tag:blogger.com,1999:blog-43888894942577611692024-03-19T04:44:17.640+02:00Bunatati pentru pofticiosiAndrahttp://www.blogger.com/profile/17990428512738421135noreply@blogger.comBlogger14125tag:blogger.com,1999:blog-4388889494257761169.post-22428494574232569442012-06-11T14:29:00.001+03:002012-06-11T14:29:07.552+03:00Batoane de ciocolata "Nanaimo"<!--[if gte mso 9]><xml>
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<br />
<div class="MsoNormal">
Mmmmm batoanele Nanaimo sunt o desfatare – o baza crocanta de biscuite,
cocos si ciocolata, o crema alba dulce de unt si un strat fin de ciocolata
deasupra. Le-am descoperit intr-o carte de retete (Cakes&Cookies de la
FlameTree) primita cadou de la prietena mea Iulia. Am descoperit ulterior ca
sunt un desert foarte apreciat prin alte tari si acum stiu si de ce – sunt cu
adevarat delicioase. </div>
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</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjT4t0vI3PgtRxtYP90v2LBhhQwBG-T5j56taHJUVwAgVIibbYWAT24fiKbSkybJtzDt7hPOz1Y2kenxalVEO-KLCH7TwC_eVBqtzxi2_04PHfPQVz9TRGmU-5YIVpgpM6qt-ApuPfpI1I/s1600/Picture+017.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="188" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjT4t0vI3PgtRxtYP90v2LBhhQwBG-T5j56taHJUVwAgVIibbYWAT24fiKbSkybJtzDt7hPOz1Y2kenxalVEO-KLCH7TwC_eVBqtzxi2_04PHfPQVz9TRGmU-5YIVpgpM6qt-ApuPfpI1I/s320/Picture+017.jpg" width="320" /></a></div>
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<br /></div>
<div class="MsoNormal">
Cantitatile le-am folosit pentru o tava dreptunghiulara de 39x26cm,
daca aveti o tava mai mare sau mai mica ajustati proportional. </div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<u><b>Ingrediente:</b></u></div>
<div class="MsoNormal">
<b>Blat de biscuit:</b></div>
<div class="MsoNormal">
150g unt</div>
<div class="MsoNormal">
250g ciocolata amaruie</div>
<div class="MsoNormal">
150g biscuit digestivi maruntiti</div>
<div class="MsoNormal">
150g cocos</div>
<div class="MsoNormal">
100g mix de alone / nuci maruntit</div>
<div class="MsoNormal">
<b><span lang="DE" style="mso-ansi-language: DE;">Crema de unt:</span></b></div>
<div class="MsoNormal">
<span lang="DE" style="mso-ansi-language: DE;">2 galbenusuri</span></div>
<div class="MsoNormal">
<span lang="DE" style="mso-ansi-language: DE;">2 linguri lapte</span></div>
<div class="MsoNormal">
150g unt la temperatura camerei</div>
<div class="MsoNormal">
2 lingurite esenta de vanilie</div>
<div class="MsoNormal">
300g zahar pudra</div>
<div class="MsoNormal">
<b>Topping de ciocolata:</b></div>
<div class="MsoNormal">
250g ciocolata amaruie</div>
<div class="MsoNormal">
2 lingurite ulei de floarea soarelui</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<u><b>Metoda de preparare:</b></u></div>
<div class="MsoNormal">
Tava de copt se unge cu ulei si se tapeteaza cu hartie de
copt.</div>
<div class="MsoNormal">
<b>Blatul de biscuiti:</b> Intr-un vas rezistent la caldura, se
pune ciocolata taiata bucatele mici si untul taiat cubulete si se aseaza
deasupra unei oale cu apa clocotita, si se amesteca din cand in cand pana cand
ciocolata s-a topit.</div>
<div class="MsoNormal">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDaMwF6drO2oTzDqZ7TBS4DDPKL607DUSfZ1PTgVPSlpwKc3G48LwzlUp_jpqrG6sc15fhayeZvJyLa5q7Y_zTPAHvUwGj8uHTunFGnZEsApgEyhZ12YzcGyeOrXvGIlswD57ddSAaQ64/s1600/Picture+001.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDaMwF6drO2oTzDqZ7TBS4DDPKL607DUSfZ1PTgVPSlpwKc3G48LwzlUp_jpqrG6sc15fhayeZvJyLa5q7Y_zTPAHvUwGj8uHTunFGnZEsApgEyhZ12YzcGyeOrXvGIlswD57ddSAaQ64/s200/Picture+001.jpg" width="174" /></a></div>
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<br /></div>
<div class="MsoNormal">
Se ia vasul de la caldura si se adauga biscuitii
maruntiti, nuca de cocos si nucile maruntite si se amesteca bine. </div>
<div class="MsoNormal">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
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<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Se toarna
amestecul in tava, se niveleaza cu o lingura si se preseaza bine in tava cu
fundul unui pahar. </div>
<div class="MsoNormal">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
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<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Se lasa la frigider 20 de minute. </div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<b>Crema de unt:</b> Intr-un vas rezistent la caldura, se pun
galbenusurile si laptele, si se aseaza deasupra unei oale cu apa clocotita
avand grija ca fundul vasului sa nu atinga apa. Amestecati cu un mixer 2-3
minute. </div>
<div class="MsoNormal">
<br /></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVawVPDJwWuz2MR87iadhNtHj7568jOzZ000oEhf3vzi5gI_GZhUqnEKZgf2_KGO_X6KnTIyfVedIsbc-Zx5rwvcvfzjUmlkdBILmc_OXP759yUWgAmiHjGW-SLE_YRMj5IZNyKecJgb4/s1600/Picture+011.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVawVPDJwWuz2MR87iadhNtHj7568jOzZ000oEhf3vzi5gI_GZhUqnEKZgf2_KGO_X6KnTIyfVedIsbc-Zx5rwvcvfzjUmlkdBILmc_OXP759yUWgAmiHjGW-SLE_YRMj5IZNyKecJgb4/s200/Picture+011.jpg" width="150" /></a></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Se adauga untul si extractul de vanilie si se amesteca in continuare
pana cand amestecul devine pufos, apoi gradual se adauga zaharul pudra
continuand mixarea. </div>
<div class="MsoNormal">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
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<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Se toarna peste blatul racit de biscuiti, se niveleaza cu o
spatula, si se lasa la frigider timp de 30 de minute.</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<b>Toppingul de ciocolata:</b> Intr-un vas rezistent la caldura, se
pune ciocolata taiata bucatele mici si uleiul si se aseaza deasupra unei oale
cu apa clocotita avand grija ca fundul vasului sa nu atinga apa. Se amesteca
din cand in cand pana cand ciocolata s-a topit si rezulta un sos fin fara
cocoloase. Se lasa ciocolata sa se raceasca putin, apoi se toarna peste stratul
de crema de unt si se inclina usor tava ca sa rezulte un strat uniform de
ciocolata. Se da la frigider 5 minute, pana cand ciocolata s-a intarit putin. Se
traseaza dimensiunile de batoane in ciocolata cu un cutit ascutit, fara a taia
batoanele. Se lasa la frigider inca cel putin doua ore pana cand prajitura s-a
intarit si apoi se taie in batoane. Se pastreaza excelent la frigider. Pofta
buna!</div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBhiWsb5XdgeoVOMjUKx_m7v6w-VNBDz8ctLUHGF-Z0KxzAG4Yc6pfYenWE0CMkBNqOKwrVPaDkYfI5uYq_lJf2YtvIUs76DBVMoy2FKaJww_MCICp9YILZE45py736KD0AFIhzoJOkps/s1600/Picture+020.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="187" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBhiWsb5XdgeoVOMjUKx_m7v6w-VNBDz8ctLUHGF-Z0KxzAG4Yc6pfYenWE0CMkBNqOKwrVPaDkYfI5uYq_lJf2YtvIUs76DBVMoy2FKaJww_MCICp9YILZE45py736KD0AFIhzoJOkps/s320/Picture+020.jpg" width="320" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgE28M2yIjarhS_mMcz6e6GOTh4kOuJzDDorR75ddh2msMI9eI4qCxci2kV5pgHYw-tzEa0dmr9LFSfyZlerUcVoJv5lz2z6PAd5UVY3KQww1uVClGWLcDpA3oLpHc_W-S5D4GY1AJbi7M/s1600/Picture+019.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="176" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgE28M2yIjarhS_mMcz6e6GOTh4kOuJzDDorR75ddh2msMI9eI4qCxci2kV5pgHYw-tzEa0dmr9LFSfyZlerUcVoJv5lz2z6PAd5UVY3KQww1uVClGWLcDpA3oLpHc_W-S5D4GY1AJbi7M/s320/Picture+019.jpg" width="320" /></a></div>
<div class="MsoNormal">
<br /></div>Andrahttp://www.blogger.com/profile/17990428512738421135noreply@blogger.com0tag:blogger.com,1999:blog-4388889494257761169.post-83598073107056185512012-06-11T12:50:00.000+03:002012-06-11T12:53:17.082+03:00Prajitura pufoasa cu fructe<br />
<div class="MsoNormal">
</div>
<div class="MsoNormal">
Reteta aceasta de prajitura am primit-o de la bunica si este una din prajiturile copilariei mele, un gust care imi aminteste de dupa amieze linistite in curte la bunici, de vremuri vesele si fara griji. Si acum imi
place sa ma bucur de acest gust simplu si bun de casa, iar mamaie inca ne face
prajitura cand mergem in vizita la ei. Merge perfect la ceai, cafea, lapte sau ca o
gustare dulce de dupa amiaza. Se pot folosi diverse fructe proaspete sau in
compot, preferatele mele pentru aceasta prajitura sunt visinele si caisele. </div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZB0WG06DQOpb9GafPsbJiQeZSEDMjNT77to9R-hnEzmYZYWrFsQzQTDtyC7uKvBLlPfB3KRK53Im0wMPbJ2IET7maS5fBjABsYp8pssdgh9PcrH7YVaSqenWHRSKX0nAK92lbSmcUFrA/s1600/Picture+009.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"></a></div>
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</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqQB4qVbwQKGbjXUrvaz07In2y9HFPguSIh497P9fQoSsm307gLsn6DubMqf5T83-tTcIR92kgkH6I-noXIh12P2aIai1lmHr_KSiAZkRHhb-FqC1Vi3R44Ghq9AyB6sSmvH4lpniofWA/s1600/Picture+038.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="206" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqQB4qVbwQKGbjXUrvaz07In2y9HFPguSIh497P9fQoSsm307gLsn6DubMqf5T83-tTcIR92kgkH6I-noXIh12P2aIai1lmHr_KSiAZkRHhb-FqC1Vi3R44Ghq9AyB6sSmvH4lpniofWA/s320/Picture+038.jpg" width="320" /></a></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Cantitatile le-am folosit pentru o tava dreptunghiulara de 39x26cm,
