tag:blogger.com,1999:blog-32436660378322699212023-11-16T06:29:08.968-08:00Flori de ZaharMarinahttp://www.blogger.com/profile/12481692675048711330noreply@blogger.comBlogger27125tag:blogger.com,1999:blog-3243666037832269921.post-20552946644599371722014-03-16T09:18:00.003-07:002014-03-16T09:18:56.894-07:00Cheesecake SeimaAcest cheesecake este rezultatul unor experimente si tranformari. In final, rezulta un cheesecake pufos, cu o consistenta usoara - perfect pentru orice ocazie.<br />
Va recomand cu caldua aceasta reteta, este rapida si delicioasa.<br />
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<b>Ingrediente:</b><br />
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1 kg branza-cremoasa (cumpar in galetuse, macinata fin - are consistenta unei creme)<br />
60 gr unt<br />
6 oua (separam albusurile de galbenuse)<br />
190 gr zahar<br />
40 gr budinca vanilie (1 pachetel)<br />
110 gr faina cernuta<br />
coaja de la o lamaie<br />
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Punem un ceaininc de apa la fier - vom avea nevoie de apa fiarta chiar la sfarsitul retetei.<br />
Apoi, punem pe baie marina branza si untul. Amestecam continuu pana se topeste untul; nu e nevoie sa incalzim prea tare toata compozitia.<br />
Intre timp punem albusele la batut, iar cand se formeaza spuma adaugam zaharul in doua transe.<br />
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Scoatem bolul de pe baia de aburi si adaugam galbenusele si coaja rasa de la o lamaie. Amestecam bine.<br />
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Apoi cernem faina si praful de budinca si din nou amestecam bine.<br />
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Adaugam albusele batute spuma si inlocuim telul cu o spatula, cu ajutorul careia vom amesteca delicat compozitia.</div>
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Tapetam tava (22x30 cm) cu hartie de copt si turnam compozitia. </div>
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Coacem cheesecake-ul pe baie de aburi, deci - in cuptorul preincalzit la 170 grade (neventilat) punem o tava pe prima pozitie de jos iar in acea tava punem tava cu cheesecake-ul.</div>
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Turnam atent in tava dedesubt apa clocotita - aproximatix 2-3 cm, inchidem cuptorul si coacem cheesecake-ul la 170 grade timp de 1 ora si 10 minute.</div>
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Dupa ce scoatem cheesecake-ul din cuptor, il las cateva minute - se va lasa putin - iar apoi il intorc pe un blat de lemn si-i scot hartia de copt de pe laterale si fund. Il intorc din nou cu grija si il presor deasupra cu zahar pudra.</div>
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Se taie cand e rece. Este un deliciu in combinatie cu confitura de visine sau zmeura.</div>
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Pofta buna!<br />
<br />Marinahttp://www.blogger.com/profile/12481692675048711330noreply@blogger.com3tag:blogger.com,1999:blog-3243666037832269921.post-56884536754558680452014-03-16T08:44:00.003-07:002014-03-16T08:46:50.013-07:00Fursecuri Anzac<div style="text-align: left;">
Bine v-am gasit! Astazi as vrea sa va prezint o reteta de fursecuri pe care in ultima vreme le fac saptamanal, daca nu chiar si mai des... Denumirea provine de la sursa de inspiratie - biscuitii ANZAC (denumire care provine de la Australian New Zeeland Army Corps).</div>
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Daca ar fi s descriu aceste fursecuri in cateva cuvinte, ar trebui sa mentionez ca sunt usor crocanti, cu blatul de consistenta unor biscuiti digestivi buni, buni....cu fulgi migdale, nuca de cocos si confitura de caise, care dupa coacere devine usor intingacioasa...Va previn, aceste fursecuri provoaca dependenta, insa nu-i o tragedie intrucat sunt gata in 25 de minute :)</div>
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<b>Ingrediente blat:</b><br />
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100 gr fulgi de ovaz (versiunea cu fulgi marunti)<br />
100 gr fulgi nuca de cocos<br />
120 gr faina<br />
70 gr zahar pudra<br />
130 gr unt topit<br />
1 varf de lingurita de bicarbonat<br />
1 lingurita plina cu miere<br />
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<b>Finisare:</b><br />
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250 gr confitura de caise<br />
150 gr fulgi de migdale<br />
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Punem intr-un vas fulgii de ovazm nuca de cocos, faina si zaharul pudra.<br />
Separat, topitm untul la foc mic, fara sa-l fierbem, apoi adaugam mierea si praful de copt. Amestecam bine si turnam compozitia lichida in bolul cu ingredientele uscate. Amestecam bine. Eu folosesc manusi de unica folosinta intrucat imi place sa amestec ingredientele cu mana iar apoi, tot cu mana intind compozitia rezultata in tava...<br />
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Rezulta un 'aluat' nisipos, pe care-l rastorn pe hartie de copt si-i aplatizez cu palma.<br />
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Dupa ce compozitia blatuluie ste intinsa uniform, coacem blatul in cuptor preincalzit, la 180 de grade (neventilat!) timp de 10 minute.<br />
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Intre timp, punem intr-o craticioara confitura de caise (care este gelatinoasa) si-o incalzim usor cat sa devina lichida.</div>
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Dupa 10 minute, scoate blatul din cuptor si intindem cu o perie din silicon confitura de caise, iar deasupra presura fulgii de migdale. </div>
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Punem tava din nou in cuptor - 190 grade Celsius, ventilat - 10 minute (pana se rumenesc usor fulgii de migdale.</div>
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Cand prajitura e gata, o scoatem din cuptor si o lasam 5 minute sa se raceasca putin, iar apoi - cat inca e calda - o taiem cu un cutit cu lama lata. E importnat sa nu ratam acest moment intrucat putem taia blatul atat timp cat este cald.<br />
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Dupa ce portionez toata tava, las fursecurile sa se raceasca complet, iar apoi le stochez intr-o cutie cu capac etans; astfel, fursecurile isi pastreaza nuanta crocanta zile intregi.<br />
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Pofta buna! :)<br />
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<br />Marinahttp://www.blogger.com/profile/12481692675048711330noreply@blogger.com1tag:blogger.com,1999:blog-3243666037832269921.post-85913387387499952152013-10-09T06:47:00.005-07:002014-03-16T09:33:34.384-07:00Dehidrator de fructe, legume si tot ce vreti voi!..Bine v-am gasit! Revin dupa o luunga perioada de tacere, dar sper cu ceva ce veti considera ca v-ar putea fi util.<br />
Vreau sa va impartasesc una dintre ultimele mele gaselnite, de care sunt foarte incantata :)<br />
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Este vorba de un dehidrator destept, care m-a ajutat enorm sa-mi tentez gargarita sa manance cat mai multe feluri de fructe, sa evitam total din casa snacksurile si dulciurile nesanatoase care sunt ticsite cu E-uri si alte trasnai chimice, sa reusesc sa conserv toate legumele din gradina mea - fara sa mi se invecheasca prin frigider sau sa ticsesc congelatorul pana la refuz, sa am mana libera la capitolul amestecuri pentru mancaruri si deserturi, si lista ar continua...<br />
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Totusi, cel mai incantata sunt de faptul ca am reusit sa inlocuiesc total bomboanele din comert cu o varianta de dulciuri incontestabil mai bune si sanatoase pentru sanatatea noastra si a copiilor nostri.<br />
Sa nu fiu interpretata gresit, nu fac nici o reclama - telul meu e sa impartasesc aceasta experienta cu voi - in ideea ca ar putea fi folositoare pentru cineva.<br />
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Scriu, scriu si in toate aceste randuri ma refer la dehidratorul <i><a href="http://www.youtube.com/watch?v=bY_FSdc-V9w">Ezidri</a> </i>- conform opiniilor - unul dintre cele mai bune uscatoare de fructe, legume, ierburi, mancaruri, etc. din lume.<br />
Am auzit de el de la mama, care citise un articol pe aceasta tema. La inceput am fost sceptica, mai ales ca pretul acestuia e mai mare decat in cazul oricarui uscator/dehidrator de pe piata, dar dupa ce-am colindat netul in lung si lat m-am hotarat sa-l iau. Daca ar fi sa detaliez toate argumentele care m-au facut sa ma decid asupra acestui aparat mi-ar mai trebui destule randuri, asa ca de data aceasta voi lasa pozele sa vorbeasca.<br />
In cazul modelului meu, as putea usca simultan 30 de tavi - toate beneficiind de temperatura constanta (pe care o presetez) si fara nevoia de a roti tavile (pentru a asigura o uscare uniforma).<br />
<br />
Ce usuc? Tot, literalmente tot! Sunt mai mult decat incantata de ierburile aromate sau plantele medicinale care-si pasteaza culoarea - e cu totul altceva decat ceea ce cumparam in pachetele de la supermarket. Rosii dehidratate - fara nici o problema!...vegeta home-made, zmeura, pere, mere, mixate si facute plasture sau feliate - asisderea!<br />
Am uscat simultan tavi cu fructe combinate cu tavi cu ceapa - care stim cum miroase - dar fructele n-au luat nici pic de miros de ceapa - inca un avantaj pe placul meu :)<br />
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Pentru bombonelele din fructe uscate mixam fructe, putem adauga in pireul rezultat miere si turnam pireul pe tava stearsa cu servetel inmuiat intr-o picatura de ulei, si gata! Cand e uscat, rulam plasturele si-l feliem. Putem face bombonele dupa cum ne ghideaza papilele gustative si imaginatia. La sfarsit le putem da prin nuca de cocos, pudra de mere uscate, pudra de plante aromatice...paleta de combinaii posibile este nelimitata! :)<br />
<br />
Sa fiti sanatosi!<br />
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<br />Marinahttp://www.blogger.com/profile/12481692675048711330noreply@blogger.com2tag:blogger.com,1999:blog-3243666037832269921.post-35412529244780030112012-01-08T10:20:00.000-08:002012-01-08T10:40:26.414-08:00Casuta din turta dulce<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><div style="text-align: center;"><br />
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<strong><span style="font-size: large;">La Multi Ani!</span></strong></div><div style="text-align: center;"><strong><span style="font-size: large;">Va doresc un an nou plin de bucurii si noi realizari!</span></strong></div><div style="text-align: center;"><strong><span style="font-size: large;">Fie-va Casa-Casa,</span></strong></div><div style="text-align: center;"><strong><span style="font-size: large;">Masa-Masa, </span></strong></div><div style="text-align: center;"><strong><span style="font-size: large;">Sa fiti fericiti si impliniti!</span></strong></div><br />
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<br />
Incep anul cu o noua fila in blogul meu culinar: casuta mea de turta dulce. Am facut-o de Sarbatori, inspirandu-ma dupa <a href="http://gabrielacara.blogspot.com/2009/12/casuta-lui-hansel-si-gretel.html">casuta lui Gabi</a>, fara pozele ei nu m-as fi incumetat la asa provocare :)<br />
Tiparul casutei, si reteta detaliata le puteti gasi pe blogul ei.<br />
Gabi, iti multumesc! Ne-am distrat de minune cu toata familia :)<br />
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Iepurasii si omul de zapada i-am modelat din pasta de zahar. Reteta o puteti gasi <a href="http://floridezahar.blogspot.com/2010/12/flori-de-zahar.html">aici</a><br />
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</div>Marinahttp://www.blogger.com/profile/12481692675048711330noreply@blogger.com7tag:blogger.com,1999:blog-3243666037832269921.post-7236748393145988022011-04-13T00:22:00.000-07:002011-04-13T06:34:46.074-07:00Chocolate Cookies<em>Bine v-am gasit!</em><br />
<em>Astazi as vrea sa va tentez cu o reteta care literalmente provoaca dependenta – dupa primul fursec :) Desigur, afiramtia este valabila mai ales pentru “ciocolatosii impatimiti”</em><br />
<em>Reteta am gasit-o <a href="http://andreeachinesefood.blogspot.com/2010/12/chocolate-cookies.html">aici</a> dar am modificat-o putin. V-o recomand cu caldura, tura de fursecuri e gata in 15 minute :)</em><br />
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<strong>Ingrediente:</strong><br />
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100 gr ciocolata neagra<br />
150 gr ciocolata cu lapte<br />
30 gr unt<br />
2 oua<br />
100 gr zahar<br />
120 gr faina<br />
0,5 lingurita praf de copt<br />
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Ouale intregi si zaharul le punem la batut, pana rezulta o spuma.<br />
Intre timp, untul si ciocolata (neagra si cea cu lapte) se topesc la foc mic. Ne straduim sa nu incingem ciocolata (sa aiba temperatura cat sa putem inmuia degetul in compozitie). <br />
Cand e gata topita, adaugam ciocolata peste spuma de oua si mixam cu grija ca sa nu scoatem aerul din compozitie. Adaugam faina si praful de copt si mai pornim mixerul cateva secunde, pana se va omogeniza totul.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiD7z7Li0jd71zlMG2AU0k1QmZ5r_0C3q9bGqFWEy6hMwUlG3vE7FRfT4XtYr5eLOZiGOFj9WNaR41m6xDSBnavHxmQtLn_RdcrvkIR0eea9utmMa_DEzCDKbzZ6OBJtiJQk9fcn-9b0s4L/s1600/B+001.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="227" i8="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiD7z7Li0jd71zlMG2AU0k1QmZ5r_0C3q9bGqFWEy6hMwUlG3vE7FRfT4XtYr5eLOZiGOFj9WNaR41m6xDSBnavHxmQtLn_RdcrvkIR0eea9utmMa_DEzCDKbzZ6OBJtiJQk9fcn-9b0s4L/s320/B+001.jpg" width="320" /></a></div><br />
Pentru formarea fursecurilor folosesc lingura de inghetata. Acopar tava cu hartie de copt si pun cate o ligura din amestecul ciocolatos.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQ_CmPqxhKx6Ra8WqjbUpIwv0oCTj_faWsZIgJ1u3sDCd0XRpAH7vqmw5uhHMvnm40l_C2V9BMUaJ6YiGa-j_JXFGm0O0fkyrsnzzdy3q_e7vLUWtwvrOkAdi0k2pGsOvjLcA2dFLBkKil/s1600/B+004.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="192" i8="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQ_CmPqxhKx6Ra8WqjbUpIwv0oCTj_faWsZIgJ1u3sDCd0XRpAH7vqmw5uhHMvnm40l_C2V9BMUaJ6YiGa-j_JXFGm0O0fkyrsnzzdy3q_e7vLUWtwvrOkAdi0k2pGsOvjLcA2dFLBkKil/s320/B+004.jpg" width="320" /></a></div>Fursecurile se coc in cuptor preincalzit, la 200 grade Celsius timp de 10 minute. <br />
Se scot din tava dupa ce se racesc.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhCvSt-9Im7OMrpVyDZfgkHe4GZAZ7-oAFN2rFWN_rOcA0AJz5euEOYqTvpBHvne0z2Rmzqyr9EvjeuUoW6sBe5U01sjwwXHCWNRIpVvYz-Pv9Lz2g5STQtanRNcyIYSZsydCp3-cIdblH/s1600/B+008.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" i8="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhCvSt-9Im7OMrpVyDZfgkHe4GZAZ7-oAFN2rFWN_rOcA0AJz5euEOYqTvpBHvne0z2Rmzqyr9EvjeuUoW6sBe5U01sjwwXHCWNRIpVvYz-Pv9Lz2g5STQtanRNcyIYSZsydCp3-cIdblH/s320/B+008.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Dupa ce scoatem fursecurile din cuptor, se vor lasa putin - sa nu va nelinistiti ;) Sunt 'chewy', nu prea dulci, ciocolatosi, aromati, mniam! :D</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhF0j9Z_3mZlgbAC_PL-E7_DgfbjzJI5W615yjtPKmfad18uwkT69FDVrsiIBc-9TzSDfS9IjEL9bdeUW1nk9cI6wilcbf-lpaj5J7OHh7O_w5eYmW017Mdc0S4Us0i9Mi2e6hUfjgb555q/s1600/B+010.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" i8="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhF0j9Z_3mZlgbAC_PL-E7_DgfbjzJI5W615yjtPKmfad18uwkT69FDVrsiIBc-9TzSDfS9IjEL9bdeUW1nk9cI6wilcbf-lpaj5J7OHh7O_w5eYmW017Mdc0S4Us0i9Mi2e6hUfjgb555q/s320/B+010.jpg" width="320" /></a></div><br />
