tag:blogger.com,1999:blog-69656695159036858592024-03-22T13:24:12.976+02:00Bucataria Irinei...Irina (Bucataria Irinei)http://www.blogger.com/profile/09123433971964227026noreply@blogger.comBlogger427125tag:blogger.com,1999:blog-6965669515903685859.post-49086335635152340772018-03-30T10:14:00.005+03:002022-04-19T21:09:53.733+03:00Pasca cremoasa cu branza si iaurt <br />
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In fiecare an cand imi vizitam rudele de Paste aveam un interes ... sa le testez retetele si bineinteles sa le si cer... Aceasta am obtinut-o de la soacra mea, au trecut multi ani de atunci insa nu am avut timpul necesar pentru fotografiat si publicat pe blog... Insa sper intr-un nou inceput.<br />
Bine v-am regasit dragii mei...<br />
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Reteta de pasca cremoasa cu branza si iaurt este simpla, se prepara repede si nu necesita multe ingrediente.<br />
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<b> Blat:</b><br />
<br />
<ul>
<li>300g biscuiti digestivi (pot fi si cu ciocolata)</li>
<li>170 g unt topit</li>
</ul>
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<b> Pasca cremoasa:</b></div>
<div>
<ul>
<li>500 g branza dulce de vaci, <a href="http://www.bucatariairinei.ro/2013/03/branza-de-vaci-de-casa.html" target="_blank">click pentru reteta</a></li>
<li>500 g iaurt (prefer grecesc dar nu e obligatoriu)</li><li>90 g amidon</li>
<li>6 oua</li>
<li>250 - 300 g zahar pudra</li>
<li>mirodenii (coaja de vanilie, extract de vanilie, zahar vanilat) dupa gust</li>
</ul>
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<b> Mod de preparare:</b></div>
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Intr-un robot de bucatarie maruntiti biscuitii apoi amestecati-i cu untul topit. </div>
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Ungeti o forma de pasca cu diametrul de 28 cm sau folositi cum am facut eu una de 21 cm si una de 18cm cu unt. Distribuiti biscuitii la baza formei si dati la frigider.</div>
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Mixati in robot branza cu iaurtul pana devin cremoase apoi adaugati amidonul. </div>
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Bateti ouale spuma, adaugand un praf de sare si treptat zaharul pudra si cel vanilat. Adugati amestecul cu branza, esenta si coaja de lamaie si amestecati usor.</div>
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Distribuiti compozitia in tava (sau tavi) si asezati-le in tava cuptorului pe hartie de copt. Daca curge putin unt veti impiedica curatul cuptorului.</div>
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Coaceti 60 minute la foc potrivit (170 grade), pana incepe sa se rumeneasca pasca. Va "umbla" putin in tava pana se va raci. Nu va faceti griji, este coapta. </div>
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Lasati la racit si decorati dupa plac. </div>
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P.S. Chiar daca va crapa gustul este delicios. Va las si sectiunea...</div>
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Sa aveti spor si pofta!</div>
Irina (Bucataria Irinei)http://www.blogger.com/profile/09123433971964227026noreply@blogger.com2tag:blogger.com,1999:blog-6965669515903685859.post-85852747476442324622016-07-21T09:00:00.000+03:002016-07-21T22:45:35.046+03:00Prajitura Carpati<div class="separator" style="clear: both; text-align: center;">
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Recunosc ca pentru mine aceasta prajitura a fost o provocare. Imi placea foarte mult cand o vedeam in farfurii. Prajitura Carpati nu este complicata, cele 8 foi se intind usor, trebuie doar putina atentie la montat si este gata .<br />
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<strong>Ingrediente pentru foi:</strong><br />
<ul>
<li>3 oua</li>
<li>o cana zahar</li>
<li>o cana ulei</li>
<li>o cana lapte</li>
<li>o lingurita bicarbonat de sodiu</li>
<li>o lingura zeama de lamaie sau otet</li>
<li>coaja de la o lamaie</li>
<li>faina cat cuprinde</li>
</ul>
<strong>Ingrediente crema:</strong><br />
<ul>
<li>400 g zahar</li>
<li>2 kg lapte</li>
<li>5 linguri apa</li>
<li>16 linguri faina (mai pline)</li>
<li>250 g unt</li>
<li>esenta de rom</li>
</ul>
<strong>Glazura:</strong><br />
<ul>
<li>300 g ciocolata topita</li>
<li>nuca de cocos</li>
</ul>
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<strong>Mod de preparare foi:</strong><br />
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</div>
Mixati ouale cu zaharul apoi adaugam treptat laptele, uleiul, bicarbonatul stins cu zeama de lamaie si la urma faina. Lasati aluatul 10-15 minute la temperature camerei apoi impartiti-l in 8 parti egale.<br />
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Taiati o bucata de hartie de copt cat tava aragazului. Intindeti prima foaie pe ea, mutati-o pe dosul tavii si dati la cuptor (preincalzit la 170 grade) pentru 12 minute sau pana cand incepe sa se rumeneasca la colturi. Nu intindeti direct pe tava ca sa aveti un sablon. Cat tava este la cuptor, va ocupati de celelalte foi, le intindeti la fel pe hartie de copt.<br />
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Puneti foile una peste cealalta.<br />
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<strong>Pentru crema </strong>caramelizati zaharul impreuna cu apa (atentie sa fie in stare lichida) intr-o cratita de 3-4 litri apoi adaugati treptat cate o lingura de faina.<br />
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Adaugati laptele putin cate putin si amestecati continuu pana crema se ingroasa. Luati de pe foc si adaugati untul si esenta dupa gust.</div>
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Opriti 250 g de crema iar restul distribuiti-o intre foi fierbinte. Asezati deasupra prajiturii o greutate (un fund de lemn greu, tava in care ati copt prajitura) si lasati prajitura la rece pana a doua zi.<br />
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Taiati marginile prajiturii apoi impartiti prajitura in 6 parti egale.<br />
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Taiati fiecare parte pe diagonala. Folositi un cutit bine ascutit.<br />
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Intindeti pe partea alba un strat generos de crema si uniti-o cu cealalta parte alba. Varf la varf.<br />
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Ungeti fiecare munte cu un strat de ciocolata si presarati nuca de cocos. Cu ciocolata neagra arata mai bine. Acum depinde de gust!</div>
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Dati prajitura la frigider cateva ore apoi taiati-o si serviti-o cu placere!</div>
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Copile mic, nu e frumos sa furi! Tu primesti prajituri cu fructe - fara zahar sau indulcitori!</div>
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Sa aveti spor si pofta!</div>
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<a href="http://gatimimpreuna.blogspot.co.uk/2012/01/prajitura-carpati.html" target="_blank">Mihaela - multumesc pentru reteta!</a></div>
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<br />Irina (Bucataria Irinei)http://www.blogger.com/profile/09123433971964227026noreply@blogger.com1tag:blogger.com,1999:blog-6965669515903685859.post-39878753904546010122016-05-06T17:21:00.002+03:002018-04-10T15:01:45.499+03:00Cozonaci pufosi cu nuca<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGUXJ9Gz-IDCExUAsy81EFxiubKj7urMZxz_vM2NJ4yF0Tx0945sNRkU_S2VO5WpN3ezkDBNg1hzU3MNPXNUJj8MFeCPN5zP7rmmAs8ffBkD9tV8wh4DDt5KxU-dQYkw16sKG9gTyeHk4/s1600/01.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGUXJ9Gz-IDCExUAsy81EFxiubKj7urMZxz_vM2NJ4yF0Tx0945sNRkU_S2VO5WpN3ezkDBNg1hzU3MNPXNUJj8MFeCPN5zP7rmmAs8ffBkD9tV8wh4DDt5KxU-dQYkw16sKG9gTyeHk4/s320/01.jpg" width="320" /></a></div>
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Am tot testat diferite retete de cozonac insa acum va pot garanta ca acesta este cel mai bun, prin urmare trebuie sa va dau reteta. Chiar daca nu este cel mai rapid mod pentru a-l prepara va spun sincer, merita efortul. Reteta este din Cartea de Dulciuri scrisa de Ecaterina Teisanu, carte pe care o recomand cu drag deoarece are foarte multe retete delicioase.<br />
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<b>Ingrediente:</b><br />
<ul>
<li>1 kg faina</li>
<li>7 galbenusuri</li>
<li><b>2 albusuri - ATENTIE la aluat se folosesc doar doua albusuri nu 7</b></li>
<li>50 g drojdie</li>
<li>300 g zahar</li>
<li>250 g unt</li>
<li>aroma de rom</li>
<li>450 ml lapte (sau cat cuprinde faina)</li>
<li>2 lingurite rase cu sare</li>
<li>coaja de la o portocala</li>
<li>coaja de la o lamaie</li>
</ul>
<b>Umplutura:</b><br />
<ul>
<li>600 g nuca</li>
<li>7 albusuri</li>
<li>100-150 g zahar (dupa preferinta)</li>
<li>2 lg cacao</li>
<li>200 ml lapte</li>
<li>stafide</li>
<li>arome dupa plac (prefer esenta de rom)</li>
</ul>
<b>Pentru uns: 2 galbenusuri +1 lingura lapte</b><br />
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<b>Mod de preparare aluat:</b><br />
Cerneti faina cu o seara inainte si lasati-o in lighean la temperature camerei. Tot atunci amestecati galbenusurile cu putina sare sa se inchida la culoare.<br />
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A doua zi amestecati drojdia cu o lingurita de zahar si putin lapte caldut.<br />
Intr-un castron mare opariti 1/2 ceasca de faina cu putin lapte clocotit (100-150 ml) si frecati bine sa nu faca cocolosi.<br />
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Dupa ce s-a racit (a ajuns la temperature camerei) amestecati bine bine cu drojdia apoi acoperiti cu un servet si lasati la crescut 10-15 minute. Cam asa arata dupa ce a crescut.<br />
