tag:blogger.com,1999:blog-29240806874586401352024-02-06T18:06:57.071-08:00retete usoare si creativecarnetul de retetehttp://www.blogger.com/profile/01320979624237769346noreply@blogger.comBlogger62125tag:blogger.com,1999:blog-2924080687458640135.post-2532493403274321372016-11-27T10:25:00.001-08:002016-11-27T10:26:45.093-08:00Chec de morcovi<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiD1HCmKaUFUiYUUL-CarJvDofQfTWnqOzv9djbD0a8Bhpi_th8swzNkGvT4zoMNcBHgnsqJhWwNmGOFADuZi5MTe-WFTX0FmPVgW-equ3WGyKWZxJI4IwUMb67i-bIKXjeTUAyZaWs6KA/s1600/DSC01421.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="496" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiD1HCmKaUFUiYUUL-CarJvDofQfTWnqOzv9djbD0a8Bhpi_th8swzNkGvT4zoMNcBHgnsqJhWwNmGOFADuZi5MTe-WFTX0FmPVgW-equ3WGyKWZxJI4IwUMb67i-bIKXjeTUAyZaWs6KA/s1600/DSC01421.JPG" width="640" /></a><br />
Chec de morcovi -am
gasit aceasta reteta acum 2 ani, <br />
<a name='more'></a>intr-o carte
care vorbea de gastronomia din New York. <br />
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Ingrediente :<br />
<br />
- 200 g morcovi dati pe razatoare<br />
- 200 g faina<br />
- 1/2 plic de drojdie chimica<br />
- 300 g de zahar sau 250 g daca acoperiti cu un glasaj royal<br />
- 3 lingurite de scortisoara<br />
- 2 lingurite de ghimbir pudra<br />
- 1 plic de zahar vanilat<br />
- 25 cl de ulei<br />
- 4 oua<br />
<br />
Pentru glacaj royal :<br />
- 300 g zahar tos<br />
- 1/2 de suc de lamaie<br />
- 1 albus de ou<br />
<br />
Incalziti cuptorul la 180°C.<br />
Amestecati faina, zaharul, zaharul vanilat, scortisoara, ghimbirul si drojdia.<br />
Adaugati uleiul, apoi morcovii si ouale, unul dupa altul. Amaestecati bine, pana cand compozitia este omogena.<br />
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<br />
Varsati compozitia intr-o forma rotunda anti-adeziva sau in forme de cake, eu l-am pus in mini forme de cake.<br />
Puneti in cuptor timp de 50 minute, dupa care scoateti prajitura din forma pentru a se raci pe o grila.<br />
Preparati
glasajul : amestecati zaharul, albusul si lamaia cu o lingura, pana
cand compozitia este omogena. Daca vreti glasajul mai subtire puneti mai
putin zahar, eu am pus 200 g sau daca vreti mai gros adaugati zahar
pana cand obtineti consistenta dorita.<br />
Dupa ce cakul este rece, il
treceti prin glazura, il depuneti pe o grila sa se scurga si lasati sa
se intareasca glasajul minim 3 ore.<br />
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carnetul de retetehttp://www.blogger.com/profile/01320979624237769346noreply@blogger.com0tag:blogger.com,1999:blog-2924080687458640135.post-44602357090507934992016-08-25T06:32:00.002-07:002016-08-25T06:32:53.207-07:00Sfaturi practice - Conservarea usturoiului<div dir="ltr" style="text-align: left;" trbidi="on">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEju_1SrFCoyoegXtHpztEdswxW7yh8Bq6vc651xfN0tvd7vnQ1TS64bAtjuNXx0C5YTLuKvXPLf0HV3PEErzHJVM1VwK2bBq_FPoag6Konb8mKRk4viEwvZ7w_2x8rEC4HJ_edoeBmEcps/s1600-h/Nouveau+dossier+%283%2921.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5400924309781147314" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEju_1SrFCoyoegXtHpztEdswxW7yh8Bq6vc651xfN0tvd7vnQ1TS64bAtjuNXx0C5YTLuKvXPLf0HV3PEErzHJVM1VwK2bBq_FPoag6Konb8mKRk4viEwvZ7w_2x8rEC4HJ_edoeBmEcps/s400/Nouveau+dossier+(3)21.jpg" style="cursor: pointer; display: block; height: 379px; margin: 0px auto 10px; text-align: center; width: 448px;" /></a></div>
carnetul de retetehttp://www.blogger.com/profile/01320979624237769346noreply@blogger.com0tag:blogger.com,1999:blog-2924080687458640135.post-77889495019581079312016-08-25T06:28:00.001-07:002016-08-25T06:28:46.603-07:00Sfaturi practice - Conservarea ierburilor aromatice prin congelare<div dir="ltr" style="text-align: left;" trbidi="on">
<div style="text-align: left;">
<span style="font-family: "georgia" , "times new roman" , serif;">Am
facut acest tip de conservare cu patrunjelul. De ce sa nu il prepar si
sa-l conserv in congelator ? Aceasta metoda se poate aplica si altor tip
de ierburi, exceptie facand rozmarinul, dafinul, salvia si cimbrul.</span><span style="font-family: "georgia" , "times new roman" , serif;">Am
lasat patrunjelul de anul trecut in gradina, in sol, astfel am avut
patrunjel proaspat in primavara. Dar, cu caldura patrunjelul va face
flori, deci am fost obligata sa-l smulg si sa seaman altul. Intre
perioada cand il semanati si cand apare noul patrunjel, va trece minimum
2 luni. </span></div>
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<br /></div>
<div style="text-align: left;">
<span style="font-family: "georgia" , "times new roman" , serif;">Pentru a conserva rozmarinul, dafinul, salvia si cimbrul depunem crengutele intr-o cutie si punem direct in congelator.</span></div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
<span style="font-family: "georgia" , "times new roman" , serif;">Cu patrunjelul pe care l-am cules, voi aplica metoda de congelare a ierburilor aromatice.</span></div>
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Culegeti
ierburile dimineata, cand sant cel mai parfumate. Sau daca cumparati un
buchetel de patrunjel, restul puteti sa-l pregatiti pentru conservare
in congelator.</div>
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<br /></div>
<div class="separator" style="clear: both; text-align: left;">
Spalati patrunjelul, inlaturati tijele.</div>
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<br /></div>
<div class="separator" style="clear: both; text-align: left;">
Mixati frunzele, intr-un robot.</div>
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Puneti in formele de facut gheata, patrunjelul tocat si acoperiti cu apa rece.</div>
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Eu
am utilizat doua marimi de forme, una de capacitatea unei lingurite si
cealalta de capacitatea unei linguri. In functie de ce am nevoie, voi
utiliza un cub micut sau unul mai mare.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgudlMNQq8U3kM1De0YHPjHnzTnCfLB0DHiT-YLJZR-I6aplaCxhrK3OtyugDCJlrnjmqbH7nwH2r6B0ZlLiPjkiAv-LgkhMZ5__3XtT4oeqswFtXZdbqKFsOymkkSurBl38ZlTjELVi2c/s1600/congelation+persil.jpg" style="cssfloat: right; margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgudlMNQq8U3kM1De0YHPjHnzTnCfLB0DHiT-YLJZR-I6aplaCxhrK3OtyugDCJlrnjmqbH7nwH2r6B0ZlLiPjkiAv-LgkhMZ5__3XtT4oeqswFtXZdbqKFsOymkkSurBl38ZlTjELVi2c/s320/congelation+persil.jpg" tt="true" /></a></div>
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Depuneti in congelator 3 ore, dupa care le dezlipiti de forma.</div>
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<br /></div>
<div class="separator" style="clear: both; text-align: left;">
Daca
cuburile de aromate sant umide le depuneti pe o placa acoperita cu o
folie de plastic, separate, le lasati inca o jumatate de ora in
congelator.</div>
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<br /></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1-mWpKmtpN7S8sodxzp_yOXwdVJmGGa3LiMj6iazFwHtGY2bv8yamrmkIVyaIstsmt8tvg9yYAPRyK0zftY6_3rKjeDIiMHBMp9jdLdMa8HGHudT4fcuS0xuhBUh6x3kPNNEkFXh3n9I/s1600/patrunjel+-+persil.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1-mWpKmtpN7S8sodxzp_yOXwdVJmGGa3LiMj6iazFwHtGY2bv8yamrmkIVyaIstsmt8tvg9yYAPRyK0zftY6_3rKjeDIiMHBMp9jdLdMa8HGHudT4fcuS0xuhBUh6x3kPNNEkFXh3n9I/s320/patrunjel+-+persil.jpg" tt="true" /></a></div>
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<br /></div>
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Cum cuburile sant bine congelate, nu riscati sa se lipeasca intre ele in sacul de congelatie.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZThVvmRXVnOmGuFMEes1BkIQyjWPsyl2fggpgjuqGajhU_dsCNuRp3NujNDM_ggwFaSkXfDl5Nt-kVX-AkmnHcxQlYCfWowyxusU6kIfImjtZeMP_Arv8NKy_axBL4pF8NaXvb4abdlo/s1600/conservation+persil.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZThVvmRXVnOmGuFMEes1BkIQyjWPsyl2fggpgjuqGajhU_dsCNuRp3NujNDM_ggwFaSkXfDl5Nt-kVX-AkmnHcxQlYCfWowyxusU6kIfImjtZeMP_Arv8NKy_axBL4pF8NaXvb4abdlo/s320/conservation+persil.jpg" tt="true" /></a></div>
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Cand aveti nevoie, scoateti cantitatea necasara din congelator si depuenti direct in lichidul fierbinte sau peste legume. </div>
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carnetul de retetehttp://www.blogger.com/profile/01320979624237769346noreply@blogger.com0tag:blogger.com,1999:blog-2924080687458640135.post-1564188958282605952016-08-17T02:05:00.000-07:002016-08-17T02:12:01.154-07:00Cannelé Bordelais - o prajitura frantuzeasca<div dir="ltr" style="text-align: left;" trbidi="on">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgiXDlz_qXsLBP1AaKAEJ0A-ChxRwSqsPurPtHNmAZoUZAXOFfjFpHCRIeEuZ_E50GaYfC5eEd8uig4OAcv7B5jbLkwZ-KZGYXrma-bHdb2pVvqjFldIY8yUUJTasdTG2mH-Hcw6GUUcaI/s1600/Cannel%C3%A9+Bordelais4.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" gu="true" height="524" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgiXDlz_qXsLBP1AaKAEJ0A-ChxRwSqsPurPtHNmAZoUZAXOFfjFpHCRIeEuZ_E50GaYfC5eEd8uig4OAcv7B5jbLkwZ-KZGYXrma-bHdb2pVvqjFldIY8yUUJTasdTG2mH-Hcw6GUUcaI/s640/Cannel%C3%A9+Bordelais4.jpg" width="640" /></a><br />
<span style="font-family: "georgia" , "times new roman" , serif;">Din punct de vedere al originii acestei retete, exista doua variante : </span><br />
<a name='more'></a><br />
<span style="font-family: "georgia" , "times new roman" , serif;">-
prima varianta spune ca au fost realizate de maici intr-o Manastire de
Annonciades, la St Eulalie,incepand cu sec.XVIII, dar le mod de
preparare era diferit si ustensilele utilizate sant diferite;</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">-
a doua varianta, datorita activitatii portuare la Bordeaux, se importa
romul, vanilia si zaharul de trestie, iar din procedeul de vinificatie,
unde se utiliza albusurile, ramaneau multe galbenusuri de ou. Este
posibil ca aceasta prajitura se vindea la Bordeaux incepand cu secolul
al XVII -lea, sub denumirea de canaule, canaulé sau canaulet. Se consuma
in cantitati foarte importante, multi artizani s-au specializat in
prepararea exclusiva a acestei prajituri.</span><br />
<br />
<span style="font-family: "georgia";">Este o prajitura cu o crusta de caramel in exterior, crocant, iar interiorul este moale.</span><br />
<br />
<span style="font-family: "georgia" , "times new roman" , serif;">Principiul
acestui biscuit este laptele aromat cu rom si vanilie, varsat fierbinte
peste ouale batute cu zahar si faina. Se obtine ca si un fel de aluat
de clatite, lasat la repaus o zi, apoi copt in forme metalice, in cuptor
timp de 1 ora pentru a se carameliza. Timpul de copt va fi diferit si
in functie de cuptor, dar si de gradul de caramelizare dorit. </span><br />
<br />
<span style="font-family: "georgia" , "times new roman" , serif;">Aluatul
este usor de facut, dificulatatea consta in timpul de coacere... se
degusta caldute, cu un vin licoros, dar mi-e imi plac si reci...</span><br />
<br />
<span style="font-family: "georgia" , "times new roman" , serif;">Interiorul
trebuie sa fie ca in fotografia de mai jos, daca nu, inseamna ca nu au
fost coapte suficient(imaginati-va un aluat de clatite necopt
suficient), interiorul este moale, dar nu cremos...</span><br />
<br />
<br />
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Ingrediente (pentru 8 forme in silicon sau 8 forme metalice) </div>
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<div style="text-align: center;">
Eu am forme foarte micute, pentru o placa de 30 am folosit jumatate de compozitie, dar am dublat romul : </div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
- 50 cl lapte sau jumatate de litru de lapte</div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
- 55 g unt</div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
- 125 g faina</div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
- 250 zahar</div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
- 2 oua + 2 galbenusuri</div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
- 2 linguri de rom </div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
- 1 lingura sirop de floare de portocale</div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
- 1 bucata vanilie.</div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
Laptele ii pui la fiert, impreuna cu untul si grauntele din vanilie.</div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
Intre timp, amesteci faina si zaharul, apoi adaugi ouale, vei obtine un aluat gros. Amesteci pana cand este omogen.</div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
Versi
laptele fierbinte, peste aluat, continuand sa amesteci, trebuie sa fie
omogen si lichid ca si aluatul de clatite. Adaugi romul, siropul de
flori de portocale si amesteci bine.</div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
Pui in frigider, acoperit cu un servetel, timp de 12-24 ore.</div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
Cand utilizezi prima data formele in silicon trebuie sa le ungi cu unt, dar dupa aceea nu va mai fi nevoie.</div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
Pentru formele metalice, le ungeti cu unt.</div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
Formele se umpla la 2/3 din inaltime.</div>
<div style="text-align: center;">