Pofta buna!<br />
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<strong>Observatie:</strong><br />
In reteta am scris 100 gr ciocolata neagra si 150 gr ciocolata cu lapte, dar, dupa preferinta, se poate face schimbare: 100 gr ciocolata cu lapte si 150 gr ciocolata neagra.Marinahttp://www.blogger.com/profile/12481692675048711330noreply@blogger.com8tag:blogger.com,1999:blog-3243666037832269921.post-16271669258358634962010-12-05T12:18:00.000-08:002010-12-06T09:32:46.485-08:00Piernik<div class="separator" style="clear: both; text-align: left;"><em>Piernik-ul este o prajitura traditional poloneza, nelipsita de pe lista dulciurilor de Craciun. In traducere libera "piernik" ar insemna turta dulce. Cand se coace, toata casa se umple de mirosul Craciunului :) scortisoara, cuisoare, nucusoare, anason.. o simfonie a aromelor.. Prima data, vazand cantitatea de condimente din reteta, am avut retinere sa pun tot pachetelul, insa rezultatul final a fost peste asteptarile mele; turta a disparut in mai putin de-o zi si-am fost rugata pentru un "bis" :)</em></div><div class="separator" style="clear: both; text-align: left;"><br />
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</div><div class="separator" style="clear: both; text-align: left;"><strong>Ingrediente</strong></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">100 gr unt</div><div class="separator" style="clear: both; text-align: left;">170 gr zahar</div><div class="separator" style="clear: both; text-align: left;">2 oua (separate albusurile de galbenusuri)</div><div class="separator" style="clear: both; text-align: left;">100 gr miere</div><div class="separator" style="clear: both; text-align: left;">1 lingura apa rece</div><div class="separator" style="clear: both; text-align: left;">125 ml smantana (sau iaurt)</div><div class="separator" style="clear: both; text-align: left;">250 gr faina</div><div class="separator" style="clear: both; text-align: left;">0,5 lingurita bicarbonat</div><div class="separator" style="clear: both; text-align: left;">0,5 lingurita praf de copt</div><div class="separator" style="clear: both; text-align: left;">1 lingura cacao</div><div class="separator" style="clear: both; text-align: left;">1 pachetel (30-40 gr) condimente pentru turta dulce sau vin fiert (folosesc Dr.Oetker)</div><div class="separator" style="clear: both; text-align: left;">150 gr prune uscate</div><div class="separator" style="clear: both; text-align: left;"><br />
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</div><div class="separator" style="clear: both; text-align: left;">Untul si zaharul se spumeaza, se adauga 2 galbenusuri si merea mixand continuu. Apoi adaugam o lingura de apa rece si smantana (sau iaurtul).</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzUXPA23inXxfBeautjxzJV0G05P1jjT8Z1WKYV8xkWahKGTv63ZFeguAZB_qLu2TISV2tP2LuvMn69u7zxEHu5hdfhHZgEHctBT-7jE5ASlp3K6Uc80FGS09AxQlLJUsqhurIz7Tj1Qe0/s1600/ginger+bread+019.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" ox="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzUXPA23inXxfBeautjxzJV0G05P1jjT8Z1WKYV8xkWahKGTv63ZFeguAZB_qLu2TISV2tP2LuvMn69u7zxEHu5hdfhHZgEHctBT-7jE5ASlp3K6Uc80FGS09AxQlLJUsqhurIz7Tj1Qe0/s320/ginger+bread+019.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Se amesteca ingredientele uscate: faina, cacao, condimentele pentru turta dulce, bicarbonatul si praful de copt. Apoi se adauga in compozitia lichida. Mixam pana va rezulta o compozitie omogena cu o consistenta apropiata cremei nutella. Adaugam prunele uscate si taiate marunt. La sfarsit, batem albusurile spuma si le incorporam cu grija in aluat.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzj2111YkGeAQ9IIISRrgDwuI3oZGWgDPWIDqhKzKdPHPfmp2TGVQ-wuQeuNvy7shwIoEvKcO8E2GYtG0MK-yDsPOLzD2Z7AHhaK3RoeRwKhIIHQlQlW1Jdu5bU41uFflOi3I0miNJE_9K/s1600/ginger+bread+023.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" ox="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzj2111YkGeAQ9IIISRrgDwuI3oZGWgDPWIDqhKzKdPHPfmp2TGVQ-wuQeuNvy7shwIoEvKcO8E2GYtG0MK-yDsPOLzD2Z7AHhaK3RoeRwKhIIHQlQlW1Jdu5bU41uFflOi3I0miNJE_9K/s320/ginger+bread+023.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Ungem o forma de chec cu unt si-o pudram cu faina. </div><div class="separator" style="clear: both; text-align: left;">Coacem piernik-ul 60-65 minute la 160-170 grade. Nu facem proba scobitorii, turta coapta crapa putin pe mijloc si are o consistenta mai umeda, plina de savoare.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzSjhwE2YnhS6WVeVvtypfPtyL0HXBtutzN4OSsPultJTHHrmCTMYIcsvruzQtvOypJdJu3pKydSG2UzvJVYXPkY5zMgPYi6dfqNndsyeIp3Xzn8im4suuHSzfR48zmu9GxpLD0kuw412Z/s1600/ginger+bread+027.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" ox="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzSjhwE2YnhS6WVeVvtypfPtyL0HXBtutzN4OSsPultJTHHrmCTMYIcsvruzQtvOypJdJu3pKydSG2UzvJVYXPkY5zMgPYi6dfqNndsyeIp3Xzn8im4suuHSzfR48zmu9GxpLD0kuw412Z/s320/ginger+bread+027.jpg" width="320" /></a></div><br />
Asa arata dupa 50 minute:<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDvgO9BQZEpTfiD49X9FXsVjwi6tlLcOa3d-ygKuhxkeFcwjsntRjLJ4gLMnuCSkfEEhFStpv4MmRjHi06-IkyXbUQiCCYMmM1U7HiVzyLj_5brxlCMytZvEACO7RE0ooXSP4ecJ-enmbD/s1600/ginger+bread+030.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" ox="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDvgO9BQZEpTfiD49X9FXsVjwi6tlLcOa3d-ygKuhxkeFcwjsntRjLJ4gLMnuCSkfEEhFStpv4MmRjHi06-IkyXbUQiCCYMmM1U7HiVzyLj_5brxlCMytZvEACO7RE0ooXSP4ecJ-enmbD/s320/ginger+bread+030.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Cand e gata, scoatem prajitura din forma si-o lasam sa se raceasca. Turnam deasupra glazura de ciocolata (reteta Adrianei, am postat-o sub titlul "Glazura de ciocolata" <a href="http://floridezahar.blogspot.com/2010/11/rulada-de-ciocolata-cu-mousse-din.html">aici</a> ) si-o decoram dupa preferinta. Am topit trei bucatele de ciocolata alba, cu care am desenat turta, iar apoi am caramelizat putin zahar si am l-am amestecat cu fulgi de migdale. Am turnat compozitia fierbinte pe hartie de copt si-am intins-o, pe cat s-a putut, cu o lingura de lemn. Dupa ce caramelul s-a intarit, l-am spart si-am decorat prajitura.</div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6rqWPYabd7M0tLVT5Oi3c36Oev7T823yJzZNzCpcPBLindZOgRMA8QxulF3owbRLSMJ1WFzXDMgVCJ2UBbfow_AS8LBgW5W8TWTb3mDRJbWKHWbiEozq5TyHxVVT0bc8he-vrH9rvn__i/s1600/ginger+bread+040.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" ox="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6rqWPYabd7M0tLVT5Oi3c36Oev7T823yJzZNzCpcPBLindZOgRMA8QxulF3owbRLSMJ1WFzXDMgVCJ2UBbfow_AS8LBgW5W8TWTb3mDRJbWKHWbiEozq5TyHxVVT0bc8he-vrH9rvn__i/s320/ginger+bread+040.jpg" width="320" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiL601KAcsnOK1LNkdM9NTgQAmUFX5BPMXlwO_ibBWeUEB1xctFff6WOI-T3zjs1sIMRomKzv77asfklVyYWkQnng8_xZ5u38-ZqKkJ0TOsDpHQ08LPhexyi7n1rOY8wIB-dy-dCfIKFi8n/s1600/ginger+bread+048.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" ox="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiL601KAcsnOK1LNkdM9NTgQAmUFX5BPMXlwO_ibBWeUEB1xctFff6WOI-T3zjs1sIMRomKzv77asfklVyYWkQnng8_xZ5u38-ZqKkJ0TOsDpHQ08LPhexyi7n1rOY8wIB-dy-dCfIKFi8n/s320/ginger+bread+048.jpg" width="320" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwpJmSZTg8vP1Sof0pyRb4kyQMQIpZ_XX1l8Ntx2RT3f8Jc093dX_F6Buq8bi4Vm7h35lG5knnnpWDEdlz_czcfJltnPkQLgMRygPYC6k8V4hIUSf_sIOwe6iJf83C9haT_U7DaghkLHsy/s1600/ginger+bread+071.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" ox="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwpJmSZTg8vP1Sof0pyRb4kyQMQIpZ_XX1l8Ntx2RT3f8Jc093dX_F6Buq8bi4Vm7h35lG5knnnpWDEdlz_czcfJltnPkQLgMRygPYC6k8V4hIUSf_sIOwe6iJf83C9haT_U7DaghkLHsy/s320/ginger+bread+071.jpg" width="320" /></a></div>Pofta buna! <br />
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</div>Marinahttp://www.blogger.com/profile/12481692675048711330noreply@blogger.com17tag:blogger.com,1999:blog-3243666037832269921.post-4109481000108477452010-12-03T03:15:00.000-08:002010-12-03T06:05:19.405-08:00Flori de zahar :)<em>Suntem in preajma Sarbatorilor si recunosc, astept cu nerabdare sa m-apuc de modelat flori din pasta de zahar. Reteta pe care o folosesc am gasit-o pe youtube, este preferata mea. Pasta de zahar facuta dupa aceasta reteta este mai rezistenta la umiditate, poate fi pastrata in frigider pana la 6 luni, iar florile pot fi depozitate in caserole de plastic luni intregi, arata ca niste flori de portelan si nu se sparg la fel de usor ca florile ce le faceam dupa alte retete de pasta de zahar. Ingredientul-cheie este tyleose-ul, un praf de culoare alba, care confera pastei elasticitate, rezistenta la umiditate si termen de valabilitate extins. </em><em>Am injumatatit cantitatile din reteta initiala. </em><br />
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</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><strong>Pasta de zahar cu tylose (gum paste)</strong></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">400 gr zahar pudra cernut ( + 30 gr pentru framatat)</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">2 albusuri medii</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">24 gr tylose</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">unt de cocos (pentru uns mainile in timpul modelarii)</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Pentru aceasta reteta avem nevoie de robot-mixer. Procedeul de preparare al pastei este prezentat in video-ul de mai jos:<br />
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</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><a href="http://www.youtube.com/user/tonedna1#p/u/3/m--Djm74i8Q"><img border="0" height="194" ox="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyPdGxC5mZG8WVWSDsBH6pqBc2Uv8W21epUXoVPt0ehdOSM767gUwuq625RziLT1_TT8s_mMesY3BWz4gIhGdKHt8sb2ADBWJmQx4BTmqQAoCmjmgSJcfEwKzrrVgB-6qIiIfy2pTDT-5w/s320/edna.JPG" width="320" /></a></div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><br />
</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;">Am pozat tyleose-ul si cativa trandafirasi pe care i-am facut din aceasta pasta. Se poate intinde foarte, foarte subtire, iar daca zaharul este cernut prin sita fina, pasta are o consistenta foarte neteda. Ca si proprietati, ar trebui sa mentionez ca aceasta pasta se usuca repede. Astfel, pasta pe care doriti s-o folositi ulterior trebuie impachetata bine si sigilata bine. </div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzvn62cSdZlhEYLnF0XOgWvQDTD1U-akLw07UXuHmsIZjdtz5AzSUBTIAlTZxIfji9Io7FzfuXyiXfa_gtHuYT5D08jAxuqR4awRaSlOmUP9RMq6b2ULQz0x62SIDE7FmK9o9yuFtqp4Xp/s1600/1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" ox="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzvn62cSdZlhEYLnF0XOgWvQDTD1U-akLw07UXuHmsIZjdtz5AzSUBTIAlTZxIfji9Io7FzfuXyiXfa_gtHuYT5D08jAxuqR4awRaSlOmUP9RMq6b2ULQz0x62SIDE7FmK9o9yuFtqp4Xp/s320/1.jpg" width="240" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwxBydP5t_dli_1voECwpdr21jFnBmq1QJxX_v_TQgz-x489QdpdWCzDTU6MigVE1ryz8V_fy-QvC2zZgmt480hyphenhyphenpFJIjDj2yzTINt8csE1bEdVDX0Z1BbCFoV9QIN0xymU5fyojQv3By3/s1600/2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" ox="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwxBydP5t_dli_1voECwpdr21jFnBmq1QJxX_v_TQgz-x489QdpdWCzDTU6MigVE1ryz8V_fy-QvC2zZgmt480hyphenhyphenpFJIjDj2yzTINt8csE1bEdVDX0Z1BbCFoV9QIN0xymU5fyojQv3By3/s320/2.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLSK4_69rw1ExZh_8E3xdswGoOYfCRCXbCYxN2__sB3idQ7sUUFmAakU85zm2iCMpunszEFA9-C5w6FiyQwumhAPBV1TnNtEogE5N0-kOTUQF8QtIMGKvV8MO7a_4HHdti0YZWqPe8B9BT/s1600/3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" ox="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLSK4_69rw1ExZh_8E3xdswGoOYfCRCXbCYxN2__sB3idQ7sUUFmAakU85zm2iCMpunszEFA9-C5w6FiyQwumhAPBV1TnNtEogE5N0-kOTUQF8QtIMGKvV8MO7a_4HHdti0YZWqPe8B9BT/s320/3.jpg" width="320" /></a></div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><br />
</div><div class="" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;">Odata scoasa din frigider, pasta poate fi modelata dupa ce este putin incalzita. Din bucata mare de pasta se rup bucati mai mici, care vor fi incalzite in maini. Pentru cantitati mai mari desigur, se pot gasi si alte metode ;)</div><div class="" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;"><br />
</div><div class="" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;">Sunt multe tutoriale pe tema modelatului florilor din gumpaste. In cazul trandafirilor, incepem sa modelam floarea pornind de la un con, al carei marime trebuie sa fie aproximativ 3/4 in comparatie cu viitoarele petale ce-l vor masca.</div><div class="" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;"><br />
</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVgCmfM8mz5xIqBf9GTgN2yBZL6Ock3HkXva0cEUcGU7kzV4Vv6YJ02pY8ut8wHUPjo8arK21GIabgU0NbTQfH2XsBvW3I0VMiuuVSLuNCNkoArKPZcLwj6Mlm_Yn1k8qn4vdsWrMnGVMH/s1600/4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" ox="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVgCmfM8mz5xIqBf9GTgN2yBZL6Ock3HkXva0cEUcGU7kzV4Vv6YJ02pY8ut8wHUPjo8arK21GIabgU0NbTQfH2XsBvW3I0VMiuuVSLuNCNkoArKPZcLwj6Mlm_Yn1k8qn4vdsWrMnGVMH/s320/4.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQfqsZ2xtrtjyYM4ezVzpn3wMn4QomOL9C7EnvHSWnEDcYt318wO9JlxazcuN0cZpLW5XD9kLiXq55nzb17wLzjcn16tAjCHSWIfAStaRb8krybZPm_oOzFIQTRh5hwSkpITnZSTomJsnq/s1600/5.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" ox="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQfqsZ2xtrtjyYM4ezVzpn3wMn4QomOL9C7EnvHSWnEDcYt318wO9JlxazcuN0cZpLW5XD9kLiXq55nzb17wLzjcn16tAjCHSWIfAStaRb8krybZPm_oOzFIQTRh5hwSkpITnZSTomJsnq/s320/5.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div>Marinahttp://www.blogger.com/profile/12481692675048711330noreply@blogger.com14tag:blogger.com,1999:blog-3243666037832269921.post-22567857179407567122010-12-02T07:07:00.000-08:002010-12-07T02:35:55.537-08:00Cozonacul meu<em>Bine v-am gasit!</em><br />
<em>Astazi as vrea sa impartasesc cu voi reteta mea de cozonac. Aceasta reteta a rezultat pe urma incercarilor si testelor mele intr-ale aluatului de cozonac. In cateva cuvinte, acest aluat nu este deloc complicat si nu folosesc o duzina de galbenusuri pentru a face niste cozoncai moi, pufosi si deliciosi. Datorita aluatului fiert, cozonacii isi pasteaza umiditatea in timpul coacerii. Ambalati corespunzator, cozonacii pot fi pastrati cateva saptamani fara a pierde din savoare. Sper ca aceasta reteta sa fie destul de tentanta pentru a o incerca; va asigur, rezultatul e delicios :) </em><br />
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Ingrediente pentru 2 cozonaci:<br />
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<strong>Aluat</strong><br />
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550 gr faina<br />
150 ml lapte caldut<br />
6 linguri zahar<br />
1 pachetel (7 gr) drojdie praf<br />
1 ou + 1 galbenus<br />
