tag:blogger.com,1999:blog-65438585830401494222024-03-14T05:56:24.411+02:00Inventii in bucatarie"I find a recipe is only a theme, which an intelligent cook can play each time with a variation." Madame BenoitAndreeahttp://www.blogger.com/profile/06974933818877233487noreply@blogger.comBlogger69125tag:blogger.com,1999:blog-6543858583040149422.post-49748905521236590962019-10-28T23:29:00.002+02:002019-10-29T13:48:28.042+02:00DOR, Delicios, Organic, Românesc<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYZxUX1wEo0dg-WIpkrKTjmgsWA6ucMahzI3lS9hN4HeRUrfnqCcLAFD-_d8-G34JbxJYUTDpXiH_MNT4byyqSfF9GRAOkfkN1EZl_TXXDBVntoOAwqeI7V8a87BZIhjfACsMjcwZOqQwj/s1600/IMG_20191026_180721.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYZxUX1wEo0dg-WIpkrKTjmgsWA6ucMahzI3lS9hN4HeRUrfnqCcLAFD-_d8-G34JbxJYUTDpXiH_MNT4byyqSfF9GRAOkfkN1EZl_TXXDBVntoOAwqeI7V8a87BZIhjfACsMjcwZOqQwj/s320/IMG_20191026_180721.jpg" width="320" /></a></div>
<br />
Weekendul acesta am petrecut un minunat weekend activ, în familie, dar vizita la <a href="https://instagram.com/retraiestecudor?igshid=vltxdl9yve7l" target="_blank">Dor</a> m-a determinat să prind curaj să reactivez (și) blogul acesta. 🙂<br />
<br />
Traversez o perioadă în care îmi place să scriu și îmi fac timp pentru asta.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtXA7ZYCYVez6bCLKQlequQbP-fX56GJAC0P3K60w0pgq6uvFFiO8AjiEp-jW30tSk5GIH9NuQHZPXrKAHSSYni1XlErKZd6uJsf1Tk7mPv4BUwu_3C7XdW-vf3IOoXA4ssm5xoAaN41GZ/s1600/IMG_20191026_180657.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtXA7ZYCYVez6bCLKQlequQbP-fX56GJAC0P3K60w0pgq6uvFFiO8AjiEp-jW30tSk5GIH9NuQHZPXrKAHSSYni1XlErKZd6uJsf1Tk7mPv4BUwu_3C7XdW-vf3IOoXA4ssm5xoAaN41GZ/s320/IMG_20191026_180657.jpg" width="240" /></a></div>
<br />
<a href="https://www.facebook.com/retraiestecudor/" target="_blank">Dor</a> e un restaurant minunat, pe Șoseaua Branului, în Tohanu Nou, Jud. Brașov, aproape la poalele Pietrei Craiului. Un restaurant unde sigur o să revin mereu și mereu!<br />
După cum se vede în poza de mai sus, restaurantul este pet friendly, un Akita minunat a stat cuminte, tolănit, tot timpul petrecut de noi acolo.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcO00GaI-XjFyfi_FZxubqxZveLeu1IzGwr9shyxkw5-fJW_wEZduLuWEEGbcRvP6K2cboPRXn_y9IWZpFbE61WiN4vpqFnWCgFQtEEMVeH3_Jmi_o3_D6Lp15pE_9tCRQviAtsZJtDP5V/s1600/IMG_20191026_180858.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcO00GaI-XjFyfi_FZxubqxZveLeu1IzGwr9shyxkw5-fJW_wEZduLuWEEGbcRvP6K2cboPRXn_y9IWZpFbE61WiN4vpqFnWCgFQtEEMVeH3_Jmi_o3_D6Lp15pE_9tCRQviAtsZJtDP5V/s320/IMG_20191026_180858.jpg" width="240" /></a></div>
<br />
Auzisem de mult de el de la prietenii mei de acasă, de la Făgăraș, mă fascinaseră pozele din interior, dar în realitate e și mai frumos, plăcut și cald decât în poze.<br />
<br />
Ne-a impresionat deja de la exterior, apoi am intrat în holul primitor, modern-tradițional, care ne-a introdus direct în sala principală.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkilGNHM63QSk9vlsUxlbnvXAF9Xvq3bQe-bLmEv-EM7_wXg6KxZX5dIR6uAxrV9sR29TiFOnxW5blPPbanBKsWp0kCeR4VyP_VolQkDWuoPJCYRSx_Hu5CkVV9L8tcpw0P3mZz2ikm1Fj/s1600/IMG_20191026_180758.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkilGNHM63QSk9vlsUxlbnvXAF9Xvq3bQe-bLmEv-EM7_wXg6KxZX5dIR6uAxrV9sR29TiFOnxW5blPPbanBKsWp0kCeR4VyP_VolQkDWuoPJCYRSx_Hu5CkVV9L8tcpw0P3mZz2ikm1Fj/s320/IMG_20191026_180758.jpg" width="240" /></a></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6Ec80SfOLD3Sylgizr-c1ud3qp4fF8HFkRQa2P7zL607MA7l4OA9vG5GT2Ke0wCBlGsC-lMx8FX1jVpecWDeDFN0cIIWpbwr1KBlSeGVKDbLHhtKddyFCL7_-r4aMESXco6gX4rPANEMj/s1600/IMG_20191026_180749.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6Ec80SfOLD3Sylgizr-c1ud3qp4fF8HFkRQa2P7zL607MA7l4OA9vG5GT2Ke0wCBlGsC-lMx8FX1jVpecWDeDFN0cIIWpbwr1KBlSeGVKDbLHhtKddyFCL7_-r4aMESXco6gX4rPANEMj/s320/IMG_20191026_180749.jpg" width="240" /></a></div>
<br />
#Retrăieștecudor e chiar un motto foarte potrivit. Întreg decorul tematic e gândit până la cele mai mici detalii, de la denumirea preparatelor până la cutiuța notei de plată, care era de fapt o mică buturugă, cu capac. 😍<br />
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitP-pcXA3jegQO_LhwEIyTpN4PLSNYXivq4pIGnEgoL6cMWNMdnRDlEH6_FGyph0KUa79MSUKMYUxW1pnbt7L5_iuSan6IFunuHMzGks_HlXVRd00n5L6yz1Pk5SgkogT9oFn7SjboHg22/s1600/IMG_20191026_170615.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitP-pcXA3jegQO_LhwEIyTpN4PLSNYXivq4pIGnEgoL6cMWNMdnRDlEH6_FGyph0KUa79MSUKMYUxW1pnbt7L5_iuSan6IFunuHMzGks_HlXVRd00n5L6yz1Pk5SgkogT9oFn7SjboHg22/s320/IMG_20191026_170615.jpg" width="240" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIMINZXN7WUhQyoY3GcUzdYuuND0epi-J3T7HO3dfRroab0OQYDXDfUXE8nnaqhcCI89FP3s0QeII2w-zYmRaCdh4H91K5IW7aROrwls-8K80cs9mkZnBfqEd0xz-42077QnGD7M3A1jyr/s1600/IMG_20191026_175504.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIMINZXN7WUhQyoY3GcUzdYuuND0epi-J3T7HO3dfRroab0OQYDXDfUXE8nnaqhcCI89FP3s0QeII2w-zYmRaCdh4H91K5IW7aROrwls-8K80cs9mkZnBfqEd0xz-42077QnGD7M3A1jyr/s320/IMG_20191026_175504.jpg" width="240" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEip_oe4h7Nfu__fow3Q6N5DtumxOkdnP6ZkzdvywJ0lmQ3u9-eOXMb4nHfzHN1pRQaN2y6zIed59bct3B1-sdPRxmpqUD2_86q6R3pNPpgucmcGYcqPpbpsfmZW11TPDq5joKsQG1fiSVx6/s1600/IMG_20191026_180635.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEip_oe4h7Nfu__fow3Q6N5DtumxOkdnP6ZkzdvywJ0lmQ3u9-eOXMb4nHfzHN1pRQaN2y6zIed59bct3B1-sdPRxmpqUD2_86q6R3pNPpgucmcGYcqPpbpsfmZW11TPDq5joKsQG1fiSVx6/s320/IMG_20191026_180635.jpg" width="240" /></a></div>
<br />
Atmosfera e deosebită, totul în jur te trimite la visare, aș fi vrut să fac poze cu fiecare colțișor 😁, însă nu am vrut să deranjez pe nimeni. Era destul de multă lume, deși am nimerit un pic prea târziu pentru prânz și prea devreme pentru cină.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2JkFZSVO8RBB8M3CpnV9X9RCbQ8rV2hBvum28rdhyr3f3ln8Av-7JAiZAowlvDKPApKjDyFC9TGewrxBzZg0iw9E4O-EYjGjk2nhkyHvpQJYgQPihgyEgOXnIhOBEUXMIsi-baDCbaRjd/s1600/IMG_20191026_180732.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2JkFZSVO8RBB8M3CpnV9X9RCbQ8rV2hBvum28rdhyr3f3ln8Av-7JAiZAowlvDKPApKjDyFC9TGewrxBzZg0iw9E4O-EYjGjk2nhkyHvpQJYgQPihgyEgOXnIhOBEUXMIsi-baDCbaRjd/s320/IMG_20191026_180732.jpg" width="240" /></a></div>
<br />
Ne-a impresionat personalul foarte amabil, servirea ireproșabilă și rapidă, deși fiecare am comandat diferit, cum procedăm de fiecare dată: avem gusturi similare și ne place să degustăm cât mai multe! 😉<br />
<br />
Am reușit să surprind doar 3 dintre minunățiile savuroase: burgerul delicios, salata mea apetisantă și completă și pastele aromate.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBLHK_tS4TGeGKiYCVdiUvxVrRU2D07LCDJtaSsWKQkdEC78MRWotSS_wDgTY7LFMVAteeAPhys_hj2E3FIE2CE7CeP9IfoBoFAibLy8ykuPDqF5WlL-SbxtoC4BW7iWYa8KO2mVb9MO5x/s1600/IMG_20191026_173350.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBLHK_tS4TGeGKiYCVdiUvxVrRU2D07LCDJtaSsWKQkdEC78MRWotSS_wDgTY7LFMVAteeAPhys_hj2E3FIE2CE7CeP9IfoBoFAibLy8ykuPDqF5WlL-SbxtoC4BW7iWYa8KO2mVb9MO5x/s320/IMG_20191026_173350.jpg" width="320" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCGvm19WrY4CZgsIdultlR9ALgVpFT9-Fegq5EvVjzvZw34b2injrFdlkFrWj8bxDEY5hz76d25SRvxNwNw65_E-wQZbsBVMlc2ESuCNRo2YBW6zlCAkoj4uNV-swtL3pBJ9Skfnj8V0yM/s1600/IMG_20191026_173412.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCGvm19WrY4CZgsIdultlR9ALgVpFT9-Fegq5EvVjzvZw34b2injrFdlkFrWj8bxDEY5hz76d25SRvxNwNw65_E-wQZbsBVMlc2ESuCNRo2YBW6zlCAkoj4uNV-swtL3pBJ9Skfnj8V0yM/s320/IMG_20191026_173412.jpg" width="320" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAfZ-nvBKqXWQegNfkkA6Cgr7i9J9daVk4cNQDWFTCBXu6enKZeryIXhw4ExO1sCk5On8D6Ey8BHv81waz-jqQMaS_Bl6FYnQPQUJhevPt5YSBUKhv4zlhmBdVcKP9ivrMFfMiEE-Ub4he/s1600/IMG_20191026_173401.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAfZ-nvBKqXWQegNfkkA6Cgr7i9J9daVk4cNQDWFTCBXu6enKZeryIXhw4ExO1sCk5On8D6Ey8BHv81waz-jqQMaS_Bl6FYnQPQUJhevPt5YSBUKhv4zlhmBdVcKP9ivrMFfMiEE-Ub4he/s320/IMG_20191026_173401.jpg" width="240" /></a></div>
<br />
Toate au fost mai mult decât delicioase, perfect îmbinate, echilibrate ca și gust și cantități, ingrediente de calitate, astfel încât mi-am dorit instant să gust din burgerul delicios al jumătății mele, deși eu nu mănânc și nu gust niciodată burgeri.😁<br />
Am reușit să ne abținem de la deserturi, știind că vom reveni acolo în curând!<br />
<br />
O altă surpriză plăcută au fost prețurile corecte, după părerea mea. Desigur, eu fac comparație cu Cluj-Napoca, în principal, însă nici aici nu frecventăm cele mai scumpe restaurante, doar cele mai interesante! 😉<br />
<br />
Recomand(ăm) cu drag acest restaurant, am testat meniul de toamnă, așteptăm cu curiozitate să le testăm și pe celelalte.<br />
<br />
Dacă și tu ești foodie, sigur vei vrea să le faci o vizită, două sau trei! 😉<br />
<br />
Bon appétit!<br />
<br />
<br />Andreeahttp://www.blogger.com/profile/06974933818877233487noreply@blogger.com0tag:blogger.com,1999:blog-6543858583040149422.post-2581468131690103122012-04-09T23:36:00.000+03:002012-04-09T23:36:19.578+03:00Somon la cuptor cu garnitura de cartofi natur (2 persoane)<div style="text-align: justify;"><i>Daca tot a fost dezlegare la peste, atunci peste am facut. Si nu orice peste, ci medalioane de somon la cuptor. Mergeau de minune cu niste legume dar de data asta am optat pentru niste cartofi natur.</i><br />
<i><br />
</i></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1apLuwJL0vhzJAi7sehRO_2B6ZedOGambj8mDs_wV2inVQi1JeSdyTes6U4KOM7pm7SjKY4UeFUhpQEpJrAOVBMUvmVOPPbI1m2ctXKxJcYaK2FrlmYYTsYfkU57uCzxSeySczdk57_lV/s1600/somon_la_cuptor.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="255" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1apLuwJL0vhzJAi7sehRO_2B6ZedOGambj8mDs_wV2inVQi1JeSdyTes6U4KOM7pm7SjKY4UeFUhpQEpJrAOVBMUvmVOPPbI1m2ctXKxJcYaK2FrlmYYTsYfkU57uCzxSeySczdk57_lV/s320/somon_la_cuptor.JPG" width="320" /></a></div><span style="color: #009900;"><br />
</span><br />
<span style="color: #009900;"><br />
</span><br />
<span style="color: #009900;"><br />
</span><br />
<span style="color: #009900;"><br />
</span><br />
<span style="color: #009900;"><br />
</span><br />
<span style="color: #009900;"><br />
</span><br />
<span style="color: #009900;"><br />
</span><br />
<span style="color: #009900;"><br />
</span><br />
<span style="color: #009900;">Ingrediente:</span><br />
2 medalioane de somon (aprox. 750 gr)<br />
1 fir de ulei masline<br />
60 ml apa<br />
3 lamai mari<br />
6-8 cartofi<br />
boia<br />
oregano<br />
2 crengute rozmarin<br />
1-2 catei de usturoi<br />
sare, piper dupa gust<br />
patrunjel verde din belsug<br />
<br />
<span style="color: #009900;">Timp de preparare:</span><br />
45-50 minute<br />
<span style="color: #009900;"> </span><br />
<span style="color: #009900;">Dificultate:</span><br />
Redusa<br />
<br />
<span style="color: #009900;">Mod de preparare:</span><br />
Cu pestele e foarte rapid si usor, mai mult a durat pana am curatat si fiert cartofii.<br />
<div style="text-align: justify;">Medalioanele de somon se spala cu apa rece si se usuca cu un servet curat. Intre timp am amestecat ingredientele pentru crusta: oregano, boia, sare, piper, rozmarin. </div><div style="text-align: justify;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfS-3IOBEVUL6DqSw9rSoxWKA50pnZ3UTUtkvHI1c9H1NrEKeEahLEJLJX0oqlSYiY3W2eDf3sWeg0bfHQes007RMOAeV1je_r_Df9Po7gY4GoSjG4MtPtNAN1-cL88oFpkxJDEuFBvQGg/s1600/somon_medalioane.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="272" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfS-3IOBEVUL6DqSw9rSoxWKA50pnZ3UTUtkvHI1c9H1NrEKeEahLEJLJX0oqlSYiY3W2eDf3sWeg0bfHQes007RMOAeV1je_r_Df9Po7gY4GoSjG4MtPtNAN1-cL88oFpkxJDEuFBvQGg/s320/somon_medalioane.JPG" width="320" /></a></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><br />
Am tavalit somonul pe toate partile prin ierburile aromate apoi am asezat medalioanele in vasul yena, tapetat cu felii de lamaie, groase de jumatate de centimetru. Deasupra am asezat crengutele de rozmarin si peste am turnat un fir de ulei de masline, amestecat cu zeama de la o lamaie si foarte putin apa, cam 50-60 ml.</div><div style="text-align: justify;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_N_ina3nYEGhDCl8rbv2pe1rBokuibif57K7HcgUTE5RkwAcbcTZBWEfJQiAf_8emyPRTWwj12ScNexJZBWMPKVKj4FvfOfD9UwFtLBP1dIcQCD-6D1HlyrGL6htd4o7JmA9TKzyeEaGe/s1600/somon_cuptor.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_N_ina3nYEGhDCl8rbv2pe1rBokuibif57K7HcgUTE5RkwAcbcTZBWEfJQiAf_8emyPRTWwj12ScNexJZBWMPKVKj4FvfOfD9UwFtLBP1dIcQCD-6D1HlyrGL6htd4o7JmA9TKzyeEaGe/s320/somon_cuptor.JPG" width="320" /></a></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><br />
</div><div class="separator" style="clear: both; text-align: justify;">Am introdus vasul in cuptorul preincalzit la 220 grade si am lasat acoperit cam 15 minute, iar ultimele minute am luat capacul pentru a se forma crusta. Medalioanele mele erau groase cam de 1.5-2 cm, asa ca le-am lasat cam 25 minute in total.</div><br />
Intre timp s-au fiert si cartofii, i-am scurs de apa si i-am pus in tigaie, in care am pus in prealabil o bucatica de unt, i-am sarat, i-am intors pe toate partile de 2-3 ori pana ce au absorbit tot untul, apoi am presarat patrunjel proaspat tocat.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSBnit-6QH15-7E2w4qtDiW0UpVaCxdK_9hAmSCrGdSxAcgArNO1-nBOaFFvZMXQ0RHtxxacGEBKiVL0ARbl3vhkblV4DqBvpDvfJIH9eSOkKh5NTEIKaqijqIDmEcwKNiJh5mVH7dTHTl/s1600/somon_la_cuptor2.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="173" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSBnit-6QH15-7E2w4qtDiW0UpVaCxdK_9hAmSCrGdSxAcgArNO1-nBOaFFvZMXQ0RHtxxacGEBKiVL0ARbl3vhkblV4DqBvpDvfJIH9eSOkKh5NTEIKaqijqIDmEcwKNiJh5mVH7dTHTl/s200/somon_la_cuptor2.JPG" width="200" /></a></div><br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
Noi am servit somonul cu un mujdei de usturoi amestecat cu iaurt rece, preferatul nostru pe carnurile de tot felul :)<br />
<div class="separator" style="clear: both; text-align: center;"></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-gNoO1gKo_6Qm_cDkXjTrvXWPKwQmtWtjx-PEJvl5VKs0D4V4nF_gaV5lU12HPdcJ7VQ3RQJf7kuihMDXF5ehn83fvX_1DNx8O-L9mtWaRhfZteJbqfxKE098ceUF98fK4Ew8NQDWY_C6/s1600/somon.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="181" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-gNoO1gKo_6Qm_cDkXjTrvXWPKwQmtWtjx-PEJvl5VKs0D4V4nF_gaV5lU12HPdcJ7VQ3RQJf7kuihMDXF5ehn83fvX_1DNx8O-L9mtWaRhfZteJbqfxKE098ceUF98fK4Ew8NQDWY_C6/s320/somon.JPG" width="320" /></a></div><br />
<br />
<br />
<span style="color: #009900;"><br />
</span><br />
<span style="color: #009900;"><br />
</span><br />
<span style="color: #009900;"><br />
</span><br />
<span style="color: #009900;"><br />
</span><br />
<span style="color: #009900;"><br />
</span><br />
<span style="color: #009900;">Mod de servire:</span><br />
Se recomanda servirea cu legume la cuptor sau chiar cu o salata de legume proaspete, pentru ca somonul este destul de gras.<br />
<span style="color: #009900;">Tips:</span><br />
Timpul de coacere este foarte redus, totul depinde de grosimea feliilor si de preferinte. Testati prin apasare usoara cu dosul unei linguri, cand somonul se desface putin la apasare inseamna ca e gata.<br />
<span style="color: #009900;">Stiati ca:</span><br />
Somonul contine acizi grazi Omega 3, grasimi sanatoase cu beneficii multiple pentru toate varstele?<br />
<br />
Spor si Bon appétit ;)Andreeahttp://www.blogger.com/profile/06974933818877233487noreply@blogger.com7tag:blogger.com,1999:blog-6543858583040149422.post-32527663910598793212012-03-29T23:26:00.001+03:002012-03-29T23:27:10.643+03:00Mancare de post: Salata de cruditati si couscous (2 persoane)<div style="text-align: justify;"><i>E post, a venit primavara si e plin de cruditati prin piete, asa ca ma pregatesc de salate, salate multe, cu legume multe. Dar ca sa fie satioasa, in salata aceasta am pus si couscous, ca e tare bun.</i></div><div style="text-align: justify;"><i><br />
