tag:blogger.com,1999:blog-85472452761885156532024-03-19T21:19:44.838+02:00Casa cu trei feteDaca gatesti cu placere pentru cei dragi, e imposibil sa nu-ti iasa ceva bun!MariaMonahttp://www.blogger.com/profile/12318752944351549213noreply@blogger.comBlogger32125tag:blogger.com,1999:blog-8547245276188515653.post-2921287896773993132014-08-20T23:41:00.000+03:002014-08-24T15:09:15.804+03:00BANANA SPLITBanana split este un desert de origine americana preparat dintr-o banana, 3 feluri de inghetata, diferite sosuri si frisca. Pe cat este de simplu, pe atat este de gustos. Reteta am luat-o de pe <a href="http://www.videojug.com/film/how-to-make-a-banana-split" target="_blank">videojug</a> si am urmat-o aproape intocmai.<br />
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<b><u>Ingrediente: (4 portii)</u></b><br />
4 banane, 4 bile/linguri de inghetata de ciocolata, 4 bile/linguri de inghetata de vanilie, 4 bile/linguri de inghetata de capsuni, 200 ml frisca batuta/ frisca la tub, sosuri de ciocolata, capsuni, caramel sau ananas (sau la alegere), nuci caramelizate pentru decor, 4 cirese confiate/ cirese sau visine normale sau fructe de padure tot pentru decor (facultativ 1 pliculet zahar vanilat sau 1 lingurita zahar).<br />
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<b><u>Dificultate</u></b>: mica<br />
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<b><u>Timp de preparare:</u></b> 10 minute maximum<br />
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<b><u>Mod de preparare</u></b><br />
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Se cojesc bananele si se taie in doua pe lung daca aveti boluri ovale, lunguiete speciale pentru banana split sau in doua pe verticala daca aveti boluri rotunde (la boluri mici, puteti folosi chiar si doar o jumatate de banana taiata in doua pe lung).<br />
In fiecare castron peste banana se pune cate o bila de inghetata de capsuni, apoi una de vanilie si apoi una de ciocolata - una langa alta de-a lungul bananei.<br />
Frisca se bate, eventual cu 1 plic de zahar vanilat sau 1 lingurita de zahar si se imparte generos peste inghetate. Se pun sosurile dorite sau cele avute la indemana peste frisca. Eu am topit ciocolata cu putina frisca lichida sau cu 1 lingura de lapte si cand s-a racit putin am folosit acest sos.<br />
Se presara crocant de nuci/ alune/ migdale (gata facut din comert) si se pune "cireasa de pe tort", si anume cate o cireasa confiata (maraschino cherry) sau chiar fructe de padure.<br />
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Pofta buna!<br />
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<br />MariaMonahttp://www.blogger.com/profile/12318752944351549213noreply@blogger.com0tag:blogger.com,1999:blog-8547245276188515653.post-3015293036973148062014-01-20T23:59:00.001+02:002014-08-27T15:46:30.074+03:00TORT CU NUCA / WALNUT CAKEImi place foarte mult nuca si dulciurile cu nuca. Am gasit aceasta reteta pe site-ul <a href="http://www.goodfood.ro/reteta/tort-cu-nuca-65812.html#5" target="_blank">GoodFood.ro - Tort cu nuca</a>, am salvat-o de ceva vreme si in sfarsit am facut-o si eu! Este o reteta simpla, dar destul de migaloasa - ia mult timp; dar merita - e delicioasa!<br />
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<b><u>Ingrediente:</u></b><br />
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3 BLATURI COAPTE SEPARAT, PENTRU FIECARE DINTRE ELE:<br />
3 oua, putina sare, 1/2 plic zahar vanilat (sau cateva picaturi de esenta de vanilie), 3 linguri de zahar, 1/2 plic praf de copt, 1 lingura de cacao, 1 lingura de faina, 1 lingura de pesmet, 1 lingura de nuci macinate;<br />
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CREMA<br />
250g nuci macinate, 100ml lapte, 1 plic zahar vanilat, 275-300g unt la temperatura camerei, 180-200g zahar pudra, 1 lingura cacao, 2 linguri pline de crema de ciocolata (eu am folosit Nutella)<br />
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Facultativ se poate insiropa - pentru SIROP<br />
3 linguri de zahar, 150ml apa, 50ml rom si 1 lingurita de esenta de portocale.<br />
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<u style="font-weight: bold;">Dificultate:</u> mica<br />
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<u style="font-weight: bold;">Timp de preparare:</u> 2-3 ore<br />
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<u><b>Mod de preparare</b></u><br />
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BLAT<br />
Blaturile se prepara si se coc pe rand. In reteta originala se folosea o forma de tort cu diametrul de 24 de cm. Eu nu am o astfel de forma si am folosit una de 26 de cm, tortul si blaturile au iesit bune dar nu foarte groase. As recomanda o forma de 24cm, totusi pentru ca s-ar dezlipi hartia mai usor de blat, banuiesc.<br />
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Intr-un castronel se pun ingredientele uscate: 1 lingura de faina, 1 lingura de pesmet, 1 lingura de nuci macinate, 1 lingura de cacao si 1/2 plic de praf de copt. Se amesteca si se lasa deoparte.<br />
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Se separa ouale. Cele 3 albusuri se bat spuma tare cu un praf de sare. Se adauga zaharul, zaharul vanilat si galbenusurile, batandu-se in continuare cu mixerul la viteza maxima. Apoi se adauga usor o parte din amestecul de faina, amestecandu-se usor cu un tel de jos in sus. Se toarna amestecul intr-o forma de tort unsa cu grasime si tapetata cu faina si avand o hartie de copt pe fund. Se coace in cuptorul preincalzit la 180-200 grade C (la nivelul 3, 4) circa 20 de minute sau pana scobitoarea introdusa in mijloc iese curata. Se pune cu tot cu hartie de copt pe un gratar si se lasa sa se raceasca macar putin pana se poate dezlipi cu grija hartia.<br />
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In aceeasi forma de tort (nu trebuie sa o spalati) se pune o noua hartie de copt si se mai coace inca un blat identic cu cel de mai sus si apoi, schimband iar doar hartia de copt, inca unul. Intre timp se poate prepara crema<br />
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CREMA<br />
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100 ml lapte se incalzeste cu 1 plic de zahar vanilat. Cand laptele e fierbinte se amesteca cu nuca macinata. Apoi se lasa sa se raceasca. (Asta puteti face imediat dupa ce ati introdus primul blat in cuptor pentru a se raci pana sunt gata si celelalte blaturi).<br />
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Untul moale se bate cu mixerul cu zaharul pudra pana se incorporeaza. Se adauga pe rand cele doua linguri de crema de ciocolata (Nutella) si apoi lingura de cacao. La final se pune tot cate o lingura din amestecul de nuca.<br />
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SIROP (facultativ)<br />
(Eu nu am pus sirop deoarece blaturile sunt foarte foarte pufoase si fiind si destul de subtirele mi s-a parut ca nu mai este nevoie. )<br />
Topiti pe foc 3 linguri de zahar, adaugati 150 ml de apa si amestecati pe foc pana se topeste zaharul. Adaugati romul si eventual esenta de portocale. Insiropati blaturile cu siropul caldut si lasati apoi la racit inainte de a umple cu crema.<br />
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Se pune crema intre blaturi si deasupra, eventual si pe margini. Se orneaza deasupra cu ciocolata cu lapte rasa mare si cu nuci, iar pe margini (daca puneti crema si acolo) cu nuci taiate mari si prajite usor sau alune. Se poate servi imediat sau se lasa la frigider 3-4 ore.<br />
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Pofta buna!MariaMonahttp://www.blogger.com/profile/12318752944351549213noreply@blogger.com0tag:blogger.com,1999:blog-8547245276188515653.post-79870058054429852232013-07-16T16:28:00.000+03:002014-08-27T15:47:05.205+03:00MANCARICA DE VINETE/ EGG PLANT DISHCu ani in urma Mama pregatea un fel de mancare cu vinete de provenienta turceasca Imam Bayildi (exista zeci de variante pe internet). Desi am pastrat reteta, nu am facut-o niciodata cu Mama ca sa ii aflu secretele asa ca dupa ce Mama s-a dus nu am reusit niciodata sa o fac la fel de buna. Dupa cateva incercari mai mult sau mai putin reusite, am renuntat. Acum vreun an-doi vorbeam cu matusa mea, Mia de aceasta reteta si ea mi-a zis ca e probabil ca si mancarica ei de vinete. Nu stiu daca modul de preparare si ingredientele erau la fel - gustul este insa la fel de bun cum mi-l amintesc de pe vremea cand Mama facea Imam Bayildi.<br />
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<b><u>Ingrediente</u>:</b><br />
1 vanata, 1 ceapa, 2 rosii mari, 3-4 catei de usturoi mari, ulei, sare, piper, patrunjel proaspat.<br />
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<u style="font-weight: bold;">Dificultate:</u> mica<br />
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<u style="font-weight: bold;">Timp de preparare:</u> 30-40'<br />
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<b><u>Mod de preparare</u></b><br />
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Vanata se spala, se curata "in pijama" (cu dungi), se taie felii de un deget, se sareaza si se lasa 20'. Se clatesc, se usuca pe servete de bucatarie si se prajesc bine pe ambele parti in ulei incins.<br />
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In aceasi tigaie se caleste putin ceapa taiata mic, se adauga vinetele (scurse de ulei pe hartie absorbanta), rosiile rase (fara coaja) si jumatate de pahar de apa. Se fierb putin - 5-10'.<br />
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Se adauga usturoiul tocat marunt (se poate si felii subtiri daca va place), jumatate de legatura de patrunjel tocat, sare si piper dupa gust. Se mai fierbe un pic si gata. Se serveste calda sau rece, ca atare sau garnitura la carne. Matusa mea o tine in borcane sigilate peste iarna. Noi am servit-o cu friptura de mistret si pireu. Enjoy!<br />
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<br />MariaMonahttp://www.blogger.com/profile/12318752944351549213noreply@blogger.com1tag:blogger.com,1999:blog-8547245276188515653.post-3625792294571514802013-06-12T21:34:00.000+03:002014-08-27T15:47:54.318+03:00BOSTON CREAM PIEUna din ultimele retete incercate de pe <a href="http://www.videojug.com/tag/food-and-drink" target="_blank">videojug</a> este aceasta. O salvasem intre favorite mai demult, dar tot nu am apucat sa o fac. Este o prajitura/tort cu o crema de vanilie delicioasa si cu o glazura de ciocolata abundenta. Prima data cand am facut, am respectat intocmai reteta, dar mi-a iesit multa multa multa glazura - adica prea multa si prea lichida. Partea buna a fost ca blatul de sus peste care nu se pune crema s-a imbibat cu ciocolata. Totusi, pentru a nu mai imprastia glazura pe masa, am ales datile urmatoare sa fac o glazura mai teapana. Dupa cateva incercari, cea de aici este cea la care m-am oprit.<br />
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<u style="font-weight: bold;">Ingrediente:</u><br />
Pentru blat:<br />
80 ml lapte, 4 linguri ulei, 4 oua, 140g faina, 140g zahar, 1 lingurita praf de copt, 1 lingurita esenta de vanilie, 1 varf de cutit de sare;<br />
Pentru crema:<br />
500 ml lapte, 6 galbenusuri, 1 bat de vanilie, 25 g unt, 150 g zahar, 60 g faina, 150 ml frisca batuta;<br />
Pentru glazura:<br />
150 g ciocolata rupta bucati, 100-120 ml frisca lichida, 20-30 g unt<br />
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<u style="font-weight: bold;">Dificultate:</u> medie<br />
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<u style="font-weight: bold;">Timp de preparare:</u> 90 de minute<br />
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<b><u>Mod de preparare</u></b><br />
<b><u><br /></u></b>
BLAT:<br />
Cuptorul se preincalzeste la 180 grade C.<br />
Se pune faina intr-un castron. Se adauga praful de copt si sarea si se amesteca usor.<br />
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Turnati laptele si uleiul in alt castron si lasati deoparte. In al treilea recipient mixati ouale si zaharul la viteza mare pana sunt pufoase. Dupa aproximativ 3 minute reduceti viteza.<br />
