tag:blogger.com,1999:blog-22482936893042041042024-03-13T22:13:01.046+02:00Naina's kitchenMasa este o placere, cand bucatareasa ti-e prietena!Unknownnoreply@blogger.comBlogger289125tag:blogger.com,1999:blog-2248293689304204104.post-856248042295117842016-06-20T14:48:00.001+03:002017-01-15T21:58:53.839+02:00www.adrianaionica.ro<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-size: x-large;">Dragii mei,</span></div>
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<span style="font-size: x-large;">Va multumesc pentru tot sprijinul moral pe care mi l-ati acordat in acesti ani. Poate ca acesta a fost singurul motiv care m-a facut sa merg mai departe. Drept urmare, incepand de astazi, va invit pe site-ul meu personal <a href="http://adrianaionica.ro/"><span style="color: red;">www.adrianaionica.ro</span></a>.</span></div>
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<span style="font-size: x-large;">Toate postarile mele, de astazi inainte, vor fi numai pe acest site.</span></div>
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<span style="font-size: x-large;">Va multumesc si va astept,</span></div>
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<span style="background-color: white; color: #222222;"><span style="font-family: "times" , "times new roman" , serif; font-size: x-large;">Adriana</span></span></div>
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Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-2248293689304204104.post-45129120866901052732015-10-22T21:38:00.000+03:002015-10-22T21:38:38.515+03:00Nutella Cheesecake - fara coacere<div dir="ltr" style="text-align: left;" trbidi="on">
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Despre reteta asta nu sunt prea multe de spus decat ca este incredibil de buna, iar daca sunteti fani Nutella nu mai vorbim.</div>
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Reteta este atat de simpla...incredibil. </div>
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Nu coaceti, nu fierbeti, nu framantati nimic.</div>
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Pur si simplu amestecati cateva ingrediente si gata nebunia.</div>
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Deci, aveti nevoie de:</div>
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<u>Pentru blat</u></div>
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250 gr biscuiti digestivi</div>
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100 gr unt topit</div>
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100 gr alune de padure </div>
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2 linguri nutella</div>
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50 gr zahar</div>
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<u>Pentru crema</u></div>
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500 gr crema de branza Philadelphia</div>
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4 linguri mari cu nutella</div>
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100 gr zahar pudra</div>
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<u>Pentru glazura</u></div>
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<u>150 gr ciocolata neagra </u></div>
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<u>100 ml smantana de gatit</u></div>
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<u>30 gr unt</u></div>
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Biscuitii se pun intr-un punga mai rezistenta si se zdrobesc bine cu un facalet.</div>
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Daca aveti un robot, ii puneti acolo si ii zapaciti cateva secunde pana se fac ca un pesmet.</div>
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Alunele se coc usor in cuptor, cca 10 minute, se lasa sa se raceasca si se faramiteaza bine de tot.</div>
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Eu le pun pentru cateva secunde in robot, dar puteti sa le tocati si cu cutitul.</div>
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Intr-un castron punem biscuitii, alunele, untul (topit), zaharul si nutella.</div>
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Amestecam totul bine.</div>
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Cu compozitia rezultata, tapetam fundul unei tavi de tort detasabila.</div>
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Apasam usor cu fundul unui pahar sa nivelam blatul frumos, si dam tava la frigider.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiA74EoAK7NKC2IEVArhI9lE9LIxUqtuObS9T93ZCl9iwBrVv_8wIF2H3cSdCvDnb4aub8qkyAd9KK1eJhzvmGCL2mTc74JzRkMREyoyzkKc7dOCfJakRRgVAgLLJTXQAMdOR7xGMeh2JA/s1600/IMG_2819.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="361" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiA74EoAK7NKC2IEVArhI9lE9LIxUqtuObS9T93ZCl9iwBrVv_8wIF2H3cSdCvDnb4aub8qkyAd9KK1eJhzvmGCL2mTc74JzRkMREyoyzkKc7dOCfJakRRgVAgLLJTXQAMdOR7xGMeh2JA/s400/IMG_2819.JPG" width="400" /></a></div>
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Crema, foarte greu de facut este gata in 15 secunde, adica: </div>
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intr-un castron punem zaharul, crema de branza si nutella.<br />
Amestecam totul bine cu mixerul.</div>
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Turnam crema peste blat, nivelam usor si o bagam din nou la frigider pana facem glazura.</div>
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Pentru glazura taiam ciocolata in bucatele mici.</div>
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Smantana se pune intr-o craticioara si se incalzeste la foc mic pana este fierbinte bine.</div>
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Cand s-a incalzit o turmam peste ciocolata, punem untul si amestecam bine.</div>
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Turnam glazura peste crema...</div>
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...si dam cheesecake-ul la frigider pentru cateva ore.</div>
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Cel mai bine este sa o lasati la frigider de seara pana dimineata.</div>
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Glazura este optionala, daca nu vreti sa o faceti puteti decora cheesecake-ul cu alune, ciocolata rasa...etc.</div>
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Cheesecake-ul se scoate din tava, iar din experienta mea cu aceasta prajitura, va spun ca inainte sa o taiati este bine sa o bagati cca 20-30 min la congelator.</div>
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Este mult mai buna rece si se taie frumos.</div>
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Cheesecake-ul ajunge pentru 12-15 persoane.</div>
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Simplu, nu? </div>
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Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-2248293689304204104.post-10372091118395390762015-10-19T14:37:00.000+03:002015-10-19T14:37:24.006+03:00Baba Ganoush <div dir="ltr" style="text-align: left;" trbidi="on">
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Daca v-ati saturat de banala salata de vinete cu ceapa, puteti incerca Baba Ganoush.</div>
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Este asemanatoare cu salata de vinete ca si textura, doar ca in loc de ceapa se foloseste usturoi...plus alte cateva arome.</div>
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Ingrediente</div>
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1 kg vinete</div>
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3 catei de usturoi</div>
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2 linguri tahini</div>
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4-5 linguri ulei de masline</div>
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2 linguri iaurt gras</div>
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Zeama de la un sfert de lamaie</div>
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Sare, piper</div>
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Vinete se coc, se curata de coaja si se lasa intr-o sita de plastic la scurs.</div>
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Dupa ce s-au scurs, se pun pe un tocator si se toaca marunt cu un cutit de lemn sau plastic.</div>
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Eu am un satar vechi din lemn pe care il folosesc numai la tocat vinete.</div>
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Punem vinetele tocate intr-un castron, adaugam restul de ingrediente si amestecam bine.</div>
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Potrivim de sare si piper...si gata treaba.</div>
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Pentru cine nu stie, tahini este o pasta de susan, pe care o gasiti in magazinele arabesti sau in orice supermarket.</div>
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Pentru un plus de gust puteti adauga si cateva frunze de menta taiate marunt.</div>
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Se mananca cu lipe calda, sau cu paine de orice fel putin prajita.</div>
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Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-2248293689304204104.post-30639879348001947062015-10-14T11:58:00.000+03:002015-10-14T11:58:45.537+03:00Falafel<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjF1WNywnJkwYaoBDDl14xWrA2JMoCS-A23MUxEeBnkV2eim3NaLCAVCrmC7U62hmKu0GjY68TznjJ_lLstrHusPUxBkHY7J-PgbsF77FyzKYfehltO-jQt16Y-Kmgx9r-cp34bn2oTJEs/s1600/DSC_0533.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjF1WNywnJkwYaoBDDl14xWrA2JMoCS-A23MUxEeBnkV2eim3NaLCAVCrmC7U62hmKu0GjY68TznjJ_lLstrHusPUxBkHY7J-PgbsF77FyzKYfehltO-jQt16Y-Kmgx9r-cp34bn2oTJEs/s640/DSC_0533.JPG" width="546" /></a></div>
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Falafelul este o chiftea din naut macinat, foarte buna si hranitoare.</div>
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Ca fel de mancare este ideal pentru vegetarieni, dar si pentru cei care tin post.</div>
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Se prepara in mai toate tarile arabe, dar nu numai.</div>
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Este considerat fast food si se gaseste preparat in lipii alaturi de legume si in unele cazuri cartofi prajiti , dar si de tahini, iaurt sau humus...ce sa mai, o nebunie.</div>
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Ca si ingrediente aveti nevoie de:</div>
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500 gr boabe de naut uscat</div>
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2 catei usturoi</div>
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1 ceapa mare</div>
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2 legaturi patrunjel</div>
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2 linguri faina</div>
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1 lingurita bicarbonat</div>
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Fulgi de chili </div>
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Sare, piper</div>
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Optional se poate adauga un praf de nucsoara si chimion.</div>
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Din ingredientele de mai sus au iesit 30 chiftelute, daca vreti mai putine injumatatiti cantitatile.</div>
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Nautul se pune la inmuiat intr-un castron cu apa de cu seara.</div>
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Se pune apa mai multa, cat sa treaca binisor peste el.</div>
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Dimineata se trecoara si se pune in robotul de bucatarie iar odata cu el se pun si restul ingredientelor.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0Yaa2sSANFdyAoUf0ohv2hBo9iGLMtzZS0aEZpzMpzUMu2MvuHrnwiIcQQzrEbk4h3IpbnxE7Nr_5Pb5O5yYlxSxDbwwqbtUqZbWPxJqPZEEHAPt-4K8b4wT9lpLxV-KXZxfZra_5dOE/s1600/IMG_2717.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="335" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0Yaa2sSANFdyAoUf0ohv2hBo9iGLMtzZS0aEZpzMpzUMu2MvuHrnwiIcQQzrEbk4h3IpbnxE7Nr_5Pb5O5yYlxSxDbwwqbtUqZbWPxJqPZEEHAPt-4K8b4wT9lpLxV-KXZxfZra_5dOE/s400/IMG_2717.JPG" width="400" /></a></div>
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Daca nu aveti robot de bucatarie, se pot trece si prin masina de tocat carne.</div>
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Se va obtine o pasta din care luati cate putin si formati chiftelele.</div>
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Daca vi se pare ca nu sunt destul de legate, mai adaugati o lingura de faina.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyf1DVdTp_t-tvy3cfbg7duCMOTt8mRpnrbKJAj2evIGaerWkOsCeGTgIAgOsXLlSRdwi_nm0ER9XP0sEkPQPoLB_c62zAj0J8dvbZpefQp3xFeGYzoJWtibkM8FFXeAJLMW-TtIa7fJg/s1600/IMG_2719.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="342" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyf1DVdTp_t-tvy3cfbg7duCMOTt8mRpnrbKJAj2evIGaerWkOsCeGTgIAgOsXLlSRdwi_nm0ER9XP0sEkPQPoLB_c62zAj0J8dvbZpefQp3xFeGYzoJWtibkM8FFXeAJLMW-TtIa7fJg/s400/IMG_2719.JPG" width="400" /></a></div>
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Chiftelutele se prajesc in ulei incins..</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQim7qfLBdluaVzhY0K5MTU9xIxgNT829YcsrkZxXFcvBpb546aDrTVGEhXSh5Ktgx08qs9ey3dqG3pLtgCGZGQntb9BuCVFCmx3LOk3Djsq05G7CcMIaG-xCvApVt0vjx1odwkD9d4A8/s1600/IMG_2729.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQim7qfLBdluaVzhY0K5MTU9xIxgNT829YcsrkZxXFcvBpb546aDrTVGEhXSh5Ktgx08qs9ey3dqG3pLtgCGZGQntb9BuCVFCmx3LOk3Djsq05G7CcMIaG-xCvApVt0vjx1odwkD9d4A8/s400/IMG_2729.JPG" width="400" /></a></div>
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...pana se rumenesc.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEie-p39UZooeQycLy1Hdr44xTpAPZUYvdrWpuXlPOTzscXoxwjflfP6Xb7HwIXD8bXceeQaS45ILJRdWe5-44b3mVIP9bGqgZLY9X0ak2yr5XEJHZPXxtjdYcy0Z_jOIXIprS1dCsH8amE/s1600/IMG_2733.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="285" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEie-p39UZooeQycLy1Hdr44xTpAPZUYvdrWpuXlPOTzscXoxwjflfP6Xb7HwIXD8bXceeQaS45ILJRdWe5-44b3mVIP9bGqgZLY9X0ak2yr5XEJHZPXxtjdYcy0Z_jOIXIprS1dCsH8amE/s400/IMG_2733.JPG" width="400" /></a></div>
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Se servesc rulate in lipie acompaniate de legume (rosii, castraveti, salata, ceapa, castraveti murati..etc) si sos (tahini, humus, iaurt).</div>
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Eu am inlocuit lipia cu pita, care este o paine greceasca.</div>
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Simplu si bun!</div>