daca aveti o tava mai mare sau mai mica ajustati proportional. Fiindca e o
reteta de la bunica, cantitatile sunt in cani<span style="font-family: Wingdings;"></span>,
si nu in grame - era mai simplu asa. Folositi o cana normala de ceai (de aprox. 250ml).</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<u><b>Ingrediente</b></u></div>
<div class="MsoNormal">
6 oua</div>
<div class="MsoNormal">
2 cani zahar</div>
<div class="MsoNormal">
1 cana lapte</div>
<div class="MsoNormal">
1 cana ulei</div>
<div class="MsoNormal">
3 cani faina</div>
<div class="MsoNormal">
1 plic praf copt (10g)</div>
<div class="MsoNormal">
500g fructe proaspete sau din compot</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<b><u>Metoda de preparare:</u></b></div>
<div class="MsoNormal">
Preincalziti cuptorul la foc mediu.</div>
<div class="MsoNormal">
Se separa cele 6 oua. Se pun galbenusurile intr-un castron
mare. Albusurile se pun separat si se bat spuma tare, dupa care se lasa la
rece.</div>
<div class="MsoNormal">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEht5LrQaNC9MmpocpkWFcZiNkKcAEvEDnMlEpxkZhd6X8w4ghVT6y3I788XPTEpQn1Uui94-WEI6rmyX-J3_s2ZZho49clq8Y2U-HSmfu-iam1CjJqDeNFaCBCevSfMDxCAGAms1qOnHhE/s1600/Picture+011.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="96" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEht5LrQaNC9MmpocpkWFcZiNkKcAEvEDnMlEpxkZhd6X8w4ghVT6y3I788XPTEpQn1Uui94-WEI6rmyX-J3_s2ZZho49clq8Y2U-HSmfu-iam1CjJqDeNFaCBCevSfMDxCAGAms1qOnHhE/s200/Picture+011.jpg" width="200" /></a></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Galbenusurile se bat impreuna cu 2 cani de zahar, se adauga
apoi 1 cana de lapte se mai amesteca un pic si apoi se pune 1 cana de ulei si praful
de copt. Se bat cu mixerul pana se dizolva zaharul.</div>
<div class="MsoNormal">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
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<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Cand zaharul s-a dizolvat, se adauga albusurile usor prin
rasturnare pana se incorporeaza. </div>
<div class="MsoNormal">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
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<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Pe rand se pune 1 cana de faina, se amesteca
in continuare usor cu spatula, se mai adauga 1 cana faina, din nou se amesteca
usor si inca 1 cana de faina si se amesteca.</div>
<div class="MsoNormal">
<br /></div>
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<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Tava de copt se unge cu unt si se tapeteaza cu faina, se rastoarna
amestecul de blat si se intinde uniform.</div>
<div class="MsoNormal">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
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<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Fructele se amesteca cu faina ca sa nu se lipeasca intre ele
(daca sunt din compot se scurg inainte intr-o sita) si se aseaza uniform peste
blat. Nu trebuie apasate, fiindca se vor duce spre fundul tavii cand creste aluatul
la cuptor.</div>
<div class="MsoNormal">
<br /></div>
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Se pune prajitura la copt timp de 30 de minute in cuptorul
preincalzit, sau pana la testul scobitorii (cand infigeti o scobitoare in
mijlocul prajiturii si iese curata, prajitura este gata). Cand e gata
prajitura, se scoate din cuptor si se presara cu zahar pudra.</div>
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Dupa ce s-a racit, poate fi pastrata intr-un recipient inchis,
in frigider, si nu isi pierde din prospetime, pufosenie sau gust. Doar lasati
prajitura sa ajunga la temperatura camerei inainte sa o serviti si va fi
delicioasa. Pofta buna!</div>
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</div>Andrahttp://www.blogger.com/profile/17990428512738421135noreply@blogger.com5tag:blogger.com,1999:blog-4388889494257761169.post-70289951721816215532012-03-25T11:43:00.000+03:002012-03-25T11:43:43.595+03:00Tarta de banane<span style="font-size: small;"><span style="font-size: small;">Tarta de banane este o bunatate. O stiam de mult, am incercat mai multe retete, dar parca nu am gasit una cu care sa fiu complet multumita. Am vazut-o recent pregatita de un cofetar faimos la TV si mi s-a facut pofta sa incerc din nou. Si a iesit cremos, spumos, putin crocant si cu gust plin si natural de banana - foarte bun.</span></span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcFDferNkGJ2MrgwbABjPfPlIVKWtK4yahJKVmEjlaLjY8eJkBHYFND7nEF7hlqut2vfUzaIKO42ecLsat_n51q-mxBQHpK1ss8xQhyphenhyphenObCfgPDCxHnHoE2ZJfYj9i_ZpnPtKJSpD7XohQ/s1600/Picture+029.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="238" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcFDferNkGJ2MrgwbABjPfPlIVKWtK4yahJKVmEjlaLjY8eJkBHYFND7nEF7hlqut2vfUzaIKO42ecLsat_n51q-mxBQHpK1ss8xQhyphenhyphenObCfgPDCxHnHoE2ZJfYj9i_ZpnPtKJSpD7XohQ/s320/Picture+029.jpg" width="320" /></a></div><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1A5s862oYXqNj67zdnf7LPgI-93-0kwcvMWDGQJ-VC8jzoutj2wPVx_X_E7-DjkAFMVp9EcCe7FDK11QKQPaNIGpXt39IpRLwqEQ38Mor0zB217T1lzH75NkjdcdeW22SUDKDPMrytVg/s1600/Picture+001.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"></a><span style="font-size: small;"><b>Ingrediente</b><br />
<u>Blat</u><br />
155g faina<br />
115g unt (sau margarina) rece, taiat cubulete<br />
½ lingurita de sare<br />
1 lingurita de zahar<br />
3 linguri de apa rece<br />
<u>Crema</u><br />
2 ½ cani lapte 3,5%<br />
5 galbenusuri de ou<br />
1 cana de zahar<br />
2/3 cana de faina, cernuta<br />
75g unt<br />
<u>Frisca</u><br />
3 cani smantana de frisca<br />
½ cana zahar<br />
Altele<br />
3 banane coapte<br />
Sucul de la 1 lamaie<br />
<b><br />
Metoda de preparare:</b><br />
<u>Blatul:</u> Intr-un castronel mai mare, amestecati faina cu sarea si zaharul. Adaugati untul, amestecand bine, pana cand amestecul are aspectul de faramituri mai mari. Adaugati apa, cate o lingura o data, pana cand amestecul se leaga si devine o coca. Formati coca in forma unei mingi, inveliti in folie de plastic si dati la frigider 30 de minute. Dupa ce coca s-a racit, se scoate din frigider si cu un sucitor intindeti o foaie subtire rotunda si asezati intr-o forma de tarta cu diametrul de aprox. 25 cm. </span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgST9t_IoWPRNzTKqnMkBJLEuyyzxPT4CvI0AY8_8X37ZP0drWe1dyah2rUxUJHi_0cmfq5k8c-CEiyD7Z2sPgSFfJoTIJgSkB1KmJW5TdpyEUHfeg5Bp8IfRYMqEnQOlHjV8u5fJ-xiAA/s1600/Picture+017.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="166" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgST9t_IoWPRNzTKqnMkBJLEuyyzxPT4CvI0AY8_8X37ZP0drWe1dyah2rUxUJHi_0cmfq5k8c-CEiyD7Z2sPgSFfJoTIJgSkB1KmJW5TdpyEUHfeg5Bp8IfRYMqEnQOlHjV8u5fJ-xiAA/s200/Picture+017.jpg" width="200" /> </a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><span style="font-size: small;">Se taie marginile de aluat in exces si se inteapa cu furculita pe alocuri.</span><br />
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</div><div class="separator" style="clear: both; text-align: left;">Se pune o foaie de copt deasupra si pe ea se toarna jumatate de pachet de fasole. </div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDb_L4YW5kfab6fmyetbCXBqDjWfW6zGH-4-vSUuFxuhqOrIrsZLohlv4OTXxnR9wXBewpngKTHyP9kjkGfm6mR6T1VXbu3oOqEvggr-bDdjt56rKdwQVVRW_AaohNyj9NwIdY07hn8aY/s1600/Picture+019.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="172" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDb_L4YW5kfab6fmyetbCXBqDjWfW6zGH-4-vSUuFxuhqOrIrsZLohlv4OTXxnR9wXBewpngKTHyP9kjkGfm6mR6T1VXbu3oOqEvggr-bDdjt56rKdwQVVRW_AaohNyj9NwIdY07hn8aY/s200/Picture+019.jpg" width="200" /> </a></div><span style="font-size: small;"> </span><br />
<span style="font-size: small;">Se introduce in cuptorul incalzit la 180 grade (150 daca aveti cuptor cu ventilatie) si se coace timp de 20 minute. Se scoate din cuptor, se iau boabele de fasole si hartia de copt de deasupra, se reintroduce blatul in cuptor si se coace inca 10-15 minute, pana cand devine auriu.</span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNssWUu3JQ7nMjspeVGkDG74jXbYkvSH3FumP1GECUlGYJVDvCjqxyE5y_YAi9aIl0xOZascc7gufwdgqvGDp5PtLsgqqQYv4zFrRqgxlwe9X3nQUdE-j9X-RHn3ONsCEYwl13iPoWrYk/s1600/Picture+022.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="175" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNssWUu3JQ7nMjspeVGkDG74jXbYkvSH3FumP1GECUlGYJVDvCjqxyE5y_YAi9aIl0xOZascc7gufwdgqvGDp5PtLsgqqQYv4zFrRqgxlwe9X3nQUdE-j9X-RHn3ONsCEYwl13iPoWrYk/s200/Picture+022.jpg" width="200" /></a></div><br />
<span style="font-size: small;">Cand este gata, se scoate din cuptor si se lasa sa se raceasca in forma pana cand ajunge la temperatura camerei.Intre timp, se face crema.</span><br />
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<div class="separator" style="clear: both; text-align: left;"><span style="font-size: small;"><u>Crema:</u> Laptele se pune la fiert cu esenta de vanilie. Se pun galbenusurile intr-un castronel mai mare, se adauga zaharul si se amesteca bine.</span></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1A5s862oYXqNj67zdnf7LPgI-93-0kwcvMWDGQJ-VC8jzoutj2wPVx_X_E7-DjkAFMVp9EcCe7FDK11QKQPaNIGpXt39IpRLwqEQ38Mor0zB217T1lzH75NkjdcdeW22SUDKDPMrytVg/s1600/Picture+001.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="158" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1A5s862oYXqNj67zdnf7LPgI-93-0kwcvMWDGQJ-VC8jzoutj2wPVx_X_E7-DjkAFMVp9EcCe7FDK11QKQPaNIGpXt39IpRLwqEQ38Mor0zB217T1lzH75NkjdcdeW22SUDKDPMrytVg/s200/Picture+001.jpg" width="200" /></a></div><br />