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Adaugati esenta de vanilie si amestecati. Adaugati o treime din amestecul de faina si putin din lapte si ulei. Continuati sa adaugati alternativ putin cate putin din cele doua compozitii si apoi mixati pana cand amestecul e omogen.<br />
Turnati aluatul intr-o forma de tort de 26 cm diametru unsa si tapetata cu faina si cu hartie de copt.<br />
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Coaceti in cuptorul preincalzit 25-30 de minute sau pana cand o scobitoare introdusa in mijloc iese uscata. Scoateti din cuptor si lasati sa se raceasca complet inainte de a-l scoate din forma. Scoateti-l din forma, dati jos hartia si taiati-l in doua. Eventual indreptati tortul taind o parte din blatul de sus.<br />
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CREMA:<br />
Puneti galbenusurile intr-un castron. Adaugati zaharul, faina si putin lapte si amestecati bine cu telul.<br />
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Apoi despicati tulpina de vanilie, deschideti-o si radeti semintele cu un cutit. Puneti atat vanilia, cat si tulpina intr-o oala in care ati turnat restul de lapte. Puneti oala cu lapte la foc mediu pana se infierbanta. Turnati putin din laptele fierbinte in amestecul de galbenusuri si amestecati. Mai turnati un pic si amestecati. Apoi turnati tot amestecul de galbenusuri in oala cu lapte.<br />
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Mestecati continuu pe foc pana se ingroasa ca o budinca si luati de pe foc. Aruncati batul de vanilie, adaugati untul si amestecati cu telul pana sunt combinate. Turnati crema intr-un alt bol si acoperiti cu folie alimentara pana la suprafata cremei pentru a nu face crusta. Puneti in frigider pana se raceste complet (cam o ora). Cand e rece, adaugati frisca batuta si amestecati bine.<br />
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GLAZURA:<br />
La glazura se poate folosi atat ciocolata amaruie (mai eleganta), cat si ciocolata cu lapte (pentru copii) sau amandoua. Puneti pe aburi intr-un bol 120 ml de frisca lichida si ciocolata maruntita. Amestecati pana se omogenizeaza si inchideti focul. La final adaugati o bucatica de unt.<br />
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Puneti crema din belsug pe primul blat, cat si pe marginile tortului. Acoperiti cu glazura intinsa peste tot.<br />
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Ca aspect final, va pun 2 variante - prima este cea dupa reteta originala de pe site-ul amintit - chiar daca nu arata prea bine si mi s-a scurs atat in tava, cat si pe masa din belsug, tot a fost delicios. Urmatoarele 2 variante - una si aceasi - se vede ca au mai multa prestanta. Si chiar daca glazura de ciocolata nu a imbibat blatul de sus - tot a fost un deliciu - majoritatea musafirilor la Pastele catolic, desi mai erau inca 2 feluri de tort - au cerut 2 felii de Boston Cream Pie, inclusiv fetitele mele si eu. Faptul vorbeste de la sine...<br />
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<br />MariaMonahttp://www.blogger.com/profile/12318752944351549213noreply@blogger.com2tag:blogger.com,1999:blog-8547245276188515653.post-42015506016465765272013-02-28T11:12:00.000+02:002014-08-27T15:48:28.058+03:00SNITEL UMPLUT/FILLED SCHNITZELAceasta reteta o am de la mama si era una dintre cele mai bune mancaruri facute de ea - desi facea mancare delicioasa in general, si era preferata tatalui meu. Este o mancare foarte savuroasa si se numara si printre favoritele mele. Nu este cordon bleu pentru ca rulourile de carne sunt fierte si umplute cu cascaval si costita - bunatati care fac sosul excelent.<br />
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<u style="font-weight: bold;">Ingrediente:</u> 9 felii de snitel de vita (muschi sau pulpa - aproximativ 7-800g)</div>
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9 felii de costita (bacon)</div>
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9 bucati de cascaval</div>
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mustar (aproximativ 1/3 de borcan)</div>
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sare, piper</div>
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ulei, faina, smantana</div>
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(se pot adapta ingredientele in functie de cate snitele doriti sa faceti sau cat de mari sunt bucatile)</div>
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<u style="font-weight: bold;">Dificultate:</u> medie</div>
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<u style="font-weight: bold;">Timp de preparare:</u> aprox. 2-3h</div>
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Feliile de carne se bat bine. Se presara piper din belsug, sare si se ung generos cu mustar (cam 1 lingurita la o felie). Se aseaza pe fiecare snitel cate o felie de costita si o bucata de cascaval, se ruleaza, se prinde cu scobitori si se fierbe in apa clocotita cu putina sare. </div>
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Se fierbe cam 2-3 ore, dar se incearca o bucatica de carne daca e bine fiarta, inainte de a opri focul. Cand e fiarta carnea, ruladele se scot cu paleta pe o farfurie si li se scot scobitorile. Sosul se strecoara si se pastreaza neaparat bucatelele de cascaval topit ce au iesit din rulade - ele vor da savoare sosului.</div>
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Intr-o oala sau intr-un vas jena se pune putin ulei si cam 2 linguri de faina, se amesteca, se lasa sa dea un clocot si se stinge cu zeama in care a fiert carnea, se amesteca pana se leaga si se pun ruladele in sos, cat si resturile din zeama. Se fierb 5 minute, se pun 2-3 linguri de smantana, se amesteca si se stinge focul. </div>
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Se servesc cu piure de cartofi.</div>
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Note: </div>
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1. Mancarea asta nu am mai mancat-o la nimeni altcineva, decat acasa si nu am mai auzit de ea de la altcineva, deci este o veche reteta de familie. Este delicioasa si va garantez ca daca sunteti iubitor de rasol de vita si de sosuri va va placea la nebunie. Singura problema pe care eu o am cu acest fel este cascavalul: nu am gasit inca tipul de cascaval care sa ramana in rulada cat mai mult sau aproape complet. Odata am gatit-o cu un anume fel de cascaval, dar nu mai stiu de care era (sic!). Asa ca daca stiti voi care este cascavalul care se topeste cel mai greu, va rog eu, pretty please with sugar on top, spuneti-mi si mie!</div>
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2. Ultima poza imi apartine, de asemenea.</div>
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Pofta buna!</div>
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<br />MariaMonahttp://www.blogger.com/profile/12318752944351549213noreply@blogger.com0tag:blogger.com,1999:blog-8547245276188515653.post-40044095656384117942013-02-06T20:59:00.000+02:002014-08-27T15:49:30.165+03:00FRIPTURA DE CAPRIOARA CU SOS VANATORESC/VENISON ROAST WITH HUNTER''S SAUCE<div class="separator" style="clear: both; text-align: center;">
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<b><u>Ingrediente:</u></b><br />
2-3 kg carne de caprioara (eu am folosit o pulpa)<br />
sare, piper, ulei, slanina pentru impanat<br />
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<u>Marinada:</u> 1 morcov, 2 felii de telina mare, 2 cepe, 2-3 frunze de dafin, 4 catei de usturoi mari, cateva boabe de piper, cateva boabe de ienibahar, 50ml ulei, 50 ml otet, 200-250 ml vin<br />
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<u>Sos vanatoresc: </u>legumele din marinada, ulei, 1 lingura de faina, 200ml smantana, sosul de la friptura<br />
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<u style="font-weight: bold;">Dificultate:</u> scazuta<br />
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<u><b>Timp de preparare:</b>u</u> 3h + 2-3 zile la marinat<br />
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<b><u>Mod de preparare</u></b><br />
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Carnea se spala si se tine in apa 1-2 zile pentru a iesi sangele (daca este direct de la vanat si nu cumparata). Se prepara un bait din morcovi taiati mare, 2 felii de telina taiate bucati, foi de dafin, 2 cepe taiate mare, usturoi zdrobit, cateva boabe de piper si cateva de ienibahar, otet, ulei si vin. Cu acest amestec se freaca bucata de carne, si se tine in bait, acoperita 2-3 zile. Intre timp se intoarce zilnic.<br />
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Inainte de preparare, carnea se curata de bait, se tamponeaza cu servete de hartie, se impaneaza cu slanina taiate cuie, se pune sare, piper si eventual vegeta. Apoi in unt sau ulei incins se prajeste putin carnea pe ambele parti si apoi se pune intr-o oala cu ulei, se pun cateva linguri de zeama de la bait, se acopera si se pune la cuptor la foc mediu. Se tine la cuptor 2-3 ore, intorcand-o din cand in cand. Cand carnea e aproape gata se scurge aproape tot jiul ramas pe care il vom folosi la sosul vanatoresc.<br />
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<u>Sosul vanatoresc</u><br />
Marinada se pune intr-o oala cu o cana de apa si se fierbe pana legumele sunt moi. Apoi legumele se scurg (fara piper, dafin si ienibahar) si 1/3 din ele se zdrobesc cu un blender sau cu furculita. Se infierbanta ulei intr-o craticioara si se pune o lingura de faina, se amesteca si se adauga jiul ramas de la friptura. Se fierbe cateva minute, se adauga legumele zdrobite, smantana si se mai da un clocot.<br />
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Se serveste carnea cu sos vanatoresc si, eventual, cu pireu de cartofi.<br />
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Pofta buna!MariaMonahttp://www.blogger.com/profile/12318752944351549213noreply@blogger.com5tag:blogger.com,1999:blog-8547245276188515653.post-49091750078197967652013-02-04T23:51:00.000+02:002014-08-27T15:50:08.920+03:00PAPANASI FIERTI/BOILED CHEESE DUMPLINGSNiciodata vorba "Practice makes perfect" nu mi s-a potrivit mai mult ca la papanasii fierti. Am avut multe incercari in final reusite si la alte retete - lapte de pasare, clatite, dar parca acum inteleg expresia cu-adevarat. Pentru prietenele mele pofticioase de pe Facebook, iata reteta de papanasi pe care am primit-o de la vecina mea Simona.<br />
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<b style="text-decoration: underline;">Ingrediente:</b><br />
500g branza de vaci<br />
8 linguri de gris<br />
2-3 linguri de zahar<br />
1 plic zahar vanilinat<br />
3 oua<br />
pesmet prajit in ulei sau unt si zahar pentru servit (sau dulceata si smantana)<br />
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<u style="font-weight: bold;">Timp de preparare:</u> 40'<br />
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<u style="font-weight: bold;">Dificultate:</u> scazuta<br />
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<u><b>Mod de preparare:</b></u><br />
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Branza se pune la scurs intr-o strecuratoare cel putin 20' si apoi se pune intr-un castron cu grisul, zaharul, zaharul vanilinat si galbenusurile. Se amesteca bine cu mana.<br />
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Albsurile se bat spuma tare cu un varf de cutit de sare si se adauga amestecului, amestecand tot cu mana. <br />
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Dupa ce e gata aluatul, se pune apa la fiert cu 1 lingurita de sare intr-o oala mai mare (aluatul trebuie sa stea si de aceea se pune apa la fiert abia cand e gata). Cand clocoteste apa, se pun cu lingura papanasii (cat lingura) sau se modeleaza usor in mana - eu iau cu lingura inmuiata in apa fierbinte si ii aranjez putin si cu mana. Se reduce focul. Din momentul in care papanasii se ridica la suprafata, se fierb 10 minute la foc moderat. Eu fierb papanasii in doua ture ca sa nu fie prea inghesuiti si sa se fiarba la fel.<br />
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Cat timp se fierb papanasii, se pune ulei sau unt intr-o tigaie. Se incalzeste si se adauga pesmet din belsug. Se opreste focul atunci cand pesmetul incepe sa se prajeasca si isi schimba culoarea.<br />
