tag:blogger.com,1999:blog-61879872931897526852024-02-22T04:05:19.026+00:00Eileen CuisineElena Sandorhttp://www.blogger.com/profile/12789501908260750357noreply@blogger.comBlogger247125tag:blogger.com,1999:blog-6187987293189752685.post-32966270131050032562015-01-24T21:06:00.001+00:002015-01-24T21:06:14.916+00:00Crostini cu pui si branza de capra<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEga6OcWZd4vUWzIClqLpVvPHbDHXHZM5GdYSlMWOL2vFDM5aECdCE-lFROHXRFR7dSY85BWlr4-VMNs_u-rXQm-TSbRTPYLF0__a5oAIfAWuf-i3c9tcDH6zc1y_pdwoJQjis_2FYORNZso/s1600/DSC_0014.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEga6OcWZd4vUWzIClqLpVvPHbDHXHZM5GdYSlMWOL2vFDM5aECdCE-lFROHXRFR7dSY85BWlr4-VMNs_u-rXQm-TSbRTPYLF0__a5oAIfAWuf-i3c9tcDH6zc1y_pdwoJQjis_2FYORNZso/s1600/DSC_0014.JPG" height="427" width="640" /></a></div>
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<span style="background-color: white; color: #3c3c3c; font-family: Georgia, serif; font-size: 14px; line-height: 24px;">Sunt absolut innebunita dupa micul dejun. Bine, recunosc, micul dejun servit dupa 11 jumatate, dar hei, am o scuza: imi place sa bucataresc mai mult decat un ceai si un ou ochi. Asa ca ma complic uneori, intr-atat incat imi cumpar carti speciale pentru brunch si alte asemenea. Numai invitatul meu sa fii, iti vei incepe ziua cum nu se poate de bine. Ah, sa nu aud de diete, la mine se mananca bine si tot. In special tot. </span><br />
<span style="background-color: white; color: #3c3c3c; font-family: Georgia, serif; font-size: 14px; line-height: 24px;">Asadar, sa luam aceste minunatii de sandvisuri italienesti, manca-le-ar mama pe ele de mititele aromate si indesate cu bunatati mediteraneene. De cand am descoperit branza de capra, ce-i drept, cam tarziu, am zis ca e timpul sa recuperez, si orice reteta care include acest deosebit ingredient, ma lumineaza mai rau ca pe brandul de craciun. Acum, lasand gluma la o parte, gustul intens al branzei de capra combinat cu ceva pui ramas de pe alte taramuri si cu dulceata rosiilor cherry, sunt de pe o cu totul alta planeta. Mananci si nu te mai opresti, de aici si a big no-no dietei. Ca doar, cine se ingrasa de dimineata?</span><br />
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<div id="recipe-add-data" style="background: url(http://www.eileen-cuisine.com/wp-content/themes/cookingpress/images/recipe/yellowcard-bg.png) 100% 0% no-repeat scroll rgb(255, 255, 158); border: 0px; box-shadow: rgba(0, 0, 0, 0.298039) 0px 1px 3px; color: #3c3c3c; font-family: Georgia, serif; font-size: 14px; line-height: 24px; margin: -30px 0px 0px; padding: 20px; position: absolute; right: -25px; vertical-align: baseline; width: 225px;">
<ul class="recipe-metadata" style="border: 0px; list-style: none; margin: 0px; padding: 0px; vertical-align: baseline;">
<li class="duration" style="border: 0px; margin: 4px 0px; padding: 0px; vertical-align: baseline;"><em style="background: url(http://www.eileen-cuisine.com/wp-content/themes/cookingpress/images/recipe/penball-line.png) 50% 100% repeat-x; border: 0px; margin: 0px; padding: 0px; vertical-align: baseline;">Prep Time:</em> <span class="value-title" style="border: 0px; margin: 0px; padding: 0px; vertical-align: baseline;" title="PT10M">10 minute</span></li>
<li class="duration" style="border: 0px; margin: 4px 0px; padding: 0px; vertical-align: baseline;"><em style="background: url(http://www.eileen-cuisine.com/wp-content/themes/cookingpress/images/recipe/penball-line.png) 50% 100% repeat-x; border: 0px; margin: 0px; padding: 0px; vertical-align: baseline;">Cook time:</em> <span class="value-title" style="border: 0px; margin: 0px; padding: 0px; vertical-align: baseline;" title="PT5M">5 minute</span></li>
<li style="border: 0px; margin: 4px 0px; padding: 0px; vertical-align: baseline;"><em style="background: url(http://www.eileen-cuisine.com/wp-content/themes/cookingpress/images/recipe/penball-line.png) 50% 100% repeat-x; border: 0px; margin: 0px; padding: 0px; vertical-align: baseline;">Cantitate:</em> <span class="yield" style="border: 0px; margin: 0px; padding: 0px; vertical-align: baseline;">12</span></li>
<li style="border: 0px; margin: 4px 0px; padding: 0px; vertical-align: baseline;">Allergeni: <a href="http://www.eileen-cuisine.com/allergen/milk/" rel="tag" style="-webkit-tap-highlight-color: rgb(255, 94, 153); border: 0px; color: black; margin: 0px; padding: 0px;">l</a>apte, <a href="http://www.eileen-cuisine.com/allergen/wheat/" rel="tag" style="-webkit-tap-highlight-color: rgb(255, 94, 153); border: 0px; color: black; margin: 0px; padding: 0px;">f</a>aina</li>
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Ingrediente:</h4>
<ul class="ingredients" style="background-color: white; border: 0px; color: #3c3c3c; font-family: Georgia, serif; font-size: 14px; line-height: 24px; list-style: none; margin: 0px; padding: 5px 0px; vertical-align: baseline; width: 539px;">
<li class="ingredient ingridients-cont" style="background: url(http://www.eileen-cuisine.com/wp-content/themes/cookingpress/images/recipe/checkbox.png) 0% 6px no-repeat scroll transparent; border: 0px; cursor: pointer; margin: 4px 0px; padding: 0px 0px 0px 20px; vertical-align: baseline;"><span style="border: 0px; margin: 0px; padding: 0px; vertical-align: baseline;">12 felii de paine rustica</span></li>
<li class="ingredient ingridients-cont" style="background: url(http://www.eileen-cuisine.com/wp-content/themes/cookingpress/images/recipe/checkbox.png) 0% 6px no-repeat scroll transparent; border: 0px; cursor: pointer; margin: 4px 0px; padding: 0px 0px 0px 20px; vertical-align: baseline;">4 linguri de ulei de masline</li>
<li class="ingredient ingridients-cont" style="background: url(http://www.eileen-cuisine.com/wp-content/themes/cookingpress/images/recipe/checkbox.png) 0% 6px no-repeat scroll transparent; border: 0px; cursor: pointer; margin: 4px 0px; padding: 0px 0px 0px 20px; vertical-align: baseline;">2 catei de usturoi tocati marunt</li>
<li class="ingredient ingridients-cont" style="background: url(http://www.eileen-cuisine.com/wp-content/themes/cookingpress/images/recipe/checkbox.png) 0% 6px no-repeat scroll transparent; border: 0px; cursor: pointer; margin: 4px 0px; padding: 0px 0px 0px 20px; vertical-align: baseline;">2 linguri de oregano proaspat sau busuioc, proaspat tocat </li>
<li class="ingredient ingridients-cont" style="background: url(http://www.eileen-cuisine.com/wp-content/themes/cookingpress/images/recipe/checkbox.png) 0% 6px no-repeat scroll transparent; border: 0px; cursor: pointer; margin: 4px 0px; padding: 0px 0px 0px 20px; vertical-align: baseline;">100g pui la grill , taiat in fasii subtiri </li>
<li class="ingredient ingridients-cont" style="background: url(http://www.eileen-cuisine.com/wp-content/themes/cookingpress/images/recipe/checkbox.png) 0% 6px no-repeat scroll transparent; border: 0px; cursor: pointer; margin: 4px 0px; padding: 0px 0px 0px 20px; vertical-align: baseline;">12 felii de rosii cherry </li>
<li class="ingredient ingridients-cont" style="background: url(http://www.eileen-cuisine.com/wp-content/themes/cookingpress/images/recipe/checkbox.png) 0% 6px no-repeat scroll transparent; border: 0px; cursor: pointer; margin: 4px 0px; padding: 0px 0px 0px 20px; vertical-align: baseline;">12 felii de branza de capra </li>
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Instructiuni:</h4>
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1. Incingeti cuptorul la 180 de grade/gaz 4. Rumeniti feliile de paine la toast la un nivel mediu.</div>
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2. Intre timp, intr-un bol amestecati usturoiul cu oregano sau busuioc. Asezonati. Ungeti feliile de paine cu acest continut pe o singura parte. </div>
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3. Puneti feliile de paine cu partea unsa in sus, intr-o tava non-aderenta. Puneti deasupra fiecarei felii puiul, urmat de rosii si branza de capra. Stropiti cu putin ulei si usturoi care v-a mai ramas si dati la cuptorul incins pentru 5 minute sau pana s-a topit branza. </div>
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4. Decorati cu frunze de busuioc si serviti imediat. </div>
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Elena Sandorhttp://www.blogger.com/profile/12789501908260750357noreply@blogger.com0tag:blogger.com,1999:blog-6187987293189752685.post-51392668139728881912014-11-18T01:17:00.004+00:002014-11-18T01:17:30.868+00:00Ciocolata calda cu Nutella si marshmallow <div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEged0Vi5GVE_zSIHDVAV68h7E95ml-Xqh_pbFQWXuwodFC7Szn4oI7BRVsupDCAScvy1MfAhvObkQ7YdTiFl_Fjm2QTcOn6BatDfGSdKL7q4ciWRNLUj95wb4vMOWUGPMJMb8RdbcjkJFRp/s1600/DSC_0003.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEged0Vi5GVE_zSIHDVAV68h7E95ml-Xqh_pbFQWXuwodFC7Szn4oI7BRVsupDCAScvy1MfAhvObkQ7YdTiFl_Fjm2QTcOn6BatDfGSdKL7q4ciWRNLUj95wb4vMOWUGPMJMb8RdbcjkJFRp/s1600/DSC_0003.JPG" height="640" width="428" /></a></div>
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<i>Iubesc ciocolata calda. Nu ma dau in vant dupa ciocolata in general, dar iarna, cand este frig si am pofta de o carte buna, nu ma dau in laturi de la o ciocolata calda buna. Si pentru ca sunt foarte pretentioasa, si cele la plic nu ma multumesc, am decis sa caut o reteta delicioasa. Am cautat mult si bine, rasfoind pagini de internet, pana am dat de o reteta cremoasa, aromata si grozava. Sper sa va placa!</i><a name='more'></a></div>
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<b>Ingrediente (4 portii):</b></div>
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4 linguri Nutella</div>
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4 linguri cacao neindulcita</div>
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1 lingura zahar</div>
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500ml lapte</div>
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Topping:</div>
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Marshmallow</div>
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Alune de padure</div>
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Ciocolata</div>
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<b>Mod de pregatire:</b></div>
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Se incalzeste laptele la foc mediu pana aproape de fierbere. Se adauga Nutella, cacao si zaharul si se se bat cu telul pana se incorporeaza in compozitie. Aduceti la fierbere in timp ce continuati sa amestecati cu telul.</div>
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Se pune in cani cat timp este fierbinte si se adauga dupa gust topping-urile preferate.</div>
