tag:blogger.com,1999:blog-72337329084871279782024-03-13T04:28:05.997+02:00la cuisine bohèmealexandrahttp://www.blogger.com/profile/12673904965410354333noreply@blogger.comBlogger116125tag:blogger.com,1999:blog-7233732908487127978.post-29907520594156541832013-01-07T16:28:00.001+02:002013-01-07T18:32:08.787+02:00Ce-am mai gatit de sarbatori<div class="separator" style="clear: both; text-align: center;">
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<b>Placinta cu somon si spanac</b><br />
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<br />
O reteta adaptata dupa revista Secretele Bucatariei.<br />
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Pentru aluat:<br />
- 150 g branza dulce<br />
- 150 g faina<br />
- 3 linguri lapte<br />
- 3 linguri ulei<br />
- 1/2 lingurita sare<br />
- 1/2 plic praf de copt<br />
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Pentru umplutura:<br />
- 250 g spanac congelat <br />
- 100 g somon afumat<br />
- 125 ml lapte<br />
- 1 lingura ulei<br />
- 1 ceapa<br />
- patrunjel tocat<br />
- 3 oua<br />
- sare<br />
- piper<br />
- 1 lingura zahar<br />
- 2 catei usturoi<br />
- 50 g cascaval ras<br />
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Pentru aluat se amesteca branza cu sarea, laptele si uleiul, apoi se adauga faina si praful de copt. Se framanta un aluat potrivit de tare, care se inveleste in folie de plastic si se da la rece jumatate de ora.<br />
Pentru umplutura se caleste spanacul impreuna cu ceapa si somonul afumat taiat fasii, lasandu-se pe foc pana scade un pic. Se condimenteaza, se adauga lingura de zahar si se da la rece. Cand s-a racorit se adauga ouale, patrunjelul, usturoiul pisat si laptele si se verifica daca e suficient de condimentat amestecul.<br />
Se unge o tava cu ulei si se presara cu faina. Se intinde aluatul in tava in strat de 4 mm (daca e mai gros risca sa ramana crud). Se repartizeaza uniform umplutura, peste care se presara cascavalul ras.<br />
Se da la cuptor vreo 40-50 minute.<br />
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<b>Turta dulce cu miere si scortisoara</b><br />
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Sursa de inspiratie a fost tot revista Secretele Bucatariei. Eu am adaugat scortisoara si am mai scazut din cantitatea de zahar. Mi-a placut aceasta reteta deoarece prajiturelele raman fragede si au un gust foarte bogat datorita fainei integrale.<br />
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Ingrediente pt. 40 bucăți<br />
<br />
• 200 g zahăr pudră<br />
• 300 g făină integrală • 200 g făină albă<br />
• 1 lingură cacao • 1,5 linguriță praf de copt<br />
• 3 ouă • 2 linguri miere<br />
• 1 lingură unt<br />
• o lingurita rasa de scortisoara macinata<br />
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Pe planșetă, se amestecă zahărul pudră cu cele două tipuri de făină,
cacao și praf de copt; se face o gropiță la mijloc și se așază înăuntru
ouăle, mierea și untul. Se frământă aluatul.<br />
Se încinge cuptorul la 180 °C. Se tapetează planșeta cu făină din belsug și
se întinde o foaie de aluat groasă de 4 mm. Se decupează din ea
figurine, care se așază pe o tavă unsă; se coc 7 min. Apoi se iau de pe
tavă și se lasă să se răcească.<br />
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<b>Fishpie (placinta englezeasca cu peste, legume si crema de branza) </b><br />
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- 500 g cartofi fierti<br />
- 500 g legume mexicane fierte si scurse<br />
- 200 g crema de branza (ex. Philadelphia) <br />
- 150 ml lapte sau zeama in care au fiert legumele<br />
- 3 linguri faina<br />
- 400 g file peste alb gatit (fiert)<br />
- verdeata<br />
- sare, piper<br />
- 2 catei usturoi<br />
- 50 g cascaval sau emmentaler ras <br />
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Crema de branza se amesteca pe foc cu laptele sau zeama de legume pana la omogenizare. Se adauga faina si se amesteca din nou. Se adauga pestele taiat bucatele si legumele mexicane scurse. Se condimenteaza si se adauga verdeata. Se pune acest amestec intr-o tava/vas termorezistent uns cu putin ulei.<br />
Cartofii fierti se condimenteaza, se adauga putina verdeata si se paseaza. Se intinde piureul peste compozitia din tava in strat uniform Se presara deasupra cascavalul ras.<br />
Se da la cuptor pana se rumeneste bine placinta.<br />
Se serveste cu muraturi la otet sau salata de cruditati.<br />
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<b>Tort rapid de ciocolata cu zmeura si cocos</b><br />
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Am vrut un tort super-rapid, asa ca...nu m-am complicat. Lipsa timpului, deh...<br />
Blat de cumparat cu cacao. <br />
Crema
de frisca amestecata cu fulgi de cocos, zmeura pasata si vanilie.
Insiropat blatul cu suc de zmeura (din conserva sau congelata).<br />
Deasupra glazura de ciocolata din ciocolata topita, unt, o lingurita de ulei in bain-marin.<br />
Fara sa fi fost o capodopera, tortul a fost bun, usor si aromat. Just what we needed! <br />
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<b>Chec cu banane</b><br />
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Am luat in graba o reteta de pe net. Nu o postez aici, deoarece nu am fost multumita de rezultat, checul nu a crescut cum trebuia. La gust a fost ok. <br />
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<b>Salata de curcan cu cruditati si sos picant de smantana</b><br />
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O salata usoara, fara multe grasimi, dar consistenta si aromata - nu ne plac chestiile unsuroase si hiper-prajite.<br />
Curcan fiert. Pe care l-am rupt fasii, pe care le-am rumenit usor in putin ulei, condimentand cu sare, piper, putin oregano, boia dulce si o ligura de miere. <br />
Am tocat varza alba, varza rosie, un castravete, 3 rosii, un morcov si jumatate de telina, alcatuind baza salatei.<br />
Dressingul a fost un borcan de smantana de vreo 250 ml, in care am adaugat 1 lingura de zahar, sare, piper, foarte putin usturoi, suc de lamaie - vreo 5 linguri, plus marar si patrunjel fin tocat. <br />
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<b>Prajitura cu migdale, ciocolata si gem de coacaze </b><br />
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Una dintre prajiturile noastre preferate.<br />
- 175 g unt<br />
- 15 prune uscate tocate<br />
- 175 g zahar<br />
- 175 g faina<br />
- 175 g migdale macinate (se gasesc in Kaufland)<br />
- 3 oua<br />
- 1 lingurita praf de copt<br />
- 50-70 g ciocolata taiata bucatele<br />
- o mana de migdale intregi<br />
- 3-4 linguri gem de coacaze<br />
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Intr-un bol se amesteca bine zaharul cu untul. Apoi se adauga faina, migdalele macinate, ouale si praful de copt, amestecand din nou pana la omogenizare. Se adauga prunele uscate si ciocolata maruntita, se amesteca iar, apoi se pune compozitia intr-o tava tapetata cu hartie de copt. Deasupra se asaza migdale intregi, care trebuiesc presate un pic pentru a face aderenta la aluat, altfel se pot arde la copt.<br />
Se coace prajitura la foc mediu spre mic pana cand se rumeneste usor iar daca se infige in ea o scobitoare aceasta iese curata.<br />
Cand e gata se lasa la racorit, apoi se intinde uniform deasupra gemul de coacaze si se taie patrate mari.alexandrahttp://www.blogger.com/profile/12673904965410354333noreply@blogger.com0tag:blogger.com,1999:blog-7233732908487127978.post-54812930880752535592013-01-04T15:40:00.001+02:002013-01-07T18:34:35.528+02:00Retete pentru bebelusi de 8 luni<div class="separator" style="clear: both; text-align: center;">
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Facand o retrospectiva la sfarsitul celei de a 8-a luni, principala noutate in existenta culinara a lui Iustin ar fi nu neaparat o schimbare in meniu, ci faptul ca a inceput sa mestece. Asadar servim piure doar ocazional, in general fiind suficient sa-i maruntesc mancarea cu un cutit (in special carnea) sau sa o pasez grosier cu o furculita. Ca sa nu se inece, iau cantitati mai mici in lingurita atunci cand il hranesc.<br />
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El pare incantat de varietatea de gusturi, deoarece una e cand manaci un piure cu acelasi gust pe toata durata mesei, alta sa ai 2-3 gusturi-ingrediente in aceeasi imbucatura.<br />
In ultimele saptamani i-am dat mult broccoli, pe care il consuma cu placere, combinat cu alte legume sau cu carne de pui sau cu paste fainoase. <br />
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I-am mai dat cate putin somon la cuptor, pe care pare sa-l agreeze, insa deocamdata nu vreau sa exagerez cu pestele, fiindca am tot auzit ca poate provoca alergii.<br />
Am inceput sa-i ofer mancare un pic condimentata: cantitati minuscule de sare, cate un fir de cimbru, ceapa verde.<br />
Ocazional, in piureuri adaug un pic de unt.<br />
A mai primit sa rontaie cate o turta dulce sau cate o felie de kek - toate facute in casa, cu foarte putin zahar.<br />
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In ciorbe ii place sa-i adaug firmituri de mamaliga.<br />
Branza de vaci o respinge cu obstinatie, la fel si ficatul de pui, asa ca facem o pauza. <br />
Am observat ca e innebunit dupa lapte cu gris/orez dar nu-i dau, deoarece e deja mult prea greu pentru varsta lui (11 kilograme).<br />
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Meniul lui arata cam asa:<br />
-orele 9-10: fructe, eventual amestecate cu o lingurita de cereale.<br />
