tag:blogger.com,1999:blog-69551204886984631232024-02-08T00:56:09.415+02:00Teolyn in the kitchenblog culinar, retete prajituri
delicioase, mancaruri gustoase,
tips-uri pt. gospodineteolynhttp://www.blogger.com/profile/14890449057189610247noreply@blogger.comBlogger151125tag:blogger.com,1999:blog-6955120488698463123.post-60720208674537045202016-01-30T20:03:00.004+02:002016-01-30T20:03:48.145+02:00Saratele cu cascaval <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0fL3dif6XOfGDUpByGEPn2_USugqrdK2IRxw70NL9NxhH6SShFl-QM5HbQshhtR2Brjzs9DAH-hBR76nJKvzOtb3cRNKYWHpAbMqqJdjSNyxtE899MN457r5BqyfJfQjMl9JlgewnnUL3/s1600/12654194_1099891126710697_2681912492991160112_n.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0fL3dif6XOfGDUpByGEPn2_USugqrdK2IRxw70NL9NxhH6SShFl-QM5HbQshhtR2Brjzs9DAH-hBR76nJKvzOtb3cRNKYWHpAbMqqJdjSNyxtE899MN457r5BqyfJfQjMl9JlgewnnUL3/s320/12654194_1099891126710697_2681912492991160112_n.jpg" width="176" /></a> Ingrediente : <br />
<br />
- 375 g făină<br />
- 1 ou <br />
- 1 linguriță zahăr<br />
- 1- 2 lingurițe sare<br />
- 110 g unt<br />
- 70 g cașcaval<br />
- 50 ml ulei vegetal<br />
- 25 g drojdie proaspătă<br />
- 50 ml lapte<br />
<br />
Pt decor:<br />
- 1 ou batut<br />
- cascaval ras<br />
- seminte de susan, chimen , mac<br />
<br />
Se amesteca bine faina + untul taiat cubulete mici, se adauga zaharul si sarea si se amesteca din nou. Se amesteca drojdia cu laptele caldut apoi se amesteca cu uleiul si oul batut. Adaugam compozitiei si faina cu unt si cascavalul ras. Se framanta putin aluatul si se pune la frigider 1-2 ore pana creste aluatul. Apoi se intinde, se unge cu ou batut si se presara cu cascaval si seminte dupa preferinta. Se coc in cuptorul preincalzit la 180 de grade pana se rumenesc. <br />
<br />teolynhttp://www.blogger.com/profile/14890449057189610247noreply@blogger.comtag:blogger.com,1999:blog-6955120488698463123.post-21590885368885453222016-01-30T19:46:00.001+02:002016-01-30T19:46:49.447+02:00Gogosi cu iaurt<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5myw4jGEIb5oS14nFe9cNXpt8Eqbp6uZg3kohs8zvh_-BYaNVAFoVPmDfdmxiqmvOUlHuciFizFiG9KDYajgL33kklNnSLqhP0WG-hyJUm5VE9hr71ELuiKNYBsY6FoPmypvOLocaepzY/s1600/12654510_1099810686718741_8956483443123317779_n.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5myw4jGEIb5oS14nFe9cNXpt8Eqbp6uZg3kohs8zvh_-BYaNVAFoVPmDfdmxiqmvOUlHuciFizFiG9KDYajgL33kklNnSLqhP0WG-hyJUm5VE9hr71ELuiKNYBsY6FoPmypvOLocaepzY/s320/12654510_1099810686718741_8956483443123317779_n.jpg" width="176" /></a>Ingrediente :<br />
- 1 ou<br />
- 200 gr iaurt<br />
- 3 linguri zahar<br />
- 2 plicuri zahar vanilat<br />
- 1 lingurita praf de copt<br />
- 150 gr faina<br />
- coaja rasa de lamaie si portocala <br />
Se bate oul cu furculita, se adauga iaurtul, zaharul, vanilia , praful de copt, coaja rasa si faina, se amesteca bine si se lasa 5 minute la odihnit, apoi se ia cate o lingura din compozitie si se pune in ulei incins la prajit. Se scot pe servetele de bucatarie pt absorbtia grasimii si se pudreaza cu zahar pudra . Pofta buna !<br />
<br />teolynhttp://www.blogger.com/profile/14890449057189610247noreply@blogger.comtag:blogger.com,1999:blog-6955120488698463123.post-50794587183850058082015-11-25T22:11:00.001+02:002015-11-25T22:11:47.537+02:00Placinta cu carne si ciuperci<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDBZryHmr-kR6FNvSuT4Wzr7vmadnL9HJX3WQ9eogJ817SGBFuYyjWDToEPepnI7gn_okJ8h2OgQ1nrpFC04qMLrh606xLMRs6oediSENHHOH5j5hCC_HErLm9wj2lSMmp_jw-7V8HekKG/s1600/20151118_142749.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDBZryHmr-kR6FNvSuT4Wzr7vmadnL9HJX3WQ9eogJ817SGBFuYyjWDToEPepnI7gn_okJ8h2OgQ1nrpFC04qMLrh606xLMRs6oediSENHHOH5j5hCC_HErLm9wj2lSMmp_jw-7V8HekKG/s320/20151118_142749.jpg" width="180" /></a><i><b>Ingrediente aluat: </b></i><br />
- 100 gr unt gras (80 la suta grasime)<br />
- 200 gr smantana grasa fermentata<br />
- 1 ou<br />
- 400 gr faina<br />
- 1/2 lingurita sare<br />
- un pumn de faina pt blatul de lucru<br />
Se amesteca toate ingredientele, se formeaza o bila si se pune in folie alimentara la frigider pentru 30 de minute.<br />
<br />
<i><b>Ingrediente umplutura: </b></i><br />
- 600 gr carne tocata (porc+ vita)<br />
- 1 lingurita vegeta<br />
- 400 gr ciuperci proaspete<br />
- sare, piper, chimen<br />
- 2 oua crude<br />
- 200 gr smantana grasa fermentata<br />
- 150 gr cascaval taiat cubulete mici<br />
- 1 legatura mica frunze de patrunjel care se toaca marunt<br />
Se caleste carnea, apoi se adauga ciupercile si se lasa pana scade apa lasata, se adauga sare piper si restul de condimente. Se raceste complet, se adauga cascavalul, ouale, smantana si patrunjelul. Tips (daca aceasta compozitie este putin zemoasa se adauga putin pesmet ) .<br />
<br />
<i><b>Decor:</b></i><br />
- pt uns placinta se foloseste 1 ou batut cu furculita impreuna cu 1 lingura de lapte rece, sare, putina boia dulce. Deasupra placintei se presara seminte de chimen sau susan.<br />
<br />
Se intinde aluatul in foaie dreptunghiulara,se presara cu pesmet, pe mijlocul acesteia in lungimea ei se aseaza umplutura. Marginile se taie fasii de 1,5- 2 cm si se impletesc peste umplutura. Deasupra se unge cu ou si se coace la 180 de grade aprox. 50 de minute. <br />
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<i><b> </b></i>teolynhttp://www.blogger.com/profile/14890449057189610247noreply@blogger.com0tag:blogger.com,1999:blog-6955120488698463123.post-18245974962060371802015-11-25T21:47:00.000+02:002015-11-25T21:47:27.570+02:00Chifle <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBxW8luYaWS0EprOmwEYS-tZsKNhlaMZ4t14Oso0XomkkElXmwOHDI_c0ySiRRUOyb-nvRrJKRUMSPymYilO2tsm0WitfSnQO46J1LtmpK4ZlK5PXWcmNskHvab9FEwqotjqZMNvuQ9HVn/s1600/20151120_143422.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBxW8luYaWS0EprOmwEYS-tZsKNhlaMZ4t14Oso0XomkkElXmwOHDI_c0ySiRRUOyb-nvRrJKRUMSPymYilO2tsm0WitfSnQO46J1LtmpK4ZlK5PXWcmNskHvab9FEwqotjqZMNvuQ9HVn/s320/20151120_143422.jpg" width="320" /></a>INGREDIENTE:<br />
<br />
- 530 gr faina<br />
- 1 lingura zahar<br />
- 1 lingurita sare<br />
- 50 ml ulei<br />
- 350 ml lapte<br />
- 25 gr drojdie proaspata<br />
- pt uns. 1 ou batut, seminte de mac, chimen, susan.<br />
<br />
Se amesteca drojdia + zahar + laptele caldut. Se lasa 10 minute . Faina se amesteca cu sarea apoi cu laptele cu drojdie si uleiul. Se face aluat. Se lasa la dospit 30 de minute. Aluatul se imparte in 6 bucati , fiecare bucata se intinde cu palma unsa cu ulei apoi se ruleaza dintr-un capat luind o bucatica din stanga apoi din dreapta pana se formeaza o bila, se aseaza in tava tapetata cu hartie de copt. Se mai lasa 10 minute, apoi se ung cu ou si se presara cu seminte dupa preferinta. Se coc 25 de minute la 180 de grade. Sunt foarte foarte bune !!!<br />
teolynhttp://www.blogger.com/profile/14890449057189610247noreply@blogger.comtag:blogger.com,1999:blog-6955120488698463123.post-4802597125674042942015-11-08T18:45:00.000+02:002015-11-08T18:46:10.490+02:00Tort Fantezie<!--[if gte mso 9]><xml>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisLN-QHpFc89qSq6sCK8hPfIpsXEsIG9Pgjf73pseX8Q2l1xA8PxVvqT4ZOvBerIL2WQ4OrYmrRV0Ius3uSwkXELHaFfyYQppCJzwT-GIpUFIm4dDszWpj7XVx41sOwajtPEYfhtESWnyD/s1600/20151011_144019.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkBYgacAudU3f50CSryjbgDUU2-0wmvhp_fcZaHf1eHIwfrzmR3z2-IhiO1Rme8BqzNr1_39b-R2PVSzyKVr3yeG1P2BYgM4oxRxsCJBMIrOW3UBHxta8dpdy3ztvuzadtvxZTQZ_XmTZs/s1600/20151011_143146.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkBYgacAudU3f50CSryjbgDUU2-0wmvhp_fcZaHf1eHIwfrzmR3z2-IhiO1Rme8BqzNr1_39b-R2PVSzyKVr3yeG1P2BYgM4oxRxsCJBMIrOW3UBHxta8dpdy3ztvuzadtvxZTQZ_XmTZs/s320/20151011_143146.jpg" width="180" /></a><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisLN-QHpFc89qSq6sCK8hPfIpsXEsIG9Pgjf73pseX8Q2l1xA8PxVvqT4ZOvBerIL2WQ4OrYmrRV0Ius3uSwkXELHaFfyYQppCJzwT-GIpUFIm4dDszWpj7XVx41sOwajtPEYfhtESWnyD/s320/20151011_144019.jpg" width="180" /></div>
<b style="mso-bidi-font-weight: normal;"><u><span lang="EN-US" style="font-size: 14.0pt; mso-ansi-language: EN-US;">Blat
cacao:</span></u></b><br />
<div class="MsoNormal" style="margin-left: 36.0pt; mso-list: l0 level1 lfo1; tab-stops: list 36.0pt; text-align: justify; text-indent: -18.0pt;">
<span lang="EN-US" style="font-size: 14.0pt; mso-ansi-language: EN-US;"><span style="mso-list: Ignore;">-<span style="font: 7.0pt "Times New Roman";">
</span></span></span><span lang="EN-US" style="font-size: 14.0pt; mso-ansi-language: EN-US;">4 oua </span></div>
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<span lang="EN-US" style="font-size: 14.0pt; mso-ansi-language: EN-US;"><span style="mso-list: Ignore;">-<span style="font: 7.0pt "Times New Roman";">
</span></span></span><span lang="EN-US" style="font-size: 14.0pt; mso-ansi-language: EN-US;">4 linguri de zahar</span></div>
<div class="MsoNormal" style="margin-left: 36.0pt; mso-list: l0 level1 lfo1; tab-stops: list 36.0pt; text-align: justify; text-indent: -18.0pt;">
<span lang="EN-US" style="font-size: 14.0pt; mso-ansi-language: EN-US;"><span style="mso-list: Ignore;">-<span style="font: 7.0pt "Times New Roman";">
</span></span></span><span lang="EN-US" style="font-size: 14.0pt; mso-ansi-language: EN-US;">3 linguri de faina </span></div>
<div class="MsoNormal" style="margin-left: 36.0pt; mso-list: l0 level1 lfo1; tab-stops: list 36.0pt; text-align: justify; text-indent: -18.0pt;">
<span lang="EN-US" style="font-size: 14.0pt; mso-ansi-language: EN-US;"><span style="mso-list: Ignore;">-<span style="font: 7.0pt "Times New Roman";">
</span></span></span><span lang="EN-US" style="font-size: 14.0pt; mso-ansi-language: EN-US;">2 linguri cacao</span></div>
<div class="MsoNormal" style="text-align: justify;">
<span lang="EN-US" style="font-size: 14.0pt; mso-ansi-language: EN-US;">Se separa ouale, albusurile se
bat spuma tare cu un praf de sare, apoi se adauga galbenusurile, se mixeaza
putin la viteza mica, apoi se adauga faina amestecata cu cacao si se mixeaza
pana se incorporeaza. Se coace in tava rotunda (diametru 26 cm) tapetata cu