<br /></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAGJxqPAuZUojCa51nfenujvdkoLZSY7dGGozRh2Yhcnhidyb2huI8eGIwYDZR9mJGJIGQW4PWYFVwwTKzfx-t7YKncRiEcOQTk-4l-wv7dMctSJpR17Cq7ddRDXgW91HUOqmetVqwdFo/s1600/Cannel%C3%A9+Bordelais1.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" gu="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAGJxqPAuZUojCa51nfenujvdkoLZSY7dGGozRh2Yhcnhidyb2huI8eGIwYDZR9mJGJIGQW4PWYFVwwTKzfx-t7YKncRiEcOQTk-4l-wv7dMctSJpR17Cq7ddRDXgW91HUOqmetVqwdFo/s320/Cannel%C3%A9+Bordelais1.jpg" /></a></div>
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<br /></div>
<div style="text-align: center;">
Incalzesti
cuptorul la 200-210°C pentru cuptor ventilat sau 220°C pentru cuptor
normal. Formele in silicon nu accepta temperaturi mai mari de 230°C.</div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
Le
lasi timp de 10 minute la 200°C, dupa care scazi temperatura la 180°C
si lasi inca 40 minute , daca vrei sa fie mai putin caramelizate. Poti
sa lasi pana la 50 minute daca vrei sa aiba o culoare inchisa si
caramelizate mult. Pentru a vedea daca imi place caramelizarea, am
infinpt o scobitoare si m-am uitat daca trebuie sa le las mai mult sau
sa le scot din cuptor.</div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
Culoarea nu este aceiasi peste tot, pentru ca cuptorul meu incalzeste mai mult in partea din spate.</div>
<div style="text-align: center;">
<br /></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEil7vUiPwy-a7k96dJiPUB1FQ0chcSmaa3tlyPkIYQRIS-5qX2XXxORGTWfQ1Qny47HSwr4IGZtN_Uc7cWLbwMqwSBTVY1FEqUXjFLQVzG69RKoeruXCveu7BhOOhsrVrZXnFUbeW_m9-w/s1600/Cannel%C3%A9+Bordelais3.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" gu="true" height="258" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEil7vUiPwy-a7k96dJiPUB1FQ0chcSmaa3tlyPkIYQRIS-5qX2XXxORGTWfQ1Qny47HSwr4IGZtN_Uc7cWLbwMqwSBTVY1FEqUXjFLQVzG69RKoeruXCveu7BhOOhsrVrZXnFUbeW_m9-w/s400/Cannel%C3%A9+Bordelais3.jpg" width="400" /></a></div>
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<br /></div>
<div style="text-align: center;">
De obicei culoarea este mai inchisa, dar mi-e imi place asa.</div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
Un specialist in fabricarea acestei prajituri este <a href="http://www.baillardran.com/Panache.htm"><span style="color: #cc0000;">Baillardran</span></a><span style="color: #cc0000;">,</span> aveti mai multe fotografii...</div>
</div>
carnetul de retetehttp://www.blogger.com/profile/01320979624237769346noreply@blogger.com0tag:blogger.com,1999:blog-2924080687458640135.post-32679610642841771772016-08-12T11:13:00.000-07:002016-08-17T02:07:34.096-07:00Inghetata cu doua ingrediente si fara turbina<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiT17lRqKcHobDigdUaSuIjF6f7-cQvGmfQBJgUHVI8i0ofuKxMNdebVaZ_oInJm2GP_0DYYmdK8EPBQoEDQXNFVAqLQ-ZBFV3IJj4RoEaihDqjeeIOGUyeY-bdmLcRySx6tz5fJN1ydjGB/s1600/1-DSC04551.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="636" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiT17lRqKcHobDigdUaSuIjF6f7-cQvGmfQBJgUHVI8i0ofuKxMNdebVaZ_oInJm2GP_0DYYmdK8EPBQoEDQXNFVAqLQ-ZBFV3IJj4RoEaihDqjeeIOGUyeY-bdmLcRySx6tz5fJN1ydjGB/s640/1-DSC04551.JPG" width="640" /></a></div>
Aceasta inghetata, am vazut-o acum 2 zile pe un blog francez si mi-am zis ca merita sa o incerc, mai ales ca nu aveam nevoie de turbina sau de stabilizanti. <br />
<a name='more'></a>Cele doua le aveam - smantana lichida si lapte condensat cu zahar.<br />
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<br />
Ingrediente pentru 1 litru de inghetata :<br />
- 30 cl de smantana lichida 30% grasime pentru frisca<br />
- 190 g zahar condensat cu zahar<br />
<br />
Punem la rece smantana si laptele. Smantana liquida o batem intr-un robot la viteza medie sau cu mixerul pana cand obtinem consistenta friscai.<br />
<br />
Adaugam laptele condensat si amestecam pana la omogenizare cu o lingura.<br />
<br />
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Punem aceasta compozitie in congelator minimum 4 ore sau toata noapte, intr-o cutie cu capac.<br />
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<br />
Rezultatul mi-a placut, dar este mult mai buna servita cu zmeura si cu un sos - coulis de zmeura, care ii aduce un pic de aciditate. Din cauza grasimii nu se fac picuri de geata, deci aspectul si gustul este bun.</div>
carnetul de retetehttp://www.blogger.com/profile/01320979624237769346noreply@blogger.com0tag:blogger.com,1999:blog-2924080687458640135.post-20194794761023111422016-07-17T05:05:00.001-07:002016-08-17T02:07:54.528-07:00Cornulete fragede<div dir="ltr" style="text-align: left;" trbidi="on">
<br />
<h2>
</h2>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWeLXvkydj-q5jCaL7G0wAgf_ENhAgro3voxkEHW_gcZ1VUF7Fw6hIIgUtJKIFJ1YmvgScqNOKgk28G9M_3oU3T-AOYdBfcjVomu3jRFZ4UdQ83mzhOU7M-8FHJuZOAbxBNW9uRneL3Ck/s1600/DSC00006.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="425" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWeLXvkydj-q5jCaL7G0wAgf_ENhAgro3voxkEHW_gcZ1VUF7Fw6hIIgUtJKIFJ1YmvgScqNOKgk28G9M_3oU3T-AOYdBfcjVomu3jRFZ4UdQ83mzhOU7M-8FHJuZOAbxBNW9uRneL3Ck/s640/DSC00006.JPG" width="640" /></a><br />
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<br />
<a name='more'></a><br /></div>
<div>
-500 g faina<br />
- 200 g unt sau untura</div>
<div>
- 200 g smantana - eu am pus jumatate smantana, jumatate iaurt batut</div>
<div>
- 1/2 lingurita bicarbonat de sodium</div>
<div>
- 1 lingura de otet alb</div>
<div>
- un varf de sare</div>
<div>
- 3 linguri de zahar</div>
- 4 linguri de zahar praf<br />
<br />
Bicarbonatul
se stinge cu otetul. Intr-un castron se amesteca untul moale cu
smantana si iaurtul, se adauga zaharul, sarea si faina, bicarbonatul
topit si se framanta pana cand obtinem un aluat nelipicios. Se acopera
cu un servetel castronul si il punem la rece timp de 1 ora.<br />
Dupa care, impartim aluatul in patru bucati, care se intind in cercuri.<br />
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<br />
Cercurile le taiam in triunghiuri, triunghiurile le umplem cu un gem sau rahat si se ruleaza in forma de cornulete.<br />
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<br />
Se coc la foc medium pana cand cornuletele devin aurii.<br />
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<br />
Se tavalesc in zahar pudra.<br />
<br />
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carnetul de retetehttp://www.blogger.com/profile/01320979624237769346noreply@blogger.com0tag:blogger.com,1999:blog-2924080687458640135.post-15730925433121871552016-07-10T07:26:00.000-07:002016-08-17T02:08:07.394-07:00Midii cu endive si sos marinier condimentat<div dir="ltr" style="text-align: left;" trbidi="on">
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Reteta extrasa din cartea " La cuisine simplifiée ". Reteta am facut- ca si in carte, dar endivele le puteti inlocuii si cu dovlecei sau praz.<br />
<a name='more'></a><br />
<br />
<b>Midii mariniere </b><br />
<br />
- 1 kg de midii spalate in 2 -3 apa diferite si curatate<br />
- 1 ceapa micuta tocata marunt - 50 g<br />
- 1 pahar de vin alb<br />
- 10 g de patrunjel tocat<br />
<br />
Puneti toate ingredientele intr-o oala mare pe foc rapid. Fierbiti midiile pana cand se deschid complet. <br />
Scoateti midiile din scoici, pastratile in sucul de fierbere, pentru ca midiile sa nu se usuce.<br />
Pastrati cateva cochilii pentru decor.<br />
<br />
<b>Sosul marinier cu condimente</b><br />
<br />
- 2 pahare de suc marinier filtrat<br />
- 2 pahare de lapte<br />
- 2 pahare de smantana lichida<br />
- un varf de curry, curcuma si scortisoara<br />
- 25 g unt - in reteta era 100 g<br />
<br />
Filtrati sucul marinier, puneti intr-o oala mica pe foc. Lasati sa se reduca sucul la jumatate, dupa care adaugati laptele si smantana. Adaugati si condimentele. Lasati pe foc pana sosul se ingroasa. Asezonati cu sare dupa gust. Adaugati untul in bucatele si amestecati cu un mixer pana se formeaza o spuma fina la suprafata.<br />
<br />
<b>Endive topite</b><br />
<br />
- 500 g endive curatate si taiate in bucatele<br />
- 40 g unt<br />
- 1 ceapa micuta tocata marunt<br />
- un pic de suc de lamaie - pentru a pastra culoarea endivelor<br />
- 1:2 lingurita de curry<br />
- 1/2 pahar de smantana lichida<br />
<br />
Puneti ceapa cu untul l-a calit intr-o cratita pe foc domol,pana cand devine stravezie. Adaugati endivele cu sucul de lamaie. Sarati si acoperiti cu un capac. Lasati sa fiarba pe foc domol, pana cand apa de vegetatie a scazut si endivele devin moi.<br />
Adaugati curry si smantana la sfarsit, lasati un pic sa scada.<br />
<br />
<b> Prezentare </b><br />
<br />
Intr-o farfurie adanca puneti un cerc, adaugati endivele, apoi stridiile si spuma sosului imprejur. Retrageti cercul si presarati ciboulette tocata.<br />
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carnetul de retetehttp://www.blogger.com/profile/01320979624237769346noreply@blogger.com0tag:blogger.com,1999:blog-2924080687458640135.post-71179562916102969722016-07-03T14:44:00.001-07:002016-08-17T02:08:19.961-07:00Fraisier - Tort cu capsuni <div dir="ltr" style="text-align: left;" trbidi="on">
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De mult timp vroiam sa incerc aceasta reteta, il vad foarte des pe blogosfera. Reteta am facut-o din<br />
" Le livre du pâtissier " o carte pentru cei care urmeaza cursuri de patiserie de BAC PRO.<br />
Cum spune titlul blogului - este o reteta simpla si pentru o incepatoare ca mine. Nu am facut fotografii, de la inceput, pentru ca imi era frica de ce va iesi (poate ca nu se va tine sau altele ...). Data viitoare, imi va iesii mai bine !<br />
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<a name='more'></a>Cantitalile sant pentru un tort de 24 cm de diametru.<br />
<br />
Acest tort se compune dintr-un blat, o crema mouselline, un sirop de zahar, aproximativ 500 g de capsuni, 100- 150 g de pasta de migdale.<br />
<br />
Va voi scrie 2 variante de blat, in prima aveti nevoie de un termometru, iar cea de a doua o puteti face cu mixerul sau cu un robot. <br />
<br />
<b>Prima varianta de blat :</b><br />
- 125 g zahar<br />
- 125 faina<br />
- 4 oua<br />
- 20 g unt topit si o lingura de faina pentru unsul formei<br />
<br />
Preaincalziti cuptorul la 200°C (fara ventilatie). Daca utilizati ventilatia, reduceti temperatura la 180°C, pentru acelasi timp de coacere - 25 minute.<br />
Ungeti forma cu untul topit si presarati faina si depuneti un strat uniform, surplusul de faina il inlaturati.<br />
Cerneti faina.<br />
Amestecati ouale si zaharul intr-un saladier in inox si depuneti vasul pe o cratita cu apa pe foc domol. Continuati sa amestecati pana cand compozitia atinge 55°C. Daca depasiti aceasta temperatura oule Din acest moment, inlaturati vasul de pe cratita si continuati pana ce compozitia se va raci si va forma un ruban.<br />
<br />
Adaugati faina si amestecati incet pana la omogenizare.<br />
<br />
<b>A doua varianta de blat :</b><br />
<br />
- 4 oua<br />
- 125 g zahar<br />
- 125 g faina<br />
- 5 g de praf de copt <br />
- 20 g unt topit si o lingura de faina pentru unsul formei<br />
<br />
Preaincalziti cuptorul la 200°C (fara ventilatie). Daca utilizati
ventilatia, reduceti temperatura la 180°C, pentru acelasi timp de
coacere - 25 minute.<br />
Amestecati impreuna faina si praful de copt.<br />
Ungeti forma cu untul topit si presarati faina si depuneti un strat uniform, surplusul de faina il inlaturati. <br />
La robot se face foarte usor, singura diferenta este viteza - cand
bateti albusurile puneti pe viteza maxima, iar apoi pentru adaugarea
celorlalte ingrediente, viteza minima si minimum de timp pana la
omogenizare. <br />
Separati galbenusile de albusuri si bateti albusurile, pana cand
obtineti ciocul de pasare. Adaugati unul cate unul galbenusurile,
amestecati incet si apoi adaugati zaharul de trei ori, amestecati.
La sfarsit adaugati si amestecul de faina/praf de copt de
trei ori, amestecati.<br />
<br />
<br />
<br />
<br />
<br />
<br />
Depuneti compozitia in forma, egalizati si apoi in cuptor pentru 25 minute.<br />
Demulati blatul pe o grila si lasati sa se raceasca.<br />
Blatul este copt cand capata o culoare inchisa si aceiasi pe toata suprafata si in cazul testului scobitorii - iese uscata.<br />
Blatul il puteti prepara o zi inainte, astfel va fii mai usor de taiat in doua.<br />
<br />
<b>Crema mousseline </b>este o crema patisiera la care se adauga untul moale.Toate ingredientele utilizate trebuie sa fie la temperatura camerei.<br />
<br />
- 400 g de lapte<br />
- 1 pastaie de vanilie sau esenta de vanilie (se adauga la sfarsit, dupa ce retrageti crema de pe foc)<br />
- 5 galbenusuri de ou sau 2 oua intregi si 2 galbenusuri<br />
- 200 g zahar<br />
- 50 g amidon<br />
-
200 g unt - in reteta din carte este 250 g - dar am incercat sa fac o crema mai lejera<br />
<br />
Puneti laptele la fiert cu grauntele si pastaia de vanilie taiata in
doua. Lasati ca vanilia sa se infuzeze timp de 10 minute. Cel mai bine
ar fi sa punem vanilia cu o seara inainte in lapte.<br />
<br />
Retrageti pastaia de vanilie.<br />
Puneti intr-un saladier galbenusirile, amestecati cu zaharul pana cand compozitia incepe sa se deschida la culoare.<br />
Varsati amidonul, amestecati pana la omogenizare.<br />
Reincalziti