-orele 13-14: o supa sau un pilaf sau paste.<br />
-orele 17: un piure de cartofi sau o felie de kek sau biscuite cu fructe.<br />
-cu o ora inainte sa il culc, mai primeste putin fruct - mar sau banana.<br />
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In rest - alaptat, plus cate putina apa.<br />
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<b>Pui cu paste si rosii</b><br />
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- o mana de paste scurte de calitate (eu am ales Barilla cu piure de rosii si morcov - de aceea sunt portocalii) <br />
- o bucata de pui fiert dinainte<br />
- jumatate de rosie sau 2 linguri suc de rosii cat mai natural<br />
- 1/3 dovlecel<br />
- jumatate de morcov<br />
- jumatate de ceapa<br />
- un praf de sare<br />
- o lingurita suc de lamaie<br />
- eventual verdeata tocata foarte marunt<br />
- o lingurita ulei <br />
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Se fierb toate ingredientele la un loc in apa in care s-a adaugat lingurita de ulei si praful de sare, pana se inmoaie pastele (trebuie sa fie moi, nu al dente).<br />
Se scurg pastele si legumele, se paseaza usor cu o furculita. Eventual se adauga o lingura din zeama in care au fiert, daca amestecul e prea uscat.<br />
Se toaca fin carnea si verdeata, se amesteca cu legumele, cu sucul de lamaie. Ready to eat! <br />
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<b>Pui cu paste si broccoli</b><br />
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<br />
- o mana de paste<br />
- jumatate de ceapa<br />
- o bucatica de carne fiarta dinainte<br />
- cateva buchetele de broccoli<br />
- 1-2 crengute cimbru<br />
- cateva picaturi suc de lamaie<br />
- un praf de sare <br />
<br />
Se prepara ca si reteta de mai sus.<br />
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alexandrahttp://www.blogger.com/profile/12673904965410354333noreply@blogger.com0tag:blogger.com,1999:blog-7233732908487127978.post-29856211790034223702012-12-25T12:04:00.000+02:002012-12-25T12:04:00.081+02:00Craciun 2012!<div class="separator" style="clear: both; text-align: center;">
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<br />alexandrahttp://www.blogger.com/profile/12673904965410354333noreply@blogger.com0tag:blogger.com,1999:blog-7233732908487127978.post-91796580220284232982012-11-15T13:51:00.004+02:002012-11-29T10:48:49.653+02:00Retete pentru bebelusi de 7 luni si cate ceva despre diversificareAu curs rauri de cerneala si au luat foc tastaturile la cat s-a scris despre diversificare. Evident, explicatia este simpla: parintii sunt mereu anxiosi cand vine vorba de hrana copiilor, mai ales in cazul primului, plus ca mai intervin si numeroase abordari care se bat cap in cap, conform principiului "cate bordeie, atatea obiceie".<br />
Am inceput sa ma informez asupra diversificarii cand Iustin avea vreo 5 luni si dadea semne clare ca-i este pofta cand ne vede mancand. Si pentru ca statea bine in fund, am inceput sa-i dam una-alta sa guste: suc de mere, caise, morcov, supe clare de legume. Pe la 6 luni am trecut la piureuri, care-i plac mult mai mult decat lichidele.<br />
Evident, in prima faza m-am panicat vazand ca unele mame numara linguritele si cantitatile la modul farmaceutic, in genul azi ii dau copilului o lingurita de pastarnac, dupa care cresc treptat pana la nu stiu cate, dupa care adaug dovlecel si mai cresc inca nu stiu cate zile cantitatea cu nu stiu cate lingurite etc... Pana cand te zapacesti complet in lingurite, morcovi, anxietate, copilul nu-ti mananca pentru ca te simte stresata, tu te dai de ceasul mortii si pasezi cu maini tremurande un nou aliment, poate, poate...<br />
Sigur, e de bun simt ca nu vei da copilului de la inceput cantitati industriale de mancare, chiar daca el pare sa mai ceara. Eu m-am documentat serios ce anume NU trebuie dat copilului sub nici o forma, alimente posibil toxice, care prezinta pericol de asfixiere, alergie sau balonare severa. Fac mereu eforturi sa am materie prima de calitate: legume din piata, carne si oua de casa. Prepar mereu mancarea chiar inainte sa il hranesc, deoarece are gust mai bun, nefiind oxidata. <br />
In rest, mi-am propus sa ma relaxez, pe cat este posibil, si sa fac pentru Iustin din ora mesei un moment placut, neimpus, in care exploram impreuna legume, fructe, arome, gusturi, texturi. Avem si zile mai proaste in care nu mananca sau vomita sau se constipa. Cata vreme situatia nu se agraveaza, iarasi - incerc sa nu ma panichez. Si incerc sa rezolv problema tot prin alimentatie: schimb reteta daca nu-i place, ma asigur ca este flamand cand il asez la masa, am grija sa nu-i dau alimente care constipa cand el deja are probleme.<br />
Contrar prejudecatilor, mancarea de bebelusi nu este in mod obligatoriu gretoasa sau insipida. Incerc sa compensez lipsa gustului prin folosirea verdeturilor, a sucului de lamaie, iar in piureuri folosesc cat mai multe tipuri de legume la un loc, deoarece gustul devine mai bogat. Tin in bucatarie ghivece cu verdeata proaspata, ca sa am mereu la indemana cateva frunzulite aromate. In supe adaug cand am 2-3 linguri bors de casa - la sfatul pediatrului - are B-uri si da gust tare bun.<br />
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Acum, fiind trecut de 7 luni, Iustin are un meniu bazat pe fructe si legume, la care se adauga ceva cereale (nu multe, pentru ca deja are 10 kilograme, desi e alaptat), carne de pui de casa, cate un galbenus de ou cand si cand, orez, putina branza de vaci, putin lapte acru facut in casa si cam atat.<br />
Nu vreau sa ma grabesc sa-i inlocuiesc mesele de lapte, vom face asta in jurul varstei de 11-12 luni, cand va trebui sa reiau serviciul.<br />
In afara de mesele de lapte, pe care nici nu le mai numar, pe la ora 10 e micul dejun cu cereale speciale pentru bebelusi sau branza de vaca, in amestec cu diverse fructe.<br />
Pe la orele 13-14 vine masa principala, pe baza de legume simple sau combinate cu ou sau carne.<br />
Pe la orele 17 mai primeste un fruct. Si cam atat.<br />
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Acum, cateva retete pe care le consuma in mod frecvent:<br />
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<b>Pui cu cartofi</b><br />
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Curat 1 cartof marisor, un morcov, o bucatica de dovlecel si jumatate de pastarnac. Le tai in cuburi si le pun in cratita. Adaug o bucatica de carne de pui (fiarta dinainte), adaug apa plata oligominerala (Aqua Carpatica sau Dorna Izvorul Alb) cat sa cuprinda ingredientele si dau la foc mediu pana se inmoaie legumele.<br />
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Scot la racorit cantitatea de legume pe care doresc sa o pasez, toc fin carnea cu cutitul (puiul de casa e mai atos, daca il dau direct la blender ramane uneori tare), adaug putina verdeata si cateva picaturi de suc de lamaie si pasez totul. Uneori, adaug si o lingura de orez fiert.<br />
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Nu arata nemaipomenit, dar e gustos, cremos, cu aroma de pastarnac si verdeata.<br />
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<b>Supa-crema de dovleac cu galbenus</b><br />
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Curat un cartof si il tai cuburi. Dintr-un dovleac de placinta iau o bucata, o curat si o tai cuburi. Fierb un ou tare. Curat o ceapa mica sau o bucata de ceapa verde. Fierb cartoful, ceapa si dovleacul in apa cat sa le cuprinda, pana se inmoaie. Scurg legumele, adaug verdeta si pasez.<br />
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I-o dau lui Iustin calduta, rece nu e grozava.<br />
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<b>Pui cu mazare si rosii</b><br />
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Curat o bucata de dovlecel, jumatate de morcov, jumatate de pastarnac, o felie de telina si o ceapa micuta. Le tai bucati. Curat o rosie de seminte si de coaja (prin oparire). Mai adaug 10-15 boabe de mazare frageda congelata si o bucatica de carne de pui fiarta dinainte.<br />
Pun toate ingredientele intr-o cratita cu apa cat sa le cuprinda si le dau la foc mediu pana se inmoaie. Fiindca mazarea este un aliment controversat pentru bebelusi, eu am ales o solutie de compromis: dupa ce sunt fierte, iau boabele si le dau cojita la o parte (pentru ca aceasta provoaca balonare). Nu e greu, dureaza cateva minute: strang usor fiecare bobita iar continutul iese rapid.<br />
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Mixez toate ingredientele adaugand putin ulei de masline si verdeata.<br />
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<b>Pui cu spanac</b><br />
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Am folosit un cartof mediu curatat si taiat cuburi. Am mai adaugat cateva cuburi de dovlecel, o bucatica de morcov si una de pastarnac si o bucata de ceapa. Am folosit o bucatica de piept de pui fiert dinainte si 3 cubulete de spanac tocat congelat (se gaseste in orice supermarket) - cubuletele le-am pus congelate, nu le-am dezghetat inainte. Peste toate ingredientele am adaugat apa cat sa le cuprinda, apoi le-am fiert la foc mediu pana s-au inmuiat legumele.<br />
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Am scurs legumele de apa, am pasat totul, am adaugat cateva picaturi de zeama de lamaie si gata.<br />
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Desi arata cam ciudat piureul acesta verzui, Iustin il apreciaza in mod deosebit si nu il refuza niciodata.<br />