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Mixati bine galbenusurile cu zaharul pana se albesc si se fac ca o crema spumoasa. adaugati si cate putin lapte caldut pana se topeste zaharul.<br />
Bateti cele 2 albusuri pentru aluat spuma.<br />
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Peste restul de faina din lighean adaugati plamadeala, laptele, romul si coaja de citrice. Amestecati usor.<br />
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Adaugati galbenusurile frecate si albusurile batute spuma.<br />
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Framantati in jur de 30-45 minute adaugand cate putin unt topit (caldut nu fierbinte). Daca aluatul este prea tare mai adaugati lapte caldut. </div>
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Lasati coca la crescut in jur de 2 ore, la loc cald, ferit de curent.<br />
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<b>Pentru crema </b>bateti 7 albusuri spuma cu zaharul apoi adaugati nuca.<br />
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Dizolvati cacaua in laptele caldut apoi adaugati peste nuca. Adaugati si esenta de rom dupa gust. Amestecati usor si adaugati stafidele. </div>
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Dupa ce creste frumos aluatul rasturnati-l pe o planseta unsa cu ulei si impartiti-l in 4. Intindeti prima foaie (cam 50 cm *25 cm) apoi ungeti cu 1/4 din crema.</div>
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Procedati identic si cu celalalte apoi impletiti-le 2 cate 2. Puneti cozonacii in tava tapetata cu hartie de copt si lasati-i la crescut pentru 40-50 minute, la loc cald, fara curent.</div>
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Ungeti-i cu galbenusurile amestecate cu lapte.</div>
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Dati cozonacii la cuptor (preincalzit la 170 grade) si coaceti-i la foc potrivit (170 grade) pentru 70 minute. Pentru a preveni arderea lor acoperiti cozonacii dupa 30-40 minute cu hartie de copt. Scoateti-i pe un gratar si lasati-i la racit tot in bucataria calda, feriti de curent.<br />
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Taiati felii si serviti-le cu placere. Una... doua... cat puteti ca nu faceti cozonaci in fiecare zi.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg07lz2ArMKZ0TBAgyf5OZIDSb5-RdkRG-mzOVa6HqG_zlexcrvFGvvl1jZck1DMdJvlJINnZG5r05yqPIPzGwyxa8YvazZnH7kS-pAk4wrDAB4gaWYYCijsuPDr0f17HEDFYfEzTHFruI/s1600/2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg07lz2ArMKZ0TBAgyf5OZIDSb5-RdkRG-mzOVa6HqG_zlexcrvFGvvl1jZck1DMdJvlJINnZG5r05yqPIPzGwyxa8YvazZnH7kS-pAk4wrDAB4gaWYYCijsuPDr0f17HEDFYfEzTHFruI/s320/2.jpg" width="320" /></a></div>
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Sa aveti spor si pofta!<br />
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PS: Aluat : 2 albusuri + 7 galbenusuri<br />
Crema: 7 albusuri<br />
Uns: 2 galbenusuri<br />
<b>Total 9 oua.</b><br />
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Irina (Bucataria Irinei)http://www.blogger.com/profile/09123433971964227026noreply@blogger.com10tag:blogger.com,1999:blog-6965669515903685859.post-1321491644551023812015-12-18T09:24:00.001+02:002015-12-18T09:24:03.848+02:00Cornulete cu vanilie<div style="text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnZZxP5HuvA3uUrBAUtyJWOSSsLN5aDgy_RvDnEGmXTOX7gdI6-v7FcMXNLI9qC2BrcuxMP1cTXmc6TdWoMzU-Udh9xyNdp39WBO_uaDHhC45_KVQ8sCXBoRthJGuhsHX4gdi_2LwSZno/s1600/2.jpg" imageanchor="1"><img border="0" height="255" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnZZxP5HuvA3uUrBAUtyJWOSSsLN5aDgy_RvDnEGmXTOX7gdI6-v7FcMXNLI9qC2BrcuxMP1cTXmc6TdWoMzU-Udh9xyNdp39WBO_uaDHhC45_KVQ8sCXBoRthJGuhsHX4gdi_2LwSZno/s320/2.jpg" width="320" /></a></div>
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Multe persoane se feresc de clasicele cornulete (<a href="http://www.bucatariairinei.ro/2012/12/cornulete-cu-untura.html" target="_blank">reteta aici</a>) pentru ca sunt migaloase la facut. Pentru ele si nu numai vin cu aceasta reteta rapida, cornuletele cu vanilie dozandu-se cu posul.<br />
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<div>
<b>Ingrediente pentru 50 bucati:</b></div>
<div>
<ul>
<li>300 g faina </li>
<li>120 g faina de migdale</li>
<li>220 unt</li>
<li>120 g zahar pudra cu aroma de vanilie (sau zahar pudra si esenta (pastaie) de vanilie)</li>
<li>4 galbenusuri</li>
<li>un praf sare</li>
<li>pentru pudrat - zahar vanilat fin sau tot zahar pudra cu aroma de vanilie</li>
</ul>
<b>Mod de preparare:</b></div>
<div>
Cerneti intr-un bol faina, apoi amestecati-o cu faina de migdale si sarea, Amestecati cu untul rece, adaugati zaharul pudra apoi galbenusurile.</div>
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Framantati bine pana se omogenizeaza aluatul apoi lasati-l la frigider pentru cateva ore sau peste noapte. Puneti compozitia intr-un pos (atentie daca e din plastic sa fie rezistent, pungile acelea de unica folosinta sunt foarte subtiri) si formati cornuletele. Distribuiti-le intr-o tava tapetata cu hartie de copt.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYcDyZbeLkAcsNH_sL5ik8vP9itpOOSO-7smcxrqA-fk4KT7YX9e_tyWoQqk66_o9HTBXg9BOIHlm3b61wm6C1r3g3BGj9nacciQ2krHW74PhLSZm6gia400ND4owUc1D_XuIYAmmYqQ0/s1600/DSC_0773.JPG" imageanchor="1"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYcDyZbeLkAcsNH_sL5ik8vP9itpOOSO-7smcxrqA-fk4KT7YX9e_tyWoQqk66_o9HTBXg9BOIHlm3b61wm6C1r3g3BGj9nacciQ2krHW74PhLSZm6gia400ND4owUc1D_XuIYAmmYqQ0/s320/DSC_0773.JPG" width="320" /></a></div>
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Bagati tava in cuptorul preincalzit (180 grade) pentru 14-16 minute sau pana cand cornuletele incep sa se rumeneasca putin. Lasati le la racit apoi pudratile din zabundenta cu un zahar vanilat fin.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzfOLgE3bkChBuc2yIFRxCEyJcZhJ3NK7DmvQ45tFVHAihrNMu6ZXxYYod0cYJdvGQOR02xXOGRUH3kn00la1iOT_MYG4drzuKksW9Ff4q4vEejusDWIFYvfj87Jmkdp9xyN70j7gnInI/s1600/1.jpg" imageanchor="1"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzfOLgE3bkChBuc2yIFRxCEyJcZhJ3NK7DmvQ45tFVHAihrNMu6ZXxYYod0cYJdvGQOR02xXOGRUH3kn00la1iOT_MYG4drzuKksW9Ff4q4vEejusDWIFYvfj87Jmkdp9xyN70j7gnInI/s320/1.jpg" width="320" /></a></div>
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Sunt delicioase si se pastreaza si doua saptamani in cutii inchise ermetic.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgabcEAdOBQ-riTul1FrucVUwRntARGQePaBqsd0WnzQrwRrVmUpMy2SaJhwJQytBBu4qezjz51KMpcoQisQwLi_CS2yOP7lxqSiHrVN9-NYBnE9YfPzdMvQmf6Q2LFJaanmgs4b6Lbmy8/s1600/3.jpg" imageanchor="1"><img border="0" height="207" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgabcEAdOBQ-riTul1FrucVUwRntARGQePaBqsd0WnzQrwRrVmUpMy2SaJhwJQytBBu4qezjz51KMpcoQisQwLi_CS2yOP7lxqSiHrVN9-NYBnE9YfPzdMvQmf6Q2LFJaanmgs4b6Lbmy8/s320/3.jpg" width="320" /></a></div>
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Sa aveti spor si pofta!</div>
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Irina (Bucataria Irinei)http://www.blogger.com/profile/09123433971964227026noreply@blogger.com0tag:blogger.com,1999:blog-6965669515903685859.post-21561162330865342352015-12-05T08:33:00.000+02:002015-12-05T08:33:19.501+02:00Ciocolata de casa cu menta si cafea<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVN1k9RG2sOV36xZhevHkIOqtYm7Qs6EW_yUbSh-L3EAxmuPUgVxu6bZaAgUAZSOC7bPAyMCCG8h5ot0fUdo4pEpEiTldxJEVRnA8JHSpj8NWtQF86oGqHZ4BoOAXIr4F998GDgSLjX5M/s1600/2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVN1k9RG2sOV36xZhevHkIOqtYm7Qs6EW_yUbSh-L3EAxmuPUgVxu6bZaAgUAZSOC7bPAyMCCG8h5ot0fUdo4pEpEiTldxJEVRnA8JHSpj8NWtQF86oGqHZ4BoOAXIr4F998GDgSLjX5M/s320/2.jpg" width="320" /></a></div>
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Indraznesc sa il intampin pe mos Nicolae cu aceasta bunatate de ciocolata. Sigur nu se supara daca o gaseste si la voi. Se prepara foarte repede, iar gustul este minunat! In imagine sunt doua portii, mai jos sunt ingredientele pentru una singura.<br />
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<b>Ingrediente ciocolata cu cafea</b><br />
<ul>
<li>75 ml cafea tare</li>
<li>150 g zahar</li>
<li>100 g unt</li>
<li>240 g lapte praf (+/- cateva grame)</li>
<li>2 linguri cacao</li>
</ul>
<b>Ingrediente ciocolata menta:</b><br />
<ul>
<li>75 ml apa</li>
<li>150 g zahar</li>
<li>100 g unt</li>
<li>250 g lapte praf (+/- cateva grame)</li>
<li>esenta de menta dupa gust</li>
</ul>
<b>Mod de preparare:</b><br />
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<div class="MsoListParagraphCxSpMiddle" style="margin-left: 0in;">
<span style="font-family: inherit;"><b>Amestecati cacaua cu laptele praf </b>apoi treceti-le prin sita.</span></div>
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<span style="font-family: inherit;">Puneti zaharul si apa int-o cratita teflonata sau intr-un ceaun pe foc potrivit. Amestecati din cand in cand.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgztoW_dXps0iqGVLmIgCpoEfTHcL1G09caBpTw9N1nxy-U6SkHTcoortRi1fkcmdyIIQWlyZtzTo099C1SNBcPg5adt4UQEnxPCD5RXePAiCaTXETBpyLwz5QthE43shZxOEKd_mI-xv49/s1600/DSC00732.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgztoW_dXps0iqGVLmIgCpoEfTHcL1G09caBpTw9N1nxy-U6SkHTcoortRi1fkcmdyIIQWlyZtzTo099C1SNBcPg5adt4UQEnxPCD5RXePAiCaTXETBpyLwz5QthE43shZxOEKd_mI-xv49/s320/DSC00732.JPG" width="320" /></a></div>
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<span style="font-family: inherit;">Dupa ce s-a topit zaharul lasati pe foc mic 5 minute, adaugati </span><span style="font-family: inherit;"> untul taiat cubulete si amestecati rapid. Lasati pe foc pana se topeste apoi dati deoparte.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSw2w5gSerJ0cDP5XWM5KiBrDmu_iWYdI4QeoqZ3w67Sjw68iSXRmcmjKDl2A9ptXiPOxI6isQVd3Ekvgk7e0JA91XjHmGNc0YnX9Gwo3D5M_7U7u8J79O8S304t-ZHiSedRZK9PPb6G0W/s1600/DSC00737.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSw2w5gSerJ0cDP5XWM5KiBrDmu_iWYdI4QeoqZ3w67Sjw68iSXRmcmjKDl2A9ptXiPOxI6isQVd3Ekvgk7e0JA91XjHmGNc0YnX9Gwo3D5M_7U7u8J79O8S304t-ZHiSedRZK9PPb6G0W/s320/DSC00737.JPG" width="320" /></a></div>
