tag:blogger.com,1999:blog-90107946198642647452024-03-14T08:26:05.337+01:00Pasiune si culoareAnonymoushttp://www.blogger.com/profile/06839924027367601490noreply@blogger.comBlogger265125tag:blogger.com,1999:blog-9010794619864264745.post-61150852563885207672015-03-18T13:39:00.001+01:002015-03-18T13:39:45.399+01:00Lemon Curd (Thermomix)<div class="separator" style="clear: both; text-align: center;">
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Cu ani in urma am mai facut varianta de curd dar cu maracuja si daca acum tot aveam lamai am zis sa fac si clasicul.<br />
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E destul de simplu de facut,dar eu recunosc ca prefer sa ma ajut de Thermomix ca sa-l fac.<br />
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Pentru aproximativ 600 gr avem nevoie de :<br />
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4 oua<br />
100 gr unt<br />
370 gr zahar<br />
4 linguri coaja rasa de lamaie<br />
130 gr zeama lamaie<br />
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Mie mi-au iesit cam 4 pahare, o parte am folosit la prajitura de <a href="http://pasiunesiculoare.blogspot.de/2015/03/prajitura-ametita-cu-ciocolata.html">aici</a> , restul am pastrat la frigider.Poate fi tinut pana la o saptamana.<br />
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Se pun toate ingredientele in vas Thermomix-ului dar fara a pune paharul si se lasa pe treapta 2 , 20 de minute la 90 grade.<br />
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La final se acopera cu paharul si se porneste pe treapta 6, 25 de secunde.<br />
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Se umplu recipientele si se lasa la racit.<br />
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<br />Anonymoushttp://www.blogger.com/profile/06839924027367601490noreply@blogger.com0tag:blogger.com,1999:blog-9010794619864264745.post-3146579117372013372015-03-13T10:21:00.002+01:002015-03-13T10:21:57.792+01:00Prajitura ametita cu ciocolata<br />
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Mi-a luat foarte mult sa scriu reteta asta, era programata initial in ianuarie dar niciodata in viata nu e asa cum vrem noi.Dar nu mai conteaza, acum i-a venit randul.<br />
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Si stiu ca n-am mai scris de mult, as vrea sa pot spune ca am sa fiu la fel ca inainte , sa scriu ca si pana acum,dar nu promit nimic, caci mie imi place sa imi tin cuvantul, iar in momentul de fata nu garantez nimic.<br />
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Dar revenind la reteta noastra, e o prajitura simpla, ciocolatosilor o sa le placa.<br />
Cum nu sunt ciocolatoasa inraita pentru a amortiza gustul am adaugat si lemon curd, dar voi puteti sa o lasati "cheala"sau sa o imbracati in frisca.<br />
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Si pornim la drum:<br />
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115 gr unt<br />
140 gr ciocolata neagra<br />
2 linguri cogniac<br />
85 gr zahar brun<br />
4 oua<br />
140 gr migdale macinate<br />
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Mie nu-mi place sa pun multe ou,dar daca nu va deranjeaza puteti adauga inca doua.<br />
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Intr-un vas se pune pe baie de aburi ciocolata impreuna cu cogniacul si se lasa sa se topeasca.Se amesteca sa devina lucioasa si se lasa de-o parte ca sa se racoreasca.Intre timp untul taiat bucati se amesteca cu zaharul pana devine o crema fina, apoi adaugam pe rand galbenusurile amestecand mereu.La final adaugam ciocolata topita iar la final adaugam migdalele macinate si amestecam pana sunt incorporate toate ingredientele.<br />
Albusurile batute spuma se adauga si ele, la inceput 2 linguri, incorporam , iar la final restul de albusuri.<br />
Compozitia rezultata se pune intr-o forma cu diametru de 23 cm(eu am folosit una de 19) in care am pus hartie de copt numai pe baza formei, peretii fiind unsi cu unt.<br />
Se da forma la cuptorul preincalzit in prealabil la 160 grade Celsius pentru 35-40 minute.<br />
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Cand a fost gata, am lasat sa se racoreasca, am scos prajitura din forma, iar cand s-a racit complet am adaugat lemon crud si pe deasupra maracuja.<br />
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Migdalele din compozitie dau un gust tare bun, iar combinatia lemon curd - maracuja -ciocolata e divina.<br />
<br />Anonymoushttp://www.blogger.com/profile/06839924027367601490noreply@blogger.com0tag:blogger.com,1999:blog-9010794619864264745.post-60774827335774599612014-10-11T08:24:00.001+02:002014-10-11T08:24:28.392+02:00Parada cu dovleac Desi tarziu, reusesc sa aduc la lumina parada lunii septembrie a provocarii <a href="http://saffronanddates.blogspot.ae/2014/03/provocarea-cutia-misterelor-mistery-box.html">Mistery box challange</a> a carei gazde am fost.<br />
Asa cum le anuntam pe fete, luna trecuta a fost una devastatoare pentru mine , asa ca nu doar ca n-am reusit eu insami sa gatesc ceva cu ingredientele propuse(defapt am facut, dar nereusind sa postez), dar nu am reusit nici sa postez parada.Asa ca le multumesc inca odata pentru intelegere si ca au avut rabdare.<br />
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Am provocat cu <span style="background-color: white; color: #141823; font-family: Georgia, 'Times New Roman', serif; font-size: 13px; line-height: 20px; text-align: center;"> portocale, pere, linte, cartofi, ceapa,carne de curcan,smantana(dulce/acra)oua,ghimbir,orez ingredientul vedeta fiind </span><b style="background-color: white; color: #141823; font-family: Georgia, 'Times New Roman', serif; font-size: 13px; line-height: 20px; text-align: center;">DOVLEACUL.</b><br />
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<span style="background-color: white; color: #141823; font-family: Georgia, 'Times New Roman', serif; font-size: 13px; line-height: 20px; text-align: center;">Au raspuns provocarii:</span><br />
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<span style="color: #141823; font-family: Georgia, 'Times New Roman', serif; font-size: x-small; line-height: 20px;">Lucky Cake care ne serveste o </span><a href="http://luckycake.ro/portfolio/supa-crema-de-dovleac-cu-chipsuri-de-parmezan/" style="font-family: Georgia, 'Times New Roman', serif; font-size: small; line-height: 20px;">supa crema de dovleac</a><br />
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<a href="http://4.bp.blogspot.com/-UvEWJh9FYgk/VDjKHXv1fhI/AAAAAAAAGcU/BrsjQ20lkSk/s1600/10660156_1508676142707787_7736639083399880644_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-UvEWJh9FYgk/VDjKHXv1fhI/AAAAAAAAGcU/BrsjQ20lkSk/s1600/10660156_1508676142707787_7736639083399880644_n.jpg" height="424" width="640" /></a></div>
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Cristina soseste cu o reteta interesanta de <a href="http://cristina-cristinasworld.blogspot.ro/2014/09/parizer-de-curcan-cu-dovleac.html">parizer de curcan cu dovleac</a></div>
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<a href="http://1.bp.blogspot.com/-71KMBLA5p7E/VDjKquxjvBI/AAAAAAAAGcc/5XNedsxLZ1w/s1600/1601363_973182869374917_3458241318006253571_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-71KMBLA5p7E/VDjKquxjvBI/AAAAAAAAGcc/5XNedsxLZ1w/s1600/1601363_973182869374917_3458241318006253571_n.jpg" height="640" width="434" /></a></div>
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Maria vine sa ne indulceasca cu <a href="http://zambetania.blogspot.ro/2014/09/minibriose-cu-dovleac-pentru-cutia.html">minbriose cu dovleac</a></div>
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<a href="http://1.bp.blogspot.com/-G1NIz7uInVE/VDjK_uyCmoI/AAAAAAAAGck/pPanBqo2Qz8/s1600/10394806_273564689509424_1707005878770756904_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-G1NIz7uInVE/VDjK_uyCmoI/AAAAAAAAGck/pPanBqo2Qz8/s1600/10394806_273564689509424_1707005878770756904_n.jpg" height="640" width="480" /></a></div>
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Monica ne serveste un delicios <a href="http://furnicutzabucatar.blogspot.ro/2014/09/dovleac-umplut-la-cuptor.html">dovleac umplut</a></div>
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<a href="http://4.bp.blogspot.com/-fMI-nidR7zM/VDjLWsVyTNI/AAAAAAAAGcs/yNo4adlrkVc/s1600/10557294_918943118120600_8462945378361196820_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-fMI-nidR7zM/VDjLWsVyTNI/AAAAAAAAGcs/yNo4adlrkVc/s1600/10557294_918943118120600_8462945378361196820_n.jpg" height="426" width="640" /></a></div>
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Cerasela soseste si ea cu un desert minunat si mai exact cu <a href="http://saffronanddates.blogspot.ae/2014/09/cupcakes-cu-dovleac.html">cupcake</a> -uri </div>
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<a href="http://3.bp.blogspot.com/-1bHWUYWDPNw/VDjMBNVWK7I/AAAAAAAAGc4/Xa8ZSOEz8RE/s1600/cupcakes-cu-dovleac1.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-1bHWUYWDPNw/VDjMBNVWK7I/AAAAAAAAGc4/Xa8ZSOEz8RE/s1600/cupcakes-cu-dovleac1.png" height="480" width="640" /></a></div>
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Le multumesc fetelor care au participat si promit ca am sa postez cat de curand si retetele mele.</div>
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Acestea fiind spuse predau stafeta lui <a href="http://luckycake.ro/portfolio/mistery-box-challenge/">Lucky Cake</a> gazda lunii octombrie</div>
Anonymoushttp://www.blogger.com/profile/06839924027367601490noreply@blogger.com0tag:blogger.com,1999:blog-9010794619864264745.post-42466673819280765842014-09-05T17:21:00.000+02:002014-09-05T17:21:50.836+02:00Avocado mousse au chocolat<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-J0hGxYUCvnE/VAnTzJW1m9I/AAAAAAAAGaE/Ja4kFmMwMGk/s1600/IMG_1234.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-J0hGxYUCvnE/VAnTzJW1m9I/AAAAAAAAGaE/Ja4kFmMwMGk/s1600/IMG_1234.jpg" height="380" width="640" /></a></div>
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Nu sunt o vegana convinsa, dar din cand in cand imi place sa cocoetez cu ideea.<br />
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Asa ca avand in casa avocado si tocmai ce gasisem praf de agave am zis ca n-ar fi rau sa incerc ceva vegan.<br />
Am mai folosit si altadata avocado intr-un cheesecake, dar nu a fost vegan, asa ca a fost totusi ceva nou pentru mine.<br />
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Dat fiind ca nu stiam exact cum o sa iasa am folosit o cantitate mai mica.<br />
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1 avocado<br />
1/4 cup (60 ml) lapte migdale<br />
1/4 cup (30 gr) cacao<br />
2 lingurite indulcitor natural<br />
1 lingurita extract de vanilie<br />
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In loc de lapte de migdale se poate folosii cel de cocos.Indulcitorul poate fi si sirop de agave, eu de data asta am folosit praf.Puteti imbunatatii gustul cu alcool daca vreti, puteti adauga alune (eu am pus migdale prajite si macinate), fructe, totul tine de gust.<br />
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Se mixeaza avocado pana obtinem un piure.Separat se amesteca laptele cu cacaoa, apoi se adauga peste avocado.Se mixeaza iara pana se incorporeaza bine.Se adauga indulcitorul si extractul de vanilie.<br />
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Se da la rece pentru circa 1-2 ore.<br />
Atat de simplu si atat de gustos.Daca aveti lapte de cocos indulcit, aveti grija ca o sa iasa mai dulce.In functie de cat de dulce mancati puteti mari si cantitatea de indulcitor.<br />
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Eu am servit cu fructe puse de mine in sirop si cu smochine proaspete.<br />
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Anonymoushttp://www.blogger.com/profile/06839924027367601490noreply@blogger.com4tag:blogger.com,1999:blog-9010794619864264745.post-57477489207580107032014-09-02T23:00:00.000+02:002014-09-03T00:01:50.269+02:00Mistery box challange si inceput de toamna<div style="text-align: justify;">
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Sa incepem toamna frumos, cu liniste in suflet, culori galben - aramii vazute pe fereastra si multa iubire in inima.</div>
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Nu am venit sa numar bobocii cum de fel se face toamna ci doar sa va provoc putin.</div>