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<b>Supa de pui cu paste fainoase</b><br />
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O supa foarte hranitoare. Curat o bucata de dovlecel, jumatate de morcov, jumatate de
pastarnac, o felie de telina si o ceapa micuta. Le tai bucati. Curat o
rosie de seminte si de coaja (prin oparire). Mai adaug o manuta de paste fainoase de calitate si o bucatica de carne de pui fiarta dinainte.<br />
Pun toate ingredientele intr-o cratita cu apa cat sa le cuprinda si le dau la foc mediu pana se inmoaie. <br />
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Le mixez cu niste verdeata.<br />
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<b>Ficat de pui cu legume</b><br />
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Intr-o craticioara pun un ficat de pui fiert in prealabil, un cartof cuburi, putin dovlecel, jumatate de morcov si o felie de telina. Mai adaug cateva picaturi de ulei, o rosie decojita si o ceapa mica. Dau la foc mediu pana se inmoaie legumele.<br />
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Pasez ficatul impreuna cu legumele si niste patrunjel verde.<br />
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Mancam odata?! </div>
<br />alexandrahttp://www.blogger.com/profile/12673904965410354333noreply@blogger.com0tag:blogger.com,1999:blog-7233732908487127978.post-55552955717290244392012-11-06T16:50:00.003+02:002012-11-06T19:12:15.818+02:00Chef de bunatati: salata de ghebe pentru iarnaCe sa zic, in ultimul an de zile am neglijat serios <i>la cuisine</i> si, implicit, blogul. Asta din pricina lui Iustin, care nu prea ne-a lasat timp de gandire/experimentare/tratatii/rasfat culinar etc.<br />
Insa: acum Iustin are 7 luni si se prefigureaza un mare gurmand. Iubeste mancarea cu pasiune, o priveste cu ochi mari si umezi de pofta, deverseaza rauri de saliva in asteptarea castronelului plin.<br />
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Atat de fomitza!!!</div>
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Burta pliiina!</div>
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Piure!</div>
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Asa ca se pare ca e vremea unui come-back, mai ales ca m-am cam saturat si eu de mancat pe furate, numai tartine si ramasite de piure de bebe.<br />
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Pana una alta o reteta de-a mamei, numai buna de umplut camara toamna: salata de ghebe pentru iarna.<br />
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Cele necesare:<br />
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- 5 kg ghebe curatate, spalate, fierte, preferabil cat mai mici, cat mai bine scurse<br />
- 1 kg jumatate ceapa taiata ca pentru salata<br />
- 1 kg morcov taiat rondele subtiri<br />
- 1 kg jumatate gogosari sau ardei kapia - preferabil copti, dar merg si cruzi - taiati feliute<br />
- 50 g zahar<br />
- 300 ml otet<br />
- 900 ml apa<br />
- sare si piper dupa gust, eventual si putin dafin<br />
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Intr-o cratita mare se incinge uleiul si se adauga legumele. Se lasa 5-7 minute pe foc, pana cand le patrunde caldura pe toate. Se ia cratita de pe foc si se adauga baitul cald, pregatit in prealabil din otet, apa, zahar si condimente. Cand o gustati, salata trebuie sa para ceva mai condimentata, deoarece legumele vor absorbi mult otet si sare. Se pune fierbinte in borcane, se pun capacele si se da la sterilizat in cuptor, in bain-marin, dar nu se tine foarte mult, pentru a nu se inmuia excesiv legumele.<br />
Iarna e o bunatate, simpla sau asociata multor feluri de mancare pe baza de legume sau carne.<br />
<br />alexandrahttp://www.blogger.com/profile/12673904965410354333noreply@blogger.com0tag:blogger.com,1999:blog-7233732908487127978.post-29782663732890831382012-05-18T18:40:00.004+03:002012-05-18T18:40:43.747+03:00Salata de cuscus cu legume de sezonO salata scoasa din banalitate de cuscus, care o face mai consistenta si-i sporeste savoarea.<br />
<br />
Se prepara cuscus-ul - cam jumatate de cana - conform recomandarilor de pe cutie, condimentandu-se cu vegeta. Cand e gata, se pune intr-un bol de salata.<br />
Se adauga una-doua cepe verzi, 2 rosii, un castravete, o mana de salata verde, un ardei gras, patrunjel si marar - toate tocate.<br />
Se adauga o lingurita de zahar, piper, ulei si zeama de lamaie dupa gust. Daca e cazul se adauga putina sare.<br />
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Daca vreti o salata mai bogata, adaugati alune tocate, branza rasa, somon afumat sau fasii de pui.alexandrahttp://www.blogger.com/profile/12673904965410354333noreply@blogger.com2tag:blogger.com,1999:blog-7233732908487127978.post-4001220258033083102012-04-15T15:00:00.001+03:002012-04-15T15:00:17.963+03:00De Paste<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-5LR1hHx6P9c/T4q21YNpqRI/AAAAAAAADr4/fvPL7UrttmA/s1600/DSC_7603.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="http://1.bp.blogspot.com/-5LR1hHx6P9c/T4q21YNpqRI/AAAAAAAADr4/fvPL7UrttmA/s400/DSC_7603.JPG" width="400" /> </a></div>
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Anul asta n-am putut sta in bucatarie ca sa ne pregatim de Paste, care e momentul meu preferat din tot anul. Insa atmosfera n-a lipsit, multumita familiei si prietenilor.</div>
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Maria ne-a trimis o pasca aromata si cremoasa, plus oua autentic ornate cu frunzulite si vopsite cu coji de ceapa. </div>
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Matusile, in colaborare cu Doina <i>la chef</i>, au livrat pasca si cozonac, asa cum doar la Glavanesti poti manca, rumene de-ti lasa gura apa. Plus multe alte bunatati.<br />
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<b>Multumiri tuturor!</b> :)<br />
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<br />alexandrahttp://www.blogger.com/profile/12673904965410354333noreply@blogger.com1tag:blogger.com,1999:blog-7233732908487127978.post-13957807442729535502011-12-19T21:50:00.000+02:002011-12-19T21:51:08.243+02:00Mere coapte cu stafide, miere si cereale<div class="separator" style="clear: both; text-align: center;">
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Ingrediente:<br />
<br />
-6 mere mari, fainoase<br />
-o mana de fulgi cereale (orz, ovaz etc)<br />
-o mana de stafide inmuiate in prealabil si stoarse bine<br />
-3 linguri miere<br />
-o lingurita scortisoara <br />
-50 g unt (optional)<br />
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Preparare:<br />
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Merele se spala, se sterg si li se scoate cotorul.<br />
Se amesteca intr-un bol fulgii de cereale, mierea, stafidele si scortisoara.<br />
Cu acest mix se umplu merele, iar deasupra se poate adauga cate o bucatica de unt, pentru un gust mai bogat.<br />
Se asaza merele intr-o tava tapetata cu hartie de copt, fara sa se atinga intre ele.<br />
Se dau la cuptor la foc mic vreo 30-40 minute, pana se rumenesc usor si lasa sirop in tava.<br />
Siropul respectiv nu se arunca, ci se stropesc merele cu el, avand o aroma deosebita.<br />
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Se servesc preferabil calde.alexandrahttp://www.blogger.com/profile/12673904965410354333noreply@blogger.com0tag:blogger.com,1999:blog-7233732908487127978.post-71342463198146960832011-12-18T14:18:00.002+02:002011-12-21T12:25:45.164+02:00Cheesecake cu nuca de cocos si charlota de ciocolata<br />
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Ingrediente:<br />
-1 kg branza de vaci neacrita, bine scursa<br />
-250 ml smantana dulce grasa<br />
-jumatate de cana fulgi de ovaz sau amestec de cereale<br />
-3 oua<br />
-100 g unt<br />
-250 g de zahar, sau dupa gust<br />
-esenta de vanilie<br />
-150 g fulgi nuca de cocos<br />
-400 ml lapte integral<br />
-un plic budinca de ciocolata (am folosit Dr. Oetker)<br />
-o mana de stafide<br />
-2 linguri miere de albine<br />
-un varf de cutit de sare<br />
-2 linguri faina<br />
<br />
Intr-un vas termorezistent se pun fulgii de ovaz, 3 linguri de cocos si mierea. Se topeste untul si se toarna peste fulgi, se
amesteca bine si se distribuie compozitia in mod uniform pe fundul
tavii/vasului. Se da la cuptor pentru 5-10 minute, pana cand incepe sa
se degaje aroma, dar fara a se arde fulgii. Apoi se scoate si se pune
vasul la racorit.<br />
Intr-un bol incapator se pune branza de vaci, se amesteca bine bine pana
cand devine cremoasa. Se adauga smantana, zaharul, vanilia, stafidele si restul de cocos si se
omogenizeaza. Apoi se inglobeaza ouale intregi, sarea si in final cele 2
linguri de faina. Compozitia trebuie sa fie moale, dar nu lichida.<br />
Dupa ce s-a racorit putin tava cu blatul de fulgi, se toarna compozitia
de branza, intr-un strat gros de 2-3 degete, nu mai mult. <br />
Se da prajitura la foc mediu spre mic vreo 40-50 minute, pana cand incepe sa se rumeneasca deasupra.<br />
Cand e scoasa din cuptor, se acopera cu un servet curat pana se racoreste, ca sa nu se crape.<br />
Dupa ce prajitura s-a racorit complet, se prepara charlota de ciocolata conform instructiunilor de pe plic. Acolo se recomanda utilizarea a 500 ml lapte, dar e mai bine sa folositi 400 ml, fiindca va rezulta o crema mai groasa si mai lucioasa. Imediat ce e gata si o luati de pe foc, turnati-o cu grija peste prajitura, apoi cu o spatula sau o lingura uniformizati-o rapid pe intreaga suprafata, deoarece se intareste foarte repede.<br />