</i></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQ-HrEjxIZ5z16QCuiZaXqHqtK3COG2bYMPZwupcmvrek2ZvEpgvmzkjYHHaGIML-cvLsNmiOxBapQQfknTyjtiU005qtFZT-w3NxrGGZBUELY16nFH8PUfUqm5eI9lNJLEOZ9EqpjTtzk/s1600/salata_couscous_cruditati.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="313" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQ-HrEjxIZ5z16QCuiZaXqHqtK3COG2bYMPZwupcmvrek2ZvEpgvmzkjYHHaGIML-cvLsNmiOxBapQQfknTyjtiU005qtFZT-w3NxrGGZBUELY16nFH8PUfUqm5eI9lNJLEOZ9EqpjTtzk/s320/salata_couscous_cruditati.JPG" width="320" /></a></div><br />
<span style="color: #009900;"><br />
</span><br />
<span style="color: #009900;"><br />
</span><br />
<span style="color: #009900;"><br />
</span><br />
<span style="color: #009900;"><br />
</span><br />
<span style="color: #009900;"><br />
</span><br />
<span style="color: #009900;"><br />
</span><br />
<span style="color: #009900;"><br />
</span><br />
<span style="color: #009900;"><br />
</span><br />
<span style="color: #009900;"><br />
</span><br />
<span style="color: #009900;"><br />
</span><br />
<span style="color: #009900;">Ingrediente:</span><br />
1 capatana "inimioasa" de salata verde<br />
2 morcovi<br />
1 rosie mare romaneasca (cu gust)<br />
1 catel de usturoi<br />
1 ceapa rosie mica<br />
2 fire ceapa verde (fara verde:)<br />
1 fir ulei de masline<br />
o mana de seminte de pin<br />
zeama de la o jumatate de lamaie<br />
frunze patrunjel dupa gust<br />
<br />
<span style="color: #009900;">Timp de preparare:</span><br />
10 minute<br />
<br />
<span style="color: #009900;">Dificultate:</span><br />
Redusa<br />
<br />
<span style="color: #009900;">Mod d</span><span style="color: #009900;">e preparare:</span><br />
<br />
Incepem prin a prepara coucous-ul dupa indicatiile de pe cutie sau ca <a href="http://inventiiculinare.blogspot.com/2012/03/mancare-de-post-couscous-cu-legume-2-4.html" target="_blank">aici</a> iar intre timp pregatim cruditatile.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOAzIdBGyifwRkMRPwIw1yknC9OjvDVAwmeurMHX4aUaSBNqV-97G-KcF2FmbIJkL_30mejxhow00SNgVkD2Fp0CjhI8VZ2lzH3UGCs9fcPbbVNpuRDZ5ZuVvVLc9JL-32Q9u7nPzHvZIh/s1600/couscous_semintepin.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="93" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOAzIdBGyifwRkMRPwIw1yknC9OjvDVAwmeurMHX4aUaSBNqV-97G-KcF2FmbIJkL_30mejxhow00SNgVkD2Fp0CjhI8VZ2lzH3UGCs9fcPbbVNpuRDZ5ZuVvVLc9JL-32Q9u7nPzHvZIh/s200/couscous_semintepin.jpg" width="200" /></a></div><br />
<br />
<br />
<br />
<br />
<br />
<br />
Se curata si se spala legumele apoi se taie dupa preferinte si dupa aspectul dorit. Am pus ceapa verde fara verde pentru ca am mancat inainte frunzele :) iar rosia cu gust romaneasca chiar asa a fost, nu degeaba era la suprapret.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjow6U8I1W8-1TmCrhvJ47CPbXee7_F7J9FGs00JT3-_cFiTYfnk6GC0k8RV3GYAJ6NGpbYP90Buj62yboi2aPGF5hSODD8VI0Bd6e_51KdWdD-FeliCXyIaBiRto122fL9A9kqMAHoth1x/s1600/cruditati.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjow6U8I1W8-1TmCrhvJ47CPbXee7_F7J9FGs00JT3-_cFiTYfnk6GC0k8RV3GYAJ6NGpbYP90Buj62yboi2aPGF5hSODD8VI0Bd6e_51KdWdD-FeliCXyIaBiRto122fL9A9kqMAHoth1x/s320/cruditati.jpg" width="320" /></a></div><br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
Semintele de pin au fost cireasa de pe tort sa spunem :) chiar daca ele sunt scumpe si pe la noi dar si in regiunea Mediteraneana, eu le primesc de la sursa gratis, chiar :) caci mama cumpara de toate si nu cere nimic in schimb :) decat sa stea relax cu gatitul cand vine in concediu :) parca tot e ceva la schimb ;)<br />
<br />
Se amesteca salata si va arata cam asa....<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_9RUHY8CQi0HVpzRbtMyhuewKm6xsZa_ghe3I7HAN2nm1WwAo8jh-pEaSX48dtxGRcL1QOVQYSvaHtdZuGZezAAJNFbRclrbnhXCCiJXw2hA2ZFfL-MkhD2S11PPp33l32LEx0rke_0Pa/s1600/macro_salata.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_9RUHY8CQi0HVpzRbtMyhuewKm6xsZa_ghe3I7HAN2nm1WwAo8jh-pEaSX48dtxGRcL1QOVQYSvaHtdZuGZezAAJNFbRclrbnhXCCiJXw2hA2ZFfL-MkhD2S11PPp33l32LEx0rke_0Pa/s200/macro_salata.JPG" width="200" /></a></div><br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
Este o salata ideala pentru post, pachetelul de pranz sau dupa antrenament sportiv.<br />
<br />
<span style="color: #009900;">Mod de servire:</span><br />
Se serveste ca atare, e tare satioasa, numai sa pregatiti mai multa ca sigur se va mai cere o portie, prietenii stiu de ce ;)<br />
<span style="color: #009900;">Tips:</span><br />
Nu e necesar sa puneti sare si piper, cruditatile au exact ce le trebuie.<br />
<span style="color: #009900;">Stiati ca...</span><br />
Semintele de pin sunt o excelenta sursa de proteine, 100 gr seminte de pin continand 31 gr proteine?<br />
<br />
<br />
Spor si Bon appétit ;)Andreeahttp://www.blogger.com/profile/06974933818877233487noreply@blogger.com2tag:blogger.com,1999:blog-6543858583040149422.post-15155453608346877642012-03-14T23:41:00.001+02:002012-03-14T23:43:54.820+02:00Mancare de post: Couscous cu legume (2-4 persoane)<div style="text-align: justify;"><i>Nu am descoperit de mult couscous-ul iar prima data am gasit in magazin numai din acela "romanesc" adica efectiv paste fainoase taiate maruntel....o sa postez si o reteta cu carne de pui in care am folosit acel pseudo-cuscus, a fost bun insa nu se compara. Apoi am gasit cous cous adevarat, marunt, din grau dur, asa cum trebuie. E foarte bun la retetele rapide deoarece se prepara simplu si rapid. Mi s-au cerut si retete de post asa ca am facut una chiar astazi. Simpla si rapida!</i></div><i><br />
</i><br />
<div style="text-align: justify;"></div><div style="text-align: justify;"></div><div style="text-align: justify;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQYxCY1cJ9iAdkyGjDIyV_DO7JHVCqO67b0IZKXq_iuEo-QVs5wkhkJG_edUG7amGG6t2BhcNxr_hGFa5nLtO7j0VfagqRtTNcrrbpo1xGWhG51MOAzSDEYal8mkbCJUDJ1_sRVASitC4i/s1600/couscous_ciuperci_ardei.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="288" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQYxCY1cJ9iAdkyGjDIyV_DO7JHVCqO67b0IZKXq_iuEo-QVs5wkhkJG_edUG7amGG6t2BhcNxr_hGFa5nLtO7j0VfagqRtTNcrrbpo1xGWhG51MOAzSDEYal8mkbCJUDJ1_sRVASitC4i/s320/couscous_ciuperci_ardei.JPG" width="320" /></a></div><br />
</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><br />
</div><br />
<span style="color: #009900;"><i></i><br />
<br />
<br />
<br />
<br />
</span><br />
<span style="color: #009900;"><br />
</span><br />
<span style="color: #009900;">Ingrediente:</span><br />
3-4 ciuperci champignon<br />
1 ardei capia<br />
1-2 fire ceapa verde<br />
1 fir de ulei<br />
1-2 linguri <a href="http://inventiiculinare.blogspot.com/2011/10/bunatati-pentru-camara-pasta-de.html" target="_blank">pasta de gogosari</a><br />
250 gr cous cous cous (cușcuș)<br />
1-2 catei de usturoi<br />
patrunjel verde din belsug<br />
<br />
<span style="color: #009900;">Timp de preparare</span>:<br />
30 minute<br />
<span style="color: #009900;"> </span><br />
<span style="color: #009900;">Dificultate</span>:<br />
Redusa<br />
<br />
<span style="color: #009900;">Mod de preparare</span>:<br />
Se spala bine legumele apoi se feliaza julienne pentru ca se pot prepara mai repede.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfMBukw0VM-QFH3RDNpRXnvhdzfEcWxqWKn_pat79jBBn3QoHHExRBVg8bcNoDXs-476nzmMXmX6LtaWDHlWTW1ngrXpxTFDtRhaoT-xsyzhge8hrvU9KJ32PTtlmb3PJeh67zywlX8Hwk/s1600/legume_couscous.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="146" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfMBukw0VM-QFH3RDNpRXnvhdzfEcWxqWKn_pat79jBBn3QoHHExRBVg8bcNoDXs-476nzmMXmX6LtaWDHlWTW1ngrXpxTFDtRhaoT-xsyzhge8hrvU9KJ32PTtlmb3PJeh67zywlX8Hwk/s200/legume_couscous.JPG" width="200" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgsU4RF4qXKFJZ4UGrxyacTEI03ANg6iU0C0ZLmiw9kcIWX5XtgsFR6eAFNsASpr9BPeGVOJzZT932Gb6OnmgyJ0U-ToVwLWrlB5c0JHvzIcNuDQsCYgHhYNk8Tt24rlCuVeTnfgiTckVj/s1600/pasta_gogosari.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="194" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgsU4RF4qXKFJZ4UGrxyacTEI03ANg6iU0C0ZLmiw9kcIWX5XtgsFR6eAFNsASpr9BPeGVOJzZT932Gb6OnmgyJ0U-ToVwLWrlB5c0JHvzIcNuDQsCYgHhYNk8Tt24rlCuVeTnfgiTckVj/s200/pasta_gogosari.JPG" width="200" /></a></div><br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">Se pune un fir de ulei de ulei intr-o tigaie mai adanca, antiaderenta (eu am folosit wok) la foc mediu-mare apoi se adauga usturoiul si ceapa taiata marunt si frunzele de ceapa feliate subtire. Amestecam 2-3 minute la foc iute apoi adaugam <a href="http://inventiiculinare.blogspot.com/2011/10/bunatati-pentru-camara-pasta-de.html" target="_blank">pasta de gogosari</a>, care da legumelor si culoare si o aroma deosebita. In acest moment puteti pune apa la fiert, pentru umezirea couscous-ului. In fine adaugam ardeiul si ciupercile, amestecand continuu. </div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtPzypw0aAMXEwe_YP38FrT1JnvD-uin1yHSoXnCa-28dRBuzzILEiukJlf6fTSpGG1DQDBb95jGHw_PIu9KH6766MNwwfAISTx7kE6iQhHJYTFQFDfjFSQFH8-B_pMHlefUXgnUuSI8Ms/s1600/couscous_legume_post.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtPzypw0aAMXEwe_YP38FrT1JnvD-uin1yHSoXnCa-28dRBuzzILEiukJlf6fTSpGG1DQDBb95jGHw_PIu9KH6766MNwwfAISTx7kE6iQhHJYTFQFDfjFSQFH8-B_pMHlefUXgnUuSI8Ms/s320/couscous_legume_post.JPG" width="320" /></a></div><br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<div style="text-align: justify;"><br />
</div><div style="text-align: justify;">Lasam cam 4-5 minute la foc iute, timp in care pregatim couscous-ul conform indicatiilor de pe ambalaj. In general se recomanda cam 60-80 gr per portie, eu la cantitatea de legume descrisa am folosit cam 250 gr, respectiv 4 portii. La cantitatea de cous cous pentru cate optati se respecta aceeasi cantitate de apa, chiar o idee mai multa, deoarece se absoarbe foarte repee. Se poate pune optional un fir de ulei de masline apoi se acopera cu un capac si pana mai amestecati legumele de 2 ori si presarati putin patrunjel si couscous-ul va fi gata.</div><div style="text-align: justify;"><br />
</div>Noi am servit legumele pe <i>pat</i> de couscous, apoi le-am amestecat, totul tine de prezentare. <i>Less is more :)</i><br />
<div class="separator" style="clear: both; text-align: center;"></div><br />
<br />
<span style="color: #009900;">Mod de servire:</span><br />
Se poate servi atat cald cat si rece, mai ales daca adaugati foarte putin ulei.<br />
<span style="color: #009900;">Tips:</span><br />
Nu am adaugat sare deoarece <a href="http://inventiiculinare.blogspot.com/2011/10/bunatati-pentru-camara-pasta-de.html" target="_blank">pasta de gogosari </a>tine loc de sare, vegeta si ce mai folositi, suplimentar puteti adauga insa numai la final.<br />
<span style="color: #009900;">Stiati ca:</span><br />
Couscous-ul este un aliment preferat in anumite diete, este foarte satios, totusi sarac in calorii, la mare concurenta cu orezul?<br />
<br />
<br />
Spor si Bon appétit ;)Andreeahttp://www.blogger.com/profile/06974933818877233487noreply@blogger.com8tag:blogger.com,1999:blog-6543858583040149422.post-84803967278926069202012-03-14T00:02:00.001+02:002012-03-14T00:05:50.285+02:00Tort de morcovi cu crema de urda (10-12 persoane)<div style="text-align: justify;"><i>Stiti cum este cand mergeti la piata si gasiti cate o tanti in varsta care va vinde si ce nu va trebuie...ca va este mila? Ceva de genul am "patit" sambata cand am dat peste o tanti care voia sa imi vanda...morcovi, mai multi decat aveam nevoie "ca sunt dulci si buni si ca fruct si ca leguma". Cum puteam sa nu iau....si m-am pricopsit cu aproape 2 kilograme. Aveam si o bucata de urda cumparata si am zis sa incerc o reteta traditionala americana la care ma gandeam de mult. O sa vedeti ca sunt multe retete la care ma tot gandesc, numai timp sa am sa le pun in aplicare.</i><br />
<i><br />
</i></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTFwiwW48L3AOSNeshVMf3bZnc_OI0G3-5bnUFJxb3rb95cEbXkdPwVUr9i1uofPnMvBWIcwbJfd9Ute1t7pxy2nzOD-IoncPNGD9nCEYY4PWJR60Vf9Z1yvTY4CYbJJqLXZ0uvajJwsqX/s1600/tort_morcovi.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="195" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTFwiwW48L3AOSNeshVMf3bZnc_OI0G3-5bnUFJxb3rb95cEbXkdPwVUr9i1uofPnMvBWIcwbJfd9Ute1t7pxy2nzOD-IoncPNGD9nCEYY4PWJR60Vf9Z1yvTY4CYbJJqLXZ0uvajJwsqX/s320/tort_morcovi.JPG" width="320" /></a></div><br />
<br />
<span style="color: #009900;"></span><br />
<span style="color: #009900;"><br />
</span><br />
<br />
<br />
<span style="color: #009900;"><br />
</span><br />
<span style="color: #009900;"><br />
</span><br />
<span style="color: #009900;"><br />
</span><br />
<span style="color: #009900;">Ingrediente:</span><br />
<br />
<span style="color: #009900;">Blat</span><br />
200 gr faina pentru prajituri<br />
4 oua<br />
100 ml ulei<br />
50 gr unt<br />
4 morcovi mari cam 350 gr<br />
coaja rasa a unei portocale<br />
150 gr miez de nuca<br />
1 plic zahar vanilat<br />
1 plic praf de copt<br />
1 jumatate lingurita scortisoara macinata<br />
1 jumatate lingurita nucsoara macinata<br />
150 gr zahar brun macinat<br />
<div class="separator" style="clear: both; text-align: center;"><br />
</div><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj98iCOXJaqjPDykSeIqfbXtVx5Qn9C77L8WuQyFUsQFkAxQCMRojnJ8Gv7307nOaSVPn6PUgxoA2FLBzKtI6AfHPSNwr_34DkyRu1N2l78qEn-0QoTeII_XoQvrR1LkWpyLKTSaSRaQQ8f/s1600/ingrediente_dulci.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-right: 1em; text-align: center;"><img border="0" height="97" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj98iCOXJaqjPDykSeIqfbXtVx5Qn9C77L8WuQyFUsQFkAxQCMRojnJ8Gv7307nOaSVPn6PUgxoA2FLBzKtI6AfHPSNwr_34DkyRu1N2l78qEn-0QoTeII_XoQvrR1LkWpyLKTSaSRaQQ8f/s320/ingrediente_dulci.JPG" width="320" /></a><br />
<br />
<span style="color: #009900;">Crema</span><br />
300-350 gr urda dulce<br />
1 lingura miere<br />
200 ml smantana dulce pentru frisca<br />
1 lamaie stoarsa si coaja rasa<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjElypBRmb8y8tteJGt-yXCASTVvkUGTFLFW0-qWmeHiEQxnx81L_htE0kpMJA66qf567UPbmTkv9JL89FJ4TS9A_JCLRSDZ8_g_6qzEXHAzIeMPJ5cd8gOoN1wlHdaJ-wu_2tFTmVYD2QB/s1600/crema_urda.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em; text-align: center;"><img border="0" height="120" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjElypBRmb8y8tteJGt-yXCASTVvkUGTFLFW0-qWmeHiEQxnx81L_htE0kpMJA66qf567UPbmTkv9JL89FJ4TS9A_JCLRSDZ8_g_6qzEXHAzIeMPJ5cd8gOoN1wlHdaJ-wu_2tFTmVYD2QB/s320/crema_urda.JPG" width="320" /></a><br />
<br />
<span style="color: #009900;"><br />
</span><br />
<span style="color: #009900;"><br />
</span><br />
<span style="color: #009900;"><br />
</span><br />
<span style="color: #009900;"><br />
</span><br />
<span style="color: #009900;">Decorare</span><br />
1 morcov lunguiet<br />
nuci pisate<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhF9hMjuSBpOBJaDSoRN20XaCJlcZ3VlVdZwUPOIFB2ZZtNLUA8XRX03_AntJsdrJtSnbKEJTFtY1LzG0y4BAaZsS2NuWC92HYuQXuuGujY9f90F-D9ylg_Yl4qGbOF8xxkQaGUntKR1DkE/s1600/decor_morcovi.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhF9hMjuSBpOBJaDSoRN20XaCJlcZ3VlVdZwUPOIFB2ZZtNLUA8XRX03_AntJsdrJtSnbKEJTFtY1LzG0y4BAaZsS2NuWC92HYuQXuuGujY9f90F-D9ylg_Yl4qGbOF8xxkQaGUntKR1DkE/s200/decor_morcovi.JPG" width="145" /></a></div><br />
<br />
<span style="color: #009900;"><br />
</span><br />
<span style="color: #009900;"><br />
</span><br />
<span style="color: #009900;"><br />
</span><br />
<span style="color: #009900;"><br />
</span><br />
<span style="color: #009900;"><br />
</span><br />
<span style="color: #009900;"><br />
</span><br />
<span style="color: #009900;">Timp de p</span><span style="color: #009900;">repa</span><span style="color: #009900;">rare:</span><br />
1 ora si 15 minute<br />
<br />
<span style="color: #009900;">Dificultate</span><span style="color: #009900;">:</span><br />
Medie<br />
<br />
<span style="color: #009900;">Mod de preparare:</span><br />