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Luna Septembrie este luna cand sunt gazda Provocarii Mistery box, provocare initiata de Cerasela de la <a href="http://saffronanddates.blogspot.ae/2014/03/provocarea-cutia-misterelor-mistery-box.html">Bunatati din lume adunate</a>.</div>
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In fiecare luna exista o gazda care propune 7 pana la 10 ingrediente plus un ingredient vedeta.</div>
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Fiecare participant v-a putea prepara o reteta sau chiar mai multe, in care trebuie sa se regaseasca aceste ingrediente propuse de gazda.</div>
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Inafara de ingredientele propuse se mai pot folosii:<i> <span style="background-color: white; color: #1a222a; line-height: 20.7900009155273px;">apa, orice tip de grasime vegetala sau animala, zahar, miere sau alti indulcitori, faina, amidon, sare, condimente (aici fiind incluse si condimentele lichide de exemplu: soia sos, worcestershire sos, teriaki sos etc. dar si toate tipurile de otet, mustar, ketchup, maioneza), verdeturi (patrunjel, marar, coriandru, cimbru, etc.) pastai de vanilie, arome pentru prajituri si alti aditivi alimentari (zahar vanilat si aromatizat, gelatina, conservanti, coloranti), agenti de crestere pentru aluaturi (bicarbonat de sodiu, bicarbonat de amoniu, praf de copt si drojdie).</span></i></div>
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<span style="background-color: white; line-height: 20.7900009155273px;">Deja ne aflam la a 6- a editie a provocarii, gazdele de pana acum fiind :</span></div>
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</span><br />
<ol style="background-color: white; color: #141823; line-height: 20px; padding: 0px 10px 0px 25px;">
<li style="text-align: center;"><span style="font-family: Georgia, Times New Roman, serif;">Aprilie 2014 - <a href="http://saffronanddates.blogspot.ae/2014/04/provocarea-cutia-misterelor-mistery-box.html">Cerasela</a> care a propus <span style="color: #1a222a; line-height: 20.7900009155273px; text-align: justify;">Ingredientele surpriza: </span><span style="color: #1a222a; line-height: 20.7900009155273px; text-align: justify;">carne de vita, pere, morcovi, ceapa, rosii, cartofi, usturoi, aluat foietaj, lapte, rucola</span><span style="color: #1a222a; line-height: 20.7900009155273px; text-align: justify;">, iar ingredientul vedeta este G</span><strong style="color: #1a222a; line-height: 20.7900009155273px; text-align: justify;">himbirul.</strong></span></li>
<li style="text-align: center;"><span style="font-family: Georgia, Times New Roman, serif;">Mai 2014 - <a href="http://cristina-cristinasworld.blogspot.ro/2014/05/mystery-box-challenge-parada-mai-2014.html">Cristina</a> propune:<span style="color: #333333; line-height: 21.5599994659424px;">dovlecel, oua, peste, capsune, rabarbar, spanac, varza noua, lamaie, ceapa verde, usturoi verde si ingredientul vedeta<b> Iaurtul</b></span></span></li>
<li style="text-align: center;"><span style="font-family: Georgia, Times New Roman, serif;">Iunie 2014-<a href="http://furnicutzabucatar.blogspot.ro/2014/07/parada-mistery-box-challange-de-iunie.html">Monica</a> arunca manusa si ne provoaca cu <span style="color: black; line-height: 23.1000003814697px; text-align: justify;">cirese, porumb dulce, branza de vaci, ficat de pui, rosii galbene, mazare, carne de curcan, ingredientul vedeta fiind <b>Ananasul</b></span></span></li>
<li style="text-align: center;"><span style="font-family: Georgia, Times New Roman, serif;">Iulie 2014-<a href="http://zambetania.blogspot.ro/2014/07/parada-cutia-misterelor-editia-de-iulie.html">Maria </a> ne provoaca cu :<i style="color: #222222; line-height: 15.6pt; text-align: justify;">p<span style="color: #1a222a;">epene roşu, ton, ciocolată neagră, vinete, nuci, ouă, bere, vişine şi ingredientul vedetă </span><b style="color: #1a222a;">Cascavalul</b></i></span></li>
<li style="text-align: center;"><span style="font-family: Georgia, Times New Roman, serif;">August 2014-<a href="http://pofta-buna.com/cutia-misterelor-parada-lunii-august/">Gina </a>vine si ea cu o provocare care mi s-a potrivit manusa aducand in atentie: dovleceii, vinete,usturoi fructe de mare/peste, rosii, busuioc, menta, pesmet, migdale, toate fiind incoronate cu ingredientul vedeta:<b>Pastele</b></span></li>
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</span><span style="color: #141823; font-family: Georgia, Times New Roman, serif;"><div style="text-align: left;">
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<span style="line-height: 20px;">Dupa</span><span style="line-height: 20px;"> mica prezentare in isoria de pana acum a provocarii e randul meu sa arunc manusa si va invit sa gatiti cu : portocale, pere, linte, cartofi, ceapa,carne de curcan,smantana(dulce/acra)oua,ghimbir,orez iar vedeta noasta v-a fi nimeni alta decat </span><b style="line-height: 20px;">DOVLEACUL.</b></div>
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</span><span style="font-family: Georgia, Times New Roman, serif;"><div style="text-align: left;">
<div style="text-align: center;">
<span style="color: #141823;"><span style="line-height: 20px;">Acestea fiind spuse va doresc multa inspiratie si astept retetele voastre pe adresa de e-mail: </span></span><span style="background-color: white; color: #222222; white-space: nowrap;"><b> </b></span><span email="ioanatone@gmail.com" style="background-color: white; color: #222222; white-space: nowrap;"><b>ioanatone@gmail.com</b> pana pe 29 septembrie, iar pe 30 voi publica parada.</span></div>
</div>
<div style="text-align: left;">
<div style="text-align: center;">
<span email="ioanatone@gmail.com" style="background-color: white; color: #222222; white-space: nowrap;">Nu uitiati sa faceti trimitere in postare care blogul Ceraselei , initiatoarea provocarii si catre </span></div>
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<span email="ioanatone@gmail.com" style="background-color: white; color: #222222; white-space: nowrap;">gazda lunii in curs.</span></div>
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<span style="background-color: white; color: #222222; white-space: nowrap;">Daca nu aveti blog si vreti sa participati, faceti o poza preparatului, scrieti reteta si</span></div>
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<div style="text-align: left;">
<div style="text-align: center;">
<span style="background-color: white; color: #222222; white-space: nowrap;"> trimiteti-mi-o pe e -mail.</span></div>
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<div style="text-align: left;">
<div style="text-align: center;">
<span style="background-color: white; color: #222222; white-space: nowrap;">Puteti sa va inscrieti si pe grupul de pe <a href="https://www.facebook.com/groups/1408102416118230/">Facebook</a> unde veti gasii actualizari la zi cu privire la provocare</span></div>
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</span><br />
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<span style="color: #141823; font-family: Helvetica Neue, Helvetica, Arial, sans-serif;"><span style="font-size: 14px; line-height: 20px;"><b>O toamna minunata si calda va doresc.</b></span></span></div>
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Anonymoushttp://www.blogger.com/profile/06839924027367601490noreply@blogger.com0tag:blogger.com,1999:blog-9010794619864264745.post-40378440807108486412014-08-29T23:29:00.000+02:002014-08-29T23:29:03.326+02:00Paste dulci<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-fdm8GlLF6ZY/VADvItM72eI/AAAAAAAAGOA/HphvPOd2qHE/s1600/IMG_1149.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-fdm8GlLF6ZY/VADvItM72eI/AAAAAAAAGOA/HphvPOd2qHE/s1600/IMG_1149.jpg" height="426" width="640" /></a></div>
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Cine n-a mancat macar odata melcisori cu lapte in copilarie?<br />
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Chiar daca copilaria e doar o amintire, mecisorii cu lapte sunt inca indragitii mei.Nu mananc des,dar cand o fac , ii savurez cu pofta.<br />
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Astazi o sa imbin gustul copilariei cu cel al erai actuale.<br />
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Cantitatile sunt pentru o portie caci sunt singura in casa (inafara de pisici:-p) care adora laptele.<br />
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100 gr melcisori<br />
200 ml lapte migdale<br />
1/2 pastaie vanilie<br />
30 gr zahar<br />
menta<br />
2 linguri pesmet<br />
unt pentru uns tava<br />
fulgi migdale<br />
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Am folosit de la Barilla, gnocchi.<br />
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<a href="http://1.bp.blogspot.com/-IJoCH_CIFvg/VADt-VD5sWI/AAAAAAAAGNo/f7fn8nAI9Dk/s1600/Download.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-IJoCH_CIFvg/VADt-VD5sWI/AAAAAAAAGNo/f7fn8nAI9Dk/s1600/Download.jpg" height="320" width="320" /></a></div>
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Eu de fel prefierb pastele in apa, apoi cand sunt jumatate fierte la adaug in laptele care fierbe impreuna cu zaharul, foi de menta si pastaia de vanilie.Lasa sa fiarba pana pastele absorb o parte din lapte.La final am aruncat menta.<br />
Separat am uns cu unt o tava de jena si am presarat cu pesmet pe care l-am rumenit in prealabil.Am adaugat pastele, am mai presarat putin pesmet peste si am adaugat fulgi de migdale.<br />
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Am dat la cuptorul preincalzit la 180 grade pentru inca 10 minute.<br />
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<a href="http://4.bp.blogspot.com/-NwGccYS3J_Q/VADuLpna-yI/AAAAAAAAGN0/Tg36McviCaY/s1600/IMG_1147.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-NwGccYS3J_Q/VADuLpna-yI/AAAAAAAAGN0/Tg36McviCaY/s1600/IMG_1147.jpg" height="426" width="640" /></a></div>
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<a href="http://1.bp.blogspot.com/-TJ5VHB_8bR0/VADuLjebWFI/AAAAAAAAGNw/7vjoBUd6W18/s1600/IMG_1152.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-TJ5VHB_8bR0/VADuLjebWFI/AAAAAAAAGNw/7vjoBUd6W18/s1600/IMG_1152.jpg" height="426" width="640" /></a></div>
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<span style="background-color: white; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18.4799995422363px;">Reteta de fata face parte din seria de retete participante la </span><a href="http://saffronanddates.blogspot.ae/2014/03/provocarea-cutia-misterelor-mistery-box.html" style="background-color: white; color: #757f5b; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18.4799995422363px; text-decoration: none;">Mistery Box</a><span style="background-color: white; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18.4799995422363px;"> a carei gazda in luna August este </span><a href="http://pofta-buna.com/provocarea-lunii-august-pentru-bloggeri/" style="background-color: white; color: #757f5b; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18.4799995422363px; text-decoration: none;">Gina</a>.<br />
<br />Anonymoushttp://www.blogger.com/profile/06839924027367601490noreply@blogger.com0tag:blogger.com,1999:blog-9010794619864264745.post-72150744201186917002014-08-28T13:49:00.000+02:002014-10-16T09:28:42.091+02:00Spaghetti con alici e pangratatto<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-DRuhR0J4nuY/U_8VRLrQ9OI/AAAAAAAAF9c/iX52FVXJCrM/s1600/IMG_1142.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-DRuhR0J4nuY/U_8VRLrQ9OI/AAAAAAAAF9c/iX52FVXJCrM/s1600/IMG_1142.jpg" height="426" width="640" /></a></div>
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Dupa cum v-ati dat seama, asta este luna dedicata pastelor.<br />
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Reteta care am sa o prezint astazi e de inspiratie din bucataria siciliana.O parte din sufletul meu v-a ramane mereu in insorita Sicilie, de aceea reteta aceasta e o particica din sufletul meu.<br />
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Stim cu totii ca bucataria italiana e una delicioasa, cu retete rapide si simple.Bine nu toate dar mai ales cand spunem paste spunem un timp de maxim 15-20 minute, de aceea la noi in casa pastele sunt la mare cautare si nu doar pentru timpul scurt, dar si pentru gustul deosebit.<br />
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Pentru doua portii avem de:<br />
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300 gr spaghetti<br />
