tag:blogger.com,1999:blog-37367972783210070342024-02-08T07:08:37.848+02:00Nicolle-s collectionAnonymoushttp://www.blogger.com/profile/08714485231221983845noreply@blogger.comBlogger142125tag:blogger.com,1999:blog-3736797278321007034.post-23768957740528761972014-04-18T15:14:00.000+03:002014-04-18T15:14:06.928+03:00Cozonac cu rahat<div class="separator" style="clear: both; text-align: center;">
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Am folosit aceleasi ingrediente ca si la Cozonacul cu nutella (finetti), numai ca la umplutura nu am mai pus nutella si am preferat rahatul.</div>
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Dupa ce i-am scos din cuptor i-am uns cu un sirop facut din apa si zahar pentru luciu.</div>
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POFTA BUNA!</div>
<br />Anonymoushttp://www.blogger.com/profile/08714485231221983845noreply@blogger.com0tag:blogger.com,1999:blog-3736797278321007034.post-22257552704345470802014-04-17T23:38:00.002+03:002014-04-18T15:18:58.607+03:00Tort de ciocolata fara faina<div class="separator" style="clear: both; text-align: center;">
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INGREDIENTE:</div>
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250g ciocolata menaj</div>
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70g unt</div>
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5 oua</div>
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coaja rasa de portocale</div>
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200g zahar</div>
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2 linguri esenta rom</div>
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cateva picaturi suc de lamaie</div>
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frisca Hulala mica</div>
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Topim ciocolata si untul la bain-marie, dupa ce s-a topit, lasam sa se raceasca 1 min si adaugam galbenusurile, unul cate unul pana se incorporeaza bine.</div>
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Adaugam coaja de la portocala si romul.</div>
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Batem albusurile spuma si adaugam zaharul treptat si batem in continuare pana se dizolva bine.</div>
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Adaugam jumatate din albusuri in compozitia de ciocolata si amestecam cu miscari de jos in sus foarte incet. </div>
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Adaugam si restul de albus si procedam la fel.</div>
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Punem compozitia intr-o tava dreptunghiulara tapetata pe fund cu hartie de copt si cu unt pe peretii laterali.</div>
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Compozitia se pune in cuptorul incalzit cam 35-40 min sau pana iese scobitoarea curata din ea.</div>
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Pentru acest tort eu am dublat compozitia.</div>
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<br />Anonymoushttp://www.blogger.com/profile/08714485231221983845noreply@blogger.com0tag:blogger.com,1999:blog-3736797278321007034.post-79034897516204231212014-04-17T22:42:00.000+03:002014-04-18T15:05:58.272+03:00Pasca<div class="separator" style="clear: both; text-align: center;">
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INGREDIENTE:</div>
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6 oua</div>
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100g unt</div>
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100ml iaut</div>
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300g faina</div>
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1kg branza de vaci</div>
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500ml smantana</div>
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100g stafide</div>
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200g ciocolata</div>
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esenta rom,vanilie</div>
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1 plic praf de copt</div>
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1 praf sare</div>
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<ol>
<li>Frecam untul cu un praf de sare si 50g zahar. Adaugam 2 oua si iaurtul. Omogenizam bine si adaugam faina amestecata cu praful de copt. Framantam usor si lasam la rece.</li>
<li>Spalam stafidele si le stropim cu esenta de rom.</li>
<li>Zdrobim branza de vaci (eu am luat de la LIDL-Pilos si este foarte fina) si o amestecam cu smantana si 4 galbenusuri. Batem albusurile spuma , adaugam 100g zahar si continuam sa batem. Amestecam spuma cu compozitia de branza si adaugam stafidele si esenta de vanilie.</li>
<li>Scoatem aluatul de la rece si intindem o foaie pe care o punem in tava unsa cu unt.( Din aluatul rezultat iti vor iesi 3 buc.). Punem crema de branza si coacem 45 min. la foc moderat.</li>
<li>Topim ciocolata pe baie de abur cu putin unt. Dupa ce am scos pasca din cuptor, turnam ciocolata topita pe deasupra. Daca dorim putem presara deasupra fulgi de migdale. Le lasam la racit. </li>
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<br />Anonymoushttp://www.blogger.com/profile/08714485231221983845noreply@blogger.com0tag:blogger.com,1999:blog-3736797278321007034.post-88391445756185727362014-04-17T22:28:00.002+03:002014-04-18T15:10:08.271+03:00Cozonac cu crema nutella (finetti)<div class="separator" style="clear: both; text-align: center;">
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INGREDIENTE:</div>
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250g lapte caldut</div>
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100g unt</div>
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3 oua</div>
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170-190g zahar</div>
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700g faina</div>
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11g drojdie</div>
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putina sare</div>
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esenta rom,vanilie</div>
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<br /></div>
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Pentru uns foaia de aluat 50g unt topit</div>
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UMPLUTURA:</div>
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Crema Nutella(finetti),alune si stafide</div>
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Pentru uns si presarat deasupra:</div>
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1 galbenus de ou</div>
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50ml lapte</div>
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zahar</div>
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Acest cozonac eu l-am preparat in masina de paine,ingredientele au fost puse in cuva in ordinea scrisa in reteta. Dupa ce au crescut (in jur de 40 min l-a caldura) i-am copt in cuptorul aragazului.</div>