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Este de preferat sa o consumati rece, chiar de la frigider.alexandrahttp://www.blogger.com/profile/12673904965410354333noreply@blogger.com0tag:blogger.com,1999:blog-7233732908487127978.post-60487390090063549082011-11-06T15:22:00.003+02:002011-11-06T15:22:46.218+02:00Pizza cu ton si ciuperci<br />
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<a href="http://1.bp.blogspot.com/-9Q-MBY3Tsp0/TraGdEagkvI/AAAAAAAADWw/8nd2UT5ymt8/s1600/DSC_6445.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="http://1.bp.blogspot.com/-9Q-MBY3Tsp0/TraGdEagkvI/AAAAAAAADWw/8nd2UT5ymt8/s640/DSC_6445.JPG" width="640" /></a></div>
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O pizza homemade, extrem de rapida si gustoasa.</div>
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<i>Ingrediente</i>:</div>
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-o foaie aluat de foetaj din comert (cam 400 g), decongelat </div>
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-6-7 ciuperci champignon, curatate si feliate</div>
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-o conserva ton bucati in ulei, bine scursa</div>
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-o ceapa mica taiata rondele</div>
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-cateva masline</div>
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-70-100 g cascaval sau emmentaler ras</div>
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-3 linguri pasta tomate</div>
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-2 linguri apa</div>
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-o lingura ulei masline</div>
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-sare, piper</div>
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-o lingurita zahar</div>
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-busuioc, oregano maruntit</div>
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<br /><i>Preparare</i>:</div>
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Se tapeteaza o tava intinsa cu hartie de copt. Se asaza cu grija foaia de aluat in tava, peste hartie. Se inteapa uniform intreaga foaie de aluat cu o furculita, ca sa nu se umfle.</div>
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Se face un sos omogen din pasta de rosii, ulei de masline, 2 linguri apa, sare, piper, zahar, busuioc si/sau oregano maruntit. Cu acest sos se unge foaia de aluat in strat generos.</div>
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Se distribuie apoi peste pizza ciupercile feliate, ceapa rondele, maslinele si tonul, iar in final branza rasa.</div>
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Se da la cuptor cam 40 minute, la foc foarte mic, fiindca se arde usor. E gata cand aluatul e crocant, farmicios, iar branza bine topita.</div>
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<a href="http://2.bp.blogspot.com/-0vYm_sQDowU/TraGbP9BJlI/AAAAAAAADWo/tQcDTKoVTPk/s1600/DSC_6440.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="425" src="http://2.bp.blogspot.com/-0vYm_sQDowU/TraGbP9BJlI/AAAAAAAADWo/tQcDTKoVTPk/s640/DSC_6440.JPG" width="640" /></a>alexandrahttp://www.blogger.com/profile/12673904965410354333noreply@blogger.com0tag:blogger.com,1999:blog-7233732908487127978.post-17307833734788502762011-10-29T16:39:00.001+03:002011-10-30T19:23:12.297+02:00Cheesecake cu prune si scortisoara<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-iqasy4NH4zI/Tq2H4_XvOwI/AAAAAAAADWc/KDBC4EGmBoI/s1600/DSC_6432.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="http://4.bp.blogspot.com/-iqasy4NH4zI/Tq2H4_XvOwI/AAAAAAAADWc/KDBC4EGmBoI/s640/DSC_6432.JPG" width="640" /></a></div>
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Fiindca am primit o cantitate generoasa de branza si smantana de casa de la gospodinele mele matusi, am decis sa profit si sa fac un cheesecake, dat fiind ca la aceasta prajitura calitatea ingredientelor conteaza foarte mult. Cu participarea lui Petrica, a rezultat un cheesecake mai mult decat delicios.<br />
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Ingrediente:<br />
- 1.5 kg branza de vaci neacrita, bine scursa<br />
-250 ml smanatan dulce grasa<br />
-jumatate de cana fulgi de ovaz sau amestec de cereale<br />
-3 oua<br />
-100 g unt<br />
-250 g de zahar, sau dupa gust<br />
-esenta de vanilie<br />
-cateva prune frumoase, ferme<br />
-scortisoara macinata<br />
-2 linguri miere de albine<br />
-un varf de cutit de sare<br />
-2 linguri faina<br />
<br />
Intr-un vas termorezistent se pun fulgii de ovaz, niste praf de scortisoara si mierea. Se topeste untul si se toarna peste fulgi, se amesteca bine si se distribuie compozitia in mod uniform pe fundul tavii/vasului. Se da la cuptor pentru 5-10 minute, pana cand incepe sa se degaje aroma, dar fara a se arde fulgii. Apoi se scoate si se pune vasul la racorit.<br />
Intr-un bol incapator se pune branza de vaci, se amesteca bine bine pana cand devine cremoasa. Se adauga smantana, zaharul, vanilia si se omogenizeaza. Apoi se inglobeaza ouale intregi, sarea si in final cele 2 linguri de faina. Compozitia trebuie sa fie moale, dar nu lichida.<br />
In prealabil se pregatesc prunele: se taie felii subtiri prunele, se pun intr-o farfurie si se presara din abundenta cu zahar si scortisoara. Se lasa asa 10-15 minute, pentru dezvoltarea aromei.<br />
Dupa ce s-a racorit putin tava cu blatul de fulgi, se toarna compozitia de branza, intr-un strat gros de 2-3 degete, nu mai mult. Deasupra se asaza cu grija feliutele de prune cu scortisoara.<br />
Se da prajitura la foc mediu spre mic vreo 40-50 minute, pana cand incepe sa se rumeneasca deasupra.<br />
Cand e scoasa din cuptor, se acopera cu un servet curat pana se racoreste, ca sa nu se crape.<br />
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Este la fel de buna atat calda, cat si rece, a doua zi.alexandrahttp://www.blogger.com/profile/12673904965410354333noreply@blogger.com0tag:blogger.com,1999:blog-7233732908487127978.post-46092986567111135922011-10-02T19:34:00.002+03:002011-10-02T19:40:03.422+03:00Catina cu miere si alte maruntisuri<div class="separator" style="clear: both; text-align: center;">
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Cutreierand azi prin piata, am cumparat niste catina alba. Am auzit ca aceste fructe au puternice proprietati imunostimulatoare, asa ca am decis sa incerc un leac home-made.<br />
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Am spalat catina in cateva ape, am zvantat-o si am indepartat bobitele stricate.</div>
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Am luat un borcan curat si l-am umplut cam 60-70% cu fructe de catina, apoi am adaugat miere de calitate, amestecand bine.</div>
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Am pus capac borcanului si l-am dat la frigider, am inteles ca timp de o saptamana se amesteca zilnic continutul, apoi e gata de consum.</div>
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Se ia cam o lingura pe zi, inainte de masa, pentru a preveni racelile de sezon.</div>
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Catina ca atare nu o pot manca, e acra-amaruie si astringenta, insa combinand-o cu miere rezulta un amestec cu un gust extrem de placut si reconfortant.</div>
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Ramane de vazut cum va arata "leacul" peste una-doua saptamani.</div>
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Am mai gasit la piata si gutui, dar cam verzi, o sa le las pe un raft sa se ingalbeneasca si sa capete parfum. </div>
Si cu putina bafta am capatat niste struguri de la tara, din cei negri pentru vin, minunat de buni dar care din pacate nu se gasesc prin piete.<br />
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Iar in restul zilei am molfait faguri din Bucovina, aurii, fragezi si grei de miere pura.</div>
alexandrahttp://www.blogger.com/profile/12673904965410354333noreply@blogger.com0tag:blogger.com,1999:blog-7233732908487127978.post-82483998236576800142011-10-01T15:35:00.000+03:002011-10-01T15:35:03.819+03:00Gratin de conopida cu ciuperci<div class="separator" style="clear: both; text-align: center;">
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<i>Ingrediente</i>:<br />
-o conopida mica sau medie<br />
-10 ciuperci<br />
-2 linguri ulei<br />
-verdeata tocata<br />
-200 ml smantana<br />
-1 ou<br />
-100 g cascaval/parmezan ras<br />
-2 catei de usturoi zdrobiti<br />
-sare, piper<br />
-1 lingurita paprika<br />
-2 lingurite suc de lamaie<br />
-1 lingura rasa faina de grau<br />
<br />
<i>Preparare</i>:<br />
Se desface conopida in buchete medii, se spala si si se fierbe in apa cu sare pana se inmoaie putin, fara a se zdrobi insa. Se scurge bine.<br />
Ciupercile feliate se fierb si ele separat in apa cu sare, apoi se scurg.<br />
<br />
Se unge o tava cu ulei si se distribuie uniform conopida si ciupercile.<br />
Se prepara un sos dintr-un ou batut, smantana, usturoi, sare, piper, verdeata, paprika, suc de lamaie, faina de grau. Se omogenizeaza bine, trebuie sa aiba consistenta unei smantani groase.<br />
In final se adauga in sos branza rasa.<br />
Se toarna sosul cat mai uniform peste legumele din tava, apoi se da gratinul la cuptor, la foc mediu.<br />
Ca de obicei, e gata cand se rumeneste deasupra.<br />