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<span style="font-family: inherit;">Cand untul e topit complet ...</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNHTHodDsHTij3VNIGsOFtYRVJ0vt92ihfuv8NT9mSjKNnjTNdoOwKfvR7tYIM-MmEQFsu2D70BQc-YJPCFt5bLS4xmg7bYJ7Gby2Z0P3LAhTMRevj7OwFRzQVj816Qac5lTlExk6zv9MA/s1600/DSC00738.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNHTHodDsHTij3VNIGsOFtYRVJ0vt92ihfuv8NT9mSjKNnjTNdoOwKfvR7tYIM-MmEQFsu2D70BQc-YJPCFt5bLS4xmg7bYJ7Gby2Z0P3LAhTMRevj7OwFRzQVj816Qac5lTlExk6zv9MA/s320/DSC00738.JPG" width="320" /></a></div>
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<span style="font-family: inherit;">Adaugati laptele praf si amestecati bine bine pana se omogenizeza. Pasta formata nu tebuie sa fie foarte tare. Din acest motiv mereu specific cantitatea laptelui praf +/- cateva grame.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkiwQaUGwhNOMu17A97ZWuRnUXJpesDbbIm9maWc47cw653vkJeGvl_dbziYlPszgF7I6dRWyBOr-i_q5FM-f6iqeIyaxMeCgElvYA_13M7AkjYDoJaaxM7GfHmdsHYNbWrYj5vpOH97g/s1600/5.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkiwQaUGwhNOMu17A97ZWuRnUXJpesDbbIm9maWc47cw653vkJeGvl_dbziYlPszgF7I6dRWyBOr-i_q5FM-f6iqeIyaxMeCgElvYA_13M7AkjYDoJaaxM7GfHmdsHYNbWrYj5vpOH97g/s1600/5.jpg" width="320" /></a></div>
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Intindeti amestecul intr-o tava acoperita cu folie alimentara.</div>
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Procedati identic cu cel de-al doilea strat si la urma adaugati esenta. Intindeti-o peste ciocolata maro apoi presarati cafea.</div>
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Lasati -o la rece minim o ora apoi taiati-o si serviti-o cu placere!</div>
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Draga mosule, sper ca iti este pe plac iar voua tuturor va doresc sa aveti spor si pofta! </div>
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Irina (Bucataria Irinei)http://www.blogger.com/profile/09123433971964227026noreply@blogger.com4tag:blogger.com,1999:blog-6965669515903685859.post-7621791265942002852015-09-18T08:16:00.000+03:002015-09-18T08:23:43.776+03:00Prajitura cu mere si lapte praf<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4QtaOewHzcWEZ-gsjcOLizlEZ8JeIhn1D7uCTjN5ZAOk4574EmqFibV8KvveWrA7ZFu3IlLRoYyrUQsRRLEkVI-Cqv2uFoeTfhJIYd1UfDlo2mGrxVr1CNcQBeiyBK4XEGZHVzCEg3Ys/s1600/1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4QtaOewHzcWEZ-gsjcOLizlEZ8JeIhn1D7uCTjN5ZAOk4574EmqFibV8KvveWrA7ZFu3IlLRoYyrUQsRRLEkVI-Cqv2uFoeTfhJIYd1UfDlo2mGrxVr1CNcQBeiyBK4XEGZHVzCEg3Ys/s320/1.jpg" width="320" /></a></div>
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Rareori imi ramane timp pentru blog, insa prajitura aceasta cu mere si lapte praf este prea buna si trebuie sa o impart cu voi. Se prepara usor si gustul este deosebit. Nu va speriati, nu aveti de intins la foi.<br />
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<b>Ingrediente:</b><br />
<ul>
<li>2.5 kg mere</li>
<li>150 g zahar</li>
<li>o lingurita scortisoara</li>
<li>2 plicuri zahar vanilat</li>
<li>250 g unt</li>
<li>o cana faina (250g)</li>
<li>o cana gris (220g)</li>
<li>o cana lapte praf (150g)</li>
<li>o cana zahar (310g)</li>
<li>o cana biscuiti (120g)</li>
<li>un plic praf de copt</li>
</ul>
<b>Mod de preparare:</b><br />
Spalati merele, curatatile de cotor si dati-le pe razatoare. Amestecati-le cu ambele tipuri de zahar (cele 150 g si cel vanilat) si cu scortisoara si lasati-le la temperatura camerei cam 90 minute.<br />
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Intr-un bol mai marisoar amestecati restul ingredientelor, mai putin untul.<br />
Tapetati o tava de 40*28 cm cu hartie de copt. Distribuiti jumatate din pachetul de unt pe toata suprafata tavii si peste el presarati 1/3 din amestecul cu faina.<br />
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Puneti peste amestec 1/3 din cantinatea de mere, acoperiti cu un alt strat de faina. Reperati operatiunea de 2 ori.<br />
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Peste ultimul strat de mere distribuiti biscuitii sfaramati (sau dati prin robot) si peste ei presarati din loc in loc untul ramas. Daca nu va ajunge ultimul strat de mere, nu intrati in panica, luati 3 mere spalate si dati-le rapid pe razatoare direct in tava... Din experienta va spun ca nu se intampla nimic, prajitura are acelasi gust. Dati tava la cuptor pentru 40 minute sau pana cand prajitura trece testul scobitorii.<br />
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Lasati-o la racit in tava apoi dati-o la frigider cateva ore apoi taiati-o si serviti-o cu placere...<br />
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Este mult mai buna rece.<br />
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<br />
Sa aveti spor si pofta!<br />
<br />
<a href="http://www.teoskitchen.ro/2014/06/prajitura-super-rapida-cu-mere.html" target="_blank">Multumesc Teo pentru reteta!</a>Irina (Bucataria Irinei)http://www.blogger.com/profile/09123433971964227026noreply@blogger.com9tag:blogger.com,1999:blog-6965669515903685859.post-12571339392242231172015-07-06T09:23:00.000+03:002015-07-06T09:23:08.529+03:00Prajitura cu cirese<div class="separator" style="clear: both; text-align: center;">
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<br />
Astazi va recomand cea mai buna prajitura cu fructe de sezon. Am folosit acum cirese dar merge cu orice fructe. Este pufoasa si buna, se prepara rapid, cu ingrediente din casa.<br />
<br />
<b>Ingrediente:</b><br />
<ul>
<li>1 kg cirese</li>
<li>2 plicuri zahar vanilat</li>
<li>4-5 linguri amarettoo, coniac sau rom (optional)</li>
<li>120 g unt la temperatura camerei</li>
<li>250 g zahar pudra</li>
<li>2 oua</li>
<li>150 g smantana</li>
<li>1/2 lingurita bicarbonat de sodiu</li>
<li>o lingura otet</li>
<li>250 g faina</li>
<li>optional pentru glazura 100 g ciocolata alba</li>
</ul>
<b>Mod de preparare:</b><br />
Spalati ciresele si curatati-le de codite si samburi. Presarati peste ele zaharul vanilat si stropiti-le cu amaretoo.<br />
Mixati untul cu zaharul pudra pana se omogenizeaza apoi adaugati pe rand cate un ou.<br />
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Mixati usor apoi adaugati smantana si bicarbonatul stins cu otet. Amestecati pana se omogenizeaza apoi adaugati faina.<br />
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Turnati compozitia intr-o tava (30*23 cm) unsa cu unt si tapetata cu faina (sau tapetata cu hartie de copt) si deasupra presarati ciresele.<br />
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Dati tava la cuptor (preincalzit la 170 grade) pentru 50 minute sau pana cand prajitura trece testul scobitorii. Scoateti prajitura si distribuiti peste ea ciocolata razuita.<br />
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Lasati-o la racit in tava apoi taiati-o si serviti-o cu placere!<br /><br />
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Sa aveti spor si pofta!<br />
<br />
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</div>
Irina (Bucataria Irinei)http://www.blogger.com/profile/09123433971964227026noreply@blogger.com6tag:blogger.com,1999:blog-6965669515903685859.post-82763483507255924852015-06-23T09:00:00.000+03:002015-06-23T09:00:59.575+03:00Rulada simpla<div class="separator" style="clear: both; text-align: center;">
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<br />
Astazi va recomand cea mai simpla reteta de rulada. Poate fi umpluta cu orice crema pe care o aveti in casa, dulceata, frisca sau mascarpone. Eu am ales o crema de mascarpone si bonus cateva linguri de dulceata de visine!<br />
<br />
<b>Ingrediente:</b><br />
<ul>
<li>4 oua</li>
<li>un praf sare</li>
<li>4 linguri cu varf zahar</li>
<li>4 linguri cu varf faina</li>
<li>o lingurita praf de copt</li>
<li>un plic zahar vanilat (arome dupa gust)</li>
</ul>
<b>Ingrediente crema:</b><br />
<div>
<ul>
<li>250 g mascarpone</li>
<li>4 linguri zahar pudra</li>
<li>6-8 linguri dulceata de visine</li>
</ul>
<div>
<b>Mod de preparare blat:</b></div>
Mixati albusurile cu un praf de sare, adaugati treptat zaharul iar cand bezeaua este consistenta (si si-a dublat sau chiar triplat volumul) adaugati treptat cate un galbenus.<br />
<br />
Adaugati faina si mixati usor.<br />
<br />
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Puneti compozitia intr-o tava 40*28 cm, tapetata cu hartie de copt. Dati blatul la cuptor (preincalzit la 180 grade) pentru 10-12 minute.</div>
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Dupa ce este copt, rasturnati blatul pe un prosop curat si umed si lasati-l la racit. </div>
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<b>Preparati crema</b> in acest timp mixand mascarponele cu zaharul pudra.</div>
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Intindeti crema peste blatul rece apoi presarati din loc in loc dulceata.</div>
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Rulati usurel blatul, inveliti rulada in folie alimentara si lasati-o la rece 2-3 ore.</div>
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Va asigur ca este delicioasa!</div>
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Sa aveti spor si pofta!</div>
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Irina (Bucataria Irinei)http://www.blogger.com/profile/09123433971964227026noreply@blogger.com0tag:blogger.com,1999:blog-6965669515903685859.post-1046451599462983822015-05-14T11:03:00.000+03:002015-05-14T11:03:45.488+03:00Tiramisu cu galbenusuri la bain-marie<div class="separator" style="clear: both; text-align: center;">
