tag:blogger.com,1999:blog-9821440635615558582024-03-14T04:56:47.320+02:00caiet cu reteteUnknownnoreply@blogger.comBlogger429125tag:blogger.com,1999:blog-982144063561555858.post-64517755303282972662016-07-06T08:49:00.000+03:002016-07-06T13:30:21.370+03:00Kouign-amann<div dir="ltr" style="text-align: left;" trbidi="on">
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Kouign-amann este o prajitura bretona alcatuita din aluat dospit foietat, cam ca cel de croissant, dar care are in plus zahar intre foitele de aluat. As fi curioasa cum sunt aceste prajituri la ele acasa, de-adevaratelea, nu pe internet... de multe ori am curiozitatea asta atunci cand fac un fel de mancare pe care nu l-am gustat in original. Oare bretonii ar recunoaste in prajiturelele astea reteta lor ?... Sursa de inspiratie pentru cea de-a doua tentativa a mea de a face kouign-amann - cea de fata - a fost reteta de la "<a href="http://www.thedaringkitchen.com/recipe/kouign-amann">Daring Bakers</a>", la care am adaugat cateva aventuri originale (de exemplu, nu am reusit sa tai aluatul in 12 patrate ci mi-au iesit 18 ... trebuie sa fii arhitect si sa stii geometrie descriptiva ca sa-ti iasa asa ceva ... ).<br />
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<u>ingrediente:</u><br />
- 300 g faina<br />
- 7 g drojdie uscata<br />
- 5 g sare<br />
- 200 ml apa calduta<br />
- 25 g unt topit<br />
- 250 g unt<br />
- 100 g zahar + pentru deasupra (eu am folosit doar 50 g)<br />
<u>metoda:</u><br />
- se framanta un aluat din primele 5 ingrediente (faina - unt topit) - masina de facut paine, bine ca te am, la asa ceva te mai folosesc din cand in cand!<br />
- se aseaza aluatul intr-un bol uns cu ulei care se acopera cu folie; se lasa la dospit o ora;<br />
- 250 g unt se aplatizeaza in forma de patrat cu latura de 14 cm, intre doua foi de hartie de copt; se pune in frigider;<br />
- se intinde aluatul pe blatul de lucru usor infainat; trebuie sa ajunga la dimensiunile unui patrat cu latura de 20 cm;<br />
- peste patratul de aluat se aseaza patratul de unt, rotit la 45 de grade fata de primul; se acopera untul cu colturile patratului de aluat;, apoi se intinde totul in forma de dreptunghi cu laturile 45 x 15 cm, se impacheteaza in 3, apoi se lasa in frigider 30 de minute;<br />
- se repeta operatiunea intins + impachetat in 3 de 2 ori;<br />
- se intinde din nou aluatul in forma de dreptunghi 45 x 15 cm, se presara zahar (cam 50 g), se impatureste in 3; se intinde din nou, la dimensiunile de 40 x 30 cm, se presara zahar (50 g), apoi se taie in 12 patrate cu latura de 10 cm (4 x 3 patrate);<br />
- se unge cu unt o tava pentru 12 briose; se aduna colturile fiecarui patratel de aluat si se aseaza in tava; se presara zahar deasupra si se lasa la dospit, acoperite, intr-un loc ferit de curenti de aer, 30 de minute;<br />
- se incinge cuptorul la 220 grade C; se coc prajiturelele timp de 30-40 de minute, acoperite cu folie de al dupa 20 de minute daca se rumenesc prea repede deasupra;<br />
- se lasa la racit in tava cateva minute (nu mult, altfel nu se mai desprind), apoi se scot pe un gratar.<br />
Am copt cateva patratele in forme mici de tarta si arata cam asa:<br />
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Si-asa:<br />
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Pofta buna!<br />
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Unknownnoreply@blogger.com15tag:blogger.com,1999:blog-982144063561555858.post-75703298917915112052016-06-01T19:41:00.000+03:002016-06-01T19:50:23.105+03:00Paste cu broccoli si piept de pui<div dir="ltr" style="text-align: left;" trbidi="on">
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Mi se pare ca broccoli nu se potriveste cu orice si nu se poate gati bine oricum. Una din combinatiile in care ii sta bine este insa aceasta: cu paste si piept de pui. Am cautat asadar pe world wide web retete cu aceste trei ingrediente, si iata ce a rezultat din ce mi-a ramas din minte in urma vastei cercetari. Reteta de fata mai primeste o mare bulina rosie pentru ca foloseste pentru gatit doar 2 vase, o cratita in care fierb pastele si broccoli, si o tigaie pentru restul ingredientelor. Ca la orice reteta geniala, cantitatile sunt orientative, importante fiind ingredientele.<br />
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<u>ingrediente (3-4 portii):</u><br />
- 1 bucata piept de pui<br />
- 1 bucata broccoli<br />
- 200 g paste fainoase<br />
- 1 lingura ulei de masline<br />
- 1 catel de usuroi<br />
- 4 rosii uscate (in ulei)<br />
- salvie uscata, unt (cat o nuca)<br />
- sare, piper<br />
- parmezan ras pentru servit<br />
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<u>metoda:</u><br />
- broccoli se taie buchetele mici si se spala;<br />
- se pune la fiert o cratita mare de apa cu sare; cand clocoteste se adauga pastele; cu 3-4 minute inainte de a fi fierte se adauga broccoli;<br />
- se incinge o tigaie; se adauga o lingura de ulei, apoi pieptul de pui taiat cubulete cu latura de 2-3 cm; se prajeste carnea cateva minute, pana incepe sa se rumeneasca; se adauga untul, salvia uscata, usturoiul tocat si rosiile uscate taiate bucatele, sare si piper; se gatesc toate, amestecand, 2-3 minute, apoi se adauga pastele si broccoli.<br />
Mancarea se serveste calda, cu <strike>o tona de</strike> parmezan ras deasupra.<br />
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Pofta buna!</div>
Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-982144063561555858.post-22685390850481187152016-03-19T10:29:00.001+02:002016-03-19T10:34:05.651+02:00Prajiturele cu unt de arahide si ciocolata (fara coacere)<div dir="ltr" style="text-align: left;" trbidi="on">
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Reteta aceasta este o combinatie dintre doua deserturi de care mi-ar fi fost pofta si nu stiam pe care sa-l aleg, asa ca am facut un fel de "2 in 1". Asta se intampla cand imi pun in cap sa nu mai fac dulciuri decat o data pe saptamana dar lista de link-uri cu retete de incercat este tot mai lunga ... Prajiturelele de fata sunt bune de facut iarna, dupa calorii si ingrediente - ciocolata, unt de arahide, fulgi de ovaz, jeleu - dar de tinut minte si pentru la vara pentru ca se fac fara coacere.<br />
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<u>ingrediente (10 bucati):</u><br />
- 100 g unt<br />
- 125 g + 60 g unt de arahide<br />
- 50 g fulgi de ovaz<br />
- 80 g biscuiti digestivi<br />
- 100 g zahar pudra<br />
- 120 g ciocolata (40 g cu lapte si 80 g amaruie)<br />
- 50 g<b><a href="http://caietcuretete.blogspot.ro/2014/10/panna-cotta-cu-jeleu-de-struguri.html"> jeleu de struguri</a></b> (se potriveste si <b><a href="http://caietcuretete.blogspot.ro/2014/07/jeleu-si-gem-de-strugurei.html">jeleu de strugurei</a></b>)<br />
<u>metoda:</u><br />
- se pune intr-o cratita untul si 125 g unt de arahide; se topesc, pe foc mic, amestecand usor;<br />
- se ia de pe foc si se adauga biscuitii macinati, fulgii de ovaz si zaharul pudra; se amesteca bine;<br />
- se imparte compozitia in 10 forme de silicon pentru briose, presand usor cu lingurita;<br />
- dupa ce compozitia a ajuns la temperatura camerei, se pun formele in frigider;<br />
- se topeste la foc mic ciocolata tocata si untul de arahide ramas (60 g);<br />
- se scot formele din frigier; se pune jeleu in mijlocul prajituricii, avand grija sa nu ajunga pana la margini; se toarna ciocolata topita, intai de jur imprejurul jeleului, apoi si deasupra acestuia; se lasa la racit in bucatarie, dupa care in frigider, pana cand se intareste ciocolata.<br />
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Pofta buna!<br />
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Unknownnoreply@blogger.com5tag:blogger.com,1999:blog-982144063561555858.post-89769806874574222922016-03-10T18:52:00.000+02:002016-03-10T18:52:06.098+02:00Salata cu rucola si ceapa coapta<div dir="ltr" style="text-align: left;" trbidi="on">
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Am descoperit de curand samburii de rodie, pe care i-am folosit pana acum peste fulgii de ovaz de dimineata sau in salate, una dintre ele fiind cea de fata. Catitatile nu sunt importate, aici merge foarte bine indicatia "dupa ochi" pe care o urasc cand se refera la faina din aluaturi , dar e suficient de exacta pentru o salata.<br />
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Ingrediente si metoda: se aseaza pe o farfurie intinsa un strat de rucola, spalata si uscata, peste care se aseaza 3-4 cepe care au fost curatate, taiate in 4 (sau 6, dupa cat sunt de mari) stropite cu ulei si coapte 25-30 de minute; se presara deasupra samburii de la o jumatate de rodie fasii subtiri de parmezan. Se stropeste totul cu o vinegreta simpla din ulei de masline, otet si putina sare.<br />
Se serveste simpla, alaturi de o friptura, sau cu morcovi copti (odata cu ceapa) si hummus, ca in poza de mai jos.<br />