150 gr aluat fiert ( pentru care avem nevoie de 250 ml apa si 50 gr faina )<br />
1 pachetel (40 gr) praf budinca de vanilie ( folosesc Dr. Oetker)<br />
50 gr unt topit<br />
1 lingura zahar vanilat<br />
un varf sare<br />
<br />
<strong>Umplutura </strong><br />
<br />
500 gr miez de nuca, macinat<br />
3 albusuri<br />
6 linguri de zahar<br />
<br />
<br />
<strong>Pentru uns cozonacii</strong><br />
<br />
1 galbenus<br />
2 linguri lapte<br />
<br />
<strong>Pentru manevrat aluatul</strong><br />
<br />
30-50 ml ulei<br />
-------------<br />
<br />
Pentru<strong> aluatul fiert</strong> punem la foc moderat 250 ml apa rece in care dizolvam 50 gr faina. Amestecam cu telul pana va rezulta o compozitie a carei consistenta sa fie asemanatoare cu cea a budincii calde. Cu alte cuvinte, aluatul fiert e gata in mometul in care compozitia e suficient de groasa astfel incat telul sa lase urme in aluat.<br />
Aluatul se acopera cu folie si se scoate afara la racit.<br />
<br />
Intre timp, pregatim maiaua si restul ingredientelor.<br />
<br />
Facem o <strong>maia</strong> punand intr-o cana pachetelul de drojdie praf amestecat cu o lingura de faina si o lingura de zahar, iar deasupra turnam laptele cald. Acoperim cana si-o lasam deoparte 10 minute.<br />
<br />
Pentru <strong>aluatul de cozonac</strong>, punem intr-un bol faina, sarea, zaharul, zaharul vanilat (folosesc zahar cu vanilie naturala), praful de budinca, oul si galbenusul, 150 gr aluat fiert si maiaua. Incepem sa framantam, iar dupa 1 minut adaugam untul topit.<br />
<br />
<div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQM49sFMBI0t0mJpHXe9qW-Bq4_nEI2uQebP4cOBWBlhH0K3xBgUcQK2hkzEztmCeXskthLwuIMWAMTZZqep1_LC1iFfV37jsGE9zFY0f_Nx-gK0UtQ7dqE7uUUQALc7ZrfY3nPnRGI32u/s1600/1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" ox="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQM49sFMBI0t0mJpHXe9qW-Bq4_nEI2uQebP4cOBWBlhH0K3xBgUcQK2hkzEztmCeXskthLwuIMWAMTZZqep1_LC1iFfV37jsGE9zFY0f_Nx-gK0UtQ7dqE7uUUQALc7ZrfY3nPnRGI32u/s320/1.jpg" width="320" /></a></div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><br />
</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;">Va rezulta un aluat mai moale..</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><br />
</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoAm1GfzFak0Tu1mEsrXdO0ZzUuh0xI63HA3Iz30BgQqbUJOKM_fe4O7xy83hnPmlPIIQansZNMZNzS828REF2I431xp0G46-O-BmylhvOap3DNZOW_dWzpHqpovQkHbVveJhsD5eAtIuU/s1600/2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" ox="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoAm1GfzFak0Tu1mEsrXdO0ZzUuh0xI63HA3Iz30BgQqbUJOKM_fe4O7xy83hnPmlPIIQansZNMZNzS828REF2I431xp0G46-O-BmylhvOap3DNZOW_dWzpHqpovQkHbVveJhsD5eAtIuU/s320/2.jpg" width="320" /></a></div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;"><br />
</div>Am mutat aluatul intr-un bol, l-am acoperit cu folie si un prosop, si l-am pus la dospit in cuptorul putin incalzit (eu incalzesc cuptorul pana la 50 grade apoi il opresc).<br />
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</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjG_gnVkzwrjGCmLG9UHt6m7qsO8sywQnSuG7YmD9Vcp1GcTPkxWC6mjo0gK-VB1r_2Xv3Cn1DCOidBhlwEe3f830M_rqNNDVLXmtuMM3YOT5W-vTbki0sQcec3-lUCbH2OUZTIt7EAobZc/s1600/3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" ox="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjG_gnVkzwrjGCmLG9UHt6m7qsO8sywQnSuG7YmD9Vcp1GcTPkxWC6mjo0gK-VB1r_2Xv3Cn1DCOidBhlwEe3f830M_rqNNDVLXmtuMM3YOT5W-vTbki0sQcec3-lUCbH2OUZTIt7EAobZc/s320/3.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
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</div><div class="separator" style="clear: both; text-align: left;"><u>Pentru umplutura</u>, am batut 3 albuse, apoi am adaugat 6 linguri de zahar. Albusurile bine batute le-am amestecat cu 500 gr nuca macinata.</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0-TRzvNq1_RyMIGmusexhVBGkgKq63sRjVwDMh2NuA1d8CxscuzYZCGlszDRwdlGcl5XRkOKFUIhg5HeFI3OgZai-GL6t_sq3ZKbbekKueQurUg9gnQAVvC_lz9XFY7H2BuOb6Yt0ULY4/s1600/5.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" ox="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0-TRzvNq1_RyMIGmusexhVBGkgKq63sRjVwDMh2NuA1d8CxscuzYZCGlszDRwdlGcl5XRkOKFUIhg5HeFI3OgZai-GL6t_sq3ZKbbekKueQurUg9gnQAVvC_lz9XFY7H2BuOb6Yt0ULY4/s320/5.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9ySKsynIpw4ygS3XWb9E7CHL5rW6vVqdrs3Hb89OVPux8MBKXByU81-rqq7tKSWsXWNT8NN55F2yWqzWusClnzsAWeW72RemGKQlfSrN3yFbo-Ddegz4Bj1sLJ0xd3OsSbRTzk17USWMy/s1600/6.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" ox="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9ySKsynIpw4ygS3XWb9E7CHL5rW6vVqdrs3Hb89OVPux8MBKXByU81-rqq7tKSWsXWNT8NN55F2yWqzWusClnzsAWeW72RemGKQlfSrN3yFbo-Ddegz4Bj1sLJ0xd3OsSbRTzk17USWMy/s320/6.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Dupa aproximativ 40 minute, aluatul isi dublase volumul. L-am impartit in 4 bucati egale si m-am apucat de treaba :)</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSE-l4U4rxdVdhEawnnbsjfw7zyhf5thZ0PGM6lGD3BMc8eDd6eZoJv765Lf1lId9qTym3Lsw-cDfXmYcBQvq2tf9dXf-89I_WgfUC5gvhXziBUycB8zMAW87yQuO23n1Gci8azMI6gnMR/s1600/4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" ox="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSE-l4U4rxdVdhEawnnbsjfw7zyhf5thZ0PGM6lGD3BMc8eDd6eZoJv765Lf1lId9qTym3Lsw-cDfXmYcBQvq2tf9dXf-89I_WgfUC5gvhXziBUycB8zMAW87yQuO23n1Gci8azMI6gnMR/s320/4.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Mereu lucrez in paralel, facand ambele "cosite" (suluri) pentru un cozonac. Am pus putin ulei pe masa de lucru si-am lipit deasupra doua bucati de hartie de copt (ca sa-mi fie mai usor la intins aluatul).</div><div class="separator" style="clear: both; text-align: left;">Tinand cont ca aluatul e mai lipicios, il intind pe hartie de copt, iar apoi tot cu ajutorul hartiei rulez aluatul. Pentru a nu se lipi de sucitor, ungeti aluatul cu putin ulei.</div><div class="separator" style="clear: both; text-align: left;">Umplutura o impart la fel, in patru parti egale (pentru un cozonac folosesc 250 gr nuca macinata)</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5HtPFygtUL7gx1M2fRfnRl9uAdQzdXREk-Lzfj4zqN9btpLEXGAdo68Pl-X9NjUZ1vNMwn-2mK1EGP0-RzZVft_3l1Fvn_bSJd0RnBWn3PcvJjs9txvSUrc7TmxdflxJwX-KVsV-A234Q/s1600/8.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" ox="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5HtPFygtUL7gx1M2fRfnRl9uAdQzdXREk-Lzfj4zqN9btpLEXGAdo68Pl-X9NjUZ1vNMwn-2mK1EGP0-RzZVft_3l1Fvn_bSJd0RnBWn3PcvJjs9txvSUrc7TmxdflxJwX-KVsV-A234Q/s320/8.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Sulurile gata rulate, le scot de pe hartia de copt si le mut pe masa unsa in prealabil cu putin ulei. Astfel, aluatul e usor de manevrat.</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgac2ei_mA-bHZj23wMRv3KDyEzqGAYmhGWzlel2MyThV5vetUfRcDnrM0_j9gVxKwv4UVnOeIbBOcDF9uTiG7_QXlWp4duehWTvLNoNF2WDFThGTn1JpXBxKK0l1fL3X8t2lrIUDAwu58A/s1600/9.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" ox="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgac2ei_mA-bHZj23wMRv3KDyEzqGAYmhGWzlel2MyThV5vetUfRcDnrM0_j9gVxKwv4UVnOeIbBOcDF9uTiG7_QXlWp4duehWTvLNoNF2WDFThGTn1JpXBxKK0l1fL3X8t2lrIUDAwu58A/s320/9.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: left;">..il impletim</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSTmY_1EPe-1hB9yrRelUoOUHwGkITDBg-KjBLabtmD16FJHGXy8cIEqFeCqaUTilclaDFDNLTn1Y7OYPgR6vcDp7BVaM6eJmdS6p9rqtExqPUoQ-Nvnu1en36I8wvTc9doVNGo2_yXy_r/s1600/10.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" ox="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSTmY_1EPe-1hB9yrRelUoOUHwGkITDBg-KjBLabtmD16FJHGXy8cIEqFeCqaUTilclaDFDNLTn1Y7OYPgR6vcDp7BVaM6eJmdS6p9rqtExqPUoQ-Nvnu1en36I8wvTc9doVNGo2_yXy_r/s320/10.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: left;">..si gata! Trecem la al doile cozonac :)</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiur2fV5bnsO5zjoOoxhgXaZH06KY2m2TpoznNQWb2casy663cyX8RKcWghRO0VOMzpiwAsKglPznO6by3WnEDW1XF-227fZkVhGy5bbTLmC7fQ6hi6npil3yrKZhJivOKWN-1ZrMn_RYdU/s1600/11.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" ox="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiur2fV5bnsO5zjoOoxhgXaZH06KY2m2TpoznNQWb2casy663cyX8RKcWghRO0VOMzpiwAsKglPznO6by3WnEDW1XF-227fZkVhGy5bbTLmC7fQ6hi6npil3yrKZhJivOKWN-1ZrMn_RYdU/s320/11.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Cozoncaii i-am uns cu galbenusul amestecat cu putin lapte si i-am pus la crescut, in cuptorul cald, cam 1 ora..</div><div class="separator" style="clear: both; text-align: left;">Pacat c-am omis sa pozez cozonacii dupa ce si-au dublat volumul, dar imdiat vor urma pozele cu finalul :)</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Se coc la 180 grade (cuptor preincalzit) 30-40 minute.</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizLTedBrueKvNQcEjjAcUCiU7lMX-I2_QoJSprdxNfOurRK9cc9m49iaT1HwUKUiQwrKakffXlt_wiI6GG9RJZvWyDvWnxPisYx7MlMtdvLijDTT_OP-LSgQSsQilpwJBuY-WtZblDNHvq/s1600/12.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" ox="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizLTedBrueKvNQcEjjAcUCiU7lMX-I2_QoJSprdxNfOurRK9cc9m49iaT1HwUKUiQwrKakffXlt_wiI6GG9RJZvWyDvWnxPisYx7MlMtdvLijDTT_OP-LSgQSsQilpwJBuY-WtZblDNHvq/s320/12.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTV9NAT1gqa9SF4EVDpDP9kh5DRXSK0zZB8EYcC0YoIzYd4nqPZKgO05kFn2AvDbKXzmybyogVM5c8cRajfVGb3nlAo1BzgM8eCGlonL1_3Okxf4j9UoGz6ZB5D1e2vFpPl1dOtb2aoOeU/s1600/13.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" ox="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTV9NAT1gqa9SF4EVDpDP9kh5DRXSK0zZB8EYcC0YoIzYd4nqPZKgO05kFn2AvDbKXzmybyogVM5c8cRajfVGb3nlAo1BzgM8eCGlonL1_3Okxf4j9UoGz6ZB5D1e2vFpPl1dOtb2aoOeU/s320/13.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbmHO0ckedMx5YW-Ae5YAZxs_p4iqdsOQAGkzG0g4xhyphenhyphenDVfbAE16MSXGIDSaJb4J8qsozs3_WkLgFOHmXKE7WHZffOwOSsdW4dtnOpDP9sc1mo8qlxCck7KBQetF6zkkYmR1L-54UzB-7b/s1600/15.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" ox="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbmHO0ckedMx5YW-Ae5YAZxs_p4iqdsOQAGkzG0g4xhyphenhyphenDVfbAE16MSXGIDSaJb4J8qsozs3_WkLgFOHmXKE7WHZffOwOSsdW4dtnOpDP9sc1mo8qlxCck7KBQetF6zkkYmR1L-54UzB-7b/s320/15.jpg" width="240" /></a></div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><br />
</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;">Pofta buna!</div>Marinahttp://www.blogger.com/profile/12481692675048711330noreply@blogger.com10tag:blogger.com,1999:blog-3243666037832269921.post-12876882757645970842010-11-26T10:24:00.000-08:002010-11-26T10:28:04.037-08:00Muffin-uri cu branza si cascaval<em>E o reteta simpla si rapidissima!<br />
Muffin-urile sunt bune si a doua zi; le-am incalzit la microunde si-au fost la fel de moi si pufoase </em><br />
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<strong><i>Pentru 10 bucati</i></strong><br />
160 gr faina amestecata cu 1 varf cutit de praf de copt si un varf sare<br />
2 oua mici<br />
50 ml ulei<br />
100 ml lapte<br />
100 gr (am pusi 70 grame branza de vaca si 30 gr cascaval ras)<br />
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Se pun intr-un bol si se mixeaza toate ingredientele lichide - ouale, uleiul, laptele - adaugam branza si cascavalul.<br />
Apoi lasam mixerul deoparte si punem in functiune lingura de lemn.<br />
Presuram faina deasupra compozitiei mixate si incorporam cu grija faina, doar pana aceasta va absorbi lichidul.<br />
Va rezulta o compozitie cu multe cocoloase<br />
Aluatul se pune totul in forme unse cu unt, pe viitor voi folosi hartiutze de muffin-uri ca sa nu ma chinui sa le scot si sa spal.. Le-am presurat deasupra cu susan<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzKpEhwpXEa2PcqQPfXS0pHebFdNISahEBIAeRkXu8kPYEjrCdrZ8s_V2UUIXHnO4hU9_JmCxZFBUfP4r93fvgLgk1-Of_TgodXTd2hopJ7V6_VDcmaDZ-1SvOlWKBzJtdMc3Aj00-7kyV/s1600/5.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" ox="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzKpEhwpXEa2PcqQPfXS0pHebFdNISahEBIAeRkXu8kPYEjrCdrZ8s_V2UUIXHnO4hU9_JmCxZFBUfP4r93fvgLgk1-Of_TgodXTd2hopJ7V6_VDcmaDZ-1SvOlWKBzJtdMc3Aj00-7kyV/s320/5.jpg" width="320" /></a></div><br />
Am copt muffin-urile in cuptorul preincalzit - 180 grade C - 15-20 minute<br />
Aici dupa primele 6 minute<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjixVgR-206UR_64c1zUnaiMqPkxhuTSq1L6LuchQDCL3EUNFTLmRkn1Iu0hL8AAuI7NyWbxR4ylsf89yHm1wZR705BJXX1cutzjGkRewNPb-uDSWpcMW9DJeNWJVamhYY-uhTKPnWx6H_w/s1600/6.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" ox="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjixVgR-206UR_64c1zUnaiMqPkxhuTSq1L6LuchQDCL3EUNFTLmRkn1Iu0hL8AAuI7NyWbxR4ylsf89yHm1wZR705BJXX1cutzjGkRewNPb-uDSWpcMW9DJeNWJVamhYY-uhTKPnWx6H_w/s320/6.jpg" width="320" /></a></div><br />
Si gata!<br />
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</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihw59Ufgr3cSpJSosIwulV5T_AUFHYV7urx2feTS4qOrUalRDiA7EngkY-t5xG_NiZtw0cIbpP-YOvXUijFQAIvFhSjmxM8qIMshyerG-7MxI9kltcD8iLNqUftfBn7ZqOZ8XgVVB9EOdl/s1600/8.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" ox="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihw59Ufgr3cSpJSosIwulV5T_AUFHYV7urx2feTS4qOrUalRDiA7EngkY-t5xG_NiZtw0cIbpP-YOvXUijFQAIvFhSjmxM8qIMshyerG-7MxI9kltcD8iLNqUftfBn7ZqOZ8XgVVB9EOdl/s320/8.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Pofta buna!</div>Marinahttp://www.blogger.com/profile/12481692675048711330noreply@blogger.com2tag:blogger.com,1999:blog-3243666037832269921.post-19188438989144796532010-11-23T10:13:00.000-08:002010-11-30T09:04:55.694-08:00Muffins cu lamaie si Low fat lemon curd<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><em>Daca ar fi sa descriu intr-un singur cuvant cam care-i rezultatul, as zice, pufffffosenie!! </em> </div><br />
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><strong class="bbc">Ingrediente muffins</strong> (pentru 12 bucati) </div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">250 gr faina</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">150 gr zahar</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">1 lingurita plina praf de copt</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">2 oua</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">50 ml ulei</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">50 ml frisca lichida</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">125 ml apa minerala (eu am folosit apa minerala cu adaos de lamaie)</div>coaja razalita de la o lamaie<br />
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150 ml frisca - pentru ornat<br />
<br />
<br />
<br />
<strong class="bbc">Low Fat Lemon Curd</strong><br />
<br />
2 galbenusuri<br />
2 linguri amidon<br />
sucul de la 3 lamai si coaja razalita de la 2 lamai.<br />
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<br />
Pentru muffins:<br />
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Punem robotul sau mixerul la treaba, sa bata bine ouale cu zaharul.</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBNtirmY0mzUbeS6SPDQzza3HwxzQN8Pz0xkHo1GpJ_FncVoDc9FZb6bxNAU7-wPNsauIZAt9EHc7Wwxgfc0RrwgLfvc5ixhjaB86LgutyJHZnooFyrwSmMZK5uAXFMsvA9pMcN_GpA5EA/s1600/A.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" ox="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBNtirmY0mzUbeS6SPDQzza3HwxzQN8Pz0xkHo1GpJ_FncVoDc9FZb6bxNAU7-wPNsauIZAt9EHc7Wwxgfc0RrwgLfvc5ixhjaB86LgutyJHZnooFyrwSmMZK5uAXFMsvA9pMcN_GpA5EA/s320/A.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div>Apoi adaugam in fir subtire uleiul, frisca lichida, apoi apa minerala si coaja razalita de la o lamaie.<br />