<br />Anonymoushttp://www.blogger.com/profile/08714485231221983845noreply@blogger.com0tag:blogger.com,1999:blog-3736797278321007034.post-16446948139950849682014-04-15T18:33:00.000+03:002014-04-17T23:04:54.710+03:00<span id="yui_3_13_0_1_1397609674975_26292" style="background-color: white; font-family: arial, sans-serif; font-size: 13px;"></span><br />
<div style="text-align: center;">
<span id="yui_3_13_0_1_1397609674975_26292" style="background-color: white; font-family: arial, sans-serif; font-size: 13px;"><a href="http://www.gustos.ro/redirect/widget-fbg" id="yui_3_13_0_1_1397609674975_26319" nofollow="" style="background-color: white; color: #196ad4; font-family: arial, sans-serif; font-size: 13px; margin: 0px; outline: none; padding: 0px;" target="_blank">http://www.gustos.ro/redirect/widget-fbg</a></span></div>
Anonymoushttp://www.blogger.com/profile/08714485231221983845noreply@blogger.com0tag:blogger.com,1999:blog-3736797278321007034.post-40194111016915616522012-02-21T17:17:00.002+02:002012-02-21T17:17:15.055+02:00Minitarte cu merePentru ca de obicei duminica trebuie sa avem ceva dulce pe masa, m-am gandit sa fac ceva cu mere si am gasit o reteta pe "Can't boil an egg" care mi s-a parut perfecta si pentru care ii multumesc Antoninei pentru idee.<br />
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Ingrediente aluat:<br />
<ul>
<li>200 g faina</li>
<li>120 g unt rece taiat bucati</li>
<li>60 ml apa rece</li>
<li>1 lingura zahar</li>
</ul>
Am folosit si eu robotul de bucatarie ptr. mixarea aluatului (eu am pus cantitati duble, de, suntem familie mare),dupa care am imachetat aluatul format in folie si l-am dat la rece ptr. 30 minute. In acest timp, am ras 8 mere potrivite si le-am amestecat cu putina scortisoara si zahar dupa gust (am folosit zahar brun).<br />
Am scos aluatul din frigider, am intins o foaie cam de 5 mm grosime pe care am taiat-o in cercuri de dimensiunea formelor de tarte.<br />
Am asezat cercurile formate in tavitele unse cu putin unt, am intins bine aluatul si l-am fixat bine de marginile tavii dupa care le-am intepat pe fiecare in parte cu furculita.<br />
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Am pus umplutura de mere in tavi peste aluat iar din foaia de aluat ramasa am decupat fasii pe care le-am pus deasupra dupa imaginatia mea.<br />
Dam tartele la cuptorul incins pentru aproximativ 20 de minute.<br />
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<a href="http://4.bp.blogspot.com/-1725Ox4JWc0/T0O1EsS3amI/AAAAAAAAAyc/XH5ebnvDGDg/s1600/IMG_1206.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://4.bp.blogspot.com/-1725Ox4JWc0/T0O1EsS3amI/AAAAAAAAAyc/XH5ebnvDGDg/s320/IMG_1206.JPG" width="320" /></a></div>
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<a href="http://1.bp.blogspot.com/-Mxag08Hy3_g/T0O1PETWNjI/AAAAAAAAAys/1D-QkWMeOV8/s1600/IMG_1214.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://1.bp.blogspot.com/-Mxag08Hy3_g/T0O1PETWNjI/AAAAAAAAAys/1D-QkWMeOV8/s320/IMG_1214.JPG" width="320" /></a></div>
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Sunt foarte delicioase si foarte usoare!<br />Anonymoushttp://www.blogger.com/profile/08714485231221983845noreply@blogger.com1tag:blogger.com,1999:blog-3736797278321007034.post-29800037311673920122011-11-22T11:57:00.001+02:002011-11-22T12:14:19.853+02:00Tiramisu<div align="center">
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<strong><span style="color: red;">Ingrediente:</span></strong></div>
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<ul>
<li><div align="center">
<span style="color: black;">5 oua</span></div>
</li>
<li><div align="center">
5 linguri de zahar</div>
</li>
<li><div align="center">
1 pliculet capuccino vanilie</div>
</li>
<li><div align="center">
2 pliculete ness</div>
</li>
<li><div align="center">
2 plicuri praf de frisca Dr. Oetker</div>
</li>
<li><div align="center">
250 g mascarpone</div>
</li>
<li><div align="center">
coniac</div>
</li>
<li><div align="center">
1 punga piscoturi (Balocco)</div>
</li>
</ul>
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Albusurile se bat spuma, se adauga cele 2 plicuri de praf de frisca si pliculetul de capuccino.</div>
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Intr-un alt castron se freaca galbenusurile cu zaharul pana se topeste dupa care se adauga mascarpone.</div>
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Se amesteca cele doua compozitii foarte incet cu o lingura de sus in jos.</div>
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Se pregateste siropul intr-un ibric pe foc cu zahar + ness si dupa, se ia de pe foc si se adauga alcoolul(coniacul).</div>
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Intr-o tava mai inalta se aseaza piscoturile cu partea abraziva in jos pana se umple toata tava incercand sa acoperim toate spatiile, dupa care se insiropeaza si se adauga un strat de crema, de regula se pun 2 straturi de piscoturi si 2 de de crema. Intotdeauna ultimul strat trebuie sa fie de crema peste care se presara ness, eu am pus si niste bombonele de ciocolata alba si neagra.</div>
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Se lasa la frigider cateva ore sau intr-un spatiu rece.</div>
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<br /></div>Anonymoushttp://www.blogger.com/profile/08714485231221983845noreply@blogger.com0tag:blogger.com,1999:blog-3736797278321007034.post-74797417436155012842011-11-22T11:18:00.001+02:002011-11-22T11:57:00.112+02:00Tort la metru<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-ODdLO65OKwQ/Tsto59GdoSI/AAAAAAAAAfo/dxF_IBVKsl8/s1600/IMG_1209.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" hda="true" height="240" src="http://3.bp.blogspot.com/-ODdLO65OKwQ/Tsto59GdoSI/AAAAAAAAAfo/dxF_IBVKsl8/s320/IMG_1209.JPG" width="320" /></a></div>
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<strong><span style="color: red;">Ingrediente blat:</span></strong></div>
<ul>
<li><div align="center">
<span style="color: black;">10 oua</span></div>
</li>
<li><div align="center">
11 linguri de apa</div>
</li>
<li><div align="center">
11 linguri de ulei</div>
</li>
<li><div align="center">
1 peaf de copt</div>
</li>
<li><div align="center">
lamaie rasa</div>
</li>
<li><div align="center">
2 plicuri zahar vanilar</div>
</li>
<li><div align="center">
400 g faina</div>
</li>
<li><div align="center">
550 g zahar</div>
</li>
<li><div align="center" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">
cacao</div>
</li>
</ul>
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Se separa galbenusurile de albusuri.</div>
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Se bat albusurile spuma.</div>
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Intre timp se pune apa pe foc sa fiarba, dupa ce fierbe apa, pui zaharul si amesteci pana se topeste.</div>
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Apa cu zaharul fierbinte se toarna peste albusurile batute spuma tare.</div>
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Separat se cantareste faina se pune praful de copt.</div>
