tag:blogger.com,1999:blog-22069617330398158682024-02-02T08:39:14.583+01:00Vole, vole Papillon....
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Arta cu cei mai mulți adepți rămâne totuși Arta Culinara", deci sa gătim...adnas54http://www.blogger.com/profile/00174285560698922510noreply@blogger.comBlogger84125tag:blogger.com,1999:blog-2206961733039815868.post-34364354590051340302010-04-18T20:55:00.001+02:002010-04-18T20:59:23.670+02:00Chiftele din peste<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgy3NXDl0NsEqeVgift_Ca6DvcT3_NkGkWbhqZiwogmJr04SIubB-r1EmzwefAQdbEoMSUWk83gG0OJSie88rF-w4-7ISqzyR6vvDLcC-vWqsU2ZNi9P10ZdVZseVIS7dwvuXoqWsgid5Mw/s1600/Chiftele+din+peste+cu+orez+3.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgy3NXDl0NsEqeVgift_Ca6DvcT3_NkGkWbhqZiwogmJr04SIubB-r1EmzwefAQdbEoMSUWk83gG0OJSie88rF-w4-7ISqzyR6vvDLcC-vWqsU2ZNi9P10ZdVZseVIS7dwvuXoqWsgid5Mw/s400/Chiftele+din+peste+cu+orez+3.JPG" border="0" height="400" width="385" /></a></div><br /><div style="text-align: center;">Ingrediente:</div><div style="text-align: center;">500 file de peste</div><div style="text-align: center;">1 ceapa rosie</div><div style="text-align: center;">2 fire ceapa verde</div><div style="text-align: center;">1 lingurita mustar</div><div style="text-align: center;">1 ou</div><div style="text-align: center;">2 feli de franzela</div><div style="text-align: center;">50 ml. lapte</div><div style="text-align: center;">sare, piper, boia</div>Mod de preparare:<br />Se foloseste fileu din orice peste. Acesta se taie cat mai marunt cu cutitul, nu se da prin masina.<br />Feliile de franzela se inmoaie in lapte, apoi se storc si se adauga peste pestele maruntit. Ceapa rosie se taie marunt. La fel si ceapa verde. In amestec se incorporeaza oul, lingurita de mustar si se asezoneaza dupa gust cu sare, piper si boia dulce.<br />Intr-o tava, pe hartie de copt, cu ajutorul unor forme rotunde se fac chiftelutele care se dau la cuptor. Se pot pregati si clasic prajindu-le in ulei.Se servesc cu <a href="http://adnas54.blogspot.com/2008/03/le-sourire.html">Sos Remoulade</a> si cu orice fel de garnitura.<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjV6SLPm_K5NeVaHuqM3Nh2ZozZpQ2x6ybmK7FA0w4F9de90mg_kFmMDNT-pU9QO2ynYbvNjkxFRehA4dtb5TTmsIVrYRiK9aslsrCZgAV40zHl3aRmXTxojC5KQOvnxbVL8hLD5w1V2BRE/s1600/Chiftele+din+peste+cu+orez+2.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjV6SLPm_K5NeVaHuqM3Nh2ZozZpQ2x6ybmK7FA0w4F9de90mg_kFmMDNT-pU9QO2ynYbvNjkxFRehA4dtb5TTmsIVrYRiK9aslsrCZgAV40zHl3aRmXTxojC5KQOvnxbVL8hLD5w1V2BRE/s400/Chiftele+din+peste+cu+orez+2.JPG" border="0" height="323" width="400" /></a></div>adnas54http://www.blogger.com/profile/00174285560698922510noreply@blogger.com12tag:blogger.com,1999:blog-2206961733039815868.post-84946884030110221052010-04-16T21:08:00.000+02:002010-04-16T21:08:40.274+02:00Mancare de praz cu pui<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEip-ufNFqtvxpzONr58iJ0TamYw9wwDnVUNp1wzWjGi609O1JqOK1l7rEbLj3kUu6rpmKPiY9uenRBWm7w8b9mIAX2OKxn85QYyKHV2P98MZjQHDYOKtOZ7Cp3Xx8xxPCs3jQDQsSTh63i9/s1600/Mancare+de+praz+cu+pui+0.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="302" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEip-ufNFqtvxpzONr58iJ0TamYw9wwDnVUNp1wzWjGi609O1JqOK1l7rEbLj3kUu6rpmKPiY9uenRBWm7w8b9mIAX2OKxn85QYyKHV2P98MZjQHDYOKtOZ7Cp3Xx8xxPCs3jQDQsSTh63i9/s400/Mancare+de+praz+cu+pui+0.JPG" width="400" /></a></div>Ingrediente: <br />
1/2 praz subtire<br />
3 lg pasta de rosii<br />
1 lg. amidon<br />
100 gr. masline fara samburi, taiate<br />
1 cub margarina+ ulei<br />
1 lingurita zahar<br />
dafin, rozmarin, busuioc<br />
sare, piper<br />
Mod de preparare:<br />
Intr-o tigaie se pune un cub de margarina, 2 lg. ulei si o lingurita de zahar. Se distuie prazul pana se caramelizeaza. Pasta de rosii se dizolva in apa cu o lingura de amodon si se adauga peste praz. Se asezoneaza cu sare, piper alb, plus o foaie de dafin, rozmarin, busuioc si se mai da cateva clocote. Separat se oparesc maslinele, apoi se scurg si se adauga peste compozitie. <br />
Este o garnitura pentru cartofi natur sau orez, alaturi de o friptura de pui. Pofta buna!adnas54http://www.blogger.com/profile/00174285560698922510noreply@blogger.com5tag:blogger.com,1999:blog-2206961733039815868.post-58951432580547894462010-04-11T19:40:00.004+02:002010-04-12T07:13:34.075+02:00Rulada de primavara<div class="separator" style="clear: both; text-align: center;"><span style="font-size: small;"><i><b><a href="http://picasaweb.google.ro/lh/photo/oshhE6eByWkfmqevtpqLdQ?feat=embedwebsite"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXRCetoYYPMvGpAEjX0vfGqTYvwMWUzxTKAlklJa797SWqIkC26Fm0mc-YszisIKQjBwTuUaapCR5MjL65821-O9BJm1fvwoqfAo6cerVQgs0Un-cV52G2bJL8dLkG5uNUuudqk3ozyr-4/s400/Rulada%20de%20primavara%2010.JPG" /></a></b></i></span></div><i><b>Inspiratie din revista Click Pofta buna!</b></i><br />
<span style="font-size: small;"><i><b>Ingrediente:</b></i></span><br />
<span style="font-size: small;"><i><b>4 oua</b></i></span><br />
<span style="font-size: small;"><i><b>150 gr. sunca</b></i></span><br />
<span style="font-size: small;"><i><b>400 gr. branza de vaci</b></i></span><br />
<span style="font-size: small;"><i><b>1 ceapa rosie mica</b></i></span><br />
<span style="font-size: small;"><i><b>1 ardei gras rosu</b></i></span><br />
<span style="font-size: small;"><i><b>80 ml supa de legume</b></i></span><br />
<span style="font-size: small;"><i><b>200 gr. legume congelate</b></i></span><br />
<span style="font-size: small;"><i><b>80 gr maioneza</b></i></span><br />
<span style="font-size: small;"><i><b>15 gr gelatina</b></i></span><br />
<span style="font-size: small;"><i><b>1 cub de unt</b></i></span><br />
<span style="font-size: small;"><i><b>sare, piper</b></i></span><br />
<span style="font-size: small;"><i><b>Preparare:</b></i></span><br />
<span style="font-size: small;"><i><b>Ouale se fierb tare, iar dupa racire se decojesc. Legumele congelate, ca mazare, fasole verde, porumb, se soteaza in unt. Se iatigaia de pe foc si se adauga sunca taiata cubulete, ceapa tocata marunt si ardeiul gras taiat cuburi. </b></i></span><br />
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<div class="separator" style="clear: both; text-align: center;"><span style="font-size: small;"><i><b><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgACaSLFVxCbsporxn8STRDO8Sc-5sZvWxm7qnC3qeUkHybRjBlvRqv7v_hOKv3F7Wuhb931EIKY8K0klwkfT4XC2-qJTAAZKcJ6aqeU25LV0uUO_oNOxk6k9Q9stGG5AJ3eYQo4P9UHTIF/s1600/Rulada+de+primavara+0.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="297" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgACaSLFVxCbsporxn8STRDO8Sc-5sZvWxm7qnC3qeUkHybRjBlvRqv7v_hOKv3F7Wuhb931EIKY8K0klwkfT4XC2-qJTAAZKcJ6aqeU25LV0uUO_oNOxk6k9Q9stGG5AJ3eYQo4P9UHTIF/s400/Rulada+de+primavara+0.jpg" width="400" /></a></b></i></span></div><br />
<span style="font-size: small;"><i><b>Branza se mixeaza cu maioneza, dupa care se adauga legumele sotate. Gelatina se pune in supa de legume, apoi dupa 10 min. </b></i></span><br />
<span style="font-size: small;"><i><b>se aseaza pe foc sa se dizolve si se adauga peste compozitia de branza si legume. Se condimenteza compozitia cu sare si piper. </b></i></span><br />
<span style="font-size: small;"><i><b>Se aseaza imtr-o forma o folie de plastic unde se rastoarna 1/2 din compozitie. Pe centru se aseaza cele patru oua fiete, acoperind apoi cu restul de compozitie Se inchide cu folia si se da la rece cateva ore. Se serveste rece, taiata felii. </b></i></span><br />
<span style="font-size: small;"><i><b>Pofta buna. </b></i></span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipqQTp5JbNnCVS4w5gPjY0qVs9qp7pK6xwOqTrIGjw6HkuAmKH_jRvIS-2XMHFprxGEFOnrSInHSEglAEQkx0_asBHLwjlpgnTGGsJuvNWdMCc35pm5qO3PQgeCb7o9Gg74k8tPhvjhing/s1600/Rulada+de+primavara+14.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="241" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipqQTp5JbNnCVS4w5gPjY0qVs9qp7pK6xwOqTrIGjw6HkuAmKH_jRvIS-2XMHFprxGEFOnrSInHSEglAEQkx0_asBHLwjlpgnTGGsJuvNWdMCc35pm5qO3PQgeCb7o9Gg74k8tPhvjhing/s400/Rulada+de+primavara+14.JPG" width="400" /></a></div><i><b></b></i>adnas54http://www.blogger.com/profile/00174285560698922510noreply@blogger.com6tag:blogger.com,1999:blog-2206961733039815868.post-52164134353961030232010-04-08T13:33:00.000+02:002010-04-08T13:33:02.689+02:00Rulouri din piept de pui in prosciutto<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKa-JQheraWN8vWlzjzsRLzkRPY9yzpGBZ5aHKibqgJglkevIqRbknUhy8SmdioRky4J6Sjifa8_XWU15zXjeETeXWRjPt39zQbxaOvwmBozQInhCxWZaUSjIRAUsygSdkzftb9S9aq7DV/s1600/Rulouri+din+piept+de+pui+in+prosciutto_3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="317" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKa-JQheraWN8vWlzjzsRLzkRPY9yzpGBZ5aHKibqgJglkevIqRbknUhy8SmdioRky4J6Sjifa8_XWU15zXjeETeXWRjPt39zQbxaOvwmBozQInhCxWZaUSjIRAUsygSdkzftb9S9aq7DV/s400/Rulouri+din+piept+de+pui+in+prosciutto_3.jpg" width="400" /></a></div><div style="text-align: center;"><br />
</div><div style="text-align: center;"><i><b>Ingrediente:<br />
2 buc. piept de pui<br />
8 felii de prosciutto<br />
ciuperci taiate din conserva<br />
1 buc morcov mic<br />
1-2 buc. castraveti murati<br />
1/2 ardei rosu<br />
1 lingura de mustar<br />
sare, piper, boia<br />
patrunjel verde tocat marunt</b></i></div><i><b>Mod de preparare:<br />
Taiem pieptul de pui astfel ca sa obtinem felii ca de paneuri, uniformizandu-se prin batere. Bucatelele mici rezultate le vom folosii la alta reteta. Ca sa nu se distruga textura carni, se aseaza o folie de plastic peste carne si apoi se bate. Morcovul, ardeiul rosu si castraveti se taie fasi subtiri. <br />
Procedeul este acelasi ca la <a href="http://adnas54.blogspot.com/2010/03/rulouri-din-vitel-impachetate-in.html">Rulouri din vitel impachetate in prosciutto.</a><br />
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Se aseaza alaturi doua fasii de prosciutto. Peste ele, in sens invers, se aseaza felia de vitel si la incepe asezarea compozitiei. Se intinde intai mustarul peste carne, apoi se presara salvia si condimentele. Se continua asezarea ciupercilor, fasiilor de morcov, ardei, castravete. Sarea, piperul si boiaua se adauga dupa gust.<br />
Rulam intai felia de piept de pui si apoi o imbracam in feliile de prosciutto. Prindem ruloul cu scobitori. Inainte de a da la cuptor se prajesc in putin ulei, pentru a obtine o crusta. Se da apoi la cuptor, cca. 50 min. La inceput acoperin tava cu o folie de aluminiu, dupa care o scoatem. Se serveste cu un pilaf sau orice garnitura doriti. </b></i><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj50pL_Y_udahQj0v3EY0Pkoc2BeYwgdMlNajrm_JmbAMglfSt1LEIMwU4E4WMVqJHyWVydbCNo9DHEU53xVGE2seQ-zwdtDKv5lIsngM96wf9glXclaBG36Qa_cEd-6RTIDWR8NWNJxZI9/s1600/Rulouri+din+piept+de+pui+in+prosciutto_1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="292" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj50pL_Y_udahQj0v3EY0Pkoc2BeYwgdMlNajrm_JmbAMglfSt1LEIMwU4E4WMVqJHyWVydbCNo9DHEU53xVGE2seQ-zwdtDKv5lIsngM96wf9glXclaBG36Qa_cEd-6RTIDWR8NWNJxZI9/s400/Rulouri+din+piept+de+pui+in+prosciutto_1.jpg" width="400" /></a></div><br />
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<i><b>Pofta buna!</b></i>adnas54http://www.blogger.com/profile/00174285560698922510noreply@blogger.com1tag:blogger.com,1999:blog-2206961733039815868.post-25384010920041620932010-04-04T07:56:00.006+02:002010-04-05T21:28:01.734+02:00Tortul Cuib de Paște<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgY4tMGJQqO5QDpJE-3C0LlDOx_0_8Ici0yMUoZhe2QMg68Ao8Z3JHJ8haihOQD1XKLMHt0FHWgevJyZ5m2Uv3XcsphpJ9MhV-gdzZLofM6dnyp_MFANW_bYFq1Ir6B2xycxfy30V-X7LF9/s1600/Tort+Cuib+de+Paste+5.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="316" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgY4tMGJQqO5QDpJE-3C0LlDOx_0_8Ici0yMUoZhe2QMg68Ao8Z3JHJ8haihOQD1XKLMHt0FHWgevJyZ5m2Uv3XcsphpJ9MhV-gdzZLofM6dnyp_MFANW_bYFq1Ir6B2xycxfy30V-X7LF9/s400/Tort+Cuib+de+Paste+5.JPG" width="400" /></a></div><br />
