
Prepararea cremei: Se freaca bine 200 gr de zahar cu untul si se adauga ouale si nuca macinata. Amestecam.<br />Separat, se topeste intr-o cratita restul de zahar peste care turnam cind am obtinut caramelul, compozitia de mai sus.<br />Amestecam si lasam pe foc pina se topesc bucatile de caramel ce se formeaza. La sfarsit adaugam esenta de rom. Lasam la racit pentru 30 minute.<br /><br />Prajitura o asamblam pe un platou sau farfurie rotunda in functie de forma foilor. In cazul meu, pe un platou, am asezat prima foaie de napolitana peste care am turnat crema caramel.<br />Am nivelat bine si am asezat inca o foaie napolitana pe care am presat-o usor. Procedam asa pina cind terminam crema. Eu am folosit numai 4 foi de napolitana, iar prajitura a avut o inaltime medie.<br />Dam prajitura la frigider pina a doua zi si o acoperim cu un tocator de bucatarie pentru a se presa putin foile sub greutatea tocatorului. Dar, fiti atente sa nu miroasa a ceapa sau usturoi pentru ca sigur prajitura va imprumuta un miros usor.<br />Taiem prajitura a doua zi si o servim cu placere.</div>
</div>
Anonymoushttp://www.blogger.com/profile/15797838119609496433noreply@blogger.com0tag:blogger.com,1999:blog-2091640232217590179.post-48798663850605409942014-12-14T12:32:00.000-08:002014-12-14T12:32:16.618-08:00Negresă cu crema de vanilie<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipSfGL0xbOfC57wer1IYQZG-RYwB04J8bZwTORY5_zUHxMuuMUX06gf60du0kDKK8aTlCPzqOIS9YjYzYgKNfyeXD-QFzeAqi22xMI7jr04S8xbuNAWy-B7PnD0Xim3snejfse98e-sn4/s1600/4eee4abb5775a.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipSfGL0xbOfC57wer1IYQZG-RYwB04J8bZwTORY5_zUHxMuuMUX06gf60du0kDKK8aTlCPzqOIS9YjYzYgKNfyeXD-QFzeAqi22xMI7jr04S8xbuNAWy-B7PnD0Xim3snejfse98e-sn4/s1600/4eee4abb5775a.jpg" height="240" width="320" /></a></div>
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<dt style="background-color: white; border: 0px; color: #685348; font-family: 'Times New Roman', Times, serif; font-size: 23px; font-stretch: inherit; font-style: italic; font-weight: bold; line-height: inherit; margin: 0px 0px 15px; padding: 0px; vertical-align: baseline;"><span style="border: 0px; display: inline-block; font-family: inherit; font-size: inherit; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; margin: 0px; padding: 0px; vertical-align: middle;">Ingrediente</span></dt>
<dd style="background-color: white; border: 0px; color: #484848; font-family: Arial, Helvetica, sans-serif; font-size: 12px; font-stretch: inherit; margin: 0px; padding: 0px; vertical-align: baseline;"><ul class="list" style="border: 0px; font-family: inherit; font-size: inherit; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; list-style: none; margin: 0px; padding: 0px; vertical-align: baseline;">
<li style="background: url(http://www.delicatesa.ro/images/dot.gif) 0% 8px no-repeat; border: 0px; float: none; font-family: inherit; font-size: inherit; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; height: auto; line-height: 20px; margin: 0px; padding: 0px 0px 0px 15px; vertical-align: baseline; width: auto;"><a class="ingredient" href="http://www.delicatesa.ro/ingrediente/faina" itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient" rel="nofollow" style="border: 0px; color: #7f695d; font-family: inherit; font-size: inherit; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; margin: 0px 0px 20px; padding: 0px; text-decoration: none; vertical-align: baseline;" title="făină"><span class="amount" itemprop="amount" style="border: 0px; font-family: inherit; font-size: inherit; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; margin: 0px; padding: 0px; vertical-align: baseline;">450 grame </span><span class="name" itemprop="name" style="border: 0px; font-family: inherit; font-size: inherit; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; margin: 0px; padding: 0px; vertical-align: baseline;">făină</span></a></li>
<li style="background: url(http://www.delicatesa.ro/images/dot.gif) 0% 8px no-repeat; border: 0px; float: none; font-family: inherit; font-size: inherit; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; height: auto; line-height: 20px; margin: 0px; padding: 0px 0px 0px 15px; vertical-align: baseline; width: auto;"><a class="ingredient" href="http://www.delicatesa.ro/ingrediente/zahar" itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient" rel="nofollow" style="border: 0px; color: #7f695d; font-family: inherit; font-size: inherit; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; margin: 0px 0px 20px; padding: 0px; text-decoration: none; vertical-align: baseline;" title="zahăr"><span class="amount" itemprop="amount" style="border: 0px; font-family: inherit; font-size: inherit; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; margin: 0px; padding: 0px; vertical-align: baseline;">255 grame </span><span class="name" itemprop="name" style="border: 0px; font-family: inherit; font-size: inherit; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; margin: 0px; padding: 0px; vertical-align: baseline;">zahăr</span></a></li>
<li style="background: url(http://www.delicatesa.ro/images/dot.gif) 0% 8px no-repeat; border: 0px; float: none; font-family: inherit; font-size: inherit; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; height: auto; line-height: 20px; margin: 0px; padding: 0px 0px 0px 15px; vertical-align: baseline; width: auto;"><a class="ingredient" href="http://www.delicatesa.ro/ingrediente/cacao" itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient" rel="nofollow" style="border: 0px; color: #7f695d; font-family: inherit; font-size: inherit; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; margin: 0px 0px 20px; padding: 0px; text-decoration: none; vertical-align: baseline;" title="cacao"><span class="amount" itemprop="amount" style="border: 0px; font-family: inherit; font-size: inherit; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; margin: 0px; padding: 0px; vertical-align: baseline;">50 grame </span><span class="name" itemprop="name" style="border: 0px; font-family: inherit; font-size: inherit; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; margin: 0px; padding: 0px; vertical-align: baseline;">cacao</span></a></li>
<li style="background: url(http://www.delicatesa.ro/images/dot.gif) 0% 8px no-repeat; border: 0px; float: none; font-family: inherit; font-size: inherit; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; height: auto; line-height: 20px; margin: 0px; padding: 0px 0px 0px 15px; vertical-align: baseline; width: auto;"><a class="ingredient" href="http://www.delicatesa.ro/ingrediente/lapte" itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient" rel="nofollow" style="border: 0px; color: #7f695d; font-family: inherit; font-size: inherit; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; margin: 0px 0px 20px; padding: 0px; text-decoration: none; vertical-align: baseline;" title="lapte"><span class="amount" itemprop="amount" style="border: 0px; font-family: inherit; font-size: inherit; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; margin: 0px; padding: 0px; vertical-align: baseline;">470 mililitri </span><span class="name" itemprop="name" style="border: 0px; font-family: inherit; font-size: inherit; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; margin: 0px; padding: 0px; vertical-align: baseline;">lapte</span> de soia sau apă</a></li>
<li style="background: url(http://www.delicatesa.ro/images/dot.gif) 0% 8px no-repeat; border: 0px; float: none; font-family: inherit; font-size: inherit; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; height: auto; line-height: 20px; margin: 0px; padding: 0px 0px 0px 15px; vertical-align: baseline; width: auto;"><a class="ingredient" href="http://www.delicatesa.ro/ingrediente/ulei" itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient" rel="nofollow" style="border: 0px; color: #7f695d; font-family: inherit; font-size: inherit; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; margin: 0px 0px 20px; padding: 0px; text-decoration: none; vertical-align: baseline;" title="ulei"><span class="amount" itemprop="amount" style="border: 0px; font-family: inherit; font-size: inherit; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; margin: 0px; padding: 0px; vertical-align: baseline;">250 mililitri </span><span class="name" itemprop="name" style="border: 0px; font-family: inherit; font-size: inherit; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; margin: 0px; padding: 0px; vertical-align: baseline;">ulei</span></a></li>
<li style="background: url(http://www.delicatesa.ro/images/dot.gif) 0% 8px no-repeat; border: 0px; float: none; font-family: inherit; font-size: inherit; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; height: auto; line-height: 20px; margin: 0px; padding: 0px 0px 0px 15px; vertical-align: baseline; width: auto;"><a class="ingredient" href="http://www.delicatesa.ro/ingrediente/praf-de-copt" itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient" rel="nofollow" style="border: 0px; color: #7f695d; font-family: inherit; font-size: inherit; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; margin: 0px 0px 20px; padding: 0px; text-decoration: none; vertical-align: baseline;" title="praf de copt"><span class="amount" itemprop="amount" style="border: 0px; font-family: inherit; font-size: inherit; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; margin: 0px; padding: 0px; vertical-align: baseline;">1 plic </span><span class="name" itemprop="name" style="border: 0px; font-family: inherit; font-size: inherit; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; margin: 0px; padding: 0px; vertical-align: baseline;">praf de copt</span></a></li>
<li style="background: url(http://www.delicatesa.ro/images/dot.gif) 0% 8px no-repeat; border: 0px; float: none; font-family: inherit; font-size: inherit; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; height: auto; line-height: 20px; margin: 0px; padding: 0px 0px 0px 15px; vertical-align: baseline; width: auto;"><a class="ingredient" href="http://www.delicatesa.ro/ingrediente/zahar-vanilat" itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient" rel="nofollow" style="border: 0px; color: #7f695d; font-family: inherit; font-size: inherit; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; margin: 0px 0px 20px; padding: 0px; text-decoration: none; vertical-align: baseline;" title="zahăr vanilat"><span class="amount" itemprop="amount" style="border: 0px; font-family: inherit; font-size: inherit; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; margin: 0px; padding: 0px; vertical-align: baseline;">2-3 plicuri </span><span class="name" itemprop="name" style="border: 0px; font-family: inherit; font-size: inherit; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; margin: 0px; padding: 0px; vertical-align: baseline;">zahăr vanilat</span></a></li>
<li style="background: url(http://www.delicatesa.ro/images/dot.gif) 0% 8px no-repeat; border: 0px; float: none; font-family: inherit; font-size: inherit; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; height: auto; line-height: 20px; margin: 0px; padding: 0px 0px 0px 15px; vertical-align: baseline; width: auto;"><a class="ingredient" href="http://www.delicatesa.ro/ingrediente/glazura" itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient" rel="nofollow" style="border: 0px; color: #7f695d; font-family: inherit; font-size: inherit; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; margin: 0px 0px 20px; padding: 0px; text-decoration: none; vertical-align: baseline;" title="glazura"><span class="amount" itemprop="amount" style="border: 0px; font-family: inherit; font-size: inherit; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; margin: 0px; padding: 0px; vertical-align: baseline;"></span><span class="name" itemprop="name" style="border: 0px; font-family: inherit; font-size: inherit; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; margin: 0px; padding: 0px; vertical-align: baseline;">glazura</span> de la Dr. Oetker</a></li>
<li class="aditional" style="background: none; border: 0px; float: none; font-family: inherit; font-size: inherit; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: bold; height: auto; line-height: 20px; margin: 0px; padding: 0px 0px 0px 5px; vertical-align: baseline; width: auto;">Crema de vanlie cu lapte de soia</li>
<li style="background: url(http://www.delicatesa.ro/images/dot.gif) 0% 8px no-repeat; border: 0px; float: none; font-family: inherit; font-size: inherit; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; height: auto; line-height: 20px; margin: 0px; padding: 0px 0px 0px 15px; vertical-align: baseline; width: auto;"><a class="ingredient" href="http://www.delicatesa.ro/ingrediente/lapte" itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient" rel="nofollow" style="border: 0px; color: #7f695d; font-family: inherit; font-size: inherit; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; margin: 0px 0px 20px; padding: 0px; text-decoration: none; vertical-align: baseline;" title="lapte"><span class="amount" itemprop="amount" style="border: 0px; font-family: inherit; font-size: inherit; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; margin: 0px; padding: 0px; vertical-align: baseline;">300 mililitri </span><span class="name" itemprop="name" style="border: 0px; font-family: inherit; font-size: inherit; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; margin: 0px; padding: 0px; vertical-align: baseline;">lapte</span> de soia</a></li>
<li style="background: url(http://www.delicatesa.ro/images/dot.gif) 0% 8px no-repeat; border: 0px; float: none; font-family: inherit; font-size: inherit; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; height: auto; line-height: 20px; margin: 0px; padding: 0px 0px 0px 15px; vertical-align: baseline; width: auto;"><a class="ingredient" href="http://www.delicatesa.ro/ingrediente/zahar" itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient" rel="nofollow" style="border: 0px; color: #7f695d; font-family: inherit; font-size: inherit; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; margin: 0px 0px 20px; padding: 0px; text-decoration: none; vertical-align: baseline;" title="zahăr"><span class="amount" itemprop="amount" style="border: 0px; font-family: inherit; font-size: inherit; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; margin: 0px; padding: 0px; vertical-align: baseline;">150 grame </span><span class="name" itemprop="name" style="border: 0px; font-family: inherit; font-size: inherit; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; margin: 0px; padding: 0px; vertical-align: baseline;">zahăr</span></a></li>
<li style="background: url(http://www.delicatesa.ro/images/dot.gif) 0% 8px no-repeat; border: 0px; float: none; font-family: inherit; font-size: inherit; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; height: auto; line-height: 20px; margin: 0px; padding: 0px 0px 0px 15px; vertical-align: baseline; width: auto;"><a class="ingredient" href="http://www.delicatesa.ro/ingrediente/amidon" itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient" rel="nofollow" style="border: 0px; color: #7f695d; font-family: inherit; font-size: inherit; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; margin: 0px 0px 20px; padding: 0px; text-decoration: none; vertical-align: baseline;" title="amidon"><span class="amount" itemprop="amount" style="border: 0px; font-family: inherit; font-size: inherit; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; margin: 0px; padding: 0px; vertical-align: baseline;">50 grame </span><span class="name" itemprop="name" style="border: 0px; font-family: inherit; font-size: inherit; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; margin: 0px; padding: 0px; vertical-align: baseline;">amidon</span></a></li>