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Elena Sandorhttp://www.blogger.com/profile/12789501908260750357noreply@blogger.com0tag:blogger.com,1999:blog-6187987293189752685.post-24013164930303207052014-11-14T19:18:00.002+00:002014-11-15T02:01:17.067+00:00Salata de spanac, branza de capra si capsune<div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMXWRlJ0mrc6CJlSZfvAqOtKNQPXyINyxOpnfqDmqJl9j-RHU2zsANNk0lNKWT5cwGivejWpaLT6dwD1dNlDrvHcwtZbertWxW2TDzXNI9k8G-tyHM70Whxlvyhxu8m51YMLU-C1A4FHOs/s1600/DSC_0016n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMXWRlJ0mrc6CJlSZfvAqOtKNQPXyINyxOpnfqDmqJl9j-RHU2zsANNk0lNKWT5cwGivejWpaLT6dwD1dNlDrvHcwtZbertWxW2TDzXNI9k8G-tyHM70Whxlvyhxu8m51YMLU-C1A4FHOs/s1600/DSC_0016n.jpg" height="640" width="428" /></a></div>
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<i>Am descoperit aceasta reteta intr-o vizita recenta la Vapiano, un restaurant foarte cunoscut in intreaga lume, pentru preparatele italienesti de buna calitate. Prietena mea a comandat salata de spanac cu capsune si am fost putin intrigata de alegere. Nu sunt genul care sa asocieze fructele cu altceva decat deserturi. Clar, nu sunt fan pizza cu ananas, ca sa intelegi despre ce vorbesc. Ocazional, imbratisez ideea de struguri cu branza dar cam asta este limita. Cu toate acestea, am gustat putin din salata prietenei mele si am fost captivata din prima. Savoarea puternica a branzei de capra este balansata de gustul acrisor si inmiresmat al capsunelor. Toate ingredientele fac o nota discordanta, dar se imbina perfect. Este o salata pe care ori o iubesti, ori o lasi la o parte. Gurmanzii sigur o vor aprecia, iti deschide noi orizonturi, cu siguranta!</i></div>
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<b>Ingrediente:</b></div>
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Spanac (baby spinach) - 200g<br />
Branza de capra - 100g<br />
Capsune - 50g<br />
Ceapa rosie - 1 jumatate<br />
Seminte de pin - 2 lingurite<br />
Dressing de zmeura:<br />
Otet balsamic de zmeura - 1 lingurita<br />
Ulei de masline - 1 lingurita<br />
Sare<br />
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Mod de pregatire:</div>
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1. Spalati spanacul si capsunele bine, apoi lasati-le la scurs. Taiati capsunele in sferturi, taiati <a href="http://www.gustos.ro/articole/sfaturi-practice/ceapa-multiple-intrebuintari.html">ceapa</a> felii subtiri, iar branza de capra taiat-o cubulete. </div>
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2. Incingeti o tigaie foarte bine apoi rumeniti semintele de pin, pana devin aurii. Nu le lasati foarte mult pentru a nu se arde. Amestecati toate ingredientele.</div>
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3. Aveti doua optiuni in a prepara dressing-ul: fie amestecati ingredientele mentionate de mine, fie, daca timpul va permite, incercati aceasta reteta: amestecati 10 zmeurici cu un sfert de cana de otet alb, un sfert de cana de sirop de artar, o lingura de mustar Dijon, 1 lingura tarhon uscat, un sfert lingurita de <a href="http://www.gustos.ro/articole/sa-mancam-sanatos/sarea-si-importanta-ei-in-viata-noastra.html">sare</a> si un sfert de cana de ulei de masline. Dati ingredientele prin blender si adaugati in salata.</div>
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Elena Sandorhttp://www.blogger.com/profile/12789501908260750357noreply@blogger.com0tag:blogger.com,1999:blog-6187987293189752685.post-83909952876093187302013-09-06T11:40:00.002+01:002014-11-15T00:48:13.888+00:00Clatite cu sos de afine si crema de vanilie<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNPHL8CkOQ80pYtTJLa7El3cBDAr6DddeEJ0XvGYUh8JjwyH5xvJKZpb3R3dKHNr9shWlQhaY5hIDI51P5fLqfRoPHqw-OMEX0hl35227TOPTdjTIjbcXmvhk9CtuStBXwhkgWBPN36ri_/s1600/DSC_0065.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNPHL8CkOQ80pYtTJLa7El3cBDAr6DddeEJ0XvGYUh8JjwyH5xvJKZpb3R3dKHNr9shWlQhaY5hIDI51P5fLqfRoPHqw-OMEX0hl35227TOPTdjTIjbcXmvhk9CtuStBXwhkgWBPN36ri_/s640/DSC_0065.JPG" height="432" width="640" /></a></div>
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<i>Iubesc aceste clatite, nu doar pentru ca nu ma pot abtine de la nici-un desert prezentat frumos, ci pentru ca lasa in casa un iz de voie buna si pofta de viata. Ce poate fi mai bun decat o dulceata facuta ad-hoc din fructe proaspete, turnata peste clatite aurii, putin caramelizate, servite cu un sos de vanilie pentru care m-as duce la sala o saptamana intreaga? Trebuie sa incercati aceasta simfonie de gusturi, nu doar pentru ca am inceput sa o iau razna cu descrierea, ci pentru ca arata prea delicios doar sa va uitati (admirativ, sper) la fotografiile acestea.Cu placere.</i><b></b></div>
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<b>Ingrediente:</b><br />
Coaja de la o portocala<br />
165g faina cu agent de crestere<br />
40g zahar<br />
4 oua<br />
500ml lapte<br />
40g unt<br />
1 lingura ulei<br />
1 lingura rom (optional)<br />
1 lingura Cointreau sau Grand Marnier (optional)<br />
<br />
Sos de afine:<br />
400g Afine inghetate/proaspete<br />
3 linguri apa<br />
60g zahar<br />
2 lingurite zeama de lamaie<br />
<br />
Crema de vanilie<br />
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<b>Mod de pregatire:</b><br />
Strecurati faina intr-un bol mare. Adaugati zaharul, coaja de portocala si ouale. Adaugati gradual laptele si amestecati cu un tel in permanenta pentru a obtine o compozitie fara cocolase.<br />
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Topiti untul intr-o tigaie. Adaugati in compozitie, impreuna cu uleiul si alcoolul. Lasati compozitia deoparte, la temperatura camerei, pentru cel putin o ora.<br />
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Ungeti o tigaie nonaderenta cu putin unt, scurgeti excesul. Cand aceasta este foarte incinsa, la foc mic, puneti suficienta compozitie cu un polonic pentru a forma clatitele. Coaceti pe o parte pana devine auriu, in jur de 1 minut, apoi intoarceti cu grija, pe cealalta parte.<br />
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Puneti clatitele una peste alta pe o farfurie pentru a se mentine calde.<br />
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Intr-o cratita, amestecati 200 de grame de afine cu zaharul, apa si zeama de lamaie. Fierbeti la foc mediu pentru 10 minute apoi adaugati restul de afine si mai lasati pe foc inca 8 minute.<br />
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Serviti clatitele cu sosul de afine si crema de vanilie fierbinte sau rece, dupa preferinte.<br />
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<br />Elena Sandorhttp://www.blogger.com/profile/12789501908260750357noreply@blogger.com4tag:blogger.com,1999:blog-6187987293189752685.post-58982392907649613622013-09-06T11:24:00.001+01:002014-11-15T01:51:46.167+00:00Salata de creveti cu telina si ardei rosu<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXSY1xF7G8xTEp_WEldcgok8mntUsSKU7ld9eMNjPaQa0Q8PR_5dPygxlzn-RdC8Iie3yePop5rSIaSZgX95LuSudM3eVOcGFizx9a_FMnpkJ_tKowFStN9pkZBOrwWaKCSYT1p2OkEiid/s1600/DSC_0050.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXSY1xF7G8xTEp_WEldcgok8mntUsSKU7ld9eMNjPaQa0Q8PR_5dPygxlzn-RdC8Iie3yePop5rSIaSZgX95LuSudM3eVOcGFizx9a_FMnpkJ_tKowFStN9pkZBOrwWaKCSYT1p2OkEiid/s640/DSC_0050.JPG" height="640" width="458" /></a></div>
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<i>Iubitorii de creveti vor indragi cu siguranta aceasta reteta, gata in 10 minute! Este absolut delicioasa, telina verde fiind vedeta in acest caz, imbinand perfect aroma delicata a fructelor de mare. Astept sa imi spuneti cum va place!</i><b></b></div>
<a name='more'></a><b>Ingrediente:</b><br />
200g Creveti decojiti si lasati in apa fierbinte pentru 5 minute<br />
1 ardei gras rosu<br />
2 tije de telina verde<br />
Zeama de la o lamaie<br />
100g rucola<br />
3 catei de usturoi<br />
1 lingura unt<br />
1 lingura patrunjel tocat<br />
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<b>Mod de pregatire:</b><br />
Topiti untul intr-o tigaie pana incepe sa sfaraie, adaugati crevetii si lasati pentru 3 minute la foc incins. Adaugati usturoiul tocat, mai lasati 30 de secunde, stropiti cu zeama de lamaie, asezonati si adaugati patrunjelul tocat.<br />
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Taiati telina si ardeiul gras in cubulete, amestecati intr-un bol impreuna cu crevetii si sosul format in tigaie. Adaugati rucola, putina zeama de lamaie si asezonati. Serviti imediat.Elena Sandorhttp://www.blogger.com/profile/12789501908260750357noreply@blogger.com0tag:blogger.com,1999:blog-6187987293189752685.post-31783409174402729822013-04-24T14:53:00.003+01:002014-11-15T02:00:40.519+00:00Orizonturi extinse<div style="text-align: justify;">
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<i>Asteptarea s-a terminat. <a href="http://www.eileen-cuisine.com/" style="text-align: justify;">Eileen Cuisine</a><span style="text-align: justify;"> este in sfarsit aici! Noul website va va satisface curiozitatea cu privire la retete delicioase, review-uri de restaurante si ghid in bucatarie. Cat timp asteptati sa fie gatita mancarea, v-am pregatit si o sectiune de lifestyle unde va impartasesc versiunea mea de street style, jurnal de calatorie, ghid de beauty si noutati din lumea frumosului. Sper sa va placa! </span></i></div>
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<a href="http://www.eileen-cuisine.com/fish/mussels-and-chilli-appetizer/" target="_blank"><span style="color: black;">Mussels and chilli appetizer</span></a></h2>
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By Eileen Cuisine</h3>
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<tr id="yui_3_7_2_1_1366810255726_2268"><td class="yiv5758331975bodyContent" id="yui_3_7_2_1_1366810255726_2267" style="border-collapse: collapse; border-spacing: 2px; color: #524e48; font-family: Georgia; font-size: 16px; line-height: 24px; padding-bottom: 30px; padding-left: 10px; padding-top: 10px;" valign="top">• 2 Garlic cloves<br />
• Half a bunch chopped parsley<br />
• 1 Hot chilli chopped<br />
• 4 tbsp Olive oil<br />
• 500g Big mussles<br />
• 120ml Dry white wine<br />
• 1 Lemon juice<br />
• 6 Brown bread slices/crackers</td></tr>
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PREPARATION INSTRUCTIONS</h4>
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1. Fry the garlic and chilli in olive oil for 2 minutes. Add the mussels, washed really good and drained, leave on a high heat for 8 minutes.</div>
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2. Pour the wine, leave until evaporated. Sprinkle with parsley, lemon juice and season.</div>
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3. Place the mussels on top of the bread slices and serve.</div>
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Elena Sandorhttp://www.blogger.com/profile/12789501908260750357noreply@blogger.com1tag:blogger.com,1999:blog-6187987293189752685.post-89431686988889823772013-03-20T17:09:00.000+00:002013-03-20T17:09:45.993+00:00Friptura de curcan cu sos de branza si ciuperci umplute<div style="text-align: center;">