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Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-2248293689304204104.post-72783604253990049392015-10-08T17:32:00.000+03:002015-10-08T17:32:24.313+03:00Galette cu smochine<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWMnWEl3SANsh9ur3ywkcZN9caZD09qQzwV2Cod40RJgZHmvelQommktuTtCvhYaDNG5y7FuEP-GkVjEE8oHTqd7cmVq76Riby42CFTs3WteRMxseciA-2rrIsn_too9OcjS5sCgHYbKc/s1600/DSC_0425.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWMnWEl3SANsh9ur3ywkcZN9caZD09qQzwV2Cod40RJgZHmvelQommktuTtCvhYaDNG5y7FuEP-GkVjEE8oHTqd7cmVq76Riby42CFTs3WteRMxseciA-2rrIsn_too9OcjS5sCgHYbKc/s640/DSC_0425.JPG" width="422" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhSV-ZIy9OEYFmPFVFghn_5Unb0wcEtk5ds0WcDLqnTlCGkEOPECbY_nKFHcW4plYDlV2VMFpKTfHyqvrz2RNg0fna4gSVzUl5cH4CijcukWiG1yI0c_Z4XEbJud5GVH02AdeRNyCfq5k/s1600/DSC_0425.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="422" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhSV-ZIy9OEYFmPFVFghn_5Unb0wcEtk5ds0WcDLqnTlCGkEOPECbY_nKFHcW4plYDlV2VMFpKTfHyqvrz2RNg0fna4gSVzUl5cH4CijcukWiG1yI0c_Z4XEbJud5GVH02AdeRNyCfq5k/s640/DSC_0425.JPG" width="640" /></a></div>
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Reteta asta este facuta la rapid, sau in caz de urgenta.</div>
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Aluatul de galette se face cu faina, unt, altfel decat am facut eu acum...adica am dezghetat un aluat foietaj gata facut.</div>
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Pe scurt, am trisat putin, dar nu-mi pare rau :-)</div>
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Daca incercati reteta nici voua nu o sa va para rau, a iesit o nebunie de desert.</div>
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Ingredientele sunt putine, adica:</div>
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1 bucata aluat foietaj dezghetat</div>
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50 gr migdale maruntite</div>
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4 smochine taiate felii</div>
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30 gr unt topit</div>
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3 linguri sirop de artar</div>
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Incepeti prin a da drumul cuptorului sa se incinga la 180 grade.</div>
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Intr-o tava asezati hartie de copt si lasati-o deoparte.</div>
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Pe masa infainata desfaceti foietajul si decupati cu un castronel maricel 4 cercuri.</div>
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Puneti cercurile obtinute in tava peste hartia de copt.</div>
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Untul se amesteca bine cu siropul de artar, iar cu o pensula ungem bine cercurile de foietaj.</div>
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Punem in mijlocul lor migdalele.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqNwBTaBLqRdZyaEX2VxGRI58t2WNf2evIHVQ0NS1sJIRiBYvp9MkV9PxHTleRGctj1VpbqkkvHyR_-8Vis6nJBHOUaZgQQBMgv5bba_LLBBftbPZn4k0103hkt9ZoHQ6AQ5HWcVwnOU4/s1600/IMG_2550.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqNwBTaBLqRdZyaEX2VxGRI58t2WNf2evIHVQ0NS1sJIRiBYvp9MkV9PxHTleRGctj1VpbqkkvHyR_-8Vis6nJBHOUaZgQQBMgv5bba_LLBBftbPZn4k0103hkt9ZoHQ6AQ5HWcVwnOU4/s400/IMG_2550.JPG" width="400" /></a></div>
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Peste migdale aranjam feliile de smochine...</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1RLR6pSaVUHRDExR7pb3v12uh2LfZ7eZmUuOMtoUBXd8u1SVo6GCJBmuZIpBU1Nj5aZKR4PVZCarr-PlMx3MovYgShaK5lBSH7vQNsiAC1sCW6YHu29CpRG6bhpm2YCWJ7gWbxX3OxRE/s1600/IMG_2557.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="308" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1RLR6pSaVUHRDExR7pb3v12uh2LfZ7eZmUuOMtoUBXd8u1SVo6GCJBmuZIpBU1Nj5aZKR4PVZCarr-PlMx3MovYgShaK5lBSH7vQNsiAC1sCW6YHu29CpRG6bhpm2YCWJ7gWbxX3OxRE/s400/IMG_2557.JPG" width="400" /></a></div>
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...si ridicam marginile aluatului peste smochine.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2qcqM0L0mV1pNVC3hy018jd8AsVrDOBX7c7-5du5q-DfRXyTkf23SY2y7mSTMScA9uf8SbkKkSQ_xbqw2BVvNhmlQ89JoBTLy0Lreq_cvyxTa6q54OpnPhVzO6d86Mc5DT5bUM-EZ8is/s1600/IMG_2561.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="321" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2qcqM0L0mV1pNVC3hy018jd8AsVrDOBX7c7-5du5q-DfRXyTkf23SY2y7mSTMScA9uf8SbkKkSQ_xbqw2BVvNhmlQ89JoBTLy0Lreq_cvyxTa6q54OpnPhVzO6d86Mc5DT5bUM-EZ8is/s400/IMG_2561.JPG" width="400" /></a></div>
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Le ungem putin cu amestecul de unt si sirop de artar si le dam la cuptor sa se bronzeze pentru cca 20 min, sau pana cand foietajul s-a rumenit.</div>
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Se servesc caldute pudrate cu zahar pudra, iar daca langa ele puneti o cupa de inghetata sunt si mai de efect.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7AVczh-aPayRgw_xT7qCZ0n_6N_dMUyfU5UCSv7bUXSbLtMiGYjTXWSj-Csfes8fszEpTfs6-qvAMXg64eGbK_jdFgvNDBIq_uL5JZ-hO6gvUs0PcoboswD9Xcv_wGyfOK3BLzHFalnw/s1600/DSC_0422.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="476" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7AVczh-aPayRgw_xT7qCZ0n_6N_dMUyfU5UCSv7bUXSbLtMiGYjTXWSj-Csfes8fszEpTfs6-qvAMXg64eGbK_jdFgvNDBIq_uL5JZ-hO6gvUs0PcoboswD9Xcv_wGyfOK3BLzHFalnw/s640/DSC_0422.JPG" width="640" /></a></div>
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Sa aveti pofta!</div>
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Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-2248293689304204104.post-19413837823499103822015-09-28T11:29:00.000+03:002015-09-28T11:29:13.946+03:00Ashta sau crema de lapte libaneza<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhH2XyUXEDd7gN-4il3s0aHMFesepRqfEuhplwH4LNK3zsx4_IeU8Va_N6fGfgegN1RayfzpCnkrK2VxN0MjVc4EIbHHp0o4VbW6mknQGgC3cPrML6MYMTXecucpyf2cS2v-HjyZ_KPhQ4/s1600/DSC_0207.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhH2XyUXEDd7gN-4il3s0aHMFesepRqfEuhplwH4LNK3zsx4_IeU8Va_N6fGfgegN1RayfzpCnkrK2VxN0MjVc4EIbHHp0o4VbW6mknQGgC3cPrML6MYMTXecucpyf2cS2v-HjyZ_KPhQ4/s640/DSC_0207.JPG" width="422" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkBjw14PJWNf9zYYfjb_M68ZJkVuR3FbVpt74UQV7_e-UwrU9UJDjwRSCl-mv_MeUceHVuaWlC7x8a92kY-8kMCfOLqgSUnia2QrixWZceqxqA8RJk_9LztVIRVJ4Hi5ptqFkTzMX0tfo/s1600/DSC_0217.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="422" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkBjw14PJWNf9zYYfjb_M68ZJkVuR3FbVpt74UQV7_e-UwrU9UJDjwRSCl-mv_MeUceHVuaWlC7x8a92kY-8kMCfOLqgSUnia2QrixWZceqxqA8RJk_9LztVIRVJ4Hi5ptqFkTzMX0tfo/s640/DSC_0217.JPG" width="640" /></a></div>
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Nu-i asa ca si voi de cate ori mergeti la restaurantul libanez cereti la desert aceasta crema?</div>
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Eu cred ca mai mult pentru asta merg, desi nu neg ca imi plac toate mancarurile lor.</div>
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Dupa mai multe cautari pe net, m-am oprit la reteta de pe site-ul <a href="http://gurmandino.ro/">Gurmandino</a>.</div>
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De mentionat este faptul ca se mananca rece, de la frigider.</div>
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Ca si ingrediente aveti nevoie de:</div>
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600 ml lapte</div>
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400 ml smantana pentru frisca</div>
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6 felii paine alba toast fara coaja</div>
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35 gr amidon</div>
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50 gr zahar</div>
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1 lingura apa flori de portocal</div>
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1 lingura apa flori de trandafiri</div>
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Miere</div>
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Banana</div>
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Fistic macinat</div>
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Intr-o cratita maricica puneti laptele, smantana, zaharul si painea taiata cubulete.</div>
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Puneti oala pe aragaz la foc mic amestecand mereu.</div>
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Intr-un castron amestecati amidonul cu 50 ml apa rece, si puneti-l in lapte cand acesta incepe sa fiarba.</div>
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Amestecati cu telul mereu pana cand compozitia incepe sa se ingroasa iar painea s-a faramitat de tot.</div>
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Cand totul se va lega si va capata consistenta unei creme, stingeti focul si lasati compozitia sa se raceasca complet.</div>
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Cand s-a racit, adaugati apa de flori de trandafir si portocal.</div>
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Dati crema la frigider pentru cateva ore, sau cel mai bine de seara pana dimineata. </div>
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In acest timp se va ingrosa putin.</div>
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Serviti crema in farfurii intinse, mie imi place sa o servesc pe platouri mari.</div>
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Puneti peste crema banane felii, miere si fistic din belsug.</div>
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Este desertul ideal atunci cand aveti musafiri.</div>
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Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-2248293689304204104.post-42842079740476662592015-09-21T19:20:00.000+03:002015-09-21T19:20:09.988+03:00Placinta cu oua si sunca<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4eXYZrxtRySzvyTD791pd4sSMsRYNc5zkzmY86djzM7OGFZkMmoRDuEAbZYXv1qnrnZKdRyH8nutn-Q5CPVRqvGe97aoL43oqBdVLuCVpFqb4g-qwJwVhY3HHKp7leTI6v41-TFuqodc/s1600/DSC_0345.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4eXYZrxtRySzvyTD791pd4sSMsRYNc5zkzmY86djzM7OGFZkMmoRDuEAbZYXv1qnrnZKdRyH8nutn-Q5CPVRqvGe97aoL43oqBdVLuCVpFqb4g-qwJwVhY3HHKp7leTI6v41-TFuqodc/s640/DSC_0345.JPG" width="448" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlCO-SHnUDMk8UWUHK49U1_JhAbn3X16MjJAt5fTsxU2ULgY-pSG5nGn_ogB2BXJCUnYoLh0wAnfYGQU7oA4MZgCIVvoJUGYbe90MnKEfMjmMnZiJTrYw2J-pgPKaQr_stYZ1B4I_V2HI/s1600/DSC_0314.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="235" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlCO-SHnUDMk8UWUHK49U1_JhAbn3X16MjJAt5fTsxU2ULgY-pSG5nGn_ogB2BXJCUnYoLh0wAnfYGQU7oA4MZgCIVvoJUGYbe90MnKEfMjmMnZiJTrYw2J-pgPKaQr_stYZ1B4I_V2HI/s400/DSC_0314.JPG" width="400" /></a></div>
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Problema cu placinta in cauza este ca niciodata nu e de ajuns...:)</div>
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Este foarte, foarte usor de facut....practic nu faci nimic la ea, doar o asamblezi si o dai la cuptor.</div>
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In functie de cat de mare aveti tava, la fel veti folosi si ingredientele, ma refer la cantitate.</div>
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Aveti nevoie de:</div>
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2 bucati aluat de foietaj</div>
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Sunca (au am folosit de curcan)</div>
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Oua</div>
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Parmesan ras</div>
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Putina verdeata (ceapa verde, patrunjel, marar...etc)</div>
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Sare, piper</div>
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Fulgi de chili</div>
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Intr-o tava tapetata cu hartie de copt aranjati foietajul, iar peste el puneti sunca.</div>
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Peste sunca spargeti cate oua vreti, aveti sau va permite dieta :)</div>
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Dati un praf de sare, piper si chili.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnlo2bgC4zUT73xp-1QRnQRY6-qMtQIbiHt4Nlq3pD_VSu65gwJH-is3x-Kzc0HviXwjt3ohsn1ch9wDyjrcrbP_3q39fEh7Oz7hLmf2OiQ8dou5gLB-txtPK4ZXoOmnsVWZHiJm6IONw/s1600/IMG_2492.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnlo2bgC4zUT73xp-1QRnQRY6-qMtQIbiHt4Nlq3pD_VSu65gwJH-is3x-Kzc0HviXwjt3ohsn1ch9wDyjrcrbP_3q39fEh7Oz7hLmf2OiQ8dou5gLB-txtPK4ZXoOmnsVWZHiJm6IONw/s400/IMG_2492.JPG" width="400" /></a></div>
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Pudrati cu parmesan si verdeata.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhK-GdlGyCpYeMS0PbWZ4GYXLIpkk9SM9Kb1BnIvTBh9SMWtL7X9YCpqH0bbsJgRMGmTESrYL0DkimXgvhQQjUBuMXpGvyGFn102tOkbtRu-yxlH4g50kzFd-im8L17LXiAeJo727V8LiU/s1600/IMG_2494.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhK-GdlGyCpYeMS0PbWZ4GYXLIpkk9SM9Kb1BnIvTBh9SMWtL7X9YCpqH0bbsJgRMGmTESrYL0DkimXgvhQQjUBuMXpGvyGFn102tOkbtRu-yxlH4g50kzFd-im8L17LXiAeJo727V8LiU/s400/IMG_2494.JPG" width="400" /></a></div>
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Mai tapetati cu un rand de sunca...</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjai8ayz6d7QHBPblKNMYYAxqDWqLtlNShvv3V0J9oBUre1tDiK2VJpjfU09TfOLtX-K-v2fKNASdpPZumiN_s4zcQP7htjRJLQTetFQy3PPPjHP7Za9g7eRnWo9U5CqrCAC6AdoOpxeKA/s1600/IMG_2496.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjai8ayz6d7QHBPblKNMYYAxqDWqLtlNShvv3V0J9oBUre1tDiK2VJpjfU09TfOLtX-K-v2fKNASdpPZumiN_s4zcQP7htjRJLQTetFQy3PPPjHP7Za9g7eRnWo9U5CqrCAC6AdoOpxeKA/s400/IMG_2496.JPG" width="300" /></a></div>
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...si acoperiti totul cu cea de-a doua foaie de foietaj.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidQECfLUoB3pPb1_EoyyVlxsQYu9sch5OuQkAfj9D-UkYvpF4D0_6mSme8RZeKt2USoOAhB37wkaBdyV1Lj-79XNV023CLOQtcnWK4TNM3m_1Lj12kJjvGRkpRzOt-WmNfTTNxBe0OQ98/s1600/IMG_2499.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidQECfLUoB3pPb1_EoyyVlxsQYu9sch5OuQkAfj9D-UkYvpF4D0_6mSme8RZeKt2USoOAhB37wkaBdyV1Lj-79XNV023CLOQtcnWK4TNM3m_1Lj12kJjvGRkpRzOt-WmNfTTNxBe0OQ98/s400/IMG_2499.JPG" width="300" /></a></div>
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Ungeti minunea cu ou batut si dati la cuptor la 180 grade pana este rumena.</div>
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Lasati placinta sa se raceasca putin inainte sa o taiati.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMldsTVBU9ifvh51V9RFbOPbzsXbAf7WREhXH-YNnzgo2Eth9u0-4PZDVLH3UT7DnY4Nw4Ahi-gUVE_BgGvvI0S0GMDyhY6YeRwkyUDlhFkb86eRSyEaqwinaktXHRw4wCWwVYSS25Dno/s1600/DSC_0312.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="422" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMldsTVBU9ifvh51V9RFbOPbzsXbAf7WREhXH-YNnzgo2Eth9u0-4PZDVLH3UT7DnY4Nw4Ahi-gUVE_BgGvvI0S0GMDyhY6YeRwkyUDlhFkb86eRSyEaqwinaktXHRw4wCWwVYSS25Dno/s640/DSC_0312.JPG" width="640" /></a></div>