<li style="background: url(http://www.delicatesa.ro/images/dot.gif) 0% 8px no-repeat; border: 0px; float: none; font-family: inherit; font-size: inherit; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; height: auto; line-height: 20px; margin: 0px; padding: 0px 0px 0px 15px; vertical-align: baseline; width: auto;"><a class="ingredient" href="http://www.delicatesa.ro/ingrediente/esenta-de-vanilie" itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient" rel="nofollow" style="border: 0px; color: #7f695d; font-family: inherit; font-size: inherit; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; margin: 0px 0px 20px; padding: 0px; text-decoration: none; vertical-align: baseline;" title="esenţă de vanilie"><span style="color: #7f695d; font-family: inherit;"><span class="amount" itemprop="amount" style="border: 0px; font-family: inherit; font-size: inherit; font-stretch: inherit; font-stretch: inherit; font-style: inherit; font-style: inherit; font-variant: inherit; font-variant: inherit; font-weight: inherit; font-weight: inherit; line-height: inherit; line-height: inherit; margin: 0px; padding: 0px; vertical-align: baseline;"></span></span><span class="name" itemprop="name" style="border: 0px; color: #7f695d; font-family: inherit; font-size: inherit; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; margin: 0px; padding: 0px; text-decoration: none; vertical-align: baseline;">esenţă de vanilie</span></a></li>
</ul>
<div class="section mod" style="border: 0px; font-family: inherit; font-size: inherit; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; margin: 0px 0px 15px; overflow: hidden; padding: 20px 0px 0px 65px; position: relative; vertical-align: baseline;">
<div class="title" style="border: 0px; color: #685348; float: left; font-family: 'Times New Roman', Times, serif; font-size: 30px; font-stretch: inherit; font-style: italic; font-variant: inherit; font-weight: bold; line-height: inherit; margin: 0px 0px 15px; overflow: hidden; padding: 0px; vertical-align: baseline;">
Mod de preparare</div>
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<div class="instructions" style="border: 0px; font-family: inherit; font-size: inherit; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; margin: 0px; padding: 0px; vertical-align: baseline;">
<div class="section article-entry steps item_description" style="border: 0px; color: #7f695d; font-family: inherit; font-size: 14px; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: 18px; margin: 0px 0px 15px; overflow: hidden; padding: 0px; position: relative; vertical-align: baseline;">
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<li style="border: 0px; font-family: inherit; font-size: inherit; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; margin: 0px 0px 18px; padding: 10px 0px 0px 65px; position: relative; vertical-align: baseline;"><div style="border: 0px; font-family: inherit; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; margin-bottom: 15px; padding: 0px; vertical-align: baseline;">
<strong style="border: 0px; font-family: inherit; font-size: 20px; font-stretch: inherit; font-style: italic; font-variant: inherit; line-height: inherit; margin: 0px; padding: 0px; vertical-align: baseline;">Preparăm "Crema de vanlie cu lapte de soia"</strong></div>
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</div>
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Laptele se amestecă cu zahărul. Se adaugă amidonul, se omogenizează, după care se pune la foc mic până se îngroaşă.<span style="font-family: inherit; font-size: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit;">Se ia de pe foc şi se lasă să se răcorească puţin. Se adaugă esenţa de vanilie.</span></div>
<div style="border: 0px; font-family: inherit; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; margin-bottom: 15px; padding: 0px; vertical-align: baseline;">
<strong style="border: 0px; font-family: inherit; font-size: 20px; font-stretch: inherit; font-style: italic; font-variant: inherit; line-height: inherit; margin: 0px; padding: 0px; vertical-align: baseline;">continuăm cu rețeta de bază...</strong></div>
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</ol>
</div>
<div class="section entry article-entry item_description" itemprop="instructions" style="border: 0px; color: #7f695d; font-family: inherit; font-size: 14px; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: 18px; margin: 0px 0px 15px; padding: 0px 0px 0px 65px; position: relative; vertical-align: baseline;">
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Făina se amestecă cu zahărul, cacaua, praful de copt şi zahărul vanilat.</div>
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Se adaugă uleiul şi laptele (apa). Se amestecă.</div>
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Se coace în tava unsă cu ulei şi tapetată cu hârtie de copt, la 200 grade timp de 45 de minute. (se face testul cu scobitoarea).<span style="font-family: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit;">După ce s-a răcit, blatul se taie pe jumătate şi se unge cu crema de vanilie, rece.</span></div>
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<span style="font-family: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit;">Se pune şi cealaltă jumătate de blat.</span></div>
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Deasupra se pune glazura preparată conform instrucţiunilor de pe ambalaj.</div>
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Se lasă să se întărească glazura, după care se porţionează.</div>
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</dd>Anonymoushttp://www.blogger.com/profile/15797838119609496433noreply@blogger.com0tag:blogger.com,1999:blog-2091640232217590179.post-41110224401955751132014-12-09T11:51:00.001-08:002014-12-09T11:51:09.104-08:00DELICIA<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjK7CUFlL8-dHUslcIEF71rv0J6Kpegc08dcv_wALdA30ER7y1hMbr5MHGLHvmyL4pbxMT21YG609AhbJYwR5xSq-nYTdEdCenG4lFBcoARZppnf-_isZ6DpzuUKz1FK9pJQY_o1yOdveM/s1600/IMG_23981.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjK7CUFlL8-dHUslcIEF71rv0J6Kpegc08dcv_wALdA30ER7y1hMbr5MHGLHvmyL4pbxMT21YG609AhbJYwR5xSq-nYTdEdCenG4lFBcoARZppnf-_isZ6DpzuUKz1FK9pJQY_o1yOdveM/s1600/IMG_23981.jpg" height="213" width="320" /></a></div>
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<strong style="border: 0px; margin: 0px; padding: 0px; vertical-align: baseline;">Foi :</strong></address>
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9 albusuri</address>
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un praf de sare</address>
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9 lg zahar</address>
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18 lg nuci macinate</address>
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esenta de vanilie</address>
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</address>
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<strong style="border: 0px; margin: 0px; padding: 0px; vertical-align: baseline;">Crema :</strong></address>
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9 galbenusuri</address>
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9 lg zahar</address>
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2 plicuri zahar vanilat</address>
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4 lg lapte</address>
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300 g unt</address>
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1/2 zeama de lamaie</address>
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3 lg cacao</address>
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</address>
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<strong style="border: 0px; margin: 0px; padding: 0px; vertical-align: baseline;">Glazura:</strong></address>
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150 g ciocolata</address>
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50 g unt</address>
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4 lg lapte</address>
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</address>
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<strong style="border: 0px; margin: 0px; padding: 0px; vertical-align: baseline;">Mod de preparare :</strong></address>
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<strong style="border: 0px; margin: 0px; padding: 0px; vertical-align: baseline;"> Foi</strong> : mpartim cantitatile in 3 si coacem 3 foi astfel : mixam spuma 3 albusuri cu un praf de sare, adaugam apoi zaharul, mixand pana se topeste si bezeaua devine tare, apoi nucile macinate si esenta de vanilie (amestecam cu o lingura, pentru a nu se lasa bezeaua). Repetam de inca 2 ori. Coacem foile in cuptorul preincalzit (10 min la 180 grade Celsius) in tava (20*30 cm) tapetata cu hartie de copt.</address>
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</address>
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<a href="http://miremirc.ro/wp-content/uploads/2014/10/IMG_2330.jpg" rel="prettyPhoto[slides]" style="-webkit-tap-highlight-color: rgb(255, 94, 153); border: 0px; color: black; margin: 0px; padding: 0px;"><img alt="IMG_2330" class="aligncenter size-full wp-image-5979" height="1664" src="http://miremirc.ro/wp-content/uploads/2014/10/IMG_2330.jpg" style="background: rgb(255, 255, 255); border: 1px solid rgba(0, 0, 0, 0.0980392); display: block; height: auto; margin: 10px auto; max-width: 100%; padding: 5px; vertical-align: baseline;" width="2496" /></a></address>
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<a href="http://miremirc.ro/wp-content/uploads/2014/10/IMG_2331.jpg" rel="prettyPhoto[slides]" style="-webkit-tap-highlight-color: rgb(255, 94, 153); border: 0px; color: black; margin: 0px; padding: 0px;"><img alt="IMG_2331" class="aligncenter size-full wp-image-5980" height="1664" src="http://miremirc.ro/wp-content/uploads/2014/10/IMG_2331.jpg" style="background: rgb(255, 255, 255); border: 1px solid rgba(0, 0, 0, 0.0980392); display: block; height: auto; margin: 10px auto; max-width: 100%; padding: 5px; vertical-align: baseline;" width="2496" /></a></address>
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<a href="http://miremirc.ro/wp-content/uploads/2014/10/IMG_2332.jpg" rel="prettyPhoto[slides]" style="-webkit-tap-highlight-color: rgb(255, 94, 153); border: 0px; color: black; margin: 0px; padding: 0px;"><img alt="IMG_2332" class="aligncenter size-full wp-image-5981" height="1664" src="http://miremirc.ro/wp-content/uploads/2014/10/IMG_2332.jpg" style="background: rgb(255, 255, 255); border: 1px solid rgba(0, 0, 0, 0.0980392); display: block; height: auto; margin: 10px auto; max-width: 100%; padding: 5px; vertical-align: baseline;" width="2496" /></a></address>
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Lasam foile sa se raceasca, apoi trecem cu un cutit cu lama lunga pe sub ele si le dezlipim de foaia de copt.</address>
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</address>
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<strong style="border: 0px; margin: 0px; padding: 0px; vertical-align: baseline;"> Crema</strong> : mixam spuma galbenusurile cu zaharul, adaugam apoi laptele si punem crema pe baie de aburi pana se ingroasa (circa 12-15 minute). Lasam sa se raceasca. Untul (eu am respectat reteta, dar mi se pare cam mult 400 g) de la temperatura camerei il mixam putin, iar in el adaugam cate 1 lg din crema racita. La final adaugam putin cate putin din zeama de lamaie. Impartim crema in 2 : o parte ramane galbena iar in cealalta jumatate adaugam 3 lg de cacao.</address>
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</address>
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<a href="http://miremirc.ro/wp-content/uploads/2014/10/IMG_2336.jpg" rel="prettyPhoto[slides]" style="-webkit-tap-highlight-color: rgb(255, 94, 153); border: 0px; color: black; margin: 0px; padding: 0px;"><img alt="IMG_2336" class="aligncenter size-full wp-image-5982" height="1664" src="http://miremirc.ro/wp-content/uploads/2014/10/IMG_2336.jpg" style="background: rgb(255, 255, 255); border: 1px solid rgba(0, 0, 0, 0.0980392); display: block; height: auto; margin: 10px auto; max-width: 100%; padding: 5px; vertical-align: baseline;" width="2496" /></a></address>
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<strong style="border: 0px; margin: 0px; padding: 0px; vertical-align: baseline;">Glazura</strong> : punem ingredientele intr-o craticioara cu fund dublu, pe foc mic si amestecam cu un tel pentru omogenizare. </address>
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<strong style="border: 0px; margin: 0px; padding: 0px; vertical-align: baseline;">Asamblare</strong> : foaie-crema galbena-foaie-crema cu cacao-glazura .</address>
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<a href="http://miremirc.ro/wp-content/uploads/2014/10/IMG_2339.jpg" rel="prettyPhoto[slides]" style="-webkit-tap-highlight-color: rgb(255, 94, 153); border: 0px; color: black; margin: 0px; padding: 0px;"><img alt="IMG_2339" class="aligncenter size-full wp-image-5983" height="1664" src="http://miremirc.ro/wp-content/uploads/2014/10/IMG_2339.jpg" style="background: rgb(255, 255, 255); border: 1px solid rgba(0, 0, 0, 0.0980392); display: block; height: auto; margin: 10px auto; max-width: 100%; padding: 5px; vertical-align: baseline;" width="2496" /></a></address>
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<a href="http://miremirc.ro/wp-content/uploads/2014/10/IMG_2342.jpg" rel="prettyPhoto[slides]" style="-webkit-tap-highlight-color: rgb(255, 94, 153); border: 0px; color: black; margin: 0px; padding: 0px;"><img alt="IMG_2342" class="aligncenter size-full wp-image-5984" height="2304" src="http://miremirc.ro/wp-content/uploads/2014/10/IMG_2342.jpg" style="background: rgb(255, 255, 255); border: 1px solid rgba(0, 0, 0, 0.0980392); display: block; height: auto; margin: 10px auto; max-width: 100%; padding: 5px; vertical-align: baseline;" width="3456" /></a></address>
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<a href="http://miremirc.ro/wp-content/uploads/2014/10/IMG_23981.jpg" rel="prettyPhoto[slides]" style="-webkit-tap-highlight-color: rgb(255, 94, 153); border: 0px; color: black; margin: 0px; padding: 0px;"><img alt="IMG_2398" class="aligncenter size-full wp-image-5978" height="2304" src="http://miremirc.ro/wp-content/uploads/2014/10/IMG_23981.jpg" style="background: rgb(255, 255, 255); border: 1px solid rgba(0, 0, 0, 0.0980392); display: block; height: auto; margin: 10px auto; max-width: 100%; padding: 5px; vertical-align: baseline;" width="3456" /></a></address>
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<a href="http://miremirc.ro/wp-content/uploads/2014/10/IMG_2365.jpg" rel="prettyPhoto[slides]" style="-webkit-tap-highlight-color: rgb(255, 94, 153); border: 0px; color: black; margin: 0px; padding: 0px;"><img alt="IMG_2365" class="aligncenter size-full wp-image-5985" height="2304" src="http://miremirc.ro/wp-content/uploads/2014/10/IMG_2365.jpg" style="background: rgb(255, 255, 255); border: 1px solid rgba(0, 0, 0, 0.0980392); display: block; height: auto; margin: 10px auto; max-width: 100%; padding: 5px; vertical-align: baseline;" width="3456" /></a></address>
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<a href="http://miremirc.ro/wp-content/uploads/2014/10/IMG_2414.jpg" rel="prettyPhoto[slides]" style="-webkit-tap-highlight-color: rgb(255, 94, 153); border: 0px; color: black; margin: 0px; padding: 0px;"><img alt="IMG_2414" class="aligncenter size-full wp-image-6002" height="2304" src="http://miremirc.ro/wp-content/uploads/2014/10/IMG_2414.jpg" style="background: rgb(255, 255, 255); border: 1px solid rgba(0, 0, 0, 0.0980392); display: block; height: auto; margin: 10px auto; max-width: 100%; padding: 5px; vertical-align: baseline;" width="3456" /></a></address>