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<span style="line-height: 18px;"><i>Reteta aceasta este adaptata dupa o reteta slovaca, unde se vad influentele italienesti prin sosul de branza care o acompaniaza. Am ales sa o pregatesc impreuna cu ciuperci umplute pentru ca, in mintea mea, totul avea sens. Si mi-am dat seama de asta cand am gustat prima oara, o explozie de gusturi, care mai de care mai delicioase. Ramane printre felurile mele preferate!</i></span></div>
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<b style="font-size: 100%;"><span lang="EN-US" style="line-height: 115%;">Ingrediente:</span></b><br />
<div class="MsoNormal" style="text-align: justify;">
<div style="font-family: 'times new roman';">
<span style="line-height: 18px;">4 fileuri de curcan</span></div>
<div style="font-family: 'times new roman';">
<span style="line-height: 18px;">Faina</span></div>
<div style="font-family: 'times new roman';">
<span style="line-height: 18px;">2 linguri unt</span></div>
<div style="font-family: 'times new roman';">
<span style="line-height: 18px;">O lingura ulei</span></div>
<div style="font-family: 'times new roman';">
<span style="line-height: 18px;">2 catei de usturoi zdrobiti</span></div>
<div style="font-family: 'times new roman';">
Turkey Fillets:</div>
<br />
<ul style="margin: 1.5em 0px; padding: 0px; position: relative; z-index: 0;">4 turkey breast fillets<br />all-purpose flour<br />2 tablespoons butter<br />1 tablespoon oil<br />2 cloves minced garlic</ul>
Sos:<br />
2 linguri unt<br />
100g branza Gorgonzola, sau de care doriti, rasa sau maruntita<br />
100g smantana lichida de 40% grasime<br />
1/8 lingurita piper alb<br />
O lingura patrunjel tocat<br />
<br />2 tablespoons butter<br />
1/2 pound Gorgonzola cheese, or whatever cheese you like, crumbled or scraped<br />
1/2 cup heavy cream<br />
1/8 teaspoon white pepper or to taste<br />
Chopped parsley<br />
<div style="font-family: 'times new roman';">
<span lang="EN-US" style="font-size: 100%; line-height: 115%;"><br /></span></div>
<div style="font-family: 'times new roman';">
<span lang="EN-US" style="font-size: 100%; line-height: 115%;">Ciuperci umplute:</span></div>
<div style="font-family: 'times new roman';">
<span lang="EN-US" style="font-size: 100%; line-height: 115%;">8 ciuperci mari<o:p></o:p></span></div>
<div style="font-family: 'times new roman';">
<span lang="EN-US" style="font-size: 100%; line-height: 115%;">250g ciuperci mici</span></div>
</div>
<div class="MsoNormal" style="font-family: times new roman; text-align: justify;">
<span lang="EN-US" style="font-size: 100%; line-height: 115%;">2 rosii<o:p></o:p></span></div>
<div class="MsoNormal" style="font-family: times new roman; text-align: justify;">
<span lang="EN-US" style="font-size: 100%; line-height: 115%;">1 ardei gras<o:p></o:p></span></div>
<div class="MsoNormal" style="font-family: times new roman; text-align: justify;">
<span lang="EN-US" style="font-size: 100%; line-height: 115%;">1 ceapa<o:p></o:p></span><br />
<span lang="EN-US" style="font-size: 100%; line-height: 115%;">4 catei usturoi</span></div>
<div class="MsoNormal" style="font-family: times new roman; text-align: justify;">
<span lang="EN-US" style="font-size: 100%; line-height: 115%;">1 lingura patrunjel tocat</span></div>
<div class="MsoNormal" style="font-family: times new roman; text-align: justify;">
<span lang="EN-US" style="font-size: 100%; line-height: 115%;"><o:p>Cascaval ras</o:p></span></div>
<div class="MsoNormal" style="font-family: times new roman; text-align: justify;">
<span lang="EN-US" style="font-size: 100%; line-height: 115%;">Unt<o:p></o:p></span><br />
<span lang="EN-US" style="font-size: 100%; line-height: 115%;"><br /></span></div>
<div class="MsoNormal" style="font-family: times new roman; text-align: justify;">
<span lang="EN-US" style="font-size: 100%; line-height: 115%;"><o:p></o:p></span><span style="font-size: 100%; font-weight: bold;">Cum preparam:</span><span style="font-size: 100%;"><b><span lang="EN-US" style="line-height: 115%;"><o:p></o:p></span></b></span><br />
<span style="font-size: 100%; line-height: 115%;">Batem carnea pentru a o fragezi apoi o asezonam, dar nu foarte tare pentru ca sosul de branza va fi destul de sarat. Dati carnea prin faina apoi lasati deoparte 5 minute.</span><br />
<span style="font-size: 100%; line-height: 115%;">Incingeti untul si uleiul intr-o tigaie mai mare, prajiti carnea pe ambele parti pana se rumeneste, in jur de 10-12 minute. Luati si puneti si puneti deoparte pe un servet de bucatarie.</span><br />
<span style="font-size: 100%; line-height: 115%;">Spalam </span><span style="font-size: 100%; font-weight: bold; line-height: 115%;"> </span><span style="font-size: 100%; font-weight: bold; line-height: 115%;">ciupercile</span><span style="font-size: 100%; line-height: 115%;">. Nu le decojim, doar le rupem coditele. Asezam </span><span style="font-size: 100%; font-weight: bold; line-height: 115%;">palariile ciupercilor</span><span style="font-size: 100%; line-height: 115%;"> scurse bine de apa, intr-o tava intinsa. In fiecare punem un varf de </span><span style="font-size: 100%; font-weight: bold; line-height: 115%;">unt</span><span style="font-size: 100%; line-height: 115%;">. Punem cateva cubulete de unt si in tava.</span><o:p style="font-size: 100%; line-height: 115%;"></o:p><span style="font-size: 100%; line-height: 115%;"> Bagam in cuptorul incins si cocem 20 minute.</span></div>
<div class="MsoListParagraphCxSpMiddle" style="font-family: times new roman; margin-left: 0cm; text-align: justify;">
<span lang="EN-US"><span style="font-size: 100%; line-height: 115%;">In acest timp, tocam marunt </span><span style="font-size: 100%; font-weight: bold; line-height: 115%;">rosiile decojite</span><span style="font-size: 100%; line-height: 115%;"> si </span><span style="font-size: 100%; font-weight: bold; line-height: 115%;">ceapa,</span> </span><span style="font-size: 100%; font-weight: bold; line-height: 115%;">ardeiul gras</span><span style="font-size: 100%; line-height: 115%;"> si <b>c</b></span><span style="font-size: 100%; font-weight: bold; line-height: 115%;">iupercile mici</span><span style="font-size: 100%; line-height: 115%;"> le taiem cubulete.</span></div>
<div class="MsoListParagraphCxSpMiddle" style="font-family: times new roman; margin-left: 0cm; text-align: justify;">
<span lang="EN-US" style="font-size: 100%; line-height: 115%;">Incingem 30g unt, intr-o craticioara. Punem ceapa si usturoiul, calim 1 minut si adaugam restul de legume, impreuna cu <span style="font-weight: bold;">patrunjelul</span> tocat. Presaram sare si piper dupa gust si lasam sa fiarba pe foc mic, pana ce scade.</span></div>
<div class="MsoListParagraphCxSpMiddle" style="font-family: times new roman; margin-left: 0cm; text-align: justify;">
<span style="font-size: 100%; line-height: 115%;">Scoatem tava din cuptor, punem umplutura in fiecare palarioara si mai lasam 5 minute la cuptor. Se scot si se adauga cascaval pe fiecare palarie si se mai lasa 5 minute. </span><br />
<span style="font-size: 100%; line-height: 115%;">Faceti sosul astfel: intr-o tigaie incingeti untul, apoi adaugati branza rasa si smantana lichida si lasati la foc mic. Amestecati din cand in cand, lasati in jur de 5 minute pana se topeste branza apoi adaugati piper alb si patrunjel tocat.</span><br />
<span style="font-size: 100%; line-height: 115%;">Serviti carnea cu sosul si ciupercile umplute.</span><br />
<span style="font-size: 100%; line-height: 115%;"><br /></span>
<br style="font-family: 'Times New Roman'; text-align: left;" /><span style="font-family: 'Times New Roman'; text-align: left;">Pound the turkey fillets until they are about 1/4 inch thick. Season with salt and pepper. Be careful with the salt because the Gorgonzola sauce is salty. Dredge the fillets in all-purpose flour. Let them dry 5 minutes before cooking. </span><br />
<span style="font-family: 'Times New Roman'; text-align: left;">In a large skillet, melt 2 tablespoons butter and oil. Add the garlic and cook 1 minute over low heat. Raise the heat to medium and saute the turkey fillets until golden brown on both sides and cooked through, about 10-12 minutes.</span><span style="font-family: 'Times New Roman'; text-align: left;"> </span><br />
<span style="font-family: 'Times New Roman'; text-align: left;">To make the Gorgonzola sauce: In a small saucepan, melt 2 tablespoons butter. Add the cheese and cream. Cook over low heat, stirring occasionally, for 3 to 4 minutes or until the cheese has melted. Season with white pepper.</span><span style="font-family: 'Times New Roman'; text-align: left;"> </span><br /><span style="font-family: 'Times New Roman'; text-align: left;">Ladle a portion of sauce on a heated plate and place a turkey fillet on top. Garnish with chopped parsley, if desired.</span><br />
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Elena Sandorhttp://www.blogger.com/profile/12789501908260750357noreply@blogger.com5tag:blogger.com,1999:blog-6187987293189752685.post-41308045219127838712013-03-20T16:31:00.001+00:002013-03-20T16:31:12.486+00:00Tocanita de cartofi cu afumatura<div class="separator" style="clear: both; text-align: center;">
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<i>Intr-o seara friguroasa de primavara, aceasta tocana merge de minune. Aromata, gustoasa, te duce tot cu gandul la iarna, pentru ca soarele se incapataneaza sa se arate. Pofta buna:)</i></div>
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<b>Ingrediente:</b><br />
500g carne de porc afumata<br />
6 cartofi<br />
O ceapa<br />
Boia, sare, piper<br />
50g ulei<br />
Un ardei gras<br />
O rosie coapta<br />
Patrunjel<br />
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<b>Mod de pregatire:</b><br />
Puneti uleiul la incins intr-o tigaie, adaugati ceapa taiata marunt si caliti la foc mic pana devine sticloasa.<br />
Adaugati boia, amestecati, apoi puneti carnea taiata bucatele mai mici, caliti pana se auresc putin, apoi adaugati apa cat sa acopere carnea si fierbeti la foc potrivit.<br />
Puneti tot la acest pas si ardeiul si rosia tocate marunt.<br />
Cand carnea este aproape fiarta, adaugati cartofii taiati cubulete, asezonati. Cand totul este gata, presarati patrunjel tocat si serviti fierbinte cu varza murata sau cu ce doriti.<br />
<br />Elena Sandorhttp://www.blogger.com/profile/12789501908260750357noreply@blogger.com0tag:blogger.com,1999:blog-6187987293189752685.post-74423895019514482972013-03-14T16:38:00.000+00:002013-03-14T16:38:42.958+00:00Chec aperitiv<div style="text-align: center;">