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Dupa ce s-a pus apa cu zaharul peste albusuri se mixeaza bine,se adauga albusurile,se mixeaza,se adauga zaharul vanilat,coaja de lamaie,uleiul si faina cu praful de copt.</div>
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Dupa ce s-a pus faina cu praful de copt, nu se mai mixeaza ci se amesteca cu o lingura usor de sus in jos sa nu se lase compozitia.</div>
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Se tapeteaza 2 tavi de chec cu hartie de copt.</div>
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Se toarna jumatate din compozitie intr-o tava iar cealalta compozitie se amesteca cu trei linguri de cacao.</div>
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Se introduc tavile in cuptorul preancalzit si se coc aproximativ 30 minute la foc potrivit.</div>
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Ingrediente crema:</div>
<ul>
<li><div align="center">
1 plic de crema pentru prajituri Dr. Oetker de vanilie</div>
</li>
<li><div align="center">
1 plic de crema pentru prajituri Dr. Oetker de rom</div>
</li>
<li><div align="center">
1 plic de glazura Dr. Oetker</div>
</li>
</ul>
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Cremele se prepara conform instructiunilor de pe plic.</div>
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Dupa ce s-au copt checurile, se lasa putin sa se raceasca. Cand se scot din tavi se vor rasturna cu fata in jos. Dupa ce s-au racit bine, se taie felii de grosimea unui deget.</div>
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Se umplu cu crema, felia de chec cu cacao se unge cu crema de vanilie si felia de chec alba cu crema de rom (sau cacao) si dupa, se aseaza in aceeasi forma ca un chec.</div>
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Cam asa.</div>
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Dupa, se prepara glazura conform instructiunilor de pe plic si se aplica peste. Eu am folosit un singur plic si nu mi-a ajuns sa glazurez tortul in intregime, puteti folosi cate plicuri vreti.</div>
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Se lasa la frigider cateva ore, dupa care atunci cand il serviti il veti taia in diagonala ca sa iasa asa cum mi-a iesit mie.</div>
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POFTA BUNA!</div>
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</div>Anonymoushttp://www.blogger.com/profile/08714485231221983845noreply@blogger.com0tag:blogger.com,1999:blog-3736797278321007034.post-71701745689956969422011-10-12T11:13:00.000+03:002011-10-12T11:14:55.342+03:00Tort de mere cu smochine,caju si caise confiate<div class="separator" style="clear: both; text-align: center;">
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<strong><span style="color: red; font-family: Georgia, "Times New Roman", serif;"><u>Ingrediente:</u></span></strong></div>
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<span style="font-family: Georgia;">200 g unt</span></div>
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<span style="font-family: Georgia;">3 oua</span></div>
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<span style="font-family: Georgia;">350 g faina</span></div>
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<span style="font-family: Georgia;">2 linguri scortisoara</span></div>
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<span style="font-family: Georgia;">cuisoare</span></div>
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<span style="font-family: Georgia;">250 g zahar brun</span></div>
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<span style="font-family: Georgia;">3 mere</span></div>
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<span style="font-family: Georgia;">jumatate pahar smochine</span></div>
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<span style="font-family: Georgia;">jumatate pahar caise confiate sau curmale</span></div>
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<span style="font-family: Georgia;">1 pahar caju(nuci)</span></div>
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<span style="font-family: Georgia;">1 pahar compot caise (sucul)</span></div>
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Incinge cuptorul la 160 grade. Unge cu unt o tava rotunda.</div>
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Bate ouale cu untul. Cred ca trebuia sa topesc untul. Ar fii iesit mult mai bine. Voi asa sa faceti.<br />
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Intr-un alt castron amesteca faina,scortisoara,cuisoarele (eu nu am pus ca nu am gasit) si zaharul.<br />
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Taie 2 mere, caisele (curmale),smochine in cubulete si adauga-le impreuna cu jumatate din cantitatea de caju (nuci) in castronul cu faina.<br />
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Amesteca bine, apoi adauga si amestecul de ou si unt peste aceasta compozitie.</div>
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Taie marul ramas in rondele subtiri, pe care le asezi deasupra tortului. Presara cealalta jumatate de cana de caju (nuci) peste mere.<br />
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Coace tortul 1 ora. Scoate-l din cuptor, lasa-l 10 min., apoi insiropeaza-l cu siropul de caise. Eu am preferat sa-l insiropez direct in tava ca sa ramana mai mult imbibat in acel suc, dar pute-ti sa-l scoate-ti pe un platou si dupa sa-l insiropati. Cum vreti voi.<br />
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Cam asa a aratat tortul meu la final. Poate la voi o sa fie mult mai bine.<br />
Spor la lucru si pofta buna!Anonymoushttp://www.blogger.com/profile/08714485231221983845noreply@blogger.com1tag:blogger.com,1999:blog-3736797278321007034.post-52254870095100943642010-10-12T13:57:00.001+03:002010-10-12T14:11:46.950+03:00Prajitura cu prune<div style="TEXT-ALIGN: center; MARGIN: 0px auto 10px"><a href="http://3.bp.blogspot.com/_PN6wbBx_nx8/TLQ_NTPzK-I/AAAAAAAAATM/bNDAuDBs_UQ/s1600/2010+008.jpg"><img border="0" alt="" src="http://3.bp.blogspot.com/_PN6wbBx_nx8/TLQ_NTPzK-I/AAAAAAAAATM/bNDAuDBs_UQ/s320/2010+008.jpg" /></a> </div><p style="TEXT-ALIGN: center; CLEAR: both"><strong>Ingrediente:</strong></p><ul><li><div style="TEXT-ALIGN: center; CLEAR: both">200 g prune curatate de coaja si samburi</div></li><li><div style="TEXT-ALIGN: center; CLEAR: both">400 g faina</div></li><li><div style="TEXT-ALIGN: center; CLEAR: both">150 g unt sau margarina</div></li><li><div style="TEXT-ALIGN: center; CLEAR: both">250 g zahar</div></li><li><div style="TEXT-ALIGN: center; CLEAR: both">3 galbenusuri</div></li><li><div style="TEXT-ALIGN: center; CLEAR: both">1 albusuri</div></li><li><div style="TEXT-ALIGN: center; CLEAR: both">1 lingura smantana</div></li><li><div style="TEXT-ALIGN: center; CLEAR: both">1 lingurita praf de copt</div></li><li><div style="TEXT-ALIGN: center; CLEAR: both">1/2 lingurita scortisoara macinata</div></li></ul><p style="TEXT-ALIGN: center; CLEAR: both"><strong>Preparare:</strong></p><p style="TEXT-ALIGN: center; CLEAR: both">Se presara prunele curatate cu putin zahar si scortisoara si se lasa sa stea asa 20-30 de minute. In acest timp se face un aluat din 150 g zahar, jumatate din cantitatea de unt, 2 galbenusuri, faina si praf de copt. Dupa ce s-a framantat bine, se intinde aluatul intr-o tava unsa cu unt si presarata cu pesmet. Peste foaie se aseaza prunele bine scurse de zeama, iar peste aceasta se toarna urmatoarea compozitie: 1 lingura smantana amestecata cu un galbenus, 100 g zahar si 1 albus batut spuma. Se pune tava la cuptor la foc potrivit. Cand prajitura s-a racit, se taie in bucati potrivit de mari, patrate sau dreptunghiulare.