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Tiramisu este un desert puternic energizant datorita continutului de oua, zahar si cafea tare. Aceasta reteta este cu galbenusuri fierte, stiu ca sunt foarte multe persoane care se feresc de galbenusurile crude in prajituri. Crema este aromata cu vin Marsala. Daca nu dispuneti de acest vin il puteti inlocui cu un vin alb dulce si aromat, o crema de whisky sau chiar amaretto.<br />
<br />
<b>Ingrediente:</b><br />
<br />
<ul>
<li>4 galbenusuri</li>
<li>100 g zahar</li>
<li>100 ml vin Marsala</li>
<li>500 g mascarpone</li>
<li>300 g piscoturi de sampanie</li>
<li>2 linguri cacao neagra</li>
<li>350 ml cafea tare (facuta din 400 ml apa, 4 linguri cu varf de cafea si o lingura de zahar)</li>
</ul>
<br />
<b>Mod de preparare:</b><br />
<div>
Mixati bine galbenusurile cu zaharul pana devin spumoase apoi puneti amestecul pe foc, la bain-marie. Amestecati mereu pana compozitia are un aspect cremos apoi adaugati treptat vinul.<br />
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Amestecati pana ce compozitia se omogenizeaza apoi luati amestecul de pe foc si mixati pana se raceste. Crema formata trebuie sa faca basici. Cand e rece adaugati mascarponele.<br />
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Inmuiati piscoturile in cafeaua calduta cate o secunda apoi aranjati jumatate intr-o tava de 25*25 cm.. lipite unul de celalalt. Distribuiti mai bine de jumatate din crema apoi inca un rand de piscoturi si ultimul de crema. Pudrati uniform cu cacao folosind o sita fina de ceai.</div>
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Tineti prajitura cel putin 4 ore in frigider apoi serviti-o cu placere.</div>
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Sa aveti spor fi pofta!</div>
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Irina (Bucataria Irinei)http://www.blogger.com/profile/09123433971964227026noreply@blogger.com2tag:blogger.com,1999:blog-6965669515903685859.post-13045827903186363722015-04-23T21:16:00.001+03:002015-04-23T21:16:11.921+03:00Zabaglione<div class="separator" style="clear: both; text-align: center;">
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Zabaglione este o reteta italiana, compusa din galbenusuri de ou, zahar si vin Marsala, un vin aromat dulce. Se prepara destul de usor, pe baie de aburi.<br />
<br />
<b>Ingrediente (pentru 2 portii):</b><br />
<br />
<ul>
<li>4 galbenusuri</li>
<li>100 g zahar</li>
<li>100 ml vin Marsala</li>
</ul>
<b>Mod de preparare:</b><br />
Mixati bine galbenusurile cu zaharul pana devin spumoase apoi puneti amestecul pe foc, la bain-marie. Amestecati mereu pana compozitia are un aspect cremos apoi adaugati treptat vinul.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiF7aGrZs3TToBIEV8V4Gpqim_hAMSoVaBj46TKLZY7Y1DMIO3SoL6oZ8ANHxLVJWvmABfVDCeoRCO6aSqkCay78RyeX66QF9on6PiDqox24R1WN6I_HUagXVGiiFVof-IcivDJFFrt8Cg/s1600/3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiF7aGrZs3TToBIEV8V4Gpqim_hAMSoVaBj46TKLZY7Y1DMIO3SoL6oZ8ANHxLVJWvmABfVDCeoRCO6aSqkCay78RyeX66QF9on6PiDqox24R1WN6I_HUagXVGiiFVof-IcivDJFFrt8Cg/s1600/3.jpg" height="213" width="320" /></a></div>
Amestecati pana ce compozitia se omogenizeaza apoi luati amestecul de pe foc si mixati pana se raceste. Crema formata trebuie sa faca basici.<br />
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Distribuiti crema in pahare (cupe) si ornati dupa plac cu piscoturi sau smochine.<br />
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Savurati-o cu placere!<br />
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Sa aveti spor si pofta!<br />
<br />Irina (Bucataria Irinei)http://www.blogger.com/profile/09123433971964227026noreply@blogger.com0tag:blogger.com,1999:blog-6965669515903685859.post-21820252781452297042015-03-28T10:23:00.000+02:002015-03-28T10:23:07.251+02:00Pricomigdale - reteta de baza<div class="separator" style="clear: both; text-align: center;">
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Pricomigdalele imi plac foarte mult si la inceput aveam impresia ca se fac foarte greu. Va asigur ca nu este asa, se fac usor. Am ales reteta din Indrumatorul Bucatarului si Cofetarului, o carte de bucate tiparita in 1955.<br />
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<b>Ingrediente:</b><br />
<br />
<ul>
<li>4 albusuri (nebatute)</li>
<li>150 g nuca macinata</li>
<li>230 g zahar</li>
<li>20 g faina</li>
<li>2-3 picaturi esenta de migdale</li>
<li>un plic zahar vanilat</li>
<li>zahar pudra pentru decor</li>
</ul>
<b>Mod de preparare:</b><br />
Intr-o cratita amestecati nuca macinata cu zaharul si zaharul vanilat apoi adaugati albusurile nebatute.<br />
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Puneti oala pe foc 3-4 minute, pana amestecul se infierbanta bine. Amestecati continuu cu o spatula,<br />
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Mixati compozitia pana se raceste apoi adaugati esenta de migdale si faina. Turnati amestecul intr-un pos. Intr-o tava tapetata cu hartie de copt distribuiti pricomigdalele (lasati spatiu intre ele) apoi cerneti peste ele un strat subtire de zahar pudra. Veti observa ce frumos cresc in cuptor!<br />
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Introduceti tava in cuptorul preincalzit la 160 grade, cu convectie si coaceti pricomigdalele 18-20 minute. Dupa ce s-au copt luati hartia din tava si puneti-o pe o suprafata de lucru umeda apoi dezlipizi pricomigdalele.<br />
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Va asigur ca sunt delicioase!<br />
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P.S. Pentru un plus de gust umpleti uniti pricomigdalele cate doua cu un strat generos de magiun cu nuci... Sunt minunate!<br />
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Sa aveti spor si pofta!Irina (Bucataria Irinei)http://www.blogger.com/profile/09123433971964227026noreply@blogger.com4tag:blogger.com,1999:blog-6965669515903685859.post-72226532579212156632015-03-24T14:58:00.000+02:002015-03-24T14:58:22.201+02:00O minune in viata noastra <br />
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Dragii mei a trecut ceva timp de cand nu am mai scris pe blog. Sper sa nu fiti suparati pe mine, am avut motiv intemeiat. Acum 2 luni, mai exact pe data de 25 ianuarie 2015 a aparut in viata noastra o minune, minune numita Lucas. Prin urmare tot timpul i l-am alocat baietelului nostru.<br />
A fost botezat pe data de 15 februarie 2015. Am ales sa facem o petrecere in familie, in total 40 de persoane, la o pensiune, <a href="http://www.casahumor.ro/" target="_blank">Pensiunea Casa Humor</a> din Gura Humorului. Am fost cazati pe data de 15 februarie iar a doua zi am facut in acelasi loc scaldaciunea (baita de dupa botez).<br />
Am fost foarte multumiti de alegerea facuta deoarece personalul a fost foarte amabil si mancarea foarte buna.<br />
Pentru petrecere am ales un meniu traditional compus din:<br />
<b>Aperitiv: </b> carnati de casa, pastrama de porc, costita afumata, caltabos, cascaval, telemea de casa, rulada de pui, piftelute de curcan cu susan, pasta de ghebe, ou de prepelita, icre, legume;<br />
<b>Gustarea calda:</b> pui cu smantana, hribi si mamaliguta;<br />
<b>Fel principal:</b> platoul bucovinean compus din ceafa, pulpa dezosata, carnati si ficatei toate la gratar, cu garnitura de cartofi la cuptor taiati in 4 si la alegere muraturi sau lapte acru.<br />
<b> Pentru masa de a doua zi,</b> masa dupa scaldaciune am ales zeama de gaina dreasa cu smantana si la felul doi pastrav la tigaie cu usturoi si mamaliguta.<br />
Painea a fost facuta la pensiune, o paine de casa delicioasa.<br />
Meniul nu a fost standard, am putut alege si veni cu modificari, prin urmare m-am inteles foarte bine cu managerul pensiunii, doamna Geta.<br />
Pentru prajituri nu am apelat la nici un specialist in domeniu, le-am facut eu :). Am ales sa fac <a href="http://www.bucatariairinei.ro/2014/01/macarons-reteta-de-baza.html" target="_blank">Macarons</a>, <a href="http://www.bucatariairinei.ro/2012/12/prajitura-snickers.html" target="_blank">Prajitura Snikers</a>, <a href="http://www.bucatariairinei.ro/2012/11/prajitura-alba-ca-zapada-foi-cu-ulei.html" target="_blank">Alba ca zapada</a>, <a href="http://www.bucatariairinei.ro/2012/11/ciocolata-de-casa-in-doua-culori.html" target="_blank">Ciocolata de casa in doua culori</a>, Ciocolata de casa cu nuca, <a href="http://www.bucatariairinei.ro/2013/02/prajitura-din-foi-umplute-cu-nuca-si.html" target="_blank">Foi umplute cu frisca si nuca</a>, <a href="http://www.bucatariairinei.ro/2013/12/prajitura-cu-foi-si-blat-de-cocos.html" target="_blank">Prajitura cu foi si blat de cocos</a>, <a href="http://www.bucatariairinei.ro/2012/11/prajitura-cafelina.html" target="_blank">Prajitura Cafelina</a>, <a href="http://www.bucatariairinei.ro/2013/12/prajitura-cu-ness-si-nuca.html" target="_blank">Prajitura cu ness si nuca</a> si cateva sortimente de cupcakes.<br />
Tortul lui Lucas a fost facut de <a href="https://www.facebook.com/paula.Mac67?fref=photo" target="_blank">Paula</a> (fotografiat tot de ea).<br />
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Le multumesc tuturor celor implicati pentru sprijinul acordat, invitatilor pentru participare dar mai ales ii multumesc lui Dumnezeu pentru acest ingeras sanatos si cuminte care mi-a aratat ca nu poate exista iubire mai mare decat a propriului copil.<br />
Te iubesc micutule, mai mult decat mi-am putut imagina ca se poate iubi!Irina (Bucataria Irinei)http://www.blogger.com/profile/09123433971964227026noreply@blogger.com7tag:blogger.com,1999:blog-6965669515903685859.post-89929163319838419732014-12-18T08:57:00.000+02:002014-12-18T08:58:07.478+02:00Napolitane umplute cu ciocolata de casa<div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiS_CfT-vw628wVI3EZb3_qG34JEFY2l38wl6RToanOs1BHh8uqfHk3LJCqSBNqddsxfogAsGQiPqFYjQdCLjp3tAh6nyYqIdHrz_nj2l_IWRlXaGRDEddU2mo8p05EkNZ20Ga2milUeA8/s1600/1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiS_CfT-vw628wVI3EZb3_qG34JEFY2l38wl6RToanOs1BHh8uqfHk3LJCqSBNqddsxfogAsGQiPqFYjQdCLjp3tAh6nyYqIdHrz_nj2l_IWRlXaGRDEddU2mo8p05EkNZ20Ga2milUeA8/s1600/1.jpg" height="213" width="320" /></a></div>