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<i>Am gasit reteta pe www.reteteculinare.ro acum cativa ani si de atunci o pregatesc mai tot timpul cand am musafiri sau vreau sa plec intr-o excursie. Este cea mai buna optiune cand nu aveti timp prea mult la dispozitie si cand v-a mai ramas ceva prin frigider, gen salam, ardei, porumb, etc. </i></div>
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<span style="font-weight: bold;">Ingrediente:</span><br />
4 oua<br />
3 linguri ulei de masline<br />
100 g faina<br />
1 lingurita praf de copt<br />
putina sare<br />
150 g sunca<br />
100 g salam<br />
100 g masline negre<br />
1/2 ardei rosu<br />
1/2 ardei verde<br />
60 g cascaval ras<br />
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<span style="font-weight: bold;">Cum se prepara:</span><br />
Sunca, salamul, ardeii si maslinele le-am taiat bucatele. Se mixeaza bine ouale pana devin o compozitie spumoasa. Se toarna usor uleiul mixand in continuare. Se adauga faina cernuta impreuna cu praful de copt. Se adauga apoi restul ingrendientelor amestecand usor.<br />
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Se toarna totul intr-o tava de chec si se coace aproximativ 45 de minute.<br />
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Sau varianta vegetariana: ardei, mazare, porumb.<br />
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Elena Sandorhttp://www.blogger.com/profile/12789501908260750357noreply@blogger.com9tag:blogger.com,1999:blog-6187987293189752685.post-71112639658881719052013-03-13T14:58:00.002+00:002013-03-13T14:58:25.279+00:00Bruschette cu somon afumat, sparanghel si oua posate<br />
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<i>Daca aveti pofta de ceva delicios la micul dejun si aveti si un pic mai mult chef de a sta in bucatarie, atunci va recomand aceasta reteta. Este foarte simpla dar deosebit de gustoasa. Serviti-o calda! Merge si la un brunch, sau intr-o dupa-amiaza, ca gustare. </i></div>
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<b>Ingrediente:</b><br />
12 fire sparanghel<br />
4 oua mari<br />
4 felii groase de paine<br />
100g somon afumat<br />
Zeama de la o lamaie<br />
2 linguri de marar tocat<br />
Sare si piper<br />
Ulei de masline<br />
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<b>Mod de pregatire:</b><br />
Incalziti cuptorul la o temperatura joasa. Puneti o oala cu apa (cam cat o palma pe latime) la fiert, impreuna cu putina sare si doua linguri de otet.<br />
Puneti o tigaie pentru grill la incins, adaugati sparanghelul taiat in doua, asezonat inainte si lasati in jur de doua trei minute pentru a se auri. Dati la cuptor pentru a se pastra cald.<br />
Cand apa incepe sa fiarba, dati focul la mic si formati un formati un vartej in apa cu ajutorul unui tel. Adaugati ouale pe rand, scoase din coaja, in mijlocul vartejului, pentru ca albusul sa nu se intinda peste tot in oala. Dupa doua-trei minute, cand acesta s-a fiert, dati intr-un recipient cu apa rece cateva secunde, apoi puneti pe un servet de bucatarie pentru a se scurge de apa.<br />
Dati la toast feliile de paine. Pe fiecare felie puneti somon, 6 fire de sparanghel si cate un ou. Asezonati, stropiti cu zeama de lamaie si putin ulei si presarati marar.<br />
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<b>Ingredients:</b><br />
2 bundles of asparagus trimmed<br />
4 large eggs<br />4 thick slices sourdough bread<br />100g smoked salmon<br />Zest of 1 lemon<br />Small bunch of dill chopped<br />Salt and cracked black pepper<br />Extra virgin olive oil for drizzling<br /><br />Method<br />1. Preheat the oven to a low heat. Put a medium sized pan of salted water on to boil, add a splash of vinegar.<br /><br />2. Put a griddle pan on to heat, when the pan starts to smoke, <a href="http://www.redonline.co.uk/food/recipes/asparagus-smoked-salmon-and-poached-eggs#">start</a> grilling the asparagus. You may need to cook this in two or three batches depending on the size of your griddle. It will only take a couple of minutes for the asparagus to be cooked. Once all of the asparagus is cooked, season and set aside in the warm oven.<br /><br />3. By now the water should be boiling. Crack the eggs one at a time carefully into the water. They will take a couple of minutes to cook.<br /><br />4. Start toasting the slices of sourdough. Remove the eggs from the water.<br /><br />5. Divide the toasted sourdough between four warm plates, then top with the smoked salmon, asparagus and a poached egg. Finish with lemon zest, dill, cracked pepper and a drizzle of extra virgin olive oil.<div>
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Elena Sandorhttp://www.blogger.com/profile/12789501908260750357noreply@blogger.com2tag:blogger.com,1999:blog-6187987293189752685.post-76734750127883954332013-03-12T15:35:00.004+00:002013-03-12T15:35:57.039+00:00Tort cu crema de vanilie, capsune si liche <div style="text-align: center;">
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<i>Aseara a fost asa de frig in Londra, incat am decis ca cel mai potrivit loc pentru mine este langa cratita, unde e cald si bine. Zis si facut, dupa vreo 4 feluri pregatite, am inceput sa combin cateva creme si un blat preferate, dand nastere acestui tort. Sper sa va placa! Apropo, scuzati decoratul, chiar nu ma pricep:)))</i></div>
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<b>Ingrediente:</b><br />
Blat:<br />
150g faina<br />1,5 lingurite praf de copt<br />100g zahar<br />1 pachet zahar vanilat<br />Coaja rasa de la o lamaie<br />2 oua mici<br />70 ml ulei<br />75 ml apa minerala<div>
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Crema de vanilie:</div>
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3 galbenusuri<br />60g zahar<br />15g cornflour<br />5g faina<br />225ml lapte<br />1 pastaie de vanilie<br />10g unt</div>
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Crema de capsune si liche:</div>
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100g frisca lichida</div>
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250g capsune</div>
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Un plic gelatina granule</div>
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Zeama de la o lamaie</div>
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200g liche </div>
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Crema de ciocolata:</div>
100g ciocolata neagra 70%<br />15g unt nesarat<br />O lingura miere<br />65ml lapte<div>
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<b>Mod de pregatire:</b></div>
Incingeti cuptorul la 180 grade.<br />Cerneti faina si praful de copt intr-o strecuratoare.<br />Amestecati-o cu zaharul, zaharul vanilat si coaja de lamaie.<br />Adaugati incet ouale, uleiul si apa minerala si framantati totul intr-un aluat omogen.<br />Intindeti-l apoi pe o tava rotunda de tort, tapetata cu unt si faina.<br />Coaceti 20 de minute, apoi lasati sa se raceasca.<div>
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Faceti crema de vanilie astfel:<br />Dati la mixe ouale cu jumatate din cantitatea de zahar, pana devine o crema galbuie si fina. Adaugati cornflour si faina dupa ce le-ati cernut bine.<br />Intr-o oala, adaugati laptele, restul de zahar si pastaia de vanilie. Aduceti la fierbere apoi adaugati compozitia de oua si amestecati bine. Dati iarasi la fiert, amestecand permanent. Va rezulta o compozitie cu cocoloase la inceput, dar va deveni fina daca amestecati permanent. Fierbeti pentru 2 minute, apoi adaugati untul si lasati sa se raceasca.<br />Puneti crema intr-un bol si acoperiti cu folie de plastic pentru a nu face pojghita.</div>
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Faceti crema de capsune si liche astfel:</div>
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Decojiti fructele de liche si scoateti samburii. Taiati capsunele in 4, dati toate fructele la robot pana se maruntesc grosier. Amestecati cu zeama de lamaie. Puteti pune si o lingura de zahar pudra daca frisca nu este indulcita.</div>
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Bateti bine frisca, apoi amestecati cu sucul de fructe. </div>
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Puneti gelatina intr-un bol cu apa cat sa o acopere si lasati 10 minute pana se absoarbe tot lichidul. Dati la cuptorul cu microunde pentru 10 secunde pana toata gelatina se dizolva si face putina spuma, dar aveti grija sa nu fiarba, atlfel nu se incheaga crema.</div>
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Lasati putin sa se raceasca apoi puneti in crema si amestecati bine.</div>
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Spritati crema de vanilie peste tort, in forma lui initiala, apoi acoperiti cu crema de fructe si dati la rece pana se incheaga. </div>
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Faceti crema de ciocolata:<br />Topiti ciocolata, untul si mierea la bain marie. Adaugati laptele si amestecati bine pana se formeaza un sos cremos. Lasati sa se raceasca cateva minute, apoi turnati peste tort. Lasati sa se raceasca inainte de servire.</div>
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Elena Sandorhttp://www.blogger.com/profile/12789501908260750357noreply@blogger.com2tag:blogger.com,1999:blog-6187987293189752685.post-5685193798740734482013-03-07T12:23:00.003+00:002013-03-07T12:23:37.016+00:00Profiterol cu crema de vanilie si sos de ciocolata<div class="separator" style="clear: both; text-align: center;">
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<i>Ador profiterolul, iar reteta lui Gordon Ramsay combinata cu o crema de patiserie pe care am gasit-o intr-o carte cu retete mediteraneene, este perfecta! Sunt mai mult decat incantata de sosul de ciocolata pe care, in sfarsit, l-am descoperit dupa atatea cautari. Este cremos, absolut delicios si merge peste orice desert:) </i></div>
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<b>Ingrediente (50 buc.):</b><br />
Aluat:<br />
125ml lapte<br />
200ml apa<br />
150g faina<br />
1 lingurita zahar brun<br />
Jumatate lingurita sare<br />
100g unt nesarat<br />
4 oua medii<br />
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Crema de patiserie:<br />
6 galbenusuri<br />
125g zahar<br />
30g cornflour<br />
10g faina<br />
550ml lapte<br />
1 pastaie de vanilie<br />
15g unt<br />
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Crema de ciocolata:<br />
200g ciocolata neagra 70%<br />
30g unt nesarat<br />
3 linguri miere<br />
125ml lapte<br />
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<b>Mod de pregatire:</b><br />
Incingeti cuptorul la 200 grade. Cerneti faina si sarea intr-un bol.<br />
Intr-o oala, puneti laptele, apa rece, sarea si zaharul la foc mic. Odata ce sarea si zaharul s-au dizolvat, adaugati untul. Cand acesta s-a topit, aduceti continutul la fierbere.<br />
Luati oala de pe foc si adaugati faina, amestecand rapid cu o lingura de lemn. Din moment ce compozitia incepe sa se dezlipeasca de pe marginile oalei, puneti pe o farfurie pana se raceste.<br />