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Pofta buna!</div>
Unknownnoreply@blogger.com2tag:blogger.com,1999:blog-982144063561555858.post-75502754961651702092016-03-02T19:02:00.000+02:002016-03-03T14:41:20.110+02:00Pithiviers si teoria foietajului IV<div dir="ltr" style="text-align: left;" trbidi="on">
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Am incercat de-a lungul timpului diferite retete de foietaj, prezentate in acest caiet in seria "Teoria foietajului":<br />
- <b><a href="http://caietcuretete.blogspot.ro/2011/11/cremes-teoria-foietajului_06.html">partea I</a></b> - foietaj "ca la carte", adica bucata de unt se inveleste intr-un aluat din faina si apa, iar apoi se trece la impaturiri alternand cu odihna aluatului in frigider;<br />
- <b><a href="http://caietcuretete.blogspot.ro/2012/03/pachetele-cu-mere-si-nuci-teoria.html">partea a II-a</a></b> - foietaj rapid sau brut, pentru care se amesteca faina cu untul si apoi se impatureste aluatul astfel obtinut;<br />
- <b><a href="http://caietcuretete.blogspot.ro/2012/10/mille-feuille-teoria-foietajului-iii.html">partea a III-a</a></b> - ceva intre varianta I si II, adica o pasta din mult unt si putina faina se inveleste intr-un aluat cu multa faina si putin unt, continuand cu impaturirile;<br />
- variante de foietaj "imbogatit", cum ar fi <b><a href="http://caietcuretete.blogspot.ro/2011/05/aluat-foietat-placinta-cu-branza.html">cel cu iaurt si galbenusuri</a></b> si impachetari atipice, sau <b><a href="http://caietcuretete.blogspot.ro/2013/09/placintele-cu-prune-si-nuci.html">sub-varianta</a></b> celui rapid cu adaus de smantana si putin praf de copt.<br />
Am amanat mereu "foietajul inversat" care este un foeitaj ca cel descris mai sus la partea a III-a, dar pe dos: adica aluatul cu multa faina si putin unt se inveleste in pasta din unt si putina faina. N-are ce sa dea gres: de vreme ce untul e deja la exterior, n-are cum sa iasa din aluatul cu faina... Spre mirarea mea, chiar nu a fost cel mai difcil aluat pe care l-am intalnit, iar rezultatul e cel mai crocant si mai usor foietaj pe care l-am facut vreodata! De incercat, neaparat! Proportia faina / unt este subunitara, adica nu-i calculati caloriile ca n-o sa-l mai faceti niciodata. Dar din cantitatile de mai jos iese destul aluat pentru doua Pithiviers de pilda, si ca orice foietaj si acesta se congeleaza fara probleme.<br />
Cat despre Pithiviers, aceasta este o delicatesa frantuzeasca alcatuita din doua discuri de foietaj cu umplutura de crema de migdale. Seamana cu Galette des Rois, unii spun ca ar fi ceva diferente intre ele (crema frangipane vs. crema de migdale) dar domnul Raymond Blac spune ca ar fi acelasi lucru. Oricum s-ar numi, este o prajitura delicioasa, nu prea dulce dar foarte gustoasa. Dintr-o jumatate din cantitatea de alaut am facut Pithiviers nr. 1, pe care l-am gresit - intai uitand migdalele in cuptor, si apoi cand am copt prajitura si umplutura s-a strecurat printre cele doua discuri de aluat... Pithiviers nr. 2 a fost facut din cealalta jumatate de aluat, care a stat un timp in congelator. Nu am mai copt migdalele inainte de a le macina (ca sa nu le uit in cuptor, ca prima oara) si am lipit discurile de aluat cu galbenus amestecat cu putina apa, le-am si apasat cu dosul unui cutit si cel mai important, cred, am tinut prajitura asamblata si necoapta in frigider cam o ora inainte de a o coace - asta ajuta si foietajului, dar si umpluturii, si cred ca asta e elementul care a facut diferenta intre Pithivier nr. 1 cu umplutura pe jumatate scursa si Pithivier nr. 2 cu umplutura la locul ei ... Decorul nu e minunat in nici una din variante, dar mai exersez ...<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgR_fyqIbt5ZFSdOk_1Qqx-nv5Yzvb0W3zPk4gWWQaOIsPQN6-BeMIhIuJ75ePcGTux6nqftucq3SCauDxS_94jk32TAkOG_bald10TPQmLdItbuyvACZ9vd6-FcePVE9VWtYV6RSSCqu2_/s1600/Pithiviers+gresit.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgR_fyqIbt5ZFSdOk_1Qqx-nv5Yzvb0W3zPk4gWWQaOIsPQN6-BeMIhIuJ75ePcGTux6nqftucq3SCauDxS_94jk32TAkOG_bald10TPQmLdItbuyvACZ9vd6-FcePVE9VWtYV6RSSCqu2_/s320/Pithiviers+gresit.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Varianta 1: Pithiviers si "rulada" din resturi</td></tr>
</tbody></table>
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<u>ingrediente - pentru aluat:</u><br />
- 250 g faina<br />
- 50 g unt<br />
- 125 g ml apa<br />
- 10 g sare<br />
<u>ingrediente - pentru pasta de unt:</u><br />
- 400 g unt<br />
- 150 g faina<br />
<u>ingrediente - pentru crema de migdale:</u><br />
- 75 g unt<br />
- 75 g migdale<br />
- 75 g zahar<br />
- 1 ou<br />
- 1 galbenus pentru uns<br />
- 1 lingura cognac<br />
<u>metoda:</u><br />
- se amesteca 250 g faina cu 50 g unt, astfel incat sa se obtina firmituri; se dizolva sarea in apa, se toarna peste firmituri, se amesteca rapid, pana cand rezulta un aluat omogen; se inveleste in folie de plastic, se da forma dreptunghiulara astfel incat sa aiba grosimea de 2-3 cm si se lasa in frigider;<br />
- se framanta cu mana o pasta din 400 g unt si 150 g faina; se inveleste in folie, i se da forma de dreptunghi si se lasa in frigider 30 de minute;<br />
- cele doua amestecuri de faina si unt trebuie sa aiba aceeasi consistenta cand se trece la pasul urmator;<br />
- se presara putina faina pe blatul de lucru si se intinde pasta de unt cu sucitorul astfel incat sa fie de 2 ori mai mare decat dreptunghiul de aluat din faina (sa zicem ca cel din urma are dimensiunile a x b cu a<b, atunci dreptunghiul de unt va fi a x 2b);<br />
- se aseaza dreptunghiul de aluat cu faina peste jumatate din dreptunghiul de unt si se acopera cu cealalta jumatate;<br />
- se intinde aluatul astfel incat lungimea sa devina de 4 ori mai mare decat latimea;<br />
- se impacheteaza in 4: marginile se aduc la mijloc, apoi se pliaza in 2; cu asta s-a incheiat prima impachetare dubla; se inveleste aluatul in folie alimentara si se lasa in frigider cel putin o ora;<br />
- se intinde din nou aluatul, se efectueaza a doua impaturire dubla, folie, frigider 30 de minute;<br />
- se intinde aluatul astfel incat lungimea sa fie de 3 ori mai mare decat latimea; se impacheteaza in 3, apoi se inveleste in folie, se raceste 30 de minute, si se repeta impachetarea simpla (in 3);<br />
- jumatate din cantitatea de aluat se pastreaza in frigider pentru Pithiviers, iar cealalta juamtate in congelator, pentru alte bunatati;<br />
- pentru crema de migdale: se macina migdalele, cu atentie sa nu devina unt de migdale (dupa ce s-au maruntit in mare, am adaugat si zaharul in robot si le-am macinat cu piesa-cutit impreuna); se adauga unt, 1 ou (eu am pus din greseala si galbenusul pentru uns, de-asta e asa de galbena umplutura) si cognac; se amesteca bine si se pune in frigider;<br />
- se taie aluatul in doua (deci sferturi din cantitatea initiala); o bucata se patreaza la rece in timp ce cealalta se intinde astfel incat sa se poate decupa un disc cu diametrul de 20 cm; se aseaza in tava pe hartie de copt; deasupra se intinde crema de migdale, lasand 2 cm liber pe margine; se unge marginea cu un galbenus amestecat cu putina apa rece;<br />
- se intinde al doua bucata de aluat, se decupeaza din ea un disc cu diametrul de 22 cm; se aseaza cu atentie peste umplutura, astfel incat sa nu ramana bule de aer sub a doua foaie, si se lipesc bine marginile, apasand cu degetele;<br />
- se lasa prajitura in frigider timp de o ora;<br />
- se incinge cuptorul la 180 grade C;<br />
- daca este aluat in exces, se taie marginile astfel incat prajitura sa fie un cerc uniform; se "sigileaza" marginile cu dosul unui cutit (apasati usor marginea cu 2 degete; impingeti dosul cutitului intre degete); se unge prajitura cu galbenus de ou si se deseneaza decorul-spirala, zgariind aluatul cu dosul cutitului; se face o gaura in mijloc, pe unde sa iasa aburul;<br />
- se coace 45 de minute; se lasa la racit 15 minute, apoi se poate manca asa calduta, dar mie mi-a placut mai mult rece.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVZ6nYKuHTvk4nsn4QGU8XNTQQPTkeg1PeKlQi_ct8fpaXFQKlcNLzO06SEvLRApR9MUL_Y7anFct4lZZJKEV2Og94E-21L8SELEL2YKRERvQzTCQAZWSfQfWU17h3TIZKZI3-SPVaP8LK/s1600/Pithivier+2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="100" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVZ6nYKuHTvk4nsn4QGU8XNTQQPTkeg1PeKlQi_ct8fpaXFQKlcNLzO06SEvLRApR9MUL_Y7anFct4lZZJKEV2Og94E-21L8SELEL2YKRERvQzTCQAZWSfQfWU17h3TIZKZI3-SPVaP8LK/s400/Pithivier+2.jpg" width="400" /></a></div>
Pofta buna!<br />
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Sursa pentru aluat foietat inversat : <b><a href="http://www.lacuisinedebernard.com/2010/12/la-pate-feuilletee-inversee.html#">Bernard</a></b><br />
Sursa pentru Pithiviers : <b><a href="http://www.raymondblanc.com/recipes/galette-des-rois/">Raymond Blanc</a></b></div>
Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-982144063561555858.post-74137474779518849182016-02-28T16:53:00.004+02:002016-03-07T20:38:42.197+02:00Salata de varza de Bruxxeles cu rodie<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJ1C6ajyclyvYIW6WHicZ6CXzJ3S-9lpyQyW9sl1J8s1WVBpl0V2aq69fZpM6YQYccda8tATUSX23bR_Lnu1woTltVNwT_ZfiqiRUjbiMxl2QWdacXg6h3S63l0ezWXxDrqB4emEPDrPeJ/s1600/P2215210.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJ1C6ajyclyvYIW6WHicZ6CXzJ3S-9lpyQyW9sl1J8s1WVBpl0V2aq69fZpM6YQYccda8tATUSX23bR_Lnu1woTltVNwT_ZfiqiRUjbiMxl2QWdacXg6h3S63l0ezWXxDrqB4emEPDrPeJ/s400/P2215210.JPG" width="297" /></a></div>
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N-am mai mancat varza de Bruxxeles cruda, dar m-am gandit ca daca varza alba obisnuita se poate manca negatita, ar terbui ca si varzutele cele mici sa fie comestibile crude. Sosul este putin neobisnuit pentru ca e dulce-acrisor - dulceata vine de la siropul de artar, cu aroma lui inconfundabila. In timp ce preparam dressingul mi-as fi dorit sa gandesc inainte si sa pun iaurt in loc de ulei de masline cum spunea <b><a href="http://themodernproper.com/posts/shaved-brussels-sprout-salad-with-creamy-maple-dressing">reteta-sursa-de-inspiratie</a></b>, dar asta ramane o idee de incercat data viitoare.<br />
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<u>ingrediente:</u><br />
- 500 g varza de Bruxxeles<br />
- 1 mar<br />
- semintele de la o jumatate de rodie<br />
- 1/2 cana nuci<br />
- 1/2 cana merisoare uscate<br />
- 1/2 cana samburi de dovleac<br />
<u>pentru sos:</u><br />
- 1/4 cana maioneza<br />
- 1/4 cana ulei de masline<br />
- 1/4 cana sirop de artar<br />
- 1 lingura de otet<br />
- 1 lingurita mustar macinat<br />
- sare, piper<br />
metoda:<br />
- varzutele de Bruxxeles se curata de frunzele exterioare, se spala, apoi se taie subtire;<br />
- marul, cu tot cu coaja dar fara samburi, se taie in sferturi si apoi felii subtiri;<br />
- se aseaza intr-un bol varza, merele, mersioarele, samburii de dovleac si nucile taiate mare;<br />
- se amesteca ingredientele pentru sos, apoi se adauga peste salata.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoQsa2tTNGWG-xiO-XBHkjvnqhUVf7Gb1QjIiUqQYTSKwnrN8P3gJ1axpYgR94BkN8t8u2XsaT88x7s99gXTLKNKtKsM7lP3zkPTIbF-vrOQWrNMgx7ZDl5_5yZux0ZVAKPhtQB1YjchDe/s1600/salata+de+varza+de+bruxx+cu+mere%252C+nuci%252C+merisoare+si+sos+cremos.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="132" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoQsa2tTNGWG-xiO-XBHkjvnqhUVf7Gb1QjIiUqQYTSKwnrN8P3gJ1axpYgR94BkN8t8u2XsaT88x7s99gXTLKNKtKsM7lP3zkPTIbF-vrOQWrNMgx7ZDl5_5yZux0ZVAKPhtQB1YjchDe/s400/salata+de+varza+de+bruxx+cu+mere%252C+nuci%252C+merisoare+si+sos+cremos.jpg" width="400" /></a></div>
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Pofta buna!</div>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-982144063561555858.post-43026387826554467232016-02-25T18:32:00.001+02:002016-02-25T18:32:22.798+02:00Pateu de macrou afumat<div dir="ltr" style="text-align: left;" trbidi="on">
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Se face foarte usor, odata ce pestele e curatat de piele si oase. Cantitatile sunt orientative si depind de preferinta fiecaruia, de cat de concentrat in peste si fum doriti sa fie pateul. Cu paine prajita si cateva masline rezulta intr-o clipita un mic dejun delicios.<br />
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<u>ingrediente:</u><br />
- 120 g macrou afumat (dupa ce a fost curatat de piele si oase)<br />
- 250 g crema de branza<br />
- 1 lingura zeama de lamaie<br />
- 1 lingura hrean ras<br />
- piper<br />
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<u>metoda:</u><br />
- se amesteca bine toate ingredientele; eu n-am folosit un blender ca sa se simta bucatele de peste, dar daca doriti o pasta mai fina se pot folosi scule de bucatarie, altele decat furculita.<br />
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Pofta buna! </div>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-982144063561555858.post-19153085441076349402016-02-20T19:27:00.002+02:002016-02-20T19:27:54.385+02:00Budinca de broccoli cu capere<div dir="ltr" style="text-align: left;" trbidi="on">
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Stiu ca broccoli nu e o leguma indragita de toata lumea, dar mie chiar imi place; si mai imi plac caperele, si inca si mai mult branza de capra. Prin urmare, n-avea cum sa nu imi placa budinca cu broccoli, capere si branza de capra a <b><a href="http://www.bunamenajera.ro/2014/07/budinca-cu-broccoli/">Bunei Menajere</a></b>, pe care am modificat-o vag inlocuind cuscus-ul cu mei. Budinca aceasta merge bine cu rosii (asa cum spune Buna Menajera), sau cu salata de sfecla rosie, iarna.<br />
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<u>ingrediente:</u><br />
- 1 inflorescenta de broccoli - cam 500g<br />
- 100 g mei<br />
- 15 g unt<br />
- 100 g branza de capra<br />
- 3 oua<br />
- 100 ml smantana pentru gatit<br />
- 2 linguri capere<br />
- 1 lingura zeama de lamaie<br />
- rozmarin tocat marunt<br />
- sare, piper<br />
<u>metoda:</u><br />
- se spala broccoli si se desface in buchetele mici; tulpinile se taie cubulete; se fierbe la aburi 10 minute;<br />
- se fierbe meiul, dar fara a amesteca prea mult (sa nu devina mamaliga);<br />
- se bat ouale, se amesteca cu smantana, rozmarin, capere, zeama de lamaie si meiul racit, apoi se toarna peste broccoli; se adauga branza maruntita, se potriveste de sare si piper, se amesteca bine;<br />
- se toarna compozitia intr-o tava tapetata cu hartie de copt (tava mea are 22x24);<br />
- se coace budinca in cuptorul incins pe mediu (180 de grade C) timp de 45-50 de minute.<br />
Se serveste calduta, dar e foarte buna si rece.<br />
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Pofta buna!</div>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-982144063561555858.post-58359507988178653912016-02-15T18:25:00.003+02:002016-02-15T18:25:30.359+02:00Chiftele coapte de conopida<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKNTCvrwUE0vxweKlJToheq2_EAqzJQ28zuXx16f2IQiZAJvydinZE6C7AljSZgKR8TosYGAGDcw0uOOhUmCQfem7BJHjyimQzHefnfut6RH5RL2zzO6Y-HigPs2_270ReNqzOciHwnaWN/s1600/P2075094%2527.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKNTCvrwUE0vxweKlJToheq2_EAqzJQ28zuXx16f2IQiZAJvydinZE6C7AljSZgKR8TosYGAGDcw0uOOhUmCQfem7BJHjyimQzHefnfut6RH5RL2zzO6Y-HigPs2_270ReNqzOciHwnaWN/s400/P2075094%2527.jpg" width="398" /></a></div>
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Cand imi intra in cap ca trebuie sa mananc mai multe legume caut tot felul de retete noi in care sa le folosesc. Asa am dat peste aceste bilute din conopida, coapte in cuptor, deci perfecte pentru dieta mea deja prea des pomenita. (Nu, nu m-am saturat de ea, pentru ca are vagi efecte, asa ca-i dau inainte.)<br />
Poate ar fi mers ceva mai mult cascaval ras in ele, dar au fost bune si merita sa le tin minte. Le-am mancat cu un sos facut din <b><a href="http://caietcuretete.blogspot.ro/2011/09/pasta-de-gogosari-si-ketchup.html">ketchup</a></b> (facut de mine acum 4 ani jumate) si iaurt grecesc.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKGg1k70YlxvQZW4N8DZ_kGohIdVhSZiT8m15BXKhRFSlvmYB0Gp3BU7epe6pTl2aKMoHw0ITwJ6hiiwLsro_LkIzkaNjGkHo9uaQRmvTIwjSYnnAsPdwolHMkkcbJDhoFiZdRBvZk7cpH/s1600/P2075096.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKGg1k70YlxvQZW4N8DZ_kGohIdVhSZiT8m15BXKhRFSlvmYB0Gp3BU7epe6pTl2aKMoHw0ITwJ6hiiwLsro_LkIzkaNjGkHo9uaQRmvTIwjSYnnAsPdwolHMkkcbJDhoFiZdRBvZk7cpH/s320/P2075096.JPG" width="319" /></a></div>
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<u>ingrediente:</u><br />
- 1 bucata conopida - 750 g<br />
- 1 lingura ulei de masline<br />
- 1 ceapa<br />
- 2 linguri pesmet<br />
- 3 oua<br />
- 60 g cascaval ras<br />
- sare, piper<br />
<u>metoda:</u><br />
- se caleste ceapa tocata in ulei; se lasa putin la racit, apoi se amesteca cu pesmetul si se marunteste in robotul de bucatarie (cu piesa-cutit de metal);<br />
- conopida se desface in buchete, se spala, apoi se marunteste si ea in robotul de bucatarie - nu atat incat sa devina piure, doar cat sa se transforme in bucatele mici cam cat boabele de orez; reteta originala spune sa stoarcem conopida intr-un servet de panza, dar din a mea n-a iesit pic de apa (o fi fost veche?);<br />
- se amesteca bine toate ingredientele, apoi se formeaza bile din compozitie (cu palmele) care se aseaza pe o tava cu hartie de copt; mi-au iesit 25 de bucati;<br />
- se coc la 200 grade C, timp de 25-30 de minute.<br />
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Pofta buna!<br />
<br /></div>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-982144063561555858.post-30132000428027718712016-02-06T19:28:00.003+02:002016-02-06T19:28:53.270+02:00Desert cu crema de vanilie si rubarbar<div dir="ltr" style="text-align: left;" trbidi="on">
