tag:blogger.com,1999:blog-10267176206917729952024-03-12T06:52:44.585+02:00Retete cu margareta cismasiuPasiune si bun gustRetete cu Margareta Cismasiuhttp://www.blogger.com/profile/00129302978319061942noreply@blogger.comBlogger827125tag:blogger.com,1999:blog-1026717620691772995.post-53836836031051659122024-02-25T19:28:00.003+02:002024-02-25T19:28:27.652+02:00Prajitura cu mere si bezea<p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiebWmTB0BrHBbTc_JmLeSFejtzkP1W5sPbGxNi5ut7XpG9OwsAwjNrt0EABy7BKhkuFF1k3jkbHDnV35A8k6uJlqtBB1tHT3DZUhFgSdLKM02S4l3qNf9mFES83gkd5o70mFRN9WT5FsLzbJ55zoBiKB1qK82hLbnYJUStypf9-JNEGUvPchWrYo4oKo4/s4000/IMG_20231009_214228.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2992" data-original-width="4000" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiebWmTB0BrHBbTc_JmLeSFejtzkP1W5sPbGxNi5ut7XpG9OwsAwjNrt0EABy7BKhkuFF1k3jkbHDnV35A8k6uJlqtBB1tHT3DZUhFgSdLKM02S4l3qNf9mFES83gkd5o70mFRN9WT5FsLzbJ55zoBiKB1qK82hLbnYJUStypf9-JNEGUvPchWrYo4oKo4/s320/IMG_20231009_214228.jpg" width="320" /></a></div><br /><p></p><p><br /></p><div style="text-align: left;"><span style="font-size: large;"> </span><span style="font-size: medium;"> O prajitura binevenita oricand. Chiar daca are gust de toamna, si primavara, cu ultimele mere din camara se poate face o prajitura delicioasa. Este un desert ieftin, rapid, ideal pentru mesele in familie sau lanaga o ceasca cu cafea.</span></div><div style="text-align: left;"><span style="font-size: medium;"><br /></span></div><div style="text-align: left;"><span style="font-size: medium;"><br /></span></div><div style="text-align: left;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7DUboRFOz3xZKyTiHXZyJtPl2hvpKWjV0fTaA0yHlIqNY_6awcnNBrgREjb9yY4YhhendmUSSNX6_hieN6EiOixgOHvHrObxaMTB-vo1avbg8KTeL9y57wXLws9kNrA17ECPB2VTcl4DXO3AfZoT6WFhWjh98LdHCrinR3bCCOrbF0McNmtfE1Nh5R14/s4000/IMG_20231009_214211.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2992" data-original-width="4000" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7DUboRFOz3xZKyTiHXZyJtPl2hvpKWjV0fTaA0yHlIqNY_6awcnNBrgREjb9yY4YhhendmUSSNX6_hieN6EiOixgOHvHrObxaMTB-vo1avbg8KTeL9y57wXLws9kNrA17ECPB2VTcl4DXO3AfZoT6WFhWjh98LdHCrinR3bCCOrbF0McNmtfE1Nh5R14/s320/IMG_20231009_214211.jpg" width="320" /></a></div><br /><span style="font-size: medium;"><br /></span></div><div style="text-align: left;"><span style="font-size: medium;"> Ingrediente:</span></div><div style="text-align: left;"><span style="font-size: medium;"><br /></span></div><div style="text-align: left;"><span style="font-size: medium;"> Blat: 5 galbenusuri, 100 gr zahar tos, 200gr faina, 1 praf sare, 100 ml ulei, 100ml lapte, 1 zahar vanilat, 1 praf de copt, coaja de la o lamaie.</span></div><div style="text-align: left;"><span style="font-size: medium;"> Umplutura: 1,5- 2 kg mere, 100 gr zahar, 30 gr amidon alimentar, scortisoara</span></div><div style="text-align: left;"><span style="font-size: medium;"> Bezea : 5 albusuri, 1 vf. sare, 150 gr zahar tos.</span></div><div style="text-align: left;"><span style="font-size: medium;"><br /></span></div><div style="text-align: left;"><span style="font-size: medium;"><br /></span></div><div style="text-align: left;"><span style="font-size: medium;"> Mod de preparare:</span></div><div style="text-align: left;"><span style="font-size: medium;"><br /></span></div><div style="text-align: left;"><span style="font-size: medium;"> Mai intai se face umplutura. Merele se spala, se taie partile vatamate, daca sunt, si se dau pe razatoare. Nu e musai sa se curete de coaja. Razatura se stoarce bine in maini si se pune intr-o cratita antiaderenta. Se calesc pana scade toata zeama lor. Se adauga zaharul si se amesteca pana se topeste. Cand nu mai e nici un pic de zeama in cratita, se astinge focul. Se aromatizeaza cu scortisoara si se lasa sa se raceasca.</span></div><div style="text-align: left;"><span style="font-size: medium;"> Pentru blat, se bat galbenusurile cu sarea si zaharul pana isi dubleaza volumul. Treptat, se adauga uleiul, laptele si coaja de lamaie. La urma, se incorporeaza faina amestecata cu praful de copt. </span></div><div style="text-align: left;"><span style="font-size: medium;"> Se toarna compozitia in tava tapetata cu hartie de copt si se da la cuptorul incins in prealabil. </span></div><div style="text-align: left;"><span style="font-size: medium;"> Dupa aprox. 20 min. se scoate blatul si se intind deasupra merele amestecate cu amidonul. Se da din nou la cuptor pentru inca 30 min.</span></div><div style="text-align: left;"><span style="font-size: medium;"> Cu 10 min. inainte de a expira timpul, albusurile se bat spuma cu un varf de sare. Cand sunt tari, se adauga treptat zaharul. Se mixeaza pana zaharul e topit si rezulta o bezea ferma, lucioasa. </span></div><div style="text-align: left;"><span style="font-size: medium;"> Se scoate tava din cuptor si se intinde bezeaua deasupra merelor. Se da din nou la cuptor pana bezeaua capata o culoare maronie deasupra. Se scoate si se lasa la racit in tava.</span></div><div style="text-align: left;"><span style="font-size: medium;"> Cand e rece, se scoate din tava si se indeparteaza hartia de copt. Se portioneaza cu un cutit bine ascutit. </span></div><div style="text-align: left;"><span style="font-size: medium;"> Se serveste cu multa pofta!</span></div><div style="text-align: left;"><span style="font-size: medium;"><br /></span></div><div style="text-align: left;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEZeDfgqA2Q_16KPKojMi-fUqhxnpMThxcAv1prCe4CJyQIu1cf1rDTbcSFuyjOmt2cz3jb6Yn-R3_HvvTpUlhkDSJYiPsbHhie7buixZdYTjLtO7YIn3FVQr_JuD98EgGMGEjqJv2urIjh6ISe7GGfxbDTpuiaikCISw4NhPwywkswNujKLFpw4qlqOI/s4000/IMG_20231009_214353.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2992" data-original-width="4000" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEZeDfgqA2Q_16KPKojMi-fUqhxnpMThxcAv1prCe4CJyQIu1cf1rDTbcSFuyjOmt2cz3jb6Yn-R3_HvvTpUlhkDSJYiPsbHhie7buixZdYTjLtO7YIn3FVQr_JuD98EgGMGEjqJv2urIjh6ISe7GGfxbDTpuiaikCISw4NhPwywkswNujKLFpw4qlqOI/s320/IMG_20231009_214353.jpg" width="320" /></a></div><br /><span style="font-size: medium;"><br /></span></div>Retete cu Margareta Cismasiuhttp://www.blogger.com/profile/00129302978319061942noreply@blogger.com0tag:blogger.com,1999:blog-1026717620691772995.post-79085660939991643262024-01-30T10:50:00.003+02:002024-01-30T10:53:36.879+02:00Pastrav prajit in crusta de malai<p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiubqUG0LtBPiNsx3eJVLtgbztfXgl_fBNonCsDeCV4HQy2GGdarWvPVvtKiNcETaxm-9-i4LWPhHhdzQlggZC7GHBX0esABwmQA_lMY6rT7D9jtAhz-sDTAyul1mAc-hHoS-BygMf4Wc1p4xLhrh1GIVqwzGk9HOxbgHMg3B1zhfIANv9jCS6s47-7AOM/s4000/IMG_20231010_222323.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2992" data-original-width="4000" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiubqUG0LtBPiNsx3eJVLtgbztfXgl_fBNonCsDeCV4HQy2GGdarWvPVvtKiNcETaxm-9-i4LWPhHhdzQlggZC7GHBX0esABwmQA_lMY6rT7D9jtAhz-sDTAyul1mAc-hHoS-BygMf4Wc1p4xLhrh1GIVqwzGk9HOxbgHMg3B1zhfIANv9jCS6s47-7AOM/s320/IMG_20231010_222323.jpg" width="320" /></a></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><span style="font-size: medium;"> Un peste, de oricare ar fi, prajit in crusta de malai este intotdeauna o senzatie irezistibila. Va voi arata cum am facut acest pastrav sa aiba pe exterior o crusta crocanta, iar la interior carnea suculenta si moale. Tot ce conteaza e timpul de prajire. Nu e de dorit sa obtii un peste crud, dar nici sa-l usuci prea tare.</span></div><div style="text-align: left;"><span style="font-size: medium;"><br /></span></div><div style="text-align: left;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjV-ZalxqA6Lvpz6qZ8t6MdkkhK5dJMh6G07nO0KNXQr7ryhFT6pY389bXWm4xfFnv2Oy1Ums4rgR9eH1EnF5MjB7U2g38BvFMaEFRaHqQ6nhfqmHrnNC8E7dAreQZ_gheT9SoFMxBZ8tk_PpGEtqjgea8I8FaE3BE1_Hp4-Rjz7_kwpWcUiySF9TDmxPA/s4000/IMG_20231010_222403.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2992" data-original-width="4000" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjV-ZalxqA6Lvpz6qZ8t6MdkkhK5dJMh6G07nO0KNXQr7ryhFT6pY389bXWm4xfFnv2Oy1Ums4rgR9eH1EnF5MjB7U2g38BvFMaEFRaHqQ6nhfqmHrnNC8E7dAreQZ_gheT9SoFMxBZ8tk_PpGEtqjgea8I8FaE3BE1_Hp4-Rjz7_kwpWcUiySF9TDmxPA/s320/IMG_20231010_222403.jpg" width="320" /></a></div><br /><span style="font-size: medium;"><br /></span></div><div style="text-align: left;"><span style="font-size: medium;"> </span><span style="font-size: large;"> Ingrediente:</span></div><div style="text-align: left;"><span style="font-size: large;"><br /></span></div><div style="text-align: left;"><span style="font-size: large;"> 1 pastrav de 300-400 gr, sare, piper, 3-4 ling. malai, ulei pentru prajit</span></div><div style="text-align: left;"><span style="font-size: medium;"><br /></span></div><div style="text-align: left;"><span style="font-size: large;"><br /></span></div><div style="text-align: left;"><span style="font-size: large;"> Mod de preparare:</span></div><div style="text-align: left;"><span style="font-size: large;"><br /></span></div><div style="text-align: left;"><span style="font-size: large;"> Pestele se curata de solzi si intestine, apoi se spala bine. Se usuca cu servete absorbante si se condimenteaza cu sare si piper. Cine doreste mai aromat, se pot adauga si alte ierburi aromate.</span></div><div style="text-align: left;"><span style="font-size: large;"> Unii prefera sa condimenteze si malaiul care va forma crusta. Eu nu am facut-o. </span></div><div style="text-align: left;"><span style="font-size: large;"> Pentru o mai buna aderenta, in malai se poate adauga si o lingura de faina.</span></div><div style="text-align: left;"><span style="font-size: large;"> Se da pestele prin malai, astfel sa fie acoperit bine pe toate partile si se pune la prajit intr-o tigaie, cu ulei incins. Trebuie o tigaie mai mare, astfel ca pestele sa incapa in intregime in ea. Si cantitatea de ulei e destul de mare, sa ajunga macar pana la jumatatea grosimii pestelui. Se tine pestele la prajit 6 min, dupa care, se intoarce pe cealalta parte, care se mai tine 6 min. In total, dupa 12 min. pestele e prajit.</span></div><div style="text-align: left;"><span style="font-size: large;"> Se scoate cu o paleta perforata pe un servet absorbant. </span></div><div style="text-align: left;"><span style="font-size: large;"> Se serveste cald, cu lamaie sau mujdei de usturoi,alaturi de o mamaliguta.</span></div><div style="text-align: left;"><span style="font-size: large;"><br /></span></div><div style="text-align: left;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNTrZJ-Xow2XdZfEjDgx9TRtXqkOL9_PCUlhdl-YEE9mSfbZ_g42H-CpCqaqvKx2LDBz9w_lXjzi0A9122o1Rurd_j8WEi6QthQGyppT-ywbTR9urWyGUvutbRK6bWrlnaOf3mvrPUckuPWynLcm1NiDT4ttNLgmhNKZVn5T7q9ZyI7pnTYbBv4ZZms98/s4000/IMG_20231010_222342.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2992" data-original-width="4000" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNTrZJ-Xow2XdZfEjDgx9TRtXqkOL9_PCUlhdl-YEE9mSfbZ_g42H-CpCqaqvKx2LDBz9w_lXjzi0A9122o1Rurd_j8WEi6QthQGyppT-ywbTR9urWyGUvutbRK6bWrlnaOf3mvrPUckuPWynLcm1NiDT4ttNLgmhNKZVn5T7q9ZyI7pnTYbBv4ZZms98/s320/IMG_20231010_222342.jpg" width="320" /></a></div><br /><span style="font-size: large;"><br /></span></div><div style="text-align: left;"><span style="font-size: large;"> </span></div><p></p>Retete cu Margareta Cismasiuhttp://www.blogger.com/profile/00129302978319061942noreply@blogger.com0tag:blogger.com,1999:blog-1026717620691772995.post-67094770868584191372024-01-21T21:46:00.004+02:002024-01-21T21:55:22.349+02:00Chec din albusuri cu fructe uscate - Painea episcopului<p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGrzrVKrNV1UNTX1VShFTwHu2A8i0Ql8IAT1g5rPGOqKAKJ3fx9OK3UgFA0YzJEhJNbNJ1GKgs9jUABWF6J-r71fBOL2PVbv7GBRV78umyRZVeA2068asoBQYrA5qEGGrdCk29kVR7KxTfxg4FR6fKXwtXjSE_OvTyWxUUrlNMET4o5j7WNauUKe4Ht5A/s5792/IMG_20231225_115302.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4344" data-original-width="5792" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGrzrVKrNV1UNTX1VShFTwHu2A8i0Ql8IAT1g5rPGOqKAKJ3fx9OK3UgFA0YzJEhJNbNJ1GKgs9jUABWF6J-r71fBOL2PVbv7GBRV78umyRZVeA2068asoBQYrA5qEGGrdCk29kVR7KxTfxg4FR6fKXwtXjSE_OvTyWxUUrlNMET4o5j7WNauUKe4Ht5A/s320/IMG_20231225_115302.jpg" width="320" /></a></div><br /><p></p><div style="text-align: left;"> <span style="font-size: medium;"> </span></div><div style="text-align: left;"><span style="font-size: medium;"> Nu l-am facut in forme de chec, ci in tava dreptunghiulara, dar compozitia este aceeasi, albusuri cu nuci, alune de padure, migdale, ciocolata neagra, smochine uscate, caise uscate, stafide, merisoare, curmale, coji de portocala confiate. Un minunat amestec din care a rezultat o prajitura fina, frageda si pufoasa.</span></div><div style="text-align: left;"><span style="font-size: medium;"> Intodeauna, dupa sarbatori, raman multe albusuri nefolosite. <a href="https://margaretacismasiu.blogspot.com/2018/02/ce-facem-cu-albusurile-ramase.html">Aici gasiti cateva idei de a refolosi albusurile si cum le puteti pastra.</a> Acest chec e solutia perfecta de a refolosi albusurile.</span></div><div style="text-align: left;"><span style="font-size: medium;"><br /></span></div><div style="text-align: left;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmmh6P_HX7zdQD-URLJHMPzWUloBjbt-CTsdIbdmoVu8Fs9MwvdbFoDEoZzN5NhbBdLH_k58K5YkVlVVVqx16LOMSNnC7ahHmIrYfKC6BeJvOI8KF6ql9OIuzOCfBd6ULmR3-HqlCfzQd38jadrJyEZH7jODuFdGa7l8GvO0QJsx0G21EncoQ_IYjMlZU/s5792/IMG_20231225_115317.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4344" data-original-width="5792" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmmh6P_HX7zdQD-URLJHMPzWUloBjbt-CTsdIbdmoVu8Fs9MwvdbFoDEoZzN5NhbBdLH_k58K5YkVlVVVqx16LOMSNnC7ahHmIrYfKC6BeJvOI8KF6ql9OIuzOCfBd6ULmR3-HqlCfzQd38jadrJyEZH7jODuFdGa7l8GvO0QJsx0G21EncoQ_IYjMlZU/s320/IMG_20231225_115317.jpg" width="320" /></a></div><br /><span style="font-size: medium;"><br /></span></div><div style="text-align: left;"><span style="font-size: medium;"><br /></span></div><div style="text-align: left;"><span style="font-size: medium;"> Ingrediente:</span></div><div style="text-align: left;"><span style="font-size: medium;"><br /></span></div><div style="text-align: left;"><span style="font-size: medium;"> 10 albusuri, 1 vf sare, 2 cani zahar, 2 cani faina, 1 praf de copt, 2 cani amestec: ciocolata, nuci, alune, migdale, fructe uscate : smochine, caise, curmale, stafide, merisoare, coaja de portocala confiata, esenta de vanilie.</span></div><div style="text-align: left;"><span style="font-size: medium;"><br /></span></div><div style="text-align: left;"><span style="font-size: medium;"><br /></span></div><div style="text-align: left;"><span style="font-size: medium;"> Mod de preparare:</span></div><div style="text-align: left;"><span style="font-size: medium;"> </span></div><div style="text-align: left;"><span style="font-size: medium;"> Inainte se pregateste amestecul de fructe. Ciocolata se taie cuburi, nucile, alunele si migdalele se toaca grosier cu cutitul, iar caisele, smochinele si curmalele se taie fasii. La fel, se taie si coaja de portocala confiata.</span></div><div style="text-align: left;"><span style="font-size: medium;"> Albusurile se bat cu un varf de sare pana se obtine o spuma alba, tare. Treptat se adauga zaharul si esenta de vanilie. Se mixeaza pana zaharul se topeste si rezulta o spuma tare, lucioasa, ca pentru bezea.</span></div><div style="text-align: left;"><span style="font-size: medium;"> Se incorporeaza faina, praful de copt, ciocolata si amestecul de nuci si fructe uscate. Se amesteca usor, cu o spatula, cu miscari lente de jos in sus.</span></div><div style="text-align: left;"><span style="font-size: medium;"> Compozitia astfel obtinuta se toarna in tavi de chec sau in tava de prajitura tapetate cu hartie de copt.</span></div><div style="text-align: left;"><span style="font-size: medium;"> Se da totul la cuptorul preancins la 180 grade. Se coace pana trece proba scobitorii ( aprox. 40 min.). </span></div><div style="text-align: left;"><span style="font-size: medium;"> Deasupra am presarat cativa fulgi de ciocolata si am mai lasat 2 min. parjitura in cuptor. Fulgii s-au inmuiat si s-au lipit de prajitura.</span></div><div style="text-align: left;"><span style="font-size: medium;"> Dupa cele 40 min. se scoate tava din cuptor, se lasa sa stea cateva minute, apoi se rastoarna prajitura pe un gratar pentru a se raci.</span></div><div style="text-align: left;"><span style="font-size: medium;"> Dupa racire, se feliaza cu un cutit zimtat bine ascutit si se serveste cu multa pofta.