Daca v-ati saturat de ciocolata de casa clasica, va ofer o reteta alternativa: napolitane umplute cu ciocolata de casa. Procedeul este acelasi iar gustul este minunat.<br />
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<b>Ingrediente:</b><br />
<ul>
<li>200 ml apa</li>
<li>350 g zahar</li>
<li>200 g unt</li>
<li>500 g lapte praf </li>
<li>50 g cacao</li>
<li>o lingura esenta rom (sau dupa gust)</li>
<li>6 foi de napolitana mici</li>
</ul>
<b>Mod de preparare:</b><br />
Puneti zaharul si apa int-o cratita teflonata sau intr-un ceaun pe foc potrivit. Amestecati din cand in cand.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgztoW_dXps0iqGVLmIgCpoEfTHcL1G09caBpTw9N1nxy-U6SkHTcoortRi1fkcmdyIIQWlyZtzTo099C1SNBcPg5adt4UQEnxPCD5RXePAiCaTXETBpyLwz5QthE43shZxOEKd_mI-xv49/s1600/DSC00732.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgztoW_dXps0iqGVLmIgCpoEfTHcL1G09caBpTw9N1nxy-U6SkHTcoortRi1fkcmdyIIQWlyZtzTo099C1SNBcPg5adt4UQEnxPCD5RXePAiCaTXETBpyLwz5QthE43shZxOEKd_mI-xv49/s320/DSC00732.JPG" height="240" width="320" /></a></div>
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<span style="font-family: inherit;">Dupa ce s-a topit zaharul lasati pe foc mic 5 minute, adaugati </span><span style="font-family: inherit;">untul taiat cubulete si amestecati rapid. Lasati pe foc pana se topeste apoi dati deoparte.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSw2w5gSerJ0cDP5XWM5KiBrDmu_iWYdI4QeoqZ3w67Sjw68iSXRmcmjKDl2A9ptXiPOxI6isQVd3Ekvgk7e0JA91XjHmGNc0YnX9Gwo3D5M_7U7u8J79O8S304t-ZHiSedRZK9PPb6G0W/s1600/DSC00737.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSw2w5gSerJ0cDP5XWM5KiBrDmu_iWYdI4QeoqZ3w67Sjw68iSXRmcmjKDl2A9ptXiPOxI6isQVd3Ekvgk7e0JA91XjHmGNc0YnX9Gwo3D5M_7U7u8J79O8S304t-ZHiSedRZK9PPb6G0W/s320/DSC00737.JPG" height="240" width="320" /></a></div>
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<span style="font-family: inherit;">Cand untul e topit complet ...</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNHTHodDsHTij3VNIGsOFtYRVJ0vt92ihfuv8NT9mSjKNnjTNdoOwKfvR7tYIM-MmEQFsu2D70BQc-YJPCFt5bLS4xmg7bYJ7Gby2Z0P3LAhTMRevj7OwFRzQVj816Qac5lTlExk6zv9MA/s1600/DSC00738.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNHTHodDsHTij3VNIGsOFtYRVJ0vt92ihfuv8NT9mSjKNnjTNdoOwKfvR7tYIM-MmEQFsu2D70BQc-YJPCFt5bLS4xmg7bYJ7Gby2Z0P3LAhTMRevj7OwFRzQVj816Qac5lTlExk6zv9MA/s320/DSC00738.JPG" height="240" width="320" /></a></div>
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<span style="font-family: inherit;">Adaugati treptat laptele praf si amestecati bine bine pana se omogenizeza. Adaugati si esenta. Pasta formata nu trebuie sa fie foarte tare. </span><span style="text-align: justify;">Ciocolata trebuie sa curga pentru a putea fi intinsa usor peste foile de napolitana. </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0Fm5IMM_r2UIgZTIW2XDyViLnz1-SoYgxUGlYnjE5htloldzhV6yrsP0QTc1a24RB75Gyb0nDNKODwbbwzzipmILhN-ivyrBoPyhmE_Eeu4uXi85UYKrKRzcdiQGteGk0WcvNPjIhvKI/s1600/2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0Fm5IMM_r2UIgZTIW2XDyViLnz1-SoYgxUGlYnjE5htloldzhV6yrsP0QTc1a24RB75Gyb0nDNKODwbbwzzipmILhN-ivyrBoPyhmE_Eeu4uXi85UYKrKRzcdiQGteGk0WcvNPjIhvKI/s1600/2.jpg" height="213" width="320" /></a></div>
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<span style="text-align: start;">Ar fi bine sa cunoasteti greutatea vasului in care pregatiti ciocolata. Scadeti din greutatea totala (vas + ciocolata), greutatea vasului apoi impartiti la 6.</span></div>
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<span style="text-align: start;">Distribuiti cate 1/6 din ciocolata pe fiecare foaie de napolitana.</span></div>
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<span style="text-align: start;">Lasati ciocolata la racit cateva ore apoi taiati-o dupa plac. Va asigur ca este delicioasa.</span></div>
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<span style="text-align: start;">Sa aveti spor si pofta!</span></div>
Irina (Bucataria Irinei)http://www.blogger.com/profile/09123433971964227026noreply@blogger.com5tag:blogger.com,1999:blog-6965669515903685859.post-90876825090482222422014-12-16T09:04:00.001+02:002014-12-16T09:04:48.977+02:00Prajitura poloneza - blat, gem, bezea<div class="separator" style="clear: both; text-align: center;">
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Nu stiu cati dintre voi aveti Cartea de Dulciuri a Ecaterinei Teisanu dar eu una recomand retetele.<br />
Sunt simple si gustoase. De acolo am cules si aceasta prajitura, cu blat, gem si bezea cu nuca.<br />
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<b>Ingrediente blat:</b><br />
<ul>
<li>200 unt moale</li>
<li>100 g zahar</li>
<li>5 galbenusuri</li>
<li>coaja de la o jumatate de lamaie</li>
<li>200 g faina </li>
<li>esenta vanilie dupa gust</li>
</ul>
<b>Ingrediente bezea:</b><br /><ul>
<li>5 albusuri</li>
<li>75 g zahar </li>
<li>coaja de la o jumatate de lamaie</li>
<li>70 g nuci macinate</li>
<li>o lingura faina</li>
<li>un borcan (400 g) gem de prune </li>
</ul>
<b>Mod de preparare blat:</b><div>
Mixati untul cu 100 g zahar pana se face spuma apoi adaugati treptat cate un galbenus.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEe1-o-1SRkOXE0EIyMUhBsAmjA8H-xRJg4H4usYtfhtC6QLwZFc90rpNikyKP0iRnUtlaHN5vp0wqGy1kOsg_ZbefDalSsLmReUbDmo5eP4-CYoNt7xy9F36De-FigKJs5zULa2ogdRs/s1600/3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEe1-o-1SRkOXE0EIyMUhBsAmjA8H-xRJg4H4usYtfhtC6QLwZFc90rpNikyKP0iRnUtlaHN5vp0wqGy1kOsg_ZbefDalSsLmReUbDmo5eP4-CYoNt7xy9F36De-FigKJs5zULa2ogdRs/s1600/3.jpg" height="213" width="320" /></a></div>
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Adaugati coaja de lamaie si treptat faina. Mixati usor.</div>
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Dupa gust adaugati putina esenta de vanilie si turnati compozitia intr-o tava (30*23 cm) tapetata cu hartie de copt. Dati tava la cuptor (preincalzit la 180) grade pentru 15 minute.</div>
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<b>Pentru bezea</b> mixati bine albusurile cu un praf de sare apoi adaugati treptat cate putin zahar. Bezeaua trebuie sa fie consistenta si lucioasa, nu aerata. Adaugati nuca, faina si coaja de lamaie si mixati usor.</div>
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Dupa ce s-au scurs cele 15 minute in care blatul a stat la cuptor distribuiti peste el gemul si apoi bezeaua.</div>
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Dati din nou 15 minute la cuptor apoi scoateti-o si lasati prajitura in tava la racit.</div>
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Taiati-o cu ajutorul unui cutit ascutit, eventual fierbinte pentru a nu se strivi bezeaua.</div>
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Sa aveti spor si pofta!</div>
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Irina (Bucataria Irinei)http://www.blogger.com/profile/09123433971964227026noreply@blogger.com13tag:blogger.com,1999:blog-6965669515903685859.post-44967506107356837822014-11-09T08:51:00.000+02:002014-11-09T08:51:54.216+02:00Macarons cu zmeura, macarons cu menta<div>
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Desi v-am prezentat reteta de baza pe care o folosesc eu la macarns intr-o postare mai veche, <a href="http://www.bucatariairinei.ro/2014/01/macarons-reteta-de-baza.html" target="_blank">AICI</a> astazi vreau sa va prezint macarons cu zmeura si cu menta, pe care i-am folosit la candy barul facut nepoatei mele.<br />
<br />
<b>Ingrediente (35 bucati total):</b></div>
<div>
<ul>
<li>170 g zahar pudra (margaritar)</li>
<li>160 g faina de migdale ( migdale macinate)</li>
<li>120 ml albus (de la 4 oua) separat in 2 cantitati egale</li>
<li>160 g zahar</li>
<li>50 ml apa</li>
<li>1/2 lingurita colorant alimentar </li>
</ul>
<b>Ingrediente crema</b>:</div>
<div>
<ul>
<li>250 g mascarpone</li>
<li>125 g zahar pudra</li>
<li>2 linguri piure de zmeura (sau dulceata usor incalzita, data prin sita penru a scapa de samburi)</li>
<li>3-4 picaturi esenta de menta</li>
</ul>
</div>
<div>
<b>Mod de preparare:</b></div>
<div>
Puneti intr-un robot de bucatarie zaharul pudra si faina migdalele macinate si mixati scurt, de cateva ori, pana ce se omogenizeaza. Cerneti amestecul intr-un bol mare si daca e cazul aruncati bucatile ramase in sita. Adaugati peste amestec prima cantitate de albus si amestecati pana pasta este densa.<br />
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Separat intr-un bol termorezistent puneti a doua cantitate de albus si mixati cu viteza mare.</div>
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Intr-un ibric, incalziti la foc mediu, 50 ml apa si 160 g zahar. Fierbeti pana ce siropul obtinut ajunge la 118 grade C ( folositi un termometru pentru sosuri). Turnati siropul treptat peste albusurile spuma si mixati la viteza ridicata pana ce compozitia s-a racit cat de cat si s-a obtinut un amestec translucid, de bezea. Bolul nu trebuie sa fie fierbinte la atingere ci caldut. Luati jumatate din compozitia din bol (jumatate pe care am facut-o cu menta). Adaugati colorantul roz si amestecati.<br />
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Incorporati jumatate din amestecul de migdale si mixati cateva secunde la viteza mare. Nu amestecati pasta prea mult - ar trebui sa se desprinda in fasii groase de pe tel. Fasia ar trebui sa se contopeasca cu restul compozitiei in cateva secunde. In abusul ramas adaugati colorantul verde si restul de pasta de migdale.</div>