</p><div style="TEXT-ALIGN: center; CLEAR: both"><a href="http://picasa.google.com/blogger/" target="ext"></a> </div>Anonymoushttp://www.blogger.com/profile/08714485231221983845noreply@blogger.com0tag:blogger.com,1999:blog-3736797278321007034.post-36220863594310555382010-10-12T13:47:00.001+03:002010-10-12T13:56:08.391+03:00Prajitura cu prune si nuci<div style="TEXT-ALIGN: center; MARGIN: 0px auto 10px"><a href="http://2.bp.blogspot.com/_PN6wbBx_nx8/TLQ8zAO___I/AAAAAAAAATE/V6hwh1F6C84/s1600/2010+007.jpg"><img border="0" alt="" src="http://2.bp.blogspot.com/_PN6wbBx_nx8/TLQ8zAO___I/AAAAAAAAATE/V6hwh1F6C84/s320/2010+007.jpg" /></a> </div><div style="TEXT-ALIGN: center; CLEAR: both"><a href="http://picasa.google.com/blogger/" target="ext"></a><strong>Ingrediente:</strong></div><ul><li><div style="TEXT-ALIGN: center; CLEAR: both">300 g faina</div></li><li><div style="TEXT-ALIGN: center; CLEAR: both">200 g unt</div></li><li><div style="TEXT-ALIGN: center; CLEAR: both">200 g zahar</div></li><li><div style="TEXT-ALIGN: center; CLEAR: both">2 oua</div></li><li><div style="TEXT-ALIGN: center; CLEAR: both">un varf de sare</div></li></ul><p style="TEXT-ALIGN: center; CLEAR: both"><strong>Umplutura</strong></p><ul><li><div style="TEXT-ALIGN: center; CLEAR: both">800 g prune</div></li><li><div style="TEXT-ALIGN: center; CLEAR: both">4 linguri zahar</div></li><li><div style="TEXT-ALIGN: center; CLEAR: both">200 g miez de nuca zdrobit</div></li></ul><p style="TEXT-ALIGN: center; CLEAR: both"><strong>Crema:</strong></p><ul><li><div style="TEXT-ALIGN: center; CLEAR: both">6 linguri zahar</div></li><li><div style="TEXT-ALIGN: center; CLEAR: both">6 oua</div></li><li><div style="TEXT-ALIGN: center; CLEAR: both">6 linguri faina</div></li><li><div style="TEXT-ALIGN: center; CLEAR: both">zahar pudra pentru ornat</div></li></ul><p style="TEXT-ALIGN: center; CLEAR: both"><strong>Preparare:</strong></p><p style="TEXT-ALIGN: center; CLEAR: both">Se amesteca bine faina cu untul, zaharul,sarea si ouale, pana cand se obtine un aluat potrivit de tare. Se intinde din el o foaie in tava mare de aragaz, unsa si tapetata. Se pune tava la cuptor pentru 15-20 minute, cat sa se coaca foaia pe jumatate. Se scoate tava din cuptor si deasupra foii se aseaza prunele taiate in jumatati, cu partea bombata in jos. In locul samburilor se pune cate putin zahar si cate putin miez de nuca. Se pune din nou tava la cuptor, pana cand se topeste zaharul. Intre timp, se freaca galbenusurile cu zaharul, se adauga faina si la urma albusurile batute spuma. Se omogenizeaza prin rasturnare si se toarna compozitia obtinuta peste prune. Se coace prajitua la foc potrivit. Se taie calda si se serveste presarata cu zahar pudra.</p><div style="TEXT-ALIGN: center; CLEAR: both"> </div>Anonymoushttp://www.blogger.com/profile/08714485231221983845noreply@blogger.com0tag:blogger.com,1999:blog-3736797278321007034.post-15704089536519835572010-10-12T13:35:00.001+03:002010-10-12T13:46:29.058+03:00Pateuri cu prune<div style="TEXT-ALIGN: center; MARGIN: 0px auto 10px"><a href="http://2.bp.blogspot.com/_PN6wbBx_nx8/TLQ6Bp_hcOI/AAAAAAAAAS8/c7MlrQwGg3o/s1600/2010+006.jpg"><img border="0" alt="" src="http://2.bp.blogspot.com/_PN6wbBx_nx8/TLQ6Bp_hcOI/AAAAAAAAAS8/c7MlrQwGg3o/s320/2010+006.jpg" /></a> </div><div style="TEXT-ALIGN: center; CLEAR: both"><strong>Ingrediente:</strong></div><ul><li><div style="TEXT-ALIGN: center; CLEAR: both">500 g faina</div></li><li><div style="TEXT-ALIGN: center; CLEAR: both">500 g unt</div></li><li><div style="TEXT-ALIGN: center; CLEAR: both">1 galbenus</div></li><li><div style="TEXT-ALIGN: center; CLEAR: both">1 lingura zeama de lamaie sau otet de mere</div></li><li><div style="TEXT-ALIGN: center; CLEAR: both">150 ml apa</div></li><li><div style="TEXT-ALIGN: center; CLEAR: both">sare</div></li><li><div style="TEXT-ALIGN: center; CLEAR: both">500 g prune</div></li><li><div style="TEXT-ALIGN: center; CLEAR: both">1 ou pentru uns deasupra</div></li></ul><p style="TEXT-ALIGN: center; CLEAR: both"><strong>Preparare:</strong></p><p style="TEXT-ALIGN: center; CLEAR: both">Se framanta bine un aluat din faina, galbenus,zeama de lamaie, sare si apa foarte rece. Se pune aluatul la frigider pentru 15 minute.</p><p style="TEXT-ALIGN: center; CLEAR: both">In acest timp, se freaca untul cu o lingura de lemn pentru a elimina zerul ramas in compozitie. Se pune apoi si untul (strans in forma de dreptunghi) la frigider pentru 15 minute. Se intinde in forma de dreptunghi din aluatul tinut la rece. Se pune in mijlocul aluatului untul si se acopera cu aluatul. Se intinde aluatul obtinut cu sucitorul, apoi se impacheteaza in patru, se intinde din nou cu sucitorul o foaie si se impacheteaza in trei. Se pune aluatul la rece pentru 20 de minute. Impachetarile in patru si in trei se repeta de trei ori. De fiecare data se pune aluatul la frigider pentru 15-20 de minute.</p><p style="TEXT-ALIGN: center; CLEAR: both">Se intinde din aluat o foaie cu grosimea de 1 cm. Se decupeaza rondele cu ajutorul unui pahar sau al unei forme rotunde. Pe fiecare se pune cate o jumatate de pruna presarata cu zahar. Se ung cu ou batut marginile rondelei de aluat si se coc pateurile la foc potrivit in tava stropita cu apa.</p>Anonymoushttp://www.blogger.com/profile/08714485231221983845noreply@blogger.com0tag:blogger.com,1999:blog-3736797278321007034.post-18050215335300026792010-10-12T13:22:00.001+03:002010-10-12T13:34:38.903+03:00Prajitura cu struguri<div style="TEXT-ALIGN: center; MARGIN: 0px auto 10px"><a href="http://4.bp.blogspot.com/_PN6wbBx_nx8/TLQ205gS_JI/AAAAAAAAAS0/jv7G8eU2Lq4/s1600/2010+005.jpg"><img border="0" alt="" src="http://4.bp.blogspot.com/_PN6wbBx_nx8/TLQ205gS_JI/AAAAAAAAAS0/jv7G8eU2Lq4/s320/2010+005.jpg" /></a> </div><div style="TEXT-ALIGN: center; CLEAR: both" align="center"><strong>Foile:</strong></div><ul><li><div style="TEXT-ALIGN: center; CLEAR: both" align="center">6 oua </div></li><li><div style="TEXT-ALIGN: center; CLEAR: both" align="center">6 linguri zahar</div></li><li><div style="TEXT-ALIGN: center; CLEAR: both" align="center">5 linguri faina</div></li><li><div style="TEXT-ALIGN: center; CLEAR: both" align="center">50 ml zeama de lamaie</div></li></ul><p style="TEXT-ALIGN: center; CLEAR: both" align="center"><strong>Crema:</strong></p><ul><li><div style="TEXT-ALIGN: center; CLEAR: both" align="center">300 g unt</div></li><li><div style="TEXT-ALIGN: center; CLEAR: both" align="center">150 g zahar praf</div></li><li><div style="TEXT-ALIGN: center; CLEAR: both" align="center">300 g lapte</div></li><li><div style="TEXT-ALIGN: center; CLEAR: both" align="center">50 g zahar tos</div></li><li><div style="TEXT-ALIGN: center; CLEAR: both" align="center">1 lingurita zahar vanilat</div></li><li><div style="TEXT-ALIGN: center; CLEAR: both" align="center">1 lingura coniac</div></li></ul><p style="TEXT-ALIGN: center; CLEAR: both" align="center"><strong>Ornare:</strong></p><ul><li><div style="TEXT-ALIGN: center; CLEAR: both" align="center">500 g struguri albi si negri</div></li></ul><p style="TEXT-ALIGN: center; CLEAR: both" align="center"><strong>Preparare:</strong></p><p style="TEXT-ALIGN: center; CLEAR: both" align="center"> Se freaca bine galbenusurile si zaharul si se adauga treptat zeama de lamaie si faina. La sfarsit, se incorporeaza albusurile batute spuma. Din aceasta compozitie se coc 3 foi rotunde pe dosul unei tavi cu diametrul de 25 cm. </p><p style="TEXT-ALIGN: center; CLEAR: both" align="center">Pentru crema, se fierbe laptele cu zaharul tos, la foc mic, pana cand cantitatea se reduce la o treime din cantitatea initiala. Se freaca untul spuma, se adauga zaharul vanilat, coniacul, zaharul si laptele racit. Se bate amestecul bine, pana cand crema se leaga. Se unge o foaie cu jumatate din crema, in care s-au amestecat boabe de struguri albi. Se pune deasupra alta foaie. Peste aceasta se pune un strat de crema in care s-au amestecat struguri negri. Se pune a treia foaie si se unge cu un strat foarte subtire de crema. Se orneaza cu jumatati de boabe de struguri albi si negri.</p><p style="TEXT-ALIGN: center; CLEAR: both" align="center"> </p>Anonymoushttp://www.blogger.com/profile/08714485231221983845noreply@blogger.com0tag:blogger.com,1999:blog-3736797278321007034.post-13970886807710264072010-10-12T13:10:00.001+03:002010-10-12T13:20:03.069+03:00Clatite cu struguri<div style="TEXT-ALIGN: center; MARGIN: 0px auto 10px"><a href="http://4.bp.blogspot.com/_PN6wbBx_nx8/TLQ0KmmbmHI/AAAAAAAAASs/3UcQTNF7e3M/s1600/2010+003.jpg"><img border="0" alt="" src="http://4.bp.blogspot.com/_PN6wbBx_nx8/TLQ0KmmbmHI/AAAAAAAAASs/3UcQTNF7e3M/s320/2010+003.jpg" /></a> </div><div style="TEXT-ALIGN: center; CLEAR: both"><strong>Ingrediente aluat:</strong></div><ul><li><div style="TEXT-ALIGN: center; CLEAR: both">150 g faina</div></li><li><div style="TEXT-ALIGN: center; CLEAR: both">1/4 lingurita scortisoara</div></li><li><div style="TEXT-ALIGN: center; CLEAR: both">1 ou</div></li><li><div style="TEXT-ALIGN: center; CLEAR: both">150 ml lapte</div></li><li><div style="TEXT-ALIGN: center; CLEAR: both">ulei pentru prajit</div></li><li><div style="TEXT-ALIGN: center; CLEAR: both">sare</div></li></ul><p style="TEXT-ALIGN: center; CLEAR: both"><strong>Umplutura:</strong></p><ul><li><div style="TEXT-ALIGN: center; CLEAR: both">100 g boabe de struguri negri</div></li><li><div style="TEXT-ALIGN: center; CLEAR: both">4 linguri zahar</div></li><li><div style="TEXT-ALIGN: center; CLEAR: both">3 linguri apa</div></li><li><div style="TEXT-ALIGN: center; CLEAR: both">1 lingura coniac</div></li><li><div style="TEXT-ALIGN: center; CLEAR: both">1 lingurita scortisoara</div></li></ul><p style="TEXT-ALIGN: center; CLEAR: both"><strong>Sosul:</strong></p><ul><li><div style="TEXT-ALIGN: center; CLEAR: both">4 linguri suc de fructe</div></li><li><div style="TEXT-ALIGN: center; CLEAR: both">1 lingurita coaja rasa de lamaie</div></li></ul><p style="TEXT-ALIGN: center; CLEAR: both"><strong>Preparare:</strong></p><p style="TEXT-ALIGN: center; CLEAR: both">Se amesteca faina cu sarea, scortisoara,oul batut si laptele, pana cand se obtine o compozitie omogena. Din aceasta compozitie se coc clatite, folosindu-se foarte putin ulei pentru prajit.Pentru umplutura, se fierbe un sirop din zahar si apa. Cand incepe sa se ingroase, se adauga coniacul,scortisoara si boabele de struguri.Se fierb 5 minute, la foc mic, apoi se lasa la racit.La mijlocul fiecarei clatite se pune cate 1 lingura din compozitia pentru umplutura, dupa care marginile clatitei se aduna pentru a acoperi umplutura. Clatitele se stropesc cu sosul format din sucul de fructe in care s-a amestecat coaja rasa de lamaie.</p>Anonymoushttp://www.blogger.com/profile/08714485231221983845noreply@blogger.com0tag:blogger.com,1999:blog-3736797278321007034.post-34502649579211603692010-10-12T13:00:00.001+03:002010-10-12T13:08:39.249+03:00Clatite cu nuci si fructe<div style="TEXT-ALIGN: center; MARGIN: 0px auto 10px"><a href="http://2.bp.blogspot.com/_PN6wbBx_nx8/TLQx0H1jSyI/AAAAAAAAASk/lqoDuMxSVG4/s1600/2010+001.jpg"><img border="0" alt="" src="http://2.bp.blogspot.com/_PN6wbBx_nx8/TLQx0H1jSyI/AAAAAAAAASk/lqoDuMxSVG4/s320/2010+001.jpg" /></a> </div><div style="TEXT-ALIGN: center; CLEAR: both"><a href="http://picasa.google.com/blogger/" target="ext"><img style="BORDER-BOTTOM: 0px; BORDER-LEFT: 0px; PADDING-BOTTOM: 0px; PADDING-LEFT: 0px; PADDING-RIGHT: 0px; BACKGROUND: 0% 50%; BORDER-TOP: 0px; BORDER-RIGHT: 0px; PADDING-TOP: 0px; -moz-background-clip: initial; -moz-background-origin: initial; -moz-background-inline-policy: initial" border="0" alt="Posted by Picasa" align="middle" src="http://photos1.blogger.com/pbp.gif" /></a>Ingrediente:</div><ul><li><div style="TEXT-ALIGN: center; CLEAR: both">300 g faina</div></li><li><div style="TEXT-ALIGN: center; CLEAR: both">50 ml ulei</div></li><li><div style="TEXT-ALIGN: center; CLEAR: both">400 g miez de nuca</div></li><li><div style="TEXT-ALIGN: center; CLEAR: both">150 g zahar</div></li><li><div style="TEXT-ALIGN: center; CLEAR: both">1 lingurita zahar vanilat</div></li><li><div style="TEXT-ALIGN: center; CLEAR: both">un varf cutit sare</div></li><li><div style="TEXT-ALIGN: center; CLEAR: both">300 g mere (piersici,prune,etc)</div></li></ul><p style="TEXT-ALIGN: center; CLEAR: both">Preparare:</p><p style="TEXT-ALIGN: center; CLEAR: both">Din faina, sare si 500 ml apa calduta se prepara un aluat de consistenta unei smantani. Se toarna cu o cescuta sau cu un polonic cate putin din aluat intr-o tigaie unsa cu cateva picaturi de ulei si se prajesc astfel foile pentru clatite. Separat se incinge zaharul intr-o tigaie si se adauga miezul de nuci si 3-4 linguri cu apa. Se pune zaharul vanilat si fructele taiate in cubulete mici si se amesteca inca 3-4 minute. Se umplu foile de clatite cu acest amestec, se pliaza si se servesc calde, presarate cu zahar pudra.