Amestecam faina cu praful de copt si adaugam ingredientele uscate in amestecul lichid. Din acest moment folosim mixerul doar ca sa omogenizam bine compozitia dar nu amestecam prea mult aluatul. Urmeaza portionarea in formele de muffins. Eu folosesc pentru aceasta procedura lingura de inghetata.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYonarsFEaJMt8xjZ6p1Ur5_HwWa59Nh_r-wXOa4AfRtorcMUmjjrffMv4ngAbPLLovGm9aCoGFwSe5fogFDfJa4r1jX0hxXRHoctGFQPgwGh9-2ivp2_Xp3P8uY79bgCOFXT9BNjhzddt/s1600/C.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="230" ox="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYonarsFEaJMt8xjZ6p1Ur5_HwWa59Nh_r-wXOa4AfRtorcMUmjjrffMv4ngAbPLLovGm9aCoGFwSe5fogFDfJa4r1jX0hxXRHoctGFQPgwGh9-2ivp2_Xp3P8uY79bgCOFXT9BNjhzddt/s320/C.jpg" width="320" /></a></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsGVXwn3LRBeMMZ8VEqwQ5cBOQlFG_hz7ndcyNy2Dcd5-tnVH17UT-JTYfZ8gysXpMuTREuU9LVRzhMKzCW5qxYlSgoxFIrWIiN_1Ib1L_UzJTlpwWJTg6n1cMgecwZE2dX2ZIk27yeM8Y/s1600/D.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" ox="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsGVXwn3LRBeMMZ8VEqwQ5cBOQlFG_hz7ndcyNy2Dcd5-tnVH17UT-JTYfZ8gysXpMuTREuU9LVRzhMKzCW5qxYlSgoxFIrWIiN_1Ib1L_UzJTlpwWJTg6n1cMgecwZE2dX2ZIk27yeM8Y/s320/D.jpg" width="320" /></a></div><br />
Coacem muffin-urile in cuptorul preincalzit la 180 grade, pentru 13-15 minute. Ca sa fiti siguri ca-s gata, faceti testul cu scobitoarea.<br />
Asa aratau dupa primele 6 minute.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlQr6Uf1XqWlDLD4whnt3ZqGvuYobz9t03uvj2A6FskCn3tw76PyZQ3tL0gj9RogZfeTaGKgLmc4y8bCDk9E1zxcmW4I2DWOsUgN8J9uyR9L13HBMnSzLl79mV1JRnHP_dD8b1Pj3OyLYP/s1600/E.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" ox="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlQr6Uf1XqWlDLD4whnt3ZqGvuYobz9t03uvj2A6FskCn3tw76PyZQ3tL0gj9RogZfeTaGKgLmc4y8bCDk9E1zxcmW4I2DWOsUgN8J9uyR9L13HBMnSzLl79mV1JRnHP_dD8b1Pj3OyLYP/s320/E.jpg" width="320" /></a></div><br />
..si asa aratau dupa 13 :)<br />
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</div><div class="separator" style="clear: both; text-align: left;">Am lasat muffins-urile sa se raceasca putin iar intre timp m-am apucat de <strong>lemon curd</strong>.</div>Am amestecat intai ingredientele uscate, apoi am adaugat gramada ingredientele lichide si-am pus totul pe foc amestecand continuu. <br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJ2HL3K_Jvoiyso3aMhw3rqA0Zyqqai8ikASrAeJ489l5MkJ4iv87WZ-7qHHqAyMogv4-bV03SkxGnyIXHF7go3RN-W1uvp6Kc-o3HfLg6GiTTO-GaTLHJIJnSiIB_ImvMZcK4o2gUmQEd/s1600/G.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" ox="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJ2HL3K_Jvoiyso3aMhw3rqA0Zyqqai8ikASrAeJ489l5MkJ4iv87WZ-7qHHqAyMogv4-bV03SkxGnyIXHF7go3RN-W1uvp6Kc-o3HfLg6GiTTO-GaTLHJIJnSiIB_ImvMZcK4o2gUmQEd/s320/G.jpg" width="320" /></a></div><br />
In 5-7 minute lemon curd-ul a fost gata.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnNYckgOkQkGf7tace1dkBWrmkXaJ3jDsTmiUOcE_264D6_eSz9BcZh4g2Fpqifa0TQlDa_IBPowP2C_-WB0gRXtPBTFOVW2iDMkd5IPlquyQkbDKomvmOHzZXuOkWZCjDXyNjVm4CjeDQ/s1600/H.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" ox="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnNYckgOkQkGf7tace1dkBWrmkXaJ3jDsTmiUOcE_264D6_eSz9BcZh4g2Fpqifa0TQlDa_IBPowP2C_-WB0gRXtPBTFOVW2iDMkd5IPlquyQkbDKomvmOHzZXuOkWZCjDXyNjVm4CjeDQ/s320/H.jpg" width="320" /></a></div><br />
Lemon curd-ul cald l-am pus intr-o punga cu capat din acela gen seringa, cu care se umplu gogosile. Am omis sa pozez etapa cu sacul de ornat. Am infipt nasul "seringii" in varful muffinului si-am apasat pana am vazut ca muffinul e gata sa explodeze - ca un vulcan. In stadiul asta nu mai aveam de umplut 12 muffinuri ci 11 - una disparuse subit ;)<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUtAGxPIEycAMkOl2o3zp9_oumbwvFz1iveR9NdiNqfTb5Gj7ZC0dAJBTUyXaLJIUFEfcqZEvfQQk2xn3pRdTNQ_OmrnetlEbJ9qB6rK6ECswYuAIHwq9zY-HyY3f4cEgzeyqHq3ThyphenhyphenJxL/s1600/I.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" ox="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUtAGxPIEycAMkOl2o3zp9_oumbwvFz1iveR9NdiNqfTb5Gj7ZC0dAJBTUyXaLJIUFEfcqZEvfQQk2xn3pRdTNQ_OmrnetlEbJ9qB6rK6ECswYuAIHwq9zY-HyY3f4cEgzeyqHq3ThyphenhyphenJxL/s320/I.jpg" width="320" /></a></div><br />
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</div>Cand s-au racit de tot, am batut 150 ml frisca lichida cu putin zahar pudra si mi-am tras muffin-uri motzate In acest stadiu de 'finisare' au ajuns 10 muffinuri :)<br />
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</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCVjRxaIf_bwrV5-HyoG-iFlfebhReJzUQ1u7M-gHQ0ovPVb2BivB_Sh40JYkDwdCWpe-gAfL0b6oS06ux2y9vwMepIQZjxkaXFUp23e9AqacV-W98EsZOqlsw6Zmqz0vBdMW96Jeu4W8T/s1600/K.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" ox="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCVjRxaIf_bwrV5-HyoG-iFlfebhReJzUQ1u7M-gHQ0ovPVb2BivB_Sh40JYkDwdCWpe-gAfL0b6oS06ux2y9vwMepIQZjxkaXFUp23e9AqacV-W98EsZOqlsw6Zmqz0vBdMW96Jeu4W8T/s320/K.jpg" width="320" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTfjKdEteXB73J_ytWSY1XHSg1Bbxrjr-FSouyH3yqwW9g15NiuCaaaLaFl50UdxkNz-jJCho314Lntx5FJwsPr2jtUM7b-3HRwAnDouJtTgUBUKCCWD5neiuKSZnlm6jKa7yLGadICNp5/s1600/L.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" ox="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTfjKdEteXB73J_ytWSY1XHSg1Bbxrjr-FSouyH3yqwW9g15NiuCaaaLaFl50UdxkNz-jJCho314Lntx5FJwsPr2jtUM7b-3HRwAnDouJtTgUBUKCCWD5neiuKSZnlm6jKa7yLGadICNp5/s320/L.jpg" width="240" /></a></div><br />
Pofta buna!Marinahttp://www.blogger.com/profile/12481692675048711330noreply@blogger.com1tag:blogger.com,1999:blog-3243666037832269921.post-70361383449080192612010-11-23T09:59:00.000-08:002010-11-30T09:05:51.310-08:00Exotic Cake<em>Reteta este de pe forumul Equllet. Ma provocase replica unui membru de pe forum, care gustase acest tort si scrisese ca fusese cel mai bun desert pe care-l gustase in acel an. Am ajustat putin de tot reteta (ca sa nu cantaresc pe viitor albuse si galbenuse si pentru ca in bucatariile noastre n-avem noi toate ustensilele si ingredinetele lor).</em><br />
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<b>Blat</b> ( eu am facut de-aici 2 mai subtiri)<br />
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30g zahar (I)<br />
30 g miere <br />
1 albus (I)<br />
60 g faina de migdale<br />
3 galbenusuri<br />
<br />
3 albusuri (II)<br />
35 g zahar (II)<br />
45 g faina<br />
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Zaharul (I) se mixeaza bine cu mierea, albusul (I) apoi faina de migdale. Dupa ce se obtine o compozitie omogena se adauga galbenusurile. <br />
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Separat se bat spuma albusurile(II) cu zaharul (II) iar apoi se incorporeaza usor faina.<br />
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Se amesteca cele 2 compozitii rezultate, aluatul se pune in tava unsa cu unt si tapetata cu faina. Se pune in cuptorul preincalzit la 170 grade C si se face testul cu scobitoare pentru a vedea cand e copt.<br />
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Eu am vrut un blat mai subtire, asa ca am impartit compozitia in doua, am turnat-o in sacul de ornat si am facut 2 blaturi. <br />
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<b>Crema Bavaroise</b><br />
<br />
165 ml lapte<br />
33 g zahar<br />
2 galbenusuri<br />
5 g gelatina dizolvata cu 3 linguri de apa<br />
200 g frisca lichida<br />
coaja de la 1 portocala<br />
<br />
Laptele se aduce la temperatura de fierbere, se adauga coaja de portocala si se fierbe incet 10 minute. Intre timp mixam galbenusurile cu zaharul bine. Apoi batem frisca lichida si-o punem la frigider.<br />
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Scoatem laptele de pe foc, il strecuram si adaugam spuma de galbenusuri si zahar. Amestecam si punem laptele din nou la foc mic si amestecam pana se ingroasa putin. Stingem focul si adaugam gelatina dizolvata. Lasam crema sa se raceasca bine iar apoi o amestecam cu frisca batuta.<br />
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<b>Crema de vanilie </b>(data viitoare voi face portie dubla sau poate una si jumate)<br />
<br />
30 g zahar (pentru caramelizat)<br />
180 g frisca lichida <br />
1 betigas vanilie<br />
2 g gelatina dizolvate in 2 linguri de apa<br />
2 galbenusuri<br />
<br />
Se pune frisca la fiert cu betisorul de vanilie.<br />
Separat se caramelizeaza zaharul iar cand e gata, se adauga putin cate putin frisca FIERBINTE. Se ia de pe foc si cand e putin mai rece, se adauga galbenusurile, apoi gelatina dizolvata. Ca sa dizolv gelatinam dupa ce se umfla in apa, eu o pun putin pe foc pana i se dizolva toate particolele, dar sa nu fiarba!<br />
Se pune crema sa se raceasca la temperatura camerei.<br />
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<b>Jeleul de fructe:</b><br />
<br />
75 gr piure de fructul pasiunii (eu am folosit mango)<br />
175 gr piure de mango(eu am folosit piersici din compot)<br />
13 gr glucoza<br />
35 g zahar (eu nu l-am pus tot pentru ca aveam compot de caise, am folosit <br />
5 g gelatina pusa la umflat cu 2 linguri de apa.<br />
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Am curatat fructul de mango si l-am fiert intr-un sirop din apa si jumatate cantitate zahar (din ingrediente), vreo 20 minute la foc minim. Pus blenderul in functiune de-am facut pireul. Acelasi lucru l-am facut separat si cu piersicii.Am amestecat cele 2 compozitii si le-am pus la frigider.<br />
A doua zi, dupa ce am scos tortul din forma, am preparat tot jeleul. Fiind destul de dulce pentru gustul meu, n-am mai folosit glucoza. Am adaugat doar gelatina topita si ca sa fie putin acrisor am pus sucul de la o portocala. Am strcurat totul prin sita si gata.<br />
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<b>Asamblare:</b><br />
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In forma cu pereti detasabili am intors o farfurioara cu fundulin sus ( ca sa creez un crater ce urma a doua zi sa-l umplu cu jeleul de fructe). Am tras totul fundul in folie transparenta si am prins inelul. Am turnat crema Bavaroia (prima) si am facut pe margine imprejur o fasie cu sacul de ornat ).<br />
Am pus tava la frigider 5 minute apoi am intins crema de vanilie, iar deasupra am pus blatul (unul, celalalt care mi-a ramas il voi folosi saptama asta pentru alt tort) <br />
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Am pus totul la frigider pe noapte.<br />
A doua zi am tinut putin forma in apa calda ca sa se desprinda usor, apoi am preparat jeleul de fructe si l-am turnat in craterul rezultat.<br />
Din nou frigider, apoi ornat.<br />
Si asta e rezultatul:<br />
<br />
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Pofta buna!<br />
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</script>Marinahttp://www.blogger.com/profile/12481692675048711330noreply@blogger.com0tag:blogger.com,1999:blog-3243666037832269921.post-8737961510552258702010-11-23T09:54:00.000-08:002010-11-30T09:08:29.874-08:00Ficatei cu sos de maioneza si mustar<em>Este o reteta simpla, rapida si foarte, foarte gustoasa. </em><br />
<br />
<strong>Ingrediente:</strong><br />
<br />
400-500gr ficatei<br />
150 ml lapte<br />
2 cepe taiate pestisori<br />
<br />
80 gr faina<br />
piper <br />
sare<br />
1 lingurita boia dulce<br />
un varf de cutit de zahar <br />
<br />
<strong>Pentru sos:</strong><br />
<br />
3 linguri de maioneza<br />
2 linguri smantana<br />
1 catel de usturoi pisat (sau un varf de lingurita condiment de usturoi praf)<br />
jumatate lingurita mustar<br />
sare<br />
<br />
Se spala ficateii si se scurg bine de apa<br />
Se taie fasiute iar apoi se pun intr-un vas si se toarna laptele, care trebuie sa acopere ficateii. <br />
Intre timp, se curata cepile, se taie pestisori si se calesc pana devii stravezii.<br />
Cand ceapa este calita o punem deoparte intr-un vas.<br />
<br />
Apoi pregatim sosul amestecand maioneza cu smantana, mustarul, usuroiul (folosesc praf), si sarea (eu n-o mai adaug maioneza fiind deja sarata).<br />
Dupa aproximativ o ora scoatem ficateii din lapte si-i lasam la scurs.<br />
Pregatim un amestec din faina, un varf de sare, piper negru macinat, varful de zahar si lingurita de boia dulce.<br />
<br />
Punem pe foc mediu spre tare o tigie in care punem o bucatica de unt si o lingura de ulei (ca sa nu arda untul).<br />
Dam ficateii prin amestecul de faina. Indicat e sa-i dam pe rand, in 2 sau trei ture; fiind multi se pot lipi intre ei si este mai greu de-i separat.<br />
Apoi ii aruncam in untul topit si incins bine si amestecam continuu, ca ficateii sa se prajeasca pe toate partile. Se fac in 4-5 minute. Nu trebuie tinuti mai mult pentru ca se intaresc.<br />
<br />
Cand sunt gata, se rastoarna ficateii intr-un vas, se toarna peste ei sosul de maioneza iar deasupra se presoara ceapa calita. Se acopera vasul si se lasa asa 10-15 minute, dupa care se pot servi.<br />
<br />
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Pofta buna! <br />
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Reteta de aluat e postata de Afrodite, <a href="http://www.culinar.ro/forum/index.php?s=&a...st&p=305080">aici</a>: </em><em> dar eu am injumatatit ingredientele si-am facut o maia. De cand am incercat acest aluat, n-am lasat aceatsa reteta prea mult timp deoparte.. Afrodite, iti multumesc mult!! </em><br />
<br />
<br />
<strong>Aluat</strong><br />
<br />
25 gr unt topit si racit<br />
150 ml lapte caldut<br />
1 ou mic<br />
2 linguri de zahar + 1 lingurita pentru maia.<br />
un varf sare<br />
21 gr budunca (o folosesc pe cea de vanilie de la Dr. Oetker)<br />
250 fr faina<br />
4 gr drojdie uscata<br />
<br />
<br />
<strong>Umplutura</strong><br />
<br />
200 gr stafide<br />
200 gr caise uscate taiate bucatele<br />
4 linguri de gem (eu am folosit dulceata de zmeura)<br />
<br />
<br />
<strong>Glazura</strong><br />
<br />
am amestecat:<br />
2 linguri de zahar pudra<br />
sucul de la o jumatate de lamaie<br />
1 lingura de unt topit<br />
<br />
-------------------------------<br />
<br />
<strong>Pentru aluat</strong>, se prepara o maia din drojdie, 1 lingurita de zahar si una de faina - peste care se toarna laptele caldut. Se lasa la umflat cam 10-15 minute. Asa arata maiaua dupa 15 minute:<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaH7r7geTllDP9MsCP9Qznj1KhU7wg0S2tSCStbzzb4_dMSuqq6Ndb6zZoxRChvaFvO-G2ya1tydFgve28hF8f_BZyDlKPd1-Voy6JtpE5W0cZzQ825VR7AuHglJAfjOGhNj41zcEP8puV/s1600/1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" ox="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaH7r7geTllDP9MsCP9Qznj1KhU7wg0S2tSCStbzzb4_dMSuqq6Ndb6zZoxRChvaFvO-G2ya1tydFgve28hF8f_BZyDlKPd1-Voy6JtpE5W0cZzQ825VR7AuHglJAfjOGhNj41zcEP8puV/s320/1.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Restul ingredientelor (fara untul topit) se pun intr-un vas, se toarna maiaua si se framanata un aluat. In momentul in care incepem framantatul, adaugam untul topit (dar nu fierbinte). Framantam pana va rezulta un aluat moale si elastic. Apoi il punem la dospit cam o ora, sau varianta rapida: in cuptorul incalzit la 50 grade, pentru 30-40 minute.</div><br />