<div style="text-align: justify;">Pentru ca totul sa se desfasoare rapid, trebuie sa pregatiti de la inceput toate ingredientele, sa le aveti la indemana.</div><div style="text-align: justify;">Se bat ouale cu zaharul brun rapid, cateva minute (se pot bate si cu mixerul daca doriti, la o viteza mai mica la inceput si o viteza mai mare la final) apoi se adauga uleiul, untul la temperatura camerei sau topit (pe foc sau la microunde) si coaja rasa de la o portocala. Se adauga adauga morcovii rasi peste care s-a presarat zaharul vanilat, cu tot cu zeama lasata si se amesteca bine. </div><div style="text-align: justify;">Separat se amesteca faina, cu praful de copt, scortisoara si nucsoara si nucile pisate mai marunt apoi se incorporeaza cu oule batute si morcovii si se amesteca bine sa nu se faca cocoloase. </div><div style="text-align: justify;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNhUlEEYhgF3-vPyJgcfvafvN3RGB4Ss2QUCRKjTueApp3Ecxjl-UfZFOCxNRLycLEiynrTs0CsWNMJjTi7oMiAPDy8sL3MXTeZsqkqM1OrdmliVg8saajIvIgHbkcs7H1EEoA9Fs_3cXZ/s1600/aluat_tort_morcovi.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="189" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNhUlEEYhgF3-vPyJgcfvafvN3RGB4Ss2QUCRKjTueApp3Ecxjl-UfZFOCxNRLycLEiynrTs0CsWNMJjTi7oMiAPDy8sL3MXTeZsqkqM1OrdmliVg8saajIvIgHbkcs7H1EEoA9Fs_3cXZ/s200/aluat_tort_morcovi.jpg" width="200" /></a></div><br />
<span style="color: #009900;"><br />
</span><br />
<span style="color: #009900;"><br />
</span><br />
<span style="color: #009900;"><br />
</span><br />
<span style="text-align: justify;"><br />
</span><br />
<span style="text-align: justify;"><br />
</span><br />
<span style="text-align: justify;"><br />
</span><br />
<span style="text-align: justify;">Eu am folosit o tava de tort, cu diametrul de 24 cm, cu fund detasabil, mi-a fost mult mai comod. Se tapeteaza tava cu hartie de copt, se unge cu putin unt si se tapeteaza cu faina pentru a nu se lipi compozitia. Se introduce in cuptorul preincalzit la 180 grade si se lasa la aceasta temperatura in jur de 30 minute, pana va creste si se face testul cu scobitoarea. Blatul se lasa la racit iar intre timp se prepara crema.</span><br />
<div style="text-align: justify;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_ylVapJ0gzXvh3yFJtg6vumIgbHzAPiL19kYHO-1aP1ssnZqnD7DFf9O5z8n8oLmCRyLyVQlxjCm7Mc5dP05OaF2m8yWPiFsLyzIaL94xP0TpMvZ-BMSkUWTwKFp5w965w1VxBqvwZFxt/s1600/blat_tort_morcovi.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="97" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_ylVapJ0gzXvh3yFJtg6vumIgbHzAPiL19kYHO-1aP1ssnZqnD7DFf9O5z8n8oLmCRyLyVQlxjCm7Mc5dP05OaF2m8yWPiFsLyzIaL94xP0TpMvZ-BMSkUWTwKFp5w965w1VxBqvwZFxt/s320/blat_tort_morcovi.jpg" width="320" /></a></div><br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
Pentru crema, se rade urda(eu am folosit razatoarea medie, pentru ca urda sa ramana ca niste mici bulgarasi), se amesteca cu o lingura de miere iar frisca se bate la viteza medie pentru a se ingrosa putin. Nu am vrut sa adaug intaritor sau gelatina asa ca am batut frisca foarte putin, doar cat sa devina mai cremoasa apoi am adaugat in bolul mixerului si branza rasa, amestecate cu miere. Am adaugat si coaja rasa de la o lamaie mare si le-am mixat pe toate la viteza mare in jur de 5 minute.<br />
<span style="color: #009900;"><br />
</span><br />
<div class="separator" style="clear: both; text-align: center;"></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBPpjAZt8FBZ10VDWgQE2UXH-Gwea2mXe_0WKEde00txh3ppwGFGARxEENQgDpR3CAhu-UZCSpg4lKZEIhh-PAzGFvbr4IMu1twFby6mMBPPJspYGLdfaf056Jv6Tzv-C9MOX6-3efwpUA/s1600/crema_urda_dulce.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBPpjAZt8FBZ10VDWgQE2UXH-Gwea2mXe_0WKEde00txh3ppwGFGARxEENQgDpR3CAhu-UZCSpg4lKZEIhh-PAzGFvbr4IMu1twFby6mMBPPJspYGLdfaf056Jv6Tzv-C9MOX6-3efwpUA/s200/crema_urda_dulce.JPG" width="200" /></a></div><span style="color: #009900;"><br />
</span><br />
<span style="color: #009900;"><br />
</span><br />
<span style="color: #009900;"><br />
</span><br />
<span style="color: #009900;"><br />
</span><br />
<span style="color: #009900;"><br />
</span><br />
<span style="color: #009900;"><br />
</span><br />
Dupa ce s-a racit blatul se monteaza tortul: eu aleg de multe ori doar 2 straturi de blat deoarece prefer ca cel de jos sa fie mai gros iar cel de sus si crema sa fie mai subtire. Asadar se intinde crema, un strat destul de gros, apoi se aseaza blatul din partea de sus si se intinde un strat subtire de crema, cu o spatula sau un cutit cu lama lata. Pe margini am presat miez de nuca pisat iar in mijloc am asezat morcoveata!<br />
<br />
Pentru "firele de paianjen de morcov" am avut o ustensila de curatat foarte buna, cu mai multe capete si chiar si o mica razatoare, cu niste orificii cu ajutorul carora am putut face panzele acelea cat era morcovul de lung. Daca nu aveti un astfel de ajutor dureaza doar 1 minut sa feliati morcovul in lung cat de subtire iar apoi sa le mai feliati cat aveti nevoie. Nu uitati sa uscati intr-un servet morcovul pe care il utilizati pentru decor.<br />
<br />
Se pune la rece minim 30 minute apoi se poate servi....si nu va veti mai opri :)<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHy5hQ6JV7JfpaNINk7KueTwW1JizbeYmcyLJTt-DZGCK6wtuSOM22ybgytWjWSpjy7TJBAgQTIHI9W7eOH5OH_Frtmk3xzPCKgKGURizyCcd_SfddXZftUX4Z0eiu33rZWahPBFhlc3Q2/s1600/felie_tort_morcovi.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="227" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHy5hQ6JV7JfpaNINk7KueTwW1JizbeYmcyLJTt-DZGCK6wtuSOM22ybgytWjWSpjy7TJBAgQTIHI9W7eOH5OH_Frtmk3xzPCKgKGURizyCcd_SfddXZftUX4Z0eiu33rZWahPBFhlc3Q2/s320/felie_tort_morcovi.JPG" width="320" /></a></div><br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<span style="color: #009900;"><br />
</span><br />
<span style="color: #009900;">Mod de servire:</span><br />
Nu mai are nevoie de nimic, decat de o lingurita :)<br />
<span style="color: #009900;">Tips:</span><br />
Nucile din blat se pot lasa mai mari intrucat blatul va fi pufos dat totodata usor umed datorita morcovilor iar nucile atat cele de pe margine cat si cele din interior, desi pisate se vor simti putin crocante. Plus: daca nu spuneti nimanui cu ce este, sunt sanse mici sa ghiceasca :) gustul e....formidabil!<br />
<span style="color: #009900;">Stiati ca...</span><br />
Morcovul, consumat atat ca fruct sau ca leguma, are un continut bogat in vitamina A, beta-caroten, fier, magneziu, potasiu si fibre?<br />
<br />
Spor si Bon appétit ;)Andreeahttp://www.blogger.com/profile/06974933818877233487noreply@blogger.com0tag:blogger.com,1999:blog-6543858583040149422.post-35194372517678845642012-03-12T00:30:00.004+02:002012-03-12T08:36:45.999+02:00Copanele cu cartofi in sos de bere bruna, la cuptor (2-4 persoane)<div style="text-align: justify;"><i>Am tot auzit de reteta cu bere bruna si de gustul deosebit pe care il da carnii dar cum nu sunt bautoare de bere nu m-am incumetat pana acum. Totusi, weekendul acesta am decis sa incerc sa vad ce iese si a iesit ceva delicios! De obicei se face numai carnea de pui in acest sos insa eu am le-am facut in tava de la aragaz si cum aveam destul spatiu am decis sa pun si niste cartofi langa ele si nu am regretat.</i></div><div style="text-align: justify;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj73Ve6BKdjs0ipgEC2uER_3mcG-ngccwOn16VbMY07iHIq8AZOKlzbznphbj4HX0zVMxaDOcKGjDeBgKkmCqHKDp3xMdn2cJ4XgW8c1Hahirm0XchJ8h11_yy_F3R57shKwbBU9PG7OiTw/s1600/copanele_cartofi_sos_bere_bruna_cuptor.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="271" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj73Ve6BKdjs0ipgEC2uER_3mcG-ngccwOn16VbMY07iHIq8AZOKlzbznphbj4HX0zVMxaDOcKGjDeBgKkmCqHKDp3xMdn2cJ4XgW8c1Hahirm0XchJ8h11_yy_F3R57shKwbBU9PG7OiTw/s320/copanele_cartofi_sos_bere_bruna_cuptor.JPG" width="320" /></a></div><br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<span style="color: #009900;"><br />
</span><br />
<span style="color: #009900;">Ingrediente:</span><br />
10 copanele de pui (aprox.1 kg)<br />
6-8 cartofi rosii<br />
sare, piper, boia dulce si iute<br />
rozmarin<br />
1 doza (500 ml) bere bruna<br />
<br />
<span style="color: #009900;">Timp de preparare:</span><br />
1 h si 20 minute<br />
<br />
<span style="color: #009900;">Dificultate:</span> <br />
Redusa<br />
<br />
<span style="color: #009900;">Mod de preparare:</span><br />
<div style="text-align: justify;">Copanelele se spala bine, se verifica sa fie curatate bine de puf si pene, apoi se sterg cu un prosop/servetel uscat. Se cresteaza pe alocuri, apoi se condimenteaza cu sare, piper, boia (am pus si dulce si iute pentru ca berea da carnii o aroma dulceaga) si putin rozmarin (nu am folosit foarte mult rozmarin pentru ca ar fi schimbat gustul dulceag al sosului din bere bruna).<br />
<br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdAozc63m1PztnP5NsWG16imG3rV6-RIFeZ01vLck4aonuzDn1nRuJcQ3DEBccNNc3he28e7RcPrXMOOPH2uf-XbHEb7pQDtSbNGrR19wn5T7JAOP53qArBWJJON8lg5yU5S3bRJesLSkR/s1600/copanele.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdAozc63m1PztnP5NsWG16imG3rV6-RIFeZ01vLck4aonuzDn1nRuJcQ3DEBccNNc3he28e7RcPrXMOOPH2uf-XbHEb7pQDtSbNGrR19wn5T7JAOP53qArBWJJON8lg5yU5S3bRJesLSkR/s200/copanele.JPG" width="200" /></a></div><br />
<br />
<br />
<div style="text-align: justify;"><div class="separator" style="clear: both; text-align: justify;">Cartofii se curata, se spala si se taie rondele de jumatate de centimetru. Se condimenteaza si cartofii si se aseaza in tava alaturi de copanele.</div><div class="separator" style="clear: both; text-align: justify;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghpZ0LknK9xulVaP7Va1LY0aweFAi7FsWYVOs1uTEQgwIGxh6svvbJOTyVSrtwnC_7YD8N370yHnwJucjm9tgY0br1erKTJ6C37u6uAmoBX9huf_w3Dgz2-oimvkbnj30_V_7Q6CgFTQzb/s1600/cartofi_sos_bere_bruna.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="186" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghpZ0LknK9xulVaP7Va1LY0aweFAi7FsWYVOs1uTEQgwIGxh6svvbJOTyVSrtwnC_7YD8N370yHnwJucjm9tgY0br1erKTJ6C37u6uAmoBX9huf_w3Dgz2-oimvkbnj30_V_7Q6CgFTQzb/s200/cartofi_sos_bere_bruna.JPG" width="200" /></a></div><div class="separator" style="clear: both; text-align: left;">Se varsa berea peste copanele si cartofi apoi se introduce tava in cuptorul incins in prealabil, la 180 grade. </div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxGbEP0A2QFftngQnfxzuBJODDk0CjYpBoi37QBXXKGbnJrmsaMWfM9b1VUpi4ZooSfxOIiZJ3EjNhbCCmuBjpn8BoTvMirBGr-QY9Eko_T9xaf59uAsyscEUvK2Ld5jpPZ4xLCttwJtnV/s1600/copanele_cartofi_sos_berebruna.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="175" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxGbEP0A2QFftngQnfxzuBJODDk0CjYpBoi37QBXXKGbnJrmsaMWfM9b1VUpi4ZooSfxOIiZJ3EjNhbCCmuBjpn8BoTvMirBGr-QY9Eko_T9xaf59uAsyscEUvK2Ld5jpPZ4xLCttwJtnV/s200/copanele_cartofi_sos_berebruna.JPG" width="200" /></a></div><div class="separator" style="clear: both; text-align: justify;">Se lasa la foc mediu-mic (150-180 grade), se stropesc din cand in cand cu sosul din tava apoi se lasa la foc mic in continuare, pana copanele devin aramii iar berea bruna obtine consistenta unui sos. In ultimele 5-10 minute se intorc copanelele si pe cealalta parte pentru a se rumeni frumos apoi sunt gata de servit.</div><div class="separator" style="clear: both; text-align: justify;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxsDeGQHdNqkuJjEMkxFHBRzjckdHeooiCu91PUF-22B5icHtdVko23EY8tVQHzYbPsbmAH_EPSJYfnToOQrmCS1W0rj4OasAi1b3vIzyLNclrlkUQ9JLZK9MXmXuRO6EBfdPOqU6Ijzcy/s1600/copanele_sos_bere_bruna.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="195" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxsDeGQHdNqkuJjEMkxFHBRzjckdHeooiCu91PUF-22B5icHtdVko23EY8tVQHzYbPsbmAH_EPSJYfnToOQrmCS1W0rj4OasAi1b3vIzyLNclrlkUQ9JLZK9MXmXuRO6EBfdPOqU6Ijzcy/s200/copanele_sos_bere_bruna.JPG" width="200" /></a></div><div class="separator" style="clear: both; text-align: left;"><br />
</div></div><span style="color: #009900;">Mod de servire:</span><br />
Noi am servit cu o salata verde cu ceapa verde si a mers de minune.<br />
<span style="color: #009900;">Tips:</span><br />
Daca vreti sa dati un gust, o culoare si o consistenta cat mai caramelizata carnii de pui, stropiti frecvent copanelele cu sosul format in tava, mai ales imediat dupa ce le-ati scos din cuptor.<br />
<span style="color: #009900;">Stiati ca:</span><br />
Berea contine antioxidanti naturali din malt si din hamei iar berea bruna contine mai multi antioxidanti decat berea blonda?<br />
<span style="font-family: Georgia, Times, 'Times New Roman', serif;"><span style="font-size: 14px; line-height: 22px;"><br />
</span></span><br />
<br />
Spor si Bon appétit ;)Andreeahttp://www.blogger.com/profile/06974933818877233487noreply@blogger.com3tag:blogger.com,1999:blog-6543858583040149422.post-62545708884597426632012-03-07T23:59:00.001+02:002012-03-21T13:39:12.688+02:00Bilute dulci din branza de vaci si stafide (34-36 bucati)<div style="text-align: justify;"><span style="font-style: italic;">Stiti reclama aceea: "Seamana cu....dar nu este...." ei in cazul acestei retete se potriveste de minune. Seamana cu bomboanele Raffaello insa de data asta nu sunt...data viitoare vor fi, promit! </span></div><div style="text-align: justify;"><span style="font-style: italic; text-align: center;">Sunt niste invetii dulci, usor de facut, rapide, cu ce am avut prin casa, duminica dupa-amiaza :)</span></div><i><br />
</i><br />
<span style="font-style: italic;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLTEE6aWJ4g5B-n-MRQb6ubCfUFadekPYy8HgeUqvsOutfIDZn5bOfeh_UJqr4qkkzK4FKvqTi5EzS9w6c3t2tkOJU1WkXJxr10OhkpMBwMr-mNk2j5cE1TZiZh9tlbPm1uiJWzdh8Jtz5/s1600/bilute_dulci_tavalite.JPG" imageanchor="1" style="clear: left; font-style: normal; margin-bottom: 1em; margin-right: 1em; text-align: center;"><img border="0" height="311" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLTEE6aWJ4g5B-n-MRQb6ubCfUFadekPYy8HgeUqvsOutfIDZn5bOfeh_UJqr4qkkzK4FKvqTi5EzS9w6c3t2tkOJU1WkXJxr10OhkpMBwMr-mNk2j5cE1TZiZh9tlbPm1uiJWzdh8Jtz5/s320/bilute_dulci_tavalite.JPG" width="320" /></a> </span><br />
<span style="font-style: italic;"><br />
</span><br />
<span style="color: #009900;">Ingrediente:</span><br />
500 gr branza de vaci<br />
3 linguri de zahar<br />
150 gr stafide<br />
100 gr cereale integrale (ovaz, secara, grau germinat)<br />
50 ml smantana dulce pentru frisca<br />
<br />
<span style="color: #009900;">Pentru tavalit:</span><br />
3-4 linguri cacao<br />
4-5 linguri cocos<br />
3 linguri margelute alb-aurii<br />
<br />
<span style="color: #009900;">Timp de preparar</span><span style="color: #009900;">e:</span><br />
20-25 minute<br />
<br />
<span style="color: #009900;">Dificultate:</span><br />
Redusa<br />
<br />
<span style="color: #009900;">Mod d</span><span style="color: #009900;">e preparare:</span><br />
<div style="text-align: justify;">Am amestecat branza de vaci cu zaharul (poate vi se pare putin insa eu am incercat sa fac o varianta cat mai sanatoasa) cerealele si stafidele, apoi am adaugat frisca lichida pentru ca amestecul sa fie mai usor de modelat.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDuEmD8BQoofZYxdOfXRy_5_Tb7V-PkyBrgF9mjSBS83JGdXLwI3cM3sZZAKv-Vl4ilV_-GKouwjRJPCevqxnfCPOQz7NQ8PRU1KoSBE7S7-dgiQSwbvWpEGG31mZS9UPHNh6BQkCKbOyN/s1600/cacao_zahar_margelute.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="102" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDuEmD8BQoofZYxdOfXRy_5_Tb7V-PkyBrgF9mjSBS83JGdXLwI3cM3sZZAKv-Vl4ilV_-GKouwjRJPCevqxnfCPOQz7NQ8PRU1KoSBE7S7-dgiQSwbvWpEGG31mZS9UPHNh6BQkCKbOyN/s320/cacao_zahar_margelute.jpg" width="320" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjp6gbW1reydv2jaT0d296HNB60RRIyzn4Gn4GkbppPiaVVw6NswvdMhWc5CbcYW-bPIkA5R2Iboa6eQWUElebUSAsNmpHLJtw-N0qx6M4yE0ghZU7ClveQUlmo18LALMbWqoqWMEh51mLg/s1600/cereale_stafide_cocos.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="102" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjp6gbW1reydv2jaT0d296HNB60RRIyzn4Gn4GkbppPiaVVw6NswvdMhWc5CbcYW-bPIkA5R2Iboa6eQWUElebUSAsNmpHLJtw-N0qx6M4yE0ghZU7ClveQUlmo18LALMbWqoqWMEh51mLg/s320/cereale_stafide_cocos.jpg" width="320" /></a></div><br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