</p>Anonymoushttp://www.blogger.com/profile/08714485231221983845noreply@blogger.com0tag:blogger.com,1999:blog-3736797278321007034.post-73179967626193985852010-06-15T01:18:00.002+03:002010-06-15T01:35:00.516+03:00Tort din fulgi de cereale cu inghetata<div style="MARGIN: 0px auto 10px; TEXT-ALIGN: center"><a href="http://4.bp.blogspot.com/_PN6wbBx_nx8/TBaqtQdmPHI/AAAAAAAAAPw/Fbu8bAikFrk/s1600/Picture+194.jpg"><img alt="" src="http://4.bp.blogspot.com/_PN6wbBx_nx8/TBaqtQdmPHI/AAAAAAAAAPw/Fbu8bAikFrk/s320/Picture+194.jpg" border="0" /></a> </div><div style="CLEAR: both; TEXT-ALIGN: center">Pentru 8 portii</div><div style="CLEAR: both; TEXT-ALIGN: center">( 3 ore la congelare)</div><div style="CLEAR: both; TEXT-ALIGN: center"> </div><ul><li><div style="CLEAR: both; TEXT-ALIGN: center">600 g muesli (fulgi de cereale, simpli sau cu fructe uscate)</div></li><li><div style="CLEAR: both; TEXT-ALIGN: center">200 g unt</div></li><li><div style="CLEAR: both; TEXT-ALIGN: center">100 g zahar praf</div></li></ul><p style="CLEAR: both; TEXT-ALIGN: center"><strong>Crema:</strong></p><ul><li><div style="CLEAR: both; TEXT-ALIGN: center">500 g crema mascarpone</div></li><li><div style="CLEAR: both; TEXT-ALIGN: center">150 g zahar praf</div></li><li><div style="CLEAR: both; TEXT-ALIGN: center">400 g mure ( sau alte fructe de padure)</div></li></ul><p style="CLEAR: both; TEXT-ALIGN: center"><strong>Inghetata:</strong></p><ul><li><div style="CLEAR: both; TEXT-ALIGN: center">175 g zahar</div></li><li><div style="CLEAR: both; TEXT-ALIGN: center">500 ml lapte</div></li><li><div style="CLEAR: both; TEXT-ALIGN: center">4 galbenusuri</div></li><li><div style="CLEAR: both; TEXT-ALIGN: center">1 baton de vanilie</div></li></ul><p style="CLEAR: both; TEXT-ALIGN: center">Se dau muesli prin masina de tocat. Pesmetul obtinut se amesteca cu untul topit. Daca amestecul este prea tare, se poate adauga putin lapte, daca este prea moale, se adauga fulgi. Se intind din compozitie 2 foi rotunde cu diametru de 25 cm si se coc foile pe o tava unsa, la foc potrivit, 15 minute. Pentru crema, se amesteca mascarpone cu zaharul si cateva fructe. Pentru inghetata, se fierbe laptele cu batonul de vanilie maruntit si se lasa acoperit la racit. Se freaca galbenusurile cu zaharul si cand se obtine o compozitie cremoasa, se toarna laptele caldut, strecurat, amestecand incontinuu. Se pune vasul la bain-marie si se fierbe compozitia pana cand incepe sa se ingroase. ( nu trebuie fiarta, ci doar tinuta pana da in clocot). Se amesteca tot timpul, pentru a obtine o compozitie cat mai fina. Se ia compozitia de pe foc, se lasa la racit si se toarna in tava de congelat. Se amesteca inghetata din cand in cand, in timpul congelarii. Se umplu foile de cereale cu crema. Se pune tortul la frigider pana in momentul servirii. Cu 10 minute inainte de servire, se scoate tortul si se intinde deasupra lui un strat gros de inghetata. Se orneaza cu fructe proaspete. Se taie tortul cu un cutit inmuiat in apa calda.</p>Anonymoushttp://www.blogger.com/profile/08714485231221983845noreply@blogger.com0tag:blogger.com,1999:blog-3736797278321007034.post-69361165949504561972010-06-15T01:07:00.002+03:002010-06-15T01:16:33.397+03:00Inghetata de sampanie cu fructe<div style="MARGIN: 0px auto 10px; TEXT-ALIGN: center"><a href="http://2.bp.blogspot.com/_PN6wbBx_nx8/TBaoKP4hlyI/AAAAAAAAAPo/lhrmUkWSnhs/s1600/Picture+193.jpg"><img alt="" src="http://2.bp.blogspot.com/_PN6wbBx_nx8/TBaoKP4hlyI/AAAAAAAAAPo/lhrmUkWSnhs/s320/Picture+193.jpg" border="0" /></a> </div><div style="CLEAR: both; TEXT-ALIGN: center">Pentru 6 portii</div><div style="CLEAR: both; TEXT-ALIGN: center">( 3 ore la congelare)</div><div style="CLEAR: both; TEXT-ALIGN: center"> </div><ul><li><div style="CLEAR: both; TEXT-ALIGN: center">300 g biscuiti de ovaz</div></li><li><div style="CLEAR: both; TEXT-ALIGN: center">150 g unt</div></li><li><div style="CLEAR: both; TEXT-ALIGN: center">750 ml sampanie rose</div></li><li><div style="CLEAR: both; TEXT-ALIGN: center">200 ml ceai verde</div></li><li><div style="CLEAR: both; TEXT-ALIGN: center">250 g zahar</div></li><li><div style="CLEAR: both; TEXT-ALIGN: center">150 ml smantana proaspata sau caimac</div></li><li><div style="CLEAR: both; TEXT-ALIGN: center">250 g frisca obtinuta din smantana proaspata</div></li><li><div style="CLEAR: both; TEXT-ALIGN: center">300 g fructe: visine, cirese, coacaze</div></li></ul><p style="CLEAR: both; TEXT-ALIGN: center">Se incalzeste putin sampania, amestecata cu ceaiul verde si se adauga treptat, amestecand incontinuu, smantana in care s-a dizolvat zaharul. Se face un piure din 250 g fructe si se amesteca cu sampania. Se pun in acest amestec si cateva fructe intregi (fara samburi). Se zdrobesc biscuitii si se amesteca cu untul topit. Se intinde amestecul intr-o tava rotunda, tapetata cu folie. Peste acest blat de biscuiti se toarna amestecul de sampanie cu fructe. Se pune vasul la congelator pentru 3 ore. Se amesteca din cand in cand in vas. Cand compozitia este inghetata, se scoate din vas cu folie cu tot si apoi se pune pe un platou tinut la rece. Se toarna deasupra un strat de frisca si se orneaza cu fructe proaspete sau cu piure de fructe. Se taie in felii cu ajutorul unui cutit inmuiat in apa calda si se serveste pe farfurioare tinute la rece.</p>Anonymoushttp://www.blogger.com/profile/08714485231221983845noreply@blogger.com0tag:blogger.com,1999:blog-3736797278321007034.post-42198398844778645172010-06-15T01:01:00.001+03:002010-06-15T01:05:56.148+03:00Parfait de visine<div style="MARGIN: 0px auto 10px; TEXT-ALIGN: center"><a href="http://1.bp.blogspot.com/_PN6wbBx_nx8/TBamv_dxAZI/AAAAAAAAAPg/u91uFAwS1pc/s1600/Picture+199.jpg"><img alt="" src="http://1.bp.blogspot.com/_PN6wbBx_nx8/TBamv_dxAZI/AAAAAAAAAPg/u91uFAwS1pc/s320/Picture+199.jpg" border="0" /></a> </div><div style="CLEAR: both; TEXT-ALIGN: center">Pentru 6 portii</div><div style="CLEAR: both; TEXT-ALIGN: center">( 3 ore la congelare)</div><div style="CLEAR: both; TEXT-ALIGN: center"> </div><ul><li><div style="CLEAR: both; TEXT-ALIGN: center">500 g visine din compot sau ramase de la prepararea visinatei</div></li><li><div style="CLEAR: both; TEXT-ALIGN: center">250 ml smantana</div></li><li><div style="CLEAR: both; TEXT-ALIGN: center">150 g zahar</div></li><li><div style="CLEAR: both; TEXT-ALIGN: center">100 ml vin rosu aromat</div></li></ul><p style="CLEAR: both; TEXT-ALIGN: center">Se scot samburii visinelor si se obtine din ele un piure cat mai fin. Se bate smantana cu zaharul pana se obtine frisca. Se amesteca piureul de visine cu vinul si frisca si se pune amestecul la congelator pentru 3 ore. Se orneaza cu visine intregi si cu frunze de menta fiecare portie. Se poate adauga putina visinata la serevire</p>Anonymoushttp://www.blogger.com/profile/08714485231221983845noreply@blogger.com0tag:blogger.com,1999:blog-3736797278321007034.post-39398418687596059072010-06-15T00:55:00.001+03:002010-06-15T01:00:01.155+03:00Parfait de ciocolata si nes<div style="MARGIN: 0px auto 10px; TEXT-ALIGN: center"><a href="http://2.bp.blogspot.com/_PN6wbBx_nx8/TBalWo_j_4I/AAAAAAAAAPY/aV_1srfbj0g/s1600/Picture+198.jpg"><img alt="" src="http://2.bp.blogspot.com/_PN6wbBx_nx8/TBalWo_j_4I/AAAAAAAAAPY/aV_1srfbj0g/s320/Picture+198.jpg" border="0" /></a> </div><div style="CLEAR: both; TEXT-ALIGN: center">Pentru 6 portii</div><div style="CLEAR: both; TEXT-ALIGN: center">( 3 ore la congelare)</div><div style="CLEAR: both; TEXT-ALIGN: center"> </div><ul><li><div style="CLEAR: both; TEXT-ALIGN: center">250 g ciocolata de menaj</div></li><li><div style="CLEAR: both; TEXT-ALIGN: center">500 ml lapte</div></li><li><div style="CLEAR: both; TEXT-ALIGN: center">8 galbenusuri</div></li><li><div style="CLEAR: both; TEXT-ALIGN: center">150 g zahar</div></li><li><div style="CLEAR: both; TEXT-ALIGN: center">200 g frisca (obtinuta din smantana)</div></li><li><div style="CLEAR: both; TEXT-ALIGN: center">1 lingura necafe (pulbere)</div></li></ul><p style="CLEAR: both; TEXT-ALIGN: center">Se topeste ciocolata rupta in bucatele in laptele pus la foc mic. Se freaca galbenusurile cu zaharul pana se obtine o compozitie spumoasa. Peste aceasta se toarna ciocolata topita, dupa ce s-a racit putin. Se amesteca ingredientele si se adauga nesul si smantana. Se omogenizeaza foarte bine compozitia si se toarna in tavite pentru racit. Se tin tavile la congelator 3 ore.