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Iata un desert aproape prea simplu ca sa fie o reteta, dar prea bun ca sa fie uitat. Este inventia mea, o combinatie de retete pornind de la acest <b><a href="http://caietcuretete.blogspot.ro/2012/03/desert-cu-mere-si-crema-de-vanilie.html">desert cu mere si crema de vanilie</a></b>. Cum este un desert din "epoca dietei", adica atunci cand fac doar un dulce pe saptamana, crema are doar doua treimi din cantitatea de zahar pe care o foloseam de obicei, si totusi nu mi s-a parut ca desertul ar fi trebuit sa fie mai dulce. Tot din cauza de dieta nu am prajit in tigaie fulgii de ovaz ci i-am copt in cuptor - nici un minus la gust fata de cei prajiti ca in desertul cu mere.<br />
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<u>ingredinte pentru crema de vanilie:</u><br />
- 500 ml lapte<br />
- semintele unei pastai de vanilie<br />
- 2 oua<br />
- 65 g zahar<br />
- 30 g amidon<br />
- 20 g unt<br />
<u>ingredinte pentru stratul de rubarbar:</u><br />
- 300 g rubarbar (e foarte bun si congelat)<br />
- 55 g zahar<br />
<u>ingrediente pentru fulgii crocanti:</u><br />
- 50 g fulgi de ovaz<br />
- 1 lingura de zahar<br />
- 20 g unt<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-Qrbxo4sBbjedENJhb7F0vWazd4WsLLgpQrhq6AWzNJMnWXh_P-FVyS5PFHBpylvOv3U7J28Lk5XTImcEVa3s_LNoYl9yA7YsEfnk71XabAETynHKTQd1D8Y2thbQKquDvpkOUvR-iOt3/s1600/desert+cu+crema+de+vanilie+si+rubarbar.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="132" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-Qrbxo4sBbjedENJhb7F0vWazd4WsLLgpQrhq6AWzNJMnWXh_P-FVyS5PFHBpylvOv3U7J28Lk5XTImcEVa3s_LNoYl9yA7YsEfnk71XabAETynHKTQd1D8Y2thbQKquDvpkOUvR-iOt3/s400/desert+cu+crema+de+vanilie+si+rubarbar.jpg" width="400" /></a></div>
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<u>metoda:</u><br />
- se pune laptele la fiert impreuna cu semintele pastaii de vanilie; se lasa sa dea un clocot; se amesteca ouale cu zahar si amidon, apoi se adauga cate o lingura de lapte fierbinte, amestecand mereu; dupa ce s-a incorporat cam jumatate din lapte se poate turna crema de ou in cratita cu restul de lapte; se pune apoi pe foc, amestecand in continuu; se lasa sa fiarba 4-5 minute, apoi se ia de pe foc si se adauga untul; se acopera cu folie de bucatarie si se lasa la racit;<br />
- rubarbarul (decongelat, sau proaspat si spalat) taiat in bucati de 2-3 cm se amesteca cu cele 55 g de zahar si se aranjeaza intr-o tava astfel incat sa nu se suprapuna bucatile; se acopera tava cu folie de aluminiu; se coace 15-20 de minute la 180 grade C;<br />
- se pun fulgii de ovaz intr-un vas termorezistent; se presara deasupra zaharul si se pune untul taiat bucatele; se coc 10-15 minute, pana cand fulgii se rumenesc usor;<br />
- dupa ce s-au racit toate componentele se asambleaza desertul: un strat de crema, apoi rubabar, apoi fulgi, si inca o data la fel.<br />
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Pofta buna!</div>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-982144063561555858.post-70106331010895839872016-01-25T19:58:00.004+02:002016-01-25T19:58:11.766+02:00Paine neagra cu secara<div dir="ltr" style="text-align: left;" trbidi="on">
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Adeseori mi se pare ca mananc prea mult si sunt prea grasa. Cand aceste ganduri sunt suficient de intense incat sa iau masuri (nu, nu aceea de a-mi schimba garderoba cu totul) unul din ingredientele taiate temporar de pe lista e faina alba. Cautand o reteta de paine din faina integrala de grau si faina de secara am dat peste <b><a href="http://www.davidlebovitz.com/2014/10/whole-grain-sunflower-seed-rye-bread-recipe/">aceasta</a></b>, care e si plina de seminte de floarea soarelui si de dovleac - un mare plus, in caietul meu de nu prea mare iubitor de paine pentru care painea trebuie sa aiba "ceva" ca sa fie atragatoare. Am redus din cantitatea de miere din reteta originala (totusi, suntem la dieta....) - dar am lasat totusi o lingurita care m-am gandit ca poate ii e de folos drojdiei. E o paine deasa si foarte satioasa, care se face usor daca framantatul il rezolva masina de paine.<br />
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<u>ingrediente:</u><br />
- 375 ml apa calduta<br />
- 1 plic drojdie deshidratata<br />
- 1 lingurita miere<br />
- 330 g faina integrala de grau<br />
- 110 g faina de secara<br />
- 2 1/2 lingurite sare<br />
- 95 g seminte de floarea soarelui<br />
- 30 g seminte de dovleac<br />
<u>metoda:</u><br />
- se amesteca apa cu mierea si drojdia; se lasa deoparte 5-10 minute;<br />
- se adauga amestecul de fainuri cu sare si se framanta 5-10 minute;<br />
- daca framanta masina de facut paine, intre timp bucatareasa se poate ocupa de prajitul semintelor intr-o tigaie neaderenta, fara ulei, pana cand acestea se rumenesc usor;<br />
- se adauga semintele si se framanta aluatul de cateva ori, cu mana, pana cand samburii sunt uniform distribuiti in aluat;<br />
- se pune aluatul intr-un bol care se acopera cu folie de bucatarie; se lasa la dospit intr-un loc caldut pana cand isi dubleaza volumul - intre 1 ora si jumatate si 2 ore;<br />
- se scot bulele de gaz din aluat, lovindu-l cu pumnul; se lasa din nou la dospit o ora;<br />
- se modeleaza aluatul in forma alungita si se aseaza intr-o tava (23 cm) tapetata cu hartie de copt; se lasa din nou la dospit o ora;<br />
- se coace painea la 180 grade C timp de 45-60 de minute; painea e coapta daca suna a gol cand e lovita la partea inferioara;<br />
- se lasa painea la racit in tava 20 de minute, apoi se scoate pe un gratar unde se lasa sa se raceasca complet, inainte de a o taia.<br />
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Pofta buna!<br />
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P.S. Mezelul ce se zareste in poza din mijloc este productie proprie, facut dupa o reteta de la Aiud pentru care multumesc si pe aceasta cale.</div>
Unknownnoreply@blogger.com4tag:blogger.com,1999:blog-982144063561555858.post-7117228711936963862016-01-20T14:54:00.001+02:002016-10-13T18:16:17.776+03:00Salata de broccoli cu mar <div dir="ltr" style="text-align: left;" trbidi="on">
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Uneori simt ca ar trebui sa mananc mai putin, mai usor, cu mai multe verdeturi si legume, fara zahar, fara faina, fara carne, fara prajeli .... Zic atunci ca mananc mai dietetic, dar dieta e una a mea personala, dupa cum simt pe moment ca ar trebui sa fie. De data aceasta regula numarul 1 este sa (incerc sa) mananc doar de foame - nu de pofta, nu de chef de rontait, nu de lipsa de alta activitate. Incercati, o zi: veti fi uimiti de cat de putin are nevoie, de fapt, organismul. Urmatoarele puncte de atins in dieta asta: fara zahar (cu exceptia unui desert, duminica), fara paine si paste fainoase (albe), multe legume. Aceasta salata corespunde regulilor autoimpuse, dar cine are o dieta fara maioneza o poate inlocui cu iaurt, cu toate ca putin ulei nu strica nimanui iar unele vitamine chiar au nevoie de ulei. <b><a href="http://natashaskitchen.com/2010/04/12/fresh-brocolli-and-apple-salad-with-walnuts">Reteta originala</a></b> avea broccoli crud, dar imi place mai mult fiert la aburi - e mai usor de digerat si gatit in acest fel isi pastreaza toate vitaminele.<br />
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<u>ingrediente:</u><br />
- 1 buchet de broccoli - nici mare, nici mic<br />
- 1 morcov<br />
- 1 mar<br />
- 4 linguri merisoare uscate<br />
- 4 linguri nuci<br />
<u>pentru sos:</u><br />
- 4 linguri maioneza (din galbenus, mustar, ulei)<br />
- 4 linguri smantana<br />
- sare, piper<br />
- 1 lingura zeama de lamaie<br />
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<u>metoda:</u><br />
- broccoli se spala si se desface in buchetele mici; tulpinile se taie felii sau cubulete; se fierbe la aburi timp de 10 minute, apoi se clateste sub jet de apa rece;<br />
- morcovul se da pe razatoare;<br />
- marul se taie in 8, cu tot cu coaja, se curata de samburi, apoi se taie felii subtiri;<br />
- nucile se coc in cuptor (sau se prajesc intr-o tigaie, fara ulei) pana se rumenesc; se curata de cojite, apoi se taie in bucati maricele;<br />
- se amesteca broccoli cu nuci, merisoare, mar si morcov; separat se prepara sosul, apoi se toarna peste legume si se amsteca bine.<br />
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Pofta buna!</div>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-982144063561555858.post-63133932691628755102015-12-16T11:05:00.002+02:002015-12-16T11:05:55.768+02:00Briose cu fructe uscate si martipan<div dir="ltr" style="text-align: left;" trbidi="on">
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Aceste briose sunt inspirate de cozonacul german de Craciun (numit
Stollen), au fructe uscate, nuci, migdale, martipan si scortisoara.