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Anonymoushttp://www.blogger.com/profile/15797838119609496433noreply@blogger.com0tag:blogger.com,1999:blog-2091640232217590179.post-91806958448289060902014-12-09T11:44:00.004-08:002014-12-09T11:44:42.099-08:00Salam de biscuiti cu banane<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVJjFku9Grtm6E8IDRbvR4e5nP767fU0Hz35LIi934e_l42Dt8z_rCbRHQb1XicQL1g_Ge564mMay4XIhzXszh73DsCOy0ATcgVCwgOqnLqXjqWdio8a1K-_414AH9-UDRZOld9BJhyphenhyphenCw/s1600/IMG_6481-1024x682.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVJjFku9Grtm6E8IDRbvR4e5nP767fU0Hz35LIi934e_l42Dt8z_rCbRHQb1XicQL1g_Ge564mMay4XIhzXszh73DsCOy0ATcgVCwgOqnLqXjqWdio8a1K-_414AH9-UDRZOld9BJhyphenhyphenCw/s1600/IMG_6481-1024x682.jpg" height="213" width="320" /></a></div>
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<strong style="border: 0px; margin: 0px; padding: 0px; vertical-align: baseline;">Ingrediente :</strong></address>
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400 g biscuiti simpli</address>
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3 lg cacao</address>
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50 g rahat taiat bucatele</address>
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50 g stafide</address>
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50 g nuci tocate</address>
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125 g margarina</address>
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150 g zahar</address>
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200 ml apa</address>
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2-3 lg zeama de lamaie</address>
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1 fiola esenta de rom</address>
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2 banane</address>
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<strong style="border: 0px; margin: 0px; padding: 0px; vertical-align: baseline;">Decor:</strong></address>
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40 g zahar pudra cu aroma de vanilie</address>
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<strong style="border: 0px; margin: 0px; padding: 0px; vertical-align: baseline;">Mod de preparare :</strong></address>
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Macinam biscuitii cu robotul. Peste ei adaugam rahatul bucatele, nucile tocate, stafidele si pudra de cacao.</address>
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<a href="http://miremirc.ro/wp-content/uploads/2014/03/IMG_6445.jpg" rel="prettyPhoto[slides]" style="-webkit-tap-highlight-color: rgb(255, 94, 153); border: 0px; color: black; margin: 0px; padding: 0px;"><img alt="IMG_6445" class="aligncenter size-large wp-image-4761" height="682" src="http://miremirc.ro/wp-content/uploads/2014/03/IMG_6445-1024x682.jpg" style="background: rgb(255, 255, 255); border: 1px solid rgba(0, 0, 0, 0.0980392); display: block; height: auto; margin: 10px auto; max-width: 100%; padding: 5px; vertical-align: baseline;" width="1024" /></a></address>
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Intr-o craticioara punem apa, zaharul si margarina; asezam pe foc si lasam sa dea in cateva clocote. Luam de pe foc si adaugam esenta de rom si zeama de lamaie. Acest lichid il turnam peste biscuitii de mai sus cu cacao.</address>
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<a href="http://miremirc.ro/wp-content/uploads/2014/03/IMG_6446.jpg" rel="prettyPhoto[slides]" style="-webkit-tap-highlight-color: rgb(255, 94, 153); border: 0px; color: black; margin: 0px; padding: 0px;"><img alt="IMG_6446" class="aligncenter size-large wp-image-4762" height="682" src="http://miremirc.ro/wp-content/uploads/2014/03/IMG_6446-1024x682.jpg" style="background: rgb(255, 255, 255); border: 1px solid rgba(0, 0, 0, 0.0980392); display: block; height: auto; margin: 10px auto; max-width: 100%; padding: 5px; vertical-align: baseline;" width="1024" /></a></address>
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<a href="http://miremirc.ro/wp-content/uploads/2014/03/IMG_6449.jpg" rel="prettyPhoto[slides]" style="-webkit-tap-highlight-color: rgb(255, 94, 153); border: 0px; color: black; margin: 0px; padding: 0px;"><img alt="IMG_6449" class="aligncenter size-large wp-image-4763" height="682" src="http://miremirc.ro/wp-content/uploads/2014/03/IMG_6449-1024x682.jpg" style="background: rgb(255, 255, 255); border: 1px solid rgba(0, 0, 0, 0.0980392); display: block; height: auto; margin: 10px auto; max-width: 100%; padding: 5px; vertical-align: baseline;" width="1024" /></a></address>
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Amestecam bine cu o lingura . Impartim compozitia in 2. O parte o asezam cu lingura pe o foaie de copt (eu pe folie de aluminiu) apoi o presam putin cu mainile.Peste asezam o banana intreaga, apoi rulam si invelim in folia de aluminiu sau in foaia de copt. Capetii ii strangem, ca la saloane.</address>
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<a href="http://miremirc.ro/wp-content/uploads/2014/03/IMG_6451.jpg" rel="prettyPhoto[slides]" style="-webkit-tap-highlight-color: rgb(255, 94, 153); border: 0px; color: black; margin: 0px; padding: 0px;"><img alt="IMG_6451" class="aligncenter size-large wp-image-4764" height="682" src="http://miremirc.ro/wp-content/uploads/2014/03/IMG_6451-1024x682.jpg" style="background: rgb(255, 255, 255); border: 1px solid rgba(0, 0, 0, 0.0980392); display: block; height: auto; margin: 10px auto; max-width: 100%; padding: 5px; vertical-align: baseline;" width="1024" /></a></address>
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<a href="http://miremirc.ro/wp-content/uploads/2014/03/IMG_6452.jpg" rel="prettyPhoto[slides]" style="-webkit-tap-highlight-color: rgb(255, 94, 153); border: 0px; color: black; margin: 0px; padding: 0px;"><img alt="IMG_6452" class="aligncenter size-large wp-image-4765" height="682" src="http://miremirc.ro/wp-content/uploads/2014/03/IMG_6452-1024x682.jpg" style="background: rgb(255, 255, 255); border: 1px solid rgba(0, 0, 0, 0.0980392); display: block; height: auto; margin: 10px auto; max-width: 100%; padding: 5px; vertical-align: baseline;" width="1024" /></a></address>
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<a href="http://miremirc.ro/wp-content/uploads/2014/03/IMG_6453.jpg" rel="prettyPhoto[slides]" style="-webkit-tap-highlight-color: rgb(255, 94, 153); border: 0px; color: black; margin: 0px; padding: 0px;"><img alt="IMG_6453" class="aligncenter size-large wp-image-4766" height="682" src="http://miremirc.ro/wp-content/uploads/2014/03/IMG_6453-1024x682.jpg" style="background: rgb(255, 255, 255); border: 1px solid rgba(0, 0, 0, 0.0980392); display: block; height: auto; margin: 10px auto; max-width: 100%; padding: 5px; vertical-align: baseline;" width="1024" /></a></address>
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Cine doreste poate face un singur salam de biscuiti cu cele 2 banane.</address>
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Lasam sa se raceasca, apoi punem la frigider cateva ore.</address>
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Desfacem salamul din folie si il tavalim prin zahar pudra cu aroma de vanilie sau prin cocos.</address>
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<a href="http://miremirc.ro/wp-content/uploads/2014/03/IMG_6456.jpg" rel="prettyPhoto[slides]" style="-webkit-tap-highlight-color: rgb(255, 94, 153); border: 0px; color: black; margin: 0px; padding: 0px;"><img alt="IMG_6456" class="aligncenter size-large wp-image-4767" height="682" src="http://miremirc.ro/wp-content/uploads/2014/03/IMG_6456-1024x682.jpg" style="background: rgb(255, 255, 255); border: 1px solid rgba(0, 0, 0, 0.0980392); display: block; height: auto; margin: 10px auto; max-width: 100%; padding: 5px; vertical-align: baseline;" width="1024" /></a></address>
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Anonymoushttp://www.blogger.com/profile/15797838119609496433noreply@blogger.com0tag:blogger.com,1999:blog-2091640232217590179.post-37953761020310633152014-12-09T11:33:00.001-08:002014-12-09T11:33:15.620-08:00Tort Eszterhazy<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0X2o_pHCyCSpryklqRbabsc4hmf3o5aY6bcHHuw9wEoWi10BzB7axL_RoLpN73AN4xHq1kNTdPULoMYgSG1QjDNd3ij_VBeXNP9niACj7zbG-xW1VTPVjnk1Z745ZRVw0sRvgcQdESyM/s1600/IMG_3851.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0X2o_pHCyCSpryklqRbabsc4hmf3o5aY6bcHHuw9wEoWi10BzB7axL_RoLpN73AN4xHq1kNTdPULoMYgSG1QjDNd3ij_VBeXNP9niACj7zbG-xW1VTPVjnk1Z745ZRVw0sRvgcQdESyM/s1600/IMG_3851.JPG" height="213" width="320" /></a></div>
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<strong style="border: 0px; margin: 0px; padding: 0px; vertical-align: baseline;">Blat :</strong><br />8 albusuri<br />200 g nuci macinate (pudra de migdale)<br />150 g zahar</div>
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<strong style="border: 0px; margin: 0px; padding: 0px; vertical-align: baseline;">Crema :</strong><br />8 galbenusuri<br />2 plicuri zahar vanilat<br />100 g zahar pudra<br />50 g faina<br />250 ml lapte fierbinte<br />250 g unt moale</div>
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<strong style="border: 0px; margin: 0px; padding: 0px; vertical-align: baseline;">Glazura alba :</strong><br />1 albus<br />150 g zahar pudra<br />1 lg zeama de lamaie</div>
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<strong style="border: 0px; margin: 0px; padding: 0px; vertical-align: baseline;">Plasa de ciocolata :</strong><br />50 g ciocolata neagra topita</div>
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<strong style="border: 0px; margin: 0px; padding: 0px; vertical-align: baseline;">Mod de preparare :</strong><br />Pentru <strong style="border: 0px; margin: 0px; padding: 0px; vertical-align: baseline;">blat</strong> : mixam albusurile spuma tare cu un praf de sare, apoi adaugam treptat zaharul; la sfarsit adaugam pudra de migdale (eu am ales nuci prajite si macinate).</div>
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<a href="http://4.bp.blogspot.com/-Tb1OObV3bFE/Tv9GZTMd2bI/AAAAAAAABoo/71W8gZOiMqo/s1600/IMG_3803.JPG" rel="prettyPhoto[slides]" style="-webkit-tap-highlight-color: rgb(255, 94, 153); border: 0px; color: black; margin: 0px 1em; padding: 0px;"><img alt="" border="0" height="213" src="http://4.bp.blogspot.com/-Tb1OObV3bFE/Tv9GZTMd2bI/AAAAAAAABoo/71W8gZOiMqo/s320/IMG_3803.JPG" style="border: 0px; margin: 0px; padding: 0px; vertical-align: baseline;" width="320" /></a></div>
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Din aceasta bezea trebuie sa coacem 7 foi ; fiecare foaie se coace in 5-7 minute .</div>
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<a href="http://4.bp.blogspot.com/-i2K8xGcqPso/Tv9GusP8T3I/AAAAAAAABpI/XwPlhkg5dWQ/s1600/IMG_3810.JPG" rel="prettyPhoto[slides]" style="-webkit-tap-highlight-color: rgb(255, 94, 153); border: 0px; color: black; margin: 0px 1em; padding: 0px;"><img alt="" border="0" height="213" src="http://4.bp.blogspot.com/-i2K8xGcqPso/Tv9GusP8T3I/AAAAAAAABpI/XwPlhkg5dWQ/s320/IMG_3810.JPG" style="border: 0px; margin: 0px; padding: 0px; vertical-align: baseline;" width="320" /></a></div>
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Dupa ce scoatem din cuptor bezeaua coapta, o asezam pe masa unde am pus o lingura cu apa rece; lasam cateva secunde, apoi cu ajutorul unui cutit cu lama lata si ascutita desfacem bezeaua de pe hartia de copt destul de usor. repetam procedeul de inca 6 ori.</div>
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<a href="http://2.bp.blogspot.com/-Px-lzpiiGSA/Tv9HO53OvtI/AAAAAAAABpc/BMq0I4PiBnA/s1600/IMG_3815.JPG" rel="prettyPhoto[slides]" style="-webkit-tap-highlight-color: rgb(255, 94, 153); border: 0px; color: black; margin: 0px 1em; padding: 0px;"><img alt="" border="0" height="213" src="http://2.bp.blogspot.com/-Px-lzpiiGSA/Tv9HO53OvtI/AAAAAAAABpc/BMq0I4PiBnA/s320/IMG_3815.JPG" style="border: 0px; margin: 0px; padding: 0px; vertical-align: baseline;" width="320" /></a></div>
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Pentru <strong style="border: 0px; margin: 0px; padding: 0px; vertical-align: baseline;">crema</strong> : mixam galbenusurile cu zaharul vanilat si zaharul pudra cateva minute;adaugam si faina . Laptele il punem pe foc sa dea un clocot, apoi il turnam peste galbenusuri si punem cratita cu fund dublu pe foc mic, amestecand intr-una ca sa nu se prinda.</div>
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<a href="http://2.bp.blogspot.com/-P6eEfuokU_U/Tv9HnfnFKAI/AAAAAAAABpw/r9ESQvgrmnE/s1600/IMG_3821.JPG" rel="prettyPhoto[slides]" style="-webkit-tap-highlight-color: rgb(255, 94, 153); border: 0px; color: black; margin: 0px 1em; padding: 0px;"><img alt="" border="0" height="213" src="http://2.bp.blogspot.com/-P6eEfuokU_U/Tv9HnfnFKAI/AAAAAAAABpw/r9ESQvgrmnE/s320/IMG_3821.JPG" style="border: 0px; margin: 0px; padding: 0px; vertical-align: baseline;" width="320" /></a></div>
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Dupa ce crema s-a ingrosat, asezam folie alimentara peste ea si o lasam sa se raceasca.</div>
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Asa arata crema dupa ce s-a racit .</div>
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Untul moale (la temperatura camerei) il mixam spuma , iar in el adaugam treptat din crema de galbenusuri, pana la omogenizare completa.</div>
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Asamblam tortul : pe fiecare foaie coapta ( adica 7 la numar) intindem crema, inclusiv pe ultima foaie si marginile tortului.</div>
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<strong style="border: 0px; margin: 0px; padding: 0px; vertical-align: baseline;">Glazura alba</strong>: mixam albusul spuma tare, adaugam zaharul pudra treptat, mixand mereu, iar la final zeama de lamaie.</div>
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Glazura alba o intindem deasupra peste ultimul strat de crema.<br />Pentru <strong style="border: 0px; margin: 0px; padding: 0px; vertical-align: baseline;">plasa de ciocolata</strong> : intr-o punga punem ciocolata rupta bucatele si o scufundam in apa clocotita pana se topeste; taiem un varf al pungii si facem 5 cercuri peste glazura alba.</div>
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Cu ajutorul unei scobitori trasam linii din interiorul tortului spre exterior si apoi de la exterior spre interior, apoi iar din interior spre exterior si tot asa pana am trasat toate liniile.<br />Marginile tortului le imbracam in nuci prajite si macinate mai mare.</div>
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Anonymoushttp://www.blogger.com/profile/15797838119609496433noreply@blogger.com0tag:blogger.com,1999:blog-2091640232217590179.post-12100372252002822062014-12-08T13:13:00.001-08:002014-12-08T13:13:26.852-08:00TORT CU CREMA DE DOVLEAC<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinQjwyU25IuKQwMvAQvmQb7O9QIZkwyBuHZpyAqmeZol12i9Vg5We_SXJeoZk23AnlsSPqk00pUhcQ-S_-oGNSYD5a_bBAznb0udoLOztn4D2q3rVUTu3GWbM0tUvJ4rhrduAYLn1Z00U/s1600/images+(1).jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinQjwyU25IuKQwMvAQvmQb7O9QIZkwyBuHZpyAqmeZol12i9Vg5We_SXJeoZk23AnlsSPqk00pUhcQ-S_-oGNSYD5a_bBAznb0udoLOztn4D2q3rVUTu3GWbM0tUvJ4rhrduAYLn1Z00U/s1600/images+(1).jpg" /></a></div>
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<b>Ingrediente pentru blat:</b></div>
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<b>- 1 ou</b></div>
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<b>- 80 g zahăr</b></div>
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<b>- 75 g făină</b></div>