hartie de copt pana trece testul cu scobitoarea. Cand e rece se taie in 2
felii.</span></div>
<div class="MsoNormal" style="text-align: justify;">
<br /></div>
<div class="MsoNormal" style="text-align: justify;">
<b style="mso-bidi-font-weight: normal;"><u><span lang="EN-US" style="font-size: 14.0pt; mso-ansi-language: EN-US;">Blat
alb : </span></u></b></div>
<div class="MsoNormal" style="margin-left: 36.0pt; mso-list: l0 level1 lfo1; tab-stops: list 36.0pt; text-align: justify; text-indent: -18.0pt;">
<span lang="EN-US" style="font-size: 14.0pt; mso-ansi-language: EN-US;"><span style="mso-list: Ignore;">-<span style="font: 7.0pt "Times New Roman";">
</span></span></span><span lang="EN-US" style="font-size: 14.0pt; mso-ansi-language: EN-US;">4 oua </span></div>
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<span lang="EN-US" style="font-size: 14.0pt; mso-ansi-language: EN-US;"><span style="mso-list: Ignore;">-<span style="font: 7.0pt "Times New Roman";">
</span></span></span><span lang="EN-US" style="font-size: 14.0pt; mso-ansi-language: EN-US;">4 linguri de zahar</span></div>
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<span lang="EN-US" style="font-size: 14.0pt; mso-ansi-language: EN-US;"><span style="mso-list: Ignore;">-<span style="font: 7.0pt "Times New Roman";">
</span></span></span><span lang="EN-US" style="font-size: 14.0pt; mso-ansi-language: EN-US;">1 pliculet zahar vanilat</span></div>
<div class="MsoNormal" style="margin-left: 36.0pt; mso-list: l0 level1 lfo1; tab-stops: list 36.0pt; text-align: justify; text-indent: -18.0pt;">
<span lang="EN-US" style="font-size: 14.0pt; mso-ansi-language: EN-US;"><span style="mso-list: Ignore;">-<span style="font: 7.0pt "Times New Roman";">
</span></span></span><span lang="EN-US" style="font-size: 14.0pt; mso-ansi-language: EN-US;">4 linguri de faina</span></div>
<div class="MsoNormal" style="text-align: justify;">
<span lang="EN-US" style="font-size: 14.0pt; mso-ansi-language: EN-US;">Se separa ouale, albusurile se
bat spuma tare cu un praf de sare,<span style="mso-spacerun: yes;"> </span>apoi
se adauga galbenusurile, se mixeaza putin la viteza mica, apoi se adauga faina
si se mixeaza pana se incorporeaza. Se coace in tava rotunda (diametru 26 cm)
tapetata cu hartie de copt pana trece testul cu scobitoarea. Cand e rece se
taie in 2 felii.</span></div>
<div class="MsoNormal" style="text-align: justify;">
<br /></div>
<div class="MsoNormal" style="text-align: justify;">
<b style="mso-bidi-font-weight: normal;"><u><span lang="EN-US" style="font-size: 14.0pt; mso-ansi-language: EN-US;">Blat
bezea: </span></u></b></div>
<div class="MsoNormal" style="text-align: justify;">
<span lang="EN-US" style="font-size: 14.0pt; mso-ansi-language: EN-US;"><span style="mso-spacerun: yes;"> </span>-<span style="mso-spacerun: yes;"> </span>3
albusuri de ou</span></div>
<div class="MsoNormal" style="text-align: justify;">
<span lang="EN-US" style="font-size: 14.0pt; mso-ansi-language: EN-US;"><span style="mso-spacerun: yes;"> </span>-<span style="mso-spacerun: yes;"> </span>6
linguri de zahar</span></div>
<div class="MsoNormal" style="text-align: justify;">
<span lang="EN-US" style="font-size: 14.0pt; mso-ansi-language: EN-US;"><span style="mso-spacerun: yes;"> </span><span style="mso-spacerun: yes;"> </span>- ½
lingura de otet</span></div>
<div class="MsoNormal" style="text-align: justify;">
<span lang="EN-US" style="font-size: 14.0pt; mso-ansi-language: EN-US;"><span style="mso-spacerun: yes;"> </span>- 1 lingura amidon de porumb</span></div>
<div class="MsoNormal" style="text-align: justify;">
<span lang="EN-US" style="font-size: 14.0pt; mso-ansi-language: EN-US;"><span style="mso-spacerun: yes;"> </span>Se bat albusurile spuma tare cu un praf de
sare, apoi se adauga zaharul pe rand si se mixeaza bine, la sfarsit se adauga
otetul se mixeaza, apoi se incorporeaza amidonul. Se pune in tava si deasupra
se presara nuci maruntite mai mari.Se coace in tava rotunda (diametru 26 cm)
tapetata cu hartie de copt la temperatura de 120 C aprox 30 de minute , apoi se
lasa in cuptorul oprit inca 30 de minute. </span></div>
<div class="MsoNormal" style="text-align: justify;">
<br /></div>
<div class="MsoNormal" style="text-align: justify;">
<b style="mso-bidi-font-weight: normal;"><u><span lang="EN-US" style="font-size: 14.0pt; mso-ansi-language: EN-US;">Sos
caramel sarat</span></u></b><b style="mso-bidi-font-weight: normal;"><span lang="EN-US" style="font-size: 14.0pt; mso-ansi-language: EN-US;"> : </span></b></div>
<div class="MsoNormal" style="margin-left: 36.0pt; mso-list: l0 level1 lfo1; tab-stops: list 36.0pt; text-align: justify; text-indent: -18.0pt;">
<span lang="EN-US" style="font-size: 14.0pt; mso-ansi-language: EN-US;"><span style="mso-list: Ignore;">-<span style="font: 7.0pt "Times New Roman";">
</span></span></span><span lang="EN-US" style="font-size: 14.0pt; mso-ansi-language: EN-US;">200 gr zahar </span></div>
<div class="MsoNormal" style="margin-left: 36.0pt; mso-list: l0 level1 lfo1; tab-stops: list 36.0pt; text-align: justify; text-indent: -18.0pt;">
<span lang="EN-US" style="font-size: 14.0pt; mso-ansi-language: EN-US;"><span style="mso-list: Ignore;">-<span style="font: 7.0pt "Times New Roman";">
</span></span></span><span lang="EN-US" style="font-size: 14.0pt; mso-ansi-language: EN-US;">100 gr unt (80 % grasime)</span></div>
<div class="MsoNormal" style="margin-left: 36.0pt; mso-list: l0 level1 lfo1; tab-stops: list 36.0pt; text-align: justify; text-indent: -18.0pt;">
<span lang="EN-US" style="font-size: 14.0pt; mso-ansi-language: EN-US;"><span style="mso-list: Ignore;">-<span style="font: 7.0pt "Times New Roman";">
</span></span></span><span lang="EN-US" style="font-size: 14.0pt; mso-ansi-language: EN-US;">200 gr frisca lichida (naturala daca se poate)</span></div>
<div class="MsoNormal" style="margin-left: 36.0pt; mso-list: l0 level1 lfo1; tab-stops: list 36.0pt; text-align: justify; text-indent: -18.0pt;">
<span lang="EN-US" style="font-size: 14.0pt; mso-ansi-language: EN-US;"><span style="mso-list: Ignore;">-<span style="font: 7.0pt "Times New Roman";">
</span></span></span><span lang="EN-US" style="font-size: 14.0pt; mso-ansi-language: EN-US;">½ lingurita sare (optional)</span></div>
<div class="MsoNormal" style="text-align: justify;">
<span lang="EN-US" style="font-size: 14.0pt; mso-ansi-language: EN-US;"><span style="mso-spacerun: yes;"> </span>Se caramelizeaza zaharul fara apa apoi se
adauga untul si sarea si se pune din nou pe foc. Se incalzeste bine frisca apoi
se pune peste caramel. Se fierbe 2 – 3 minute, se lasa la racit apoi se pune la
frigider. </span></div>
<div class="MsoNormal" style="text-align: justify;">
<br /></div>
<div class="MsoNormal" style="text-align: justify;">
<span lang="EN-US" style="font-size: 14.0pt; mso-ansi-language: EN-US;"><span style="mso-spacerun: yes;"> </span><b style="mso-bidi-font-weight: normal;"><u>Crema
de vanilie</u></b> : </span></div>
<div class="MsoNormal" style="text-align: justify;">
<br /></div>
<div class="MsoNormal" style="text-align: justify;">
<b style="mso-bidi-font-weight: normal;"><i style="mso-bidi-font-style: normal;"><span lang="EN-US" style="font-size: 14.0pt; mso-ansi-language: EN-US;">Mousse de ciocolata alba</span></i></b><span lang="EN-US" style="font-size: 14.0pt; mso-ansi-language: EN-US;"> : </span></div>
<div class="MsoNormal" style="margin-left: 36.0pt; mso-list: l0 level1 lfo1; tab-stops: list 36.0pt; text-align: justify; text-indent: -18.0pt;">
<span lang="EN-US" style="font-size: 14.0pt; mso-ansi-language: EN-US;"><span style="mso-list: Ignore;">-<span style="font: 7.0pt "Times New Roman";">
</span></span></span><span lang="EN-US" style="font-size: 14.0pt; mso-ansi-language: EN-US;">200 gr ciocolata alba</span></div>
<div class="MsoNormal" style="margin-left: 36.0pt; mso-list: l0 level1 lfo1; tab-stops: list 36.0pt; text-align: justify; text-indent: -18.0pt;">
<span lang="EN-US" style="font-size: 14.0pt; mso-ansi-language: EN-US;"><span style="mso-list: Ignore;">-<span style="font: 7.0pt "Times New Roman";">
</span></span></span><span lang="EN-US" style="font-size: 14.0pt; mso-ansi-language: EN-US;">200 gr frisca lichida.</span></div>
<div class="MsoNormal" style="margin-left: 18.0pt; text-align: justify;">
<span lang="EN-US" style="font-size: 14.0pt; mso-ansi-language: EN-US;"><span style="mso-spacerun: yes;"> </span>Se infierbanta frisca,se ia de pe foc, se
adauga ciocolata si se amesteca pana se topeste, se lasa la racit . Cand e rece
se mixeaza . </span></div>
<div class="MsoNormal" style="text-align: justify;">
<br /></div>
<div class="MsoNormal" style="text-align: justify;">
<br /></div>
<div class="MsoNormal" style="text-align: justify;">
<b style="mso-bidi-font-weight: normal;"><i style="mso-bidi-font-style: normal;"><span lang="EN-US" style="font-size: 14.0pt; mso-ansi-language: EN-US;">Pt crema de vanilie</span></i></b><span lang="EN-US" style="font-size: 14.0pt; mso-ansi-language: EN-US;">:</span></div>
<div class="MsoNormal" style="margin-left: 36.0pt; mso-list: l0 level1 lfo1; tab-stops: list 36.0pt; text-align: justify; text-indent: -18.0pt;">
<span lang="EN-US" style="font-size: 14.0pt; mso-ansi-language: EN-US;"><span style="mso-list: Ignore;">-<span style="font: 7.0pt "Times New Roman";">
</span></span></span><span lang="EN-US" style="font-size: 14.0pt; mso-ansi-language: EN-US;">3 galbenusuri</span></div>
<div class="MsoNormal" style="margin-left: 36.0pt; mso-list: l0 level1 lfo1; tab-stops: list 36.0pt; text-align: justify; text-indent: -18.0pt;">
<span lang="EN-US" style="font-size: 14.0pt; mso-ansi-language: EN-US;"><span style="mso-list: Ignore;">-<span style="font: 7.0pt "Times New Roman";">
</span></span></span><span lang="EN-US" style="font-size: 14.0pt; mso-ansi-language: EN-US;">75 gr de zahar</span></div>
<div class="MsoNormal" style="margin-left: 36.0pt; mso-list: l0 level1 lfo1; tab-stops: list 36.0pt; text-align: justify; text-indent: -18.0pt;">
<span lang="EN-US" style="font-size: 14.0pt; mso-ansi-language: EN-US;"><span style="mso-list: Ignore;">-<span style="font: 7.0pt "Times New Roman";">