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<br />alexandrahttp://www.blogger.com/profile/12673904965410354333noreply@blogger.com0tag:blogger.com,1999:blog-7233732908487127978.post-89869495352526996712011-10-01T15:20:00.002+03:002011-10-01T15:20:59.301+03:00Tarta cu foetaj si legume<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-HQr6kL44PsE/TocDG_KRb7I/AAAAAAAADEc/B3NAy7immU4/s1600/DSC_6012.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="http://1.bp.blogspot.com/-HQr6kL44PsE/TocDG_KRb7I/AAAAAAAADEc/B3NAy7immU4/s320/DSC_6012.JPG" width="320" /></a></div>
<i> Ingrediente:</i><br />
<br />
-400 g aluat foetaj<br />
-150 ml sos de rosii cu busuioc<br />
-1 ceapa mica, taiata rondele<br />
-10 ciuperci champignon, feliate<br />
-cateva masline fara samburi<br />
-4 linguri boabe porumb<br />
-4 linguri mazare<br />
-70-100 g cascaval/emmentaler/parmezan - ce aveti prin casa, dat pe razatoare<br />
-verdeata tocata<br />
-o lingurita paprika<br />
<br />
<i>Preparare</i><br />
<br />
Se tapeteaza o tava cu hartie de copt, care se unge cu putin ulei. Se intinde foaia de aluat in tava, se aranjeaza colturile, iar partea de pe fundul tavii se inteapa uniform cu o furculita, ca sa nu se umfle la copt. Se unge aluatul cu sosul de rosii, care trebuie sa fie consistent, nu apos.<br />
Se distribuie legumele uniform in tava, fara sa se formeze insa un strat foarte gros, ca sa nu ramana crude. In final se presara branza rasa si paprika.<br />
Se da la cuptor, la foc mic, deoarece la foc mai puternic se va arde sigur aluatul.<br />
Este gata cand se rumeneste toppingul de branza.<br />
<br />
Rezulta o tarta consistenta si rapida, ideala de pregatit cand va grabiti dar vreti totusi sa mancati altceva decat sandvisuri.<br />
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<br />alexandrahttp://www.blogger.com/profile/12673904965410354333noreply@blogger.com0tag:blogger.com,1999:blog-7233732908487127978.post-50639436825648083942011-09-24T18:06:00.004+03:002011-09-24T18:14:05.899+03:00Chiftele cu sos de rosii aromat<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/-3uUo7Xr74rw/Tn3zA5Lc8gI/AAAAAAAADEM/Gx0uKE2WaZE/s1600/DSC_6009.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 415px; height: 277px;" src="http://3.bp.blogspot.com/-3uUo7Xr74rw/Tn3zA5Lc8gI/AAAAAAAADEM/Gx0uKE2WaZE/s320/DSC_6009.JPG" alt="" id="BLOGGER_PHOTO_ID_5655943903721615874" border="0" /></a><br /><!--[if gte mso 9]><xml> <w:worddocument> <w:view>Normal</w:View> <w:zoom>0</w:Zoom> <w:trackmoves/> <w:trackformatting/> <w:punctuationkerning/> <w:validateagainstschemas/> <w:saveifxmlinvalid>false</w:SaveIfXMLInvalid> <w:ignoremixedcontent>false</w:IgnoreMixedContent> 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unhidewhenused="false" qformat="true" name="Book Title"> <w:lsdexception locked="false" priority="37" name="Bibliography"> <w:lsdexception locked="false" priority="39" qformat="true" name="TOC Heading"> </w:LatentStyles> </xml><![endif]--><!--[if gte mso 10]> <style> /* Style Definitions */ table.MsoNormalTable {mso-style-name:"Table Normal"; mso-tstyle-rowband-size:0; mso-tstyle-colband-size:0; mso-style-noshow:yes; mso-style-priority:99; mso-style-qformat:yes; mso-style-parent:""; mso-padding-alt:0in 5.4pt 0in 5.4pt; mso-para-margin-top:0in; mso-para-margin-right:0in; mso-para-margin-bottom:10.0pt; mso-para-margin-left:0in; line-height:115%; mso-pagination:widow-orphan; font-size:11.0pt; font-family:"Calibri","sans-serif"; mso-ascii-font-family:Calibri; mso-ascii-theme-font:minor-latin; mso-hansi-font-family:Calibri; mso-hansi-theme-font:minor-latin; mso-bidi-font-family:"Times New Roman"; mso-bidi-theme-font:minor-bidi;} </style> <![endif]--> <p class="MsoNormal"><span style="font-weight: bold;">Reteta de la Petrica</span>:<br /></p><p class="MsoNormal">Chiftele cu sos…mmmmm ! Cum nevasta a fost mai mereu inspirata si gasit nenumarate motive sa nu repete experimentul nereusit de acum cateva luni, n-am gasit alta cale decat de a urma zicala” If you want something done right, do it yourself”, mi-am suflecat manecile, am cumparat carne si am procedat la a incerca sa gatesc chiftele. </p> <p class="MsoNormal">Asadar, am adunat ingredientele:</p><p class="MsoNormal"><span style="font-style: italic;">Pentru chiftele:</span><br /></p> <p class="MsoNormal" style="line-height:normal">500 g carne tocata </p> <p class="MsoNormal" style="line-height:normal">2 cartofi medii</p> <p class="MsoNormal" style="line-height:normal">100 g miez de paine</p> <p class="MsoNormal" style="line-height:normal">2 oua</p> <p class="MsoNormal" style="line-height:normal">1 ceapa </p> <p class="MsoNormal" style="line-height:normal">1 ligurita paprika</p> <p class="MsoNormal" style="line-height:normal">Sare, piper</p> <p class="MsoNormal" style="line-height:normal">Cimbru, marar uscat</p> <p class="MsoNormal" style="line-height:normal">Ulei pentru prajit</p> <p class="MsoNormal" style="line-height:normal">2 catei de usturoi</p> <p class="MsoNormal" style="line-height: normal; font-style: italic;">Pentru sosul de rosii:</p> <p class="MsoNormal" style="line-height:normal">5 rosii bine coapte</p> <p class="MsoNormal" style="line-height:normal">cimbru, piper,</p> <p class="MsoNormal" style="line-height:normal">2 linguri sos de soia (ingredientul secret al sotiei)</p> <p class="MsoNormal" style="line-height:normal">2 linguri ulei masline </p> <p class="MsoNormal" style="line-height:normal">1 catel usturoi, </p> <p class="MsoNormal" style="line-height:normal">1 lingura faina</p> <p class="MsoNormal" style="line-height:normal">1 lingura pasta de rosii</p> <p class="MsoNormal" style="line-height:normal"> </p> <p class="MsoNormal" style="line-height:normal">Am amestecat carnea cu ouale, painea, ceapa, usturoiul si cartofii dati prin razatoarea mica, impreuna cu piper, verdeata si sare dupa gust si le-am invitat mai apoi sa se odihneasca 15 minute, timp in care am preparat sosul, din 5 rosii date pe razatoare, cu cimbru, sos de soia, piper si sare, plus 2 linguri de ulei de masline. Au fiert cam 10-15 minute, iar la sfarsit am adaugat putina faina (cam 1 lingura), amestecata cu putin sos ca sa nu iasa cocoloase si le-am integrat cu succes in sos.In final am adaugat uturoiul pisat si lingura de pasta de rosii. A iesit un sos minunat, aromat, care astepta doar chiftelele.</p> <p class="MsoNormal" style="line-height:normal">Aici a intervenit, ca in toate filmele de categoria B, momentul critic al actiunii noastre: cum amestecul de chiftele era foarte apos, am decis sa mai adaugat 2 linguri de faina si o mana de miez de paine ud, care insa nu m-a ajutat sa dau o forma acceptabila chiftelelor. Aici a intervenit mana formata a sotiei, care le-a pregatit lejer pe 2 farfurii, in timp ce eu am inceput sa le imbaiez in ulei. Indata ce a terminat, sotia m-a lasat amanet in bucatarie, si astfel am petrecut urmatoarea jumatate de ora rostogoling chiftelutze de pe o parte pe alta, pana le-am prajit asa de tare incat seamana cu celebrele Crispy Strips de la KFC, lucru care pe mine nu ma deranjeaza, ci dimpotriva.</p> <p class="MsoNormal" style="line-height: normal;">Imbaiate in sos, sunt o delicatesa. Ma rog doar ca povestea sa aiba un final fericit, nu cu probleme digestive.</p><p class="MsoNormal" style="line-height: normal;"><a href="http://4.bp.blogspot.com/-Ot3iJBgvrbU/Tn3zW9ARXgI/AAAAAAAADEU/qbyOAjX44tA/s1600/DSC_6007.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 214px;" src="http://4.bp.blogspot.com/-Ot3iJBgvrbU/Tn3zW9ARXgI/AAAAAAAADEU/qbyOAjX44tA/s320/DSC_6007.JPG" alt="" id="BLOGGER_PHOTO_ID_5655944282705583618" border="0" /></a></p><p class="MsoNormal" style="line-height:normal"><br /></p>alexandrahttp://www.blogger.com/profile/12673904965410354333noreply@blogger.com2tag:blogger.com,1999:blog-7233732908487127978.post-29074324017331330502011-08-21T13:11:00.003+03:002011-08-21T13:44:06.350+03:00How to dip<a href="http://3.bp.blogspot.com/-DYlVMS8tlW4/TlDafd0_BgI/AAAAAAAADCI/bQ4kpnDavC4/s1600/DSC_5643.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 214px;" src="http://3.bp.blogspot.com/-DYlVMS8tlW4/TlDafd0_BgI/AAAAAAAADCI/bQ4kpnDavC4/s320/DSC_5643.JPG" alt="" id="BLOGGER_PHOTO_ID_5643250567212893698" border="0" /></a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/-Eq_JwAPEVYM/TlDafzwnHGI/AAAAAAAADCQ/1NYiPpAPBWE/s1600/DSC_5645.JPG">
<br /></a>Populare printre britanici sunt gustarile rapide gen <span style="font-style: italic;">dip</span>. Pe scurt, ai nevoie de un sos putin mai gros si ceva de inmuiat, gen legume sau chipsuri.
<br />Daca vrei, poti transforma aceste gustari in ceva sanatos, sau, din contra, intr-o bomba calorica tip junk.
<br />Mi-au placut bucatelele subtiri de morcov inmuiate in humus sau tulpinile fragede si crocante de telina in sos de iaurt cu usturoi si ceapa verde.
<br />Mai jos, o sa descriu putin sosurile mele preferate cumparate de la Sainsbury's, sunt sigura ca se pot obtine si in casa fara prea mare efort. Pur si simplu se mixeaza bine intr-un blender ingredientele de mai jos.
<br />
<br /><span style="font-weight: bold;">Humus piri piri</span>
<br />Naut fiert (cam jumatate din masa totala a ingredientelor), ulei, pasta tahini (din susan), putina apa, cateva fasii de ardei rosu sau kapia copt, suc de lamaie, chilli dupa gust, usturoi (putin, nu trebuie sa predomine), patrunjel, sare, paprika cu aroma de fum, cimbru, oregano.
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<br /><span style="font-weight: bold;">Sos de smantana cu ceapa verde sau ceapa de tuns</span>
<br />Smantana proaspata cam 60%, maioneza (preferabil de cumparat) cam 15 %, putin iaurt, ceapa verde tocata, o lingurita de ceapa uscata tocata, ulei, suc de lamaie, putin amidon daca este. Ceapa uscata se poate inlocui cu usturoi.