Ingrediente pentru blat:<br />
7 oua mari<br />
7 lg. de zahar<br />
5 lg. de faina<br />
7 lg. de nuca macinata<br />
1 pachetel cu zahar vanilat<br />
praf de copt, coaja de lamiie<br />
Pentru sirop:<br />
200 gr.zaharul si 200 ml. apa<br />
Ingrediente crema de nuca<br />
250 grame nuci, 180 grame zahar, <br />
500 ml lapte, <br />
1 pudding de cacao, 2 linguri rom<br />
250 gr. unt<br />
Decor:<br />
250 frisca hulala + 100 gr. ciocolata alba<br />
Mod de preparare: <br />
Se fac doua blaturi, unul din: 4 oua, 4 lg de zahar, 3 de faina si 4lg. de nuca. Celalalt din: 3 oua, 3 lg. de zahar, 2 lg de faina si 3 lg. de nuca. Nuca se bate in piulita sau se pune intr-o punga si se trece cu un sucitor peste punga.<br />
Blaturile se fac clasic. Se freaca galbenusurile cu zaharul pana ce amestecul creste si se ingroasa. Se adauga faina, nuca, zaharul vanilat, praful de copt, coaja de lamiie si la sfarsit albusurile batute spuma tare. Dupa omogenizare se rastoarna compozita intr-o forma cu pereti detasabili, unde se pune hartie de copt sau se unge forma cu unt si se da la cuptor cca. 25 de minute.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwn4NmzvhGq0z2f6Li8ruo29oKB9nauNt1fKv0t2sgBFCxeDljnLxfIhDyy_0uYKI7ybr0U-BVUZtvBlR0sSsB920qBRmv7-cq2OMLiWQYPhPoMAKbkV7k5Hop9uWs9DSUlMHukpkTJMGb/s1600/Tort+Cuib+de+Paste+0.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwn4NmzvhGq0z2f6Li8ruo29oKB9nauNt1fKv0t2sgBFCxeDljnLxfIhDyy_0uYKI7ybr0U-BVUZtvBlR0sSsB920qBRmv7-cq2OMLiWQYPhPoMAKbkV7k5Hop9uWs9DSUlMHukpkTJMGb/s400/Tort+Cuib+de+Paste+0.jpg" width="400" /></a></div><br />
La al doilea blat, cel din 3 oua, se pune in centru formei de tort un cerc. In golul acesta va fii cuibul iepurasului. Daca nu aveti o forma, faceti blatul normal si decupati apoi un cerc din blat.<br />
Siropul:<br />
Intr-un vas se face un sirop din 200 gr.zaharul si 200 ml. apa. Cand siropul începe sa se lege, se ia de pe foc si se adauga esenta de lamîie. Se insiropeaza blaturile cand acesta s-a racit.<br />
Crema:<br />
Se fierbe laptele cu 80 grame zahar, se adauga 250 grame de nuci pisate, pana ce nucile absorb din lapte. Apoi se adauga un plic de puding de cacao. Dupa aceea se ia de pe foc, se adauga 1-2 linguri de rom si se lasa sa se racasca. Separat 300 gr de unt se freaca spuma cu cca. 100 gr. de zahar. Se adauga si puddingul cu nuca. Se intande crema peste primul blat insiropat. Se aseaza peste crema de nuca al doilea blat, cel cu golul in centru. <br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgStk0GxPSN50yDIojZk0-Zn9IJo6LHHqTXSqKXLCTvlgZ-mp9rg-kjQMo8nE0EIWBQvWjBV6b4cOO6NkGtXLlYm-foDBEdz9caGKAJar-NXNQFFbZei-wRQ3g8_AKYVsHrtDxD9daH1Jk/s1600/Tort+Cuib+de+Paste+00.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="152" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgStk0GxPSN50yDIojZk0-Zn9IJo6LHHqTXSqKXLCTvlgZ-mp9rg-kjQMo8nE0EIWBQvWjBV6b4cOO6NkGtXLlYm-foDBEdz9caGKAJar-NXNQFFbZei-wRQ3g8_AKYVsHrtDxD9daH1Jk/s400/Tort+Cuib+de+Paste+00.jpg" width="400" /></a></div><br />
Decor:<br />
In 250 ml. frisca hulala pe bain-marie se dizolva o ciocolata alba. Cand s-a racit se bate cu mixerul si se imbraca blatul. In golul din centru se pune cocos verde, ca sa simbolizeze iarba. In acel gol se pun oule de Paste, ca sa poata sa vina iepurasul. Ouale sunt niste bomboane colorate care imita ouale in miniatura. Am vrut sa dau aerul de cosulet din nuiele, deci ceva pe nuanta de bej... dar cum mereu suntem in criza de timp, mai ales de sarbatori... am facut o improvizatie cu biscuiti, ca o bordura a cosuletului. A fost gustos, dovada ca iepurasul a venit. <br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj419ub5fuQVxWA6MYMwpSvDgJbPsIJ54LsJIWJ2dUNYybciNXQCfG04oVwA0fTDgp3kmrFyKhZYe8u-_NwFFk78zfJP1i0FdLC6iPq1Te_wLK4X5fYtbZygwFhphEahH5fXVyk4jnrNwIz/s1600/Tort+Cuib+de+Paste+2.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="296" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj419ub5fuQVxWA6MYMwpSvDgJbPsIJ54LsJIWJ2dUNYybciNXQCfG04oVwA0fTDgp3kmrFyKhZYe8u-_NwFFk78zfJP1i0FdLC6iPq1Te_wLK4X5fYtbZygwFhphEahH5fXVyk4jnrNwIz/s400/Tort+Cuib+de+Paste+2.JPG" width="400" /></a></div>adnas54http://www.blogger.com/profile/00174285560698922510noreply@blogger.com8tag:blogger.com,1999:blog-2206961733039815868.post-54130859618671527012010-04-02T20:07:00.003+02:002010-04-05T21:31:55.075+02:00Paste fericit !<div style="font-family: Times,"Times New Roman",serif; text-align: center;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiky3xG_i-6ptVPHoYYcK-5P8PLIr82Ylnrp8SkuTNLkTiLw3jyrsbstIsw0Hy1rYCsyUdpeb7BJpbpbLiK51ihCMWA3HG9gB9y_XzNciEtaGEYOe8q5FMgq6kg3893q6YqmuCQdZ_6HwNg/s1600/00+90.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiky3xG_i-6ptVPHoYYcK-5P8PLIr82Ylnrp8SkuTNLkTiLw3jyrsbstIsw0Hy1rYCsyUdpeb7BJpbpbLiK51ihCMWA3HG9gB9y_XzNciEtaGEYOe8q5FMgq6kg3893q6YqmuCQdZ_6HwNg/s400/00+90.jpg" width="400" /></a></div><span style="font-size: large;"><i><b>In aceste zile sa ne reamintim sa fim mai buni, mai plini de dragoste, cu inima calda si deschisa cand lumina sfanta coboara in casele si in inimile noastre...</b></i></span></div><br />
<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitOsfrsDptTaXbuEgCSf72a8m0OdUXD4DEie4QWoLtTYiwNfzYAqaHlD1Ok8qKMJLMMpvWnl4kFqHCHuQBsRFTgME6nup4UJTQYe0BWZ9pXNJUjrlUxRGf6A_IUHz4oKZZOYEaharq9En1/s1600/00+90.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitOsfrsDptTaXbuEgCSf72a8m0OdUXD4DEie4QWoLtTYiwNfzYAqaHlD1Ok8qKMJLMMpvWnl4kFqHCHuQBsRFTgME6nup4UJTQYe0BWZ9pXNJUjrlUxRGf6A_IUHz4oKZZOYEaharq9En1/s400/00+90.jpg" width="400" /></a></div><div style="font-family: Times,"Times New Roman",serif; text-align: center;"><span style="font-size: large;"><i><b>PASTE FERICIT! </b></i></span></div><div style="font-family: Times,"Times New Roman",serif; text-align: left;"><span style="font-size: large;"><i><b> <span style="font-size: small;">Soursa imagine: NET</span> </b></i></span></div>adnas54http://www.blogger.com/profile/00174285560698922510noreply@blogger.com4tag:blogger.com,1999:blog-2206961733039815868.post-28568734522992782312010-04-01T14:10:00.006+02:002010-04-05T21:35:46.522+02:00Peste cu Sos Remoulade<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLhka4bpO9i5JWclr4k_EV5NvXBHsl1Hi90T6wtgFPdZxjhuoPBGRZvXucJ77i7IPU6_n7g1WX_cknF3D5oGcSdACwHtOmDjy_6VdiXm4sCCZVQ-zBhETPhyphenhyphenAUPJt1KtAe20kN6jAnrKoW/s1600/Peste+cu+sos+remoulade+4.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 302px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLhka4bpO9i5JWclr4k_EV5NvXBHsl1Hi90T6wtgFPdZxjhuoPBGRZvXucJ77i7IPU6_n7g1WX_cknF3D5oGcSdACwHtOmDjy_6VdiXm4sCCZVQ-zBhETPhyphenhyphenAUPJt1KtAe20kN6jAnrKoW/s400/Peste+cu+sos+remoulade+4.jpg" alt="" id="BLOGGER_PHOTO_ID_5456739351817798338" border="0" /></a><br /><span style="font-size:100%;"><br /></span><div style="text-align: center; font-weight: bold; font-style: italic;font-family:times new roman;"><span style="font-size:100%;"><span style="font-family:times new roman;">*Ingrediente:</span><br /><span style="font-family:times new roman;">1 kg. fileuri de pangasius</span><br /><span style="font-family:times new roman;">2-3 lg. ulei de masline</span><br /><span style="font-family:times new roman;">50 gr. unt</span><br /><span style="font-family:times new roman;">lamaie</span><br /><span style="font-family:times new roman;">sare, piper</span><br /><span style="font-family:times new roman;">*Sos Remoulade</span><br /><span style="font-family:times new roman;">Ingrediente:</span><br /><span style="font-family:times new roman;">1 galbenus + 1 ou</span><br /><span style="font-family:times new roman;">mustar Dijon</span><br /><span style="font-family:times new roman;">ulei de masline</span><br /><span style="font-family:times new roman;">2 buc. castraveti in otet</span><br /></span></div><span style="font-size:100%;"><span style="font-weight: bold; font-style: italic;font-family:times new roman;" >Mod de pregatire:</span><br /><span style="font-weight: bold; font-style: italic;font-family:times new roman;" >Fileurile de peste decongelat se asezoneaza cu sare si piper. Fiecare bucata, se pune individual intr-o folie de aluminiu cu putin ulei si o bucata de unt deasupra. Se impacheteaza, se asaza intr-un vas termorezistent si se da la cuptor pentru cea. 20 de minute. Inante de a le scoate din cuptor, se desface folia de aluminiu si se mai lasa 5 minute, pentru a capata putina culoare.<br /><br /></span><a style="font-family: times new roman; font-weight: bold; font-style: italic;" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjx15ofUfCc6ti9TSBQwXGElMjpCN7NrykBy2OhTFwvaJbgxXDtG0skG6lxtWSfYN0hLy6MEc-9dUumvJ3j80f1JcWYSM5mk8RIR3vdwsy_v3Sqc96Vx831jp848pdLncKuYUKZcL6j0RSU/s1600/Peste+prajit+cu+sos+remoulade+1.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 302px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjx15ofUfCc6ti9TSBQwXGElMjpCN7NrykBy2OhTFwvaJbgxXDtG0skG6lxtWSfYN0hLy6MEc-9dUumvJ3j80f1JcWYSM5mk8RIR3vdwsy_v3Sqc96Vx831jp848pdLncKuYUKZcL6j0RSU/s400/Peste+prajit+cu+sos+remoulade+1.jpg" alt="" id="BLOGGER_PHOTO_ID_5455140818461851618" border="0" /></a></span><span style="font-size:100%;"><br /><span style="font-weight: bold; font-style: italic;font-family:times new roman;" >Sosul Remoulade:</span><br /><span style="font-weight: bold; font-style: italic;font-family:times new roman;" >Se fierbe 1 ou tare. Din galbenusul fiert si cel crud se face o maioneza. Castraveti si albusul fiert, se taie in cubulete. Acestea impreuna cu caperele, pasta de anchois se incorporezai in maioneza. Se adauga putina zeama de lamaie.</span><br /><span style="font-weight: bold; font-style: italic;font-family:times new roman;" >Pofta buna!</span></span>adnas54http://www.blogger.com/profile/00174285560698922510noreply@blogger.com2tag:blogger.com,1999:blog-2206961733039815868.post-65498102034069838562010-03-28T20:18:00.008+02:002010-04-05T21:42:33.319+02:00Chessecake cu mandarine<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3Iszg4mLfl9EU8Jpipbqe8fpXegFRrEU1ZyY8jGtwpdfkjmq1RRCi3-jiwpX6PKOpd2969T13LKaJHtHFi7Z9dF-m9VWdeEdJnTKO_FA5nmCY6E-Oqudi4XSWU2Jg6JqRdTeRwZ80_y1d/s1600/Chessecake+cu+mandarine+6.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 308px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3Iszg4mLfl9EU8Jpipbqe8fpXegFRrEU1ZyY8jGtwpdfkjmq1RRCi3-jiwpX6PKOpd2969T13LKaJHtHFi7Z9dF-m9VWdeEdJnTKO_FA5nmCY6E-Oqudi4XSWU2Jg6JqRdTeRwZ80_y1d/s400/Chessecake+cu+mandarine+6.jpg" alt="" id="BLOGGER_PHOTO_ID_5456740999510535570" border="0" /></a><br /><div style="text-align: center; font-weight: bold; font-style: italic;font-family:times new roman;"><span style="font-size:100%;"><span style="font-family: times new roman;">Blatul:</span><br /><span style="font-family: times new roman;">* 200 gr. biscuiti</span><br /><span style="font-family: times new roman;">* 80 gr. migdale maruntite(optional)</span><br /><span style="font-family: times new roman;">* 125 gr. unt sau margarita topita</span><br /><span style="font-family: times new roman;">* 50 gr cacao</span><br /><span style="font-family: times new roman;">* 1 lingurita de vanilie</span><br /><span style="font-family: times new roman;">Crema de branza</span><br /><span style="font-family: times new roman;">* 300 gr. brânza moale</span><br /><span style="font-family: times new roman;">* 1 plic puding de vanilie</span><br /><span style="font-family: times new roman;">* 200 ml. lapte</span><br /><span style="font-family: times new roman;">* 200 ml zeama de portocale</span><br /><span style="font-family: times new roman;">* 3 lg. zahar</span><br /><span style="font-family: times new roman;">* razalitura de la o portocala</span><br /><span style="font-family: times new roman;">* 10 gr. gelatina</span><br /><span style="font-family: times new roman;">* 250 gr. frisca (hulala)</span><br /><span style="font-family: times new roman;">Decor:</span><br /><span style="font-family: times new roman;">* 2 cuti de compot de mandarine</span><br /><span style="font-family: times new roman;">* 10 gr gelatina</span><br /></span></div><span style="font-size:100%;"><span style="font-weight: bold; font-style: italic;font-family:times new roman;" >Mod de pregatire:</span><br /><span style="font-weight: bold; font-style: italic;font-family:times new roman;" >Biscuiti se zdrobesc si se da prin masina. Se dizolva cacaua in 2-3 linguri de lapte si se pune peste untul topit impreuna cu esenta de vanilie. Se rastoarna peste biscuiti, amestecand ca sa se incorporeze in toti biscuiti. Se adauga si migdalele tocate.Acest amestec se preseaza pe fundul unei forme cu bordul detas</span></span><span style="font-size:100%;"><span style="font-weight: bold; font-style: italic;font-family:times new roman;" >abil si se pune la frigider.