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Jumatate de pesmet se scoate pe o farfurie si cand e rece se amesteca cu putin zahar. Papanasii se scot pe rand (cate 6-8, cati incap pe farfurie) peste pesmet, se lasa cateva minute si apoi se tavalesc prin amestec si se scot intr-un castron. Cand am terminat, papanasii se acopera cu pesmetul ramas si zahar. Se servesc calzi cu extra zahar pentru cine doreste.<br />
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Se pot scoate si direct in castron si atunci se servesc cu smantana si gem sau smantana si zahar, dupa gust.<br />
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Pofta buna!<br />
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MariaMonahttp://www.blogger.com/profile/12318752944351549213noreply@blogger.com0tag:blogger.com,1999:blog-8547245276188515653.post-26600983448501334202013-01-31T15:41:00.000+02:002014-08-27T15:50:32.616+03:00ALUAT DE PIZZA/PIZZA DOUGHAcest aluat de pizza il fac de cel putin 10 ani. L-am gasit intr-o carte nemteasca de retete italienesti (sic!) cu mult timp in urma, mi-a iesit si mi-a placut din prima asa ca nu am simtit nevoia sa incerc altul. Singura alta varianta facuta in timp a fost aluatul subtire si crocant de la <a href="http://maria-mona.blogspot.ro/2011_08_01_archive.html" target="_blank">Placinta Alsaciana</a> cand nu am avut timp sa las aluatul la dospit fiindca foamea ne gonea din urma.<br />
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<u style="font-weight: bold;">Ingrediente</u>:<br />
pentru o pizza mare (4 persoane/tava de la aragaz)<br />
300g făină<br />
1/2 linguriță sare<br />
1 cub de drojdie (20g) sau 1 plic de drojdie uscată<br />
187ml apă călduță<br />
2 linguri ulei de măsline<br />
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Altele: ulei de măsline pentru tavă, făină pentru suprafața de lucru<br />
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<u style="font-weight: bold;">Timp de preparare:</u> 1h15'(cu tot cu dospit)<br />
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<b><u>Dificultate</u>: </b>redusă<br />
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Făina și sarea se cern într-un castron. Se face o adâncitură la mijloc. Se adaugă drojdia ce s-a fărâmițat mai întâi în 2 linguri de apă călduță (eventual cu puțin zahăr). Puțină făină se încorporează ușor cu drojdia și se lasă să crească până când se vede că surpafața a crăpat (15-20 minute).<br />
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Apoi se adaugă treptat 1/8 l de apă călduță și uleiul și se frământă cu făina până se umflă și se desprinde de pe castron (cu mâna sau cu mixerul cu paletele pentru aluat). Se frământă în continuare până când aluatul e moale și neted. Aluatul se pudrează cu făină, se acoperă și se lasă la temperatura camerei circa 30 minute.</div>
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Tava se unge cu ulei. Cuptorul se încălzește la 220 grade Celsius. Aluatul se mai frământă o dată viguros. De pe suprafața de lucru presărată cu făină aluatul se întinde în tavă. Tava trebuie unsă până pe margine. În tavă se întinde pe pizza umplutura. Pizza se coace 20-25 minute. </div>
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Eu dacă aluatul e mai mare decât fundul tăvii, presar cașcaval ras și îndoi surplusul peste (ca la Pizza Hut). Pe aluat pun întâi un sos de pizza - făcut rece sau fiert și răcit (pastă de roșii sau roșii pasate, ceapă tocată foarte fin sau făcută cu blenderul, condimente, etc.). Presar apoi oregano și busuioc uscate și apoi pun umplutura cu cașcaval/mozzarella deasupra, măsline, felii de roșii. Mare atenție ca umplutura să nu fie foarte umedă (nu puneți multe roșii, ardei, ceapă, ciuperci, mai ales direct pe aluat) fiindcă nu se mai coace bine. </div>
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Poftă bună!</div>
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<br />MariaMonahttp://www.blogger.com/profile/12318752944351549213noreply@blogger.com2tag:blogger.com,1999:blog-8547245276188515653.post-35098421346620411052012-10-03T22:06:00.000+03:002014-08-27T15:51:42.071+03:00Tort de capsuni cu bezea / Schneemousse - Erdbeertorte<br />
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Dupa cum am mai scris prin alte postari, una dintre paginile de internet care ma inspira este <a href="http://www.chefkoch.de/" target="_blank">www.chefkoch.de</a>. Unul dintre newsletter-urile de asta vara avea ca tema ''Torturile si prajiturile cu capsuni". Am citit retetele si majoritatea m-au facut sa-mi lase gura apa... Am hotarat sa incerc prajiturile votate cu cele mai mari note de catre cei mai multi utilizatori si asa am incercat vreo 3 sau 4 retete si apoi m-am oprit cand am ajuns la asta. Am facut-o inca o data la scurt timp, apoi mi-a comandat-o si fiica-mea la ziua ei (desi ea nu este fan torturi cu fructe sau frisca) si l-am facut si la ziua mea - cu zmeura (prima data cand un tort mi se termina in maximum 30 de minute!, drept e ca nu asteptam atatia musafiri :). L-am catalogat ca <b><i>un tort perfect, cel mai bun tort facut de mine</i></b>. Iar prietena mea care lucreaza la o renumita cofetarie din Timisoara a preluat reteta si la sfarsitul lunii asteia voi comanda tortul de botez pentru Andreea facut dupa aceasi reteta.<br />
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V-am convins sa il incercati?<br />
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<b><u>Ingrediente</u></b><br />
125g margarina<br />
270g zahar<br />
4 oua separate<br />
150g faina<br />
2 lingurite praf de copt<br />
4 linguri lapte<br />
400-500g capsuni (eu am cumparat 500, dar am tot gustat din ele cu fetele...)<br />
400g frisca (eu folosesc exclusiv frisca naturala)<br />
400g mascarpone<br />
1 pachetel zahar vanilat<br />
2 pachetele intaritor de frisca<br />
4 linguri zeama de lamaie<br />
80g migdale fulgi/feliate (in reteta originala erau 50g, eu insa am cumparat un pachet de 80 si le-am folosit pe toate cu succes)<br />
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<u style="font-weight: bold;">Timp de preparare:</u> ca. 1 ora<br />
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<u><b>Dificultate</b>:</u> medie<br />
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<b><u>Mod de preparare</u></b><br />
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Cuptorul se preincalzeste la 175 grade Celsius (treapta a doua, foc mic spre mediu).<br />
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Margarina se bate foarte bine, pana se face spuma cu 100g zahar (ca. 6 minute - serios!); se adauga galbenusurile si se mai bate inca o data pe atat.<br />
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Faina se amesteca cu praful de copt si se adauga alternativ cu laptele.<br />
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Se pregateste o forma de tort de 26cm diametru - se unge cu grasime (unt, margarina, ulei), se pudreaza cu faina, iar pe fund se pune hartie de copt. Jumatate din amestecul de mai sus se intinde pe fundul formei. Este destul de putin amestec, nu va speriati ca e prea subtire. Asa trebuie sa fie - intindeti numai cu grija pe foaia de copt.<br />
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Albusurile se bat spuma tare cu 100g de zahar. Jumatate din spuma de albusuri se intinde peste amestecul de mai sus (cand e crud) si se presara jumatate din cantitatea de migdale. Se introduce in cuptorul preincalzit si se coace 20-25 de minute (se face proba cu scobitoarea - daca iese din blat curata, acesta e gata).<br />
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Blatul se scoate cu grija sa se raceasca pe un gratar special si se procedeaza inca o data la fel cu restul de blat, bezea si migdale. Amandoua blaturi se lasa sa se raceasca bine. Hartia se dezlipeste cu grija de pe blaturi.<br />
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Pentru umplutura capsunile se spala, se curata si se taie cubulete. Frisca se bate tare cu zaharul vanilat si cu 1 pachet de intaritor de frisca. Mascarpone se bate cu 70g zahar, 1 intaritor de frisca si zeama de lamaie. Se adauga la mascarpone frisca batuta si se amesteca usor.<br />
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Un sfert din crema se intinde pe primul blat. Se acopera cu capsuni si apoi se intinde restul de crema. Se pune deasupra al doilea blat.<br />
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Se poate tine 1 zi la frigider sau cateva ore, dar se poate servi si imediat. In loc de capsuni se pot folosi fructe de padure sau zmeura.<br />
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<br />MariaMonahttp://www.blogger.com/profile/12318752944351549213noreply@blogger.com5tag:blogger.com,1999:blog-8547245276188515653.post-70797211424301072302012-09-23T00:22:00.001+03:002014-08-27T15:52:55.838+03:00Prajitura/Tort Musuroi<div class="separator" style="clear: both; text-align: center;">
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<b><u>Ingrediente</u></b><br />
100 g margarina<br />
120 g zahar<br />
150 g faina<br />
30 g cacao<br />
1 lingurita praf de copt<br />
2 oua<br />
75 ml lapte <br />
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<b>Pentru umplutura:</b><br />
3 banane<br />
60 g fulgi de ciocolata/ ciocolata rasa<br />
2 cutii de frisca (400 sau 500ml)<br />
2 pachete intaritor de frisca<br />
grasime pentru forma<br />
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<u style="font-weight: bold;">Timp de preparare</u> 30 de minute + cateva ore la frigider<br />
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<u style="font-weight: bold;">Dificultate</u> medie<br />
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<b><u>Mod de preparare</u></b><br />
Se mixeaza un blat din primele 7 ingrediente. O forma de tort de 26cm se unge si se tapeteaza cu faina, iar pe fund se pune hartie de copt. Se toarna compozitia si se coace la 170 grade C (foc mic) circa 30 minute.<br />
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Blatul racit se pune pe un platou. Se scobeste cu o lingura cam 1/2 - 1 cm adancime, lasand o margine de aproximativ 2 cm. Firimiturile se pun intr-un castron si se lasa mai mari. Bananele se decojezc si se taie pe lungime in doua. Se pun peste blat cu partea dreapta in jos.<br />
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Frisca se bate cu intaritorul de frisca. Se adauga ciocolata. Frisca se pune cu grija peste blat. Se acopera cu firimiturile de blat, se orneaza dupa gust si se lasa la frigider cel putin 2 ore.<br />
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Reteta preluata de aici <a href="http://www.chefkoch.de/rezepte/1124841218815439/Maulwurfkuchen.html" target="_blank">Maulwurfkuchen</a></div>
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MariaMonahttp://www.blogger.com/profile/12318752944351549213noreply@blogger.com0tag:blogger.com,1999:blog-8547245276188515653.post-20307387651170103382012-09-22T23:57:00.002+03:002012-09-23T00:24:54.013+03:00Tort de inghetata rapid<div class="separator" style="clear: both; text-align: center;">
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<b><u>Ingrediente</u></b><br />
<span style="background-color: white; color: #333333; font-family: Arial, Helvetica, sans-serif; line-height: 16px;">200g bezele, 150g ciocolata, 600ml frisca naturala </span><br />
<span style="background-color: white; color: #333333; font-family: Arial, Helvetica, sans-serif; line-height: 16px;">(Daca nu vreti sa fie prea dulce, folositi 1 litru de frisca. Cea mai buna ciocolata pentru acest tort este cea de nougat - deoarece ramane moale si dupa ce e congelata (eu folosesc Schogetten Praline Noisettes).</span><br />
<span style="background-color: white; color: #333333; font-family: Arial, Helvetica, sans-serif; line-height: 16px;"><br /></span>
<span style="color: #333333; font-family: Arial, Helvetica, sans-serif;"><span style="line-height: 16px;"><b style="text-decoration: underline;">Timp de preparare</b> 10 minute + cateva ore la congelator</span></span><br />