laptele si varsati o treime peste amestecul de
galbenusuri-zahar-amidon, amestecati bine pana la omogenizare, dupa care
varsati amestecul filtrat in cratita cu lapte.<br />
<br />
Puneti compozitia la fiert si continuati sa amestecati pana creama se ingroasa.<br />
<br />
<br />
Varsati crema pe un film alimentar si inveliti-o complet pentru a nu forma o crusta. lasati sa se raceasca. Cand este calduta inca, amestecati cu untul moale cu robotul, pana cand compozitia devine omogena si este foarte lejera si volumul se mareste.<br />
<br />
<b>Siropul </b>:<br />
<br />
- 50 g zahar<br />
- 25 g apa<br />
Puneti apa si zaharul intr-o cratita pe foc domol, cand zaharul s-a topit siropul este gata. Lasati sa se raceasca.<br />
<br />
<b>Decorul :</b><br />
<br />
Spalati capsunile, pastrati cozile. Le uscati cu un servetel din hartie si inlaturati cozile, pastrati cateva cu cozi pentru decor.<br />
Pasta de migdale o malaxati in maini, pana cand devine moale si usor de intins. Intindeti pe o foaie de silicon sau pe masa presarati zahar pudra, pentru a fi usor de intins. Decupati pasta cu acelasi cerc si acelasi diametru ca si tortul, pentru a-l acoperi in intregime.<br />
<br />
<b>Asamblarea tortului :</b><br />
<br />
Decupati blatul in doua pe orizontala si decupati blatul in 2 cercuri de 20 cm de diametru.<br />
Puneti o parte din blat in farfuria de prezentare, insiropati si apoi depuneti cercul de inox de diametru 24 cm. Pentru a demula usor tortul, pe partea interioara a cercului puneti o banda de hartie sulfurizata un pic mai inalta decat cercul.<br />
<br />
Puneti capsunile lipite de conturul cercului imbracat cu hartie si apoi crema intre fiecare capsuna. Duneti crema si pe restul de blat, dupa care acoperiti cu capsuni taiate in doua, apoi inca un strat de crema.<br />
<br />
Depuneti al doua parte de blat, completati cu crema, intre blat si cerc, egalizati si puneti la rece pentru 2 ore minimum, pentru se intari crema.<br />
<br />
Inlaturati cercul si apoi hartia de copt. Depuneti discul de pasta de migdale ca si decor si cateva capsuni taiate in doua.<br />
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carnetul de retetehttp://www.blogger.com/profile/01320979624237769346noreply@blogger.com0tag:blogger.com,1999:blog-2924080687458640135.post-69283588450473953532016-06-26T01:11:00.004-07:002016-08-17T02:08:33.038-07:00Salata de ciuperci cu jambon si maioneza <div dir="ltr" style="text-align: left;" trbidi="on">
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Nu utilizez ciuperci in conserva, gasesc ca nu au acelasi gust, iar salata va avea mai putine arome, pentru ca ciupercile sant pline de apa si trebuie sa utilizati mai multa maioneza pentru un sos mai gros.<br />
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Toate ingredientele le aveti in titlul retetei - ciuperci, jambon si maioneza. Si daca aveti maioneza deja facuta sau o cumparati din comert, pentru ca este mai putin grasa, in 15 minute a-ti pregatit salata.<br />
<a name='more'></a><br />
Ingrediente :<br />
- 500 g ciuperci proaspete - este pacat sa folositi ciupercile in comert, care gasesc ca au un gust diferit si contin multa apa<br />
- 200 g jambon<br />
- 2-3 linguri de maioneza<br />
- sare<br />
Spalati foarte repede ciupercile, taiati partea mai tare a piciorului. Taiati in fasii ciupercile.<br />
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<br />
Intr-o cratita cu 2 linguri de apa si un pic de sare, amestecati ciupercile. Sarea le va ajuta sa iese apa de vegetatie si asfel vor fierbe in acelasi timp, apa va scadea.<br />
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<br />
Aceasta operatie dureaza 10 minute. In primele 7 minute foc domol si amestecati la inceput. apoi inca 3 minute pe foc rapid, pana cand nu mai este apa de vegetatie. Astfel obtinem ciuperci gustoase pentru ca conservam gustul lor.<br />
Taiati jambonul in fasii sau cubulete marunte si amestecati intr-un vas cu ciuperile. Puneti la rece si apoi adaugati maioneza.<br />
Pastrati salata de ciuperci la rece, pana in momentul in care le serviti.</div>
carnetul de retetehttp://www.blogger.com/profile/01320979624237769346noreply@blogger.com1tag:blogger.com,1999:blog-2924080687458640135.post-14149807715392928412016-06-19T06:54:00.001-07:002016-06-19T06:54:23.077-07:00Ce retete mi-au placut in aceasta saptamana in blogurile culinare romanesti<div dir="ltr" style="text-align: left;" trbidi="on">
<br />
<br />
<br />
<br />
<a href="https://ankiradu.blogspot.fr/2016/06/somon-in-crusta-de-seminte-cu-salata.html"> https://ankiradu.blogspot.fr/2016/06/somon-in-crusta-de-seminte-cu-salata.html</a><br />
<img border="0" height="435" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgv8dJwDsjxyGLQX3x1_DF8i_YxpG6hjHwbo-0NtNW6nXpWlMcU9YbfD1H62Bins9VzVv7jZ87hSlOKX96iVFAxhoUAlHb8oyNsvSxP05s6qzOHLqw28xjIq4g0sqBfALxQTmFQMzs7OPyb/s640/somon+2.1.jpg" width="640" /><br />
<a href="http://retetetimea.ro/prajitura-cu-mure-si-lamaie/"> http://retetetimea.ro/prajitura-cu-mure-si-lamaie/</a><br />
<img alt="prajitura cu mure si lamaie 6" class="aligncenter wp-image-10071 size-large" height="678" src="http://retetetimea.ro/wp-content/uploads/2016/06/prajitura-cu-mure-si-lamaie-6-1024x678.jpg" width="1024" /><br />
</div>
carnetul de retetehttp://www.blogger.com/profile/01320979624237769346noreply@blogger.com0tag:blogger.com,1999:blog-2924080687458640135.post-91078879572812422512016-06-18T04:49:00.001-07:002016-08-17T02:09:28.343-07:00Tortul de la New Orleans<div dir="ltr" style="text-align: left;" trbidi="on">
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Am facut acest tort saptamana trecuta, <br />
<a name='more'></a>dar din nefericire sotul meu l-a rasturnat si mi-a spart si platoul. Imi place sa incerc retete noi, de aceea fac o prajitura o data sau de doua ori, pana cand imi reusesc, iar apoi incerc ceva nou.<br />
Aceasta reteta am gasit-o acum cativa ani pe net si am copiat-o, iar acum nu mai gasesc situl (era un site in franceza).<br />
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<br />
<b>Pentru blat diametru de 22 cm :</b><br />
- 4 oua<br />
- 125 g zahar<br />
- 75 g faina<br />
- 25 g nuca de cocos<br />
- 25 g cacao in pudra<br />
- 5 g de praf de copt <br />
- 20 g unt topit si o lingura de faina pentru unsul formei<br />
<br />
<b>Pentru umplutura :</b><br />
- 1 ananas sau 1 conserva de ananas<br />
- 50 cl de smantana lichida minimum 30% materii grase pentru frisca<br />
- 125 g nuca de cocos<br />
- 125 g zahar in pudra<br />
<br />
<b>Pentru sirop :</b><br />
- 100 g apa<br />
- 100 g zahar<br />
- 50 g rom<br />
<br />
<b>Pentru decor :</b><br />
<br />
- 50 g nuca de cocos<br />
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<br />
<b>Prepararea blatului </b><br />
Amestecati impreuna faina, nuca de cocos, cacao si praful de copt.<br />
Preancalziti cuptorul la 180°C.<br />
Ungeti forma cu untul topit si presarati faina si depuneti un strat uniform, surplusul de faina il inlaturati. <br />
La robot se face foarte usor, singura diferenta este viteza - cand bateti albusurile puneti pe viteza maxima, iar apoi pentru adaugarea celorlalte ingrediente, viteza minima si minimum de timp pana la omogenizare. <br />
Separati galbenusile de albusuri si bateti albusurile, pana cand obtineti ciocul de pasare. Adaugati unul cate unul galbenusurile, amestecati in viteza cea mai mica si apoi adaugati zaharul de trei ori, amestecati. La sfarsit adaugati si amestecul de faina/nuca de cocos/cacao/praf de copt de trei ori, amestecati.<br />
Depuneti compozitia in forma, egalizati si apoi in cuptor pentru 30 minute.<br />
Demulati blatul pe o grila si lasati sa se raceasca.<br />
Blatul il fac o zi inainte, astfel a doua zi, il tai in doua foarte usor.<br />
<br />
<b>Prepararea umpluturii</b><br />
Bateti smantana foarte rece la viteza mare pana cand devine frisca, apoi adaugati zaharul si apoi nuca de cocos la viteza redusa. Umpleti punga de plastic cu o dulie plata si puneti la rece in frigider minimum 2 ore, astfel nu aveti nevoie de intaritor de frisca.<br />
Anansul il puneti la scurs si apoi il taiati in bucatele.<br />
<br />
<b>Prepararea siropului</b><br />
Puneti intr-o cratita apa si zaharul, retrageti de pe foc cand zaharul este topit. Adaugati si romul.<br />
<br />
<b>Asamblarea tortului</b><br />
Taiati blatul in doua. Imbibati prima parte cu sirop, depuneti bucati de ananas (pastrati un pic pentru decor) si apoi frisca cu cocos intr-un start foarte gros. Egalizati cu o spatula plata si depuneti a doua jumatate de blat. Insiropati cu restul de sirop si depuneti un strat subtire de frisca deasupra si imprejurul blatului.<br />
Lipiti nuca de cocos pentru decor imprejurul blatului.<br />
Faceti decorul pe partea de sus a blatului, astfel incat sa obtineti valuri si asfel ii dati un pic de volum. Depuneti bucatele de ananas pe frisca.<br />
Lasati minimum 4 ore in frigider, inainte de al servi.- </div>
carnetul de retetehttp://www.blogger.com/profile/01320979624237769346noreply@blogger.com0tag:blogger.com,1999:blog-2924080687458640135.post-7111370906317612042016-06-13T03:28:00.000-07:002016-08-17T02:09:48.101-07:00Friptura de porc la temperatura scazuta<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpMy9AMdgo_lL8BMlrpoycKnLMh9rzQ8nTKYcA-cUneVFnRZnct0IuiON7CeY-y49cP0K2KXhRRzZSTKl_oKeUBdwnNuauQ83ft9yJ158Qc5OTXQG3ixa4CNerr8pN-LRd_UyxdcqdyNZs/s1600/friptura+de+porc+3.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="561" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpMy9AMdgo_lL8BMlrpoycKnLMh9rzQ8nTKYcA-cUneVFnRZnct0IuiON7CeY-y49cP0K2KXhRRzZSTKl_oKeUBdwnNuauQ83ft9yJ158Qc5OTXQG3ixa4CNerr8pN-LRd_UyxdcqdyNZs/s640/friptura+de+porc+3.JPG" width="640" /></a></div>
Am incercat de mai multe ori acest tip de friptura si am adoptat-o, mai ales pentru carnea de porc, fiind foarte bun pentru al servi rece sau cald.<br />
<a name='more'></a> Este foarte usor de facut, in prima faza, inchidem porii carnii, astfel sucurile raman in interior si carnea ramane frageda si suculenta si apoi in cuptor. Daca bucata de carne este mai mare, vom lasa mai mult timp in cuptor. Nu este nevoie de marinada, dar putem sa folosim diferente condimente pe crusta.<br />
<span lang="IT"> Sarati si piperati pe toate partile.</span><br />
<span lang="IT">Puneti 2 linguri de unt (untul va colora carnea) si 2 de ulei intr-o cratita. Dupa ce untul s-a topit, puneti carnea la prajit pe foc rapid, pe toate fetele cate 2 minute, pentru a se colora si asi inchide porii, timp de 10 minute maximum. Pentru a pastra sucul in interior, nu intepati carnea cu furculita sau cutitul.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeFBnxA6l2VrRchPZzjRyIP8KjEv6Ty7ITxH4sNfeqqlgNeOkNYDEU_4cRwLz3sthlmqko05clD-egRYgC2oIVzzrbEllD-MMlZvtD9VIvwXHCn3dYelkFK4lrEaJU_zlZOT15z2kdzvqI/s1600/friptura+de+porc+2.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeFBnxA6l2VrRchPZzjRyIP8KjEv6Ty7ITxH4sNfeqqlgNeOkNYDEU_4cRwLz3sthlmqko05clD-egRYgC2oIVzzrbEllD-MMlZvtD9VIvwXHCn3dYelkFK4lrEaJU_zlZOT15z2kdzvqI/s640/friptura+de+porc+2.JPG" width="426" /></a></div>
<span lang="IT"></span><br />
<span lang="IT">Incalziti cuptorul la 80 °C.</span><br />
<span lang="IT">Puneti carnea intr-o tava, infingeti un termometru si lasati in cuptor pentru 2 ore, cand avem o bucata de 800g. Cu cat bucata de carne este mai mare, cu atat o lasam mai mult timp in cuptor.</span><br />
<span lang="IT">Temperatura in interiorul filetului trebuie sa ajunga la 65°C. Cand a ajuns la aceasta temperatura, friptura este gata. </span><br />
<span lang="IT">Pentru fiecare tip de carne temperatura este diferita, de exemplu mai scazuta pentru carnea de vita. </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQqDV5aN9tfcf6xS-6QM4nVzj2RUCjbKli-r_BeJJmOwCjHQs_rLCwGlTmipHd1BpN5Gdma-nztF8xlBSb-knagqh7U1hZdiPvNlS73wOPpnT8BsCehY2Tawxp90cOZc3SWMh_sRwioVFS/s1600/friptura+de+porc.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQqDV5aN9tfcf6xS-6QM4nVzj2RUCjbKli-r_BeJJmOwCjHQs_rLCwGlTmipHd1BpN5Gdma-nztF8xlBSb-knagqh7U1hZdiPvNlS73wOPpnT8BsCehY2Tawxp90cOZc3SWMh_sRwioVFS/s640/friptura+de+porc.JPG" width="640" /></a></div>
<span lang="IT">Daca nu doriti ca friptura sa se raceasca, inveliti intr-o folie de aluminium, pana cand o serviti.</span> </div>
carnetul de retetehttp://www.blogger.com/profile/01320979624237769346noreply@blogger.com0tag:blogger.com,1999:blog-2924080687458640135.post-21435315664255920722016-06-12T01:58:00.000-07:002016-06-13T03:34:25.938-07:00Ce retete mi-au placut aceasta saptamana in blogurile culinare romanesti<div dir="ltr" style="text-align: left;" trbidi="on">
<br />
<a href="https://acasa-la-nevasta.blogspot.fr/2014/10/gnocchi.html">https://acasa-la-nevasta.blogspot.fr/2014/10/gnocchi.html</a><br />
<br />
<img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiN_E4g-9S0fbCgAu-jG5LxDgH0pgQMMTvMmDLeQ5UsdoD3fF4-DSDS8jEKSrNTAtACU-j48leBVDi0DWEYgJU5MK3oBQEHzle_dtpvO50bwqBCW-MugNOpWSa1IWxqPF485CtiKx18kOhj/s640/d9e684618cd2fec4ac9321ba5d7e36a1.jpg" width="425" /><br />
<br />
<a name='more'></a><br /><br />
<a href="http://luckycake.ro/retete/chiftele-de-pui-cu-dovlecel-pentru-burgeri/">http://luckycake.ro/retete/chiftele-de-pui-cu-dovlecel-pentru-burgeri/</a><br />
<br />