Dupa ce se obtine consistenta dorita, se formeaza bilutele, de orice marime doriti, apoi se tavalesc prin cacao, cocos si margelutele colorate. preferatele noastre sunt cocosul si ciocolata, asa ca majoritatea le-am tavalit cacao si cocos.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1y4BtTjcdAQhTGm2TPUq5pa67gS_2IBJ5wmiD1_ME5TYNzFZEsdUFSgkN6KBQqviv3GlgGEpfk1ARQJ9TBwF4uQGHfoNlmx4BWUZKUBeI_Q7m9rVJavpFdLitITFJd_JCZuW8IKvySRjg/s1600/amestec_bilute.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="157" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1y4BtTjcdAQhTGm2TPUq5pa67gS_2IBJ5wmiD1_ME5TYNzFZEsdUFSgkN6KBQqviv3GlgGEpfk1ARQJ9TBwF4uQGHfoNlmx4BWUZKUBeI_Q7m9rVJavpFdLitITFJd_JCZuW8IKvySRjg/s200/amestec_bilute.JPG" width="200" /></a></div><br />
</div><br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
Mie mi-au iesit 35 de bilute, depinde insa de marimea lor si consistenta aleasa.<br />
Se tin la frigider cam jumatate de ora, apoi sunt numai bune de servit.<br />
<span style="color: #009900;"><br />
Mod de servire:</span><br />
Este un desert sanatos si delicios, recomandat chiar si copiilor in portii moderate.<br />
<br />
<span style="color: #009900;">Tips:</span><br />
<span style="text-align: justify;">Daca nu aveti frisca lichida puteti adauga cate putin lapte dulce pana obtineti consistenta dorita sau chiar un iaurt-crema simplu.</span> <br />
<span style="text-align: justify;"><br />
</span><br />
<span style="color: #009900;">Stiati ca...</span><br />
Branza de vaci este o sursa importanta de calciu, fosfor, proteine usor asimilabile si vitamine din complexul B?<br />
<div style="text-align: left;"><span style="color: #1c2837; font-family: Verdana, Tahoma, Arial, 'Trebuchet MS', sans-serif, Georgia, Courier, 'Times New Roman', serif;"><span style="font-size: 12px; line-height: 18px;"><br />
</span></span></div><br />
Spor si Bon appétit ;)Andreeahttp://www.blogger.com/profile/06974933818877233487noreply@blogger.com2tag:blogger.com,1999:blog-6543858583040149422.post-12760825393646378882012-03-05T00:50:00.000+02:002012-03-05T00:50:24.945+02:00Ciuperci champignon umplute, la cuptor (2-4 persoane)<i>Am gasit la Auchan niste ciuperci mari si frumoase si am refacut reteta de <a href="http://inventiiculinare.blogspot.com/2009/11/reteta-number-1-ciuperci-umplute-la.html" target="_blank">ciupercute umplute, la cuptor</a>, pentru ca e simpla, rapida si delicioasa. Am schimbat putin compozitia, de fiecare data le fac cu ce am la indemana si depinde si ce pofte am.</i><br />
<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVNW7v0ioq8w6mXmbaB43Hlpcz0GzVL-16Tb7RWakinUx1bj9lx5d10LLUmgzzTCJBG16XBR70Fvfygd6_pXH4lXEIioNd8dK9Kp9lRYsNlfX0LJMXTfJ_SfOPovrl6MdITYZBNck62fN-/s1600/ciuperci_champignon_cuptor.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="293" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVNW7v0ioq8w6mXmbaB43Hlpcz0GzVL-16Tb7RWakinUx1bj9lx5d10LLUmgzzTCJBG16XBR70Fvfygd6_pXH4lXEIioNd8dK9Kp9lRYsNlfX0LJMXTfJ_SfOPovrl6MdITYZBNck62fN-/s320/ciuperci_champignon_cuptor.JPG" width="320" /></a></div><br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<span style="color: #009900;"><br />
</span><br />
<span style="color: #009900;"><br />
</span><br />
<span style="color: #009900;"><br />
</span><br />
<span style="color: #009900;"><br />
</span><br />
<span style="color: #009900;"><br />
</span><br />
<span style="color: #009900;">Ingrediente:</span><br />
8-10 ciuperci champignon marisoare<br />
2 catei de usturoi<br />
4-6 felii sunca/kaiser afumata<br />
patrunjel verde tocat marunt<br />
100-150 gr parmezan ras/macinat<br />
o lingura <a href="http://inventiiculinare.blogspot.com/2011/10/bunatati-pentru-camara-pasta-de.html" target="_blank">pasta de gogosari</a><br />
o lingura pesto genovese<br />
<br />
<span style="color: #009900;">Timp de preparare:</span><br />
35-40 minute<br />
<br />
<span style="color: #009900;">Mod de preparare:</span><br />
<div style="text-align: justify;">Totul a fost pregatit ca la prima reteta de <a href="http://inventiiculinare.blogspot.com/2009/11/reteta-number-1-ciuperci-umplute-la.html" target="_blank">ciupercute champignon umplute</a> doar ca am schimbat putin ingredientele: am folosit toate coditele tocate marunt, am pus o lingura de <a href="http://inventiiculinare.blogspot.com/2011/10/bunatati-pentru-camara-pasta-de.html" target="_blank">pasta de gogosari </a>pe care am pus-o la camara in toamna, o lingura buna de pesto din borcan, <i>de la mama lui </i>(Italia), doar parmezan ras, nu am pus cascaval deloc.<br />
Atentie, nu am pus deloc sare deoarece atata pesto cat si pasta de gogosari au in general suficienta sare, totul depinde de ingredientele folosite.</div><br />
<br />
<div style="text-align: justify;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhl4m0bDalGxzPeuWdF3MxuoXTKrRHewOLNG9X-HfTKScpPG6JGsDge1napE_Z5-G4xVSsMs9YyhNpqu5cEZP2j10RZUzedmATa0VyagjJH4YUrsE1KSkFNpUAKEnWjo6Aeal5nZSNKAazJ/s1600/amestec_ciuperci.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="158" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhl4m0bDalGxzPeuWdF3MxuoXTKrRHewOLNG9X-HfTKScpPG6JGsDge1napE_Z5-G4xVSsMs9YyhNpqu5cEZP2j10RZUzedmATa0VyagjJH4YUrsE1KSkFNpUAKEnWjo6Aeal5nZSNKAazJ/s200/amestec_ciuperci.JPG" width="200" /></a></div><br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
Am umplut palarioarele cu compozitia obtinuta apoi le-am pus in cuptorul preincalzit, la 220 grade, pentru 20-25 minute.<br />
<br />
<br />
<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJfSWVyLGXogzbH1TAEguqngTT-jnzIkSUiTqe3NPGB801W6vV6yR8qp6v0UXh4wsV5WEMd4w0wywNP-fOAeUEoLzf0tbH7LcFj7fyOXF2OxI3LG431jOCZFnzHOlccN2EKgnj8JW7FDMI/s1600/ciuperci_umplute_parmezan.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="135" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJfSWVyLGXogzbH1TAEguqngTT-jnzIkSUiTqe3NPGB801W6vV6yR8qp6v0UXh4wsV5WEMd4w0wywNP-fOAeUEoLzf0tbH7LcFj7fyOXF2OxI3LG431jOCZFnzHOlccN2EKgnj8JW7FDMI/s320/ciuperci_umplute_parmezan.jpg" width="320" /></a></div><br />
<br />
<br />
<br />
<br />
<br />
</div><br />
<br />
<br />
<span style="text-align: justify;"><br />
</span><br />
<span style="text-align: justify;">De data aceasta nu le-am mai pus in tava ci le-am pus direct pe gratarul de la cuptor si dedesubt am pus tava de la cuptor cu putina apa ca sa nu se murdareasca cuptorul. Au iesit senzationale!</span><br />
<br />
<span style="color: #009900;">Mod de servire:</span><br />
Noi am fost la masa 2 persoane si le-am servit cu <i>mujdei bun de te lingi pe degete </i>(asa numesc eu mujdeiul pe care il prepar) dar despre acesta va povestesc intr-o reteta viitoare.<br />
<br />
<span style="color: #009900;">Tips:</span><br />
Daca va ganditi sa le serviti la o petrecere sau o masa cu mai multe persoane puteti alege ciuperci mai micute, bite-size, sa se poata servi dintr-o inghititura (un pont de la prietena mea, Kitty :)<br />
<br />
Spor si Bon appétit ;)Andreeahttp://www.blogger.com/profile/06974933818877233487noreply@blogger.com0tag:blogger.com,1999:blog-6543858583040149422.post-64153203423297683342012-02-21T23:39:00.001+02:002012-02-21T23:43:56.945+02:00O varianta de salata mexicana (2 persoane)<span style="font-style: italic; text-align: justify;">Ieri am postat o salata si azi parca a fost primavara, la Cluj cel putin. Oare daca mai postam una, maine va fi si mai frumos? :)</span><br />
<br />
<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqOIkMUkQsPGVrFGQny8RJPCZ_qR1at-3CyuOok3WoMc-7G0htuvxt2nJWAi81gt1bQRpYKZVLvHsVrqy169vhddkxLurIAvSd0dI7qVcPT2qfw1QK9nlGuWefFuChGySok_EcX-VAo4k4/s1600/salata_mexicana.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="304" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqOIkMUkQsPGVrFGQny8RJPCZ_qR1at-3CyuOok3WoMc-7G0htuvxt2nJWAi81gt1bQRpYKZVLvHsVrqy169vhddkxLurIAvSd0dI7qVcPT2qfw1QK9nlGuWefFuChGySok_EcX-VAo4k4/s320/salata_mexicana.JPG" width="320" /></a></div><br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<span style="color: #009900;"><br />
</span><br />
<span style="color: #009900;"><br />
</span><br />
<span style="color: #009900;">Ingrediente:</span><br />
o jumatate capatana de salata verde (inimi salata)<br />
3-4 linguri fasole rosie din conserva<br />
3-4 linguri mazare verde din conserva<br />
2-3 linguri porumb dulce din conserva<br />
cascaval afumat ras, dupa gust<br />
un ardei gras rosu<br />
o ceapa rosie mica<br />
un fir ceapa verde<br />
<br />
<span style="color: #009900;">Dressing</span><br />
2-3 lingurite mustar<br />
un praf chili, dupa gust<br />
ulei de masline<br />
o jumatate lamaie sau suc de lamaie<br />
sare, piper dupa gust<br />
<br />
<span style="color: #009900;">Timp de preparare:</span><br />
10-15 minute<br />
<br />
<span style="color: #009900;">Dificultate:</span><br />
Redusa<br />
<br />
<span style="color: #009900;">Mod d</span><span style="color: #009900;">e preparare:</span><br />
<br />
Se curata si se spala salata, ardeiul si ceapa cu apa din abundenta apoi se maruntesc (eu mai mereu tai legumele din mana, ies forme mai neregulate si parca arata mai interesant :)<br />
<br />
Se pregateste sosul, practic se adauga pe rand toate ingredintele de mai sus si se amesteca bine pana se obtine o pasta omogena.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrz32C7O1cfUjgVN0nLOXm_oiUn1bRgliojbG0RlFgjxliMxo1sFw_0knlp6tUMAAcjo-dkW8JesMpco2uC9myxkVD0ZPADKVdU6mRYzAYlNvYQLNgyhmYzB_7D5cbkzwC8K10xOH-KyEM/s1600/dressing_salata_mexicana.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="110" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrz32C7O1cfUjgVN0nLOXm_oiUn1bRgliojbG0RlFgjxliMxo1sFw_0knlp6tUMAAcjo-dkW8JesMpco2uC9myxkVD0ZPADKVdU6mRYzAYlNvYQLNgyhmYzB_7D5cbkzwC8K10xOH-KyEM/s320/dressing_salata_mexicana.jpg" width="320" /></a></div><br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
Se adauga fasolea, mazarea si porumbul scurse bine, se toarna dressing-ul (sosul) apoi se presara cascavalul ras.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvA1OZF1wzRBM2MwL2LLibN6coAz8Xa-YaCKMqiEIxm3Ii95VdLAljOzaBD3YLNhN9e7ynrrRVmENygHk7Dnc4eScDG8vz43LvbBRjZ-BVYObqofzFmyKLfe012YljluoDQLSaw8RTvNmJ/s1600/ingrediente_salata_mexicana.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="173" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvA1OZF1wzRBM2MwL2LLibN6coAz8Xa-YaCKMqiEIxm3Ii95VdLAljOzaBD3YLNhN9e7ynrrRVmENygHk7Dnc4eScDG8vz43LvbBRjZ-BVYObqofzFmyKLfe012YljluoDQLSaw8RTvNmJ/s200/ingrediente_salata_mexicana.jpg" width="200" /></a></div><br />
<br />
<div class="separator" style="clear: both; text-align: center;"></div><br />
Se amesteca usor apoi se poate servi.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghRzhIiWYB1j5g4KjLp0ohaZCEUnn29mjaLY9FI856OmdGDqwbjGmcHc8Ts4gaTp9ZblkgARDKrgCCXXtFLNGr21dJdbBdiRheZ-TZ5jKAkZq9qKXIX_yaYzUavnixV688PRY4TkFpZgwd/s1600/P1020319.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="197" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghRzhIiWYB1j5g4KjLp0ohaZCEUnn29mjaLY9FI856OmdGDqwbjGmcHc8Ts4gaTp9ZblkgARDKrgCCXXtFLNGr21dJdbBdiRheZ-TZ5jKAkZq9qKXIX_yaYzUavnixV688PRY4TkFpZgwd/s320/P1020319.JPG" width="320" /></a></div><br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
Este o salata ideala pentru pachetelul de pranz de la birou ;)<br />
<br />
<span style="color: #009900;">Mod de servire:</span><br />
Sosul poate contine cam orice ingredient doriti si va place, daca tot e mexicana macar putin chili sa aiba :)<br />
<br />
<span style="color: #009900;">Tips:</span><br />
Puteti servi ca atare, e tare satioasa sau puteti servi cu tortilla chips, se gasesc cam in orice magazin mai mare, gen supermarket.<br />
<br />
<span style="color: #009900;">Stiati ca...</span><br />
Chili are numeroase beneficii printre care cresterea imunitatii, scaderea in greutate, reducererea colesterolului si prevenirea aparitiei ulcerelor?<br />
<br />
<br />
Spor si Bon appétit ;)Andreeahttp://www.blogger.com/profile/06974933818877233487noreply@blogger.com0tag:blogger.com,1999:blog-6543858583040149422.post-56969028351636875692012-02-20T19:40:00.000+02:002012-02-20T19:40:32.016+02:00Salata de ton cu naut (2 persoane)<span style="font-style: italic; text-align: justify;">Oare daca mancam salate, vine primavara mai repede? :) Imi era dor de o salata asa ca am facut una rapida si gustoasa.</span><br />
<br />
<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioW8MSXTIxnUuutYY-J9N1b8VoIlnFTlzCmZwrGNCgiPf7bfBqltUaWMoIDsqGoAMGux58Q6MaE51V3rS49ab5NXC3bG09AqIfGJpWHimOa6KHvadmlDIysfkg4PeCg_EkLbKd4x-LtNJL/s1600/salata_ton_naut.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="301" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioW8MSXTIxnUuutYY-J9N1b8VoIlnFTlzCmZwrGNCgiPf7bfBqltUaWMoIDsqGoAMGux58Q6MaE51V3rS49ab5NXC3bG09AqIfGJpWHimOa6KHvadmlDIysfkg4PeCg_EkLbKd4x-LtNJL/s320/salata_ton_naut.JPG" width="320" /></a></div><br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<span style="color: #009900;"><br />
</span><br />
<span style="color: #009900;"><br />
</span><br />
<span style="color: #009900;">Ingrediente:</span><br />
jumatate de conserva naut<br />
o capatana de salata verde<br />
o ceapa rosie potrivita<br />
o jumatate lamaie sau suc de lamaie<br />
sare, piper dupa gust<br />
160-200 gr ton maruntit ulei de masline (2 conserve de 80 gr)<br />
<br />
<span style="color: #009900;">Timp de preparare:</span><br />
10 minute<br />
<br />
<span style="color: #009900;">Dificultate:</span><br />
Redusa<br />
<br />
<span style="color: #009900;">Mod d</span><span style="color: #009900;">e preparare:</span><br />
<br />
Se spala salata cu apa din abundenta apoi se zvanta putin si se marunteste (eu pefer sa o rup cu mana), se adauga nautul scurs bine, tonul maruntit cu tot cu ulei (astfel probabil nici nu va mai fi nevoie sa adaugati ulei) apoi se taie ceapa felii subtiri, cum va place, sa arate mai aspectuos.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEga52562Jez9jWxufbRo7eBdig74T_E7eOH6HaHT5UxDPE1CZfuvEoZUvS_y-7bAucynYCJ6ZZq5cuISvLzlkP4Xtl_stZwt6Wo7XpDiZgqxOGUPmninN0Kh914MrfdsS9_ZQoQtWJ4omG4/s1600/ingrediente_salata+ton.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="273" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEga52562Jez9jWxufbRo7eBdig74T_E7eOH6HaHT5UxDPE1CZfuvEoZUvS_y-7bAucynYCJ6ZZq5cuISvLzlkP4Xtl_stZwt6Wo7XpDiZgqxOGUPmninN0Kh914MrfdsS9_ZQoQtWJ4omG4/s320/ingrediente_salata+ton.JPG" width="320" /></a></div><br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
Se condimenteaza dupa gust, se amesteca si e gata se servit!<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj17qgzVffdGODlRhOO7cweWqTcngQ9sqjfCzSSxTMr0lwouf64mMd2HOwU07McRPn7qXF7HxtXhGsEv0sdFElAqiHNEF2Imi1bSddix0ZqMYyrGp4vnGRfAto7c7yTp1M95osphzCus5e6/s1600/salata_ton_naut_amestecata.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="280" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj17qgzVffdGODlRhOO7cweWqTcngQ9sqjfCzSSxTMr0lwouf64mMd2HOwU07McRPn7qXF7HxtXhGsEv0sdFElAqiHNEF2Imi1bSddix0ZqMYyrGp4vnGRfAto7c7yTp1M95osphzCus5e6/s320/salata_ton_naut_amestecata.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div>Daca pregatiti salata pentru pachetul de la birou puteti sa folositi o cantitate mai mica de ceapa sau sa o inlocuiti cu ardei gras.<br />
<br />
<br />
<br />
<span style="color: #009900;">Mod de servire:</span><br />
Puteti adauga suplimentar ulei de masline insa daca tonul este de calitate si este in ulei de masline s-ar putea sa nu mai fie nevoie.<br />
<br />
<span style="color: #009900;">Tips:</span><br />
Daca pregatiti salata pentru o persoana sau 2 persoane sigur va ramane salata verde ai naut asa ca va puteti gandi la o alta salata cu aceste 2 ingrediente.<br />