</span></div><div style="text-align: left;"><span style="font-size: medium;"><br /></span></div><div style="text-align: left;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhQOyA5_YRGOTno9kqrZP-sW7brbMBQjlxehmNsQfRsv6VrT0vyrQD_n-gOhVzBTMFyuqnGZ6WVZ4pUd4jv4RSzwnqCtOoc30MGT34z3XptbKKItut5pG_nG33nUKkZB8dVu8hkWj0Zj4dh5hom8BFdMsWeSWgryThZ-5szRt2R7CbUfOyqVofeqR-k2o/s5792/IMG_20231225_115302.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4344" data-original-width="5792" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhQOyA5_YRGOTno9kqrZP-sW7brbMBQjlxehmNsQfRsv6VrT0vyrQD_n-gOhVzBTMFyuqnGZ6WVZ4pUd4jv4RSzwnqCtOoc30MGT34z3XptbKKItut5pG_nG33nUKkZB8dVu8hkWj0Zj4dh5hom8BFdMsWeSWgryThZ-5szRt2R7CbUfOyqVofeqR-k2o/s320/IMG_20231225_115302.jpg" width="320" /></a></div><br /><span style="font-size: medium;"><br /></span></div><div style="text-align: left;"><span style="font-size: medium;"><br /></span></div><div style="text-align: left;"><span style="font-size: medium;"><br /></span></div><div style="text-align: left;"><span style="font-size: medium;"><br /></span></div><div style="text-align: left;"><span style="font-size: medium;"><br /></span></div>Retete cu Margareta Cismasiuhttp://www.blogger.com/profile/00129302978319061942noreply@blogger.com0tag:blogger.com,1999:blog-1026717620691772995.post-52833170312561269472024-01-21T19:42:00.002+02:002024-01-21T19:42:53.664+02:00Salata de ton cu bulgur<p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj689ZJr6qJ2zhfxfEaoGXs_SVBHPmk1EG0KTB-fDnQ_q_ekFd8C5t72liM5aNKzPZnHsKeNT8dxerQ_3NDXZ1tfUWHIa-mDtt_qYqHjjOfD95fdqTqTdc93z3lTYStBQsn9c7TnKXLPoSdqADmDVMlVUE4KhEsUKtxOiPYRbtYj36eW83TtAHg71fN-Vg/s4000/IMG_20230821_193501.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2992" data-original-width="4000" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj689ZJr6qJ2zhfxfEaoGXs_SVBHPmk1EG0KTB-fDnQ_q_ekFd8C5t72liM5aNKzPZnHsKeNT8dxerQ_3NDXZ1tfUWHIa-mDtt_qYqHjjOfD95fdqTqTdc93z3lTYStBQsn9c7TnKXLPoSdqADmDVMlVUE4KhEsUKtxOiPYRbtYj36eW83TtAHg71fN-Vg/s320/IMG_20230821_193501.jpg" width="320" /></a></div><div style="text-align: left;"> </div><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><span style="font-size: medium;"> O salata sanatoasa si apetisanta pe care o mancam intotdeauna cu placere. Am facut-o de sarbatori si a trebuit s-o repet. </span></div><div style="text-align: left;"><span style="font-size: medium;"><br /></span></div><div style="text-align: left;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgg6o_BRu1dqMPmi1XkWExK8172i50AJvigylB8C-g7p6ed2oP1odkLsUMnB5zQrtLIWHJwpvfK3bX-napeGoOfsEo9gzhCiFVHQI7K3mFUDemPqSpn_k1hqbc1kQEX07J9NypYj_mbxxMh9phd88RoTYk3mv_-sOKsxrEbbbyyzNTBrjxwrxcLxJaHNuI/s4000/IMG_20230821_193456.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2992" data-original-width="4000" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgg6o_BRu1dqMPmi1XkWExK8172i50AJvigylB8C-g7p6ed2oP1odkLsUMnB5zQrtLIWHJwpvfK3bX-napeGoOfsEo9gzhCiFVHQI7K3mFUDemPqSpn_k1hqbc1kQEX07J9NypYj_mbxxMh9phd88RoTYk3mv_-sOKsxrEbbbyyzNTBrjxwrxcLxJaHNuI/s320/IMG_20230821_193456.jpg" width="320" /></a></div><br /><span style="font-size: medium;"><br /></span></div><div style="text-align: left;"><span style="font-size: medium;"><br /></span></div><div style="text-align: left;"><span style="font-size: medium;"> Ingrediente:</span></div><div style="text-align: left;"><span style="font-size: medium;"><br /></span></div><div style="text-align: left;"><span style="font-size: medium;"> 250gr bulgur, 1 conserva ton in ulei, 1 conserva mica cu porumb dulce, 1 ceapa rosie, 1 ardei rosu gras, sare, piper, zeama de lamaie.</span></div><div style="text-align: left;"><span style="font-size: medium;"><br /></span></div><div style="text-align: left;"><span style="font-size: medium;"><br /></span></div><div style="text-align: left;"><span style="font-size: medium;"> Mod de preparare:</span></div><div style="text-align: left;"><span style="font-size: medium;"><br /></span></div><div style="text-align: left;"><span style="font-size: medium;"> Mai intai se pregateste bulgurul pentru ca are nevoie de timp de racire. Se pune la foc 1l apa cu sare. Cand apa clocoteste, se toarna bulgurul. Se amesteca bine, se lasa 2 min. , apoi se opreste focul. Se acopera totul cu un capac si se lasa astfel 15-20 min., timp in care bulgurul se va gati. Dupa acest timp se scurge bine de apa si se lasa sa se raceasca. </span></div><div style="text-align: left;"><span style="font-size: medium;"> Cand a ajuns la temperatura camerei, se pune intr-un bol si se adauga porumbul scurs de apa, ceapa si ardeiul taiati julien. Se adauga si tonul scurs de ulei. Deasupra se stopeste cu zeama de lamaie. Se potriveste de sare si piper si se amesteca totul bine. </span></div><div style="text-align: left;"><span style="font-size: medium;"> Se acopera salata cu un capac si se da la rece pentru 1-2 ore, ca aromele sa se patrunda, apoi se poate servi.</span></div><div style="text-align: left;"><span style="font-size: medium;"><br /></span></div><div style="text-align: left;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizmw8soCmMo9UGwNFdnCOP8_GJ-GrNNdiUDQqS-LKA9DIKtZ1KnnoVasX9pOxkV2M3y6p-5BNeT18bYLWUTvrLSvsB59vffiN-kKthyphenhyphen3toBoCwTSlIKIJm9-bp-XJPfDrbETg_S3r0TbB924OAZGS7f7oypSqmuVEjGavnqOTFWU4wd_5y4PrejUaq4Lw/s4000/IMG_20230821_193456.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2992" data-original-width="4000" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizmw8soCmMo9UGwNFdnCOP8_GJ-GrNNdiUDQqS-LKA9DIKtZ1KnnoVasX9pOxkV2M3y6p-5BNeT18bYLWUTvrLSvsB59vffiN-kKthyphenhyphen3toBoCwTSlIKIJm9-bp-XJPfDrbETg_S3r0TbB924OAZGS7f7oypSqmuVEjGavnqOTFWU4wd_5y4PrejUaq4Lw/s320/IMG_20230821_193456.jpg" width="320" /></a></div><br /><span style="font-size: medium;"><br /></span></div><p></p>Retete cu Margareta Cismasiuhttp://www.blogger.com/profile/00129302978319061942noreply@blogger.com0tag:blogger.com,1999:blog-1026717620691772995.post-45261530472604460972023-11-13T19:34:00.000+02:002023-11-13T19:34:03.921+02:00Tarta cu pere<p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhB1hgaDektwm6tJ_Oh29MMd665_vQisa7M4RMRzygXTNVkwp4QRPKGt8_sffTp5n08FeXDLVNoAw5FHnX1mj6S7EHCfp23v51zsOSeMIfoxLn3Y1s_dFr5HFW0ymIH7ct_sCGPSYXEZWh-eln4I4rGPEFYTr7VVG3zVvwR8ksTkHlg5ZS_7rav4o-jnsM/s1600/pf_1477242875.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-size: medium;"><img border="0" data-original-height="960" data-original-width="1600" height="192" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhB1hgaDektwm6tJ_Oh29MMd665_vQisa7M4RMRzygXTNVkwp4QRPKGt8_sffTp5n08FeXDLVNoAw5FHnX1mj6S7EHCfp23v51zsOSeMIfoxLn3Y1s_dFr5HFW0ymIH7ct_sCGPSYXEZWh-eln4I4rGPEFYTr7VVG3zVvwR8ksTkHlg5ZS_7rav4o-jnsM/s320/pf_1477242875.jpg" width="320" /></span></a></div><span style="font-size: medium;"><br /></span><p></p><p><span style="font-size: medium;"><br /></span></p><div style="text-align: left;"><span style="font-size: medium;"><br /></span></div><div style="text-align: left;"><span style="font-size: medium;"> Anul acesta perii mei au fost foarte darnici, asa ca nu puteam lasa sa treaca toamna fara sa pregatesc un desert de sezon. Se gasesc pere si in comert, dar parca nu sunt la fel de dulci si aromate ca cele din gradina. Astfel, am pregatit aceasta tarta cu pere foarte aromata, crocanta la exterior, pufoasa la interior.</span></div><div style="text-align: left;"><span style="font-size: medium;"> Este desertul perfect al unui weekend de toamna, alaturi de o ceasca cu cafea.</span></div><div style="text-align: left;"><span style="font-size: medium;"><br /></span></div><div style="text-align: left;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3t_CcgeMk4xQMO8Vuf21E5SV3BlVOGox5G9Ca-HlWD0J8PzcMAzO9YLYIOi-i75r5-PZOhBjCxUFyoEJbEP0tmbiwwzYA6gtYjdRAi783RuN22F7pOhc9rdDtQo1Sk5uM6csQGUcbirUGItFWmF6akmsen08aOI6o0SPv8NEyXpRO9tIbu37rmmUIaF4/s4000/IMG_20230815_192452.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-size: medium;"><img border="0" data-original-height="2992" data-original-width="4000" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3t_CcgeMk4xQMO8Vuf21E5SV3BlVOGox5G9Ca-HlWD0J8PzcMAzO9YLYIOi-i75r5-PZOhBjCxUFyoEJbEP0tmbiwwzYA6gtYjdRAi783RuN22F7pOhc9rdDtQo1Sk5uM6csQGUcbirUGItFWmF6akmsen08aOI6o0SPv8NEyXpRO9tIbu37rmmUIaF4/s320/IMG_20230815_192452.jpg" width="320" /></span></a></div><span style="font-size: medium;"><br /><br /></span></div><div style="text-align: left;"><span style="font-size: medium;"> Ingrediente:</span></div><div style="text-align: left;"><span style="font-size: medium;"><br /></span></div><div style="text-align: left;"><span style="font-size: medium;"> Aluat: 300gr faina, 200 gr unt, 8 ling apa rece, 1 vf sare, 1 ling zahar, 1 zahar vanilat</span></div><div style="text-align: left;"><span style="font-size: medium;"> Umplutura : 1kg pere, 200 gr zahar brun, 1 zahar vanilat, 1 stea anason pisata fin, 2-3 cuisoare pisate, 1 praf scortisoara, 50 gr unt, 4 ling amidon, zeama de la o lamaie.</span></div><div style="text-align: left;"><span style="font-size: medium;"><br /></span></div><div style="text-align: left;"><span style="font-size: medium;"><br /></span></div><div style="text-align: left;"><span style="font-size: medium;"> Mod de preparare:</span></div><div style="text-align: left;"><span style="font-size: medium;"><br /></span></div><div style="text-align: left;"><span style="font-size: medium;"> Faina se amesteca cu zaharul, sarea, zaharul vanilat. Se adauga untul rece, taiat cubulete. Se amesteca totul pana rezulta o compozitie nisipoasa care se leaga adaugand treptat apa. Aluatul astfel obtinut se da la rece pentru o ora.</span></div><div style="text-align: left;"><span style="font-size: medium;"> In acest timp se pregateste umplutura. Perele se curata de coaja si de cotor si se taie cuburi. Pe masura ce se taie, se stropesc cu zeama de lamaie sa nu se oxideze. Se pun intr-un bol impreuna cu zaharul, amidonul si restul aromelor. Se amesteca totul bine.</span></div><div style="text-align: left;"><span style="font-size: medium;"> Se scoate aluatul din frigider si se imparte in doua parti: una mai mare si una mai mica.</span></div><div style="text-align: left;"><span style="font-size: medium;"> Tarta se coace intr-o forma de tort cu pereti detasabili. Din bucata mare de aluat se intinde o foaie care sa acopere baza si peretii formei. </span></div><div style="text-align: left;"><span style="font-size: medium;"> Se toarna perele si deasupra se presara cele 50 gr unt taiat cubulete. </span></div><div style="text-align: left;"><span style="font-size: medium;"> Din bucata mica de aluat se intinde o foaie cu care se acopera tarta. Se strang cu degetele marginile celor doua foi ca sa se lipeasca.</span></div><div style="text-align: left;"><span style="font-size: medium;"> Se da la cuptor pana tarta e frumos rumenita deasupra.</span></div><div style="text-align: left;"><span style="font-size: medium;"> Se scoate, se pudreaza cu zahar pudra vanilat si se lasa in forma sa se raceasca complet. Cand e rece, se scot marginile formei si se muta tarta pe un platou. Se lasa sa stea o ora la frigider, apoi se poate portiona.</span></div><div style="text-align: left;"><span style="font-size: medium;"> </span></div><div style="text-align: left;"><span style="font-size: medium;"><br /></span></div>Retete cu Margareta Cismasiuhttp://www.blogger.com/profile/00129302978319061942noreply@blogger.com2tag:blogger.com,1999:blog-1026717620691772995.post-24981154614011515152023-11-13T18:41:00.002+02:002023-11-13T18:41:20.099+02:00Aripioare de pui dulci-picante<p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqIa7xKiLbnaqUnHI4VgsRraTC_RQbNwwSmC-xgglwGPJWA0z_bIi-9GfgR3bXroRJH9DvQyn1v10s1GgCnc0TIOLD2ebTOQAdbr2EFgUnw1adsJ9KVXlOexa8VYtpPnXsMG_KPJx0Fmo7Z9onnanpKmO_Ad5UH6V3ZWbjEpZ-aOfj3YY2oBNPFn3BDW8/s4000/IMG_20230913_112401.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2992" data-original-width="4000" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqIa7xKiLbnaqUnHI4VgsRraTC_RQbNwwSmC-xgglwGPJWA0z_bIi-9GfgR3bXroRJH9DvQyn1v10s1GgCnc0TIOLD2ebTOQAdbr2EFgUnw1adsJ9KVXlOexa8VYtpPnXsMG_KPJx0Fmo7Z9onnanpKmO_Ad5UH6V3ZWbjEpZ-aOfj3YY2oBNPFn3BDW8/s320/IMG_20230913_112401.jpg" width="320" /></a></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><span style="font-size: medium;"> Este o friptura cu o carne frageda si suculenta ce are pe exterior o crusta crocanta cu un minunat gust dulce- picant. Se fac foarte usor si repede si dispar din farfurie si mai repede.</span></div><div style="text-align: left;"><span style="font-size: medium;"><br /></span></div><div style="text-align: left;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifL730WI-tN1qtJdpS56tGAFm5i6IAlJRnyiw1ts28poXCfw1Be5EOC7nYBZyjJZAMaARdl55iF7a26bYnzZyAxCYta58f4wdDq1JSX7UWuHdgKW27YDSMg2ZWhvs0k2G0g-3Psx6Hh44Eo3lihFjxk6yxSh1dLmQDJ-RSqhmLu-Vc-FAsini4-Tqv9O4/s4000/IMG_20230913_112334.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2992" data-original-width="4000" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifL730WI-tN1qtJdpS56tGAFm5i6IAlJRnyiw1ts28poXCfw1Be5EOC7nYBZyjJZAMaARdl55iF7a26bYnzZyAxCYta58f4wdDq1JSX7UWuHdgKW27YDSMg2ZWhvs0k2G0g-3Psx6Hh44Eo3lihFjxk6yxSh1dLmQDJ-RSqhmLu-Vc-FAsini4-Tqv9O4/s320/IMG_20230913_112334.jpg" width="320" /></a></div><br /><span style="font-size: medium;"><br /></span></div><div style="text-align: left;"><span style="font-size: medium;"><br /></span></div><div style="text-align: left;"><span style="font-size: medium;"> Ingrediente:</span></div><div style="text-align: left;"><span style="font-size: medium;"><br /></span></div><div style="text-align: left;"><span style="font-size: medium;"> 500 gr aripi de pui, 50 ml ulei, 10 ling vin rosu, 3 ling miere, 3 ling sos de rosii, sare, piper, boia, usturoi granule, fulgi de chilli</span></div><div style="text-align: left;"><span style="font-size: medium;"><br /></span></div><div style="text-align: left;"><span style="font-size: medium;"><br /></span></div><div style="text-align: left;"><span style="font-size: medium;"> Mod de preparare:</span></div><div style="text-align: left;"><span style="font-size: medium;"><br /></span></div><div style="text-align: left;"><span style="font-size: medium;"> Aripioarele de pui se spala, se curata si se taie in trei, daca e cazul, daca nu, in doua. Varful se arunca.</span></div><div style="text-align: left;"><span style="font-size: medium;"> Intr-un bol se amesteca mierea,vinul, uleiul, sosul de rosii si condimentele. </span></div><div style="text-align: left;"><span style="font-size: medium;"> Se adauga aripioarele in sosul format si se amesteca bine sa le cuprinda pe toate. Se acopera cu un capac si se lasa astfel 1-2 ore sau de seara pana a doua zi.</span></div><div style="text-align: left;"><span style="font-size: medium;"> Aripile se scot din marinata si se pun intr-o tava. Deasupra se stropesc cu sosul ramas si se dau la cuptor. Se tin aproximativ o ora, pana sunt bine facute si rumene. </span></div><div style="text-align: left;"><span style="font-size: medium;"> Se servesc calde, cu piure de cartofi.</span></div><div style="text-align: left;"><span style="font-size: medium;"><br /></span></div><div style="text-align: left;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEPluSv7lWuOPSFofdO80b5yKWSYRDGWMaEi2A_93nZbSOq8oPlz6OAngK3bOnar0hc8BmhyphenhyphenvtB9FoWvEUVkhXtzKCWO-3nMMHDSU_tGCkM6mBQdgNluhIwUL3AzqkLZpqyq_6N0OXMvy7K7pg37_5vNAT_DIKBPgmBLt68ecz53SSMUwnVY0yZZZImZ0/s4000/IMG_20230913_112347.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2992" data-original-width="4000" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEPluSv7lWuOPSFofdO80b5yKWSYRDGWMaEi2A_93nZbSOq8oPlz6OAngK3bOnar0hc8BmhyphenhyphenvtB9FoWvEUVkhXtzKCWO-3nMMHDSU_tGCkM6mBQdgNluhIwUL3AzqkLZpqyq_6N0OXMvy7K7pg37_5vNAT_DIKBPgmBLt68ecz53SSMUwnVY0yZZZImZ0/s320/IMG_20230913_112347.jpg" width="320" /></a></div><br /><span style="font-size: medium;"><br /></span></div><div style="text-align: left;"><span style="font-size: medium;"><br /></span></div><p></p>Retete cu Margareta Cismasiuhttp://www.blogger.com/profile/00129302978319061942noreply@blogger.com0tag:blogger.com,1999:blog-1026717620691772995.post-17523453114221979032023-10-30T19:28:00.001+02:002023-10-30T19:28:35.871+02:00Pulpe de pui la cuptor in sos de mustar<p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBFF82kwXWjd_tyh7vOI5vwggLU785EgcuYYexzfEkmlqMmWp_iOrgLxTQtQRLoO1VYpHT02XIoF1RNM9-5NE6EuA0SdfuH4yWcxybsFrZGU5lR8lZEmqFyJRxy_ErmHbfqHerIXxgdhwIWb5x8k3b5ArA5QIqO1KuGISnqBXpoQuEy0-YShPtJREjJGc/s4000/IMG_20230813_073525.