<br />
<br /><span style="font-weight: bold;">Salsa clasic</span>
<br />Rosii cam 60%, taiate marunt dar nu mixate, pasta de rosii o lingura, ceapa tocata marunt, zahar, ulei, suc de lamaie, patrunjel, ardei iute rosu tocat, sare, piper negru. Salsa nu se mixeaza la blender, legumele trebuie sa ramana bucatele.
<br />
<br /><span style="font-weight: bold;">Humus de ardei rosu</span>
<br />Naut fiert 60%, ardei rosu sau kapia copt cam 15 %, 2 lingurite pasta tahini, ulei, suc de lamaie, putina faina de grau pt legat, sare, usturoi. Se mixeaza toate ingredientele, mai putin ardeiul copt, care se incorporeaza la urma, taiat bucatele.
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<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/-CYdrTv6xWHI/TlDaiI3TAWI/AAAAAAAADCY/QPcZ84M2AHk/s1600/DSC_5651.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 214px;" src="http://2.bp.blogspot.com/-CYdrTv6xWHI/TlDaiI3TAWI/AAAAAAAADCY/QPcZ84M2AHk/s320/DSC_5651.JPG" alt="" id="BLOGGER_PHOTO_ID_5643250613125054818" border="0" /></a>
<br /><a href="http://1.bp.blogspot.com/-Eq_JwAPEVYM/TlDafzwnHGI/AAAAAAAADCQ/1NYiPpAPBWE/s1600/DSC_5645.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 214px; height: 320px;" src="http://1.bp.blogspot.com/-Eq_JwAPEVYM/TlDafzwnHGI/AAAAAAAADCQ/1NYiPpAPBWE/s320/DSC_5645.JPG" alt="" id="BLOGGER_PHOTO_ID_5643250573100129378" border="0" /></a>
<br />alexandrahttp://www.blogger.com/profile/12673904965410354333noreply@blogger.com2tag:blogger.com,1999:blog-7233732908487127978.post-18473733699783083242011-08-10T16:10:00.002+03:002011-08-10T16:24:47.537+03:00Ciuperci umplute cu camembert la cuptor<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/-BjjV4ryQ858/TkKDsGZV0vI/AAAAAAAADB8/iXdkc-cTPEI/s1600/Picture%2B098.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 214px;" src="http://2.bp.blogspot.com/-BjjV4ryQ858/TkKDsGZV0vI/AAAAAAAADB8/iXdkc-cTPEI/s320/Picture%2B098.jpg" alt="" id="BLOGGER_PHOTO_ID_5639214477075665650" border="0" /></a>Un amestec hranitor si savuros, usor de facut si inca si mai usor de mancat...
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<br />-jumatate de kilogram de ciuperci champignons (eu am folosit brune, sunt mai aromate)
<br />-cateva felii de camembert
<br />-o rosie
<br />-2 linguri smantana
<br />-jumatate de morcov mic
<br />-verdeata
<br />-sare, piper
<br />-jumatate lingurita zahar
<br />-3 catei usturoi zdrobiti
<br />-3-4 linguri ulei
<br />
<br />Se sterg ciupercile cu un prosop, nu se spala fiindca se oxideaza. Se asaza intr-un vas termorezistent uns cu putin ulei, cu palaria in sus, se presara cu putina sare.
<br />Se desprind piciorusele, se toaca marunt si se pun intr-o tigaie cu 2 linguri de ulei. Se adauga rosia si morcovul tocat, apoi condimentele zi zaharul si se dau la foc mediu pana se inmoaie legumele, amestecand din cand in cand.
<br />Se ia compozitia de pe foc, se adauga smantana, usturoiul si verdeata tocata.
<br />Cu acest amestec se umple fiecare palarie de ciuperca, folosind o lingurita. Apoi se asaza cate o feliuta de camembert pe fiecare ciuperca, deasupra compozitiei.
<br />Se da vasul cu ciuperci la cuptor si se lasa la foc mediu vreo 20-30 de minute, pana se rumeneste branza de deasupra.
<br />Se pot servi cu orez, cartofi sau diverse sosuri.
<br />
<br />alexandrahttp://www.blogger.com/profile/12673904965410354333noreply@blogger.com0tag:blogger.com,1999:blog-7233732908487127978.post-44262923400634732062011-07-26T12:14:00.005+03:002011-08-10T13:00:22.351+03:00Gatind english style si alte remarci<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/-qMeEH4Ebz7I/Ti6MXCKDLvI/AAAAAAAADBU/IxriruffgZc/s1600/DSC_1098.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 214px;" src="http://4.bp.blogspot.com/-qMeEH4Ebz7I/Ti6MXCKDLvI/AAAAAAAADBU/IxriruffgZc/s320/DSC_1098.jpg" alt="" id="BLOGGER_PHOTO_ID_5633594511230971634" border="0" /></a>
<br />Mancarea in UK e partial buna - vorbesc aici de unele produse de baza gen lactate. Se consuma cantitati enorme de junk food, fast food, adesea cu tenta orientala. Esti atras sa cumperi tot felul de prostii, ceea te predispune automat la ingrasare rapida.
<br />De aceea mi-am impus sa nu cumpar toate kestiile alea colorate si good looking, cat sa si evit fast food-ul pe cat posibil.
<br />Ieri am decis sa gatesc, eram satula de chipsuri si dulciuri.
<br /><span style="font-weight: bold;">
<br />File de peste la cuptor cu cartofi si sos de Philadelphia si double cream</span>
<br />
<br />Da, finally am gasit double cream, de mult voiam sa incerc smantana asta, si sunt foarte multumita de ea.
<br />
<br /><a href="http://2.bp.blogspot.com/-77BK1UIxRp4/Ti6MW9kyczI/AAAAAAAADBM/QUnTuhcN0Zg/s1600/DSC_1079.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 214px; height: 320px;" src="http://2.bp.blogspot.com/-77BK1UIxRp4/Ti6MW9kyczI/AAAAAAAADBM/QUnTuhcN0Zg/s320/DSC_1079.jpg" alt="" id="BLOGGER_PHOTO_ID_5633594510000943922" border="0" /></a>
<br />Am folosit
<br />-500 g file peste alb fara piele si oase
<br />-1 kg cartofi albi englezesti
<br />-o cescuta lapte
<br />-200-250 ml double cream
<br />-cimbru si busuioc uscat
<br />-100-150 g branza Philadelphia
<br />-sare, piper
<br />-1 ceapa mare
<br />-o mana boabe mazare
<br />-o mana conopida desfacuta buchetele mici
<br />-4 linguri ulei
<br />-1 lingurita de zahar
<br />-3 catei de usturoi tocati
<br />
<br />Am asezat fileurile intr-o tigaie, cu ceapa tocata, condimente si laptele, si le-am clocotit la foc mic pana s-au inmuiat. Am taiat cartofii felii subtiri, gen chipsuri, i-am fiert vreo 10 minute, dar fara sa le dau voie sa se sfarame.
<br />Intr-un vas termorezistent am asezat un strat de cartofi, apoi pestele, apoi legumele. Si usturoiul tocat.
<br />Apoi inca un strat de cartofi.
<br />Am facut un sos din double cream, Philadelphia, sare, piper, verdeata uscata si o lingurita de zahar, pe care l-am turnat peste continutul tavii.
<br />Am dat la cuptor la foc mic vreo ora si ceva, pana cand cartofii de deasupra au inceput sa se rumeneasca.