<span style="font-size: small;">Se adauga apoi treptat faina, si se amesteca in continuare - va avea un aspect destul de granular, dar e ok. </span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_P3p-Laz7n6abGLnLpSsqCAPQ6-z5EGV4g7ygJMlWJw4tQThuQi8aXddtf3L5SkfZNA04mzes1agnlw1KJZKjzzp3S6hrk5jLlMf-CYqo6pwVPPiiiupb9YDJR_ACxipvK4-CeqD4eRw/s1600/Picture+006.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="189" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_P3p-Laz7n6abGLnLpSsqCAPQ6-z5EGV4g7ygJMlWJw4tQThuQi8aXddtf3L5SkfZNA04mzes1agnlw1KJZKjzzp3S6hrk5jLlMf-CYqo6pwVPPiiiupb9YDJR_ACxipvK4-CeqD4eRw/s200/Picture+006.jpg" width="200" /></a></div><br />
<span style="font-size: small;">Cand laptele incepe sa fiarba, se ia de pe foc. Se ia aproximativ jumatate de polonic de lapte fierbinte, se toarna peste compozitia de ou, zahar si faina si se amesteca bine. </span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmPgacO4ph_OnLWX4l0rcxVNS_3NMsCHJyfCFgEe-gk-5P8xyZ20Vhl1ZOfgISx3wy66LfTDk5643WJXh3O1j2aKYlBjiDDYvoLYnxwk-LyBjq-bfsKmYMPIsHJEjtKLMD1tZAPDpeao4/s1600/Picture+009.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmPgacO4ph_OnLWX4l0rcxVNS_3NMsCHJyfCFgEe-gk-5P8xyZ20Vhl1ZOfgISx3wy66LfTDk5643WJXh3O1j2aKYlBjiDDYvoLYnxwk-LyBjq-bfsKmYMPIsHJEjtKLMD1tZAPDpeao4/s200/Picture+009.jpg" width="140" /></a></div><br />
<span style="font-size: small;">Se mai ia o jumatate de polonic de lapte fierbinte si se amesteca din nou. Se toarna compozitia in oala cu lapte fierbinte, si se pune inapoi la foc mediu/mic, amestecand continuu cu un tel. Amestecul incepe sa se ingroase in aproximativ un minut, continuati sa amestecati inca 30 de secunde. Adaugati untul taiat cubulete si continuati sa amestecati la foc mic, inca un minut sau doua. Se ia de pe foc si se lasa sa se raceasca.</span><br />
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<span style="font-size: small;">Se decojesc bananele, doua se zdrobesc usor cu furculita pana formeaza o pasta, si se adauga la crema. </span><br />
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</div><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/AVvXsEjVliObYsHh96b3uliDe7QPxVnZqG0ps88jmycqLjZnqEfiMdHEaAW5hqaWLxuXhbPIlQCHl5H7Jdh7RH-_NP1emW3rIIcSpBm76wztCnCPjiV8AVsoGSRI2dDZtXPM-n9VBSAF-xt0lns/s1600/Picture+011.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="179" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVliObYsHh96b3uliDe7QPxVnZqG0ps88jmycqLjZnqEfiMdHEaAW5hqaWLxuXhbPIlQCHl5H7Jdh7RH-_NP1emW3rIIcSpBm76wztCnCPjiV8AVsoGSRI2dDZtXPM-n9VBSAF-xt0lns/s200/Picture+011.jpg" width="200" /></a></div><span style="font-size: small;"> </span><br />
<span style="font-size: small;">Cealalta banana se taie in rondele subtiri si se stropeste generos cu sucul de lamaie (el previne innegrirea acestora). <br />
<u>Frisca:</u> Smantana de frisca se bate tare, se adauga zaharul si se mai bate cateva minute. Jumatate se adauga la crema rece.</span><br />
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<span style="font-size: small;"><u>Asamblarea: </u>In blatul de tarta se toarna crema si se niveleaza cu ajutorul unei spatule. Se aseaza deasupra rondelele de banana. Se orneaza cu restul de frisca dupa cum doriti. </span><br />
<span style="font-size: small;">Eu am omis acest ultim pas deoarece am in familie un mofturos caruia nu-i place frisca. Am adaugat separat in momentul servirii pentru cei ce au dorit.</span><br />
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</div><div style="text-align: center;"><span style="font-size: small;">Pofta buna!</span></div><div class="separator" style="clear: both; text-align: center;"></div>Andrahttp://www.blogger.com/profile/17990428512738421135noreply@blogger.com0tag:blogger.com,1999:blog-4388889494257761169.post-50384133098202648472012-02-11T14:59:00.001+02:002012-02-26T14:29:41.496+02:00Negrese cu crema de branza (Cream-cheese brownies)Unii sunt fani negrese. Mie imi plac moderat, fiindca cele simple mi se par relativ banale - imi lipsesc texturile si gusturile diferite. Mi-am amintit zilele trecute de un brownie care imi placea mult in timpul facultatii - dar nu apucam prea des sa il gasesc - cream-cheese brownies, adica negrese cu crema de branza. M-am pus pe cautat retete si am gasit una excelenta pe www.allrecipes.com. Sotul meu, care este mare fan orice cu ciocolata, de abia astepta sa testeze - el e oricum tare incantat de elanul asta al meu pentru gatit din ultimul an. Am incercat reteta saptamana trecuta si a iesit o prajitura atat de buna, incat mi s-a insinuat respectuos aproape in fiecare zi de atunci sa repet experienta. Negresele cu crema de branza imbina excelent gustul dulce si ciocolatos al negreselor cu gustul cremos si o idee acrisor ar cremei de branza. Foarte foarte bune, iar prepararea lor dureaza aproximativ o ora cu tot cu copt.<br />
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<b>Ingrediente</b><br />
<u>Negrese:</u><br />
330g ciocolata amaruie<br />
115g unt<br />
150g zahar<br />
4 oua<br />
165g faina<br />
1 lingurita praf de copt<br />
1/2 lingurita sare<br />
<u>Crema de branza:</u><br />
400g Philadephia crema de branza<br />
100g zahar<br />
2 oua<br />
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<b>Metoda de preparare:</b><br />
Eu am folosit o tava dreptunghiulara de 39x26cm pentru aceste cantitati, daca aveti o tava mai mare sau mai mica ajustati proportional. Se tapeteaza tava cu putin unt si hartie de copt. Preincalziti cuptorul la 180 grade C pentru cuptor traditional sau 150 grade pentru cel cu ventilatie.<br />
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Crema de branza: Intr-un bol se amesteca bine crema de branza cu zaharul, pana la omogenizare. Se adauga ouale, unul cate unul, amestecand bine dupa fiecare. Se aseaza deoparte la temperatura camerei.<br />
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Negrese: Intr-un castronel de sticla termorezistenta se pun ciocolata maruntita si untul. <br />
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Se pune castronelul deasupra unei cratite cu putin apa fierbinte si se lasa la foc micut.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBBiWEEp9nktoFltwgREkQhJ9YkrsG3pkpyOoCuPxgMAvCSNiNTkdcQ3Be8MxqL7qSQ-f-glWitv_sce3XjPqqUaLUHHVTC-hF6RK10rDRqhtwtI_rYy_pwslNNlB8PECtvtzvRt9hd6I/s1600/DSCN0572_crop.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="173" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBBiWEEp9nktoFltwgREkQhJ9YkrsG3pkpyOoCuPxgMAvCSNiNTkdcQ3Be8MxqL7qSQ-f-glWitv_sce3XjPqqUaLUHHVTC-hF6RK10rDRqhtwtI_rYy_pwslNNlB8PECtvtzvRt9hd6I/s200/DSCN0572_crop.jpg" width="200" /></a></div><br />
Ciocolata si untul vor incepe sa se topeasca de la aburi. Amestecati pana la topirea si omogenizarea completa.<br />
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Se ia castronelul de la cald. Se adauga zaharul si ouale si se amesteca bine.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWg35k0UaAocUfsa4rBOx4zf7MwFwwT4bVE6x7aGKogt9aeykolLBj6GA8OP5jig544aQvRmB2PoJHbiG25eS4rrbDm9PTJsWp4xsfUNOlk6uE_dTxqfYkiiNvPqGn848F5k2Mncsxmec/s1600/DSCN0578_crop.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="160" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWg35k0UaAocUfsa4rBOx4zf7MwFwwT4bVE6x7aGKogt9aeykolLBj6GA8OP5jig544aQvRmB2PoJHbiG25eS4rrbDm9PTJsWp4xsfUNOlk6uE_dTxqfYkiiNvPqGn848F5k2Mncsxmec/s200/DSCN0578_crop.jpg" width="200" /></a></div><br />
Se pun deasupra faina, praful de copt si sarea si se amesteca usor cu o spatula pana la incorporarea completa.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCHX2XgJiTPBlO0ZVfYb4GTxmsjq-TOgFvAO2mvrvqbREkljVcFde_hFZafK6GTLqa0roSx_8iR9cOTxzztP29YrrzdcQ1scUshTA73EDrbc9yDU1Va3M4A_GqkKDkbTAqttzkUDJBnxQ/s1600/DSCN0579_crop.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="185" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCHX2XgJiTPBlO0ZVfYb4GTxmsjq-TOgFvAO2mvrvqbREkljVcFde_hFZafK6GTLqa0roSx_8iR9cOTxzztP29YrrzdcQ1scUshTA73EDrbc9yDU1Va3M4A_GqkKDkbTAqttzkUDJBnxQ/s200/DSCN0579_crop.jpg" width="200" /> </a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMt3CgL0k49_TnpKojmXH_Pyok8q2JGq6XuuyEGIpNLCCBSbmnOwj40EummIEKXNmBKrAlA_0wGUofggO5-8w3MDddBVodWs0rCGz2DmvhZzHyA7BOVI1GU64h1-5RwNTm82QakfS1uVA/s1600/DSCN0581_crop.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="176" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMt3CgL0k49_TnpKojmXH_Pyok8q2JGq6XuuyEGIpNLCCBSbmnOwj40EummIEKXNmBKrAlA_0wGUofggO5-8w3MDddBVodWs0rCGz2DmvhZzHyA7BOVI1GU64h1-5RwNTm82QakfS1uVA/s200/DSCN0581_crop.jpg" width="200" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCHX2XgJiTPBlO0ZVfYb4GTxmsjq-TOgFvAO2mvrvqbREkljVcFde_hFZafK6GTLqa0roSx_8iR9cOTxzztP29YrrzdcQ1scUshTA73EDrbc9yDU1Va3M4A_GqkKDkbTAqttzkUDJBnxQ/s1600/DSCN0579_crop.