Miros a iarna si a Craciun, sunt consistente si aromate, perfecte pentru
micul dejun, cu un borcanel de iaurt alaturi.<br />
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<u>ingrediente:</u><br />
- 200 g faina 000<br />
- 50 g migdale macinate<br />
- 1 lingurita praf de copt<br />
- 1 lingurita bicarbonat de soda<br />
- 1/4 lingurita scortisoara<br />
- 100 g zahar tos<br />
- 100 g martipan taiat cubulete<br />
- 25 g nuci tocate mare<br />
- 50 g fulgi de migdale<br />
- 25 g stafide<br />
- 50 g merisoare uscate<br />
- 5o g caise uscate taiate cubulete<br />
- 2 oua<br />
- 100 ml ulei de floarea soarelui<br />
- 125 ml iaurt<br />
<br />
<u>metoda:</u><br />
- se incinge cuptorul la 200 g Celsius<br />
- se amesteca faina, migdale macinate, zahar, praf de copt, bicarbonat, martipan, nuci si fructe uscate;<br />
- separat se amesteca ouale cu uleiul si iaurtul;<br />
- se mesteca cele doua compozitii, fara a insista prea mult;<br />
- se repartizeaxza aluatul in 12 hartiute de briose; se coc in tava speciala timp de 5 minute, apoi se reduce temperatura cuptorului la 160 grade C si se mai coc 15 minute sau pana cand scobitoarea infipta in mijlocul briosei iese curata.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhw7-nkjOXmra0o5QpZS3urLxzIA9PTLaFV8n1PhyphenhyphenNo_9ALVlmnso469FAGjtIcupzgSWHiNkcvBwAAm5wnYPqmbJGNxcda51kqDRE50v69N2g7hg30oKiHUVEqWZpSsPulySRz8Ot_BIwv/s1600/PB304653.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="319" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhw7-nkjOXmra0o5QpZS3urLxzIA9PTLaFV8n1PhyphenhyphenNo_9ALVlmnso469FAGjtIcupzgSWHiNkcvBwAAm5wnYPqmbJGNxcda51kqDRE50v69N2g7hg30oKiHUVEqWZpSsPulySRz8Ot_BIwv/s320/PB304653.JPG" width="320" /></a></div>
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Pofta buna!<br />
<a href="http://www.bbcgoodfood.com/recipes/stollen-muffins">sursa</a></div>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-982144063561555858.post-83505922229547635032015-12-08T15:38:00.000+02:002015-12-08T15:41:49.317+02:00Paste cu broccoli copt, rosii uscate si branza de capra<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjif7CM8UlNjbf23igo5P9tGUE9pwF41tLNoXCeyiPqQWGHKD9-drsSxAcreeq3CtBsImMzfIXOLQNmOXxniO52L5VdaNJdA2I5K0IG4qSAkWpbFPcqzOOIp_GrvboEuzIdhMwqTOfkXcSR/s1600/PC014660%2527.jpg" imageanchor="1"><img border="0" height="398" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjif7CM8UlNjbf23igo5P9tGUE9pwF41tLNoXCeyiPqQWGHKD9-drsSxAcreeq3CtBsImMzfIXOLQNmOXxniO52L5VdaNJdA2I5K0IG4qSAkWpbFPcqzOOIp_GrvboEuzIdhMwqTOfkXcSR/s400/PC014660%2527.jpg" width="400" /></a></div>
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Am descoperit anul trecut ca multe neamuri de-ale verzei sunt mai gustoase daca sunt rumenite in cuptor decat daca sunt fierte - de exemplu varzutele de Bruxelles si conopida. Logica spune ca acelasi lucru ar trebui sa se intample si cu broccoli, iar combinatia dintre acesta si rosii uscate plus branza de capra, care va sa zica 2 din ingredientele mele preferate, si ceva paste ca sa ne si saturam, nu are cum sa dea altceva decat o mancare pe care as face-o si as manca-o neintrerupt.<br />
<u><br /></u>
<u>ingrediente:</u><br />
- 200 g paste fainose<br />
- 1 bucata broccoli (aprox. 500 g)<br />
- 3 catei de usturoi<br />
- 100 g branza de capra (un rulou)<br />
- rosii uscate<br />
- 1 lingura de ulei de masline<br />
- piper<br />
<u>metoda:</u><br />
- se incinge cuptorul pe mediu;<br />
- se desface buchetul de broccoli, apoi se spala, se lasa la scurs, apoi se aseaza floricelele pe tava tapetata cu hartie de copt, unsa cu putin ulei; floricelele sa fie rasfirate, nu trebuie sa se inabuse ci sa se rumeneasca; se pun in tava si cateii de ustuoi, necuratati; se coc 15-20 de minute;<br />
- se fierb pastele; se scurg, dar se pastreaza o cana din apa in care au fiert;<br />
- se incinge uleiul intr-o tigaie; se adauga ustoiul copt si zdrobit, apoi floricelele de broccoli si rosiile uscate, piper, pastele si branza rupta bucati; se amesteca, adugand treptat din apa retinuta de la paste, putin cate putin, pana cand branza se topeste.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiagykByKMKfLCy6GDOlpWlfQ-JqUJRUVgcwxySMqAXg4iKXiHurjdvFwvSQYeruJEbQniefLrHSeeCe3-CNYFB87wulpdejJIG3s0yhmwqadkFVFOMHsL70wdq4iKsF3l2TtPHvhLlyCa4/s1600/PC014672%2527.jpg" imageanchor="1"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiagykByKMKfLCy6GDOlpWlfQ-JqUJRUVgcwxySMqAXg4iKXiHurjdvFwvSQYeruJEbQniefLrHSeeCe3-CNYFB87wulpdejJIG3s0yhmwqadkFVFOMHsL70wdq4iKsF3l2TtPHvhLlyCa4/s320/PC014672%2527.jpg" width="320" /></a></div>
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Pofta buna!<br />
<a href="http://www.twopeasandtheirpod.com/creamy-goat-cheese-pasta-with-roasted-broccoli-and-sun-dried-tomatoes/">Sursa</a></div>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-982144063561555858.post-18026538259755154882015-11-29T10:10:00.000+02:002015-11-29T10:10:14.671+02:00Tarta cu crema de branza si strat crocant<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzaptmdlTVP3ZWge7bZoL5N0IohpdmySzbkNk9pmNuzIdIsjJ9BFb8p97nTg3NFlBmfRWv7jmcxsFgdxfgK0008jHXcs-9jLhOSGSQ_krIz-DX-dzAXn0zoEK6_7PSuPxBjYW8AmKW1oUW/s1600/PB224639.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzaptmdlTVP3ZWge7bZoL5N0IohpdmySzbkNk9pmNuzIdIsjJ9BFb8p97nTg3NFlBmfRWv7jmcxsFgdxfgK0008jHXcs-9jLhOSGSQ_krIz-DX-dzAXn0zoEK6_7PSuPxBjYW8AmKW1oUW/s400/PB224639.JPG" width="398" /></a></div>
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Aceasta este partea a doua a actiunii de cocarit de la "Daring Bakers" pentru luna noiembrie a lui 2015 - despre prima parte, tarta sarata, am zis <b><a href="http://caietcuretete.blogspot.ro/2015/11/tarta-cu-branza-sunca-si-rosii-uscate.html">aici</a></b>. Cui ii plac tartele, cheesecake-urile si crumble-urile o sa fie fericit de aceasta combinatie a celor trei tipuri de desert. Am incercat varianta simpla, fara fructe in umplutura si mi-a parut rau ca nu am aruncat acolo niste merisoare uscate, asa ca la servire am completat cu jeleu acrisor de struguri. Diferentele fata de reteta-model sunt ca nu mi-a incaput toata cantitatea de "crocant" pe tarta, asa ca am folosit doar jumatate (cantitatile scrise mai jos reprezinta jumatate), iar compozitia cu crema de branza arata extrem de lichida asa ca am adaugat de la mine amidon (o lingura).<br />
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<u>ingrediente pentru aluat:</u><br />
- 175 g faina 000<br />
- 5 g sare<br />
- 100 g unt rece taiat cubulete<br />
- 90 ml apa rece<br />
<br />
<u>ingrediente pentru umplutura:</u><br />
- 450 g crema de branza<br />
- 60 ml frisca<br />
- 150 g zahar<br />
- coaja rasa de la o jumatate de lamaie<br />
- 1 lingurita esenta de vanilie<br />
- 2 oua<br />
- 1 galbenus<br />
- 1 lingura de amidon <br />
<br />
<u>ingrediente pentru stratul crocant:</u><br />
- 70 g faina<br />
- 40 g fulgi de ovaz<br />
- 100 g zahar<br />
- 60 g unt rece<br />
<br />
<u>metoda: </u><br />
- se prepara aluatul amestecand faina, sare si unt pana cand compozitia
are aspect de firmituri; se adauga apa si se amesteca pana cand se aduna
aluatul; se inveleste in folie alimentara si se lasa in frigider minim
30 de minute;<br />
- se incinge cuptorul la 220 grade C;<br />
- se intinde aluatul pe blatul usor infainat si se aseaza intr-o tava de
tarta de aprox. 23 cm (inalta de cel putin 4 cm); se indoaie excesul de
aluat, se inteapa cu o furculita si se coace "orb" (cu greutati asezate
pe hartie copt, peste aluat) timp de 10 minute; se indeparteaza
greutatile si hartia si se mai coace aluatul 5 minute;<br />
- se mareste temperatura cuptorului la 260 grade C;<br />
- se bate crema de branza cu zaharul, apoi de adauga celelalte ingrediente si se amesteca pana cand se omogenizeaza compozitia; (tarta mea e gresita, cu mijlocul scufundat asa, cred ca din cauza ca am batut prea mult compozitia); se toarna crema peste aluatul copt partial si se coace 15 minute;<br />
- se amesteca ingredientele pentru stratul crocant, se imprastie pe suprafata tartei, si se coace la 140 de grade 50-60 de minute; se lasa sa se raceasca in cuptorul stins lasat cu usa intredeschisa, apoi se lasa in frigider cel putin 6 ore. <br />
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Pofta buna!<br />
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<br />
<b>Blog-checking lines:</b> For the month of November Krista & Nicole of <a href="https://twocupsofsugar.wordpress.com/">“Two Cups of Sugar.”</a> challenged us to make our own version of cheesecake crumble pie. </div>
Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-982144063561555858.post-26390585362857849742015-11-27T09:29:00.000+02:002015-11-27T09:29:20.786+02:00Tarta cu branza, sunca si rosii uscate<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHdTNC7wPAcd7Pf6bhuG0ANbaUyxLHUm7_dZWHVb2tkF_IzVJNo2i399OIJYeXq_aPxtBs3gAS6Xqp0M0mXa7zmUSkPkGrQ9NIJcssTNQL3_RsZsDGYZVaNam71tM1nD-XJeHC8IQOWyc4/s1600/PB154581.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHdTNC7wPAcd7Pf6bhuG0ANbaUyxLHUm7_dZWHVb2tkF_IzVJNo2i399OIJYeXq_aPxtBs3gAS6Xqp0M0mXa7zmUSkPkGrQ9NIJcssTNQL3_RsZsDGYZVaNam71tM1nD-XJeHC8IQOWyc4/s400/PB154581.JPG" width="398" /></a></div>
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Dupa o lunga pauza de activitate pentru "Daring Bakers", iata-ma incercand reteta propusa pentru luna noiembrie, tema fiind tarta cu crema de branza si strat crocant - numele original in engleza fiind "Cheese cake crumble pie", adica o combinatie de 3 straturi care mai de care mai bun. Iata aici varianta sarata a tartei, cu sunca, ceapa verde, rosii uscate si porumb, ii lipseste stratul crocant (am pus doar cateva rosii uscate, tocate, deasupra) dar are destule arome si culori incat sa fie buna asa cum e. E foarte buna ca aperitiv sau pachetel de dus la birou.<br />