</span></span></span><span lang="EN-US" style="font-size: 14.0pt; mso-ansi-language: EN-US;">2 plicuri zahar vanilat</span></div>
<div class="MsoNormal" style="margin-left: 36.0pt; mso-list: l0 level1 lfo1; tab-stops: list 36.0pt; text-align: justify; text-indent: -18.0pt;">
<span lang="EN-US" style="font-size: 14.0pt; mso-ansi-language: EN-US;"><span style="mso-list: Ignore;">-<span style="font: 7.0pt "Times New Roman";">
</span></span></span><span lang="EN-US" style="font-size: 14.0pt; mso-ansi-language: EN-US;">3 linguri de lapte</span></div>
<div class="MsoNormal" style="margin-left: 36.0pt; mso-list: l0 level1 lfo1; tab-stops: list 36.0pt; text-align: justify; text-indent: -18.0pt;">
<span lang="EN-US" style="font-size: 14.0pt; mso-ansi-language: EN-US;"><span style="mso-list: Ignore;">-<span style="font: 7.0pt "Times New Roman";">
</span></span></span><span lang="EN-US" style="font-size: 14.0pt; mso-ansi-language: EN-US;">1 lingurita gelatina hidratata in putina apa rece</span></div>
<div class="MsoNormal" style="margin-left: 36.0pt; mso-list: l0 level1 lfo1; tab-stops: list 36.0pt; text-align: justify; text-indent: -18.0pt;">
<span lang="EN-US" style="font-size: 14.0pt; mso-ansi-language: EN-US;"><span style="mso-list: Ignore;">-<span style="font: 7.0pt "Times New Roman";">
</span></span></span><span lang="EN-US" style="font-size: 14.0pt; mso-ansi-language: EN-US;">250 gr mascarpone</span></div>
<div class="MsoNormal" style="margin-left: 18.0pt; text-align: justify;">
<span lang="EN-US" style="font-size: 14.0pt; mso-ansi-language: EN-US;"><span style="mso-spacerun: yes;"> </span>Se mixeaza galbenusurile + zaharul, apoi se
adauga laptele si se pun la fiert pe baie de aburi pana se topeste zaharul,
apoi se ia jos de pe foc se racoreste putin si se adauga gelatina, cand se
raceste se amesteca cu mascarpone, apoi se adauga in mousse-ul de ciocolata
alba (reteta de mai sus). </span></div>
<div class="MsoNormal" style="margin-left: 18.0pt; text-align: justify;">
<br /></div>
<div class="MsoNormal" style="margin-left: 18.0pt; text-align: justify;">
<br /></div>
<div class="MsoNormal" style="margin-left: 18.0pt; text-align: justify;">
<b style="mso-bidi-font-weight: normal;"><u><span lang="EN-US" style="font-size: 14.0pt; mso-ansi-language: EN-US;">Mousse de ciocolata neagra</span></u></b><b style="mso-bidi-font-weight: normal;"><i style="mso-bidi-font-style: normal;"><span lang="EN-US" style="font-size: 14.0pt; mso-ansi-language: EN-US;">:</span></i></b></div>
<div class="MsoNormal" style="margin-left: 36.0pt; mso-list: l0 level1 lfo1; tab-stops: list 36.0pt; text-align: justify; text-indent: -18.0pt;">
<span lang="EN-US" style="font-size: 14.0pt; mso-ansi-language: EN-US;"><span style="mso-list: Ignore;">-<span style="font: 7.0pt "Times New Roman";">
</span></span></span><span lang="EN-US" style="font-size: 14.0pt; mso-ansi-language: EN-US;">200 gr ciocolata neagra (minim 50 % cacao)</span></div>
<div class="MsoNormal" style="margin-left: 36.0pt; mso-list: l0 level1 lfo1; tab-stops: list 36.0pt; text-align: justify; text-indent: -18.0pt;">
<span lang="EN-US" style="font-size: 14.0pt; mso-ansi-language: EN-US;"><span style="mso-list: Ignore;">-<span style="font: 7.0pt "Times New Roman";">
</span></span></span><span lang="EN-US" style="font-size: 14.0pt; mso-ansi-language: EN-US;">200 gr frisca lichida</span></div>
<div class="MsoNormal" style="margin-left: 36.0pt; mso-list: l0 level1 lfo1; tab-stops: list 36.0pt; text-align: justify; text-indent: -18.0pt;">
<span lang="EN-US" style="font-size: 14.0pt; mso-ansi-language: EN-US;"><span style="mso-list: Ignore;">-<span style="font: 7.0pt "Times New Roman";">
</span></span></span><span lang="EN-US" style="font-size: 14.0pt; mso-ansi-language: EN-US;">cateva picaturi de rom </span></div>
<div class="MsoNormal" style="text-align: justify;">
<span lang="EN-US" style="font-size: 14.0pt; mso-ansi-language: EN-US;"><span style="mso-spacerun: yes;"> </span>Se infierbanta frisca, se adauga ciocolata
, se amesteca bine, cand e rece se mixeaza. </span></div>
<div class="MsoNormal" style="text-align: justify;">
<br /></div>
<div class="MsoNormal" style="text-align: justify;">
<span lang="EN-US" style="font-size: 14.0pt; mso-ansi-language: EN-US;">Asamblarea tortului: </span></div>
<div class="MsoNormal" style="margin-left: 36.0pt; mso-list: l0 level1 lfo1; tab-stops: list 36.0pt; text-align: justify; text-indent: -18.0pt;">
<span lang="EN-US" style="font-size: 14.0pt; mso-ansi-language: EN-US;"><span style="mso-list: Ignore;">-<span style="font: 7.0pt "Times New Roman";">
</span></span></span><span lang="EN-US" style="font-size: 14.0pt; mso-ansi-language: EN-US;">blat cacao</span></div>
<div class="MsoNormal" style="margin-left: 36.0pt; mso-list: l0 level1 lfo1; tab-stops: list 36.0pt; text-align: justify; text-indent: -18.0pt;">
<span lang="EN-US" style="font-size: 14.0pt; mso-ansi-language: EN-US;"><span style="mso-list: Ignore;">-<span style="font: 7.0pt "Times New Roman";">
</span></span></span><span lang="EN-US" style="font-size: 14.0pt; mso-ansi-language: EN-US;">crema ciocolata neagra</span></div>
<div class="MsoNormal" style="margin-left: 36.0pt; mso-list: l0 level1 lfo1; tab-stops: list 36.0pt; text-align: justify; text-indent: -18.0pt;">
<span lang="EN-US" style="font-size: 14.0pt; mso-ansi-language: EN-US;"><span style="mso-list: Ignore;">-<span style="font: 7.0pt "Times New Roman";">
</span></span></span><span lang="EN-US" style="font-size: 14.0pt; mso-ansi-language: EN-US;">cuiburi de sos caramel</span></div>
<div class="MsoNormal" style="margin-left: 36.0pt; mso-list: l0 level1 lfo1; tab-stops: list 36.0pt; text-align: justify; text-indent: -18.0pt;">
<span lang="EN-US" style="font-size: 14.0pt; mso-ansi-language: EN-US;"><span style="mso-list: Ignore;">-<span style="font: 7.0pt "Times New Roman";">
</span></span></span><span lang="EN-US" style="font-size: 14.0pt; mso-ansi-language: EN-US;">blat alb</span></div>
<div class="MsoNormal" style="margin-left: 36.0pt; mso-list: l0 level1 lfo1; tab-stops: list 36.0pt; text-align: justify; text-indent: -18.0pt;">
<span lang="EN-US" style="font-size: 14.0pt; mso-ansi-language: EN-US;"><span style="mso-list: Ignore;">-<span style="font: 7.0pt "Times New Roman";">
</span></span></span><span lang="EN-US" style="font-size: 14.0pt; mso-ansi-language: EN-US;">crema de vanilie</span></div>
<div class="MsoNormal" style="margin-left: 36.0pt; mso-list: l0 level1 lfo1; tab-stops: list 36.0pt; text-align: justify; text-indent: -18.0pt;">
<span lang="EN-US" style="font-size: 14.0pt; mso-ansi-language: EN-US;"><span style="mso-list: Ignore;">-<span style="font: 7.0pt "Times New Roman";">
</span></span></span><span lang="EN-US" style="font-size: 14.0pt; mso-ansi-language: EN-US;">cuiburi de sos caramel</span></div>
<div class="MsoNormal" style="margin-left: 36.0pt; mso-list: l0 level1 lfo1; tab-stops: list 36.0pt; text-align: justify; text-indent: -18.0pt;">
<span lang="EN-US" style="font-size: 14.0pt; mso-ansi-language: EN-US;"><span style="mso-list: Ignore;">-<span style="font: 7.0pt "Times New Roman";">
</span></span></span><span lang="EN-US" style="font-size: 14.0pt; mso-ansi-language: EN-US;">blat bezea</span></div>
<div class="MsoNormal" style="margin-left: 36.0pt; mso-list: l0 level1 lfo1; tab-stops: list 36.0pt; text-align: justify; text-indent: -18.0pt;">
<span lang="EN-US" style="font-size: 14.0pt; mso-ansi-language: EN-US;"><span style="mso-list: Ignore;">-<span style="font: 7.0pt "Times New Roman";">
</span></span></span><span lang="EN-US" style="font-size: 14.0pt; mso-ansi-language: EN-US;">crema ciocolata neagra</span></div>
<div class="MsoNormal" style="margin-left: 36.0pt; mso-list: l0 level1 lfo1; tab-stops: list 36.0pt; text-align: justify; text-indent: -18.0pt;">
<span lang="EN-US" style="font-size: 14.0pt; mso-ansi-language: EN-US;"><span style="mso-list: Ignore;">-<span style="font: 7.0pt "Times New Roman";">
</span></span></span><span lang="EN-US" style="font-size: 14.0pt; mso-ansi-language: EN-US;">cuiburi de sos caramel</span></div>
<div class="MsoNormal" style="margin-left: 36.0pt; mso-list: l0 level1 lfo1; tab-stops: list 36.0pt; text-align: justify; text-indent: -18.0pt;">
<span lang="EN-US" style="font-size: 14.0pt; mso-ansi-language: EN-US;"><span style="mso-list: Ignore;">-<span style="font: 7.0pt "Times New Roman";">
</span></span></span><span lang="EN-US" style="font-size: 14.0pt; mso-ansi-language: EN-US;">blat alb</span></div>
<div class="MsoNormal" style="margin-left: 36.0pt; mso-list: l0 level1 lfo1; tab-stops: list 36.0pt; text-align: justify; text-indent: -18.0pt;">
<span lang="EN-US" style="font-size: 14.0pt; mso-ansi-language: EN-US;"><span style="mso-list: Ignore;">-<span style="font: 7.0pt "Times New Roman";">
</span></span></span><span lang="EN-US" style="font-size: 14.0pt; mso-ansi-language: EN-US;">crema de vanilie</span></div>
<div class="MsoNormal" style="margin-left: 36.0pt; mso-list: l0 level1 lfo1; tab-stops: list 36.0pt; text-align: justify; text-indent: -18.0pt;">
<span lang="EN-US" style="font-size: 14.0pt; mso-ansi-language: EN-US;"><span style="mso-list: Ignore;">-<span style="font: 7.0pt "Times New Roman";">
</span></span></span><span lang="EN-US" style="font-size: 14.0pt; mso-ansi-language: EN-US;">cuiburi sos caramel</span></div>
<div class="MsoNormal" style="margin-left: 36.0pt; mso-list: l0 level1 lfo1; tab-stops: list 36.0pt; text-align: justify; text-indent: -18.0pt;">
<span lang="EN-US" style="font-size: 14.0pt; mso-ansi-language: EN-US;"><span style="mso-list: Ignore;">-<span style="font: 7.0pt "Times New Roman";">
</span></span></span><span lang="EN-US" style="font-size: 14.0pt; mso-ansi-language: EN-US;">blat cacao</span></div>
<div class="MsoNormal" style="text-align: justify;">
<br /></div>
<div class="MsoNormal" style="text-align: justify;">
<span lang="EN-US" style="font-size: 14.0pt; mso-ansi-language: EN-US;">Glazura caramel – 1 plic dr.