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"></a></div>In tava de copt se pune jumatate din cantitatea de negrese si se intinde in strat subtire. Deasupra de pune crema de branza si se intinde si aceasta in strat subtire.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtGJEsLysnafOUuqyTe_SCi-bzuE926xnJE89_9krOAJTFKv28NlcWe3TepQ5BxdKEO3Gk5edib6V_Nj2BQruTgRGwptvwQ9TWZR74O4bX2SCTlpT5r43yW9P4tJUjntP4L0Kn4EYdVSg/s1600/DSCN0582_crop.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="111" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtGJEsLysnafOUuqyTe_SCi-bzuE926xnJE89_9krOAJTFKv28NlcWe3TepQ5BxdKEO3Gk5edib6V_Nj2BQruTgRGwptvwQ9TWZR74O4bX2SCTlpT5r43yW9P4tJUjntP4L0Kn4EYdVSg/s200/DSCN0582_crop.jpg" width="200" /> </a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEic3Ib2eoJeJ1vmEP4kJ7T4VBGRWckXzWUkU2DSE10hQgG74TKMUYbmihglDQISPGYGbOUi-GcFbR75EAg9VvT5n3YgC1dreElGeAqRBIkPvNooUere-vivMjqnq1YIRA6ST4Q-pNqLx1E/s1600/DSCN0583_crop.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="105" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEic3Ib2eoJeJ1vmEP4kJ7T4VBGRWckXzWUkU2DSE10hQgG74TKMUYbmihglDQISPGYGbOUi-GcFbR75EAg9VvT5n3YgC1dreElGeAqRBIkPvNooUere-vivMjqnq1YIRA6ST4Q-pNqLx1E/s200/DSCN0583_crop.jpg" width="200" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtGJEsLysnafOUuqyTe_SCi-bzuE926xnJE89_9krOAJTFKv28NlcWe3TepQ5BxdKEO3Gk5edib6V_Nj2BQruTgRGwptvwQ9TWZR74O4bX2SCTlpT5r43yW9P4tJUjntP4L0Kn4EYdVSg/s1600/DSCN0582_crop.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"></a></div>Peste se adauga restul de amestec de negresa, cate o lingura din loc in loc. Cu un cutit se trece usor prin ultimul strat de negresa si crema de branza, ca acestea sa se amestece putin si sa capete un aspect marmorat.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVfuw7fI9GyJKjUX-ImgZbAB6TnO3lk4gwc9HHZJmF2qfv1-aDR_Z0G-AcYcW54hSymCm7_R5-DjvlWZQqlaDvdvEnyPEQrfRvS7WaVaFZ4p0IJXyg36LyHr9tDuZwPkY0OXH1edKrH5E/s1600/DSCN0585_crop.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="114" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVfuw7fI9GyJKjUX-ImgZbAB6TnO3lk4gwc9HHZJmF2qfv1-aDR_Z0G-AcYcW54hSymCm7_R5-DjvlWZQqlaDvdvEnyPEQrfRvS7WaVaFZ4p0IJXyg36LyHr9tDuZwPkY0OXH1edKrH5E/s200/DSCN0585_crop.jpg" width="200" /> </a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhifn91ZdCCjmqtUHSg8Q8r5zp4HnD4bJZt1co8NDE0XSwWd9MtLKhLPqrtH648gcCJHzM6VaRB6Lk4JwCF1z9siM7LEj4rw3G5MBfkr4XsiQxLr-imvKZDxSpOeAhqdR4o0yNTd-wZFDI/s1600/DSCN0587_crop.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="123" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhifn91ZdCCjmqtUHSg8Q8r5zp4HnD4bJZt1co8NDE0XSwWd9MtLKhLPqrtH648gcCJHzM6VaRB6Lk4JwCF1z9siM7LEj4rw3G5MBfkr4XsiQxLr-imvKZDxSpOeAhqdR4o0yNTd-wZFDI/s200/DSCN0587_crop.jpg" width="200" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVfuw7fI9GyJKjUX-ImgZbAB6TnO3lk4gwc9HHZJmF2qfv1-aDR_Z0G-AcYcW54hSymCm7_R5-DjvlWZQqlaDvdvEnyPEQrfRvS7WaVaFZ4p0IJXyg36LyHr9tDuZwPkY0OXH1edKrH5E/s1600/DSCN0585_crop.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"></a></div>Se da prajitura la cuptor 25-30 de minute, la 180 de grade. Se scoate din cuptor si se lasa sa se raceasca complet.<br />
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Se taie in patratele de 5x5cm.Se serveste rece si se pastreaza la frigider. Pofta buna! <br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuHMvZKFm2pt9AtYXDxrFibcEcIgmij2GPtAF570sHIHahyUq-6wyo0d5RlGxKGD512cjj1jCHSgi_O-nb8E2NfqxG1uSHlhkmzEx6FuhrgjvyVG8D4b4bKy9T7zosAsJsRpqhE6aIKco/s1600/DSCN0592_crop.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="187" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuHMvZKFm2pt9AtYXDxrFibcEcIgmij2GPtAF570sHIHahyUq-6wyo0d5RlGxKGD512cjj1jCHSgi_O-nb8E2NfqxG1uSHlhkmzEx6FuhrgjvyVG8D4b4bKy9T7zosAsJsRpqhE6aIKco/s320/DSCN0592_crop.jpg" width="320" /></a></div>Andrahttp://www.blogger.com/profile/17990428512738421135noreply@blogger.com0tag:blogger.com,1999:blog-4388889494257761169.post-91357493200000691832012-02-06T23:38:00.000+02:002012-02-06T23:38:37.019+02:00Crema de zahar arsDuminica am incercat pentru prima data sa fac crema de zahar ars (crème brûlée), reteta pe care ne-o face mama de cand eram mici. A iesit fina, cremoasa si sosul de zahar ars pur si simplu delicios. <br />
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<b>Ingrediente</b><br />
8 oua mari<br />
200g zahar<br />
1 litru lapte<br />
1 lingurita esenta de vanilie<br />
150g zahar (pentru zaharul ars)<br />
<b><br />
Metoda de preparare: </b><br />
Pasul 1: Zaharul pentru sosul de zahar ars se pune intr-o cratita normala (nu non-stick sau teflon), la foc foarte mic, amestecand continuu cu o lingura de lemn, ca zaharul sa se topeasca uniform.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcwn_Fuq8_ZR5af0rGCYt-baas2bv6W_4WPea1uvfoXrlSgUWm6XcJAImjl97FXtbtfBCC5zGulSjWLv6Zjj1p-lSANzwf7cYW2d7tJtaclxujHpQPHnnNPIxhmqJdJGmkYRF_an_3yyU/s1600/Picture+009.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcwn_Fuq8_ZR5af0rGCYt-baas2bv6W_4WPea1uvfoXrlSgUWm6XcJAImjl97FXtbtfBCC5zGulSjWLv6Zjj1p-lSANzwf7cYW2d7tJtaclxujHpQPHnnNPIxhmqJdJGmkYRF_an_3yyU/s200/Picture+009.jpg" width="200" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcnrOVs_4XRw_b-cUfXrEPR-6oydInkk2NX6En0fD3Al1UC9qCC274zrB6YbH66s1BH8uQ0rsjQHvccKf6yMIvCdRtmCh6-z6IokdFvdbVY85njYWBWjDv9i4A4a31R5EwimQGRSFUakM/s1600/Picture+012.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcnrOVs_4XRw_b-cUfXrEPR-6oydInkk2NX6En0fD3Al1UC9qCC274zrB6YbH66s1BH8uQ0rsjQHvccKf6yMIvCdRtmCh6-z6IokdFvdbVY85njYWBWjDv9i4A4a31R5EwimQGRSFUakM/s200/Picture+012.jpg" width="200" /></a></div><br />
Cand s-a topit si are o culoare caramel deschis, luati vasul de pe foc. Invartind si inclinand cratita, sosul de zahar va acoperi interiorul cratitei, inclusiv marginile. Se lasa sa se raceasca.<br />
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Pasul 2: Intr-un castron se bat ouale intregi cu 200g de zahar si esenta de vanilie, cateva minute sa se amestece bine. Se adauga treptat laptele rece si se amesteca in tot acest timp. Se toarna in cratita cu zaharul caramelizat.<br />
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Cuptorul se incalzeste la foc mediu, se pune apa in tava de la cuptor, si cratita neacoperita in tava. Daca in timpul coacerii apa din tava clocoteste, se mai adauga apa rece. Se lasa la copt 1 ora. Se scoate din cuptor, si, pentru a verifica ca este gata, se tine cratita de toarte, iar crema ar trebui sa se desprinda de pe marginea cratitei. Cand s-a racit complet, se pune la frigider.<br />
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Pentru o prezentare de efect care sa scoata in evidenta culoarea aceasta fantastica a sosului caramel / portocaliu ars / brun rosiatic delicios, se rastoarna crema pe un platou putin adanc si se toarna sosul deasupra. Pofta buna!<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFiO0iv5QNke68-qJclWf57K417ieREnlr4WG0sog7xI8v66CSMAKZXLTBjNkynLD-6mAwKNVbACJFcQNyWr_Xj6ofKRMielXTFRTx6zVcJ0B_FaRQ_deR8MnwvAYVKKkPnGmdYzlHgpY/s1600/Picture+021.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="190" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFiO0iv5QNke68-qJclWf57K417ieREnlr4WG0sog7xI8v66CSMAKZXLTBjNkynLD-6mAwKNVbACJFcQNyWr_Xj6ofKRMielXTFRTx6zVcJ0B_FaRQ_deR8MnwvAYVKKkPnGmdYzlHgpY/s320/Picture+021.jpg" width="320" /></a></div>Andrahttp://www.blogger.com/profile/17990428512738421135noreply@blogger.com0tag:blogger.com,1999:blog-4388889494257761169.post-81215214684023967242012-02-04T01:54:00.002+02:002012-02-26T14:32:00.492+02:00Prajiturele cu M&Ms<div style="text-align: left;"></div><div style="text-align: left;">Una dintre cele mai simple si rapide retete de desert este cea pentru prajiturele delicioase cu ciocolata M&Ms. Pregatirea lor dureaza 20 minute cu totul (inclusiv copt) si sunt perfecte daca aveti pofta de ceva dulce sau aveti musafiri neanuntati.Perfecte si ca o gustare de seara impreuna cu un pahar cu lapte. Sunt dragute, colorate si absolut delicioase!</div><br />
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<b>Ingrediente (pentru 8 prajiturele mari)</b><br />
100g unt la temperatura camerei<br />
50g zahar brun<br />
50g zahar<br />
1 ou<br />
1 lingurita esenta de vanilie<br />
140g faina<br />
1/2 lingurita sare<br />
1/2 lingurita praf de copt<br />
90g (2 pachete) buline de ciocolata M&Ms<br />
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<b>Metoda de preparare: </b><br />
Incalziti cuptorul la 200 grade C pentru cuptorul traditional sau 170 grade pentru cel cu ventilatie.<br />
Se bate untul cu zaharul brun si cel tos pana cand se amesteca bine si devine pufos. Zaharul nu se va topi, dar nu e nimic. Se adauga un ou si esenta de vanilie si se bat pana la omogenizare. Apoi se adauga faina, praful de copt si sarea si se amesteca bine. Aluatul acum ar trebui sa fie ca o pasta groasa. Se amesteca si 60g de M&Ms in aluat.<br />
Pe o tava mare, se pune hartie de copt. Se ia cate o lingurita cu varf mare de aluat, se aseaza gramajoara pe hartia de copt si se intinde putin cu dosul linguritei. Continuati pana la terminarea aluatului - ar trebui sa iasa aproximativ 8 prajiturele cu diametrul de 10cm din cantitatea de aluat.Restul de ciocolatele M&Ms se aseaza decorativ pe fiecare prajiturica. <br />