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<b>- 1 lingură cu ulei</b></div>
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<b>- 1 lingură cu lapte</b></div>
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<b>- 1 lingură cu cacao</b></div>
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<b>- 1/4 linguriţă cu praf de copt</b></div>
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<b>- coaja rasă de la 1/2 portocală</b></div>
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<b><br /></b></div>
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<b>Ingrediente pentru cremă:</b></div>
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<b>- 200 g piure de dovleac </b></div>
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<b>- 50 g zahăr</b></div>
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<b>- 75 g mascarpone</b></div>
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<b>- 200 ml smântână pentru frişcă</b></div>
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<b>- zeama şi coaja de la 1/2 portocală</b></div>
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<b>- 5 g gelatină</b></div>
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<b><br /></b></div>
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<b>Finisare:</b></div>
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<b>- 100 g marţipan </b></div>
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Se încălzeşte cuptorul la 190 grade C. </div>
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Începem cu prepararea blatului: cu mixerul pornit la viteză maximă se bate oul cu zahărul până ce acesta îşi dublează volumul. Se reduce viteza mixerului la treapta inferioară şi se adaugă uleiul şi laptele apoi făina amestecată în prealabil cu cacao, praf de copt şi coaja de portocală. Compoziţia se toarnă în tava tapetată cu hârtie de copt. Am folosit o tavă cu un diametru de 15 cm. Se coace 20 minute. </div>
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Pentru prepararea cremei procedăm astfel: Gelatina se hidratează 10 minute în sucul de portocală amestecat cu 1 lingură de apă rece. Gelatina hidratată se încălzeşte până la topire apoi se încorporează în piureul de dovleac. Se adaugă zahărul, coaja de portocală şi mascarpone. Se bate smântâna pentru frişcă apoi se încorporează în crema de dovleac. </div>
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Tava în care s-a copt blatul se tapetează cu folie alimentară. Blatul se taie în două. Primul blat se pune pe fundul tăvii, se acoperă cu crema de dovleac apoi se acoperă cu al doilea blat.</div>
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Tava se dă la frigider pentru 3 - 4 ore. </div>
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<span style="line-height: 23.1839981079102px;">Pentru fasonare am folosit 100 g marţipan pe care l-am întins peste tort . Din ce a rămas am confecţionat şi 3 dovlecei în miniatură. </span></div>
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Anonymoushttp://www.blogger.com/profile/15797838119609496433noreply@blogger.com1tag:blogger.com,1999:blog-2091640232217590179.post-24027936786566900202014-12-08T11:43:00.002-08:002014-12-08T11:43:04.600-08:00FURSEC CU CIOCOLATA SI NUCA DE COCOS<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihMZGpoHLh0K302KiNLHbUlWFFCAlOGzNsXXelloz2-92NECKwtm2ZtS1yDs2VWzycafIrev4ZC2GysqpKP5YOKt0TnkbzHZ6N_pbGNFEuZXQ1_r_Ew4Tup3BWyDQA19_o13WgNnegUCw/s1600/4010.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihMZGpoHLh0K302KiNLHbUlWFFCAlOGzNsXXelloz2-92NECKwtm2ZtS1yDs2VWzycafIrev4ZC2GysqpKP5YOKt0TnkbzHZ6N_pbGNFEuZXQ1_r_Ew4Tup3BWyDQA19_o13WgNnegUCw/s1600/4010.jpg" height="248" width="320" /></a></div>
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Ingrediente</h2>
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1 pachet de unt , 3 galbenusuri, 180 gr zahar pudra, o jumatate de lingurita de bicarbonat de sodiu , un praf sare, 5 ml otet, faina cat cuprinde. Decor: cicolata , fulgi nuca de cocos</div>
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Preparare</h2>
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Untul se omogenizeaza cu zaharul pana devine spuma. Adaugam galbenusurile, sarea, bicarbonatul de sodiu stins in otet si amestecam bine. Se adauga faina cat cuprinde, astfel incat sa obtinem un aluat potrivit ca si consistenta. Se pune aluatul la rece pentru 30 min. Cu ajutorul fainii si o merdenea intindem aluatul si cu ajutorul unei forme steluta formam fursecurile. Se ia fiecare steluta de aluat cu grija si se pune intr-o tava tapetata cu hartie de copt.Cand sunt gata , adica aurii pe margine se scot din <a class="kblinker" href="http://profitshare.ro/l/344694" rel="nofollow" style="color: #fc4a4a; outline: none; text-decoration: none;" target="_blank" title="cuptor">cuptor</a> si se lasa sa se raceasca. Dupa racire se glazureaza cu ciocolata si se presara fulgi nuca de cocos</div>
Anonymoushttp://www.blogger.com/profile/15797838119609496433noreply@blogger.com0tag:blogger.com,1999:blog-2091640232217590179.post-14906561789822320852014-12-08T11:31:00.000-08:002014-12-08T11:31:40.981-08:00Prăjitură cu brânză dulce<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAq46PfhtnYTkNpoAdHY_I3Kav_vEfXQv0-XBkoAk5IkdglCLVci7xQX2QjQZM8Ov9gIilaBXPzo_yjSFxPf03Dd8hLKVGHACWUuzByA44bBwzT3q59emTISL9AVvU2h-NC8bl9zXLhsM/s1600/images.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAq46PfhtnYTkNpoAdHY_I3Kav_vEfXQv0-XBkoAk5IkdglCLVci7xQX2QjQZM8Ov9gIilaBXPzo_yjSFxPf03Dd8hLKVGHACWUuzByA44bBwzT3q59emTISL9AVvU2h-NC8bl9zXLhsM/s1600/images.jpg" /></a></div>
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<span style="font-family: Arial; font-size: 13px; line-height: 20px; text-align: justify;">Ingrediente:</span><br style="font-family: Arial; font-size: 12px; line-height: 20px; margin: 0px; padding: 0px; text-align: justify;" /><br style="font-family: Arial; font-size: 12px; line-height: 20px; margin: 0px; padding: 0px; text-align: justify;" /><span style="font-family: Arial; font-size: 13px; line-height: 20px; text-align: justify;">Foi : </span><br style="font-family: Arial; font-size: 12px; line-height: 20px; margin: 0px; padding: 0px; text-align: justify;" /><br style="font-family: Arial; font-size: 12px; line-height: 20px; margin: 0px; padding: 0px; text-align: justify;" /><span style="font-family: Arial; font-size: 13px; line-height: 20px; text-align: justify;">3 oua13 linguri ulei13 linguri lapte13 linguri zahar15 linguri faina1 praf de copt stins in zeama de lamaie sau otet2 plicuri zahar vanilatUmplutura: 700 gr branza dulce100 gr zahar3 oua2 plicuri zahar vanilat4 linguri amidon alimentar fin Decor: Zahar pudra cu aroma de vanilie Mod de preparare:Intr-un bol se mixeaza ouale cu zahar, se adauga uleiul, laptele, zaharul vanilat si praful de copt stins. Se mixeaza cca 3 min, pana obtinem o compozitie omogena. Adaugam treptat faina si amestecam cu o paleta, pana se incorporeaza. Separat pregatim umplutura – Branza se mixeaza cu zahar, oua, vanilie si amidon alimentar pana obtinem o compozitie omogena. Tapetam o tava (30×20) cu hartie de copt, turnam jumatate din cantitatea de aluat si punem la copt cca 5 min. Cand foaia s-a copt usor scoatem tava din cuptor, adaugam umplutura, se niveleaza apoi cu grija turnam restul de aluat. Se niveleaza cu o spatula, usor, toata suprafata. Se introduce din nou la cuptor, pentru cca 30-35 min, la foc mic. Cand prajitura capata o culoare usor aurie se scoate din cuptor si se lasa sa se racesca complet. Se portioneaza si se pudreaza cu zahar pudra cu aroma de vanilie.</span>Anonymoushttp://www.blogger.com/profile/15797838119609496433noreply@blogger.com0tag:blogger.com,1999:blog-2091640232217590179.post-38307504367431159912014-12-07T05:16:00.000-08:002014-12-07T05:16:00.124-08:00Ruladă pufoasă cu ciocolată<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9XbsNNKOb5s2LQZVLXIKxdmRgsU7bj-sb1CU_VlS379gu5Vsyu0TRYsjbIl6oLWCwNnq00EDz1rmw7JFDHaWbBllMNNqKw1wOvlBZHMdDYoLrOQUr0oKgKKP6oAKqB6KC-AQ-nCV1gek/s1600/rulada_pufoasa_mare.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9XbsNNKOb5s2LQZVLXIKxdmRgsU7bj-sb1CU_VlS379gu5Vsyu0TRYsjbIl6oLWCwNnq00EDz1rmw7JFDHaWbBllMNNqKw1wOvlBZHMdDYoLrOQUr0oKgKKP6oAKqB6KC-AQ-nCV1gek/s1600/rulada_pufoasa_mare.jpg" height="212" width="320" /></a></div>
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Ingrediente</h2>
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100 g ciocolată</div>
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3 linguri cu zahăr</div>
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4 linguri cu făină</div>
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2 ouă</div>
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Pentru umplutură</div>
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200 g cremă de brânză</div>
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250 g mascarpone</div>
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1 fiolă esenţă de vanilie</div>
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<span style="border: 0px; color: #0000aa; font-size: small; margin: 0px; padding: 0px; text-decoration: none;"><strong style="border: 0px; margin: 0px; padding: 0px;"><a class="blue" href="http://www.ecuisine.ro/retete/deserturi/prajituri-tarte/rulada-cu-ciocolata" style="border: 0px; color: #0000aa; margin: 0px; padding: 0px; text-decoration: none;">Ruladă cu ciocolată</a></strong></span></div>
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Mod de preparare</h2>
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1. Bate albușurile cu un praf de sare și zahărul. Încorporează gălbenușurile și ciocolata topită și răcorită. </div>
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2. Adaugă făina și amestecă ușor. Compoziţia astfel obţinută, toarn-o într-o tavă unsă și tapetată cu hârtie de copt. </div>
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3. Lasă la cuptor aproximativ 20 de minute. Scoate rulada pe un șervet umed și rulează bine. </div>
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4. După câtea minute, întinde crema de brânză amestecată cu esenţa și mascarpone. Rulează din nou și lasă la rece o oră. </div>
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5. Înainte de a tăia rulada, pudreaz-o din belșug cu zahăr pudră.</div>
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Anonymoushttp://www.blogger.com/profile/15797838119609496433noreply@blogger.com0tag:blogger.com,1999:blog-2091640232217590179.post-28727619449743556742014-12-04T11:32:00.004-08:002014-12-04T11:32:53.390-08:00Tarta floare cu spanac si branza<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1OMtsluj9au8PMyI4EVKIPBETdES_0Z15skx3AVvGc5XRwp2Zoy2Usdli24nNW3EpwfX1BLe9Fa754B6SOEgeudd2jkz5AkOEPpYllRUIUJTIV5di0qFKFmBc0yWZhgG_0HRd4UOSvP0/s1600/DSC_5233-1024x682.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1OMtsluj9au8PMyI4EVKIPBETdES_0Z15skx3AVvGc5XRwp2Zoy2Usdli24nNW3EpwfX1BLe9Fa754B6SOEgeudd2jkz5AkOEPpYllRUIUJTIV5di0qFKFmBc0yWZhgG_0HRd4UOSvP0/s1600/DSC_5233-1024x682.jpg" height="213" width="320" /></a></div>
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<strong style="background: transparent; border: 0px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">Ingrediente</strong></div>
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-pentru crusta de aluat:<br />200 gr unt<br />2 oua<br />400 gr faina<br />12 linguri apa<br />un praf sare</div>
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<br />-pentru umplutura:<br />350g branza de vaci<br />200g spanac<br />1 ou<br />Sare<br />Piper<br />Nucsoara</div>
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-pentru uns:<br />1 galbenus<br />2 linguri lapte</div>
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<strong style="background: transparent; border: 0px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">Mod de preparare</strong><br />Intr-un vas pui untul moale, ouale, faina, apa si sarea. Framanti pana obtii un aluat omogen pe care il vei da pentru minim 30 minute la frigider.<br />Intre timp, mixezi branza impreuna cu spanacul si apoi adaugi oul batut. Adaugi sare si piper dupa gust si un varf de nucusoara. Amesteci bine pana se omogenizeaza compozitia.<br />Scoti aluatul de la frigider si il imparti in 2 parti. Intinzi o foaie de aluat apoi o decupezi cu ajutorul unui capac rotund (pentru a obtine un cerc perfect) si a unui feliator. Asezi aluatul in tava tapetata cu hartie de copt. Asezi cateva linguri de compozitie in centru, iar restul compozitiei o asezi pe margine. Intinzi a doua foaie de aluat si o asezi peste compozitie (dupa ce ai decupat-o). Asezi un vas rotund (o cana / un bol) in centrul aluatului chiar in locul unde ai pus compozitia. Cu ajutorul un feliator tai “petalele florii”. Verifici sa fie lipite foarte bine cele 2 parti de aluat, apoi iei cu mana fiecare petala si o rasucesti, astfel incat sa se vada compozitia.<br />Ungi tarta cu galbenus de ou batut cu lapte, apoi introduci tarta in cuptorul preincalzit pentru circa 50 de minute, pana se rumeneste frumos.</div>
Anonymoushttp://www.blogger.com/profile/15797838119609496433noreply@blogger.com0tag:blogger.com,1999:blog-2091640232217590179.post-22568625314309176552014-12-04T11:23:00.002-08:002014-12-04T11:23:51.095-08:00Prajitura de post cu crema de gris si gem<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKmlLZxfZFQ5vX-Bv_xfkH8OSiRRe2uPZD6lbN1U66mkb7tVAACo0xu3dsa5Su0Dbn9nHcZZHB_3L1EaG2pkguWfA3Z-33axRd6DLBIsx2Nsa9mHwxc4l2KFwhpA5orULC4CGszFWqyFs/s1600/prajitura-de-post-cu-crema-de-gris-si-gem-9.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKmlLZxfZFQ5vX-Bv_xfkH8OSiRRe2uPZD6lbN1U66mkb7tVAACo0xu3dsa5Su0Dbn9nHcZZHB_3L1EaG2pkguWfA3Z-33axRd6DLBIsx2Nsa9mHwxc4l2KFwhpA5orULC4CGszFWqyFs/s1600/prajitura-de-post-cu-crema-de-gris-si-gem-9.jpg" height="241" width="320" /></a></div>
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Ingrediente</h3>
<ul style="border: 0px; font-family: inherit; font-size: inherit; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; list-style: none; margin: 0px 0px 30px; padding: 0px; vertical-align: baseline;">
<li class="ingredient" style="background: url(http://rasfatuldinfarfurie.ro/wp-content/themes/food-recipes/images/li-bot-border.jpg) 0px 100% repeat-x; border: 0px; color: #5b5b5b; font-family: 'Droid Sans', Arial, Helvetica, 'Trebuchet MS', sans-serif; font-size: 13px; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: 28px; margin: 0px; padding: 0px 0px 2px; vertical-align: baseline;">Pentru blat:</li>
<li class="ingredient" style="background: url(http://rasfatuldinfarfurie.ro/wp-content/themes/food-recipes/images/li-bot-border.jpg) 0px 100% repeat-x; border: 0px; color: #5b5b5b; font-family: 'Droid Sans', Arial, Helvetica, 'Trebuchet MS', sans-serif; font-size: 13px; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: 28px; margin: 0px; padding: 0px 0px 2px; vertical-align: baseline;">15 linguri ulei</li>
<li class="ingredient" style="background: url(http://rasfatuldinfarfurie.ro/wp-content/themes/food-recipes/images/li-bot-border.jpg) 0px 100% repeat-x; border: 0px; color: #5b5b5b; font-family: 'Droid Sans', Arial, Helvetica, 'Trebuchet MS', sans-serif; font-size: 13px; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: 28px; margin: 0px; padding: 0px 0px 2px; vertical-align: baseline;">15 linguri suc de rosii</li>
<li class="ingredient" style="background: url(http://rasfatuldinfarfurie.ro/wp-content/themes/food-recipes/images/li-bot-border.jpg) 0px 100% repeat-x; border: 0px; color: #5b5b5b; font-family: 'Droid Sans', Arial, Helvetica, 'Trebuchet MS', sans-serif; font-size: 13px; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: 28px; margin: 0px; padding: 0px 0px 2px; vertical-align: baseline;">5 linguri zahar</li>