<br />A iesit bun, cremos, aromat si consistent. Se serveste cald.alexandrahttp://www.blogger.com/profile/12673904965410354333noreply@blogger.com2tag:blogger.com,1999:blog-7233732908487127978.post-3898312144270538912011-07-07T14:24:00.005+03:002011-07-07T14:56:27.484+03:00Happy birthday to me!!!<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/-XhskpsXhPP8/ThWau2i0brI/AAAAAAAAC_E/QozOU-y0C4c/s1600/DSC_9236.JPG"><br /></a>So...Happy birthday to me and, of course, thank you, Dana!!!<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/-2nomO5ENOWQ/ThWaaVx4ZnI/AAAAAAAAC-0/SD_bpnIwpDo/s1600/DSC_9357.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 267px; height: 400px;" src="http://1.bp.blogspot.com/-2nomO5ENOWQ/ThWaaVx4ZnI/AAAAAAAAC-0/SD_bpnIwpDo/s400/DSC_9357.JPG" alt="" id="BLOGGER_PHOTO_ID_5626573086782940786" border="0" /></a><a href="http://3.bp.blogspot.com/-XhskpsXhPP8/ThWau2i0brI/AAAAAAAAC_E/QozOU-y0C4c/s1600/DSC_9236.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 267px;" src="http://3.bp.blogspot.com/-XhskpsXhPP8/ThWau2i0brI/AAAAAAAAC_E/QozOU-y0C4c/s400/DSC_9236.JPG" alt="" id="BLOGGER_PHOTO_ID_5626573439175519922" border="0" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/-e0iaRRV4AF4/ThWaNbFuu0I/AAAAAAAAC-k/vUJ-H9qhrzY/s1600/DSC_9277.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 267px;" src="http://3.bp.blogspot.com/-e0iaRRV4AF4/ThWaNbFuu0I/AAAAAAAAC-k/vUJ-H9qhrzY/s400/DSC_9277.JPG" alt="" id="BLOGGER_PHOTO_ID_5626572864870071106" border="0" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/-9HaygK912RI/ThWaN9wHaoI/AAAAAAAAC-s/ATut5kFMBEs/s1600/DSC_9310.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 267px;" src="http://2.bp.blogspot.com/-9HaygK912RI/ThWaN9wHaoI/AAAAAAAAC-s/ATut5kFMBEs/s400/DSC_9310.JPG" alt="" id="BLOGGER_PHOTO_ID_5626572874174655106" border="0" /></a><a href="http://3.bp.blogspot.com/-QkO3PKqETBY/ThWaateNdmI/AAAAAAAAC-8/_JDoCJOtLd0/s1600/DSC_9360.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 267px;" src="http://3.bp.blogspot.com/-QkO3PKqETBY/ThWaateNdmI/AAAAAAAAC-8/_JDoCJOtLd0/s400/DSC_9360.JPG" alt="" id="BLOGGER_PHOTO_ID_5626573093142885986" border="0" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/-R3p-ts4Jh74/ThWYoTD3f8I/AAAAAAAAC-E/g5hPdyTvzMk/s1600/DSC_9265.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 267px;" src="http://4.bp.blogspot.com/-R3p-ts4Jh74/ThWYoTD3f8I/AAAAAAAAC-E/g5hPdyTvzMk/s400/DSC_9265.JPG" alt="" id="BLOGGER_PHOTO_ID_5626571127547985858" border="0" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/-2VEYBRRM_gE/ThWYn6TZNpI/AAAAAAAAC98/TQ6dQ1J0eoc/s1600/DSC_9258.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 267px;" src="http://4.bp.blogspot.com/-2VEYBRRM_gE/ThWYn6TZNpI/AAAAAAAAC98/TQ6dQ1J0eoc/s400/DSC_9258.JPG" alt="" id="BLOGGER_PHOTO_ID_5626571120902223506" border="0" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/-as-ST4bIu9g/ThWYop5oJrI/AAAAAAAAC-M/Mec2oRSLIzA/s1600/DSC_9268.JPG"><br /></a>alexandrahttp://www.blogger.com/profile/12673904965410354333noreply@blogger.com3tag:blogger.com,1999:blog-7233732908487127978.post-82505758849071210942011-06-24T21:42:00.004+03:002011-07-07T15:38:22.211+03:00Homemade ice tea: ceai negru cu fructe<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/-njQ63qhWtJs/TgTbUrB7sbI/AAAAAAAAC9Q/5HDdEYKoUMg/s1600/DSC_8293.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 267px;" src="http://4.bp.blogspot.com/-njQ63qhWtJs/TgTbUrB7sbI/AAAAAAAAC9Q/5HDdEYKoUMg/s400/DSC_8293.JPG" alt="" id="BLOGGER_PHOTO_ID_5621859383059919282" border="0" /></a>E ultima mea gaselnita la birou, pe timp de canicula. Beau cu nemiluita...<br /><br />- Ceai negru (simplu sau cu lamaie) - 2 pliculete sau 2 linguri, daca e varsat<br />- 2-3 felii de piersica/nectarina<br />- 3-4 linguri zmeura sau alte fructe aromate (fragi, coacaze)<br />- 2-3 felii lamaie<br />- 2-3 linguri miere sau zahar<br />- 1 lingura suc de lamaie<br />-700-800 ml apa<br />- optional frunze de menta<br /><br />Intr-o carafa termorezistenta se infuzeaza ceaiul 3-5 minute in 150-200 ml apa fierbinte, dar nu clocotita.<br />Se scot pliculetele sau se strecoara, dupa caz.<br />Se adauga fructele, indulcitorul si lingura de suc de lamaie. Se amesteca bine.<br />Se adauga restul de apa, care trebuie sa fie cat mai rece.<br />Se serveste cu cuburi de gheata, felii de fructe, eventual menta.<br /><br />Efectele sunt vizibile, te simti fresh, ca dupa cafea, fara insa a aparea efecte gen palpitatii sau caderi de calciu. In plus, ofera o hidratare de durata si multe vitamine.alexandrahttp://www.blogger.com/profile/12673904965410354333noreply@blogger.com0tag:blogger.com,1999:blog-7233732908487127978.post-46480270571762319292011-06-24T21:22:00.006+03:002011-06-24T21:39:15.923+03:00Spaghetti cu sos de ton si legume<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/-k8xN4yL7YVs/TgTZp6J5t3I/AAAAAAAAC9E/9-CJ6eVefLQ/s1600/DSC_8274.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 460px; height: 307px;" src="http://3.bp.blogspot.com/-k8xN4yL7YVs/TgTZp6J5t3I/AAAAAAAAC9E/9-CJ6eVefLQ/s400/DSC_8274.JPG" alt="" id="BLOGGER_PHOTO_ID_5621857548873873266" border="0" /></a><br />O reteta simpla si gustoasa, pretabila chiar si celor certati cu gatitul, se stiu ei care sunt.<br /><br />- jumatate pachet spaghetti<br />- 1-2 rosii<br />- 2 cepe verzi sau o ceapa uscata medie<br />- o mana de mazare congelata<br />- 1 conserva de ton bucati in ulei<br />- 2 linguri ulei<br />- 1 lingura zahar<br />- sare, piper<br />- patrunjel + cimbru sau busuioc<br />- 2 catei de usturoi tocati<br />- 2-3 linguri pasta de tomate<br />- 1 cescuta de apa calda<br /><br />Se fierb spaghetele al dente in apa cu putina sare. Se scurg. NU se clatesc.<br />Se toaca rosiile si ceapa. Se pun intr-o cratita cu 2-3 linguri ulei, lingura de zahar si cu cescuta de apa. Se adauga mazarea. Se dau la foc mediu cam un sfert de ora, pana se inmoaie legumele. Cu cateva minute inainte de a fi gata, se adauga pasta de rosii, sare si piper, amestecandu-se bine. Dupa ce se ia sosul de pe foc, se adauga tonul din conserva (bine scurs de ulei), verdeata tocata si usturoiul. Se amesteca usor.<br />Se asaza pastele in farfurie si se toarna sosul deasupra, in cantitate generoasa.alexandrahttp://www.blogger.com/profile/12673904965410354333noreply@blogger.com0tag:blogger.com,1999:blog-7233732908487127978.post-59172039861794319662011-06-08T21:34:00.012+03:002011-06-27T13:04:41.366+03:00Lasagna vegetariana<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/-XHIjYRBMV_U/TgNynnrijeI/AAAAAAAAC8E/revEiCaGn20/DSC_8069.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 417px; height: 278px;" src="http://2.bp.blogspot.com/-XHIjYRBMV_U/TgNynnrijeI/AAAAAAAAC8E/revEiCaGn20/s320/DSC_8069.JPG" alt="" id="BLOGGER_PHOTO_ID_5621462784880578018" border="0" /></a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/-A6OtVEWKmSk/Te_BJtgRIWI/AAAAAAAAC3I/gt7KgMqrThk/DSC_6520.JPG"><br /></a>De multa vreme aveam niste foi de lasagna in dulap si am tot amanat sa le scot la lumina, desi preparatele la caserola, la cuptor sunt preferatele mele. Imi era oarecum frica sa incerc acest fel de mancare pentru ca il consideram pretentios si greu de nimerit.<br />Ei bine, in seara asta m-am convins ce-am pierdut nefacandu-mi curaj mai devreme. A rezultat o splendoare culinara, desi ma indoiesc de faptul ca am respectat toate regulile artei.<br />Cam 4 portii mari, din care una o trimit virtual lui Petrica, pentru a mai varia<span style="font-style: italic;"> the frozen shits</span>.<br /><br /><a href="http://4.bp.blogspot.com/-n4Nty2r8MJ4/TgNyoLjizoI/AAAAAAAAC8M/6coYNqCbPi8//DSC_8075.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 374px; height: 262px;" src="http://4.bp.blogspot.com/-n4Nty2r8MJ4/TgNyoLjizoI/AAAAAAAAC8M/6coYNqCbPi8/s320/DSC_8075.JPG" alt="" id="BLOGGER_PHOTO_ID_5621462794510716546" border="0" /></a><br /><br /><span style="font-weight: bold;">Ingrediente</span><br /><br />-foi lasagna (suficiente pentru 3 straturi) - eu am folosit 6<br />-2 dovlecei fragezi, nu foarte mari<br />-1 ceapa<br />-3-4 rosii<br />-3 catei mari usturoi<br />-2-3 linguri boabe porumb<br />-1 ardei gras<br />-3-4 linguri pasta de rosii de calitate<br />-patrunjel<br />-busuioc<br />-2 linguri smantana groasa<br />-200-250 g ricotta<br />-100 g parmezan sau emmentaler ras<br />-6 felii de mozzarella<br />-sare, piper<br />-1 lingura zahar<br />-cateva linguri ulei<br /><br /><span style="font-weight: bold;">Preparare</span><br /><br />-Se unge un vas termorezistent cu ulei (am folosit unul din ceramica, patrat)<br />-Se toaca legumele (ceapa, dovlecei, rosii, ardei gras) si se pun la foc intr-o cratita cu 3 linguri ulei; cand s-au inmuiat - cam dupa 10-15 minute, se adauga porumbul si pasta de rosii si se mai tin pe foc inca vreo 5 minute, amestecand. Se ia de pe foc compozitia, se adauga sare, piper, verdeata tocata si lingura de zahar. Se taie usturoiul feliute si se adauga si el. E preferabil ca acest sos de legume sa fie un pic mai picant, mai sarat.