Se coc in cuptorul preincalzit timp de 9-12 minute, pana devin aurii, apoi se scot din cuptor, ele vor fi inca moi in mijloc. Se iau de pe tava si se aseaza pe un gratar la racit. Cand s-au racit la temperatura camerei, sunt gata de mancat.Pofta buna!<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjy3462BjcbGQ4wxMWyIFsJFCNasLY8F_GHbrnBhg0pEnW5W1cCxYevfGr1FvyiPkHpjm3X5N9DpeELty81ogxIiWJb7HMJFrUJ4Gf3sz1WcdV5sVKzbN6NXRvrXiNdcxlnD2hGmhQSmP8/s1600/Picture+004_crop.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjy3462BjcbGQ4wxMWyIFsJFCNasLY8F_GHbrnBhg0pEnW5W1cCxYevfGr1FvyiPkHpjm3X5N9DpeELty81ogxIiWJb7HMJFrUJ4Gf3sz1WcdV5sVKzbN6NXRvrXiNdcxlnD2hGmhQSmP8/s320/Picture+004_crop.jpg" width="211" /></a></div><br />
Se pot pastra 2-3 zile la temperatura camerei intr-un recipient inchis ermetic, dar fiindca sunt asa de simplu si repede de facut, e pacat sa nu le mancati proaspete. La noi n-au rezistat mai mult de 2 ore.Andrahttp://www.blogger.com/profile/17990428512738421135noreply@blogger.com0tag:blogger.com,1999:blog-4388889494257761169.post-16555532661697270342012-01-20T18:19:00.004+02:002012-01-20T18:22:25.692+02:00Parfait cu fructe de padureParfait-urile acestea sunt foarte aspectoase si simplu de facut. Se pot pregati din orice fel fructe, nuci si cereale pe care le aveti la indemana. In curand voi incerca si o varianta cu piersici, biscuiti amaretti si lichior Disaronno - cred ca vor fi incredibile. Reteta de mai jos am pregatit-o vara trecuta pentru ziua mea si a fost un succes. Parfait-urile acestea sunt racoritoare, nu extrem de dulci, insa delicioase datorita diferitelor arome, culori si texturi pe care le contin.<br />
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<b>Ingrediente (10 portii)</b><br />
200g biscuiti digestivi<br />
200g fistic in coaja<br />
400g fructe de padure (inghetate sau proaspete)<br />
50ml lichior de zmeura (sau amaretto Disaronno)<br />
200g mascarpone<br />
200ml smantana de frisca<br />
150g zahar<br />
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<b>Metoda de preparare:</b><br />
Eu am folosit fructe inghetate, asa ca le-am lasat la dezghetat si apoi la marinat cu doua linguri de zahar si lichiorul de fructe timp de 1 ora in frigider. Intre timp, se zdrobesc biscutii, iar fisticul se curata de coaja si se marunteste. Se bate frisca, se adauga zaharul si se mai bate putin, iar apoi se adauga crema mascarpone si se amesteca bine cu o spatula pana la omogenizare. Se scoate amestecul de fructe din frigider de la marinat si se incepe asezarea in pahare.<br />
Aici fiti cat de creativi doriti - va arata foarte bine oricum - eu am pus un strat subtire de biscuiti, apoi amestecul de frisca si mascarpone, un strat de fructe de padure, se presara putin fistic si din nou biscuiti, frisca, fructe de padure si fistic. Se umplu toate paharele si se lasa la rece pana cand vor fi servite. Pofta buna!<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBoI0x6zdxSYez6ApBN3Y7E7gSZLqQCmm3m9zlJ4ymWPwG_4M7Tv2kBfV5ro35adlfJO-sz2T4Aa-Rcg8MSUVuAWRglXBpemqw9AZZeDL9Hq6ll55ujiF26DkcQWIvFdfzjadxrZSjk4o/s1600/Dscn1856_crop.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBoI0x6zdxSYez6ApBN3Y7E7gSZLqQCmm3m9zlJ4ymWPwG_4M7Tv2kBfV5ro35adlfJO-sz2T4Aa-Rcg8MSUVuAWRglXBpemqw9AZZeDL9Hq6ll55ujiF26DkcQWIvFdfzjadxrZSjk4o/s200/Dscn1856_crop.jpg" width="144" /></a></div>Andrahttp://www.blogger.com/profile/17990428512738421135noreply@blogger.com0tag:blogger.com,1999:blog-4388889494257761169.post-50052927334892436382011-11-21T11:49:00.002+02:002012-02-26T14:33:22.273+02:00Briose pufoase cu afineBriosele acestea le-am facut duminica pentru vizita bunicilor mei. De mult voiam sa incerc reteta, dar nu am avut ocazia pana acum. A fost extrem de apreciata, de tineri si de cei mai in varsta deopotriva. Sunt perfecte pentru mic dejun, sunt dulci dar nu prea dulci, aluatul este cel mai pufos pe care l-am incercat pana acum si topping-ul crocant este incredibil: usor caramelizat, crocant, cu aroma de scortisoara - merge perfect cu briosele. Cinci oameni am dovedit 10 briose intr-o suflare (si asta dupa ce mancasem cate o felie maaaare de quiche cu carnaciori fiecare...).<br />
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<b>Ingrediente (pentru 10 briose)</b><br />
<u>Briose:</u><br />
190g faina<br />
150g zahar<br />
jumatate lingurita sare<br />
2 lingurite praf de copt<br />
80ml ulei<br />
1 ou<br />
80ml lapte<br />
jumatate lingurita otet<br />
145g afine (proaspete, congelate sau in compot - cum gasiti)<br />
<u>Topping crocant:</u><br />
100g zahar brun<br />
40g faina<br />
55g unt rece, taiat cubulete<br />
1,5 lingurite scortisoara macinata<br />
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<b>Metoda de preparare:</b><br />
Incalziti cuptorul la 200 grade C (cuptor traditional) sau 170 grade C (cuptor cu ventilatie). In tava speciala de briose, asezati hartiile de copt. <br />
<b>Briose: </b>Se amesteca ingredientele uscate - 190g faina, 150g zahar, sarea si praful de copt - intr-un castron.<br />
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Intr-o cana, se pun uleiul, oul, lapte (atat cat sa umple cana) si otetul.<br />
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Se toarna ingredientele umede peste cele uscate, si se amesteca cu mixerul pana cand se omogenizeaza.<br />
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Se amesteca usor afinele in compozitie cu o spatula.<br />
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Se umplu formele de briose cu acest aluat.<br />
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<b>Topping crocant: </b>Se amesteca folosind un mixer cu lama "S" (sau o furculita) 100g zahar brun, 40g faina, untul si scortisoara, pana cand obtineti o textura sfaramicioasa.<br />
Se presara toppingul peste aluatul de briose si se dau la cuptor, timp de 20-25 de minute. Verificati cu o scobitoare daca aluatul este copt (se infige o scobitoare in mijlocul unei briose, se scoate si daca iese curata, fara urme de aluat, atunci briosele sunt gata).<br />
Se servesc calde sau reci. Se pot pastra la temperatura camerei acoperite, timp de 1 zi, si timp de 3 zile daca stau la frigider, intr-un recipient etans. Pofta buna!<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIFMWMt5s6VBQOC88Bfja7FOqvOKITCgOtWPQchkB64U6NlDztLita-tnX78PyNXMydDgMy4es52_Dn-PohClLEpkfyX5CTQ3VOKW940YFOlm3MwrqN01m94v8zjUZhrf9CbruJFVGrhw/s1600/DSCN2032.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIFMWMt5s6VBQOC88Bfja7FOqvOKITCgOtWPQchkB64U6NlDztLita-tnX78PyNXMydDgMy4es52_Dn-PohClLEpkfyX5CTQ3VOKW940YFOlm3MwrqN01m94v8zjUZhrf9CbruJFVGrhw/s200/DSCN2032.JPG" width="200" /></a></div>Andrahttp://www.blogger.com/profile/17990428512738421135noreply@blogger.com0tag:blogger.com,1999:blog-4388889494257761169.post-84214530142862602912011-11-13T11:21:00.000+02:002011-11-13T11:21:00.746+02:00Tort de bezea cu crema de cafeaTortul preferat al copilariei mele a fost (si este) cel de bezea cu crema de cafea pe care il face bunica mea. De cand eram mica si voia sa imi faca o surpriza dulce, mamaie imi facea tort cu bezea. Nu s-a schimbat nimic pana in ziua de azi. Tortul acesta este atat de dulce si bun, ca nu te poti opri din mancat. Este extrem de dulce, asa ca poate pentru unii o gura va fi suficient, dar daca esti mare amator de dulciuri, va fi perfect pentru tine. Iar combinatia de bezea crocanta cu crema fina de cafea este o nebunie. <br />
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Reteta de mai jos este suficienta pentru un tort cu 3 straturi. Daca aveti o ocazie mai speciala, dublati cantitatile si rezultatul va fi un turnulet delicios in 6 straturi de bezea si crema. <br />
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<b>Ingrediente (4-6 portii)</b><br />
<u>Blat bezea</u><br />
3 albusuri<br />
130g zahar pudra<br />
100g diverse nuci macinate (migdale, nuci, alune de padure, caju)<br />
1 lingurita esenta rom<br />
1 varf cutit sare de lamaie<br />
<u>Crema de cafea</u><br />
170g zahar pudra cernut<br />
160g unt la temperatura camerei<br />
2 lingurite cu varf cafea<br />
2 lingurite cu varf cacao neindulcita<br />
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<b>Metoda de preparare:</b><br />
<b>Blatul: </b>Se acopera o tava mare cu hartie de copt. Se ia o forma rotunda de prajituri (eu am folosit un cerc cu diametrul de 16cm pentru 4-6 portii) si se traseaza conturul ei pe foaia de copt, de 3 ori, unul langa altul, cum aveti loc.<br />
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Albusurile si sarea de lamaie se bat pana devin o spuma tare, se adauga jumatate din cantitatea de zahar pudra si se bat in continuare, aproximativ 2 minute. Se adauga apoi si restul de zahar, cate o lingura o data si se bat bat bine dupa fiecare adaugare. Cu ultima lingura de zahar se adauga si esenta de rom, si se bat inca aproximativ 1 minut. Amestecul ar trebui sa fie o spuma tare, cu aspect lucios.<br />
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Intr-un mixer cu lama S se maruntesc fin nucile.<br />
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Se adauga apoi nucile la amestecul de albusuri si se incorporeaza usor cu telul.<br />
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Incalziti cuptorul, la foc mic - gaz minim (120 grade). <br />