<span style="color: #333333; font-family: Arial, Helvetica, sans-serif;"><span style="line-height: 16px;"><br /></span></span>
<span style="color: #333333; font-family: Arial, Helvetica, sans-serif;"><span style="line-height: 16px;"><u style="font-weight: bold;">Dificultate</u> foarte mica</span></span><br />
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<span style="color: #333333; font-family: Arial, Helvetica, sans-serif;"><span style="line-height: 16px;"><b><u>Mod de preparare</u></b></span></span><br />
<span style="color: #333333; font-family: Arial, Helvetica, sans-serif;"><span style="line-height: 16px;"><b><u><br /></u></b></span></span>
<span style="background-color: white; color: #333333; font-family: Arial, Helvetica, sans-serif; line-height: 16px;">Ciocolata si bezelele se maruntesc mare si frisca se bate. Cand toate sunt gata, ciocolata si bezelele se amesteca repede repede cu frisca (ca sa nu se inmoaie bezelele). Se pune amestecul intr-o forma de tort imbracata in folie si se baga la congelator. Se serveste a doua zi. Masa de frisca se poate injumatati, iar jumatate se poate amesteca cu alune macinate, migdale prajite in zahar, se poate inlocui ciocolata simpla cu nugat/ciocolata cu nugat, se poate adauga cocos, jumatate se poate colora cu praf pentru suc de diverse arome, jumatate din frisca (nebatuta) se poate amesteca cu ciocolata topita si se bate apoi, se poate adauga putina esenta de rom sau se poate improviza dupa gust si imaginatie.</span>
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<span style="background-color: white; color: #333333; font-family: Arial, Helvetica, sans-serif; font-size: 13px; line-height: 16px;"><br /></span><span style="background-color: white; color: #333333; font-family: Arial, Helvetica, sans-serif; font-size: 13px; line-height: 16px;">reteta preluata de aici <a href="http://www.chefkoch.de/rezepte/219721091374274/10-Minuten-Eissplittertorte.html" target="_blank">10 - Minuten - Eissplittertorte</a></span><br />
N.B. Toate pozele sunt facute de mine.MariaMonahttp://www.blogger.com/profile/12318752944351549213noreply@blogger.com0tag:blogger.com,1999:blog-8547245276188515653.post-41461236891630260682012-09-22T23:40:00.000+03:002014-04-08T14:12:10.136+03:00BRIOSE SIMPLE CU IAURT / SIMPLE YOGURT MUFFINS<strong style="background-color: white; border: 0px; color: #333333; font-family: Arial, Helvetica, sans-serif; font-size: 13px; line-height: 16px; margin: 0px; outline: 0px; padding: 0px; text-align: justify; vertical-align: baseline;">Briosele simple cu iaurt</strong><span style="background-color: white; color: #333333; font-family: Arial, Helvetica, sans-serif; font-size: 13px; line-height: 16px; text-align: justify;"> sunt un desert delicios pe care il puteti realiza impreuna cu copiii dumneavoastra.</span>
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<span style="background-color: white; color: #333333; font-family: Arial, Helvetica, sans-serif; font-size: 13px; line-height: 16px;"><b><u>Ingrediente</u></b> pentru o portie (circa 20 de bucati): 1 pahar de iaurt natur (150g - 175g), 2 pahare de zahar, 1 pahar de ulei, 1 pachet de zahar vanilat, 3 oua, 3 pahare de faina, 1/2 - 1 pachet de praf de copt, daca e nevoie - putin lapte (n.b. se foloseste pentru masurat cutiuta iaurtului), ciocolata bucatele sau alta umplutura la alegere - cirese din compot bine stoarse, fructe confiate, scortisoara, etc.</span>
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<span style="background-color: white; color: #333333; font-family: Arial, Helvetica, sans-serif; font-size: 13px; line-height: 16px;"><u style="font-weight: bold;">Timp de preparare: </u> 40-60 minute (2 tavi)</span><br />
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<span style="background-color: white; color: #333333; font-family: Arial, Helvetica, sans-serif; font-size: 13px; line-height: 16px;"><u style="font-weight: bold;">Dificultate:</u> foarte mica </span><br />
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<span style="background-color: white; color: #333333; font-family: Arial, Helvetica, sans-serif; font-size: 13px; line-height: 16px;"><b><u>Mod de preparare</u></b></span><br />
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<span style="background-color: white; color: #333333; font-family: Arial, Helvetica, sans-serif; font-size: 13px; line-height: 16px; text-align: justify;">Pentru inceput cuptorul se preincalzeste la foc mic. Iaurtul, uleiul, zaharul si zaharul vanilat se mixeaza.</span><br />
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<span style="background-color: white; color: #333333; font-family: Arial, Helvetica, sans-serif; font-size: 13px; line-height: 16px; text-align: justify;">Se adauga ouale si se mixeaza, apoi faina si praful de copt . Daca aluatul e prea gros, se adauga putin lapte (la mine nu a fost cazul).</span><br />
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<span style="background-color: white; color: #333333; font-family: Arial, Helvetica, sans-serif; font-size: 13px; line-height: 16px; text-align: justify;">Se pregateste tava sau formele de briose - unse si tapetate cu faina sau cu hartie speciala de briose. Se pune cate o lingura plina in fiecare forma (formele sa fie umplute maximum 2/3 pentru a avea loc sa creasca) si </span><em style="background-color: white; border: 0px; color: #333333; font-family: Arial, Helvetica, sans-serif; font-size: 13px; font-style: inherit; line-height: 16px; margin: 0px; outline: 0px; padding: 0px; text-align: justify; vertical-align: baseline;">briosele simple cu iaurt </em><span style="background-color: white; color: #333333; font-family: Arial, Helvetica, sans-serif; font-size: 13px; line-height: 16px; text-align: justify;">se coc aproximativ 30 de minute la foc mic. (150 grade). </span><br />
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<span style="background-color: white; color: #333333; font-family: Arial, Helvetica, sans-serif; font-size: 13px; line-height: 16px; text-align: justify;">Se incearca cu scobitoarea si daca iese curata si nelipicioasa sunt gata.</span><br />
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<span style="background-color: white; color: #333333; font-family: Arial, Helvetica, sans-serif; font-size: 13px; line-height: 16px; text-align: justify;">Daca doriti sa adaugati ceva compozitiei, puteti sa o faceti la final. Eu am "sacrificat" 2 oua si un iepuras de ciocolata si i-am sfaramat in compozitie.</span>
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<span style="background-color: white; color: #333333; font-family: Arial, Helvetica, sans-serif; font-size: 13px; line-height: 16px; text-align: justify;"><br /></span>MariaMonahttp://www.blogger.com/profile/12318752944351549213noreply@blogger.com0tag:blogger.com,1999:blog-8547245276188515653.post-40232388516495171872012-09-16T14:03:00.002+03:002012-09-16T14:04:44.747+03:00Eton MessReteta britanica ce se spune ca a fost inventata de studentii de la Colegiul Eton. Reteta initiala am luat-o de pe site-ul de retete <a href="http://www.chefkoch.de/rezepte/567811155372219/Eton-Mess.html" target="_blank">chefkoch.de</a> si apoi i-am facut mici modificari.<br />
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<u style="font-weight: bold;">Ingrediente: </u>2 cutii smantana<br />
2 cutii smantana dulce (pentru frisca sau 20%)<br />
500g capsuni/zmeura (proaspete, dar sunt bune si cele congelate)<br />
4 pachete de zahar vanilinat<br />
20ml Sherry (visinata)<br />
30g bezele sau/si 6 biscuiti<br />
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Varianta 2: 600 ml frisca naturala, 400g zmeura, 4 pachete zahar vanilinat, 2 lingurite zahar, 60-100g bezele <br />
si 150g (6-8buc) biscuiti cu ciocolata.<br />
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<u style="font-weight: bold;">Timp de preparare</u> 25 minute<br />
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<u><b>Dificultate</b></u> scazuta<br />
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<b><u>Mod de preparare</u></b><br />
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Presarati 2 pliculete de zahar vailinat deasupra fructelor si lasati-le sa stea aproximativ 10 minute.<br />
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Zdrobiti in 6 sau 8 cupe biscuitii cu ciocolata. Zdrobiti bezelele intr-un castron. Bateti frisca cu 2 pachete de zahar vanilinat si cu 2 lingurite de zahar. (eventual adaugati visinata).<br />
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Zdrobiti fructele cu un mixer vertical sau cu furculita, lasand cateva si/sau putin sirop pentru decor.<br />
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Bezelele maruntite si fructele pot fi adaugate la frisca. Prima tura am amestecat bezelele cu toata frisca, iar jumatate din frisca am amestecat-o si cu zmeura pasata. La a doua tura am lasat frisca simpla si am pus restul in straturi.<br />
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Asamblati: biscuiti + frisca + fructe pasate + bezele + frisca + fructe pasate.<br />
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<b><u><br /></u></b>
<b><u><br /></u></b>MariaMonahttp://www.blogger.com/profile/12318752944351549213noreply@blogger.com2tag:blogger.com,1999:blog-8547245276188515653.post-70626120771956421472012-05-06T17:48:00.000+03:002012-05-06T17:48:02.746+03:00Blat de tort<h2>
<br /></h2>
<h4>
Blat de tort cu rubarba</h4>
<h4>
</h4>
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<h4>
</h4>
<u><b>Igrediente:</b></u> Varianta1 (pentru o oala mare de 3,5-4l)<br />
6 oua, 6 linguri de apa, 460g zahar, 300g faina, 1 pachetel de praf de copt<br />
Varianta 2 (pentru o forma de tort de 26cm diametru)<br />
4 oua, 4 linguri de apa, 300g zahar, 200g faina, 1 pachetel de praf de copt<br />
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<u><b>Timp de preparare:</b></u> 45-60 minute<br />
<br />
<u><b>Dificultate: </b></u>redusa<br />
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<u><b>Mod de preparare</b></u><br />
<u><b><br /></b></u><br />
Ouale intregi, apa si zaharul se bat bine de tot (pe vremuri Mama ma punea sa le bat 30 de minute cu mana). Se pot bate cu mixerul :). Se adauga faina si praful de copt incet, sub forma de ploaie. Forma se unge cu margarina, se tapeteaza cu faina si cu o hartie de copt. Se coace in cuptorul incins la foc mic-mediu aproximativ 40 minute (in functie de cuptor). Se incearca cu o scobitoare, iar cand aceasta iese curata si nelipicioasa, blatul e gata.<br />
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<u><b><br /></b></u><br />
Blatul se taie in doua (cine e priceput, poate si in 3), se insiropeaza dupa gust cu un sirop facut din apa, zahar si esenta de rom si se umple.<br />
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Crema de rubarba e facuta din tulpini de rubarba fierte cu zahar si pasate usor. Am pus aceasta crema la mijloc, deasupra frisca si frunze de menta - usor si racoros!<br />
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<u><b><br /></b></u><br />
<br />MariaMonahttp://www.blogger.com/profile/12318752944351549213noreply@blogger.com0tag:blogger.com,1999:blog-8547245276188515653.post-14127173219041270202012-05-06T17:01:00.000+03:002012-05-07T09:17:12.523+03:00Banita<h2>
Baniţa (Plăcintă bulgărească cu brânză)</h2>
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<h3>
</h3>
<u><b>Ingrediente:</b></u> <br />
1 pachet foi de strudel/placinta <br />
350-400g telemea de vaca <br />
750g iaurt <br />
3-4 oua <br />
1/2 pachet unt topit <br />
1/2 lingurita bicarbonat de sodiu <br />
sare, piper <br />
unt sau margarina pentru tava<br />
<br />
<u><b>Timp de preparare:</b></u> <br />
35 minute <br />
<br /><br />
<u><b>Dificultate:</b></u> redusa<br />
<br /><br />
<u><b>Mod de preparare</b></u><br />
<u><b><br /></b></u><br />
Se rade branza sau se striveste cu furculita. Se adauga iaurtul, ouale
batute, bicarbonatul, sarea si piperul. O tava mare se unge cu unt sau
margarina. Pe fiecare foaie de strudel se intind 1-2 polonice din
compozitie, se ruleaza si se pune in tava (eventual indoind marginile).