Oetker</span></div>
<div class="MsoNormal" style="text-align: justify;">
<span lang="EN-US" style="font-size: 14.0pt; mso-ansi-language: EN-US;">Decor frisca </span></div>
teolynhttp://www.blogger.com/profile/14890449057189610247noreply@blogger.com0tag:blogger.com,1999:blog-6955120488698463123.post-25993288365869231332015-04-14T22:03:00.001+03:002015-04-14T22:08:51.283+03:00Tort Amandina<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyfCiRTef_j1Ic0TzCv_HDPdJamQQljngk2ZP3nfwXqBWM5k8-UK6cpx08Ruygf4cRTS6QXY_wNSNzW5xjzGM_M8vfiWvR8nCmtHOr0uZ2d8c-0ON4Cz5KDYXRAtFxNJwriRV-Hex14LgX/s1600/20150405_121623.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyfCiRTef_j1Ic0TzCv_HDPdJamQQljngk2ZP3nfwXqBWM5k8-UK6cpx08Ruygf4cRTS6QXY_wNSNzW5xjzGM_M8vfiWvR8nCmtHOr0uZ2d8c-0ON4Cz5KDYXRAtFxNJwriRV-Hex14LgX/s1600/20150405_121623.jpg" height="180" width="320" /></a><b>Ingrediente blat:</b><br />
-6 oua<br />
- 200 gr zahar<br />
- 30 ml apa<br />
- 40 ml ulei<br />
- 20 gr cacao<br />
- 8 linguri cu faina<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgx9rWenrC4WLPDt-YbQhaPlQM7ctHmDKEJZhMvGDEkiDdN18J4r5L3paev-sSCLf_k9hAwYqX33Zhuq1l3_kb5avrIPHwdd0_F4z_Lv_daAgDo4psqmUZfgjHbgII-PnkTJ2fzV6kT1bf4/s1600/20150406_194529.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgx9rWenrC4WLPDt-YbQhaPlQM7ctHmDKEJZhMvGDEkiDdN18J4r5L3paev-sSCLf_k9hAwYqX33Zhuq1l3_kb5avrIPHwdd0_F4z_Lv_daAgDo4psqmUZfgjHbgII-PnkTJ2fzV6kT1bf4/s1600/20150406_194529.jpg" height="320" width="180" /></a> Se mixeaza albusurile spuma tare impreuna cu apa apoi se adauga zaharul pe rand. Galbenusurile se omogenizeaza bine cu uleiul apoi se adauga peste spuma de albusuri si se mixeaza putin, se pune faina + cacao si se incorporeaza usor cu o lingura de lemn. Se coace la foc mediu aprox. 30 minute pana trece testul cu scobitoarea.<br />
<br />
<b>Ingrediente crema :</b><br />
- 6 oua<br />
- 250 gr zahar<br />
- 3-4 linguri cacao<br />
- 300 gr unt<br />
Ouale se mixeaza bine cu zaharul pe baie de abur pana se ingroasa, apoi se adauga 3 linguri de cacao se omogenizeaza si se lasa la racit. Untul se alifiaza apoi se adauga 1 lingura cacao si se amesteca bine, urmand sa se incorporeze in unt cate o lingura din crema racita.<br />
<br />
<b>Ingrediente sirop : </b><br />
- 300 ml apa<br />
- 150 gr zahar<br />
se fierb pe foc pana se topeste zaharul apoi se adauga 1-2 plicuri capuccino. Se lasa la racit .<br />
<br />
<b>Ingrediente glazura: </b><br />
- 200 gr ciocolata<br />
- 120 ml frisca lichida<br />
se incalzesc la foc mic pana se topeste ciocolata amestacand continuu, apoi calduta se intinde peste tort. <br />
<br />
<b>Asamblare </b>:<br />
Se taie blatul in 2 sau 3 parti egale in functie de cat de inalt va iese :), se insiropeaza fiecare felie , se aseaza crema intre ele iar deasupra se pune glazura si se decoreaza dupa preferinta . Pofta buna!<br />
<br />
Este fffff bun :) !!!!<br />
<br />
<br />teolynhttp://www.blogger.com/profile/14890449057189610247noreply@blogger.com0tag:blogger.com,1999:blog-6955120488698463123.post-57964965873221771252015-02-23T21:29:00.003+02:002015-02-23T21:30:44.559+02:00Tort Dobos <div class="ERSSectionHead">
</div>
<div class="ERSSectionHead">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwh-TKO2vzp650gr4vmKbPzSTQh5BI6GxynFkCaxdwsbQOVlkW5JkqIpy3nICJ2FdBmxBLeGMUdejdF_9my7IOoJYbEG0slK4KKO7mmNjcWv9VAdNd5W7CPQNKAgctYACRQkAT5DSX_SXq/s1600/20150220_201953.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwh-TKO2vzp650gr4vmKbPzSTQh5BI6GxynFkCaxdwsbQOVlkW5JkqIpy3nICJ2FdBmxBLeGMUdejdF_9my7IOoJYbEG0slK4KKO7mmNjcWv9VAdNd5W7CPQNKAgctYACRQkAT5DSX_SXq/s1600/20150220_201953.jpg" height="180" width="320" /></a> Ingrediente : </div>
<div class="ERSSectionHead">
- 8 Blaturi:</div>
<ul>
<li class="ingredient" itemprop="ingredients">12 oua</li>
<li class="ingredient" itemprop="ingredients">200 g zahar pudra</li>
<li class="ingredient" itemprop="ingredients">200 g faina</li>
<li class="ingredient" itemprop="ingredients">60 g unt topit</li>
<li class="ingredient" itemprop="ingredients"> un praf de sare</li>
</ul>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWb8do2n8OQCDZSQNbKywIHaIMJwo9LpXz5-eTrJBCCeRQXOsJCJFXCJawqt7ki1c2pIRtjTaAyiivfIjjeITCv1MnND0BmkkMClctp2_Q4pzlAuughPJFToKAoilyqB13SbQ7eoextP2H/s1600/20150220_202345.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWb8do2n8OQCDZSQNbKywIHaIMJwo9LpXz5-eTrJBCCeRQXOsJCJFXCJawqt7ki1c2pIRtjTaAyiivfIjjeITCv1MnND0BmkkMClctp2_Q4pzlAuughPJFToKAoilyqB13SbQ7eoextP2H/s1600/20150220_202345.jpg" height="180" width="320" /></a> Se separa ouale si se bat spuma tare albusurile cu un praf de sare si cu 100 gr zahar pudra adaugat pe rand. Separat se mixeaza spuma galbenusurile + 100 gr zahar pudra la sfarsit adaugam si untul topit dar racit apoi amestecam cu spuma de albus si adaugam faina incorporand usor. Se coc 8 foi pe cercul de la o tava rotunda detasabila , acoperit cu hartie de copt. <br />
<br />
<br />
<div class="ERSSectionHead">
Crema:</div>
<ul>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgaJp3Vn2bpmySSBUoHUl767VA9Oa75i2nrNclqUGJAgzn0TIzZY0q6gI2cY1YVPhZP4dLuiWEcKtuokz8nx7u4KbxjuGm7wmQknwmbTGi8ephH3up-OMZrqE9r4g2fTf1f-u0kRvVBWLk/s1600/20150220_203109.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgaJp3Vn2bpmySSBUoHUl767VA9Oa75i2nrNclqUGJAgzn0TIzZY0q6gI2cY1YVPhZP4dLuiWEcKtuokz8nx7u4KbxjuGm7wmQknwmbTGi8ephH3up-OMZrqE9r4g2fTf1f-u0kRvVBWLk/s1600/20150220_203109.jpg" height="180" width="320" /></a>
<li class="ingredient" itemprop="ingredients">6 oua</li>
<li class="ingredient" itemprop="ingredients">un praf de sare</li>
<li class="ingredient" itemprop="ingredients">300 g zahar pudra</li>
<li class="ingredient" itemprop="ingredients">350 g unt</li>
<li class="ingredient" itemprop="ingredients">35 g cacao</li>
<li class="ingredient" itemprop="ingredients">1 zahar vanilat</li>
<li class="ingredient" itemprop="ingredients">200 g ciocolata</li>
</ul>
Se mixeaza spuma ouale + zaharul si zaharul vanilat apoi se fierb pe abur pana se ingroasa putin se iau de pe abur si se mixeaza pana se racesc, apoi se adauga ciocolata topita si racita . Separat se mixeaza untul spuma se adauga cacaoa si se omogenizeaza bine apoi se adauga lingura cu lingura in unt crema de oua<br />
<br />
<br />
Decor: <br />
<ul>
<li class="ingredient" itemprop="ingredients">100 g zahar tos</li>
</ul>
Se caramelizeaza zaharul pe foc mic apoi se intinde pe o foaie de blat si se cresteaza si se taie felii cu un cutit uns cu unt. <br />
Se umplu foile cu crema ultimul strat fiind de crema peste care se aseaza feliile glazurate cu zahar ars. <br />
<br />
<br />
<ul>
</ul>
teolynhttp://www.blogger.com/profile/14890449057189610247noreply@blogger.com2tag:blogger.com,1999:blog-6955120488698463123.post-24199095481092918852015-02-03T21:25:00.000+02:002015-02-03T21:26:18.768+02:00Prajitura ,, Petre Roman " :)<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglixgeffVJSJExscvJ3xuyak2CNAzQhnj3_w4tJZP-daEapU19qO-ciIiqWbFZ_Q1DKem6D0XwE0ETVN8jHHsbUlT7SmJblnW6ks7V-U6Ya348UytagZRLYB6TeBMUp7pUV4Y1Z36yot_J/s1600/20150128_131552.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglixgeffVJSJExscvJ3xuyak2CNAzQhnj3_w4tJZP-daEapU19qO-ciIiqWbFZ_Q1DKem6D0XwE0ETVN8jHHsbUlT7SmJblnW6ks7V-U6Ya348UytagZRLYB6TeBMUp7pUV4Y1Z36yot_J/s1600/20150128_131552.jpg" height="180" width="320" /></a><b>Ingrediente pt 1 foaie de blat , se vor face pe rand 3 foi : </b><br />
- 3 oua<br />
- 4 linguri de zahar <br />
- 3 linguri de apa<br />
- 3 linguri de faina<br />
- 1 lingura de nuca<br />
- 1 varf de cutit de bicarbonat de sodiu stins cu putina zeama de lamaie<br />
Se separa ouale, se bat spuma tare albusurile impreuna cu apa si cu un praf de sare , apoi se adauga cele 4 linguri de zahar pe rand , apoi incorporam galbenusurile amestecate cu bicarbonatul si la sfarsit faina + nuca. Se coace in tava tapetata cu hartie de copt.<br />
<br />
<b>Crema:</b><br />
- 300 gr lapte<br />
- 5 linguri faina<br />
- 3 galbenusuri de ou<br />
- 200 gr zahar<br />
- 1 plic zahar vanilat<br />
- 1 pachet de unt 200 gr<br />
Se mixeaza galbenusurile cu zaharul si zaharul vanilat, adaugam faina apoi laptele pe rand, se pun la fiert pe foc mic pana se ingroasa . Se lasa la racit apoi se incorporeaza in untul spumat.<br />
<br />
Se caramelizeaza 200 gr de zahar si se intinde in strat subtire pe 2 dintre foi si se lasa la racit.<br />
<br />
<br />
<b>Glazura de bezea: </b><br />
Se mixeaza 3 albusuri de ou batute spuma tare pe baie de abur cu 1 cana de zahar pus pe rand.<br />
<br />
<br />
<b>Asamblare : </b><br />
- 1 foaie de blat + zahar caramel<br />
- crema<br />
- 1 foaie de blat + zahar caramel<br />
- 1 foaie de blat<br />
- spuma de albus de ou, ciocolata rasateolynhttp://www.blogger.com/profile/14890449057189610247noreply@blogger.com0tag:blogger.com,1999:blog-6955120488698463123.post-61810255673257399022014-08-29T22:40:00.001+03:002014-08-29T22:40:53.010+03:00Prajitura ,, Vant spaniol "<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiB4M8UZiwJ78fxZ8CWurcw9SBS7UnTSZcEKzBgb4hHfo2MVT6bH6Du4eW32WI0-PidK-yjfGC09eDnQfBaPKkLGC8ZEaZVUvbNDWiP1C3pHJn3a4dxNLhzzejmp9EH9eWTIE3jW4AEgcQE/s1600/049.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiB4M8UZiwJ78fxZ8CWurcw9SBS7UnTSZcEKzBgb4hHfo2MVT6bH6Du4eW32WI0-PidK-yjfGC09eDnQfBaPKkLGC8ZEaZVUvbNDWiP1C3pHJn3a4dxNLhzzejmp9EH9eWTIE3jW4AEgcQE/s1600/049.JPG" height="240" width="320" /></a><span style="font-weight: bold;">Ingrediente pentru blat I :</span><br />
- 5 oua<br />
- 5 linguri zahar<br />
- 2 linguri apa <br />
- 1/2 lingurita praf de copt<br />
- 2 linguri cacao <br />
- 5 linguri faina<br />
<br />