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2992" data-original-width="4000" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBFF82kwXWjd_tyh7vOI5vwggLU785EgcuYYexzfEkmlqMmWp_iOrgLxTQtQRLoO1VYpHT02XIoF1RNM9-5NE6EuA0SdfuH4yWcxybsFrZGU5lR8lZEmqFyJRxy_ErmHbfqHerIXxgdhwIWb5x8k3b5ArA5QIqO1KuGISnqBXpoQuEy0-YShPtJREjJGc/s320/IMG_20230813_073525.jpg" width="320" /></a></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><span style="font-size: medium;"> Este o friptura de pui frageda si suculenta, plina de arome. Carnea se lasa la marinat 1- 2 ore in sosul de mustar, apoi se gateste impreuna cu marinada, rezultand un delicios sos. Veti avea o mancare savuroasa, aromata si delicioasa. Daca faci odata aceasta friptura, sigur vei dori sa o repeti.</span></div><div style="text-align: left;"><span style="font-size: medium;"><br /></span></div><div style="text-align: left;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhv18-WpMfmXN-XU1kw9_GFsooLKcG1gLRtvrUJnmGiMnkbEhVIOIgd7QLIVkWKFTG8omkd3g5egkc8ycYpDeDYUPEa_hDUl-0GWbzO2Z1_Dy61OTv24VDj8ZYP22m4Q8oG6N65Xv0YDKxRgeizdWF9iTvufXLISIh8LclPndBhjA7azHGuXaCvu1OfEEw/s4000/IMG_20230813_073539.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2992" data-original-width="4000" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhv18-WpMfmXN-XU1kw9_GFsooLKcG1gLRtvrUJnmGiMnkbEhVIOIgd7QLIVkWKFTG8omkd3g5egkc8ycYpDeDYUPEa_hDUl-0GWbzO2Z1_Dy61OTv24VDj8ZYP22m4Q8oG6N65Xv0YDKxRgeizdWF9iTvufXLISIh8LclPndBhjA7azHGuXaCvu1OfEEw/s320/IMG_20230813_073539.jpg" width="320" /></a></div><br /><span style="font-size: medium;"><br /></span></div><div style="text-align: left;"><span style="font-size: medium;"> Ingrediente:</span></div><div style="text-align: left;"><span style="font-size: medium;"><br /></span></div><div style="text-align: left;"><span style="font-size: medium;"> 4-5 pulpe de pui intregi, 400 ml iaurt gras ( daca e grecesc si mai bine), sare,piper, 1 ling. mustar de Dijon, 1 ling. mustar boabe frantuzesc, sare, piper, usturoi granulat.</span></div><div style="text-align: left;"><span style="font-size: medium;"><br /></span></div><div style="text-align: left;"><span style="font-size: medium;"> Mod de preparare:</span></div><div style="text-align: left;"><span style="font-size: medium;"><br /></span></div><div style="text-align: left;"><span style="font-size: medium;"> Pulpele de pui se spala, se curata si se taie in doua, separand partea superioara de cea inferioara.</span></div><div style="text-align: left;"><span style="font-size: medium;"> Iaurtul se amesteca cu sare, piper, usturoi granulat, apoi se adauga ambele feluri de mustar. Se amesteca totul bine si se adauga pulpele de pui. Se amesteca din nou, astfel ca marinada sa cuprinda peste tot pulpele de pui. Se acopera cu o folie si se lasa astfel 1- 2 ore sau de seara pana a doua zi.</span></div><div style="text-align: left;"><span style="font-size: medium;"> Pulpele se pun intr-o tava cu o lingura de ulei, iar deasupra se toarna marinada ramasa. </span></div><div style="text-align: left;"><span style="font-size: medium;"> Se da totul la cuptor pana pulpele sunt bine facute.</span></div><div style="text-align: left;"><span style="font-size: medium;"> Se serveste cu cartofi sote si salata de sezon.</span></div><div style="text-align: left;"><span style="font-size: medium;"><br /></span></div><div style="text-align: left;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicRmJYHWgv2fI1dvxZH1pujtpK9r9shorToAWJLpCrdcSKo7jbcPi-nEubgMxwS6YB1ykJWqspPtP4EMaxLG0Z6ye5tNcMwXAY5qjGRkJrhzS1jVR3YZIIQg430XtN9py75AnBnttR8Ufu9IUI-t1A0QJ0ZWxA7ezk-kjlRoPjj-ZyQuKe-TWlmZSxyTY/s4000/IMG_20230813_073539.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2992" data-original-width="4000" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicRmJYHWgv2fI1dvxZH1pujtpK9r9shorToAWJLpCrdcSKo7jbcPi-nEubgMxwS6YB1ykJWqspPtP4EMaxLG0Z6ye5tNcMwXAY5qjGRkJrhzS1jVR3YZIIQg430XtN9py75AnBnttR8Ufu9IUI-t1A0QJ0ZWxA7ezk-kjlRoPjj-ZyQuKe-TWlmZSxyTY/s320/IMG_20230813_073539.jpg" width="320" /></a></div><br /><span style="font-size: medium;"><br /></span></div><div style="text-align: left;"><span style="font-size: medium;"><br /></span></div><div style="text-align: left;"><span style="font-size: medium;"><br /></span></div><div style="text-align: left;"><span style="font-size: medium;"><br /></span></div><p></p>Retete cu Margareta Cismasiuhttp://www.blogger.com/profile/00129302978319061942noreply@blogger.com0tag:blogger.com,1999:blog-1026717620691772995.post-32970767815752613492023-10-29T19:19:00.001+02:002023-10-29T20:24:52.180+02:00Prajitura cu alune, ciocolata si frisca<p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRrVK9L7JszHr7gMKQ01QNg9qCt72asYu9gqfqNOyO-6guAfgXDDBUnb2oFFL_IxICm6k193iPGvOwo8dT5QEOl1MU43_vzG5PMinf7PLqe1D5WQ290JpmhZTm2WuKtLSD99-Mkrzi-Yz6B1LgWapXIp_AEEb8YbThovWi6U7rUGA-w7KO0hhbzJyDUok/s4000/IMG_20230923_220146.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2992" data-original-width="4000" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRrVK9L7JszHr7gMKQ01QNg9qCt72asYu9gqfqNOyO-6guAfgXDDBUnb2oFFL_IxICm6k193iPGvOwo8dT5QEOl1MU43_vzG5PMinf7PLqe1D5WQ290JpmhZTm2WuKtLSD99-Mkrzi-Yz6B1LgWapXIp_AEEb8YbThovWi6U7rUGA-w7KO0hhbzJyDUok/s320/IMG_20230923_220146.jpg" width="320" /></a></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><span style="font-size: medium;"> Este o prajitura delicioasa cu un blat crocant de bezea cu alune uns din belsug cu Nutella, o crema fina de vanilie si un strat generos de frisca. O combinatie din care rezulta un desert fin, aromat, cremos si savuros. </span></div><div style="text-align: left;"><span style="font-size: medium;"> Modul de preparare este unul simplu, desi produsul final pare foarte sofisticat. Va povestesc mai jos despre ce e vorba.</span></div><div style="text-align: left;"><span style="font-size: medium;"><br /></span></div><div style="text-align: left;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipDipddiwPw7DjgKQ0ybwNJ4awfg71AC0E4_43jrlCdfXabVAePPCxUfIrzrTtX_cORw3sDsGCvRcpxnYidnfIdsqkAhtAaOjTmN5R703Vpy9k4u0PIpJg2ZfTq5YqHbUbdydEZzuGrPylKZwALFQEGRdomesyxfkCeNXM9oBuThMajFbC_UPiIji5t08/s4000/IMG_20230923_220218.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2992" data-original-width="4000" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipDipddiwPw7DjgKQ0ybwNJ4awfg71AC0E4_43jrlCdfXabVAePPCxUfIrzrTtX_cORw3sDsGCvRcpxnYidnfIdsqkAhtAaOjTmN5R703Vpy9k4u0PIpJg2ZfTq5YqHbUbdydEZzuGrPylKZwALFQEGRdomesyxfkCeNXM9oBuThMajFbC_UPiIji5t08/s320/IMG_20230923_220218.jpg" width="320" /></a></div><br /><span style="font-size: medium;"><br /></span></div><div style="text-align: left;"><span style="font-size: medium;"><br /></span></div><div style="text-align: left;"><span style="font-size: medium;"> Ingrediente:</span></div><div style="text-align: left;"><span style="font-size: medium;"><br /></span></div><div style="text-align: left;"><span style="font-size: medium;"> Blat: 7 albusuri, 7 ling zahar, 7 ling. alune macinate, 3 ling. faina, 1 praf de copt, 1 vf. sare, 1 cana alune tocate grosier, +400 gr Nutella</span></div><div style="text-align: left;"><span style="font-size: medium;"> Crema : 7 galbenusuri, 3 ling. amidon, 7 ling. zahar, 300 ml lapte, 300 ml smantana pentru frisca, 1 zahar vanilat.</span></div><div style="text-align: left;"><span style="font-size: medium;"> Deasupra: 300 ml smantana pentru frisca, 1-2 ling. alune macinate, fulgi de ciocolata</span></div><div style="text-align: left;"><span style="font-size: medium;"><br /></span></div><div style="text-align: left;"><span style="font-size: medium;"><br /></span></div><div style="text-align: left;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTixVGu-f_nAUrNgsbKK9Xc86COz3nqC-j8gnhTnF6nsV_fwBKxrI2pA9cpXnlz3iiSRFVhzaH_uF-1bheiBFkcEZ6AioR8hZYbv7WXXEGEJnyaMoITnKaqjzO4-yPtOAmrPn7nNzdQE9wmESvHSNJU4cD2pNpx9oZb5tp7o0hEZDl_ga3pUkJYRSVsh8/s4000/IMG_20230922_223706.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2992" data-original-width="4000" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTixVGu-f_nAUrNgsbKK9Xc86COz3nqC-j8gnhTnF6nsV_fwBKxrI2pA9cpXnlz3iiSRFVhzaH_uF-1bheiBFkcEZ6AioR8hZYbv7WXXEGEJnyaMoITnKaqjzO4-yPtOAmrPn7nNzdQE9wmESvHSNJU4cD2pNpx9oZb5tp7o0hEZDl_ga3pUkJYRSVsh8/s320/IMG_20230922_223706.jpg" width="320" /></a></div><br /><span style="font-size: medium;"><br /></span></div><div style="text-align: left;"><span style="font-size: medium;"><br /></span></div><div style="text-align: left;"><span style="font-size: medium;"> Mod de preparare : </span></div><div style="text-align: left;"><span style="font-size: medium;"><br /></span></div><div style="text-align: left;"><span style="font-size: medium;"> Se tapeteaza o tava cu hartie de copt si se presara in ea alunele tocate grosier.</span></div><div style="text-align: left;"><span style="font-size: medium;"> Albusurile se mixeaza cu un praf de sare pana se intaresc si se tin de paletele mixerului. Se adauga zaharul si se mixeaza in continuare pana se topeste. Rezulta o bezea lucioasa, tare. Se adauga alunele macinate si faina amestecata cu praful de copt. Se incorporeaza totul cu o lingura de lemn, cu miscari lente, de jos in sus. </span></div><div style="text-align: left;"><span style="font-size: medium;"> Compozitia se toarna in tava tapetata cu hartie de copt, peste alune. </span></div><div style="text-align: left;"><span style="font-size: medium;"> Se da totul la cuptorul dinainte incalzit. Se coace pana blatul e frumos crescut si trece proba scobitorii.</span></div><div style="text-align: left;"><span style="font-size: medium;"> Se scoate din tava si se lasa la racit, pe un gratar.</span></div><div style="text-align: left;"><span style="font-size: medium;"> Cand e rece, se unge cu Nutella sau Finetti pe partea cu alunele.</span></div><div style="text-align: left;"><span style="font-size: medium;"> Galbenusurile se freaca cu zaharul si zaharul vanilat. Se adauga amidonul, apoi laptele, amestecand incet sa nu se faca cocloase. Cand totul s-a omogenizat, se pune pe foc amestecand mereu. Se fierbe pana se ingroasa ca o smantana. Se ia de pe foc si se lasa la racit.</span></div><div style="text-align: left;"><span style="font-size: medium;"> Cand budinca e rece, se amesteca cu frisca batuta si se intinde peste Nutella. </span></div><div style="text-align: left;"><span style="font-size: medium;"> Se bate si restul de frisca si se pune peste crema. Daca aveti smantana pentru frisca neandulcita, adaugati 2-3 ling. zahar tos. Smantana mea a fost dulce, nu am mai adaugat nimic.</span></div><div style="text-align: left;"><span style="font-size: medium;"> Deasupra se presara alune macinate si fulgi de ciocolata.</span></div><div style="text-align: left;"><span style="font-size: medium;"> Se da totul la frigider cateva ore, apoi se poate taia cu un cutit ascutit si ud.</span></div><div style="text-align: left;"><span style="font-size: medium;"><br /></span></div><div style="text-align: left;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2ZoaurhJbsjbuDKvBEw_rQqOJOkSN1d8hCdPl2PLnAt08HXJZM11w8neKLBbpVTvlbtD_UxNV8JBN27RcOddDHQ3GjcpMFiTggaF0MT5cOoqsE4sRngsvcJitHjSzfStJxBph1LxmKVE3JKntu6JnreJw-Jha2Co7XfBCuretR4-viDrld1Kial1CdE0/s4000/IMG_20230922_223712.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2992" data-original-width="4000" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2ZoaurhJbsjbuDKvBEw_rQqOJOkSN1d8hCdPl2PLnAt08HXJZM11w8neKLBbpVTvlbtD_UxNV8JBN27RcOddDHQ3GjcpMFiTggaF0MT5cOoqsE4sRngsvcJitHjSzfStJxBph1LxmKVE3JKntu6JnreJw-Jha2Co7XfBCuretR4-viDrld1Kial1CdE0/s320/IMG_20230922_223712.jpg" width="320" /></a></div><br /><span style="font-size: medium;"><br /></span></div><div style="text-align: left;"><span style="font-size: medium;"> </span></div><p></p>Retete cu Margareta Cismasiuhttp://www.blogger.com/profile/00129302978319061942noreply@blogger.com0tag:blogger.com,1999:blog-1026717620691772995.post-90567014094051474152023-10-15T18:12:00.003+03:002023-10-15T18:12:17.148+03:00Prajitura umeda cu mure<div style="text-align: left;"> <div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHHk9fIVBvBDhyg_7Oz23DZMG7fH4jFzyhEOEK-VEX8PFDSpeBIsnBA6Yio5-JNxA81nD8GFQlYyZu1XTphjq1TZcyXVP3cqICr0Fqp8r8-bZhT9FgQSekv84rVFCoIuaaWNB86lZPm5fsVAH_5T7IGOpSamMwN9Jlie5Xhk4-xs2EY6hD1goWtfzZ0rs/s4000/IMG_20230729_155338.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2992" data-original-width="4000" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHHk9fIVBvBDhyg_7Oz23DZMG7fH4jFzyhEOEK-VEX8PFDSpeBIsnBA6Yio5-JNxA81nD8GFQlYyZu1XTphjq1TZcyXVP3cqICr0Fqp8r8-bZhT9FgQSekv84rVFCoIuaaWNB86lZPm5fsVAH_5T7IGOpSamMwN9Jlie5Xhk4-xs2EY6hD1goWtfzZ0rs/s320/IMG_20230729_155338.jpg" width="320" /></a></div><br /></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><span style="font-size: medium;"> Nu am cuvinte sa va spun cat de fina, aromata si delicioasa este aceasta prajitura! Nu este un simplu pandispan cu fructe, nici un chec inecacios. Este un blat pufos si umed, usor aromat, completat de fructele dulci si parfumate.</span></div><div style="text-align: left;"><span style="font-size: medium;"> Am gasit aceasta reteta pe blogul <a href="https://www.reteta-video.ro/retete/prajitura-umeda-cu-afine-si-iaurt.html?fbclid=IwAR2uwV96SS6ASru6Ni_dMcVTm6HnfCBDgDTFapwxXl_vLMOmcvlTnqjSj6k">Inei Niculescu</a> si m-a cucerit din prima. Ea a facut-o cu afine, eu cu mure. E la fel de gustoasa si cu capsuni, zmeura, visine, coacaze. Indiferent de fructe, cum spunea Ina, pufosenia asta se topeste in gura si dispare rapid din farfurie. Sa stiti ca asa este! Incercati-o si nu veti regreta.</span></div><div style="text-align: left;"><span style="font-size: medium;"><br /></span></div><div style="text-align: left;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxCVuRFrMbSgi62JD53E7KAAGv-aKggzeQZudEjtqmskegMm6o8unyLBNqAAH0h2kRL0HWMDAZFmtWlw2Qv1BPK4UGiqCupXcmzaOGd8I3oPZNmf3YU59BcmPBd4xiR4N51ir8QiyJBzu_52nbxlFhBmPrTDSxuEh1O_CuVRzNwVsITUt6QFW6ckVmk4w/s4000/IMG_20230729_155404.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2992" data-original-width="4000" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxCVuRFrMbSgi62JD53E7KAAGv-aKggzeQZudEjtqmskegMm6o8unyLBNqAAH0h2kRL0HWMDAZFmtWlw2Qv1BPK4UGiqCupXcmzaOGd8I3oPZNmf3YU59BcmPBd4xiR4N51ir8QiyJBzu_52nbxlFhBmPrTDSxuEh1O_CuVRzNwVsITUt6QFW6ckVmk4w/s320/IMG_20230729_155404.jpg" width="320" /></a></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /></div> <span style="font-size: medium;"> Ingrediente:</span></div><div style="text-align: left;"><span style="font-size: medium;"><br /></span></div><div style="text-align: left;"><span style="font-size: medium;"> 6 oua, 200 gr zahar, 250 gr iaurt grecesc, 100 ml ulei, 250 gr faina, 1 zahar vanilat, un pic de coaja de lamaie, sare, 1 praf de copt, 300 gr mure</span></div><div style="text-align: left;"><span style="font-size: medium;"><br /></span></div><div style="text-align: left;"><span style="font-size: medium;"> Mod de preparare:</span></div><div style="text-align: left;"><span style="font-size: medium;"><br /></span></div><div style="text-align: left;"><span style="font-size: medium;"> Albusurile se separa de galbenusuri. Intr-un bol se amesteca galbenusurile cu uleiul, apoi cu iaurtul. Se adauga coaja de lamaie si vanilia si se omogenizeaza totul.</span></div><div style="text-align: left;"><span style="font-size: medium;"> Albusurile se bat spuma tare, cu un praf de sare. Se adauga treptat zaharul si se bate in continuare pana rezulta o bezea tare si lucioasa. </span></div><div style="text-align: left;"><span style="font-size: medium;"> In bezeaua astfel obtinuta se adauga amestecul de galbenusuri si se amesteca incet, cu o paleta. La urma se incorporeaza faina amestecata cu praful de copt.</span></div><div style="text-align: left;"><span style="font-size: medium;"> Compozitia se toarna in tava tapetata cu hartie de copt. Deasupra se presara murele.</span></div><div style="text-align: left;"><span style="font-size: medium;"> Se da totul la cuptorul incins dinainte pentru 35- 40 min., pana trece testul scobitorii.</span></div><div style="text-align: left;"><span style="font-size: medium;"> Se scoate din tava si se lasa pe un gratar la racit, apoi se portioneaza.</span></div><div style="text-align: left;"><span style="font-size: medium;"> Se poate pastra mai multe zile in cutii ermetic inchise, la loc racoros.</span></div><div style="text-align: left;"><span style="font-size: medium;"><br /></span></div><div style="text-align: left;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIvf6itLoW8NapeDpvKUN_bWzYMQ-3frGGS2OA4FRVK4r9cqERUk04MtInVu3v3bFed3r_6mfOY11EsyiG03-b28rcGIUhECEgjoEbNnIK3gRmJTbCiegAtuYUP704d-dplQXArOM-JOOa36_8KB-Gm3cZjEhqHBckw5OLm7nKklQ2Hu9yS1R2Zcu-DHI/s4000/IMG_20230729_155418.