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Dati drumul la cuptor la 170 grade. Pregatiti 2 tavi tapetate cu hartie de copt. Puneti compozitia intr-un pos (sau o punga taiata la un capat), cu dui (capatul metalic fara zimti). Faceti discuri cu diametrul de aproximativ 2.5 cm, izbiti tava de masa de 2 ori, si lasati-le sa se odihneasca 30 minute la temperatura camerei sau pana ce macarons au capatat o coaja.</div>
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Coaceti macarons 13 minute in cuptorul preincalzit la 170 grade. Respectati acest timp cu strictete. Cand trece timpul mutati hartia de copt imediat pe suprafata de lucru (un fund, o planseta, un blat de marmura sau granit) si lasati la racit cateva minute inainte de a desprinde macarons, cu delicatate, de pe hartie.Nu va speriati daca initial sunt tari ca bezelele. Cand vor fi umpluti vor avea consistenta perfecta.</div>
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<b>Mod de preparare crema:</b></div>
<div>
Mixati mascarponele cu zaharul pudra pana crema devine pufoasa. Separati compozitia in doua boluri. Un bol ramane simplu, in celalalt adaugati esenta de menta dupa gust.</div>
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Puneti intr-un pos curat cu dui mic crema si spritati pe discurile de macarons nu foarte aproape de margine. Pentru cei cu zmeura lasati cam un centimetru gol in mijloc, unde puneti piureul de zmeura. </div>
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Acoperiti cu alt disc. Pastrati-i in frigider sau intr-un loc mai racoros pana in momentul servirii.</div>
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Va asigur ca sunt deliciosi, nu foarte dulci.</div>
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<b>Pentru piureul de zmeura</b> am fiert 125 grame zmeura congelata, cu 35 grame zahar si o lingura apa in jur de 15-20 minute pana ce zaharul s-a dizolvat si piureul a inceput sa se intareasca. Imediat l-am dat prin sita pentru a scapa de seminte si l-am lasat la racit. Din aceste ingrediente rezulta mai mult piure, l-am folosit la decorat alte prajituri.</div>
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Sa aveti spor si pofta!</div>
Irina (Bucataria Irinei)http://www.blogger.com/profile/09123433971964227026noreply@blogger.com7tag:blogger.com,1999:blog-6965669515903685859.post-71729841184129770322014-11-07T09:18:00.000+02:002014-11-07T09:18:29.419+02:00Bezele - reteta de baza<div class="separator" style="clear: both; text-align: center;">
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Nu stiu daca voua vi se pare o reteta complicata sau nu insa eu vreau sa va asigur ca se fac foarte usor. Recomand a se folosi un vas de sticla sau din inox bine spalat si uscat.<br />
<br />
<b>Ingrediente (38 bucati):</b><br />
<ul>
<li>2 albusuri </li>
<li>un praf sare</li>
<li>100 g zahar fin</li>
<li>o lingura zeama de lamaie</li>
<li>cateva picaturi de colorant</li>
</ul>
<b>Mod de preparare:</b><br />
Mixati usor albusurile cu sarea pana incep sa faca spume apoi adaugati treptat zaharul fin. Daca nu gasiti in comert zahar fin, dati prin robot zaharul tos, Mixati in jur de 15-20 minute pana bezeaua este lucioasa.<br />
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Adaugati zeama de lamaie si cateva picaturi de colorant mixati usor apoi mutati compozitia intr-un pos. Pentru a face aceste bezele am folosit duiul Wilton 2D. Intr-o tava tapetata cu hartie de copt am format baza bezelei apoi am revenit la fiecare si i-am facut motul.<br />
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Coaceti bezelele 80 minute in cuptorul preincalzit la 110 grade apoi lasati-le in cuptor cateva ore, pentru a se usca.<br />
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Au o textura minunata....<br />
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Aceste bezele au facut parte din Candy Barul facut nepoatei mele, il voi prezenta intr-o postare viitoare.<br />
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Sa aveti spor si pofta!<br />
<br />Irina (Bucataria Irinei)http://www.blogger.com/profile/09123433971964227026noreply@blogger.com5tag:blogger.com,1999:blog-6965669515903685859.post-83091859642824581602014-10-24T10:37:00.000+03:002014-10-24T10:38:13.607+03:00Cupcakes cu lamaie si crema de mascarpone<div class="separator" style="clear: both; text-align: center;">
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<br />
Despre aceste prajituri nu pot sa spun decat ca sunt delicioase! Nu se prepara greu, insa trebuie ca ingredientele sa fie la temperatura camerei.<br />
<br />
<b>Ingrediente (15- 16 cupcakes):</b><br />
<ul>
<li>150 g unt moale</li>
<li>175 g zahar pudra</li>
<li>3 oua</li>
<li>coaja de la o lamaie</li>
<li>zeama de la o jumatate de lamaie (2 linguri)</li>
<li>100 ml lapte</li>
<li>2-3 picaturi esenta de vanilie</li>
<li>225 g faina</li>
<li>un varf lingurita bicarbonat de sodiu</li>
<li>o lingurita praf de copt</li>
</ul>
<b>Ingrediente crema:</b><br />
<ul>
<li>250 g mascarpone (de la frigider)</li>
<li>125 g zahar pudra</li>
<li>coaja de la o lamaie</li>
<li>zeama de la o jumatate de lamaie</li>
<li>2-3 picaturi esenta de vanilie</li>
</ul>
<b>Mod de preparare:</b><br />
Mixati untul moale cu zaharul pudra pana se transforma intr-o crema spumoasa. Adaugati cate un ou si mixati bine pana se incorporeaza apoi pe urmatorele, Mixati bine dupa fiecare.<br />
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Amestecati faina cu praful de copt si bicarbonatul de sodiu.<br />
Adaugati coaja si zeama de lamaie,esenta, putin lapte si putina faina. Mixati usor si treptat adaugati alternand laptele si faina.<br />
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Distribuiti compozitia in formele pentru muffins tapetate cu hartiute si dati la cuptor (preincalzit la 180 grade) pentru 20 minute apoi scoateti-le pe un gratar si lasati-le la racit.<br />
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<b>Pentru crema </b>mixati bine mascarponele cu zaharul pudra apoi adaugati restul ingredientelor. Crema formata lasati-o la frigider minim o ora.<br />
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Puneti crema intr-un pos cu duiul preferat si ornati prajiturile dupa plac.<br />
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Va asigur ca sunt minunate, crema de mascarpone si blatul se completeaza perfect.<br />
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Sa aveti spor si pofta!Irina (Bucataria Irinei)http://www.blogger.com/profile/09123433971964227026noreply@blogger.com1tag:blogger.com,1999:blog-6965669515903685859.post-20776289160960812932014-10-10T10:41:00.000+03:002014-10-10T10:41:24.038+03:00Muffins cu mere<div class="separator" style="clear: both; text-align: center;">
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<b><br /></b>
Daca iubiti merele va prezint un desert rapid, ieftin si delicios.<br />
<b><br /></b>
<b>Ingrediente (pentru 18 muffins):</b><br />
<ul>
<li>250 g faina</li>
<li>un plic praf copt</li>
<li>1/3 lingurita bicarbonat de sodiu</li>
<li>2 mere mari (cantareau 520 grame)</li>
<li>un ou</li>
<li>un praf sare</li>
<li>120 g zahar</li>
<li>85 ml ulei</li>
<li>250 ml iaurt (2% grasime am folosit acum dar merge si mai gras/slab)</li>
<li>o lingurita esenta de vanilie</li>
<li>optional adaugati o lingurita de scortisoara</li>
</ul>
<b>Mod de preparare:</b><div>
Bateti oul cu sarea apoi adaugati zaharul si mixati in continuare.<br />
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<a href="http://www.flickr.com/photos/45139755@N04/7306945254/" title="3 by irinaririna, on Flickr"><img alt="3" src="http://farm8.staticflickr.com/7076/7306945254_b9664088f5_b.jpg" height="683" width="1024" /></a></div>
Adaugati uleiul, iaurtul, mixati bine apoi turnati peste merele spalate, curatete si taiate in cuburi mici.<br />
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Amestecati faina cu praful de copt, bicarbonatul de sodiu si scortisoara apoi adaugati amestecul peste mere. Mixati usor si distribuiti compozitia in formele pentru muffins.<br />
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Dati tava in cuptorul preincalzit la 160 grade cu convectie sau 180 grade fara pentru 20 minute, pana se rumenesc usor.<br />
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Lasati prajiturelele la racit pe un gratar apoi serviti-le cu placere. Dupa preferinte puteti sa le pudrati cu zahar.<br />
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Va asigur ca sunt pufoase si delicioase! Le vor fi pe plac atat copiilor cat si adultilor.<br />
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Sa aveti spor si pofta!</div>
Irina (Bucataria Irinei)http://www.blogger.com/profile/09123433971964227026noreply@blogger.com2tag:blogger.com,1999:blog-6965669515903685859.post-15806128085745581292014-10-08T10:58:00.000+03:002014-10-08T10:59:10.239+03:00Prajitura cu mere si bezea<div class="separator" style="clear: both; text-align: center;">
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<br />
Pentru ca e sezonul merelor va voi impartasi o reteta care mie imi place mult, prajitura cu mere si bezea. Blatul are o textura usor faramicioasa, merele usor calite si stratul generos de bezea se completeaza minunat.<br />
<br />
<b>Ingrediente blat:</b><br />
<ul>
<li>400 g faina</li>
<li>250 g unt</li>
<li>50 g zahar pudra</li>
<li>1 plic praf de copt (10g) stins cu o lingura otet</li>
<li>5 galbenusuri</li>
<li>coaja de la o lamaie</li>
<li>1 praf de sare</li>
</ul>
<b>Ingrediente umplutura:</b><br />
<ul>
<li>1.5 kg mere spalate, curatate si rase</li>
<li>100 g zahar (e destul de dulce, puteti reduce cantitatea)</li>
<li>2 plicuri zahar vanilat </li>
<li>o lingurita scortisoara (optional)</li>
</ul>