</span><br /></span><span style="font-size:100%;"><span style="font-size:100%;"><span style="font-size:100%;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbATuKhDqKVqjMhcQOqPqNrqsYBVNBhcWruGb78eNUCuQZOuEk_MGLuC0OwV8fxtjN3FTqLKHZZ-DMJfPcXdrF-MwPqbahcEHXvS1z68n_f83-PtKisnNOn6MCUime0sLmLEmfWFD-dgVy/s1600/Chessecake+cu+mandarine+0.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbATuKhDqKVqjMhcQOqPqNrqsYBVNBhcWruGb78eNUCuQZOuEk_MGLuC0OwV8fxtjN3FTqLKHZZ-DMJfPcXdrF-MwPqbahcEHXvS1z68n_f83-PtKisnNOn6MCUime0sLmLEmfWFD-dgVy/s400/Chessecake+cu+mandarine+0.jpg" alt="" id="BLOGGER_PHOTO_ID_5456740273236337426" border="0" /></a></span></span><span style="font-weight: bold; font-style: italic;font-family:times new roman;" >Din ambele cutii de compot rezulta cam 250 ml de lichid. Se inparte in doua boluri si in ambele se dizolva cate un plic de gelatina. Unul va fi folosit la crema de branza si celalalt la decorul cu mandarine . Din 200 ml suc de portocale(daca aveti de mandarine este super), impreuna cu 200 ml lapte, se face un pudding clasic de vanilie, dupa instructiunile de pe plic. Cand e gata se lasa putin la racit.</span><br /><span style="font-weight: bold; font-style: italic;font-family:times new roman;" >Branza se pune intr-un bol, se mixeaza, adaugand treptat puddingul, nici cald nici rece si gelatina, pe care am incalzit-o, fara sa ajunga la fiebere. Se bate ferm si smantana de frisca. Daca folositi smantana neindulciata, dupa gust, mai adaugati 1-2 linguri de zahar. Daca aveti frisca, hulala de exemplu, nu mai este nevoie.</span><br /><br /><a style="font-family: times new roman; font-weight: bold; font-style: italic;" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFOc_bhrSuso28aPR5wF6CJczjNnMwNqVjs2LGlREoA2tZ1vdrnJrRWcpIub3nSCo-MFmaO_KzIvAVwCzRsG9WsBNbIHfjiWAXUKXO9OoN5l5hI4RGeUCug-1ytnljUS32_ZzF-Nxdi_pA/s1600/Chessecake+cu+mandarine0.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 188px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFOc_bhrSuso28aPR5wF6CJczjNnMwNqVjs2LGlREoA2tZ1vdrnJrRWcpIub3nSCo-MFmaO_KzIvAVwCzRsG9WsBNbIHfjiWAXUKXO9OoN5l5hI4RGeUCug-1ytnljUS32_ZzF-Nxdi_pA/s400/Chessecake+cu+mandarine0.jpg" alt="" id="BLOGGER_PHOTO_ID_5453766427203281858" border="0" /></a></span><span style="font-size:100%;"><br /><span style="font-weight: bold; font-style: italic;font-family:times new roman;" >Crema rezultata are o consistenta moale in aceasta faza. Se toarma in forma peste biscuiti si se da la frigider pentru minim 2 ore. Cand este intarita crema, se adauga in cercuri concentrice feliile de mandarina. Gelatina incalzita se toarna peste mandarine, turnand in centru. Se da la rece pana a doua zi. Pofta buna!</span><br /><span style="font-weight: bold; font-style: italic;font-family:times new roman;" ></span><span style="font-weight: bold; font-style: italic;font-family:times new roman;" ></span><br /><a style="font-family: times new roman; font-weight: bold; font-style: italic;" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDQImN0LkgdnJf0EKPR-h7JgvIVoQwZ4FmyhvYTTId0nuYeaQ9jRpabBWJzHxYCYOzvFcN2fwtfnfshpvTwlOFPXviwqaOwoYTlB6ep3-IQsyW0NlZ-A31H7GH4gM5_MKgyPsDrwGON_DA/s1600/Chessecake+cu+mandarine+18.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 298px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDQImN0LkgdnJf0EKPR-h7JgvIVoQwZ4FmyhvYTTId0nuYeaQ9jRpabBWJzHxYCYOzvFcN2fwtfnfshpvTwlOFPXviwqaOwoYTlB6ep3-IQsyW0NlZ-A31H7GH4gM5_MKgyPsDrwGON_DA/s400/Chessecake+cu+mandarine+18.jpg" alt="" id="BLOGGER_PHOTO_ID_5453766007306976978" border="0" /></a></span>adnas54http://www.blogger.com/profile/00174285560698922510noreply@blogger.com9tag:blogger.com,1999:blog-2206961733039815868.post-19263613180758316432010-03-28T20:01:00.009+02:002010-04-06T07:23:38.897+02:00Drob de ton<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEils0Kk_Fd2g0bCubrQyaHBKEbYd2o1vTckY9Oa-ahwiiEkMbQMAE4Avws2gfnN3oL-UjGCystkUtiUqGqWlI1gVggbie7OCeXBwSCx-ki5nxY-9icQisZlJ9ngbvTIKKrndqIAgjiGLG_e/s1600/Drob+de+ton+10.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 306px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEils0Kk_Fd2g0bCubrQyaHBKEbYd2o1vTckY9Oa-ahwiiEkMbQMAE4Avws2gfnN3oL-UjGCystkUtiUqGqWlI1gVggbie7OCeXBwSCx-ki5nxY-9icQisZlJ9ngbvTIKKrndqIAgjiGLG_e/s400/Drob+de+ton+10.jpg" alt="" id="BLOGGER_PHOTO_ID_5456886330613021650" border="0" /></a><br /><div face="times new roman" style="text-align: center; font-style: italic; font-weight: bold;">Ingrediente<br /></div><div style="text-align: center; font-style: italic; font-weight: bold; font-family: times new roman;"><span style="font-size:100%;"><span style="font-family:times new roman;">* 2 conserve de ton in suc propiu</span> <span style="font-family:times new roman;">* 300 g crema de branza</span> <span style="font-family:times new roman;">* 5 linguri de suc de lamâie</span> <span style="font-family:times new roman;">* 3 oua</span> <span style="font-family:times new roman;">* 2 lingura amidon de porumb</span> <span style="font-family:times new roman;">* sare si piper</span> <span style="font-family:times new roman;">* verdeata</span><br /></span></div><span style="font-size:100%;"><span style="font-style: italic; font-weight: bold;font-family:times new roman;" >Mod de pregatire:</span><br /><span style="font-style: italic; font-weight: bold;font-family:times new roman;" >Se scurge tonul din conserve si raman cca 240 gr. net. Într-un castron se pune tonul, branza, sucul de lamaie si gasbenusurile.</span><br /><span style="font-style: italic; font-weight: bold;font-family:times new roman;" >In zeama de la ton se dizolva amidonul se se adauga peste compozitie. Se amesteca totul si se condimenteaza cu sare si piper.</span><br /><span style="font-style: italic; font-weight: bold;font-family:times new roman;" >Albusele se bat tare si se incorporeaza cu grija in compozitie ca la sufleu.</span><br /><br /><a style="font-family: times new roman; font-style: italic; font-weight: bold;" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFVYM13a9f7W3cY2yqreRCMJvZUzEhpCPJ4q-Wl4G9a2GCxeBWfENIf0erhIJBoxChvVm9qeWIgE68BQa6xiCqsyXcR_9DxBtARoNCTYZHdyAyXEYW777tpSfenluGV8R9jupAovZrK21d/s1600/Drob+de+ton+0.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 308px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFVYM13a9f7W3cY2yqreRCMJvZUzEhpCPJ4q-Wl4G9a2GCxeBWfENIf0erhIJBoxChvVm9qeWIgE68BQa6xiCqsyXcR_9DxBtARoNCTYZHdyAyXEYW777tpSfenluGV8R9jupAovZrK21d/s400/Drob+de+ton+0.jpg" alt="" id="BLOGGER_PHOTO_ID_5453748216572913618" border="0" /></a></span><span style="font-size:100%;"><br /><span style="font-style: italic; font-weight: bold;font-family:times new roman;" >Intr-o forma de savarina, guluf sau o forma clasica de chek, care se tapeteaza cu un pic de ulei si faina, se rastoarna compozitia de ton. Se presara putin pesmet deasupra pentru a forma o crusta.</span><br /><span style="font-style: italic; font-weight: bold;font-family:times new roman;" >Se da la cuptor la foc mic 30 de minute. Cand este ferma este gata..</span><br /><span style="font-style: italic; font-weight: bold;font-family:times new roman;" >O lasam sa se raceasca putin, apoi o rasturnam pe platou. Se poate servi cu un sos de maioneza, ornat cu bucatele de masline tocate, verdeata sau dupa gust.</span><br /><span style="font-style: italic; font-weight: bold;font-family:times new roman;" >Pofta buna!</span></span>adnas54http://www.blogger.com/profile/00174285560698922510noreply@blogger.com3tag:blogger.com,1999:blog-2206961733039815868.post-56438692300015441102010-03-28T19:48:00.005+02:002010-03-28T19:57:51.196+02:00Premii, multumesc Dana's.<div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbOXxjov3m9qz8A9tyxmJ3yFtKQ9LZSnt0w1tbHODK3GnYkGTAT1TSKU6VmguoRmCoc82NSSBQPVbfA4I2b2MQPx3JfF3QL_bAbFFMYk545os1zubdND6c5rFkwTCkAJdsUd1KgaASp8H4/s1600/Dana;s+.JPG"><img style="float: left; margin: 0pt 10px 10px 0pt; cursor: pointer; width: 200px; height: 200px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbOXxjov3m9qz8A9tyxmJ3yFtKQ9LZSnt0w1tbHODK3GnYkGTAT1TSKU6VmguoRmCoc82NSSBQPVbfA4I2b2MQPx3JfF3QL_bAbFFMYk545os1zubdND6c5rFkwTCkAJdsUd1KgaASp8H4/s400/Dana;s+.JPG" alt="" id="BLOGGER_PHOTO_ID_5453744505195001362" border="0" /></a><span style="font-size:100%;"><span style="font-family: times new roman; font-weight: bold; font-style: italic;">Doua premii de la o prietena scumpa, Dana's, careia ii </span><a style="font-family: times new roman; font-weight: bold; font-style: italic;" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiH6Ua6elKHvCNhTn_2W96na4wHaErmSZDo1MyPYQcMhalqJeFksY7eMGJ1igoRSN0PQ2-n0DmCwnTp0yCWsmee0i7x3PkmP-VtPLl2JBUPwWUNULbztx6GpZrTSoyh7B1q_MAyYBiemB_u/s1600/Dana's%5B1%5D.jpg"><img style="float: right; margin: 0pt 0pt 10px 10px; cursor: pointer; width: 90px; height: 200px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiH6Ua6elKHvCNhTn_2W96na4wHaErmSZDo1MyPYQcMhalqJeFksY7eMGJ1igoRSN0PQ2-n0DmCwnTp0yCWsmee0i7x3PkmP-VtPLl2JBUPwWUNULbztx6GpZrTSoyh7B1q_MAyYBiemB_u/s400/Dana's%5B1%5D.jpg" alt="" id="BLOGGER_PHOTO_ID_5453744596850852610" border="0" /></a><span style="font-family: times new roman; font-weight: bold; font-style: italic;">multumesc mult. </span></span></div>adnas54http://www.blogger.com/profile/00174285560698922510noreply@blogger.com0tag:blogger.com,1999:blog-2206961733039815868.post-57796661783614900792010-03-26T21:41:00.007+01:002010-03-26T21:56:56.620+01:00Ciorba cu varza de Bruxelles<span style="font-size:100%;"><br /><a style="font-family: times new roman; font-weight: bold; font-style: italic;" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBc-vEsT9SpWf9NuLpYODvmFI_4jwdNCx_zCk0IyQtD0NF3gN0vNXY7lkrXGTmreGZGobtRnh2-Ijj1Pa2uJw1FybztBfq4WnmnW4wHSPsFsxguTynhXfxXLPqpCoL71caIUgggjN9A3Ol/s1600/Ciorba+cu+varza+de+Bruxelles+4.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBc-vEsT9SpWf9NuLpYODvmFI_4jwdNCx_zCk0IyQtD0NF3gN0vNXY7lkrXGTmreGZGobtRnh2-Ijj1Pa2uJw1FybztBfq4WnmnW4wHSPsFsxguTynhXfxXLPqpCoL71caIUgggjN9A3Ol/s400/Ciorba+cu+varza+de+Bruxelles+4.jpg" alt="" id="BLOGGER_PHOTO_ID_5453047453615307154" border="0" /></a></span><span style="font-size:100%;"><br /><span style="font-family: times new roman; font-weight: bold; font-style: italic;">Rasfoind Clik! Pofta buna, ultimul numar, am vazut o reteta cu varza de Bruxelles, care mie imi place foarte mult. Eu o folosesc drept garnitura la multe preparate. Dar ciorba nu am facut inca. Deci... cu mici modificari, m-am pus pe bucatarit.