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Asa arata dupa ce-a crescut:<br />
<br />
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Aluatul se imparte in 2 bucati egale si se intind 2 foi in forma de dreptunghi. Fiecare "foaie" am uns-o cu cate 2 linguri de gem de zmeura si apoi am presurat fructele uscate pe care le-am spalat si uscat pe-un servet de bucatarie.<br />
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Apoi am format 2 suluri, ruland aluatul cu ajutorul hartiei de copt. Cele 2 suluri rezultate le-am crestat pe mijlloc, pana in centrul ruloului, cu un cutit bine ascutit (se poate folosi si un cutter). <br />
Le-am impletit si-am mutat cosita rezulatata, cu tot cu hartia de copt pe tava, astfel am evitat sa-i stric forma:<br />
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Cosita am lasat-o sa creasca 1 ora in cuptorul care-l incalzisem 10 minute la 50 grade, ca sa feresc aluatul de curentii de aer.<br />
Asa arata dupa 1 ora:<br />
<br />
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Am copt-o timp de 25 minute la 180 grade Celsius.<br />
Si gata!<br />
N-am mai asteptat sa se raceasca bine tot si-am am intins glazura<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBgr2o2L6oTfV9TC3fXx3nZ1wqeLkH5e1D31JuNeYwLRp8Hrf_IC1V1Eo-eJpfy_x9y7pGtx0MwdZJkI58J0GubEeBmaDVipKSIfvUuzInVNUYPvRK3b8bvZH4cCjKM-5fLIQ7_4bsqNVB/s1600/8.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" ox="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBgr2o2L6oTfV9TC3fXx3nZ1wqeLkH5e1D31JuNeYwLRp8Hrf_IC1V1Eo-eJpfy_x9y7pGtx0MwdZJkI58J0GubEeBmaDVipKSIfvUuzInVNUYPvRK3b8bvZH4cCjKM-5fLIQ7_4bsqNVB/s320/8.jpg" width="320" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbf5prn_VlhXRVpzr3Xf-xbSuFjDjK0b7-KX4o6u2z6O5j4n6lW5pOiHJA8VlogPZQspw5H-F1x5k3dIiO0kDXB-cqZEE5QbKZ_N7mh7xyZO3sg4vnO-ZvEpdWyosiSxwnCxmb4Pj_uokW/s1600/9.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" ox="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbf5prn_VlhXRVpzr3Xf-xbSuFjDjK0b7-KX4o6u2z6O5j4n6lW5pOiHJA8VlogPZQspw5H-F1x5k3dIiO0kDXB-cqZEE5QbKZ_N7mh7xyZO3sg4vnO-ZvEpdWyosiSxwnCxmb4Pj_uokW/s320/9.jpg" width="320" /></a></div>Pofta buna!Marinahttp://www.blogger.com/profile/12481692675048711330noreply@blogger.com3tag:blogger.com,1999:blog-3243666037832269921.post-2996693366653662532010-11-23T09:45:00.001-08:002010-11-30T09:28:14.992-08:00Biscuiti cu cereale<em>O reteta deloc complicata si sanatoasa, sper sa va placa :)</em><br />
<br />
<strong>Ingrediente</strong><br />
<strong><br />
</strong>110 gr unt la temperatura camerei<br />
140 gr zahar<br />
100 gr miere (sau zahar brun)<br />
un varf lingurita bicarbonat<br />
0,5 lingurite praf de copt<br />
1 ou<br />
cateva picaturi esenta vanilie<br />
1 lingura lapte<br />
150 gr faina integrala<br />
130 gr cereale (eu folosesc musli)<br />
100 gr stafide<br />
100 gr arahide macinate<br />
100 gr prune uscate taiate marunt<br />
<br />
Untul se amesteca cu zaharul si se spumeaza, se adauga mierea praful de copt si bicarbonatul si se mixeaza.<br />
Apoi adaugam oul, laptele, vanilia si din nou, mixam bine. <br />
<br />
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Adaugam faina integrala cate putin.<br />
<br />
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La sfarsit adaugam stafidele, alunele, cerealele, prunele uscate si amestecam totul cu o lingura de lemn.<br />
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Modelam bilute cu diametrul de 2,5 cm si le asezam in tava la 4-5 cm distanta.<br />
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Se coc la 180 grade C - 10-15 minute.<br />
Cand sunt gata se lasa in tava 2 minute, dupa care se pun pe grilaj sa se raceasca complet.<br />
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Si seciunea.. crocanta, aromata si...cu de toate :)<br />
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Pofta buna!Marinahttp://www.blogger.com/profile/12481692675048711330noreply@blogger.com4tag:blogger.com,1999:blog-3243666037832269921.post-37710020089002645032010-11-23T09:44:00.000-08:002010-11-30T09:58:31.336-08:00Cosulete de toamna<div class="separator" style="clear: both; text-align: left;"><em>Aceasta reteta o am din caietul mamei; imi place sa fac tot felul de combinatii cu acest aluat mai ales in sezonul de toamna cand sunt atatea fructe..</em></div><br />
<strong>Aluat </strong><br />
<br />
<strong></strong><br />
2 cani faina (cana = 240 ml)<br />
0,5 cana zahar (sau putem folosi pudra pentru un aluat mai neted - dar masuram mai putin de jumatate cana)<br />
1 ou<br />
100 gr unt la temperatura camerei<br />
jumatate lingurita praf de copt stins cu 1 lingura suc de lamaie<br />
un varf de sare<br />
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<b>Umplutura 1</b><br />
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Decojim si dam prin razatoare 4 mere mari si le calitm fe foc rapid cu 2 linguri zahar si sucul de la jumatate lamaie - pana scade lichidul.<br />
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<b>Umplutura 2</b><br />
<br />
2 linguri gem de caise<br />
300 gr prune taiate felii<br />
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<b><u>Mod preparare</u></b><br />
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<b>Aluat</b> - toate ingrentele le-am pus la robot si le-am mixat pana a rezultat un aluat: <br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6F_NaTNnl2LBnD39f1wwFe_8WNHR1ooThpa75nnWyS1ZeCVlN6umA78qCPV52I8sjBSrqQ9SUzDvnx7HDYmCrznr-7V237lrgWVKRZVBej-mt_A5pA4xbikU5DNT3tpv4HoyNCKc6ooNF/s1600/2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" ox="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6F_NaTNnl2LBnD39f1wwFe_8WNHR1ooThpa75nnWyS1ZeCVlN6umA78qCPV52I8sjBSrqQ9SUzDvnx7HDYmCrznr-7V237lrgWVKRZVBej-mt_A5pA4xbikU5DNT3tpv4HoyNCKc6ooNF/s320/2.jpg" width="320" /></a></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6F_NaTNnl2LBnD39f1wwFe_8WNHR1ooThpa75nnWyS1ZeCVlN6umA78qCPV52I8sjBSrqQ9SUzDvnx7HDYmCrznr-7V237lrgWVKRZVBej-mt_A5pA4xbikU5DNT3tpv4HoyNCKc6ooNF/s1600/2.jpg" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"></a><br />
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Am impartit aluatul rupand cam a cincea parte din bucata mare</div></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgt5K81enD9UUFfqkBIUhZU0w2_h3axu1GBi4iJYOPC1odTjEhr5xuqsasaih1WkovDxhJg5hzG5B27tsVkP0_yNHt6YAuobk3OccahkBAX2ZNz5sg7YRZ3ONPALEiUj63JWjuX5QkVpQL/s1600/3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><em><img border="0" height="240" ox="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgt5K81enD9UUFfqkBIUhZU0w2_h3axu1GBi4iJYOPC1odTjEhr5xuqsasaih1WkovDxhJg5hzG5B27tsVkP0_yNHt6YAuobk3OccahkBAX2ZNz5sg7YRZ3ONPALEiUj63JWjuX5QkVpQL/s320/3.jpg" width="320" /></em></a></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
Bucatica cea mai mica de aluat am infoliat-o si am pus-o la congelator sa se raceasca rapid. Restul aluatului l-am intins de 4-5 mm grosime si l-am asezat in cosuletele.<br />
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Cosuletele le-am umplut cu umplutura de mar si-am ras deasupra cate putin din bucata de aluat scoasa de la congelator. E neaparat nevoie ca aluatul sa fie cat de cat tare - altfel nu vom putea da aluatul prin razatoare..<br />
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Le-am copt la 180 grade Celsius, cuptor preincalzit, cam 15 minute. Ca idee - sunt gata cand fulgii de aluat incep sa se rumeneasca.<br />
Apoi se presoara cu zahar pudra si... pe masa cu ele! :)<br />
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SUGESTIE:<br />
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Daca va ramane din aluat nu-l aruncati. Inveliti-l intr-o folie si la frigider cu el. Peste cateva zile puteti sa-l scoateti, sa-l lasati putin la temperatura camerei si sa incropiti ceva repejor din el.<br />
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Varianta cu <b>umplutura nr.2</b> arata cam asa:<br />
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Aluatul l-am intins pe fundul de tava pentru tarte - ca are o scobitura..<br />
Am intins un strat subtire de gem si-apoi am asezat prunele taiate felii.<br />
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Deasupra din nou, am dat prin razatoare fulgi de aluat<br />
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Se coace la fel - in cuptor preincalzit la 180 grade Celsius, pana fulgii de deasupra prunelor incep sa se rumeneasca.<br />
Si-aici un pic mai de-aproape :)<br />
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Pofta buna!</div><div style="text-align: center;"></div>Marinahttp://www.blogger.com/profile/12481692675048711330noreply@blogger.com0tag:blogger.com,1999:blog-3243666037832269921.post-8067507999932771762010-11-23T09:39:00.000-08:002010-12-05T23:17:59.341-08:00Fursecuri "Mamoul"<em>Acesta reteta orientala o am de la Rym, de pe forumul Culinar.</em><br />
<em>Fursecurile nu au forma lor traditionala intrucat le-am adaptat putin dupa gustul nostru...Ceea ce mi-a starnit curiozitatea este aluatul folosit pentru aceste fursecuri, care are in compozitie gris. La gust sunt nisipoase, cu o structura mai aparte; noua ne-au placut. Rym, iti multumesc pentru reteta! </em><br />
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</em><b><u>Aluat</u></b><br />
<br />
330 gr gris<br />
200 gr unt <br />
165 gr faina<br />
0,5 lingurita praf de copt<br />
esenta vanilie<br />
80 ml apa<br />
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<b><u>Umplutura</u></b><br />
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220 gr curmale<br />
80 gr prune uscate pe care le-am imbatat cam 1 saptamana in Martini cu putina miere <br />
Am scos samburii din curmale si le-am dat prin masina de tocat impreuna cu prunele ametzite...<br />
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<div class="postcolor" id="post-602215">Aici am pozat curmalele din care am folosit pentru umplutura..<br />
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</div><b><u>Pentru decor</u></b><br />
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Am folosit un albus de ou cu care am uns ruladele<br />
2 linguri de nuca macinata amestecate cu 1 lingurita zahar brun<br />
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<u><b>Preparare</b></u><br />
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Pentru <u>aluat</u> se framanta grisul cu untul si se lasa acoperit pana a doua zi.<br />
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Eu am facut asta seara si a doua zi cand m-am intors de la serviciu am continuat.<br />
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A doua zi compozitia cu gris se amesteca cu faina, vanilia, faina si praful de copt si se framanta un aluat.<br />
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Am adaugat toate ingredientele si i-am dat de lucru robotului pana a rezultat acest aluat..<br />
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Am intins o aluatul cam de 3-4 mm si i-am indreptat capetele ca sa-l pot lucra frumos..<br />
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Aluatul l-am impartit in 2 parti egale (pe lungime)<br />
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Si-am intins umplutura de curmale peste care am presurat ceva nuca maruntita pe prima parte de aluat...<br />
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Am rulat strans, am aplatizat rulada putin cu sucitorul, am uns-o desupra cu albus de ou pe care l-am batut putin cu furculita.. si am inceput sa tai feliute...<br />
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La fel am procedat cu restul alatului.. <br />
Apoi am dat fiecare felie prin nuca uscata in cuptor, macinata pe care am amestecat-o cu putin zahar brun<br />
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Le-am copt in cuptor preincalzit la 180 grade cam 10 minute. Esentialul e sa nu se rumeneasca tare aluatul..<br />
Dupa ce le-am scos din cuptor le-am presurat cu putin zahar pudra...<br />
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Pofta buna!Marinahttp://www.blogger.com/profile/12481692675048711330noreply@blogger.com0tag:blogger.com,1999:blog-3243666037832269921.post-16286552410225178072010-11-23T09:33:00.000-08:002010-12-05T23:31:15.181-08:00Checulete cu stafide, reteta Dr. Oetker<em>Imi place sa fac aceasta reteta in forme de muffins. Prajitura este pufoasa, cu margini putin crocante, o bunatate! E foarte important ca aluatul sa aiba o consistenta cremoasa, de acest detaliu depinde reusita acestei retete.</em><br />
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<strong>Ingrediente</strong><br />
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125 g faina<br />
125 g unt sau margarina - zice reteta - eu am incercat doar cu unt (la temperatura camerei! )<br />
125 g zahar<br />
2 oua<br />
1 lingurita rasa praf de copt (Dr. Oetker)<br />
50 g stafide<br />
cateva picaturi de aroma rom (eu am folosit vanilie)<br />
sare - un varf<br />
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Am adaptat reteta - in sensul ca i-am dat forma nu de-un chec ci de mini checulete. Au iesit 8 bucati.<br />
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In prima faza am cantarit ingredientele si-am amestecat praful de copt cu faina.<br />
Am mixat zaharul si untul - pana la stadiul de spuma.<br />
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Am adaugat peste spuma de unt ouale -unul cate unul - fara a ma opri din mixat<br />
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Apoi am adaugat faina cu praful de copt, stropul de sare si aroma de vanilie, si-am mixat bine.<br />
Le-am dat drumul in aluat si stafidelor.<br />
Am amestecat usor si-a rezultat asta:<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJ1u7I9toXrgUf7pGVJiiRKIoWifskF_KnyWGxMOh7uvrn4ALttBzaDMAX9OzHI5P5nuO7lWCvMWSQ2s9Bl4qXc-D7NKSWrqjamu4TjGsGuo528GpaNhEOFBxCi-V2tD61QZjQmyJ50o-F/s1600/3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" ox="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJ1u7I9toXrgUf7pGVJiiRKIoWifskF_KnyWGxMOh7uvrn4ALttBzaDMAX9OzHI5P5nuO7lWCvMWSQ2s9Bl4qXc-D7NKSWrqjamu4TjGsGuo528GpaNhEOFBxCi-V2tD61QZjQmyJ50o-F/s320/3.jpg" width="320" /></a></div><br />
Am impartit compozitia in forma de muffins si la cuptor preincalzit!.. 180 grade, 15 minute<br />
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..dupa 6 minute:<br />
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Si-aici finalul glazurat cu zahar pudra amestecat cu lamaie :)<br />