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Simplu si bun!</div>
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Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-2248293689304204104.post-16208483184598267022015-07-27T15:17:00.000+03:002015-07-27T15:17:24.823+03:00Tapioca cu căpsuni<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi594ZvvYDpEMOp1d4o1RvQ9GSjCpU6xCShZf3fkfz99Q2Es6AJDK-S6EvGbLYm2A1VNkrs9Sada_TgqOWdCOVvQs6ZIap8l-UIOqrF_BtabKWfiTs4r0DRieXrXu2hZZt9OrBH83FEkfU/s1600/DSC_9768.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi594ZvvYDpEMOp1d4o1RvQ9GSjCpU6xCShZf3fkfz99Q2Es6AJDK-S6EvGbLYm2A1VNkrs9Sada_TgqOWdCOVvQs6ZIap8l-UIOqrF_BtabKWfiTs4r0DRieXrXu2hZZt9OrBH83FEkfU/s640/DSC_9768.JPG" width="422" /></a></div>
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Odata cu venirea concediului si a vacantei, cautam relaxare si cat mai putin stres...asta daca nu v-ati luat concediul la mare (vorbesc de marea noastra), unde, dupa parerea mea te intorci mai stresat decat ai plecat.</div>
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Cum nici caldurile nu ne dau pace, nu mai gatim, dar nici nu mai mancam...nu strica nimanui o dieta impusa :P....glumesc.</div>
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Va propun astazi un desert foarte usor de facut care se mananca rece, deci la fix pe caldurile astea.</div>
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Tapioca, caci ea este vedeta in acesta reteta, este un amidon alimentar extras din radacina plantei cassava ce creste in Brazilia.</div>
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Foarte important este faptul ca tapioca nu contine gluten, deci este foarte bun si pentru cei cu intoleranta la gluten.</div>
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Pentru a face minunata budinca aveti nevoie de:</div>
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100 gr perle de tapioca</div>
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400 ml apa</div>
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400 ml lapte de cocos</div>
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100 gr zahar</div>
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capsuni sau alte fructe</div>
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Intr-o oala puneti la fiert apa cu perlele de tapioca la foc mic avand grija sa amestecati mereu.</div>
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Dupa cca 8-10 minute cand apa incepe sa devina albicioasa iar perlele se umfla si capata o consistenta gelatinoasa, luati cratita de pe foc si puneti in ea apa rece.</div>
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Clatiti bine pana cand continutul scade la jumatate iar bobitele de tapioca devin transparente.</div>
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Stecurati perlele de tapioca si puneti-le din nou in cratita.</div>
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Turnati peste ele laptele de cocos si adaugati zaharul avand grija sa amestecati mereu.</div>
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Dati cratita la foc mic si amestecati mereu pana obtineti consistenta unei budinci, cca 8-10 minute.</div>
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Stingeti focul si lasati budinca sa se racesca.</div>
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Cand s-a racit, aranjati budinca in pahare sau cupe alternand cu straturi de capsuni taiate felii.</div>
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Eu desupra i-am pus sos de vanilie, gasiti reteta <a href="http://nainakitchen.blogspot.ro/2015/05/sos-de-vanilie.html">AICI</a>.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdBn0C59EPRW9ZANIDivcAbwtk4-e2DpZEFh5Qekq1qUUUv_4blCOSFdtvGR9F9UNgVn48bBD0mrEHv05xsP3lkXJ-99pFyY_c03gCedWQnhhBlwJj8umwbbB4kOFFHACltvx57JRsUYw/s1600/DSC_9675.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="378" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdBn0C59EPRW9ZANIDivcAbwtk4-e2DpZEFh5Qekq1qUUUv_4blCOSFdtvGR9F9UNgVn48bBD0mrEHv05xsP3lkXJ-99pFyY_c03gCedWQnhhBlwJj8umwbbB4kOFFHACltvx57JRsUYw/s640/DSC_9675.JPG" width="640" /></a></div>
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<span id="goog_265844921"></span><span id="goog_265844922"></span>Reteta este luata de pe blogul Andreei, adica de aici <a href="http://andreeachinesefood.blogspot.com/">AICI</a>.<br />
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Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-2248293689304204104.post-42133967514674657852015-05-31T19:30:00.000+03:002015-05-31T19:30:22.040+03:00Croissant cu migdale<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAgafuIp2Ehgl9n7DfbwNbM-XjcFxowkw9MmMvDb95C4svMJGI37HJalmoNPUA16gSI1nAfyJpGf7XrRRypXXlFbB8IcfuKZlKK4D0rWbRJamYoc75rvz0lFSYUNDL-Jp8FG8fVCRFVJE/s1600/1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAgafuIp2Ehgl9n7DfbwNbM-XjcFxowkw9MmMvDb95C4svMJGI37HJalmoNPUA16gSI1nAfyJpGf7XrRRypXXlFbB8IcfuKZlKK4D0rWbRJamYoc75rvz0lFSYUNDL-Jp8FG8fVCRFVJE/s640/1.JPG" width="518" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhP6o1NCJuNI9sBTuQq9lqAIkD6ozoviQT5k6wBtZgEZF51-1KvFT-gCut5v7q2y8dr2QMD7C8wZGuMwGHJivqyXIsP32m2h03tVXAqvp6kBc2_brD5EIQV4qavNNgeRaW1ADg6Xg9w14k/s1600/DSC_9830.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="326" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhP6o1NCJuNI9sBTuQq9lqAIkD6ozoviQT5k6wBtZgEZF51-1KvFT-gCut5v7q2y8dr2QMD7C8wZGuMwGHJivqyXIsP32m2h03tVXAqvp6kBc2_brD5EIQV4qavNNgeRaW1ADg6Xg9w14k/s640/DSC_9830.JPG" width="640" /></a></div>
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Cred ca o reteta mai usoara si mai rapida ca asta, nu exista.</div>
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Eu o fac in special cand am croissante vechi, adica de 1-2 zile, dar cumpar si proaspete cand am pofta de asa dezmat.</div>
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Croissantele cu migdale sunt un desert cu care va veti impresiona usor prietenii sau rudele (vezi soacrele)...:P</div>
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Sunt perfecte dimineata la cafea sau langa un pahar de lapte.</div>
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Pentru 6 bucati aveti nevoi de:</div>
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6 croissante </div>
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50 ml rom</div>
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Pentru crema</div>
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115 gr unt</div>
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115 gr faina de migdale</div>
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30 gr faina grau</div>
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75 gr zahar</div>
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1 ou</div>
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vanilie (jumatate e pastaie)</div>
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un strop de sare</div>
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2 linguri rom </div>
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50 gr fulgi de migdale</div>
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Intr-un castron puneti untul si frecati-l bine cu zaharul (eu folosesc mixerul).</div>
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Adaugati oul, vanilia si mai bateti 1-2 minute.</div>
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Puneti faina de migdale, faina de grau, romul, sarea si amestecati usor pana obtineti o crema.</div>
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Taiati fiecare croissant pe lung si cu o pensula ii ungeti din belsug cu rom.</div>
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Dupa ce i-ati imbatat bine, puneti-le si crema de migdale.</div>
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Acelasi tratament de infrumusetare il primeste croissantul si pe deasupra..ungeti-l cu crema si presarati fulgi de migdale.</div>
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Dati tava la cuptorul preincalzit la 180 pentru 15-20 minute, sau pana se rumenesc.</div>
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Toata treaba dureaza cca 30 min, cu copt cu tot.</div>
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Simplu si bun!</div>
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Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-2248293689304204104.post-35813517209242522252015-05-23T21:13:00.000+03:002015-05-23T21:13:02.171+03:00Moelleux cu crema de castane<div dir="ltr" style="text-align: left;" trbidi="on">
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Probabil va ganditi ca trebuie sa fie foarte complicata reteta asta, nu-i asa deloc, este simpla, chiar banala.</div>
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Din ingredientele pe care o sa vi le dau, iese o prajiturica mai mica, adica pentru 6 persoane.</div>
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Aveti nevoie de:</div>
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350 gr piure de castane</div>
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80 gr unt topit</div>
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3 oua</div>
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10 grame amidon</div>
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10 grame cacao</div>
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un strop de sare</div>
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Separati oule si bateti albusurile spuma cu putina sare.</div>
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Intr-un castron amestecati piureul de castane si galbenusurile.</div>
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Adaugati amidonul si cacaua cernute printr-o sita deasa si amestecati usor.</div>
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Incorporati untul topit apoi puneti cate o lingura din albusurile batute spuma si amestecati cu telul de jos in sus.</div>
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Tapetati cu unt si faina un castron rezistent la cuptor</div>
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Turnati compozitia in el.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5FrfiJHrpvmEbmjRuQT-Kfh7oK5-HOHbQFlKFPmgq0F1yE8bwgMA1B6eGMWEydfVP8QBti7-BaiDlQiXxEEtOjARDzkocNDT8X0B7SFdla02T8UkWDfFSIXGzczjitvw2J_djF0Ad4UQ/s1600/P1200062.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="338" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5FrfiJHrpvmEbmjRuQT-Kfh7oK5-HOHbQFlKFPmgq0F1yE8bwgMA1B6eGMWEydfVP8QBti7-BaiDlQiXxEEtOjARDzkocNDT8X0B7SFdla02T8UkWDfFSIXGzczjitvw2J_djF0Ad4UQ/s400/P1200062.JPG" width="400" /></a></div>
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Puneti castronul intr-un vas cu peretii inalti (eu l-am pus intr-o oala), si turnati apa fierbinte pe langa castron pana la jumatatea acestuia.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiz3UEjJ6TiwmAMKlgpybqEQK5fXX2SDowwMQpuTUrOrQpK2taY9cwcQ9UIHiX1psDhY3j98Mw5rvDW1_Hoh6yP3X-kWnnt6-41Akg01lp9IJ-zJuB3SnrY1Crw8oqO70qW9JAZMMQDgs/s1600/P1200069.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiz3UEjJ6TiwmAMKlgpybqEQK5fXX2SDowwMQpuTUrOrQpK2taY9cwcQ9UIHiX1psDhY3j98Mw5rvDW1_Hoh6yP3X-kWnnt6-41Akg01lp9IJ-zJuB3SnrY1Crw8oqO70qW9JAZMMQDgs/s400/P1200069.JPG" width="400" /></a></div>
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Bagati la cuptorul incalzit la 180 grade pentru cca 50-60 minute, sau verificati daca este copt cu ajutorul unei scobitori: daca iese uscata, prajitura este coapta, daca nu, mai lasati prajitura la copt cateva minute.</div>
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Dupa ce prajitura s-a copt, se scoate din cuptor si se rastoarna pe un platou.</div>
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Prajitura se taie felii si se serveste cu sos de vanilie, gasiti reteta <a href="http://nainakitchen.blogspot.ro/2015/05/sos-de-vanilie.html">AICI</a>.</div>
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Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-2248293689304204104.post-9891452458054409432015-05-23T20:32:00.000+03:002015-05-23T20:32:04.482+03:00Sos de vanilie<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgb8jtkC3QD7RVVzOMbJfpIe2GdPcbM6bhWoV6xElervGCWJ4-16trgzD2-zA-1KLuq3qPbZOQlBbBwjD8sPiHoJbtSChcNiTw735OQH0g4dEvAuAC2WmaZuTkpl44dpmWIZNSVvpzEwPo/s1600/DSC_9639.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="490" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgb8jtkC3QD7RVVzOMbJfpIe2GdPcbM6bhWoV6xElervGCWJ4-16trgzD2-zA-1KLuq3qPbZOQlBbBwjD8sPiHoJbtSChcNiTw735OQH0g4dEvAuAC2WmaZuTkpl44dpmWIZNSVvpzEwPo/s640/DSC_9639.JPG" width="640" /></a></div>
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Dupa parerea mea acest sos merge sa-l puneti pe orice desert.</div>
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Merge de minune pe placinte dulci cu branza sau mere, tarta tatin, inghetata, chec, strudel, tarta cu fructe, negresa...etc.</div>
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Este ingrozitor de usor de facut si foarte bun.</div>
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Aveti nevoie de:</div>
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100 ml lapte</div>
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100 ml smantana grasa</div>
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5o gr zahar</div>
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2 galbenusuri</div>
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1 pastaie vanilie</div>
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1 strop de sare</div>
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Puneti la fiert intr-o craticioara laptele, smantana si pastaia de vanilie taiata pe jumatate.</div>
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Intr-un castron frecati spuma galbenusurile cu zaharul si sarea.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiooDGqvrXXybMGFo9jYhC75WwitKUMQR5JEW6A7vWN5c0RVATMDeIGjQj6ukIik6HyCh492mbRHQ09XsECjloNRM9Y94prQtHXeqx1iRxdCWdey2bPRXsIkcIkM78P82KGMdv7Yhz5KeE/s1600/P1200086.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: right;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiooDGqvrXXybMGFo9jYhC75WwitKUMQR5JEW6A7vWN5c0RVATMDeIGjQj6ukIik6HyCh492mbRHQ09XsECjloNRM9Y94prQtHXeqx1iRxdCWdey2bPRXsIkcIkM78P82KGMdv7Yhz5KeE/s400/P1200086.JPG" width="400" /></a></div>