80 gr alici(sardine) in ulei<br />
3 catei usturoi<br />
1 rosie<br />
2 linguri pesmet<br />
ulei masline<br />
sare<br />
patrunjel<br />
busuioc<br />
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<a href="http://2.bp.blogspot.com/-T0vfgwokCwg/U_8UKW1YDvI/AAAAAAAAF8w/xWdS_uqjBso/s1600/IMG_1139.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-T0vfgwokCwg/U_8UKW1YDvI/AAAAAAAAF8w/xWdS_uqjBso/s1600/IMG_1139.jpg" height="266" width="400" /></a></div>
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Se pune intr-o tigaie uleiul de la sardine in care adaugam usturoiul (eu il zdrobesc cu podul palmei) si lasam pana capatas o culoare aurie.Atentie sa nu se arda.Se scoate si se adauga sardinele, eu o bucata am lasat insa.Sardinele or sa se topeasca efectiv, nu va speriati, se adauga rosiile taiate cubulete, se lasa sa se inmoaie, apoi adaugam patrunjelul tocat marunt.Se lasa 5 minute la foc mediu.<br />
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Intre timp s-a pus sare in apa care fierbe pentru paste, da nu adaugati foarte multa apa, caci sardinele sunt si ele sarate.<br />
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Cat fierb pastele, separat in alta tigaie adaugam cam o lingura de ulei masline , apoi doua linguri de pesmet.Amestecam avand grija sa nu se arda, se da de-o parte.<br />
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Cand sunt gata pastele, intre timp s-a facut si sosul de sardine, scurgem pastele, dar pastrand putina apa si adaugam peste sos, saltam in tigaie ca sa se incorporeze in paste, apoi presaram pesmetul si amestecam iarasi.<br />
Se serveste cu busuioc proaspat tocat.<br />
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<a href="http://2.bp.blogspot.com/-ZZqc-HkEk8c/U_8UbyPgwGI/AAAAAAAAF84/SoxyIM2VNDg/s1600/IMG_1140.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-ZZqc-HkEk8c/U_8UbyPgwGI/AAAAAAAAF84/SoxyIM2VNDg/s1600/IMG_1140.jpg" height="426" width="640" /></a></div>
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Reteta de fata fate parte din seria de retete participante la <a href="http://saffronanddates.blogspot.ae/2014/03/provocarea-cutia-misterelor-mistery-box.html">Mistery Box</a> a carei gazda in luna August este <a href="http://pofta-buna.com/provocarea-lunii-august-pentru-bloggeri/">Gina</a><br />
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<br />Anonymoushttp://www.blogger.com/profile/06839924027367601490noreply@blogger.com0tag:blogger.com,1999:blog-9010794619864264745.post-51044999711061581112014-08-27T09:28:00.001+02:002014-08-27T09:28:48.441+02:00Topfenkaiserschmarrn<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-VYaTFpnleyM/U_2F9rSfkWI/AAAAAAAAF3o/fjh6PuH5b20/s1600/IMG_1132.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-VYaTFpnleyM/U_2F9rSfkWI/AAAAAAAAF3o/fjh6PuH5b20/s1600/IMG_1132.jpg" height="426" width="640" /></a></div>
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Kaiserschmarrn -ul este o reteta tipic austriaca.In ultimul timp am vazut si pe blogurile romanesti diverse retete, de aceea azi n-am sa va povestesc despre el ci despre Topfenkaiseschmarrn, care este o varianta cu Quark (sau branza de vaci in traducere), Topfen insemnan Quark.<div>
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Asa cum poate ati mai citit Kaiserschmarrn-ul este un fel de clatita sfaramitata.<br /><div>
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Topfenkaiseschmarrn, este o reteta tipic Tiroleza si chiar daca nu iese la fel de crocant ca si varianta simpla, pufosenia data de branza are farmecul si deliciul ei.</div>
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De fel se serveste cu un fel de compot de prune si sincer mie imi place mai mult compotul de prune decat piureul de mere de la cel simplu.</div>
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Cantitatile pe care am sa vi le dau sunt in mod normal la un local pentru o persoana, dar pentru oamani nu asa mancai pot sa savureze chiar doi si sa se sature.</div>
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Pentru Schmarrn </div>
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50 gr Quark</div>
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50 gr faina </div>
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40 gr zahar</div>
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1/2 lamaie(coaja+zeama)</div>
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2 oua</div>
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110 ml lapte</div>
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vanilie</div>
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20 ml rom</div>
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sare</div>
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unt sau ulei pentru tava</div>
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Compot prune</div>
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200 gr prune</div>
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20 gr zahar</div>
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150 vin rosu</div>
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scortisoara(tija)</div>
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vanilie</div>
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Se bat albusurile spuma cu un strop de sare.Separat se amesteca restul ingredientele pana obtinem o compozitie fara cocoloase, la care se adauga albusurile spuma.Se amesteca cu ajutorul unei linguri sau palete.</div>
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Intr-o tava se pune la incins unul, cam 2 linguri, dupa care se adauga compozitia.Se lasa pe foc pana incepe sa prinda o crusta pe margini dupa care se transfera in cuptor.Se lasa 10 minute la 180 grade pana capata o culoare bruno-aurie.</div>
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Tigaia mea avea 20 cm, puteti pune in una mai mare sa nu iasa prea inalta.Oricum pe mine nu m-a deranjat.</div>
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Cat se face Schmarrn-ul in cuptor purcedem la facut compotul.</div>
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Prunele se spala si se taie pe jumatate scotand samburele.Intr-o cratita se pune la topit zaharul pana devine aurie, apoi cu grija se adauga vinul si se lasa la foc mediu sa fiarba .Se adauga tija de scortisoara si venilia apoi prunele.Se lasa 5 minute sa fiarba.Se servesc alaturi de Schmarrn caldute.</div>
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Dupa cele 10 minute se scoate tigaia din cuptor se rastoarna pe un tocator si se taie cubulete.</div>
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Se serveste cald pudrat cu zahar si alaturi de compotul de prune.</div>
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Anonymoushttp://www.blogger.com/profile/06839924027367601490noreply@blogger.com0tag:blogger.com,1999:blog-9010794619864264745.post-52080723119830580522014-08-26T13:22:00.001+02:002014-08-26T13:23:46.533+02:00Spaghetti con vongole veraci<h3 class="post-title entry-title" itemprop="name" style="background-color: white; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 22px; font-weight: normal; margin: 0.75em 0px 0px; position: relative;">
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<br /><br />Sa va spun, sa nu va spun sau mai bine zis sa va mai reamintesc ca ador cam tot ce vine din mare?<br /><br />De cate ori am ocazia si ajung in insorita Italie ma aprovizionez cu fructe de mare pe care nu le gasesc la mine in sat.Daca midiile le mai gasesc vongolele sunt un vis aici la noi.<br /><br />Am mai publicat acum ceva timp o reteta combinand ambele tipuri de scoci, azi vin si aduc in prim plan aceste mici scoici , nu prea mici caci vongolele veraci sunt un strop mai mari ca cele simple.<br /><br /><div class="separator" style="clear: both; text-align: center;">
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<br /><br />Pentru doua persoane avem nevoie de:<br /><br />320 g spaghetti<br />1 kg vongole veraci<br />2 catei usturoi<br />ulei masline<br />sare<br />piper<br />patrunjel<br /><br />Vongolele se lasa intr-un vas cu apa rece pentru 30 de minute pentru a se elimina tot nisipul din ele, asta in cazul in care nu au fost curatate foarte bine.<br /><br />Intr-un vas incapator se pun 5 linguri ulei, usturoiul, se lasa pana usturoiul capata o culoare aurie, dupa care adaugam vongolele si un strop de piper apoi acoperim vasul.Se lasa la foc mediu pana se deschid.<br /><br /><div class="separator" style="clear: both; text-align: center;">
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<br />Cele care nu s-au deschis se arunca.Se strecoara lichidul dupa care se pune inca odata intr-o tigaie impreuna cu scoicile si patrunjelul tocat marunt.Se lasa 2 minute.<br /><br />Intre timp preparam spaghettele (dupa indicatiile de pe pachet) , dupa care se scurg de apa si se adauga peste scoici.Se salta scurt in tigaie si apoi se servesc cu multa pofta.<br />Puteti daca vreti sa mai presarati patrunjel .<br /><br /><div class="separator" style="clear: both; text-align: center;">
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<br />Reteta aceasta face parte din seria Mistery box a lunii August, provocare a carei gazda luna asta este Gina de la <a href="http://pofta-buna.com/provocarea-lunii-august-pentru-bloggeri/" style="color: #757f5b; text-decoration: none;"> Pofta Buna </a>care ne-a provocat sa punem in centrul atentiei PASTELE.<br /><br /><div class="separator" style="clear: both; text-align: center;">
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Anonymoushttp://www.blogger.com/profile/06839924027367601490noreply@blogger.com0tag:blogger.com,1999:blog-9010794619864264745.post-24909810507048666572014-08-11T17:03:00.000+02:002014-10-16T09:29:13.040+02:00Ravioli cu crema de vinete si dovleceiTot din categoria<span style="background-color: white; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18.479999542236328px;"> </span><a href="http://saffronanddates.blogspot.ro/2014/03/provocarea-cutia-misterelor-mistery-box.html" style="background-color: white; color: #a1973c; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18.479999542236328px;">Mistery box challange</a><span style="font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: x-small;"><span style="background-color: white; line-height: 18.479999542236328px;">, la editia de august pe care o gazduieste </span></span><span style="background-color: white; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18.479999542236328px;">Gina de la </span><a href="http://pofta-buna.com/provocarea-lunii-august-pentru-bloggeri/" style="background-color: white; color: #757f5b; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18.479999542236328px; text-decoration: none;">Pofta buna</a>, am venit cu ravioli home made.<br />
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Ador pastele si daca mai sunt si proaspete si mai bine.De fel cand fac paste folosesc ou, dar se poate si fara.<br />
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Pentru 2 portii am folosit:<br />
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150 grame faina pentru paste pe care am amestecat-o cu un strop de sare si apa cat sa obtin un aluat elastic.Dupa ce s-a incorporat toata faina, am format o bila , am infasurat altul in folie alimentara si am dat la rece pentru o ora.<br />
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Va sfatuiesc sa preparati umplutura cat sta aluatul la rece ca apoi sa aibe timp sa se raceasca sa nu fie pus fierbinte peste pasta.<br />
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Pentru umplutura am folosit:<br />
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2 vinete potrivite<br />
1 dovlecel<br />
1 capatana mica usturoi<br />
3 rosii<br />
2 crengute menta<br />
sare albastra<br />
ulei de masline cu aroma de lamaie<br />
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Am curatat vinetele si dovlecelul de coaja apoi am taiat cubulete.Rosiile le-am taiat si pe ele tot cubulete.<br />
Intr-o tigaie am pus uleiul si usturoiul taiat pe jumatate, dupa care am adaugat dovlecelul , vinetele, crengutele de menta si rosiile, am lasat sa pana s-au inmuiat.<br />
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La final, jumatate din usturoi am aruncat, am scos crengutele de menta si am pasat ce a ramas.Am condimentat.<br />