<br />
<span style="color: #009900;">Stiati ca...</span><br />
Aceasta salata contine o sursa importanta de proteine, fibre si acizi grasi Omega-3 si antioxidanti datorita celor 3 ingrediente principale: naut, ton si ceapa?<br />
<br />
<br />
Spor si Bon appétit ;)Andreeahttp://www.blogger.com/profile/06974933818877233487noreply@blogger.com0tag:blogger.com,1999:blog-6543858583040149422.post-3299632181572123742012-02-16T21:26:00.000+02:002012-02-16T21:26:07.964+02:00Aniversare si platouri festive - partea 2<i>Partea a doua a aniversarii a fost acasa, le-am pregatit toate repejor asa ca nu am reusit sa fac poze din timpul prepararii insa eu va arat ce a iesit, unele retete le voi posta individual cand le mai refac, pentru ca sunt gustoase si merita impartasite. Bilutele si crema de branza au facut furori asa ca le-am facut si la a doua petrecere.</i><br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiaG5UZMXDVetRuCN0CDSFOx5QwuYki1iRUMsKI52Ft7WfZJgbuSz4J5dkqpG0bpb1dApmqG_YRJcx8M_PXaBQ-X37fgIoVACIDMO9LvryYUVKmzYLO-QLDicWuQDpqYri0tUFgcPBBTb28/s1600/aperitive_reci.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="304" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiaG5UZMXDVetRuCN0CDSFOx5QwuYki1iRUMsKI52Ft7WfZJgbuSz4J5dkqpG0bpb1dApmqG_YRJcx8M_PXaBQ-X37fgIoVACIDMO9LvryYUVKmzYLO-QLDicWuQDpqYri0tUFgcPBBTb28/s320/aperitive_reci.JPG" width="320" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;">De data aceasta <a href="http://inventiiculinare.blogspot.com/2010/06/bilute-de-branza-tavalite-prin-cereale.html" target="_blank">bilutele sunt tavalite</a> in mac si in interior am pus masline negre, maruntite</div><div class="separator" style="clear: both; text-align: left;">Rulourile pe grisine sunt cu o sunca mai afumata si condimentata</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzJeygtAipTzgD6wchtyjmRKoxfhGK15RRkTxI-Hzd6z5M9wkWeLhahX83M273IRYutE6Ym4vPQFcC25wfGxx52KYOyEVMgBTJofrOJBjNGFrXOcF5MHqrmTfNWwPxjN3nTHGBuGq3i3yt/s1600/aperitive.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="293" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzJeygtAipTzgD6wchtyjmRKoxfhGK15RRkTxI-Hzd6z5M9wkWeLhahX83M273IRYutE6Ym4vPQFcC25wfGxx52KYOyEVMgBTJofrOJBjNGFrXOcF5MHqrmTfNWwPxjN3nTHGBuGq3i3yt/s320/aperitive.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: left;"><a href="http://inventiiculinare.blogspot.com/2010/06/bilute-de-branza-tavalite-prin-cereale.html" target="_blank">Bilutele albe sunt tavalite</a> in susan in loc de cereale si in interior am pus chimen</div><br />
<div class="separator" style="clear: both; text-align: center;"></div><br />
<div class="separator" style="clear: both; text-align: center;"></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQfKP-fbgm2gek84_yeIitsnQGCjqwPu3dnAaNq0NYZfFpADwMrlJK_cfFkkVCTq6zssa1u7HY_ep2m6yvvyZBodK3GRtxGT7MvfNQPCqKk1h-atDZWuojFb6pta_u4xZK8naYOLJOiSaj/s1600/platou_aperitive2.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQfKP-fbgm2gek84_yeIitsnQGCjqwPu3dnAaNq0NYZfFpADwMrlJK_cfFkkVCTq6zssa1u7HY_ep2m6yvvyZBodK3GRtxGT7MvfNQPCqKk1h-atDZWuojFb6pta_u4xZK8naYOLJOiSaj/s320/platou_aperitive2.JPG" width="318" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgL_4tsb-4gLQe61Pl7d-8NBvWXRTdH7gZXXHO685lK9-VEWILuTkv-B2X2H9PaA0xtBZovx_WcTs_DGpWbgNAnvVg7j7DukQtYRz9Nzgpo1GT2kWGuPGpv3a-hoMXv8OfrpkenGRKcrUu8/s1600/crema_branza_patrunjel.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="313" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgL_4tsb-4gLQe61Pl7d-8NBvWXRTdH7gZXXHO685lK9-VEWILuTkv-B2X2H9PaA0xtBZovx_WcTs_DGpWbgNAnvVg7j7DukQtYRz9Nzgpo1GT2kWGuPGpv3a-hoMXv8OfrpkenGRKcrUu8/s320/crema_branza_patrunjel.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Idee prezentare crema de branza sau <i>Almette de casa, </i>reteta<i> </i>promisa deja cat de curand!</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Si acum....<b>la pièce de résistance...tort cu cocos si piersici din compot!</b></div><div class="separator" style="clear: both; text-align: left;">Promit sa fac din nou acest tort si sa va pot arata toti pasii si reteta, sau mai bine zis combinatia de retete!</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjq3eMeA9ggT6XNRR6bWIAMmoBM222IJq3vIfvHq_dujYKJed8yI5vXz6w2aF-iKSbLp1uY5iaywQPKQdiP6uKSOmSVqTcffKkQ_WNEpuD86eSg4QYfghWZGujO7ZMdeMMo_Q7s7jI0yVHx/s1600/tort_cocos_piersici.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="295" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjq3eMeA9ggT6XNRR6bWIAMmoBM222IJq3vIfvHq_dujYKJed8yI5vXz6w2aF-iKSbLp1uY5iaywQPKQdiP6uKSOmSVqTcffKkQ_WNEpuD86eSg4QYfghWZGujO7ZMdeMMo_Q7s7jI0yVHx/s320/tort_cocos_piersici.JPG" width="320" /></a></div><br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3GIE7GUcih7ZGU1vNE1NeAFhHWBKljohvrN_IcVJRSwBnghgn1jMbxSkUXqT7Wm28SjiHjBuedaIN8RP57ZgRAPmFpy_uCkOe1TROwdbo1SKNLW-FzgSCtK303uszOZ3HTwpAUXtFFoFS/s1600/felie_tort_cocos.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="244" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3GIE7GUcih7ZGU1vNE1NeAFhHWBKljohvrN_IcVJRSwBnghgn1jMbxSkUXqT7Wm28SjiHjBuedaIN8RP57ZgRAPmFpy_uCkOe1TROwdbo1SKNLW-FzgSCtK303uszOZ3HTwpAUXtFFoFS/s320/felie_tort_cocos.JPG" width="320" /></a></div><br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
Spor si Bon appétit ;)Andreeahttp://www.blogger.com/profile/06974933818877233487noreply@blogger.com4tag:blogger.com,1999:blog-6543858583040149422.post-25609902168992721582012-02-15T23:50:00.001+02:002012-02-16T21:26:55.540+02:00Aniversare si platouri festive - partea 1<i>Nu am disparut, doar am lipsit putin...mai mult. Probleme cu calculatorul, care s-au rezolvat partial si lipsa timpului, de gatit am gatit dar nu am reusit sa fac prea multe poze, sa postez...dar sper sa reiau si sa imi gasesc mereu cateva minute sa va tin la curent cu ce mai bucataresc eu.</i><br />
<i><br />
</i><br />
<i>Asadar incepem prima postare 2012 (cam tarziu, stiu) cu poze de la o aniversare foarte speciala, sarbatorita de 2 ori, cu platouri cu aperitive si un tort pe cat de frumos pe atat de gustos. (n.r. sa stiti ca nu sunt subiectiva, am martori :)</i><br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0PpdISW3024_2oYgncL8eBE20w3rRvzQdr04A9ALzBzXrSTL0aNTmcCdrQZaSxK3-pHNXT6-mOwqa_ek9AwMuZfkql45aZR_qOUbfCLGm_P4_udedIQhOLq4hUbzJMfqV-yFb1t78Foj7/s1600/platouri_aperitive.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="306" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0PpdISW3024_2oYgncL8eBE20w3rRvzQdr04A9ALzBzXrSTL0aNTmcCdrQZaSxK3-pHNXT6-mOwqa_ek9AwMuZfkql45aZR_qOUbfCLGm_P4_udedIQhOLq4hUbzJMfqV-yFb1t78Foj7/s320/platouri_aperitive.JPG" width="320" /></a></div><br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
sau asa?<br />
<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJeII1GdsS2A_elPb_y-RA94icfI_wc98wWbd3_rCqeqDqZxpTjyDcbz9B7LssinZUMUXOhAbxi1LJWOb50RuiaPmiAfWbLDT_htIWGS9CJsSMSlzwpznvZ5jrC3ZmIfK5rvxHlMDngK54/s1600/platouri_festive.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJeII1GdsS2A_elPb_y-RA94icfI_wc98wWbd3_rCqeqDqZxpTjyDcbz9B7LssinZUMUXOhAbxi1LJWOb50RuiaPmiAfWbLDT_htIWGS9CJsSMSlzwpznvZ5jrC3ZmIfK5rvxHlMDngK54/s320/platouri_festive.JPG" width="320" /></a></div><br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
Sa le luam pe rand! poate va dau niste idei...<br />
<br />
<div style="text-align: left;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDlj_JMMEKNYLH7607cE6vswH4MRuyheFe6x-lscTt6qwh7v7huqnrZvSXMek6rIWOtzYaFBMcQb2tU8mtjERmzkWmsWjPzpGXCr2m7FesG0fYT_zce9MEiJBhC9636TCpIZHmO-TFQ65w/s1600/platou_aperitive3.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="297" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDlj_JMMEKNYLH7607cE6vswH4MRuyheFe6x-lscTt6qwh7v7huqnrZvSXMek6rIWOtzYaFBMcQb2tU8mtjERmzkWmsWjPzpGXCr2m7FesG0fYT_zce9MEiJBhC9636TCpIZHmO-TFQ65w/s320/platou_aperitive3.JPG" width="320" /></a></div><div style="text-align: center;"><span style="font-size: x-small;"><br />
</span></div><br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<div style="text-align: left;"><br />
</div><div style="text-align: left;"> - Grisine invelite cu sunca de Praga feliata fin (se foloseste in general prosciutto dar puteti alege orice sunca preferati)</div><div style="text-align: left;"> - <a href="http://inventiiculinare.blogspot.com/2010/06/bilute-de-branza-tavalite-prin-cereale.html" target="_blank">Bilute tavalite prin cereale integrale</a>, boia de ardei dulce si patrunjel, reteta am postat-o mai demult <a href="http://inventiiculinare.blogspot.com/2010/06/bilute-de-branza-tavalite-prin-cereale.html" target="_blank">aici</a></div><div style="text-align: left;"> - Rulouri piept de pui umplut, feliat fin</div><div style="text-align: left;"><br />
</div><br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPQI8IDMe09_tRnpZEkDxa4eEbytqEYUsQKalkZClSE0VdOjYtK82i2o9nRbqHChoRRVcn6ppeBLio4XZu_8RY_wy4aI3aC1knZX-SIL29MelNJC_39WDekIdLQsZlJlC-t_H2xy05RBJT/s1600/platou_aperitive4.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="309" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPQI8IDMe09_tRnpZEkDxa4eEbytqEYUsQKalkZClSE0VdOjYtK82i2o9nRbqHChoRRVcn6ppeBLio4XZu_8RY_wy4aI3aC1knZX-SIL29MelNJC_39WDekIdLQsZlJlC-t_H2xy05RBJT/s320/platou_aperitive4.JPG" width="320" /></a></div><br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
- Rulouri sunca Praga feliata fin, umplute cu crema de branza (<i>Almette de casa</i>) - voi posta reteta cat de curand!<br />
<br />
<br />
<br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggSjEjlZNPIhtqh-7HqFLXRVVcc0c9t-NuCrT8S7RLzTg2bkFrFlM-CalU2hmeSEPwZ7Fm-QzE1NiPgMrvT-1cPggad3YjOs_LIny9Voo63k2FxcVNQsFqQYnnfTJBuqyC86Oku17L8wmG/s1600/platou_festiv5.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="290" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggSjEjlZNPIhtqh-7HqFLXRVVcc0c9t-NuCrT8S7RLzTg2bkFrFlM-CalU2hmeSEPwZ7Fm-QzE1NiPgMrvT-1cPggad3YjOs_LIny9Voo63k2FxcVNQsFqQYnnfTJBuqyC86Oku17L8wmG/s320/platou_festiv5.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><br />
</td></tr>
</tbody></table><br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
- Chiftelute delicioase si piesa centrala rosie-arici :)<br />
<br />
<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEcwmUckBw2qHoJdA-37uetta1bcwYdJ7sDMqfpPDrkg4JXzbJA6d69eclu1leH9W-GMAkqmvY7tJ0qGEHNhwwNdSgYv7uMNSkMHbJmt5yUG80Z8p5GXIx-A6CkaKs8UrtK9m8JWMz3b9J/s1600/platou_aperitive5.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="314" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEcwmUckBw2qHoJdA-37uetta1bcwYdJ7sDMqfpPDrkg4JXzbJA6d69eclu1leH9W-GMAkqmvY7tJ0qGEHNhwwNdSgYv7uMNSkMHbJmt5yUG80Z8p5GXIx-A6CkaKs8UrtK9m8JWMz3b9J/s320/platou_aperitive5.JPG" width="320" /></a></div><br />
<br />
<div class="separator" style="clear: both; text-align: -webkit-auto;"><br />
</div><div class="separator" style="clear: both; text-align: -webkit-auto;"> - Platou mai traditional - snitele din piept de pui, chiftelute si legume proaspete</div><div class="separator" style="clear: both; text-align: -webkit-auto;"><br />
</div><div class="separator" style="clear: both; text-align: -webkit-auto;"><br />
</div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYwzTqq-Fue04XZ5cyPgQE9YtY277Pm1bYE7CSUFYjRhtzIglE-CRlYpPkjevJKtJNWfmoLUO9ErfanohlKWlHXKw4Tr7HLGdzrAcKNirNm-DglUMkoT2tHjKGRMW6IverSGo7G84Ayat7/s1600/platou_festiv6.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYwzTqq-Fue04XZ5cyPgQE9YtY277Pm1bYE7CSUFYjRhtzIglE-CRlYpPkjevJKtJNWfmoLUO9ErfanohlKWlHXKw4Tr7HLGdzrAcKNirNm-DglUMkoT2tHjKGRMW6IverSGo7G84Ayat7/s320/platou_festiv6.JPG" width="319" /></a></div><br />
<br />
<br />
<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi53EIh3hQ3XJpRO8R0aoDMyBTvCq_1Z9NAx1mBruRnrk2Q5yF4HEPnGOPx7vHjggQwmMXasye4_RP-3Ps1qqPni86Kk7Meglqj8KVVmSzksbuBrq3RfkI6R5aIeZGdyGzBmbYzw5atb0Xj/s1600/platou_festiv4.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-right: 1em; text-align: center;"><img border="0" height="285" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi53EIh3hQ3XJpRO8R0aoDMyBTvCq_1Z9NAx1mBruRnrk2Q5yF4HEPnGOPx7vHjggQwmMXasye4_RP-3Ps1qqPni86Kk7Meglqj8KVVmSzksbuBrq3RfkI6R5aIeZGdyGzBmbYzw5atb0Xj/s320/platou_festiv4.JPG" width="320" /></a> </div><br />
<br />
Alte idei de prezentare...<br />
<br />
<br />
Urmeaza Aperitive partea a II-a + un tort absolut delicios!<br />
<br />
<br />
Spor si Bon appétit ;)Andreeahttp://www.blogger.com/profile/06974933818877233487noreply@blogger.com2tag:blogger.com,1999:blog-6543858583040149422.post-23370779793190776772011-11-18T18:13:00.000+02:002011-11-18T18:13:49.890+02:00Cum se pregateste un pui pentru umplut<i>In sfarsit mi-am luat cuptor, nu de alta dar a venit sezonul rece si este o adevarata placere sa prepari papa bun la cuptor! Chiar ma gandeam ce papa bun sa fac mai intai si mai intai si am primit intamplator o recomandare pe e-mail. Nu cred ca voi pune in aplicare chiar acum dar mi s-a parut un tutorial si o reteta foarte interesanta asa ca impartasesc si cu voi :)</i><br />
<br />
<br />
<iframe allowfullscreen="" frameborder="0" height="315" src="http://www.youtube.com/embed/kAekQ5fzfGM" width="420"></iframe><br />
<br />
<br />
<div style="text-align: justify;">E mortal cum vorbeste dar e simpatic tare <a href="http://www.kqed.org/food/jacquespepin/">Jacques Pépin</a>, zic eu. Mi-a placut foarte mult ideea de lollipops (acadele), acelea sigur le incerc cat de curand.</div><br />
<br />
Spor/vizionare placuta si Bon appétit ;)Andreeahttp://www.blogger.com/profile/06974933818877233487noreply@blogger.com4tag:blogger.com,1999:blog-6543858583040149422.post-5604010274436131152011-11-13T16:19:00.000+02:002011-11-13T16:19:21.820+02:00Varza calita cu afumatura si mamaliguta (4-6 persoane)<i>Stiti targurile acelea cu produse traditionale si preturi uneori piperate dar tot iti vine sa cumperi de toate sau cate putin din fiecare, macar? De la un astfel de targ m-am intors eu cu vreo 3-4 fire de carnati de casa, afumati si o bucata sanatoasa de piept de porc, numai bune pentru varza calita. Zis si facut!</i><br />
<i></i><br />
<br />
<div style="text-align: justify;"><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJ4dfF1PTSWRHqN1xvE1LE1-J4FYVRo2Ed-XqwwJjFU1Wi5twgwFjoAfJAcYyk6I0ss3k3RuVj6y1ef3uD3nyPaV8lQsq4CnaD_YXleIHsXtl0qupC8lIBmcfEZb7i8Ee4a7xCtFU0-oK9/s1600/varza_calita_afumatura_mamaliguta.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="259" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJ4dfF1PTSWRHqN1xvE1LE1-J4FYVRo2Ed-XqwwJjFU1Wi5twgwFjoAfJAcYyk6I0ss3k3RuVj6y1ef3uD3nyPaV8lQsq4CnaD_YXleIHsXtl0qupC8lIBmcfEZb7i8Ee4a7xCtFU0-oK9/s320/varza_calita_afumatura_mamaliguta.jpg" width="320" /></a></div><br />
</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><br />
</div><br />
<span style="color: #009900;"><i> </i><br />
<br />
<br />
<br />
Ingrediente:</span><br />
o varza mare (1,5-2 kg)<br />
1-2 fire carnati de casa afumati<br />
300 gr piept de porc afumat<br />
sare si piper, dupa gust<br />
1 lingura <a href="http://inventiiculinare.blogspot.com/2011/10/bunatati-pentru-camara-pasta-de.html">pasta de gogosari </a><br />
1 ceapa mare<br />
1 rosie mare<br />
1 fir de ulei<br />
marar (optional) <br />
cimbru <br />
<br />
<br />
<span style="color: #009900;">Timp de preparare</span>: <br />
in jur de 1 ora <br />
<span style="color: #009900;"> </span><br />
<span style="color: #009900;">Dificultate</span>:<br />
Medie <br />
<br />
<span style="color: #009900;">Mod de preparare</span>:<br />
<div style="text-align: justify;">De obicei nu prea gust din mancare in timpul prepararii dar de data asta, am cam mancat tot cate putin afumatura sau varza pana le-am pregatit si a trebuit sa tot suplimentez :)</div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLcqTuc_9SEQcxVDY8SbU8LhMZyxbTW3WwlAy3rIbEO-Ik-N35baV5Eq-KoxCGnHopdbJUETNxTTJBVwqF_RE2KRSXT7rqh5EoOC3qmT9N2eprUUympLXL_l30waqO-v9efziqenDr2Y73/s1600/varza_calita-combine.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="146" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLcqTuc_9SEQcxVDY8SbU8LhMZyxbTW3WwlAy3rIbEO-Ik-N35baV5Eq-KoxCGnHopdbJUETNxTTJBVwqF_RE2KRSXT7rqh5EoOC3qmT9N2eprUUympLXL_l30waqO-v9efziqenDr2Y73/s320/varza_calita-combine.jpg" width="320" /></a></div><br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<div style="text-align: justify;"><br />