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Si nelipsita seciune pufffoasa :)<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXQTDCRwuB8-VFX7qmBdvTnTmo__vO36ntH0caHtI79VQpexkSK1JOHAjsvqtHyvX_X5LA8Il15bbOtW3zz5WEHLjAav_VtaSyGy3x5p7PWX3OY8zkpefJWbcHyHI8RcC4h5ukkMoCEcNf/s1600/7.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" ox="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXQTDCRwuB8-VFX7qmBdvTnTmo__vO36ntH0caHtI79VQpexkSK1JOHAjsvqtHyvX_X5LA8Il15bbOtW3zz5WEHLjAav_VtaSyGy3x5p7PWX3OY8zkpefJWbcHyHI8RcC4h5ukkMoCEcNf/s320/7.jpg" width="320" /></a></div>Pofta buna!Marinahttp://www.blogger.com/profile/12481692675048711330noreply@blogger.com0tag:blogger.com,1999:blog-3243666037832269921.post-62044977830867031072010-11-23T09:26:00.000-08:002010-12-05T23:51:36.151-08:00Tort "Flori de zmeura"<div class="postcolor" id="post-596758"><em>Acest tort il fac si sub forma de prajitura, insa de data aceasta am decis sa-i dau o forma mai festiva</em><br />
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<u>Ingrediente:</u><br />
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<b>Blat</b><br />
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3 oua<br />
90 gr zahar<br />
2 linguri apa<br />
0,5 lingurite praf de copt stins cu suc de lamaie<br />
2 plicuri budinca zmeura<br />
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Se bat albusurile impreuna cu apa, zaharul si cateva picaturi suc lamaie pana devin o spuma tare<br />
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Se adauga apoi galbenusurile si praful de copt stins - si se incorporeaza incet cu ajutorul unei linguri de lemn. <br />
Apoi se da drumul in ploaie la continutul celor 2 plicuri de budinca si din nou amestecam totul usor<br />
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Compozitia am pus-o in tava unsa cu putin unt si tapetata cu faina.. trebuie sa fie aerata, usoara.<br />
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Am intins aluatul si l-am pus la copt in cuptor preincalzit la 175-180 grade Celsius, 15 minute<br />
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</div>Intre timp m-am apucat sa fac repejor <b>pireul de zmeura</b>:<br />
<br />
Am dizolvat in 2 linguri de apa calduta 1 lingurita rasa de gelatina praf (Dr. Oetker)<br />
200 gr zmeura congelata le-am pus pe foc, in cateva clipe au inceput sa se dezghete. Le-am fiert la foc mic cam 5 minute. <br />
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Compozitia obtinuta am strecurat-o prin sita si am adaugat putin sirop de zmeura pentru a o indulci. Am topit gelatina si am adaugat-o tot acolo..<br />
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Intre timp s-a copt blatul..cam asa are structura...<br />
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</div>Am taiat putin capetele blatului, l-am lasat sa se raceasca, iar apoi l-am asezat pe tava pe care urma sa-l ornez..<br />
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si m-am apucat de <b>crema de albusuri</b>:<br />
<br />
2 albusuri<br />
170 gr zahar<br />
60 ml apa<br />
3 lingurite suc lamaie<br />
1 lingurita miere artificiala (sau glucoza, sau energizantul care se gaseste in Romania)<br />
<br />
Toate se pun intr-un castron pe baie de aburi si se bat cu mixerul in jur de 7-10 minute<br />
De-aici am pornit..<br />
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asa arata compozitia dupa 1 minut de mixare...<br />
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Dupa 7-10 minute am scos castronul de pe baia de aburi si am mai batut spuma inca vreo 5-7 minute<br />
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Am preparat o <b>budinca de zmeura</b>din 250 ml lapte si jumatate pachet praf budinca.<br />
Budinca calduta am amestecat-o cu 4 linguri de crema de albus..Am pus la ochi pana cand mi-a placut consistenta cremei...<br />
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Amestecul de budinca cu crema de albus l-am pus in centrul blatului iar cu restul cremei de albus am inceput sa acopar marginile<br />
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Am presurat pe margini fulgi de cocos apoi m-am jucat de-a decoratu' facand astfel un "baraj" pentru a putea turna pireul de zmeura deja racit<br />
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Si-aici cu pireul deasupra cremei...<br />
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Pofta buna!Marinahttp://www.blogger.com/profile/12481692675048711330noreply@blogger.com1tag:blogger.com,1999:blog-3243666037832269921.post-40013475332270907602010-11-23T09:16:00.000-08:002010-12-06T00:02:22.179-08:00Rulada cu nuca si ciocolata alba<em>Consistenta aluatului este identica cu cea a<a href="http://floridezahar.blogspot.com/2010/11/rulada-de-ciocolata-cu-mousse-din.html"> ruladei de ciocolata</a> (reteta postata mai jos). Astfel voi omite pozele cu modalitatea de preparare.</em><br />
<br />
<strong>Blat</strong><br />
4 oua<br />
100 gr zahar<br />
1 lingura amidon<br />
3 linguri faina<br />
un varf de sare<br />
<br />
Se prepara identic - ca si rulada de ciocolata - excluzanduse cacao si apa.<br />
<br />
<br />
<b>Crema cu nuca si ciocolata alba</b><br />
<br />
150 gr branza-crema<br />
100 gr ciocolata alba topita<br />
100 gr nuci prajite si macinate<br />
<br />
Se amesteca toate ingredientele si se umple blatul rece, rulandu-se strans.<br />
Pentru ornat am pastrat putina nuca macinata si-am batut 150 gr frisca.<br />
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Pofta buna!Marinahttp://www.blogger.com/profile/12481692675048711330noreply@blogger.com1tag:blogger.com,1999:blog-3243666037832269921.post-43888786376245155012010-11-23T09:14:00.000-08:002010-12-06T00:11:52.545-08:00Rulada de ciocolata cu mousse din fructe de padure<em>Aceasta rulada este unul dintre preferatele noastre deserturi. Blat ciocolatos si crema de fructe, ce poate fi mai tentant?! </em><br />
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<strong>Blat rulada:</strong><br />
<br />
4 oua <br />
1 galbenus<br />
100 gr zahar<br />
1 lingura amidon<br />
4 linguri faina<br />
2 linguri cacao<br />
4 linguri apa fierbinte<br />
un varf de sare<br />
<br />
<br />
<b>Mod de preparare:</b><br />
<br />
Albusele se bat spuma cu jumatate din cantitatea de zahar.<br />
Separat se bat galbenusurile cu restul de zahar, iar apoi se adauga compozitia formata din amestecarea apei fierbinti cu cacao. <br />
<br />
Separat se amesteca faina cu amidonul si sarea. Apoi se amesteca usor toate ingredientele. <br />
Compozitia se intinde pe hartie de copt (am folosit tava standard pentru cuptor) si se coace 10-15 minute in cuptor incins la 180 grade.<br />
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Se face testul cu scobitoarea pentru a vedea daca este gata.<br />
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Blatul fierbinte se intoarce cu fata pe o alta bucata de hartie de copt. Se stropeste cu putina apa hartia pe care s-a copt blatul si se va desprinde usor.<br />
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Blatul cald se ruleaza neumplut in hartia nou-pusa si se lasa sa se raceasca. Cand e rece, se intinde crema si se ruleaza strans, apoi se da la frigider cam 30 minute, dupa care rulada poate fi ornata.<br />
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<br />
<b>Mousse de fructe de padure</b><br />
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200 gr branza-crema (gen philadelphia)<br />
4 linguri sirop fructe de padure<br />
2 linguri gem fructe de padure<br />
sucul de la jumatate de lamaie<br />
2 gr gelatina<br />
<br />
Gelatina se pune la umflat cu 2 linguri de apa. Apoi se topeste pe baie de aburi fara sa se fiarba!<br />
Restul ingredientelor se amesteca, iar la sfarsit se adauga gelatina topita. Compozitia se pune la frigider 15 minute.<br />
Apoi se intinde pe blatul rece si se ruleaza strans.<br />
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<b>Glazura de ciocolata</b><br />
<em>Folosesc reteta Adrianei, pe care-am cunoscut-o pe forumul Culinar. Adriana iti multumesc mult de tot!</em><br />
<br />
210 gr ciocolată amăruie <br />
165 ml frisca lichidă<br />
25 gr miere <br />
40 gr unt <br />
40 ml de Martini Rosso (sau un lichior de visine)<br />
Se rupe ciocolata bucatele si se toarna deasupra frisca lichida si mierea. Vasul se pune la foc mic, amestecanduse contiuu pana se va topi ciocolata rezultand o compozitie omogena. Apoi adaugam untul si amestecam pana se topeste, iar la sfarsit adaugam cei 40 ml de Martini. <br />
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Glazura se acopera si se lasa la racit, iar apoi se poate folosi la decorul ruladei.<br />
In cazul in care va ramane glazura, o puteti pastra intr-un borcanel, la frigider, iar cand aveti nevoie doar s-o incalziti putin ;)<br />
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Dupa ce-am acoperit rulada cu glazura de ciocolata, am decorat-o cu putina ciocolata alba, fistic si trandafirasi din ciocolata, reteta <a href="http://floridezahar.blogspot.com/2010/11/plastelina-de-ciocolata.html">aici</a>.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguS8LeFFLX4hrqgUUKohTuf2ynmG_vs2TXOgE32wcv5mUqDNOse1PXk29INhpxatEwPwIQ3OAWe-Sma8zv_BDogtNWIB_UeRv8JEqkGul2mMzKaLjVViP_IiBWRN9Ed6eriRq40n7obawo/s1600/6.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" ox="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguS8LeFFLX4hrqgUUKohTuf2ynmG_vs2TXOgE32wcv5mUqDNOse1PXk29INhpxatEwPwIQ3OAWe-Sma8zv_BDogtNWIB_UeRv8JEqkGul2mMzKaLjVViP_IiBWRN9Ed6eriRq40n7obawo/s320/6.jpg" width="320" /></a></div><br />
Pofta buna!Marinahttp://www.blogger.com/profile/12481692675048711330noreply@blogger.com0tag:blogger.com,1999:blog-3243666037832269921.post-32925006195258967742010-11-23T08:54:00.000-08:002010-11-26T10:12:42.731-08:00Plastelina de ciocolata<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgleBn5jUYmrf4LDMdltrV87JdfJV8gejhipwA6Tott0OurnoFfvDEK2nmgrYV7Kznvyh8I-vcEHXbhWCN_8N38wPK8ZzqI-UJGs1Tc3EXFeI6F0rWVxV5PeUmkrpPBNJqIhoeMqS_DgGlf/s1600/9.jpg" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"></a><em>Decorurile din aceasta plastelina se potrivesc de minune pentru deserturile de ciocolata...dar nu numai.. N-am mai facut de ceva vreme aceasta reteta dar cu siguranta n-o voi lasa deoparte de Sarbatori :)</em></div><div class="" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;"><br />
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</div><div class="" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;"><u>Pentru plastelina din ciocolata alba sau ciocolata de lapte cantitatile ingredientelor sunt identice:</u></div><div style="text-align: center;"><b>114 gr ciocolata alba (sau ciocolata cu lapte)<br />
42 gr miere artificiala (sau miere de albine nezaharisita)</b><br />
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<u>Pentru plastelina din ciocolata neagra difera cantitatea de miere:</u><br />
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<b>114 gr ciocolata neagra<br />
56 gr miere artificiala</b><br />
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<u>Mod de preparare:</u><br />
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Se pune ciocolata la topit pe baie de aburi, intr-un castronel metalic. Sa aveti grija ca vasul in care topiti ciocolata sa nu atinga apa din vasul dedesubt.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhez80_tJ2IIRRep9UaLBERqpkJs99pDKwQaZX16tu0uQm5tsAMtTaHlabmud-sIaVtx2nO-XT_wi8QLLeL_mYIUoVcg2xcqJJF85qSOP_5dfpDrc7YEPTspbB3z7o74F15HY7QPphKvxu7/s1600/1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><em><img border="0" height="240" ox="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhez80_tJ2IIRRep9UaLBERqpkJs99pDKwQaZX16tu0uQm5tsAMtTaHlabmud-sIaVtx2nO-XT_wi8QLLeL_mYIUoVcg2xcqJJF85qSOP_5dfpDrc7YEPTspbB3z7o74F15HY7QPphKvxu7/s320/1.jpg" width="320" /></em></a></div><br />
Amestecam continuu cu o lingura de lemn, pana se va topi toata ciocolata. <br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVVUDIJueXANWNEYL8xf12wtZkR9QIscURibHR0NvhYTUsBsqb09jQO5ugzF2vqNSnGEAA57UjMDSDG0nlMl5gdJEIxYEYEve_vzc09U5Mu6OW46d_Yi03H2XZbI-xNUvURjf1yzPURkOa/s1600/2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><em><img border="0" height="240" ox="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVVUDIJueXANWNEYL8xf12wtZkR9QIscURibHR0NvhYTUsBsqb09jQO5ugzF2vqNSnGEAA57UjMDSDG0nlMl5gdJEIxYEYEve_vzc09U5Mu6OW46d_Yi03H2XZbI-xNUvURjf1yzPURkOa/s320/2.jpg" width="320" /></em></a></div><br />
Apoi vom scoate vasul de pe baia de aburi si vom adauga toata mierea.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzfuyZNYuepqJDZcOpLDYiFxfa5lyTIg_m4WNXdKDEwRMmYHPCtKo49sPBHp5PF_oppjZo2EAZYgLIXW9uNUZk8_C4tYYAvUUpDdyE_pgMS-fq-remNB6hawfbOJYP51Nc7dYNtyPtzOU9/s1600/3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><em><img border="0" height="240" ox="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzfuyZNYuepqJDZcOpLDYiFxfa5lyTIg_m4WNXdKDEwRMmYHPCtKo49sPBHp5PF_oppjZo2EAZYgLIXW9uNUZk8_C4tYYAvUUpDdyE_pgMS-fq-remNB6hawfbOJYP51Nc7dYNtyPtzOU9/s320/3.jpg" width="320" /></em></a></div><br />
Amestecam bine cu <u>lingura de lemn</u> pana toata ciocolata se va desprinde de pe peretii vasului.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3w9eUabs0KpWJMVQ09gVgP7_dXetRUrmKqPkhn8wI33wwZ1keGmbnxcgy1iwFLhIw0bFrEplx5wUWkLFHbllgEKAaBCe6m8LDbshOPmU0HOcUgJvVuDeraLUxH5gxQMfSEOZxckN9dbHS/s1600/4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><em><img border="0" height="240" ox="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3w9eUabs0KpWJMVQ09gVgP7_dXetRUrmKqPkhn8wI33wwZ1keGmbnxcgy1iwFLhIw0bFrEplx5wUWkLFHbllgEKAaBCe6m8LDbshOPmU0HOcUgJvVuDeraLUxH5gxQMfSEOZxckN9dbHS/s320/4.jpg" width="320" /></em></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDjAg7AJyqI4NDkjUBrPQXuNy1os6PIkmsA3gHLiTJkXLOwu8q7SJeq9unarAiF-2so4sqr2TlIEtqciPQEPPRGt7-OHLei0_bZyZHX7O1dFNGpHd4Ip8sl-62zo-bg9wJFk_dCqQGraFJ/s1600/5.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><em><img border="0" height="240" ox="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDjAg7AJyqI4NDkjUBrPQXuNy1os6PIkmsA3gHLiTJkXLOwu8q7SJeq9unarAiF-2so4sqr2TlIEtqciPQEPPRGt7-OHLei0_bZyZHX7O1dFNGpHd4Ip8sl-62zo-bg9wJFk_dCqQGraFJ/s320/5.jpg" width="320" /></em></a></div><br />
Apoi invelim ciocolata in folie si o punem la frigider pentru cel putin 24 de ore. Am observat ca, cu cat ciocolata sta mai mult la frigider, cu atat decoratiunile modelate din ea se topesc mai greu.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqhLyGSkmakVKDocKGJeA2Rf1uvrPSdkPdHwb_OH5V1eVDIMJ6mxnvB6wr6C3eEIYw4-ODuRq5cn3eDPg3d34mlfNrymlAbOjrDnMcFu7RCqgCxTSP7LMe9pfTurAK0rqRRsJDsw09DxmN/s1600/6.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><em><img border="0" height="240" ox="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqhLyGSkmakVKDocKGJeA2Rf1uvrPSdkPdHwb_OH5V1eVDIMJ6mxnvB6wr6C3eEIYw4-ODuRq5cn3eDPg3d34mlfNrymlAbOjrDnMcFu7RCqgCxTSP7LMe9pfTurAK0rqRRsJDsw09DxmN/s320/6.jpg" width="320" /></em></a></div><br />
Si de-aici incepem sa ne jucam :)<br />
Petalele se modeleaza intre 2 folii de plastic.<br />
Pornim de la clasicul con pe care vom lipi petalele una cate una<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEio8kZM5KZ3lrfWPTeRG_ICKeR5KzPi4UMB18UkZ98F4y2PN4eoxu_KA6aNtfryOl9efUVNigrStfdc1sN_G0PqpTNG-2eosMiANalMuMStAirlAsgWXCkCWE3k2UKuDfJawik5XAQNHhx_/s1600/7.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><em><img border="0" height="240" ox="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEio8kZM5KZ3lrfWPTeRG_ICKeR5KzPi4UMB18UkZ98F4y2PN4eoxu_KA6aNtfryOl9efUVNigrStfdc1sN_G0PqpTNG-2eosMiANalMuMStAirlAsgWXCkCWE3k2UKuDfJawik5XAQNHhx_/s320/7.jpg" width="320" /></em></a></div><br />