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Am lasat de-o parte si am trecut la intins foaia<br />
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Cu ajutorul unei lingurite am pus gramajoare de crema pe marginea foii, lasand cativa milimetrii distanta si la margine si intre crema.Am suprapus foaia apoi am taiat patratele, iar cu ajutotul unei furculite am lipit marginile.<br />
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Recomandarea mea e sa-i lasati sa se usuce putin inainte sa-i puneti la fiert.<br />
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Am pus la fiert apa si am adaugat sarea in momentul cand incepe sa fiarba.Raviolii se fierb pret de 4 minute, fata de pastele uscate cele proaspat facute dunt gata mai repede.<br />
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Cat am fiert pastele am facut un semi sos, care se voia o spuma defapt, dar cum totul a fost facut la repezeala(asa cum e viata mea in ultimul timp, mereu pe fuga), a iesit mai lichid.<br />
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Ca sa iasa totusi spuma, e bine sa fie la temperatura camerei nu fierbinte.<br />
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Am pus la infuzat in lapte de migdale(50 ml) foi de menta si busuioc .Laptele de migdale e foarte simplu de facut, dar despre el am sa va povestesc intr-o alta postare.<br />
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Dupa ce au stat in lapte frunzele le-am dat in clocot, apoi am blenduit.Cum spuneam in momentul in care lichidul e la temperatura camerei iese o spuma tare frumoasa.<br />
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Dupa ce au fiert pastele, le-am scurs, apoi le-am pus intr-o tigaie incinsa unde am rumenit cateva migdale.<br />
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La final am servit cu sosuletul cu menta si busuioc.<br />
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<br />Anonymoushttp://www.blogger.com/profile/06839924027367601490noreply@blogger.com0tag:blogger.com,1999:blog-9010794619864264745.post-87771533755127242672014-08-08T23:30:00.000+02:002014-08-09T16:12:21.181+02:00Farfalle cu midii<div class="separator" style="clear: both; text-align: center;">
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Va povesteam prin ultima postare de noua provocare initiata de <a href="http://saffronanddates.blogspot.ro/">Cerasela</a> si mai exact <a href="http://saffronanddates.blogspot.ro/2014/03/provocarea-cutia-misterelor-mistery-box.html">Mistery box challange</a>.<br />
Luna august gazda noastra este Gina de la <a href="http://pofta-buna.com/provocarea-lunii-august-pentru-bloggeri/">Pofta buna</a>, gazda bine voitoare care m-a nimerit din plin cu propunerile facute.<br />
Gina ne arunca manusa si ne provoaca frumos sa folosim : dovlecei, vinete, fructe de mare/peste, rosii, busuioc, menta, pesmet, usturoi, migdale, ingredientul vedeta fiind PASTELE:<br />
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Cred ca e cea mai usoara alegere, dat fiind faptul ca suntem devoratori de paste, asa ca in urmatoarele zile vor veni pe rand cateva retete cu paste.<br />
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Prima reteta este una de farfalle cu midii, o reteta simpla, cum de altfel sunt cam toate retetele cu paste, dar in acelas timp delicioase.<br />
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Cantitatile , aici e o mare problema cand gatesc paste, caci de fiecare data fac la ochi, iar pastele le cantaresc cu o farfurie cat ar veni de o portie.<br />
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Ce am folosit<br />
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farfalle<br />
rosii<br />
usturoi<br />
patrunjel<br />
ulei de masline<br />
midii<br />
dovlecei<br />
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Intr-o tigaie am pus putin ulei de masline si usturoiul taiat pe jumatate , apoi am adaugat dovleceii taiati cubulete.Eu am avut dovlecei galbeni, asa ca nu se vad chiar foarte bine.Dupa vreo doua minute am adaugat si rosiile pe care le-am oparit ca sa pot sa le scot mai usor pielita, dupa care le-am taiat cubulete scotandu-le in prealabil semintele.Am lasat totul cat sa se inmoaie dar totusi dovleceii sa fie inca crocanti.<br />
Separat am pus in alta tigaie ulei de masline si un catel de usuroi si am adaugat midiile pe care le-am lasat cateva minutele, nu foarte mult ca sa nu se intareasca.La final am adaugat patrunjel tocat si le-am adaugat peste dovlecei.Am condimentat cu sare si piper .<br />
Pastele le-am fiert al dente, dupa care le-am scurs si le-am adaugat peste dovlecei , am saltat in tigaie cat sa se intrepatrunda toate aromele si am servit cu mare pofta.<br />
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Anonymoushttp://www.blogger.com/profile/06839924027367601490noreply@blogger.com0tag:blogger.com,1999:blog-9010794619864264745.post-22957367147289602622014-08-02T22:42:00.001+02:002014-08-05T16:13:08.400+02:00Mistery box si un mini meniu<br />
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<span style="font-family: Georgia, Times New Roman, serif;">Probabil ca multi va uitati la Master Chef (nu conteaza tara) si stiti proba cutiei misterelor.Ei bine acum ceva timp Cerasela de la <a href="http://saffronanddates.blogspot.com/">Bunatati de prin lume adunate</a> ne-a propus o noua provocare .</span><br />
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<span style="font-family: Georgia, Times New Roman, serif;">In fiecare luna un bloger culinar ( lista gazdelor se face in grupul de pe <a href="https://www.facebook.com/groups/1408102416118230/">Facebook</a>) gazduieste provocare propunand o lista de 7 pana la 10 ingrediente plus inca unul care v-a fi vedeta si care trebuie sa apara in toate preparatele pregatite.</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">Regulile le gasiti la Cerasela pe<a href="http://saffronanddates.blogspot.ae/2014/03/provocarea-cutia-misterelor-mistery-box.html"> blog</a>.</span><br />
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<span style="font-family: Georgia, Times New Roman, serif;">Revenind la luna iulie, gazda noastra a fost <a href="http://zambetania.blogspot.ro/2014/07/provocarea-cutia-misterelor-editia-de.html">Maria</a> care ne-a provocat provocator:)) cu : <i style="color: #1a222a; font-size: 13px; line-height: 15.6pt; text-align: justify;"><span style="font-size: 11.5pt;"> pepene roşu, ton, ciocolată neagră, vinete, nuci, ouă, bere, vişine şi ingredientul vedetă <b>CAŞCAVALUL</b>.</span></i></span><br />
<i style="color: #1a222a; font-size: 13px; line-height: 15.6pt; text-align: justify;"><span style="font-size: 11.5pt;"><span style="font-family: Georgia, Times New Roman, serif;"><br /></span></span></i>
<span style="color: #1a222a; font-size: 13px; line-height: 15.6pt; text-align: justify;"><span style="font-size: 11.5pt;"><span style="font-family: Georgia, Times New Roman, serif;">Am incercat<i> </i>pe cat posibil sa folosesc toate ingredientele sau macar jumatate din ele.Initial gandisem altceva, dar pe parcurs mi-am schimbat planul , iar rezultatul a fost un aperitiv si un desert.</span></span></span><br />
<span style="color: #1a222a; font-size: 13px; line-height: 15.6pt; text-align: justify;"><span style="font-size: 11.5pt;"><span style="font-family: Georgia, Times New Roman, serif;"><br /></span></span></span>
<span style="color: #1a222a; font-size: 13px; line-height: 15.6pt; text-align: justify;"><span style="font-size: 11.5pt;"><span style="font-family: Georgia, Times New Roman, serif;">Cum in ultima perioada am dat-o pe antipasti cu vinete pe care noi le iubim, am zis sa raman pe aceeasi linie.</span></span></span><br />
<span style="color: #1a222a; font-size: 13px; line-height: 15.6pt; text-align: justify;"><span style="font-size: 11.5pt;"><span style="font-family: Georgia, Times New Roman, serif;"><br /></span></span></span>
<span style="color: #1a222a; font-size: 13px; line-height: 15.6pt; text-align: justify;"><span style="font-size: 11.5pt;"><span style="font-family: Georgia, Times New Roman, serif;"><b>Rulouri de vinete umplute cu ton si gratinate cu cascaval</b></span></span></span><br />
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<span style="color: #1a222a; font-size: 13px; line-height: 15.6pt; text-align: justify;"><span style="font-size: 11.5pt;"><span style="font-family: Georgia, Times New Roman, serif;">1 vanata mijlocie</span></span></span><br />
<span style="color: #1a222a; font-size: 13px; line-height: 15.6pt; text-align: justify;"><span style="font-size: 11.5pt;"><span style="font-family: Georgia, Times New Roman, serif;">100 gr ton in suc propriu</span></span></span><br />
<span style="color: #1a222a; font-size: 13px; line-height: 15.6pt; text-align: justify;"><span style="font-size: 11.5pt;"><span style="font-family: Georgia, Times New Roman, serif;">nuci</span></span></span><br />
<span style="color: #1a222a; font-size: 13px; line-height: 15.6pt; text-align: justify;"><span style="font-size: 11.5pt;"><span style="font-family: Georgia, Times New Roman, serif;">1 catel usturoi</span></span></span><br />
<span style="color: #1a222a; font-size: 13px; line-height: 15.6pt; text-align: justify;"><span style="font-size: 11.5pt;"><span style="font-family: Georgia, Times New Roman, serif;">patrunjel</span></span></span><br />
<span style="color: #1a222a; font-size: 13px; line-height: 15.6pt; text-align: justify;"><span style="font-size: 11.5pt;"><span style="font-family: Georgia, Times New Roman, serif;">sare albastra</span></span></span><br />
<span style="color: #1a222a; font-size: 13px; line-height: 15.6pt; text-align: justify;"><span style="font-size: 11.5pt;"><span style="font-family: Georgia, Times New Roman, serif;">ulei cu aroma de cafea</span></span></span><br />
<span style="color: #1a222a; font-size: 13px; line-height: 15.6pt; text-align: justify;"><span style="font-size: 11.5pt;"><span style="font-family: Georgia, Times New Roman, serif;">cascaval ras</span></span></span><br />
<span style="color: #1a222a; font-size: 13px; line-height: 15.6pt; text-align: justify;"><span style="font-size: 11.5pt;"><span style="font-family: Georgia, Times New Roman, serif;"><br /></span></span></span>
<span style="color: #1a222a; font-size: 13px; line-height: 15.6pt; text-align: justify;"><span style="font-size: 11.5pt;"><span style="font-family: Georgia, Times New Roman, serif;">Vanata am taiat-o pe lungime cat mai subtire, feliile rezultate le-am pus pe gratarul incins, dar fara ulei, dupa care le-am scos intr-un caston si le-am lasat acoperite cat am pregatit tonul.</span></span></span><br />
<span style="color: #1a222a; font-size: 13px; line-height: 15.6pt; text-align: justify;"><span style="font-size: 11.5pt;"><span style="font-family: Georgia, Times New Roman, serif;"><br /></span></span></span>
<span style="color: #1a222a; font-size: 13px; line-height: 15.6pt; text-align: justify;"><span style="font-size: 11.5pt;"><span style="font-family: Georgia, Times New Roman, serif;">Am scurs de suc tonul, l-am amestecat cu nucile pisate, sare si uleiul cu aroma de cafea(merge de minune la peste).</span></span></span><br />
<span style="color: #1a222a; font-size: 13px; line-height: 15.6pt; text-align: justify;"><span style="font-size: 11.5pt;"><span style="font-family: Georgia, Times New Roman, serif;">Pe fiecare felie de vanata am pus cam o lingurita de ton, peste care am pus usturoiul pisat amestecat cu putin ulei si patrunjel.</span></span></span><br />
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<span style="color: #1a222a; font-size: 13px; line-height: 15.6pt; text-align: justify;"><span style="font-size: 11.5pt;"><span style="font-family: Georgia, Times New Roman, serif;">Am rulat si pus intr-un vas termoezistent.Cand am terminat de umplut, am presarat deasupra usturoiul amestecat cu patrunjel </span></span></span><br />
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<span style="color: #1a222a; font-size: 13px; line-height: 15.6pt; text-align: justify;"><span style="font-size: 11.5pt;"><span style="font-family: Georgia, Times New Roman, serif;"><br /></span></span></span>
<span style="color: #1a222a; font-size: 13px; line-height: 15.6pt; text-align: justify;"><span style="font-size: 11.5pt;"><span style="font-family: Georgia, Times New Roman, serif;">si apoi cascavalul ras si am dat scurt la cuptor pe optiunea grill cat sa se topeasca si sa prinda o culoare frumoasa.</span></span></span><br />