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Cand laptele a dat in fiert...</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1LLuTuuMtCKaCxacXp7ZAI9J84mx-WwNfO1biBBBQBi1qNcm31ng0WN122XTiLnx6oiAsEigCHeEqNwrc5bsbSthyqehFVamE4a2PNtNSRTok36YiqDuPTDSVrTUhtKuSKcV-ibcNdyY/s1600/P1200085.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: right;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1LLuTuuMtCKaCxacXp7ZAI9J84mx-WwNfO1biBBBQBi1qNcm31ng0WN122XTiLnx6oiAsEigCHeEqNwrc5bsbSthyqehFVamE4a2PNtNSRTok36YiqDuPTDSVrTUhtKuSKcV-ibcNdyY/s400/P1200085.JPG" width="400" /></a></div>
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...luati craticioara de pe foc si turnati laptele peste galbenusuri.</div>
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Amestecati bine si puneti castronul sa fiarba in bain-marie.</div>
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Amestecati usor pana cand compozitia se ingroasa (arata ca o smantana).</div>
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Strecurati crema de eventualele cocoloase, si gata sosul de vanilie.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgl0IUbho94auvNvMe4Bqb4_74nvwLub5svbXG4hLFrypzb2YHpTJoBQK1V0ErLkU6MYgnRaZmyR6QCVuhTUhu5wcdFj4tpx2YNosUWPpeCHJ71LioIIXdV2JIWvXcPJPkjgK2VhY5Up1E/s1600/P1200095.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgl0IUbho94auvNvMe4Bqb4_74nvwLub5svbXG4hLFrypzb2YHpTJoBQK1V0ErLkU6MYgnRaZmyR6QCVuhTUhu5wcdFj4tpx2YNosUWPpeCHJ71LioIIXdV2JIWvXcPJPkjgK2VhY5Up1E/s400/P1200095.JPG" width="400" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4eg78sGNbcN3FIeJ8mMbQkzRMiwVFjlUpX1vRU127Fn2Z2kJA5pFktVSoLkxBARj53vMWDoA0yuPAXokHQW9DIPTq5oZX5MqMJ-Tv4zltCbrLl1SPqHqih2KPoXaLQwlWB4TVPEw8T5Q/s1600/DSC_9626.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="422" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4eg78sGNbcN3FIeJ8mMbQkzRMiwVFjlUpX1vRU127Fn2Z2kJA5pFktVSoLkxBARj53vMWDoA0yuPAXokHQW9DIPTq5oZX5MqMJ-Tv4zltCbrLl1SPqHqih2KPoXaLQwlWB4TVPEw8T5Q/s640/DSC_9626.JPG" width="640" /></a></div>
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Reteta este luata de pe blogul Laurei Laurentiu, adica de <a href="http://www.retetecalamama.ro/">AICI</a>.</div>
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Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-2248293689304204104.post-19888459637038123732015-05-17T18:42:00.000+03:002015-05-17T18:42:43.482+03:00Prajitura cu rubarba si capsuni<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdPByji55XdmBbqMkGcr-J7etfkyPZpMDUJ8x8VsyOJQIx19Gl698Yz2e7bc_43eJg2heqGPUu7j-RV1B9SxXqKDhz2N95lMoe39uZHXdQI6DmdCHCpiDvRe2ZHj_1VMVNH9QjES3HwSY/s1600/DSC_9387.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdPByji55XdmBbqMkGcr-J7etfkyPZpMDUJ8x8VsyOJQIx19Gl698Yz2e7bc_43eJg2heqGPUu7j-RV1B9SxXqKDhz2N95lMoe39uZHXdQI6DmdCHCpiDvRe2ZHj_1VMVNH9QjES3HwSY/s640/DSC_9387.JPG" width="518" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHwtoAxBPYD-dGomJKO_uEMN4NgmIH11qYAilXnHpCM6hXSWt_TDybO3_72rc4UJEubDR-c1nxDJ4Hss80orMYFsX1rW3L9xQdr3h5lfDBYYfdmc_p0TGeH_pkO6oaodn3ID54XV9u_fY/s1600/DSC_9392.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="422" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHwtoAxBPYD-dGomJKO_uEMN4NgmIH11qYAilXnHpCM6hXSWt_TDybO3_72rc4UJEubDR-c1nxDJ4Hss80orMYFsX1rW3L9xQdr3h5lfDBYYfdmc_p0TGeH_pkO6oaodn3ID54XV9u_fY/s640/DSC_9392.JPG" width="640" /></a></div>
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Zilele trecute am gasit la Lidl rubarba frumoasa si capsuni dulci.</div>
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Cand le-am cumparat chiar nu stiam ce voi face cu ele, nu aveam in minte o reteta clara..am gasit insa o reteta de prajitura intr-o carte cumparata tot de la ei acum ceva timp.</div>
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A iesit o prajitura delicioasa.</div>
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Pentru o tava maricica aveti nevoie de:</div>
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500 gr rubarba</div>
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500 gr capsuni</div>
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Pentru blat</div>
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150 gr martipan</div>
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6 oua</div>
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225 gr unt</div>
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400 gr faina</div>
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400 gr zahar</div>
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5 linguri lapte</div>
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1 pastaie vanilie</div>
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1 praf de copt</div>
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1 pfar de sare</div>
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Pentru bezea</div>
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4 albusuri</div>
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1 lingurita zeama de lamaie</div>
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Rubarba si capsunile se spala si se taie felii.</div>
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Martipanul se taie in bucatele mici.</div>
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Untul se freaca spuma cu 200 gr zahar, adaugam semintele din pastaia de vanilie (sau zahar vanilat daca nu aveti pastaie), praful de sare si martipanul.</div>
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In compozitia rezultata incorporati treptat cate un ou.</div>
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Faina se amesteca ca praful de copt, se cerne si se pune in compozitie treptat impreuna cu laptele.</div>
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Amestecam usor si turnam compozitia rezultata intr-o tava tapetata cu hartie de copt.</div>
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Peste compozitie puneti capsunile si rubarba.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhn1wAPuHdV_bLfdbbK8A7oGJcS_-603D0WXFAg6yqRanSqfZOdulrirVTiK4XTVbxqKGj_x4M-6X4TL2gtp0iJzABQttaNhXPKhbYA1bmGV4tMYpkR5t1KUqVTT8i3svR7L6Efm1lPhgg/s1600/P1200025.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhn1wAPuHdV_bLfdbbK8A7oGJcS_-603D0WXFAg6yqRanSqfZOdulrirVTiK4XTVbxqKGj_x4M-6X4TL2gtp0iJzABQttaNhXPKhbYA1bmGV4tMYpkR5t1KUqVTT8i3svR7L6Efm1lPhgg/s400/P1200025.JPG" width="400" /></a></div>
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Dati tava la cuptorul preincalzit la 180 grade pentru cca 20 minute.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhv_dWAgMql0EJ-_W9DyTeJRodfOM8I4G4gKrGvOMdwaeRTWdk6d2Epb_TN5XGMhnYRaK32KkNqJBjxjfi4wVSeSoeDzCIau-ND8ItlGVz_mzcBeXTuehSwx_KdOaZZ5YGH88FyoURQ3yw/s1600/P1200029.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhv_dWAgMql0EJ-_W9DyTeJRodfOM8I4G4gKrGvOMdwaeRTWdk6d2Epb_TN5XGMhnYRaK32KkNqJBjxjfi4wVSeSoeDzCIau-ND8ItlGVz_mzcBeXTuehSwx_KdOaZZ5YGH88FyoURQ3yw/s400/P1200029.JPG" width="400" /></a></div>
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Cele 4 albusuri se bat spuma cu zeama de lamaie si cele 200 grame zahar ramase.</div>
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Bateti albusurile pana cand zaharul s-a dizolvat complet.</div>
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Dupa ce au trecut 20 minute, scoateti tava din cuptor si intindeti peste fructe bezeaua.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFiZ12Tx-JI1OvqzJ87lxso-t9K5Bd1lYu9SEKsq-SmhS0xTO29-9puyi-hA_rzccehKhHrX13j0SSy65NHiQvbSYudABhri2y5iRe02BqTHKFNDtxELXs2DYtGTkWrt4a3YFQwZ2Khwc/s1600/P1200031.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFiZ12Tx-JI1OvqzJ87lxso-t9K5Bd1lYu9SEKsq-SmhS0xTO29-9puyi-hA_rzccehKhHrX13j0SSy65NHiQvbSYudABhri2y5iRe02BqTHKFNDtxELXs2DYtGTkWrt4a3YFQwZ2Khwc/s400/P1200031.JPG" width="400" /></a></div>
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Puneti prajitura din nou in cuptor pentru inca 15 minute, sau pana cand bezeaua s-a intarit.</div>
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Prajitura se lasa sa se raceasca si se portioneaza dupa preferinte.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMZP6I8qUVFuJ2Fa303nvzmf02v2zY_wgijgdwp4TBCVW9Esw1KOlKwb_CYXXd0zpWjkNbr2tlv8qeWtHnElD3NyewCp4P9aWgazYudklzr0az7KbllP80tFOLIjYU18nMwd4EyuXewEg/s1600/DSC_9398.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="422" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMZP6I8qUVFuJ2Fa303nvzmf02v2zY_wgijgdwp4TBCVW9Esw1KOlKwb_CYXXd0zpWjkNbr2tlv8qeWtHnElD3NyewCp4P9aWgazYudklzr0az7KbllP80tFOLIjYU18nMwd4EyuXewEg/s640/DSC_9398.JPG" width="640" /></a></div>
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Daca nu vi se pare destul de dulce, se pudreaza cu zahar pudra.</div>
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Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-2248293689304204104.post-10614307803028859092015-05-06T20:21:00.000+03:002015-05-06T20:21:41.545+03:00Mamaliga si ciuperci la cuptor<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8x27DZnmWZOwJVYECR9Cu_Ujjg_4qyb067bok0zdMzsh5fvguDXel2WQNeoANNPNpJSG29Ho0qn66RokuP4wso4fJQhIE2Nx5iJv-rIao6d5M7Wi8NEqJ_IeekFhAcn43bb7riN5RLlk/s1600/DSC_9610.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8x27DZnmWZOwJVYECR9Cu_Ujjg_4qyb067bok0zdMzsh5fvguDXel2WQNeoANNPNpJSG29Ho0qn66RokuP4wso4fJQhIE2Nx5iJv-rIao6d5M7Wi8NEqJ_IeekFhAcn43bb7riN5RLlk/s1600/DSC_9610.JPG" height="640" width="518" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRYkOn2JvR39Pd_QNBGFJp_teCb2EYqlG9FxGmP2VAcdti_21VSCkgGHONr1jhy0GSUkiv7Omicsa7E64EpXghnqvz-TQTdoM-6u2HJJPMDCIKedj-pYu6Y0BCAyWMz4zNtW2fjTV1LmU/s1600/DSC_9597.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRYkOn2JvR39Pd_QNBGFJp_teCb2EYqlG9FxGmP2VAcdti_21VSCkgGHONr1jhy0GSUkiv7Omicsa7E64EpXghnqvz-TQTdoM-6u2HJJPMDCIKedj-pYu6Y0BCAyWMz4zNtW2fjTV1LmU/s1600/DSC_9597.JPG" height="386" width="640" /></a></div>
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Nu stiu voi cum procedati cand faceti mamaliga, daca puteti face exact cat se mananca la o masa... mie mereu imi ramane.</div>
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In functie de ce pofte avem, ori o tai felii si o pregatesc la gratar, ori o fac si ca in reteta de astazi, adica la cuptor.</div>
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Reteta asta este o nebunie, pacat ca nu se poate transmite mirosul prin monitor...:)</div>
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Pentru 2 persoane aveti nevoie de:</div>
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4 felii mamaliga</div>
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2 ciuperci mari</div>
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50 gr unt</div>
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Patrunjel</div>
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1 catel de usturoi mai maricel</div>
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2 oua</div>
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Spanac</div>
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Parmezan </div>
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Sare, piper</div>
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Topiti untul si puneti-l intr-un castron. </div>
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Adaugati patrunjelul taiat marunt si usturoiul zdrobit.</div>
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Intr-o tava puneti feliile de mamaliga si ciupercile. </div>
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Sarati-le si piperati-le.</div>
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Cu o pensula de bucatarie, ungeti-le bine cu untul topit (amestecat cu usturoi si patrunjel).</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBq77Ne_V6MuksJS1Jgz5EKJ5AfpM27Z6GwAYCdxzRtSY6NqGxTdVZu7m4X1oIGNFXDBNJz1myNyZgTdTGKFV1VMIb30B6JF_kQsQR8kszlgHx2S1TNvrhxSESSi6daBBvkbrns584w2k/s1600/DSC_9563.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBq77Ne_V6MuksJS1Jgz5EKJ5AfpM27Z6GwAYCdxzRtSY6NqGxTdVZu7m4X1oIGNFXDBNJz1myNyZgTdTGKFV1VMIb30B6JF_kQsQR8kszlgHx2S1TNvrhxSESSi6daBBvkbrns584w2k/s1600/DSC_9563.JPG" height="263" width="400" /></a></div>
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Dati tava la cuptor pentru cca 15-20 min la 180 grade.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdWjqx_fYkmsPrthkEGkPfPG23NkMBDy2C41r5J8AdxO8VFsvSRKvpypJ-FulYEdtecXtkvnTjxVsYuk50IvknxDC0KeiANdpLwFq9ZxMEbYocJEq6aPyQOouFD6iEZjUQRjbMRrfkDVY/s1600/DSC_9566.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdWjqx_fYkmsPrthkEGkPfPG23NkMBDy2C41r5J8AdxO8VFsvSRKvpypJ-FulYEdtecXtkvnTjxVsYuk50IvknxDC0KeiANdpLwFq9ZxMEbYocJEq6aPyQOouFD6iEZjUQRjbMRrfkDVY/s1600/DSC_9566.JPG" height="263" width="400" /></a></div>
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Intr-o cratita puneti apa si lasati-o pe foc pana incepe sa clocoteasca.</div>
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Cand apa clocoteste, dati focul mic, puneti sare si putin otet.</div>
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Intr-un castron, spargeti un ou si puneti-l usor in apa.</div>
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La fel faceti si cu cel de-al doilea oua.</div>
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Se lasa in apa la foc mic cca 3 minute, nu mai mult, asta pentru a ramane galbenusul moale.</div>
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Dupa 3 minute se scot pe un servetel de bucatarie de hartie.</div>
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Dupa ce mamaliga si ciupercile s-au rumenit, si casa s-a umplut de miros :), se scot si se aseaza pe farfurie cate 2 bucati de mamaliga si o ciuperca....sau ma rog, cum aveti imaginatie.</div>
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Peste ele se aseaza frunze de spanac si un ou posat.</div>
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Presaram parmezan si putin patrunjel....si cam asta-i tot.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjr5jcX25i6LXWdvowxeeKyElFP57s2Q4YroKa687eq7xHv-EY_rq06lfiMRLKQRUrmPihbz3hnf9TNhg6DYEAroDDZ17VxYlhHaA2RWKXbRjAZKt-_rjLSwXwipAGpFF3Ldc_0esfSyDE/s1600/DSC_9608.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjr5jcX25i6LXWdvowxeeKyElFP57s2Q4YroKa687eq7xHv-EY_rq06lfiMRLKQRUrmPihbz3hnf9TNhg6DYEAroDDZ17VxYlhHaA2RWKXbRjAZKt-_rjLSwXwipAGpFF3Ldc_0esfSyDE/s1600/DSC_9608.JPG" height="640" width="578" /></a></div>
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Legumele se pot inlocui dupa cum aveti pofte...in loc de ciuperci puteti pune dovlecel, in loc de spanac, rucola...etc.</div>
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Nu asa ca-i simplu?</div>