</div><div style="text-align: justify;">Incepem cu carnatul si pieptul de porc pe care le taiem felii (cu tot cu zgarciuri pentru ca le ador dupa ce se fierb), nu foarte subtiri (sa se simte in mancare). Curatam ceapa, o taiem marunt si o punem la calit in cratita, cu un fir de ulei, deoarece nici pieptul nici carnatul nu au foarte multa grasime. Dupa ce s-a calit adaugam afumatura, piper, pasta de gogosari si amestecam mereu.</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">Intre timp curatam varza de primele frunze, o clatim cu apa rece, apoi o taiem in jumatate, taiem cotorul si o tocam, mai subtire sau mai mare, dupa cum va place, oricum se inmoaie in timpul prepararii.</div><br />
<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjY0nOIvzNai_nIBjnfFgSOsVoFPhKCaMdLahzidZFGgGiI1LdAtXp2NRAAAQt4eY1OWioJ0nFdCsA_q2PlmBQyuxPWVZ2CDf7PEWZm8uOkbA42nNXlhSRQHe1xzeVPVmF31bNi6BXsc-87/s1600/varza_calita_afumatura2.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="119" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjY0nOIvzNai_nIBjnfFgSOsVoFPhKCaMdLahzidZFGgGiI1LdAtXp2NRAAAQt4eY1OWioJ0nFdCsA_q2PlmBQyuxPWVZ2CDf7PEWZm8uOkbA42nNXlhSRQHe1xzeVPVmF31bNi6BXsc-87/s320/varza_calita_afumatura2.jpg" width="320" /></a></div><br />
<br />
<br />
<br />
<br />
<br />
<br />
<div style="text-align: justify;"><br />
</div><div style="text-align: justify;">Dupa ce s-a calit si afumatura adaugam varza putin cate putin amestecad mereu. Se pune cimbrul, crengute intregi sau maruntit iar mararul este optional dupa cum spuneam (mie nu imi place mararul asa ca nu il vedeti in mancare).</div><div style="text-align: justify;">Se lasa la calit iar spre finalul prepararii se adauga rosia, decojita si taiata cubulete mici. Eu nu am mai pus sare deoarece imi place varza mai dulceaga iar pasta de gogosari si afumatura au asigurat necesarul de sare. Optional puteti pune o lingura- doua de bulion/pasta de tomate daca doriti ca varza sa fie mai rosiatica.</div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiphT2P9YLGVt1-1w1a_tQJTD-wDVAV4x2r0aotQy3ZWOzu3i195yszqEhgSPIFT_FFXNX55SL_ObHBe0hyv507RHLwTHsaPcbQcqhxP0-MykBILtJWBHyGDfF8xZZ1wx0pu2mq29bxpCeP/s1600/varza_calita3.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiphT2P9YLGVt1-1w1a_tQJTD-wDVAV4x2r0aotQy3ZWOzu3i195yszqEhgSPIFT_FFXNX55SL_ObHBe0hyv507RHLwTHsaPcbQcqhxP0-MykBILtJWBHyGDfF8xZZ1wx0pu2mq29bxpCeP/s200/varza_calita3.jpg" width="200" /></a></div><br />
<br />
<div style="text-align: justify;"><br />
<br />
<br />
<br />
<br />
<br />
</div><br />
<br />
<span style="color: #009900;">Mod de servire:</span><br />
<div style="text-align: justify;">Se serveste cu mamaliguta, cu smantana sau ardei iute.</div><br />
<span style="color: #009900;">Tips:</span><br />
<div style="text-align: justify;">Varza contine foarte multa apa (aprox. 85%) incat adaugata treptat si amestecand mereu ea isi lasa zeama si fierbe frumos si uniform.</div><br />
<span style="color: #009900;">Stiati ca:</span> <br />
Varza este una dintre cele mai vechi legume (peste 4000 de ani)<strong><span style="font-size: small;"><b></b></span></strong> cu multiple beneficii, fiind considerata medicament naturist anticancerigen?<br />
<br />
<br />
Spor si Bon appétit ;)Andreeahttp://www.blogger.com/profile/06974933818877233487noreply@blogger.com1tag:blogger.com,1999:blog-6543858583040149422.post-20072580597111237432011-10-29T14:13:00.000+03:002011-10-29T14:13:37.854+03:00Eveniment caritabil culinar: Campionat de mancat sarmale la Cluj<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9n6PuARL-QLGVilrLAfdpzvrClDif9ygFGoYauZruHYV7Xovqj1y1Tgel68IzjvjH9mKXsxqGt6MdPEwKGbON2zxCy4Rhvy_kj0WNEU4QSgthjog-BDtUyY2FWYLsjTwO91LQEaDqUxIk/s1600/Campionatul+Mondial+de+mancat+sarmale.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9n6PuARL-QLGVilrLAfdpzvrClDif9ygFGoYauZruHYV7Xovqj1y1Tgel68IzjvjH9mKXsxqGt6MdPEwKGbON2zxCy4Rhvy_kj0WNEU4QSgthjog-BDtUyY2FWYLsjTwO91LQEaDqUxIk/s320/Campionatul+Mondial+de+mancat+sarmale.jpg" width="226" /></a></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">In data de 9 noiembrie Asociatia Little people Romania organizeaza la Restaurantul <a href="http://www.casaardeleana.com/despre.html">Casa Ardeleana</a>, din Cluj-Napoca un campionat de mancat sarmale destinat strangerii de fonduri pentru copii si tinerii care lupta impotriva cancerului.</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">Inscrierile se pot face pana la data de 6 noiembrie, intre timp puteti trimite un sms la <b style="color: black;"><span style="background-color: yellow;">858</span></b> si donati astfel 2 Euro contra cancer.</div><br />
<br />
Pentru mai multe detalii vizitati: <a href="http://www.contracancer.org.ro/">www.contracancer.org.ro</a>, <a href="http://www.thelittle-people.org/LPA_website/projects_ro_1.html">www.thelittle-people.org</a><br />
<br />
<br />
Spor si Bon appétit ;)Andreeahttp://www.blogger.com/profile/06974933818877233487noreply@blogger.com0tag:blogger.com,1999:blog-6543858583040149422.post-63189251637788493582011-10-24T20:10:00.001+03:002012-03-12T08:38:33.211+02:00Bunatati pentru camara: Gogosari in otet, fara fierbere<i>Imi plac tare mult muraturile, dar gogosarii murati dupa aceasta reteta sunt preferatii mei alaturi de cei umpluti cu varza insa anul acesta am zis ca ajung doar gogosari in otet, castraveti murati si conopida</i> murata <i>(in curand pe blog, am intarziat putin cu muraturile...)</i><br />
<br />
<div style="text-align: justify;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFK9Pg8e34iiz8zKhCLd-WUoZeAtHb6LZD0yzqkH9L1lFJT-Cslb_uU0igB7yVGRb0UTiMez8dT3pJ2FPQnEOwhZ0lcoK0pAzcP7FXxBP1PHrF4-3uZnoUIRDLgno_3IhdHYIdkv1mHQYq/s1600/gogosari_in_otet.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="241" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFK9Pg8e34iiz8zKhCLd-WUoZeAtHb6LZD0yzqkH9L1lFJT-Cslb_uU0igB7yVGRb0UTiMez8dT3pJ2FPQnEOwhZ0lcoK0pAzcP7FXxBP1PHrF4-3uZnoUIRDLgno_3IhdHYIdkv1mHQYq/s320/gogosari_in_otet.jpg" width="320" /></a></div><br />
</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><br />
</div><br />
<span style="color: #009900;"><i> </i><br />
<br />
<br />
<br />
<br />
</span><br />
<span style="color: #009900;">Ingrediente:</span><br />
5 kg de gogosari<br />
1 litru otet din vin <br />
0.5-1 kg zahar (depinde cat de dulci va plac)<br />
o cana de sare (250 gr)<br />
boabe piper<br />
foi de dafin<br />
<br />
<span style="color: #009900;">Timp de preparare</span>: <br />
1 ora si 30 minute<br />
<span style="color: #009900;"> </span><br />
<span style="color: #009900;">Dificultate</span>:<br />
Medie <br />
<br />
<span style="color: #009900;">Mod de preparare</span>:<br />
Aceasta reteta au folosit-o si bunica si mama dar mi-a reamintit-o de cativa ani, Tusa Luci, o buna prietena a mamei, mai ceva ca o matusa pentru mine.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi36ucVVq3QEJy9rVl0zBQChqrBY6dTWVamdyzLTJvYqxp7OosCNR4LXTkQ7nuAraMSjt59rdYWHpGv25kaD0g5HBAMHN1ySHCiFyWZIsmRAqKjNnOSkL1StuZ_TFVraL94Nsj_-R8P8ljb/s1600/gogosari_in_otet_jumtatati.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="147" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi36ucVVq3QEJy9rVl0zBQChqrBY6dTWVamdyzLTJvYqxp7OosCNR4LXTkQ7nuAraMSjt59rdYWHpGv25kaD0g5HBAMHN1ySHCiFyWZIsmRAqKjNnOSkL1StuZ_TFVraL94Nsj_-R8P8ljb/s320/gogosari_in_otet_jumtatati.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"></div><br />
Gogosarii se spala cu apa din abundenta, apoi se curata si se taie in jumatati sau sferturi. Daca aveti un vas mare in care sa incapa toti se adauga peste gogosari sarea, zaharul, piperul si foile de dafin si la final otetul, daca trebuie sa ii puneti in mai multe vase, atunci se prepara amestecul separat si se toarna in mod egal in fiecare vas. Se amesteca putin apoi se acopera si se lasa pana a doua zi (24 ore), amestecand din cand in cand. Timpul estimat este pentru pregatirea gogosarilor si asezarea lor in borcane a doua zi.<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtDFoHdOUnnT7ZufSJSj6Vp3szXb0IkANAfWxP2Vycd9uPWFHD2haIE5nOapI1Zpfwi0wBKsKA0NS2IL3i13fTwuo2QlOuTyU7uXEn3C4xb14QnQEOaGeZQSvGL_m2PEvyontJSKl-3yCt/s1600/gogogsari_gata_de_murat.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="195" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtDFoHdOUnnT7ZufSJSj6Vp3szXb0IkANAfWxP2Vycd9uPWFHD2haIE5nOapI1Zpfwi0wBKsKA0NS2IL3i13fTwuo2QlOuTyU7uXEn3C4xb14QnQEOaGeZQSvGL_m2PEvyontJSKl-3yCt/s200/gogogsari_gata_de_murat.jpg" width="200" /></a> <br />
<br />
A doua zi veti constata ca s-a adunat multa zeama incat o sa si ramana, gogosarii sunt mai moi si usor de manevrat. Se spala bine borcanele si se pregatesc pentru asezarea gogosarilor, cat mai uniti, unul in interiorul celuilalt, ca intr-o imbratisare :) pana ajungem la gatul borcanului.<br />
Zeama se toarna in fiecare borcan pana sus, se infileteaza borcanele si se depoziteaza in camara sau beci. E bine sa pastrati zeama pentru completare si sa urmariti gogosarii dupa cateva ore sau a doua zi, zeama e posibil sa mai scada dupa ce patrunde mai bine in gogosari.<br />
<br />
<div style="text-align: justify;"></div><div style="text-align: justify;">Bunatati pentru camara: 6 borcane de cate 720 sau 800 ml, suficient pentru iarna asta.<br />
Revin cu poze si detalii dupa ce desfac primul borcan;)</div><br />
<span style="color: #009900;">Mod de servire:</span><br />
<div style="text-align: justify;">Fripturi, sandwich-uri, cartofi de orice fel, salate, omleta si orice este pe gustul Dumneavoastra :)</div><br />
<span style="color: #009900;">Tips:</span><br />
<div style="text-align: justify;">Puteti folosi celofan sau capace pentru borcanele cu filet, am preferat cele cu filet deoarece erau la indemana si sunt destul de etanse.</div><br />
<span style="color: #009900;">Stiati ca:</span> <br />
Cu cat sunt mai naturale muraturile cu atat sunt mai benefice organismului, fiind recomandate si la dieta?<br />
<br />
<br />
Spor si Bon appétit ;)Andreeahttp://www.blogger.com/profile/06974933818877233487noreply@blogger.com6tag:blogger.com,1999:blog-6543858583040149422.post-40140487003947492992011-10-11T22:37:00.000+03:002011-10-11T22:37:37.916+03:00Reteta desert fara foc: Tort de nuci cu crema de ciocolata si capsuni (6-8 persoane)<div style="text-align: justify;"><span style="font-style: italic;"><i>Am refacut aceasta reteta cu capsuni si menta de data aceasta, pentru o noua ocazie speciala, a fost o surpriza si un mare succes. De data aceasta am testat noul robot de bucatarie si totul a mers mult mai rapid. </i></span><i></i></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj53SQtC7aqaKV4pt9PXUls1-0d-4EoCCRKDjNBzlrSt5MzIzCIL4P5za707mzG7nA9hRNZ9ZJ4F2mcpkpwvWLXyjBDvgkdc-CuJyYSvpyUonis8ynt1gcq4gGH2-Zn3YkFRys4NKchK3qR/s1600/P1030599.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="313" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj53SQtC7aqaKV4pt9PXUls1-0d-4EoCCRKDjNBzlrSt5MzIzCIL4P5za707mzG7nA9hRNZ9ZJ4F2mcpkpwvWLXyjBDvgkdc-CuJyYSvpyUonis8ynt1gcq4gGH2-Zn3YkFRys4NKchK3qR/s320/P1030599.JPG" width="320" /></a></div><br />
<br />
<span style="color: #009900;"></span><br />
<span style="color: #009900;"></span><br />
<span style="color: #009900;"><br />
</span><br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<span style="color: #009900;">Ingrediente:</span><br />
<br />
<span style="color: #009900;">Blat </span><br />
2 cani miez de nuca<br />
1 cana curmale<br />
<br />
<span style="color: #009900;">Crema</span><br />
<span style="color: black;"> </span><br />
50 gr cacao<br />
1 banana<br />
1 lingura miere<br />
capsuni proaspete (crema si decorat)<br />
menta proaspata (crema si decorat) <br />
<br />
<span style="color: #009900;">Timp de p</span><span style="color: #009900;">repa</span><span style="color: #009900;">rare:</span><br />
15-20 minute<br />
<br />
<span style="color: #009900;">Dificultate</span><span style="color: #009900;">:</span><br />
Redusa<br />
<br />
<span style="color: #009900;">Mod de preparare:</span><br />
<div style="text-align: justify;">Pasii sunt aceiasi ca la reteta de <a href="http://inventiiculinare.blogspot.com/2011/07/reteta-desert-fara-foc-tort-de-nuci-cu.html">tort de nuci cu crema de ciocolata si zmeura </a>cu mici modificari/imbunatatiri: o singura lingura de miere a fost suficienta, am adaugat mai multe frcute la crema pentru un plus de gust si aroma. </div><div style="text-align: justify;"><br />
<div style="text-align: justify;">Scriam cand am postat <a href="http://inventiiculinare.blogspot.com/2011/07/reteta-desert-fara-foc-tort-de-nuci-cu.html">reteta tortului cu zmeura</a> ca m-am chinuit putin cu maruntirea nucilor si a curmalelor deoarece "momentan nu am in dotare un robot de bucatarie (aviz amatorilor :))" si dupa o luna am primit cadoul mult asteptat, observ ca mai trebuie sa scriu pe aici ce mai am nevoie ca se rezolva rapid :) Revin cu noi sugestii, chiar si de prezentare.</div></div><br />
<span style="color: #009900;">Mod de servire:</span><br />
Se recomanda sampanie, mai ales daca e o ocazie foarte speciala!<br />
<br />
<span style="color: #009900;">Tips: </span><br />
Crema de ciocolata se combina foarte bine cu zmeura, mure si alte fructe de padure, visine, capsuni dar evident puteti alege fructele preferate.<br />
<br />
<span style="color: #009900;">Stiati ca...</span><span id="main" style="visibility: visible;"><span id="search" style="visibility: visible;"><i><br />
</i></span></span><span>Ciocolata are proprietati tonice, ridicand nivelul serotoninei si endorfinei din creier, rezultand asadar mentinerea si cresterea bunei dispozitii.</span>?<br />
<br />
<br />
Spor si Bon appétit ;)Andreeahttp://www.blogger.com/profile/06974933818877233487noreply@blogger.com2tag:blogger.com,1999:blog-6543858583040149422.post-46764884515296311722011-10-06T23:46:00.001+03:002012-10-15T09:26:59.749+03:00Bunatati pentru camara: Pasta de gogosari<span style="font-style: italic;"><i>Pasta de gogosari am mai facut eu singurica de vreo 2-3 ori dar e prima data cand o fac si o depozitez in casa mea, camara mea! In plus, tocmai primisem noua mea jucatarie in bucatarie de la parintii mei si trebuia sa o pun la incercare; era si pacat sa nu profit si de preturile excelente din piata.</i></span><br />
<br />
<div style="text-align: justify;">
</div>
<div style="text-align: justify;">
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMsOoJPkLPF0SRLCw61oAyLtqvQgtXlCZQvCHOGJYIIAytXmjOqON_2LgIGQ86ZVE9zWrW4Ad9hVumY3dA1GsfcIHmxoaspX1CpDgMI6Qz7LOiXT5Xy1nQ-iS41vRzdYTidgSJEent2y1T/s1600/pasta_gogosari_borcan.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="247" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMsOoJPkLPF0SRLCw61oAyLtqvQgtXlCZQvCHOGJYIIAytXmjOqON_2LgIGQ86ZVE9zWrW4Ad9hVumY3dA1GsfcIHmxoaspX1CpDgMI6Qz7LOiXT5Xy1nQ-iS41vRzdYTidgSJEent2y1T/s320/pasta_gogosari_borcan.jpg" width="320" /></a></div>
<br /></div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
<br /></div>
<br />
<span style="color: #009900;"><i> </i><br />
<br />
<br />
<br />
<br />
Ingrediente:</span><br />
5 kg de gogosari<br />
500 gr sare grunjoasa<br />
<br />
<span style="color: #009900;">Timp de preparare</span>: <br />
60-70 minute<br />
<span style="color: #009900;"> </span><br />
<span style="color: #009900;">Dificultate</span>:<br />
Medie <br />
<br />
<span style="color: #009900;">Mod de preparare</span>:<br />