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2992" data-original-width="4000" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIvf6itLoW8NapeDpvKUN_bWzYMQ-3frGGS2OA4FRVK4r9cqERUk04MtInVu3v3bFed3r_6mfOY11EsyiG03-b28rcGIUhECEgjoEbNnIK3gRmJTbCiegAtuYUP704d-dplQXArOM-JOOa36_8KB-Gm3cZjEhqHBckw5OLm7nKklQ2Hu9yS1R2Zcu-DHI/s320/IMG_20230729_155418.jpg" width="320" /></a></div><br /><span style="font-size: medium;"><br /><br /></span></div>Retete cu Margareta Cismasiuhttp://www.blogger.com/profile/00129302978319061942noreply@blogger.com0tag:blogger.com,1999:blog-1026717620691772995.post-86965940533510779952023-10-15T17:34:00.002+03:002023-10-15T17:34:15.318+03:00Somon cu broccoli la cuptor<p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCCzcAn3fIDJLA8rYB_Rj9Qy5ovXSuMY8rY8ls_TAO43IL6shw-9wFjKzt36f_VUfZsOqweUb4mGSo3EMJ5Hkd7n-CQqZ4O4BI_pBA9CN2OmSw1vYCsXjIMnOG5pLzLl8_8RgGPxoYJ3ZF4ziOD235-CAtFU7pDFOmX_5Ne8nRSThPu894oaSW0gawUzo/s4000/IMG_20230419_232502.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2992" data-original-width="4000" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCCzcAn3fIDJLA8rYB_Rj9Qy5ovXSuMY8rY8ls_TAO43IL6shw-9wFjKzt36f_VUfZsOqweUb4mGSo3EMJ5Hkd7n-CQqZ4O4BI_pBA9CN2OmSw1vYCsXjIMnOG5pLzLl8_8RgGPxoYJ3ZF4ziOD235-CAtFU7pDFOmX_5Ne8nRSThPu894oaSW0gawUzo/s320/IMG_20230419_232502.jpg" width="320" /></a></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><span style="font-size: medium;"> Este o cina usoara, gustoasa si foarte hranitoare. Se prepara usor si repede, iar rezultatul este incantator.</span></div><div style="text-align: left;"><span style="font-size: medium;"><br /></span></div><div style="text-align: left;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-s-Kt6emCttOOF1tng__Whj5PNuRCq40TL29dc9wnbBu1TGI4f1o6cLmgs9iDNaBoGK5_cpReemUhNXb2ymuSBzBwEe-AIvUZZW2XT0PchyphenhyphenCbUoDgKn5YX0QNfXr3Mo4VO6WN3WP4W5uvKxdWYt9YgEGQaa0SFpy6NHYDvy3iAua3kZYL-SqpAkcf9uM/s4000/IMG_20230419_232517.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2992" data-original-width="4000" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-s-Kt6emCttOOF1tng__Whj5PNuRCq40TL29dc9wnbBu1TGI4f1o6cLmgs9iDNaBoGK5_cpReemUhNXb2ymuSBzBwEe-AIvUZZW2XT0PchyphenhyphenCbUoDgKn5YX0QNfXr3Mo4VO6WN3WP4W5uvKxdWYt9YgEGQaa0SFpy6NHYDvy3iAua3kZYL-SqpAkcf9uM/s320/IMG_20230419_232517.jpg" width="320" /></a></div><br /><span style="font-size: medium;"><br /></span></div><div style="text-align: left;"><span style="font-size: medium;"> Ingrediente:</span></div><div style="text-align: left;"><span style="font-size: medium;"><br /></span></div><div style="text-align: left;"><span style="font-size: medium;"> 4 fileuri de somon, cateva buchetele de broccoli ( cam 500 gr), 2- 3 catei de usturoi, zeama de la o lamaie, sare, piper, 2 ling ulei de masline</span></div><div style="text-align: left;"><span style="font-size: medium;"><br /></span></div><div style="text-align: left;"><span style="font-size: medium;"> Mod de preparare: </span></div><div style="text-align: left;"><span style="font-size: medium;"><br /></span></div><div style="text-align: left;"><span style="font-size: medium;"> Bucatile de peste se spala si se sterg cu servete absorbante. Usturoiul se piseaza si se amesteca cu uleiul ca la mujdei, apoi se adauga zeama de lamaie si se potriveste de sare si piper. Cu acest amestec se unge pestele si se lasa deoparte cateva minute.</span></div><div style="text-align: left;"><span style="font-size: medium;"> Broccoli se desface buchetele si se spala.</span></div><div style="text-align: left;"><span style="font-size: medium;"> Intr-o tava se aranjeaza pestele pe mijloc si bucatile de broccoli pe margine. Deasupra se toarna sosul de usturoi in care a stat pestele. Se acopera tava cu folie de aluminiu si se da la cuptor. Se tine astfel 20 - 25 min. Se scoate folia si se mai lasa 5- 10 min. sa se rumeneasca frumos.</span></div><div style="text-align: left;"><span style="font-size: medium;"> Se serveste cald.</span></div><div style="text-align: left;"><span style="font-size: medium;"><br /></span></div><div style="text-align: left;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsuHLUdrfR7YlHczL7RQwWcYBlilW7saWkRAFn7QFb4Q6ixKXfGgxXaVoiMlI4JYerg83Iv_EwioWXBoI40yUkZpyUqD9ND6s8tyu3axoZOmiqlJwNW2Ukg0PVGLqK6qqJjPvrBQjAfPbx5blRt59EtMb94Gq3P7xU7Tcbk5zrXPvfW7jBHB7RatwBQRs/s4000/IMG_20230419_232510.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2992" data-original-width="4000" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsuHLUdrfR7YlHczL7RQwWcYBlilW7saWkRAFn7QFb4Q6ixKXfGgxXaVoiMlI4JYerg83Iv_EwioWXBoI40yUkZpyUqD9ND6s8tyu3axoZOmiqlJwNW2Ukg0PVGLqK6qqJjPvrBQjAfPbx5blRt59EtMb94Gq3P7xU7Tcbk5zrXPvfW7jBHB7RatwBQRs/s320/IMG_20230419_232510.jpg" width="320" /></a></div><br /><span style="font-size: medium;"><br /></span></div><div style="text-align: left;"><span style="font-size: medium;"><br /></span></div><div style="text-align: left;"><span style="font-size: medium;"> </span></div><p></p>Retete cu Margareta Cismasiuhttp://www.blogger.com/profile/00129302978319061942noreply@blogger.com0tag:blogger.com,1999:blog-1026717620691772995.post-29337478290415273362023-10-15T16:55:00.001+03:002023-10-15T16:55:09.344+03:00Gem de smochine cu nuci<div style="text-align: left;"> <div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMIf0brgQU5KCn3Nd6igxhISHRqFh1QH-XpIk7tCRdOXFnTY2lbQMpgaZuaFRrjwmU1aiGkpSgdP0uc_tp55lTeIrGD46ihgtVeKTv7UDe1etAPn9cdlGa6pgldLRwm4CAlP4QXVT-TAgHO79XOm1Hl_HJtjWMNvemrBBFJAi0wh9ezm_C-BViOr9TZAk/s1600/20190928_115138.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/AVvXsEgMIf0brgQU5KCn3Nd6igxhISHRqFh1QH-XpIk7tCRdOXFnTY2lbQMpgaZuaFRrjwmU1aiGkpSgdP0uc_tp55lTeIrGD46ihgtVeKTv7UDe1etAPn9cdlGa6pgldLRwm4CAlP4QXVT-TAgHO79XOm1Hl_HJtjWMNvemrBBFJAi0wh9ezm_C-BViOr9TZAk/s320/20190928_115138.jpg" width="320" /></a></div><br /></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><span style="font-size: medium;"> Combinatia smochine - nuci e minunata atat in prajituri cat si in alte preparate, asa ca am facut un gem de smochine cu nuci pentru a le avea pe amandoua impreuna. Am gasit o reteta turceasca care m-a inspirat. Nu am taiat complet smochinele, ca la gem, si le-am pus in mijloc miez de nuca. Nu toate au ramas asa, doar cateva, dar seamana cu o dulceata. Oricum ar fi, preparatul e minunat, merita sa il aveti.</span></div><div style="text-align: left;"><span style="font-size: medium;"><br /></span></div><div style="text-align: left;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgg55bKcb8RUtt3tLp1r1pqbEMvHsUv1ZkMz6HduAAOiq-t5zkVRLn8NDw92zIqYN1cFCux5NQS2KFCiUXlDKJNtX-gG7cJw0DhsumNNRZvww2KjGN40dkd2WV795SayAvrkPMKpyqp38kYAnF8kBIq6Ci32QIzoCDcyniUjj3cxEBaJrCPRtKXcsWh8HY/s4000/IMG_20230920_092141.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2992" data-original-width="4000" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgg55bKcb8RUtt3tLp1r1pqbEMvHsUv1ZkMz6HduAAOiq-t5zkVRLn8NDw92zIqYN1cFCux5NQS2KFCiUXlDKJNtX-gG7cJw0DhsumNNRZvww2KjGN40dkd2WV795SayAvrkPMKpyqp38kYAnF8kBIq6Ci32QIzoCDcyniUjj3cxEBaJrCPRtKXcsWh8HY/s320/IMG_20230920_092141.jpg" width="320" /></a></div><br /><span style="font-size: medium;"><br /></span></div><div style="text-align: left;"><span style="font-size: medium;"> Ingrediente:</span></div><div style="text-align: left;"><span style="font-size: medium;"><br /></span></div><div style="text-align: left;"><span style="font-size: medium;"> 2 kg smochine, 800 gr zahar, 100 gr nuci, 1 lamaie, 100 ml apa</span></div><div style="text-align: left;"><span style="font-size: medium;"><br /></span></div><div style="text-align: left;"><span style="font-size: medium;"> Mod de lucru :</span></div><div style="text-align: left;"><span style="font-size: medium;"> </span></div><div style="text-align: left;"><span style="font-size: medium;"> Smochinele se spala, se scurg bine de apa si li se taie coditele. Se taie in patru dar nu pana la capat. In mijloc se adauga miez de nuca. Deasupra se presara zaharul si 100 ml apa. Se pune pe foc si se amesteca din cand in cand. Se adauga si lamaia taiata felii si se fierbe pana cand gemul e bine legat.</span></div><div style="text-align: left;"><span style="font-size: medium;"> Se pune fierbinte in borcane si se inchid ermetic. Se pun in paturi pana se racesc complet, apoi se depoziteaza in camara pana la folosire.</span></div><div style="text-align: left;"><span style="font-size: medium;"><br /></span></div><div style="text-align: left;"><span style="font-size: medium;"><br /></span></div>Retete cu Margareta Cismasiuhttp://www.blogger.com/profile/00129302978319061942noreply@blogger.com0tag:blogger.com,1999:blog-1026717620691772995.post-25596067660400051062023-10-15T16:20:00.002+03:002023-10-15T16:20:32.154+03:00Dulceata de ardei iuti floare<p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4vrR_ceZ33ppU17mk_8rE2lU6j9OaUWXMvkbAvwgg6ePD4qKbfmikzM8YqQiwHwP0ZQLO82qyomAuZpdXuxP_ZrM46D0hBWFIVhw0xYe-cgLlo-qpjpXoWWVSCbZiTomwZWhZajKjJ6uEOH8IwC3xqjitArasc_FPo0Yog7tivi1PYUVnDB5E6Z7bVkg/s4000/IMG_20231002_105027.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2992" data-original-width="4000" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4vrR_ceZ33ppU17mk_8rE2lU6j9OaUWXMvkbAvwgg6ePD4qKbfmikzM8YqQiwHwP0ZQLO82qyomAuZpdXuxP_ZrM46D0hBWFIVhw0xYe-cgLlo-qpjpXoWWVSCbZiTomwZWhZajKjJ6uEOH8IwC3xqjitArasc_FPo0Yog7tivi1PYUVnDB5E6Z7bVkg/s320/IMG_20231002_105027.jpg" width="320" /></a></div><br /><p></p><p><br /></p><div style="text-align: left;"> <span style="font-size: medium;"> De cand am vazut in piata acesti ardei iuti in forma de floare, m-am gandit ca o dulceata in care sa ramana intregi ar fi minunata. Pe langa faptul ca e delicioasa, are un aspect deosebit pe platourile cu branzeturi sau langa fripturi. Se face ca si clasica <a href="https://margaretacismasiu.blogspot.com/2014/09/dulceata-de-ardei-iuti.html">dulceata de ardei iuti</a>, doar ca ardeii raman intregi, nu se macina.</span></div><div style="text-align: left;"><span style="font-size: medium;"><br /></span></div><div style="text-align: left;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgl0GocG2jZdeUrPJ52_VID-pQWWwpFKys1rzs6qJfHXnNjU6gOzTlO6VLUDTD9RplvcyxnnivHH22E-bjpmVErk0fBZ6VzJqplebyNaMkzFn3XY9z_-xlBPR0-r_GTD-D8G5-W_qv-WLdW4XnpsVWyEty82MZZyRUQ19b1Q7TqmiD_fGJCDN058HT03_8/s4000/IMG_20231002_101914.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2992" data-original-width="4000" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgl0GocG2jZdeUrPJ52_VID-pQWWwpFKys1rzs6qJfHXnNjU6gOzTlO6VLUDTD9RplvcyxnnivHH22E-bjpmVErk0fBZ6VzJqplebyNaMkzFn3XY9z_-xlBPR0-r_GTD-D8G5-W_qv-WLdW4XnpsVWyEty82MZZyRUQ19b1Q7TqmiD_fGJCDN058HT03_8/s320/IMG_20231002_101914.jpg" width="320" /></a></div><br /><span style="font-size: medium;"><br /></span></div><div style="text-align: left;"><span style="font-size: medium;"><br /></span></div><div style="text-align: left;"><span style="font-size: medium;"> Ingrediente:</span></div><div style="text-align: left;"><span style="font-size: medium;"><br /></span></div><div style="text-align: left;"><span style="font-size: medium;"> 1 kg ardei iuti tip floare, 1 kg zahar, 1l otet, 1 lamaie</span></div><div style="text-align: left;"><span style="font-size: medium;"><br /></span></div><div style="text-align: left;"><span style="font-size: medium;"><br /></span></div><div style="text-align: left;"><span style="font-size: medium;"> Mod de preparare:</span></div><div style="text-align: left;"><span style="font-size: medium;"><br /></span></div><div style="text-align: left;"><span style="font-size: medium;"> Ardeii iuti tip floare se spala si se scurg bine de apa. Se curata de codite si se inteapa in 2-3 locuri cu o scobitoare.</span></div><div style="text-align: left;"><span style="font-size: medium;"> Intr-o cratita se pune la fiert otetul cu zaharul. Faceti-o cu geamul de la bucatarie deschis si hota pornita pentru ca mirosul de otet e inecacios.</span></div><div style="text-align: left;"><span style="font-size: medium;"> Cand compzitia se transforma intr-un sirop gros, se ia de pe foc si se adauga ardeii iuti. Se lasa astfel sa stea 15 min. apoi se pune din nou pe foc. Se adauga lamaia taiata felii si curatata de samburi. Se lasa sa fiarba pana compozitia e, din nou, bine legata. Pentru a verifica asta, se afunda o lingurita in dulceata. Cand se scoate, trebuie sa cada picaturi ferme de dulceata.</span></div><div style="text-align: left;"><span style="font-size: medium;"> Se opreste focul si dulceata fierbinte se pune in borcane. Se inchid ermetic si se invelesc in paturi pentru o racire lenta. Dupa ce s-au racit, se depoziteaza in camara.</span></div><div style="text-align: left;"><span style="font-size: medium;"> Iarna, e delicioasa langa fripturi,chiftele sau pe platourile cu branzeturi.</span></div><div style="text-align: left;"><span style="font-size: medium;"><br /></span></div><div style="text-align: left;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIW1IWShBuT-t2oDmhVS4KuLKzvVTJSN_NUd-yVup8UmVmQoIn8vue5uWKcztH-SNtx8dWJQ3K12GOT9izhHPdSHpHjxSR_DTWViDLxh17MRaT3mOl2bUr13prLLMYtGbqViqUTAF3DarMLyZ4ef54DMKAHCr6s-jq5zjXLVIOz_aWphZ8dyU-FejRNN4/s4000/IMG_20231002_105019.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2992" data-original-width="4000" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIW1IWShBuT-t2oDmhVS4KuLKzvVTJSN_NUd-yVup8UmVmQoIn8vue5uWKcztH-SNtx8dWJQ3K12GOT9izhHPdSHpHjxSR_DTWViDLxh17MRaT3mOl2bUr13prLLMYtGbqViqUTAF3DarMLyZ4ef54DMKAHCr6s-jq5zjXLVIOz_aWphZ8dyU-FejRNN4/s320/IMG_20231002_105019.jpg" width="320" /></a></div><br /><span style="font-size: medium;"><br /></span></div>Retete cu Margareta Cismasiuhttp://www.blogger.com/profile/00129302978319061942noreply@blogger.com0tag:blogger.com,1999:blog-1026717620691772995.post-28362587410178190192023-09-03T19:00:00.001+03:002023-09-03T19:00:07.022+03:00Nudli - putisoare<p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcZqeDrFCH8tE_7McDzraBkiZLF9HtKoKCUwKDZ0Rk_Ne1ax-f1cmwLWzFhzRq-jvlnXMC6a_LXdw1lK3k81nfc7aaMbcRtdTOiNNR1LWn5zfvfrGNFOBjFz_t6cf8wzP_0Wf1DM0U4c9ADF6M1tIPibGlqqJOZx80ylwpfS5gdOyL0MpLTXvcfhTxeDg/s4000/IMG_20230813_073417.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2992" data-original-width="4000" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcZqeDrFCH8tE_7McDzraBkiZLF9HtKoKCUwKDZ0Rk_Ne1ax-f1cmwLWzFhzRq-jvlnXMC6a_LXdw1lK3k81nfc7aaMbcRtdTOiNNR1LWn5zfvfrGNFOBjFz_t6cf8wzP_0Wf1DM0U4c9ADF6M1tIPibGlqqJOZx80ylwpfS5gdOyL0MpLTXvcfhTxeDg/s320/IMG_20230813_073417.jpg" width="320" /></a></div><br /><p></p><p><br /></p><div style="text-align: left;"><span style="font-size: medium;"> Nudli sau putisoare sunt un fel de paste din aluat cu cartofi. Varianta dulce pentru gnocchi. </span></div><div style="text-align: left;"><span style="font-size: medium;"> Practic, este aluatul din ce se fac si <a href="https://margaretacismasiu.blogspot.com/2015/08/gomboti-cu-prune.html">Gombotii cu prune</a>. Intotdeauna cand ramane aluat de la gomboti, se fac aceste putisoare sau nudli, cum vreti sa le ziceti. Este un aluat simplu, din cartofi si faina, fara oua. Se tavalesc prin pesmet prajit in unt, amestecat cu zahar si scortisoara, dar sunt deliciosi si cu mac sau nuca macinata.</span></div><div style="text-align: left;"><span style="font-size: medium;"> Intotdeauna am facut putisoare ,doar cand am facut <a href="https://margaretacismasiu.blogspot.com/2015/08/gomboti-cu-prune.html">Gomboti cu prune</a>, dar se pot face si separat, oricand aveti pofta.</span></div><div style="text-align: left;"><span style="font-size: medium;"><br /></span></div><div style="text-align: left;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpHJtByGGE-nSe1CricnEBZr0mfGELLXbLJyHS_6BxX__1Si9o8TR0nTUSq2H8upmtxQHiCrQbjxWCcSt1XdcmVXl4ABZCMiWPRAnpA37KLQ9DwgaAQ_kXnzdObT4MXEs0UQuLIZdz8n8erLNxsDmThWQWrGyMd2XAevQZmZRG8SzYvXJeZd6RU5Ym6CE/s4000/IMG_20230813_073426.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-size: medium;"><img border="0" data-original-height="2992" data-original-width="4000" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpHJtByGGE-nSe1CricnEBZr0mfGELLXbLJyHS_6BxX__1Si9o8TR0nTUSq2H8upmtxQHiCrQbjxWCcSt1XdcmVXl4ABZCMiWPRAnpA37KLQ9DwgaAQ_kXnzdObT4MXEs0UQuLIZdz8n8erLNxsDmThWQWrGyMd2XAevQZmZRG8SzYvXJeZd6RU5Ym6CE/s320/IMG_20230813_073426.jpg" width="320" /></span></a></div><span style="font-size: medium;"><br /><br /></span></div><div style="text-align: left;"><span style="font-size: medium;"><br /></span></div><div style="text-align: left;"><span style="font-size: medium;"> Ingrediente:</span></div><div style="text-align: left;"><span style="font-size: medium;"><br /></span></div><div style="text-align: left;"><span style="font-size: medium;"> 600gr cartofi, 200 gr faina, 150gr zahar, 1 praf sare, 200 gr pesmet, 1 lingurita scortisoara.