<a href="http://www.laurasava.ro/2016/06/09/mexican-wraps-cu-bere-neagra-silva/?utm_source=feedburner&utm_medium=feed&utm_campaign=Feed%3A+laurasava%2FZGJa+%28Retete+cu+Laura+Sava%29"> http://www.laurasava.ro/2016/06/09/mexican-wraps-cu-bere-neagra-</a><br />
<img alt="" class="shashinThumbnailImage" src="http://lh3.googleusercontent.com/-5pXVm7q9kms/V1VSIBeWt0I/AAAAAAAA7pU/f4h4ss3m1aAOxkxSq9RhG1qsd-IAaEwcACHM/Mexican%2BWraps%2Bcu%2Bbere%2Bneagra_09.jpg?imgmax=640" id="shashinThumbnailImage_10" width="600" /><br />
<a href="http://mazilique.ro/2016/06/ficat-cu-cirese-sau-visine-glazurate-si-sos-de-vin-rosu/">http://mazilique.ro/2016/06/ficat-cu-cirese-sau-visine-glazurate-si-sos-de-vin-rosu/</a><br />
<img alt="Ficat cu visine glazurate si sos de vin rosu" class="attachment-post-thumbnail size-post-thumbnail wp-post-image" src="http://mazilique.ro/wp-content/uploads/2016/06/Ficat-cu-visine-glazurate-si-sos-de-vin-rosu.jpg" height="427" width="640" /><br />
<a href="http://prajituricisialtele.ro/2016/06/10/sarmale-frunze-de-loboda/"> http://prajituricisialtele.ro/2016/06/10/sarmale-frunze-de-loboda/</a><br />
<br />
<img alt="sarmale in frunze de loboda4" class="aligncenter size-large wp-image-7192" src="http://i0.wp.com/prajituricisialtele.ro/wp-content/uploads/2016/06/sarmale-in-frunze-de-loboda4.jpg?resize=600%2C397" height="397" width="600" /><br />
<br />
<a href="http://www.retetecalamama.ro/retete-culinare/aperitive/felii-crocante-de-dovlecei-zucchini-la-cuptor-cu-sos-tzatziki.html">http://www.retetecalamama.ro/retete-culinare/aperitive/felii-crocante-de-dovlecei-zucchini-la-cuptor-cu-sos-tzatziki.html</a><br />
<a href="http://mazilique.ro/2016/06/ficat-cu-cirese-sau-visine-glazurate-si-sos-de-vin-rosu/"><img alt="dovlecei zucchini crocanti la cuptor, cu sos tzatziki retetecalamamaro" class="aligncenter size-full wp-image-27635" src="http://i1.wp.com/www.retetecalamama.ro/wp-content/uploads/2016/06/dovlecei-zucchini-crocanti-la-cuptor-cu-sos-tzatziki-retetecalamamaro.jpg?resize=975%2C652" height="425" itemprop="image" width="640" /></a><br />
<a href="http://andreeachinesefood.blogspot.fr/2016/06/mochi-cu-cirese-si-ceai-matcha.html">http://andreeachinesefood.blogspot.fr/2016/06/mochi-cu-cirese-si-ceai-matcha.html</a><br />
<br />
<img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-Dc-pasw0G5EXr0rRpeRlzhPHBlcH1ySCqQ37grjoN7NWARC3SeHeRGW_Zki4O8SaqDINbHwHyse6tcv_yD68ERejR1OMLdiIBiOeBiK_hVGqvIMBM3uReKhj9yEoFOtISZrtZsDOf5bP/s640/DSC_1451+%2528Small%2529.jpg" width="419" /><br />
<a href="https://vickysrecipes.wordpress.com/2016/06/08/prajitura-cu-migdale-jeleu-si-mousse-de-visine-cu-tonka/">https://vickysrecipes.wordpress.com/2016/06/08/prajitura-cu-migdale-jeleu-si-mousse-de-visine-cu-tonka/</a><br />
<img alt="Prajitură cu migdale, jeleu și mousse de vișine cu tonka" class="alignnone wp-image-7763" height="640" src="https://vickysrecipes.files.wordpress.com/2016/06/prajitura-cu-migdale-jeleu-si-mousse-de-visine-cu-tonka13.jpg?w=325&h=433" width="480" /><br />
<a href="http://angi-food.blogspot.fr/2016/06/tort-green-sugar-compus-din-blat-cu.html"> http://angi-food.blogspot.fr/2016/06/tort-green-sugar-compus-din-blat-cu.html</a><br />
<img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-3cnp3SWEG3DnN71h9RotK12RlC_cDiWVsnNrnw6Ss1Hb8U6ArvZGVMTqBxm7TWnI-2yaawzPn5Ewr4DmIXrwamWLU5AxpZPufcZo9zmU8CIFjMNS4TjuzXpSdjzzTt6FNiedUlyb6qI/s640/2.JPG" width="425" /></div>
carnetul de retetehttp://www.blogger.com/profile/01320979624237769346noreply@blogger.com0tag:blogger.com,1999:blog-2924080687458640135.post-79421229495236373612016-06-11T14:04:00.000-07:002016-06-13T03:34:39.576-07:00Galuste cu prune - gomboti <div dir="ltr" style="text-align: left;" trbidi="on">
<h3 class="post-title entry-title" itemprop="name">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbazn3dRYMfJFOE3pQCpTrl4cdjTUwJ6YG3pLzVFAnndHPeYpQRP7izDb7UtLF507D0J_KDI5dHbQCkAd3fKgY1i9prB5fb88FTNpAJedISi2yMSNrO9ymanfF9mn47vnbWyPjJPBMosU/s1600/DSC02034.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="430" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbazn3dRYMfJFOE3pQCpTrl4cdjTUwJ6YG3pLzVFAnndHPeYpQRP7izDb7UtLF507D0J_KDI5dHbQCkAd3fKgY1i9prB5fb88FTNpAJedISi2yMSNrO9ymanfF9mn47vnbWyPjJPBMosU/s1600/DSC02034.JPG" width="640" /></a></div>
Reteta pe net exista in foarte multe variante, aluat cu cartofi - nu sant
inebunita dupa, prefer cu cartofi si gris. Iar aluatul cu gris si cu
multa grasime - unt sau margarina, nu ma atrage.<br />
<a name='more'></a><br />
M-am uitat pe retete de pe mai multe bloguri si site-uri, dar si in
comentarii, astfel am ales aluatul cu cartofi si gris, prune intregi cu
zahar si scortisoara si jumatati de prune pentru cele mai mari.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgci7Cv2tOyfliiy51732zF_CfdQsn6iC1RyWUKc8Rd3YSUsbLGpPM9SGudinDgjmF3nlnJx_bp3oM82vhp_-eSqFrhD3acdYBJ3a4lJVyAd7o7_p9EH1he0BkddUrvG_F1FD407RUulj0/s1600/DSC02026.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="232" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgci7Cv2tOyfliiy51732zF_CfdQsn6iC1RyWUKc8Rd3YSUsbLGpPM9SGudinDgjmF3nlnJx_bp3oM82vhp_-eSqFrhD3acdYBJ3a4lJVyAd7o7_p9EH1he0BkddUrvG_F1FD407RUulj0/s1600/DSC02026.JPG" width="640" /></a></div>
<br />
Ingrediente :<br />
<br />
Pentru alaut<br />
<br />
- 12 prune micute si 5 mai mari spalate, taiate in jumatate si fara sambure<br />
- 600 g cartofi de salata, nu pentru piureu, astfel aluatul este mai lipicios<br />
- 2 oua<br />
- 150 g faina<br />
- 75 g gris<br />
- 1/2 lingurita de sare pentru aluat<br />
<br />
Pentru pezmet si umplutura:<br />
- 30 g unt<br />
- 150 g pezmet<br />
- 90 g zahar cristal<br />
- 1/ 2 lingurita de scortisoara<br />
<br />
Pentru fiert :<br />
- o oala de mare capacitate, aprox 5 l de apa<br />
- 1 lingurita sare<br />
- 1 lingura de ulei<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVur8Y7r3bm30iGlmmcPfXSSCs_nfosLBG-A3pMV844LNMLZPulx-3sfcmhxPai1odfmEOwu_I5nk8xNJ6mxm9xVb0sNF2KOo3hrHmO29qnA8LPPyQBog58WWpQu3180lT-6PhsaCcXT8/s1600/DSC01997.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVur8Y7r3bm30iGlmmcPfXSSCs_nfosLBG-A3pMV844LNMLZPulx-3sfcmhxPai1odfmEOwu_I5nk8xNJ6mxm9xVb0sNF2KOo3hrHmO29qnA8LPPyQBog58WWpQu3180lT-6PhsaCcXT8/s1600/DSC01997.JPG" width="312" /></a></div>
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Fierbeti cartofii cu coaja, astfel nu vor fii plini de apa. Curatati
coja si reducti in piureu. Adaugati restul ingredientelor : oua, sare,
faina si gris, amestecati repede pana cand se desprinde de vas si
obtinem un bulgare. Puneti in frigider.<br />
<br />
Pezmetul l-am facut din paine uscata feliata trecuta in robot. Intr-o
tigaie puneti untul l-a topit, dupa care adaugati pezmetul, amestecati
din cand in cand, pe foc mijlociu, pana cand permetul capata o culoare
frumoasa si uniforma, fara sa se arda. Adaugati 60 g de zahar si
amestecati.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgflTpUXbiCb2tqwRZm9o5k6zb54IUA4pYAH6y_QjoXEun6gVW7O2XMTaIwmuXm2wAcaIRhohD414nfv0gxVQjJqgtRbzuE37CQoUonbpotGH-VvUCUk9JiYgfviQI_Tw1fhSNMaRJ9nm4/s1600/DSC01998.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="199" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgflTpUXbiCb2tqwRZm9o5k6zb54IUA4pYAH6y_QjoXEun6gVW7O2XMTaIwmuXm2wAcaIRhohD414nfv0gxVQjJqgtRbzuE37CQoUonbpotGH-VvUCUk9JiYgfviQI_Tw1fhSNMaRJ9nm4/s1600/DSC01998.JPG" width="320" /></a></div>
<br />
Dupa ce prunele au fost curatate, luati aluatul de marimea unei prune cu
mainile umezi, aplatizati si formati o bila imprejurul prunelor.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkw20x4I5E6jp7AAwq0UxBlYoElepGpb78PwPNEPGKgPbuM_zK7u93e_D5jQaEboCkEd5lK-7JNwEphsidRjqGm_DOiPdWhXIyNtyvaonTd7kpgbJa3ihYCH5iW8mzH-0Tst-ldV6mYTs/s1600/DSC02000.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkw20x4I5E6jp7AAwq0UxBlYoElepGpb78PwPNEPGKgPbuM_zK7u93e_D5jQaEboCkEd5lK-7JNwEphsidRjqGm_DOiPdWhXIyNtyvaonTd7kpgbJa3ihYCH5iW8mzH-0Tst-ldV6mYTs/s1600/DSC02000.JPG" width="292" /></a></div>
Amestecati restul de zahar, 30 g cu scrtisoara si depuneti in mijlocul
prunelor intregi, dupa ce a-ti scos samburele. Inchideti prunele cu
aluatul.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhb_acubw6WtgVkcn89hyq9W2Rm3qzQCLTMfAcY7fXrCXcuhOeO2oVIYQH_yzBoMBWe7lSb3-5MKeZepVMyzkazHFAon6d4aQa0HH5-SsLx9t9k9GT5764ISH9twAq6F_im0xHLp9kMIp8/s1600/DSC02004.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="285" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhb_acubw6WtgVkcn89hyq9W2Rm3qzQCLTMfAcY7fXrCXcuhOeO2oVIYQH_yzBoMBWe7lSb3-5MKeZepVMyzkazHFAon6d4aQa0HH5-SsLx9t9k9GT5764ISH9twAq6F_im0xHLp9kMIp8/s1600/DSC02004.JPG" width="320" /></a></div>
Puneti apa la incalzit, iar cand este in clocot, le redati forma rotunda
si le puneti in apa la fiert. Dupa ce se ridica la suprafata, le lasati
inca 2 minute, pentru ca grisul sa fiarba, dar prunele sa ramana
nefierte. Retrageti din apa si tavalitile imediat in pezmet cu ajutorul
unei linguri.<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtkqyG791nbo_SItJ5ITEfhlZpsJSI3fW5NcJmEnJK37k3oOIxBgXi3czzrgXKj0TbSuCPcgCAnpe-d2ENkdfr3U0VtmpZb2veiUaoXzKEWT0iTq5vD5wFJVcl_uKsRG-Kdoscunq2MSQ/s1600/DSC02021.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="588" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtkqyG791nbo_SItJ5ITEfhlZpsJSI3fW5NcJmEnJK37k3oOIxBgXi3czzrgXKj0TbSuCPcgCAnpe-d2ENkdfr3U0VtmpZb2veiUaoXzKEWT0iTq5vD5wFJVcl_uKsRG-Kdoscunq2MSQ/s1600/DSC02021.JPG" width="640" /></a></div>
<br /></div>
carnetul de retetehttp://www.blogger.com/profile/01320979624237769346noreply@blogger.com0tag:blogger.com,1999:blog-2924080687458640135.post-32574692520493484712016-06-05T11:18:00.004-07:002016-06-05T11:18:34.219-07:00Ce retete mi-au placut aceasta saptamana pe blogurile culinare romanesti<div dir="ltr" style="text-align: left;" trbidi="on">
<a href="http://prajituricisialtele.ro/2016/06/02/mini-tarte-cu-zucchini-si-ricotta/">http://prajituricisialtele.ro/2016/06/02/mini-tarte-cu-zucchini-si-ricotta/</a><br />
<br />
<br />
<img alt="minitarte cu zucchini9" class="aligncenter size-large wp-image-7170" src="http://i2.wp.com/prajituricisialtele.ro/wp-content/uploads/2016/06/minitarte-cu-zucchini9.jpg?resize=600%2C397" height="422" width="640" />l<br />
<br />
<a href="http://www.retetelemeledragi.com/2016/06/paella-vegetariana.html/"> http://www.retetelemeledragi.com/2016/06/paella-vegetariana.html/</a><br />
<br />
<br />
<a href="http://www.alinaavram.ro/2016/06/entremet-cu-matcha-si-jeleu-de-capsuni.html">http://www.alinaavram.ro/2016/06/entremet-cu-matcha-si-jeleu-de-capsuni.html</a> <br />
<img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZe-bxpVgkDPJY_-ezW7MphR2eAU1BR6CjqfnBxry_i-e7AkY9uN9WijQ7p0ha7Tk32pEvTY0oMHhG_0AToJ0BRVGt70dy8hj8mEEBK2w6fSvXDkWxARgGJzGP-1MMnJFEQ46eECcEu4A/s1600/SAM_8266.JPG" /><br />
<br />
<br /></div>
carnetul de retetehttp://www.blogger.com/profile/01320979624237769346noreply@blogger.com0tag:blogger.com,1999:blog-2924080687458640135.post-6499086879953739572016-05-31T03:10:00.001-07:002016-06-11T14:05:23.085-07:00Baba cu rom - baba au rhum - savarine <div dir="ltr" style="text-align: left;" trbidi="on">
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBipC1BxHJ2oAVxyRrrp8l4OjIrJMOnAr1R__z4rm4WIsjgq3OlmOqbSgLy2yTvBuyVDz4mkNUWZ4PZCZN7Nzn3_2lidUOQxaXx4GPW1cnAcwl4njDhC_o3GabzbKgnfpayVkaIdZ-R9BF/s1600/baba+au+rhum+2.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBipC1BxHJ2oAVxyRrrp8l4OjIrJMOnAr1R__z4rm4WIsjgq3OlmOqbSgLy2yTvBuyVDz4mkNUWZ4PZCZN7Nzn3_2lidUOQxaXx4GPW1cnAcwl4njDhC_o3GabzbKgnfpayVkaIdZ-R9BF/s640/baba+au+rhum+2.JPG" width="552" /></a></div>
<br />
Pentru ca este prajitura favorita a sotului, am incercat-o de mai multe ori si am incercat mai multe retete. Este o reteta pe care putem sa o utilizam pentru baba cu rom sau savarine cu sirop de portocale. <br />
<a name='more'></a>Pot fi umplute si decorate cu frisca, crema patisiera, crema diplomat, cu fructe caramelizate sau fructe de sezon. <br />
<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJB25cLLzYADhHoJgmipYnZiJ6YFHmYpkTkDIMwz-4RcZ-yAUXsKA6ljKP-vG1xvDm491a3ra9iqTSgX7khSdchyphenhyphen3IyqgJBt8l1fRYsnW4k1t6SUbH9haz8v4qzJcfNqyfvFzFLX6EbgL0/s1600/baba+au+rhum+3.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="374" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJB25cLLzYADhHoJgmipYnZiJ6YFHmYpkTkDIMwz-4RcZ-yAUXsKA6ljKP-vG1xvDm491a3ra9iqTSgX7khSdchyphenhyphen3IyqgJBt8l1fRYsnW4k1t6SUbH9haz8v4qzJcfNqyfvFzFLX6EbgL0/s640/baba+au+rhum+3.JPG" width="640" /></a></div>
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<br />
Reteta pe care am retinut-o si care ne place cel mai mult, am gasit-o intr-o carte "La pâtisserie de Rêves" de Philippe Conticini, un foarte cunoscut patisier francez <a href="http://lapatisseriedesreves.com/fr/content/14-rue-du-bac">http://lapatisseriedesreves.com/fr/. </a><br />
In al XVI-lea secol, "baba" era o prajitura poloneza, de forma cilindrica, un cozonac cu fructe uscate si aromat cu sofran.<br />
<br />
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<a href="https://www.blogger.com/null"><img alt="" border="0" class="entourage droite" src="http://static.saisons-vives.com/assets/imgupload/5/3/3/image_533.jpg" style="margin-left: 5px;" /> </a><br />
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Regele Stanislas Leszczynski il aduce la Curtea Frantei, in al XVIII-lea secol, cand Diderot il citeaza intr-o scrisoare, in anul 1767.