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<u>ingrediente aluat:</u><br />
- 175 g faina 000<br />
- 5 g sare<br />
- 100 g unt rece taiat cubulete<br />
- 90 ml apa rece<br />
<br />
<u>ingrediente umplutura:</u><br />
- 450 g crema de branza<br />
- 60 ml frisca<br />
- 60 g cascaval ras<br />
- 1 fir ceapa verde, tocat ( eu am pus cateva micro-firicele de praz)<br />
- 40 g rosii uscate<br />
- 140 g porumb <br />
- 2 oua<br />
- piper<br />
- 115 g sunca fiarta, taiata cubulete<br />
<br />
in plus: 2-3 rosii uscate taiate fasiute. <br />
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<u>metoda: </u><br />
- se prepara aluatul amestecand faina, sare si unt pana cand compozitia are aspect de firmituri; se adauga apa si se amesteca pana cand se aduna aluatul; se inveleste in folie alimentara si se lasa in frigider minim 30 de minute;<br />
- se incinge cuptorul la 220 grade C;<br />
- se intinde aluatul pe blatul usor infainat si se aseaza intr-o tava de tarta de aprox. 23 cm (inalta de cel putin 4 cm); se indoaie excesul de aluat, se inteapa cu o furculita si se coace "orb" (cu greutati asezate pe hartie copt, peste aluat) timp de 10 minute; se indeparteaza greutatile si hartia si se mai coace aluatul 5 minute;<br />
- se reduce temperatura cuptorului la 160 grade C; <br />
- intre timp se bate crema de branza cu frisca; se adauga ouale, rosiile uscate, ceapa verde, porumbul si piper si se amesteca usor; se toarna compozitia in tarta semi-coapta, apoi se acopera cu cubuletele de sunca;<br />
- se coace tarta timp de 45-55 de minute, pana cand arata inchegata; (reteta propusa spunea sa cocacem tarta intr-un vas cu apa, dar nu mi-a sunat bine combinatia abur+aluat de tarta asa ca am copt fara vasul cu apa);<br />
- se lasa tarta la racit o ora in bucatarie, apoi in frigider peste noapte.<br />
Se presara cu fasiute de rosii uscate inainte de a servi.<br />
Pofta buna!<br />
<br />
<b>Blog-checking lines:</b> For the month of November Krista & Nicole of <a href="https://twocupsofsugar.wordpress.com/">“Two Cups of Sugar.”</a> challenged us to make our own version of cheesecake crumble pie.</div>
Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-982144063561555858.post-36617971060133821112015-11-12T20:26:00.000+02:002015-11-12T20:26:20.591+02:00Chec cu nuci si merisoare (si dovlecel ascuns)<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_IXzWiJ0YSIan7nUZkJyO_JH-2oj3oZS7qK9DKofkU-6p4U0rhTVNIJL9Jti5Vssn0MrVPlvbWT66WoRVnVgxUkLTmYGdOGkVJ6Ur2iK8SwkZSty330CV4I9dpfpJS_v42DNoEp1BlfHX/s1600/IMG_0855-001.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_IXzWiJ0YSIan7nUZkJyO_JH-2oj3oZS7qK9DKofkU-6p4U0rhTVNIJL9Jti5Vssn0MrVPlvbWT66WoRVnVgxUkLTmYGdOGkVJ6Ur2iK8SwkZSty330CV4I9dpfpJS_v42DNoEp1BlfHX/s400/IMG_0855-001.JPG" width="398" /></a></div>
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Daca n-as fi avut o recolta exagerata de dovlecei probabil nu as fi facut checul asta niciodata, pentru ca ma gandesc ca daca-i prajitura, atunci trebuie sa aiba zahar, unt, oua, ciocolata, stafide si alte bunatati, nu legume. Insa nu mi-a venit sa arunc dovleceii mei eco-bio, congelatorul era deja burdusit, asa ca am cautat o noua modalitate de a folosi recolta si acum, cu mintea mai matura, imi dau seama ca nu-i rau sa pui ceva legume in prajituri - la urma urmei, cum imi place "carrot cake", de ce nu mi-ar placea "<a href="http://www.bbcgoodfood.com/recipes/2534665/courgette-loaf-cake"><b>courgette cake</b></a>" ?<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiObJlZ04uU_0m4I7jqjAhSJXzEtpLmBow-NMrK9Rs_-c5dsn47JrPpkabyiN0nkJFs94-DMtsSZ-1ue9tneBnzSeNujCxFMVIvprktqTdC5Ooau-7EgTZCKtBtQe9SX2b0nDveT9ogn97K/s1600/chec+cu+dovlecel%252C+nuci+si+merisoare+uscate1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="132" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiObJlZ04uU_0m4I7jqjAhSJXzEtpLmBow-NMrK9Rs_-c5dsn47JrPpkabyiN0nkJFs94-DMtsSZ-1ue9tneBnzSeNujCxFMVIvprktqTdC5Ooau-7EgTZCKtBtQe9SX2b0nDveT9ogn97K/s400/chec+cu+dovlecel%252C+nuci+si+merisoare+uscate1.jpg" width="400" /></a></div>
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<u>ingrediente:</u><br />
- 2 oua<br />
- 125 ml ulei de floarea soarelui<br />
- 85 g zahar<br />
- 350 g dovlecel ras<br />
- 1 lingurita extract de vanilie<br />
- 300 g faina<br />
- un praf de sare <br />
- 1 lingurita scortisoara<br />
- 1/4 lingurita nucsoara<br />
- 1/2 lingurita bicarbonat de soda<br />
- 1/2 lingurita praf de copt<br />
- 85 g nuci tocate mare<br />
- 140 g merisoare uscate<br />
<u>metoda:</u><br />
- se tapeteaza cu hartie de copt doua forme de chec (eu am folosit o forma cu dimensiuni normale si 4 mai mici);<br />
- se bat ouale cu zahar, vanilie, ulei, apoi se adauga dovlecelul ras;<br />
- se amesteca celelalte ingrediente, apoi se adauga peste compozitia cu ulei si oua;<br />
- se toarna aluatul in formele pregatite si se coace aproximativ o ora (checurile sunt gata cand scobitoarea iese curata).<br />
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Pofta buna!</div>
Unknownnoreply@blogger.com2tag:blogger.com,1999:blog-982144063561555858.post-6128031062590554382015-11-05T20:53:00.001+02:002015-11-05T20:53:49.549+02:00Prajitura cu rubarba si iaurt<div dir="ltr" style="text-align: left;" trbidi="on">
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Toata iarna am asteptat sa vina vara, din motive de blog, pentru ca vara am lumina dupa-masa, cand ajung acasa, si pot sa fac poze cu mancarea! Dar vara a venit si odata cu ea cheful de stat pe-afara, scurmand in gradinuta sau, mai bine, lenevind la umbra nucului.... Acum ca e toamna (spre iarna), cel mai placut loc din lume mi se pare ca e la mine-acasa, langa cuptorul incins in care se coace o prajitura. Cum ar fi cea de fata, cu rubarba si iaurt, si cu un strat crocant de nuci deasupra - reteta usor modificata dupa cea de <a href="http://www.bbcgoodfood.com/recipes/3294/sour-cream-rhubarb-squares"><b>aici</b></a>. Prajitura e gata cand deja e suficent de intuneric afara incat sa-mi iasa niste poze urate cum nu credeam sa ajung vreodata sa pun pe blog, dar e prea buna pentru a fi trecuta cu vederea (serios - nu va uitati la poza, faceti prajitura!) !<br />
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<u>ingrediente:</u><br />
- 100 g unt la temperatura camerei<br />
- 50 g zahar tos<br />
- 1 lingurita scortisoara <br />
- 100 g nuci taiate mare<br />
- 225 g faina 000<br />
- 1 lingurita bicarboant de soda<br />
- 250 g zahar brun (cel inchis la culoare)<br />
- un praf de sare <br />
- 250 ml iaurt<br />
- 1 ou mare <br />
- 300 g rubarba taiata cubulete cu latura de aprox. 1 cm (am folosit rubarba congelata, nedezghetata)<br />
<u>metoda:</u><br />
- se incinge cuptorul la 180 grade C;<br />
- se topesc 15 g de unt si se amesteca cu nucile, scortisoara si 50 g de zahar tos;<br />
- se freaca restul de unt cu zaharul brun si cu oul; se aduga iaurtul;<br />
- se amesteca faina cernuta cu bicarbonat si un praf de sare; se adauga cubuletele de rubarba;<br />
- se amesteca compozitia cu faina cu cea cu iaurt, se toarna aluatul intr-o tava (aprox. 33x23 cm) tapetata cu hartie de copt si se presara deasupra amestecul de nuci;<br />
- se coace prajitura pana cand scobitoarea infipta in mijloc iese curata (cam 40 de minute).<br />
Se lasa la racit apoi se serveste taiata cuburi.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlMrX71eH8uBYxxnz-2v71zPgZCXDQe1SvXjIcLXiUqLX79iE7CIuLzyXkGVJQaXX3Ul2aIRGJcOE6VJhMeQVCu-v0O_U6lYfKawI6ppzccU3BHOzfb73tToR0eg0KTlCOtBg4_yTl22O1/s1600/IMG_0976%2527%2527.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlMrX71eH8uBYxxnz-2v71zPgZCXDQe1SvXjIcLXiUqLX79iE7CIuLzyXkGVJQaXX3Ul2aIRGJcOE6VJhMeQVCu-v0O_U6lYfKawI6ppzccU3BHOzfb73tToR0eg0KTlCOtBg4_yTl22O1/s320/IMG_0976%2527%2527.jpg" width="320" /></a></div>
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Pofta buna!</div>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-982144063561555858.post-10161198340583502272015-07-19T11:38:00.003+03:002015-07-19T11:40:15.879+03:00Cheesecake in pahar<div dir="ltr" style="text-align: left;" trbidi="on">
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Reteta asta este o varianta a prajiturii noastre preferate, care este de altfel si reteta cu cele mai multe vizualizari de pe blog -<b><a href="http://caietcuretete.blogspot.ro/2011/10/cheesecake-fara-copt.html"> cheesecake fara coacere</a></b>. Metoda de prezentare in pahar are avantajul ca cheesecake-ul nu mai trebuie sa stea in frigider pana se intareste crema de branza cu frisca ci poate fi servit imediat dupa ce a fost preparat. Fata de cheesecak-ul in forma de tort am modificat putin compozitia stratului de jos: in loc de 250 g biscuiti aici am folosit doar 150 g plus 100 g nuci, puse la macinat impreuna - nucile au ramas bucati mai maricele, dar daca le vrem mai marunte le putem toca separat inainte de a adauga biscuitii. Apoi, reteta continua ca in varianta deja traditionala, dar straturile de aseaza in pahare. Inainte de servire se pune deasupra sos de visine (visine, zahar - jumatate fata de visine - zeama de lamaie, fierte putin, ingrosat la urma cu amidon).<br />
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Pofta buna!</div>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-982144063561555858.post-92211693653171152792015-07-14T10:11:00.000+03:002015-07-14T10:11:02.337+03:00Gyros<div dir="ltr" style="text-align: left;" trbidi="on">