</span></div><div style="text-align: left;"><span style="font-size: medium;"><br /></span></div><div style="text-align: left;"><span style="font-size: medium;"><br /></span></div><div style="text-align: left;"><span style="font-size: medium;"> Mod de preparare : </span></div><div style="text-align: left;"><span style="font-size: medium;"><br /></span></div><div style="text-align: left;"><span style="font-size: medium;"> Cartofii se fierb in coaja lor. Dupa ce s-au fiert, se lasa putin sa se raceasca, apoi se curata de coaja. Cu ajutorul unei prese se paseaza sau se dau pe razatoare. Se adauga praful de sare si faina si se amesteca bine, pana rezulta un aluat legat, dar mai moale. Se lasa cateva minute sa se odihneasca.</span></div><div style="text-align: left;"><span style="font-size: medium;"> In acest timp se prajeste pesmetul in o lingura de unt. Cand a devenit maroniu, se ia de pe foc si se adauga zaharul si scortisoara. </span></div><div style="text-align: left;"><span style="font-size: medium;"> Se rup bucati din aluat si se fac cu mana suluri groase de 1,5 cm. Se fac putisoarele taind sulurile la 3-4 cm.</span></div><div style="text-align: left;"><span style="font-size: medium;"> Se pune o oala cu apa si sare la fiert si, cand clocoteste, sa adauga putisoarele. Se lasa sa fiarba pana se ridica la suprafata. Se scot cu o spumiera si se tavalesc prin pesmet.</span></div><div style="text-align: left;"><span style="font-size: medium;"> Se servesc calde, dar merg si reci.</span></div><div style="text-align: left;"><span style="font-size: medium;"> Dupa cum am mai spus, pesmetul se poate inlocui cu nuca macinata amestecata cu zahar sau mac macinat amestecat cu zahar.</span></div>Retete cu Margareta Cismasiuhttp://www.blogger.com/profile/00129302978319061942noreply@blogger.com0tag:blogger.com,1999:blog-1026717620691772995.post-61005705669676814442023-08-22T19:17:00.000+03:002023-08-22T19:17:02.316+03:00Ciuperci cu cartofi noi in sos de smantana<p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRGeF-dNAyxm7ZEIQ6oWhyTF1Cc8qsDnHQ78Zz2hq03A4l6eqJQAykapq0dUMUK_nzsDU9MHVNgeeB7wiep88iSWWUvdNAXgpcpiKfLSxDF78QMujpI2R1Fiaqg3V6ebyUVr1V6gdvIzxrE-VSwOBYe1-_HN8XpDINyHTI5RZMio8Tmh8OZ3xZgNlvdcA/s4000/IMG_20230729_155520.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2992" data-original-width="4000" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRGeF-dNAyxm7ZEIQ6oWhyTF1Cc8qsDnHQ78Zz2hq03A4l6eqJQAykapq0dUMUK_nzsDU9MHVNgeeB7wiep88iSWWUvdNAXgpcpiKfLSxDF78QMujpI2R1Fiaqg3V6ebyUVr1V6gdvIzxrE-VSwOBYe1-_HN8XpDINyHTI5RZMio8Tmh8OZ3xZgNlvdcA/s320/IMG_20230729_155520.jpg" width="320" /></a></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><span style="font-size: medium;"> Este o delicioasa mancare de vara, cand e in toi sezonul cartofilor noi. Cartofii se pot taia, dar e de preferat sa se foloseasca cartofi noi mici, sa ramana intregi sau doar jumatati. </span></div><div style="text-align: left;"><span style="font-size: medium;"> Este minunata aceasta mancarica servita ca atare, dar e la fel de delicioasa si ca garnitura lanaga o friptura suculenta.</span></div><div style="text-align: left;"><span style="font-size: medium;"><br /></span></div><div style="text-align: left;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLWwQe7EF5x7J5tbbKXHOHdFYN2tgI4OS7yH55sY1ev0ptSWjRooqT4p3VlayRgjWre6xMOqoVc0ZivIEPEVlOHbgvAcTQuwYgcsIMI0Y-WnRyYyCG2zucaULOV-R2ICnIW2r78ydOWjzsxfGTCo9uM2W5I7PJA_MZG0GiEvxV6vX2cEWmczdZi87ia_A/s4000/IMG_20230729_155532.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2992" data-original-width="4000" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLWwQe7EF5x7J5tbbKXHOHdFYN2tgI4OS7yH55sY1ev0ptSWjRooqT4p3VlayRgjWre6xMOqoVc0ZivIEPEVlOHbgvAcTQuwYgcsIMI0Y-WnRyYyCG2zucaULOV-R2ICnIW2r78ydOWjzsxfGTCo9uM2W5I7PJA_MZG0GiEvxV6vX2cEWmczdZi87ia_A/s320/IMG_20230729_155532.jpg" width="320" /></a></div><br /><span style="font-size: medium;"><br /></span></div><div style="text-align: left;"><span style="font-size: medium;"><br /></span></div><div style="text-align: left;"><span style="font-size: medium;"> Ingrediente:</span></div><div style="text-align: left;"><span style="font-size: medium;"><br /></span></div><div style="text-align: left;"><span style="font-size: medium;"> 500 gr ciuperci chapignon, 1 ceapa mare, 500 ml smantana pentru gatit, 500 gr cartofi noi, sare, piper, usturoi granulat, 1 leg. marar verde.</span></div><div style="text-align: left;"><span style="font-size: medium;"><br /></span></div><div style="text-align: left;"><span style="font-size: medium;"><br /></span></div><div style="text-align: left;"><span style="font-size: medium;"> Mod de preparare:</span></div><div style="text-align: left;"><span style="font-size: medium;"><br /></span></div><div style="text-align: left;"><span style="font-size: medium;"> Cartofii se spala bine si se pun la fiert in apa. </span></div><div style="text-align: left;"><span style="font-size: medium;"> Ciupercile se spala si se taie jumatati sau cel mult in patru, in functie de marime.</span></div><div style="text-align: left;"><span style="font-size: medium;"> Intr-o tigaie se pune o lingura de ulei la incins. Se adauga ceapa tocata marunt si ciupercile. Se caleste pana nu mai ramane nici un pic de lichid.</span></div><div style="text-align: left;"><span style="font-size: medium;"> Cartofii fierti se taie sferturi sau jumatati, in functie de marime. E de preferat sa se foloseasca cartofi noi cat mai mici, pentru a-i lasa intregi. Se adauga peste ciupercile calite si se condimenteaza cu sare, piper si usturoi granulat. Se toarna smantana lichida si se amesteca bine. Se lasa sa dea cateva clocote, cat sa se ingroase putin smantana.</span></div><div style="text-align: left;"><span style="font-size: medium;"> Se adauga mararul verde tocat marunt si se opreste focul.</span></div><div style="text-align: left;"><span style="font-size: medium;"> Se serveste calda.</span></div><div style="text-align: left;"><span style="font-size: medium;"><br /></span></div><div style="text-align: left;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiT5c-48z5FKpmwPXNmwdsWI03mdhdocmdT3QzhFly_d7i5q29wrgR3i5A2Q05Hp3PYwbXrDmWP7PbrmFcZMvYS99DEL9MwqNN7shBUrZ1_LeFyjxJTqGXJPayqktXj9Fh5549q6ThmZNLfaAz9agU_6DQIiAqPHSnOM_Jvu3KIybZkw-6T_GW2y_oB1l4/s4000/IMG_20230729_155520.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2992" data-original-width="4000" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiT5c-48z5FKpmwPXNmwdsWI03mdhdocmdT3QzhFly_d7i5q29wrgR3i5A2Q05Hp3PYwbXrDmWP7PbrmFcZMvYS99DEL9MwqNN7shBUrZ1_LeFyjxJTqGXJPayqktXj9Fh5549q6ThmZNLfaAz9agU_6DQIiAqPHSnOM_Jvu3KIybZkw-6T_GW2y_oB1l4/s320/IMG_20230729_155520.jpg" width="320" /></a></div><br /><span style="font-size: medium;"><br /></span></div><div style="text-align: left;"><span style="font-size: medium;"> </span></div><p></p>Retete cu Margareta Cismasiuhttp://www.blogger.com/profile/00129302978319061942noreply@blogger.com0tag:blogger.com,1999:blog-1026717620691772995.post-70799908500818689962023-08-21T18:52:00.002+03:002023-08-21T18:52:13.988+03:00Paste gratinate cu piept de pui si cascaval afumat<p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2QIT7Q0W6BFca4V_vSVNskjVZy5XSf8pUMCtPF2088hMN_LlVCSRWuUUm-gzlaPpuUZbo6wmgkdClp2CQcFlQ3tzqGlvDWPD5f9VbLFlzhTHK3Zf369VNKKQRUi9tyunabv5fdZ-kqasVDKR75O7zSF9MfsIuiVYySTq5wDMD1vtI66r7mKAtHvuACSo/s4000/IMG_20230413_113453.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2992" data-original-width="4000" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2QIT7Q0W6BFca4V_vSVNskjVZy5XSf8pUMCtPF2088hMN_LlVCSRWuUUm-gzlaPpuUZbo6wmgkdClp2CQcFlQ3tzqGlvDWPD5f9VbLFlzhTHK3Zf369VNKKQRUi9tyunabv5fdZ-kqasVDKR75O7zSF9MfsIuiVYySTq5wDMD1vtI66r7mKAtHvuACSo/s320/IMG_20230413_113453.jpg" width="320" /></a></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><span style="font-size: medium;"> Aceasta reteta este ideala pentru o cina rapida, dar gustoasa. Se pregateste usor si repede si nu necesita ingrediente sofisticate. Gustul, in schimb, este chiar sofisticat! Incercati-o si nu veti regreta.</span></div><div style="text-align: left;"><span style="font-size: medium;"><br /></span></div><div style="text-align: left;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgF6bGRbqiovnre_U28iMVmZxdAj2M0ENinzSVOaF-qfx0mUNCLT35pOvP14zyOlMmUdU__gttYfxa0o5ZCBJAPDz9IjNlXOeTzcBVsHw99CHoBzddT7CkTxDj5N09cuvjaNplRdnt77CHcP8_giU6p0FLpJAiAqE9-11OkX4qC8tNeTsiQuGszyPQhxo/s4000/IMG_20230413_113459.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2992" data-original-width="4000" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgF6bGRbqiovnre_U28iMVmZxdAj2M0ENinzSVOaF-qfx0mUNCLT35pOvP14zyOlMmUdU__gttYfxa0o5ZCBJAPDz9IjNlXOeTzcBVsHw99CHoBzddT7CkTxDj5N09cuvjaNplRdnt77CHcP8_giU6p0FLpJAiAqE9-11OkX4qC8tNeTsiQuGszyPQhxo/s320/IMG_20230413_113459.jpg" width="320" /></a></div><br /><span style="font-size: medium;"><br /></span></div><div style="text-align: left;"><span style="font-size: medium;"> Ingrediente:</span></div><div style="text-align: left;"><span style="font-size: medium;"><br /></span></div><div style="text-align: left;"><span style="font-size: medium;"> 500 gr piept de pui, 300 gr cascaval afumat, 400 gr paste, 300-400 gr smantana, sare,piper, ustoroi granulat.</span></div><div style="text-align: left;"><span style="font-size: medium;"><br /></span></div><div style="text-align: left;"><span style="font-size: medium;"><br /></span></div><div style="text-align: left;"><span style="font-size: medium;"> Mod de preparare:</span></div><div style="text-align: left;"><span style="font-size: medium;"><br /></span></div><div style="text-align: left;"><span style="font-size: medium;"> Pastele se pun la fiert in apa cu sare. E de preferat sa se fiarba al dente, chiar un pic mai tari, pentru ca se vor gati si la cuptor.</span></div><div style="text-align: left;"><span style="font-size: medium;"> Pieptul de pui se taie cuburi si se condimenteaza cu sare, piper si usturoi granulat. Se amesteca bine astfel ca toate bucatile de piept sa fie acoperite de condimente. </span></div><div style="text-align: left;"><span style="font-size: medium;"> Cascavalul se da pe razatoare.</span></div><div style="text-align: left;"><span style="font-size: medium;"> Cand pastele sunt fierte, se scurg bine de apa si se amesteca cu pieptul de pui si cascavalul. Se pune totul intr-un vas termorezistent si se acopera deasupra cu un strat generos de smantana. Se da totul la cuptor.</span></div><div style="text-align: left;"><span style="font-size: medium;"> Se tine pana cand pastele incep sa se rumeneasca frumos. Se scot si se lasa sa se racoreasca, apoi se poate servi.</span></div><div style="text-align: left;"><span style="font-size: medium;"> Sunt delicioase atat calde cat si reci.</span></div><div style="text-align: left;"><span style="font-size: medium;"><br /></span></div><div style="text-align: left;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0Lds5d9kD1KPlIBiIgyMfDn__d9DhSkyoonwvKGYbtRKVFCwS8xQdmUhbdQ59ZuzHX01ZnnJk3T5CpRz9EdlL4eJc-tlzPBLFnjFH5a_JO4NjqX6qcQ8F8GnyigrBHu7IUBHaQyiE1eEwGVNJcuq3BRW8eHWsRb5CSMVdEZ-ioRyD4ccAg9Ay-fovmlY/s4000/IMG_20230413_113453.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2992" data-original-width="4000" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0Lds5d9kD1KPlIBiIgyMfDn__d9DhSkyoonwvKGYbtRKVFCwS8xQdmUhbdQ59ZuzHX01ZnnJk3T5CpRz9EdlL4eJc-tlzPBLFnjFH5a_JO4NjqX6qcQ8F8GnyigrBHu7IUBHaQyiE1eEwGVNJcuq3BRW8eHWsRb5CSMVdEZ-ioRyD4ccAg9Ay-fovmlY/s320/IMG_20230413_113453.jpg" width="320" /></a></div><br /><span style="font-size: medium;"><br /></span></div><p></p>Retete cu Margareta Cismasiuhttp://www.blogger.com/profile/00129302978319061942noreply@blogger.com0tag:blogger.com,1999:blog-1026717620691772995.post-86094667302230528322023-08-16T21:34:00.001+03:002023-08-16T21:34:46.221+03:00Prajitura in dungi<p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFOeMArt6SIhpU8gr3USaz9cL1daEpkcDBs0nKowhGRz1QjswZktUAKN55SPEg9wns3GciQeX_WFYND24IDUAWPHQ8A12ELJQeGvGQfzkYRbkYKvP7ScZfAAg5sbQU9mgdsOk4pvq6S8UZTLrGbptyMGy6VK60OFHDsBo8KkTA9jq-yrvLVJQjGAt7Vpk/s4000/IMG_20230417_074700.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2992" data-original-width="4000" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFOeMArt6SIhpU8gr3USaz9cL1daEpkcDBs0nKowhGRz1QjswZktUAKN55SPEg9wns3GciQeX_WFYND24IDUAWPHQ8A12ELJQeGvGQfzkYRbkYKvP7ScZfAAg5sbQU9mgdsOk4pvq6S8UZTLrGbptyMGy6VK60OFHDsBo8KkTA9jq-yrvLVJQjGAt7Vpk/s320/IMG_20230417_074700.jpg" width="320" /></a></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><span style="font-size: medium;"> Este o minunata prajitura cu trei foi diferite, unite de o crema vanilata. Deasupra troneaza o generoasa glazura de ciocolata. Este un minunat desert de sarbatoare, dar si de weekend.</span></div><div style="text-align: left;"><span style="font-size: medium;"> M-am inspirat de pe <a href="http://miremirc.ro/2014/04/24/prajitura-in-dungi/#google_vignette">Miremirc</a>, doar ca am personalizat putin reteta. Sper sa nu se supere.</span></div><div style="text-align: left;"><span style="font-size: medium;"><br /></span></div><div style="text-align: left;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjB4hC5iLIggy6VvJ5p9zpbaDYDAyajtxtTRJv4byk1qP_10iWoasQ_BaCEwcb6VVK0twCySUTcOnO3bQMJa6Ztvqo9Sfi1CYmKR3NInNHEBE3X52AdgXtYmmSxRE4dvUmFuL6AvDRxSeA1I8LIzrpcSlnQpZAMxABVrM0l1F51YLAJ2DPZGAJqnDpczHY/s4000/IMG_20230417_074732.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2992" data-original-width="4000" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjB4hC5iLIggy6VvJ5p9zpbaDYDAyajtxtTRJv4byk1qP_10iWoasQ_BaCEwcb6VVK0twCySUTcOnO3bQMJa6Ztvqo9Sfi1CYmKR3NInNHEBE3X52AdgXtYmmSxRE4dvUmFuL6AvDRxSeA1I8LIzrpcSlnQpZAMxABVrM0l1F51YLAJ2DPZGAJqnDpczHY/s320/IMG_20230417_074732.jpg" width="320" /></a></div><br /><span style="font-size: medium;"><br /></span></div><div style="text-align: left;"><span style="font-size: medium;"> Ingrediente:</span></div><div style="text-align: left;"><span style="font-size: medium;"><br /></span></div><div style="text-align: left;"><span style="font-size: medium;"> Blat mac : 1 ou, 5 ling zahar, 150 gr smantana, 5 ling. faina, 1 praf de copt, 5 ling mac.</span></div><div style="text-align: left;"><span style="font-size: medium;"> Blat nuca: 1 ou, 5 ling zahar,150 gr smantana, 5 ling faina, 1 praf de copt, 5 ling nuci macinate.</span></div><div style="text-align: left;"><span style="font-size: medium;"> Blat cacao: 1 ou, 5 ling zahar,150 gr smantana, 1 praf de copt, 4 ling faina, 2 ling cacao.</span></div><div style="text-align: left;"><span style="font-size: medium;"> Crema: 500 ml lapte, 200 gr zahar, 1 plic budinca de vanilie, 300 ml smantana pentru frisca.</span></div><div style="text-align: left;"><span style="font-size: medium;"> Glazura: 150gr ciocolata, 3 ling lapte, 1,5 ling unt.</span></div><div style="text-align: left;"><span style="font-size: medium;"><br /></span></div><div style="text-align: left;"><span style="font-size: medium;"> Mod de preparare:</span></div><div style="text-align: left;"><span style="font-size: medium;"><br /></span></div><div style="text-align: left;"><span style="font-size: medium;"> Mai intai se fac foile. Pentru blatul cu mac, se mixeaza oul cu zaharul, se adauga smantana, praful de copt stins cu zeama de lamaie, apoi faina amestecata cu macul.</span></div><div style="text-align: left;"><span style="font-size: medium;"> Se coace in tava tapetata cu hartie de copt, in cuptorul preancalzit, aprox. 20 min.</span></div><div style="text-align: left;"><span style="font-size: medium;"> Pentru blatul cu nuca, acelasi procedeu: se mixeaza oul cu zaharul, se adauga smantana, praful de copt stins cu zeama de lamaie si, la urma, faina amestecata cu nuca. Se coace la fel, 20 min. </span></div><div style="text-align: left;"><span style="font-size: medium;"> La fel si pentru blatul cu cacao, se bate oul cu zaharul, se adauga smantana si praful de copt stins cu zeama de lamaie. La urma se incorporeaza faina amestecata cu cacaoa. Se coace 20 min. in tava tapetata cu hartie de copt, in cuptorul incins dinainte.</span></div><div style="text-align: left;"><span style="font-size: medium;"> Pentru crema, se fierbe budinca de vanilie cu zaharul si laptele pana se ingroasa, ca o smantana. Dupa ce s-a racit, se amesteca cu frisca batuta.