</p>Anonymoushttp://www.blogger.com/profile/08714485231221983845noreply@blogger.com0tag:blogger.com,1999:blog-3736797278321007034.post-39125318278054448212010-06-15T00:38:00.001+03:002010-06-15T00:54:08.586+03:00Sorbet de citrice<div style="MARGIN: 0px auto 10px; TEXT-ALIGN: center"><a href="http://4.bp.blogspot.com/_PN6wbBx_nx8/TBahYZkyd7I/AAAAAAAAAPQ/1W2EScA710o/s1600/Picture+197.jpg"><img alt="" src="http://4.bp.blogspot.com/_PN6wbBx_nx8/TBahYZkyd7I/AAAAAAAAAPQ/1W2EScA710o/s320/Picture+197.jpg" border="0" /></a> </div><div style="CLEAR: both; TEXT-ALIGN: center">Pentru 6 portii</div><div style="CLEAR: both; TEXT-ALIGN: center">( 6 ore la congelare)</div><div style="CLEAR: both; TEXT-ALIGN: center"> </div><ul><li><div style="CLEAR: both; TEXT-ALIGN: center">200 g zahar</div></li><li><div style="CLEAR: both; TEXT-ALIGN: center">300 ml apa</div></li><li><div style="CLEAR: both; TEXT-ALIGN: center">4 lamai</div></li><li><div style="CLEAR: both; TEXT-ALIGN: center">1 albus</div></li><li><div style="CLEAR: both; TEXT-ALIGN: center">1 grapefruit</div></li></ul><p style="CLEAR: both; TEXT-ALIGN: center">Se pun apa si zaharul intr-o craticioara, la foc potrivit. Se amesteca pana cand zaharul se dizolva. Se curata cat mai subtire coaja de la 2 lamai si se pune in siropul de zahar. Se lasa sa fiarba 3 minute si apoi se ia vasul de pe foc. Se acopera si se lasa sa se raceasca. Se stoarce sucul din toate lamaile si din grapefruit si se adauga in vasul cu sirop rece. Se strecoara siropul si se pune la congelator pentru 4 ore. Se amesteca din cand in cand. Se bate albusul spuma si se adauga in compozitia inghetata pe jumatate. Se amesteca bine si se pune din nou la congelator. Dupa 2 ore se poate servi sorbetul de citrice in castroane de sticla, ornate cu coaja de lamaie taiata in fasii subtiri si fiarta 5 minute in sirop de zahar.</p><p style="CLEAR: both; TEXT-ALIGN: center"><strong>Este bine sa stiti...</strong></p><p style="CLEAR: both; TEXT-ALIGN: center">Sorbetul este un preparat asemanator inghetatei, in compozitia caruia in loc de lapte si frisca se pun apa fiarta sau sucuri de fructe.</p><p style="CLEAR: both; TEXT-ALIGN: center">In loc de siropul de zahar, apa si suc de lamaie se poate folosi suc poraspat de fructe ( 300 ml).</p><p style="CLEAR: both; TEXT-ALIGN: center">Coaja de citrice adaugata la sirop nu trebuie sa aiba si partea alba pentru ca sorbetul va fi amar. De aceea, citricele se curata in strat subtire cu un cutit bine ascutit.</p><p style="CLEAR: both; TEXT-ALIGN: center"> </p>Anonymoushttp://www.blogger.com/profile/08714485231221983845noreply@blogger.com0tag:blogger.com,1999:blog-3736797278321007034.post-3731434488675646212010-06-15T00:30:00.001+03:002010-06-15T00:36:38.043+03:00Parfait de vanilie<div style="MARGIN: 0px auto 10px; TEXT-ALIGN: center"><a href="http://2.bp.blogspot.com/_PN6wbBx_nx8/TBafga40UYI/AAAAAAAAAPA/Bn9xdUVjoYE/s1600/Picture+200.jpg"><img alt="" src="http://2.bp.blogspot.com/_PN6wbBx_nx8/TBafga40UYI/AAAAAAAAAPA/Bn9xdUVjoYE/s320/Picture+200.jpg" border="0" /></a> </div><div style="CLEAR: both; TEXT-ALIGN: center">Pentru 6 portii</div><div style="CLEAR: both; TEXT-ALIGN: center">( 3 ore la congelare)</div><div style="CLEAR: both; TEXT-ALIGN: center"> </div><ul><li><div style="CLEAR: both; TEXT-ALIGN: center">250 g zahar praf</div></li><li><div style="CLEAR: both; TEXT-ALIGN: center">6 oua</div></li><li><div style="CLEAR: both; TEXT-ALIGN: center">200 g smantana proaspata pentru frisca</div></li><li><div style="CLEAR: both; TEXT-ALIGN: center">100 g zahar praf pentru frisca</div></li><li><div style="CLEAR: both; TEXT-ALIGN: center">200 ml lapte</div></li><li><div style="CLEAR: both; TEXT-ALIGN: center">1 baton de vanilie</div></li></ul><p style="CLEAR: both; TEXT-ALIGN: center">Se fierbe laptele cu batonul de vanilie si apoi se lasa acoperit la racit. Se freaca galbenusurile cu 250 g zahar praf pana se obtine o compozitie spumoasa, albicioasa. Se scoate batonul de vanilie din lapte, se despica si semintele se pun inapoi in lapte. Se toarna laptele peste galbenusuri si se fierbe amestecul la bain-marie. Cand incepe sa se ingroase, se ia vasul de pe foc. Se bat albusurile spuma. Se bate smantana pentru a obtine frisca. Se amesteca spuma de albusuri cu frisca si cu crema obtinuta la bain-marie. Se omogenizeaza si se pune amestecul la congelator.</p>Anonymoushttp://www.blogger.com/profile/08714485231221983845noreply@blogger.com0tag:blogger.com,1999:blog-3736797278321007034.post-48881947323482496922010-06-15T00:16:00.001+03:002010-06-15T00:27:15.289+03:00Prajitura cu branza si sos de afine<div style="MARGIN: 0px auto 10px; TEXT-ALIGN: center"><a href="http://1.bp.blogspot.com/_PN6wbBx_nx8/TBacMYWbaPI/AAAAAAAAAO4/GXqeVP4kT-I/s1600/Picture+106.jpg"><img alt="" src="http://1.bp.blogspot.com/_PN6wbBx_nx8/TBacMYWbaPI/AAAAAAAAAO4/GXqeVP4kT-I/s320/Picture+106.jpg" border="0" /></a> </div><div style="CLEAR: both; TEXT-ALIGN: center">Pentru 8 portii:</div><div style="CLEAR: both; TEXT-ALIGN: center"> </div><ul><li><div style="CLEAR: both; TEXT-ALIGN: center">500 g biscuiti integrali </div></li><li><div style="CLEAR: both; TEXT-ALIGN: center">150 g unt</div></li><li><div style="CLEAR: both; TEXT-ALIGN: center">800 g mascarpone</div></li><li><div style="CLEAR: both; TEXT-ALIGN: center">200 g branza de vaci dulce</div></li><li><div style="CLEAR: both; TEXT-ALIGN: center">10 oua</div></li><li><div style="CLEAR: both; TEXT-ALIGN: center">300 g zahar</div></li><li><div style="CLEAR: both; TEXT-ALIGN: center">arome</div></li><li><div style="CLEAR: both; TEXT-ALIGN: center">2 linguri unt pentru uns tava</div></li><li><div style="CLEAR: both; TEXT-ALIGN: center">1 lingura pesmet pentru tapetat tava</div></li></ul><p style="CLEAR: both; TEXT-ALIGN: center"><strong>Sos de afine </strong></p><ul><li><div style="CLEAR: both; TEXT-ALIGN: center">500 g afine</div></li><li><div style="CLEAR: both; TEXT-ALIGN: center">300 g zahar</div></li><li><div style="CLEAR: both; TEXT-ALIGN: center">1 lamaie</div></li></ul><p style="CLEAR: both; TEXT-ALIGN: center"><strong>Ornare</strong></p><ul><li><div style="CLEAR: both; TEXT-ALIGN: center">afine proaspete</div></li><li><div style="CLEAR: both; TEXT-ALIGN: center">coaja de lamaie</div></li></ul><p style="CLEAR: both; TEXT-ALIGN: center">Se zdrobesc biscuitii pentru a obtine un pesmet cat mai fin. Se amesteca pesmetul cu 2 oua si cu 150 g unt. Se intinde din aceasta compozitie o foaie intr-o tava rotunda de 25 cm, unsa si tapetata. Se amesteca crema mascarpone cu branza de vaci, bine scursa de zer, sfaramata cu o furculita si trecuta prin sita. Se adauga ouale ramase, zaharul si aromele, la alegere (vanilie,ghimbir ras, esenta de migdale, lamaie,etc). Se toarna amestecul peste biscuiti. Se pune tava la cuptor, la foc moderat, pentru cel putin 45 minute. Se scoate apoi prjitura din cuptor si se lasa la racit. Pentru sosul de afine, se pun afinele alese de frunzulite si spalate, intr-o cratita cu zaharul. Se fierb pana cand fructele incep sa se zdrobeasca. Se adauga zeama de lamaie si se ia sosul de pe foc. Se lasa la racit. Se orneaza prajitura cu afine proaspete si coaja de lamaie taiata in fasii subtiri. La servire, se adauga pe fiecare felie putin sos de afine rece.