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Ce faci cand ti-e pofta de un gyros si nicicum nu ti se arata de-o vacanta in Grecia? Ti-l faci singur, cu manutele tale, cu totul si cu totul "de casa". Nu o sa spun ca e la fel de simplu sa-l faci tu pe cat e sa-l cumperi de la taverna de langa plaja, dar nu e deloc cea mai complicata mancare. Sunt multe componente de pregatit, dar pentru fiecare sunt necesari timp de asteptare in care te poti ocupa de alta bucatica din gyros. Pentru lipii am folosit, din nou, o reteta a Laurei Adamache din cartea ei "<a href="http://www.all.ro/carte/aluaturi-dulci-si-sarate-24-de-retete-delicioase-si-usor-de-preparat.html"><b>Aluaturi dulci si sarate. 24 de retete delicioase </b></a>", si din nou cu un rezultat excelent. Si ca sa fie dezmatul complet, am facut si cartofi copti - prajiti, la cuptor. <br />
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<u>ingrediente pentru lipii (3 bucati):</u><br />
- 200 g faina<br />
- 1/4 lingurita bicarbonat<br />
- 110 ml lapte<br />
- 1 lingurita sare<br />
- 1 lingura ulei de masline<br />
<u>pentru carnea de pui:</u><br />
- 3-4 pulpe superioare de pui, dezosate<br />
- 100 ml iaurt<br />
- 3 catei de usturoi, zdrobiti<br />
- sare, piper, oregano, salvie, putin cimbru<br />
<u>pentru tzatziki</u> - ca si <b><a href="http://caietcuretete.blogspot.ro/2012/10/tzatziki.html">aici</a></b><br />
<u>pentru salata de rosii:</u><br />
- 2 rosii<br />
- 2 castraveti<br />
- o ceapa rosie mica-mica<br />
- ulei de masline, sare, piper<br />
<u>in plus</u>: cartofi, putin ulei pentru uns foaia de copt, sare<br />
<u>metoda:</u><br />
- se amesteca intr-o punga cu "fermoar" ingredientele pentru marinata pentru carne - iaurt, usturoi, sare, piper, ierburi, apoi se adauga pulpele, se inchide punga si se maseaza carnea astfel incat sa fie bine acoperita de sos; se lasa in frigider cateva ore, intorcand din cand in cand punga;<br />
- se pregatesc cartofii copti-prajiti: se taie in betigase nu foarte subtiri, se aseaza hartie de copt in tava cuptorului, se unge cu un strat subtire de ulei, se aseaza cartofii care nu trebuie sa fie inghesuiti; se coc in cuptorul incins pe mediu timp de 15-20 de minute, apoi se intorc pe partea cealalta si se mai coc 15 minute; <br />
- pentru lipii se amesteca bine toate ingredientele, astfel incat sa se obtina un aluat fin; se inveleste in folie alimentara si se lasa o ora, la odihna, apoi se imparte in 3, se intinde cu sucitorul fiecare bucata cat de subtire se poate si se coc intr-o tigaie non-aderenta, fara ulei - se poate folosi tigaia-gratar; farfuria pe care se pastreaza lipiile se inveleste itnr-o punga, atfel ca lipiile sa ramana moi;<br />
- aceeasi tigaie, cu putin ulei de data asta, se foloseste pentru prajit pulpele; dupa ce s-au rumenit bine, se lasa sa se raceasca putin apoi se taie bucatele;<br />
- se pregateste salata de rosii si sosul tzatziki;<br />
- se asambleaza gyrosul: lipie - pui - cartofi - tzatziki; se serveste cu salata langa.<br />
Usor, asa-i ?<br />
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Pofta buna!</div>
Unknownnoreply@blogger.com2tag:blogger.com,1999:blog-982144063561555858.post-73132494326350226592015-07-09T10:24:00.000+03:002015-07-09T10:24:03.857+03:00Cornuri pufoase umplute cu branza<div dir="ltr" style="text-align: left;" trbidi="on">
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Reteta acestor cornuri, denumite in original "cornuri pufoase cu cascaval si mac" a aparut in cartea <b><a href="http://www.all.ro/carte/aperitive-24-de-retete-delicioase-si-usor-de-preparat.html">"Aperitive. 24 de retete delicioase si usor de preparat" </a></b> scrisa de maestra aluaturilor (si a torturilor, si a pastelor ... ) Laura Adamache, dar amatoare de branzeturi cum sunt nu m-am multumit cu cornuri acoperite cu cascaval, ci m-am gandit sa le si umplu cu branza (se poate folosi cascaval si pe dinauntru, si pe dinafara, dar eu aveam o branza care se cerea consumata). <br />
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<u>ingrediente:</u><br />
- 500 g faina<br />
- 25 g lapte praf<br />
- 1 pliculet de drojdie dezhidratata<br />
- 1 lingurita zahar<br />
- 2 lingurite sare<br />
- 150 ml lapte<br />
- 100 ml apa<br />
- 50 g ulei de masline<br />
- 1 galbenus<br />
- 3 linguri lapte + 1 lingura de ulei pentru uns<br />
- 100 g cascaval<br />
- 150 g branza framantata<br />
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<u>metoda:</u><br />
- se amesteca faina cernuta cu drojdie, lapte praf, zahar si sare; se adauga apa calduta, laptele, uleiul si galbenusul si se framanta aluatul pana cand nu se mai lipeste (asa de tare) de mana;<br />
- se acopera bolul cu folie alimentara si se lasa aluatul la dospit intr-un loc caldut pana cand isi dubleaza volumul;<br />
- se imparte aluatul in doua; se intinde o bucata de aluat pe blatul usor infainat pana ajunge un disc cu diametrul de aproximativ 25 cm;<br />
- se taie in 8 parti egale, apoi se face o taietura de 2-3 cm in mijlocul fiecarei baze a "triunghiurilor" obtinute;<br />
- se pune cate o lingurita cu varf de branza pe fiecare triunghi, catre baza acestuia, apoi se ruleaza cornurile, tragand usor de colturile bazei la inceput, apoi de varf, curband usor cornul la final pentru a-i da forma de corn;<br />
- se procedeaza identic cu celalalta bucata de aluat;<br />
- se lasa cornurile la dospit o ora;<br />
- se incinge cuptorul la 200 grade C;<br />
- se ung cornurile cu amestecul de lapte si ulei si se lipeste cascaval ras;<br />
- se coc pe treapta a doua de jos in sus a cuptorului timp de 15-18 minute, pana se rumenesc. Se servesc caldute sau reci dar sunt bune si reincalzite in cuptor a doua zi.<br />
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Pofta buna!</div>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-982144063561555858.post-34428115774583421262015-07-06T18:03:00.000+03:002015-07-06T18:03:20.136+03:00Salata de naut cu feta<div dir="ltr" style="text-align: left;" trbidi="on">
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Salatele cu naut sunt hranitoare, foarte potrivite pentru cina, iar daca se fac cu naut din conserva poate fi chiar o cina de vara fierbinte cand nu-ti vine sa pornesti aragazul (sau se fierbe nautul dimineata, pe racoare).<br />
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<u>ingrediente:</u><br />
- 400 g naut fiert<br />
- 2 rosii mijlocii taiate cubulete<br />
- 1 ceapa verde taiata fin<br />
- 200 g feta faramitata<br />
- zeama de la o jumatate de lamaie<br />
- 5-6 frunze de menta tocate marunt<br />
- ulei de masline, piper, sare daca mai e nevoie<br />
<u>metoda:</u><br />
- se fierbe nautul (o ora - o ora si jumatate) dupa ce a fost lasat la inmuiat in apa rece 8 ore;<br />
- dupa ce a fiert nautul se scurge de apa si se lasa la racit, apoi se amesteca cu restul ingredientelor.<br />
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Pofta buna!</div>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-982144063561555858.post-16455752178707757882015-07-01T08:56:00.002+03:002015-07-01T08:56:34.308+03:00Salata de cartofi noi cu ridichi<div dir="ltr" style="text-align: left;" trbidi="on">
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Raspunsul la intrebarea "ce mancam azi?" este foarte simplu daca am norocul sa o aud sambata sau duminica pe timp de vara: gratar! Un singur cuvant care ascunde multe posibilitati, asa ca rasuflu usurata. Dar apoi intreb: "cu ce?", si-atunci incep sa-mi bat capul, panicata, pentru ca cealalta jumatate a familiei e mult mai carnivora decat mine si ar manca fericit gratar cu mici. Notez asadar aceasta salata, la categoria "prea simpla ca sa fie o reteta"- sa o am la indemana pentru cand raman in pana de idei.<br />
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<u>ingrediente</u>:<br />
- cartofi noi (1/2 kg)<br />
- ridichi (vreo 15)<br />
- ceapa verde (2-3 fire)<br />
- iaurt - 2 linguri<br />
- ulei de masline - 2 linguri<br />
- mustar cu boabe intregi - 1 lingura<br />
- sare, piper<br />
<u>metoda:</u><br />
- se fierb cartofii spalati bine, cu tot cu coaja, in apa cu sare;<br />
- dupa ce s-au racit cartofii se curata de coaja si se taie rondele; la fel se taie ridichile si ceapa verde;<br />
- se pun intr-un borcan: iaurt, ulei de masline, sare si mustar; se inchdie capacul, se agita borcanul; daca e prea gros sosul (depinde cum e iaurtul) se poate adauga putina apa;<br />
- se amesteca bine sosul cu restul ingredientelor.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLo8Oq4U0jA9lrNkmMGlrqk5Dup4Omcz8NTlaOK9rRtHw6HvBq6hRoJKMxELQYWSlPzOWDF5c89Dxxp6jXEc1ZIU-MeJQFQ0D7XvIzEFf0kq6_SIDGHU2NAzOolo0sGKDEMgKm_GtYd5VT/s1600/IMG_1108%2527.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLo8Oq4U0jA9lrNkmMGlrqk5Dup4Omcz8NTlaOK9rRtHw6HvBq6hRoJKMxELQYWSlPzOWDF5c89Dxxp6jXEc1ZIU-MeJQFQ0D7XvIzEFf0kq6_SIDGHU2NAzOolo0sGKDEMgKm_GtYd5VT/s320/IMG_1108%2527.jpg" width="319" /></a></div>
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Pofta buna!</div>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-982144063561555858.post-76994331261911140852015-05-27T10:24:00.001+03:002015-05-27T10:24:30.737+03:00Prajitura "Tavalita" (Lamington)<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggBU0tMxaNejAYSmMhuk6752oaESD0BQBPjinB6QVvL37yE9omwjNpqbkk4f5HmHhBmlrSvr1F2nQZzaTqm2sRYfVvWMAiT5ckH77DbWmty7bkjd_F49ArtFXy0XQwSSLY1H_vFU0BBZHa/s1600/IMG_0973.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggBU0tMxaNejAYSmMhuk6752oaESD0BQBPjinB6QVvL37yE9omwjNpqbkk4f5HmHhBmlrSvr1F2nQZzaTqm2sRYfVvWMAiT5ckH77DbWmty7bkjd_F49ArtFXy0XQwSSLY1H_vFU0BBZHa/s400/IMG_0973.JPG" width="298" /></a></div>