Gogosarii se spala cu apa din abundenta, apoi se curata si se taie felii ca sa fie cat mai usor sa ii tocam in masina de tocat carne sau in robotul de bucatarie, dupa preferinte. Tineti cont ca dupa curatare, eliminarea semintelor si a cotoarelor cantitatea mai scade, cam 1-1.5 kg, cantitatea de sare se adapteaza in functie de cantitatea de gogosari.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLxAYq8uQVeXfrrJ7Tx1M0bNCOAb6BfJ3PK8JtsqqvQKuP9ekCfULYUBIgOlh6ipFPX10BcAHJ3-uDsE2lcBcg_6yFMUcVLCMyBU5qKANMHOnbQFzYtntzSXdG0hML9QTNGjKL2rPIYo4r/s1600/pasta_gogosari-horz.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="96" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLxAYq8uQVeXfrrJ7Tx1M0bNCOAb6BfJ3PK8JtsqqvQKuP9ekCfULYUBIgOlh6ipFPX10BcAHJ3-uDsE2lcBcg_6yFMUcVLCMyBU5qKANMHOnbQFzYtntzSXdG0hML9QTNGjKL2rPIYo4r/s320/pasta_gogosari-horz.jpg" width="320" /></a></div>
<br />
<br />
<div style="text-align: justify;">
</div>
<div style="text-align: justify;">
</div>
<div style="text-align: justify;">
</div>
<div style="text-align: justify;">
</div>
<div style="text-align: justify;">
</div>
<div style="text-align: justify;">
<br />
<br />
<br />
<br />
<br />
Se pune pasta obtinuta la fiert si se toarna sarea (sare grunjoasa, fara iod, ideala pentru muraturi si conserve), se amesteca putin pentru omogenizare apoi se lasa sa fiarba la foc mic in jur de 40-45 minute, amestecand mereu, pana scade putin si se leaga pasta.</div>
<br />
<div style="text-align: justify;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjP_4t2r1gsupdIqW9dejiOVY3j88tPsC8A2jiDwBawhH7rNAVICtvSt4qEAjAQQUmdK8hzil8ulWzymAypjVCbQvqLqYs_cm8u8weUkpDuMKwqTJW1lVjBmQFpTI4dHzcrLKvBo3TVX6_H/s1600/gogosari_la_fiert.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjP_4t2r1gsupdIqW9dejiOVY3j88tPsC8A2jiDwBawhH7rNAVICtvSt4qEAjAQQUmdK8hzil8ulWzymAypjVCbQvqLqYs_cm8u8weUkpDuMKwqTJW1lVjBmQFpTI4dHzcrLKvBo3TVX6_H/s200/gogosari_la_fiert.jpg" width="200" /></a> </div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
Eu am fiert in oala, pe aragaz, asa ca am pus un fir de ulei ca sa fiu sigura ca nu se prinde, altfel uleiul nu este deloc necesar. Puteti pune la fiert in cratita, in cuptor si atunci nu aveti probleme sa amestecati mereu ca sa nu se prinda. Eu am lasat sa se raceasca si am pus in borcane a doua zi.</div>
<div style="text-align: justify;">
Se pregatesc borcanele: se spala bine, se clatesc bine si se scurg apoi se toarna pasta de gogosari fie cu ajutorul unei palnii, fie cu ajutorul unei lingurite, asa incat sa incapa cu usurinta. Apoi se depoziteaza in camara sau beci. </div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
Bunatati pentru camara: 2 sticle de 700 gr si 5 borcane si jumatate a cate 300 gr, suficient pentru iarna asta.</div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<br />
<br />
<span style="color: #009900;">Mod de servire:</span><br />
<div style="text-align: justify;">
Update 15.10.2012: Se recomanda adaugarea unei linguri de pasta de gogosari in ciorbe, tocanite, paste, pizza, umpluturi pentru carne sau paste sau se adapteaza cantitatea in sandwich-uri, salate sau pe painea prajita, e nevoie doar de inventivitate.</div>
<br />
<span style="color: #009900;">Tips:</span><br />
La cantitatea de sare folosita, pasta se pastreaza foarte bine dar in acelasi timp nu este foarte sarata si va permite sa puneti si bors sau vegeta daca va place sa consumati, mai ales la ciorbe.<br />
<br />
<span style="color: #009900;">Stiati ca:</span> <br />
100 de gr de gogosari contin aproximativ 250 mg de calciu?<br />
<br />
<br />
Spor si Bon appétit ;)Andreeahttp://www.blogger.com/profile/06974933818877233487noreply@blogger.com9tag:blogger.com,1999:blog-6543858583040149422.post-53799793301800696282011-09-05T23:02:00.002+03:002011-09-12T23:22:41.585+03:00Campionatul International de Gatit in Aer Liber - Cluj - 9-11 Septembrie 2011<div style="text-align: justify;">Am revenit din concediu si incep prin a asista direct la un campionat de gatit in aer liber. Am fost in concediu, m-am simtit bine dar am gatit si eu cate ceva in aer liber, revin cu detalii intr-un articol viitor ;)</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">Anul acesta <b>Campionatul International de Gatit in Aer Liber - Cupa Polus Center Cluj</b> se desfasoara intre <b>9-11 Septembrie 2011</b>, ca de obicei, in parcarea Polus Center, in zona special amenajata.</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">Anul acesta, la aniversarea a 5 ani de campionat, Tibi Kiss Budai intentioneaza sa gateasca 1500 portii de Stifado (o mancare tipic greceasca) din 120 kg de carne de porc, pentru a stabili un nou record gastronomic mondial, care se pare ca va fi impartit ulterior participantilor si spectatorilor, presimt ca iarasi va iesi...cam urat.</div><div style="text-align: justify;">Tibi Kiss Budai revine cu intentia de a stabili un nou record, dupa cel stabilit anul trecut tot in cadrul Campionatului international de gatit in aer liber, Cupa Polus Center Cluj, cand a gatit <a href="http://inventiiculinare.blogspot.com/2010/09/haideti-la-cluj-la-campionatul.html">210 pui intr-o tigaie de 15 metri</a>.</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">O sa fiu la fata locului, sambata cel putin, sa asist din nou la stabilirea unui nou record, sa vad ce mai gatesc bucatarii consacrati, sa mai invat cate ceva.</div><br />
<div style="text-align: justify;"><b>Update 10.09:</b> Am fost acolo, nu a fost asa aglomerat ca anul trecut, public destul de restrans si de asemenea destul de putine demonstratii fata de alti ani. Pregatirile pentru stifado au inceput destul de tarziu, in jur de ora 15 asa ca nu am stat pana la final, a durat cam 3 ore. Am aflat si eu din presa ca Tibi Kiss Budai a stabilit un nou record nu doar cu 1500 portii ci in jur de 1570 portii. Felicitari Maestrului!</div><br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5zpoAIwGF-Bm6znqfO7Q78ii37TRUc5fB_lpuHC4c0WAkK3-UCMP0hHsAN4491eX46CgVi7TZMmetCHSkafY35rVezQGMGQ3tn53qcgnjTQH0ysZqXWnnT5Zjx3HzUfN7fjdhYzCwrTjf/s1600/record_stifado_Cluj2011.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5zpoAIwGF-Bm6znqfO7Q78ii37TRUc5fB_lpuHC4c0WAkK3-UCMP0hHsAN4491eX46CgVi7TZMmetCHSkafY35rVezQGMGQ3tn53qcgnjTQH0ysZqXWnnT5Zjx3HzUfN7fjdhYzCwrTjf/s200/record_stifado_Cluj2011.jpg" width="200" /></a> </div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbi15Z4rLnfHL84gT6gOR9Mr9fZMHpOE1NH2ALh_Cc54bbLU0fWh0S18GjjNepxNTR6MB1jH3urbJPYPbWcpjd58n-q0MPhjsxrgXbCrVi6e5Bz0lRZqHVAr4agD2C_RqFVeZo1_Vd3siq/s1600/tibi_kiss_budai_record_stifado.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbi15Z4rLnfHL84gT6gOR9Mr9fZMHpOE1NH2ALh_Cc54bbLU0fWh0S18GjjNepxNTR6MB1jH3urbJPYPbWcpjd58n-q0MPhjsxrgXbCrVi6e5Bz0lRZqHVAr4agD2C_RqFVeZo1_Vd3siq/s200/tibi_kiss_budai_record_stifado.jpg" width="200" /></a> </div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div style="text-align: justify;">Eram curioasa de asemenea sa vad cum arata carnatul cu diametru de un metru pregatit de cei de la Memo 10 insa totul se terminase cand am ajuns noi. Am fost putin dezamagita totusi cand am vazut ca practic era vorba de un carnat subtire lung, spiralat, prajit pe gratar. Se pare ca a cantarit in jur de 15 kg, respectiv aproximativ 150 portii.</div><br />
Surse: <a href="http://www.campionatdegatit.ro/">www.campionatdegatit.ro</a><br />
<br />
<br />
Spor si Bon appétit ;)Andreeahttp://www.blogger.com/profile/06974933818877233487noreply@blogger.com2tag:blogger.com,1999:blog-6543858583040149422.post-3422257531129301212011-07-21T19:13:00.000+03:002011-07-21T19:13:56.366+03:00Mancarea, vazuta altfel.....<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicNSVRqKDdDuCbOAUN7QlzwFvuvrm8s09yPdRxG16ZCG6NbMS9mDi9t4BKsNqwGrIJ3lM9TsNWE5Ux4tBffgOROZhdU7GYazOa22VQwNjwU94bepmy03avtabsJR7mRRlOZsKC_RtpAtv9/s1600/frunza-ananas.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicNSVRqKDdDuCbOAUN7QlzwFvuvrm8s09yPdRxG16ZCG6NbMS9mDi9t4BKsNqwGrIJ3lM9TsNWE5Ux4tBffgOROZhdU7GYazOa22VQwNjwU94bepmy03avtabsJR7mRRlOZsKC_RtpAtv9/s320/frunza-ananas.jpg" width="320" /></a></div><br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
Sursa: <a href="http://www.totb.ro/">www.totb.ro </a><br />
<br />
Stiti ce reprezinta imaginea de mai sus? O sa vi se para foarte interesant: sectiunea unei frunze de ananas.<br />
<br />
Am citit pe <a href="http://www.totb.ro/">www.totb.ro</a> un articol interesant despre fotografierea in detaliu a legumelor, fructelor si a mancarii in general de catre Caren Alpert, asa cum sunt ele vazute la microscop.<br />
<br />
Am facut un mic research si m-am minunat. Daca sunteti curiosi / curioase si voi puteti afla mai multe informatii accesand link-urile urmatoare: <a href="http://carenalpertfineart.com/gallery.html#0">www.carenalpertfineart.com</a> si <a href="http://www.carenalpert.com/">www.carenalpert.com</a>.<br />
<br />
<br />
<br />
Spor si Bon appétit ;)Andreeahttp://www.blogger.com/profile/06974933818877233487noreply@blogger.com0tag:blogger.com,1999:blog-6543858583040149422.post-40006849327682317492011-07-17T23:26:00.001+03:002011-07-31T17:55:10.075+03:00Cartofi frantuzesti sau gratinati (4-6 persoane)<span style="font-style: italic;"><i>Bubulina are un Bubulin :) Am descoperit eu mai demult ca e priceput la toate dar cu aceasta cina surpriza m-a dat pe spate <3 Asadar postez o prima reteta care nu e gatita de mine dar este pregatita de jumatatea mea, deci se pune. Nu apar imagini decat din etapa finala insa textul este sugestiv si promit sa postez varianta mea cu prima ocazie, cu poze din toate fazele de pregatire.</i></span><i></i><br />
<br />
<div style="text-align: justify;"></div><div style="text-align: justify;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgORfBLbjH6Zzh1IImCoSSrW7fplJxdueoRd8RoaBXxGmYxbKftJQJDly87FPFAEIop_MSRyJ9-b95A4CIvnByg7TIGl2368SVIoXP1YelJgVAV9GtZZz_XHE9JOIyxqY7lD-idIKgh2yA/s1600/cartofi_frantuzesti.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="234" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgORfBLbjH6Zzh1IImCoSSrW7fplJxdueoRd8RoaBXxGmYxbKftJQJDly87FPFAEIop_MSRyJ9-b95A4CIvnByg7TIGl2368SVIoXP1YelJgVAV9GtZZz_XHE9JOIyxqY7lD-idIKgh2yA/s320/cartofi_frantuzesti.jpg" width="320" /></a></div><span style="color: #009900;"><i></i><br />
<br />
<br />
</span><br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<span style="color: #009900;">Ingrediente:</span></div>1 kg cartofi noi mici<br />
2-3 oua<br />
300 gr telemea rasa<br />
150 gr smantana<br />
unt pentru uns tava<br />
sare, piper <br />
<br />
<span style="color: #009900;">Timp de preparare</span>: <br />
45 de minute<br />
<span style="color: #009900;"> </span><br />
<span style="color: #009900;">Dificultate</span>:<br />
Medie <br />
<br />
<span style="color: #009900;">Mod de preparare</span>:<br />
Se aleg cartofi noi, mici (se patrund mai usor), se spala bine sub apa din abundenta deoarece nu se curata. Se taie rondele si se incepe asezarea lor in vasul yena (vas patrat, diametru aproximativ 28 cm), uns in prealabil cu unt.<br />
<br />
Branza se rade si amestecam o parte cu smantana. Se incepe asezarea in vas incepand cu cartofii, apoi un strat de amestec branza cu smantana si tot asa pana ajungem la ultimul strat care va fi de cartofi si apoi presaram branza ramasa.<br />
<br />
Intre timp batem ouale, condimentam cu sare si piper si turnam continutul deasupra straturilor deja create. Optional se poate adauga sare si piper pe deasupra.<br />
<br />
Se da la cuptorul incins pana se formeaza o crusta aramie, aproimativ 25 de minute, depinde totusi de cuptor.<br />
<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwuPLrIl7JGvByKEBul5BD0gx3qJrw5hvlcWjKtCLWF7hM2AbQEg3cbtJjoQ9LPjKtYga1wx-xFtsWxnF4_rRUoMRdbic4tSKUP85BiIh3vTUB8U2DPnKQWt1ntOn7mScb7WIHrz0eDlAj/s1600/reteta_cartofi_frantuzesti.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="250" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwuPLrIl7JGvByKEBul5BD0gx3qJrw5hvlcWjKtCLWF7hM2AbQEg3cbtJjoQ9LPjKtYga1wx-xFtsWxnF4_rRUoMRdbic4tSKUP85BiIh3vTUB8U2DPnKQWt1ntOn7mScb7WIHrz0eDlAj/s320/reteta_cartofi_frantuzesti.jpg" width="320" /></a></div><br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<span style="color: #009900;">Mod de servire:</span><br />
Se recomanda servirea imediat dupa ce scoateti de la cuptor insa e poate servi si rece, nu are grasimi. Pot servi 4 pana la 6 persoane, in functie de portii.<br />
<br />
<span style="color: #009900;">Tips:</span><br />
In loc de smantana puteti opta pentru lapte mai ales daca ati ales cartofi de dimensiuni mai mari. Optional puteti presara patrunjel proaspat, tocat fin.<br />
<br />
<span style="color: #009900;">Stiati ca:</span> <br />
Aceasta reteta este combinatia dintre 2 retete din gastronomia franceza: Gratin Dauphinois si Gratin Savoyard?<br />
<br />
<br />
Spor si Bon appétit ;)Andreeahttp://www.blogger.com/profile/06974933818877233487noreply@blogger.com2tag:blogger.com,1999:blog-6543858583040149422.post-54867232885836672912011-07-11T20:16:00.000+03:002011-07-11T20:16:17.503+03:00Aperitiv romantic: cascaval si sunca de curcan<div style="text-align: justify;"><span style="font-style: italic;"><i>Un aperitiv romantic, aspectuos si delicios. gata in cateva minute, ideal pentru orice ocazie speciala...romantism sa fie :) Am ales inimioare ca era o ocazie speciala dar se pot folosi orice forme, poate fi chiar si un aperitiv pentru copii daca folositi alte forme mai jucause!</i></span><i></i></div><br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgSeOMN65wy3h6nVV8j8Kpup46dxMfEE2RllAe_ZP1MvIEwd9IF7fjQlKvr2qe4Mhjlrh9S8eC1133KK7Fu6B1VrLqOSrdX7VhJG8i25_xyg0ikAFRuJCoAh_qTVkJzkSXGYc5qbxfJPSx/s1600/aperitiv_romantic.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="305" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgSeOMN65wy3h6nVV8j8Kpup46dxMfEE2RllAe_ZP1MvIEwd9IF7fjQlKvr2qe4Mhjlrh9S8eC1133KK7Fu6B1VrLqOSrdX7VhJG8i25_xyg0ikAFRuJCoAh_qTVkJzkSXGYc5qbxfJPSx/s320/aperitiv_romantic.jpg" width="320" /></a></div><br />
<span style="color: #009900;"><br />
</span><br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<span style="color: #009900;">Ingrediente:</span><br />
<br />
8- 10 felii sunca de curcan<br />
8 felii cascaval<br />
(4 afumate, 4 simple)<br />
1 rosie <br />
busuioc proaspat<br />
3-4 masline verzi cu ardei<br />
<br />
<br />
<span style="color: #009900;">Timp de p</span><span style="color: #009900;">repa</span><span style="color: #009900;">rare:</span><br />
sub 10 minute<br />
<br />
<span style="color: #009900;">Dificultate</span><span style="color: #009900;">:</span><br />
Redusa<br />
<br />
<span style="color: #009900;">Mod de preparare:</span><br />
<div style="text-align: justify;">Am ales sunca de curcan pentru ca imi place foarte mult si e si sanatoasa dar se poate folosi orice sunca va place. Pentru diversitatea culorii am ales 4 felii de cascaval afumat si 4 felii de cascaval simplu, toate taiate cam la aceeasi grosime cu sunca.<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3brfPzyzK5uRLE1suhZzOxD7KsPERHrtk-yKtSoTQk4mLFNkFwGmkZUWo0TSTlKNzSqyABQjLMPn9fprmfIYj0V2FWOxO6Iarg8_Kdd5sEfD872NpfiEYPl3WQXqaxCusTB-MJ8K_6cKF/s1600/aperitiv_romantic.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3brfPzyzK5uRLE1suhZzOxD7KsPERHrtk-yKtSoTQk4mLFNkFwGmkZUWo0TSTlKNzSqyABQjLMPn9fprmfIYj0V2FWOxO6Iarg8_Kdd5sEfD872NpfiEYPl3WQXqaxCusTB-MJ8K_6cKF/s320/aperitiv_romantic.jpg" width="320" /></a><br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
Se urmeaza pasii exemplificati in poza de mai sus: se incepe asezarea feliilor cu cascavalul, se preseaza usor pentru a se uni apoi se preseaza forma peste turnuletul obtinut pentru decupare. Intial am vrut sa fac mai multe inimioare insa mi-au placut si chenarele inimioarelor dupa decupare asa ca au ramas 2 inimoare si 2 "rame" de inimioare. Am avut o rosie carnoasa destul de marisoara asa ca am mai facut o inimioara rosie si am decorat cu busuioc proaspat.<br />
<br />
Un aperitiv rapid, lejer si gustos!<br />
<br />
</div><br />
<span style="color: #009900;">Mod de servire:</span><br />
Se recomanda un vin alb demisec poate chiar sampanie daca este o ocazie mai speciala insa totul depinde de tipul de cascaval folosit. <br />