Puneti aluatul inapoi in oala si adaugati ouale treptat, amestecand bine pana devine o pasta fina.<br />
Puneti hartie de copt intr-o tava, apoi pregatiti un posh cu un dui de 1,5 cm diametru. Formati gogosele de circa 2-3 cm diametru, lasati spatiu intre ele pentru ca vor creste in cuptor. Nivelati varfurile formate cu putina apa, apoi lasati la cuptor pentru 15-20 de minute, pana cresc si devin aurii.<br />
Luati rapid de pe foaia de copt pentru a nu se inmuia si lasati sa se raceasca pe un suport.<br />
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Faceti crema astfel:<br />
Dati la mixe ouale cu jumatate din cantitatea de zahar, pana devine o crema galbuie si fina. Adaugati cornflour si faina dupa ce le-ati cernut bine.<br />
Intr-o oala, adaugati laptele, restul de zahar si pastaia de vanilie. Aduceti la fierbere apoi adaugati compozitia de oua si amestecati bine. Dati iarasi la fiert, amestecand permanent. Va rezulta o compozitie cu cocoloase la inceput, dar va deveni fina daca amestecati permanent. Fierbeti pentru 2 minute, apoi adaugati untul si lasati sa se raceasca.<br />
Puneti crema intr-un bol si acoperiti cu folie de plastic pentru a nu face pojghita.<br />
Dupa ce gogosile s-au racit complet, umpleti cu crema de patiserie cu ajutorul unui posh si un dui subtire si lunguiet.<br />
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Sosul de ciocolata se prepara astfel:<br />
Topiti ciocolata, untul si mierea la bain marie. Adaugati laptele si amestecati bine pana se formeaza un sos cremos. Turnati peste profiterol cat este fierbinte, apoi dati totul la rece.<br />
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Ingredients<br />
Choux pastry * 125ml milk * 200ml water * 150g plain flour * 1 tsp golden <a href="http://www.youtube.com/watch?v=eCeiz0PdGls#">caster</a> sugar * ½ tsp salt * 100g unsalted butter * 4 medium eggs, lightly beaten<br />
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Creme patisserie coming soon<br />
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Chocolate sauce * 200g good quality dark chocolate (70% cocoa solids) * 30g unsalted butter * 3 tbsp clear honey * 125ml full <a href="http://www.youtube.com/watch?v=eCeiz0PdGls#">fat</a> milk<br />
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Method: How to make profiteroles with hot chocolate sauce<br />
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1. Preheat the oven to 200˚C/Gas 6. Sift the flour and salt into a bowl. Place the milk, cold water, salt, sugar into a pan and set over a low heat. Once the sugar and salt has dissolved add the butter. Once the butter has melted, bring to a rolling boil. Turn off the heat then tip in the flour and beat vigorously with a wooden spoon. As soon as the mixture starts to come away from the side of the pan, stop beating and tip onto a plate to cool.<br />
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2. Return the mixture to the pan, then gradually beat in the eggs, a little at a time, mixing well between each addition, until you have a smooth paste. (Alternatively, transfer the mix to an electric mixer and gradually add the eggs while <a href="http://www.youtube.com/watch?v=eCeiz0PdGls#">the mixer</a> is running on a low setting).<br />
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3. Line a baking sheet with greaseproof paper. Spoon the choux pastry into a piping bag fitted with a large plain nozzle (about 1.5cm in diameter). Pipe a small blob of the pastry mix under each corner of the greaseproof to keep the paper in place. Now pipe about 20 walnut-sized balls onto the baking sheet, spaced well apart. Level the peaked tops with the tip of a wet finger then bake for 18-20 minutes until well risen and golden brown.<br />
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4. Remove from the oven and transfer to a wire rack to cool completely before filling.<br />
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5. For the Chantilly cream scrape the seeds from the vanilla pod into a large mixing bowl. Add the cream, and icing sugar then whisk together until the consistency of a soft meringue with floppy peaks. Spoon the cream into a clean piping bag, fitted with a small plain nozzle. Pierce the base of a choux bun with the tip of the nozzle and pipe in the cream. Repeat with the remaining choux buns.<br />
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6. For the chocolate sauce, break the chocolate into small pieces in a heatproof bowl. Place the bowl over a pan of simmering water and heat. Add the butter and honey stirring from time to time, until the chocolate begins to melt. Gradually whisk in the milk until you have a smooth sauce and warm through. Serve the cream-filled profiteroles with the hot chocolate sauce drizzled over.<br />
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<br />Elena Sandorhttp://www.blogger.com/profile/12789501908260750357noreply@blogger.com4tag:blogger.com,1999:blog-6187987293189752685.post-73105473432879436172013-03-06T14:01:00.005+00:002013-03-06T14:09:43.714+00:00Shrimps club salad/Salata de creveti<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJPOBSch_EmT6pcOPCA2hML7z-n9MxNpz7uT_zGUH5yXe2-5p17IMLiPiC61kuoNlJdmD0Gq2cZjBgN-i2J4A_G5qJ_DQ6Q9PQtj6la1FmIx0KvsYWRTeBty5obLMrDz_p5yKggnS5uRMm/s1600/DSC_0001+copuuy.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="476" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJPOBSch_EmT6pcOPCA2hML7z-n9MxNpz7uT_zGUH5yXe2-5p17IMLiPiC61kuoNlJdmD0Gq2cZjBgN-i2J4A_G5qJ_DQ6Q9PQtj6la1FmIx0KvsYWRTeBty5obLMrDz_p5yKggnS5uRMm/s640/DSC_0001+copuuy.jpg" width="640" /></a></div>
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<i>O salata absolut delicioasa, la care voi apela de fiecare data cand sunt in criza de timp si vreau sa ma delectez cu ceva deosebit. Martha Stewart rocks!</i></div>
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<b>Ingrediente (2 portii):</b><br />
250g creveti curatati<br />
4 felii paine rustica<br />
2 linguri ulei de masline<br />
2 linguri maioneza<br />
2 linguri fire de arpagic/chive<br />
4 linguri zeama de lamaie<br />
4 felii de bacon<br />
O salata romana<br />
100g rosii cherry<br />
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<b>Mod de pregatire:</b><br />
Incingeti cuptorul la 200 de grade. Taiati painea in cubulete, puneti intr-o tava si stropiti cu ulei. Lasati la cuptor 8 minute, amestecand la jumatatea timpului.<br />
Fierbeti apa intr-o oala medie, presarati sare si adaugati crevetii pana devin roz, in jur de 3-5 minute. Scurgeti, puneti pe un servet de bucatarie si raciti bine.<br />
Puneti o tigaie la incins, adaugati fasiile de bacon si prajiti bine pe ambele parti pana devin crocante si aurii. Puneti pe un servet de bucatarie pentru a se scurge excesul de grasimi.<br />
Amestecati maioneza cu zeama de lamaie si arpagicul taiat marunt. Amestecati bine si asezonati. Puteti pune cata cantitate doriti din fiecare, in functie de gustul preferat.<br />
Intr-un bol, rupeti in bucati marunte salata, adaugati crutoanele, baconul rupt grosier, rosiile taiate in doua, crevetii si serviti cu dressingul de maioneza.<br />
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<b>Ingredients:</b><br />
Salt and pepper<br />
1/2 pound large or jumbo shrimp, peeled and deveined (tails left on)<br />
1/2 loaf rustic bread, crusts removed, cut into 3/4-inch cubes<br />
1 tablespoon olive <a href="http://www.marthastewart.com/904925/shrimp-club-salad#">oil</a><br />
1/4 cup mayonnaise<br />
2 tablespoon chopped fresh chives<br />
3 to 4 teaspoons lemon juice<br />
4 slices cooked bacon (4 ounces), crumbled<br />
1 romaine lettuce heart, chopped<br />
1 pint large cherry tomatoes, quartered or halved<br />
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<b>Directions:</b><br />
Preheat oven to 400 degrees. In a medium pot of boiling salted water, cook shrimp until opaque throughout, 3 to 5 minutes. Drain, then transfer to a paper-towel-lined plate, cover, and chill until ready to serve. On a rimmed baking <a href="http://www.marthastewart.com/904925/shrimp-club-salad#">sheet</a>, toss bread with oil. Bake until golden, about 8 minutes, tossing halfway through.<br />
Stir together mayonnaise, chives, and lemon juice to taste; season with salt and pepper. Toss together shrimp, croutons, bacon, lettuce, and tomatoes and serve with dressing.</div>
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Elena Sandorhttp://www.blogger.com/profile/12789501908260750357noreply@blogger.com1tag:blogger.com,1999:blog-6187987293189752685.post-4959123974458766692013-03-05T17:06:00.001+00:002013-03-05T17:08:30.522+00:00Tocana spaniola cu porc si legume/Spanish pork and vegetable stew<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPOvbf7bKiJGRZJ-EQd-0w5eIHHXs3-Sdf0stQom1Xe-q6TZzFuNV6lN7VXFBKDn5iM91a-V6lBjXI56p1hQk-t4Hd8Tg1lZ5eTGHInoVDjX6jQ6ulc-0enUj0YoyURebROEByjuR7Ouik/s1600/DSC_0004+copy.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPOvbf7bKiJGRZJ-EQd-0w5eIHHXs3-Sdf0stQom1Xe-q6TZzFuNV6lN7VXFBKDn5iM91a-V6lBjXI56p1hQk-t4Hd8Tg1lZ5eTGHInoVDjX6jQ6ulc-0enUj0YoyURebROEByjuR7Ouik/s640/DSC_0004+copy.jpg" width="428" /></a></div>
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<i>O reteta perfecta pentru o seara friguroasa de iarna, acompaniata de un pahar mare de Rioja. Aceasta tocana rustica este o variatie a stilului popular din centrul Spaniei, folosind produse delicioase precum chorizo afumat, ardei dulci si rosii proaspete.</i></div>
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<b>Ingrediente (6 pers.):</b><br />
600g carne de porc fara os, taiata bucati mari<br />
400g cartofi decojiti, taiati cubulete<br />
1 ardei gras rosu si unul verde<br />
2 linguri ulei de masline<br />
O ceapa mare rosie tocata marunt<br />
4 catei de usturoi zrobiti<br />
100g jambon taiat grosier<br />
1 chorizo feliat<br />
2 cutii de rosii tocate<br />
10g cimbru proaspat<br />
2 linguri otet din sherry<br />
100ml vin alb sec<br />
O frunza de dafin<br />
500ml supa de pui<br />
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<b>Mod de pregatire:</b><br />
Intr-o oala non-aderenta, incingeti uleiul si adaugati ceapa, usturoiul si carnea de porc. Lasati la foc mediu, pana ceapa se inmoaie, iar carnea se rumeneste.<br />
Adaugati ardeii grasi taiati grosier, jambonul si chorizo. Continuati sa amestecati pentru 5 minute.<br />
Adaugati restul ingredientelor, asezonati si puneti capacul. Lasati la foc mediu spre mic in jur de o ora jumatate, apoi dati la cuptor (180 grade) pentru 20 de minute fara capac.<br />
Serviti fierbinte cu muraturi.<br />
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<b>Ingredients:</b><br />
600g boneless pork shouder cut into 2 cm pieces<br />