Dupa ce au fost puse toate ruladele in tava se acopera cu unt topit.<br />
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Se
incalzeste cuptorul la foc iute (200°C) si se coace aproximativ 25-30 de
minute, pana cand prinde o culoare aurie. Se poate servi atat calda cat
si rece.<br />
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<br />MariaMonahttp://www.blogger.com/profile/12318752944351549213noreply@blogger.com2tag:blogger.com,1999:blog-8547245276188515653.post-54321634318319575272012-05-06T16:51:00.000+03:002012-05-06T16:51:16.847+03:00<h2>
Banana milkshake</h2>
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<u><b>Ingrediente:</b></u> 1-2 banane coapte, 1 iaurt natural, 1 plic de zahar vanilat, 1 lingurita de zahar, 1-1 1/2 pahare lapte<br />
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<u><b>Timp de preparare: </b></u>5-6 minute<br />
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<u><b>Dificultate: </b></u>Redusa<br />
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<u><b>Mod de preparare</b></u><br />
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Bananele se rup sau se taie felii mari, se adauga restul ingredientelor, mai putin laptele si se mixeaza - cu furculita sau in blender (sau cu mixerul vertical). La final se adauga laptele cu grija. Se serveste repede. Celor carora nu le place gustul acrisor dat de iaurt, le recomand sa puna in loc de acesta lapte dulce. (se poate folosi si un iaurt de banane). <br />
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<br />MariaMonahttp://www.blogger.com/profile/12318752944351549213noreply@blogger.com2tag:blogger.com,1999:blog-8547245276188515653.post-66730835087940744902012-05-06T16:40:00.000+03:002014-04-02T18:55:15.467+03:00Galuste de gris / Semolina Soup DumplingsAm doua povesti legate de galustele de gris:<br />
1. Mama facea niste galuste perfecte - moi, pufoase, intregi, perfecte. Ea imi spunea ca primele galuste pe care le-a facut erau atat de tari incat daca ar fi aruncat cu ele, nu ar fi spart numai geamul, ci si capul trecatorilor. Mama nu a apucat sa ma invete sa fac galuste, dar a apucat sa imi arate CUM trebuie sa fie galustele bune.<br />
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2. Locuiam in Germania cand un grup de prieteni au venit de la Heidelberg sa ne vada fetita nou nascuta. Gateam supa de pui si ma pregateam sa pun taiteii cand Sorin (student si in acelasi timp bucatar la un restaurant portughez) ma intreaba de ce nu fac cu galuste. Ii raspund ca nu prea imi ies, se ofera sa le faca el si in timp ce le facea ne povesteste urmatoarea anecdota: O femeie gatea foarte bine, dar sotul ei nu prea o lauda. La un moment dat, din neatentie, femeia greseste galustele de gris si acestea ii ies tari. Vine sotul acasa, se aseaza la masa, incepe sa manance si zice: "In sfarsit ai invatat sa gatesti si tu! Acum ai facut galustele exact ca la mama acasa!" Ne amuzam cu totii prezenti in bucatarie de poveste, Sorin face niste galuste perfecte - mari, pufoase, intregi - asa cum trebuie si ne asezam la masa. In timp ce serveam supa, ii spun lui Sorin ca i-au iesit galustele perfecte. La care Radu, alt prieten comun, spune ceva de genul: "Hmmm... Nu sunt chiar asa de bune. Maica-mea le facea mai tari..." Bine-nteles ca el nu auzise povestea si noi toti am inceput sa radem de Radu si galustele lui tari.<br />
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Aceasta a doua poveste a fost pentru a exemplifica gusturile diferite ale oamenilor dupa cum au fost invatati sau obisnuiti. Trebuie sa mentionez, chiar daca ma repet, galustele trebuie sa fie legate, dar moi, pufoase, fluffy si sa se topeasca in gura. Parerea mea.<br />
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Pana la urma am invatat sa fac galuste de la Magda, matusa sotului meu, dar folosesc si un sfat primit acum 7 ani de la Sorin. Poate si experienta indelungata ma ajuta ca galustele sa imi iasa exact asa cum imi plac mie.<br />
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<u><b>Ingrediente:</b></u> 1 ou mare<br />
sare<br />
cateva picaturi de ulei<br />
6-7 linguri de faina de gris<br />
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<u><b>Timp de preparare:</b></u> 15-20 de minute<br />
<u><b>Dificultate:</b></u> mica/medie<br />
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<u><b>Mod de preparare</b></u><br />
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Albusul se separa de galbenus. Se adauga in albus putina sare si se bate bine de tot.<br />
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Se pune repede peste galbenusul si cateva picaturi de ulei si se amesteca.<br />
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Acum se adauga grisul. Eu pun cate 2 linguri. Se amesteca usor pana se incorporeaza; se mai pun 2 linguri, iar se amesteca si inca 2 si se omogenizeaza. Consistenta amestecului trebuie sa fie mai degraba spre tare - cat sa nu curga si sa se poata lasa forme cu furculita pe aluat. Uneori, daca oul e mai mare, trebuie adaugata inca o lingura rasa, alteori 6 sunt de-ajuns. Experienta va va invata sa recunoasteti incetul cu incetul consistenta necesara.<br />
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Aluatul se lasa sa stea 5 minute inainte de a-l pune in apa sau in supa in clocot. Se foloseste o lingurita cu coada lunga. Se ia cate o lingurita de aluat cu lingurita muiata mai intai in supa care clocoteste si se pune in supa. Se termina tot aluatul, se acopera partial oala si se fierbe 10 minute la foc mediu/mare. Galustele se pot incerca inainte de a inchide focul prin apasarea lor pe marginea oalei. Nu trebuie sa se crape, dar trebuie sa fie moi, elastice. Daca e necesar, se mai lasa catea minute, sau se lasa cateva minute sa stea cu capacul pus cu focul stins. Se servesc cu supa de carne sau de rosii sau cum doriti!<br />
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MariaMonahttp://www.blogger.com/profile/12318752944351549213noreply@blogger.com5tag:blogger.com,1999:blog-8547245276188515653.post-66894943195577584532012-05-06T16:37:00.001+03:002012-05-06T16:37:48.316+03:00<h2>
Fursecuri de Craciun (Adventsplätzchen)</h2>
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<u><b>Ingrediente: </b></u>200g faina, 75g zahar, 1 pachet zahar vanilat, sare, 1 ou, 100g unt, scortisoara, coaja rasa de lamaie/portocala, nuca, nuca de cocos sau orice alte esente. (pentru mai multe fursecuri se fac, desigur, doua portii - eu n-am facut una simpla niciodata).<br />
Pentru ornat: martipan, glazuri, bilute colorate etc.<br />
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<u><b>Timp de preparare: </b></u>40-60 minute (+1 ora la rece)<br />
<u><b>Dificultate:</b></u> Redusa<br />
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<u><b>Mod de preparare</b></u><br />
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Faina, zaharul, zaharul vanilat, 1 varf de cutit de sare, oul si untul se amesteca scurt cu mixerul (paletele de aluat), apoi cu mana. Se adauga aromele - scortisoara sau coaja rasa de portocale, sau amandoua, sau orice altceva dorim (am mai facut cu nuca de cocos si nuca).<br />
<br />Aluatul se pune 1 ora la frigider.<br />
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Apoi se intinde, se fac forme si se coc la 160°C pentru 10-15 minute. (chiar daca par prea moi, ele se mai intaresc putin atunci cand se racesc).<br />
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Fursecurile se orneaza dupa indemanare - ciocolata topita, glazura de zahar praf topit la rece in zeama de lamaie (+colorant rosu), martipan, bilute colorate, ciocolata.<br />
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<br />MariaMonahttp://www.blogger.com/profile/12318752944351549213noreply@blogger.com0tag:blogger.com,1999:blog-8547245276188515653.post-90644272961183356012012-03-24T19:21:00.000+02:002012-05-05T18:43:47.195+03:00Baton de ciocolata sau ciocolata de casa<h2>
Baton de ciocolata sau ciocolata de casa</h2>
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Vizavi de casa noastra este laboratorul unei cofetarii. Domnul Milan, patronul, si fiul sau, Dragan, ne dau deseori cate o caserola cu baton cu ciocolata pentru fete. Alteori cumparam noi - mie si fetelor ne place batonul de ciocolata, sotul mananca insa si baton alb cu stafide (noua nu ne plac insa stafidele). Cu cateva luni in urma am primit vizita unui unchi de-al sotului meu, Stejarel, bucatar amator pasionat. Ne-a adus o farfurie cu baton de ciocolata facut de el. A fost delicios, am luat reteta si de-atunci am facut de nu stiu cate ori - atat de ciocolata, cat si alb, dar fara stafide. Si e chiar mai bun decat cel de la cofetarie!<br />
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<u><b>Ingrediente: </b></u>(pentru tava de aragaz) 700g zahar, 200 ml apa, 200g unt grasime 65%, 500g lapte praf de la dr. Oetker, 3-4 linguri de cacao de calitate (intre 25 si 50g), facultativ esenta de vanilie sau mijlocul dintr-un bat de vanilie.<br />
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<u><b>Timp de preparare: </b></u>15-20 minute + vreo 2 ore la frigider<br />
<u><b>Dificultate: </b></u>redusa<br />
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<u><b>Mod de preparare</b></u><br />
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Zaharul si apa se amesteca intr-o oala si se fierb pana se leaga. Se lasa cam 10 minute sa fiarba.<br />
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Intre timp se pregatesc restul ingredientelor fiindca urmatoarele operatii trebuie efectuate rapid deoarece ciocolata se intareste repede. Untul se taie cubulete, tava se unge cu hartia de la unt si se acopera cu folie alimentara si cacaoa se cerne. Dupa 10 minute oala se ia de pe foc si se adauga un pachet de unt taiat cubulete si se amesteca pana se omogenizeaza. Apoi se adauga laptele praf, se amesteca bine cu lingura de lemn (cel de la dr. Oetker nu face deloc cocoloase) si apoi se adauga cacaoa. In cazul in care doriti sa faceti si baton alb si baton de ciocolata - impartiti cantitatea in doua, in jumatate adaugand cacao, iar intr-una esenta sau seminte de vanilie.<br />
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Ciocolata se toarna in tava pregatita, se lasa sa se raceasca si apoi se acopera cu folie alimentara si se baga la frigider. Se taie cand s-a intarit. Se mai intareste si dupa aceea pe masura ce se mai usuca.</div>