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Eu fac mai multe petale deodata si le pun in frigider pentru cateva minute, astfel se dezlipesc fara nici o bataie de cap de pe folia de plastic si pot fi modelate cu usurinta<br />
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<div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgleBn5jUYmrf4LDMdltrV87JdfJV8gejhipwA6Tott0OurnoFfvDEK2nmgrYV7Kznvyh8I-vcEHXbhWCN_8N38wPK8ZzqI-UJGs1Tc3EXFeI6F0rWVxV5PeUmkrpPBNJqIhoeMqS_DgGlf/s1600/9.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" ox="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgleBn5jUYmrf4LDMdltrV87JdfJV8gejhipwA6Tott0OurnoFfvDEK2nmgrYV7Kznvyh8I-vcEHXbhWCN_8N38wPK8ZzqI-UJGs1Tc3EXFeI6F0rWVxV5PeUmkrpPBNJqIhoeMqS_DgGlf/s320/9.jpg" width="320" /></a></div><br />
P.S. Eu am pastrat si plastelina nemodelata (in folie de plastic) si decoruri gata facute (in caserola de plastic asezate pe-un servetel) in frigider, cam 3 luni. Nu si-au schimbat nici gustul, nici aspectul.<br />
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Aici sunt cateva exemple de trandafirasi facuti din plastelina de ciocolata.<br />
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</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjp0_CaWwNswxlsyv3XO3Jno6FHgS4c-kwmXbbe4swttv_wErurebqDJ6RuYcCMAgKncGpbbBRIna8_iUayYRco-MLPGMPR9d-OybwDdfLtZ7n1Ko5PUKXO0fGzdkVzOeL5X5FIyHjRm5cB/s1600/11.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" ox="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjp0_CaWwNswxlsyv3XO3Jno6FHgS4c-kwmXbbe4swttv_wErurebqDJ6RuYcCMAgKncGpbbBRIna8_iUayYRco-MLPGMPR9d-OybwDdfLtZ7n1Ko5PUKXO0fGzdkVzOeL5X5FIyHjRm5cB/s320/11.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIDh5vYyc5iFyOHz5xjFFlfLiTckIQuzs0sfiGio6ou7mHFGr0y6vJ1OybHMU_UnRO0uVstXeT5uTc2Yil4xo7gob6xOCxiVib2Df2msE-jvwwHD9bQKzNC7L2SNlRBkNI9wJs8c7FPkTo/s1600/12.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" ox="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIDh5vYyc5iFyOHz5xjFFlfLiTckIQuzs0sfiGio6ou7mHFGr0y6vJ1OybHMU_UnRO0uVstXeT5uTc2Yil4xo7gob6xOCxiVib2Df2msE-jvwwHD9bQKzNC7L2SNlRBkNI9wJs8c7FPkTo/s320/12.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div>Marinahttp://www.blogger.com/profile/12481692675048711330noreply@blogger.com6tag:blogger.com,1999:blog-3243666037832269921.post-78406124164434642912010-11-23T08:47:00.000-08:002010-12-17T00:32:58.225-08:00Aluat FILO - homemade<em>Reteta in sine nu e complicata, insa e nevoie de putin antrenament pentru a intinde aluatul. Dar odata invatata, aceasta tehnica de prelucrare a aluatului va va permite sa faceti nenumarate combinatii cu un aluat FILO facut in casa.</em><br />
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<b>Aluat FILO</b><br />
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<u>Ingrediente:</u><br />
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400 gr faina<br />
230 ml apa calduta<br />
un varf sare<br />
1 lingura ulei<br />
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Se framanta toate ingredientele - cu exceptia uleiului care il vom adauga dupa ce vom incepe framantatul.<br />
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<img alt="Attached Image" class="linked-image" src="http://www.culinar.ro/forum/uploads/monthly_11_2008/post-29623-1226654001.jpg" /><br />
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La sfarsit rezulta un aluat elastic pe care l-am acoperit si l-am lasat putin sa se odihneasca<br />
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<img alt="Attached Image" class="linked-image" src="http://www.culinar.ro/forum/uploads/monthly_11_2008/post-29623-1226654100.jpg" /><br />
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Am impartit aluatul in 2 (se poate imparti si in mai multe bucati, dar mie-mi place sa intind foi mari)<br />
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<img alt="Attached Image" class="linked-image" src="http://www.culinar.ro/forum/uploads/monthly_11_2008/post-29623-1226654245.jpg" /><br />
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Iar apoi l-am intins putin cu sucitorul...de 5-7 mm grosime<br />
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<img alt="Attached Image" class="linked-image" src="http://www.culinar.ro/forum/uploads/monthly_11_2008/post-29623-1226654360.jpg" /><br />
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Un element important este ca <u>pentru foile filo, aluatul intins nu se va unge cu nimic </u>( <u>in cazul strudelelor - vom folosi putin ulei</u> pentru a unge bilele de aluat intinse cu sucitorul) ci se va acoperi cu un prosop putin umed ca sa nu permita aluatului sa se usuce deasupra.<br />
Vom lasa aluatul din nou sa se odihneasca, iar intre timp vom pregati masa de lucru asternand un prosop de bucatarie pe care va urma sa intindem aluatul.<br />
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Si-apoi incepe distractia <img alt="smile.gif" border="0" emoid=":)" src="http://www.culinar.ro/forum/style_emoticons/default/smile.gif" style="vertical-align: middle;" /><br />
Luam prima bucata de aluat intins si bagam ambele maini in centru. Din centru vom incepe sa intindem aluatul...<br />
Cu cat mai mult se odihneste - cu atat aluatul devine mai elastic..<br />
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Am intins aluatul in maini pana am vazut ca nu se rupe, apoi l-am aruncat pe prosop si-am inceput sa trag de el pe lungime..<br />
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iar apoi tragand putin de prosop ca sa-mi fac loc de lucru m-am apucat de intins pe latime..o latura, apoi alta..<br />
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Foaia am intins-o putin peste marginile prosopului pentru ca urmatorul pas a fost sa tai <u>cu foarfeca</u> marginile groase de primprejur. De ce cu foarfeca? Pentru ca folosind cutitul sau rotita locul de taietura se lipeste de prosop iar apoi e greu de dezlipit foaia intreaga..<br />
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Dupa ce-am indepartat excesul de aluat ( pe care l-am facut botz si l-am bagat sub prosopelul umed) am pudrat toata foaia cu faina si-am intins-o cu mana pe toata suprafata...<br />
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Urmatorul pas a fost sa "impart" fasia mare in dreptunghiuri de dimensiunea dorita.. Am taiat tot cu foarfeca <br />
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Iar de-aici incepe capitolul variatii: fiecare face ce vrea cu foile rezultate.<br />
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<u>VARIANTA 1:</u><br />
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<b>Placinta cu mere</b><br />
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Am asezat foile una cate una in forma si fiecare foaie am manjit-o putin cu pensula inmuiata in unt..<br />
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De data asta am folosit umplutura de mar cumparata in care am adaugat putin gris si scortisoara..<br />
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Am intins umplutura peste primul rand de fasii filo si m-am apucat de asezat randul de deasupra...tot putin manjind foile intre ele cu unt topit..<br />
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la sfarsit am portionat prajitura..<br />
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Am copt-o la 180 grade - cuptor preincalzit, 20 minute.<br />
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Cand a fost gata am pudrat-o putin cu zahar praf<br />
Pofta buna :)<br />
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<u>VARIANTA 2:</u><b>Lady fingers - cu branzica sarata</b><br />
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A doua parte de aluat pregatit pentru a fi intins si din aluatul ramas din surplusul de la margini, l-am umplut cu 350gr branza de vaci amestecata cu un galbenus si 2 albusuri batute spuma + sare.<br />
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Am umplut aluatul direct pe prosop, luand la rand dreptunghiurile decupate.. <br />
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La sfarsit cand am umplut prima tava, am uns placintelele cu galbenus amesatecat cu putin lapte.<br />
Le-am copt la 180 grade, 15-20 minute<br />
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N-am mai apucat sa fac poza de ansamblu...aici o parte din "recolta" <img alt="biggrin.gif" border="0" emoid=":D" src="http://www.culinar.ro/forum/style_emoticons/default/biggrin.gif" style="vertical-align: middle;" /><br />
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Si nelipsita sectiune :)<br />
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<u>VARIANTA 3:</u> <br />
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<b>Strudel</b><br />
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Aici am pornit de la aceeasi cantitate de faina, apa, sare si ulei, dar aluatul l-am impartit in 3 bucatiegale<br />
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Am intins putin aluatul, apoi l-am <u>uns cu ulei</u> si l-am lasat cateva minute sa se odihneasca, apoi m-am apucat de-l intins. Aluatul uns cu putin ulei e mult mai usor de intins; e foarte elastic. <strong>Recomand aceasta varianta tuturor celor care pentru prima data vor sa incerce tehnica aluatului intins.</strong><br />
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Surplusul de aluat aici puteti sa-l taieti cu rotita intrucat aluatul nu mai are tendinta sa se usuce si sa se sfarame la modelare; eu nu-l mai tai..<br />
Am pus umplutura apoi am "manjit" restul aluatului cu unt topit. <br />
In acest caz, intrucat aluatul e mai elastic si se cuteaza cand dau cu peria de silicon, astfel eu folosesc palma: inmoi palma in farfurioara cu unt topit iar apoi fac "labutze" pe tot aluatul (un fel he "hand painting") :D<br />
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In varianta asta - pentru o foaie - am folosit ca si umplutura 300-400 gr varza calita impreuna cu o ceapa. Cand a fost gata am adaugat sare, putin piper si un ou (optional)<br />
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A doua foaie am umplut-o cu branzica sarata ( preparata identic ca in postarea de mai sus)<br />
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A treia foaie a foat umpluta cu ciuperci calite cu ceapa si cartofi cubulete care i-am fiert separat cateva minute in apa cu sare, sare, piper, si ou..<br />
O sa pun poza cu umplutura cu ciuperci:<br />
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<img alt="Attached Image" class="linked-image" src="http://www.culinar.ro/forum/uploads/monthly_11_2008/post-29623-1226658596.jpg" /><br />
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si pe foaie..<br />
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Rulez strudelul cu ajutorul prosopului...<br />
La sfarsit portionez in bucati strudelul rezultat..<br />
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Si-aici o tura gata de copt...<br />
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Vreau sa va arat ca foile filo care-mi raman - uneori le congelez. Se comporta bine; unele se pot sfarama putin dupa decongelare - dar se comporta exact ca si cele cumparate din comert.<br />
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Cel mai bine e ca aceste foi sa fie tinute in frigider - dar daca totusi nu intentionati sa preparati nimic cu ele in scurt timp - congelatorul este o alternativa.<br />
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Eu pun foile ramase una peste alta. Eventual cele care vad ca se pot lipi intre ele prin anumite locuri le ma pudruiesc putin cu faina.<br />
Toate le asez pe o bucata de hartie de copt, rulez totul, bag in punga si - la congelator.<br />
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Aici - o tura decongelata..<br />
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<img alt="Attached Image" class="linked-image" src="http://www.culinar.ro/forum/uploads/monthly_11_2008/post-29623-1226739292.jpg" />Marinahttp://www.blogger.com/profile/12481692675048711330noreply@blogger.com3tag:blogger.com,1999:blog-3243666037832269921.post-42916202124081996972010-11-23T08:32:00.000-08:002010-11-23T08:32:01.675-08:00Pateuri cu ciuperci si carne de pui<em>Reteta o am din caietul de retete al mamei. Aluatul e foarte apropiat de gustul foietajului - doar ca aceast aluat necesita mult mai putin timp si efort :)<br />
</em><b>Aluat</b><br />
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450 gr faina<br />
200 gr unt de la frigider<br />
300 gr smantana<br />
3 galbenusuri<br />
sare<br />
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<b>Umplutura</b><br />
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1 ceapa medie<br />
250 gr ciuperci proaspete<br />
200 gr carne tocata ( eu am pus de data asta de pui )<br />
1 ou<br />
sare <br />
piper<br />
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<b>Mod preparare</b><br />
Se pune faina, sarea si untul in robot pentru a fi incorporat untul in faina..<br />
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Daca nu aveti robotzel puteti folsi cutitul. Se va marunti cat de mult untul in faina: se va taia prima data untul fasii si se va amesteca cu faina, iar apoi vom lua cate o mana de faina amestecata cu bucati de unt si le vom marunti in palma cu partea neascutita a cutitului..<br />
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Dupa robotzeala mi-a rezultat asta:<br />
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Am adaugat samntana si galbenusurile si-am incorporat usor totul c-o lingura.<br />
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Urmatorul pas e sa <u>adunam</u> tot aluatul intr-un botz, <u>fara a fi framantat</u>! E nevoie doar sa adunam compozitia intr-o singura bucata.<br />
Aluatul rezultat il vom pune la frigider pe minim 3 ore. Cand sunt in criza de timp pun aluatul in congelator cam pe o ora..<br />
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Dupa ce se scoate de la rece, aluatul se va intinde 2-3 mm grosime, pe masa presurata cu faina<br />
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la intindere aluatul formeaza margini neregulate, dar desigur - le vom taia si le vom folosi mai tarziu pentru o alta foaie..<br />
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Aluatul indreptat pe margini l-am impartit pe lungime in 3 fasii; latimea unei fasii e in jur de 10 cm. Apoi fiecare fasie am taiat-o triunghiuri..<br />
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In centrul fiecarui triunghi punem umplutura.<br />
In acest caz am calit ceapa, iar apoi am adaugat carnita tocata si ciupercile. La sfarsit am adaugat sare si piper.<br />
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si incepem sa impachetam; las cea mai lunga latura a triunghiului sa fie ultima la pliat ..<br />
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si transportat pe tava..<br />
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Am uns pateutzurile cu putin galbenus de ou amestecat cu lapte si le-am presurat cu susan<br />
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Le-am copt la 180 grade, cuptor preincalzit, aproximativ 20 minute<br />