400g all-purpose potatoes, peeled and diced into 2 cm pieces<br />
1 red and one green belly pepper<br />
2 tablespoons olive oil<br />
1 large red onion, chopped<br />
4 garlic cloves, crushed<br />
100g jamon<br />
1 chorizo, sliced<br />
2x400g tins tomatoes, chopped<br />
10g thyme<br />
2 tablespoons sherry vinegar<br />
100ml dry white wine<br />
1 bay leaf<br />
500ml chicken stock<br />
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<b>Instructions:</b><br />
Place a pot over medium heat. Heat the oil then add the pork, onion and garlic. Cook for 5 minutes until onion is softened and the meat is slightly browned all over. Next, add the peppers cut in 2 cm squares, chorizo and jamon. Continue to cook, stirring occasionally, for another 5 minutes.<br />
Add the rest of the ingredients, cover the pot and leave at medium to small heat, for 1 hour and a half.<br />
Place the pot uncovered in the oven for 20 minutes. Serve hot with pickles.<br />
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<br />Elena Sandorhttp://www.blogger.com/profile/12789501908260750357noreply@blogger.com1tag:blogger.com,1999:blog-6187987293189752685.post-6077710515930064742013-03-05T15:33:00.000+00:002013-03-05T15:33:42.382+00:00Ciorba de pui cu legume<div class="separator" style="clear: both; text-align: center;">
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<i>Ciorbita aceasta am incercat-o de prea multe ori si nu m-am lasat pana nu a iesit ca la mama acasa. Inca mai am ceva de lucrat la partea asta, inca nu stiu secretul gustului ei desi am urmarit-o de cateva ori, dar ma apropii cu pasi repezi. Intre timp, o puteti pregati dupa reteta aceasta si fiti generosi cu legumele, puteti pune si dovlecei, fasole verde ideea e sa nu devina tocanita, in rest, jucati-va cum doriti:)</i></div>
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<span class="Apple-style-span" style="font-weight: bold;">Ingrediente:</span><br />
Aripi, copanele si spatele de la un pui spalat bine<br />
1 ceapa taiata marunt<br />
2 morcovi medii rasi<br />
1 pastarnac ras<br />
2 tije de telina verde (celery) taiate marunt/150g radacina telina rasa<br />
2 cartofi taiati cuburi medii<br />
1 dovlecel taiat cubulete<br />
500 ml rosii tocate de la conserva<br />
1 litru zeama de varza acra/bors<br />
Patrunjel<br />
Leustean<br />
Sare, piper<br />
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<span style="font-weight: bold;">Mod de pregatire:</span><br />
Se fierbe puiul timp de o ora la foc mic, in 3 litri de apa rece cu o lingura de sare. Se spumeaza bine, din cand in cand.<br />
Cand nu mai face spuma, se adauga zarzavaturile si legumele. Se lasa la foc mic cu un capac acoperit.<br />
Dupa o ora, sau cand legumele sunt aproape fierte, se adauga cartofii. Cand sunt aproape fierti se pune conserva de rosii si dupa 5 minute se pune sare si piper dupa gust. Urmeaza apoi zeama de varza, in functie de cat de acra va place. Daca nu aveti, puneti bors sau praf de bors.<br />
Se ia de pe foc si se lasa acoperita 10 minute. Se adauga leustean si patrunjel tocat marunt. Se serveste cu ardei iute si smantana, dupa plac.<br />
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Elena Sandorhttp://www.blogger.com/profile/12789501908260750357noreply@blogger.com2tag:blogger.com,1999:blog-6187987293189752685.post-48277669858618749182013-01-09T21:28:00.001+00:002013-06-09T14:16:25.743+01:00Guacamole cu creveti si cruditati<div class="separator" style="clear: both; text-align: center;">
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<i>Un alt pranz cu care m-as putea obisnui oricand imi doresc ceva usor si rapid. Face parte din planul de detoxifiere.</i><br />
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<b>Ingrediente (1 pers.):</b><br />
Un avocado copt<br />
O rosie tocata cubulete<br />
Un sfert ceapa rosie<br />
Un catel de usturoi<br />
Zeama de la jumatate de lamaie<br />
100g creveti fierti<br />
2 catei de usturoi feliati<br />
O lingura ulei de masline<br />
Zeama de la jumatate lamaie<br />
Un morcov, o telina verde, un ardei gras, taiate bastonase<br />
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<b>Mod de pregatire:</b><br />
Puneti avocado, rosia, ceapa, usturoiul, zeama de la jumatate de lamaie, putina sare si piper, intr-un robot si mixati pana devine un sos cremos.<br />
Intr-o tigaie incingeti uleiul, adaugati usturoiul si crevetii, lasati 2 minute pana devin roz, apoi stingeti totul cu zeama de la lamaie si dati deoparte.<br />
Serviti cu guacamole si legume.<br />
<br />Elena Sandorhttp://www.blogger.com/profile/12789501908260750357noreply@blogger.com2tag:blogger.com,1999:blog-6187987293189752685.post-48932169114521618222013-01-09T12:39:00.002+00:002013-06-09T14:12:07.939+01:00Creveti si ton cu legume si taitei de orez<div class="separator" style="clear: both; text-align: center;">
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<i>O cina delicioasa, usor de pregatit. Face parte din planul de detoxifiere.</i></div>
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<b>Ingrediente (1 pers.):</b><br />
50g creveti gata fierti<br />
50g ton din conserva, scurs bine<br />
5 ciuperci feliate<br />
Un praz mic feliat<br />
Jumatate ardei gras rosu taiat bastonase<br />
Jumatate ceapa rosie taiata rondele<br />
Jumatate conserva rosii taiate<br />
Ulei de masline<br />
O mana taitei de orez inmuiati si scursi bine<br />
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<b>Mod de pregatire:</b><br />
Intr-o tigaie incingeti o lingura de ulei de masline, apoi puneti ceapa, prazul, ciupercile si ardeiul gras. Caliti la foc mare pana se inmoaie si se rumenesc un pic. Adaugati creveti, mai lasati 2 minute pana acestia sunt aproape gata. Adaugati tonul si conserva de rosii, amestecati bine, lasati sa dea in clocot apoi asezonati.<br />
Intr-o alta tigaie incingeti o lingurita de ulei de masline, adaugati taiteii, amestecati 3 minute pana sunt gata apoi serviti imediat cu crevetii.<br />
<br />Elena Sandorhttp://www.blogger.com/profile/12789501908260750357noreply@blogger.com1tag:blogger.com,1999:blog-6187987293189752685.post-5921191026525278412013-01-08T15:33:00.003+00:002013-01-08T15:33:57.638+00:00Salata de somon cu spanac, ciuperci si cartof copt<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZ5rQJQrkA23FpZhPgeE-QYbJYDaWwpZNshIWAl7ZgycH1Oubh30Ks_wtMUpdiomP0JHMWd7612vADQCGbALxIh25BcJDpYq9FXa89JH2y-76niQ0XNxdJ0BGmPwNZx2Y_zwMMuXgidqOe/s1600/DSC_0023+copy.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="428" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZ5rQJQrkA23FpZhPgeE-QYbJYDaWwpZNshIWAl7ZgycH1Oubh30Ks_wtMUpdiomP0JHMWd7612vADQCGbALxIh25BcJDpYq9FXa89JH2y-76niQ0XNxdJ0BGmPwNZx2Y_zwMMuXgidqOe/s640/DSC_0023+copy.jpg" width="640" /></a></div>
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<i>O salata mega-delicioasa, plina de vitamine, ce face parte din <a href="http://eileen-cuisine.blogspot.co.uk/2013/01/plan-de-detoxifiere.html" target="_blank">planul de detoxifiere.</a></i></div>
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<b>Ingrediente (1 pers.):</b><br />
100g baby spanac<br />
50g somon afumat fasii<br />
1 cartof copt si taiat in cuburi mari<br />
5 ciuperci mari feliate<br />
Jumatate ceapa rosie taiata cubulete<br />
Zeama de la o lamaie<br />
Ulei de masline<br />
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<b>Mod de pregatire:</b><br />
Incingeti o lingurita de ulei de masline intr-o tigaie, apoi prajiti ciupercile la foc mare pana se rumenesc. Intr-un bol amestecati spanacul, cartoful, ciupercile, ceapa si somonul cu zeama de la lamaie si putin ulei de masline. Asezonati.Elena Sandorhttp://www.blogger.com/profile/12789501908260750357noreply@blogger.com0tag:blogger.com,1999:blog-6187987293189752685.post-37570665432323139532013-01-07T18:25:00.002+00:002013-06-09T14:04:19.072+01:00Cod cu legume si taitei de orez<div class="separator" style="clear: both; text-align: center;">
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<i>O idee de pranz in<a href="http://eileen-cuisine.blogspot.co.uk/2013/01/plan-de-detoxifiere.html" target="_blank"> planul de detoxifiere</a>, delicios! </i></div>
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<b>Ingrediente (1 pers.):</b><br />
Un file de cod<br />
100g mix de legume stir fry ()<br />
O mana taitei de orez gata inmuiati<br />
Ulei de masline<br />
Piper<br />
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<b>Mod de pregatire:</b><br />
Incingeti o tigaie grill si ungeti cu un strop de ulei. Adaugati pestele, care in prealabil a fost condimentat cu piper. Fiind o reteta de detoxifiere, nu este recomandata sarea. Eu am pus un strop pentru ca altfel nu as putea manca:) Prajiti 3 minute pe fiecare parte.<br />
Intre timp, intr-un wok, incingeti foarte bine o lingura de ulei apoi adaugati legumele, totul la foc mare. Amestecati sa nu se lipeasca pentru 5 minute, impingeti legumele pe marginea cratitei, in mijloc mai puneti un strop de ulei si adaugati taiteii de orez. Prajiti bine pentru 3 minute, aveti grija sa amestecati pentru ca se vor lipi. Amestecati apoi cu legumele pentru cateva secunde, puneti intr-un bol si serviti cu pestele.<br />
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<br />Elena Sandorhttp://www.blogger.com/profile/12789501908260750357noreply@blogger.com0tag:blogger.com,1999:blog-6187987293189752685.post-75830801454072919112013-01-07T12:08:00.000+00:002013-01-07T12:08:20.301+00:00Fresh de portocale si mere<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiurGPZUZw0-REwJ-lwoqCiiBiUbfFoVXpq6HRuLgdqmCfDYRzfyKx_nPTJhbsofUrSqoQOOtx-epSP_LRbqxKx9-ocv0WdgVSAJ8sqrgzLYDZ9s5nIpsUBESYoE3JSTrIUmR3YddG-Aj59/s1600/DSC_0013+copy.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiurGPZUZw0-REwJ-lwoqCiiBiUbfFoVXpq6HRuLgdqmCfDYRzfyKx_nPTJhbsofUrSqoQOOtx-epSP_LRbqxKx9-ocv0WdgVSAJ8sqrgzLYDZ9s5nIpsUBESYoE3JSTrIUmR3YddG-Aj59/s640/DSC_0013+copy.jpg" width="428" /></a></div>
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Curatati o portocala. Puneti in juice maker impreuna cu 2 mere si mixati la putere mare. Serviti in maxim 5 minute pentru a nu-si pierde proprietatile nutritive.Elena Sandorhttp://www.blogger.com/profile/12789501908260750357noreply@blogger.com0tag:blogger.com,1999:blog-6187987293189752685.post-78422625414093817172013-01-07T11:36:00.002+00:002013-01-07T11:36:36.834+00:00 Iaurt cu homemade muesli si fructe de padure<div class="separator" style="clear: both; text-align: center;">
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<b>Ingrediente (1 portie):</b><br />
100g iaurt natural<br />
2 linguri ovaz<br />
O lingura seminte nesarate (mix de dovleac, floarea soarelui)<br />
O lingura mix nuci<br />
O lingura zmeura<br />
O lingura mure<br />
O lingura miere<br />