</span><br /></span><div style="text-align: center; font-family: times new roman; font-weight: bold; font-style: italic;"><span style="font-size:100%;">Ingrediente:<br />400 gr. varza de Bruxelles congelate<br />praz taiat rondele + o ceapa rosie<br />2 linguri ulei<br />2 morcovi + 1 radacina patrunjel<br />1/2 telina mica<br />300 ml bors<br />2 galbenusuri + 3 linguri smantana<br />1 cub maggi de legume<br />1 lingurita condiment "bors maggi"<br />patrunjel tocat<br /></span></div><span style="font-size:100%;"><span style="font-family: times new roman; font-weight: bold; font-style: italic;">Mod de preparare:</span><br /><span style="font-family: times new roman; font-weight: bold; font-style: italic;">Se curata si se taie legumele, se calesc in ulei cateva minute. Verzele de Bruxelles se cresteaza la cotor, apoi se oparesc pentru cateva minute ca sa le iasa amareala. Dupa aceea se adauga alaturi de celelate legume, si se mai calesc cateva minute. Separat se pune la fiert cca. 1,5 litri de apa impreuna cu un cub maggi de legume. Borsul se fierbe, se spumeaza si se strecoar</span><br /><br /><a style="font-family: times new roman; font-weight: bold; font-style: italic;" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgaxHjXVHgS5sRipdUzEGBZFc4CKe_2wWd9JALSKjAePN8YO4pXvVPwX2Pado55sJbah2EEKzuxNxr9CZqYK_mudnWK78lzj9E9vvLiZE7A_QPEguIaOPk0ql75E1nNwtuBmtWJf_SJr8_Q/s1600/Ciorba+cu+varza+de+Bruxelles+0.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 156px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgaxHjXVHgS5sRipdUzEGBZFc4CKe_2wWd9JALSKjAePN8YO4pXvVPwX2Pado55sJbah2EEKzuxNxr9CZqYK_mudnWK78lzj9E9vvLiZE7A_QPEguIaOPk0ql75E1nNwtuBmtWJf_SJr8_Q/s400/Ciorba+cu+varza+de+Bruxelles+0.jpg" alt="" id="BLOGGER_PHOTO_ID_5453046493108080786" border="0" /></a></span><span style="font-size:100%;"><span style="font-family: times new roman; font-weight: bold; font-style: italic;">Cand legumele sunt aurite se adauga borsul, complectand cu zeama de legune calda, cat sa le acopere. Se lasa sa fiarba. Cand au fiert, se complecteaza cu restul de zeama si se asezoneaza cu o lingurita de "bors maggi", care ii da o aroma placuta.</span><br /><span style="font-family: times new roman; font-weight: bold; font-style: italic;">Separat intr-un bol se freaca galbenusele cu smantana, adaugand treptat cate un polonic de ciorba ca sa nu se taie ouale. Se continua pana cand smantana ajunge la temperatura ciorbei. Se ia oala de pe foc si se adauga smantana si patrunjelul tocat marunt.</span><br /><span style="font-family: times new roman; font-weight: bold; font-style: italic;">Pofta buna!</span></span>adnas54http://www.blogger.com/profile/00174285560698922510noreply@blogger.com4tag:blogger.com,1999:blog-2206961733039815868.post-54320396541037128552010-03-26T21:24:00.005+01:002010-04-06T06:50:03.605+02:00Pudding de cacao pe pat de ananas<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAxtx_WgMjs9Yu_RZEg-lgMNv1gFiJcwqfkGPgvSLhPqNKV30JLAVKkd8HwetoKyqLyH9e72-m0OwmtrZnHjYPt5c4OtKhW9hRiuX04tPnWNpsHKz8DrR58cconr1D-OhTW9aRvzqtD-re/s1600/Pudding+de+cacao+pe+pat+de+ananas+3.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 297px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAxtx_WgMjs9Yu_RZEg-lgMNv1gFiJcwqfkGPgvSLhPqNKV30JLAVKkd8HwetoKyqLyH9e72-m0OwmtrZnHjYPt5c4OtKhW9hRiuX04tPnWNpsHKz8DrR58cconr1D-OhTW9aRvzqtD-re/s400/Pudding+de+cacao+pe+pat+de+ananas+3.jpg" alt="" id="BLOGGER_PHOTO_ID_5456882095252530450" border="0" /></a><br /><span style="font-size:100%;"><span style="font-weight: bold; font-style: italic;font-family:times new roman;" >Pe acelasi principiu ca reteta</span><a style="font-family: times new roman; font-weight: bold; font-style: italic;" href="http://adnas54.blogspot.com/2010/03/puding-de-portocala-cu-toping-si-kiwi.html"> Puding de portocala cu toping si kiwi</a><span style="font-weight: bold; font-style: italic;font-family:times new roman;" >. Am folosind clasicul nostru pudding de cacao, dar puteti folosi orice crema de ciocolata, cafea.</span><br /></span><div style="text-align: center; font-weight: bold; font-style: italic; font-family: times new roman;font-family:times new roman;"><span style="font-size:100%;">Pentru pudding:<br />400 ml de lapte<br />1 plic pudding de cacao<br />50 g zahar pudra<br />5gr. gelatina<br />100 ml. frisca<br />Pentru decor:<br />1 conserva compot de amanas<br />100 gr. zahar<br /></span></div><span style="font-size:100%;"><span style="font-weight: bold; font-style: italic; font-family: times new roman;font-family:times new roman;" >Mod de preparare:</span><br /><span style="font-weight: bold; font-style: italic;font-family:times new roman;" >Se pune la inmuiat gelatina in apa rece. Laptele se pune la fiert intr-o cratita, adaugand si zaharul. Puddingul se dizolva in putin lapte rece, se adauga cateva linguri de lapte cald, apoi se rastoarna totul inapoi in cratita mai lasand cateva clocote. Apoi se lasa la racit. Intre timp se bate si frisca. Cand s-a mai racit puddingul, batand cu utelul, se adauga frisca si gelatina, avand grija sa nu se intareasca. Se varsa compozitia imediat in pahare sau castronele. Se da la rece.</span><br /><span style="font-weight: bold; font-style: italic;font-family:times new roman;" >Sucul din conserva de ananas, cca 250 ml. se amesteca pe foc cu 100 gr. de zahar, pana se leaga ca la dulceata. Se adauga si bucatile de ananas si se mai da un clocot pana se leaga.</span><br /><span style="font-weight: bold; font-style: italic;font-family:times new roman;" >La servire, puddingul se rastoarna pe farfurie si se decoreaza cu jeleul de ananas. Pofta buna! </span></span>adnas54http://www.blogger.com/profile/00174285560698922510noreply@blogger.com0tag:blogger.com,1999:blog-2206961733039815868.post-29241262147302842172010-03-26T20:43:00.007+01:002010-03-26T20:57:26.899+01:00Pilaf cu fasole rosie si bacon<span style="font-size:100%;"><a style="font-family: times new roman; font-weight: bold; font-style: italic;" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiW-PrDcfCbOy-aKoc4d8HACIP14OhnCrTZZohBWeIYHQBIFXxFP3xqPvUCQeuejX6kmhchv8ZTnGJnMCsyEd2ef54QPBeUn-vkGyxEtOOI_5D4vXmUV1MnNXLaaV6jpH3D3GxLPiFznDwF/s1600/Pilaf+cu+fasole+rosie+si+bacon+++7.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiW-PrDcfCbOy-aKoc4d8HACIP14OhnCrTZZohBWeIYHQBIFXxFP3xqPvUCQeuejX6kmhchv8ZTnGJnMCsyEd2ef54QPBeUn-vkGyxEtOOI_5D4vXmUV1MnNXLaaV6jpH3D3GxLPiFznDwF/s400/Pilaf+cu+fasole+rosie+si+bacon+++7.jpg" alt="" id="BLOGGER_PHOTO_ID_5453032470930841746" border="0" /></a></span><span style="font-size:100%;"><br /></span><div style="text-align: center; font-family: times new roman; font-weight: bold; font-style: italic;"><span style="font-size:100%;">Ingrediente:<br />o cana orez, cca. 100 gr.<br />1 cutie de fasole rosie<br />ceapa rosie + praz<br />morcov,<br />1 rosie<br />2-3 linguri pasta de rosii<br />ulei, sare, piper,<br />verdeata tocata<br /></span></div><span style="font-size:100%;"><span style="font-family: times new roman; font-weight: bold; font-style: italic;">Mod de preparare:</span><br /><span style="font-family: times new roman; font-weight: bold; font-style: italic;">Ceapa taiata julien se caleste intr-o cratita cu ulei . Se adauga morcovul taiat cubulete sau pe lung si prazul taiat in rondele.</span><br /><span style="font-family: times new roman; font-weight: bold; font-style: italic;">Dupa ce s-au calit putin se adauga orezul, complectand cu zeama de legume, plus sosul de la fasolea rosie. Daca aveti fasole uscata, dupa ce ati fiert-o, puteti folosi zeama rosie la orez. Acesta va capata o culoare roze si efectul va fi aparte. Dar mai usor si comod cu conservele din supermarket.</span><br /><br /><a style="font-family: times new roman; font-weight: bold; font-style: italic;" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjW0n62s9Ggjx1MIJF3QkNV7l81dVp7K7HRlNVAef7M_tEgnyajOevlix1tXgVQX9BvH90FuyUS17deoC6W6Fe7rNDr0k11HgMtZ2Fwty4XDd3E8klvvy0zaOUDvX-5bpRadykBybYr_4Ef/s1600/Pilaf+cu+fasole+rosie+si+bacon+.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjW0n62s9Ggjx1MIJF3QkNV7l81dVp7K7HRlNVAef7M_tEgnyajOevlix1tXgVQX9BvH90FuyUS17deoC6W6Fe7rNDr0k11HgMtZ2Fwty4XDd3E8klvvy0zaOUDvX-5bpRadykBybYr_4Ef/s400/Pilaf+cu+fasole+rosie+si+bacon+.jpg" alt="" id="BLOGGER_PHOTO_ID_5453032032027986754" border="0" /></a></span><span style="font-size:100%;"><br /><span style="font-family: times new roman; font-weight: bold; font-style: italic;">Se fierbe totul pana ce orezul e fiert, se adauga apoi si fasolea si se mai lasa cateva minute. Daca e cazul mai adaugati sare, piper, vegeta si verdeata tocata, mai amestecati inca pe foc circa 2 min.</span><br /><span style="font-family: times new roman; font-weight: bold; font-style: italic;">Se serveste pur si simplu sau drept garnitura alaturi de carnati, afumatura, bacon....</span><br /><span style="font-family: times new roman; font-weight: bold; font-style: italic;">Pofta buna!</span></span><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUBu-igJsFrX3rJH0rChD89x8DeM5i6azvqgFGUvzc_pxNbpDqtCBTor3JI4WHJtBanuWUV2tpriaCxnEbwCgFXH4qBcwm0JcFK520qDFoA2PcgWIkIkl6N4Pj3fWEhTx9Ye5r924_yxl7/s1600/Pilaf+cu+fasole+rosie+7.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUBu-igJsFrX3rJH0rChD89x8DeM5i6azvqgFGUvzc_pxNbpDqtCBTor3JI4WHJtBanuWUV2tpriaCxnEbwCgFXH4qBcwm0JcFK520qDFoA2PcgWIkIkl6N4Pj3fWEhTx9Ye5r924_yxl7/s400/Pilaf+cu+fasole+rosie+7.jpg" alt="" id="BLOGGER_PHOTO_ID_5453031469465130210" border="0" /></a>adnas54http://www.blogger.com/profile/00174285560698922510noreply@blogger.com0tag:blogger.com,1999:blog-2206961733039815868.post-60708454488241917102010-03-25T17:43:00.008+01:002010-03-25T17:54:43.684+01:00Premiu de la Dian@<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVPF-AzE0oGIvB7K9Nx9nSYHavqnFjyB5-KQ3HlS0AHXCySKAKaPrbYFDKlUYAZbL6TLkPTUiq1nXJVPPgYDAxsPeuQVYU0OXrlY4qVKATHP9huJMLKtNB7iuqSAzhhfA3gjaDkzfd9YLW/s1600/Premio__Blog_Amigo%5B1%5D.jpg"><img style="float: right; margin: 0pt 0pt 10px 10px; cursor: pointer; width: 200px; height: 200px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVPF-AzE0oGIvB7K9Nx9nSYHavqnFjyB5-KQ3HlS0AHXCySKAKaPrbYFDKlUYAZbL6TLkPTUiq1nXJVPPgYDAxsPeuQVYU0OXrlY4qVKATHP9huJMLKtNB7iuqSAzhhfA3gjaDkzfd9YLW/s400/Premio__Blog_Amigo%5B1%5D.jpg" alt="" id="BLOGGER_PHOTO_ID_5452615383314702674" border="0" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwP2Lu7L5onUxAI1LKErIdtzU2FOZ4_7v79fMmMco703MZAd6YU9QUgWqmUpdMLyjFtogZXOq-Oz9P8F_txBrrabc2cj_FuLX4u-9jt9rN1ozbWGOAbOd4ZMsWhLynqFnU0uLRISw4nHCP/s1600/floare_pentru_tine%5B2%5D.jpg"><img style="float: left; margin: 0pt 10px 10px 0pt; cursor: pointer; width: 172px; height: 140px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwP2Lu7L5onUxAI1LKErIdtzU2FOZ4_7v79fMmMco703MZAd6YU9QUgWqmUpdMLyjFtogZXOq-Oz9P8F_txBrrabc2cj_FuLX4u-9jt9rN1ozbWGOAbOd4ZMsWhLynqFnU0uLRISw4nHCP/s400/floare_pentru_tine%5B2%5D.jpg" alt="" id="BLOGGER_PHOTO_ID_5452615272456428018" border="0" /></a><span style="font-size:130%;"><br /></span><div style="text-align: center;"><span style="font-size:130%;"><span style="font-family: times new roman; font-weight: bold; font-style: italic;">Am primit doua premii de la Dian@, careia ii multumesc mult.</span></span></div>adnas54http://www.blogger.com/profile/00174285560698922510noreply@blogger.com0tag:blogger.com,1999:blog-2206961733039815868.post-25745400018430147802010-03-24T22:03:00.009+01:002010-04-06T20:19:46.783+02:00Supa de gaina cu taitei<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKTWCSK1D7q4TmA40XqpbDI-AcTXDWREwZAVRSSb07Fy9NW0swrbjRAra5mUPTCFFq3-MGmy4c2WuC15Mb83T349P2dqA92QD5f7Vd6CeI9FqQqvkJ39o9yK8nYKkk0p6guZtseS7Q8prP/s1600/Supa+de+gaina+cu+taietei+2.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5452310454764663794" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKTWCSK1D7q4TmA40XqpbDI-AcTXDWREwZAVRSSb07Fy9NW0swrbjRAra5mUPTCFFq3-MGmy4c2WuC15Mb83T349P2dqA92QD5f7Vd6CeI9FqQqvkJ39o9yK8nYKkk0p6guZtseS7Q8prP/s400/Supa+de+gaina+cu+taietei+2.jpg" style="cursor: pointer; display: block; height: 313px; margin: 0px auto 10px; text-align: center; width: 400px;" /></a><br />
<div style="font-family: times new roman; font-style: italic; font-weight: bold; text-align: center;"><span style="font-size: 100%;"><span style="font-family: times new roman;">Ingrediente:</span><br />
<span style="font-family: times new roman;">o gaina de 2 kg ,</span><br />
<span style="font-family: times new roman;">2-3 morcovi, 1 patrunjel,</span><br />
<span style="font-family: times new roman;">1/2 gulie, 1/2 telina</span><br />