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<br />MariaMonahttp://www.blogger.com/profile/12318752944351549213noreply@blogger.com34tag:blogger.com,1999:blog-8547245276188515653.post-19346225019925117092012-02-11T22:12:00.000+02:002012-05-05T18:27:31.208+03:00Placinta cu visine (cirese, caise, mere, etc.)Eram pe malul Lacului Secu impreuna cu prima mea fetita, Julia si cu cea mai buna prietena a mea - tot Mona - care il avea pe-atunci doar pe Raducu - prietenul si "iubitul" Juliei de acum. Si am mancat cea mai buna prajitura cu visine pe care o mancasem vreodata pana atunci (dar si de atunci incolo) facuta de mama Monei, tanti Livia. Imediat ce ne-am intors la Resita i-am cerut reteta si de atunci o tot fac de mai multe ori pe an, mai ales ca singurul pom din curtea mea e un visin si am aproape in fiecare vara o "recolta" bogata de visine! Si de fiecare data cand fac placinta cu visine, imi amintesc de tanti Livia, una dintre cele mai faine mame din lume!<br />
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<u><b>Ingrediente:</b></u> <br />
200 g margarina<br />
250g zahar<br />
4 oua<br />
praf de copt (1 lingurita sau 1/2 pachetel)<br />
coaja rasa de la o lamaie<br />
300g faina<br />
100ml lapte<br />
visine<br />
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<u><b>Timp de preparare:</b></u> 30-40 de minute<br />
<u><b>Dificultate:</b></u> mica<br />
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<u><b>Mod de preparare</b></u> <br />
200g margarina se freaca bine cu 250g zahar. Se separa albusurile de galbenusuri. Se adauga galbenusurile in compozitie si putin praf de copt (sau bicarbonat stins cu zeama de lamaie), eventual coaja rasa de la o lamaie <br />
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Apoi se adauga putin cate putin alternativ 300g faina si 100ml lapte. Albusurile se bat spuma tare cu un varf de cutit de sare si se adauga la sfarsit.<br />
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Aluatul se toarna in tava mare de aragaz (neunsa si fara hartie de copt) si se imprastie visinele bine scurse. Eu folosesc in general visine proaspete sau congelate de mine fara samburi, dar am folosit si visine din compot sau caise sau alte fructe. Sunt un deliciu!!!<br />
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</div>MariaMonahttp://www.blogger.com/profile/12318752944351549213noreply@blogger.com0tag:blogger.com,1999:blog-8547245276188515653.post-82549134790566953322012-01-21T23:07:00.000+02:002012-05-05T18:28:56.276+03:00Egg Fried RiceNu ma pricep cine stie ce la bucataria chinezeasca - nici la gatit, dar nici macar la mancat... Aceasta reteta am gasit-o pe <a href="http://videojug.com/">videojug.com</a> si mi s-a parut interesanta. Dupa ce am facut-o pentru prima oara in frumosul meu wok rar folosit pana atunci, am decis ca e o reteta sa o tot faci. M-am bucurat si pentru ca Juliei i-a placut foarte mult si a tot insistat sa fac si nici macar sotul meu mofturos nu a avut nimic de obiectat. Un fel de mancare super rapid de preparat, sanatos si gustos.<br />
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<u><b>Ingrediente:</b></u> 4 linguri de ulei<br />
3 oua batute<br />
2 catei de usturoi<br />
200g de orez cu bob lung<br />
1 morcov taiat julien<br />
4 linguri de mazare congelata sau proaspata<br />
1-2 fire de ceapa verde (merge si o ceapa alba mica in loc)<br />
2 linguri de sos de soia<br />
sare si piper (atentie!! doar foarte putin deoarece sosul de soia e destul de sarat)<br />
facultativ: 2-3 felii de costita afumata sau sunca de casa<br />
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<u><b>Dificultate:</b></u> mica<br />
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<u><b>Timp de preparare: </b></u>10-15 minute + 15 minute pentru fiert orezul<br />
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<u><b>Mod de preparare</b></u><br />
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Se fierbe orezul in apa cu sare. Eu folosesc orez la pungute de cate 100g prefiert. Intre timp mazarea se decongeleaza, morcovul si ceapa (eventual sunca) se taie marunt, usturoiul curatat se paseaza.<br />
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Wok-ul se pune pe aragaz la foc mare. Se pun 2 linguri de ulei. Ouale se bat bine. In ulei se toarna oul si se amesteca pana se incheaga. (Daca alegeti sa puneti si sunca, o puneti inainte de ou si o lasati cam 1 minut).<br />
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Se mai pun 2 linguri de ulei si apoi se adauga orezul si usturoiul si se amesteca bine. (Puteti folosi si orez fiert cu o zi inainte).<br />
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Dupa ce e totul bine amestecat, adaugati legumele - morcovi, ceapa si mazare. Amestecati 2-3 minute bine.<br />
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La final turnati 2 linguri de sos de soia si, daca e necesar, putina sare si putin piper. Omogenizati si stingeti focul. Se serveste ca atare sau ca garnitura.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-Yj1-iJofHurAdLxoRceXvkmAjfYMJEPm_WmhezABT0SV1UK3Wap6adoYIfZyk32oTxZg_E8liU0LtFlgHH-63exC_AQlNuyIidGGpK4Z79WhMj5IVum7m-Jv4Ehyphenhyphen6IvKu3k7nK-WVmCD/s1600/egg+fried+rice9.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-Yj1-iJofHurAdLxoRceXvkmAjfYMJEPm_WmhezABT0SV1UK3Wap6adoYIfZyk32oTxZg_E8liU0LtFlgHH-63exC_AQlNuyIidGGpK4Z79WhMj5IVum7m-Jv4Ehyphenhyphen6IvKu3k7nK-WVmCD/s400/egg+fried+rice9.JPG" width="400" /></a></div>MariaMonahttp://www.blogger.com/profile/12318752944351549213noreply@blogger.com2tag:blogger.com,1999:blog-8547245276188515653.post-61079535076313190772012-01-21T22:02:00.000+02:002012-05-05T18:29:48.546+03:00Strudel de mere MumieAzi nu a fost o sambata tipica deoarece am fost la serviciu pana la ora 13.00. Am ajuns acasa si am pus imediat supa la fiert si m-am apucat de treaba prin bucatarie. Meniul pe care o sa il descriu partial astazi este unul facut pana la ora 15.00 - adica un meniu complet in 2 ore. Am facut asa: supa de pui cu galuste de gris, egg fried rice (orez chinezesc cu ou) si ca desert un strudel de mere inspirat de pe pagina FB a culinar.ro - strudel de mere botezat de fiica-mea "mumie"! Si asa sa ii ramana numele! :) Prajitura a fost foarte usor de facut si dupa pranz - la care am participat 2 adulti si 2 fetite de 5 si 7 ani - a ramas doar o felie... (Si gravida nu a mancat a doua portie!!)<br />
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<u><b>Ingrediente:</b></u> 1 aluat de foietaj gata cumparat<br />
5 mere curatate si taiate cubulete<br />
4 linguri de zahar<br />
scortisoara<br />
ou batut pentru uns<br />
250ml de frisca naturala si 2 pliculete de zahar vanilat pentru servire <br />
<u><b>Dificultate:</b></u> mica<br />
<u><b>Timp de preparare:</b></u> 45 de minute<br />
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<b><u>Mod de preparare</u></b><br />
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Intr-o cratita se pun merele taiate cubulete cu zaharul si scortisoara. Se tine pe foc 10-15 minute amestecand des.<br />
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Intre timp aluatul de foietaj se intinde pe masa de lucru, se imparte in 3 si marginile se franjureaza ca in imagine. In mijloc se aseaza merele, se indoaie marginile suprapunandu-se doua cate doua, se unge cu ou si se baga in cuptorul preincalzit - mai intai la foc mare, apoi la foc mic pentru 25-30 de minute.<br />
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Este gata atunci cand deasupra este auriu. Se scoate din cuptor si se serveste cu frisca batuta bine cu zahar vanilat. <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZHkORaPjs-E5qbd5f0kmKeGbbXI6X2BAH-or8eSJjlLNk9H0Z4oErCZkUtYqdNUkPH_-Glmbk3yEgF_N-pqY8INW-74SOLHYLKC1maY3Jm-vGhlW4M0ckGLMHCQ9VYasFHU4FsdPe4hyphenhyphenH/s1600/apfel+strudel+mumie7.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZHkORaPjs-E5qbd5f0kmKeGbbXI6X2BAH-or8eSJjlLNk9H0Z4oErCZkUtYqdNUkPH_-Glmbk3yEgF_N-pqY8INW-74SOLHYLKC1maY3Jm-vGhlW4M0ckGLMHCQ9VYasFHU4FsdPe4hyphenhyphenH/s640/apfel+strudel+mumie7.JPG" width="640" /></a></div>MariaMonahttp://www.blogger.com/profile/12318752944351549213noreply@blogger.com0tag:blogger.com,1999:blog-8547245276188515653.post-21924244161937086062012-01-10T23:40:00.000+02:002013-01-31T20:33:07.796+02:00Tort Hello Kitty/Hello Kitty CakeIata ca incep anul cu un tort de copii. In fiecare an de ziua fetelor ma gandesc ce sa mai inventez (a se citi "ce sa mai gasesc pe net") pentru torturile aniversare. Am scris intr-o zi despre torturile mele de copii sau adulti asa ca nu voi intra in detalii. Ceea ce vreau sa spun e doar ca exista multe torturi de efect, frumoase si nu foarte greu de facut. Eu nu sunt specialista in ornat, chiar din contra, cu toate astea am facut cateva torturi deosebite fiindca am ales modele simple. In decembrie Emi a implinit 5 ani si cu vreo luna-doua inainte ma tot gandeam ce sa ii fac. Ea se gandea la unul din torturile pe care le mai facusem pentru ziua ei sau a Juliei, dar eu am vrut ceva nou. Nu stiu cum am dat de tortul Hello Kitty, insa m-am gandit ca va fi simplu de facut si Emi il va iubi fiindca ii place mult Hello Kitty. Inspiratia pentru ornat am luat-o de aici: <a href="http://www.youtube.com/watch?v=9C5WWktbju0&feature=g-hist&context=G277d244AHTwyVpQAAAA">You Tube - Hello Kitty Cake</a>.<br />
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<u><b>Ingrediente: </b></u><br />
<b>Blat: </b>6 oua<br />
6 linguri de apa<br />
1/2 l de zahar (se pune zahar intr-o cana de masurat lichide pana la 500ml)<br />
1/2 l faina (asemenea)<br />
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1 plic praf de copt<br />
<b>Sirop</b>: 150-200 ml apa fiarta cu zahar si esenta de rom sau<br />
zeama de la compot de fructe<br />
<b>Crema:</b> 350 ml lapte<br />
1 budinca de vanilie (eu am folosit vanilie bourbon care este mai deschisa la culoare)<br />
120g zahar<br />
2 ciocolate albe<br />
2 galbenusuri<br />
200g unt<br />
<b>Pt. ornat: </b>100-150g martipan<br />
colorant alimentar rosu<br />
o rola de lakritz<br />
1 bomboana galbena<br />
3-4 patratele de ciocolata amaruie<br />
(eventual 200ml smantana naturala + 2 pachetele zahar vanilat pt. ornat)<br />
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<u><b>Timp de preparare:</b></u> 1-2 ore<br />
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<u><b>Dificultate:</b></u> mica<br />
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<u><b>Mod de preparare</b></u><br />
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Se deseneaza fata lui Hello Kitty sau se scoate la imprimanta. Se scoate untul din frigider. Se topesc 4 patratele de ciocolata neagra in cuptorul cu microunde sau pe bain-marie. Pe o folie alimentara de aliminiu unsa cu putin ulei se deseneaza ovale pentru ochii lui Kitty. Se intinde ciocolata topita pe desenele respective si se pune la frigider (eu am facut vreo 6 ochi pentru a alege la final doi cat mai potriviti).<br />