Se separa ouale. Se mixeaza albusurile un praf de sare si cu apa pana devine o spuma tare apoi se adauga pe rand zaharul . Incorporam apoi galbenusurile, faina, cacao si 1/2 lingurita praf de copt.Se amesteca usor apoi punem compozitia la copt intr-o tava tapetata cu hartie de copt.<br />
<br />
<span style="font-weight: bold;"><span style="font-weight: bold;">Ingrediente pentru blat II </span>(de bezea) :</span><br />
- 8 albusuri<br />
- 400 g zahar pudra<br />
- 1 lingura otet<br />
Se bat cele 8 albusuri cu un praf de sare pana devine o spuma tare apoi se adauga otetul si 400 g zahar pudra pe rand.Se pune la copt in tava tapetata cu hartie de copt, in tava de aceeasi dimensiune ca si la primul blat .<br />
<br />
<span style="font-weight: bold;"></span><span style="font-weight: bold;">Ingrediente pentru crema:</span><br />
<span style="font-weight: bold;"> </span>- 8 galbenusuri<br />
- 8 linguri zahar<br />
- 1 budinca vanilie<br />
- 2 linguri faina<br />
- 500 ml lapte<br />
- 200 g unt<br />
- 2 linguri cacao<br />
Se mixeaza spuma galbenusurile cu 8 linguri de zahar, apoi se adauga1 plic de budinca de vanilie, 2 linguri de faina si 1/2 l lapte. Se fierbe pa baie de aburi pana se ingrosa apoi se raceste si se adauga in untul frecat spuma. Se imparte crema in 2 si intr-o parte se adauga 2 linguri de cacao. <br />
<br />
<span style="font-weight: bold;"> </span><span style="font-weight: bold;"><span style="font-weight: bold;">Ingrediente pentru</span> glazura</span><br />
<span style="font-weight: bold;">- </span>1/2 kg frisca vegetala<br />
- 50 g ciocolata menaj<br />
<br />
<span style="font-weight: bold;">Asamblare : </span><br />
Blat I, crema vanilie, blat bezea, crema cacao si deasupra frisca vegetala batuta. Peste frisca ciocolata rasa.<br />
teolynhttp://www.blogger.com/profile/14890449057189610247noreply@blogger.comtag:blogger.com,1999:blog-6955120488698463123.post-28043742403882083592014-08-29T22:15:00.000+03:002014-08-29T22:41:12.655+03:00Cornulete cu dulceata de visine <!--[if gte mso 9]><xml>
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<h1 style="line-height: 13.1pt; margin-bottom: .0001pt; margin: 0cm;">
<span style="color: #333333; font-family: Helvetica; font-size: 9.0pt;"><br /><a href="https://www.facebook.com/notes/grupul-dulce/cornulete-cu-untura-eretetero/492250724213823"><b><span style="color: #3b5998; font-family: Helvetica; text-decoration: none; text-underline: none;"></span></b></a></span></h1>
<div style="line-height: 13.1pt; margin-bottom: .0001pt; margin: 0cm;">
<b><span style="color: #333333; font-family: Helvetica; font-size: 9.0pt;">Ingrediente aluat:</span></b><span style="color: #333333; font-family: Helvetica; font-size: 9.0pt;"></span></div>
<div style="line-height: 13.1pt; margin-bottom: .0001pt; margin: 0cm;">
<span style="color: #333333; font-family: Helvetica; font-size: 9.0pt;">- 200 gr untura de
porc (cam 4 linguri)<br />
- 460 gr faina alba<br />
- 2 pliculete praf de copt<br />
- 2 linguri otet<br />
- 10 linguri apa<br />
- 150 gr zahar pudra vanilat</span></div>
<div style="line-height: 13.1pt; margin-bottom: .0001pt; margin: 0cm;">
<br /></div>
<div style="line-height: 13.1pt; margin-bottom: .0001pt; margin: 0cm;">
<br /></div>
<div style="line-height: 13.1pt; margin-bottom: .0001pt; margin: 0cm;">
<b><span style="color: #333333; font-family: Helvetica; font-size: 9.0pt;">Umplutura</span></b><span style="color: #333333; font-family: Helvetica; font-size: 9.0pt;"></span></div>
<div style="line-height: 13.1pt; margin-bottom: .0001pt; margin: 0cm;">
<span style="color: #333333; font-family: Helvetica; font-size: 9.0pt;">dulceata de visine, caise, prune sau de care doriti ...</span></div>
<div style="line-height: 13.1pt; margin-bottom: .0001pt; margin: 0cm;">
<br /></div>
<div style="line-height: 13.1pt; margin-bottom: .0001pt; margin: 0cm;">
<br /></div>
<div style="line-height: 13.1pt; margin-bottom: .0001pt; margin: 0cm;">
<span style="color: #333333; font-family: Helvetica; font-size: 9.0pt;"><a href="https://www.facebook.com/notes/grupul-dulce/cornulete-cu-untura-eretetero/492250724213823"><b><span style="color: #3b5998; font-family: Helvetica; text-decoration: none; text-underline: none;"></span></b></a></span><br /></div>
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<span style="color: #333333; font-family: Helvetica; font-size: 9.0pt;"> Se freaca cu o lingura untura cu praful de copt stins cu otet si
apa pana compozitia e omogena, va arata ca o maioneza . Se aduga faina si se framanta cu mana pana aluatul e omogen.
Daca aluatul e faramicios si nu se leaga mai adaugati 1 lingura de apa.
Intindeti dintr-o bucata de aluat o foaie subtirica sub forma de patrat pe masa pudrata cu faina. Pe o latura a aluatului puneti dulceata si rulati de vreo 2-3 ori pana nu se mai vede dulceata. Taiati apoi bagheta de-a lungul laturei, apoi bucati de 2-3 cm. Procedati la fel si cu restul de aluat. </span><span style="color: #333333; font-family: Helvetica; font-size: 9.0pt; mso-fareast-font-family: Helvetica;"><span style="mso-list: Ignore;"><span style="font: 7.0pt "Times New Roman";"> </span></span></span><span style="color: #333333; font-family: Helvetica; font-size: 9.0pt;">Dati la cuptor la 180C pentru 30 minute. Cornuletele nu trebuie
sa se rumeneasca sunt gata cand sunt usor rumenite pe talpa. Cand le
scoateti din cuptor, le treceti fierbinti prin zahar pudra vanilat.</span>
</div>
teolynhttp://www.blogger.com/profile/14890449057189610247noreply@blogger.comtag:blogger.com,1999:blog-6955120488698463123.post-34032254231997715442014-07-05T20:21:00.000+03:002014-07-05T20:21:06.987+03:00Deliciu cu capsuni si coacaze rosii<!--[if gte mso 9]><xml>
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<br />
<br />
<br />
<br />
<br />
<br />
<strong>INGREDIENTE</strong><br />
<br />
<strong>Blat:</strong><br />
- 4 oua<br />
- 125 g zahar pudra<br />
- 120 g faina +5 g praf de
cop<br />
- 4 linguri de ulei<br />
<br />
Se separa ouale. Albusurile se bat spuma tare cu un praf de sare si
zaharul apoi se adauga galbenusurile amestecate cu vanilia si uleiul. Faina se amesteca cu praful de copt si se incorporeaza amestecand usor .Se tapeteaza o tava (35/25) cu hartie de copt si se coace blatul timp de 20-25 de
minute in cuptorul preincalzit pana trece testul scobitorii. <br />
<br />
<br />
<br />
<strong>Crema:</strong><br />
- 400 g capsuni<br />
-400 g coacaze rosii<br />
- 500 g iaurt<br />
- 150 g zahar (mai puteti adauga dupa gust)<br />
- 50 g zahar pudra<br />
- 3 pliculete zahar vanilat<br />
- 500 ml frisca lichida<br />
- 30 g gelatina(3 pliculete)<br />
- 200 ml apa rece<br />
<br />
<strong></strong> Se amesteca capsunile taiate marunt cu zaharul si coacazele rosii si se pun pe foc
pana se topeste zaharul(atentie sa nu fiarba). Se hidrateaza gelatina in apa rece timp de 10 min. Se pun capsunile si coacazele in robot si se paseaza. Se adauga gelatina peste piureul de fructe fierbinte si se amesteca pana se
topeste complet gelatina.<br />
Frisca se bate bine cu zaharul pudra si zaharul vanilat. Se adauga iaurtul si se amesteca usor .<br />
Se adauga si piureul si se pune crema intr-o tava (35/25 cm) tapetata cu folie alimentara
in prealabil. Peste crema se pune blatul si se da prajitura la frigider pentru minim
8 ore.<br />
Se pune un platou mai mare peste tava cu prajitura si cu o miscare brusca se intoarce prajitura invers. Se taie prajitura in bucati potrivit de mari si se decoreaza dupa imaginatie ... :)<br />
teolynhttp://www.blogger.com/profile/14890449057189610247noreply@blogger.com0tag:blogger.com,1999:blog-6955120488698463123.post-86944200727792744902014-03-25T13:07:00.000+02:002014-03-25T13:08:49.317+02:00Kinder ,, Felia de lapte ''<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioXJfNkq-wwWA231uRBKIGI1OU_oMdVzFCFfQU2wlLyF5H-Hn0rIOQm0j2N8dUPmHERQWF1w1cSwA8n-gonu79DXJicWXpr60OfTMtfPXRF3RNlOm4Or3S7j2am1pS9z_gkjtV_Z8TjHTV/s1600/007.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioXJfNkq-wwWA231uRBKIGI1OU_oMdVzFCFfQU2wlLyF5H-Hn0rIOQm0j2N8dUPmHERQWF1w1cSwA8n-gonu79DXJicWXpr60OfTMtfPXRF3RNlOm4Or3S7j2am1pS9z_gkjtV_Z8TjHTV/s1600/007.JPG" height="240" width="320" /></a>Pentru aceasta prajitura se fac 2 foi.<br />
<br />
Ingrediente pentru o foaie:<br />
<br />
- 2 oua<br />
<br />
- 40 gr zahar<br />
<br />
- 10 ml lapte<br />
<br />
- 50 ml ulei<br />
<br />
- 1 lingura miere<br />
<br />
- 1 lingura de gris<br />
<br />
- 1 lingura de faina<br />
<br />
- 1 lingura de cacao <br />
<br />
- 1/2 lingurita praf de copt<br />
<br />
- 1 plic zahar vanilinat<br />
<br />
Galbenusurile se mixeaza cu zaharul, mierea si zaharul vanilat. Separat se amesteca faina cu grisul, praful de copt si cacao si se incorporeaza in galbenusuri, apoi se adauga laptele si uleiul treptat, pana se omogenizeaza.Se bat albusurile spuma tare si se amesteca in compozitia de mai sus, amestecand de jos in sus cu o lingura. Se pune in tava tapetata cu hartie de copt si se coace la 200 grade aprox. 10 min, depinde de cuptor. Cantitatea ingredientelor este pentru o tava de 25/35 cm. <br />
<br />
CREMA:<br />
Ingrediente:<br />
<br />
- 350 ml lapte condensat<br />
<br />
- 400 ml frisca batuta<br />
<br />
- 2 linguri de miere<br />
<br />
- 15 gr gelatina<br />
<br />
- 200 ml lapte<br />
<br />
<br />
Se hidrateaza gelatina in 200 ml lapte rece.Se amesteca laptele condensat cu frisca batuta si mierea ,apoi se adauga gelatina topita.Crema se pune la rece 30-40 min cat sa se intareasca foarte putin . Se amesteca din cand in cand.<br />
<br />
ASAMBLARE :<br />