<span style="font-family: times new roman;">1 ceapa,</span><br />
<span style="font-family: times new roman;">3 catei de usturoi,</span><br />
<span style="font-family: times new roman;">2 gr.piper boabe</span><br />
<span style="font-family: times new roman;">1 buchet de tulpini patrunjet+telina</span><br />
<span style="font-family: times new roman;">1 cub maggi de gaina</span><br />
<span style="font-family: times new roman;">sare, patrunjel tocat</span><br />
</span></div><div style="text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"></div><span style="font-size: 100%;"><span style="font-family: times new roman; font-style: italic; font-weight: bold;">Mod de preparare:</span><br />
<span style="font-family: times new roman; font-style: italic; font-weight: bold;">Gaina se curata, se spala si se se taie in patru. Se pune la fiert cu apa rece, cat sa o acopere si se pune putina sare. Cind se ridica spuma, aceasta se indeparteaza cu atentie. Cand gaina este pe jumatate fiarta, se adauga zarzavatul curatat si spalat (daca se prefera, se adauga si citeva boabe de piper). Spre sfarsit se adauga cubul knor, buchetul de verdeata si catei de usturoi. Se continua fierberea., la foc potrivit. Carnea de gaina tanara este fiarta in cca. 1,5 ore, cea de gaina batrana in 2 - 2,5 ore. Dupa ce au fiert se strecoara zeama.</span><br />
<span style="font-family: times new roman; font-style: italic; font-weight: bold;">Taitei se fierb separat inainte de fiecare servire, in apa condimentata cu putina vegeta. Se serveste supa cu sau fara patrunjel tocat (dupa preferinta).</span></span><br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4GQHmigWYMytkXjhbJsLPeA6lhZ7ZMSJ8gSnYNHRclRtcYH9WA_t7JMd6OFDWbx9H9JWeb3HHkON-UWuiPY2TBc2exPmGWkl9IYw1dB2IC9LjRjZbVhOouDzsH3RCA6TyeZnL0EiC_j4D/s1600/Supa+de+gaina+cu+taietei+7.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4GQHmigWYMytkXjhbJsLPeA6lhZ7ZMSJ8gSnYNHRclRtcYH9WA_t7JMd6OFDWbx9H9JWeb3HHkON-UWuiPY2TBc2exPmGWkl9IYw1dB2IC9LjRjZbVhOouDzsH3RCA6TyeZnL0EiC_j4D/s400/Supa+de+gaina+cu+taietei+7.jpg" width="400" /></a></div><span style="font-size: 100%;"><span style="font-family: times new roman; font-style: italic; font-weight: bold;"> </span><br />
<span style="font-family: times new roman; font-style: italic; font-weight: bold;">Din rasolul de gaina si legume se pot face multe variante de retete.</span><br />
<span style="font-family: times new roman; font-style: italic; font-weight: bold;">- De exemplu din legumele ramase si pieptul de la gaina se poate face o salata boeuf. Sau rasolul din carne de pui si zarzavatul se pot servi cu un sos de hrean....etc...</span><br />
<span style="font-family: times new roman; font-style: italic; font-weight: bold;">Pofta buna!</span></span>adnas54http://www.blogger.com/profile/00174285560698922510noreply@blogger.com2tag:blogger.com,1999:blog-2206961733039815868.post-68194111880783538892010-03-24T19:38:00.009+01:002010-04-06T13:18:20.962+02:00Budinca din creier<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3BRNuYzY3mYEk8ph_e-faMlqdTBgGGbdJzcNMZPGSsQ70-6e9mAnMJnBQXnaCQsJdZ2NiOoMxn-bajW-QoGQcuzv9VFCwild1pJnXw9NUkJ7Q_SsagfrQXU483MRXqyqnlrcEVetB1Ug2/s1600/Budinca+din+creier+100.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5452307273132593746" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3BRNuYzY3mYEk8ph_e-faMlqdTBgGGbdJzcNMZPGSsQ70-6e9mAnMJnBQXnaCQsJdZ2NiOoMxn-bajW-QoGQcuzv9VFCwild1pJnXw9NUkJ7Q_SsagfrQXU483MRXqyqnlrcEVetB1Ug2/s400/Budinca+din+creier+100.jpg" style="cursor: pointer; display: block; height: 306px; margin: 0px auto 10px; text-align: center; width: 400px;" /></a><span style="font-size: 100%;"><br />
</span><br />
<div style="font-family: times new roman; font-style: italic; font-weight: bold; text-align: center;"><span style="font-size: 100%;"><span style="font-family: times new roman;">Ingrediente:</span><br />
<span style="font-family: times new roman;">400 gr. creier de porc sau vitel,</span><br />
<span style="font-family: times new roman;">3 oua mari,</span><br />
<span style="font-family: times new roman;">1 ceapa, 80 g unt,</span><br />
<span style="font-family: times new roman;">150 g franzela fara coaja,</span><br />
<span style="font-family: times new roman;">300 ml lapte,</span><br />
<span style="font-family: times new roman;">100 g branza telemea,</span><br />
<span style="font-family: times new roman;">200 ml smantana,</span><br />
<span style="font-family: times new roman;">150 gr. cascaval (parmazan)</span><br />
<span style="font-family: times new roman;">50 g faina,</span><br />
<span style="font-family: times new roman;">un varf de lingurita piper,</span><br />
<span style="font-family: times new roman;">1 ligura marar taiat marunt,</span><br />
<span style="font-family: times new roman;">sare</span></span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcH4pFKz3T02eY9b0fQOyGvaMiTe5x98NpOmideiQEzj-7-54xEWUcGVZ3KwDHFIqAksaXJuNZgLoEdlej6Yp0vRROgRrcbUxUlZK8I48mUWY6h_XMnfk911U06B8_hn-AgBcL61yj8s8w/s1600/Budinca+din+creier+0.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="292" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcH4pFKz3T02eY9b0fQOyGvaMiTe5x98NpOmideiQEzj-7-54xEWUcGVZ3KwDHFIqAksaXJuNZgLoEdlej6Yp0vRROgRrcbUxUlZK8I48mUWY6h_XMnfk911U06B8_hn-AgBcL61yj8s8w/s400/Budinca+din+creier+0.jpg" width="400" /></a></div><span style="font-size: 100%;"><span style="font-family: times new roman;"> </span><br />
</span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikZafBHmi9h7JF3CKIm7VOiOndF6hLjaf2EIxlyzAYFtRhnlNSx22M455Z6ZvaJTUZFC3_QMc_fqjIjLM1JePvzzmUm2h4ts0yTUCTKj0ggQlRIJRq6zRB1fndI2INSJleZrtsrG3NY1bX/s1600/Budinca+din+creier+0.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikZafBHmi9h7JF3CKIm7VOiOndF6hLjaf2EIxlyzAYFtRhnlNSx22M455Z6ZvaJTUZFC3_QMc_fqjIjLM1JePvzzmUm2h4ts0yTUCTKj0ggQlRIJRq6zRB1fndI2INSJleZrtsrG3NY1bX/s320/Budinca+din+creier+0.jpg" /></a></div><div class="separator" style="clear: both; text-align: center;"></div><span style="font-size: 100%;"><span style="font-family: times new roman; font-style: italic; font-weight: bold;">Mod de preparare:</span><br />
<span style="font-family: times new roman; font-style: italic; font-weight: bold;">De obicei fac acest fel, cand pregatesc creier pane, si atunci imi raman o gramada de bucatele mici de creier. Acesta se fierbe in apa cu sare, se spumeaza, apoi se stecoara si se da la rece.</span><br />
<span style="font-family: times new roman; font-style: italic; font-weight: bold;">Ceapa taiata marunt se caleste in unt si putina apa pana se aureste. Franzela taiata in felii se inmoaie in laptele rece, pana cand</span><span style="font-family: times new roman; font-style: italic; font-weight: bold;">il absoarbe in intregime.</span><br />
</span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiib94l6TdZbF7WOduRhvNljbb2Isv6vim4RQuj2ks_8nxxISNmd_HjMyk67BsaXWkJTiRjDMdeUQpQHcTIsrpO69OJc6GxECDm16QtvNrbgAp41fF8jDtHTfxNis-ZJ8bPgxcCdm25t1y-/s1600/Budinca+din+creier+.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="316" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiib94l6TdZbF7WOduRhvNljbb2Isv6vim4RQuj2ks_8nxxISNmd_HjMyk67BsaXWkJTiRjDMdeUQpQHcTIsrpO69OJc6GxECDm16QtvNrbgAp41fF8jDtHTfxNis-ZJ8bPgxcCdm25t1y-/s400/Budinca+din+creier+.jpg" width="400" /></a></div><br />
<span style="font-family: times new roman; font-style: italic; font-weight: bold;">Cu o furculita se zdrobeste creierul impreuna cu franzela nestoarsa, se adauga ceapa, branza telemea rasa fin, nedesarata, smantana, galbenusurile, mararul, faina, piperul, sarea si se amesteca bine. Albusurile se bat spuma, se adauga amestecand usor cu telul, prin rasturnare.</span><br />
<span style="font-family: times new roman; font-style: italic; font-weight: bold;">Apoi se rastoarna intr-o tava.bine unsa cu margarina solida si tapetata cu pesmet. Se poate pune si intr-o forma de chec. Se rade cascavalul deasupra, dupa care se da la cuptor.</span><br />
<span style="font-family: times new roman; font-style: italic; font-weight: bold;">Budinca se coace intr-o tava cu apa fierbinte circa o ora, in cuptorul bine incins. Dupa 30 minute, daca budinca se rumeneste prea tare, se reduce focul sau se acopera tava. Budinca se poate servi fierbinte sau rece.</span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgD-2wijD9SOf08pqhFL2g3UxLSmKeDJMLrc7unuFjAqxcI9P1Ddt3A3F0BKx1cIeK38A_vm2Ymhu5Auxoykz3FP4sMmQEmpzq9i95746V3w0kgH0AYHF7Zm97KBZeFI_lvdQVkdTPiblRL/s1600/Budinca+din+creier+17.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="321" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgD-2wijD9SOf08pqhFL2g3UxLSmKeDJMLrc7unuFjAqxcI9P1Ddt3A3F0BKx1cIeK38A_vm2Ymhu5Auxoykz3FP4sMmQEmpzq9i95746V3w0kgH0AYHF7Zm97KBZeFI_lvdQVkdTPiblRL/s400/Budinca+din+creier+17.jpg" width="400" /></a></div><div style="text-align: center;"><br />
</div><div style="text-align: center;"><span style="font-size: 100%;"><span style="font-family: times new roman; font-style: italic; font-weight: bold;">Pofta buna!</span></span></div>adnas54http://www.blogger.com/profile/00174285560698922510noreply@blogger.com4tag:blogger.com,1999:blog-2206961733039815868.post-87633500314729852472010-03-22T21:05:00.007+01:002010-04-05T21:48:48.906+02:00Gratar de manzat cu fenicul<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2Vc6hsoVIfZrIZOzk4ZDRcAtUF3wGUkUjgde7pUOzspVWSt71TTVwMERfV2Knkf8JPeKCQUExEd2YQpFLKWxnXAwGk-XKJaAH8DhrVaVxtipoqIT1jgi8ksnC0AWq8GPLarEHUnIltqBS/s1600/Gratar+de+manzat+cu+fenicul+0.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 315px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2Vc6hsoVIfZrIZOzk4ZDRcAtUF3wGUkUjgde7pUOzspVWSt71TTVwMERfV2Knkf8JPeKCQUExEd2YQpFLKWxnXAwGk-XKJaAH8DhrVaVxtipoqIT1jgi8ksnC0AWq8GPLarEHUnIltqBS/s400/Gratar+de+manzat+cu+fenicul+0.jpg" alt="" id="BLOGGER_PHOTO_ID_5456742576183704962" border="0" /></a><br /><span style="font-size:100%;"><a style="font-family: times new roman; font-weight: bold; font-style: italic;" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhttLRgZan6rJzo5S5ruTGovZ8J53fYdJp7R-YBn6h1A8J0lnanFm1d9T5WbmXRGEP5tpTkTHHeCbS_Ra_szD5qkay8TLNORGxpdhYYCwDMEtLZGdMqqzc8VTkBGTx8y4UG6gBAsylGKy6v/s1600-h/Gratar+de+manzat+cu+fenicul+0.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 315px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhttLRgZan6rJzo5S5ruTGovZ8J53fYdJp7R-YBn6h1A8J0lnanFm1d9T5WbmXRGEP5tpTkTHHeCbS_Ra_szD5qkay8TLNORGxpdhYYCwDMEtLZGdMqqzc8VTkBGTx8y4UG6gBAsylGKy6v/s400/Gratar+de+manzat+cu+fenicul+0.jpg" alt="" id="BLOGGER_PHOTO_ID_5451562019566711250" border="0" /></a></span><span style="font-size:100%;"><span style="font-weight: bold; font-style: italic;font-family:times new roman;" >O reteta simpla, rapida si gustoasa.</span><br /></span><div style="text-align: center; font-weight: bold; font-style: italic;font-family:times new roman;"><span style="font-size:100%;"><span style="font-family:times new roman;">Ingredientele:</span><br /><span style="font-family:times new roman;">500 gr. manzat feliat</span><br /><span style="font-family:times new roman;">sare, piper</span><br /><span style="font-family:times new roman;">condiment de gratar</span><br /><span style="font-family:times new roman;">Garnitura:</span><br /><span style="font-family:times new roman;">1-2 buc. fenicul</span><br /><span style="font-family:times new roman;">4-5 ciuperci mari</span><br /><span style="font-family:times new roman;">1 morcov</span><br /><span style="font-family:times new roman;">unt + ulei masline</span><br /><span style="font-family:times new roman;">1 lingura mustar</span><br /></span></div><span style="font-size:100%;"><span style="font-weight: bold; font-style: italic;font-family:times new roman;" >Mod de pregatire:</span><br /><span style="font-weight: bold; font-style: italic;font-family:times new roman;" >Muschiul de manzat cumparat gata feliat, se asezoneaza cu condimente de gratar, se unge cu ulei si se pune pe gratar.