</span></div><div style="text-align: left;"><span style="font-size: medium;"> Crema astfel obtinuta se imparte in doua. Jumatate se intinde pe foaia cu mac, care va fi la baza prajiturii. Peste ea se pune foaia cu cacao si se intinde restul de crema. Se acopera cu foaia cu nuca si se toarna glazura.</span></div><div style="text-align: left;"><span style="font-size: medium;"> Aceasta se obtine topind pe foc ciocolata cu laptele si untul.</span></div><div style="text-align: left;"><span style="font-size: medium;"> Se da totul la rece cateva ore, apoi se poate portiona si servi.</span></div><div style="text-align: left;"><span style="font-size: medium;"><br /></span></div><div style="text-align: left;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWUvsZj-h3O1kJsSGVu2PDUZRTppVwwRfAsJ4NkGVdv6Dee_e3xFcAMC1yrw-e9MPB0KqivLp2Jp60XcUf0B0IM_IjRzZ-vExqIrLcQXYb9tsZ-AmxCrKIvsaaHTnTzQnFiY4-YZvzFnw5ZVe-HDpR-_qg4uY0hSCD0blu4p20twUc-UbacvUOt91glCc/s4000/IMG_20230417_074724.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2992" data-original-width="4000" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWUvsZj-h3O1kJsSGVu2PDUZRTppVwwRfAsJ4NkGVdv6Dee_e3xFcAMC1yrw-e9MPB0KqivLp2Jp60XcUf0B0IM_IjRzZ-vExqIrLcQXYb9tsZ-AmxCrKIvsaaHTnTzQnFiY4-YZvzFnw5ZVe-HDpR-_qg4uY0hSCD0blu4p20twUc-UbacvUOt91glCc/s320/IMG_20230417_074724.jpg" width="320" /></a></div><br /><span style="font-size: medium;"><br /></span></div><div style="text-align: left;"><span style="font-size: medium;"><br /></span></div><div style="text-align: left;"><span style="font-size: medium;"><br /></span></div><div style="text-align: left;"><span style="font-size: medium;"><br /></span></div><div style="text-align: left;"><span style="font-size: medium;"> </span></div><p></p>Retete cu Margareta Cismasiuhttp://www.blogger.com/profile/00129302978319061942noreply@blogger.com0tag:blogger.com,1999:blog-1026717620691772995.post-16943147713749607882023-08-16T20:50:00.000+03:002023-08-16T20:50:04.735+03:00Crispy de pui - Crispy strips<p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhLcbrRcBR1k97BEaV_Ri_nNqqsHIio7fhWSoFBbYHum4m2ZQy1JoOnXnX7Vz9GH0eSGa3iZ_3ES2sy3Z-GYekVhWXCT-urHahQp_5lufCGjNl7NvTbIeMvGbewh6OX3ax1U7Cxo_sHF8H0BE0FYCEsHAZPUNPZ7VPhMY4LXfhHbrx6MgvOc2iqWGcgVA/s4000/IMG_20230223_202842.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2992" data-original-width="4000" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhLcbrRcBR1k97BEaV_Ri_nNqqsHIio7fhWSoFBbYHum4m2ZQy1JoOnXnX7Vz9GH0eSGa3iZ_3ES2sy3Z-GYekVhWXCT-urHahQp_5lufCGjNl7NvTbIeMvGbewh6OX3ax1U7Cxo_sHF8H0BE0FYCEsHAZPUNPZ7VPhMY4LXfhHbrx6MgvOc2iqWGcgVA/s320/IMG_20230223_202842.jpg" width="320" /></a></div><br /><p></p><div style="text-align: left;"><span style="font-size: medium;"> </span></div><div style="text-align: left;"><span style="font-size: medium;"> Piept de pui moale si suculent intr-o crusta crocanta, ce nu se inmoaie nici dupa racire. Un crispy ca la KFS, fara ingrediente secrete, doar cu ce avem in camara.</span></div><div style="text-align: left;"><span style="font-size: medium;"><br /></span></div><div style="text-align: left;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFDbg_M_0CSRkPm6anJF9ecQEf0Cle9zlMFak_Uzg9VgWSSGdaTKTas8laozxMpOrwhD2Nj7JfMueljsKxE5SVIebxcNHIdLVA2osy3oi7_E4Y20UZmhbN6AfdZ6UdJRlI09mPoqe_FQxIDofYJoRW2gip4QBOtJCUF6BaxxtdpCiLAwLvdyC78trQNA4/s4000/IMG_20230223_202842.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2992" data-original-width="4000" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFDbg_M_0CSRkPm6anJF9ecQEf0Cle9zlMFak_Uzg9VgWSSGdaTKTas8laozxMpOrwhD2Nj7JfMueljsKxE5SVIebxcNHIdLVA2osy3oi7_E4Y20UZmhbN6AfdZ6UdJRlI09mPoqe_FQxIDofYJoRW2gip4QBOtJCUF6BaxxtdpCiLAwLvdyC78trQNA4/s320/IMG_20230223_202842.jpg" width="320" /></a></div><br /><span style="font-size: medium;"><br /></span></div><div style="text-align: left;"> <span style="font-size: medium;">Ingrediente:</span></div><div style="text-align: left;"><span style="font-size: medium;"><br /></span></div><div style="text-align: left;"><span style="font-size: medium;"> 1 kg piept de pui dezosat, 1 lingurita usturoi pudra, sare, piper, 2 oua, 200 gr faina, 200gr pesmet auriu.</span></div><div style="text-align: left;"><span style="font-size: medium;"><br /></span></div><div style="text-align: left;"><span style="font-size: medium;"><br /></span></div><div style="text-align: left;"><span style="font-size: medium;"> Mod de preparare:</span></div><div style="text-align: left;"><span style="font-size: medium;"><br /></span></div><div style="text-align: left;"><span style="font-size: medium;"> Pieptul de pui se usuca bine cu servete absorbante, apoi se taie fasii potrivite. Se pun bucatile de piept de pui intr-un vas, impreuna cu condimentele. Se amesteca totul bine, astfel ca condimentele sa fie repartizate uniform, pe toate bucatile de piept de pui. Se acopera cu o folie si se lasa astfel, la frigider, cateva ore sau pana a doua zi.</span></div><div style="text-align: left;"><span style="font-size: medium;"> Pieptul de pui se scoate din frigider cu cel putin o ora inainte de a-l pregati. </span></div><div style="text-align: left;"><span style="font-size: medium;"> Bucatile de piept de pui se amesteca cu faina apoi se dau prin ou, astfel ca fiecare bucata de carne sa fie bine acoperita pe toate partile. La urma se dau prin pesmet. </span></div><div style="text-align: left;"><span style="font-size: medium;"> Dupa preferinta, se poate folosi pesmet normal, din paine sau fulgi de porumb zdrobiti.</span></div><div style="text-align: left;"><span style="font-size: medium;"> Intr-o tigaie se incinge bine uleiul si se prajesc bucatile de carne la foc mare. Se scot pe servete absorbante pentru a elimina surplusul de grasime.</span></div><div style="text-align: left;"><span style="font-size: medium;"> Se servesc calde, alaturi de sosul preferat.</span></div><div style="text-align: left;"><span style="font-size: medium;"><br /></span></div>Retete cu Margareta Cismasiuhttp://www.blogger.com/profile/00129302978319061942noreply@blogger.com0tag:blogger.com,1999:blog-1026717620691772995.post-77577192750510386792023-08-16T20:16:00.001+03:002023-08-16T20:16:45.744+03:00Felii aperitiv cu branza si arahide<p> </p><div class="separator" style="clear: both; text-align: center;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjssoHVI-xouM1VaxMb7pGRzTYBWKU8Aw_yvzizmNTiV0o2w1o0eB7bp6tusvJfG8mCN8QJD3JaaH5WhxOYwz5C3FrIVLJIJH2uOBk0YZhrZgtAgq1tH7mzny-pfCm1YVBeOoaJ4r2_fKnKIQHG_NQnlRfI515JiPv-_HKd3JLCgxjdonLPI7WFI4Lbz3U/s4000/IMG_20230304_165514.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2992" data-original-width="4000" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjssoHVI-xouM1VaxMb7pGRzTYBWKU8Aw_yvzizmNTiV0o2w1o0eB7bp6tusvJfG8mCN8QJD3JaaH5WhxOYwz5C3FrIVLJIJH2uOBk0YZhrZgtAgq1tH7mzny-pfCm1YVBeOoaJ4r2_fKnKIQHG_NQnlRfI515JiPv-_HKd3JLCgxjdonLPI7WFI4Lbz3U/s320/IMG_20230304_165514.jpg" width="320" /></a></div></div><br /><p></p><p><br /></p><div style="text-align: left;"> <span style="font-size: medium;"> Este un delicios apritiv pe care l-am gasit pe <a href="https://culoriledinfarfurie.ro/2016/04/cuburi-aperitiv-cu-crema-de-branza-si-arahide.html">Culorile din farfurie</a>. Mi s-au parut foarte aspectuoase si am decis sa le fac. Intr-adevar, au avut un adevarat succes. Pe langa faptul ca sunt foarte aspectuoase, sunt si delicioase. Ingredientul vedeta sunt arahidele sarate, care ii dau o savoare deosebita si fac dein ele aperitivul perfect.</span></div><div style="text-align: left;"><span style="font-size: medium;"><br /></span></div><blockquote style="border: none; margin: 0 0 0 40px; padding: 0px;"><blockquote style="border: none; margin: 0 0 0 40px; padding: 0px;"><div style="text-align: left;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5rkfv4YkiXCKdkQ-N9uoWlstnIVgDQh1nnv3hunLwE-8MqBB4DpM4rwsBmqwAubOqCMsme0imTS2FpYFPHCPFHB-KUwg6SJ7S_Vy8VhgSogkGGZCV94RDnzsgo-eVRStoHOFy1CQEpZSEVLgv5_dmyKZ32NEAZvua3atVunX5u7PrapFl05sJVKwnrUs/s4000/IMG_20230304_165529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2992" data-original-width="4000" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5rkfv4YkiXCKdkQ-N9uoWlstnIVgDQh1nnv3hunLwE-8MqBB4DpM4rwsBmqwAubOqCMsme0imTS2FpYFPHCPFHB-KUwg6SJ7S_Vy8VhgSogkGGZCV94RDnzsgo-eVRStoHOFy1CQEpZSEVLgv5_dmyKZ32NEAZvua3atVunX5u7PrapFl05sJVKwnrUs/s320/IMG_20230304_165529.jpg" width="320" /></a></div></blockquote></blockquote><div style="text-align: left;"><span style="font-size: medium;"><br /></span></div><div style="text-align: left;"><span style="font-size: medium;"> Ingrediente:</span></div><div style="text-align: left;"><span style="font-size: medium;"><br /></span></div><div style="text-align: left;"><span style="font-size: medium;"> Blat: 6oua, 6 ling ulei, 3 ling samantana, 6 ling faina, 1 praf de copt, sare, 50 gr arahide sarate.</span></div><div style="text-align: left;"><span style="font-size: medium;"> Crema: 500 gr crema de branza, 100 gr arahide sarate, 1 leg. marar verde, 1 plic gelatina ( optional)</span></div><div style="text-align: left;"><span style="font-size: medium;"><br /></span></div><div style="text-align: left;"><span style="font-size: medium;"><br /></span></div><div style="text-align: left;"><span style="font-size: medium;"> Mod de preparare:</span></div><div style="text-align: left;"><span style="font-size: medium;"><br /></span></div><div style="text-align: left;"><span style="font-size: medium;"> Mai intai se face blatul. Pentru asta, se separa ouale. Cele 6 galbenusuri se freaca cu sare, ulei, apoi se adauga smantana. La urma, se adauga faina si praful de copt.</span></div><div style="text-align: left;"><span style="font-size: medium;"> Albusurile se bat spuma tare, cu un pic de sare. Crema de galbenusuri se incorporeaza in albusuri incet, cu miscari lente. La urma, se adauga arahidele tocate grosier.</span></div><div style="text-align: left;"><span style="font-size: medium;"> Compozitia se toarna intr-o tava mare ( 28X40 cm), tapetata cu hartie de copt. Se da la cuptorul incins in prealabil pentru 15-20 min. Cand e gata, se scoate si se lasa la racit.</span></div><div style="text-align: left;"><span style="font-size: medium;"> Intre timp, ne ocupam de crema. Crema de branza se amaesteca cu arahidele tocate grosier si cu mararul verde tocat marunt. Daca e nevoie, se mai adauga un pic de sare si piper.</span></div><div style="text-align: left;"><span style="font-size: medium;"> Daca crema de branza e mai subtire, se adauga un plic de gelatina hidratat in apa rece si apoi incalzit.</span></div><div style="text-align: left;"><span style="font-size: medium;"> Cu aceasta crema se unge blatul racit. Deasupra se presara arahide tocate grosier.</span></div><div style="text-align: left;"><span style="font-size: medium;"> Se da la rece cateva ore, apoi se portioneaza.</span></div><div style="text-align: left;"><span style="font-size: medium;"><br /></span></div><div style="text-align: left;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiaBicpVwAep9jUAhmY2sJTyEKi5zucSv4bGcGKfIV9DdbRnX_5nuvNkbj7GQWCeMj_4PiOxiH1r0GdpRaM6z4ruys0ahkvzwmqVUSoiZqRF5gCJzRyyHdwF-VpFuA7NOT4PTxQf5npvc5D3l9fQQs6MkAVlgrVyrqTw0aVXEYEsTEHehYkkoPUnCsfQ7I/s4000/IMG_20230304_165514.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2992" data-original-width="4000" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiaBicpVwAep9jUAhmY2sJTyEKi5zucSv4bGcGKfIV9DdbRnX_5nuvNkbj7GQWCeMj_4PiOxiH1r0GdpRaM6z4ruys0ahkvzwmqVUSoiZqRF5gCJzRyyHdwF-VpFuA7NOT4PTxQf5npvc5D3l9fQQs6MkAVlgrVyrqTw0aVXEYEsTEHehYkkoPUnCsfQ7I/s320/IMG_20230304_165514.jpg" width="320" /></a></div><br /><span style="font-size: medium;"><br /></span></div>Retete cu Margareta Cismasiuhttp://www.blogger.com/profile/00129302978319061942noreply@blogger.com0tag:blogger.com,1999:blog-1026717620691772995.post-54973682859909301302023-07-23T19:49:00.001+03:002023-07-23T19:49:36.202+03:00Cheesecake cu dulce de leche si caramel sarat<p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiG-Hj-LsBJf9bGukJR6ZCOpMCOYoCe2gSLmMCjfCXKoYfZl-22a2LhLJcmdO53QQoxwofnXDPfwYmXFAOPHqGT06jGi767XzjBP3tbH-UHNVl9CuaDRX35NnkdFvuHLLNGFbDk7QSjEiiCJpsqKVDFX4dOhBCW4PDg4moBIhmikwlvdT2wcV6XEE8GzS4/s4000/IMG_20230407_120915.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2992" data-original-width="4000" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiG-Hj-LsBJf9bGukJR6ZCOpMCOYoCe2gSLmMCjfCXKoYfZl-22a2LhLJcmdO53QQoxwofnXDPfwYmXFAOPHqGT06jGi767XzjBP3tbH-UHNVl9CuaDRX35NnkdFvuHLLNGFbDk7QSjEiiCJpsqKVDFX4dOhBCW4PDg4moBIhmikwlvdT2wcV6XEE8GzS4/s320/IMG_20230407_120915.jpg" width="320" /></a></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><span style="font-size: medium;"> Pe canicula asta, un desert fara coacere este perfect. Pe langa faptul ca nu se face caldura in bucatarie, preparatul se serveste rece, deci e o placere. Placerea e si mai mare cand savurezi aroma de dulce de leche si cea de caramel sarat. In plus, se face usor si repede. E mai mare timpul de asteptatre pentru racirea acestui cheesecake cu dulce de leche si caramel sarat. Dar merita asteptarea, asa ca, la treaba!</span></div><div style="text-align: left;"><span style="font-size: medium;"><br /></span></div><div style="text-align: left;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiT3KUzNegS26x3y7xWT3zl15bmufA_5qlosdGkhaJWdTurk6_tUg0cmRUKPugMj8r_gD7t6nVJgmS76lnlkPrAam7Hs2mWBQCUrvpIdtA3Z4mAbib4Y9XnH4pPVpcsjYtmw65ebafW_PVisHTOK5zwttf8usDotYDImfFkEfsNadd1f0AIDMMynBdkaRg/s4000/IMG_20230407_120857.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2992" data-original-width="4000" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiT3KUzNegS26x3y7xWT3zl15bmufA_5qlosdGkhaJWdTurk6_tUg0cmRUKPugMj8r_gD7t6nVJgmS76lnlkPrAam7Hs2mWBQCUrvpIdtA3Z4mAbib4Y9XnH4pPVpcsjYtmw65ebafW_PVisHTOK5zwttf8usDotYDImfFkEfsNadd1f0AIDMMynBdkaRg/s320/IMG_20230407_120857.jpg" width="320" /></a></div><br /><span style="font-size: medium;"><br /></span></div><div style="text-align: left;"><span style="font-size: medium;"><br /></span></div><div style="text-align: left;"><span style="font-size: medium;"> Ingrediente:</span></div><div style="text-align: left;"><span style="font-size: medium;"><br /></span></div><div style="text-align: left;"><span style="font-size: medium;"> Baza: 500 gr biscuiti, 200 gr unt</span></div><div style="text-align: left;"><span style="font-size: medium;"> Crema: 1kg crema de branza, 800 ml smantana pentru frisca, 2 plicuri gelatina, 100 ml lapte, 350 </span><span style="font-size: large;">gr dulce de leche obtinut din o conserva de 370ml lapte condensat</span></div><div style="text-align: left;"><span style="font-size: large;"> Caramel sarat: 200 gr zahar, 200 ml frisca, 100 gr unt 80% grasime, 1/2 lingurita sare.</span></div><div style="text-align: left;"><span style="font-size: large;"><br /></span></div><div style="text-align: left;"><br /></div><div style="text-align: left;"> <span style="font-size: medium;">Mod de preparare:</span></div><div style="text-align: left;"><span style="font-size: medium;"><br /></span></div><div style="text-align: left;"><span style="font-size: medium;"> Biscuitii se macina sau se piseaza marunt si se amesteca cu untul topit pana se formeaza o compozitie nisipoasa.</span></div><div style="text-align: left;"><span style="font-size: medium;"> Pe un platou se pune inelul unei forme de tort cu diametrul de 26 cm. In interiorul formei se intinde compozitia de biscuiti cat mai uniform. Se taseaza bine cu un pahar si se da la rece.</span></div><div style="text-align: left;"><span style="font-size: medium;"> Se poate folosi orice crema de branza va place. Eu am folosit Pilos, pentru ca e foarte cremoasa si bine scursa. In plus, are un gust deosebit.</span></div><div style="text-align: left;"><span style="font-size: medium;"> Pentru a obtine dulceata de lapte, se pune la fiert, la Bain Marie, conserva de lapte condensat. Am explicat <a href="https://margaretacismasiu.blogspot.com/2021/06/dulce-de-leche-rapid.html">aici</a> , pe indelete, cum se obtine dulce de leche.</span></div><div style="text-align: left;"><span style="font-size: medium;"> Crema de branza se amesteca cu dulce de leche pana la omogenizare. Laptele se incalzeste usor si se dizolva in el gelatina hidratata. Se adauga totul in crema de branza si dulce de leche. </span></div><div style="text-align: left;"><span style="font-size: medium;"> Se bate frisca si se amesteca cu compozitia obtinuta. Se toarna totul peste biscuitii de pe platou, in interiorul inelului. Se da totul la rece, pana a doua zi.