</p>Anonymoushttp://www.blogger.com/profile/08714485231221983845noreply@blogger.com0tag:blogger.com,1999:blog-3736797278321007034.post-80403461587001884502010-06-14T22:19:00.002+03:002010-06-15T00:14:01.908+03:00Cosulete cu fragute<div style="MARGIN: 0px auto 10px; TEXT-ALIGN: center"><a href="http://4.bp.blogspot.com/_PN6wbBx_nx8/TBaA1wBwz6I/AAAAAAAAAOo/G2sO2yrF_yY/s1600/Picture+113.jpg"><img alt="" src="http://4.bp.blogspot.com/_PN6wbBx_nx8/TBaA1wBwz6I/AAAAAAAAAOo/G2sO2yrF_yY/s320/Picture+113.jpg" border="0" /></a> </div><p> Pentru 10 portii</p><ul><li>7 albusuri</li><li>300 g zahar pudra</li><li>1 lingurita esenta vanilie</li><li>200 g faina</li></ul><p>Crema:</p><ul><li>2 lamai</li><li>200 g unt</li><li>300 g zahar</li><li>4 oua</li><li>300 g frisca</li><li>200 g fragute</li></ul><p>Se bat usor albusurile si se incorporeaza progresiv zaharul cu o spatula de lemn. Nu se bat prea mult. Se adauga esenta de vanilie si faina cernuta. Se lasa compozitia sa se odihneasca 15 minute. Pentru copt, se unge o tava cu unt si se tapeteaza cu faina. Se taie din hartie de copt discuri (de aprox. 12 cm) peste care se toarna putin din compozitia obtinuta. Se niveleaza cu o spatula pentru a obtine un strat subtire care sa acopere suprafata discului. Se pune la cuptor pentru 3 minute. Cat sunt fierbinti, se desprind rondelele de pe hartie si se baga intr-un pahar sau bol cu diametrul mai mic, de aproximativ 8-10 cm, pentru a forma un cosulet. Fiind un diametru mai mic, se vor ridica marginile rondelei si astfel se obtin cosuletele care se lasa la racit.</p><p>Pentru crema, se amesteca intr-un vas ouale cu zaharul, untul topit, sucul si coaja de lamaie. Se pune la bain-marie si se bate cu telul pana devine consistenta. Se lasa la racit, amestecand din cand in cand. Se adauga frisca si se amesteca pana se omogenizeaza. In fiecare cosulet se pune cu un pos crema, apoi se decoreaza cu fragute.</p><p><br /></p><div style="CLEAR: both; TEXT-ALIGN: center"><a href="http://picasa.google.com/blogger/" target="ext"></a></div>Anonymoushttp://www.blogger.com/profile/08714485231221983845noreply@blogger.com0tag:blogger.com,1999:blog-3736797278321007034.post-63122560936412991952010-06-14T22:10:00.001+03:002010-06-14T22:17:08.783+03:00Tort din ciocolata alba cu zmeura<div style="MARGIN: 0px auto 10px; TEXT-ALIGN: center"><a href="http://4.bp.blogspot.com/_PN6wbBx_nx8/TBZ-t3j8m7I/AAAAAAAAAOg/F2ovAXCPpB8/s1600/Picture+141.jpg"><img alt="" src="http://4.bp.blogspot.com/_PN6wbBx_nx8/TBZ-t3j8m7I/AAAAAAAAAOg/F2ovAXCPpB8/s320/Picture+141.jpg" border="0" /></a> </div><div style="CLEAR: both; TEXT-ALIGN: center">Pentru 16 portii</div><div style="CLEAR: both; TEXT-ALIGN: center">(12 ore racire)</div><div style="CLEAR: both; TEXT-ALIGN: center"> </div><ul><li><div style="CLEAR: both; TEXT-ALIGN: center">250 ml frisca</div></li><li><div style="CLEAR: both; TEXT-ALIGN: center">500 g ciocolata alba</div></li><li><div style="CLEAR: both; TEXT-ALIGN: center">250 g branza Mascarpone</div></li><li><div style="CLEAR: both; TEXT-ALIGN: center">500 g zmeura</div></li><li><div style="CLEAR: both; TEXT-ALIGN: center">frunze de menta pentru ornare</div></li></ul><p style="CLEAR: both; TEXT-ALIGN: center">Se topeste ciocolata si se amesteca bine cu frisca. Se omogenizeaza compozitia la foc potrivit. Se ia vasul de pe foc si se adauga in compozitie branza mascarpone. Se tapeteaza o tava rotunda cu diametrul de 23 cm cu folie de plastic. Se aseaza pe folie zmeura curatata de codite si frunze. Deasupra se toarna compozitia cu ciocolata. Se uniformizeaza si se pune la frigider pentru mai multe ore, pana cand se intareste bine stratul de ciocolata. Inainte de servire, se scoate tava din frigider si se rastoarna tortul pe un platou, cu fructele in sus. Se taie felii cu un cutit cald si se orneaza cu frunze de menta.</p>Anonymoushttp://www.blogger.com/profile/08714485231221983845noreply@blogger.com0tag:blogger.com,1999:blog-3736797278321007034.post-4466118843931134612010-06-14T21:57:00.001+03:002010-06-14T21:58:43.845+03:00Tort de capsuni cu ciocolata<div style="MARGIN: 0px auto 10px; TEXT-ALIGN: center"><a href="http://1.bp.blogspot.com/_PN6wbBx_nx8/TBZ5tQ9HJxI/AAAAAAAAAOY/EtxV-IjX7sY/s1600/Picture+139.jpg"><img alt="" src="http://1.bp.blogspot.com/_PN6wbBx_nx8/TBZ5tQ9HJxI/AAAAAAAAAOY/EtxV-IjX7sY/s320/Picture+139.jpg" border="0" /></a> </div><div style="MARGIN: 0px auto 10px; TEXT-ALIGN: center"><br /></div><div style="MARGIN: 0px auto 10px; TEXT-ALIGN: center">Pentru 4 portii</div><div style="MARGIN: 0px auto 10px; TEXT-ALIGN: center">(3 ore la frigider)</div><ul><li>500 g piscoturi de sampanie</li><li>200 g capsuni</li><li>150 g zahar</li><li>2 albusuri</li><li>150 ml frisca</li><li>300 g ciocolata</li></ul><div style="MARGIN: 0px auto 10px; TEXT-ALIGN: center">Se topeste ciocolata si se tapeteaza cu ea peretii unei tavi rotunde in care s-a pus folie de copt. Se amesteca si se bat cu telul capsunile, zaharul si albusurile pana devin o spuma tare. Pentru o reusita sigura, se bat mai intai albusurile cu zaharul si apoi se incorporeaza capsunile zdrobite cu furculita. Se tapeteaza cu piscoturi de sampanie tava de ciocolata. Se toarna o parte din spuma peste care se aseaza un strat de piscoturi. Apoi iar spuma si iar piscoturi, pana cand se termina ingredientele. Deasupra ,e bine sa fie piscoturi. Se pune vasul la frigider pentru cel putin 3 ore. Se scoate din frigider, se rastoarna pe un platou si se garniseste cu capsuni, frisca si fulgi de ciocolata.</div><div style="CLEAR: both; TEXT-ALIGN: center"><a href="http://picasa.google.com/blogger/" target="ext"><img style="BORDER-RIGHT: 0px; PADDING-RIGHT: 0px; BORDER-TOP: 0px; PADDING-LEFT: 0px; BACKGROUND: 0% 50%; PADDING-BOTTOM: 0px; BORDER-LEFT: 0px; PADDING-TOP: 0px; BORDER-BOTTOM: 0px; moz-background-clip: initial; moz-background-origin: initial; moz-background-inline-policy: initial" alt="Posted by Picasa" src="http://photos1.blogger.com/pbp.gif" align="middle" border="0" /></a></div>Anonymoushttp://www.blogger.com/profile/08714485231221983845noreply@blogger.com0