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Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-2248293689304204104.post-19487057224183846202015-04-30T16:56:00.000+03:002015-04-30T16:56:14.222+03:00Cartofi dulci la cuptor<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHmricp0J15vGfwHd4aX5ZUhu_HiGfB_8Nsm_JQssOKERRkB6MqEni_sU4fchdgAR-pC1zuu8vrO8ZG6FMo_vaKupvOSKh_hDSSEjd9UFs0U2z_5hESXcM4hV5ElpJDm1QowrPCzctuIc/s1600/DSC_9436.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHmricp0J15vGfwHd4aX5ZUhu_HiGfB_8Nsm_JQssOKERRkB6MqEni_sU4fchdgAR-pC1zuu8vrO8ZG6FMo_vaKupvOSKh_hDSSEjd9UFs0U2z_5hESXcM4hV5ElpJDm1QowrPCzctuIc/s1600/DSC_9436.JPG" height="422" width="640" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXNv4UTt6kaBVPE8inzEMpYzPPSdDnJXqX-89GqUx2u3EUI-pbqdnMOGsfX_6TM0ZtWn0rkE_yL9n5CyOG1Gs350UWrP18BO1tqPhNe0jOc50QJQYy-uxbE9F7KpXK5zRiTY5g1jLpqgU/s1600/DSC_9472.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXNv4UTt6kaBVPE8inzEMpYzPPSdDnJXqX-89GqUx2u3EUI-pbqdnMOGsfX_6TM0ZtWn0rkE_yL9n5CyOG1Gs350UWrP18BO1tqPhNe0jOc50QJQYy-uxbE9F7KpXK5zRiTY5g1jLpqgU/s1600/DSC_9472.JPG" height="432" width="640" /></a></div>
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Astazi nu o sa va prezint o reteta, este mai mult o idee.</div>
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Nu poti sa spui ca daca bagi un cartof la cuptor ai facut mare nebunie de reteta :).</div>
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Mie imi plac foarte tare acesti cartofi, drept pentru care va impartasesc si voua astazi "reteta" lor.</div>
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Daca tineti posturile de peste an, sunt o varianta foarte buna (fara smantana si parmezan), doar cu sare, piper si iaurt de soia.</div>
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Aveti nevoie de:</div>
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Cartofi dulci</div>
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20-30 gr unt</div>
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Pamezan ras</div>
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Smantana</div>
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Sare</div>
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Piper</div>
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Cartofii se spala bine sub jet de apa, se sterg cu prosopul si se inteapa cu furculita pe alocuri.</div>
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Se baga la microunde pentru 5-7 minute (depinde cat este cartoful de mare).</div>
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Daca nu sunteti de acord cu microundele, puteti sa-i fierbeti.</div>
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Dupa ce s-au inmuiat putin, se taie pe lung si se cresteaza cu cutitul.</div>
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Pe fiecare cartof se pune unt, sare si piper si se dau la cuptor la 200 grade pentru 15-20 minute, sau pana se rumenesc.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieqZ7sgJDkfal8tPc3lXFoUFGRvN-Og5VkkWrBI_eHfduMtwIMTuHBpBm2b0wvzkL_XkhJYafyiuaL30hqlXIrVoE-aaGUelj3vm2fJJxiScjgzXdVs8MuiqUTBTLnNpHgrYiXkihAVmI/s1600/P1200036.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieqZ7sgJDkfal8tPc3lXFoUFGRvN-Og5VkkWrBI_eHfduMtwIMTuHBpBm2b0wvzkL_XkhJYafyiuaL30hqlXIrVoE-aaGUelj3vm2fJJxiScjgzXdVs8MuiqUTBTLnNpHgrYiXkihAVmI/s1600/P1200036.JPG" height="300" width="400" /></a></div>
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Dupa ce s-au rumenit si furculita intra usor in ei, se scot din cuptor si se rade peste ei parmezan.</div>
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Se servesc cu smantana sau iaurt grecesc.</div>
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Sunt ideali ca si garnitura la fripura.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIKEBXeKLyacU2RrwvcJnMISP-Rieetyc8Qz4Pu2tqjNQvkHGfzwy_9BBw40-7DerygaHju_7Xiu8YI7HMMb5HV0zqr1Ark1zdsX8uCm-rtm_7aiS0FVLHQsrCZABfpjnJMheUlMuAiWM/s1600/DSC_9463.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIKEBXeKLyacU2RrwvcJnMISP-Rieetyc8Qz4Pu2tqjNQvkHGfzwy_9BBw40-7DerygaHju_7Xiu8YI7HMMb5HV0zqr1Ark1zdsX8uCm-rtm_7aiS0FVLHQsrCZABfpjnJMheUlMuAiWM/s1600/DSC_9463.JPG" height="422" width="640" /></a></div>
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Asta-i tot, sa-i mancati sanatosi!</div>
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Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-2248293689304204104.post-11929118553829881752015-04-25T22:39:00.000+03:002015-04-26T09:17:50.780+03:00Paste cu somon afumat<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTtx2t58LPIpdVsG1rnyf1BWfyWXFeNCxIsWdHXAPuIOfMz-LaGM9IegVrI-0Q606rn5pTa4cPV6hxQdUBxbtWKZuVWBeVBows2AFZJMbCsjGKE-9lCwneCGnnlzRJmjsj9zrZTJfLt4c/s1600/DSC_9299.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTtx2t58LPIpdVsG1rnyf1BWfyWXFeNCxIsWdHXAPuIOfMz-LaGM9IegVrI-0Q606rn5pTa4cPV6hxQdUBxbtWKZuVWBeVBows2AFZJMbCsjGKE-9lCwneCGnnlzRJmjsj9zrZTJfLt4c/s1600/DSC_9299.JPG" height="640" width="462" /></a></div>
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Chiar nu exagerez deloc cand spun ca pastele astea sunt gata in 15 minute.</div>
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Sunt ideale cand esti in criza de timp...asa cum suntem noi tot mai des.</div>
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Pentru 2 portii aveti nevoie de:</div>
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200 gr paste</div>
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100 gr somon afumat</div>
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150 ml smantana </div>
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50 gr unt</div>
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50 ml vin alb</div>
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50 gr mazare fiarta (optional)</div>
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1 ceapa mica</div>
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Incepeti prin a pune pe foc o oala cu apa.</div>
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Cand apa incepe sa fiarba, adaugati putina sare si pastele.</div>
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Pastele se fierb conform instructiunilor de pe pachet.</div>
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Intr-o tigaie topiti untul, puneti ceapa taiata marunt si lasati-o pana se inmoaie...cca 3-4 minute amestecad mereu.</div>
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Puneti somonul taiat bucatele, dupa 3-4 minute adaugati vinul si amestecat usor cateva minute pana la evaporarea alcoolului.</div>
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Adaugati smantana si mazarea.</div>
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Dupa ce pastele au fiert, se scurg si se pun in tigaie peste sos.</div>
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Se amesteca usor si se servesc calde alaturi de o salata.</div>
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Daca nu va place somonul afumat, puteti face cu somon proaspat pregatit la cuptor.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgH4bq8gAxT9Agp7VQLA1mXzaG5cVufwKDI8244nDk7V0RrbxATeX2IHkkITsmPHhR5ZzVXdM9IuDzFMV2PNkP44lfvJjeQGarxJ4dvc0WUorxaA1zRnuLz7N2EGbQFWpurvTdNIa2Gczg/s1600/1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgH4bq8gAxT9Agp7VQLA1mXzaG5cVufwKDI8244nDk7V0RrbxATeX2IHkkITsmPHhR5ZzVXdM9IuDzFMV2PNkP44lfvJjeQGarxJ4dvc0WUorxaA1zRnuLz7N2EGbQFWpurvTdNIa2Gczg/s1600/1.JPG" height="438" width="640" /></a></div>
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Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-2248293689304204104.post-7017954770347432292015-03-05T10:44:00.000+02:002015-03-05T10:44:38.138+02:00Pear Tarte Tatin<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitICKpoiJEqW5OXg3R27VkjgCYmeBTvN_eLNCV5lsVQ4YwP9A9rJMQr8SV6thZCl7p98xIeXikqcvW5rIY67olh9mzxnO389nzcslabB783cbJfOd0TN90AF2dpPkQAn7780Z7cATRZGM/s1600/DSC_9274.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitICKpoiJEqW5OXg3R27VkjgCYmeBTvN_eLNCV5lsVQ4YwP9A9rJMQr8SV6thZCl7p98xIeXikqcvW5rIY67olh9mzxnO389nzcslabB783cbJfOd0TN90AF2dpPkQAn7780Z7cATRZGM/s1600/DSC_9274.JPG" height="522" width="640" /></a></div>
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Am facut pentru prima data tarta tatin cu pere, de obicei o fac cu mere, gasiti reteta <a href="http://nainakitchen.blogspot.ro/2014/05/tarta-tatin-cu-mere.html">AICI</a>.</div>
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Pacat ca nu puteti simti mirosul acestui desert rafinat prin ecranul monitorului...este ceva divin.</div>
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Combinatia de anason cu vanilie este incredibila.</div>
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Reteta apartine lui Gordon Ramsay si este foarte, foarte usoara. :)</div>
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Pentru 2 persoane aveti nevoie de:</div>
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1 para coapta bine</div>
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2 bucati mici de foietaj decongelat</div>
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jumatate baton vanilie</div>
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2 stelute anason</div>
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200 gr zahar</div>
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50 gr unt</div>
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30 ml rom</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKEPt0dDGKdNy7ZgIv66jk9Z1gtgDZn9QvRWNyrSmVwpYh-SE3ISx8H_SWk-JOxwDiNHMS-PIVQgBLd9zCkjGrBgANK4xxiCtvYDe4r4u_h5TOWmWjebn8B9SekFE7D4Z0a7FRda-RgyM/s1600/P1190896.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKEPt0dDGKdNy7ZgIv66jk9Z1gtgDZn9QvRWNyrSmVwpYh-SE3ISx8H_SWk-JOxwDiNHMS-PIVQgBLd9zCkjGrBgANK4xxiCtvYDe4r4u_h5TOWmWjebn8B9SekFE7D4Z0a7FRda-RgyM/s1600/P1190896.JPG" height="400" width="295" /></a></div>
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Para se curata de coaja, se taie in doua si i se scot codita si semintele.</div>
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Batonul de vanilie se despica in doua si se pune in para in loc de codita.</div>
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In locul in care au fost semintele se fixeaza steluta de anason.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSUl5iAS_yqfeldntBTawylr2iRLF4VbZnXsXOSZT1HpYD1KIHDuFsVDNLoTMKtOPcKCEPGYRA8F45SbXZB9h9VNerWZVL2c4Z0HI7OsWmFN_aXw3LZwzwrYhkuN2uurBzD83dQx04xfU/s1600/P1190902.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSUl5iAS_yqfeldntBTawylr2iRLF4VbZnXsXOSZT1HpYD1KIHDuFsVDNLoTMKtOPcKCEPGYRA8F45SbXZB9h9VNerWZVL2c4Z0HI7OsWmFN_aXw3LZwzwrYhkuN2uurBzD83dQx04xfU/s1600/P1190902.JPG" height="320" width="316" /></a></div>
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Jumatatea de para se imbraca in foietaj...</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXcxFkgtE2uGTilKlGWsAx0zCMbO-fTURKB3ufjaqKskRz1v8PJt_nAMBMJdHuJVA0KXPAiCNzTUfuES40fO1LmKMy6L6-9OV1AhFzQeBPNuTsZhhn_1Xm_nAwtefsdsJ11Eahc9op6BU/s1600/P1190907.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXcxFkgtE2uGTilKlGWsAx0zCMbO-fTURKB3ufjaqKskRz1v8PJt_nAMBMJdHuJVA0KXPAiCNzTUfuES40fO1LmKMy6L6-9OV1AhFzQeBPNuTsZhhn_1Xm_nAwtefsdsJ11Eahc9op6BU/s1600/P1190907.JPG" height="254" width="320" /></a></div>
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...si se decupeaza in jurul ei.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipHUHNxIFnVhtKXJUOvk5SzXYl2IFxL5ZT1PGBfPbceOPzQBZjMAJbp4Vudhxzc06XwCsBCOpVjkh3-MYGIY5MPNHHZANkGm-ag451siWmZ2vox3p6paiegRljNp-VObIm5iDysOr9HZY/s1600/P1190909.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipHUHNxIFnVhtKXJUOvk5SzXYl2IFxL5ZT1PGBfPbceOPzQBZjMAJbp4Vudhxzc06XwCsBCOpVjkh3-MYGIY5MPNHHZANkGm-ag451siWmZ2vox3p6paiegRljNp-VObIm5iDysOr9HZY/s1600/P1190909.JPG" height="261" width="320" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg38RNc_mNy502En2rJ251ebtL8CkWjy1v6tdjkoGWBZC81SNyuCg5RZE96hxbJpRohudxT5dzdVIrhx5g6fN7FP_QSKXWhK1AYN9LoxE0djWQ_iiNB8POq1KnbZ4mpSIaDRKVz3Mnv2uU/s1600/P1190913.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg38RNc_mNy502En2rJ251ebtL8CkWjy1v6tdjkoGWBZC81SNyuCg5RZE96hxbJpRohudxT5dzdVIrhx5g6fN7FP_QSKXWhK1AYN9LoxE0djWQ_iiNB8POq1KnbZ4mpSIaDRKVz3Mnv2uU/s1600/P1190913.JPG" height="221" width="320" /></a></div>
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Intr-o tigaie se pune zaharul la foc potrivit sa se topeasca.</div>
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Cand zaharul are culoarea caramelului adaugam untul, se amesteca bine, iar la final punem romul si il flambam putin (prin flambare se elimina alcoolul ramanand aroma de rom).</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1Ykny8ugt5iooHXq0D7W8B_EZFDP2E0Oee8hjDtFlfUBBtWcuYk1Go4v2JOsdY7cz4XVMtd43G363tmBXitx2oZWeVRb19aZ6zmwyeXCb7gyLXn5sQfz95kQJS4XZW06mIkGULzc6O1o/s1600/P1190914.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1Ykny8ugt5iooHXq0D7W8B_EZFDP2E0Oee8hjDtFlfUBBtWcuYk1Go4v2JOsdY7cz4XVMtd43G363tmBXitx2oZWeVRb19aZ6zmwyeXCb7gyLXn5sQfz95kQJS4XZW06mIkGULzc6O1o/s1600/P1190914.JPG" height="240" width="320" /></a></div>
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Punem compozitia de caramel intr-o tava, aranjam perele si dam la cuptor la 190 grade pana se rumenesc, cca 15 min.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhh2WscMyFSksa-I1Ix2c6fT6gSYCdr-M0t_TaMpR9Y5XhMZmhUVsR3ZFBk73yJX5zy6NJx9P0UKAXYRqjXDWyUxQOQwW8KffjTSVLrcbECnytntPpNEuhyphenhyphenmvS_azUS9syUlGNuniX0Z8c/s1600/P1190915.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhh2WscMyFSksa-I1Ix2c6fT6gSYCdr-M0t_TaMpR9Y5XhMZmhUVsR3ZFBk73yJX5zy6NJx9P0UKAXYRqjXDWyUxQOQwW8KffjTSVLrcbECnytntPpNEuhyphenhyphenmvS_azUS9syUlGNuniX0Z8c/s1600/P1190915.JPG" height="295" width="400" /></a></div>
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Se servesc cu inghetata de vanilie...</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgveyMyFse34hD0YGjXJZDVZ-nDk7_KewpoT76WlYGfS-O2fpuyxu23r83qS80QOojta-j6iHUuarmOUGnYY3EDWp7rguvyJVCkfCCPy9ne0F1wHGVE3UjjuZFHtaPNWJG2hx9jhDjtR_4/s1600/DSC_9277.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgveyMyFse34hD0YGjXJZDVZ-nDk7_KewpoT76WlYGfS-O2fpuyxu23r83qS80QOojta-j6iHUuarmOUGnYY3EDWp7rguvyJVCkfCCPy9ne0F1wHGVE3UjjuZFHtaPNWJG2hx9jhDjtR_4/s1600/DSC_9277.JPG" height="400" width="640" /></a></div>
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Va astept cu pareri...:)</div>
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Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-2248293689304204104.post-4764730481194436372015-02-02T17:51:00.000+02:002015-02-02T17:51:18.550+02:00Fursecuri cu ciocolată<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfLyJGyyqoDBrNl6uxdyF18WHnY3qvWIMdLIjK3jnGGA9vGPt7skX8znDP_6kT4uUhiTtt7pqPvDYS_51EllPr5QAG046kl5-gweMDvw-P6wyYs1ulQrQpfbzAAsPp4KPC65Q5_hdQT64/s1600/DSC_9234.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfLyJGyyqoDBrNl6uxdyF18WHnY3qvWIMdLIjK3jnGGA9vGPt7skX8znDP_6kT4uUhiTtt7pqPvDYS_51EllPr5QAG046kl5-gweMDvw-P6wyYs1ulQrQpfbzAAsPp4KPC65Q5_hdQT64/s1600/DSC_9234.JPG" height="422" width="640" /></a></div>