</div>
Astfel cuvantul "baba" apare in limba franceza, in 1806 cand Grimod de La reynière il mentioneaza in "Almanach des gourmands” in legatura cu stafidele de Corinthe : “On en
fait surtout beaucoup d’usage dans les babas, espèces de biscuit de
Savoie au safran, que le roi de Pologne, Stanislas 1er, a fait connaître
en France et dont les meilleurs se fabriquent à Paris, chez M. Rouget,
pâtissier célèbre.”<br />
Dupa aceea, in 1811, autorul “Manuel de la cuisine” publicat la Metz, spune ca este o prajitura germana, un aluat dospit, bogat in oua si unt, aromatizat cu esenta de floare de portocal, care contine stafide de Corinthe et
copt intr-o forma. Aceasta prajitura este fara sofran si este servit uscat, nu era inca aromatizat cu rom.<br />
Iar in anul 1835, patisierul parizian Stohrer, descendent al sefului patisier polonez al regelui Stanislas, a imbibat le baba cu rom, imediat dupa ce le scos din forma. Astfel, a inceput sa fie imbibat intr-un sirop de zahar cu rom.<br />
Inspre 1844, alti patisieri foarte cunoscuti la Paris, fratii Julien, se inspira de baba si creaza <b>savarinele</b>. Acesta este copt intr-o forma circulara, nu contine stafide, dar este imbibat de un sirop aromatizat cu kirsch sau apa de trandafir.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEQZcGhMfwWAKIC8JwCNolyJ4Xcz4kbFItAj1KR71wVF10ca_1Rbz9pLzJe5jDmdHGFuDb8id9HBJfzr3EhWcWapHDmVaFwC4hpe-hCvVeHnc_Mj0uD2DY6EZJkvkYwndz656OQUpxwByx/s1600/baba+au+rhum+2.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEQZcGhMfwWAKIC8JwCNolyJ4Xcz4kbFItAj1KR71wVF10ca_1Rbz9pLzJe5jDmdHGFuDb8id9HBJfzr3EhWcWapHDmVaFwC4hpe-hCvVeHnc_Mj0uD2DY6EZJkvkYwndz656OQUpxwByx/s640/baba+au+rhum+2.JPG" width="552" /></a></div>
<br />
Pentru 6 persoane - in 6 forme individuale de baba, savarine, kougloff sau intr-o forma mare de coroana.<br />
<br />
Preparare : 40 minuute<br />
Dospire : 2 ore 30 minute<br />
Coacere : 30 minute la 170°C si 30 minute la 160°C ( interesul este sa obtinem ceva foarte uscat, pentru a absorba cat mai mult sirop, iar Pierre Hermé recomanda pregatirea brioselor cu 4 zile inainte)<br />
<br />
Ingrediente pentru aluat :<br />
- 12 g drojdie proapata<br />
- 35 g lapte caldut<br />
- 225 g faina<br />
- 20 g zahar<br />
- 1 lingurita rasa de floare se sare<br />
- 3 oua<br />
- 50 g de unt taiat in bucatele<br />
<br />
Ingrediente pentru sirop cu rom sau cu suc de portocale :<br />
- 900 g apa<br />
- 270 g rom brun<br />
- 400 g zahar<br />
- 1 pastaie de vanilie<br />
<br />
Ingrediente pentru sirop exotic:<br />
- 300g suc de portocale<br />
- 60 g zahar<br />
- scortisoara in pudra, ghimbir in pudra sau alte aromate<br />
<br />
<br />
<b>Prepararea brioselor :</b><br />
<b> </b>Scoateti untul din frigider si lasati la temperatura ambianta timp de 30 minute.<br />
Daca plamaditi aluatul cu mana, timpul total va fi de minimum 20 minute, pana cand aluatul se va desprinde de peretii vasului si va deveni elastic, omogen si neted. Etapele sant aceleasi ca si cu robotul, diferenta este timpul de plamadire - dublu.Faceti atentie ca drojdia sa nu fie in contact direct cu sarea.<br />
Diluati drojdia in laptele caldut, in vasul robotului.<b> </b>Varsati peste lapte si drojdie, faina, zaharul si sarea. Incepeti plamadirea la viteza minima cu carligul. Adaugati, unul dupa altul ouale batute. Continuati plamadirea la viteza medie, pana cand aluatul se desprinde de peretii vasului, minimum 7 minute.<br />
Incepand cu acest moment, adaugati untul taiat in cubulete si plamaditi inca 3-4 minute, pana cand aluatul incepe sa se desprinda de peretii vasului si devine neted, elastic si omogen.<br />
Obtinem un aluat foarte moale si elastic, eu il pun cu lingurita in forme, cu degetele sau puteti utiliza o punga cu o dulie neteda. Daca utilizati punga, taiati aluatul care este foarte elastic cu o foarfeca. Egalizati aluatul cu degetele. Umpleti formele pe jumatate.<br />
Puneti formele pe placa cuptorului, acoperiti cu un film alimentar si lasati sa creasca la temperatura ambianta (ideal 22-24)C), timp de 2 ore sau pana cand aluatul a dublat de volum.<br />
Incalziti cuptorul la 170°C. Puneti le baba la copt timp de 30 minute, dupa care le scoateti din forme, le intoarceti si le puneti inca 30 minute in cuptor, dar la o temperatura mai scazuta - 160°C. Astfel vor seca si se vor intari. Lasati-le sa se raceasca.<br />
<br />
<b>Prepararea siropului : </b><br />
Dupa ce le baba s-au racit, puneti intr-o cratita inalta toate ingredientele siropului si incalzitile. 30 secunde dupa ce incepe sa fiarba, retrageti de pe foc si lasati sa se raceasca 2 minte, pentru ca siropul trebuie sa fie cald, dar nu foarte cald.<br />
Regula este sirop cald-baba reci sau baba calde - sirop rece. <br />
Eu prefer sa pun la fiert apa, zaharul si grauntele de vanilie cu pastaia, dupa ce inceapa sa clocoteasca, retrag cratita de pe foc si apoi adaug romul - astfel avem o aroma mai puternica de rom.<br />
Pentru siropul exotic, puneti toate ingredientele intr-o cratita si fierbeti intr-o cratita inalta. Lasati sa se raceasca 2 minute si apoi imbibati le baba. <br />
Bagati le baba una dupa alta in sirop, le intoarceti si le scoateti cand s-au umflat, iar daca le infingeti cu un cutit, cutitul le strapunge foarte usor.<b> </b>Puneti un gratar pe o tava si depuneti le baba pe gratar ca surplusul de sirop<b> </b>sa se scurga.<br />
Lasati le baba sa se scurga 2 minute, dupa care le depuneti pe o farfurioara, cu un pic de sirop pe fundul ei si acoperite de un film alimentar.<br />
Cu 20 minute, inainte de degustare, le scoateti din frigider, le puteti servi natur, sau cu frisca sau cu crema patisiera cu fructe confite sau proaspete.</div>
carnetul de retetehttp://www.blogger.com/profile/01320979624237769346noreply@blogger.com0tag:blogger.com,1999:blog-2924080687458640135.post-90103206890107798332016-05-28T07:36:00.001-07:002016-05-31T06:56:09.416-07:00Ce retete mi-au placut aceasta saptamana in blogurile culinare romanesti<div dir="ltr" style="text-align: left;" trbidi="on">
<a href="http://mazilique.ro/2016/05/curry-de-pui-cu-unt-si-cardamom/">http://mazilique.ro/2016/05/curry-de-pui-cu-unt-si-cardamom/</a><br />
<img alt="curry de pui cu unt si cardamom-31" class="attachment-post-thumbnail size-post-thumbnail wp-post-image" src="http://mazilique.ro/wp-content/uploads/2016/05/curry-de-pui-cu-unt-si-cardamom-31.jpg" height="425" width="640" /><br />
<a href="http://retetetimea.ro/omleta-cu-legume-la-cuptor/"></a><br />
<a name='more'></a><a href="http://retetetimea.ro/omleta-cu-legume-la-cuptor/"> http://retetetimea.ro/omleta-cu-legume-la-cuptor/</a><br />
<img alt="omleta la cuptor cu verdeturi 1" class="attachment-retete-featured-home-mare size-retete-featured-home-mare wp-post-image" src="http://retetetimea.ro/wp-content/uploads/2016/05/omleta-la-cuptor-cu-verdeturi-1-585x368.jpg" height="400" width="640" /><br />
<a href="http://gourmandelle.com/ro/burger-vegan-pulled-pork/">http://gourmandelle.com/ro/burger-vegan-pulled-pork/</a><br />
<img alt="Vegan-Pulled-Pork-Burger-with-caramelized-onion-Burger-vegan-reteta" class="attachment-entry size-entry wp-post-image" src="http://gourmandelle.com/wp-content/uploads/2016/05/Vegan-Pulled-Pork-Burger-with-caramelized-onion-Burger-vegan-reteta.jpg" height="355" width="640" /><br />
<br />
<a href="http://www.retetecalamama.ro/retete-culinare/retete-mancare/mancare-de-fasole-verde-pastai-cu-carne-de-porc.html"> http://www.retetecalamama.ro/retete-culinare/retete-mancare/mancare-de-fasole-verde-pastai-cu-carne-de-porc.html</a><br />
<img alt="mancare de fasole verde pastai cu carne de porc cu os - retetecalamamaro" class="aligncenter size-full wp-image-27595" src="http://i1.wp.com/www.retetecalamama.ro/wp-content/uploads/2016/05/mancare-de-fasole-verde-pastai-cu-carne-de-porc-cu-os-retetecalamamaro.jpg?resize=975%2C650" height="425" itemprop="image" width="640" /><br />
<br />
<a href="http://www.bucatarmaniac.ro/2016/05/muschi-de-porc-la-cuptor-cu-vin.html?utm_source=feedburner&utm_medium=feed&utm_campaign=Feed%3A+blogspot%2FBiEA+%28bucatar+maniac%29"> http://www.bucatarmaniac.ro/2016/05/muschi-de-porc-la-cuptor-cu-vin.html</a><br />
<br />
<br />
<br />
<img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhve1NJtVy85gy2OX-Q12PrCvw02A0ohi9E24AAHUg-S_S53cculyWr9fHkAJfNh6VoGpd-JcmJzWV89aDLNRJefde8_EMDSlsWaXl3k0VmCc4JPLZwVRfuzIEKO2M2Vmmfa4KRCsZ5dCE/s640/muschi+de+porc5.jpg" width="419" />L<br />
<br />
<a href="http://retetepapabun.ro/tort-cu-ciocolata-alba-si-zmeura/"> http://retetepapabun.ro/tort-cu-ciocolata-alba-si-zmeura/</a><br />
<img alt="a" class="alignleft size-full wp-image-9491" src="http://retetepapabun.ro/wp-content/uploads/2016/05/a.jpg" height="515" width="640" /><br />
<a href="http://culoriledinfarfurie.ro/2016/05/tort-cu-mousse-de-capsuni.html"> http://culoriledinfarfurie.ro/2016/05/tort-cu-mousse-de-capsuni.html</a><br />
<br />
<br />
<img alt="Tort-cu-mousse-de-capsuni-1" class="aligncenter size-large wp-image-17225" data-lazy-loaded="true" src="http://i1.wp.com/culoriledinfarfurie.ro/wp-content/uploads/2016/05/Tort-cu-mousse-de-capsuni-1.jpg?resize=465%2C620" height="640" style="display: block;" width="480" /><a href="http://www.secretelebucatarieinoastre.com/2016/05/tort-tiramisu-cu-capsuni-tiramisu-alle.html">http://www.secretelebucatarieinoastre.com/2016/05/tort-tiramisu-cu-capsuni-tiramisu-alle.html</a><br />
<img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkPYB5QJw4gjkFXxngrYBQtPxmA9l54AbY61hP1MCsB4IVxcQGOBmIwKyfnTWnXoOFruWockS1tQ_7PE6l_x3eSoBeBbnC9OQV0wgaH-BOdaYfcsdkkvx90weD1BuXn6FUWWYe-R30c4Y/s640/tiramisu+cu+capsuni7.jpg" width="480" /><br />
<a href="http://alinacuisine.ro/tort-dobos/">http://alinacuisine.ro/tort-dobos/</a><br />
<img alt="tort dobos 02" class="aligncenter wp-image-5811 size-full" src="http://alinacuisinestatic.tk/uploads/2016/05/tort-dobos-02.jpg" height="422" width="640" /></div>
carnetul de retetehttp://www.blogger.com/profile/01320979624237769346noreply@blogger.com0tag:blogger.com,1999:blog-2924080687458640135.post-78588895827424024502016-05-23T06:09:00.002-07:002016-08-25T06:39:59.563-07:00Sfaturi practice - Conservarea legumelor prin congelare<div dir="ltr" style="text-align: left;" trbidi="on">
<br /><div style="text-align: left;">
<i><span style="font-family: "georgia" , "times new roman" , serif;">Toate
datele din aceasta rubrica le-am luat din Cartea de Notite de
utilizare, a congelatorului meu (in afara ierburilor aromatice si a
usturoiului).</span></i></div>
<div style="text-align: left;">
<i><span style="font-family: "georgia" , "times new roman" , serif;">Am
facut deja exemple in fotografii pentru conservarea fasolei pastai,
usturoiului si patrunjelului, voi continua si cu celelalte legume de
baza. </span></i></div>
<div style="text-align: left;">
<i><br /></i></div>
<div style="text-align: left;">
<i><span style="font-family: "georgia" , "times new roman" , serif;">Legumele vor fi spalate, curatate si taiate.</span></i></div>
<br />
In franceza se utilizeaza termenul de <b><span style="color: #990000;">"blanchiment"</span></b> - este prodeul de oparire prin fierbere <br />
<a name='more'></a>in
apa sau la vapori de apa, a legumelor, care dureaza cateva minute,
cateodata mai putin, dupa care le racim imediat in apa rece, pentru a le
pastra culoarea.<br />
<br />
-<span style="color: #990000;"><b> In apa</b></span>
- puneti apa la incalzit. Puneti legumele in apa clocotita pentru a
fierbe. Pentru 500 gr de legume utilizam 3-4 litri de apa. Aceiasi apa
se poate utiliza de 6-7 ori.Acoperiti.<br />
<br />
- <span style="color: #990000;"><b>In vapori de apa</b></span>
- puneti apa intr-o cocota, legumele in cosuletul metalic in partea
superioara a recipientului, pentru a nu atinge apa. Puneti oala sub
presiune si incalziti apa.<br />
<br />
<span style="color: #990000;"><b>Racirea legumelor</b></span>
- trebuie sa se faca foarte repede, intr-o baie de apa rece sau cu
gheata, sau sub apa de robinet, pentru a pastra culoarea naturala a
legumelor. Eu, pun intr-un panier si las sa curga apa de la robinet
peste legumele fierte, cateva momente, astfel se raceste foarte repede.<br />
<br />
Lasati
sa se scurga apa, dupa care le puneti intr-un ambalaj alimentar si
puneti in congelator.Cel mai bine este sa folositi un sac
special alimentar, utilizare unica.Puneti in sac cantitatea necesara
pentru o utilizare. Cand congelati cantitati mai mici, congelarea este
mai rapida.<br />
<br />
<span style="color: #990000;"><b>Morcovii </b></span><br />
Curatati morcovii
tineri, spalati si taiati in bucati de aceiasi marime, astfel fierberea
va fi constanta. Puneti la fiert in apa clocotita timp de 3 minute,
dupa care scoateti din apa clocotita, puneti la racit in apa, ambalati
si congelati.<br />
<br />
<span style="color: #990000;"><b>Ciupercile</b></span> - alegetile mici, sanatoase, tari, culese proaspat, palaria nu prea deschisa.<br />
Preparatile
si spalatile. Puneti intr-o cratita la prajit, pentru a elimina apa de
vegetatie, adaugati o lingura de ulei. Dupa ce apa de vegetatie s-a
redus, puneti la scurs, lasati sa se raceasca, ambalati si congelati.<br />
<br />
<b><span style="color: #990000;">Conopida </span></b>- alegeti-o foarte alba, stransa.<br />
-<span style="color: #990000;"><b> Intreaga</b></span>
- inlaturati foile si o parte din picior (cotor). Puneti 1/2 ora in apa
rece sarata cu piciorul in sus. Puneti la fiert in apa clocotita timp
de 5 minute. Raciti in apa rece timp de 5 minute, lasati sa se scurga,
ambalati, congelati.<br />
- <span style="color: #990000;"><b>In bucati</b></span>
- inlaturati foile, taiati in buchetele, aproximativ de aceiasi marime,
spalati. Puneti la fiert in apa clocotita timp de 2 minute, dupa care
raciti la robinet, lasati sa se scuga, ambalati, congelati.<br />
<br />
<b><span style="color: #990000;">Varza verde</span></b> - tanara, inima alba<br />
Desprindeti
foile de varza, spalati, puneti la fiert in apa clocotita timp de 2
minute, lasati sa se scurga, dupa ce s-a racit ambalati si congelati.<br />
<br />
<span style="color: #990000;"><b>Spanacul</b></span> - proaspat, foi mici tinere<br />
Inlaturati
codita, spalati foile, puneti la fiert in apa clocotita 1 minut.