Se pune o foaie....crema...si deasupra foaie. Enjoy !!!teolynhttp://www.blogger.com/profile/14890449057189610247noreply@blogger.comtag:blogger.com,1999:blog-6955120488698463123.post-84820748708621546492014-02-23T21:56:00.002+02:002014-02-23T21:56:23.537+02:00Budinca de macaroane cu branza dulce <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6uSqvbAm8-1vcXdt_io6oVNVb2ea6LGQCHg3V1C71eqJll-kecLvdwqYlWgpJYE9AY54oQxTykj4TbMckf-uQ5jwaleBC4XGt3imSlB2FllTSEYcB7W2lOLLGLXZ3Dl0FuYLHwpmuo7NU/s1600/007.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6uSqvbAm8-1vcXdt_io6oVNVb2ea6LGQCHg3V1C71eqJll-kecLvdwqYlWgpJYE9AY54oQxTykj4TbMckf-uQ5jwaleBC4XGt3imSlB2FllTSEYcB7W2lOLLGLXZ3Dl0FuYLHwpmuo7NU/s1600/007.JPG" height="240" width="320" /></a>Ingrediente:<br />
<br />
- 400 gr macaroane<br />
- 600 gr barnza dulce de vaci (eu am folosit branza de la Lidl la galetusa de 1 kg )<br />
- 3 oua<br />
- 15 linguri de zahar (dupa gust)<br />
- stafide (hidratate 10 minute in apa cu esenta de rom )<br />
- 3 linguri de gris<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPT3RSHnnXbTZl5-1boPa9KKnHr7kb6l42iylJC5fwUdT0uogW6HXYihEuVuVo9TAgTBQcebALHLhpGW5V8hvq79Tbu59dSkkYsyxwd3TnPSwJXBM6uUaOkAhq3wuwqR8guuEkJ5ixXWKm/s1600/014.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPT3RSHnnXbTZl5-1boPa9KKnHr7kb6l42iylJC5fwUdT0uogW6HXYihEuVuVo9TAgTBQcebALHLhpGW5V8hvq79Tbu59dSkkYsyxwd3TnPSwJXBM6uUaOkAhq3wuwqR8guuEkJ5ixXWKm/s1600/014.JPG" height="240" width="320" /></a>- 3 linguri de smantana<br />
- 1 fiola esenta de vanilie <br />
<br />
Punem macaroanele la fiert in apa cu putina sare. Dupa ce au fiert le punem la scurs. Separat intr-un castron batem ouale usor cu furculita, apoi adaugam branza, smantana, zaharul, grisul , esenta de vanilie si stafidele pe care le stoarcem bine de apa. omogenizam bine apoi adaugam macaroanele. Ungem un vas de jena cu unt, punem compozitia si dam la cuptor aprox 30 minute, pana incepe sa se rumenesca usor . teolynhttp://www.blogger.com/profile/14890449057189610247noreply@blogger.com0tag:blogger.com,1999:blog-6955120488698463123.post-85059114464067170062014-02-23T20:55:00.001+02:002014-02-23T21:01:28.129+02:00Biscuiti cu cocos<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXEXfHTUMVo_0iKAgnnfSoujt6DZ3KGAAH_Zj8u3F2hV4bK8buI1IA_W2nkKUT2ywjjubKtIXiHHQSacEOD5-zyStaVsH6aHrSsDtfZaToqj_5WPgIqW0mGO0xAK5jexHMLDKyzgR9MT2m/s1600/021.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXEXfHTUMVo_0iKAgnnfSoujt6DZ3KGAAH_Zj8u3F2hV4bK8buI1IA_W2nkKUT2ywjjubKtIXiHHQSacEOD5-zyStaVsH6aHrSsDtfZaToqj_5WPgIqW0mGO0xAK5jexHMLDKyzgR9MT2m/s1600/021.JPG" height="240" width="320" /></a>Ingrediente:<br />
<br />
- 3 albusuri de ou<br />
- 200 gr zahar<br />
- 200 gr nuca de cocos<br />
- 100 gr faina<br />
Batem albusurile spuma tare cu un praf de sare, apoi adaugam zaharul pe rand, la sfarsit incorporam nuca de cocos si faina. Formam bilute si le punem in tava acoperita cu hartie de copt, apoi le aplatizam usor cu furculita. Le coacem in cuptorul incins 5-10 minute pana se rumenesc usor pe talpa. teolynhttp://www.blogger.com/profile/14890449057189610247noreply@blogger.com0tag:blogger.com,1999:blog-6955120488698463123.post-76485840164966197962014-02-17T21:30:00.001+02:002014-02-17T21:36:18.990+02:00Prajitura ,, Cafea in 2 culori "<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvWDZ9Qz14WYVv75Me_nxFfOg8pMXhzt4QvzFLnTYV0fWYysKWK9Kf-Cvv5Y-VrtXIylzQ7u7naF0zocTQiIwsxKlTrPgOynEuqCn2cT0JUcSVVwlXimF_GajRYTyhjyT9Bt81qpfX5suj/s1600/057.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><span style="color: black;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvWDZ9Qz14WYVv75Me_nxFfOg8pMXhzt4QvzFLnTYV0fWYysKWK9Kf-Cvv5Y-VrtXIylzQ7u7naF0zocTQiIwsxKlTrPgOynEuqCn2cT0JUcSVVwlXimF_GajRYTyhjyT9Bt81qpfX5suj/s1600/057.JPG" height="240" width="320" /></span></a><br />
<span style="background-color: white; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 20.790000915527344px;">INGREDIENTE:</span><br />
<span style="background-color: white; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 20.790000915527344px;"><br /></span>
<span style="background-color: white; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 20.790000915527344px;"><b><u> Blat: :</u></b></span><br />
<span style="background-color: white; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 20.790000915527344px;">- 5 oua</span><br />
<span style="background-color: white; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 20.790000915527344px;">- 110 gr zahar</span><br />
<span style="background-color: white; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 20.790000915527344px;">- 80ml ulei</span><br />
<span style="background-color: white; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 20.790000915527344px;">- 80ml apa</span><br />
<span style="background-color: white; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 20.790000915527344px;">- 1 esenta de vanilie </span><br />
<span style="background-color: white; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 20.790000915527344px;">- 110 gr faina </span><br />
<span style="background-color: white; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 20.790000915527344px;">- 30 gr cacao</span><br />
<br />
<span style="background-color: white; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 20.790000915527344px;">Se separa cele 5 oua. </span><span style="background-color: white; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 20.790000915527344px;">Galbenusurile + 80 gr zahar se spumeaza cu mixerul, apoi se adauga treptat uleiul, apa si esenta de vanilie.</span><span style="background-color: white; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 20.790000915527344px;">Faina si cacaoa se cern impreuna, apoi se adauga in compozitia cu galbenusuri, amestecand usor, cu telul. </span><span style="background-color: white; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 20.790000915527344px;">Albusurile, restul de zahar (30 gr) si un praf de sare se bat spuma tare, cu mixerul apoi </span><span style="background-color: white; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 20.790000915527344px;">se rastoarna peste compozitia cu galbenusuri si cu o lingura se amesteca foarte usor de jos in sus pana se incorporeaza bine. </span><span style="background-color: white; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 20.790000915527344px;">Compozitia se pune in tava </span><span style="background-color: white; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 20.790000915527344px;">(25X30 cm) </span><span style="background-color: white; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 20.790000915527344px;">acoperita cu hartie de copt, se niveleaza, apoi se introduce in cuptorul preincalzit </span><span style="background-color: white; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 20.790000915527344px;">si se coace 20 de minute, la foc mediu, este gata cand trece testul scobitorii .</span><br />
<br />
<span style="background-color: white; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 20.790000915527344px;"><b><u>CREMA:</u></b></span><br />
<span style="background-color: white; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 20.790000915527344px;">- 6 galbenusuri</span><br />
<span style="background-color: white; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 20.790000915527344px;">- 200 gr zahar (preferabil zahar pudra)</span><br />
<span style="background-color: white; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 20.790000915527344px;">- 3 lingurite ness (rase) </span><br />
<span style="background-color: white; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 20.790000915527344px;">- 3 foi de gelatina</span><br />
<span style="background-color: white; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 20.790000915527344px;">- 500 gr frisca lichida</span><br />
<br />
<span style="background-color: white; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 20.790000915527344px;">Galbenusurile </span><span style="background-color: white; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 20.790000915527344px;">impreuna cu zaharul se spumeaza cu mixerul apoi se pun </span><span style="background-color: white; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 20.790000915527344px;">la bain-marie. Se amesteca pana se topeste zaharul si apoi se adauga ness-ul si se ia de pe bain - marie.</span><br />
<span style="background-color: white; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 20.790000915527344px;">Gelatina se tine 5 minute in apa rece, apoi foile se storc de apa, se pun in crema calduta de galbenusuri si se amesteca bine pana se topesc si se incorporeaza in crema.</span><br />
<span style="font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif;"><span style="background-color: white; font-size: 15px; line-height: 20.790000915527344px;">Se mixeaza frisca rece de la frigider si se amesteca cu crema de galbenusuri racita. Amestecul il punem 15 minute la frigider apoi il mixam usor si il punem peste blat. Cand e gata prajitura se pune la frigider pana a doua zi apoi se taie si se orneaza dupa dorinta. </span></span><br />
<span style="font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif;"><span style="background-color: white; font-size: 15px; line-height: 20.790000915527344px;">Enjoy !!!</span></span><br />
<img src="http://img708.imageshack.us/img708/5802/951274447258.png" /><br />
<span style="font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif;"><span style="background-color: white; font-size: 15px; line-height: 20.790000915527344px;"><br /></span></span>
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<br style="background-color: white; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 20.790000915527344px;" />teolynhttp://www.blogger.com/profile/14890449057189610247noreply@blogger.com0tag:blogger.com,1999:blog-6955120488698463123.post-38131116616443084172013-12-27T16:44:00.001+02:002013-12-27T16:52:46.882+02:00Tort de portocale <div class="separator" style="clear: both; text-align: center;">