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Tema propusa la "Daring bakers" in luna mai a anului 2015 este prajitura "Lamington" care-si are originile in Australia sau Noua Zeelanda - depinde pe cine intrebi. Suprinzator este ca stim si noi aceasta prajitura, la mii de kilometri de zona ei de bastina, sub denumirea poetica si expresiva de "tavalita". Ideea e simpla: se coace un fel de pandispan, se taie in bucati nu foarte mici care se scufunda in glazura de cacao si apoi se tavalesc prin nuca de cocos astfel incat atunci cand mananci prajitura sa ramai cu degetele curate. Exista variatiuni: bucatile se pot taia in doua parti care se lipesc cu gem sau cu frisca, iar nuca de cocos poate fi inlcuita cu nuci macinate, iar uneori chiar glazura de cacao sau ciocolata e inlocuita cu gem. Cum asta e prima mea "tavalita" / "Lamington" am ramas la varianta clasica, dar nu m-am abtinut si cu cateva prajiturele am facut un fel de sandwich cu gem de merisoare. Mi s-a parut putin neobisnuita reteta de blat propusa de Marcellina pentru ca in loc de faina contine amidon, aceesta fiind motivul (cred) pentru care blatul este extrem de usor - o "tavalita" cu latura de 4-5 cm avand 40 de grame.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixC2Y4oVI2Qq5XnaxJOFZ6HExQrcLSPRU_mK-sMg8kfP6jgyez_fI4dAg9Colwh1ohtCL5dx51v18x8Br1ntG_CBjqwaMZ1m74KZ8b5JdKo1OXjLinSsoLSoREWTZCykZOxIoslpebsZy1/s1600/tavalita+lamington.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="132" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixC2Y4oVI2Qq5XnaxJOFZ6HExQrcLSPRU_mK-sMg8kfP6jgyez_fI4dAg9Colwh1ohtCL5dx51v18x8Br1ntG_CBjqwaMZ1m74KZ8b5JdKo1OXjLinSsoLSoREWTZCykZOxIoslpebsZy1/s400/tavalita+lamington.jpg" width="400" /></a></div>
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<u>ingrediente:</u><br />
- 5 oua la temperatura camerei<br />
- un praf de sare<br />
- 225 g zahar<br />
- 1 lingurita esenta de vanilie (sau o fi tinctura solutia obtinuta din bete de vanilie tinute in alcool ?...)<br />
- 200 g amidon<br />
- 8 g praf de copt<br />
<u>pentru glazura:</u><br />
- 300 g zahar pudra (reteta originala: 400 g)<br />
- 40 g cacao<br />
- 15 g unt<br />
- 120 ml lapte<br />
- 100 g nuca de cocos (original: 250g, nu stiu din ce motiv tavalitele mele nu au "inghitit" asa de multa)<br />
<u>metoda:</u><br />
<div style="text-align: justify;">
- se incinge cuptorul la 180 grade C;</div>
<div style="text-align: justify;">
- se tapeteaza cu hartie de copt o tava de 23x35 cm;</div>
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- se bat ouale zahar si un praf de sare in robotul de bucatarie - cam 15 minute;</div>
<div style="text-align: justify;">
- intre timp se cerne amidonul impreuna cu praful de copt de 3 ori;</div>
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- se adauga extractul de vanilie la crema de oua cu zahar si se bat impreuna inca 5 minute; compozitia trebuie sa se fi triplat in volum si sa fie foarte deschisa la culoare;</div>
<div style="text-align: justify;">
- cu ajutorul unui tel para se incorporeaza usor faina in compozitia cu ou;</div>
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- se toarna aluatul in tava pregatita si se coace 22-25 de minute; e copt cand marginile s-au strans putin si la apasare usoara revine, ca un burete;</div>
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- se scoate pe un gratar si se lasa la racit; cel mai bine pana a doua zi, astfel blatul va fi mai usor de manevrat mai departe;</div>
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- se cerne zaharul pudra si cacaoa intr-un vas termorezistent; se adauga untul topit si laptele si se aseaza deasupra unui vas cu aburi; se amesteca pana cand compozitia de vine omogena;</div>
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- se taie "coaja" de deasupra pandispanului (eu am taiat si marginile) apoi se taie blatul in 24 de bucati ( 4 x 6);</div>
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- se pune nuca de cocos intr-un vas;</div>
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- se iau pe rand bucatile de aluat, se scufunda in glazura, se scot cu o furculita, se scurg putin, se tavalesc in nuca de cocos si se aseaza pe gratar unde se lasa cel putin 2 ore, pana se intareste glazura;</div>
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- se pot pastra cateva zile intr-o cutie inchisa; n-am incercat dar se zice ca se congeleaza bine si se dezgheata repede.</div>
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Pofta buna!<br />
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<div style="text-align: justify;">
<b>Blog-checking lines</b><b>:</b> For the May challenge Marcellina from <a href="http://marcellinaincucina.blogspot.com/" target="_blank">Marcellina in Cucina</a> dared us to make Lamingtons. An Australian delicacy that is as tasty as it is elegant</div>
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Unknownnoreply@blogger.com8tag:blogger.com,1999:blog-982144063561555858.post-31184176749859765182015-05-15T19:31:00.001+03:002015-05-15T19:31:21.680+03:00Tarta cu rubarba si strat crocant cu nuci<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijSxfzIacNR2kT3rkv6IoUhyphenhyphenwK9JFRYpDMCHM5BLYPWSeKUuhQAbf9thf31YFEyF2fKoAy2-ZeI_1ed5MQA2ciRDxewsaTkiJg7Vn-W-mZ1U69Awr7_H03DBDuq3462_80bEAb94ifCpfg/s1600/IMG_0826.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijSxfzIacNR2kT3rkv6IoUhyphenhyphenwK9JFRYpDMCHM5BLYPWSeKUuhQAbf9thf31YFEyF2fKoAy2-ZeI_1ed5MQA2ciRDxewsaTkiJg7Vn-W-mZ1U69Awr7_H03DBDuq3462_80bEAb94ifCpfg/s640/IMG_0826.JPG" width="480" /></a></div>
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Prima recolta din gradinuta mea este cea de rubarba. Am doua plante foarte de treaba care au crescut chiar daca nu le-am pregatit cum trebuie pentru iernat. Tarta e inspirata de <a href="http://www.bbcgoodfood.com/recipes/9630/rhubarb-and-almond-crumble-tart"><b>aceasta reteta</b></a>, modificata pe ici pe colo, prin partile esentiale (nu am folosit aluat cumparat ci l-am facut eu, am inlocuit migdalele cu nuci, din lipsa de portocala am pus zeama de lamaie amestecata cu putin jeleu de struguri, care m-am gandit ca-i va da culoare roz rubarbei mle - lucru care nu s-a intamplat, doar sosul e usor rozaliu). Gustul putin acrisor al rubarbei se simte foarte bine si se potriveste cu stratul crocant si dulce de deasupra. </div>
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<u>ingrediente pentru aluat:</u><br />
- 250 g faina<br />
- 125 g unt gras, rece<br />
- 80 g zahar<br />
- 1 ou<br />
<u>ingrediente pentru umplutura:</u><br />
- 750 g rubarba (cantarit dupa ce a fost curatat, e nevoie de cules sau de cumparat cam de 1 kg)<br />
- zeama de la jumatate de lamaie<br />
- 140 g zahar<br />
<u>ingrediente pentru stratul crocant:</u><br />
- 85 g nuci<br />
- 140 g faina<br />
- 140 g unt<br />
- 150 g zahar brun (cel mai brun, aici, dar se poate de oricare)<br />
- 1/4 lingurita scortisoara<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIf77OBYlhk8DqvKwuOJd8PYP52jBVGPB6hCF818XXT16KvPTlqd_cu9O9v8aJnkdfnLVnFQH4y3PIqPUSrhZgVvdCZSU8WukUxE7Q_c5HLa0LOKpcVX3kDr1sVIcXr9nkgw0uQ6jgY5pO/s1600/tarta+cu+rabarbar+si+strat+crocant+cu+nuci2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="131" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIf77OBYlhk8DqvKwuOJd8PYP52jBVGPB6hCF818XXT16KvPTlqd_cu9O9v8aJnkdfnLVnFQH4y3PIqPUSrhZgVvdCZSU8WukUxE7Q_c5HLa0LOKpcVX3kDr1sVIcXr9nkgw0uQ6jgY5pO/s400/tarta+cu+rabarbar+si+strat+crocant+cu+nuci2.jpg" width="400" /></a></div>
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<u>metoda:</u> </div>
<div style="text-align: justify;">
-pentru aluat: se amesteca faina cu zaharul in robotul de bucatarie; se adauga untul taiat cubulete, se amesteca pana cand compozitia are aspect de firmituri; se adauga oul batut usor si se amesteca din nou aluatul pana cand se aduna (daca e nevoie se poate adauga o lingura de apa rece); aluatul se inveleste in folie alimentara si se lasa in frigider 30 de minute;</div>
<div style="text-align: justify;">
- se incinge cuptorul la 180 grade C; </div>
<div style="text-align: justify;">
- rubarba se spala, se curata si se taie bucati de 1-2 cm; se pune intr-o tava impreuna cu sucul de lamaie (amestecat cu o lingura de jeleu de struguri, daca folositi) si zahar; se acopera tava cu folie de aluminiu si se coace 30-40 de minute; se toarna intr-o sita asezata peste un bol si se lasa la scurs si racit;</div>
<div style="text-align: justify;">
- se intinde aluatul pe blatul usor infainat, se aseaza intr-o tava de tarta de 23 cm, se inteapa din loc in loc cu o furculita, se tine in frigider 30 de minute apoi se coace "in orb" (acoperit cu hartie de copt peste care se pun greutati, de ex. boabe de fasole) 20 de minute; se indeparteaza hartia de copt cu tot cu fasole si se mai coace alautul 10 minute;</div>
<div style="text-align: justify;">
- se pun in robotul de bucatarie ingredientele pentru stratul crocant, se amesteca pana se obtine o compozitie omogena; </div>
<div style="text-align: justify;">
- se inde peste aluat rubarba scursa, iar deasupra se presara compozitia cu nuci;</div>
<div style="text-align: justify;">
- se coace tarta 20 de minute.</div>
<div style="text-align: justify;">
Se serveste calduta, cu siropul de rabarba (pentru ca mi s-a parut prea lichid l-am fiert 15 minute) si eventual cu frisca.</div>
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Pofta buna!</div>
Unknownnoreply@blogger.com0