</span><br /><span style="font-weight: bold; font-style: italic;font-family:times new roman;" >Intre timp se pregateste garnitura. Morcovul se curata si se feliaza pe lungime cat mai subtire. La fel si ciupercile, se spala si fara a scoate piciorusele se taie in fasii. Cu feniculul se procedeaza la fel. Feniculul are un gust foarte specific, nu tuturor place.</span><br /><br /><a style="font-family: times new roman; font-weight: bold; font-style: italic;" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyEJ3ARMdTwQYun1lKGmESG9XFozTXQ1Q28EsXGYXzpGD9rdAaQeGPqASC6bNtPSjLAxUW1bywWH_teYo9ykyhumvnS628h-eB6N-D9v-l_I3w60x-gzw_Wroqog007ZX25ThM5ILVWC_N/s1600-h/Gratar+de+manzat+cu+fenicul+1.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 306px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyEJ3ARMdTwQYun1lKGmESG9XFozTXQ1Q28EsXGYXzpGD9rdAaQeGPqASC6bNtPSjLAxUW1bywWH_teYo9ykyhumvnS628h-eB6N-D9v-l_I3w60x-gzw_Wroqog007ZX25ThM5ILVWC_N/s400/Gratar+de+manzat+cu+fenicul+1.jpg" alt="" id="BLOGGER_PHOTO_ID_5451561355828774114" border="0" /></a></span><span style="font-size:100%;"><br /><span style="font-weight: bold; font-style: italic;font-family:times new roman;" >Se ofera ca garnitura, de regula la peste si fructele de mare. Dar cui ii place il poate folosi pe post de garnitura, singur sau in combinatie cu alte legume. Unii il mananca si crud, dar - repet - e chestie de gust.</span><br /><span style="font-weight: bold; font-style: italic;font-family:times new roman;" >Intr-o tigaie se pune unt si ulei la incins. Se pun intai ciupercile ca ele isi lasa apa. Cand sunt gata se scot, se adauga morcovul si apoi feniculul. Daca este nevoie se mai complecteaza cu apa. Se sareaza si se pipereaza. Cand s-au facut se scot, iar in sosul rezultat, se adauga o lingura de mustat. Dupa care se aseaza toate inapoi si se mai da la foc 2-3 minute. Se serveste</span><br /><span style="font-weight: bold; font-style: italic;font-family:times new roman;" >drept garnitura alaturi de gratare.</span><br /><span style="font-weight: bold; font-style: italic;font-family:times new roman;" >Pofta buna!</span></span>adnas54http://www.blogger.com/profile/00174285560698922510noreply@blogger.com4tag:blogger.com,1999:blog-2206961733039815868.post-65169356453859953952010-03-22T20:55:00.007+01:002010-04-06T20:25:12.601+02:00Pateuri cu sunca si cascaval<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDDWn4wLeHfj-E9UXvCnCeUKrW1Igmph_-167V9-w6UNa0xS129atvQWZALEdrNGPhqMnXuWNzY9JUghBqtBRCxwwUUqYSiVYrZg6k92drHeHSSIDIFq8IS_ebsnH-OsXA6BvHduf4P6AQ/s1600/Pateuri+cu+sunca+si+cascaval+8.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="315" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDDWn4wLeHfj-E9UXvCnCeUKrW1Igmph_-167V9-w6UNa0xS129atvQWZALEdrNGPhqMnXuWNzY9JUghBqtBRCxwwUUqYSiVYrZg6k92drHeHSSIDIFq8IS_ebsnH-OsXA6BvHduf4P6AQ/s400/Pateuri+cu+sunca+si+cascaval+8.jpg" width="400" /></a></div><br />
<div style="font-family: times new roman; font-style: italic; font-weight: bold; text-align: center;"><span style="font-size: 100%;">Ingrediente:<br />
400 gr. foietaj<br />
4 feli de sunca<br />
4 feli de cascaval<br />
2 linguri smantana<br />
1-2 branza rasa<br />
marar tocat<br />
1 ou<br />
</span><br />
<div style="text-align: left;"><span style="font-size: 100%;"><span style="font-size: 100%;"><span style="font-family: times new roman; font-style: italic; font-weight: bold;">Mod de preparare:</span></span></span><br />
<span style="font-size: 100%;"><span style="font-size: 100%;"> <span style="font-family: times new roman; font-style: italic; font-weight: bold;">Am folosit foietaj gata taiat in patrate. Pe o planseta acestea se mai intind cu sucitorul, cat sa fie putin mai mare ca felia de sunca.</span></span></span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2cQ3JNsFMdaBOlhKqypC32wnOnW3paOuW7wSe0YBhnAmLoz1cw1ioimha8-YixZvevH35u_jdGytmaQ2p8aQKncfnSmRhVT7yUZvfY6gDLwGup1ImXgyajSdLHwcG92EMi_Q8biuE3Dp8/s1600/Pateuri+cu+sunca+si+cascava.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2cQ3JNsFMdaBOlhKqypC32wnOnW3paOuW7wSe0YBhnAmLoz1cw1ioimha8-YixZvevH35u_jdGytmaQ2p8aQKncfnSmRhVT7yUZvfY6gDLwGup1ImXgyajSdLHwcG92EMi_Q8biuE3Dp8/s400/Pateuri+cu+sunca+si+cascava.jpg" width="400" /></a></div><div style="text-align: left;"><br />
<span style="font-size: 100%;"><span style="font-size: 100%;"> </span></span></div><div style="text-align: left;"></div><div style="text-align: left;"></div><div style="text-align: left;"></div><div style="text-align: left;"><span style="font-size: 100%;"><span style="font-size: 100%;"><span style="font-family: times new roman; font-style: italic; font-weight: bold;">Din smantana, branza si marar se freaca o crema care se repartizeaza in centru patratelor de foietaj. Aceasta pentru o aderare mai buna a feliilor de sunca. Deasupra se pune cascavalul. Se bate oul si cu o pensula se ung marginile foietajului. Apoi se acopera cu o alta foaie. Se lipesc si se fac diverse forme, eu am folosit furculita.</span></span></span><br />
<span style="font-size: 100%;"><span style="font-size: 100%;"> <span style="font-family: times new roman; font-style: italic; font-weight: bold;">Se aseaza in tava si cu o pensula se dau cu ou batul. Se dau la cuptorul tare la inceput, apoi mai incet cca. 15-20 minute.</span></span></span><br />
<span style="font-size: 100%;"><span style="font-size: 100%;"> <span style="font-family: times new roman; font-style: italic; font-weight: bold;">Se servesc si calde si reci. Pofta buna!</span></span></span><br />
<span style="font-size: 100%;"><span style="font-size: 100%;"> </span></span></div></div>adnas54http://www.blogger.com/profile/00174285560698922510noreply@blogger.com1tag:blogger.com,1999:blog-2206961733039815868.post-81410356944721105012010-03-20T17:09:00.008+01:002010-03-20T17:24:47.463+01:00Papioane din ficatei de pui<span style="font-size:100%;"><br /><a style="font-family: times new roman; font-weight: bold; font-style: italic;" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigg88iihw8yWxHBRHbMxnkqtDCfSxvR4C4fXBbOitI2NzEA3u90R5-NduYA1E-Y-y-F6MybBT9Focbf5u0_XO0gTHnq_uR6PF3Lgtz8cr_4EL3u_ZtbLhZyfCCd513oZygHX8WMzCZS_zE/s1600-h/Papioane+din+ficatei+de+pui+16.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigg88iihw8yWxHBRHbMxnkqtDCfSxvR4C4fXBbOitI2NzEA3u90R5-NduYA1E-Y-y-F6MybBT9Focbf5u0_XO0gTHnq_uR6PF3Lgtz8cr_4EL3u_ZtbLhZyfCCd513oZygHX8WMzCZS_zE/s400/Papioane+din+ficatei+de+pui+16.jpg" alt="" id="BLOGGER_PHOTO_ID_5450750388896308050" border="0" /></a></span><span style="font-size:100%;"><br /></span><div style="text-align: center; font-weight: bold; font-style: italic;font-family:times new roman;"><span style="font-size:100%;">Ingrediente:<br />-500 gr. ficatei de pui<br />-200 gr. bacon feliat<br />-sare, piper,<br />-margarina + ulei<br />Garnitura<br />-mamaliguta, spanac (sau dupa gust)<br /></span></div><span style="font-size:100%;"><span style="font-weight: bold; font-style: italic;font-family:times new roman;" >Mod de preparare:</span><br /><span style="font-weight: bold; font-style: italic;font-family:times new roman;" >Se desfac ficatei, se pun intr-o sita si se da un jet de apa. Se aleg ficatei cu lobul intreg, se curata de firisoarele albe si pe centru se ruleaza fasiile de bacon, dand forma de papion. Se aseaza in tava unsa cu margarina si doar se pipereaza.</span><br /><span style="font-weight: bold; font-style: italic;font-family:times new roman;" >Se adauga cateva linguri de apa si ulei. Se da la cuptor pentru 20 de minute.</span><br /><br /><a style="font-family: times new roman; font-weight: bold; font-style: italic;" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0A-H97338QtFxHLm5ZCDmZQtuC7onot862geswuZwSxHhWOfsb0u8Kvx6IACTxblqY4WoZ_Kwfti2t97jqOMivRp8pU0YeIBDjMPPXGZRaKEMtP5MzL5JxD3h1M34MD5Z8BOmHrm305EL/s1600-h/Papioane+din+ficatei+de+pui+.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 295px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0A-H97338QtFxHLm5ZCDmZQtuC7onot862geswuZwSxHhWOfsb0u8Kvx6IACTxblqY4WoZ_Kwfti2t97jqOMivRp8pU0YeIBDjMPPXGZRaKEMtP5MzL5JxD3h1M34MD5Z8BOmHrm305EL/s400/Papioane+din+ficatei+de+pui+.jpg" alt="" id="BLOGGER_PHOTO_ID_5450749935599880786" border="0" /></a></span><span style="font-size:100%;"><br /><span style="font-weight: bold; font-style: italic;font-family:times new roman;" >Daca preferati mai crocanti, lasati mai mult. Cand se scot din cuptor se sareaza. Eu am adaugat si putin praf de usturoi de la plic. Apoi se acopera cu un capac pana se servesc. Asta ca sa nu se usuce si sa intre sarea si usturoiul.</span><br /><span style="font-weight: bold; font-style: italic;font-family:times new roman;" >Drept garnitura, mamaliguta este de preferat, dar merg la fel de bine cu piureu sau chiar cartofi prajiti.</span><br /><a style="font-family: times new roman; font-weight: bold; font-style: italic;" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRn9ZNq6mQvYeKxZLCGLQlls3T96FMgNY5czx2xTPFCnvg9vuChBAcjcOHtg5IGMSHcSd6yCO7gL78N2YaG8Do8fIdrJicOBeUnWMKTqhlwzDfEvVcJgoOSqfKP_jVseWTFwrYH6b2e8hu/s1600-h/Papioane+din+ficatei+de+pui+18.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 325px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRn9ZNq6mQvYeKxZLCGLQlls3T96FMgNY5czx2xTPFCnvg9vuChBAcjcOHtg5IGMSHcSd6yCO7gL78N2YaG8Do8fIdrJicOBeUnWMKTqhlwzDfEvVcJgoOSqfKP_jVseWTFwrYH6b2e8hu/s400/Papioane+din+ficatei+de+pui+18.jpg" alt="" id="BLOGGER_PHOTO_ID_5450749307832935154" border="0" /></a></span><span style="font-size:100%;"><br /><span style="font-weight: bold; font-style: italic;font-family:times new roman;" >Pofta buna!</span></span>adnas54http://www.blogger.com/profile/00174285560698922510noreply@blogger.com2tag:blogger.com,1999:blog-2206961733039815868.post-81917668298469362282010-03-19T18:04:00.007+01:002010-03-19T18:18:50.322+01:00Rulouri din vitel impachetate in prosciutto<span style="font-size:100%;"><br /><a style="font-family: times new roman; font-weight: bold; font-style: italic;" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigblrsDskPufRJRE_W3MuKfaAAmkLx39QP8oA4vV_Pv3R7SWaUWFalVzbg5q6KPztR9UCgJjkepWho0FYD_gSxTIP-8NYOqLT1i_vBjeiNakWF5h4g9RtEzGlFaPyHdPUn-FVkXnRDs5mm/s1600-h/Rulouri+din+vitel+impachetate+in+prosciutto__10.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 308px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigblrsDskPufRJRE_W3MuKfaAAmkLx39QP8oA4vV_Pv3R7SWaUWFalVzbg5q6KPztR9UCgJjkepWho0FYD_gSxTIP-8NYOqLT1i_vBjeiNakWF5h4g9RtEzGlFaPyHdPUn-FVkXnRDs5mm/s400/Rulouri+din+vitel+impachetate+in+prosciutto__10.jpg" alt="" id="BLOGGER_PHOTO_ID_5450393490785761394" border="0" /></a></span><span style="font-size:100%;"><br /></span><div style="text-align: center; font-weight: bold; font-style: italic;font-family:times new roman;"><span style="font-size:100%;"><span style="font-family: times new roman;">Ingrediente:</span><br /><span style="font-family: times new roman;">400 gr. vitel</span><br /><span style="font-family: times new roman;">4 felii de prosciutto</span><br /><span style="font-family: times new roman;">ciuperci taiate din conserva</span><br /><span style="font-family: times new roman;">1 buc morcov mic</span><br /><span style="font-family: times new roman;">1-2 buc. castraveti murati</span><br /><span style="font-family: times new roman;">1/2 ardei rosu</span><br /><span style="font-family: times new roman;">1 lingura de mustar</span><br /><span style="font-family: times new roman;">sare, piper, boia</span><br /><span style="font-family: times new roman;">2 oua fierte</span><br /><span style="font-family: times new roman;">patrunjel verde tocat marunt</span><br /></span></div><span style="font-size:100%;"><span style="font-weight: bold; font-style: italic;font-family:times new roman;" >Mod de preparare:</span><br /><span style="font-weight: bold; font-style: italic;font-family:times new roman;" >Taiem bucata de vitel astfel ca sa obtinem doua felii ca de sniter. Aceste se uniformizeaza prin batere. Ca sa nu se distruga textura carni, se aseaza o folie de plastic peste carne si apoi se bate. Ouale se fierb tare. Morcovul, ardeiul rosu si castraveti se taie fasi subtiri.