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<b>Blatul:</b> 6 oua intregi, 6 linguri de apa si 1/2 l de zahar se bat bine cu mixerul pana se albesc. Se adauga 1/2 l de faina si praful de copt incet sub forma de ploaie. Se coace la inceput la foc iute, apoi dupa ce a crescut la foc mic. E gata dupa 30-40 de minute - se face proba cu scobitoarea. Pentru acest tort am uns cu margarina si am tapitat cu faina tava mare de la aragaz si am pus si hartie de copt. Deoarece blatul este mai subtire, se va face probabil mai repede.<br />
Blatul se scoate din cuptor si se lasa sa se raceasca. Se taie in doua dreptunghiuri egale. Se deseneaza un oval cu urechi si fata pisicutei Hello Kitty. Cand blatul s-a racit, foaia de hartie se prinde cu piuneze de blaturi (pe rand) si se decupeaza cu un cutit ascutit pe margini (vezi video de mai sus).<br />
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<b>Crema:</b> Se prepara budinca dupa indicatiile de pe plic, folosind insa doar 350ml lapte si 120g zahar (se poate chiar si doar 100g deoarece ciocolata alba este destul de dulce). Intre timp se separa 2 galbenusuri si se rupe bucatele ciocolata alba. Cand budinca e gata si e inca fierbinte se incorporeaza galbenusurile pe rand amestecand cu mixerul, apoi cu grija ciocolata si se omogenizeaza tot cu mixerul. Se lasa la racit. Crema trebuie sa fie la fel de rece ca untul, in caz contrar exista riscul de a se taia crema - eu o las la racit cam o ora. Untul se bate cu mixerul si se adauga cate o lingura de crema in unt pana e toata incorporata.<br />
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Blaturile racite se insiropeaza, dar nu foarte tare pentru a nu aluneca. Se pune crema intre cele doua blaturi, deasupra si pe margini. In cazul in care crema e prea galbena, se intinde peste frisca batuta. Marzipanul se framanta cu cateva picaturi de colorant rosu. Se intinde si se taie in forma de panglica. Se marcheza mijlocul si se aduc capetele spre mijloc. Se mai modeleaza mijlocul funditei si se pune peste. Se pune fundita. Se pun ochii si bomboana galbena ca nas, se taie lakritzul in 6 si se pun si mustatile. Pofta buna!<br />
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MariaMonahttp://www.blogger.com/profile/12318752944351549213noreply@blogger.com0tag:blogger.com,1999:blog-8547245276188515653.post-54525030708385171742011-10-10T20:04:00.004+03:002012-05-05T18:31:13.161+03:00SCARY HALLOWEEN!!!!Anul trecut am organizat pentru prima oara o petrecere de Halloween. Am facut-o in primul rand pentru copii, dar pana la urma cu totii ne-am simtit bine. Si nu a fost greu sa gasesc inspiratie nici la retete deoarece site-ul meu prieten chefkoch.de mi-a trimit un newsletter special cu retete de Halloween in care erau retete berechet din care sa ma inspir. Iata cateva idei:<br />
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<b><b><b><b>RETETELE MELE INFRICOSATOARE SUNT URMATOARELE:<br />
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<u><b><b><b><b><span style="font-family: "";">DEGETE TAIATE</span></b></b></b></b></u></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIdbwKul75ZSeTppvEnaBm0XNoPdPWFr0LUj5VGoOxHa3xJyZeCsnHx2StFNryCcpwf2XLnZfcAMJ9aOEOpv5Er2obJOo81SLeZMKFxuAmWG8i5vJS32l1JR0iFrPMrzexap_1kDP7j_Af/s1600/degete+taiate.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIdbwKul75ZSeTppvEnaBm0XNoPdPWFr0LUj5VGoOxHa3xJyZeCsnHx2StFNryCcpwf2XLnZfcAMJ9aOEOpv5Er2obJOo81SLeZMKFxuAmWG8i5vJS32l1JR0iFrPMrzexap_1kDP7j_Af/s640/degete+taiate.jpg" width="640" /></a></div>
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<b><b><b> </b></b></b> <br />
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<b><b><b><b><u><span style="font-family: "";">Ingrediente</span></u></b></b></b></b></div>
<b><b><b> </b></b></b> <br />
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<span style="font-family: "";"><b><b><b>Crenvursti</b></b></b></span></div>
<b style="font-weight: normal;"><b><b> </b></b></b> <br />
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<span style="font-family: "";"><b><b><b>Ketchup</b></b></b></span></div>
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<span style="font-family: "";"><b><b><b>Migdale feliate</b></b></b></span></div>
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<b><b><b> </b></b></b> <br />
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<b><b><b><b><u><span style="font-family: "";">Mod de preparare</span></u></b></b></b></b></div>
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<span style="font-family: "";"><b><b><b>Se fierb crenvurstii. Se taie in forma de degete si se aranjeaza pe o farfurie sau un platou. In loc de unghii se infig foite de migdale. La celalalt capat se acopera cu ketchup. La servire se poate pune si un cutit care aparent taie degetele.</b></b></b></span></div>
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<b><b><b><b><u><span style="font-family: "";">PRAJITURA MORMANT</span></u></b></b></b></b></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFHtj5tpffH7Sfaca4emqWXImcRLZtr1SKqS30onv6BA1jwac8By1YAJ5430HW7hxpaBdx1FKxlv6tX7ogBo1Xzsd8x6M56zXqiKUZ-3WRLc-CZQpcitIZ4rQ5c8NaojfaSJFjYruxq-r-/s1600/prajitura+mormant1.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFHtj5tpffH7Sfaca4emqWXImcRLZtr1SKqS30onv6BA1jwac8By1YAJ5430HW7hxpaBdx1FKxlv6tX7ogBo1Xzsd8x6M56zXqiKUZ-3WRLc-CZQpcitIZ4rQ5c8NaojfaSJFjYruxq-r-/s640/prajitura+mormant1.jpg" width="640" /></a></div>
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<b><b><b><b><u>Ingrediente (pentru 8-10 portii)</u></b><span style="background: none repeat scroll 0% 0% black; border: 1pt none black; font-family: "color:black; font-size: 0pt; padding: 0in;"> </span></b></b></b></div>
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<b><b><b>2 pachete de budinca de ciocolata</b></b></b></div>
<b><b><b> </b></b></b> <br />
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<b><b><b>4 linguri de zahar</b></b></b></div>
<b><b><b> </b></b></b> <br />
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<span lang="DE"><b><b><b>1 litru de lapte</b></b></b></span></div>
<b><b><b> </b></b></b> <br />
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<span lang="DE"><b><b><b>1 pachet de biscuiti de cacao</b></b></b></span></div>
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<span lang="DE"><b><b><b>jeleuri in forma de viermi</b></b></b></span></div>
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<span lang="DE"><b><b><b>Facultativ: nutella, esenta de rom</b></b></b></span></div>
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<b><b><b><b><u><span lang="DE">Mod de preparare</span></u></b></b></b></b></div>
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<b><b><b>Se prepara cele doua budinci dupa instrictiunile de pe plic cu laptele si zaharul. Budinca se pune intr-o forma plata (eventual una transparenta de iena). </b></b></b></div>
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<b><b><b>Biscuitii se faramiteaza mai mare si eventual se adauga esenta de rom si putina nutella. Se imprastie peste budinca sa arate ca si cum ar fi pamant. Se decoreaza cu jeleuri in forma de viermi.</b></b></b></div>
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<b><b><b>Se poate face facultativ din carton o piatra de mormant sau o cruce, iar sub forma (daca e transparenta) se poate pune un schelet din hartie care sa apara pe masura ce se mananca prajitura.</b></b></b></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigQXTl0Poi-F6MhEUHQ5Uum4Hor1KF8Q57tHt4LkDS5xhREosiVoMD0GYdSSytAQ74RvP1mRxYGxOfgMmDoOfTvJAWzuoVHF-155C7TjuIpkfqcsGo1brasFft6KJTKh8bezv-KmCY5SSy/s1600/prajitura+mormant2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigQXTl0Poi-F6MhEUHQ5Uum4Hor1KF8Q57tHt4LkDS5xhREosiVoMD0GYdSSytAQ74RvP1mRxYGxOfgMmDoOfTvJAWzuoVHF-155C7TjuIpkfqcsGo1brasFft6KJTKh8bezv-KmCY5SSy/s400/prajitura+mormant2.jpg" width="300" /></a></div>
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<b><b><b><b><u><span style="font-family: "";">PICIOARE AMPUTATE</span></u></b></b></b></b></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiViUtvwyeF6JnkN1xgk4fG2wQe9-9tswv0KBzm2Bxtv8KuXYIt4DHOSqxniiysQ-3m3X23tO0rf_hVQVpopLIvbof6PQ03wg1HE5DTr2wsFQMAqviJjYm36lPrnhP9xKrtL9O4yN7KQLB5/s1600/picioare+amputate.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiViUtvwyeF6JnkN1xgk4fG2wQe9-9tswv0KBzm2Bxtv8KuXYIt4DHOSqxniiysQ-3m3X23tO0rf_hVQVpopLIvbof6PQ03wg1HE5DTr2wsFQMAqviJjYm36lPrnhP9xKrtL9O4yN7KQLB5/s640/picioare+amputate.jpg" width="640" /></a></div>
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<b><b><b><b><u><span style="font-family: "";">Ingrediente (pentru 10 portii)</span></u></b></b></b></b></div>
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<span style="font-family: "";"><b><b><b>1 kg de carne macinata</b></b></b></span></div>
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<span style="font-family: "";"><b><b><b>2 oua</b></b></b></span></div>
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<span style="font-family: "";"><b><b><b>ceapa/usturoi</b></b></b></span></div>
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<span style="font-family: "";"><b><b><b>1-2 felii de paine</b></b></b></span></div>
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<span style="font-family: "";"><b><b><b>boia</b></b></b></span></div>
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<span style="font-family: "";"><b><b><b>sare si piper dupa gust</b></b></b></span></div>
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<span style="font-family: "";"><b><b><b>ketchup</b></b></b></span></div>
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<span style="font-family: "";"><b><b><b>1 os</b></b></b></span></div>
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<span style="font-family: "";"><b><b><b>½ ceapa pentru décor</b></b></b></span></div>
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<b><b><b><b><u><span style="font-family: "";">Mod de preparare</span></u></b></b></b></b></div>
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<span style="font-family: "";"><b><b><b>Se amesteca ingredientele pentru chiftea si se formeaza o chiftea mare in forma de picior. Pentru unghiile de la picior se pun bucati de ceapa. Osul se inveleste in folie de aluminiu si se introduce in carne. Se coace intr-o tava unsa cu ulei aproximativ 30 de minute sau pana e gata carnea. Se scoate pe un platou si se pune ketchup in jurul osului.</b></b></b></span></div>
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<span style="font-family: "";"><b><b><b>Se serveste cu paine sau salata de cartofi.</b></b></b></span></div>