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<span style="color: #1a222a; font-size: 13px; line-height: 15.6pt; text-align: justify;"><span style="font-size: 11.5pt;"><span style="font-family: Georgia, Times New Roman, serif;">Merg de minune servite calde cat si reci.</span></span></span><br />
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<span style="color: #1a222a; font-size: 13px; line-height: 15.6pt; text-align: justify;"><span style="font-size: 11.5pt;"><span style="font-family: Georgia, Times New Roman, serif;"><br /></span></span></span>
<span style="color: #1a222a; font-size: 13px; line-height: 15.6pt; text-align: justify;"><span style="font-size: 11.5pt;"><span style="font-family: Georgia, Times New Roman, serif;">Ps: in mod normal in lista n-ar trebuii sa apara usturoiul, abia tarziu mi-am dat seama ca nu era in lista extra de ingrediente.Asa ca-mi fac mea culpa Cerasela.</span></span></span><br />
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<span style="font-family: Georgia, Times New Roman, serif;">Si cum mai aveam ingrediente nefolosite am pus si de un desert.</span><br />
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<b><span style="font-family: Georgia, Times New Roman, serif;">Pepene rosu in aluat de bere cu cascaval</span></b><br />
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<span style="font-family: Georgia, Times New Roman, serif;">De data asta am folosit la ochi ingredientele</span><br />
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<span style="font-family: Georgia, Times New Roman, serif;">Pentru aluatul de bere am folosit 1 ou pe care l-am batut, am adaugat putin zahar cam 2 linguri de cascaval ras, 20-30 ml bere si faina cat sa obtin o consitenta ca pentru clatitele americane.</span><br />
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<span style="font-family: Georgia, Times New Roman, serif;">Pepenele l-am portionat bilute, le-am dat prin aluat si le-am prajit la foc rapid pana au prins o culoare aurie.</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">O parte le-am servit simple, o parte le-am dat prin ciocolata neagra topita si le-am tavalit ptin nuci.</span><br />
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<span style="font-family: Georgia, Times New Roman, serif;">Desi obisnuit domnul meu cu combinatiile nebune care le fac, de data asta nu i-am spus ce am pus, am zis doar aluat de bere fara a mentiona cascavalul.</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">A mancat din ele si concluzia a fost:initial sunt mai ciudate dar apoi nu te poti oprii din mancat.Din ce apare in poza eu doar o jumatate am luat ca sa vad daca merita sa va povestesc, restul au dispartut instant savurate de al meu sot.Acum o sa trebuiasca sa repet ca sa pot sa savurez si eu;)</span><br />
<br />Anonymoushttp://www.blogger.com/profile/06839924027367601490noreply@blogger.com2tag:blogger.com,1999:blog-9010794619864264745.post-58654057118942664162014-07-11T10:41:00.001+02:002014-07-11T10:41:16.153+02:00Blue Curaçao Panna Cotta<br />
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Cred ca este unul dintre cele mai usoare deserturi care se pot face si cu care te poti juca combinand diverse arome.<br />
Il poti servii la pahar, il poti pune in diverse recipiente si apoi rasturna, il poti servii simplu sau cu sosuri.Totul tine de gust, de dorinta, de preferinta:).<br />
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De data asta fiind o ocazie putin mai speciala am optat pentru varianta cocktail.Desi o zi mai speciala, fiind in timpul saptamanii am facut o cantitate numai pentru doi, asa ca voi daca doriti inmultiti cu cat doriti;).<br />
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200 ml frisca lichida<br />
100 ml lapte<br />
1/2 pastaie vanilie<br />
50 gr zahar<br />
8 gr gelatina<br />
30 ml Blue Curaçao<br />
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Gelatina as fi putut sa pun chiar 5-6 gr dat fiind ca panna cotta ramanea in pahar si nu o rasturnam, dar am vrut sa fie gata in cateva ore ca doar atat aveam la dispozitie.<br />
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Se pune gelatina la hidratat in apa rece.Frisca o punem impreuna cu laptele, zaharul si vanilia(careia i-am scos miezul,dar lasam si pastaia) intr-o craticioara si lasam pe foc pana se incalzeste,dar sa nu clocoteasca.Cand este gata , stoarcem gelatina si o adaugam, amestecand pana se dizolva.La final am adaugat Blue Curaçao .Daca vreti sa fiti siguri ca nu ramane gelatina netopita, strecurati.<br />
Se toarna in recipiente si se da la rece.<br />
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Nu-i asa ca este tare simplu?<br />
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Eu cum spuneam am servit sub forma de cocktail, am pus cateva bucati de pepene rosu in pahar si apoi am turnat lichidul.As fi putut sa pun si masline verzi,dar voiam o pata de culoare.<br />
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<br />Anonymoushttp://www.blogger.com/profile/06839924027367601490noreply@blogger.com1tag:blogger.com,1999:blog-9010794619864264745.post-15210750864688973242014-06-25T21:28:00.000+02:002014-06-25T21:28:28.455+02:00Cheesecake cu fructe<div class="separator" style="clear: both; text-align: center;">
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Ador cheesecake-urile, mai ales vara cand nu trebuie sa stau sa coc, iar cel de fata este ideal.<br />
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Se pot face combinatii de fructe dupa gust, dupa sezon.<br />
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Am vazut prima data reteta la <a href="http://izuk-dory.blogspot.de/">Dorina</a> si de atunci am ramas indragostita, plus ca pe unde l-am dus sau facut cadou a primit doar cuvinte de lauda.<br />
Cantitatile sunt pentru o forma de 24-26 cm.<br />
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Blat:<br />
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200 gr biscuiti<br />
100 gr unt<br />
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Eu am folosit biscuiti integrali, iar untul l-am inlocuit cu cel de cocos.Cine doreste poate adauga si zahar pudra in compozitie, eu am sarit ca nu-mi place foarte dulce.<br />
Biscuitii se macina (puteti sa-i macinati mai grob sau fin in functie de gust) si se amesteca cu untul (aflat la temperatura camerei) pana se incorporeaza total.Se tapeteaza o forma cu pereti detasabili cu hartie de copt( eu prefer asa ca sa pot transfera apoi in alta forma) si punem amestecul de biscuti niveland bine.Dam forma la rece si ne ocupam de umplutura.<br />
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Crema de branza:<br />
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250 gr iaurt grecesc<br />
250 gr quark(branza vaci)<br />
250 ml frisca lichida<br />
15 gr gelatitna<br />
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La fel ca si la blat, eu am sarit zaharul, dar daca va plac deserturile mai dulci puteti adauga dupa gust.<br />
Se pune la hidratat gelatina, iar intre timp am amestecat iaurtul cu branza si 1 lingurita apa de flori(nu, nu , nu apa in care au stat florile:-)).Frisca am batut-o si pe ea (cat sa stea "bat") si am pus-o peste crema de branza amestecand usor cu o paleta.<br />
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Gelatina hidratata se stoarce (dar nu total) si se pune pe foc sa se topeasca.Astfel topita gelatina se adauga peste crema de branza si frisca, amestecand bine sa se incorporeze uniform.Se toarna peste blat si se da la rece pentru minim 3-4 ore.Eu am lasat pana a adoua zi.<br />
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Topping de fructe:<br />
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Ei aici e in functie de ce fructe detineti, cantitatile ar fi 1:1 fructe si zahar.<br />
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De exemplu la ultimul cheesecake facut am avut un amestec de afine de cultura, zmeura si capsuni.Dat fiind ca fructele erau foarte dulci cantitatea de zahar am scazut-o.<br />
Ca sa va faceti o idee am avut asa:<br />
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360 gr afine<br />
120 gr zmeura<br />
60 gr capsuni<br />
300 gr zahar<br />
2 linguri amidon<br />
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Se pun fructele impreuna cu zaharul intr-o cratita si cu putina apa (la cantitatea pusa de mine eu am adaugat 3 linguri apa).Se lasa pe foc 15 minute, apoi am dizolvat amidonul cu putina apa rece si am turnat peste fructe.Se lasa sa traga un clocot apoi se dau de-o parte la racit.<br />
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Cand s-a racit se toarna peste cheesecake.<br />
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Si o alta varianta cu topping de coacaze negre<br />
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Cum spuneam, eu il ador este usor de facut, cremos, racoritor, iar daca nu se indulceste prea mult este ideal.Anonymoushttp://www.blogger.com/profile/06839924027367601490noreply@blogger.com4tag:blogger.com,1999:blog-9010794619864264745.post-1232603111745188732014-06-18T09:36:00.001+02:002014-06-18T09:36:31.583+02:00Gem de capsuni, rhabarba si menta<div class="separator" style="clear: both; text-align: center;">
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Este oficial, s-a deschis sezonul capsunilor.<br />
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Ok, ok, capsuni sunt de mult pe piata, dar la mine in zona, campul unde sunt capsuni, abia de o saptamana s-a deschis.Si cum ador sa-mi culeg singura capsunile , am purces cu galetusa la cules de capsuni.<br />
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O parte din capsuni, au ajuns <a href="http://pasiunesiculoare.blogspot.de/2012/06/dulceata-de-capsuni.html">dulceata</a>, din capsunele mici si aromate lasate intregi.<br />
Chiar si in gem nu le-am maruntit prea tare caci imi place sa simt bucata de capsuna.<br />
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Asadar avand capsuni aromate, ultimile tije de rhabarba din gradina si menta parfumata am purces la treaba.<br />
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830 gr capsuni<br />
220 gr rhabarba<br />
275 gr zahar<br />
zeama de la 1/2 lamaie<br />
2 linguri menta proaspat tocata<br />
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Capsunile spalate le-am taiat pe jumatate(nu erau foarte mari), rhabarba am curatat-o si am taiat-o bucati de 3-4 cm, le-am pus pe amandoua intr-o cratita incapatoare, am adaugat zaharul si am pus pe foc.<br />
Am lasat sa fiarba, luand mereu spuma, iar in momentul in care n-a mai facut spuma, am adaugat zeama de lamaie.<br />
Ca la orice dulceata sau gem lasam pe foc (si nu uitati sa stati prin preajma ca sa nu aveti apoi treaba la spalatul aragazului) pana in momentul in care trece testul cu picatura, adica punem pe o farfurie curata o picatura din compozitie si daca nu mai curge inseamna ca este gata.<br />
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Rhabarba s-a inmuiat,o parte din capsuni s-au sfarmat ,dar multe au ramas asa cum imi doream eu.La final cand a fost gata, am luat de pe foc si am adaugat menta.<br />
Se toarna asa fierbinte in borcanele sterilizate in prealabil, se sigileaza si apoi le intoarcem cu susul in jos si le infasuram intr-un prosop.<br />
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Nu pot descrie in cuvinte mirosul care era in casa, mai ca as face in fiecare zi gemuri si dulceturi :-).<br />
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<br />Anonymoushttp://www.blogger.com/profile/06839924027367601490noreply@blogger.com1tag:blogger.com,1999:blog-9010794619864264745.post-12849192257000914102014-06-17T11:02:00.000+02:002014-06-17T11:02:23.620+02:00Din nou....macarons<br />
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Uneori cand imi pun in gand ceva nu ma las pana nu duc pana la bun sfarsit ce mi-am propus.<br />
In momentul de fata sunt undeva la mijloc, caci pana la ajunge la macarons-ii perfecti mai am cativa pasi de facut.<br />
In momentul in care imi vor iesii perfecti cu bezeaua frantuzeasca, am sa trec sa mai incerc cu cea italiana.Pana atunci va povestesc inca odata cum ii fac prin metoda bezelei frantuzesti.<br />
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Reteta de baza din care ies aproximativ 25 de macrons cu un diametru de 3cm:<br />
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90 gr faina de migdale<br />