Amestecati in timpul fierberii ca foile sa fie separate. Raciti la apa
de robinet, lasati sa se scurga, ambalati si congelati.<br />
<br />
<b><a href="http://ciocolatasizahar.blogspot.com/2010/07/sfaturi-practice-conservarea-prin.html"><span style="color: #990000;">Fasolea verde si galbena pastai</span></a></b> - articol intreg<a href="https://reteteusoaresicreative.blogspot.fr/2016/05/cum-este-vara-cald-se-gasesc-din-belsug.html"> aici .</a><br />
<br />
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<b><a href="http://ciocolatasizahar.blogspot.com/2010/05/conservarea-ierburilor-aromatice-prin.html"><span style="color: #990000;">Ierburi aromatice</span></a></b> - articol intreg<a href="https://reteteusoaresicreative.blogspot.fr/2016/08/sfaturi-practice-conservarea-ierburilor.html"> aici</a>.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyzNuY9HISVXPWCxDkHbW93He0Y0QLA2n4b_AYlDMBbulI4bK1GvvdK7jVAzzJzVx1UHnZKZTmEZsZaWjoBnLpewVCKOGB-S_-ym9aTX8P-TzkGu2VMUg3PQHmUju0Gf2PuxJsqy4HRog/s1600/2010138.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" bx="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyzNuY9HISVXPWCxDkHbW93He0Y0QLA2n4b_AYlDMBbulI4bK1GvvdK7jVAzzJzVx1UHnZKZTmEZsZaWjoBnLpewVCKOGB-S_-ym9aTX8P-TzkGu2VMUg3PQHmUju0Gf2PuxJsqy4HRog/s320/2010138.jpg" /></a></div>
<a href="http://ciocolatasizahar.blogspot.com/2009/11/sfaturi-practice-conservarea.html"><span style="color: #990000;"><b>Usturoiul</b></span></a><b> </b>- articol intreg<a href="https://reteteusoaresicreative.blogspot.fr/2016/08/sfaturi-practice-conservarea-usturoiului.html"> aici</a> .<br />
<br />
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<span style="color: #990000;"><b>Mazarea</b></span> - ferma, proaspat culeasa, verde.<br />
Spalati
dupa ce le-ati desprins de teci. Lasati la fiert in apa clocotita 2
minute, vezi 3 daca bobul este mai gros. Raciti la robinet, lasati sa se
scurga, ambalati si puneti in congelati.<br />
<br />
<b>Legume Timpul de conservare in luni</b><br />
<br />
<b>Morcovi 10-12</b><br />
<br />
<b>Ciuperci 10-12</b><br />
<br />
<b>Conopida 8-10</b><br />
<br />
<b>Varza verde 8-10</b><br />
<br />
<b>Spanac 10-12</b><br />
<br />
<b>Fasole pastai 10-12</b><br />
<br />
<b>Ierburi aromatice 6-8</b><br />
<br />
<b>Mazare 12</b><br />
<br />
Am
incercat sa congelez si rosii, dar nu am avut un rezultat prea bun,
cred ca depinde mult de soiul rosiilor. Fiecare soi, are o aumita
intrebuintare, am incercat de 2 ori si apoi am renuntat, prefer
conservele.</div>
carnetul de retetehttp://www.blogger.com/profile/01320979624237769346noreply@blogger.com0tag:blogger.com,1999:blog-2924080687458640135.post-87316702047302363832016-05-23T06:04:00.000-07:002016-05-23T06:10:31.161-07:00Conservarea fasolei prin congelare<div dir="ltr" style="text-align: left;" trbidi="on">
<div class="separator" style="clear: both; text-align: center;">
<span style="font-family: "georgia" , "times new roman" , serif;">Cum
este vara, cald , legumele se gasesc din belsug si sant mai ieftine,
este timpul ideal pentru a prepara conservele pentru iarna. Dar
congelarea pastreaza cel mai bine vitaminele fructelor si legumelor...</span></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<br />
Prefer
conservarea prin congelare a fasolei pastai verzi sau galbene, pentru
ca nu se schimba gustul ca siin conserva si este foarte simplu de
realizat,<br />
<a name='more'></a>cu conditia sa aveti un congelator incapator.<br />
<br />
Curatati pastaile de codite, de ambele parti, taiati in 2 sau 3 bucati. Spalati si lasati sa se strecoare.<br />
<br />
Intr-o oala, puneti apa la fiert, cand clocoteste adaugati fasolea curatata. <br />
<br />
Pentru 500 g utilizati 3-4 litri de apa. Aceiasi apa o puteti folosi de 6-7 ori, pentru a fierbe acelasi tip de legume.<br />
<br />
Acoperiti si lasati sa fiarba 4 minute.<br />
<br />
Scoateti
fasolea din apa fiebinte si puneti in apa rece, astfel isi pastreaza
culoarea. Strecurati de apa si lasati sa se raceasca, dupa care puneti
in saci de congelare.<br />
<br />
Fasolea astfel preparata o puteti pastra in congelator timp de 10 luni.<br />
<br />
Decongelarea cea mai simpla, este de a pune fasolea congelata direct in apa fierbinte sarata.<br />
<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRoypTHjqnHUYiy_9Woo1sMWPmRmNWCs0hJRvcwvcQk7d0t5VTUTnxml0E44onXl1dB6dgEatlZI6LUQpF9WZ4cyGKuH8D3sU8H7wX6535lNnMQBXmiyHxfFXIE1kLe73pmGEiCpnzpWA/s1600/haricot.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="302" rw="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRoypTHjqnHUYiy_9Woo1sMWPmRmNWCs0hJRvcwvcQk7d0t5VTUTnxml0E44onXl1dB6dgEatlZI6LUQpF9WZ4cyGKuH8D3sU8H7wX6535lNnMQBXmiyHxfFXIE1kLe73pmGEiCpnzpWA/s400/haricot.jpg" width="400" /></a></div>
</div>
carnetul de retetehttp://www.blogger.com/profile/01320979624237769346noreply@blogger.com0tag:blogger.com,1999:blog-2924080687458640135.post-60120121162221011802016-05-21T02:41:00.000-07:002016-05-21T02:41:05.067-07:00Ce retete mi-au placut aceasta saptamana in blogurile culinare romanesti<div dir="ltr" style="text-align: left;" trbidi="on">
<a href="http://www.jamilacuisine.ro/supa-de-rosii-cu-ardei-copt-reteta-video/">http://www.jamilacuisine.ro/supa-de-rosii-cu-ardei-copt-reteta-video/</a><br />
<br />
<a href="http://micky-mihaela.blogspot.fr/2016/05/chiftelute-de-dovlecei-cu-gouda.htm">http://micky-mihaela.blogspot.fr/2016/05/chiftelute-de-dovlecei-cu-gouda.htm</a><br />
<img border="0" height="425" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicvRjwUCFoCXTx8_IpY69k6013SSAapexwi05LbH8togSWx7VgqeFQTDPIAmVMDuz-8pCaN_wC7VJciXPUKI3R_PS6YMNKVExO8bsIZLEYrdAEspn4InHaGiJwf16q7Yi8nNVmI9UfAiX3/s640/Chiftelute+de+dovlecei+cu+leurda+si+gouda2_DxO+%2528FILEminimizer%2529.jpg" width="640" /><br />
<br />
<a href="http://www.haisagatim.ro/2016/05/paste-scoici-umplute-cu-branza-sos-de-rosii.html">http://www.haisagatim.ro/2016/05/paste-scoici-umplute-cu-branza-sos-de-rosii.html</a><br />
<img alt="Scoici umplute cu branza 0" class="alignnone size-full wp-image-12590" src="http://www.haisagatim.ro/wp-content/uploads/2016/05/DSCF0335_1265.jpg" height="640" title="" width="480" /><br />
<a href="http://www.stickyfingers.ro/clatite-brasovene-cu-pui-si-spanac/">http://www.stickyfingers.ro/clatite-brasovene-cu-pui-si-spanac/</a><br />
<br />
<a href="http://culoriledinfarfurie.ro/2016/05/tarta-cu-ciocolata-si-capsuni.html">http://culoriledinfarfurie.ro/2016/05/tarta-cu-ciocolata-si-capsuni.html</a><br />
<img alt="Tarta-cu-ciocolata-si-capsuni-1" class="aligncenter size-large wp-image-17201" data-lazy-loaded="true" height="640" src="http://i2.wp.com/culoriledinfarfurie.ro/wp-content/uploads/2016/05/Tarta-cu-ciocolata-si-capsuni-1.jpg?resize=465%2C620" style="display: block;" width="480" /><br />
<a href="http://ro.blog.hirth-net.de/?p=7453">http://ro.blog.hirth-net.de/?p=7453</a><br />
<img alt="" class="aligncenter" height="428" src="http://www.harryhirth.com/img/kuchen/k14.jpg" width="640" /><br />
<br />
<a href="http://www.dulciurifeldefel.ro/tort-diplomat-cu-capsuni-si-ananas/"> http://www.dulciurifeldefel.ro/tort-diplomat-cu-capsuni-si-ananas/</a><br />
<br />
<br />
<img alt="Tort Diplomat" class="aligncenter size-full wp-image-10174" height="425" src="http://www.dulciurifeldefel.ro/wp-content/uploads/2016/05/tort-diplomat-cu-capsuni-si-ananas-5.jpg" width="640" /><br />
<br />
<a href="http://gabrielacara.blogspot.fr/2016/05/lapte-de-pasare.html"> http://gabrielacara.blogspot.fr/2016/05/lapte-de-pasare.html</a><br />
<br />
<a href="http://bucate-aromate.ro/2016/05/tort-cu-crema-de-serbet/">http://bucate-aromate.ro/2016/05/tort-cu-crema-de-serbet/</a><br />
<br />
<img alt="Tort cu crema de serbet" class="aligncenter size-full wp-image-11289" src="http://i1.wp.com/bucate-aromate.ro/wp-content/uploads/2016/03/Tort-cu-crema-de-serbet7.jpg?resize=480%2C640" height="640" width="480" /></div>
carnetul de retetehttp://www.blogger.com/profile/01320979624237769346noreply@blogger.com0tag:blogger.com,1999:blog-2924080687458640135.post-50645271568186376412016-05-19T05:23:00.001-07:002016-05-19T12:12:47.537-07:007 retete cu ficat de pui - pateu, salata, terina si tocanita<div dir="ltr" style="text-align: left;" trbidi="on">
<div style="color: black; font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">
<div style="text-align: left;">
<div style="text-align: left;">
<span style="font-weight: normal;">Ficatul de pui este un aliment care imi place sub toate formele - pateu, terina, salata sau tocanita. Mai jos aveti prezentate 2 retete de pateu, 2 de terina, 1 de salata si 2 retete de tocanita.</span></div>
<a name='more'></a>Am reunit toate retetele pe care le-am pregatit acum cativa ani in<b> fostul meu blog</b>, precum si o reteta noua.<br />
<br />
<h3 style="text-align: left;">
<b>Pateu de ficat de pui</b></h3>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvJwi7zPov8IY7xY_kblfDBAum8fJ6cIR1BAryju3aqebIM-v4hMDm0m5EBeSPDjIULn0LsQQt6lW3KHNKSNQg532HoXPZJ0Wm4kyhUfTQ1GBkhaDM3s8_hT85ojIqSTWklkVLn9PPLVAc/s1600/1-DSC04416.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvJwi7zPov8IY7xY_kblfDBAum8fJ6cIR1BAryju3aqebIM-v4hMDm0m5EBeSPDjIULn0LsQQt6lW3KHNKSNQg532HoXPZJ0Wm4kyhUfTQ1GBkhaDM3s8_hT85ojIqSTWklkVLn9PPLVAc/s400/1-DSC04416.JPG" width="322" /></a></div>
<h3 style="text-align: left;">
<span style="font-weight: normal;"> Ingrediente pentru 300 g de pateu (aici am pregatit 1 kg de ficat) :</span></h3>
<div style="text-align: left;">
- 225 g ficat de pui curatati de vene si taiati in bucatele</div>
<div style="text-align: left;">
- 90 g unt moale</div>
<div style="text-align: left;">
- 1 ceapa mica tocata marunt</div>
<div style="text-align: left;">
- 2 catei de usturoi tocati marunt</div>
<div style="text-align: left;">
- cimbru</div>
<div style="text-align: left;">
- 2 foi de dafin </div>
<div style="text-align: left;">
- 2 lingurite de sos Worcester</div>
<div style="text-align: left;">
- 1 lingura de cognac</div>
<div style="text-align: left;">
- sare si piper dupa gust</div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
Topiti 2 linguri de unt intr-o cratita, apoi adaugati ceapa tocata, cimbrul, foile de dafin si usturoiul tocat. Lasati la prajit pana cand ceapa devine stravezie si moale, dar nu capata culoare.</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi15r05s-RsLOhUdGJnjG2gIr57GfoMNlhSQ5C0Vx_A07i2p6plQwvksQFEJYqr8l8Uxpb6LF6dYYWAuUjXvd0DVIHz3-NmJsIIdDd0BoonlZEuvcjodenWt9sbibx5SbSbDWmQmW1aVoao/s1600/1-DSC04395.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="264" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi15r05s-RsLOhUdGJnjG2gIr57GfoMNlhSQ5C0Vx_A07i2p6plQwvksQFEJYqr8l8Uxpb6LF6dYYWAuUjXvd0DVIHz3-NmJsIIdDd0BoonlZEuvcjodenWt9sbibx5SbSbDWmQmW1aVoao/s320/1-DSC04395.JPG" width="320" /></a></div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
Adaugati ficatul de pui cu sosul Worcester si cognacul. </div>
<div style="text-align: left;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrca9LmHbNvhZb6MWoXrgR7hQ6zfVYmYNXh3gqmMmSMMqhtuvPnyte4HPVyhymB3zdmeqCpN7S23QZGugXIJGUVL3FsF0rZX2pukPRx2aHX49gIIbusuaTb31vJdn_JGxlPROU-IcTpRWH/s1600/1-DSC04396.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrca9LmHbNvhZb6MWoXrgR7hQ6zfVYmYNXh3gqmMmSMMqhtuvPnyte4HPVyhymB3zdmeqCpN7S23QZGugXIJGUVL3FsF0rZX2pukPRx2aHX49gIIbusuaTb31vJdn_JGxlPROU-IcTpRWH/s320/1-DSC04396.JPG" width="320" /></a></div>
<div style="text-align: left;">
Lasati la prajit 5 minute, pana ce ficatul este fiert, dar inca roz in interior. </div>
<div style="text-align: left;">
Lasati inca 5 minute, dupa care inlaturati foile de dafin si cimbrul. Transferati intr-un vas cu restul de unt si mixati ficatul.</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinhMc9ni6Ho5pP_qN22SWXylSRI-b_schk9OTL22wRVPc4KWOllYVE5BMif7lbyZQO-r6lJSMrVuFHB6mkMWh0Z2j2YdHONnN1uUzce-z8BHJ_KEn7MKugV2z5lJZED6DsoMnVHm5a6BW6/s1600/1-DSC04399.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinhMc9ni6Ho5pP_qN22SWXylSRI-b_schk9OTL22wRVPc4KWOllYVE5BMif7lbyZQO-r6lJSMrVuFHB6mkMWh0Z2j2YdHONnN1uUzce-z8BHJ_KEn7MKugV2z5lJZED6DsoMnVHm5a6BW6/s320/1-DSC04399.JPG" width="320" /></a></div>
<div style="text-align: left;">
Asezonati cu sare si piper dupa gust.</div>
<div style="text-align: left;">
Se conserva 5 zile in frigider, intr-un recipient inchis. </div>
<h3 style="text-align: left;">
<b>Terina de ficat de pui </b></h3>
Pateul de ficat se poate prepara in mai multe feluri : mai fin ca si o
pasta - crema, sau mai gros ca si o terina. De obicei, in pateul mai
fin utilizam unt , dar in tipul taranesc utilizam carne de porc cu
grasime.</div>
<br />
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<br />
Ingrediente :<br />
- 350 g ficat de pui<br />
- 350 g carne de porc cu grasime<br />
- 2 linguri de cognac<br />
- 1 ou<br />
- 2 foi de dafin<br />
- 1 lingurita de gelifiant in pudra<br />
- sare, piper<br />
<br />
Macinati ficatul si carnea separat. Amestecati toate ingredientele, asezonati.<br />
Pentru 1 kg de carne cu ficat - 16 g de sare si 3 g de piper.<br />
Pantru a verifica asezonarea, prajiti intr-o cratita cu ulei incins o chifteluta mica.<br />
Umpleti bocanele, puneti o foie de dafin in fiecare borcan, inchideti cu capacul.<br />
Puneti la fiert in bain-marie in cuptor timp de 1h30 minute.<br />
Lasati sa se raceasca si pastrati minimum 2 zile la rece, pentru ca aromele sa se dezvolte.<br />
Puteti pastra pateul 15 zile in frigider.<br />
<br />
<h3 style="text-align: left;">
<b> Terina cu ficat de pasare cu sos de rosii - Gâteau de foie de volaille - reteta bresana</b></h3>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUShLo10QmS9d4VnQTPURe-2aYtgyAeoz6oAgZk4ygUQm6YIYpjv-aY2vz9g3pTozX9SkbAgnpeu6MNpNv7rw4NyzC0knmJXR3B-WQnhFjdDyb13oD0tlNnF71ubJie87__GgAIVFSdYo/s1600/2011-02-06.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" h5="true" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUShLo10QmS9d4VnQTPURe-2aYtgyAeoz6oAgZk4ygUQm6YIYpjv-aY2vz9g3pTozX9SkbAgnpeu6MNpNv7rw4NyzC0knmJXR3B-WQnhFjdDyb13oD0tlNnF71ubJie87__GgAIVFSdYo/s640/2011-02-06.jpg" width="640" /></a><br />
<div style="text-align: left;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
Aceasta terina este o reteta regionala bresana, se serveste cu un sos de rosii si ciuperci de Paris.</div>
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</div>
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Ingrediente (pentru 4 persoane) :</div>
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</div>
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- 200 g ficat de pasare</div>
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</div>
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- 2 oua</div>
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</div>
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- 20 cl de smantana</div>
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</div>
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- 50 g miez de paine</div>
<div class="separator" style="clear: both; text-align: left;">
</div>
<div class="separator" style="clear: both; text-align: left;">
- 2 echalote sau 2 cepe mici</div>
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</div>
<div class="separator" style="clear: both; text-align: left;">
- sare si piper</div>
<div class="separator" style="clear: both; text-align: left;">
- patrunjel tocat - cateva fire</div>
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</div>
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- unt pentru ramequin</div>
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</div>
<div class="separator" style="clear: both; text-align: left;">
Curatati si spalati ficatul de pasare, taiati in bucatele. Curatati si tocati echalotele.</div>
<div class="separator" style="clear: both; text-align: left;">
Miezul de paine il taiati in bucatele mici.</div>
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</div>
<div class="separator" style="clear: both; text-align: left;">
Puneti
ficatul, echalotele, smantana, painea, smantana, ouale,
patrunjelul intr-un mixer. Mixati toate ingredientele, asezonati cu sare
si piper.</div>
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</div>