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<b><b><b><b><u><span style="font-family: "";">MINI FANTOME DIN ACADELE</span></u></b></b></b></b></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiaLZDKrzNVpYQHqUYTX09jPi359JtNMlnPH3nAX2X82psgSflLM9xKtUtCrUJBro_DiavhEg3_fpUTJJmJjGaKH9_c1oYzjWtrepFd9IMF0r72a8ic-zQsR4nekzemdMr2paKhFi-0njti/s1600/mini+fantome+din+acadele.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiaLZDKrzNVpYQHqUYTX09jPi359JtNMlnPH3nAX2X82psgSflLM9xKtUtCrUJBro_DiavhEg3_fpUTJJmJjGaKH9_c1oYzjWtrepFd9IMF0r72a8ic-zQsR4nekzemdMr2paKhFi-0njti/s640/mini+fantome+din+acadele.jpg" width="640" /></a></div>
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<b><b><b> </b></b></b> <br />
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<b><b><b><b><u><span style="font-family: "";">Ingrediente</span></u></b></b></b></b></div>
<b><b><b> </b></b></b> <br />
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<span style="font-family: "";"><b><b><b>acadele </b></b></b></span></div>
<b><b><b> </b></b></b> <br />
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<span style="font-family: "";"><b><b><b>batiste de hartie</b></b></b></span></div>
<b><b><b> </b></b></b> <br />
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<span style="font-family: "";"><b><b><b>elastic</b></b></b></span></div>
<b><b><b> </b></b></b> <br />
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<span style="font-family: "";"><b><b><b>carioci</b></b></b></span></div>
<b><b><b> </b></b></b> <br />
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<b><b><b> </b></b></b> <br />
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<b><b><b><b><u><span style="font-family: "";">Mod de preparare</span></u></b></b></b></b></div>
<b><b><b> </b></b></b> <br />
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<span style="font-family: "";"><b><b><b>Batistele de hartie se desfac. Cate una se infasoara in jurul cate unei acadele si se leaga cu un elastic. Pe servetel se deseneaza doi ochi. </b></b></b></span></div>
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<b><b><b><b><u><span style="font-family: "";">PAIANJENI DIN SPAGHETE SI CRENVURSTI</span></u></b></b></b></b></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlrvrKFX_MAH7ncdvIDA3viZJ7idOAlIYX5c2F3iEkd_yyJSkyv3cw_7_72_PNtwmjs72e8RVb_33VJybsY90M-eY6nXd6UR2uUN3RquaqC9P6N_JT57HZYLz_AzaAPFjaYQd7dkdxcskd/s1600/paianjeni+din+spaghete+si+crenvursti.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlrvrKFX_MAH7ncdvIDA3viZJ7idOAlIYX5c2F3iEkd_yyJSkyv3cw_7_72_PNtwmjs72e8RVb_33VJybsY90M-eY6nXd6UR2uUN3RquaqC9P6N_JT57HZYLz_AzaAPFjaYQd7dkdxcskd/s640/paianjeni+din+spaghete+si+crenvursti.jpg" width="640" /></a></div>
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<b><b><b> </b></b></b> <br />
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<b><b><b><b><u><span style="font-family: "";">Ingrediente</span></u></b></b></b></b></div>
<b><b><b> </b></b></b> <br />
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<span style="font-family: "";"><b><b><b>300g spaghetti</b></b></b></span></div>
<b><b><b> </b></b></b> <br />
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<span style="font-family: "";"><b><b><b>6 crenvursti</b></b></b></span></div>
<b><b><b> </b></b></b> <br />
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<span style="font-family: "";"><b><b><b>apa/supa</b></b></b></span></div>
<b><b><b> </b></b></b> <br />
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<span style="font-family: "";"><b><b><b>ketchup</b></b></b></span></div>
<b><b><b> </b></b></b> <br />
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<span style="font-family: "";"><b><b><b>facultativ branza</b></b></b></span></div>
<b><b><b> </b></b></b> <br />
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<b><b><b> </b></b></b> <br />
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<b><b><b><b><u><span style="font-family: "";">Mod de preparare</span></u></b></b></b></b></div>
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<span style="font-family: "";"><b><b><b>Crenvurstii se taie bucati de 2-3 cm. Cate 4 spaghete se infig in fiecare bucatica de crenvursti. Se pune apa sau supa la fiert si crenvurstii cu spaghetele se fierb. Se servesc cu ketchup si branza rasa. </b></b></b></span></div>
<b><b><b> </b></b></b> <br />
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<span style="font-family: "";"><b><b><b>Facultativ se pot desena ochi cu un pix colorant pe crenvursti.</b></b></b></span></div>
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<b><b><b><b><span style="font-family: "";">PUNCH DE SANGE</span></b></b></b></b></div>
<b><b><b> </b></b></b> <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeT5wC1V8VZmgeI0RLs23iqJMdpEEFcw2Ueftszjw7uqLiSBh8f2JqoiJMr6O6qqLcCpTCrOSb4qSP8PyeoMfkstZa7AOwQvnAWC9aKvuHOsHPBLrlxQKf7-33s5RcqrO6jUIDeh91tMky/s1600/punch+de+sange.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeT5wC1V8VZmgeI0RLs23iqJMdpEEFcw2Ueftszjw7uqLiSBh8f2JqoiJMr6O6qqLcCpTCrOSb4qSP8PyeoMfkstZa7AOwQvnAWC9aKvuHOsHPBLrlxQKf7-33s5RcqrO6jUIDeh91tMky/s640/punch+de+sange.jpg" width="640" /></a></div>
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<b><b><b> </b></b></b> <br />
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<b><b><b><b><u><span style="font-family: "";">Ingrediente:</span></u></b></b></b></b></div>
<b><b><b> </b></b></b> <br />
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<span style="font-family: "";"><b><b><b>Suc/sirop de cirese sau visine</b></b></b></span></div>
<b><b><b> </b></b></b> <br />
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<span style="font-family: "";"><b><b><b>Suc de grapefruit rosu</b></b></b></span></div>
<b><b><b> </b></b></b> <br />
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<span style="font-family: "";"><b><b><b>Cola </b></b></b></span></div>
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<span lang="DE" style="font-family: "";"><b><b><b>Sprite</b></b></b></span></div>
<b><b><b> </b></b></b> <br />
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<span lang="DE" style="font-family: "";"><b><b><b>Fructe de padure (sau alte fructe la alegere)</b></b></b></span></div>
<b><b><b> </b></b></b> <br />
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<span lang="DE" style="font-family: "";"><b><b><b>2-3 linguri zahar</b></b></b></span></div>
<b><b><b> </b></b></b> <br />
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<span lang="DE" style="font-family: "";"><b><b><b>1 lamaie</b></b></b></span></div>
<b><b><b> </b></b></b> <br />
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<span style="font-family: "";"><b><b><b>Jeleuri in forma specifice halloween – rame, broaste, etc.</b></b></b></span></div>
<b><b><b> </b></b></b> <br />
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<span style="font-family: "";"><b><b><b>Pentru adulti: vin rosu sec sau/si putin coniac</b></b></b></span></div>
<b><b><b> </b></b></b> <br />
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<span style="font-family: "";"><b><b><b>O manusa sterila nepudrata</b></b></b></span></div>
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<b><b><b><b><u><span style="font-family: "";">Mod de preparare</span></u></b></b></b></b></div>
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<span style="font-family: "";"><b><b><b>Manusa se umple cu apa, se leaga bine si se pune in congelator cu o zi inainte. Fructele se curata si se taie bucati (daca e cazul). Se acopera cu zaharul, zeama de la lamaie si eventual coniacul. Se lasa cel putin jumatate de ora. Se adauga sucurile dupa gust – destul pentru a avea o culoare rosiatica, si eventual putin vin rosu sec. Se scoate gheata din manusa si se pune in castron, iar inainte de servire se adauga jeleurile. </b></b></b></span></div>
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<b><b><b>O zi buna si un Halloween ingrozitor :)</b></b></b><span style="font-family: "";"><b><b><b> </b></b></b></span></div>
<b><b><b> </b></b></b>MariaMonahttp://www.blogger.com/profile/12318752944351549213noreply@blogger.com4tag:blogger.com,1999:blog-8547245276188515653.post-5804977671497618482011-08-05T17:54:00.001+03:002013-02-28T16:18:44.566+02:00Placinta Alsaciana (Elsässer Flammkuchen sau Tarte Flambee)Poti fi pretios si sa ii spui Tarte Flambe, poti fi german si sa ii spui Elsässer Flammkuchen sau poti face o traducere libera, ca mine, si sa o numesti placinta alsaciana. Sunt multe retete asemanatoare pe net pentru acest fel de mancare ce este un fel de pizza. Ceea ce difera este modul de preparare a blatului - poate fi cu drojdie sau fara drojdie. Indiferent care varianta o alegeti - tot un blat ca de pizza veti obtine - fie unul subtire si crocant, fie unul un pic mai pufos. Eu am facut ambele variante, sunt bune amandoua, dar prefer varianta cu drojdie - un pic mai pufoasa.<br />
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<u><b>Ingrediente:</b></u><br />
Blat de pizza:<br />
400g faina,<br />
4 linguri de ulei,<br />
250ml apa,<br />
1 lingurita de sare,<br />
1 cub de drojdie (sau un plic drojdie uscata) <br />
Umplutura:<br />
300g smantana (creme double),<br />
5 cepe mijlocii (sau 2 legaturi ceapa verde),<br />
200g costita/bacon,<br />
sare, vegeta, piper<br />
(Dupa gust - se poate prepara o pizza cu ingrediente la alegere pe acelasi blat). <br />
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<u><b>Timp de preparare:</b></u> 60 minute<br />
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<u><b>Dificultate: </b></u>redusa<br />
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<u><b>Mod de preparare</b></u><br />
Din faina, ulei, apa, sare si drojdie se face un aluat care se lasa 30 de minute la dospit, dupa aceea se imparte in doua si se intinde in doua tavi unse cu ulei de masline sau acoperite cu hartie de copt. <br />
(Pentru varianta fara drojdie - se folosesc aceleasi cantitati, cu exceptia drojdiei.) <br />
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Smantana (daca e prea groasa se poate amesteca cu frisca/smantana dulce - cam 200 si 100ml) se intinde peste blat. Ceapa se taie pestisori, costita se taie cubulete sau feliute subtiri. Ceapa si costita se pun peste smantana.<br />
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Pentru a doua foaie puteti folosi o compozitie de pizza - ketchup sau sos de pizza, salam, bacon, ciuperci, masline, cascaval - ce doriti.</div>
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Se presara vegeta si piper si se coace in cuptorul preincalzit la maxim la nivelul de sus 15-20 de minute. Se poate servi si a doua zi incalzita in cuptorul cu microunde - e la fel de buna ca proaspata.<br />
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P.S. Pozele pe care apare sigla culinar.ro imi apartin, de asemenea.</div>
MariaMonahttp://www.blogger.com/profile/12318752944351549213noreply@blogger.com0