<li class="ingredient" style="background: url(http://rasfatuldinfarfurie.ro/wp-content/themes/food-recipes/images/li-bot-border.jpg) 0px 100% repeat-x; border: 0px; color: #5b5b5b; font-family: 'Droid Sans', Arial, Helvetica, 'Trebuchet MS', sans-serif; font-size: 13px; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: 28px; margin: 0px; padding: 0px 0px 2px; vertical-align: baseline;">500 g faina</li>
<li class="ingredient" style="background: url(http://rasfatuldinfarfurie.ro/wp-content/themes/food-recipes/images/li-bot-border.jpg) 0px 100% repeat-x; border: 0px; color: #5b5b5b; font-family: 'Droid Sans', Arial, Helvetica, 'Trebuchet MS', sans-serif; font-size: 13px; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: 28px; margin: 0px; padding: 0px 0px 2px; vertical-align: baseline;">1/2 lingurita bicarbonat</li>
<li class="ingredient" style="background: url(http://rasfatuldinfarfurie.ro/wp-content/themes/food-recipes/images/li-bot-border.jpg) 0px 100% repeat-x; border: 0px; color: #5b5b5b; font-family: 'Droid Sans', Arial, Helvetica, 'Trebuchet MS', sans-serif; font-size: 13px; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: 28px; margin: 0px; padding: 0px 0px 2px; vertical-align: baseline;">esenta de rom</li>
<li class="ingredient" style="background: url(http://rasfatuldinfarfurie.ro/wp-content/themes/food-recipes/images/li-bot-border.jpg) 0px 100% repeat-x; border: 0px; color: #5b5b5b; font-family: 'Droid Sans', Arial, Helvetica, 'Trebuchet MS', sans-serif; font-size: 13px; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: 28px; margin: 0px; padding: 0px 0px 2px; vertical-align: baseline;">sare</li>
<li class="ingredient" style="background: url(http://rasfatuldinfarfurie.ro/wp-content/themes/food-recipes/images/li-bot-border.jpg) 0px 100% repeat-x; border: 0px; color: #5b5b5b; font-family: 'Droid Sans', Arial, Helvetica, 'Trebuchet MS', sans-serif; font-size: 13px; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: 28px; margin: 0px; padding: 0px 0px 2px; vertical-align: baseline;">Pentru umplutura:</li>
<li class="ingredient" style="background: url(http://rasfatuldinfarfurie.ro/wp-content/themes/food-recipes/images/li-bot-border.jpg) 0px 100% repeat-x; border: 0px; color: #5b5b5b; font-family: 'Droid Sans', Arial, Helvetica, 'Trebuchet MS', sans-serif; font-size: 13px; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: 28px; margin: 0px; padding: 0px 0px 2px; vertical-align: baseline;">1 l apa</li>
<li class="ingredient" style="background: url(http://rasfatuldinfarfurie.ro/wp-content/themes/food-recipes/images/li-bot-border.jpg) 0px 100% repeat-x; border: 0px; color: #5b5b5b; font-family: 'Droid Sans', Arial, Helvetica, 'Trebuchet MS', sans-serif; font-size: 13px; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: 28px; margin: 0px; padding: 0px 0px 2px; vertical-align: baseline;">4 linguri zahar</li>
<li class="ingredient" style="background: url(http://rasfatuldinfarfurie.ro/wp-content/themes/food-recipes/images/li-bot-border.jpg) 0px 100% repeat-x; border: 0px; color: #5b5b5b; font-family: 'Droid Sans', Arial, Helvetica, 'Trebuchet MS', sans-serif; font-size: 13px; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: 28px; margin: 0px; padding: 0px 0px 2px; vertical-align: baseline;">200 g gris</li>
<li class="ingredient" style="background: url(http://rasfatuldinfarfurie.ro/wp-content/themes/food-recipes/images/li-bot-border.jpg) 0px 100% repeat-x; border: 0px; color: #5b5b5b; font-family: 'Droid Sans', Arial, Helvetica, 'Trebuchet MS', sans-serif; font-size: 13px; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: 28px; margin: 0px; padding: 0px 0px 2px; vertical-align: baseline;">200 g margarina</li>
<li class="ingredient" style="background: url(http://rasfatuldinfarfurie.ro/wp-content/themes/food-recipes/images/li-bot-border.jpg) 0px 100% repeat-x; border: 0px; color: #5b5b5b; font-family: 'Droid Sans', Arial, Helvetica, 'Trebuchet MS', sans-serif; font-size: 13px; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: 28px; margin: 0px; padding: 0px 0px 2px; vertical-align: baseline;">75 g nuca de cocos</li>
<li class="ingredient" style="background: url(http://rasfatuldinfarfurie.ro/wp-content/themes/food-recipes/images/li-bot-border.jpg) 0px 100% repeat-x; border: 0px; color: #5b5b5b; font-family: 'Droid Sans', Arial, Helvetica, 'Trebuchet MS', sans-serif; font-size: 13px; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: 28px; margin: 0px; padding: 0px 0px 2px; vertical-align: baseline;">zeama si coaja de la o lamaie</li>
<li class="ingredient" style="background: url(http://rasfatuldinfarfurie.ro/wp-content/themes/food-recipes/images/li-bot-border.jpg) 0px 100% repeat-x; border: 0px; color: #5b5b5b; font-family: 'Droid Sans', Arial, Helvetica, 'Trebuchet MS', sans-serif; font-size: 13px; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: 28px; margin: 0px; padding: 0px 0px 2px; vertical-align: baseline;">400 g gem de prune cu miez de nuca</li>
<li class="ingredient" style="background: none; border: 0px; color: #5b5b5b; font-family: 'Droid Sans', Arial, Helvetica, 'Trebuchet MS', sans-serif; font-size: 13px; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: 28px; margin: 0px; padding: 0px 0px 2px; vertical-align: baseline;">sare</li>
</ul>
<h3 class="blue" style="border: 0px; color: #0053a6; font-family: MuseoSlab500, Times, serif; font-size: 21px; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: normal; margin: 0px 0px 15px; padding: 0px; vertical-align: baseline;">
Mod preparare</h3>
<h4 class="red me-steps" style="background: url(http://rasfatuldinfarfurie.ro/wp-content/themes/food-recipes/images/pet-border.png) 0px 30px repeat-x; border: 0px; color: #66a80f; cursor: pointer; font-family: MuseoSlab500, Times, serif; font-size: 18px; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; height: 30px; line-height: 30px; margin: 0px 0px 20px; padding: 0px 0px 2px; vertical-align: baseline;">
<span class="stepcheck" style="background: url(http://rasfatuldinfarfurie.ro/wp-content/themes/food-recipes/images/checkbox.png) 0% 100% no-repeat; border: 0px; color: #68aa10; cursor: pointer; display: inline-block; font-family: inherit; font-size: inherit; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; height: 17px; line-height: inherit; margin: 0px 6px 0px 0px; padding: 0px; vertical-align: middle; width: 17px;"></span>Pasul 1</h4>
<div class="instructions" style="border: 0px; color: #909090; font-family: 'Droid Sans', Arial, Helvetica, 'Trebuchet MS', sans-serif; font-size: 13px; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: 21px; margin: 0px 0px 20px; padding: 0px; vertical-align: baseline;">
Reteta originala era cu 12 linguri din fiecare(ulei si suc de rosii), dar eu am folosit o tava de 26/36 cm si am mai adaugat cate 3 linguri. Am frecat uleiul cu zaharul si putina sare pana aproape de lichefierea zaharului, apoi am adaugat sucul de rosii, esenta si faina cu bicarbonatul.</div>
<h4 class="red me-steps" style="background: url(http://rasfatuldinfarfurie.ro/wp-content/themes/food-recipes/images/pet-border.png) 0px 30px repeat-x; border: 0px; color: #66a80f; cursor: pointer; font-family: MuseoSlab500, Times, serif; font-size: 18px; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; height: 30px; line-height: 30px; margin: 0px 0px 20px; padding: 0px 0px 2px; vertical-align: baseline;">
<span class="stepcheck" style="background: url(http://rasfatuldinfarfurie.ro/wp-content/themes/food-recipes/images/checkbox.png) 0% 100% no-repeat; border: 0px; color: #68aa10; cursor: pointer; display: inline-block; font-family: inherit; font-size: inherit; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; height: 17px; line-height: inherit; margin: 0px 6px 0px 0px; padding: 0px; vertical-align: middle; width: 17px;"></span>Pasul 2</h4>
<div class="instructions" style="border: 0px; color: #909090; font-family: 'Droid Sans', Arial, Helvetica, 'Trebuchet MS', sans-serif; font-size: 13px; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: 21px; margin: 0px 0px 20px; padding: 0px; vertical-align: baseline;">
Am framantat un aluat elastic si nelipicios, pe care l-am lasat 20 de minute la frigider acoperit cu o folie. Apoi l-am impartit in 4 bucati pe care le-am intins pe dosul tavii unse cu ulei si le-am copt pe rand cate 6-7 minute la 180 grade.</div>
<h4 class="red me-steps" style="background: url(http://rasfatuldinfarfurie.ro/wp-content/themes/food-recipes/images/pet-border.png) 0px 30px repeat-x; border: 0px; color: #66a80f; cursor: pointer; font-family: MuseoSlab500, Times, serif; font-size: 18px; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; height: 30px; line-height: 30px; margin: 0px 0px 20px; padding: 0px 0px 2px; vertical-align: baseline;">
<span class="stepcheck" style="background: url(http://rasfatuldinfarfurie.ro/wp-content/themes/food-recipes/images/checkbox.png) 0% 100% no-repeat; border: 0px; color: #68aa10; cursor: pointer; display: inline-block; font-family: inherit; font-size: inherit; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; height: 17px; line-height: inherit; margin: 0px 6px 0px 0px; padding: 0px; vertical-align: middle; width: 17px;"></span>Pasul 3</h4>
<div class="instructions" style="border: 0px; color: #909090; font-family: 'Droid Sans', Arial, Helvetica, 'Trebuchet MS', sans-serif; font-size: 13px; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: 21px; margin: 0px 0px 20px; padding: 0px; vertical-align: baseline;">
Pentru crema de gris, am pus intai apa cu zaharul, coaja de lamaie si sarea la fiert, iar cand a atis punctul de fierbere, am adaugat grisul in ploaie mestecand continuu. Am lasat pe foc pana s-a ingrosat, apoi am dat deoparte si am incorporat margarina si zeama de lamaie. Am dat crema la rece, iar cand s-a racit complet am adaugat nuca de cocos si am omogenizat.</div>
<h4 class="red me-steps" style="background: url(http://rasfatuldinfarfurie.ro/wp-content/themes/food-recipes/images/pet-border.png) 0px 30px repeat-x; border: 0px; color: #66a80f; cursor: pointer; font-family: MuseoSlab500, Times, serif; font-size: 18px; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; height: 30px; line-height: 30px; margin: 0px 0px 20px; padding: 0px 0px 2px; vertical-align: baseline;">
<span class="stepcheck" style="background: url(http://rasfatuldinfarfurie.ro/wp-content/themes/food-recipes/images/checkbox.png) 0% 100% no-repeat; border: 0px; color: #68aa10; cursor: pointer; display: inline-block; font-family: inherit; font-size: inherit; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; height: 17px; line-height: inherit; margin: 0px 6px 0px 0px; padding: 0px; vertical-align: middle; width: 17px;"></span>Pasul 4</h4>
<div class="instructions" style="border: 0px; color: #909090; font-family: 'Droid Sans', Arial, Helvetica, 'Trebuchet MS', sans-serif; font-size: 13px; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: 21px; margin: 0px 0px 20px; padding: 0px; vertical-align: baseline;">
Pentru asamblarea prajiturii, am pus prima foaie in tava, am intins jumatate din crema de gris, am pus a doua foaie, am intins gemul peste ea, apoi a treia foaie, restul de crema de gis si ultima foaie.</div>
<h4 class="red me-steps" style="background: url(http://rasfatuldinfarfurie.ro/wp-content/themes/food-recipes/images/pet-border.png) 0px 30px repeat-x; border: 0px; color: #66a80f; cursor: pointer; font-family: MuseoSlab500, Times, serif; font-size: 18px; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; height: 30px; line-height: 30px; margin: 0px 0px 20px; padding: 0px 0px 2px; vertical-align: baseline;">
<span class="stepcheck" style="background: url(http://rasfatuldinfarfurie.ro/wp-content/themes/food-recipes/images/checkbox.png) 0% 100% no-repeat; border: 0px; color: #68aa10; cursor: pointer; display: inline-block; font-family: inherit; font-size: inherit; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; height: 17px; line-height: inherit; margin: 0px 6px 0px 0px; padding: 0px; vertical-align: middle; width: 17px;"></span>Pasul 5</h4>
<span class="value" style="background-color: white; border: 0px; color: #909090; font-family: 'Droid Sans', Arial, Helvetica, 'Trebuchet MS', sans-serif; font-size: 13px; font-stretch: inherit; line-height: 20px; margin: 0px; padding: 0px; vertical-align: baseline;"></span><span style="background-color: white; color: #909090; font-family: 'Droid Sans', Arial, Helvetica, 'Trebuchet MS', sans-serif; font-size: 13px; line-height: 20px;"></span><span class="value" style="background-color: white; border: 0px; color: #909090; font-family: 'Droid Sans', Arial, Helvetica, 'Trebuchet MS', sans-serif; font-size: 13px; font-stretch: inherit; line-height: 20px; margin: 0px; padding: 0px; vertical-align: baseline;"></span><br />
<div class="instructions" style="border: 0px; color: #909090; font-family: 'Droid Sans', Arial, Helvetica, 'Trebuchet MS', sans-serif; font-size: 13px; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: 21px; margin: 0px 0px 20px; padding: 0px; vertical-align: baseline;">
Am acoperit cu folie si am dat la frigider pentru cateva ore dupa care am portionat-o. S-au inmuiat destul de repede foile si a iesit foarte buna si inalta.</div>
Anonymoushttp://www.blogger.com/profile/15797838119609496433noreply@blogger.com1tag:blogger.com,1999:blog-2091640232217590179.post-53793361441702570302014-12-04T11:16:00.002-08:002014-12-04T11:16:06.233-08:00Prajitura de post <div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHphH7zGexzRhCXkLwyBiY0JGGcFnq1EnY0hIfVa0mX6RK6-X-F2Q96SloxiXr1DE5kZlgaIzs8CQP5uul1z1ORz_aJHG5t2hl4Ib1kWvQcN1lIYnPA1gXToxWC2wRp5cM5TXKqWezBrk/s1600/SDC14715_resize.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHphH7zGexzRhCXkLwyBiY0JGGcFnq1EnY0hIfVa0mX6RK6-X-F2Q96SloxiXr1DE5kZlgaIzs8CQP5uul1z1ORz_aJHG5t2hl4Ib1kWvQcN1lIYnPA1gXToxWC2wRp5cM5TXKqWezBrk/s1600/SDC14715_resize.jpg" height="240" width="320" /></a></div>
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<span style="background-color: white; font-family: Verdana, Geneva, sans-serif; font-size: 11px;">1 1/2 cana faina</span><br style="font-family: Verdana, Geneva, sans-serif; font-size: 11px;" /><span style="background-color: white; font-family: Verdana, Geneva, sans-serif; font-size: 11px;">1 cana zahar granulat</span><br style="font-family: Verdana, Geneva, sans-serif; font-size: 11px;" /><span style="background-color: white; font-family: Verdana, Geneva, sans-serif; font-size: 11px;">cacao </span><br style="font-family: Verdana, Geneva, sans-serif; font-size: 11px;" /><span style="background-color: white; font-family: Verdana, Geneva, sans-serif; font-size: 11px;">1 lg praf de copt</span><br style="font-family: Verdana, Geneva, sans-serif; font-size: 11px;" /><span style="background-color: white; font-family: Verdana, Geneva, sans-serif; font-size: 11px;">ulei 1/2 cana</span><br style="font-family: Verdana, Geneva, sans-serif; font-size: 11px;" /><span style="background-color: white; font-family: Verdana, Geneva, sans-serif; font-size: 11px;">1 cana apa fiarta</span><br style="font-family: Verdana, Geneva, sans-serif; font-size: 11px;" /><span style="background-color: white; font-family: Verdana, Geneva, sans-serif; font-size: 11px;">1 lg zeama de lamaie</span><br style="font-family: Verdana, Geneva, sans-serif; font-size: 11px;" /><span style="background-color: white; font-family: Verdana, Geneva, sans-serif; font-size: 11px;">1 esenta de rom</span><br style="font-family: Verdana, Geneva, sans-serif; font-size: 11px;" /><span style="background-color: white; font-family: Verdana, Geneva, sans-serif; font-size: 11px;">stafide</span><br style="font-family: Verdana, Geneva, sans-serif; font-size: 11px;" /><span style="background-color: white; font-family: Verdana, Geneva, sans-serif; font-size: 11px;">-zaharul,faina,pudra de cacao,praful de copt,sarea se cern intr-un castron</span><br style="font-family: Verdana, Geneva, sans-serif; font-size: 11px;" /><span style="background-color: white; font-family: Verdana, Geneva, sans-serif; font-size: 11px;">-adaugam uleiul,apa,sucul de lamaie,esenta de rom si stafidele , mixam bine</span><br style="font-family: Verdana, Geneva, sans-serif; font-size: 11px;" /><span style="background-color: white; font-family: Verdana, Geneva, sans-serif; font-size: 11px;">-se toarna in tava cu hartie de copt,se da la cuptor pentru 30-40 min la foc potrivit</span><br style="font-family: Verdana, Geneva, sans-serif; font-size: 11px;" /><span style="background-color: white; font-family: Verdana, Geneva, sans-serif; font-size: 11px;">-am lasat sa se racoreasca putin dupa care am portionat-o,am uns cu miere din belsug si am presarat nuca de cocos</span><br style="font-family: Verdana, Geneva, sans-serif; font-size: 11px;" /><br style="font-family: Verdana, Geneva, sans-serif; font-size: 11px;" /><br style="font-family: Verdana, Geneva, sans-serif; font-size: 11px;" /><span style="font-family: Verdana, Geneva, sans-serif; font-size: 11px;"><br /></span>Anonymoushttp://www.blogger.com/profile/15797838119609496433noreply@blogger.com0tag:blogger.com,1999:blog-2091640232217590179.post-13229632815354105192014-12-03T12:19:00.002-08:002014-12-03T12:19:27.439-08:00Prajitura cu crema de lamaie<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6axJ2de_dFaRaD0NM126dkwW5RUkWwtpZjlqWHL2aFIcT7Q_hqHl-0CMElBd5kHDh1hNW6mrLRneibBmfFUT8mxqgTxWRx9UCf4kt0rsiI_pMM8maWSFROi6zPTuWQExNFuWKwGDOsfg/s1600/2014-01-18_0268.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6axJ2de_dFaRaD0NM126dkwW5RUkWwtpZjlqWHL2aFIcT7Q_hqHl-0CMElBd5kHDh1hNW6mrLRneibBmfFUT8mxqgTxWRx9UCf4kt0rsiI_pMM8maWSFROi6zPTuWQExNFuWKwGDOsfg/s1600/2014-01-18_0268.jpg" height="240" width="320" /></a></div>