<br />
<span style="color: #009900;">Tips: </span><br />
Daca feiile nu vor sa stea lipite puteti folosi putin unt intre felii.<br />
<br />
<span style="color: #009900;">Stiati ca...</span><span id="main" style="visibility: visible;"><span id="search" style="visibility: visible;"><i><br />
</i>Pieptul de curcan (fara piele) este bogata in proteine si este totodata cea mai slaba carne, 100 gr continand doar 0.5 grasimi?</span></span><br />
<br />
<br />
Spor si Bon appétit ;)Andreeahttp://www.blogger.com/profile/06974933818877233487noreply@blogger.com2tag:blogger.com,1999:blog-6543858583040149422.post-48421494748564138672011-07-05T23:56:00.001+03:002011-10-11T22:41:56.157+03:00Reteta desert fara foc: Tort de nuci cu crema de ciocolata si zmeura (6-8 persoane)<div style="text-align: justify;"><span style="font-style: italic;">Cred ca am mai scris anterior ca deocamdata nu am cuptor...atata timp cat am plita pot gati aproape orice asa ca am considerat ca banii de cuptor ii folosesc deocamdata pentru alte amenajari in casa :) Sa revenim la subiect ...voiam sa fac ceva bun pentru o ocazie foarte speciala(!) dar nu mai voiam sa folosesc blat de cumparat si creme instant si numai bine am gasit fix cu o zi inainte o noua reteta super interesanta pe <a href="http://www.eva.ro/blog-sanatate/1/gateste-fara-foc-cea-mai-simpla-tarta-cu-ciocolata/">blogul de sanatate al Ioanei. </a></span><i>Sincer, a fost salvarea mea! Este o reteta preparata de <a href="http://aniphyo.com/">Ani Phyo</a>, recunoscuta pe plan mondial pentru stilul de viata si dietele raw (hrana vie vegetala).</i></div><br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhONnXwHVzBpkN_IUAyoMVUj3QwUG7Eur9yF-Q-IIliumUTMsJBFs6yWt-gDuFEfOAi1rw7BvZMae56O_CDnAn6K6dvn68L4K0DWTqkJSBdQ6Jzi0EI_6bjScCgEGVQOG_fkydwy_ek3DS2/s1600/tort_nuci_ciocolata.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="199" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhONnXwHVzBpkN_IUAyoMVUj3QwUG7Eur9yF-Q-IIliumUTMsJBFs6yWt-gDuFEfOAi1rw7BvZMae56O_CDnAn6K6dvn68L4K0DWTqkJSBdQ6Jzi0EI_6bjScCgEGVQOG_fkydwy_ek3DS2/s320/tort_nuci_ciocolata.jpg" width="320" /></a></div><br />
<span style="color: #009900;"><br />
</span><br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<span style="color: #009900;">Ingrediente:</span><br />
<br />
<span style="color: #009900;">Blat </span><br />
2 cani miez de nuca<br />
1 cana curmale<br />
<br />
<span style="color: #009900;">Crema</span><br />
<span style="color: black;"> </span><br />
50 gr cacao<br />
1 banana<br />
2-3 linguri miere<br />
zmeura (crema si decorat)<br />
menta proaspata (crema si decorat) <br />
<br />
<span style="color: #009900;">Timp de p</span><span style="color: #009900;">repa</span><span style="color: #009900;">rare:</span><br />
15-20 minute<br />
<br />
<span style="color: #009900;">Dificultate</span><span style="color: #009900;">:</span><br />
Redusa<br />
<br />
<span style="color: #009900;">Mod de preparare:</span><br />
<div style="text-align: justify;">Eu am adaptat putin reteta (ca de obicei :P dupa preferintele mele. Am facut reteta simplu, din 5-6 ingrediente: blatul l-am facut fara cacao, am folosit banana si miere pentru crema.<br />
Masura unei cani a fost de aproximativ 250 gr la mine dar important e sa folositi aceeasi cana pentru toate ingredientele.<br />
<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgz6MKipJq6q_omLl-3jLD37ukWiJesO-EeyyU4A4Toui_1LzYh0LkmX-rX6238q9v4h95dq2xjTZO8nFk_9cFqsJgdh8yXeBZXiKzEV3KtNdTs2p_z_EzJjDLgKCDNyie2HEHk9zhMYm9T/s1600/curmale.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="139" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgz6MKipJq6q_omLl-3jLD37ukWiJesO-EeyyU4A4Toui_1LzYh0LkmX-rX6238q9v4h95dq2xjTZO8nFk_9cFqsJgdh8yXeBZXiKzEV3KtNdTs2p_z_EzJjDLgKCDNyie2HEHk9zhMYm9T/s200/curmale.jpg" width="200" /></a></div><br />
<br />
<br />
<div style="text-align: justify;"><br />
<br />
<br />
<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTQVMO2CiueQWKIDskM8brpjefzf09KSH4jHqFnpPRz2xB1kkVeLQvcZXn0YwDqUJZ_STX4Xwu6newHaZ-wZRtivgZNbNjqkHu-cRYzjZ2v4-feF3uQgJfKyFnXmhIFIAqBc9BVXRYo5Dw/s1600/miere_cacao.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="98" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTQVMO2CiueQWKIDskM8brpjefzf09KSH4jHqFnpPRz2xB1kkVeLQvcZXn0YwDqUJZ_STX4Xwu6newHaZ-wZRtivgZNbNjqkHu-cRYzjZ2v4-feF3uQgJfKyFnXmhIFIAqBc9BVXRYo5Dw/s200/miere_cacao.jpg" width="200" /></a></div><br />
<br />
<br />
<br />
<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirM7afmr7eR6jKWKU0BLIIuy8gi75rIH0vnVl4kik_E7LoI1LFvclcDGMTV2HXdarz1yU7LFGdW9ch90Y2RVlesqxoMZR9I180nWMXKapIpsRW2gjezMK2-6BFy-E_DWkNu1Vn-rIr9nQ1/s1600/zmeura_banane.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="91" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirM7afmr7eR6jKWKU0BLIIuy8gi75rIH0vnVl4kik_E7LoI1LFvclcDGMTV2HXdarz1yU7LFGdW9ch90Y2RVlesqxoMZR9I180nWMXKapIpsRW2gjezMK2-6BFy-E_DWkNu1Vn-rIr9nQ1/s200/zmeura_banane.jpg" width="200" /></a></div><br />
<br />
<br />
<br />
<br />
</div></div><div style="text-align: justify;"><br />
<br />
Povestea cu nucile si mixarea lor cu curmalele a fost destul de lunga...asa ca din graba am uitat sa fac o poza miezului de nuca..dar voi sititi cum arata :) De ce a fost poveste lunga si de ce a durat mai mult la mine? Momentan nu am in dotare un robot de bucatarie (aviz amatorilor :)) asa ca am folosit un blender vertical de mana si m-am chinuit putin, desi am maruntit initial miezul de nuca in mojar si curmalele le-am taiat cubulete.<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWpu8ecx8hCbO_J8sWsAko-9qQAn_IDxMX0-6RYdn84-MALgeMIvnkhl7WzSF1yXyos9CpfvkwH2wMrjM-1_bT357ksdAj-5XSfSoN58n2xkXGRD69pFyvWv6dPxaSlo02qs3fGMRXgGjn/s1600/blat_nuca.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="141" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWpu8ecx8hCbO_J8sWsAko-9qQAn_IDxMX0-6RYdn84-MALgeMIvnkhl7WzSF1yXyos9CpfvkwH2wMrjM-1_bT357ksdAj-5XSfSoN58n2xkXGRD69pFyvWv6dPxaSlo02qs3fGMRXgGjn/s200/blat_nuca.jpg" width="200" /></a> Blatul trebuie sa iasa dens si putin lipicios, pentru a putea sa il modelati cum vreti. Ideal e sa aveti o forma de tort sau un inel culinar, eu l-am modelat direct pe platou.<br />
<br />
<br />
<br />
</div><br />
Pentru crema am adaugat cacao, miere, banana taiata felii, cateva frunze de menta proaspata (am cumparat la ghiveci de la hipermarket) si o jumatate de cana de zmeura (neaparat profitati de cea proaspata din piata, eu am gasit la o batranica, o cam vindea la suprapret dar macar a fost proaspata si "de la mama ei"). Crema obitnuta se intinde deasupra blatului in stratul dorit, se orneaza cu zmeura si menta si apoi se pune la rece pentru minim jumtate de ora apoi se poate servi.<br />
<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0QK-GWifZ5xun1OrVcGqXnKOhjkYoAbX-762Yo8ShhV0KPp8_hojj82zqB0dcxrt7BGnE9a-qT_kdKPlWs-uYxsL6jUa5K7aCfVteop8zcfjy4sLGJ-vkCv41b4BMbN2ZDCWqfZNkDQ1M/s1600/tort_fara_foc.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="195" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0QK-GWifZ5xun1OrVcGqXnKOhjkYoAbX-762Yo8ShhV0KPp8_hojj82zqB0dcxrt7BGnE9a-qT_kdKPlWs-uYxsL6jUa5K7aCfVteop8zcfjy4sLGJ-vkCv41b4BMbN2ZDCWqfZNkDQ1M/s200/tort_fara_foc.jpg" width="200" /></a></div><br />
<span style="color: #009900;"><br />
<br />
</span><br />
<br />
<br />
<br />
<br />
<br />
<br />
<span style="color: #009900;"> </span><br />
<br />
Acest tort a fost delicios, un adevarat rasfat pentru papilele gustative si oricine ar gusta fara sa stie cum a fost facut ar spune ca am pus cine stie cate oua, lapte etc.<br />
Chiar daca nu am folosit deloc zahar feliile sunt foarte satioase, taiate cat de mici, de aceea pot servi 6 pana la 8 persoane fara probleme.<span style="color: #009900;"> </span><br />
<br />
<span style="color: #009900;">Mod de servire:</span><br />
Se recomanda sampanie, mai ales daca e o ocazie foarte speciala!<br />
<br />
<span style="color: #009900;">Tips: </span><br />
Pentru crema puteti folosi avocado in locul bananei si curmale in locul mierii, totul depinde de gusturi.<br />
<br />
<span style="color: #009900;">Stiati ca...</span><span id="main" style="visibility: visible;"><span id="search" style="visibility: visible;"><i><br />
</i>Desi nucile au valoare calorica mare (aproximativ 650 calorii la 100 gr) contin fibre si grasimi monosaturate atat de necesare si benefice organismului, mai ales la dieta</span></span> daca sunt consumate corect?<br />
<br />
<br />
Spor si Bon appétit ;)Andreeahttp://www.blogger.com/profile/06974933818877233487noreply@blogger.com0tag:blogger.com,1999:blog-6543858583040149422.post-75319574713399746832011-06-29T23:21:00.000+03:002011-06-29T23:21:45.233+03:00Paste farfalle cu pui si dovlecel "imbatate" in vin (2 persoane)<span style="font-style: italic;">Nu stiu daca am mai zis cat de mult imi plac pastele si carnea de<i> pui :)</i></span><i> dar am decis sa faca o reteta lejera si rapida cu paste si cu dovlecel daca tot e sezonul lui.</i><br />
<br />
<div style="text-align: justify;"></div><div style="text-align: justify;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwK-mM2y9w5vcjXFJJdd8c0zGf0Lc61zMnXYFX6hx3SsdOcRsp05_JmqcsA_CwfaS_fdT2FbdWmKTXK38xcm5_K_8gHFBaIhRT1i6Lbba2t4yNYOFwGk9XQBEMvDO4fsnYJFwLybiQwewx/s1600/farfalle_cu_dovlecel_si_pui.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="242" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwK-mM2y9w5vcjXFJJdd8c0zGf0Lc61zMnXYFX6hx3SsdOcRsp05_JmqcsA_CwfaS_fdT2FbdWmKTXK38xcm5_K_8gHFBaIhRT1i6Lbba2t4yNYOFwGk9XQBEMvDO4fsnYJFwLybiQwewx/s320/farfalle_cu_dovlecel_si_pui.jpg" width="320" /></a></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><br />
</div><br />
<span style="color: #009900;"><i> </i><br />
<br />
<br />
<br />
<br />
Ingrediente:</span><br />
1 piept de pui potrivit (aprox 250 gr)<br />
300 gr de paste farfalle<br />
parmezan ras din belsug<br />
1 dovlecel potrivit<br />
1 pahar mare vin alb <br />
2 catei de usturoi<br />
2 cepe verzi <br />
o bucata de unt (cam 30 gr)<br />
busuioc verde din belsug<br />
sare, piper <br />
<br />
<span style="color: #009900;">Timp de preparare</span>: <br />
20-25 minute<br />
<span style="color: #009900;"> </span><br />
<span style="color: #009900;">Dificultate</span>:<br />
Medie <br />
<br />
<span style="color: #009900;">Mod de preparare</span>:<br />
Se pun pastele la fiert in multa apa cu sare si se lasa la fiert atat cat scrie pe ambalaj (eu am folosit Farfalle din grau dur, italienesti dar nu o marca foarte cunoscuta).<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyXSbLWFWVykK1JJwKugZ93YlGpboDwqJFy5QwByQwYfgJ9vc6sMNLtpLyV9onvVB-_FRcFv7bMFT94A9VBBTpKQQDvDW0wVUXTmw6pjuqTLkkDCy6OFort2C0QeIcyl51N3MIv1DDKig_/s1600/paste_farfalle.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyXSbLWFWVykK1JJwKugZ93YlGpboDwqJFy5QwByQwYfgJ9vc6sMNLtpLyV9onvVB-_FRcFv7bMFT94A9VBBTpKQQDvDW0wVUXTmw6pjuqTLkkDCy6OFort2C0QeIcyl51N3MIv1DDKig_/s200/paste_farfalle.jpg" width="200" /></a></div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCfm3KlzAx0MDpUAfrGEEK9gGt8PZB5YZp64_V72I0yXcR5dvVKo6JWPoLHecsTBH2rDkFTfWhEd6cr_pXkjqDdQiXcyBM_m9TCxvv4Cf1MKgympp0c-VDc1unMFAjBqdYIi9rNtAvJM-y/s1600/ingrediente_paste_farfalle.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="197" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCfm3KlzAx0MDpUAfrGEEK9gGt8PZB5YZp64_V72I0yXcR5dvVKo6JWPoLHecsTBH2rDkFTfWhEd6cr_pXkjqDdQiXcyBM_m9TCxvv4Cf1MKgympp0c-VDc1unMFAjBqdYIi9rNtAvJM-y/s200/ingrediente_paste_farfalle.jpg" width="200" /></a><br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlZjEr_3arVVuoGfFN7yJlbAD8NdPVXw9aqm-aq7mP5-W7pMIbMkl74e914TZbqj4jkHJyiL5jeXXAYGswxJlJFU3p7cZpFyNwE1NjFhYsOHcVWxO-RjsCgLY7TIBcBWt6z7R1R7I49hRX/s1600/farfalle_cu_pui.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="171" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlZjEr_3arVVuoGfFN7yJlbAD8NdPVXw9aqm-aq7mP5-W7pMIbMkl74e914TZbqj4jkHJyiL5jeXXAYGswxJlJFU3p7cZpFyNwE1NjFhYsOHcVWxO-RjsCgLY7TIBcBWt6z7R1R7I49hRX/s200/farfalle_cu_pui.jpg" width="200" /></a></div><br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
Se pune untul in tigaie impeuna cu cei 2 catei de usturoi zdrobiti, ceapa verde taiata feliute si apoi pieptul de pui taiat cubulete sa se patrunda repede si bine. Se adauga un pahar mare cu vin alb apoi se lasa la foc mic.<br />
<br />
Cand puiul e aproape patruns se adauga si dovlecelul taoat felii si se lasa la foc mic, semi acoperit pana se inmoaie si dovlecelul. <br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYo4Jv184bVydI76_OaiSIfqh24U2gOabSwcdi8_ANDAhVaVNYR8byzAorXFPG_BhmbckSYJTUV8T6Pi-l9S5VbbRCAXOxgQ7m1kdgPUZfPwpt3HlqdOWi3tlWyvgvc_KJ1Id82lUruWlH/s1600/farfalle_dovlecel_pui.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="161" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYo4Jv184bVydI76_OaiSIfqh24U2gOabSwcdi8_ANDAhVaVNYR8byzAorXFPG_BhmbckSYJTUV8T6Pi-l9S5VbbRCAXOxgQ7m1kdgPUZfPwpt3HlqdOWi3tlWyvgvc_KJ1Id82lUruWlH/s200/farfalle_dovlecel_pui.jpg" width="200" /></a></div><br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
Intre timp s-au fiert si pastele, se scurg, se azeaza in farfurie iar puiul cu dovlecelul si sosul format se aseaza pe pat de paste farfalle, se presara busuioc verde si parmezan si se poate servi. <br />
<br />
<span style="color: #009900;">Mod de servire:</span><br />
Daca nu va place sa folositi vinul in timpul prepararii se recomanda sa consumati un vin alb, sec, chiar un Riesling italian.<br />
<br />
<span style="color: #009900;">Tips:</span><br />
Cand nu stiti ce vin sa alegeti pentru mancarea pregatita, puteti incerca sa asortati regiunea de provenienta a retetei ( sau a majoritatii ingredientelor) cu cea a vinului, asadar pentru paste asortati un vin italian etc.<br />
<br />
<span style="color: #009900;">Stiati ca:</span> <br />
100 de gr de paste contin aproximativ 350 Kcal?<br />
<br />
<br />
Spor si Bon appétit ;)Andreeahttp://www.blogger.com/profile/06974933818877233487noreply@blogger.com0tag:blogger.com,1999:blog-6543858583040149422.post-16892281210367385192011-06-16T00:02:00.001+03:002011-06-16T00:03:17.449+03:00Viena Vegetable Orchestra - Orchestra legumelor<span style="font-style: italic;">Senzational! Orchestra legumelor, unica in lume, sustine concerte utilizand instrumente facute numai din legume proaspete. Aveti mai jos un filmulet explicit, postat de ei pe <a href="http://www.youtube.com/user/vegetableorchestra#p/u/1/hpfYt7vRHuY">youtube. </a></span><br />
<br />
<br />
<iframe allowfullscreen="" frameborder="0" height="349" src="http://www.youtube.com/embed/hpfYt7vRHuY" width="425"></iframe><br />
<br />
<br />
Desi orchestra a fost fondata in 1998 in Austria, au lansat 3 albume si sustin concerte in intreaga lume, eu am aflat de ei recent (spre rusinea mea), dar oricum sunt profund si placut uimita.<br />
<br />
<span style="color: #009900;">Cateva curiozitati:</span><br />
<ul><li>Orchestra poate interpreta foarte multe stiluri de muzica: rock, punk, muzica electronica, improvizatie, jazz etc.</li>
<li>Resturile de la legumele din care isi fac instrumentele le folosesc la supa pe care o ofera audientei de fiecare data la finalul concertelor iar o parte din instrumente le daruiesc audientei, la finalul concertelor;</li>
<li>Orchestra foloseste numai legume; intotdeauna proaspete si de calitate, cumparate numai de la producatori din pietele locale din orasele unde au concerte</li>
</ul>Asadar cand nu mai stiti ce sa gatiti incercati sa faceti un instrument din legumele proaspete din jurul vostru, poate fi distractiv si interesant!<br />
<br />
<br />
Surse: <a href="http://www.vegetableorchestra.org/">www.vegetableorchestra.org</a>, <a href="http://www.youtube.com/user/vegetableorchestra#p/u/1/hpfYt7vRHuY">www.youtube.com</a><br />
<br />
Spor si Bon appétit ;)Andreeahttp://www.blogger.com/profile/06974933818877233487noreply@blogger.com1