150 gr zahar pudra<br />
72 gr albusuri<br />
20 gr zahar tos<br />
un strop de sare<br />
2-3 picaturi zeama lamaie<br />
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In functie de culoare se pot adauga coloranti sau cacao.<br />
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Prima reteta v-a fi una cu cacao , unde 20 g zahar pudra din cele 150 gr aflate in reteta de baza le-am inlocuit cu cacao.<br />
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Pasii exacti ii gasiti si <a href="http://pasiunesiculoare.blogspot.de/2014/01/macarons-reloaded.html">aici</a>, dar mai copiez inca odata ce am scris acum cateva luni:<br />
<br style="background-color: white; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18.479999542236328px;" /><span style="background-color: white; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18.479999542236328px;">Incepem prin a cerne faina de migdale si zaharul pudra pentru a obtine niste macaronsi cat mai fini.Totusi pentru o textura si mai vina se poate mixa amestecul zahar faina pret de 1 minut.</span><br style="background-color: white; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18.479999542236328px;" /><br style="background-color: white; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18.479999542236328px;" /><span style="background-color: white; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18.479999542236328px;">Punem intr-un vas albusurile cu un praf de sare si incepem sa mixam.Cand incepe sa se formeze masa alba si frumoasa precum zapada adaugam zaharul tos si amestecam in continuare ,adaugand si zeama de lamaie(pentru a da luciul "zapezii nostre) si colorantul alimentar(daca doriti colorati).</span><br style="background-color: white; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18.479999542236328px;" /><br style="background-color: white; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18.479999542236328px;" /><span style="background-color: white; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18.479999542236328px;">In momentul cand albusurile sunt batute "bat" adaugam treptat faina de migdale amestecata cu zaharul pudra si amestecam cu o spatula moale(de silicion).De preferat sa se adauge i n trei etape faina.</span><br style="background-color: white; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18.479999542236328px;" /><br style="background-color: white; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18.479999542236328px;" /><span style="background-color: white; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18.479999542236328px;">Un tips pentru a obtine o compozitie buna este sa nu amestecati prea mult, va veti da seama ca sunt gata atunci cand lasati sa cada de pe paleta aluatul, acesta aplatizanduse in cca 10 secunde.De preferat este sa se amestece mai putin decat prea mult.</span><br style="background-color: white; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18.479999542236328px;" /><br style="background-color: white; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18.479999542236328px;" /><span style="background-color: white; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18.479999542236328px;">Un alt tips pentru a obtine niste macaronsi frumosi este sa nu va ocupati de ei daca afara este umezeala,sau daca in timp ce ii faceti gatiti ceva cu aburi, caci or sa se lase si munciti in zadar.</span><br style="background-color: white; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18.479999542236328px;" /><br style="background-color: white; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18.479999542236328px;" /><span style="background-color: white; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18.479999542236328px;">Se pune compoziti in sac à poche si cu ajutorul unui dui cu varf rotund turnam compozitia in tava tinand perpendicular sac à poche-ul si formand cercuri de 2,5 -3 cm lasan distanta intre ei caci ei se vor latii.</span><br style="background-color: white; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18.479999542236328px;" /><span style="background-color: white; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18.479999542236328px;">Daca nu aveti folie speciala de macaronsi, puteti pe foaie de copt sa formati voi cercuri pentru a obtine macaronsi egali.</span><br style="background-color: white; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18.479999542236328px;" /><br style="background-color: white; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18.479999542236328px;" /><span style="background-color: white; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18.479999542236328px;">Cand ati umplut tava ridicati si loviti usor de masa pentru a aplatizare si pentru a scoate bulele de aer.Daca v-au ramas mot ca la bezele acum e timpul sa retusati cu ajutorul degetului.</span><br style="background-color: white; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18.479999542236328px;" /><br style="background-color: white; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18.479999542236328px;" /><span style="background-color: white; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18.479999542236328px;">Se lasa intr-o incapere uscata la uscat pentru a se forma crusta („le croutage“) in jur de 30 pana la 60 de minute.Va veti da seama ca sunt gata cand atingand usor suprafata cu degetul veti simti crusta.</span><br style="background-color: white; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18.479999542236328px;" /><br style="background-color: white; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18.479999542236328px;" /><span style="background-color: white; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18.479999542236328px;">Cand sunt uscati se dau la cuptorul preincalzit la 155 gr pentru 15-18 minute.Acum depinde de cuptorul fiecaruia, important este ca temperatura sa nu fie foarte ridicata.</span><br style="background-color: white; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18.479999542236328px;" /><br style="background-color: white; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18.479999542236328px;" /><span style="background-color: white; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18.479999542236328px;">Daca aveti un cuptor care nu coace uniform cam dupa 7-8 minute intoarceti tava.</span><br style="background-color: white; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18.479999542236328px;" /><span style="background-color: white; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18.479999542236328px;">Cand timpul s-a scurs si macaronsii nu s-au desprins de pe foaie mai lasati putin caci nu sunt gata si o sa aveti niste chestii cleioase.Daca doar putin sunt prinsi, puteti sa opriti focul si sa-i mai lasati putin cu usa intre deschisa.</span><br />
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<span style="background-color: white; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18.479999542236328px;">Prima tura , adica cea cu cacao, eu doar am cernut amestecul, fara a mixa si se vede ca sunt un strop mai grunjosi.</span><br />
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<span style="background-color: white; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18.479999542236328px;">I-am umplut cu ganache de ciocolata </span><br />
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<span style="background-color: white; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18.479999542236328px;">100 gr ciocolata neagra cu portocale(70% cacao)</span><br />
<span style="background-color: white; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18.479999542236328px;">200 ml frisca lichida</span><br />
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<span style="background-color: white; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18.479999542236328px;">Se pune la incalzit frisca, fara a o fierbe.Se ia de pe foc vasul si se adauga ciocolata rasa, amestecand pana aceasta s-a topit.Se lasa minim 2 ore in frigider, apoi se mixeaza si se umplu macarons-ii(asta daca mai aveti ce umple, caci mie mi-au dispartut cat a stat crema la frigider:-)</span><br />
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<span style="background-color: white; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18.479999542236328px;">A doua varianta este reteta de baza in care am folosit colorant verde(cumparat din farmacie) si i-am umplut cu o crema din unt, capsuni si menta.</span><br />
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<span style="background-color: white; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18.479999542236328px;">150 gr unt la temperatura camerei</span><br />
<span style="background-color: white; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18.479999542236328px;">75 gr capsuni</span><br />
<span style="background-color: white; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18.479999542236328px;">75 ml sirop capsuni</span><br />
<span style="background-color: white; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18.479999542236328px;">2 linguri menta proaspat tocata</span><br />
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Capsunile spalate si uscate se taie si se pun peste sirop(eu am folosit siropul de la dulceata ce tocmai o terminasem) si mixam pana obtinem un piure.<br />
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Untul se freaca si turnam usor piureul de capsuni peste pana obtinem o crema fina.La final eu am adaugat si capsuni din dulceata si mentea marunt tocata.<br />
Cum mai avem ganache de ciocolata de la primele, am umplut o parte cu creme de capsuni, o parte cu ganache.<br />
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Am folosit de data asta si foaia speciala de macronsi, dar recunosc ca nu prea imi place ca iese inca o dublura la picioruse, asa ca am sa raman la clasica hartie de copt.<br />
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Runda a doua n-au iesit foarte estetice,dar aici intervine vina mea cu cuptorul.Anonymoushttp://www.blogger.com/profile/06839924027367601490noreply@blogger.com0tag:blogger.com,1999:blog-9010794619864264745.post-53590788761402001722014-06-06T15:18:00.000+02:002014-06-06T15:18:25.280+02:00Crema la pahar<br />
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Au venit caldurile, pentru cat timp nu se stie.<br />
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Fiind la cumparaturi cu domnul din dotare ma intreaba: "cand faci si tu un tiramisu?"<br />
Raspund: " o sa fac" si pun in cos o cutie cu mascarpone.Eram convinsa ca am acasa piscoturi, dar se pare ca ma inselasem.Asa ca am amanat si intre timp a venit caldura si trebuia desert rapid, nu oua, nu stres, asa ca ce a iesit e un desert la pahar pornit de la clasicul tiramisu.<br />
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Am avut<br />
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500 gr mascarpone<br />
250 gr <span class="st">Crème fraîche</span><br />
<span class="st">200 gr frisca batuta</span><br />
<span class="st">2 linguri sirop de agave</span><br />
<span class="st">3 caise </span><br />
<span class="st">100 gr amaretti</span><br />
<span class="st">1 lingura lichior de cacao cu cocos</span><br />
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<span class="st">Eu n-am vrut un desert foarte dulce, dar daca vreti puteti indulci dupa gust</span><br />
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<span class="st">Am amestecat cele trei creme cu siropul de agave, pana s-au incorporat bine.Caisele le-am taiat bucati si le-am pus peste crema, amestecand din nou.</span><br />
<span class="st">Amaretti i-am zdrobit, dar lasand totusi bucatele mai maricele si i-am amestecat cu lichiorul.</span><br />
<span class="st">o partea i-am pus in pahare, am turnat cremea apoi am pus iarasi amaretti zdrobiti, la final punand ultimul strat de crema..Am ornat cu fructe , menta si cate un amaretti zdrobit picurand putin sirop de agave peste.</span><br />
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<span class="st">Nu e nimic complicat, nimic iesit din comun ci doar un desert rapid de preparat.</span><br />
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<span class="st"><br /></span>Anonymoushttp://www.blogger.com/profile/06839924027367601490noreply@blogger.com0tag:blogger.com,1999:blog-9010794619864264745.post-88805167691249273512014-06-04T14:25:00.001+02:002014-06-04T14:25:31.615+02:00Dulceata din petale de bujori<div class="separator" style="clear: both; text-align: center;">