<br />-Cat timp legumele stau pe foc, se pune ricotta intr-un bol, se amesteca bine cu cele 2 linguri de smantana si cu jumatate din cantitatea de branza rasa (parmezan, emmentaler).<br />-Se trece la asamblarea lasagnei. In vasul uns cu ulei se asaza un strat de foi. Se ung foile cu amestecul de ricotta cat mai uniform. Peste ricotta vine un strat de legume. Apoi inca un strat de lasagna, ricotta si legume. Se incheie cu un ultim strat de lasagna, peste care se presara restul de branza rasa si se asaza feliile de mozzarella. Eu am mai presarat si busuioc uscat.<br />-Se da lasagna la cuptor (preincalzit) cam 20-25 minute, la foc mediu spre mic. Daca are tendinta sa se arda, se acopera cu folie de aluminiu.<br />Spre deosebire de lasagna cu carne, cea vegetariana nu are nevoie de mult timp la cuptor, deoarece legumele se fac repede. E gata cand se aureste deasupra.<br />Se serveset cam la 10 minute dupa ce a fost scoasa din cuptor.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/-JlwQo2QyRz4/Te_BJO_FaEI/AAAAAAAAC3A/K_AK8LT9h6s/DSC_6510.JPG"><br /></a><a href="http://1.bp.blogspot.com/-A6OtVEWKmSk/Te_BJtgRIWI/AAAAAAAAC3I/gt7KgMqrThk/DSC_6520.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 267px;" src="http://1.bp.blogspot.com/-A6OtVEWKmSk/Te_BJtgRIWI/AAAAAAAAC3I/gt7KgMqrThk/s400/DSC_6520.JPG" alt="" id="BLOGGER_PHOTO_ID_5615919632932217186" border="0" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/-cAk8ScrBI3Q/Te_BKK5NxTI/AAAAAAAAC3Q/8bnv5QZxowA/DSC_6528.JPG"><br /></a>alexandrahttp://www.blogger.com/profile/12673904965410354333noreply@blogger.com0tag:blogger.com,1999:blog-7233732908487127978.post-85707143429277021392011-05-29T20:06:00.004+03:002011-05-29T20:47:18.375+03:00Gatind de intristare<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/-BvEFD6WAr6w/TeJ9URyXzkI/AAAAAAAAC0E/fSnrlKDcCxM/s1600/DSC_6217.JPG"><br /></a>Fiindca astazi am cazut in butoiul cu depresie - <span style="font-style: italic;">deeply </span>- m-am apucat de gatit. Desi toata lumea imi aminteste ca da, m-am ingrasat.<br /><br /><span style="font-weight: bold;">File de merluciu pane in crusta de emmentaler si verdeata</span><br /><br /><a href="http://1.bp.blogspot.com/-BvEFD6WAr6w/TeJ9URyXzkI/AAAAAAAAC0E/fSnrlKDcCxM/s1600/DSC_6217.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 267px;" src="http://1.bp.blogspot.com/-BvEFD6WAr6w/TeJ9URyXzkI/AAAAAAAAC0E/fSnrlKDcCxM/s400/DSC_6217.JPG" alt="" id="BLOGGER_PHOTO_ID_5612185872982593090" border="0" /></a>-500 g file merluciu decongelat si bine scurs de apa<br />-1 cana faina de grau<br />-50 g emmentaler ras fin<br />-sare, piper<br />-ulei pt prajit<br />-cateva linguri verdeata tocata<br /><br />Fileul se presara cu sare si piper. Intr-un bol mai larg se amesteca faina, sare dupa gust, verdeata (sa nu fie umeda) si emmentalerul ras. Se tavalesc bine fileurile in aceasta compozitie si se prajesc pe ambele parti pana cand se rumenesc.<br /><br /><span style="font-weight: bold;">Supa-crema de ciuperci</span><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/-GZlOC724T1k/TeJ9UMnwVEI/AAAAAAAACz8/R2qmx9jWDBE/s1600/DSC_6217.JPG"><br /></a><a href="http://1.bp.blogspot.com/-XyahAEmV0BE/TeJ9mylRqcI/AAAAAAAAC0U/te9jCqKRVgc/s1600/DSC_6224.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 267px;" src="http://1.bp.blogspot.com/-XyahAEmV0BE/TeJ9mylRqcI/AAAAAAAAC0U/te9jCqKRVgc/s400/DSC_6224.JPG" alt="" id="BLOGGER_PHOTO_ID_5612186191023679938" border="0" /></a>-300-500 g ciuperci<br />-150-200 ml smantana<br />-70 g faina de grau<br />-1 litru apa fierbinte amestecata cu vegeta<br />-1 radacina de patrunjel rasa fin<br />-2-3 cepe verzi tocate<br />-50 g unt sau cateva linguri de ulei<br />-sare, piper<br />-verdeata tocata<br /><br />Se soteaza ceapa tocata, ciupercile taiate marunt si radacina de patrunjel in ulei sau unt, pana se inmoaie. Cand au pierdut apa in exces se adauga faina si se amesteca bine. Dupa ce faina s-a incorporat complet, se toarna apa fierbinte cu vegeta.<br />Se mai clocoteste vreo 10-15 minute, amestecand ocazional; in final se condimenteaza si se adauga verdeata. Se serveste cu usturoi pisat. Si patrunjel verde.<br /><br /><br /><span style="font-weight: bold;">Merluciu la cuptor cu ciuperci si sos de rosii</span><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/-NAW2y0Kcujw/TeJ9UkRhWhI/AAAAAAAAC0M/F2x9t95pheo/s1600/DSC_6228.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 267px;" src="http://4.bp.blogspot.com/-NAW2y0Kcujw/TeJ9UkRhWhI/AAAAAAAAC0M/F2x9t95pheo/s400/DSC_6228.JPG" alt="" id="BLOGGER_PHOTO_ID_5612185877945080338" border="0" /></a>Daca va plac conservele de peste in sos tomat, reteta aceasta vine cu o varianta mai sanatoasa, dar la fel de gustoasa a acestora.<br />-500 g file merluciu decongelat<br />-o mana de ciuperci<br />-5-6 linguri ulei<br />-o cana sos de tomate (2/3 pasta de rosii, 1/3 apa )<br />-2 lingurite zahar<br />-sare, piper<br />-1 lingura faina de grau<br />-4 linguri sos worchester<br />-verdeata dupa gust<br /><br />Intr-o tava unsa cu ulei se asaza uniform fileurile de peste. Se sareaza si se presara cu piper.<br /> Deasupra se distribuie ciupercile feliate. Se stropesc toate cu ulei.<br />Se prepara un sos din amestecul de pasta de rosii cu apa. Se adauga sare, piper, faina, zahar si sosul worchester. Se toarna sosul uniform peste continutul tavii. Se presara verdeata.<br />Se da la foc mediu spre mic aproximativ 30 minute.<br />Pestele astfel preparat e mai bun rece.alexandrahttp://www.blogger.com/profile/12673904965410354333noreply@blogger.com0tag:blogger.com,1999:blog-7233732908487127978.post-71921856181770733522011-05-19T16:31:00.004+03:002011-06-23T20:10:03.287+03:00Omleta la cuptor (frittata) de primavara<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/-hQnodCPspDI/TgNzUfQ3tUI/AAAAAAAAC8U/0ZoP_VY271o/s1600/DSC_8059.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 406px; height: 271px;" src="http://2.bp.blogspot.com/-hQnodCPspDI/TgNzUfQ3tUI/AAAAAAAAC8U/0ZoP_VY271o/s320/DSC_8059.JPG" alt="" id="BLOGGER_PHOTO_ID_5621463555715347778" border="0" /></a><br /><br />Trebuie:<br />-6 oua<br />-2 linguri smantana<br />-4-5 linguri ulei<br />-3 cepe verzi tocate<br />-4 linguri porumb din conserva<br />-verdeata - marar, patrunjel<br />-cateva rosii cherry taiate<br />-o mana de mozzarella si/sau emmentaler cubulete<br />-sare, piper<br /><br />Se bat bine ouale, dupa care se adauga in compozitie sarea, piperul, smantana si verdeata.<br />Intr-o tigaie care merge folosita si in cuptor se pune uleiul, ceapa, apoi se pune pe foc amestecandu-se usor cateva minute. Cand a inceput sa se degaje aroma, se distribuie usor in tigaie jumatatile de rosii. Se toarna deasupra compozitia de oua batute, dupa care se adaga si mozzarella. Se tine pe foc vreo 5 minute, pana cand oul incepe sa se inchege, amestecand foarte usor pentru a nu deranja compozitia.<br />Apoi se ia de pe foc si se da la cuptor (preincalzit) vreo 20 minute, pana se rumeneste. Dupa ce se racoreste putin, se poate portiona, taindu-se foarte usor.<br /><br /><a href="http://2.bp.blogspot.com/-t8ymLJ_4deE/TdVloptgrnI/AAAAAAAACzM/Myx49cQPAmk/s1600/DSC_5546.JPG"><br /></a>alexandrahttp://www.blogger.com/profile/12673904965410354333noreply@blogger.com0tag:blogger.com,1999:blog-7233732908487127978.post-17503944896901870102011-05-16T19:55:00.005+03:002011-05-17T10:59:45.558+03:00Compot de zarzare verzi<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/-iqEY1IsMNpQ/TdFXhMBctrI/AAAAAAAACyE/y7CmNm3CzLU/s1600/DSC_5269.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 267px; height: 400px;" src="http://4.bp.blogspot.com/-iqEY1IsMNpQ/TdFXhMBctrI/AAAAAAAACyE/y7CmNm3CzLU/s400/DSC_5269.JPG" alt="" id="BLOGGER_PHOTO_ID_5607359238727579314" border="0" /></a>Compotul de zarzare verzi e o delicatesa a lunii mai. Aroma sa imi aminteste de matusile mele cele gospodine si grijulii care si de data aceasta mi-au facut o bucurie trimitandu-mi materia prima.<br />Zarzarele verzi rezulta in general in urma raririi fructelor pe copac. Sunt acre, pufoase, iar prin fierbere degaja o aroma deosebita.<br />Compotul se prepara ca oricare altul, se fierb fructele in apa cu zahar vreo 20 de minute. In general mie imi place mai dulce, iar la sfarsit adaug putin suc de lamaie. Se serveste cu gheata si felii de lamaie.<br />La gust aduce oarecum cu Schweppes, dar e mult mai bogat, amarui.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/-cnMXzMOpONs/TdFXhUaeDkI/AAAAAAAACyM/7GY8Pf9chxY/s1600/DSC_5489.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 267px; height: 400px;" src="http://3.bp.blogspot.com/-cnMXzMOpONs/TdFXhUaeDkI/AAAAAAAACyM/7GY8Pf9chxY/s400/DSC_5489.JPG" alt="" id="BLOGGER_PHOTO_ID_5607359240980008514" border="0" /></a>alexandrahttp://www.blogger.com/profile/12673904965410354333noreply@blogger.com0