<div class="separator" style="clear: both; text-align: left;">
Preancalziti cuptorul la 150°C.</div>
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</div>
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Intr-o tava mica puneti apa, aproximativ 1cm si jumatate.</div>
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</div>
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Intre timp, ungeti ramaquinele cu unt si depuneti compozitia cu ficat in cele 4 ramequin.</div>
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</div>
<div class="separator" style="clear: both; text-align: left;">
Dupa
ce cuptorul este cald si apa fierbinte puneti ramequinurile acoperite
cu o foaie de aluminium in tava si lasati la fiert timp de 40 minute.</div>
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<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyRSz0jlLJ2bMwWXuODRpuZxdIcQ43Kk6xvFu8d73fZRlpPQGRHqfDbrurErx89oyKSH9YWvM5neojFjgh86ZfjVENfefPvmLtZMro1emekHu_DBL6eGsoBk1k_SZCDRnr47CopbHnULQ/s1600/2011-02-061.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" h5="true" height="228" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyRSz0jlLJ2bMwWXuODRpuZxdIcQ43Kk6xvFu8d73fZRlpPQGRHqfDbrurErx89oyKSH9YWvM5neojFjgh86ZfjVENfefPvmLtZMro1emekHu_DBL6eGsoBk1k_SZCDRnr47CopbHnULQ/s400/2011-02-061.jpg" width="400" /></a></div>
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Demulati terinele si serviti cu un sos de rosii si ciuperci de Paris sotate in unt.</div>
<h3 style="text-align: left;">
<b> </b></h3>
<h3 style="text-align: left;">
<b>Salata cu ficati de pui </b></h3>
Aceasta
salata se prepara in Bresse - o regiune din Franta . </div>
<div class="separator" style="clear: both; color: black; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBN137LSi3xV4sMjk3kbGjYMoI7v7v92OUgUOwntnuHfwaYn5CrlivaOJGfGFSRyKy-FFkl5A_5CYkQKY0VVgQ1fdkmZR8KJiyruWbuKyUCvpwM7bqWRQs5eDbXnXPG_6hyLeoyeTRVIs/s1600-h/aa122.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="374" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBN137LSi3xV4sMjk3kbGjYMoI7v7v92OUgUOwntnuHfwaYn5CrlivaOJGfGFSRyKy-FFkl5A_5CYkQKY0VVgQ1fdkmZR8KJiyruWbuKyUCvpwM7bqWRQs5eDbXnXPG_6hyLeoyeTRVIs/s640/aa122.jpg" width="640" /></a></div>
<div style="color: black;">
<b style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><i> </i></b></div>
<span style="color: black;"> Ingrediente :</span><br />
<span style="color: black;"> - 200 g ficatei de pui</span><br />
<span style="color: black;"> - 1 salata verde (in foto am folosit inima salatei)</span><br />
<span style="color: black;"> - 50 g </span><a href="http://ciocolatasizahar.blogspot.com/2009/10/unt-cu-patrunjel-si-usturoi.html" style="color: black;">unt cu patrunjel si usturoi </a><span style="color: black;">(poate gasiti gata facut in reionul produselor congelate)</span><br />
<span style="color: black;"> - 2 linguri de ulei</span><br />
<span style="color: black;">
Ficateii se curata de pielete, se spala, se taie in cubulete si se
prajesc in untul aromatizat cu patrunjel si usturoi si ulei.</span><br />
<span style="color: black;"> Apoi se serveste calzi pe salata verde.</span><br />
<br />
<b style="color: black;">Vinaigrette rapid fara mustar </b><br />
<span style="color: black;">
Daca vreti mai mult sos, amestecati un varf de sare cu 1 lingura de
otet balzamique (prefer), dupa ce sarea s-a diluat, adaugati 2 linguri
de ulei si amestecati din nou.</span><br />
<span style="color: black;"> Sosul vinaigrette si-l adauga fiecare in farfurie in functie de gustul dorit. </span><br />
<br />
<h2 style="text-align: left;">
<span style="color: black;"><b>Tocanita de ficat</b> </span></h2>
<div class="separator" style="clear: both; text-align: center;">
</div>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgaFlpGBxfKRx9-EacTDz5s1uFmhvyNR9KhivTFtFATLpSozoQWwAKiwiWBXWn39yru9wlefT8ZDxtm5Q_DYXnuigZcZncJVRo2Lk-4ZdYAuvS32Agl4XizO10cAdJp7XLsxM7tYZPlLgg/s1600-h/9.0916.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5380478108763776450" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgaFlpGBxfKRx9-EacTDz5s1uFmhvyNR9KhivTFtFATLpSozoQWwAKiwiWBXWn39yru9wlefT8ZDxtm5Q_DYXnuigZcZncJVRo2Lk-4ZdYAuvS32Agl4XizO10cAdJp7XLsxM7tYZPlLgg/s400/9.0916.jpg" style="display: block; height: 306px; margin: 0px auto 10px; text-align: center; width: 400px;" /></a><br />
Ingrediente:<br />
- 600 g ficat de vaca sau porc<br />
- 1/4 litru de lapte<br />
- 4 cepe mari<br />
- 4 linguri de ulei<br />
- 1 conserva mica de sos de rosii concentrat<br />
- 4 rosii mari<br />
- un pic de ardei iute<br />
- sare si piper dupa gust<br />
Ficatul il pun 1/2 ora inainte in lapte, prentru a deveni mai fraged, dupa care il tai in bucati.<br />
Ceapa o tai in felii si rosiile le curat de piele.<br />
Pentru
a curata rosiile de piele, pun apa la clocotit intr-o oala,tai rosiile
cu un cutit pe partea bombata in forma de cruce si le pun in apa
clocotita mai putin de 1 minute. Le scot si le pun imediat in apa rece,
dupa care pielea se curata foarte usor.<br />
Intr-o cratita adanca, pun
uleiul la incalzit, dupa care adaug ceapa in felii, las sa se caleasca 5
minute, amestec din cand in cand .<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQMNbFqDH_cCVrxXrGnwl9PIGJ6KBRZTJj-hWLxFqH09J_RRM9-kgBPwCxr9h_Utu3rphogsl49-Cz9G_de8W3eObNVX_IrPpVCPTydbkdt31E4kwaucXVuNpdMNKn1mtPGC9Hh7fZark/s1600-h/9.093.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5380478052565757618" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQMNbFqDH_cCVrxXrGnwl9PIGJ6KBRZTJj-hWLxFqH09J_RRM9-kgBPwCxr9h_Utu3rphogsl49-Cz9G_de8W3eObNVX_IrPpVCPTydbkdt31E4kwaucXVuNpdMNKn1mtPGC9Hh7fZark/s400/9.093.jpg" style="cursor: pointer; display: block; height: 279px; margin: 0px auto 10px; text-align: center; width: 400px;" /></a>Adaug
ficatul, il las sa se prajeasca cu ceapa timp de 10 minute,dupa care
adaug sosul de rosii, rosiile taiate si un pahar de apa .<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXtAD73F6JdIMNqyKm7cqEWXX3AUpfbrXqfd2YZLEwun1xKFHD3vvtpyixvCehpUGg7_FEitwuR9izVPfdY57OTV0Lc0ClnREy6q3Y2xUJCkyP2eTElMa8iAFBYaqGm9SG7ad1t5gVt4k/s1600-h/9.092.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5380477999972376162" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXtAD73F6JdIMNqyKm7cqEWXX3AUpfbrXqfd2YZLEwun1xKFHD3vvtpyixvCehpUGg7_FEitwuR9izVPfdY57OTV0Lc0ClnREy6q3Y2xUJCkyP2eTElMa8iAFBYaqGm9SG7ad1t5gVt4k/s400/9.092.jpg" style="cursor: pointer; display: block; height: 248px; margin: 0px auto 10px; text-align: center; width: 400px;" /></a>Acopar cratita si las sa fiarba 30 minute, dupa care asezonez cu sare, piper si ardei iute.<br />
IL servesc cu cartofi piureu sau cartofi natur.<br />
<h2 class="separator" style="clear: both; text-align: left;">
<b>Tocanita de ficat de pui si bacon</b> </h2>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-weight: normal;">Ingrediente (pentru 4 persoane):</span></div>
<div style="text-align: left;">
</div>
<div style="text-align: left;">
- 400 g ficatei de pui</div>
<div style="text-align: left;">
</div>
<div style="text-align: left;">
- 100 g de bacon </div>
<div style="text-align: left;">
</div>
<div style="text-align: left;">
- 3 linguri de ulei</div>
<div style="text-align: left;">
</div>
<div style="text-align: left;">
- 3 linguri de porto sau vin rosu</div>
<div style="text-align: left;">
</div>
<div style="text-align: left;">
- 1 lingura de zahar cand utilizati porto sau 1.5 linguri de zahar cu vinul rosu</div>
<div style="text-align: left;">
</div>
<div style="text-align: left;">
- 1/4 lingurite de origano</div>
<div style="text-align: center;">
</div>
<div style="text-align: left;">
- 20 bucati de arpagic</div>
<div style="text-align: left;">
</div>
<div style="text-align: left;">
- 1/2 ardei verde</div>
<div style="text-align: left;">
</div>
<div style="text-align: left;">
- 1/2 ardei rosu</div>
<div style="text-align: left;">
</div>
<div style="text-align: left;">
- 1 lingura de ulei</div>
<div style="text-align: left;">
</div>
<div style="text-align: left;">
- 25 g unt</div>
<div style="text-align: left;">
</div>
<div style="text-align: left;">
- sare si piper dupa gust</div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
Taiati baconul in 4 . Curatati, spalati si decupati ficatelul in 3-4 bucati, inlaturand pielitele si nervurile.</div>
<div style="text-align: left;">
</div>
<div style="text-align: left;">
Intr-un
castron, amestecati vinul rosu sau porto cu 3 linguri de ulei, zahar,
oregano. Puneti la marinat in castron, ficateii si baconul timp de o ora
minimum.</div>
<div style="text-align: center;">
</div>
<div style="text-align: left;">
Curatati arpagicul si ardei taiati in fasii, inlaturand semintele si partea alba.</div>
<div style="text-align: left;">
</div>
<div style="text-align: left;">
Intr-
o cratita, puneti o lingura de ulei cu untul, dupa ce s-a incalzit,
adaugati arpagicul si ardeiul, amestecati si lasati sa se prajeasca pe
foc domol 6-8 minute.</div>
<div style="text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzbhnVni_9birqlYPXUNseictMPEPjw7CgQCc5V2juNfyFN_PWKn_aSeoz2XS_VC-2mlAENVfGdB2cmOXikt8Qimtvhhdxg3nsbwjIsSBQyZDKf0iM92fixnSxJ-TI_YqM_lPbzDJxMzM/s1600/201017.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="250" nt="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzbhnVni_9birqlYPXUNseictMPEPjw7CgQCc5V2juNfyFN_PWKn_aSeoz2XS_VC-2mlAENVfGdB2cmOXikt8Qimtvhhdxg3nsbwjIsSBQyZDKf0iM92fixnSxJ-TI_YqM_lPbzDJxMzM/s400/201017.jpg" width="400" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div style="text-align: left;">
Ajutati ficateii si baconul cu sosul de marinat si prajiti pe foc rapid inca 5 minute. </div>
<div style="text-align: left;">
</div>
<div style="text-align: left;">
Asezonati cu sare si piper dupa gust.</div>
<div style="text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi88pDvuZp2558KHgmbOxOlySuKTjQTbdsGG1DJuT2JnFkJB5jZBTkf7W5JwOQ9695NFqxBThk7xYKnsWHjROj6Pr4RgtF9htlC-x7HMiihgjAoHJyXsMhTqCUv_4CTukpbMyNwNthmQqI/s1600/201015.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="225" nt="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi88pDvuZp2558KHgmbOxOlySuKTjQTbdsGG1DJuT2JnFkJB5jZBTkf7W5JwOQ9695NFqxBThk7xYKnsWHjROj6Pr4RgtF9htlC-x7HMiihgjAoHJyXsMhTqCUv_4CTukpbMyNwNthmQqI/s400/201015.jpg" width="400" /></a></div>
<div class="separator" style="clear: both; text-align: left;">
</div>
<div style="text-align: left;">
Serviti cald cu piureu.</div>
<h2 style="text-align: left;">
<b>Pateu de ficat</b></h2>
Astazi, am incercat reteta de baza pentru pateu de ficat. Putem adauga si alte ingrediente : ceapa, usturoi sau vin alb.<br />
Porto
- este un vin dulce portughez, caruia i s-a intrerupt fermentatia prin
adaugarea unui alcool. Cand nu am, il inlocuies cu un vin licoros,
Martini rosu, sau un alcool care contine zahar, dar nu este un lichior.<br />
Pateul il poti lasa 2 zile in frigider, culoarea si gustul vor fi mai bune.<br />
<br />
Ingrediente:<br />
- 350 g ficatei de pui<br />
- 100 g unt<br />
- 30 g sau 4 linguri unt clarificat<a href="http://ciocolatasizahar.blogspot.com/2009/08/untul-clarificat.html"></a><br />
- 2 linguri de porto<br />
- sare si piper<br />
Puneti la prajit ficateii curatati de piele si taiati in bucatele cu 25 g de unt, timp de 5 minute.<br />
<br />
Mixati
intr-un robot ficateii, restul de unt - 75 g, 2 linguri de porto.
Volumul se va dubla si compozitia va deveni ca o spuma.<br />
Asezonati cu sare si piper dupa gust, amestecati.<br />
Umpleti borcanele cu pateul astfel obtinut si acoperiti cu 2 linguri de unt clarificat.<br />
Eu am obtinut un borcan et un ramequin, deci am pus 2 linguri de unt clarificat in fiecare recipient.<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhO0JkvRgz-17eG6iMOYG-ANH6s97OwyHOmEuSfUiPbSrpxGutzqLepoxhoiVVQEnPKnIokQ0iwjNOVpRFPD0nA3YW5rCt4nuIXTwGvvHysPm_OCJ6HEDASfGN0vBrjLXrsCwqyQUh8vz0/s1600-h/pate.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5374668797966365954" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhO0JkvRgz-17eG6iMOYG-ANH6s97OwyHOmEuSfUiPbSrpxGutzqLepoxhoiVVQEnPKnIokQ0iwjNOVpRFPD0nA3YW5rCt4nuIXTwGvvHysPm_OCJ6HEDASfGN0vBrjLXrsCwqyQUh8vz0/s400/pate.jpg" style="display: block; height: 278px; margin: 0px auto 10px; text-align: center; width: 400px;" /></a><br />
Puneti la rece si serviti a doua zi.</div>
carnetul de retetehttp://www.blogger.com/profile/01320979624237769346noreply@blogger.com0tag:blogger.com,1999:blog-2924080687458640135.post-19147419515203064682016-05-14T03:21:00.000-07:002016-05-14T03:21:12.019-07:00ce retete mi-au placut aceasta saptamana pe blogurile culinare romanesti<div dir="ltr" style="text-align: left;" trbidi="on">
<a href="http://corinaureche.ro/7-idei-faine-pentru-mic-dejun/"> http://corinaureche.ro/7-idei-faine-pentru-mic-dejun/</a><br />
<br />
<img alt="v2 (1)" class="alignnone" data-lazy-loaded="true" height="425" src="https://farm8.staticflickr.com/7720/26940553056_39f1cc1fb2_k.jpg" style="display: inline;" width="640" /><br />
<br />
<a href="http://acasa-la-nevasta.blogspot.fr/2016/05/reteta-savarina-cum-prepar-aluatul.html">http://www.lauraadamache.ro/2016/05/quiche-cu-mascarpone.html#_</a><br />
<img alt="quiche-mascarpone-rosii-detaliu" class="aligncenter wp-image-21302 size-full" height="640" src="http://www.lauraadamache.ro/wp-content/uploads/2016/05/quiche-mascarpone-rosii-detaliu.jpg" title="Detaliu quiche tarta sarata" width="425" /><br />
<a href="https://vickysrecipes.wordpress.com/2016/05/10/tarta-cu-oua-pentru-micul-dejun/"> https://vickysrecipes.wordpress.com/2016/05/10/tarta-cu-oua-pentru-micul-dejun/</a><br />
<img alt="Tartă cu ouă pentru micul dejun" class="alignnone size-full wp-image-7337" height="480" src="https://vickysrecipes.files.wordpress.com/2016/05/tarta-cu-oua-pentru-micul-dejun.jpg?w=714" width="640" /><br />
<a name='more'></a><br />
<br />
<a href="http://lecturisiarome.ro/2016/05/mini-burgeri-rosii-chiftelute/"> http://lecturisiarome.ro/2016/05/mini-burgeri-rosii-chiftelute/</a><br />
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<img alt="mini burger" class="aligncenter wp-image-12567" height="640" src="http://lecturisiarome.ro/wp-content/uploads/2016/05/mini-burger.jpg" width="492" />l<br />
<a href="http://milkandtoastandhoney.ro/supa-crema-de-linte-rosie">http://milkandtoastandhoney.ro/supa-crema-de-linte-rosie</a><br />
<br />
<br />
<a href="http://papabundetot.ro/fusilli-cu-creveti-si-midii/"><img alt="Supa crema de linte rosie" class="aligncenter size-full wp-image-2374" data-jpibfi-indexer="3" height="640" src="http://milkandtoastandhoney.ro/wp-content/uploads/2016/05/ICS6138s.jpg" width="512" /></a><br />
<a href="http://papabundetot.ro/fusilli-cu-creveti-si-midii/"><br /></a><br />
<a href="http://panseluta-violet.blogspot.fr/2016/05/oua-scotiene.html">http://panseluta-violet.blogspot.fr/2016/05/oua-scotiene.html</a><br />
<img border="0" height="425" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEX0IBdTXQMQYrqlXWAw3fQEuKd86Om1TzJog_8Ee8eZQqfBjL-6kQ6ml7ZMoOzHiUjBqREaQljheDHCmO4aXAvNB9brquC-BAnHOoWQ0m6zZ9B4G5zPLTCsgrnrrUnmVZjwvoDUlvppU/s640/oua+scotiene+1.jpg" width="640" />l<br />
<a href="http://www.gatesteusor.ro/papricas-de-pui-2/">http://www.gatesteusor.ro/papricas-de-pui-2/</a><br />
<img alt="http://www.gatesteusor.ro/wp-content/uploads/2016/05/Papricas-de-pui-14-640x324.jpg" height="323" src="http://www.gatesteusor.ro/wp-content/uploads/2016/05/Papricas-de-pui-14-640x324.jpg" width="640" /><br />
<br />
<a href="http://papabundetot.ro/fusilli-cu-creveti-si-midii/"> http://papabundetot.ro/fusilli-cu-creveti-si-midii/</a><br />
<img alt="" class="wpurp-recipe-instruction-image" height="131" src="http://papabundetot.ro/wp-content/uploads/2016/05/Paste_midii-600x437.jpg" style="height: 100% ! important; margin-top: 5px ! important; max-width: 100% ! important; position: static ! important; text-align: inherit ! important; vertical-align: inherit ! important; width: 100% ! important;" title="Paste_midii" width="200" /><br />
<br />