</span><br /><br /><a style="font-family: times new roman; font-weight: bold; font-style: italic;" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLSzTE0gbVZCfDU1RWS26wsOidma7mE2Xx0VvxdFyGPDszLomhiNOwKa9yKp5uYWHioDbNqAWtVaWhgJlAMu15B7uzaBtTTraP73RXZB9HYI7qi1DbgXDOTRQ0dQzO_jTitGIQAa4hM4cH/s1600-h/Rulouri+din+vitel+impachetate+in+prosciutto_.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 287px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLSzTE0gbVZCfDU1RWS26wsOidma7mE2Xx0VvxdFyGPDszLomhiNOwKa9yKp5uYWHioDbNqAWtVaWhgJlAMu15B7uzaBtTTraP73RXZB9HYI7qi1DbgXDOTRQ0dQzO_jTitGIQAa4hM4cH/s400/Rulouri+din+vitel+impachetate+in+prosciutto_.jpg" alt="" id="BLOGGER_PHOTO_ID_5450392800890190146" border="0" /></a></span><span style="font-size:100%;"><br /><span style="font-weight: bold; font-style: italic;font-family:times new roman;" >Pe o folie de aluniniu unsa cu margarina, se aseaza alaturi doua fasii de prosciutto. Peste ele, in sens invers, se aseaza felia de vitel si la incepe asezarea compozitiei. Se intinde intai mustarul peste carne, apoi se presara salvia si condimentele. Se continua asezarea ciupercilor, fasiilor de morcov, ardei, castravete, si ouale taiate in sferturi. Sarea, piperul si boiaua se adauga dupa gust.</span><br /><br /><span style="font-weight: bold; font-style: italic;font-family:times new roman;" >Rulam intai felia de vitel si apoi o imbracam in feliile de prosciutto. Prindem ruloul cu scobitori. Inainte de a da la cuptor se prajesc in putin ulei, pentru a obtine o crusta. Se da apoi la cuptor, cca. 50 min. La inceput acoperin tava cu o folie de aluminiu, dupa care o scoatem. Se serveste cu un pilaf sau orice garnitura doriti.</span><br /><br /><a style="font-family: times new roman; font-weight: bold; font-style: italic;" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj72gEd7xqHlfwmBs54n-F_lq2a04_0RHUW5cDvjA_wneqt4Im78vQSc-sBxwzvzhFjKhFzkKUpI9GRDJK99xEUWH5AFg1hw8bzUJNtlQGrGgVkc19REgU2izRUWqZgMEL7pgjvsqnjPBt8/s1600-h/Rulouri+din+vitel+impachetate+in+prosciutto__13.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 279px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj72gEd7xqHlfwmBs54n-F_lq2a04_0RHUW5cDvjA_wneqt4Im78vQSc-sBxwzvzhFjKhFzkKUpI9GRDJK99xEUWH5AFg1hw8bzUJNtlQGrGgVkc19REgU2izRUWqZgMEL7pgjvsqnjPBt8/s400/Rulouri+din+vitel+impachetate+in+prosciutto__13.jpg" alt="" id="BLOGGER_PHOTO_ID_5450392464692426146" border="0" /></a></span><span style="font-size:100%;"><span style="font-weight: bold; font-style: italic;font-family:times new roman;" >Pofta buna!</span></span>adnas54http://www.blogger.com/profile/00174285560698922510noreply@blogger.com4tag:blogger.com,1999:blog-2206961733039815868.post-81466909705895854562010-03-18T20:57:00.006+01:002010-04-06T20:27:43.749+02:00Puding de portocala cu toping si kiwi<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3SOtsBaAe9EGYHK76yrPxD6Skozoh3iC2gGntOZbPU_tLKKPWX6wPJbwHV_P1cnPg-kn_4QoJcr1yhIwBQsCTjoaTZ7Qv-Q3KMWbTwk4E23WJGoISM9QzxNgBkkdGkqs_B7hBXKrKlzLC/s1600/Pudding+de+vanilie+cu+kiwi+6.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="336" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3SOtsBaAe9EGYHK76yrPxD6Skozoh3iC2gGntOZbPU_tLKKPWX6wPJbwHV_P1cnPg-kn_4QoJcr1yhIwBQsCTjoaTZ7Qv-Q3KMWbTwk4E23WJGoISM9QzxNgBkkdGkqs_B7hBXKrKlzLC/s400/Pudding+de+vanilie+cu+kiwi+6.jpg" width="400" /></a></div><span style="font-family: times new roman; font-style: italic; font-weight: bold;">Pentru decorarea acestui desert, m-am inspirat de pe <a href="http://pechedegourmand.canalblog.com/archives/2006/10/25/2982318.html">Péché de gourmandise</a>. Reteta insa este modificata, eu folosind clasicul nostru pudding, caruia i-am dat astfel o nota eleganta.</span><br />
<div style="font-family: times new roman; font-style: italic; font-weight: bold; text-align: center;"><span style="font-family: times new roman; font-size: 100%;">Pentru pudding:<br />
250 ml de lapte<br />
100 ml suc de portocale<br />
1 plic pudding cu gust de frisca<br />
50 g zahăr pudră<br />
5gr. gelatină<br />
100 ml. frisca<br />
Pentru dec</span><span style="font-family: times new roman; font-size: 100%;">P</span><span style="font-size: 100%;"><span style="font-family: times new roman;">or:</span><br />
<span style="font-family: times new roman;">2 kiwi</span><br />
<span style="font-family: times new roman;">toping de portocale</span><br />
</span></div><span style="font-size: 100%;"><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSAerkhfOt5bZeZZ4lAUE9CBKlze2y45cVZ8a8lcnaZCjJDDHOCq5RoCeKVelwfbCW91A5x0KZEUMawuegzGHSlWbSTJfFILbYNJ1SG50eId4ItXBxwqEt3JCGWuJ-eJ3je4qJD2zE0CXN/s1600-h/Pudding+de+vanilie+cu+kiwi+1.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" style="font-family: times new roman; font-style: italic; font-weight: bold;"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5450066615028086370" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSAerkhfOt5bZeZZ4lAUE9CBKlze2y45cVZ8a8lcnaZCjJDDHOCq5RoCeKVelwfbCW91A5x0KZEUMawuegzGHSlWbSTJfFILbYNJ1SG50eId4ItXBxwqEt3JCGWuJ-eJ3je4qJD2zE0CXN/s400/Pudding+de+vanilie+cu+kiwi+1.jpg" style="cursor: pointer; display: block; height: 300px; margin: 0px auto 10px; text-align: center; width: 400px;" /></a></span><span style="font-size: 100%;"><span style="font-family: times new roman; font-style: italic; font-weight: bold;">Mod de preparare:</span><br />
<span style="font-family: times new roman; font-style: italic; font-weight: bold;">Se pune la inmuiat gelatina in apa rece. Se storc cateva portocale, cat sa obtineti cca. 100 ml. de suc. Sucul impreuna cu laptele se pun la fiert intr-o cratita, adaugand si zaharul. Se dizolva puddingul in putin lapte rece, se adauga cateva linguri de lapte cald, apoi se rastoarna totul inapoi in cratita. Se lasa la racit. Intre timp se bate si frisca. Cand s-a mai racit puddingul, batand cu un telul, se adauga frisca si gelatina, avand grija sa nu se intareasca. Se varsa compozitia imediat in pahare sau castronele. Se da la rece.</span><br />
<span style="font-family: times new roman; font-style: italic; font-weight: bold;">La servire, se rastoarna pe farfurie si se decoreaza cu fructe si toping. Eu am folosit kiwi si topimg de portocale.</span></span>adnas54http://www.blogger.com/profile/00174285560698922510noreply@blogger.com0tag:blogger.com,1999:blog-2206961733039815868.post-78784521969096754812010-03-17T21:46:00.008+01:002010-04-05T21:50:40.943+02:00Rulouri festive<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4xyAfgWKx7NP9fFBeuWGAjI1S3lPQ_RmD_1v2Lfow1oWGXsUAihcfn6q1zaxkjVyQjOBogKYO18FuEzzRBjZjqtxfyZh0B7kgopKryt2f1lVV2cFYLfgObce567qo8AS3Bn7_4_USkp92/s1600/Rulouri+festive+3.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4xyAfgWKx7NP9fFBeuWGAjI1S3lPQ_RmD_1v2Lfow1oWGXsUAihcfn6q1zaxkjVyQjOBogKYO18FuEzzRBjZjqtxfyZh0B7kgopKryt2f1lVV2cFYLfgObce567qo8AS3Bn7_4_USkp92/s400/Rulouri+festive+3.jpg" alt="" id="BLOGGER_PHOTO_ID_5456743184513163490" border="0" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGD38jhNU09GTyD6qRLSPRB4MKCTlFflF5zu7H0O-ojFFKedwX119Ctwskbhx04Py_oNK3t5DqKWhLTKmirrSNL56JgFcOQJPkYeunR7_ZVvHI4BMlbtI6vTUEG83YLbAl8tj4oTpEV1Z6/s1600-h/Rulouri+festive+3.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGD38jhNU09GTyD6qRLSPRB4MKCTlFflF5zu7H0O-ojFFKedwX119Ctwskbhx04Py_oNK3t5DqKWhLTKmirrSNL56JgFcOQJPkYeunR7_ZVvHI4BMlbtI6vTUEG83YLbAl8tj4oTpEV1Z6/s400/Rulouri+festive+3.jpg" alt="" id="BLOGGER_PHOTO_ID_5449713531699513186" border="0" /></a><br /><div style="text-align: center; font-weight: bold; font-style: italic;font-family:times new roman;"><div style="text-align: left;"><span style="font-size:100%;"><span style="font-family:times new roman;">Reteta am gasit-o in revista "Bucataria pentru toti" din martie. E modificata, reteta originala este cu fileuri de somon.</span></span><br /></div><span style="font-size:100%;"><span style="font-family:times new roman;">Ingrediente:</span><br /><span style="font-family:times new roman;">2 dovlecei</span><br /><span style="font-family:times new roman;">150 gr. sunca</span><br /><span style="font-family:times new roman;">4-5 patrate de branza toast</span><br /><span style="font-family:times new roman;">2 lg. mustar cu hrean</span><br /><span style="font-family:times new roman;">2 linguri de unt</span><br /><span style="font-family:times new roman;">marar tocat</span><br /></span></div><span style="font-size:100%;"><span style="font-weight: bold; font-style: italic;font-family:times new roman;" >Mod de preparare:</span><br /><span style="font-weight: bold; font-style: italic;font-family:times new roman;" >Se taie dovlecei pe lungime in fasii de 2-3 mm grosime. Se oparesc fasiile cca. 4-5 min. Se scot intrun vas cu apa rece pentru asi mentine culoarea. Se scurg de apa si se usuca pe servete de bucatarie. Mararul se toacasi se amesteca cu mustarul cu hream si unt.</span><br /><br /><a style="font-family: times new roman; font-weight: bold; font-style: italic;" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgz6e8kTa2IJhKosIrzCP58xCjkA66r4Z0kFvwXp2IwZKAduE4QpAAxqze9aBYLceYx-2owWfR6vEgKIDm1w39nkHFwGioaxUs9lE8m5PmDVIZoUB9wcp95yBd5wo276pmJziAHcRnqr13s/s1600-h/Rulouri+festive+2.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgz6e8kTa2IJhKosIrzCP58xCjkA66r4Z0kFvwXp2IwZKAduE4QpAAxqze9aBYLceYx-2owWfR6vEgKIDm1w39nkHFwGioaxUs9lE8m5PmDVIZoUB9wcp95yBd5wo276pmJziAHcRnqr13s/s400/Rulouri+festive+2.jpg" alt="" id="BLOGGER_PHOTO_ID_5449713153165810114" border="0" /></a></span><span style="font-size:100%;"><span style="font-weight: bold; font-style: italic;font-family:times new roman;" >Ungeti feliile cu un strat din acest amestecsi puneti deasupra cate o fasie de sunca si branza, taiata la fel de mare ca fasia de dovlecel. Apoi se ruleaza si se prinde in scobitori, ca sa nu se desfaca. Se pune pe un pat verde din cozi de ceapa verde sau orice alt decor, in functie de sezon.</span><br /><br /><a style="font-family: times new roman; font-weight: bold; font-style: italic;" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmHo33Fk43PxZq1VWbboAgl6CVi4ayCbtK3kvjOGxZ31c-8HdfZAKUul3PJ6fOla_NRQ53ZhYlJ9xemBODY4YZai6cZsH3CM6y7t4lRK2ahjPEjtmI_-nIvYnJd12zQ_BfQEI0wynzulTI/s1600-h/Rulouri+festive+5.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 310px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmHo33Fk43PxZq1VWbboAgl6CVi4ayCbtK3kvjOGxZ31c-8HdfZAKUul3PJ6fOla_NRQ53ZhYlJ9xemBODY4YZai6cZsH3CM6y7t4lRK2ahjPEjtmI_-nIvYnJd12zQ_BfQEI0wynzulTI/s400/Rulouri+festive+5.jpg" alt="" id="BLOGGER_PHOTO_ID_5449712752887328850" border="0" /></a></span><span style="font-size:100%;"><br /></span>adnas54http://www.blogger.com/profile/00174285560698922510noreply@blogger.com6tag:blogger.com,1999:blog-2206961733039815868.post-51051073843612337122010-03-17T13:25:00.009+01:002010-04-06T08:10:14.157+02:00Rondele etajate de sfecla si branza<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioQ3zDX-EzjEFRFeOBGHjmVS5WGuICEw_dI7R2dhYkCvdLXKhp-gmFfUtJI8NJin8dUNTcoTf2jvkfriRnpEhIKFJ7hljMabRE1SVKNjc-28d15G2-sSwjn6RQTjJ4w304pxo0OBM5h6Nm/s1600/Rondele+etajate+de+sfecla+si+branza+5.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 278px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioQ3zDX-EzjEFRFeOBGHjmVS5WGuICEw_dI7R2dhYkCvdLXKhp-gmFfUtJI8NJin8dUNTcoTf2jvkfriRnpEhIKFJ7hljMabRE1SVKNjc-28d15G2-sSwjn6RQTjJ4w304pxo0OBM5h6Nm/s400/Rondele+etajate+de+sfecla+si+branza+5.jpg" alt="" id="BLOGGER_PHOTO_ID_5456902798200511538" border="0" /></a><br /><span style="font-size:100%;"><span style="font-weight: bold; font-style: italic;font-family:times new roman;" >Ideea, ca dintr-o banala sfecla rosie, sa poti face un antreu elegant, am luat-o de pe blogul </span><a style="font-family: times new roman; font-weight: bold; font-style: italic;" href="http://www.mamina.fr/">Et c'est si bon.