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In ultimul timp blogosfera culinara e plina de dulceata de trandafiri si recunosc ca sunt "invidioasa", caci eu trandafiri de dulceata nu am in curte.E adevarat ca orice trandafir e comestibil,dar aroma nu este aceeasi, de aceea am purces la studiat si am gasit o lista cu flori care pot fi consumate in bucatarie.<br />
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Asa ca mi-am luat foarfeca, lighenasul si am purces in gradina la cules de bujori.Mirosul lor e atat de imbietor precum al celor de tradafiri incat diferenta nu este prea mare.<br />
Mirosul lor mi-a ramas in nari.<br />
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M-am ghidat dupa reteta Sandei Marin , cea pentru dulceata din petale de trandafiri.<br />
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Am strans petalele intr-un castron, cele foarte mari le-am dat de-o parte<br />
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apoi le-am vanturat de cateva ori ca sa nu ramana furnici sau polen.NU se spala, important e sa strangem dimineata cand inca mai au roua pe ele.<br />
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Am avut in total<br />
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250 gr de petale<br />
1 1 /4 kg zahar<br />
1 l apa<br />
1 1/2 lingurite sare lamaie<br />
zeama de la 1/2 lamaie<br />
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Am impartit cantitatea de petale in 2, 150 grame le-am frecat usor ( sa nu le rupem) cu sarea de lamaie.Atingerea catifelata a petalelor m-a aruncat in galeata cu melancolie, undeva departe in curtea bunicilor.Petalele astfel frecate se dau la rece.<br />
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Intre timp restul de petale se pun la fiert cateva minute cu apa.Se strecoara si aruncam petalele.<br />
Sa nu va speriati, apa incare au fiert petalele v-a capata o nuanta verzulie.<br />
Punem vasul cu apa impreuna cu zaharul pe foc , cand zaharul s-a topit aaugam petalele care au stat la rece si dam la foc iute pana se leaga.La final stoarcem zeama de la jumatate de lamaie si adaugam peste dulceata.Se lasa in vasa la racit si abia apoi punem in borcane.<br />
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Surpriza mare v-a fi in momentul adaugarii petalelor, caci din culoarea verzulie vom obtine un roz parca ireal.<br />
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Cum spuneam aroma e aceeasi precum a dulcetii de trandafiri, singura diferenta ca frunzele par putin mai gumicoase.<br />
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Eu am pus doua borcane in care am avut petale si 2 borcane pe care le-am pus doar cu lichid ca sa folosesc si pentru siropuri.<br />
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<br />Anonymoushttp://www.blogger.com/profile/06839924027367601490noreply@blogger.com2tag:blogger.com,1999:blog-9010794619864264745.post-52234595446181047362014-05-28T11:21:00.001+02:002014-05-28T11:21:18.169+02:00Lichior din nuci verzi<div class="separator" style="clear: both; text-align: center;">
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Anul trecut cand am facut lichiorul am zis ca e deja trecut sezonul nucilor si n-am mai pus reteta, plus ca voiam sa ma asigur ca este intr-adevar ceva care merita publicat.<br />
Acum astept sa apara iarasi nucile si am sa refac, mai ales ca a avut succes.<br />
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Reteta prevede alcool de 90 de grade(ca marea majoritate a lichiorurilor), eu n-am avut, asa ca am pus de vreo 60.Bun si asa, dar anul acesta am sa incerc (daca gasesc) si cu cel de 90 grade.<br />
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Cum a fost doar o incercare am folosit:<br />
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25 nuci verzi<br />
1 l alcool 60 grade<br />
1/2 lamaie<br />
500 gr zahar<br />
200 ml apa<br />
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Nucile spalate se taie in jumatate sau in patru in functie de marime se aseaza intr-un borcan incapator, se adauga lamaia si se acopera cu alcool.Se inchide bine borcanul si lasam la loc racoros pentru 40 de zile.<br />
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Dar nu uitam de el, ci in fiecare zi (hai fie daca uitati , cam din 2 in 2 zile ) se agita .<br />
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Dupa cele 40 de zile arata asa<br />
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Se strecoara,<br />
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nucile le aruncam, iar apa cu zaharul le punem pe foc pana se topeste zaharul.Se lasa la racit , iar siropul obtinut il turnam peste lichior, filtram inca odata apoi turnam in sticle.<br />
Sticlele se dau la loc racoros pentru inca 2 saptamani, dupa care putem sa-l degustam.<br />
Se pot pune, dupa preferinta in momentul in care lasam la macerat nucile , diverse :cuisoare, ienihabar, scortisoara bucati.<br />
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Mie mi-au iesit 3 sticlute;)<br />
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Gustul e placut, aromatic si normal(al meu cel putin) nu foarte alcoolic, asa mai pentru dame:)<br />
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La un an dupa, gustul la fel de intens, culoarea la fel de placuta ca la inceput.Abia astept sa fac o noua runda.<br />
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<br />Anonymoushttp://www.blogger.com/profile/06839924027367601490noreply@blogger.com2tag:blogger.com,1999:blog-9010794619864264745.post-14453282932570980802014-04-25T17:04:00.001+02:002014-04-25T17:04:24.567+02:00Salata cu branza de capra si struguri caramelizati<div class="separator" style="clear: both; text-align: center;">
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In zilele in care n-am chef de gatit, sau pur si simplu nu am chef de carne, salatele pentru mine sunt o salvare.<br />
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Iar una dintre salatele mele preferate din ultimul timp este cea cu branza de capra si struguri caramelizati.<br />
Gustul sarat al branzei, alaturi de dulcele-acrisor de la struguri si combinatia zahar -miere face ca placerea de a savura o salata sa fie una de nedescris in cuvinte.Normal, asta pentru gustul meu.<br />
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Nu am sa va dau cantitati exacte, caci salata in sine fiecare o face dupa gustul lui, eu am folosit salata (mai exact miezul de la salata), cateva rosii cherry, ridichi,ulei de masline, crema de balsamic, sare si am decorat cu creson colorat.<br />
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Daca gasiti rotite de branza ar fi perfecte, eu am avut un sul din care am taiat rotite.De ce spun ca ar fi perfecte, caci au pe fiecare parte aceea crusta care nu lasa sa se scurga branza, aceasta se inmoaie in contact cu caldura dar v-a curge abia cand v-a fi taiata.<br />
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Asadar rotitele de branza le-am pus pe grill si le-am lasat cam 2 minte pe fiecare parte cat sa prinda crusta.<br />
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Intre timp strugurii i-am taiat pe jumatate, eu am avut 5 rosii, 5 albi.<br />
Intr-o tigaie am pus o lingurita de unt la topit si apoi o lingurita de zahar si am lasat sa se caramelizeze usor la foc mediu, am adaugat strugurii lasand timp de 1 minut, iar la final am adugat o lingura de miere.<br />
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Am adaugat amestecul de struguri peste branza.<br />
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O reteta simpla la care fiecare lucreaza la cantitati, nu e nevoie sa fi nici bucatar, nici cine stie ce priceput, doar iti trebuie putina atentie sa nu topesti de tot branza sau sa arzi zaharul.<br />
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Cred ca asta este una dintre cele mai simple retete de pe blog.Sper sa va placa si sa fie si pe gustul vostru. </div>
Anonymoushttp://www.blogger.com/profile/06839924027367601490noreply@blogger.com7tag:blogger.com,1999:blog-9010794619864264745.post-22620022638982942402014-04-24T10:19:00.001+02:002014-04-24T10:22:09.662+02:00Stridii cu vinegreta de sparanghel<br />
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Multi se vor stramba cand o sa le vada, dar daca iti plac fructele de mare cu siguranta nu o sa faci un pas in spate la vederea stridiilor.<br />
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E adevarat ca la primul impact vizual nu e o imagine chiar foarte placuta, dar daca gasesti stridii proaspete, iar mirosul de apa de mare te invaluie vei trece peste imaginea de prim impact.<br />
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Stridiile se pot servii atat crude cat si gatite, dar eu recomad totusi prima varianta pentru a putea savura cum trebuie intensitatea gustuluimaritim.<br />
Cel mai simplu mod de servire este cu zeama de lamaie sau cu tabasco.Dar daca totusi nu aveti destul de mult curaj sa le incercati asa, va recomand vinegreta cu sparanghel.<br />
Eu ador toate 3 variantele.<br />
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Avem nevoie de stridii proastepe, un cutit special de deschis stridiile si multa dorinta de a savura bunatatile venite din mare.<br />
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Pentru vinegreta avem nevoie de:<br />
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1 ceapa rosie(mica)<br />
ardei iute(verde)<br />
6 bucati sparanghel verde<br />
2 linguri zeama lamaie<br />
5 linguri ulei floarea soarelui<br />
1/2 lingurita zahar<br />
piper<br />
sare(albastra)<br />
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Desi am folosit ceapa rosie, recomand esalota, nu e asa iute si nici nu acopera prea mult gustul stridiei.Ardei eu n-am avut verde, asa ca am folosit rosu.Sarea puteti folosii de care aveti, eu am ales-o pe cea albastra.<br />
Cantitatea de vinegreta este pentru 12 stridii, dar puteti folosii si doar pentru 6 si atunci in fiecare stridie puneti cate un varf de sparanghel.<br />
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Sparanghelul se curata , se taie capetele, iar restul se taie cubulete(mai mici sau mai mari, dupa dorinta fiecaruia), dupa care pret de 30 de secunde se blancheaza in apa(care fierbe) cu sare.Se scurge bine de apa.<br />
Ceapa taiata marunt se amesteca cu ardeiul, zaharul, sarea, piperul, zeama de lamaie si uleiul, peste care se adauga sparanghelul.<br />
Se lasa la marinat 30 de minute dupa care se serveste cu stridiile.<br />
Stridiile se desfac cu ajutorul cutitului special, cu mare grija sa nu le spargeti si nici sa nu curga apa din ele.Se desprinde stridia de carapace pentru a putea fi servita mai bine.Puteti sa folositi furculita sa sa o serviti direct din carapace. <br />
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Daca doriti in vinegreta puteti adauga la final si iarba ciorii. <br />
Puteti observa in fundal cutitul special de desfacut stridiile.<br />
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<br />Anonymoushttp://www.blogger.com/profile/06839924027367601490noreply@blogger.com6tag:blogger.com,1999:blog-9010794619864264745.post-81715321703832621072014-04-23T10:08:00.001+02:002014-04-23T10:17:33.562+02:00Terina cu jeleu de rhabarba si capsuni<br />
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In primul rand Hristos a Inviat dragii mei, sper ca ati petrecut sarbatorile Pascale alaturi de cei dragi cu multa veselie si multe bucate alese pe masa.<br />
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Eu anul asta am dat pasca de-o parte si am facut o terina simpla care se poate face tot timpul anului modificand jeleul cu fructe de sezon, eu optand pentru rhabarba si capsuni.<br />
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Reteta am testa-o acum cativa ani, reteta postata de <a href="http://povesticulinare.blogspot.de/2010/06/terina-de-zmeura.html">Lia</a> pe <a href="http://artaculinara.com/">Arta culinara</a>, prima data imi aduc aminte ca de aiurita ce am fost am uitat sa pun gelatina in baza de branza,asa ca atunci cand am scos terina din forma s-a imprastiat.Dar daca n-ar fi si esecuri nu ne-am ambitiona, nu?(cel mult eu asa sunt).<br />