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<br />
Ingrediente blat :<br />
- 8 oua (scoase din timp din frigider, trebuie sa fie la temperatura camerei !)<br />
- 8 linguri de apa<br />
- 16 linguri de zahar<br />
- 16 linguri de faina<br />
- 1 lingurita praf de copt<br />
- un praf de sare <br />
- coaja rasa de portocale<br />
<br />
Separam albusurile de galbenusuri. Albusurile impreuna cu apa si un praf de sare se bat spuma tare, apoi se adauga treptat zaharul (12 linguri) si se mixeaza in continuare. Separat mixam galbenusurile cu restul de zahar (4 linguri )pana devine o spuma groasa pe care o punem peste albusurile batute spuma si amestecam usor cu o lingura de lemn de jos in sus, apoi adaugam faina amestecata cu praful de copt si amestecam usor . Turnam compozitia intr-o tava tapetata cu hartie de copt si dam la cuptor pana trece testul scobitorii .<br />
<br />
Crema :<br />
- 1/2 l lapte<br />
- 200 gr zahar<br />
- coaja de la 2 potocale<br />
- miezul de portocale taiat marunt si stors putin <br />
- 4 oua<br />
- 50 gr faina<br />
- 250 gr frisca batuta<br />
- coji confiate de portocale<br />
<span style="-webkit-text-stroke-width: 0px; background-color: white; color: #333333; display: inline !important; float: none; font-family: 'Helvetica Neue', Helvetica, Arial, sans-serif; font-size: 13.63636302947998px; font-style: normal; font-variant: normal; font-weight: normal; letter-spacing: normal; line-height: 20px; orphans: auto; text-align: left; text-indent: 0px; text-transform: none; white-space: normal; widows: auto; word-spacing: 0px;"><br /></span>
<span style="-webkit-text-stroke-width: 0px; background-color: white; color: #333333; display: inline !important; float: none; font-family: 'Helvetica Neue', Helvetica, Arial, sans-serif; font-size: 13.63636302947998px; font-style: normal; font-variant: normal; font-weight: normal; letter-spacing: normal; line-height: 20px; orphans: auto; text-align: left; text-indent: 0px; text-transform: none; white-space: normal; widows: auto; word-spacing: 0px;"> Laptele + 100 gr zahar si coaja de la cele 2 portocale se pun la fiert. Dupa ce fierb se ia de pe foc si se strecoara. Separat se bat spuma 4 oua cu 100 gr de zahar si 50 gr faina (pusa la sfrasit), apoi se adauga laptele si se pune la fiert pe baie de abur pana se ingroasa. Se lasa la racit apoi se amesteca cu frisca batuta , miezul de portocale si cojile confiate.</span><br />
<br />
<span style="-webkit-text-stroke-width: 0px; background-color: white; color: #333333; display: inline !important; float: none; font-family: 'Helvetica Neue', Helvetica, Arial, sans-serif; font-size: 13.63636302947998px; font-style: normal; font-variant: normal; font-weight: normal; letter-spacing: normal; line-height: 20px; orphans: auto; text-align: left; text-indent: 0px; text-transform: none; white-space: normal; widows: auto; word-spacing: 0px;"> Sirop : </span><br />
<span style="-webkit-text-stroke-width: 0px; background-color: white; color: #333333; display: inline !important; float: none; font-family: 'Helvetica Neue', Helvetica, Arial, sans-serif; font-size: 13.63636302947998px; font-style: normal; font-variant: normal; font-weight: normal; letter-spacing: normal; line-height: 20px; orphans: auto; text-align: left; text-indent: 0px; text-transform: none; white-space: normal; widows: auto; word-spacing: 0px;">- 200 ml apa</span><br />
<span style="-webkit-text-stroke-width: 0px; background-color: white; color: #333333; display: inline !important; float: none; font-family: 'Helvetica Neue', Helvetica, Arial, sans-serif; font-size: 13.63636302947998px; font-style: normal; font-variant: normal; font-weight: normal; letter-spacing: normal; line-height: 20px; orphans: auto; text-align: left; text-indent: 0px; text-transform: none; white-space: normal; widows: auto; word-spacing: 0px;">- 100 gr zahar </span><br />
<span style="-webkit-text-stroke-width: 0px; background-color: white; color: #333333; display: inline !important; float: none; font-family: 'Helvetica Neue', Helvetica, Arial, sans-serif; font-size: 13.63636302947998px; font-style: normal; font-variant: normal; font-weight: normal; letter-spacing: normal; line-height: 20px; orphans: auto; text-align: left; text-indent: 0px; text-transform: none; white-space: normal; widows: auto; word-spacing: 0px;">- esenta de portocale </span><br />
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<span style="-webkit-text-stroke-width: 0px; background-color: white; color: #333333; display: inline !important; float: none; font-family: 'Helvetica Neue', Helvetica, Arial, sans-serif; font-size: 13.63636302947998px; font-style: normal; font-variant: normal; font-weight: normal; letter-spacing: normal; line-height: 20px; orphans: auto; text-align: left; text-indent: 0px; text-transform: none; white-space: normal; widows: auto; word-spacing: 0px;"> </span><span style="-webkit-text-stroke-width: 0px; background-color: white; color: #333333; display: inline !important; float: none; font-family: 'Helvetica Neue', Helvetica, Arial, sans-serif; font-size: 13.63636302947998px; font-style: normal; font-variant: normal; font-weight: normal; letter-spacing: normal; line-height: 20px; orphans: auto; text-align: left; text-indent: 0px; text-transform: none; white-space: normal; widows: auto; word-spacing: 0px;">Se fierbe apa cu zaharul pana se topeste, apoi se adauga esenta de portocale si se lasa la racit dupa care se insiropeaza blatul</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnJA4xPpddqQeT2fyL4BZow2gtYUMPAsW0vBScuKJ22inAKF0NH35behFbtg9CeV4-UQ1HxP96d4jlW5-OUZUcSMFNTYnlGebEpZj90v9fq8Rs6S7sLreSkr8ZwdTVivsaPzBlz9DmK5AR/s1600/142.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnJA4xPpddqQeT2fyL4BZow2gtYUMPAsW0vBScuKJ22inAKF0NH35behFbtg9CeV4-UQ1HxP96d4jlW5-OUZUcSMFNTYnlGebEpZj90v9fq8Rs6S7sLreSkr8ZwdTVivsaPzBlz9DmK5AR/s320/142.JPG" width="240" /></a>teolynhttp://www.blogger.com/profile/14890449057189610247noreply@blogger.com0tag:blogger.com,1999:blog-6955120488698463123.post-78246562762774772052013-11-25T15:45:00.000+02:002013-11-25T15:49:15.169+02:00BOEMA<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnjyDAgyAcu9ydoOA5TY2F5iXC0_5rhXvte2CLASRdUYBE7f_Hv8yBsNJENr4xD1DuP65B_m6V1OLlHXHN6oArMzx4SPWBFtSx2h-JvwfudTXg21q17NA6Xe67VKZM_gtaPPASYNGoX92o/s1600/009.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnjyDAgyAcu9ydoOA5TY2F5iXC0_5rhXvte2CLASRdUYBE7f_Hv8yBsNJENr4xD1DuP65B_m6V1OLlHXHN6oArMzx4SPWBFtSx2h-JvwfudTXg21q17NA6Xe67VKZM_gtaPPASYNGoX92o/s320/009.JPG" width="320" /></a><b>Ingrediente:</b><br />
<i><b> Blat 1 :</b></i><br />
- 8 oua<br />
- 4 linguri de apa<br />
- 12 linguri de zahar<br />
- 4 linguri rase de cacao<br />
- 14 linguri de faina <br />
- 2 lingurite rase praf de copt<br />
Separam ouale, albusurile impreuna cu apa si un praf de sare se bat spuma tare apoi se incorporeaza 8 linguri de zahar pe rand. Restul de zahar il punem peste galbenusuri si il mixam bine pana devine o crema groasa, adaugam praful de copt si mai mixam putin, apoi incorporam usor in spuma de albusuri, la final adaugam faina + cacao, amestecand usor de jos in sus. Punem in tava tapetata cu hartie de copt si dam la cuptor pana este copt de jumatate.<br />
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<i><b>Blat 2: </b></i><br />
- 8 albusuri<br />
- 6 linguri de zahar<br />
- 1 plic zahar vanilat <br />
- 1 lingura de otet<br />
Batem albusurile spuma tare impreuna cu un praf de sare si o lingura de otet, apoi incorporam zaharul pe rand. Cand este aproape copt <b><i>Blatul 1 </i></b>, scoatem tava de la cuptor si punem peste el aceasta spuma si mai dam inapoi la cuptor pana cand spuma se rumeneste. Dupa ce e gata se scoate din cuptor si se lasa la racit in tava, cand e rece se scoate cu tot cu hartie fara a se rasturna , dezlipim harta de copt usor cu ajutorul mainilor pe sub blat, apoi plonjam blatul inapoi in tava in sirop cu spuma in sus.<br />
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<i><b>Sirop :</b></i><br />
- 1/2 litru apa<br />
- 8 linguri de zahar<br />
- 2 plicuri zahar vanilat<br />
- 1 fiola esenta de rom <br />
Punem apa, zaharul si zaharul vanilat la fiert pana se topeste, apoi adaugam esenta de rom si golim siropul in tava, apoi punem blatul in ea cu spuma de ou in sus. <br />
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<i><b> Crema :</b></i><br />
- 8 galbenusuri<br />
- 8 linguri de zahar<br />
- 2 linguri de cacao <br />
- 100 gr cafea ness lichida indulcita (cafeaua trebuie sa fie tare)<br />
- 1 pachet unt 80 % grasime la temperatura camerei<br />
Punem untul intr-un castron si il mixam 5 minute. <br />
Separat pe baie de aburi mixam galbenusurile cu zaharul, pana devin spumoase, adaugam cacao, apoi cafeaua si se fierbe pana se ingroasa. Apoi se ia de pe foc si se lasa la racit. Cand e rece complet se amesteca treptat cu untul spumat adaugand doar cate o lingura de crema in in unt si se omogenizeaza bine cu lingura de lemn, apoi se repeta pana la terminarea cremei . <br />
Se aseaza crema peste blatul de albusuri apoi deasupra un strat de frisca batuta (din 400 -500 ml frisca lichida + 2linguri de zahar + 1 zahar vanilat. ) . <br />
Mentionez ca ingredientele sunt pt portie mare, tava de cca 27 /38 cm. Daca aveti tava mai mica micsorati cantitatea de ingrediente. <br />