<b>Ingrediente bezea:</b><br />
<ul>
<li>5 albusuri</li>
<li>100 g zahar pudra</li>
</ul>
<b>Mod de preparare blat:</b><br />
Puneti toate ingredientele intr-un vas si framantati un aluat potrivit de tare. Dati-l la frigider pentru o ora.<br />
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<span style="font-family: Open Sans, sans-serif;"><span style="line-height: 20px;"><b>Mod de preparare umplutura:</b></span></span></div>
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<span style="font-family: Open Sans, sans-serif;"><span style="line-height: 20px;">Puneti la calit pe foc potrivit, merele cu zaharul, zaharul vanilat si scortisoara. </span></span><span style="font-family: 'Open Sans', sans-serif; line-height: 20px;">Cand se evapora zeama de la mere opriti focul.</span></div>
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<span style="text-align: justify;">Ungeti o tava 25*35 cm cu unt. Intindeti 3/4 din aluat, eu de obicei il intind pe o folie de bucatarie. Acoperiti cu alta bucata de folie intindeti aluatul si apoi imbracati tava. Puneti merele calite, razuiti restul de aluat si dati tava la cuptor (preincalzit la 180 grade) pentru 20 minute.</span></div>
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<span style="text-align: justify;">Mixati bine albusurile (cu 10 minute inainte de a se scurge timpul de la cuptor) cu un praf de sare apoi adaugati treptat zaharul pudra pana cand bezeaua devine compacta si nu are un aspect aerat.</span></div>
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Intindeti bezeaua peste prajitura, nivelati usor si mai lasati la cuptor 20 minute tot la aceeasi temperatura (180 grade).</div>
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Lasati prajitura la racit apoi taiati-o dupa plac cu un cutit ascutit.</div>
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Va asigur ca este delicioasa.</div>
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Sa aveti spor si pofta!</div>
Irina (Bucataria Irinei)http://www.blogger.com/profile/09123433971964227026noreply@blogger.com0tag:blogger.com,1999:blog-6965669515903685859.post-8375224484237693942014-10-03T10:23:00.000+03:002014-10-03T10:23:10.024+03:00Prajitura cu unt de arahide - de post<div class="separator" style="clear: both; text-align: center;">
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Aceasta prajitura de post este printre preferatele mele. Este pufoasa, aromata si nu foarte dulce. Se prepara foarte usor, blatul nu este pretentios si se pastreaza bine cateva zile.<br />
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<b>Ingrediente blat:</b><br />
<ul>
<li>o cana cola (250 ml) sau apa minerala</li>
<li>o cana zahar (250 g)</li>
<li>2 linguri miere lichida - daca este zaharisita incalziti-o putin intr-un vas pe aburi (60 g)</li>
<li>6 linguri ulei (90 ml) - fie de floarea soarelui fie de arahide</li>
<li>o lingurita bicabonat de sodiu stins cu o lingura zeama de lamaie (sau cu otet)</li>
<li>o cana nuci macinate (120 g) - eu am avut nuci si migdale</li>
<li>2 cani de faina (280 g)</li>
<li>2 linguri cacao</li>
<li>esenta rom dupa gust</li>
</ul>
<b>Ingrediente sirop:</b><br />
<ul>
<li>150 g zahar</li>
<li>200 ml apa</li>
</ul>
<b>Ingrediente crema:</b><br />
<ul>
<li>150 g margarina</li>
<li>100 g zahar pudra</li>
<li>150 g unt de arahide (am folosit felix cu capac albastru)</li>
<li>70 g nuci prajite si tocate (sau alune)</li>
</ul>
<b>Mod de preparare blat:</b><br />
Mixati bine zaharul cu mierea si cu cola.<br />
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Cand se dizolva zaharul adaugati uleiul, bicarbonatul de sodiu stins si nuca.<br />
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Mixati usor apoi adaugati faina.<br />
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Puneti si cacaua si romul apoi turnati compozitia intr-o tava (25*35 cm) tapetata cu hartie de copt. Coaceti prajitura in cuptor preincalzit (180 grade) pentru 25 minute apoi scoateti-o pe un gratar.<br />
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Pentru sirop puneti intr-o cratita zaharul. Cand se lichefiaza stingeti cu apa. Lasati pe foc pana se dizolva tot caramelul apoi lasati-l la racit.<br />
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Pentru crema mixati margarina cu zaharul pudra bine bine pana devine spumoasa. Adaugati untul de arahide.<br />
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Taiati blatul in doua pe orizontala, insiropati ambele foi si distribuiti peste prima 3/4 din crema. Acoperiti cu cel de-al doilea blat si presarati nuca tocata.<br />
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Dati prajitura la frigider pentru cateva ore apoi taiati-o dupa plac. Va asigur ca este delicioasa si nimeni nu o sa va creada ca aceasta prajitura este de post!<br />
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Sa aveti spor si pofta!<br />
Irina (Bucataria Irinei)http://www.blogger.com/profile/09123433971964227026noreply@blogger.com3tag:blogger.com,1999:blog-6965669515903685859.post-6783020819774885032014-10-02T15:13:00.000+03:002014-10-02T16:44:22.259+03:00Dovlecei pane la cuptor<div class="separator" style="clear: both; text-align: center;">
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Imi plac mult dovleceii pane. Am renuntat la cei prajiti in ulei si ii fac la cuptor. Sunt la fel de buni.<br />
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<div>
<b>Ingrediente:</b></div>
<div>
<ul>
<li>un dovlecel</li>
<li>sare</li>
<li>2 oua</li>
<li>un varf de cutit piper</li>
<li>3 linguri faina</li>
</ul>
<b>Mod de preparare:</b></div>
<div>
Spalati dovlecelul, curatitil-i si taiati-l in felii subtiri, cam de 1/2 cm. Presarati peste putina sare si lasati-l la scurs intr-o sita.</div>
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Bateti ouale cu un praf sare si putin piper. Faina puneti-o intr-o farfurie, separat.<br />
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Treceti fiecare felie de dovlecel prin faina apoi prin ou si asezati-o intr-o tava acoperita cu hartie de copt.<br />
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Dati tava la cuptor (preincalzit la 180 grade) pentru 20 -23 minute pana se rumenesc usor.<br />
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Consumati-i de preferinta calzi alaturi de un sos de iaurt cu usturoi.<br />
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Sa aveti spor si pofta!</div>
Irina (Bucataria Irinei)http://www.blogger.com/profile/09123433971964227026noreply@blogger.com1tag:blogger.com,1999:blog-6965669515903685859.post-66840273966500988222014-09-15T11:41:00.001+03:002014-09-15T11:41:07.690+03:00Prajitura cu prune si nuca<div class="separator" style="clear: both; text-align: center;">
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Dragi mamici bine v-am regasit. Vin cu o prajitura delicioasa pentru copilasii vostri care astazi incep scoala sau gradinita. O prajitura cu prune si nuca, care se prepara usor si este foarte pufoasa.<br />
<br />
<b>Ingrediente:</b><br />
<br />
<ul>
<li>3 oua</li>
<li>200 g unt (ideal ar fi la tempera)</li>
<li>200 g zahar</li>
<li>250 ml lapte caldut</li>
<li>250 g faina</li>
<li>un plic praf de copt (10g)</li>
<li>o lingurita esenta de vanilie (sau dupa gust)</li>
<li>100 g nuca tocata marunt + cateva pentru decor</li>
<li>2 linguri pesmet</li>
<li>500 g prune</li>
</ul>
<b>Mod de preparare:</b><br />
Separati albusurile de galbenusuri. Batetii spuma albusurile cu un praf de sare si lasati-le deoparte.<br />
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Mixati untul cu zaharul pana incepe a se topi si adaugati cate un galbenus.<br />
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Amestecati faina cu praful de copt. Cand zaharul este topit adaugati treptat laptele si amestecul cu faina.<br />
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Adaugati albusurile batute spuma si amestecati usor cu o spatula.<br />
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Adaugati nuca si esenta de vanilie, amestecati usor apoi puneti compozitia intr-o tava de 22*30 cm tapetata cu hartie de copt.<br />
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Presarati peste blat cele 2 linguri de pesmet apoi asezati prunele taiate in jumatate, cu partea taiata in sus. Dati prajitura in cuptorul preincalzit (180 grade) pentru 40 minute.<br />
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Lasati prajitura la racit pe un gratar apoi taiati-o si serviti-o cu placere.</div>
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Dupa plac o puteti servi pudrata cu zahar... Va asigur ca este pufoasa si buna... Cu greu am pastrat 3 bucatele pentru fotografiat... </div>
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Sa aveti spor si pofta!</div>
Irina (Bucataria Irinei)http://www.blogger.com/profile/09123433971964227026noreply@blogger.com1tag:blogger.com,1999:blog-6965669515903685859.post-5458920572021455862014-06-04T13:41:00.001+03:002014-09-15T15:13:48.539+03:00Prajitura tavalita - varianta ieftina<div class="separator" style="clear: both; text-align: center;">
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Dragii mei aceasta reteta imi aminteste de vacantele de vara petrecute pe la Neagra Sarului, un sat la 20 km de Vatra Dornei. Mereu o mancam acolo si mi se parea o delicatesa. Este o prajitura care se face foarte repede si este ieftina. Spun ieftina pentru ca mai am o reteta care contine si unt, nuca si este putin mai complicata.<br />
<br />
<b>Ingrediente blat:</b><br />
<ul>
<li>7 albusuri</li>
<li>un praf sare</li>
<li>150 g zahar (10 linguri)</li>
<li>7 galbenusuri</li>
<li>3 linguri apa calduta</li>
<li>3 linguri ulei</li>
<li>130 g faina (10 linguri)</li>
<li>un praf de copt (10 g)</li>
<li>coaja de la o lamaie</li>