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De cate ori ai mei vor ceva dulce si care sa fie gata rapid, fac aceste fursecuri.</div>
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De cand va apucati de ele si pana le veti pe masa, dureaza cca 20-25 minute.</div>
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Sunt ideale cand aveti musafiri neasteptati.</div>
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Din ingredientele de mai jos ies 18 fursecuri mari si aveti nevoie de:</div>
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220 gr unt la temperatura camerei</div>
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150 gr zahar brun</div>
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150 gr zahar alb</div>
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2 oua</div>
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300 gr faina (cernuta)</div>
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1 lingurita praf de copt</div>
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sare</div>
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100 gr picaturi de ciocolata</div>
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Untul se freaca bine cu zaharul la viteza medie a mixerului.</div>
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Adaugam ouale, vanilia si amestecam din nou.</div>
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Turman faina amestecata cu praful de copt si sarea, ciocolata si amestecam din nou cu mixerul pana se incorporeza toate.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSWhQ75g0wsMnox8YRMy8MmNmKpwi7ytNV_ZwNJp2uuLjJeY_Mp6AaXeBGTb2xdIg4QZGHhIsWa5Bs8tmaxKmD1HJ-mM9QYJyss_6dhEbLtbS4CLN4YdDQHCxolebxs-bEuzbfLmERlF8/s1600/P1190877.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSWhQ75g0wsMnox8YRMy8MmNmKpwi7ytNV_ZwNJp2uuLjJeY_Mp6AaXeBGTb2xdIg4QZGHhIsWa5Bs8tmaxKmD1HJ-mM9QYJyss_6dhEbLtbS4CLN4YdDQHCxolebxs-bEuzbfLmERlF8/s1600/P1190877.JPG" height="300" width="400" /></a></div>
Intr-o tava tapetata cu hartie de copt punem fursecurile cu ajutorul cupei de inghetata la distanta mare unul de altul.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPDUnOwPM-NHTdVpODNs9_8mOF0s7vr0m92Zze3Bct27NwocaZjSC5vigu1zCL3CQhXfVKS8rEMaliq5gro_gtZ5p8CBl0PnXSF55qFXhDoKva2snuswzLdmjpFbwWVoEkVzcNdN9LnmI/s1600/P1190886.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPDUnOwPM-NHTdVpODNs9_8mOF0s7vr0m92Zze3Bct27NwocaZjSC5vigu1zCL3CQhXfVKS8rEMaliq5gro_gtZ5p8CBl0PnXSF55qFXhDoKva2snuswzLdmjpFbwWVoEkVzcNdN9LnmI/s1600/P1190886.JPG" height="280" width="400" /></a></div>
Se coc la 190 grade pentru 12 minute.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtaPeR585Z49G7M9Lr2suluObpv9_PYpuWeeLndHnmrGsnMHoGTFPS_78LaqFpOwlSoF34mT4PpxyIdCVYBfyaLlBWp_rwQpN3D07lHxc0S2iGdeRnT2mH3tT8kwujDQuvhKDgWXqyjNg/s1600/P1190888.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtaPeR585Z49G7M9Lr2suluObpv9_PYpuWeeLndHnmrGsnMHoGTFPS_78LaqFpOwlSoF34mT4PpxyIdCVYBfyaLlBWp_rwQpN3D07lHxc0S2iGdeRnT2mH3tT8kwujDQuvhKDgWXqyjNg/s1600/P1190888.JPG" height="265" width="400" /></a></div>
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Asta-i tot...simplu si fara bataie de cap.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLWIwdOrhpKMFIpHssBLf-W2bJ6dkoSoPe75TMJseLmH_Qhyphenhyphen56LgsHT0JrQiR7l56hs8WQHgTQ9vmQqskyak9jWINI7jz5gujwfjAoG-Q6bMHoAgx24W-VbsbkUdc4BvxKCCA-vexLYAE/s1600/DSC_9215.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLWIwdOrhpKMFIpHssBLf-W2bJ6dkoSoPe75TMJseLmH_Qhyphenhyphen56LgsHT0JrQiR7l56hs8WQHgTQ9vmQqskyak9jWINI7jz5gujwfjAoG-Q6bMHoAgx24W-VbsbkUdc4BvxKCCA-vexLYAE/s1600/DSC_9215.JPG" height="398" width="640" /></a></div>
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Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-2248293689304204104.post-80740534132070250412015-01-26T15:17:00.000+02:002015-01-26T15:17:51.716+02:00English muffins - Briose englezesti<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_Zh0ll7ZeGyIn7DkNrLJp5IcjUXRQg7H5r_qn6-bEGvtmdcNi4xfSzV0ro3m2WSa80i-FCXiuqiH3qlIzBHYdEwajpABNQ_vMFOieVakIySsz1k9EboTSfKyhqikEg6aWpujRSj_6TKk/s1600/DSC_8692.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_Zh0ll7ZeGyIn7DkNrLJp5IcjUXRQg7H5r_qn6-bEGvtmdcNi4xfSzV0ro3m2WSa80i-FCXiuqiH3qlIzBHYdEwajpABNQ_vMFOieVakIySsz1k9EboTSfKyhqikEg6aWpujRSj_6TKk/s1600/DSC_8692.JPG" height="640" width="520" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEionAtZa1sJK_0pWZRXu-6SUSMvE28sNXhv7kAQUervhaCDFHOo14friY5A75rl7rqxSfSooY2kS1hZ7vLdM8XMNayXgZiSdoM4tC1cnlEcezvlI6PpEqerd5HCzusSvYeG2k90BkdTqXs/s1600/DSC_8670.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEionAtZa1sJK_0pWZRXu-6SUSMvE28sNXhv7kAQUervhaCDFHOo14friY5A75rl7rqxSfSooY2kS1hZ7vLdM8XMNayXgZiSdoM4tC1cnlEcezvlI6PpEqerd5HCzusSvYeG2k90BkdTqXs/s1600/DSC_8670.JPG" height="462" width="640" /></a></div>
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Daca doriti un mic dejun perfect, aceste briose englezesti sunt ideale.</div>
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Nu sunt greu de facut, dar ca la oricare preparat cu drojdie este nevoie de asteptare sa dospeasca aluatul.</div>
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Dupa ce le faceti odata, sigur veti reface reteta...partea proasta este cea cu ingrasatul....</div>
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...nu mancati multe sa nu ma certati apoi...:)</div>
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Deci, aveti nevoie de:</div>
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300 ml apa calduta</div>
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4 cani faina (cernuta)</div>
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2 albusuri</div>
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1 pliculet drojdie uscata</div>
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1/2 lingurita praf de copt</div>
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1/2 lingurita sare</div>
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cca 50 gr malai</div>
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Amestecam 3 cani de faina cu praful de copt.</div>
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Intr-un castron mai maricel punem apa calduta, drojdia si cele 3 cani de faina. Amestecam bine si dam compozitia deoparte pentru cca 5 minute. </div>
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In acest timp batem albusurile spuma, insa nu foarte tare ca la desert...se bat cu telul pana cand capata o consistenta spumoasa.</div>
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Turnam albusurile peste compozitia preparata anterior si amestecam usor cu telul de jos in sus pana incorporam albusurile bine.</div>
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Incepem sa framantam cu mana si turnam cate putin din cea de-a patra cana de faina.</div>
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La final adaugam sarea si framantam pana cand aluatul capata o consistenta eleastica.</div>
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Aluatul obtinut se pune intr-un castron si il ungem cu putin ulei.</div>
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Se acopera castronul si se lasa la dospit cam 1 ora.</div>
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Dupa ce aluatul este dospit, se intinde pe masa infainata o foaie de un deget grosime.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKquxJSjMRk-4D4Tvq2y8_mHWNIhyK7FYwCHYcXAO2b0Kx0ttgkYT5Ul2YszfnCTsDl3Q_MvgHhy0eLvGGjoHvtrELzPB_37VHvk3Uua_iZdwCu2q0tDvmcV3nJEE4NZk2CALkk23I45E/s1600/P1190531.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKquxJSjMRk-4D4Tvq2y8_mHWNIhyK7FYwCHYcXAO2b0Kx0ttgkYT5Ul2YszfnCTsDl3Q_MvgHhy0eLvGGjoHvtrELzPB_37VHvk3Uua_iZdwCu2q0tDvmcV3nJEE4NZk2CALkk23I45E/s1600/P1190531.JPG" height="300" width="400" /></a></div>
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Cu o forma sau pahar decupati cercuri de aluat.</div>
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Intr-o tava presarata cu faina de malai, puneti cercurile obtinute.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhViSmNMYeD3h2OJGjnPXtfLptcvEx25eEB5GHRCLQSL9Y5tbhTHsb8ixWF9FI6J7jRRqKXe614O_r6lTFJCRICgkqqSwhlEIxh4h0ELVc54EnYzzlVqDAyEfdCpcx5HTnXi8hg0S3GnGk/s1600/P1190537.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhViSmNMYeD3h2OJGjnPXtfLptcvEx25eEB5GHRCLQSL9Y5tbhTHsb8ixWF9FI6J7jRRqKXe614O_r6lTFJCRICgkqqSwhlEIxh4h0ELVc54EnYzzlVqDAyEfdCpcx5HTnXi8hg0S3GnGk/s1600/P1190537.JPG" height="251" width="400" /></a></div>
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Presarati malai deasupra lor, si dati tava la dospit pentru inca 30-45 minute.</div>
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Eu le pun la dospit in cuptor si le sunt de ajuns 30 minute.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglLGkY3jxKnPT2N2xwadkwn1cYhz46B7NCFyiwaEC-0qqvhyphenhyphenJfQRc7M5LB6Wz4oLAj94OYa7fYqbISOU9W8sOKHolq9tPPvFTIc0wYCISkhYUjShfdwW0RwI-fg_W1okzwqGi0V1QOxtc/s1600/P1190552.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglLGkY3jxKnPT2N2xwadkwn1cYhz46B7NCFyiwaEC-0qqvhyphenhyphenJfQRc7M5LB6Wz4oLAj94OYa7fYqbISOU9W8sOKHolq9tPPvFTIc0wYCISkhYUjShfdwW0RwI-fg_W1okzwqGi0V1QOxtc/s1600/P1190552.JPG" height="300" width="400" /></a></div>
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Dupa ce au dospit, se coc la foc potrivit in tigaia unsa cu putin ulei pana se rumenesc.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjP8A8XiQ7peE4g3JwseavD0OMa4K4DGshZJcEj9rmozNH_zVCt2bqDalriDmS3gJi3CS94hsUp7X6wHiSayyooyb984X47_CIo5vSD-eA7iTi2Xf5MevX-TRWNIVC-yo41kf9NQWR8DtA/s1600/P1190559.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjP8A8XiQ7peE4g3JwseavD0OMa4K4DGshZJcEj9rmozNH_zVCt2bqDalriDmS3gJi3CS94hsUp7X6wHiSayyooyb984X47_CIo5vSD-eA7iTi2Xf5MevX-TRWNIVC-yo41kf9NQWR8DtA/s1600/P1190559.JPG" height="300" width="400" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEittZxQDEaF46gJci5vWtvj1k7N24xcfhyphenhyphenfamIGR_t7yBVdUZH-ZbHuHb4pEojfoVPVGo_HQZ9uL5tckiRLfruHPtIydLtHNfZVG9fk3EvtKgu5bB0jmAnaa4dfjGxxTVI04ycnbYqMHD0/s1600/P1190571.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEittZxQDEaF46gJci5vWtvj1k7N24xcfhyphenhyphenfamIGR_t7yBVdUZH-ZbHuHb4pEojfoVPVGo_HQZ9uL5tckiRLfruHPtIydLtHNfZVG9fk3EvtKgu5bB0jmAnaa4dfjGxxTVI04ycnbYqMHD0/s1600/P1190571.JPG" height="300" width="400" /></a></div>
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Se rup pe jumatate cu mana si se servesc calde cu unt si dulceata.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLSJdZJaTs1vrRrvEhNEm1DlOeo8D2gFFhf-cj23r9BFNSae7GDCVUZRVEjTnw0qyGVcAfvMRSTyLul7Yao3Pot5yQjrGHFsVy-ktDhodSYy7G711a-_d8BYGa4pvoAgMLp82f24fkEsY/s1600/DSC_8691.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLSJdZJaTs1vrRrvEhNEm1DlOeo8D2gFFhf-cj23r9BFNSae7GDCVUZRVEjTnw0qyGVcAfvMRSTyLul7Yao3Pot5yQjrGHFsVy-ktDhodSYy7G711a-_d8BYGa4pvoAgMLp82f24fkEsY/s1600/DSC_8691.JPG" height="512" width="640" /></a></div>
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Sa fiti sanatosi!</div>
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Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-2248293689304204104.post-9463069158711540732014-12-20T13:08:00.001+02:002014-12-20T13:08:51.336+02:00Macarons Christmas Tree<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEga_fPQkjYd8ckcGY2ukiV1i6NeDUUJG-_qmrsKCbk9tcT_4MIfEEvujidDk8cSX0KfBCdWidYhJndxjRddcbyHD3oY1yzrVddN9B_PpZfV5oIyUkLz6b__XMxeFWM3y5RDJAng-1PYpjY/s1600/DSC_9182.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEga_fPQkjYd8ckcGY2ukiV1i6NeDUUJG-_qmrsKCbk9tcT_4MIfEEvujidDk8cSX0KfBCdWidYhJndxjRddcbyHD3oY1yzrVddN9B_PpZfV5oIyUkLz6b__XMxeFWM3y5RDJAng-1PYpjY/s1600/DSC_9182.JPG" height="640" width="419" /></a></div>
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Postarea de astazi este mai mult o idee decat o reteta.</div>
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Este un bradulet facut din macarons, care dupa parerea mea, arata genial pe masa de Craciun.</div>
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Si pentru ca pana la Craciun nu voi mai posta nici o reteta, va urez de acum </div>
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Craciun linistit langa cei dragi!!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWamSyBf_V79K1B97lG2Xebcx3cV2LtaVVpjT59bnBtIIszb4n9ytbo04RiM4zRQmGwmq_YykzKoBqhwclzxQUcU2vjhdiXi3hrENl6E9RrVW3PwXakBBi4pBRvpvIXZF8-vMVgAYKCg8/s1600/DSC_9161.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWamSyBf_V79K1B97lG2Xebcx3cV2LtaVVpjT59bnBtIIszb4n9ytbo04RiM4zRQmGwmq_YykzKoBqhwclzxQUcU2vjhdiXi3hrENl6E9RrVW3PwXakBBi4pBRvpvIXZF8-vMVgAYKCg8/s1600/DSC_9161.JPG" height="640" width="435" /></a></div>
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Reteta de macarons o gasiti <a href="http://nainakitchen.blogspot.ro/2014/11/macarons.html">AICI</a>.</div>
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Crema este una simpla, de vanilie, dar puteti sa-i puneti orice crema.</div>
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Craciun Fericit!!!</div>
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Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-2248293689304204104.post-72282325044533729392014-12-13T21:51:00.000+02:002014-12-13T21:51:20.186+02:00Lichior de ouă - Eggnog<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDk6VzR8_F6revO-HyxKxkyja5rWZ258g5JYKOx7_7L78bZrC5o3Aok4yzOxokSYb4zDcbblaO1j7v1k-8wL6pEh55QBlv_C1J0GuDGrU67g26c9bRr6e-ioES-hjabd9teebvmYfBzNY/s1600/DSC_9104.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDk6VzR8_F6revO-HyxKxkyja5rWZ258g5JYKOx7_7L78bZrC5o3Aok4yzOxokSYb4zDcbblaO1j7v1k-8wL6pEh55QBlv_C1J0GuDGrU67g26c9bRr6e-ioES-hjabd9teebvmYfBzNY/s1600/DSC_9104.JPG" height="640" width="422" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgyAFVvbqvsWdGh1tQfODopct2DG_f3CSVdQIZ1da1iRpDdIB4F8bF-PktbmYKpxnCwxiVdGQ0Ifflh8UnOh9r9Js4XeHwhaQOKZDQXEixIs6h3xRFLn_GjSVvyrzKrqbYhioh9dtdN84/s1600/DSC_9140.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgyAFVvbqvsWdGh1tQfODopct2DG_f3CSVdQIZ1da1iRpDdIB4F8bF-PktbmYKpxnCwxiVdGQ0Ifflh8UnOh9r9Js4XeHwhaQOKZDQXEixIs6h3xRFLn_GjSVvyrzKrqbYhioh9dtdN84/s1600/DSC_9140.JPG" height="422" width="640" /></a></div>
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In fiecare an de Craciun soacra mea facea aceasta bautura.</div>
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Mi-am adus aminte si am zis sa readuc traditia in familie. </div>
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Nu am facut rau, si chiar acum cand scriu aceasta postare am un pahar langa mine....deci daca mai mananc cate o litera am scuza...:)</div>