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<div style="background-color: white; color: #444444; font-family: Arial, Helvetica, sans-serif; font-size: 13px; line-height: 20.7999992370605px; margin-bottom: 1.8em; text-align: justify;">
Ingrediente pentru o tava de 23 x 28 cm:</div>
<ul style="background-color: white; color: #444444; font-family: Arial, Helvetica, sans-serif; font-size: 13px; line-height: 20.7999992370605px; margin-bottom: 1.8em; text-align: justify;">
<li>45 biscuiti petite burre</li>
<li>750 ml lapte</li>
<li>5 linguri zahar</li>
<li>2 linguri amidon</li>
<li>2 linguri faina</li>
<li>150 g unt la temperature camerei</li>
<li>sucul de la doua lamai</li>
<li>coaja rasa de la o lamaie</li>
</ul>
<div style="background-color: white; color: #444444; font-family: Arial, Helvetica, sans-serif; font-size: 13px; line-height: 20.7999992370605px; margin-bottom: 1.8em; text-align: justify;">
Procedam astfel:</div>
<ul style="background-color: white; color: #444444; font-family: Arial, Helvetica, sans-serif; font-size: 13px; line-height: 20.7999992370605px; margin-bottom: 1.8em; text-align: justify;">
<li>punem laptele intr-o craticioara adanca</li>
<li>adaugam zaharul si amestecam cu telul (ca sa se topeasca putin)</li>
<li>incorporam amidonul</li>
<li>incorporam faina, amestecand bine pentru a nu se forma cocoloase</li>
<li>punem la fiert, in bain-marie sau pe flacara foarte mica, amestecand continuu</li>
<li>fierbem pana ce compozitia se ingroasa bine</li>
<li>lasam crema sa se racoreasca (pentru a nu se forma crusta la suprafata, acoperim crema cu folie alimentara – vreau sa spun ca punem folia direct pe crema)</li>
<li>cand crema este usor calduta incorporam, treptat, untul, sucul si coaja de lamaie</li>
<li>asezam in tapa un strat de biscuiti, peste care punem un strat de crema, apoi unul de biscuiti, apoi unul de crema si la final, inca un strat de biscuiti</li>
<li>acoperim tava cu un prosop curat si dam la frigider pentru o noapte</li>
<li>in ziua urmatoare, taiem prajitura, pudram cu zahar si ….Pofta buna !!</li>
</ul>
<div style="background-color: white; color: #444444; font-family: Arial, Helvetica, sans-serif; font-size: 13px; line-height: 20.7999992370605px; margin-bottom: 1.8em; text-align: center;">
<a href="http://www.florideportocal.ro/wp-content/uploads/2014/01/2014-01-18_0264.jpg" style="color: black;"><img alt="2014-01-18_0264" class="aligncenter size-medium wp-image-3903" height="225" src="http://www.florideportocal.ro/wp-content/uploads/2014/01/2014-01-18_0264-300x225.jpg" style="border: none;" width="300" /></a></div>
<div style="background-color: white; color: #444444; font-family: Arial, Helvetica, sans-serif; font-size: 13px; line-height: 20.7999992370605px; margin-bottom: 1.8em; text-align: center;">
<a href="http://www.florideportocal.ro/wp-content/uploads/2014/01/2014-01-18_0265.jpg" style="color: black;"><img alt="2014-01-18_0265" class="aligncenter size-medium wp-image-3904" height="225" src="http://www.florideportocal.ro/wp-content/uploads/2014/01/2014-01-18_0265-300x225.jpg" style="border: none;" width="300" /></a></div>
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Anonymoushttp://www.blogger.com/profile/15797838119609496433noreply@blogger.com0tag:blogger.com,1999:blog-2091640232217590179.post-75179766236866997472014-12-03T11:54:00.004-08:002014-12-03T11:54:59.052-08:00Tort de ciocolata delicios<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9At758tDOr6u4WlbEICdJK05bNx6thALN0krNyMZ4IJUiaOzpBq7NfyWb4CGlXJ3nvQqFEGzHf8wKkhq1HtR7EGzuGuGXmAtqLF6WAewKcc_3wo9NpP64v8_fMf8YTuI3-WTUC6uKohE/s1600/2254_Chocolatecake-1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9At758tDOr6u4WlbEICdJK05bNx6thALN0krNyMZ4IJUiaOzpBq7NfyWb4CGlXJ3nvQqFEGzHf8wKkhq1HtR7EGzuGuGXmAtqLF6WAewKcc_3wo9NpP64v8_fMf8YTuI3-WTUC6uKohE/s1600/2254_Chocolatecake-1.jpg" height="200" width="320" /></a></div>
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<div style="background-color: white; font-family: Georgia, 'Times New Roman', Times, serif; font-size: 13px; line-height: 1.6; margin-bottom: 0in; padding: 0px;">
<span style="font-size: 14px; margin: 0px; padding: 0px;"><em style="margin: 0px; padding: 0px;">Ingrediente</em> pentru aluatul de tort:</span></div>
<div style="background-color: white; font-family: Georgia, 'Times New Roman', Times, serif; font-size: 13px; line-height: 1.6; margin-bottom: 0in; padding: 0px;">
<span style="font-size: 14px; margin: 0px; padding: 0px;">2 căni sau 500 ml apă</span></div>
<div style="background-color: white; font-family: Georgia, 'Times New Roman', Times, serif; font-size: 13px; line-height: 1.6; margin-bottom: 0in; padding: 0px;">
<span style="font-size: 14px; margin: 0px; padding: 0px;">3 ceşti sau 600 g zahăr pudră</span></div>
<div style="background-color: white; font-family: Georgia, 'Times New Roman', Times, serif; font-size: 13px; line-height: 1.6; margin-bottom: 0in; padding: 0px;">
<span style="font-size: 14px; margin: 0px; padding: 0px;">1 ¼ căni sau 250 g unt</span></div>
<div style="background-color: white; font-family: Georgia, 'Times New Roman', Times, serif; font-size: 13px; line-height: 1.6; margin-bottom: 0in; padding: 0px;">
<span style="font-size: 14px; margin: 0px; padding: 0px;">1/3 ceaşcă sau 35 g pudră de cacao</span></div>
<div style="background-color: white; font-family: Georgia, 'Times New Roman', Times, serif; font-size: 13px; line-height: 1.6; margin-bottom: 0in; padding: 0px;">
<span style="font-size: 14px; margin: 0px; padding: 0px;">1 linguriţă bicarbonat de sodiu</span></div>
<div style="background-color: white; font-family: Georgia, 'Times New Roman', Times, serif; font-size: 13px; line-height: 1.6; margin-bottom: 0in; padding: 0px;">
<span style="font-size: 14px; margin: 0px; padding: 0px;">3 ceşti sau 420 g făină albă</span></div>
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<span style="font-size: 14px; margin: 0px; padding: 0px;">4 ouă</span></div>
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<span style="font-size: 14px; margin: 0px; padding: 0px;"><em style="margin: 0px; padding: 0px;">Ingrediente</em> pentru glazura de ciocolată:</span></div>
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<span style="font-size: 14px; margin: 0px; padding: 0px;">397g lapte îndulcit condensat</span></div>
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<span style="font-size: 14px; margin: 0px; padding: 0px;">2 căni sau 300 g ciocolată neagră, ruptă în bucăţi (70 % cacao)</span></div>
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<span style="font-size: 14px; margin: 0px; padding: 0px;">½ ceaşcă sau 125 g frişcă</span></div>
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<span style="font-size: 14px; margin: 0px; padding: 0px;"><em style="margin: 0px; padding: 0px;">Cum se prepară tortul</em>: se combină apa, zahărul, untul, cacao şi bicarbonatul de sodiu într-o tigaie medie, se amestecă pe foc până începe să fiarbă la foc mic, timp de 5 minute. Se transferă amestecul într-un vas mare şi se răceşte la temperatura camerei. Se adaugă făină şi ou amestecului şi se amestecă toate împreună cu mixerul până când amestecul devine neted şi capătă o culoare pală.</span></div>
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<span style="font-size: 14px; margin: 0px; padding: 0px;">Ungeţi un vas adânc termorezistent de 26 cm x 33 cm şi se acoperă cu hârtie de copt, apoi se toarnă amestecul. Puneţi prăjitura în cuptorul preîncălzit la 180˚ C, timp de aproximativ 45-50 de minute sau până când tortul se coace. Întoarceţi tortul cu susul în jos să se răcească. Combinaţi laptele condensat, ciocolata şi frişca într-un castron deasupra apei fierbinţi şi amestecaţi până când ciocolata se topeşte. Se răceşte până ajunge la temperatura camerei. Turnaţi glazura de ciocolată pe partea de sus a tortului răcit. Tăiaţi şi serviţi!</span></div>
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Anonymoushttp://www.blogger.com/profile/15797838119609496433noreply@blogger.com0tag:blogger.com,1999:blog-2091640232217590179.post-758207823704356882014-12-03T11:49:00.004-08:002014-12-03T11:49:44.400-08:00Tort Sah de biscuiti cu fructe confiate si nuca<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3rLLe15_1f9UMeJ2JrkxLtfJZQlDSjZqa4As7-cqhrdsPaajyz27OZyimsEqbanLqlCp9DMhfQANjYwwiqY1bnHqxRY0OHJg3oZ0ZehrPDJlNKNWRI5qH7w5XousIjQ5YSuGvPA-WEeQ/s1600/186x123_tort-sah-de-biscuiti-cu-fructe-confiate-si-nuca-286829.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3rLLe15_1f9UMeJ2JrkxLtfJZQlDSjZqa4As7-cqhrdsPaajyz27OZyimsEqbanLqlCp9DMhfQANjYwwiqY1bnHqxRY0OHJg3oZ0ZehrPDJlNKNWRI5qH7w5XousIjQ5YSuGvPA-WEeQ/s1600/186x123_tort-sah-de-biscuiti-cu-fructe-confiate-si-nuca-286829.jpg" /></a></div>
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INGREDIENTE</h3>
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700 gr biscuiti simpli</div>
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150 gr biscuiti glazurati</div>
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400 gr rahat turcesc</div>
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100 gr caise confiate</div>
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50 gr merisoare confiate</div>
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100 gr nuca</div>
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500 gr ciocolata de menaj amaruie</div>
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50 gr cacao</div>
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200 gr unt</div>
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700 ml lapte</div>
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4 linguri zahar</div>
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<a href="http://bucataras.ro/articole/2315/sarea.html" style="background: transparent; color: #6a9b00;" target="_self" title="sare">sare</a></div>
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MOD DE PREPARARE RETETA </h3>
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Mai intai am pregatit doua tavi de chec pe care le-am tapetat cu folie.</div>
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Peste folia din tavi am asezat biscuitii glazurati in forma de sah, imbracand si pereti laterali cu cate un rand de biscuiti.</div>
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Biscuitii obisnuiti i-am rupt in bucati mai maricele si i-am impartit in doua parti.</div>
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De asemeni am impartit toate ingredientele in cate doua parti pentru ca am lucrat separat pentru fiecare tava de tort.</div>
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Deci, peste biscuitii rupti am adaugat fructele confiate, nuca taiata mai mare, si rahatul.</div>
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Punem intr-un vas, pe foc moale, untul cu ciocolata rupta bucati, iar in alt vas amestecam laptele cu cacaoa, zaharul si putina <a href="http://bucataras.ro/articole/2315/sarea.html" style="background: transparent; color: #6a9b00;" target="_self" title="sare">sare</a>.</div>
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Turnam cate putin lapte peste ciocolata si untul de pe foc si amestecam pana cand se topesc si se omogenizeaza toate, apoi punem totul fierbinte peste amestecul de biscuiti.</div>
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Amestecam rapid cu o furculita sa se patrunda si sa se omogenizeze totul si rasturnam amestecul peste biscuitii din tava. </div>
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Presam bine cu mainile tortul astfel format si il imbracam cu folia din tava.</div>
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Dam tava la rece pana se intareste suficient astfel incat sa-l putem portiona frumos.</div>
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Eu l-am tinut cam doua ore la frigider, apoi am portionat pe langa biscuiti.</div>
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Au rezultat cate 8 portii in fiecare tava.</div>
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TIPS-URI</h3>
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1</div>
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Cantitatea de lapte variaza in funtie de textura biscuitilor, nu trebuie sa iasa compozitia formata prea moale.</div>
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2</div>
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Fructele confiate se vor tine cateva minute in apa calda inainte de a se utiliza.</div>
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3</div>
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Cantitatea de zahar variaza in functie de cat de dulci sunt ingredientele folosite.</div>
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<br />Anonymoushttp://www.blogger.com/profile/15797838119609496433noreply@blogger.com0tag:blogger.com,1999:blog-2091640232217590179.post-19112919430347969382014-11-30T12:22:00.001-08:002014-11-30T12:22:02.789-08:00Glazura cu aroma de zahar ars<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6VTFDGQpKVH8ZCiZ5RzzRr0Mxr9TTZIRMfI1214S-kw9PC-hz1Kvb975KUCZWd5PVAZUDrhK4lwLcq3hSk5pHT9t_iHtI5MrTO2pmL0KA_UCzzNpnd-SIsHg6lJjwmskNBFJBrQ_3r7Q/s1600/tort-dobos-clasic.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6VTFDGQpKVH8ZCiZ5RzzRr0Mxr9TTZIRMfI1214S-kw9PC-hz1Kvb975KUCZWd5PVAZUDrhK4lwLcq3hSk5pHT9t_iHtI5MrTO2pmL0KA_UCzzNpnd-SIsHg6lJjwmskNBFJBrQ_3r7Q/s1600/tort-dobos-clasic.jpg" height="213" width="320" /></a></div>
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Zaharul ars reprezinta o glazura crocanta, caramelizata, are o aroma ce poate fi asociata cu diferite gusturi si texturi. In combinatie cu frisca lichida si untul vei obtine o glazura caramel delicioasa.</div>
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Daca vei folosi doar zaharul topit poti obtine o crusta delicata si crocanta pentru Tortul Dobos.</div>