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Dar sa va povestesc despre terina asta care este indecent de simpla, plus ca fiecare se poate juca dupa bunul plac.Se poate folosii quark, ricotta, mascarpone, fiecare ce vrea.Eu am folosit pentru 2 forme a 26 cm(caci una a placat catre colegii de munca):<br />
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Jeleu de Rhabarba si capsuni<br />
<br />
500 gr Rhabarba<br />
500 gr capsuni<br />
200 gr zahar<br />
30 gr Agar Agar<br />
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Rhabarba se curata si se taie bucati, capsunile se curata si ele si se taie.Eu am preferat sa le fierb separat , fiecare cu cate 100 gr zahar si abia la final cand s-au inmuiat le-am amestecat si mixat cu ajutorul mixerului vertical, dupa care am adaugat Agar Agarul(puteti folosii gelatina daca nu aveti) si amestecat pana s-a dizolvat.Daca vreti sa nu aveti seminte de la capsuni sau firicele de la Rhabarba puteti sa strecurati jeleul.<br />
Jeleul astfel obtinut se pune in tava(cum spunea eu am avut 2, deci am impartit in 2 tavi) si se lasa la frigider cateva ore pana se incheaga.<br />
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Baza din branza<br />
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1000 gr Quark<br />
300 gr iaurt grecesc<br />
500 gr <span class="st">Crème fraîche</span><br />
<span class="st">250 gr zahar</span><br />
<span class="st">30 gr Agar-Agar </span><br />
<span class="st"><br /></span>
<span class="st">Se amesteca Quark-ul, iaurtul si </span> <span class="st">Crème fraîche impreuna cu zaharul si Agartina si punem vasul pe foc amestecand bine sa se topeasca zaharul si Agar-Agar-ul, lasand pe foc ~ 2 minute cat sa se dizolve zaharul.Lasam sa se raceasca si apoi adaugam peste jeleul deja intarit.Se lasa iarasi la rece, de preferat pana a doua zi.</span><br />
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<span class="st">Se poate servii simpla sau se poate face un piure de fructe, eu am folosit capsuni amestecate cu un strop de zahar pudra.</span><br />
<span class="st">Marginile mele s-au franjurat un strop , dar la o forma netede fara decor iese mult mai bine.Oricum pentru a scoate terina din forma puteti sa o scufungati cateva minute in apa calda.(pana la jumatatea formei) </span><br />
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<span class="st"><br /></span>Anonymoushttp://www.blogger.com/profile/06839924027367601490noreply@blogger.com2tag:blogger.com,1999:blog-9010794619864264745.post-41770306944825173362014-04-15T17:55:00.000+02:002014-04-15T17:55:48.736+02:00Sarmale cu soia, ciuperci si quinoa<br />
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Acum cateva zile vorbeam cu mama si avea in plan sa faca sarmale se post, ei bine mi s-a facut pofta de sarmale, mai ales ca eu de Craciun n-am facut.<br />
De fel cand fac fara carne sarmalute le prefer pe cele din foi de vita, dar cu vita mea inca nu are frunze si avem varza de la Craciun, am optat pentru varianta a doua.<br />
Reteta pe care am ales-o de data asta a fost o reteta a <a href="http://cevabun-cevadulce.blogspot.se/2012/03/sarmale-cu-soia-si-ciuperci.html">Adelei</a>, caci luna asta blogul ei mi-a fost alocat in cadrul Provocarii Secrete , provocarea carei gazda in aprilie este <a href="http://furnicutzabucatar.blogspot.de/">Monica</a>.<br />
Grija mea cea mai mare era consorul din dotare carnivor convins, dar pot spune ca nu mare mi-a fost mirarea cand incercandu-le verdictul lui a fost: "delicioase, nici nu-ti dai seama ca nu au carne".<br />
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In mare reteta am urmat-o asa cum a dat-o Adela, doar cu mici modificari.<br />
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50 gr granule soia<br />
1 ceapa<br />
2 morcovi(potriviti)<br />
4 ciuperci<br />
ulei<br />
2 linguri rosii in sos(taiate cuburi)<br />
1 lingurita sambal oelek<br />
2 linguri quinoa<br />
150 ml bulion<br />
sare(afumata)<br />
piper<br />
cimbru(uscat)<br />
<br />
Soia am hidratat-o,<br />
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ceapa am tocat-o marunt, ar morcovul l-am dat pe razatoarea cu ochi mici.<br />
Adaugam intr-o tigaie putin ulei si calim ceapa pana devine sticloasa, dupa care adaugam morcovul si lasam sa se inmoaie.Ciupercile taiate se adauga peste ceapa cu morcov si lasam pana lichidul scade.<br />
La final adaugam quinoa spalata in prealabil<br />
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condimentam dupa gust (eu am folosit sare afumata ca sa mai balanseze lipsa carnii), lasam 2 - 3 minute apoi adaugam si rosiile si pasta de ardei (eu am folosit sambal oelek casi sotului ii place iute) si mai lasam pe foc cateva minutele.<br />
Amestecam, adaugam soia (scursa bine de apa).<br />
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Se umplu foile de varza cu compotizia de mai sus<br />
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se pun intr-un vas uns cu ulei , iar la final se pune bulionul peste si completeaza cu apa cat sa le acopere.Se dau la cuptor pana scade tot lichidul.<br />
Cum foile mele de varza n-au fost cine stie ce(unele mai cotoroase, unele mai finute) mie mi-au iesit 17 sarmale care in 2 zile au disparut:)<br />
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Se servesc cu mamaliga, sau smantana, sau...cum va place.<br />
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<br />Anonymoushttp://www.blogger.com/profile/06839924027367601490noreply@blogger.com6tag:blogger.com,1999:blog-9010794619864264745.post-82126197453497239282014-04-12T09:25:00.001+02:002014-04-12T09:25:14.451+02:00Chiftele din urzici si leurda<div class="separator" style="clear: both; text-align: center;">
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Iubesc urzicile, imi aduc aminte de copilarie, cand le miros parca ma intorc in timp si ma regasesc in vacantele minunate petrecute la Busteni in casa bunilor nostrii prieteni Dragutzu si Dragutza, alias Nenea Tudorica si Tanti Cornelia.<br />
Vacantele fie ele de vara sau iarna erau o incantare in aerul curat de munte, vara mai ales dupa cele 2 saptamani la mare, zbenguiala de la munte era energie pura inainte de inceperea unui nou an scolar.<br />
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Dar gata , sa iesim din butoiul cu melancolie(desi frumoase sentimente ma incearca) si sa va aduc in lumea mea, a combinatiilor poate mai inedite, dar delicioase.<br />
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Cum spuneam, eu ador urzicile si-mi plac in varianta simpla cu usturoi si mamaligutza, dar domnului din dotare nici sa nu auda, darmite sa mai si manance, asa ca m-am gandit sa incerc ceva si sa-l pacalesc( asa cum pacalim copii la mancare).<br />
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Prima data am incercat doar uzici, apoi am imbunatatit si am adaugat si leurda, caci pe asta o adora.<br />
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Portia de fata dat fiind ca am avut si oua de prepelita, a fost de 7 bucati.Daca scoateti ouale, or sa iasa mai multe chiftele,asta daca le faceti mai mici.<br />
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Si am avut:<br />
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160 gr urzici<br />
60 gr leurda<br />
1 ou<br />
1 ceapa potrivita<br />
2 catei usturoi<br />
2 felii paine<br />
sare<br />
pier<br />
boia dulce<br />
pesmet<br />
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Urzicile se spala si se oparesc.<br />
Piscarete, piscarete, dar tare aromate.<br />
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Dupa ce le-am oparit, se lasa la scurs, aveti grija sa nu aibe apa in ele.<br />
"Perlutele" astea mici le-am fiert si pe ele.<br />
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Dupa ce am scurs bine de apa urzicile, le-am tocat impreuna cu leurda(spalata in prealabil).Am tocat ceapa si usturoiul marunt si le-am adaugat peste urzici,am maruntit miezul de paine, am condimentat si am amestecat compozitia.Daca aluatul e prea moale adaugati pesmet.<br />
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Am format chiftelutele, punand in mijloc cate un ou de prepelita(decojit, normal).<br />
Le-am dat prin susan si am prajit nu foarte mult, cat sa prinda o culoare aurie susanul.<br />
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Le putei servii simple, cu salata, sau cum va atrage pe voi.Sunt bune atat calde cat si reci.<br />
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<br />Anonymoushttp://www.blogger.com/profile/06839924027367601490noreply@blogger.com6tag:blogger.com,1999:blog-9010794619864264745.post-85373135397404552782014-04-09T10:33:00.000+02:002014-04-09T10:33:08.550+02:00Cheesecake cu rhabarba si capsuni<div class="separator" style="clear: both; text-align: center;">
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Daca tot ne apropiem de Paste si daca tot a aparut rhabarba, am zis sa mai incerc un cheesecake.<br />
Cine nu face pasca poate sa inlocuiasca foarte bine cu acest minunat si racoritor desert.<br />
Dupa atatea mancaruri grele si multe un desert racoritor e tocmai bun.<br />
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Blatul daca n-aveti timp(sau poate chef) se poate inlocuii cu aluat de cumparat, eu totusi l-am facut si am sa va povestesc mai jos pasii urmati ;).<br />
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<i>Blat</i><br />
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200 gr faina<i></i><br />
100 gr unt(temperatura camerei)<br />
50 ml lapte<br />
30 gr zahar<br />
1 praf sare<br />
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Se amesteca toate ingredientele pana obtinem un aluat neted si elastic.Il dam la rece cam jumatate de ora.<br />
Se poate face si cu o seara inainte.<br />
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<i>Crema</i><br />
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300 gr rhabarba<br />
20 gr zahar vanilat<br />
200 gr smantana(dulce)<br />
400 gr branza de vaci(quark)<br />
2 oua<br />
70 gr zahar<br />
200 gr crema branza(gen Philadelphia)<br />
2 linguri amidon<br />
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Daca va place mai dulce puteti marii cantitatea de zahar.<br />
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Punem intr-o cratita rhabarba taiata bucati impreuna cu zaharul, zaharul vanilat si 3 linguri cu apa.Se lasa la foc potrivit pana se inmoaie rhabarba.Se mixeaza pana obtinem un piure si lasam sa se raceasca apoi adaugam restul ingredientelor si amestecam pana toate sunt incorporate.<br />
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Daca vreti sa fiti siguri ca nu ramane aluatul necopt puteti sa-l dati inainte la cuptor pentru vreo 10 minute.Eu nu l-am dat, nu ramane necopt, doar putin umed din cauza cremei,dar este ok.<br />
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Forma folosita are diametrul de 26 cm.<br />
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Asadar ca dati sau nu in prealabil aluatul la cuptor, se pune compozitia peste aluat (nu uitati cand il intinde sa aveti grija sa formati si margini)si dam la cuptorul preincalzit la 180 grade si se lasa 40 de minute(sau fiecare dupa cum isi cunoaste cuptorul).<br />
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Dupa ce s-a copt se lasa la racit si ne ocupam de jeleul de capsuni.<br />
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<i>Jeleu de capsuni</i><br />
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1 tija rhabarba<br />
350 gr capsuni<br />
50 gr zahar<br />
1 pastaie vanilie<br />
1-2 linguri gelatina(granule)<br />
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Daca nu aveti capsuni proaspete puteti folosii si din cele congelate.<br />
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Rhabarba se curata, se taie bucati, capsunile se taie si ele si se pun impreuna cu zaharul si pastaia de vanilie(despicata si cu miezul scos) la foc mediu si lasam pana se inmoaie,mixam tot(nu uitati sa scoatei pastaia de vanilie) pana obtinem un piure.La final adaugam gelatina si amestecam bine pana se dizolva.<br />
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Se toarna peste cheesecake si se lasa pana a doua zi la rece.<br />
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Cui ii place rhabarba ii recomand din suflet acest desert, cine n-a incercat pana acum il sfatuiesc sa-l incerce, este un desert dulce acrisor tare racoritor. <br />
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Enjoy it!<br />
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