<li>esenta de vanilie dupa gust</li>
</ul>
<b>Ingrediente sirop:</b><br />
<ul>
<li>300 g zahar</li>
<li>225 ml apa (15 linguri)</li>
<li>4 linguri cacao</li>
</ul>
<b>Decor</b>: 100 g nuca cocos<br />
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<b>Mod de preparare blat:</b><br />
<div>
Mixati albusurile spuma cu un praf de sare. Cand incep sa se transforme in bezea adaugati treptat cate o lingura de zahar, mixati pana bezeaua este consistenta nu aerata!</div>
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Separat amestecati galbenusurile cu apa si uleiul apoi adaugati compozitia treptat peste albusurile batute spuma!</div>
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Amestecati faina cu praful de copt si adaugati-o treptat in compozitie mixand usor. Adaugati esenta si coaja de lamaie.</div>
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Puneti compozitia intr-o tava (45*28 cm) acoperita cu hartie de copt si dati-o la cuptorul preincalzit (180 grade) pentru 20-25 minute pana blatul este copt. Lasati-l la racit (complet, nu il taiati cald) pe un gratar apoi taiati-l in bucati (aproximativ 3*4 cm).</div>
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<b>Mod de preparare sirop:</b></div>
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Puneti toate ingredientele intr-un ibric si fierbeti-le pe foc mic 3-4 minute pana siropul se ingroasa putin. Atentie nu fierbeti foarte mult, daca siropul este foarte gros nu puteti "tavali" prajitura! Pregatiti 2 farfurii adanci, una o folositi pentru nuca de cocos si una pentr sirop.</div>
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Treceti fiecare bucata de prajitura prin sirop si apoi prin nuca de cocos.</div>
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Puneti prajiturile pe un platou la rece si serviti-le cu placere!</div>
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Va asigur ca este o prajitura pufoasa si gustoasa!</div>
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<b>OBSERVATII:</b></div>
<div>
Din cantitatile specificate rezulta o prajitura mare (50 bucati), prin urmare puteti micsora cantitatile!</div>
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<br /></div>
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Irina (Bucataria Irinei)http://www.blogger.com/profile/09123433971964227026noreply@blogger.com8tag:blogger.com,1999:blog-6965669515903685859.post-3008379900730009892014-04-10T07:45:00.000+03:002014-04-10T08:26:07.494+03:00Pasca cu smantana<div class="separator" style="clear: both; text-align: center;">
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Imi place pasca cu smantana pentru ca este foarte cremoasa. Nu se prepara greu.<br />
<br />
<b>Ingrediente aluat:</b><br />
<br />
<ul>
<li>150 g unt</li>
<li>70 g zahar (sau zahar pudra)</li>
<li>un ou</li>
<li>un plic de zahar vanilat</li>
<li>coaja de la o jumatate de lamaie</li>
<li>200 g faina (+/- cateva grame)</li>
</ul>
<b>Ingrediente umplutura:</b><br />
<br />
<ul>
<li>1.5 kg smantana grasa</li>
<li>4 linguri cu varf faina (80 g)</li>
<li>10 galbenusuri</li>
<li>6 albusuri</li>
<li>170 g zahar (nu este foarte dulce, daca vreti mai dulce suplimentati)</li>
<li>coaja de la o lamaie</li>
<li>mirodenii dupa gust</li>
<li>400 g malai (va sta smantana pe el)</li>
</ul>
<br />
Pentru inceput puneti malai (in jur de 400g) intr-un bol, acoperiti cu un un tifon impaturit in 3, puneti smantana si lasati-o 8 ore la rece.<br />
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<b>Mod de preparare aluat:</b></div>
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Puneti intr-un vas toate ingredientele si framanati-le bine pana se omogenizeaza si nu se mai simte zaharul. Iese un aluat molicel. Luati-l cu o lingura din vas si puneti-l intr-o folie, la congelator.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhR3cB6pJD1DXDiakam5T28HxRZX2nnwbFAk4YFhn_mQRtYHmA8B66hSRtp-uQvmfnL1vy5BN1xugZjXEfzL1TP4PSQsx-Vrydm2CcZeNhwLduZwkXbzzd6TQMlqbkyCQkbHZNjhFi7j_o/s1600/4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhR3cB6pJD1DXDiakam5T28HxRZX2nnwbFAk4YFhn_mQRtYHmA8B66hSRtp-uQvmfnL1vy5BN1xugZjXEfzL1TP4PSQsx-Vrydm2CcZeNhwLduZwkXbzzd6TQMlqbkyCQkbHZNjhFi7j_o/s1600/4.jpg" height="213" width="320" /></a></div>
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Pentru crema amestecati smantana cu galbenusurile. Observati ca este groasa groasa...</div>
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Adaugati faina, esenta dupa gust si coaja de lamaie.</div>
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Bateti albusurile spuma cu un praf de sare si adaugati treptat zaharul. Aveti grija ca bezeaua sa fie consistenta nu aerata. Adaugati treptat peste albusurile batute spuma compozitia cu smantana.</div>
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Asezati aluatul pe o folie de bucatarie, acoperiti-l cu o alta folie apoi intindeti-l. Puneti-l intr-o tava cu diametrul de 28 cm, unsa cu unt. E foarte usor sa intindeti aluatul intre folii. Sigur nu se va rupe cand il puneti in tava. Cu ajutorul degetelor intindeti uniform aluaul, si pe marginea tavii.</div>
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Adaugati crema si dati pasca la cuptor (preincalzit la 170 grade) pentru 50 -60 minute sau pana se rumeneste frumos.</div>
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Cand o scaoteti din cuptor crema va fi usor moale, se va intari cand se raceste pasca. Se va lasa putin.</div>
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Decorati pasca rece dupa plac si serviti-o cu placere.</div>
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Va asigur ca este delicioasa!</div>
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Sa aveti spor si pofta!</div>
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Irina (Bucataria Irinei)http://www.blogger.com/profile/09123433971964227026noreply@blogger.com4tag:blogger.com,1999:blog-6965669515903685859.post-78080045395170591432014-04-02T12:06:00.001+03:002014-04-02T17:41:10.285+03:00Foi de post umplute cu crema de zahar ars<div class="separator" style="clear: both; text-align: center;">
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Pentru ca inca este post va prezint o prajitura delicioasa, foi umplute cu crema de zahar ars, nuca si unt de arahide.<br />
<br />
<b>Ingrediente foi:</b><br />
<ul>
<li>225 g zahar (15 linguri dar am folosit 13) </li>
<li>225 ml ulei (15 linguri) </li>
<li>225 ml apa minerala (15 linguri)</li>
<li>1/2 lingurita sare</li>
<li>7 g bicarbonat de amoniu stins cu o lingurita otet</li>
<li>faina cat cuprinde aluatul (680 g +/- cateva grame)</li>
</ul>
<b>Ingrediente crema:</b><br />
<ul>
<li>200 g zahar pentru ars</li>
<li>1 litru apa</li>
<li>200 g zahar </li>
<li>120 g faina</li>
<li>250 g margarina</li>
<li>100 g nuci + 30 g pentru decor</li>
<li>100 g unt arahide</li>
<li>esenta rom dupa gust</li>
</ul>
<b>Mod de preparare foi:</b><br />
Intr-un vas cerneti 600 g faina. Faceti o gaura in mijloc si adaugati zaharul, uleiul, apa minerala, sarea si amoniacul stins cu otet. Framantati un aluat molicel, lasati-l la odihnit 15-20 minute. Intindeti foile si coaceti-le pe rand, pe fundul unei tavi (40 * 32 cm), in cuptorul preincalzit la 180 grade timp de 12 minute. Daca cuptorul dispune de modul convectie coaceti cate 2 tavi in acelasi timp la 160 grade.<br />
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<b>Mod de preparare crema:</b><br />
Intr-un vas puneti 200 g zahar. Asezati vasul pe foc potrivit si amestecati usor din cand in cand pana se lichefiaza zaharul. Turnati apa si lasati pe foc mic pana se topeste caramelul.<br />
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Amestecati 200 g zahar cu 120 g faina cernuta si adaugati "in ploaie" in sirop. Amestecati mereu si fierbeti in jur de 10-15 minute pana nu se mai simte faina si crema este grosuta.</div>
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Opriti focul, adaugati margarina, amestecati pana se topeste apoi adaugati untul de arahide si nuca macinata. </div>
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Puneti 1/3 din crema pe prima foaie, acoperiti cu a doua foaie, din nou puneti 1/3 din crema si acoperiti cu ultima foaie. Amestecati restul de crema cu o lingura de cacao si intindeti peste ultima foaie. Presarati nuca macinata si lasati prajitura la temperatura camerei cateva ore pana se inmoaie putin apoi dati-o la rece.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2q7Q6X0nf33k7e0ZKnhnWpvykpQmve2sFvrJQLQAV8SIuAVb75D2ZkSfDMDD3nBZvX_rqUHOQdqBKB_HrdYuQc0AwRYzI5oKnYCVhfGsuK-kCpeLO8ByY0up6o-9cgo7jq4Zao59IzFE/s1600/5.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2q7Q6X0nf33k7e0ZKnhnWpvykpQmve2sFvrJQLQAV8SIuAVb75D2ZkSfDMDD3nBZvX_rqUHOQdqBKB_HrdYuQc0AwRYzI5oKnYCVhfGsuK-kCpeLO8ByY0up6o-9cgo7jq4Zao59IzFE/s1600/5.jpg" height="213" width="320" /></a></div>
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Prajitura va fi delicioasa dupa 14-16 ore. Abia atunci foile vor fi inmuiate perfect. Taiati-o dupa plac si serviti-o cu placere...</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1N4ZMCLYmPNBBPowp4Ub4lvwHVOj4VQOhqp3EDEi-4mU2wMvS2Ta1zUjjjHDwT-nv_hCfFiYP9eIcNJeHYz91GyBcsSIzRcvPVshntVEnPZNQVQlfRVHB-Jwj5tzCOAwAGrfaaXyfLLU/s1600/1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1N4ZMCLYmPNBBPowp4Ub4lvwHVOj4VQOhqp3EDEi-4mU2wMvS2Ta1zUjjjHDwT-nv_hCfFiYP9eIcNJeHYz91GyBcsSIzRcvPVshntVEnPZNQVQlfRVHB-Jwj5tzCOAwAGrfaaXyfLLU/s1600/1.jpg" height="169" width="320" /></a></div>
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Sa aveti spor si pofta!</div>
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P.S. Puteti injumatati cantitatile.</div>
Irina (Bucataria Irinei)http://www.blogger.com/profile/09123433971964227026noreply@blogger.com1