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Amestecati toate ingredientele. Puteti sa mai adaugati sau sa eliminati ce nu va place, puteti inlocui fructele cu unele uscate.<br />
<br />Elena Sandorhttp://www.blogger.com/profile/12789501908260750357noreply@blogger.com0tag:blogger.com,1999:blog-6187987293189752685.post-41844400990583990422013-01-07T11:31:00.000+00:002013-01-16T20:34:11.200+00:00Plan de detoxifiere <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUabK-ecPdllQWKe0cx2AlbcSCEJZ91oh_ttEQw8kr7Xho63R0NmkykKDkQkTXUCV5Opa6JF75j8nGSB-Ebdtd2Ctirzr2yo1leOXTZJcraOSEv9qP6dKzMRT0ljQjzZ_Iq7Okta_UFeEo/s1600/DSC_0006+copy.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em; text-align: center;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUabK-ecPdllQWKe0cx2AlbcSCEJZ91oh_ttEQw8kr7Xho63R0NmkykKDkQkTXUCV5Opa6JF75j8nGSB-Ebdtd2Ctirzr2yo1leOXTZJcraOSEv9qP6dKzMRT0ljQjzZ_Iq7Okta_UFeEo/s320/DSC_0006+copy.jpg" width="214" /></a><br />
In mijlocul unei ierni lungi, am hotarat sa iau o pauza de la viata dura cu toate carnurile, sosurile si condimentele ei. Pentru cel putin 7 zile in ritm alert, urmand sa vad in ce directie o iau (vegetarian/pork free/alte combinatii). Am cautat pe internet planuri de detoxifiere pe cale naturala, majoritatea erau drastice iar eu trebuie sa va marturisesc ca nu vreau sa pierd nici-un kilogram pretios. Asadar, am ales o "dieta" mai usoara, pentru cei mai sensibili dintre noi:) Evident ca voi elimina toxine (fingers crossed) dar voi face in asa fel incat sa mananc cel putin 2000 de calorii pe zi (oare morcovii sunt suficienti?), pentru a nu pierde mai mult de 1-2 kg.<br />
Daca vreti sa urmati acest plan, il puteti modifica in functie de cate kg vreti sa dati jos, dar tin sa va subliniez ca aceasta "reteta" nu are in principal rolul de slabit (desi asta sigur se va intampla), ci de a va curata corpul.<br />
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<b>In general, planul include:</b><br />
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<ul>
<li>fructe proaspete sau congelate (mere, pere, banane, fructe de padure, mango, ananas, portocale, etc.)</li>
<li>suc de fructe facut in casa sau cumparat (cu grija sa fie neindulcit si nu din concentratii)</li>
<li>legume proaspete sau congelate (morcovi, ceapa, pastarnac, varza, ardei, ciuperci, salata, rosii, ceapa verde, conopida, etc.)</li>
<li>fasole si linte</li>
<li>tofu</li>
<li>ovaz</li>
<li>cartofi</li>
<li>orez brun si taitei de orez</li>
<li>peste proaspat sau din conserva (in suc propriu)</li>
<li>nuci si seminte nesarate</li>
<li>iaurt natural</li>
<li>ulei de masline si otet balsamic</li>
<li>usturoi, ghimbir, piper</li>
<li>miere</li>
<li>2 litri de apa pe zi</li>
<li>ceaiuri naturale</li>
</ul>
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<b>Interzis!</b></div>
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<ol>
<li>Orice tip de carne</li>
<li>Lapte, branza, oua, smantana</li>
<li>Unt si margarina</li>
<li>Orice aliment care contine grau </li>
<li>Chipsuri </li>
<li>Ciocolata, dulceata, dulciuri in general</li>
<li>Alcool, cafea</li>
<li>Sosuri, muraturi, maioneza</li>
<li>Sare</li>
<li>Sucuri acidulate</li>
</ol>
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Acum ca am lamurit lucrurile, voi documenta saptamana aceasta cam ce voi pregati pentru a ma incadra in regulile de mai sus. Voi combina planul acesta cu sala si dormit la o ora rezonabila. Sa speram ca va da rezultate!<br />
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<b>Ziua 1</b></div>
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Mic dejun - <a href="http://eileen-cuisine.blogspot.co.uk/2013/01/iaurt-cu-homemade-muesli-si-fructe-de.html" target="_blank">Iaurt cu homemade muesli si fructe de padure</a></div>
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Snack - <a href="http://eileen-cuisine.blogspot.co.uk/2013/01/fresh-de-portocale-si-mere.html" target="_blank">Fresh de portocale si mere</a></div>
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- O banana, nuci</div>
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Pranz - <a href="http://eileen-cuisine.blogspot.co.uk/2013/01/cod-cu-legume-si-taitei-de-orez.html" target="_blank">Cod cu mix de legume si taitei de orez</a></div>
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Snack - Suc de fructe, struguri, seminte si nuci</div>
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Cina - Salata verde cu rosii, castraveti, ardei, ceapa verde, ridichi, dreasa cu otet balsamic si ulei de masline<br />
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Am inceput ziua in forta, dar dupa sala am inceput sa tremur de foame. S-a vazut ca nu am mai fost de cateva saptamani si ca mi-am schimbat dieta. Am dres-o cu pranzul care a fost mai mult decat copios si delicios, dovada ca se poate si fara carbohidrati. Cu toate astea, salata de seara fara paine ma trimite mai repede la culcare. Nu am putut sa rezist si am pus putina sare in mancare, altfel cred ca m-as fi oprit inainte de a incepe. Nu pot sa spun ca ma simt intr-un fel anume, poate mai usoara. Sa speram ca maine voi fi mai puternica:) am in minte ceva combinatii, sper sa va placa;)<br />
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<b>Ziua 2</b><br />
Mic dejun - Doua pahare de fresh (2 mere, o portocala, 2 kiwi, un mango)<br />
Snack - Seminte, nuci si struguri<br />
Pranz - <a href="http://eileen-cuisine.blogspot.co.uk/2013/01/salata-de-somon-cu-spanac-ciuperci-si.html" target="_blank">Salata de somon afumat cu spanac, ciuperci si cartof copt</a></div>
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Snack - Supa de legume<br />
- Nuci, seminte<br />
Cina - <a href="http://eileen-cuisine.blogspot.co.uk/2013/01/creveti-si-ton-cu-legume-si-taitei-de.html" target="_blank">Creveti si ton cu legume si taitei de orez</a><br />
Snack - Fresh din 2 mere, o banana, un sfert ananas si o mana de afine</div>
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Ziua aceasta m-am simtit mai bine psihic cel putin, daca fizic tanjeam dupa paine. Desi nici inainte nu mancam paine decat dimineata, dar se pare ca abia cand nu mai ai, vrei. Ma simt din ce in ce mai bine, sunt pe drumul ce bun:)</div>
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<b>Ziua 3</b></div>
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Mic dejun - Iaurt cu miere, afine si ovaz</div>
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Snack - Struguri si seminte<br />
Pranz - <a href="http://eileen-cuisine.blogspot.co.uk/2013/01/guacamole-cu-creveti-si-legume.html" target="_blank">Guacamole cu creveti si cruditati</a><br />
Snack - Fresh din 2 mere, zmeura, mure, o banana si 2 kiwi<br />
- Supa de legume<br />
Cina - Salata calda de linte (in curand reteta)<br />
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<b>Ziua 4</b><br />
Mic dejun - Salata de fructe cu miere<br />
Snack - Nuci si migdale<br />
Pranz - <a href="http://eileen-cuisine.blogspot.co.uk/2011/07/cod-la-cuptor-cu-rosii-cherry-si.html" target="_blank">Cod la cuptor cu rosii cherry si cartofi in sos de capere</a> <br />
Cina - <a href="http://eileen-cuisine.blogspot.co.uk/2010/05/salata-calda-de-cartofi-noi-cu-baby.html" target="_blank">Salata calda de cartofi cu spanac </a> (eliminati sunca si branza din reteta)<br />
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<b>Ziua 5</b><br />
Mic dejun - Muesli cu iaurt<br />
Snack - fructe proaspete<br />
Pranz - <a href="http://eileen-cuisine.blogspot.co.uk/2010/04/supa-crema-de-ciuperci-cu-nuci.html" target="_blank">Supa crema de ciuperci cu nuci (fara smantana)</a><br />
Snack - Fresh fructe si seminte<br />
Cina - <a href="http://eileen-cuisine.blogspot.co.uk/2012/02/risotto-verdure.html" target="_blank">Risotto verdure (fara parmezan)</a><br />
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<b>Ziua 6</b><br />
Mic dejun - Salata de fructe<br />
Pranz -<a href="http://eileen-cuisine.blogspot.co.uk/2012/11/ciuperci-sote-cu-spanac-si-fasole-verde.html" target="_blank"> Ciuperci sote cu fasole verde si spanac </a> si somon la grill<br />
Snack - Supa de legume<br />
Cina - <a href="http://eileen-cuisine.blogspot.co.uk/2009/04/salata-poienita-cu-ciuperci.html" target="_blank">Salata poenita cu ciuperci (fara carne si smantana)</a><br />
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<b>Ziua 7</b><br />
Mic dejun - Guacamole cu cruditati<br />
Pranz - <a href="http://eileen-cuisine.blogspot.co.uk/2011/03/peste-la-cuptor-cu-rosii-si-vin-rosu.html" target="_blank">Peste la cuptor cu rosii si vin rosu</a> si <a href="http://eileen-cuisine.blogspot.co.uk/2011/03/orez-cu-lamaie-si-menta.html" target="_blank">orez cu menta</a><br />
Cina - <a href="http://eileen-cuisine.blogspot.co.uk/2010/06/salata-de-somon.html" target="_blank">Salata de somon</a> (fara smantana si crutoane)<br />
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Cu un inceput timid, obstacole, tentatii, foamete si altele ca acestea, am ajuns la finalul dietei. Ma simt extraordinar, am slabit ceva, desi nu intentionam asta dar era de asteptat. Va incurajez pe toti sa incercati, macar odata pe an, cu combinatii proprii, sau ajutati de ideile mele, ideile altora (e la moda detoxifierea, deci internetul, revistele si cartile pline de retete potrivite). Voi incerca pe cat posibil, sa pastrez aceasta dieta, cel putin o masa sanatoasa pe zi, pana voi ajunge la un stil de viata sanatos:)</div>
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Elena Sandorhttp://www.blogger.com/profile/12789501908260750357noreply@blogger.com12tag:blogger.com,1999:blog-6187987293189752685.post-45267225768845575922013-01-01T21:10:00.000+00:002013-01-01T21:10:03.104+00:00Prajitura Raffaello<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2SCiZ1w7qIW5onSalJ-yBS0nInIkTYEI9tlyDGvTiOcRcIIzxYOpYJUt9d6pvO1B9pvWy35OGXWDYx-y2RZ9ZRE8J_jUEhja9VG_-2uP7bFreiGW3_BPNQ9uraFofvQVEcZKexWuiYQ_S/s1600/DSC_0054+copy.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2SCiZ1w7qIW5onSalJ-yBS0nInIkTYEI9tlyDGvTiOcRcIIzxYOpYJUt9d6pvO1B9pvWy35OGXWDYx-y2RZ9ZRE8J_jUEhja9VG_-2uP7bFreiGW3_BPNQ9uraFofvQVEcZKexWuiYQ_S/s640/DSC_0054+copy.jpg" width="428" /></a></div>
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<i>Auzisem de prajitura aceasta de ceva timp, dar nu gustasem niciodata. Ma gandeam ca trebuie sa semene cu celebrele bombonele Raffaello. De revelion am decis sa se numere printre prajiturile care au stat mandre pe masa. Este foarte buna, mai ales daca sunteti iubitori de cocos si ciocolata alba. Se topeste in gura! Reteta am luat-o de pe blogul <a href="http://www.laurasava.ro/2009/01/08/prajitura-raffaello/" target="_blank">Laurei Sava.</a></i></div>
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<b>Ingrediente:</b><div>
Blat 1:</div>