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Poti obtine o glazura fina de caramel si daca topesti caramele in frisca lichida si amesteci pana la omogenizare. 5 caramele cu lapte lipicioase sunt suficiente la 50ml frisca lichida.</div>
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Glazura de caramel</div>
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<li style="border: 0px; clear: both; font-family: inherit; font-style: inherit; line-height: 16.8999996185303px; margin: 0px; outline: 0px; padding: 0px 0px 5px; vertical-align: baseline;">200g zahar brun</li>
<li style="border: 0px; clear: both; font-family: inherit; font-style: inherit; line-height: 16.8999996185303px; margin: 0px; outline: 0px; padding: 0px 0px 5px; vertical-align: baseline;">43g unt</li>
<li style="border: 0px; clear: both; font-family: inherit; font-style: inherit; line-height: 16.8999996185303px; margin: 0px; outline: 0px; padding: 0px 0px 5px; vertical-align: baseline;">4 linguri lapte</li>
<li style="border: 0px; clear: both; font-family: inherit; font-style: inherit; line-height: 16.8999996185303px; margin: 0px; outline: 0px; padding: 0px 0px 5px; vertical-align: baseline;">130g zahar pudra</li>
<li style="border: 0px; clear: both; font-family: inherit; font-style: inherit; line-height: 16.8999996185303px; margin: 0px; outline: 0px; padding: 0px 0px 5px; vertical-align: baseline;">1 lingurita extract de vanilie</li>
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<div style="background-color: white; border: 0px; color: #333333; font-family: Arial, Helvetica, sans-serif; font-size: 13px; line-height: 16.8999996185303px; margin-bottom: 10px; outline: 0px; padding: 0px; text-align: justify; vertical-align: baseline;">
<span style="border: 0px; font-family: inherit; font-style: inherit; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"></span><span style="border: 0px; font-family: inherit; font-style: inherit; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">Se fierbe la foc potrivit zaharul amestecat cu untul si laptele timp de 2 minute. Se amesteca continuu cat timp se raceste dupa care se adauga vanilia si zaharul pudra si se omogenizeaza.</span></div>
Anonymoushttp://www.blogger.com/profile/15797838119609496433noreply@blogger.com0tag:blogger.com,1999:blog-2091640232217590179.post-56098701349034346872014-11-30T12:17:00.001-08:002014-11-30T12:17:02.870-08:00Glazura alba de albus<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBj9uueA9TOXys3UjNYJ6Z8hyphenhyphennvU3Cw8CKh2H7X5gA998UTihHLGantwlogIdtxKEKBrrxGYNytMCXAgXWQEkogaJWa8s7kklt6iQ6CfNYoPP-8b0hVDKRPz4brqgO1NAONOWpJskVMJI/s1600/glazura-alba-de-albus-pentru-biscuiti.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBj9uueA9TOXys3UjNYJ6Z8hyphenhyphennvU3Cw8CKh2H7X5gA998UTihHLGantwlogIdtxKEKBrrxGYNytMCXAgXWQEkogaJWa8s7kklt6iQ6CfNYoPP-8b0hVDKRPz4brqgO1NAONOWpJskVMJI/s1600/glazura-alba-de-albus-pentru-biscuiti.jpg" height="213" width="320" /></a></div>
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Aceasta reteta de <strong style="border: 0px; font-family: inherit; font-style: inherit; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">glazura este foarte simplu de preparat</strong>, si aveti nevoie de doar 3 ingrediente. Fiind alba si lucioasa, glazura este perfecta pentru decorarea biscuitilor de Craciun sau a <a href="http://www.culinar.ro/retete/dulciuri/budinci/turta-dulce/39/2/6933/" style="border: 0px; color: #193c51; display: inline; font-family: inherit; font-size: 12px; font-style: inherit; font-weight: bold; margin: 0px; outline: 0px; padding: 0px; text-decoration: none; vertical-align: baseline;" target="_blank" title="reteta turta dulce cu glazura">turtei dulci</a>. Puteti adauga colorant alimentar pentru un joc de culori. Dar aceasta glazura de albus se intareste destul de repede asa ca lucrati repede cu ea.</div>
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Ingrediente:</div>
<ul style="background-color: white; border: 0px; color: #333333; font-family: Arial, Helvetica, sans-serif; font-size: 13px; line-height: 16.8999996185303px; list-style-image: initial; list-style-position: initial; margin: 0px 0px 0px 15px; outline: 0px; padding: 0px; vertical-align: baseline;">
<li style="border: 0px; clear: both; font-family: inherit; font-style: inherit; line-height: 16.8999996185303px; margin: 0px; outline: 0px; padding: 0px 0px 5px; vertical-align: baseline;">100g zahar pudra</li>
<li style="border: 0px; clear: both; font-family: inherit; font-style: inherit; line-height: 16.8999996185303px; margin: 0px; outline: 0px; padding: 0px 0px 5px; vertical-align: baseline;">1 albus mare</li>
<li style="border: 0px; clear: both; font-family: inherit; font-style: inherit; line-height: 16.8999996185303px; margin: 0px; outline: 0px; padding: 0px 0px 5px; vertical-align: baseline;">1 lingurita zeama de lamaie</li>
</ul>
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Zaharul se amesteca cu albusul cu o lingura de lemn, se amesteca viguros pana cand se topeste si obtineti o pasta omogena. Se adauga apoi zeama de lamaie si colorantul daca doriti, se amesteca pana la omogenizare, dupa care se umple posul cu glazura obtinuta.</div>
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Anonymoushttp://www.blogger.com/profile/15797838119609496433noreply@blogger.com0tag:blogger.com,1999:blog-2091640232217590179.post-46630896066196788072014-11-30T12:13:00.001-08:002014-11-30T12:13:14.647-08:00Glazura de ciocolata cu lapte<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg49guXafZpdtiAZK6iyCrqhyphenhyphen4Np0Ja_APGXajLr_rc8Trsjy8UFqMwPmcMVbCpWvImBxdMhGBEN8WMRSwrUHRzbamiCVTS7XMqFEUeuUzFlOdUg9xFaZ191Dr32baue4Z3aUIhgl-TemM/s1600/retete-de-glazuri-reusite.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg49guXafZpdtiAZK6iyCrqhyphenhyphen4Np0Ja_APGXajLr_rc8Trsjy8UFqMwPmcMVbCpWvImBxdMhGBEN8WMRSwrUHRzbamiCVTS7XMqFEUeuUzFlOdUg9xFaZ191Dr32baue4Z3aUIhgl-TemM/s1600/retete-de-glazuri-reusite.jpg" height="320" width="213" /></a></div>
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Aceasta reteta de glazura nu se intareste ca si ciocolata topita si este foarte usor de manevrat. Se poate folosi atat ciocolata alba cat si ciocolata amaruie, fiind usor de lucrat cu ea are consistenta potrivita pentru a face modele din glazuri.</div>
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Ingrediente pentru o tableta de ciocolata:</div>
<ul style="background-color: white; border: 0px; color: #333333; font-family: Arial, Helvetica, sans-serif; font-size: 13px; line-height: 16.8999996185303px; list-style-image: initial; list-style-position: initial; margin: 0px 0px 0px 15px; outline: 0px; padding: 0px; vertical-align: baseline;">
<li style="border: 0px; clear: both; font-family: inherit; font-style: inherit; line-height: 16.8999996185303px; margin: 0px; outline: 0px; padding: 0px 0px 5px; vertical-align: baseline;">100g ciocolata (alba sau neagra)</li>
<li style="border: 0px; clear: both; font-family: inherit; font-style: inherit; line-height: 16.8999996185303px; margin: 0px; outline: 0px; padding: 0px 0px 5px; vertical-align: baseline;">2 linguri zahar pudra,</li>
<li style="border: 0px; clear: both; font-family: inherit; font-style: inherit; line-height: 16.8999996185303px; margin: 0px; outline: 0px; padding: 0px 0px 5px; vertical-align: baseline;">1 lingurita unt,</li>
<li style="border: 0px; clear: both; font-family: inherit; font-style: inherit; line-height: 16.8999996185303px; margin: 0px; outline: 0px; padding: 0px 0px 5px; vertical-align: baseline;">lapte (in general 2 linguri dar daca dupa topirea lor nu ajunge la o consistenta cremoasa asa ca o budinca mai subtire si este prea groasa se mai adauga o lingura de lapte).</li>
</ul>
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Este foarte usor de preparat: se pun toate ingredientele intr-un vas pe baie de aburi si se amesteca pana la omogenizare. Aceasta reteta de <strong style="border: 0px; font-family: inherit; font-style: inherit; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">glazura de ciocolata</strong> poate fi folosita la decorarea negreselor sau la realizarea diferitelor modele din glazuri .</div>
Anonymoushttp://www.blogger.com/profile/15797838119609496433noreply@blogger.com0tag:blogger.com,1999:blog-2091640232217590179.post-83877909511327343832014-11-30T12:06:00.000-08:002014-11-30T12:06:14.634-08:00Glazura lucioasa de ciocolata cu miere<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinIwUndLqm1Z9N8pu9OZ_FfbQsBcrVl54jqrPne20ARZOSL9BYQN7tczeuAIK74NltCvAB3iwrzYK5wbsGOUUmJVyxOU9GwisXPau1P9NUSXEpqyHGSng6oLb7_h8EpA8l4yGF4GXH6qA/s1600/tort-sacher.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinIwUndLqm1Z9N8pu9OZ_FfbQsBcrVl54jqrPne20ARZOSL9BYQN7tczeuAIK74NltCvAB3iwrzYK5wbsGOUUmJVyxOU9GwisXPau1P9NUSXEpqyHGSng6oLb7_h8EpA8l4yGF4GXH6qA/s1600/tort-sacher.jpg" height="213" width="320" /></a></div>
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<span style="background-color: white; color: #333333; font-family: Arial, Helvetica, sans-serif; font-size: 13px; line-height: 16.8999996185303px; text-align: justify;">Aceasta reteta de glazura de ciocolata ramane lucioasa timp indelungat, si nu se intareste.</span><br />
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Ingrediente pentru un tort de 23cm:</div>
<ul style="background-color: white; border: 0px; color: #333333; font-family: Arial, Helvetica, sans-serif; font-size: 13px; line-height: 16.8999996185303px; list-style-image: initial; list-style-position: initial; margin: 0px 0px 0px 15px; outline: 0px; padding: 0px; vertical-align: baseline;">
<li style="border: 0px; clear: both; font-family: inherit; font-style: inherit; line-height: 16.8999996185303px; margin: 0px; outline: 0px; padding: 0px 0px 5px; vertical-align: baseline;">210 gr ciocolata amaruie (cel puţin 70% cacao)</li>
<li style="border: 0px; clear: both; font-family: inherit; font-style: inherit; line-height: 16.8999996185303px; margin: 0px; outline: 0px; padding: 0px 0px 5px; vertical-align: baseline;">165 ml smantana lichida</li>
<li style="border: 0px; clear: both; font-family: inherit; font-style: inherit; line-height: 16.8999996185303px; margin: 0px; outline: 0px; padding: 0px 0px 5px; vertical-align: baseline;">25 gr miere</li>
<li style="border: 0px; clear: both; font-family: inherit; font-style: inherit; line-height: 16.8999996185303px; margin: 0px; outline: 0px; padding: 0px 0px 5px; vertical-align: baseline;">42 gr unt moale</li>
<li style="border: 0px; clear: both; font-family: inherit; font-style: inherit; line-height: 16.8999996185303px; margin: 0px; outline: 0px; padding: 0px 0px 5px; vertical-align: baseline;">42 ml de lichior Cointreau</li>
</ul>
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Se incalzeste smantana lichida impreuna cu mierea si se adauga peste ciocolata maruntita bine sau razuita. Se pune intr-un vas pe baie de aburi, amestecand mereu. Se adauga untul si se amesteca continuu pana la topire si omogenizare. Apoi se adauga cognacul si se mai lasa pe foc 2-3 minute.</div>
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In acest moment glazura va fi foarte lichida, se poate folosi in sticle de ketchup de exemplu in aceasta faza ca sa reusiti sa o aranjati de-a lungul tortului, linie langa linie.</div>
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Sau puteti sa o luati de pe foc inainte sa adaugati cognacul, si sa amestecati pana capata putina consistenta, dupa care sa o intindeti cu o spatula de silicon.</div>
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Aceasta reteta de glazura de ciocolata poate fi folosita la prajitura amandina sau la <a href="http://www.culinar.ro/retete/dulciuri/torturi/tort-sacher/43/2/6849/" style="border: 0px; color: #193c51; display: inline; font-family: inherit; font-size: 12px; font-style: inherit; font-weight: bold; margin: 0px; outline: 0px; padding: 0px; text-decoration: none; vertical-align: baseline;" target="_blank" title="reteta tort sacher">Tortul Sacher</a>.</div>
Anonymoushttp://www.blogger.com/profile/15797838119609496433noreply@blogger.com0tag:blogger.com,1999:blog-2091640232217590179.post-23064812906476251672014-11-29T12:24:00.001-08:002014-11-29T12:24:19.347-08:00Prajitura cu Miere<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-eQRnnUQbeULGP_5pg1vdOVIu-sgrbTgAnJAYy26hNFABEjQAANrHff2b4l3fCxpgnSIx9ziDkOoXbLwbeYcoorvAfac1o24zS205_U9Cn5CcwrbvfHq812OkVjmdgs0W6lSshWv057o/s1600/prajitura-cu-miere.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-eQRnnUQbeULGP_5pg1vdOVIu-sgrbTgAnJAYy26hNFABEjQAANrHff2b4l3fCxpgnSIx9ziDkOoXbLwbeYcoorvAfac1o24zS205_U9Cn5CcwrbvfHq812OkVjmdgs0W6lSshWv057o/s1600/prajitura-cu-miere.jpg" height="212" width="320" /></a></div>
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<br />
Ingrediente;<br />
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<table style="background-color: white; border-collapse: collapse; border-spacing: 0px; box-sizing: border-box; color: #2c2c2c; font-family: 'Open Sans'; font-size: 15px; line-height: 24.2999992370605px;"><tbody style="box-sizing: border-box;">
<tr itemprop="ingredients" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient" style="box-sizing: border-box;"><td style="box-sizing: border-box; margin-right: 10px; min-width: 150px; padding: 0px 0px 8px;"><span class="ingredient ingHeading " style="box-sizing: border-box;">Aluat</span></td></tr>
<tr itemprop="ingredients" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient" style="box-sizing: border-box;"><td style="box-sizing: border-box; margin-right: 10px; min-width: 150px; padding: 0px 0px 8px;"><span class="ingredient " style="box-sizing: border-box;"><span class="amount" itemprop="amount" style="box-sizing: border-box;">4 buc</span> <span class="name" itemprop="name" style="box-sizing: border-box;">Oua</span></span></td></tr>
<tr itemprop="ingredients" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient" style="box-sizing: border-box;"><td style="box-sizing: border-box; margin-right: 10px; min-width: 150px; padding: 0px 0px 8px;"><span class="ingredient " style="box-sizing: border-box;"><span class="amount" itemprop="amount" style="box-sizing: border-box;">150 gr</span> <span class="name" itemprop="name" style="box-sizing: border-box;">Zahar</span></span></td></tr>
<tr itemprop="ingredients" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient" style="box-sizing: border-box;"><td style="box-sizing: border-box; margin-right: 10px; min-width: 150px; padding: 0px 0px 8px;"><span class="ingredient " style="box-sizing: border-box;"><span class="amount" itemprop="amount" style="box-sizing: border-box;">1 lingurita</span> <span class="name" itemprop="name" style="box-sizing: border-box;">Bicarbonat Sodiu</span><span style="box-sizing: border-box;">; </span>stins cu otet</span></td></tr>
<tr itemprop="ingredients" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient" style="box-sizing: border-box;"><td style="box-sizing: border-box; margin-right: 10px; min-width: 150px; padding: 0px 0px 8px;"><span class="ingredient " style="box-sizing: border-box;"><span class="amount" itemprop="amount" style="box-sizing: border-box;">50 ml</span> <span class="name" itemprop="name" style="box-sizing: border-box;">Ulei</span></span></td></tr>
<tr itemprop="ingredients" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient" style="box-sizing: border-box;"><td style="box-sizing: border-box; margin-right: 10px; min-width: 150px; padding: 0px 0px 8px;"><span class="ingredient " style="box-sizing: border-box;"><span class="amount" itemprop="amount" style="box-sizing: border-box;">5 gr</span> <span class="name" itemprop="name" style="box-sizing: border-box;">Sare</span></span></td></tr>