teolynhttp://www.blogger.com/profile/14890449057189610247noreply@blogger.com0tag:blogger.com,1999:blog-6955120488698463123.post-52250129448980435332013-11-21T16:43:00.001+02:002013-11-21T16:43:33.951+02:00Rulada de carne<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0KNoo1oWtF-WP5IOmBbvxTebPZ6EU2HKtxP6Gam0FYcgz9hrnRjC1DpbowO_-OPXYddwOnZ22BkaE90yBu75mL7unxCgGFjQshL8duAHTAowGJ-cvQv0DUB7kJMrpqnf3Hx_rnGSFbP-0/s1600/027.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0KNoo1oWtF-WP5IOmBbvxTebPZ6EU2HKtxP6Gam0FYcgz9hrnRjC1DpbowO_-OPXYddwOnZ22BkaE90yBu75mL7unxCgGFjQshL8duAHTAowGJ-cvQv0DUB7kJMrpqnf3Hx_rnGSFbP-0/s320/027.JPG" width="320" /></a></div>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJpZ07RHHjjDSURIBzI1gT67-CO_PbO22ZuRuq1WeHUtMBDTvdr5x_KBbd5fTXlJ8S8wJCpgqQWZ9dcK30KIOHzIiwmw7g-1KWbkowrAH7F94FmwgaAtavF3PIQ9L4NWg5IqzBTzX2Nxqn/s1600/035.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJpZ07RHHjjDSURIBzI1gT67-CO_PbO22ZuRuq1WeHUtMBDTvdr5x_KBbd5fTXlJ8S8wJCpgqQWZ9dcK30KIOHzIiwmw7g-1KWbkowrAH7F94FmwgaAtavF3PIQ9L4NWg5IqzBTzX2Nxqn/s320/035.JPG" width="320" /></a><br />
Ingrediente:<br />
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-1 kg carne tocata de porc sau in amestec cu vita<br />
- 200 gr mortadela (daca nu aveti merge si salam sau parizer de porc)<br />
- 2-3 felii de paine inmuiata in lapte<br />
- 2 oua<br />
- patrunjel tocat<br />
- 100 gr parmezan sau cascaval ras<br />
- sare<br />
- piper<br />
-1 lingurita vegeta<br />
Se amesteca bine toate ingredientele si cu mainile unse cu ulei ii dam forma de rulada, o punem intr-o tava unsa cu ulei si o dam la cuptor pt 30-40 minute pana se rumeneste bine. <br />
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<br />teolynhttp://www.blogger.com/profile/14890449057189610247noreply@blogger.com0tag:blogger.com,1999:blog-6955120488698463123.post-25192434580009165212013-11-21T16:18:00.000+02:002013-11-21T16:18:53.874+02:00BUDINCA DE MERE<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJSWfEDDqnEQVgnQf_hE5jMSED1FL6OX0gS_LtTsNa1Kcdm8o2nNu-3b9UOMzhWnk5suL21YzR5MpsgU11A4Cn_CaDL5DVQmDWKczPAs_nY8hOgfa3M7Ce4NKsUDFXfxUReNmTY9xPNqrp/s1600/007.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJSWfEDDqnEQVgnQf_hE5jMSED1FL6OX0gS_LtTsNa1Kcdm8o2nNu-3b9UOMzhWnk5suL21YzR5MpsgU11A4Cn_CaDL5DVQmDWKczPAs_nY8hOgfa3M7Ce4NKsUDFXfxUReNmTY9xPNqrp/s320/007.JPG" width="320" /></a><b>Ingrediente : </b><br />
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- 500 gr mere<br />
- 130 gr orez <br />
- 1 pahar zahar<br />
- 50 gr unt<br />
- 3 oua<br />
- 2 linguri de faina<br />
- 1 esenta de vanilie<br />
- 5 linguri de ulei <br />
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Punem cele 5 linguri de ulei intr-o vas rotund de jena si ungem inclusiv peretii.<br />
Curatam merele , le taiem cubulete mici si le asezam in vasul de jena, peste mere presaram 3 linguri de zahar si le dam la cuptor pt cca 30 minute.<br />
Intre timp fierbem orezul, il scurgem si il spalam sub jet de apa rece in strecuratoare.<br />
Intr-un bol se mixeaza untul cu restul de zahar, apoi adaugam faina, esenta de vanilie si ouale si le mixam impreuna pana se amesteca bine.<br />
Dupa ce merele au lasat suc, punem peste ele in mod uniform orezul, si deasupra compozitia de unt si oua, apoi dam la cuptor pana se rumeneste deasupra.Cand e gata se raceste putin si se savureaza cu muuulta placere !!!<br />
teolynhttp://www.blogger.com/profile/14890449057189610247noreply@blogger.com0tag:blogger.com,1999:blog-6955120488698463123.post-66435627141915665672013-05-14T22:49:00.000+03:002013-05-14T22:49:25.890+03:00Prajitura Raluca<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqYYF_GaNxHIQPxaEu2QE45xe9kscNu_LiyiQSRH0lDW0oxHUWtXdeigw3FGaTcRuBipBk02ShoKPuhBxnTngsRi1U52AT-gMRA2QxUjbJd8DTcFxkTb6j5vPbr7zZQ7EoY6rITm9RZeeK/s1600/057.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqYYF_GaNxHIQPxaEu2QE45xe9kscNu_LiyiQSRH0lDW0oxHUWtXdeigw3FGaTcRuBipBk02ShoKPuhBxnTngsRi1U52AT-gMRA2QxUjbJd8DTcFxkTb6j5vPbr7zZQ7EoY6rITm9RZeeK/s320/057.JPG" width="320" /></a>1. Ingrediente:<br />
- 6 galbenusuri<br />
- 300 gr zahar<br />
- 250 gr unt<br />
Se mixeaza pe baie de abur. Separat se caramelizeaza 300 gr zahar si se amesteca cu crema fiarta de mai sus, dupa care se adauga 300 gr de nuci rumenite si taiate uniform. Toata compozitia se aseaza intre 2 foi de napolitana.<br />
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2. Ingrediente:<br />
- 1 ou<br />
- 8 linguri de zahar<br />
- 1 lingura miere de albine <br />
- 4 linguri de lapte<br />
- 3 linguri de ulei<br />
-1 lingurita mica bicarbonat de sodiu stins cu otet<br />
- faina cat cuprinde <br />
Se fac 2 foi care se coc pe dosul tavii unse si tapetate cu faina. <br />
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Crema:<br />
- 6 oua<br />
- 300 gr zahar<br />
- 1 lingura ness (mai mult sau mai putin in functie de gust) <br />
Se spumeaza ouale pe abur, cand se ingroasa se adauga nessul. Dupa racire se amesteca putin cate putin cu 300 gr unt moale. <br />
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Asamblare:<br />
- foaie cu miere de albina<br />
- crema de ness<br />
-foile de napolitana umplute cu crema caramel<br />
-crema de ness<br />
-foaie cu miere de albina<br />
-deasupra se pune crema de ness si se orneaza dupa preferinta.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjl1OfgwStZgxFVMVont0DZF-5OWS_-9-LVM8UBmDncTiyf_Lcun_opzYtemHShHQ1Yc53aYGV8q1cauoATj4CrJwf5E78eQgEAqprj3kPLIClmiENlJvMyAQTZGWH9aUvW8NzNvpx5lFGC/s1600/070.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjl1OfgwStZgxFVMVont0DZF-5OWS_-9-LVM8UBmDncTiyf_Lcun_opzYtemHShHQ1Yc53aYGV8q1cauoATj4CrJwf5E78eQgEAqprj3kPLIClmiENlJvMyAQTZGWH9aUvW8NzNvpx5lFGC/s320/070.JPG" width="320" /></a></div>
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teolynhttp://www.blogger.com/profile/14890449057189610247noreply@blogger.com0tag:blogger.com,1999:blog-6955120488698463123.post-50431980237153085722013-05-14T22:33:00.000+03:002013-05-14T22:33:10.693+03:00Prajitura RO<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhppboqTWrwXhRtJR8Qzi568lrJlRJLrgCw3C8HhElICoXfnbR8WAt3Qmh0suenRVqbAi38dX36XytCo5D_6P4y24NGtgmMyQlcH16073BnmhW1jLhXTK4rxJ0KDR0DJxl6pSn3x7ZptS7K/s1600/945992_579175485448933_487778734_n.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhppboqTWrwXhRtJR8Qzi568lrJlRJLrgCw3C8HhElICoXfnbR8WAt3Qmh0suenRVqbAi38dX36XytCo5D_6P4y24NGtgmMyQlcH16073BnmhW1jLhXTK4rxJ0KDR0DJxl6pSn3x7ZptS7K/s320/945992_579175485448933_487778734_n.jpg" width="320" /></a>Blat 1 : Se face un blat obisnuit din 6 oua, 6 linguri zahar, 5 linguri faina, 2 linguri cacao<br />
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Blat 2: Se face blat din: 6 albusuri + 300 gr zahar se bat spuma tare (zaharul se adauga pe rand dupa ce spuma are consistenta tare) apoi se adauga 2 linguri faina si 200 gr nuca de cocos<br />
Se introduce primul blat la cuptor, dupa ce e copt de jumatate se pune blatul nr 2 peste el si se mai da din nou la cuptor<br />
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Crema:<br />
- 6 galbenusuri<br />
- 10 linguri de zahar<br />
- 2 linguri de faina<br />
- 8 linguri de lapte<br />
- 1 zahar vanilat <br />
Se mixeaza si se fierb pe abur pana se ingroasa, se lasa la racit apoi se amesteca cu 200 gr de unt.<br />
Crema se aseaza deasupra blatului de cocos si se presara cu ciocolata rasa. <br />
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teolynhttp://www.blogger.com/profile/14890449057189610247noreply@blogger.com0tag:blogger.com,1999:blog-6955120488698463123.post-43503464780061979732013-03-31T23:49:00.002+03:002013-03-31T23:50:36.190+03:00Tort cu crema de caramel, crema de alune si crema de ciocolata<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVxf6peoznVOCQCV8D9wdZJzjTV_3_xZKHuShQIRe86zfTywTw-HnaB8Dnp8b_UHxM52UF8ZEYsoaJuBQizpYzkLg5KSvJsz88iYLjW2HeYiGqHe53xR43bQlv0eefS66ZFm9P5xFFruYy/s1600/027.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVxf6peoznVOCQCV8D9wdZJzjTV_3_xZKHuShQIRe86zfTywTw-HnaB8Dnp8b_UHxM52UF8ZEYsoaJuBQizpYzkLg5KSvJsz88iYLjW2HeYiGqHe53xR43bQlv0eefS66ZFm9P5xFFruYy/s320/027.JPG" width="320" /></a></div>
<br />teolynhttp://www.blogger.com/profile/14890449057189610247noreply@blogger.com0tag:blogger.com,1999:blog-6955120488698463123.post-61587243352328778982013-03-31T23:48:00.000+03:002013-03-31T23:50:53.217+03:00Tort cu martipan<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtZxn8R9KMYmYU0CjaOKQFnly_KR1ZkqC9TVw83nDzXKK_UpciyQbJNX8X_kHHbdEGRKV-VnmPCYKfA59IX1QRLzSdXNxOwQcOxTHm0aSR8L74eMmgwQeNB3ygLxmIKPzQcYQwphbT8qOA/s1600/420818_365158583517292_1549117885_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtZxn8R9KMYmYU0CjaOKQFnly_KR1ZkqC9TVw83nDzXKK_UpciyQbJNX8X_kHHbdEGRKV-VnmPCYKfA59IX1QRLzSdXNxOwQcOxTHm0aSR8L74eMmgwQeNB3ygLxmIKPzQcYQwphbT8qOA/s320/420818_365158583517292_1549117885_n.jpg" width="320" /></a></div>
<br />teolynhttp://www.blogger.com/profile/14890449057189610247noreply@blogger.com0tag:blogger.com,1999:blog-6955120488698463123.post-64035786161777469612013-03-31T23:47:00.000+03:002013-03-31T23:47:17.774+03:00Tort cu fructe<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDz3uqa7yZyM0godYaJOSRIwATQ2Iu7SxiUQYx0yHYX53ZlvIWFFUVtNoeh2TuBkgZgbSRjmhrOdy7FVOU2zSFJvnuOBwHkjHwRR5hPqwuoz_Dt6gqItF_YSNXninW-3vYhjDO2IKo4o6C/s1600/428010_365156220184195_20091464_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDz3uqa7yZyM0godYaJOSRIwATQ2Iu7SxiUQYx0yHYX53ZlvIWFFUVtNoeh2TuBkgZgbSRjmhrOdy7FVOU2zSFJvnuOBwHkjHwRR5hPqwuoz_Dt6gqItF_YSNXninW-3vYhjDO2IKo4o6C/s320/428010_365156220184195_20091464_n.jpg" width="320" /></a></div>
<br />teolynhttp://www.blogger.com/profile/14890449057189610247noreply@blogger.com0tag:blogger.com,1999:blog-6955120488698463123.post-33324174856334576932013-03-31T23:43:00.001+03:002013-03-31T23:43:37.519+03:00Tort ,, Rapsodie de primavara "<br />
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