Se pun trei cantitati egale de amestec in mijlocul fiecarui cerc desenat pe foaia de copt si se intind usor cu o spatula, pana umplu interiorul fiecarui cerc. Astfel veti obtine 3 blaturi de aceeasi marime, si scurtati timpul de coacere.<br />
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Se pune tava in cuptor la copt, timp de 45 de minute. Verficati din cand in cand ca sa va asigurati ca focul nu e prea tare si bezele nu incep sa se rumeneasca prea devreme, daca este, intredeschideti putin usa cuptorului si lasati-o asa pentru restul timpului. Dupa 45 de minute, opriti focul si lasati bezeaua in cuptorul cald inca 15 minute. Scoateti tava din cuptor, lasati sa se raceasca la temperatura camerei si apoi desprindeti usor cele 3 cercuri de bezea de foaia de copt. Acestea vor fi blatul pentru tort.<br />
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Crema: Inainte sa va apucati sa pregatiti crema, asigurati-va ca untul este la temperatura camerei si neaparat cerneti zaharul pudra (altfel crema nu va fi fina, ci va avea cristale mici de zahar care vor aduce usor cu consistenta nisipului fin).<br />
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Se bate untul cu mixerul pana devin pufos si cremos (aproximativ 3 minute). Se adauga zaharul in 2 transe, amestecand bine dupa fiecare. Separat, se amesteca cafeaua si cacaoa cu putina apa, atat cat sa formeze o pasta groasa.<br />
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Se adauga la crema de unt si se amesteca bine. Gustati crema si daca se mai simte textura zaharului, mai amestecati putin.<br />
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Asamblarea: Se ung blaturile de bezea cu crema, si se aseaza unul peste celalalt.<br />
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Pe ultimul strat de crema (cel decorativ), puteti sa faceti cateva modele in crema si sa adaugati diverse decoratiuni - puteti sa folositi boabe de cafea, sau sa presarati cafea instant pentru un gust mai pronuntat de cafea, sau sa presarati pudra de cacao (eu am folosit bobite micute de cacao). Lasati la rece peste noapte. Feliati si serviti. Pofta buna!<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgy0aBHtxe6BXCXP_xSF04ix5srlPqEAr6oypXJ7izd9-U_7NMdZYEXCR-zmIknn0DQaNFpKTKL4LLhuJYKjs5cNhSloe-t3_x4OTQu_kRZh1Vg18BF0vG_7HRq209LW-k7XcSK6lDiGRo/s1600/DSCN2013.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgy0aBHtxe6BXCXP_xSF04ix5srlPqEAr6oypXJ7izd9-U_7NMdZYEXCR-zmIknn0DQaNFpKTKL4LLhuJYKjs5cNhSloe-t3_x4OTQu_kRZh1Vg18BF0vG_7HRq209LW-k7XcSK6lDiGRo/s200/DSCN2013.JPG" width="200" /></a></div>Andrahttp://www.blogger.com/profile/17990428512738421135noreply@blogger.com2tag:blogger.com,1999:blog-4388889494257761169.post-35063368118664617262011-11-10T17:00:00.001+02:002011-11-10T17:00:22.278+02:00Quiche cu carnaciori (sarat)<link href="file:///C:%5CTEMP%5Cmsohtmlclip1%5C01%5Cclip_filelist.xml" rel="File-List"></link><link href="file:///C:%5CTEMP%5Cmsohtmlclip1%5C01%5Cclip_themedata.thmx" rel="themeData"></link><style>
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</style><span style="font-family: "Arial","sans-serif"; font-size: 11pt;">Eh, si fiindca v-am facut introducerea cu acest quiche la postul anterior, si v-am povestit despre proprietatile sale anti-mahmureala, fara alte mentiuni, gasiti mai jos reteta.</span><br />
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</span></b></div><div class="MsoPlainText"><b><span style="font-family: "Arial","sans-serif"; font-size: 11pt;">Ingrediente<o:p></o:p></span></b></div><div class="MsoPlainText"><u><span style="font-family: "Arial","sans-serif"; font-size: 11pt;">Blat<o:p></o:p></span></u></div><div class="MsoPlainText"><span style="font-family: "Arial","sans-serif"; font-size: 11pt;">155g faina<o:p></o:p></span></div><div class="MsoPlainText"><span style="font-family: "Arial","sans-serif"; font-size: 11pt;">115g unt rece, taiat cubulete<o:p></o:p></span></div><div class="MsoPlainText"><span style="font-family: "Arial","sans-serif"; font-size: 11pt;">¼ lingurita de sare<o:p></o:p></span></div><div class="MsoPlainText"><span style="font-family: "Arial","sans-serif"; font-size: 11pt;">4-5 linguri de apa rece<o:p></o:p></span></div><div class="MsoPlainText"><u><span style="font-family: "Arial","sans-serif"; font-size: 11pt;">Umplutura<o:p></o:p></span></u></div><div class="MsoPlainText"><span style="font-family: "Arial","sans-serif"; font-size: 11pt;">300g carnaciori (cabanos sau oltenesti)<o:p></o:p></span></div><div class="MsoPlainText"><span style="font-family: "Arial","sans-serif"; font-size: 11pt;">200g ciuperci proaspete sau la conserva<o:p></o:p></span></div><div class="MsoPlainText"><span style="font-family: "Arial","sans-serif"; font-size: 11pt;">1 ardei rosu<o:p></o:p></span></div><div class="MsoPlainText"><span style="font-family: "Arial","sans-serif"; font-size: 11pt;">2 legaturi ceapa verde<o:p></o:p></span></div><div class="MsoPlainText"><span style="font-family: "Arial","sans-serif"; font-size: 11pt;">12 oua<o:p></o:p></span></div><div class="MsoPlainText"><span style="font-family: "Arial","sans-serif"; font-size: 11pt;">200g cascaval ras<o:p></o:p></span></div><div class="MsoPlainText"><span style="font-family: "Arial","sans-serif"; font-size: 11pt;">100g smantana<o:p></o:p></span></div><div class="MsoPlainText"><span style="font-family: "Arial","sans-serif"; font-size: 11pt;">3 linguri de unt<o:p></o:p></span></div><div class="MsoPlainText"><span style="font-family: "Arial","sans-serif"; font-size: 11pt;">Condimente: sare, piper, patrunjel tocat uscat, boia<o:p></o:p></span></div><div class="MsoPlainText"><br />
</div><div class="MsoPlainText"><b><span style="font-family: "Arial","sans-serif"; font-size: 11pt;">Metoda de preparare:<o:p></o:p></span></b></div><div class="MsoPlainText"><br />
</div><div class="MsoPlainText"><b><span style="font-family: "Arial","sans-serif"; font-size: 11pt;">Blatul</span></b><span style="font-family: "Arial","sans-serif"; font-size: 11pt;">: Intr-un castronel mai mare, amestecati faina cu sarea. Adaugati untul, amestecand bine, pana cand amestecul are aspectul de faramituri mai mari. Adaugati apa, cate o lingura o data, pana cand amestecul se leaga si devine o coca. Formati coca in forma unei mingi, inveliti in folie de plastic si dati la frigider. Ideal este peste noapte sau minim 4 ore, insa niciodata nu am avut timp sa astept atat. Daca aveti timp, merita. Varianta scurta de racire este de minim 30 de minute. Dupa ce coca s-a racit, se scoate din frigider si cu un sucitor intindeti o foaie subtire si asezati intr-o forma de tarta cu diametrul de aprox. 25 cm. Daca aluatul este prea moale pentru a fi intins (cum se intampla daca o las putin la frigider), o intind cu degetele ca pe o plastilina direct in forma, si iese bine si asa. Se inteapa cu furculita pe alocuri si se introduce in cuptorul incins. Se coace la 180 grade timp de 20 minute. Intre timp, se face umplutura.<o:p></o:p></span></div><div class="MsoPlainText"><br />
</div><div class="MsoPlainText"><b><span style="font-family: "Arial","sans-serif"; font-size: 11pt;">Umplutura</span></b><span style="font-family: "Arial","sans-serif"; font-size: 11pt;">: Se taie ceapa, carnaciorii si se feliaza ciupercile si ardeii. Se pune untul intr-o cratita, se adauga ceapa si se caleste putin. Se adauga carnaciorii, ciupercile si ardeii si se lasa sa se gateasca circa 10 minute. Se condimenteaza cu sare, piper si boia dupa gust. Se scurge lichidul si se arunca.<o:p></o:p></span></div><div class="MsoPlainText"><span style="font-family: "Arial","sans-serif"; font-size: 11pt;">Se bat ouale intr-un castronel cu o lingura cu varf de smantana, si se adauga patrunjelul tocat, si din nou sare si piper dupa gust. <o:p></o:p></span></div><div class="MsoPlainText"><span style="font-family: "Arial","sans-serif"; font-size: 11pt;">Se scoate blatul din cuptor, se pune smantana deasupra si se intinde peste toata suprafata tartei. Se pune jumatate din cantitatea de cascaval ras, iar peste el se adauga amestecul de legume si carnaciori. Se adauga restul de cascaval, apoi ouale batute.<o:p></o:p></span></div><div class="MsoPlainText"><span style="font-family: "Arial","sans-serif"; font-size: 11pt;">Se coace la 180 grade timp de 50 de minute. Scoateti din cuptor, lasati sa se raceasca 15 minute, apoi feliati si serviti. Merge de minune cu muraturi de casa. Pofta buna!</span></div><div class="MsoPlainText"><br />