</span></div><div style="text-align: left;"><span style="font-size: medium;"> Sosul de caramel sarat se pregateste in aceeasi zi, pentru a se raci pana a doua zi. </span></div><div style="text-align: left;"><span style="font-size: medium;"> Se incinge o cratita si se pune zaharul la caramelizat. Cand capata o culoare bruna, se adauga untul si se amesteca bine. Frisca se incalzeste si se toarna peste caramelul cu unt. Atentie, compozitia se va umfla. Se adauga sarea si se lasa inca 5 min. sa mai fiarba. Se ia de pe foc si se lasa sa se raceasca. </span></div><div style="text-align: left;"><span style="font-size: medium;"> A doua zi se scoate inelul si se toarna deasupra sosul sarat de caramel.</span></div><div style="text-align: left;"><span style="font-size: medium;"> Se mai da un pic la rece, apoi se poate servi.</span></div><div style="text-align: left;"><span style="font-size: medium;"><br /></span></div><div style="text-align: left;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPT6F8pJ3sz0DD9VwDrMR31C8F7FoItSUAkm_cQpB13se9z-yZ_z--bWh12Mde2BfdS9iEyVhiqNNP2ftQ0tJQdhP6fKXp-uoJxlEHhf3ekEd-X_Rg-8yuItjTrgqURCAJHfhmznPe0grgfIezcPgIfqx1RUQyHzd7m44SGYQllF3e7ewq1s2aGW77VIc/s4000/IMG_20230407_120842.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2992" data-original-width="4000" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPT6F8pJ3sz0DD9VwDrMR31C8F7FoItSUAkm_cQpB13se9z-yZ_z--bWh12Mde2BfdS9iEyVhiqNNP2ftQ0tJQdhP6fKXp-uoJxlEHhf3ekEd-X_Rg-8yuItjTrgqURCAJHfhmznPe0grgfIezcPgIfqx1RUQyHzd7m44SGYQllF3e7ewq1s2aGW77VIc/s320/IMG_20230407_120842.jpg" width="320" /></a></div><br /><span style="font-size: medium;"><br /></span></div><div style="text-align: left;"><span style="font-size: medium;"><br /></span></div><div style="text-align: left;"><span style="font-size: large;"> </span></div><p></p><p></p><div style="text-align: left;"><span style="font-size: large;"> </span><span style="font-size: large;"> </span><span style="font-size: large;"> </span></div><p></p>Retete cu Margareta Cismasiuhttp://www.blogger.com/profile/00129302978319061942noreply@blogger.com0tag:blogger.com,1999:blog-1026717620691772995.post-22732410449084110292023-07-15T21:54:00.002+03:002023-07-15T21:54:25.088+03:00Paste cu carne tocata din carnati<p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitmdSbWWAcqHe330lwrSoGTnX4oiFuxc03Cc6Jd3n7h4DxNN98OOXw55dL1qR37Ig4b_Ew32HLZZUsidSyQl62qcIvsDZvKwrM-D4VHCyyU69Djyo7wQCQNS_xWhjTlu_OFwLcXm9pAMK9c0Va7Xie_HdIOhUqhSeMBGPmqetcMrRnCPolj75dOn7KTig/s4000/IMG_20230208_201654.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2992" data-original-width="4000" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitmdSbWWAcqHe330lwrSoGTnX4oiFuxc03Cc6Jd3n7h4DxNN98OOXw55dL1qR37Ig4b_Ew32HLZZUsidSyQl62qcIvsDZvKwrM-D4VHCyyU69Djyo7wQCQNS_xWhjTlu_OFwLcXm9pAMK9c0Va7Xie_HdIOhUqhSeMBGPmqetcMrRnCPolj75dOn7KTig/s320/IMG_20230208_201654.jpg" width="320" /></a></div><br /><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><span style="font-size: medium;"> Este ideia unei cine rapide, gustoasa, inspirata din retetele lui <a href="https://davidrocco.com/">David Rocco</a>. Se poate pregati cu carne tocata, caz in care se va condimeta carnea dupa gustul fiecaruia sau cu pasta de carnati, unde vom renunta la unele condimente, tinand cont ca e gata condimentata. Oricum, este o cina minunata, care se pregateste usor si repede.</span></div><div style="text-align: left;"><span style="font-size: medium;"><br /></span></div><div style="text-align: left;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCssRsqNT7g0v4FODYilI0dVZkJ4ubzfqZgg0fG44y5p1B6BNAqDHPHmixLPAniWicfHpQbgeaXSVBqhm45v3U9woCmeDhrjhDJCdaQKm8BopAe-WA5v5IncNjuILqkIGBBK3I7k0sJNtmENkIGhu8K_4iGR1JHyYLGYdnQiA6_6mTj2ID8Si1mofh4C0/s4000/IMG_20230208_201622.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2992" data-original-width="4000" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCssRsqNT7g0v4FODYilI0dVZkJ4ubzfqZgg0fG44y5p1B6BNAqDHPHmixLPAniWicfHpQbgeaXSVBqhm45v3U9woCmeDhrjhDJCdaQKm8BopAe-WA5v5IncNjuILqkIGBBK3I7k0sJNtmENkIGhu8K_4iGR1JHyYLGYdnQiA6_6mTj2ID8Si1mofh4C0/s320/IMG_20230208_201622.jpg" width="320" /></a></div><br /><span style="font-size: medium;"><br /></span></div><div style="text-align: left;"><span style="font-size: medium;"><br /></span></div><div style="text-align: left;"><span style="font-size: medium;"> Ingrediente:</span></div><div style="text-align: left;"><span style="font-size: medium;"><br /></span></div><div style="text-align: left;"><span style="font-size: medium;"> 500 gr paste, 500 gr carnati proaspeti, 0,5 ml suc de rosii, sare, piper, usturoi, busuioc</span></div><div style="text-align: left;"><span style="font-size: medium;"><br /></span></div><div style="text-align: left;"><span style="font-size: medium;"><br /></span></div><div style="text-align: left;"><span style="font-size: medium;"> Mod de preparare:</span></div><div style="text-align: left;"><span style="font-size: medium;"><br /></span></div><div style="text-align: left;"><span style="font-size: medium;"> Pastele se pun la fiert in apa cu sare, dupa instructiunile de pe ambalaj. Carnea se scoate de pe intestine si se caleste in ulei incins. Se amesteca bine pana se desface toata. Se adauga pasta de rosii si se lasa sa fiarba la foc mic. Tinand cont de gustul carnii, se mai adauga, dupa nevoie, sare, piper, usturoi pisat, un pic de cimbru sau busuioc.</span></div><div style="text-align: left;"><span style="font-size: medium;"> Dupa ce au fiert, pastele se scurg de apa si se rastoarna peste sosul din tigaie. Se amesteca totul bine, se presara parmezan ras deasupra si se servesc calde.</span></div><div style="text-align: left;"><span style="font-size: medium;"><br /></span></div><div style="text-align: left;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWQDBuk9Eimnhm8szu-h2Y1PwCXaOqHiyCAUTEJl7Wad_qhf7IozVOSH6L71GHw03fN00pbMXgtvN-XzSl_rJhPijJx8L32b7-TfQyRbW_3zPTX8F1DW3-F7S44IhV7YWwBO24heVJOvfZJnxyrsgC3vgbyy2MRGy_b_gtCRcIIvIb_h2ofSiJ3gTG36w/s4000/IMG_20230208_201716.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2992" data-original-width="4000" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWQDBuk9Eimnhm8szu-h2Y1PwCXaOqHiyCAUTEJl7Wad_qhf7IozVOSH6L71GHw03fN00pbMXgtvN-XzSl_rJhPijJx8L32b7-TfQyRbW_3zPTX8F1DW3-F7S44IhV7YWwBO24heVJOvfZJnxyrsgC3vgbyy2MRGy_b_gtCRcIIvIb_h2ofSiJ3gTG36w/s320/IMG_20230208_201716.jpg" width="320" /></a></div><br /><span style="font-size: medium;"><br /></span></div>Retete cu Margareta Cismasiuhttp://www.blogger.com/profile/00129302978319061942noreply@blogger.com0tag:blogger.com,1999:blog-1026717620691772995.post-75297910057014849782023-07-11T22:24:00.002+03:002023-07-11T22:24:23.861+03:00Tort in trei culori de fructe<p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEsKFvXPtVANJZ1dzhGC-aO7i_vhY-Fb8aifkPjEh9EdRJlgR543bkUiQS6n9gA-hrfNGdTWCmINku-d870GZnSvxFBN6jzlFbHtYiKjRvWqAdm6yTphZOtZ2JJr1kn1f50c9GsQAopNdJqcszHcLkk02h17ll2KvekFIBmFkm8nyj0cTjU4mrNn8PaPU/s4000/IMG_20230304_165637.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2992" data-original-width="4000" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEsKFvXPtVANJZ1dzhGC-aO7i_vhY-Fb8aifkPjEh9EdRJlgR543bkUiQS6n9gA-hrfNGdTWCmINku-d870GZnSvxFBN6jzlFbHtYiKjRvWqAdm6yTphZOtZ2JJr1kn1f50c9GsQAopNdJqcszHcLkk02h17ll2KvekFIBmFkm8nyj0cTjU4mrNn8PaPU/s320/IMG_20230304_165637.jpg" width="320" /></a></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /></div><div style="text-align: left;"> <span style="font-size: medium;">Daca tortul in trei culori este cu ciocolata, eu l-am facut in trei culori cu fructe.</span></div><div style="text-align: left;"><span style="font-size: medium;"> Este un tort de vara, cu multe fructe, dar se poate prepara si iarna, din fructe congelate sau compot. Am folosit capsuni, visine si afine. A rezultat un tort cu un aspect minunat, un adevarat degrade, cat despre gust, va lasa sa va convingeti singuri, incercandu-l.</span></div><div style="text-align: left;"><span style="font-size: medium;"><br /></span></div><div style="text-align: left;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiq-iRMf7wqQNCENeItRLVVxa_HU6zukFqAUuhxfSyDaUp2fvR0DT7FXbCNuGZKSoAJV3J0o8HeP86fX21SE83XHWuiMD1pqPiyO874IvxbxVxMMnrrUZQjMIrKnTXwJK3jiJaBY68Onv1PpH8fSmiTG3LKFOPlkRc10umLXx5UOAAxbVnm7og4kKwGrfg/s4000/IMG_20230307_170415.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2992" data-original-width="4000" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiq-iRMf7wqQNCENeItRLVVxa_HU6zukFqAUuhxfSyDaUp2fvR0DT7FXbCNuGZKSoAJV3J0o8HeP86fX21SE83XHWuiMD1pqPiyO874IvxbxVxMMnrrUZQjMIrKnTXwJK3jiJaBY68Onv1PpH8fSmiTG3LKFOPlkRc10umLXx5UOAAxbVnm7og4kKwGrfg/s320/IMG_20230307_170415.jpg" width="320" /></a></div><br /><span style="font-size: medium;"><br /></span></div><div style="text-align: left;"><span style="font-size: medium;"><br /></span></div><div style="text-align: left;"><span style="font-size: medium;"> Ingrediente:</span></div><div style="text-align: left;"><span style="font-size: medium;"><br /></span></div><div style="text-align: left;"><span style="font-size: medium;"> Blat: 8 oua, 8 ling zahar, 8 ling faina, 1 vf. sare, 1 zahar vanilat.</span></div><div style="text-align: left;"><span style="font-size: medium;"> Creme: 500 gr capsuni, 250 gr zahar, 1 plic gelatina, 300 ml frisca</span></div><div style="text-align: left;"><span style="font-size: medium;"> 500 gr visine, 250 gr zahar, 1 plic gelatina, 300 ml frisca</span></div><div style="text-align: left;"><span style="font-size: medium;"> 500 gr afine, 250 gr zahar, 1 plic gelatina, 300 ml frisca</span></div><div style="text-align: left;"><span style="font-size: medium;"><br /></span></div><div style="text-align: left;"><span style="font-size: medium;"><br /></span></div><div style="text-align: left;"><span style="font-size: medium;"> Mod de preparare:</span></div><div style="text-align: left;"><span style="font-size: medium;"><br /></span></div><div style="text-align: left;"><span style="font-size: medium;"> Mai intai se face blatul. Se separa albusurile de galbenusuri. Albusurile se bat bine cu un praf de sare. Cand se tine te paletele mixerului, se adauga zaharul si zaharul vanilat, mixand in continuare pana se topeste. Se obtine o bezea ferma, lucioasa. </span></div><div style="text-align: left;"><span style="font-size: medium;"> Se adauga galbenusurile amestecand incet, cu o spatula. La urma se incorporeaza faina.</span></div><div style="text-align: left;"><span style="font-size: medium;"> Compozitia se toarna in tava tapetata cu hartie de copt si se da la cuptor. E gata cand trece testul scobitorii. Se scoate si se lasa la racit.</span></div><div style="text-align: left;"><span style="font-size: medium;"> Intre timp, se pregatesc cele trei creme. Modul de lucru pentru fiecare este identic, asa ca voi explica o singura data.</span></div><div style="text-align: left;"><span style="font-size: medium;"> Fructele se pun la fiert impreuna cu zaharul pana acesta se topeste si siropul da cateva clocote. Se ia de pe foc si se lasa sa se racoreasca. In fiecare se adauga gelatina hidratata si se lasa sa se raceasca bine.</span></div><div style="text-align: left;"><span style="font-size: medium;"> Fiecare compozitie se amesteca cu frisca batuta, rezultand cele trei creme. Mouse-uri mai bine zis.</span></div><div style="text-align: left;"><span style="font-size: medium;"> Pe blatul racit se aranjeaza cele trei creme in ordinea culorilor: la baza mouse-ul de afine, apoi cel de visine si deasupra, mouse-ul de capsuni.</span></div><div style="text-align: left;"><span style="font-size: medium;"> Se imbraca totul in frisca,iar decorul, dupa preferinta, cu cele trei creme.</span></div><div style="text-align: left;"><span style="font-size: medium;"><br /></span></div><div style="text-align: left;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjp1uZVWEzYP6pKs0dK5YENqndec7VdnTDF-r5sktT11kTE9wHfBnUHJtbvgI2xbOHzbVht-dRbAdLNBu0Fa2HDCXK3dPw0-aojriujZ6y3-5vsExLyp792vofbFOWV-ui7Y-F3-C0H82Yeyu4ekSnq6jIv6BalKcRkiKkNWGWSdLjanzkIQyhS686cQek/s4000/IMG_20230307_170424.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2992" data-original-width="4000" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjp1uZVWEzYP6pKs0dK5YENqndec7VdnTDF-r5sktT11kTE9wHfBnUHJtbvgI2xbOHzbVht-dRbAdLNBu0Fa2HDCXK3dPw0-aojriujZ6y3-5vsExLyp792vofbFOWV-ui7Y-F3-C0H82Yeyu4ekSnq6jIv6BalKcRkiKkNWGWSdLjanzkIQyhS686cQek/s320/IMG_20230307_170424.jpg" width="320" /></a></div><br /><span style="font-size: medium;"><br /></span></div><div style="text-align: left;"><span style="font-size: medium;"><br /></span></div><div style="text-align: left;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOMaqz6Z-k02tRwBVmGEUqba7R8Y-7N9JUI6BNmbtC4vdIHWD3jn8J4cFTYgrYkr4iNDzBcFYyxDsjmbkGk_8dYyPkIcpgiTcvx8JS6LB0WT2RdsxWm9iWFplnzbeDg5TRn5_hNQaIB34F_71kYBG7xdJ6gStgVkZDpGs5I0iXzRHRFHG9ZraG834ZwJ8/s4000/IMG_20230304_165630.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2992" data-original-width="4000" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOMaqz6Z-k02tRwBVmGEUqba7R8Y-7N9JUI6BNmbtC4vdIHWD3jn8J4cFTYgrYkr4iNDzBcFYyxDsjmbkGk_8dYyPkIcpgiTcvx8JS6LB0WT2RdsxWm9iWFplnzbeDg5TRn5_hNQaIB34F_71kYBG7xdJ6gStgVkZDpGs5I0iXzRHRFHG9ZraG834ZwJ8/s320/IMG_20230304_165630.jpg" width="320" /></a></div><br /><span style="font-size: medium;"><br /></span></div><p></p>Retete cu Margareta Cismasiuhttp://www.blogger.com/profile/00129302978319061942noreply@blogger.com0tag:blogger.com,1999:blog-1026717620691772995.post-69170653648795088282023-04-25T10:51:00.003+03:002023-04-25T10:51:24.632+03:00Piept de pui in sos de smantana<p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBvMQwsOlGOmQm7BicNJljAJr6WhFF6079tb5Nrt3MDmRal5H2PHDg_rui9MHcsJtHqYBpGs_tEPZsL_bXhQJvnMi4Xf0yjRM6ka_5u_xYaxEA_-K01TYE0fRmNa-joZHN1mlkWdjrYu9VIjNpcReqNmGcLqNhOIasNBMd35iVmGTNv5ormSjzN7zp/s4000/IMG_20230219_133131.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2992" data-original-width="4000" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBvMQwsOlGOmQm7BicNJljAJr6WhFF6079tb5Nrt3MDmRal5H2PHDg_rui9MHcsJtHqYBpGs_tEPZsL_bXhQJvnMi4Xf0yjRM6ka_5u_xYaxEA_-K01TYE0fRmNa-joZHN1mlkWdjrYu9VIjNpcReqNmGcLqNhOIasNBMd35iVmGTNv5ormSjzN7zp/s320/IMG_20230219_133131.jpg" width="320" /></a></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><span style="font-size: medium;"> Este solutia ideala pentru o cina rapida, usoara si savuroasa. </span></div><div style="text-align: left;"><span style="font-size: medium;"><br /></span></div><div style="text-align: left;"><span style="font-size: medium;"><br /></span></div><div style="text-align: left;"><span style="font-size: medium;"><br /></span></div><div style="text-align: left;"><span style="font-size: medium;"> Ingrediente:</span></div><div style="text-align: left;"><span style="font-size: medium;"><br /></span></div><div style="text-align: left;"><span style="font-size: medium;"><br /></span></div><div style="text-align: left;"><span style="font-size: medium;"> 1 piept de pui, 300ml smantana pentru gatit, sare, piper alb, usturoi granule, patrunjel verde, 2 ling ulei</span></div><div style="text-align: left;"><span style="font-size: medium;"><br /></span></div><div style="text-align: left;"><span style="font-size: medium;"><br /></span></div><div style="text-align: left;"><span style="font-size: medium;"> Mod de preparare:</span></div><div style="text-align: left;"><span style="font-size: medium;"><br /></span></div><div style="text-align: left;"><span style="font-size: medium;"> Pieptul de pui se spala, se sterge cu servete absorbante si se taie cuburi potrivite. Se presara peste bucatile de carne sare, piper alb si usturoi granule. Se amesteca, astfel ca toate buacatile de carne sa fie acoperite de condimente.</span></div><div style="text-align: left;"><span style="font-size: medium;"> Intr-o cratita se incinge uleiul si se adauga pieptul de pui. Se caleste pana isi schimba culoarea si incepe sa se rumeneasca pe toate partile. </span></div><div style="text-align: left;"><span style="font-size: medium;"> Se adauga smantana si se lasa sa fiarba pana sosul scade, iar carnea e bine facuta. Se presara patrunjel verde deasupra si se opreste focul. </span></div><div style="text-align: left;"><span style="font-size: medium;"> Se serveste cald, ca atare sau langa o mamaliga.</span></div><p></p>Retete cu Margareta Cismasiuhttp://www.blogger.com/profile/00129302978319061942noreply@blogger.com0tag:blogger.com,1999:blog-1026717620691772995.post-27534035921047390002023-04-18T20:56:00.001+03:002023-04-18T20:56:13.297+03:00Pulpe de pui cu usturoi in vin, la cuptor<p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnpstF73wS06j6NsaP6wwd9Lo6hWAdcof3WdJrhKN3HScvTVnt_xR1oaT4pWXK49hNDY_pqrRHKVl2gzJGwO1DE0NwCAYctS7nCa3ZcrUu7SYOxDmjyc_aNL8oYQuQrSplElFgSVJ-sHSwTisJEB3NIoBWJ26riOTUJuVJNS7NKtIXOD-dhu54WvIR/s4000/IMG_20230213_113902.