<tr itemprop="ingredients" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient" style="box-sizing: border-box;"><td style="box-sizing: border-box; margin-right: 10px; min-width: 150px; padding: 0px 0px 8px;"><span class="ingredient " style="box-sizing: border-box;"><span class="amount" itemprop="amount" style="box-sizing: border-box;">50 ml</span> <span class="name" itemprop="name" style="box-sizing: border-box;">Miere</span></span></td></tr>
<tr itemprop="ingredients" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient" style="box-sizing: border-box;"><td style="box-sizing: border-box; margin-right: 10px; min-width: 150px; padding: 0px 0px 8px;"><span class="ingredient " style="box-sizing: border-box;"><span class="amount" itemprop="amount" style="box-sizing: border-box;">550 gr</span> <span class="name" itemprop="name" style="box-sizing: border-box;">Faina</span></span></td></tr>
<tr itemprop="ingredients" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient" style="box-sizing: border-box;"><td style="box-sizing: border-box; margin-right: 10px; min-width: 150px; padding: 0px 0px 8px;"><span class="ingredient ingHeading " style="box-sizing: border-box;"><span class="amount" itemprop="amount" style="box-sizing: border-box;"></span><span class="name" itemprop="name" style="box-sizing: border-box;">Crema</span></span></td></tr>
<tr itemprop="ingredients" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient" style="box-sizing: border-box;"><td style="box-sizing: border-box; margin-right: 10px; min-width: 150px; padding: 0px 0px 8px;"><span class="ingredient " style="box-sizing: border-box;"><span class="amount" itemprop="amount" style="box-sizing: border-box;">600 ml</span> <span class="name" itemprop="name" style="box-sizing: border-box;">Lapte</span></span></td></tr>
<tr itemprop="ingredients" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient" style="box-sizing: border-box;"><td style="box-sizing: border-box; margin-right: 10px; min-width: 150px; padding: 0px 0px 8px;"><span class="ingredient " style="box-sizing: border-box;"><span class="amount" itemprop="amount" style="box-sizing: border-box;">2 buc</span> <span class="name" itemprop="name" style="box-sizing: border-box;">Oua</span></span></td></tr>
<tr itemprop="ingredients" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient" style="box-sizing: border-box;"><td style="box-sizing: border-box; margin-right: 10px; min-width: 150px; padding: 0px 0px 8px;"><span class="ingredient " style="box-sizing: border-box;"><span class="amount" itemprop="amount" style="box-sizing: border-box;">50 gr</span> <span class="name" itemprop="name" style="box-sizing: border-box;">Faina</span></span></td></tr>
<tr itemprop="ingredients" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient" style="box-sizing: border-box;"><td style="box-sizing: border-box; margin-right: 10px; min-width: 150px; padding: 0px 0px 8px;"><span class="ingredient " style="box-sizing: border-box;"><span class="amount" itemprop="amount" style="box-sizing: border-box;">150 gr</span> <span class="name" itemprop="name" style="box-sizing: border-box;">Zahar</span></span></td></tr>
<tr itemprop="ingredients" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient" style="box-sizing: border-box;"><td style="box-sizing: border-box; margin-right: 10px; min-width: 150px; padding: 0px 0px 8px;"><span class="ingredient " style="box-sizing: border-box;"><span class="amount" itemprop="amount" style="box-sizing: border-box;">10 ml</span> <span class="name" itemprop="name" style="box-sizing: border-box;">Esenta vanilie</span></span></td></tr>
<tr itemprop="ingredients" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient" style="box-sizing: border-box;"><td style="box-sizing: border-box; margin-right: 10px; min-width: 150px; padding: 0px 0px 8px;"><span class="ingredient " style="box-sizing: border-box;"><span class="amount" itemprop="amount" style="box-sizing: border-box;">1 buc</span> <span class="name" itemprop="name" style="box-sizing: border-box;">Lamaie</span></span></td></tr>
<tr itemprop="ingredients" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient" style="box-sizing: border-box;"><td style="box-sizing: border-box; margin-right: 10px; min-width: 150px; padding: 0px 0px 8px;"><span class="ingredient " style="box-sizing: border-box;"><span class="amount" itemprop="amount" style="box-sizing: border-box;">250 gr</span> <span class="name" itemprop="name" style="box-sizing: border-box;">Unt</span></span></td></tr>
<tr itemprop="ingredients" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient" style="box-sizing: border-box;"><td style="box-sizing: border-box; margin-right: 10px; min-width: 150px; padding: 0px 0px 8px;"><span class="ingredient " style="box-sizing: border-box;"><span class="amount" itemprop="amount" style="box-sizing: border-box;">5 gr</span> <span class="name" itemprop="name" style="box-sizing: border-box;">Sare</span></span></td></tr>
<tr itemprop="ingredients" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient" style="box-sizing: border-box;"><td style="box-sizing: border-box; margin-right: 10px; min-width: 150px; padding: 0px 0px 8px;"><span class="ingredient " style="box-sizing: border-box;"><span class="amount" itemprop="amount" style="box-sizing: border-box;">100 gr</span> <span class="name" itemprop="name" style="box-sizing: border-box;">Marmelada struguri</span></span><span class="ingredient " style="box-sizing: border-box;"><span class="name" itemprop="name" style="box-sizing: border-box;"><br /></span></span>
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Obtinerea foilor cu miere: Intr-un vas mai mare spargem ouale, adaugam zaharul , sare, bicarbonatul de sodiu stins in otet, uleiul si omogenizam cca 5 minute cu ajutorul unui mixer.Se adauga mierea iar la final faina putin cate putin astfel incat sa obtinem un aluat bun de modelat.Aluatul se imparte in 4 parti egale .Pe dosul unei tavi de diametru 25-30 cm se adauga cateva picaturi de ulei care se intind cu ajutorul unei pensule, se pune o bucata de aluat si se intinde cu ajutorul unei merdenele in start unifor, iar marginile se inlatura cu ajutorul unui cutit.Se inteapa in cateva locuri si se introduce in cuptorul incalzit la 180 grade.Cand capata o culoare aurie se scot, se introduce lama unui cutit sub foaie si se trece usor pe ambele parti pentru a inlatura riscul de prindere.Foaia se aseaza pe o tava tapetata cu hartie.In acest mod coacem toate foile.Dupa coacere foile se lasa la rece.</div>
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Crema:Laptele se pune la fiert.Separat intr-un bol mixam zaharul cu ouale, faina , 100 ml lapte, un praf de sare si se toarna cand laptele a dat in clocot.Se amesteca continuu pana se ingroasa.Se lasa 2 minute sa fiarba , amestecand in acset timp si se pune apoi la racit.Cand s-a racit se adauga untul , vanilia si se omogenizeaza. Asamblare: Pe o tava tapetata cu hartie punem prima foaie, se adauga primul strat de crema de unt.</div>
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Se pune a doua foaie, se adauga un strat de marmelada.</div>
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Se adauga a treia foaie, si adaugam ultimul strat de crema de unt.</div>
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Se adauga ultima foaie , se pune o hartie peste foi, apoi o tava cu greutate.</div>
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Se lasa la rece pana a doua zi.Se lasa la rece pana a doua zi.Inainte de portionare se pudreaza cu zahar farin si se portioneaza dupa preferinta.</div>
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6. Inainte de portionare se pudreaza cu zahar farin si se portioneaza dupa preferinta.</div>
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Anonymoushttp://www.blogger.com/profile/15797838119609496433noreply@blogger.com0tag:blogger.com,1999:blog-2091640232217590179.post-62567728348134501592014-11-29T12:10:00.002-08:002014-11-29T12:10:16.198-08:00Trufe de ciocolata, pentru un Craciun mai dulce<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglBDfV75EWnwAOP1mnsL5Oba0hzNxhzXe5JCtkhAYnrYy7LWZ8vo_Dy5Z5Xp7TL2goxsNlEhI7wCEDaZrquPKoplUw-lSJyvGlMfHBByPd7nbYtr_x4xWrS6Jkz3b8vqakKipGg9h9a4w/s1600/trufe-ciocolata-300x196.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglBDfV75EWnwAOP1mnsL5Oba0hzNxhzXe5JCtkhAYnrYy7LWZ8vo_Dy5Z5Xp7TL2goxsNlEhI7wCEDaZrquPKoplUw-lSJyvGlMfHBByPd7nbYtr_x4xWrS6Jkz3b8vqakKipGg9h9a4w/s1600/trufe-ciocolata-300x196.jpg" /></a></div>
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Trufele din ciocolata sunt un desert adorat atat de parinti, cat si de copii. In Franta, minunatele dulciuri sunt nelipsite de pe masa de Craciun, atat in calitate de desert cat si pentru decor.</div>
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Destul de scumpe pe rafturile magazinelor, mai ales in perioada sarbatorii de Craciun, trufele sunt foarte usor de realizat in conditii casnice. Asadar, va sugeram sa-i implicati si pe cei mici in preparea lor, preparare ce dureaza putin peste un sfert de ora (fara timpul de racire).</div>
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<strong style="margin: 0px; padding: 0px;">Pentru o cantitate de aproximativ 70-80 de trufe aveti nevoie de:</strong></div>
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– ciocolata menajera neagra – 900 g<br style="margin: 0px; padding: 0px;" />– pudra de cacao – 80 g<br style="margin: 0px; padding: 0px;" />– frisca – 500 g<br style="margin: 0px; padding: 0px;" />– optional: fulgi de nuca de cocos, de migdale, alune sau nuci maruntite.</div>
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1. Incepeti prin a topi la bain-marie ciocolata menajera, amestecand cu grija, sa nu se prinda de vas.<br style="margin: 0px; padding: 0px;" />2. Amestecati ciocolata topita cu frisca batuta pana la obtinerea unei mase uniforme – crema de trufe.<br style="margin: 0px; padding: 0px;" />3. Puneti crema obtinuta in frigider pentru cel putin o ora, pana la intarire.<br style="margin: 0px; padding: 0px;" />4. Formati din crema de trufe bilute mici pe care le tavaliti prin pudra de cacao.<br style="margin: 0px; padding: 0px;" />5. Pentru cei mici este recomandat sa tavaliti trufele prin alune maruntite, fulgi de migdale sau nuca de cocos. Iar daca le veti inveli in staniol, acestea vor arata ca niste globuri din pomul de Craciun.</div>
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Va dorim pofta buna! Pe langa gustul rafinat, trufele vor constitui si un decor minunat pentru masa de Craciun.</div>
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Anonymoushttp://www.blogger.com/profile/15797838119609496433noreply@blogger.com0tag:blogger.com,1999:blog-2091640232217590179.post-2267400865637968552014-11-29T12:03:00.004-08:002014-11-29T12:03:54.499-08:00Prăjitură de Crăciun cu scorţişoară<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkpJpygkG0K1RcYyi-r7ji2e2uYIWWNzMNdTUqNZyXev7fwvOzjEEQ6kZ81pYESD3uYA5tn7gD9lbEAkG7oYepAUbRcgE0zb7uKBz5k5YLlbCGOXeTurueLatHvkTbhyphenhyphenS_ffSCKRgQYRU/s1600/praji.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkpJpygkG0K1RcYyi-r7ji2e2uYIWWNzMNdTUqNZyXev7fwvOzjEEQ6kZ81pYESD3uYA5tn7gD9lbEAkG7oYepAUbRcgE0zb7uKBz5k5YLlbCGOXeTurueLatHvkTbhyphenhyphenS_ffSCKRgQYRU/s1600/praji.jpg" /></a></div>
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<strong>Ingrediente:</strong></div>
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180 g zahăr</div>
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75 g unt</div>
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2 ouă</div>
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200 ml lapte</div>
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2 căni de făină cernută</div>
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2 linguriţe de praf de copt</div>
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o linguriţă de scorţişoară pudră</div>
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o linguriţă de nucşoară</div>
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o linguriţă de zahăr amestecat cu scorţişoară</div>
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<strong>Mod de preparare:</strong></div>
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Amestecaţi zahărul cu untul, apoi bateţi bine amestecul, până se topeşte zahărul şi crema capătă o culoare gălbuie.</div>
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Adăugaţi ouăle, laptele, făina, praful de copt, scorţişoara şi nucşoara, apoi bateţi bine amestecul, până la omogenizarea ingredientelor.</div>
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Turnaţi amestecul într-o formă cu diametrul de 20 de centimentri, antiaderentă, unsă cu unt, apoi coaceţi prăjitura la temperatura de 180ºC, până ce marginile încep să se desprindă de vas.</div>
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Presăraţi prăjitura cu zahărul amestecat cu scorţişoară, apoi lăsaţi 5 minute la cuptor, pentru glazurare.</div>
Anonymoushttp://www.blogger.com/profile/15797838119609496433noreply@blogger.com0tag:blogger.com,1999:blog-2091640232217590179.post-36092349424789274632014-11-25T12:43:00.001-08:002014-11-25T12:43:31.213-08:00BAIGLI CU NUCA SI MAC<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgk1wkoXSfoe_QwoQ4-xjA2yZLP3dQdljnJ4OZsPUEk-BgJAfwovYIYmAfmHj8xSJVaobwn8l56k907RMyx0R8snZbgKXlP9bi6WdDnb4cYIbGlR3FWW2y7RpDpTC3rs-CAYR4ZjdRFDok/s1600/10112_bejgli_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgk1wkoXSfoe_QwoQ4-xjA2yZLP3dQdljnJ4OZsPUEk-BgJAfwovYIYmAfmHj8xSJVaobwn8l56k907RMyx0R8snZbgKXlP9bi6WdDnb4cYIbGlR3FWW2y7RpDpTC3rs-CAYR4ZjdRFDok/s1600/10112_bejgli_n.jpg" height="319" width="320" /></a></div>
Ingrediente;<br />
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1/2 kg faina, 250 gr margarina(unt), 3 galbenusuri, 50 gr zahar, drojdie cat o nuca,200 ml lapte, putina sare.<br />
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Umplutura cu nuca;<br />
300 gr nuca macinata, 200gr zahar,100gr pesmet, 50 gr stafide, 300 ml apa, zahar vanilat 1 plic, zeama +razalitura de la 1/2 lamaie<br />
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Umplutura de mac;<br />
300 gr.mac macinat, 200 gr zahar, 50 gr gris, 50 gr stafide, 300 ml lapte, zahar vanilat 1 plic, zeama + razalitura de la 1/2 lamaie<br />
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Mod de preparare;<br />
Faina se amesteca cu margarina, dupa care adaugam galbenusurile ,maiaua facuta din drojdie ,zahar si o parte din lapte.Framantam bine adaugand putina sare si restul de lapte caldut.Aceasta framantare trebuie sa dureze pana simtim ca nu se mai lipeste de maini.Lasam aluatul la dospit 1 ora la temperatura camerei.<br />
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Intre timp pregatim umpluturile(ambele au acelasi mod de preparare);<br />
- cu nuca<br />
Se pregateste un sirop din zahar si apa (nu se fierbe mult, doar pana la ingrosare) dupa care adaugam<br />
nuca, stafidele, zeama de lamaie, razalitura de lamaie, zahar vanilat si la urma daca compozitia este<br />
mai moale adaugam pesmet pt. a absorbi plusul de umezeala.<br />
- cu mac<br />
La fel procedam ca la umplutura cu nuca doar ca in loc de apa folosim lapte, iar pt. a absorbi plusul de umezeala in compozitie adaugam gris.<br />
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Dupa ce a crescut aluatul, impartim in 4 parti egale.Le umplem cu umplutura, le rulam si le punem in tava.Mai lasam 20 minute la dospit si intre timp ungem deasupra cu galbenus de ou.Desigur incalzim cuptorul la 180grade. Inainte de a baga baigli (cozonacii) in cuptor, vor fi intepati cu o scobitoare pe toate partile laterale.<br />
Primele 15-20 minute se vor coace la temperatura de 180 grade, dupa care reducem la 160 grade.Anonymoushttp://www.blogger.com/profile/15797838119609496433noreply@blogger.com0