</div><div class="MsoPlainText"><span style="font-family: "Arial","sans-serif"; font-size: 11pt;"></span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJKGJoaUlDtotn9n3k4RWGCCLmJMmQ5T2uTbKtqhA3paA4RSfuOkUsh5c8PGN35htixeDZQXvtO_QFhlqTJEqFMtnCj3lFuhZDFXFOE4MEYrj9VTwkWj1OflbfZ0eAsJ_kCMnrBdWnsNM/s1600/Quiche_carnaciori_felie.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJKGJoaUlDtotn9n3k4RWGCCLmJMmQ5T2uTbKtqhA3paA4RSfuOkUsh5c8PGN35htixeDZQXvtO_QFhlqTJEqFMtnCj3lFuhZDFXFOE4MEYrj9VTwkWj1OflbfZ0eAsJ_kCMnrBdWnsNM/s320/Quiche_carnaciori_felie.JPG" width="320" /></a></div><div class="MsoPlainText"><span style="font-family: "Arial","sans-serif"; font-size: 11pt;"><o:p></o:p></span></div>Andrahttp://www.blogger.com/profile/17990428512738421135noreply@blogger.com0tag:blogger.com,1999:blog-4388889494257761169.post-32750450682138492912011-11-10T12:00:00.018+02:002011-11-10T12:00:06.772+02:00Quiche cu ciuperci (sarat)<link href="file:///C:%5CTEMP%5Cmsohtmlclip1%5C01%5Cclip_filelist.xml" rel="File-List"></link><link href="file:///C:%5CTEMP%5Cmsohtmlclip1%5C01%5Cclip_themedata.thmx" rel="themeData"></link><!--[if gte mso 9]><xml> <w:WordDocument> <w:View>Normal</w:View> <w:Zoom>0</w:Zoom> <w:TrackMoves/> <w:TrackFormatting/> <w:PunctuationKerning/> <w:ValidateAgainstSchemas/> <w:SaveIfXMLInvalid>false</w:SaveIfXMLInvalid> <w:IgnoreMixedContent>false</w:IgnoreMixedContent> <w:AlwaysShowPlaceholderText>false</w:AlwaysShowPlaceholderText> <w:DoNotPromoteQF/> <w:LidThemeOther>EN-US</w:LidThemeOther> <w:LidThemeAsian>X-NONE</w:LidThemeAsian> <w:LidThemeComplexScript>X-NONE</w:LidThemeComplexScript> <w:Compatibility> <w:BreakWrappedTables/> <w:SnapToGridInCell/> <w:WrapTextWithPunct/> <w:UseAsianBreakRules/> <w:DontGrowAutofit/> <w:SplitPgBreakAndParaMark/> <w:DontVertAlignCellWithSp/> <w:DontBreakConstrainedForcedTables/> <w:DontVertAlignInTxbx/> <w:Word11KerningPairs/> <w:CachedColBalance/> </w:Compatibility> <m:mathPr> <m:mathFont m:val="Cambria Math"/> <m:brkBin m:val="before"/> <m:brkBinSub m:val="--"/> <m:smallFrac m:val="off"/> <m:dispDef/> <m:lMargin m:val="0"/> <m:rMargin m:val="0"/> <m:defJc m:val="centerGroup"/> <m:wrapIndent m:val="1440"/> <m:intLim m:val="subSup"/> <m:naryLim m:val="undOvr"/> </m:mathPr></w:WordDocument> </xml><![endif]--><!--[if gte mso 9]><xml> <w:LatentStyles DefLockedState="false" DefUnhideWhenUsed="true"
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</style> <![endif]--><span style="font-family: "Arial","sans-serif"; font-size: 11pt;">Mancarea preferata pentru fiecare duminica la mic-dejun / pranz a devenit quiche-ul. E o tarta sarata, cu un blat subtire, cu oua si diverse alte ingrediente. E foarte satioasa si gustoasa. Pana acum am incercat o varianta cu ciuperci si una cu carnaciori si amestec de legume. Inca nu ne-am hotarat care ne place mai mult. Cea cu ciuperci este mai usoara, iar gustul de ciuperci este mai pronuntat (evident!). Cea cu carnaciori si legume este foarte gustoasa si mai grea - daca ati petrecut mai cu spor noaptea dinainte, si e posibil sa fi implicat si ceva mai multa bautura decat deobicei - quiche-ul cu carnaciori (si cu multe muraturi) va va drege imediat. Voi pune ambele retete aici pe blog.</span><b><span style="font-family: "Arial","sans-serif"; font-size: 11pt;"><br />
</span></b><br />
<div class="MsoPlainText"><b><span style="font-family: "Arial","sans-serif"; font-size: 11pt;"><br />
</span></b></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSZUdnldUqVcbLYPcDw8HydiG5cOY823pN5T7lviuZ3_HT7ANgOB09MSmlotuyz55oxU8-FdGUeiFiW4sppQYDFpVX2Adc_x3DcgmCZoBBxK-B14u0ROOuK_0ObAMd01b8W2n7Ahd3BAE/s1600/Quiche_ciuperci.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSZUdnldUqVcbLYPcDw8HydiG5cOY823pN5T7lviuZ3_HT7ANgOB09MSmlotuyz55oxU8-FdGUeiFiW4sppQYDFpVX2Adc_x3DcgmCZoBBxK-B14u0ROOuK_0ObAMd01b8W2n7Ahd3BAE/s320/Quiche_ciuperci.jpg" width="320" /></a></div><div class="MsoPlainText"><br />
</div><div class="MsoPlainText"><b><span style="font-family: "Arial","sans-serif"; font-size: 11pt;">Ingrediente<o:p></o:p></span></b></div><div class="MsoPlainText"><u><span style="font-family: "Arial","sans-serif"; font-size: 11pt;">Blat<o:p></o:p></span></u></div><div class="MsoPlainText"><span style="font-family: "Arial","sans-serif"; font-size: 11pt;">155g faina<o:p></o:p></span></div><div class="MsoPlainText"><span style="font-family: "Arial","sans-serif"; font-size: 11pt;">115g unt rece, taiat cubulete<o:p></o:p></span></div><div class="MsoPlainText"><span style="font-family: "Arial","sans-serif"; font-size: 11pt;">¼ lingurita de sare<o:p></o:p></span></div><div class="MsoPlainText"><span style="font-family: "Arial","sans-serif"; font-size: 11pt;">4-5 linguri de apa rece<o:p></o:p></span></div><div class="MsoPlainText"><u><span style="font-family: "Arial","sans-serif"; font-size: 11pt;">Umplutura<o:p></o:p></span></u></div><div class="MsoPlainText"><span style="font-family: "Arial","sans-serif"; font-size: 11pt;">1kg ciuperci proaspete mixte<o:p></o:p></span></div><div class="MsoPlainText"><span style="font-family: "Arial","sans-serif"; font-size: 11pt;">2 legaturi ceapa verde<o:p></o:p></span></div><div class="MsoPlainText"><span style="font-family: "Arial","sans-serif"; font-size: 11pt;">10 oua<o:p></o:p></span></div><div class="MsoPlainText"><span style="font-family: "Arial","sans-serif"; font-size: 11pt;">150g cascaval ras<o:p></o:p></span></div><div class="MsoPlainText"><span style="font-family: "Arial","sans-serif"; font-size: 11pt;">80g smantana<o:p></o:p></span></div><div class="MsoPlainText"><span style="font-family: "Arial","sans-serif"; font-size: 11pt;">3 linguri de unt<o:p></o:p></span></div><div class="MsoPlainText"><span style="font-family: "Arial","sans-serif"; font-size: 11pt;">Condimente: sare, piper, patrunjel tocat uscat, boia<o:p></o:p></span></div><div class="MsoPlainText"><br />
</div><div class="MsoPlainText"><b><span style="font-family: "Arial","sans-serif"; font-size: 11pt;">Metoda de preparare:<o:p></o:p></span></b></div><div class="MsoPlainText"><br />
</div><div class="MsoPlainText"><b><span style="font-family: "Arial","sans-serif"; font-size: 11pt;">Blatul</span></b><span style="font-family: "Arial","sans-serif"; font-size: 11pt;">: Intr-un castronel mai mare, amestecati faina cu sarea. Adaugati untul, amestecand bine, pana cand amestecul are aspectul de faramituri mai mari. Adaugati apa, cate o lingura o data, pana cand amestecul se leaga si devine o coca. Formati coca in forma unei mingi, inveliti in folie de plastic si dati la frigider. Ideal este peste noapte sau minim 4 ore, insa niciodata nu am avut timp sa astept atat. Daca aveti timp, merita. Varianta scurta de racire este de minim 30 de minute. Dupa ce coca s-a racit, se scoate din frigider si cu un sucitor intindeti o foaie subtire si asezati intr-o forma de tarta cu diametrul de aprox. 25 cm. Daca aluatul este prea moale pentru a fi intins (cum se intampla daca o las putin la frigider), o intind cu degetele ca pe o plastilina direct in forma, si iese bine si asa. Se inteapa cu furculita pe alocuri si se introduce in cuptorul incins. Se coace la 180 grade timp de 20 minute. Intre timp, se face umplutura.<o:p></o:p></span></div><div class="MsoPlainText"><br />
</div><div class="MsoPlainText"><b><span style="font-family: "Arial","sans-serif"; font-size: 11pt;">Umplutura</span></b><span style="font-family: "Arial","sans-serif"; font-size: 11pt;">: Se taie ceapa verde si se feliaza ciupercile. Se pune untul intr-o cratita, se adauga ceapa si se caleste putin. Se adauga ciupercile si se lasa sa se gateasca circa 10 minute. Se condimenteaza cu sare, piper si boia dupa gust. Se scurge lichidul si se arunca.<o:p></o:p></span></div><div class="MsoPlainText"><span style="font-family: "Arial","sans-serif"; font-size: 11pt;">Se bat ouale intr-un castronel cu o lingura cu varf de smantana, si se adauga patrunjelul tocat, si din nou sare si piper dupa gust. <o:p></o:p></span></div><div class="MsoPlainText"><span style="font-family: "Arial","sans-serif"; font-size: 11pt;">Se scoate blatul din cuptor, se pune smantana deasupra si se intinde peste toata suprafata tartei. Se pune jumatate din cantitatea de cascaval ras, iar peste el se adauga ciupercile. Se adauga restul de cascaval, apoi ouale batute.<o:p></o:p></span></div><div class="MsoPlainText"><span style="font-family: "Arial","sans-serif"; font-size: 11pt;">Se coace la 180 grade timp de 50 de minute. Scoateti din cuptor, lasati sa se raceasca 15 minute, apoi feliati si serviti. Merge foarte bine cu muraturi de casa. Pofta buna!<o:p></o:p></span></div>Andrahttp://www.blogger.com/profile/17990428512738421135noreply@blogger.com0tag:blogger.com,1999:blog-4388889494257761169.post-52952513409731887312011-11-06T10:27:00.000+02:002011-11-06T11:27:56.757+02:00Tarta cremoasa de ciocolata<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOm67oHQNRr0HfO49P0xZH12SrJKlOMw27T4CuPtdEoAV0Z_kWUca1gJyvqKDHoJXjy6QnxkZXLKZWOR91Kb5aITaB_bo3tOmjlfPeE64dzNl2QiSfFj4AmuWL-dcc0LJDmotiDD78mqw/s1600/DSCN1808.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"></a></div>Vineri seara am invitat cativa prieteni buni la un joc de carti. Fiindca nu voiam sa dezamagesc fara o prajitura, si aveam foarte putin timp la dispozitie, am pregatit o tarta cremoasa de ciocolata, foarte buna si simplu de facut.<br />
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</div><b>Ingrediente</b><br />
<u>Blat</u><br />
170g biscuiti digestivi, maruntiti bine bine (Guillon sau Leibniz)<br />
3 linguri de cacao pudra<br />
4 1/2 linguri unt nesarat, topit<br />
2 linguri zahar<br />
un pic de sare (cat iei cu degetele o data)<br />
<u>Umplutura</u><br />
2 cani lapte integral 3,5% grasime (~450ml)<br />
½ cana plus 2 linguri zahar<br />
3 galbenusuri<br />
1/4 cana amidon de porumb<br />
1/4 lingurita sare fina<br />
140g ciocolata neagra 55 - 75% cacao (merge orice ciocolata mai buna – nu de menaj) maruntita <br />
<u>Decor</u><br />
Frisca batuta<br />
Razatura de ciocolata sau cacao pudra<br />
<br />
<b>Metoda de preparare:</b><br />