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- 3 oua<br />- 200 g. zahar<br />- 100 ml ulei<br />- 100 ml lapte de cocos amestecat cu lichior de cocos (sau lapte simplu)<br />- 200 g. faina<br />- 1 pachetel praf copt (10 g.)</div>
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Blat 2:</div>
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- 5 albusuri<br />- 150 g. zahar<br />- 150 g. fulgi cocos<br />- 2 linguri faina<br />- 1/2 pachetel praf copt (5 g.)<br />- cateva picaturi esenta de migdale sau vanilie<br />Crema:<br />- 700 ml. frisca lichida<br />- 700 g. ciocolata alba<br />- 2 linguri lichior de cocos<br />- 1 plic gelatina granule<br /><br /><b>Mod de pregatire:</b></div>
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Blat 1:</div>
<div>
Incingeti cuptorul la 180 de grade. Va trebuie o tava de 42x29cm tapetata cu foaie de copt. </div>
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Se separa ouale; galbenusurile se freaca cu 100 g. zahar, laptele si uleiul.<br />Albusurile se bat spuma cu cele 100 g. zahar ramase, se amesteca cu galbenusurile si in final cu faina amestecata cu praf de copt. Totul se toarna in tava si se coace ca. 20-25 min. pana se rumeneste usor. Faceti testul cu scobitoarea. Lasati sa se raceasca.</div>
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Blat 2:<br /><div>
Albusurile se bat spuma cu zaharul pana cand spuma e tare. Se adauga fulgii de cocos, faina amestecata cu praful de copt (ambele cernute) si esenta de migdale sau vanilie, amestecand cu grija cu o spatula. Se toarna compozitia in tava captusita cu hartie de copt si se coace la 180 grade cca. 20-25 min. Se lasa apoi sa se raceasca.</div>
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Crema:<br /><div>
Puneti gelatina intr-un vas cu apa cat sa acopere cu doua degete deasupra, lasati-o 10 minute pana absoarbe toata apa apoi dati-o la microunde pentru cateva secunde pana se topeste totul si este suficient de fierbinte cat sa tineti un deget inauntru fara sa va frigeti:)<br /><div>
Incalziti frisca lichida la bain marie. Din momentul in care apa din vasul de dedesubt incepe sa fiarba si frisca lichida este fierbinte, adaugati ciocolata taiata cubulete. Amestecati incontinuu pana ciocolata se topeste. Puneti trei linguri de ciocolata in vasul cu gelatina si amestecati, apoi adaugati in crema ramasa si mixati-o bine impreuna cu lichiorul. </div>
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Asamblare:</div>
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Blatul 1 il puneti intr-o tava inalta, il insiropati cu lichior de cocos sau lapte de cocos. Eu am avut pina colada:) Ungeti cu jumatate din crema, nivelati. Asezati deasupra blatul 2, puneti restul de crema si acoperiti totul cu fulgi de cocos. Dati la frigider peste noapte. </div>
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Elena Sandorhttp://www.blogger.com/profile/12789501908260750357noreply@blogger.com5tag:blogger.com,1999:blog-6187987293189752685.post-31968157379451810062013-01-01T20:38:00.001+00:002013-01-04T14:42:14.892+00:00Prajitura Brath cu ness si nuci<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-tNAs97YuqJ4LH7a5E5fMqcg-O-3OFRix_E8NDv8UAZLZYHos6ujxqm97cz4Lo9FMc-8smvvtjry0R29K4-ydcNwf6JnR2H0sDZAlIQg4v_oil_3ZxSfbR_dOlvhUY5kE_BF-DQ6_-ZuW/s1600/DSC_0030+copy.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-tNAs97YuqJ4LH7a5E5fMqcg-O-3OFRix_E8NDv8UAZLZYHos6ujxqm97cz4Lo9FMc-8smvvtjry0R29K4-ydcNwf6JnR2H0sDZAlIQg4v_oil_3ZxSfbR_dOlvhUY5kE_BF-DQ6_-ZuW/s640/DSC_0030+copy.jpg" width="490" /></a></div>
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<i>Reteta aceasta am luat-o de pe blogul <a href="http://www.laurasava.ro/2010/10/05/prajitura-brath/" target="_blank">Laurei Sava</a>, pentru ca ador prajiturile cu ness si nuci. Este delicioasa, am schimbat doar glazura pentru ca imi place sa aiba si ciocolata:) Se face foarte usor, este satioasa, iar iubitorii de cafea o vor adora cu totul.</i><br />
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<b>
Ingrediente:</b><br />
Blat:<br />
- 6 oua<br />
- 140 g. zahar<br />
- 140 g. nuci macinate<br />
- 1 lingura si jumatate de faina<br />
- 1 pliculet praf de copt (10 g.)<br />
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Crema:<br />
- 250 g. unt<br />
- 2 galbenusuri<br />
- 200 g. zahar pudra<br />
- 1 pachetel zahar vanilat<br />
- 7 linguri/lingurite (dupa caz) rase de ness<br />
- 150 g. nuci<br />
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Glazura:<br />
110g zahar tos<br />
50g ciocolata neagra<br />
12g pudra cacao<br />
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<b>Mod de preparare:</b><br />
Blatul:<br />
Se separa ouale; se bat galbenusurile impreuna cu zaharul pana se albesc.<br />
Albusurile se bat spuma, cu un varf de sare intr-un bol curat si uscat, dupa care se adauga usor galbenusurilor. Se adauga nucile macinate si faina amestecata cu praf de copt, cernute.<br />
Se toarna aluatul intr-o tava, de aprox. 25/35cm, tapetata cu hartie de copt. Se coace cca. 35-40 de minute la 180 grade. </div>
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Dezlipiti imediat hartia de copt dupa ce s-a facut blatul, pentru a nu se usca prea tare, lasati la racit.<br />
Crema:<br />
Se amesteca nessul cu doua trei linguri de apa fierbinte apoi se lasa sa se raceasca. Se amesteca untul (la temperatura camerei) cu zaharul si cele doua galbenusuri; se adauga vanilia si nessul.<br />
Nucile intregi se rumenesc la cuptor cateva minute. Se maruntesc apoi cu un cutit si se amesteca cu crema de nes. Se intinde crema peste blat si se da la frigider pentru 30 de minute pentru ca glazura sa se intinda mai bine. </div>
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Glazura:</div>
Puneti 150ml apa impreuna cu zaharul si ciocolata taiata, intr-o cratita de dimeniune medie, si dati-le in clocot amestecand constant. Puteti pune jumatate ciocolata neagra si jumatate cu lapte, depinde de preferinte. Luati cratita de pe foc.<br />
Intr-un castronel, amestecati pudra de cacao cu 25ml apa, pana cand obtineti o pasta omogena. Turnati aceasta pasta in cratita, la foc mediu si dati-o din nou in clocot, batand cu telul constant si cu putere. <br />
Fierbeti sosul neacoperit, la foc mic, 5 minute sau pana se ingroasa si adera la dosul unei linguri. Nu lasati sosul sa clocoteasca. Il lasati sa se raceasca putin apoi ungeti prajitura si o dati la rece.<br />
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Elena Sandorhttp://www.blogger.com/profile/12789501908260750357noreply@blogger.com3tag:blogger.com,1999:blog-6187987293189752685.post-21917623330974082882013-01-01T20:11:00.001+00:002013-01-01T20:12:24.540+00:00Prajitura Albinuta cu miere (Mezes Cremes)<div class="separator" style="clear: both; text-align: center;">
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<i>Prajitura ca aceasta am mancat in vara pentru prima oara si m-am indragostit subit. Era facuta de o mare bucatareasa si a trebuit neaparat sa o incerc si eu. Am gasit reteta pe internet de la<a href="http://www.retetecalamama.ro/retete-culinare/prajituri-torturi/prajitura-cu-miere-de-albine.html" target="_blank"> Laura Laurentiu</a>, am adaptat-o putin si a iesit o minunatie. Am inteles ca este destul de populara in tara, eu nu auzisem niciodata de ea sau de alte prajituri pentru ca la mine acasa nu se faceau decat placinte;) Am prins gustul de facut prajituri, o sa tot mai vedeti astfel de retete de acum inainte.</i></div>
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<b>Ingrediente:</b></div>
Pentru foi:<br />
600 de grame de faina<br />
180 de grame de zahar<br />
4 linguri de miere<br />
1 lingura de bicarbonat<br />
80 de grame de margarina<br />
1 ou si cateva linguri de lapte, atat cat e nevoie pentru a omogeniza aluatul<br />
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Crema:<br />
1 pahar de lapte (250 ml)<br />
zahar vanilat sau esenta de vanilie<br />
140 de grame de zahar<br />
1 lingurita de miere<br />
80 de grame de gris<br />
200 de grame de unt cu 80% grasime<br />
5-6 linguri de gem acrisor (macese, caise)<br />
zahar praf pentru finisat<br />
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<b>Mod de pregatire:</b><br />
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Foi:</div>
<div>
Margarina, mierea si zaharul se pun pe foc si se fierb la foc mic pana se dizolva zaharul complet. Se da deoparte si cand se racoreste cateva minute, se adauga cate putin din faina amestecata cu bicarbonatul. Se adauga restul fainii si oul, se incepe framantarea, adaugand cateva linguri de lapte, pe rand, pana la omogenizarea compozitiei. Eu am pus ceva muschi la cat am frecat aluatul, trebuie sa o faceti foarte repede pentru ca el se va intari de la miere. Aluatul trebuie sa nu fie lipicios si sa fie putin elastic, sa nu se sfarame.</div>
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Alatul se imparte in 4 parti egale care se intind in foi subtiri de dimensiunea unei tavi normale de cuptor. Se ruleaza cu sucitorul direct pe coli de hartie de copt in dimensiuni egale, se pun in tava pe rand si se perforeaza cu furculita. Cuptorul trebuie incalzit la 180 de grade. Vor fi gata destul de repede, in momentul in care se rumenesc. Se lasa sa se raceasca.</div>
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Crema:</div>
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Laptele, zaharul si mierea se pun pe foc. Cand laptele da in clocot, se adauga grisul in ploaie, amestecand continuu. Compozitia se fierbe pana se ingroasa bine. Se lasa deoparte sa se raceasca, iar atunci cand a atins temperatura camerei se adauga esenta de vanilie sau zaharul vanilat si untul. Se mixeaza la viteaza mare pana se obtine o crema spumoasa.</div>
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Asamblare:</div>
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Foaia de la baza se acopera cu jumatate din crema. Se acopera cu a doua foaie, presand usor pe toata suprafata, apoi se unge foaia 2 cu gemul acrisor. Se acopera cu foaia a treia, pe care se pune restul de crema, apoi cu foaia a patra.<a href="http://www.retetecalamama.ro/wp-content/uploads/2012/11/prajitura-cu-miere-de-albine-021-.jpg"><br /></a>Deasupra prajiturii se aseaza o tava mai mare in care ati asezat o greutate (2-3 carti groase, de exemplu) si se lasa de pe o zi pe alta intr-un loc racoros. Nu incercati sa taiati prajitura in aceeasi zi, foile vor fi sfarmicioase, dar a doua zi se vor fragezi minunat. Inainte de a taia prajitura in dreptunghiuri, patrate, romburi, cum va place, indreptati marginile cu cutitul (marginile sunt la fel de bune la gust, dar nu asa de aspectuoase), apoi pudrati suprafata prajiturii cu zahar pudra. Apoi o impartiti dupa plac si o savurati cu incantare.<br />
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Elena Sandorhttp://www.blogger.com/profile/12789501908260750357noreply@blogger.com2