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Dupa parerea mea, secretul acestei bauturi sa iese incredibil de buna este pastaia de vanilie, deci va rog sa nu puneti zahar vaniliat...cumparati o pastaie de vanilie de la magazin si nu o sa va para rau.</div>
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Aveti nevoie de:</div>
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6 galbenusuri</div>
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400 gr zahar</div>
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600 ml lapte</div>
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200 ml whisky</div>
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100 ml rom</div>
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jumatate baton de vanilie</div>
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Intr-un castron puneti galbenusurile si zaharul. </div>
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Amestecati bine cu mixerul cca 2-3 minute.</div>
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Laptele se pune pe foc sa se incalzeasca putin, nu mult, atat cat sa nu fie rece, si puneti in lapte batonul de vanilie despicat in doua.</div>
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In compozitia de galbenusuri cu zahar adaugam laptele si mutam castronul pe o oala cu apa clocotita (bain-marie).</div>
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Amestecam bine cu telul vre-o 15 minute.</div>
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Luam castronul de pe oala si lasam deoparte pana se raceste bine de tot.</div>
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Cand compozitie este rece adaugam treptat bauturile...si gata lichiorul.</div>
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Din ingredientele de mai sus iese cca 1 litru de lichior.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgK4mbRn6FNulrIE_bOu4YgC9XQZ8gvN2ZMlkZfPn2bDsF7zt0A1KjQz8dnMQ7kS9kwthkZJHPAhDUo1M1OvevaiaU35bmFxpBi1y4i34abPT0nJFS7ZFuKuxalZJzs7EV3LNwCDJ1NxYM/s1600/DSC_9107.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgK4mbRn6FNulrIE_bOu4YgC9XQZ8gvN2ZMlkZfPn2bDsF7zt0A1KjQz8dnMQ7kS9kwthkZJHPAhDUo1M1OvevaiaU35bmFxpBi1y4i34abPT0nJFS7ZFuKuxalZJzs7EV3LNwCDJ1NxYM/s1600/DSC_9107.JPG" height="422" width="640" /></a></div>
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Lichiorul se poate consuma imediat. Cu cat se pastreaza mai mult cu atat se ingroasa....si nu uitati, inainte sa puneti in pahar, agitati putin sticla.</div>
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Sper sa va fie de folos acesta reteta si sa o faceti pentru masa de Craciun, cu siguranta va veti incanta musafirii.</div>
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Unknownnoreply@blogger.com2tag:blogger.com,1999:blog-2248293689304204104.post-37566734643252377422014-12-10T21:12:00.001+02:002014-12-10T21:12:35.019+02:00Prajitura Amandina<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBfkAKnLzsQ-hJpzHmyfmuZmXfGx8fYR4aTqC_9qzq6qbUrATXX3Wvwo52Ox6eN8OR5aE2uf5np6CCdMidrBaEBWsQRmytVMetG5MQwypRC-BWfLbp6CEFwPaIMpb2ERVK6XdQuTMnzb0/s1600/DSC_9056.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBfkAKnLzsQ-hJpzHmyfmuZmXfGx8fYR4aTqC_9qzq6qbUrATXX3Wvwo52Ox6eN8OR5aE2uf5np6CCdMidrBaEBWsQRmytVMetG5MQwypRC-BWfLbp6CEFwPaIMpb2ERVK6XdQuTMnzb0/s1600/DSC_9056.JPG" height="452" width="640" /></a></div>
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La cererea telespectatorilor, vorba aia, ma prezint astazi cu reteta de amandina. </div>
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Am promis cuiva plecat peste mari si tari ca o ajut sa aibe de Craciun aceasta prajitura pe masa, si ma tin de cuvant.</div>
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Cred ca nu este roman caruia sa nu-i placa aceasta prajitura, si pe buna dreptate este si buna.</div>
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Cand o faceti nu va zgarciti cu siropul, cu cat este mai bine insiropata cu atat este mai buna.</div>
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<span style="background-color: white; font-family: Georgia, serif; line-height: 20.7999992370605px; text-align: left;">Ingredientele sunt pentru o tava micuta de 24x24 cm si din care va ies 9 bucati, daca faceti intr-o tava mai mare, dublati cantitatile (asa am facut si eu).</span></div>
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<span style="background-color: white; font-family: Georgia, serif; line-height: 20.7999992370605px; text-align: left;"><b>Blat</b></span></div>
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<span style="line-height: 20.7999992370605px;">6 oua</span></div>
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<span style="line-height: 20.7999992370605px;">200 gr zahar</span></div>
</span><span style="background-color: white; font-family: Georgia, serif; line-height: 20.7999992370605px; text-align: left;"><div style="text-align: center;">
<span style="line-height: 20.7999992370605px;">30 ml apa</span></div>
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<span style="line-height: 20.7999992370605px;">40 ml ulei</span></div>
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<span style="line-height: 20.7999992370605px;">3 linguri cacao</span></div>
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<span style="line-height: 20.7999992370605px;">8 linguri faina</span></div>
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<b style="line-height: 20.7999992370605px;">Crema</b></div>
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3 oua</div>
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150 gr zahar</div>
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2 linguri cacao cernuta</div>
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1 pachet unt</div>
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esenta de rom</div>
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<b style="line-height: 20.7999992370605px;">Sirop</b></div>
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400 ml apa</div>
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200 gr zahar</div>
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2 plicuri capuccino</div>
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<b>Fondant (glazura)</b></div>
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500 gr zahar</div>
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250 ml apa</div>
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50 gr miere</div>
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2 linguri cacao cernuta</div>
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Eu incep intotdeauna prin a face siropul, asta pentru ca imi trebuie complet rece si pana fac blatul si crema, numai bine si siropul este bun de folosit.</div>
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Asadar, <span style="background-color: white; font-family: Georgia, serif; line-height: 20.7999992370605px; text-align: left;">apa cu zaharul se pun pe foc pana cand se topeste zaharul. </span><span style="background-color: white; font-family: Georgia, serif; line-height: 20.7999992370605px; text-align: left;">Cand da in clocot, se pun plicurile de capuccino si se da deoparte pana se raceste complet.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdC4BY20Hk-CIGhoU7tmINUioxBm_rb6OgR3wzoINAqIu5fyYMQBHs6ICW_03fl5lmGAtqGsb19FqbR8AHaTnHWJVhL9_KZauA5U2yzMUjn0TcD217vnl-y3EgQVAEpeEGXl4jcXdS7Wc/s1600/P1190809.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdC4BY20Hk-CIGhoU7tmINUioxBm_rb6OgR3wzoINAqIu5fyYMQBHs6ICW_03fl5lmGAtqGsb19FqbR8AHaTnHWJVhL9_KZauA5U2yzMUjn0TcD217vnl-y3EgQVAEpeEGXl4jcXdS7Wc/s1600/P1190809.JPG" height="300" width="400" /></a></div>
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<b style="background-color: white; font-family: Georgia, serif; line-height: 20.7999992370605px; text-align: left;">Blatul</b><span style="background-color: white; font-family: Georgia, serif; line-height: 20.7999992370605px; text-align: left;">: separam ouale, albusurile se bat spuma, se adauga din cand in cand cate putina apa iar apoi zaharul.</span></div>
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<span style="background-color: white; font-family: Georgia, serif; line-height: 20.7999992370605px; text-align: left;">Galbenusurile se freaca cu uleiul, se pun peste albusuri si se amesteca.</span><br style="background-color: white; font-family: Georgia, serif; line-height: 20.7999992370605px; text-align: left;" /><span style="background-color: white; font-family: Georgia, serif; line-height: 20.7999992370605px; text-align: left;">Faina se amesteca cu cacaoa, si se pune cate o lingura in compozitie amestecand de jos in sus. </span><br style="background-color: white; font-family: Georgia, serif; line-height: 20.7999992370605px; text-align: left;" /><span style="background-color: white; font-family: Georgia, serif; line-height: 20.7999992370605px; text-align: left;">Compozitia obtinuta se pune intr-o tava in care am pus hartie de copt, si se da la cuptor la 180 grade pentru 30 minute.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdvCdx-fxOxkwo8aEMug3uuvF0GBeIfRbJldKBDcpFJzFpUjkrg4h4thQDD5UwvpitBI-Z0mv8u_rRBuAbGjXHSe7ePNaOXrxhJrrDwMkJw5fNv03LZad9Ttxg48rrukTyvvObigDCWys/s1600/P1190796.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdvCdx-fxOxkwo8aEMug3uuvF0GBeIfRbJldKBDcpFJzFpUjkrg4h4thQDD5UwvpitBI-Z0mv8u_rRBuAbGjXHSe7ePNaOXrxhJrrDwMkJw5fNv03LZad9Ttxg48rrukTyvvObigDCWys/s1600/P1190796.JPG" height="400" width="308" /></a></div>
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Dupa cca 30 min arata asa:</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPit4Af4kdC56f6SA7ftV2lCe8yDcYE5epqfcumd4oVzy6jSAVPdhhaEntKk-eCnOfHhhgDz4obv2NTnxNQSRUKZoiQGvB-fcqw6AjY0yDZfVaJ5jzEd81SutRokzy8iD5-oPNU1tbAmA/s1600/P1190798.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPit4Af4kdC56f6SA7ftV2lCe8yDcYE5epqfcumd4oVzy6jSAVPdhhaEntKk-eCnOfHhhgDz4obv2NTnxNQSRUKZoiQGvB-fcqw6AjY0yDZfVaJ5jzEd81SutRokzy8iD5-oPNU1tbAmA/s1600/P1190798.JPG" height="400" width="316" /></a></div>
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Se scoate blatul din tava si se lasa sa se raceasca complet.</div>
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Intre timp facem crema.</div>
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<b style="background-color: white; font-family: Georgia, serif; line-height: 20.7999992370605px; text-align: left;">Crema:</b><span style="background-color: white; font-family: Georgia, serif; line-height: 20.7999992370605px; text-align: left;"> intr-un castron se pun ouale si zaharul. </span></div>
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<span style="background-color: white; font-family: Georgia, serif; line-height: 20.7999992370605px; text-align: left;">Se amesteca cu mixerul cca 3-4 minute pana se albesc putin si devin ca o spuma, apoi se pun pe baie de aburi amestecandu-se pana se ingroasa (devin ca o smantama lichida).</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgu5HHGQ8qqleXzYc1XY5yUlJY7XRopItKOpTQ3TiJmCYyCIUvMScZlTGs4-7JGcDaU31JIYfv3fCe6s3ZdBFLPLXiOy1hwcYpP-3rprowVSMrpAc5IQ2CMi_22nZ4tlwKzTSfEDWUQWsc/s1600/P1190812.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgu5HHGQ8qqleXzYc1XY5yUlJY7XRopItKOpTQ3TiJmCYyCIUvMScZlTGs4-7JGcDaU31JIYfv3fCe6s3ZdBFLPLXiOy1hwcYpP-3rprowVSMrpAc5IQ2CMi_22nZ4tlwKzTSfEDWUQWsc/s1600/P1190812.JPG" height="300" width="400" /></a></div>
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In poza de mai sus sunt ouale amestecate cu zaharul inainte sa le pun pe baie de aburi.</div>
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<span style="background-color: white; font-family: Georgia, serif; line-height: 20.7999992370605px; text-align: left;">Dupa ce s-a ingrosat, se pune o lingura de cacao, se ia de pe foc si se lasa sa se raceasca.</span><br style="background-color: white; font-family: Georgia, serif; line-height: 20.7999992370605px; text-align: left;" /><span style="background-color: white; font-family: Georgia, serif; line-height: 20.7999992370605px; text-align: left;">Untul la temperatura camerei, se freaca bine, se pune si cealalta lingura de cacao iar apoi crema care s-a racit intre timp.</span></div>
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<span style="background-color: white; font-family: Georgia, serif; line-height: 20.7999992370605px; text-align: left;">Blatul se taie in doua si se intoarce in asa fel incat partea de jos care este plata si frumoasa sa vina sus, asa va arata bine fondantul care va veni pus deasupra. </span></div>
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<span style="background-color: white; font-family: Georgia, serif; line-height: 20.7999992370605px; text-align: left;">Intr-o tava punem jumatate de blat si il insiropam bine, punem crema (daca vreti sa faceti o avelina de crema deasupra asa ca mine, opriti putina crema intr-un posh) si cealalta parte de blat pe care evident o insiropam bine.</span></div>
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Dam prajitura la frigider sa se intareasca putin crema, cca 1-2 ore.</div>
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Dupa ce crema s-a intarit se taie prajitura in patrate.</div>
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Fondant:</div>
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Intr-o craticioara se pune pe foc mic apa cu zaharul.</div>
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Cand zaharul s-a topit se adauga mierea si se amesteca usor.</div>
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Se lasa sa fiarba la foc mic cca 10-15 minute pana cand incepe sa se ingroase putin. </div>
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Veti stii ca este gata atunci cand, daca picurati putin din lingura intr-un pahar cu apa rece se strange ca o bombonica cleioasa.</div>
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Compozitia obtinuta se muta intr-un castron rece (eu folosesc unul metalic pe care il bag 15-20 minute la congelator).</div>
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Se lasa sa se raceasca putin si se amestaca cu mixerul pana cand se albeste.</div>
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Acum adaugati 2 linguri de cacao si amestecati bine cu mixerul.</div>
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Luati din fondant cate o lingura si puneti pe fiecare prajitura. Ideal este sa puneti prajiturile pe un gratar cu spatiu intre ele, iar apoi sa puneti fondant peste ele.</div>
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Cu fondantul trebuie lucrat relativ repede pentru ca se intareste.</div>
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Tips: Daca se intareste, il aducem pe calea cea buna punandu-l pe baie de aburi adaugandu-i si putina apa.</div>