<b>Blatul: </b>Se incalzeste cuptorul la 180° (foc mediu). Se maruntesc biscutii intr-un robot sau cu un sucitor.<br />
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Intr-un castron mediu, se amesteca biscutii sfaramati cu untul topit, cacao, zaharul si sarea pana cand bucatelele de biscuiti sunt “inmuiate” uniform.<br />
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Se toarna amestecul intr-o forma de tarta cu diametrul de 25cm (aproximativ) si se apasa cu degetele pe fundul si marginile vasului, ca sa formeze o crusta de biscuiti.<br />
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Se coace in cuptor 8 minute si incepe sa aiba o aroma de prajitura. Se scoate din cuptor si imediat se preseaza in mod egal cu ajutorul unui fund de pahar pentru a se compacta blatul. Se lasa sa se raceasca complet.<br />
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<b>Umplutura: </b>Intr-o cratita de marime medie se incalzeste laptele cu ¼ cana de zahar pana cand incep sa apara bule pe marginea vasului. Intr-un castron , se amesteca galbenusurile cu ¼ cana de zahar, amidonul si sarea.<br />
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Treptat se adauga laptele fierbinte amestecand continuu cu telul. Amestecul se pune inapoi in cratita, si se lasa la foc mediu, amestecand continuu, pana se ingroasa bine, aproximativ 3 minute.<br />
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Se marunteste ciocolata.<br />
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Se ia crema de pe foc, se adauga ciocolata maruntita, si se amesteca bine. Se strecoara amestecul printr-o sita cu gauri marisoare (sa scapam de cocoloase – chiar merita facut asta, rezulta o crema atat de fina...) direct peste blatul de biscuiti.<br />
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Se niveleaza suprafata cu o spatula, se lasa sa se raceasca doar un pic (atat cat sa nu fie foarte foarte fierbinte) si se pune imediat deasupra o folie de plastic direct pe crema. Astfel cand se raceste, crema nu va face crusta. <br />
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Se lasa sa se raceasca pana la temperatura camerei iar apoi se da la frigider timp de 3 ore.<br />
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Se scoate tarta din frigider, si se lasa la temperatura camerei 10 minute. Se taie felii triunghiulare, se serveste cu frisca si decorata cu razatura de ciocolata sau pudra de cacao. Pofta buna!<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOm67oHQNRr0HfO49P0xZH12SrJKlOMw27T4CuPtdEoAV0Z_kWUca1gJyvqKDHoJXjy6QnxkZXLKZWOR91Kb5aITaB_bo3tOmjlfPeE64dzNl2QiSfFj4AmuWL-dcc0LJDmotiDD78mqw/s1600/DSCN1808.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOm67oHQNRr0HfO49P0xZH12SrJKlOMw27T4CuPtdEoAV0Z_kWUca1gJyvqKDHoJXjy6QnxkZXLKZWOR91Kb5aITaB_bo3tOmjlfPeE64dzNl2QiSfFj4AmuWL-dcc0LJDmotiDD78mqw/s200/DSCN1808.JPG" width="200" /></a></div>Andrahttp://www.blogger.com/profile/17990428512738421135noreply@blogger.com0tag:blogger.com,1999:blog-4388889494257761169.post-60559528148294873102011-11-02T15:11:00.001+02:002012-06-14T17:57:02.671+03:00Cheesecake cu fructe de padureIncepem cu unul din deserturile mele preferate - cheesecake cu fructe de padure. Este o combinatie atat de buna de texturi, arome si culori: racoritor, cremos, dulce si acrisor. Prepararea este foarte simpla. Secretul unui cheesecake bun este coacerea in baie de abur si racirea minim 6-8 ore dupa coacere.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRHTet_YDXGAUXGr1ixXDlagN40R8ztn8-RYQSoXW_OVl2sd9Wk6cMvRL8KT2pB_ltmqib0h-jJL8rUoCrytwfgK4H1KtV-CLCLHntSvr78blHlz3MEruPt3OEtYf7U8grplUQTDjPWJ0/s1600/Cheesecake_fructepadure.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="224" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRHTet_YDXGAUXGr1ixXDlagN40R8ztn8-RYQSoXW_OVl2sd9Wk6cMvRL8KT2pB_ltmqib0h-jJL8rUoCrytwfgK4H1KtV-CLCLHntSvr78blHlz3MEruPt3OEtYf7U8grplUQTDjPWJ0/s320/Cheesecake_fructepadure.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRHTet_YDXGAUXGr1ixXDlagN40R8ztn8-RYQSoXW_OVl2sd9Wk6cMvRL8KT2pB_ltmqib0h-jJL8rUoCrytwfgK4H1KtV-CLCLHntSvr78blHlz3MEruPt3OEtYf7U8grplUQTDjPWJ0/s1600/Cheesecake_fructepadure.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"></a></div><b>Ingrediente: </b><br />
<u>Blat: </u><br />
200g biscuiti digestivi (de la Gullon sau Leibniz)<br />
4 linguri unt<br />
<u>Crema: </u><br />
200g zahar<br />
800g crema de branza Philadelphia (ideal) sau Exquisa cu grasime integrala, fara arome (pentru o textura cremoasa, nu substituiti cu branza de vaci!)<br />
3 linguri de faina<br />
2 lingurite extract de vanilie <br />
200g smantana grasa<br />
4 oua<br />
<u>Topping: </u><br />
400g fructe de padure congelate<br />
100g zahar<br />
3 linguri de amidon<br />
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<b>Inainte sa va apucati de gatit</b>, asigurati-va ca aveti la indemana: o forma de tort cu fundul detasabil (aprox. 20cm diametru), un vas termorezistent si doua grilaje de cuptor.<b> </b><br />
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<b>Metoda de preparare:</b><br />
<b>Blatul:</b> Se sfarama biscuitii intr-un mixer cu lama "S" sau prin zdrobire, cat mai marunt si se pun intr-un castronel. Untul se incalzeste intr-o tigaie sau o cratita mica, atat cat sa se topeasca si se toarna peste biscuiti.<br />
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Se amesteca bine cu o furculita - in acest moment, consistenta amestecului este una sfaramicioasa.Se pregateste o forma de tort rotunda cu fundul detasabil: se inchide bine forma si se inveleste pe margini cu folie de aluminiu.Se toarna amestecul de biscuiti in forma si cu degetele se apasa uniform amestecul pe fundul formei si 1 cm in sus pe margini.<br />
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Se apasa apoi cu fundul unui pahar blatul pentru a obtine o suprafata uniforma. Se pune la frigider pana cand preparam umplutura.<br />
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Incalziti cuptorul la 160 grade Celsius (foc mic/mediu). Pe grilajul de jos al cuptorului puneti vasul termorezistent in care ati turnat apa (3-5cm, suficient cat sa va asigure abur pe tot parcursul duratei de coacere). Citeste portiunea cu "ATENTIE!" de mai jos, pentru a determina temperatura optima.<br />
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<b>Umplutura:</b> Crema de branza, faina, zaharul si vanilia se bat cu un mixer pana se omogenizeaza bine.<br />
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Se adauga smantana si se amesteca bine. Apoi adaugati ouale, unul cate unul, amestecand bine dupa fiecare.<br />
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Scoateti blatul din frigider si turnati crema de branza deasupra.<br />
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<b>Coacere: </b>Puneti forma la cuptor pe grilajul al doilea, deasupra vasului cu apa. Coaceti timp de 1 ora si 15 minute, dupa care opriti focul si lasati prajitura in cuptorul inchis pana se raceste la temperatura camerei. Scoateti din cuptor, si lasati la frigider inca minim 4 ore, ideal peste noapte pentru o textura cremoasa in intregime.<br />
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<b>Topping de fructe de padure:</b> Puneti fructele de padure la dezghetat. Cand sunt dezghetate, puneti-le intr-o craticioara la foc mediu, pana incep sa fiarba, cca. 10 minute. Turnati zaharul si amidonul deasupra, dati focul la mic, si lasati sa fiarba, amestecand continuu pana cand zaharul s-a topit si sosul incepe sa se ingroase, timp de aproximativ 2-3 minute. Luati de pe foc, si lasati sa se raceasca.<br />
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Scoateti cheesecake-ul din frigider, treceti cu un cutit pe marginea formei sa se desprinda, usor, apoi desfaceti forma si asezati pe un platou. Turnati deasupra fructele de padure si serviti. Pofta buna!<br />
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<b>ATENTIE!</b> Temperatura de coacere poate diferi de la un cuptor la altul. Am pregatit aceasta reteta in cuptorul de acasa (cuptor cu gaz, model mai nou) si am copt la 170 grade. In cuptorul mamei mele (cuptor electric, nou si mult mai performant), a trebuit sa ajustez temperatura la 130 grade. Mai bine coaceti la temperatura mai mica, pana va obisnuiti cuptorul cu aceasta reteta. La sfarsitul timpului de copt, prajitura trebuie sa aiba o culoare pal galbuie, marginile vor fi ferme insa mijlocul este inca moale si se misca usor (ca o gelatina). De aceea trebuie lasata in cuptor pana se raceste, deoarece ea continua sa se gateasca chiar si dupa ce focul a fost oprit.Andrahttp://www.blogger.com/profile/17990428512738421135noreply@blogger.com1tag:blogger.com,1999:blog-4388889494257761169.post-54122937446091400402011-06-15T12:40:00.000+03:002011-06-15T14:03:42.317+03:00Despre desertO masa buna aduce oamenii impreuna. Iar un desert bun e finalul perfect al unei mese delicioase. Cremos sau crocant, dulce sau acrisor, cu fructe sau ciocolata, fin si delicat sau de un dulce intens si plin, un desert iti face ziua mai frumoasa. Va invit sa va delectati simturile cu prajituri delicioase, prin retete simple explicate pas cu pas.Andrahttp://www.blogger.com/profile/17990428512738421135noreply@blogger.com0