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2992" data-original-width="4000" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnpstF73wS06j6NsaP6wwd9Lo6hWAdcof3WdJrhKN3HScvTVnt_xR1oaT4pWXK49hNDY_pqrRHKVl2gzJGwO1DE0NwCAYctS7nCa3ZcrUu7SYOxDmjyc_aNL8oYQuQrSplElFgSVJ-sHSwTisJEB3NIoBWJ26riOTUJuVJNS7NKtIXOD-dhu54WvIR/s320/IMG_20230213_113902.jpg" width="320" /></a></div><br /><p></p><p><br /></p><div style="text-align: left;"> <span style="font-size: medium;">O friptura spectaculoasa ce se face usor si repede, cu ingrediente la indemana oricui. Este o friptura aromata, suculenta si foarte frageda. Se poate face din orice parte a puiului, dar recomand pulpele pentru ca sunt mai carnoase, astfel se obtine o friptura suculenta, nu seaca. Aromele sunt date de vin, usturoi si ierburile aromate. Simplu, rapid si bun.</span></div><div style="text-align: left;"><span style="font-size: medium;"><br /></span></div><div style="text-align: left;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiniXPXUCLaR996Aj845S0r0CpFAhJSbP4vhiFUSFgiRy5PZuxocfQHDsQWpGXTLNo0b5J6Vh1SxupbJpxLww2MItNTni79pKYi8tQNGAtB_r-FzQH8P-utYHy1lyi_3xi03PYp1d9KAAE0auSWTd8AS-SCxU6eRIFg0V6eLKR4zS_bJHsMtfSAVbJc/s4000/IMG_20230213_113819.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2992" data-original-width="4000" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiniXPXUCLaR996Aj845S0r0CpFAhJSbP4vhiFUSFgiRy5PZuxocfQHDsQWpGXTLNo0b5J6Vh1SxupbJpxLww2MItNTni79pKYi8tQNGAtB_r-FzQH8P-utYHy1lyi_3xi03PYp1d9KAAE0auSWTd8AS-SCxU6eRIFg0V6eLKR4zS_bJHsMtfSAVbJc/s320/IMG_20230213_113819.jpg" width="320" /></a></div><br /><span style="font-size: medium;"><br /></span></div><div style="text-align: left;"><span style="font-size: medium;"> Ingrediente:</span></div><div style="text-align: left;"><span style="font-size: medium;"><br /></span></div><div style="text-align: left;"><span style="font-size: medium;"> 6 pulpe de pui ( cam 1 kg) , 1 catel de usturoi, 1 lingurita piper, 1 lingurita boia, 1 lingurita cimbru, 1,5 lingurite sare, 150ml vin alb demisec.</span></div><div style="text-align: left;"><span style="font-size: medium;"><br /></span></div><div style="text-align: left;"><span style="font-size: medium;"><br /></span></div><div style="text-align: left;"><span style="font-size: medium;"> Mod de preparare:</span></div><div style="text-align: left;"><span style="font-size: medium;"><br /></span></div><div style="text-align: left;"><span style="font-size: medium;"> Pulpele de pui se curata, se spala si se sterg cu servete absorbante. </span></div><div style="text-align: left;"><span style="font-size: medium;"> Ingredientele se amesteca intr-un bol si se maseaza cu ele carnea, pe toate partile. </span></div><div style="text-align: left;"><span style="font-size: medium;"> Se pun bucatile de carne intr-o tava si se toarna vinul desupra. Usturoiul curatat se toaca marunt si se presara peste pulpele de pui. Se acopera totul cu un capac sau cu folie de aluminiu si se da la cuptor.</span></div><div style="text-align: left;"><span style="font-size: medium;"> Totul se face inabusit, la foc mic. Dupa aprox. o ora se scoate tava din cuptor si se verifica daca carnea e facuta. Se inteapa cu o furculita si daca nu iese zeama din carne, inseamna ca e gata. Se da capacul jos si se mai tine 20-30 min. pana se rumeneste frumos. Din cand in cand se unge cu sosul din tava.</span></div><div style="text-align: left;"><span style="font-size: medium;"> Cand e moale si frumos rumenita, carnea e gata. Se scoate din cuptor si se acopera din nou. Se lasa astfel sa stea 15-20 min., dupa care se poate servi.</span></div><div style="text-align: left;"><span style="font-size: medium;"> Merge perfect cu cartofi natur sau piure si o salata de sezon.</span></div><div style="text-align: left;"><br /></div>Retete cu Margareta Cismasiuhttp://www.blogger.com/profile/00129302978319061942noreply@blogger.com0tag:blogger.com,1999:blog-1026717620691772995.post-88111168702423762012023-04-18T19:37:00.001+03:002023-04-18T19:37:06.291+03:00Prajitura Ecler la tava<p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgf4PwF_0uvnMpUpL_qU8zH8HAbcSN4lGy5OC_JfB1INJZeHoeme2BIE0euFXtIY0hIJeDCCOfEH8XiK3-VYfdf_fgeSGp3bMl_DuonDNf2lHJfrobfFO4TQG--pbAA41Isej3QJTIKNbDP4OLrft-sfwhQYv7QMnprQVsSzCsuUIiS0ogYXK8udL8p/s4000/IMG_20230211_141410.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2992" data-original-width="4000" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgf4PwF_0uvnMpUpL_qU8zH8HAbcSN4lGy5OC_JfB1INJZeHoeme2BIE0euFXtIY0hIJeDCCOfEH8XiK3-VYfdf_fgeSGp3bMl_DuonDNf2lHJfrobfFO4TQG--pbAA41Isej3QJTIKNbDP4OLrft-sfwhQYv7QMnprQVsSzCsuUIiS0ogYXK8udL8p/s320/IMG_20230211_141410.jpg" width="320" /></a></div><br /><p></p><p><br /></p><p><br /></p><div style="text-align: left;"> <span style="font-size: medium;">Este o savuroasa prajitura ce are la baza o foaie din aluat de elcler, iar crema de vanilie, este celebra crema diplomat. Deasupra troneaza un strat generos de frisca. Este reteta <a href="https://www.lauralaurentiu.ro/retete-culinare/prajituri-torturi/prajitura-ecler-la-tava.html">Laurei Laurentiu</a>, careia ii multumesc pentru ideia geniala si sper sa nu se supere ca am personalizat putin reteta.</span></div><div style="text-align: left;"><span style="font-size: medium;"> De multe ori am vrut sa fac <a href="https://margaretacismasiu.blogspot.com/2014/02/choux-la-creme.html">Choux a la creme</a> sau ecleruri si am renuntat, la gandul ca rebuie sa ma migalesc cu coptul cojilor de choux, apoi sa le umplu pe fiecare in parte. Acum fac o singura foaie pe care intind crema.Genial!</span></div><div style="text-align: left;"><span style="font-size: medium;"><br /></span></div><div style="text-align: left;"><span style="font-size: medium;"><br /></span></div><div style="text-align: left;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-belR-ExCW0u6hvcvoB0ofpJu52T8AlEdgjct7JkHmk8L0_-WxhL7g2EAZv8B9h00comyVRDVye9Jlb4n0P_Llt64IpoDEtXLhz670IfArzSKkDGErzFnYF6kQlnNJMnQaW_AwBt5QeIoym-Zd4DRYj85545HkvuO7lwrbEJ6_4xTQJmO6i-jyEO9/s4000/IMG_20230211_141402.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2992" data-original-width="4000" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-belR-ExCW0u6hvcvoB0ofpJu52T8AlEdgjct7JkHmk8L0_-WxhL7g2EAZv8B9h00comyVRDVye9Jlb4n0P_Llt64IpoDEtXLhz670IfArzSKkDGErzFnYF6kQlnNJMnQaW_AwBt5QeIoym-Zd4DRYj85545HkvuO7lwrbEJ6_4xTQJmO6i-jyEO9/s320/IMG_20230211_141402.jpg" width="320" /></a></div><br /><span style="font-size: medium;"><br /></span></div><div style="text-align: left;"><span style="font-size: medium;"> Ingrediente:</span></div><div style="text-align: left;"><span style="font-size: medium;"><br /></span></div><div style="text-align: left;"><span style="font-size: medium;"> Foaie: 150 gr faina, 150 ml apa, 150 ml lapte, 150 gr unt, 5 oua, 1 vf. sare.</span></div><div style="text-align: left;"><span style="font-size: medium;"> Crema: 500 ml lapte, 6 galbenusuri, 150 gr zahar, 50 gr faina, 1 plic gelatina, jumatate baton vanilie, 500 ml smantana pentru frisca.</span></div><div style="text-align: left;"><span style="font-size: medium;"> Pentru deasupra: 500 ml smantana pentru frisca, 100 gr ciocolata neagra</span></div><div style="text-align: left;"><span style="font-size: medium;"><br /></span></div><div style="text-align: left;"><span style="font-size: medium;"><br /></span></div><div style="text-align: left;"><span style="font-size: medium;"><br /></span></div><div style="text-align: left;"><span style="font-size: medium;"> Mod de lucru:</span></div><div style="text-align: left;"><span style="font-size: medium;"><br /></span></div><div style="text-align: left;"><span style="font-size: medium;"> Se incinge cuptorul pentru a coace foaia de ecler. </span></div><div style="text-align: left;"><span style="font-size: medium;"> Intr-o craticioara se pune apa, laptele, sarea si untul. Se pune totul la fiert pana untul se topeste si apa clocoteste. In acest moment se adauga toata faina, dintr-o data. Se amesteca cu miscari viguroase pana se face o pojghita alba pe fundul cratitei. Se ia de pe foc si se lasa sa se raceasca. </span></div><div style="text-align: left;"><span style="font-size: medium;"> Cand aluatul a ajuns la temperatura camerei, se adauga, pe rand, ouale. Nu se adauga urmatorul ou pana ce precedentul nu a fost incorporat in aluat. Rezulta un aluat moale, dar omogen.</span></div><div style="text-align: left;"><span style="font-size: medium;"> Se tapeteaza o tava cu hartie de copt si se intinde aluatul in tava cu ajutorul unei spatule unsa cu ulei. Se da la cuptor si se coace pana ce aluatul e bine uscat si capata o culoare brun aurie. Blatul va fi incretit. Se scoate pe un gratar sa se raceasca.</span></div><div style="text-align: left;"><span style="font-size: medium;"> In acest timp se face crema. Galbenusurile, zaharul, jumatate din lapte si vanilia se pun la foc. Cu restul de lapte de subtiaza faina si se toarna peste compozitia de galbenusuri cand aceasta fierbe. Se amesteca totul bine si se fierbe in continuare pana se ingroasa ca o smantana. Se ia de pe foc si se lasa la racit. </span></div><div style="text-align: left;"><span style="font-size: medium;"> Gelatina se hidrateaza in apa rece si se adauga in crema calda. </span></div><div style="text-align: left;"><span style="font-size: medium;"> Se bate frisca si se amesteca cu crema de vanilie, cu miscari lente, de jos in sus.</span></div><div style="text-align: left;"><span style="font-size: medium;"> Se pune foaia de ecler intr-o tava si se pune crema deasupra. Se da totul la rece.</span></div><div style="text-align: left;"><span style="font-size: medium;"> Se bate restul de frisca si se intinde peste crema de vanilie.</span></div><div style="text-align: left;"><span style="font-size: medium;"> Deasupra se rade din abundenta ciocolata neagra sau se face o glazura.</span></div><div style="text-align: left;"><span style="font-size: medium;"> Se da totul la rece cateva ore sau pana a doua zi cand se portioneaza in vederea servirii.</span></div><div style="text-align: left;"><span style="font-size: medium;"><br /></span></div><div style="text-align: left;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVvQ8XM7V_udv8pYzDgxzmepOqdMB_raEqwAoAixQnl28Mwn_Jnb31VOeMNZWrtfDbdQqAqzoRLtRKPwBpthXRoun2MdhDDPyNrYCStrsVNnce3Vp4RPKY-s1fHL8NJrYlNC9p5pgmlunvkg3LBm7xnGjz0Pi-9jzwWZ1zaWj1IsfinsiWGOGFJO5C/s4000/IMG_20230211_141348.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2992" data-original-width="4000" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVvQ8XM7V_udv8pYzDgxzmepOqdMB_raEqwAoAixQnl28Mwn_Jnb31VOeMNZWrtfDbdQqAqzoRLtRKPwBpthXRoun2MdhDDPyNrYCStrsVNnce3Vp4RPKY-s1fHL8NJrYlNC9p5pgmlunvkg3LBm7xnGjz0Pi-9jzwWZ1zaWj1IsfinsiWGOGFJO5C/s320/IMG_20230211_141348.jpg" width="320" /></a></div><br /><span style="font-size: medium;"><br /></span></div><div style="text-align: left;"><span style="font-size: medium;"><br /></span></div>Retete cu Margareta Cismasiuhttp://www.blogger.com/profile/00129302978319061942noreply@blogger.com0tag:blogger.com,1999:blog-1026717620691772995.post-4833486161057269772023-04-18T18:52:00.002+03:002023-04-18T18:52:20.084+03:00Ciorba de pui a la grec<p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnAEWp1iMwQH6LpgHrQGxGr6Rr82Jf0sA5NM6YMWo1cL3qTK1NehESYJT258-h0L_Mp6utT18bRL5dGN_S3IPFbK9J63SC2CFerbm5Nt2OhS59yVQmQZnZrKERlRpAvQw5Ba9V0ETSwq3l6H-QgaYH9wOPXzV-127VTfNhkE7V_OSmJmD43vqnRgDw/s4000/IMG_20230203_211657.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2992" data-original-width="4000" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnAEWp1iMwQH6LpgHrQGxGr6Rr82Jf0sA5NM6YMWo1cL3qTK1NehESYJT258-h0L_Mp6utT18bRL5dGN_S3IPFbK9J63SC2CFerbm5Nt2OhS59yVQmQZnZrKERlRpAvQw5Ba9V0ETSwq3l6H-QgaYH9wOPXzV-127VTfNhkE7V_OSmJmD43vqnRgDw/s320/IMG_20230203_211657.jpg" width="320" /></a></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><span style="font-size: medium;"> Pentru un pranz savuros, recomand aceasta ciorba de pui a la grec. Este o ciorba usoara, dar cu un gust si o savoare deosebite. La noi in familie ciorbele sunt preferate, asa ca fac destul de des aceasta ciorba de pui a la grec, dar abia acum i-a venit randul s-o scriu. Iata despre ce e vorba.</span></div><div style="text-align: left;"><span style="font-size: medium;"><br /></span></div><div style="text-align: left;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirBjkvLK4U2c24rFXbW3LM1YDh-s8qUp2sXQKDxuZAPm540nWZubLW1bIAclUgD36hJrV-CiGyBplB3UcOcLq1u0dpI-UdRdHDcVczc7unic_7Ea3bzTU9g5B5bZ8z8B-WgTTzA2IqasSJY4FgC-OAmRdD1oMzRm7eRYDJj8rNWOvKmARZxoTh1-Hx/s4000/IMG_20230203_211632.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2992" data-original-width="4000" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirBjkvLK4U2c24rFXbW3LM1YDh-s8qUp2sXQKDxuZAPm540nWZubLW1bIAclUgD36hJrV-CiGyBplB3UcOcLq1u0dpI-UdRdHDcVczc7unic_7Ea3bzTU9g5B5bZ8z8B-WgTTzA2IqasSJY4FgC-OAmRdD1oMzRm7eRYDJj8rNWOvKmARZxoTh1-Hx/s320/IMG_20230203_211632.jpg" width="320" /></a></div><br /><span style="font-size: medium;"><br /></span></div><div style="text-align: left;"><span style="font-size: medium;"><br /></span></div><div style="text-align: left;"><span style="font-size: medium;"> Ingrediente:</span></div><div style="text-align: left;"><span style="font-size: medium;"><br /></span></div><div style="text-align: left;"><span style="font-size: medium;"> 1 pui de 1 kg, 1 ceapa mare, 3-4 morcovi, 1 radacina patrunjel, 1 telina, 1 pastarnac, 1 pumn de boabe de mazare verde, zeama de la o lamaie, 2 foi de dafin, sare, piper, 1 leg. patrunjel verde, 3-4 galbenusuri, 250 ml smantana de gatit.</span></div><div style="text-align: left;"><span style="font-size: medium;"><br /></span></div><div style="text-align: left;"><span style="font-size: medium;"><br /></span></div><div style="text-align: left;"><span style="font-size: medium;"> Mod de lucru:</span></div><div style="text-align: left;"><span style="font-size: medium;"><br /></span></div><div style="text-align: left;"><span style="font-size: medium;"> Puiul se curata bine, se spala si se sterge cu servete absorbante. Se transeaza si, cu tot cu oase, se pune la fiert in apa cu sare. Apa trebuie sa acopere bine carnea. Cand incepe sa fiarba si se formeaza spuma, se curata, astfel ca supa sa ramana limpede. </span></div><div style="text-align: left;"><span style="font-size: medium;"> Zarzavatul se curata si se taie cuburi. Cand nu se mai formeaza spuma, se adauga zarzavatul si foile de dafin. Se lasa totul sa fiarba la foc mic.</span></div><div style="text-align: left;"><span style="font-size: medium;"> Cand carnea e bine fiarta, se scoate si se curata de oase. Se taie bucati potrivite si se pune inapoi in ciorba.</span></div><div style="text-align: left;"><span style="font-size: medium;"> Intr-un bol se amesteca galbenusurile cu zeama de lamaie si smantana. Se adauga 3-4 polonice de ciorba pentru a incalzi smantana. Se bate totul bine cu o furculita si se toarna in ciorba luata de pe foc. </span></div><div style="text-align: left;"><span style="font-size: medium;"> Se potriveste de sare si piper si se presara deasupra patrunjel verde tocat. Se acopera cu un capac si se lasa astfel sa stea cateva minute, apoi se poate servi.</span></div><div style="text-align: left;"><span style="font-size: medium;"> Este delicioasa alaturi de un ardei iute.</span></div><div style="text-align: left;"><span style="font-size: medium;"><br /></span></div><div style="text-align: left;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjq7U6M14BYSWorOZGLgxmqtdbQNJrPytAAeDTBAyThDthaS_m7Nbq7KaF6b4aQvsLfkIqG1pYUX2vTULJJVSoiUgRDEVnHAv80SjD8Lr6ZR5FcD8X9tDCiaufMa1A1Kv6Mh--s5o1xp5_b4q-3ACiN6mSCVBgy0sYbQ75c2pPInhHiDYAiaCBMU9eZ/s4000/IMG_20230203_211708.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2992" data-original-width="4000" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjq7U6M14BYSWorOZGLgxmqtdbQNJrPytAAeDTBAyThDthaS_m7Nbq7KaF6b4aQvsLfkIqG1pYUX2vTULJJVSoiUgRDEVnHAv80SjD8Lr6ZR5FcD8X9tDCiaufMa1A1Kv6Mh--s5o1xp5_b4q-3ACiN6mSCVBgy0sYbQ75c2pPInhHiDYAiaCBMU9eZ/s320/IMG_20230203_211708.jpg" width="320" /></a></div><br /><span style="font-size: medium;"><br /></span></div><div style="text-align: left;"><span style="font-size: medium;"><br /></span></div><div style="text-align: left;"><span style="font-size: medium;"><br /></span></div><p></p>Retete cu Margareta Cismasiuhttp://www.blogger.com/profile/00129302978319061942noreply@blogger.com0