</a><span style="font-weight: bold; font-style: italic;font-family:times new roman;" >, pe care il urmaresc cu placere. Eu am modificat putin reteta de baza, aceasta continand ca ingredient si mar in branza.</span><br /></span><div style="text-align: center;"><span style="font-size:100%;"><span style="font-weight: bold; font-style: italic;font-family:times new roman;" >Ingrediente:</span><br /><span style="font-weight: bold; font-style: italic;font-family:times new roman;" >2 buc de sfecla rosie</span><br /><span style="font-weight: bold; font-style: italic;font-family:times new roman;" >100 gr. ricotta</span><br /><span style="font-weight: bold; font-style: italic;font-family:times new roman;" >100 ml. smantana</span><br /><span style="font-weight: bold; font-style: italic;font-family:times new roman;" >1 ceapa rosie mica</span><br /><span style="font-weight: bold; font-style: italic;font-family:times new roman;" >1 ceapa verde</span><br /><span style="font-weight: bold; font-style: italic;font-family:times new roman;" >sare, piper, </span><br /><span style="font-weight: bold; font-style: italic;font-family:times new roman;" >ulei de masline</span></span><br /></div><span style="font-weight: bold; font-style: italic;font-family:times new roman;" >Mod de preparare:</span><br /><span style="font-weight: bold; font-style: italic;font-family:times new roman;" >Cele 2 buc de sfecla rosie se fierb si se taie in rondele de 5-6 mm.si de diametre cat de cat identice, in functie de marimea sfeclei. Ceapa se toaca si se distuie in putin ulei de masline. Se adauga sare, piper.</span><br /><span style="font-weight: bold; font-style: italic;font-family:times new roman;" >Se amesteca ricotta si smântâna prin ridicare. Aceasta trebuie sa fie foarte ferma. Apoi se adauga ceapa, ceapa verde tocata sise se verifica daca mai trebuiesc condimentare de sare si piper.</span><br /><span style="font-weight: bold; font-style: italic;font-family:times new roman;" >Se prepara o vinaigrette, cu un pic de ulei de masline, otet si o priza de curry si se picura peste rondelele de sfecla.</span><br /><span style="font-weight: bold; font-style: italic;font-family:times new roman;" ><span style="font-weight: bold; font-style: italic;font-family:times new roman;" ><span style="font-weight: bold; font-style: italic;font-family:times new roman;" ><span style="font-size:100%;"><span style="font-weight: bold; font-style: italic;font-family:times new roman;" ><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8bGGybfOZqzPqm7Dy4ePaciQdVfTL7YueUE7cBwAYHOzAJrh5k5KL_Eneq-sJe-uIxOVpBesDnAsvuczQbi7rOT6bqxk7q-7pZDA68R1yHrJntucS6vnTL-pp-LeagwBAquGihw8UNAbV/s1600/Rondele+etajate+de+sfecla+si+branza+1.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 316px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8bGGybfOZqzPqm7Dy4ePaciQdVfTL7YueUE7cBwAYHOzAJrh5k5KL_Eneq-sJe-uIxOVpBesDnAsvuczQbi7rOT6bqxk7q-7pZDA68R1yHrJntucS6vnTL-pp-LeagwBAquGihw8UNAbV/s400/Rondele+etajate+de+sfecla+si+branza+1.jpg" alt="" id="BLOGGER_PHOTO_ID_5456900750585354802" border="0" /></a></span></span></span></span></span><span style="font-weight: bold; font-style: italic;font-family:times new roman;" >Se ia o folie de aluminiu, se aseaza rondelele de sfecla peste care se adauga din compozitia de branza. Se repeta procedeul.</span><br /><span style="font-weight: bold; font-style: italic;font-family:times new roman;" >Ca sa se intrepatunda aromele, trebuie sa stea cca. 2 ore pana se servesc.</span><br /><span style="font-weight: bold; font-style: italic;font-family:times new roman;" >Pofta buna!</span>adnas54http://www.blogger.com/profile/00174285560698922510noreply@blogger.com0tag:blogger.com,1999:blog-2206961733039815868.post-48294939553575732692010-03-17T11:41:00.009+01:002010-04-06T07:58:49.736+02:00Ficat de porc prajit cu mujdei<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgC_efyjG-2Z-81c-qEKCfh9WQyoOTXvDeovtcFrcJYREarqV84HvQfh6FgixEgqsdyjJWzdf3qm8TGlUMKltAJ9UEkpxXspqM0keSgy7UM02R1sefKApK1VQT-w-z1yhHJQI8jKv_J5Nly/s1600/Ficat+prajit+cu+legume+mexicane++4.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 307px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgC_efyjG-2Z-81c-qEKCfh9WQyoOTXvDeovtcFrcJYREarqV84HvQfh6FgixEgqsdyjJWzdf3qm8TGlUMKltAJ9UEkpxXspqM0keSgy7UM02R1sefKApK1VQT-w-z1yhHJQI8jKv_J5Nly/s400/Ficat+prajit+cu+legume+mexicane++4.jpg" alt="" id="BLOGGER_PHOTO_ID_5456899880183808610" border="0" /></a><br /><div style="text-align: center; font-weight: bold; font-style: italic;font-family:times new roman;"><span style="font-size:100%;"><span style="font-family:times new roman;">Ingrediente:</span><br /><span style="font-family:times new roman;">500 gr. ficat de porc</span><br /><span style="font-family:times new roman;">200 ml. lapte</span><br /><span style="font-family:times new roman;">sare, piper</span><br /><span style="font-family:times new roman;">ulei pentru prajit</span><br /><span style="font-family:times new roman;">3- 4 catei de usturoi</span><br /><span style="font-family:times new roman;">2-3 lg. smantana</span><br /><span style="font-family:times new roman;">Garnitura:</span><br /><span style="font-family:times new roman;">legume mexicane, piureu de cartofi sau pireu</span><br /></span></div><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi36NH4pNXpC-JUavP4Cn7Z48E-TplG32qRexVLRILTgN-m_vUFUGo548ihP15emP1DfEGA_cYdxR5hUJrnizGIRCcbUs0XNrDQnpC95JLTXkJd58THMB74F3K91vWtn6nJWW0Lv24wgBol/s1600-h/Ficat+prajit+cu+legume+mexicane+1.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 292px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi36NH4pNXpC-JUavP4Cn7Z48E-TplG32qRexVLRILTgN-m_vUFUGo548ihP15emP1DfEGA_cYdxR5hUJrnizGIRCcbUs0XNrDQnpC95JLTXkJd58THMB74F3K91vWtn6nJWW0Lv24wgBol/s400/Ficat+prajit+cu+legume+mexicane+1.jpg" alt="" id="BLOGGER_PHOTO_ID_5449557810014450434" border="0" /></a><br /><div style="text-align: left; font-family: times new roman; font-weight: bold; font-style: italic;">Mod de preparare:<br />Ficatul se portioneaza, se sterge si se pune la fragezit in lapte pentru cca. o ora. Apoi se scoate si se tamponeaza cu hartie absorbanta. Se prajeste in uleiul incins.<br />Mujdeiul se face din 3-4 catei de usturoi pisat cu sare si untdelemn. Se freaca pana devine o pasta. Se adauga dupa caz iaurt, smantana sau apa. Se foloseste drept condiment la unele mâncaruri.<br /><br />Pentru garnitura se poate folosii piureul, orezul, sau legumele. Eu am folosit legume mexicane din supermarket. In uleiul in care am prazit ficatul se inabuse legumele cca. 15-20 min.<br />Ficatul se serveste cald cu mujdei si legume.<br />Pofta buna!</div>adnas54http://www.blogger.com/profile/00174285560698922510noreply@blogger.com0tag:blogger.com,1999:blog-2206961733039815868.post-64976348446838713232010-03-14T22:31:00.006+01:002010-04-05T22:01:15.298+02:00Tort de piscoturi cu crema de coacaze<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxCJsHRxV0HrHpa46IC4Ygse2acRLAH4ijx6nWSsAZmZ8qq94U2Ut4ALVCmN9kSqM6aM9kcKX49__TI7zJ0cVAHKrz9WgcHlLR-F-1cnyPFDbh32w6m5BmsnPGD1LabKeM4YCYRkv-ViDi/s1600/Tort+de+piscoturi+cu+crema+de+coacaze+12.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 305px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxCJsHRxV0HrHpa46IC4Ygse2acRLAH4ijx6nWSsAZmZ8qq94U2Ut4ALVCmN9kSqM6aM9kcKX49__TI7zJ0cVAHKrz9WgcHlLR-F-1cnyPFDbh32w6m5BmsnPGD1LabKeM4YCYRkv-ViDi/s400/Tort+de+piscoturi+cu+crema+de+coacaze+12.jpg" alt="" id="BLOGGER_PHOTO_ID_5456745897197585426" border="0" /></a><br /><div style="text-align: center; font-weight: bold; font-style: italic;font-family:times new roman;"><span style="font-size:100%;"><span style="font-family:times new roman;">Ingrediente:</span><br /><span style="font-family:times new roman;">1 pachet de piscoturi</span><br /><span style="font-family:times new roman;">2 cuti iaurt cu coacaze / total 400 gr.</span><br /><span style="font-family:times new roman;">200 gr. frisca Hulala</span><br /><span style="font-family:times new roman;">2 plicuri de gelatina</span><br /><span style="font-family:times new roman;">3-4 linguri de zahar</span><br /><span style="font-family:times new roman;">200 gr. cafea concentrata</span><br /><span style="font-family:times new roman;">200 gr. ciocolata neagra</span><br /></span></div><span style="font-size:100%;"><span style="font-weight: bold; font-style: italic;font-family:times new roman;" >Mod de preparare:</span><br /><span style="font-weight: bold; font-style: italic;font-family:times new roman;" >Pe platoul, se pune cercul detasabil de tort. Inmuiem piscoturile in cafea si le asezam pe platou, formand un blat.</span><br /><span style="font-weight: bold; font-style: italic;font-family:times new roman;" >Gelatina se pune in 100 ml. apa rece pentru 10 minute.</span><br /><br /><a style="font-family: times new roman; font-weight: bold; font-style: italic;" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXwSdLhoriz2uYYgw8pNgC-oGqIR6pms4v__2ei74sOhWsmEKNhn8cvNhtz1k8GAkUutgBl0B6rveRR5_jdQ1XvWLTxiujZw7qXpUQL-SzyexImvi25gv6X0LImWiJT-ypDbeeN5uPn3SH/s1600-h/Tort+de+piscoturi+cu+crema+de+coacaze+.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 312px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXwSdLhoriz2uYYgw8pNgC-oGqIR6pms4v__2ei74sOhWsmEKNhn8cvNhtz1k8GAkUutgBl0B6rveRR5_jdQ1XvWLTxiujZw7qXpUQL-SzyexImvi25gv6X0LImWiJT-ypDbeeN5uPn3SH/s400/Tort+de+piscoturi+cu+crema+de+coacaze+.jpg" alt="" id="BLOGGER_PHOTO_ID_5448607973312772994" border="0" /></a></span><span style="font-size:100%;"><br /><span style="font-weight: bold; font-style: italic;font-family:times new roman;" >Se bate frisca Hulala cu mixerul. Intr-un alt bol se bate iaurtul de coacaze cu 3-4 linguri de zahar. Cum frisca Hulaha este dulce, dupa mine cele 3-4 lingururi de zahar este suficient.</span><br /><span style="font-weight: bold; font-style: italic;font-family:times new roman;" >Se pune gelatina pe foc mic, max. 1 minut, sa nu fiarba. Se inglobeaza in gelatina 2-3 linguri de iaurt si totul se adauga apoi la cantitatea mare de iaurt. Se da la frigider. Cand incepe sa se intareasca, se inglobeaza de frisca batuta.</span><br /><br /><a style="font-family: times new roman; font-weight: bold; font-style: italic;" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj04g4pjkaJBpS67s4Srmo9ByslJeNNXR8HXlpGzCoDALz84v6ZDORp4xUY6gvVne0FlBJ4gc8im8_QMHpgBf-GjdLmm_Eos1MirU94Ht0IbvOlaIdBagPdKVlg5QpMzxQWcPw60YnajXu3/s1600-h/Tort+de+piscoturi+cu+crema+de+coacaze+1.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj04g4pjkaJBpS67s4Srmo9ByslJeNNXR8HXlpGzCoDALz84v6ZDORp4xUY6gvVne0FlBJ4gc8im8_QMHpgBf-GjdLmm_Eos1MirU94Ht0IbvOlaIdBagPdKVlg5QpMzxQWcPw60YnajXu3/s400/Tort+de+piscoturi+cu+crema+de+coacaze+1.jpg" alt="" id="BLOGGER_PHOTO_ID_5448607685937237394" border="0" /></a></span><span style="font-size:100%;"><br /><span style="font-weight: bold; font-style: italic;font-family:times new roman;" >Pentru decor am folosit piscoturile.ramase. Ciocolata maruntita, am topit-o pe bain-marie, impreuna cu smantana si un cub de unt. Am scufundat piscoturile taiate in jumatate in ciocolata lichida. Se orneaza partea laterala a tortului cu ciocolata. Se lipesc piscoturile rapid, inainte de a se intari ciocolata.</span></span><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbsdy4bGq_-MvT-G6b9CfQ22rsdvAKvNssj0ADA8avj4gLaBoXEyFa5yPutoce95zMIefaYUNOTrwEHZDC7ocw0FtMIpfaEPFMXwrPiZFiudjCgNPnSBSyjxWtkugmM9R01xuXFK0WBhdM/s1600-h/Tort+de+piscoturi+cu+crema+de+coacaze+18.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 303px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbsdy4bGq_-MvT-G6b9CfQ22rsdvAKvNssj0ADA8avj4gLaBoXEyFa5yPutoce95zMIefaYUNOTrwEHZDC7ocw0FtMIpfaEPFMXwrPiZFiudjCgNPnSBSyjxWtkugmM9R01xuXFK0WBhdM/s400/Tort+de+piscoturi+cu+crema+de+coacaze+18.jpg" alt="" id="BLOGGER_PHOTO_ID_5448607263735533506" border="0" /></a>adnas54http://www.blogger.com/profile/00174285560698922510noreply@blogger.com2