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Si gata <img alt="smile.gif" border="0" emoid=":)" src="http://www.culinar.ro/forum/style_emoticons/default/smile.gif" style="vertical-align: middle;" /><br />
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Pofta buna!Marinahttp://www.blogger.com/profile/12481692675048711330noreply@blogger.com0tag:blogger.com,1999:blog-3243666037832269921.post-17890633887603212342010-11-23T08:08:00.000-08:002010-11-23T08:22:39.367-08:00Fursecuri arabesti<em>Trebuie sa recunosc ca reteta asta a devenit din prima una dintre preferatele mele. V-o recomand cu multa caldura, mai ales ca se apropie perioada Sarbatorilor. Am schimbat eu putin ceva proportii la ingrediente fata de reteta originala pe care o am de la Andreea_fr pe care-am cunoscut-o pe forumul 'Culinar'. Andreea, iti multumesc inca o data pentru asa bunatate de fursecuri!</em><br />
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<u><strong>Ingredientele pentru aluat:</strong></u><br />
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1 ou intreg<br />
1 galbenus<br />
1 lingura apa <br />
120 ml ulei<br />
120 gr zahar<br />
0,5 lingurita rasa - praf de copt <br />
vanilie (pun cate o picatura de concentrat)<br />
300 gr faina<br />
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<strong><u>Pentru "finisare"</u></strong><strong></strong>1 borcanel de gem de caise (eu folosesc gem fara zahar sau cu procent de zahar scazut)<br />
150-200 gr fulgi nuca de cocos<br />
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Se amesteca ouale cu lingura de apa, se adauga zaharul si stropul de vanilie si se bate totul foarte bine. In timp ce mixerul merge, adaugam uleiul in fir subtire si mixam bine..<br />
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Adaugam faina amestecata cu praful de copt..<br />
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Aluatul obtinut trebuie sa nu fie lichid dar nici tare... o consistenta buna pentru a putea fi modelata..<br />
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Cu mainile unse cu putin ulei, luam din aluat si formam bilute de aproximativ 3 cm diametru. Le asezam pe hartia de copt lasand distanta intre ele (intrucat fursecurile vor creste la coacere)<br />
Aici se poate vedea ca aluatul nu este foarte tare deoarece initial pe tava am pus bilute, care in scurt timp <br />
s-au aplatizat un pic..<br />
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<img alt="Attached Image" class="linked-image" src="http://www.culinar.ro/forum/uploads/monthly_11_2008/post-29623-1226085161.jpg" /><br />
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Le coacem in <u>cuptor preincalzit</u> la 170-180 grade Celsius, prima tava 8 minute, a doua tava - 6 minute.<br />
Asa aratau in cuptor dupa 5 minute:<br />
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<img alt="Attached Image" class="linked-image" src="http://www.culinar.ro/forum/uploads/monthly_11_2008/post-29623-1226085258.jpg" /><br />
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Fursecurile nu trebuie sa fie rumenite, au culoare palida si sunt putin crapate..<br />
Se pot scoate din tava dupa 3 minute si se lasa sa se raceasca bine<br />
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<img alt="Attached Image" class="linked-image" src="http://www.culinar.ro/forum/uploads/monthly_11_2008/post-29623-1226085345.jpg" /><br />
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Pentru "finisare" vom incalzi putin gemul de caise si eventual vom folosi putin mixerul-bat - ca sa sfaramam eventualele bucatele de fructe.<br />
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Fursecurile reci le vom da prima data prin gem iar apoi prn nuca de cocos.<br />
Se lasa acoperite 5-8 ore, pentru a se inmuia, timp in care vor deveni puffoase si vor avea un gust divin :)<br />
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<img alt="Attached Image" class="linked-image" src="http://www.culinar.ro/forum/uploads/monthly_11_2008/post-29623-1226085627.jpg" /><br />
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Pofta buna!Marinahttp://www.blogger.com/profile/12481692675048711330noreply@blogger.com0tag:blogger.com,1999:blog-3243666037832269921.post-7968237424255679212010-11-23T07:21:00.000-08:002010-11-23T08:02:35.525-08:00"Rasucite" cu budinca<em>Aceasta reteta de aluat o folosesc foarte des ca si baza pentru multe copturi; combinatiile sunt infinite. Aluatul este foarte pufos si usor de facut. </em><br />
<div><div><div><div><div><div><div><div><div><div><div><br />
</div><strong>Aluat</strong><br />
300 gr faina<br />
20 gr praf budunca vanilie (folosesc Dr. Oetker)<br />
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2 linguri de zahar<br />
un varf sare<br />
25 gr unt topit<br />
160 ml lapte caldut<br />
1 ou<br />
3 gr drojdie uscata<br />
<strong>Pentru uns aluatul</strong><br />
un strop de ulei<br />
50 gr unt topit<br />
<strong></strong><br />
<strong>Glazura</strong><br />
Se amesteca<br />
3 linguri de zahar pudra<br />
1 ligura lapte ( eu am pus lapte de cocoss)<br />
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<div><strong>Pentru aluat</strong> </div><div><br />
Se prepara o maia din drojdie, 1 lingurita de zahar si una de faina - peste care se toarna laptele caldut. Se lasa la umflat cam 10-15 minute.<br />
Cand se umfla maiaua, se rastoarna peste celelalte ingrediente si se pune totul al framantat la robot, cam 10 minute.<br />
Cam asa se prezentau lucrurile in minutul al zecilea :)<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIx2lsxpURzxG6vN3WlNGk-2M2ppE6GALjHUOwiejhGbUepsTRivYZ9puh8Ce_yJ-JoDIUp6zHzzj-wvAJVSQioLaXIE2d6DmlBSw6Srkd5g8OnYlVaIL9v0wxUT7TDBRqugFrdiGbZWxu/s1600/1.jpg"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5542767735909392706" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIx2lsxpURzxG6vN3WlNGk-2M2ppE6GALjHUOwiejhGbUepsTRivYZ9puh8Ce_yJ-JoDIUp6zHzzj-wvAJVSQioLaXIE2d6DmlBSw6Srkd5g8OnYlVaIL9v0wxUT7TDBRqugFrdiGbZWxu/s320/1.jpg" style="cursor: hand; float: left; height: 240px; margin: 0px 10px 10px 0px; width: 320px;" /></a></div><div><br />
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Am lasat aluatul 50 min sa dospeasca, pana si-a dublat volumul.<br />
Apoi l-am framantat sa scot aerul si l-am lasat 5 minute sa se odihneasca </div><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgE-LCEMn32Mh9gTfaRn4rsDdNOl0iTYTg7vNNi4zHic4nTE8Iye0axSUeAeinN0BgT4CbcTApfPpMKNthdlNTjwFOeQ_TyP_Pg816UcifOv_PlYZHfUsYOhJB65UpkAKKzdl0S0nan-GTQ/s1600/2.jpg"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5542768057235531762" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgE-LCEMn32Mh9gTfaRn4rsDdNOl0iTYTg7vNNi4zHic4nTE8Iye0axSUeAeinN0BgT4CbcTApfPpMKNthdlNTjwFOeQ_TyP_Pg816UcifOv_PlYZHfUsYOhJB65UpkAKKzdl0S0nan-GTQ/s320/2.jpg" style="cursor: hand; float: left; height: 240px; margin: 0px 10px 10px 0px; width: 320px;" /></a><br />
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Am intins apoi aluatul cu sucitorul si l-am uns cu un strop de ulei <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFHl-tG-KVXqQ8D00nnoWknMSMLsdBJjTPoidmGtr-9mNoFchTldYSM8EU6DK9a5EhpbkSji69rvrax-ecIFCa3c0_T3kbHwSGMSXVYfhwo_ZZ6uvt3lLFDNvddxN-aQGriXfqlV5KuZjo/s1600/3.jpg"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5542768308396499154" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFHl-tG-KVXqQ8D00nnoWknMSMLsdBJjTPoidmGtr-9mNoFchTldYSM8EU6DK9a5EhpbkSji69rvrax-ecIFCa3c0_T3kbHwSGMSXVYfhwo_ZZ6uvt3lLFDNvddxN-aQGriXfqlV5KuZjo/s320/3.jpg" style="cursor: hand; float: left; height: 240px; margin: 0px 10px 10px 0px; width: 320px;" /></a><br />
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L-am lasat cam 5 minute, dupa care l-am luat in mana si-am inceput sa-l intind, asezandul pe-o fasie lunga de hartie de copt. Procedura este identica cu tehnica placintei intinse. Se trage de aluat pana se subtiaza. Varianta asta n-am facut-o foarte subtire. Fasia a iesit destul de lunga si nicicum nu incapea toata in poza :)<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHUIAR5hSGczxn4Rg9yyEAZG_srOGR5xKW_az7X1y6WqaFbN82UzSFc3uGKz48WwyVxjyetEvTSHQC8gCq576MSOFYEtKkbfP-Bt_dXCwWtTHj8NXm0whhaoeis1ZG7Cx52VVfVYH6IiCP/s1600/4.jpg"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5542768609465374882" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHUIAR5hSGczxn4Rg9yyEAZG_srOGR5xKW_az7X1y6WqaFbN82UzSFc3uGKz48WwyVxjyetEvTSHQC8gCq576MSOFYEtKkbfP-Bt_dXCwWtTHj8NXm0whhaoeis1ZG7Cx52VVfVYH6IiCP/s320/4.jpg" style="cursor: hand; float: left; height: 240px; margin: 0px 10px 10px 0px; width: 320px;" /></a></div><div><br />
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Apoi am uns toata foaia cu untul topit si-am impartit-o vizual in 3. Am pliat prima bucata: </div><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVJ0Mx9GLh-4RZAFVnPtMOfM4wiqdO5qqW_RNPykbpvmkiOOpKFrmMlflOv733CJM1CFCAnRuxW3gf2g2BIVLLX76R5IKNKUi-nWiwBQYgTo6chd3EGKrvaOQL0PdRBJO-hfLU5qgSCn2A/s1600/5.jpg"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5542768883945445074" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVJ0Mx9GLh-4RZAFVnPtMOfM4wiqdO5qqW_RNPykbpvmkiOOpKFrmMlflOv733CJM1CFCAnRuxW3gf2g2BIVLLX76R5IKNKUi-nWiwBQYgTo6chd3EGKrvaOQL0PdRBJO-hfLU5qgSCn2A/s320/5.jpg" style="cursor: hand; float: left; height: 240px; margin: 0px 10px 10px 0px; width: 320px;" /></a><br />
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A doua parte... <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEif7npHRyZJY2wzJYkvxsfvge82Gm6n9kQzTVPj5jNMNXizjKecMLA59WCw8pDqxxY1Z7UBceIPM5V-hjqtj91Dka6A566JA5XKckwAvaT5YZTTIhTxHmJbCFetYyHzZOC3mJoJL6ofYz7P/s1600/6.jpg"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5542769152336206402" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEif7npHRyZJY2wzJYkvxsfvge82Gm6n9kQzTVPj5jNMNXizjKecMLA59WCw8pDqxxY1Z7UBceIPM5V-hjqtj91Dka6A566JA5XKckwAvaT5YZTTIhTxHmJbCFetYyHzZOC3mJoJL6ofYz7P/s320/6.jpg" style="cursor: hand; float: left; height: 240px; margin: 0px 10px 10px 0px; width: 320px;" /></a></div><div><br />
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Am pus budinca (facuta dintr-un plic dizolvat in 500 ml lapte) care inca nu se racise de tot.<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixJo_76crPWqaBL2EeyC9hEq-YxnRcP9Vs4iOcty8dEYClnxmkUAntBfuYc92a5wuu9vSN-C0ZG1lJPTmue9-wfS8MLdg5r9qEcjBFU2uE2uYrFQ0AUW5wLPwPw9nPwB8RNmKUp1S3UNfF/s1600/7.jpg"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5542769428716378178" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixJo_76crPWqaBL2EeyC9hEq-YxnRcP9Vs4iOcty8dEYClnxmkUAntBfuYc92a5wuu9vSN-C0ZG1lJPTmue9-wfS8MLdg5r9qEcjBFU2uE2uYrFQ0AUW5wLPwPw9nPwB8RNmKUp1S3UNfF/s320/7.jpg" style="cursor: hand; float: left; height: 240px; margin: 0px 10px 10px 0px; width: 320px;" /></a></div><div><br />
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Am pliat spre centru fasiile din ambele parti, suprapunand o fasie peste cealalta.<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiidwSNUcpH3uE-2mZL_Qp2LZJrevzniyFvlhPdlEfGfqTTaF1WWMno8hKdMQGAsMYXBH3zAHWeDXa5uvXztrOjvxaJBxc-wAV2t_ryKrdICUwMQi9IiD4MNIXp1gp4I9vmw_8eM2SUN_ku/s1600/8.jpg"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5542769867213946530" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiidwSNUcpH3uE-2mZL_Qp2LZJrevzniyFvlhPdlEfGfqTTaF1WWMno8hKdMQGAsMYXBH3zAHWeDXa5uvXztrOjvxaJBxc-wAV2t_ryKrdICUwMQi9IiD4MNIXp1gp4I9vmw_8eM2SUN_ku/s320/8.jpg" style="cursor: hand; float: left; height: 240px; margin: 0px 10px 10px 0px; width: 320px;" /></a></div><div><br />
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Si-am intors aluatul cu partea pliata in jos, cu ajutorul hartiei de copt</div><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEH5R_jvONyb6EPes-G7E3Ues1kWdB-bIIRs6ejfCI4flu1pouz3wghiz79aEY-Jyck9_tDXNT605H3cw9PZFXf6cSZk6U-DSQkajodum2EGa4wUJaJIjsLUcaI7gM2mIcbqIH66jncZRU/s1600/9.jpg"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5542770245356520242" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEH5R_jvONyb6EPes-G7E3Ues1kWdB-bIIRs6ejfCI4flu1pouz3wghiz79aEY-Jyck9_tDXNT605H3cw9PZFXf6cSZk6U-DSQkajodum2EGa4wUJaJIjsLUcaI7gM2mIcbqIH66jncZRU/s320/9.jpg" style="cursor: hand; float: left; height: 240px; margin: 0px 10px 10px 0px; width: 320px;" /></a><br />
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Pe latime, taiem fasii de 2 cm latime si rasucim fiecare "felie" avand grija ca marginile aluatului sa fie dededesubt. Asa arata prima tava:</div><div></div><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0nYxMo2FOWfQu23zEG6Z6WBrks9sqoUtb4fY-CxR7Va23i43__or8iJQp0t7VtCg7CstjCY8chRkq3wBpSxwU_EwkRKuPpKHrpTrghh9n36xqe2OqvyV16fZsWL1wOAp_Z_h12ts65L9c/s1600/1.jpg"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5542770994833574770" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0nYxMo2FOWfQu23zEG6Z6WBrks9sqoUtb4fY-CxR7Va23i43__or8iJQp0t7VtCg7CstjCY8chRkq3wBpSxwU_EwkRKuPpKHrpTrghh9n36xqe2OqvyV16fZsWL1wOAp_Z_h12ts65L9c/s320/1.jpg" style="cursor: hand; float: left; height: 240px; margin: 0px 10px 10px 0px; width: 320px;" /></a><br />
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Am lasat aluatul la crescut - 30 minute (in cuptorul preincalzit pana la 50 grade)</div><div>Apoi am scos din cuptor tavile, am incins cuptorul la 180 grade si-am pus tavile. Rasucitele s-au copt aproximativ 10-15 minute. Cand au fost gata, dupa ce s-au racit, o parte din 'rasucite' le-am uns cu glazura facuta din amestecul de zahar pudra si lapte de cocos, iar pe altele le-am uns cu laptic de cocos si le-am pudrat cu zahar.</div><div><br />
</div><div></div><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibMqS65qMeU5LLzvb7ju87daocFCHUowpWo_cC0XtEZgGqT8tdzbuXs9RUJhZVaho4RjrnkfqgXlTNCJcBSPzjipV0yvtv30Z8JawG6gUI_DSS666t3ZxhojQUZIGjML-S1JTJ09wh5_Bi/s1600/2.jpg"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5542772264306454194" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibMqS65qMeU5LLzvb7ju87daocFCHUowpWo_cC0XtEZgGqT8tdzbuXs9RUJhZVaho4RjrnkfqgXlTNCJcBSPzjipV0yvtv30Z8JawG6gUI_DSS666t3ZxhojQUZIGjML-S1JTJ09wh5_Bi/s320/2.jpg" style="cursor: hand; float: left; height: 240px; margin: 0px 10px 10px 0px; width: 320px;" /></a> </div><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEify7LeExiWRNFFkP2LDHNhFLe8qY7tw3gyIIKiDL4JEpV0lYF2FUSZXB2suMQz8zUljNepXbfWzshsPFbgAHUIIeTWMhZDz5-UGaxGYEVEeEhU0xJK4Wa7KIOhJTzTkx6P46IiCAzgyu_h/s1600/3.jpg"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5542772547675047730" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEify7LeExiWRNFFkP2LDHNhFLe8qY7tw3gyIIKiDL4JEpV0lYF2FUSZXB2suMQz8zUljNepXbfWzshsPFbgAHUIIeTWMhZDz5-UGaxGYEVEeEhU0xJK4Wa7KIOhJTzTkx6P46IiCAzgyu_h/s320/3.jpg" style="cursor: hand; float: left; height: 240px; margin: 0px 10px 10px 0px; width: 320px;" /></a></div><div></div><div></div><div></div><div></div><div></div><div></div><div></div><div></div><div></div><div></div><div>Pofta buna!<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEify7LeExiWRNFFkP2LDHNhFLe8qY7tw3gyIIKiDL4JEpV0lYF2FUSZXB2suMQz8zUljNepXbfWzshsPFbgAHUIIeTWMhZDz5-UGaxGYEVEeEhU0xJK4Wa7KIOhJTzTkx6P46IiCAzgyu_h/s1600/3.jpg"></a></div></div></div></div></div></div></div></div></div></div></div>Marinahttp://www.blogger.com/profile/12481692675048711330noreply@blogger.com1