<a href="http://www.bucatarmaniac.ro/2016/05/pulpe-de-pui-cu-stafide.html?utm_source=feedburner&utm_medium=feed&utm_campaign=Feed%3A+blogspot%2FBiEA+%28bucatar+maniac%29"> http://www.bucatarmaniac.ro/2016/05/pulpe-de-pui-cu-stafide.html</a><img alt="6521424315_267203e4fa_z" height="456" src="https://farm8.staticflickr.com/7039/26920301826_16667c0446_z.jpg" width="640" /><br />
<a href="http://acasa-la-nevasta.blogspot.fr/2016/05/reteta-savarina-cum-prepar-aluatul.html">http://acasa-la-nevasta.blogspot.fr/2016/05/reteta-savarina-cum-prepar-aluatul.html</a><br />
<br />
<img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheG7RXzrdKvsPBqfjR13w-CWNDxGOhhS-13u5ieeicxJrAY08I_nf64710ekC7jBcR5tYZVIVLPMOzoRRr3BT0WQ_hX0Biyx9FIfQ6l9LH0Hq3irNJvvjPCEUV_qkgIOFHPfX2fBE0Ld6q/s640/0098ba6947a6b63116af531dcf3a7f6a.jpg" width="480" /><br />
<br />
<a href="https://cerulina.wordpress.com/2016/05/09/felia-minunata/"> https://cerulina.wordpress.com/2016/05/09/felia-minunata/</a><br />
<img alt="IMG_0785" class="alignnone size-full wp-image-4727" height="310" src="https://cerulina.files.wordpress.com/2016/05/img_0785.jpg?w=535&h=310" width="535" /><br />
<a href="http://www.bucatareselevesele.ro/retete-culinare/deserturi-rapide/rulada-de-biscuiti-cu-branza.html?utm_source=feedburner&utm_medium=feed&utm_campaign=Feed%3A+BucatareseleVesele+%28Bucataresele+Vesele%29"> http://www.bucatareselevesele.ro/retete-culinare/deserturi-rapide/rulada-de-biscuiti-cu-branza.htm</a>l<br />
<br />
<a href="http://isabelacuisine.ro/tarta-cu-ciocolata-zmeura-si-mascarpone/?utm_source=rss&utm_medium=rss&utm_campaign=tarta-cu-ciocolata-zmeura-si-mascarpone"> http://isabelacuisine.ro/tarta-cu-ciocolata-zmeura-si-mascarpone</a><br />
<br />
<img alt="IMG_4102" class="aligncenter size-full wp-image-5905" height="640" src="http://isabelacuisine.ro/wp-content/uploads/2016/05/IMG_4102.jpg" width="425" />l<br />
<a href="http://www.dulciurifeldefel.ro/tort-cu-crema-de-unt-si-mascarpone-2/"> http://www.dulciurifeldefel.ro/tort-cu-crema-de-unt-si-mascarpone-2/</a><br />
<br />
<img alt="Tort cu crema mascarpone" class="aligncenter size-full wp-image-10153" height="425" src="http://www.dulciurifeldefel.ro/wp-content/uploads/2016/05/tort-cu-crema-de-unt-si-mascarpone-5.jpg" width="640" />l<br />
<a href="http://prajituricisialtele.ro/2016/05/13/pampuste-gourmet/">http://prajituricisialtele.ro/2016/05/13/pampuste-gourmet/</a><br />
<br />
<img alt="Pampuste gourmet8" class="aligncenter size-large wp-image-7080" height="422" src="http://i0.wp.com/prajituricisialtele.ro/wp-content/uploads/2016/05/Pampuste-gourmet8.jpg?resize=600%2C397" width="640" />l<br />
<br />
<a href="http://bucatarealalaplesneala.blogspot.fr/2016/05/prajitura-cu-crema-de-ciocolata-si-nuca.html">http://bucatarealalaplesneala.blogspot.fr/2016/05/prajitura-cu-crema-de-ciocolata-si-nuca.html</a><br />
<img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiF0VWrNh2Fh-mh1x4qxnkdwsM3DRtLs-Tx4a5mgqT0CSmbgfjpLJh_dVXwbmXPrzk9T2pGKc4oD_ApOeAVLBNCFVpE1GGHbIPYukYVVXoAQ-sK_Woh7aBCn93McMORzIlw0jiollEB3UM/s640/19+prajitura+cioconut.JPG" width="422" /><br />
<br />
</div>
carnetul de retetehttp://www.blogger.com/profile/01320979624237769346noreply@blogger.com0tag:blogger.com,1999:blog-2924080687458640135.post-2308046972769260772016-05-09T02:37:00.002-07:002016-05-19T04:16:18.931-07:00Blanquette de veau<div dir="ltr" style="text-align: left;" trbidi="on">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbjjWK38hqqoETAbqHX1fp4Hdh6oe1YKUMf_ojrB_AgFwX26SwmcsnRo4kpX0Wkuab2AD_4zMI6wN0UxGnBT1FrfvjxaD6gPO3pa777UTy3dVMGGGXdDQF23cBV2oNB4unHgdM952Sd7k/s1600/2011-11-27.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="394" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbjjWK38hqqoETAbqHX1fp4Hdh6oe1YKUMf_ojrB_AgFwX26SwmcsnRo4kpX0Wkuab2AD_4zMI6wN0UxGnBT1FrfvjxaD6gPO3pa777UTy3dVMGGGXdDQF23cBV2oNB4unHgdM952Sd7k/s640/2011-11-27.jpg" width="640" /></a><br />
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Ingrediente pentru 4 persoane:</div>
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- 600 g carne de vaca</div>
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- 1 ceapa<br />
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- 6 cuisoare</div>
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- 1 foaie de dafin</div>
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- cimbru</div>
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- 25 g unt</div>
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- 25 g faina</div>
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- 1 cl smantana lichida</div>
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- sare dupa gust</div>
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Garnitura :</div>
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- 1 praz</div>
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- 2 morcovi</div>
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- cartofi</div>
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- gulii sau alte legume de sezon</div>
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- cateva fire de patrunjel</div>
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- sare</div>
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Carnea
de vaca o taiati in cubulete si o puneti la fiert intr-o oala cu apa
rece. Curatati ceapa si infingeti cuisoarele in ceapa, puneti la fiert impreuna
cu carnea. Adaugati foia de dafin si 1 crenguta de cimbru, sarati.</div>
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Lasati sa fiarba minimum 2 ore pe foc domol si inlaturati spuma care se formeaza, ca lichidul sa ramana limpede.</div>
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Curatati si spalati legumele. Intr-o oala puneti apa la fiert, sarati si adaugati legumele. Fierbeti timp de 30 minute.</div>
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Un
sfert de ora inainte ca si carnea sa se termine de fiert, incepeti sa
preparati sosul. Intr-o oala, puneti la topit untul pe foc domol,
adaugati faina si amestecati pana la omogenizare. Adaugati din cand in
cand, cate un pic de lichid de fierbere a carnei si lasati sa fiarba
minimum 15 minute pana cand obtineti un sos gros si legat. La sfarsit
adaugati smantana si lasati inca 2 minute sa fiarba, sarati dupa gust.</div>
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Puneti carnea strecurata in sos , serviti cu garnitura de legume fierte si presarati cu patrunjel tocat.</div>
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carnetul de retetehttp://www.blogger.com/profile/01320979624237769346noreply@blogger.com0tag:blogger.com,1999:blog-2924080687458640135.post-87447024577091625412016-05-08T09:57:00.000-07:002016-07-03T13:47:30.846-07:00Briose suisse <div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtUv4AaUpqkJWssJ226Udi04JqfDWj8eQkU6JwHy60Il7ADvvMv1QtSRbetcDAxn8Or-CaL6IbLHAhfU7iQu_EfyVce6uaJPLPIkk_fbUlOk6WJzizxVCCbi7JkVcFbSxgj1mFb9UUQ4tv/s1600/briose+suisse.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="346" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtUv4AaUpqkJWssJ226Udi04JqfDWj8eQkU6JwHy60Il7ADvvMv1QtSRbetcDAxn8Or-CaL6IbLHAhfU7iQu_EfyVce6uaJPLPIkk_fbUlOk6WJzizxVCCbi7JkVcFbSxgj1mFb9UUQ4tv/s640/briose+suisse.JPG" width="640" /></a></div>
Mi se intampla sa fac de 2-3 ori aceiasi reteta, pentru ca am invatat un
lucru - cand am musafiri, nu fac retete noi, pregatesc numai retete testate deja. <br />
<a name='more'></a>De ce am facut de 2 ori aceasta reteta ? Pentru ca prima oara, aluatul era foarte bun, dar crema patisiera nu se tinea prea bine, am moficat un pic cantitatea de faina si apoi am pus prea multa crema in briose.<br />
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Ultima reteta care m-a dezamagit a fost briosa leopard. Este frumoasa, aspectuasa, dar nu are nici un gust - as zice o paine de sandwichuri colorata cu cacao. Si in plus miezul este uscat. Mi-am propus, sa incerc checul leopard cu aceasta reteta traditionala de chec cu unt. Iar pentru a o intinde mai usor, o voi pune in frigider peste noapte si apoi, intre diferitele etape in congelateur. Va fii mai lung, dar sper ca va avea un gust mai bun. Aluatul acestor briose mi-a iesit foarte pufos (scuze, nu imi place sa ma laud, dar trebuie sa o descriu) si se pastreaza foarte bine chiar 3 zile.<br />
Reteta era pentru 8 persoane, o tava, dar eu am facut-o pentru 16.<br />
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<b>Ingrediente pentru briosa</b>, pentru 16 bucati de briose suisse sau1,2 kg de aluat :<br />
- 250 g de unt ( o lasati 2 ore la temperatura ambianta, pentru a deveni moale )<br />
- 10 cl de lapte<br />
- 500 grame faina T45<br />
- 20 g drojdie proaspata<br />
- 100 g de zahar<br />
- 4 oua<br />
- 1 galbenus pentru dorura, inainte de a pune briosele la copt (dar pentru mine este optional, pentru ca eu pun in tava cuptorului incalzita 2-3 linguri de apa si imediat pun briosele la copt pe etajul superior pe o alta placa, astfel aburul coloreaza foarte bine crusta )<br />
- 12 g sare<br />
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<b>Ingrediente pentru crema patisiera </b>:<br />
- 50 cl de lapte<br />
- 1 pastaie de vanilie<br />
- 5 galbenusuri de ou<br />
- 100 g zahar<br />
- 60 g amidon (10g in plus de reteta normala)<br />
- 25 g unt (untul nu este obligatoriu, el da un aspect briant cremei - puteti puna pana la 50 g, dar eu am pus mai putin pentru ca avem deja briosa destul de bogata in unt )<br />
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<b>Ingrediente pentru sirop</b> :<br />
- 50 g de zahar<br />
- 5 cl apa<br />
- 1 lingura de sirop de floare de portocale (eu am pus Grand Marnier - un lichior cu o aroma puternica de portocale )<br />
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<b> Si in plus, pentru umplutura :</b><br />
<b>- </b>200 g pepite de ciocolata<b> </b><br />
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<b>Prepararea aluatului </b>se face cu o zi inainte. Framantarea se poate face cu robotul sau manual, respectand aceleasi etape, dar timpul de framantare va fii mai indelungat manual, pana cand aluatul se desprinde de peretii vasului.<br />
Puneti laptele caldut, drojdia maruntita si 100 g in vasul robotului, amestecati cu o lingura si acoperiti cu restul de faina. Acoperiti si lasati 30 minute la temperatura ambianta pana cand aluatul strapunge faina.<br />
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Adaugati in vas ouale, zaharul si sarea.<br />
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Demarati robotul pe prima viteza<b> </b> timp de 5 minute, dupa care continuati inca 10 minute in viteza a doua.<br />
Adaugati untul moale taiat in bucatele si framantati aluatul pana cand se desprinde de peretii vasului.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzLP6GaOdOyF0q4M3DbuiLBe6EOV3OO5HajCXNpGpIt-abe2uTROGRZrLLA_j35hso2tDG9lFuXgv8_hqcod77xJ-wNne73G_CWfPrU4lUNc5hrZUZIUFzRDk7pMjH0gvPSpPq9Eg9LWE4/s1600/briosa+suisse+-+adaugarea+untului.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="199" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzLP6GaOdOyF0q4M3DbuiLBe6EOV3OO5HajCXNpGpIt-abe2uTROGRZrLLA_j35hso2tDG9lFuXgv8_hqcod77xJ-wNne73G_CWfPrU4lUNc5hrZUZIUFzRDk7pMjH0gvPSpPq9Eg9LWE4/s320/briosa+suisse+-+adaugarea+untului.JPG" width="320" /></a></div>
Aluatul trebuie sa fie suplu, elastic si sa nu se lipeasca de maini.
Acoperiti vasul cu un prosop de bucatarie umed si lasati aluatul sa creascsa timp de 1h30-2 ore la temperatura ambianta, pana cand dubleaza de volum.
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Dati cateva tururi aluatului, dupa care depuneti aluatul intr-un vas uns cu ulei.<br />
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Acoperiti aluatul cu o folie de plastic alimentara si puneti in frigider minimum 8 ore, maximum 16 ore.<br />
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<b>Prepararea cremei patisiere :</b>
<br />
Puneti laptele la fiert cu grauntele si pastaia de vanilie taiata in doua. Lasati ca vanilia sa se infuzeze timp de 10 minute. Cel mai bine ar fi sa punem vanilia cu o seara inainte in lapte.<br />
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Retrageti pastaia de vanilie.<br />
Puneti intr-un saladier galbenusirile, amestecati cu zaharul pana cand compozitia incepe sa se deschida la culoare.<br />
Varsati amidonul, amestecati pana la omogenizare.<br />
Reincalziti laptele si varsati o treime peste amestecul de galbenusuri-zahar-amidon, amestecati bine pana la omogenizare, dupa care varsati amestecul filtrat in cratita cu lapte.<br />
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Puneti compozitia la fiert si continuati sa amestecati pana crema se ingroasa.<br />
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Dupa ce se ingroasa, retrageti cratita de pe foc si adugati untul, amestecati pana cand untul este incorporat bine.<br />
Varsati crema pe un film alimentar si inveliti-o pcomplent pentru a nu forma o crusta. Puneti la rece.<br />
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<span style="font-size: small;">Inainte de o utiliza amestecati din nou crema pentru a o omogeniza si a fii mai usoara de intins pe foia de aluat.</span><br />
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<span style="font-size: small;"><b>Prepararea brioselor</b> :</span><br />
Scoateti aluatul din frigider si taiati-l in doua parti egale.<br />
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Intindeti aluatul cu un rulou pe un plan de lucru presarat cu faina, pana cand obtineti o foie de 25 x35 cm, de o grosime de 4-5 mm.<br />
Puneti pentru cateva minute in congelateur.<br />
Scoateti foaia de aluat din congelateur si depuneti un strat de crema patisiera pe jumatate din aluat si o grosime de 4-5 mm. Nu puneti crema pe bordura, lasati 1 cm pentru ca capetele brioselor sa se lipeasca inainte de a le coace.<br />
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Depuneti pepitele de ciocolata pe crema patisiera, apasati cu palma pe pepite.<br />
Acoperiti crema cu cealalte jumatate de foaie de alauat, apasati cu mana pentru a inlatura aerul dintre aluat si crema, dupa care egalizati cu ruloul grosimea brioselor.<br />
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Depuneti aluatul pe o placa in congelator pentru cateva minute.<br />
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Decupati aluatul in benzi de max 3-4 cm de largime si depuneti pe o placa acoperita de o foaie de copt.<br />
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Acoperiti briosele cu o folie de plastic alimentar si lasati sa creasca timp de 2h30-3 ore la temperatura ambianta sau in cuptorul preincalzit la 30°C.<br />
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Procedati la fel cu a doua jumatate de aluat.<br />
<b>Prepararea siropului </b>:<br />
<br />
Puneti apa si zaharul intr-o cratita la incalzit pe foc, pana cand zaharul se dilueaza. Inainte de 20 min de a scoate briosele din cuptor, adaugati esenta de floare de portocale sau lichiorul de portocale.<br />
Incalziti cuptorul la 180°C. Lasati in cuptor sa se incalzeasca tava, la nivelul cel mai de jos. Cand cuptorul este cald, iar briosele s-au dublat in volum, puneti 3-4 linguri de apa pe placa incinsa si pe etajul superior puneti placa cu briose. Astfel, in cuptor se formeaza aburi, iar briosele se coloreaza foarte frumos.<br />
Lasati in cuptor 12-15 min, pana cand briosele capata o culoare frumoasa.<br />
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Cu o pensula depuneti sirop pe fiecare briosa si punetile pe un gratar la racit.<br />
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carnetul de retetehttp://www.blogger.com/profile/01320979624237769346noreply@blogger.com0tag:blogger.com,1999:blog-2924080687458640135.post-3145784549793156502016-05-03T11:37:00.003-07:002016-05-22T05:54:24.876-07:00Ciorbe si supe<div dir="ltr" style="text-align: left;" trbidi="on">
<h3 style="text-align: left;">
<b><a href="http://reteteusoaresicreative.blogspot.fr/2016/03/ciorba-radauteana.html">Ciorba radauteana </a></b></h3>
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carnetul de retetehttp://www.blogger.com/profile/01320979624237769346noreply@blogger.com0