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Cam asta-i tot, nu-i greu, iar rezultatul este unul pe masura.</div>
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Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-2248293689304204104.post-78485003982583344362014-12-02T16:29:00.000+02:002014-12-02T19:32:56.424+02:00Chec de Crăciun<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkCwu5JOLPqGagX_KooQCKNnAs9fKsfa3pn53SVB0gwljr6AqtlSB-x2Q91WM9rXhuPx7H170SxHcBLHRGvUMOqy2p0V5gUf1W6d8eUgRfVxG7rkuo1n_2H-MtiHKHQkn_Zx4D2fiP9tc/s1600/DSC_8991.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkCwu5JOLPqGagX_KooQCKNnAs9fKsfa3pn53SVB0gwljr6AqtlSB-x2Q91WM9rXhuPx7H170SxHcBLHRGvUMOqy2p0V5gUf1W6d8eUgRfVxG7rkuo1n_2H-MtiHKHQkn_Zx4D2fiP9tc/s1600/DSC_8991.JPG" height="640" width="522" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjD4tChRQYMIZFcsry2nJuEl2IyRd8x1Fq-m89pT20ywZEESrNE8rhErwerLnYLH6vRkdRCHUVGFuZBapAUoE5qaRkdLke1GoeWALJuknY_BC_1ZG0KEsDmf-np2ZWBgjRcZ5mWxCI1tW8/s1600/DSC_8978.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjD4tChRQYMIZFcsry2nJuEl2IyRd8x1Fq-m89pT20ywZEESrNE8rhErwerLnYLH6vRkdRCHUVGFuZBapAUoE5qaRkdLke1GoeWALJuknY_BC_1ZG0KEsDmf-np2ZWBgjRcZ5mWxCI1tW8/s1600/DSC_8978.JPG" height="508" width="640" /></a></div>
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Ce parerea aveti despre acest chec, nu-i asa ca arata senzational?</div>
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Acum, ca suntem in luna decembrie, trebuie sa incepem curatenia pentru sarbatori si pregatirea meniului de Craciun, de asta l-am postat acum, daca vreti sa-l faceti sa stiti de ce aveti nevoie.</div>
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Daca faceti acest chec, va veti uimi musafirii cu el, va asigur, ca sa nu mai vorbim despre gust...este hmmm.</div>
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Ideea am luat-o de pe net, de pe niste bloguri culinare straine, insa era facut pentru Halloween...eu l-am modifica si l-am adaptat Craciunului.</div>
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Deci, ideea este urmatoarea, se face un chec verde si unul cu cacao.</div>
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In cel cu cacao il coacem pe cel verde... desi pare complicat, nu este deloc, o sa vedeti imediat cat este de simplu.</div>
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Pentru <b>checul verde</b> aveti nevoie de:</div>
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4 oua</div>
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4 linguri apa</div>
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4 linguri ulei</div>
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150 gr zahar</div>
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<span style="line-height: 20.7999992370605px;">150 gr faina (cernuta)</span></div>
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zahar vanilat</div>
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coaja rasa de lamaie</div>
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putina sare</div>
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colorant alimentar verde</div>
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Pentru <b>checul cu cacao</b> aveti nevoie de aceleasi ingrediente ca la checul verde, doar ca in loc de colorant, aveti nevoie de 2 linguri generoase de cacao de buna calitate.</div>
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Eu folosesc deZaan.</div>
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<b>Pentru glazura:</b></div>
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50 gr unt </div>
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50 gr crema de branza Philadelphia</div>
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100 gr zahar pudra</div>
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1 plic zahar vanilat Bourbon</div>
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Checul verde.</div>
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<span style="line-height: 20.7999992370605px;">Incepeti prin a pune intr-o craticioara pe foc mic zaharul cu apa. </span></div>
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Lasati pe foc pana cand zaharul este topit si incepe sa fiarba.</div>
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Separati ouale si bateti albusurile spuma cu putina sare. </div>
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Cand acestea sunt batute spuma tare, adaugati imediat siropul de apa cu zahar fierbinte...bateti incontinuare si adaugati galbenusurile unul cate unul, colorantul....apoi uleiul, zaharul vanilat si coaja rasa de lamaie (sau portocala, ce va place).</div>
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Faina se pune in compozitie putin cate putin ametecand cu telul prin rasturnare de jos in sus pana cand se incorporeaza toata faina.</div>
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Compozitia obtinuta se coace intr-o tava de chec tapetata cu hartie de copt la 180 grade pentru cca <span style="line-height: 20.7999992370605px;">30-40 minute, sau pana cand trece testul cu scoabitoarea.</span></div>
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<span style="line-height: 20.7999992370605px;">Din experienta mea va spun ca este bine sa-l faceti intr-o tava mai mica si mai inalta, a mea a fost lunga si ingusta, data viitoare stiu mai bine cum sa-l fac.</span></div>
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<span style="line-height: 20.7999992370605px;">Dupa ce checul este copt se scoate din cuptor si se lasa sa se raceasca.</span></div>
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<span style="line-height: 20.7999992370605px;">Cand a ajuns la temperatura camerei, se scoate din tava de chec si se da la congelator pentru cca 4 ore (asta pentru a se taia frumos si sa nu se sfaramiteze).</span></div>
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<span style="line-height: 20.7999992370605px;">Dupa cele 4 ore, taiati checul felii si decupati in fiecare felie</span><span style="line-height: 20.7999992370605px;"> forma de bradulet.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKD9mMmBT8pAAD4qyrIQQ4OxeJV6Td434oNkNI20FUry8q0uhb3FFheXDeoyAOxZTvcHdY5aH0jATmPdjxR1q0Idwxo2zwV-cS7IrtjVs7NWdpH89P4_dGJHbZxMyUgoSEpNAdx9js2OA/s1600/P1190776.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKD9mMmBT8pAAD4qyrIQQ4OxeJV6Td434oNkNI20FUry8q0uhb3FFheXDeoyAOxZTvcHdY5aH0jATmPdjxR1q0Idwxo2zwV-cS7IrtjVs7NWdpH89P4_dGJHbZxMyUgoSEpNAdx9js2OA/s1600/P1190776.JPG" height="320" width="261" /></a></div>
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<span style="line-height: 20.7999992370605px;">Faceti checul cu cacao, procedand la fel ca la cel verde, doar ca in faina cerneti cacaoa.</span></div>
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<span style="line-height: 20.7999992370605px;">Pe fundul tavii puneti putin din compozitie, nivelati bine si aranjati braduletii decupati...</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-ZR5iSQfaS9F4RDdlhVDkPJ8yp8wQdOu_6veE2pmAjRSTnGBsJOkWmyHULjOLMNNg9kOpaIwN5kIuOTuAeKDXM4cO1QQzMnOoCOiPGN6nB_xe2qp_oXNfgwVA5nIAFydLRn-_JGE4LIg/s1600/P1190779.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-ZR5iSQfaS9F4RDdlhVDkPJ8yp8wQdOu_6veE2pmAjRSTnGBsJOkWmyHULjOLMNNg9kOpaIwN5kIuOTuAeKDXM4cO1QQzMnOoCOiPGN6nB_xe2qp_oXNfgwVA5nIAFydLRn-_JGE4LIg/s1600/P1190779.JPG" height="400" width="300" /></a></div>
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<span style="line-height: 20.7999992370605px;">...turnati restul de compozitie peste braduleti si dati checul la cuptor la 180 pentru cca 40 minute.</span></div>
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<span style="line-height: 20.7999992370605px;">Cat timp checul sta la cuptor, facem glazura in felul urmator:</span></div>
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Untul la temperatura camerei se amesteca cu crema de branza folosindu-va de mixer. Adaugam zaharul cernut, zaharul vanilat si mai mixam 2-3 minute.</div>
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Cand checul s-a racit, se imbraca in partea de sus cu acesta glazura...cred se poate glazura tot, nu vad care ar fi problema.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuZ7isIs7hz3o7d50bVQNKf3MC7uIYzfuB2XnDPD2sAfqmnl-zKz0yBVEIUD6hA9CtSV-orzzbxEV6-QR6mLZY7es1qshFhNOPTS6QEWm8K0WZegwSaFciEbq_dTD-lJRXqJDU2sfKeCA/s1600/DSC_8984.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuZ7isIs7hz3o7d50bVQNKf3MC7uIYzfuB2XnDPD2sAfqmnl-zKz0yBVEIUD6hA9CtSV-orzzbxEV6-QR6mLZY7es1qshFhNOPTS6QEWm8K0WZegwSaFciEbq_dTD-lJRXqJDU2sfKeCA/s1600/DSC_8984.JPG" height="500" width="640" /></a></div>
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Se feliaza si se serveste celor dragi.</div>
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Unknownnoreply@blogger.com2tag:blogger.com,1999:blog-2248293689304204104.post-70270558009298231942014-11-23T21:17:00.000+02:002014-11-23T21:19:00.451+02:00Macarons<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYDouQWdoXHv6q7ulRyYQxZIWyxfC4ExukarhI-yy5-pj2XN4zvpirL9gM_mtnKwXWth12brVhyphenhyphen_D6J6jHmNhOoqRZKwFd-rpQfGzc8ss5CNTxJJLhXm9-hO7N_BZm6I4pRS21lql57G0/s1600/DSC_8864.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYDouQWdoXHv6q7ulRyYQxZIWyxfC4ExukarhI-yy5-pj2XN4zvpirL9gM_mtnKwXWth12brVhyphenhyphen_D6J6jHmNhOoqRZKwFd-rpQfGzc8ss5CNTxJJLhXm9-hO7N_BZm6I4pRS21lql57G0/s1600/DSC_8864.JPG" height="640" width="526" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsbC-3xqfXU1OVUatg8BhHeArlnxCtQG1kDuViCsaGbL0o91vN9N9Uglxyy75p8JcDWfc0PLXZiQ3YSMLRbZg4yh1zfbXbdrrJr_P0e9JTJF_N0uyOfyHM1-4Nyhm2yFXpdOmkSOYvdHU/s1600/DSC_8840.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsbC-3xqfXU1OVUatg8BhHeArlnxCtQG1kDuViCsaGbL0o91vN9N9Uglxyy75p8JcDWfc0PLXZiQ3YSMLRbZg4yh1zfbXbdrrJr_P0e9JTJF_N0uyOfyHM1-4Nyhm2yFXpdOmkSOYvdHU/s1600/DSC_8840.JPG" height="640" width="518" /></a></div>
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Trebuie sa va spun ca mi-au cam dat batai de cap aceste minunatii numite Macarons, insa cu ajutorul prietenei mele Gabriela Cara al carei blog il gasiti <a href="http://gabrielacara.blogspot.ro/">AICI</a> (si care are niste retete senzationale, tot de la ea am si reteta de macarons), si cu sfaturi de la o alta prietena Mihaela, blogul ei il puteti vedea <a href="http://www.laprajiturela.ro/">AICI</a>, am reusit sa le dau de cap. Multumesc doamnelor!</div>
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Partea proasta cu acesti macaronsi este ca dau dependenta...asa ca, trebuie consumati cu moderatie :).</div>
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Ingredientele pentru cca 20 bucati sunt:</div>
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150 gr migdale (fulgi sau faina de migdale)</div>
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150 gr zahar pudra margaritar</div>
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120 gr albus de ou</div>
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150 gr zahar tos</div>
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40 ml apa</div>
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colorant alimentar (in caz ca ii vreti colorati)</div>
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Incepem prin a macina in robot migdalele cu zaharul pudra iar apoi le cernem intr-un castron mai maricel. </div>
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Peste ele punem 60 gr albus si amestecam bine.</div>
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Intr-o craticioara cu fund dublu se pun pe foc zaharul tos si apa la foc mic pana se topeste zaharul, apoi se mareste flacara. </div>
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Cand ajunge la temperatura de 110 grade (neaparat va trebuie termometru), se bat spuma cele 60 gr albus de ou ramase pana cand zaharul are temperatura de 117 grade. </div>
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Se opreste focul si se toarna usor siropul de zahar in albusurile batute spuma, avand grija sa dam mixerul pe cea mai mica viteza.</div>
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Daca vreti sa colorati macaronsi, acum este momentul sa adaugati colorantul.</div>
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Se bate in continuare cu mixerul la viteza mare pana cand acompozitia este lucioasa si are cca 45 grade.</div>
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Jumatate din bezeaua obtinuta se pune peste migdale si se amesteca usor.</div>
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Punem si restul de bezea si amestecam usor, cu miscari fine pana cand compozitia curge de pe spatula usor si are aspectul unei lave.</div>
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Aveti grija sa nu amestecati prea mult pentru ca se subtiaza compozitia si nu mai ies, dar nici sa nu amestecati cat trebuie nu este bine.</div>
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Realizarea acestui amestec se numeste macaronaj si trebuie sa obtii un amestec nici prea moale, nici prea tare.</div>
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Compozitia obtinuta se pune in posh si pe o tava tapetata cu hartie de copt se formeaza macaronsi.</div>
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Se lasa la temperatura camerei sa se usuce cca 1 ora, sau pana cand macaronsi fac o pojghita iar cand ii atingi cu degetul nu se lipesc de deget.</div>
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Se coc la cuptor cu ventilatie la 150 grade pentru 7 minute, iar apoi reducem temperatura la 120 grade pentru inca 8 minute.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_ejeGNR8m5eQlu0n7VzCIacdFzLdeUNnbTmiFIyMxPCHkYiBTi5v6ovoRC4ot964IPhkSYqi4LYKzv0R5FqBhyG7lLzzFv9ccsQzJsRBsCK6OhXJbzArCtH7H930fuMp4hSxkX6_-igw/s1600/DSC_8854.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_ejeGNR8m5eQlu0n7VzCIacdFzLdeUNnbTmiFIyMxPCHkYiBTi5v6ovoRC4ot964IPhkSYqi4LYKzv0R5FqBhyG7lLzzFv9ccsQzJsRBsCK6OhXJbzArCtH7H930fuMp4hSxkX6_-igw/s1600/DSC_8854.JPG" height="472" width="640" /></a></div>
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Dupa ce s-au copt se lasa sa se raceasca, se desprind de pe hartia de copt si se umplu cu creme diferite.</div>
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Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-2248293689304204104.post-51838880851165245712014-11-12T22:21:00.000+02:002014-11-13T09:31:02.088+02:00Mini Cheesecake<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPhdufRekLmK90A7h2qOxrdKZQ_MxfiSc7O2i-H8W1fnA5dmaDeEwy6ibP0zc3urKWKojJmfAvAlMvxMzNXmVS36qwYNAnBiHUlvhoJ796wblKyft8I_1v0tstKzarZ_AkeDuiv_JJqUY/s1600/DSC_8788.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPhdufRekLmK90A7h2qOxrdKZQ_MxfiSc7O2i-H8W1fnA5dmaDeEwy6ibP0zc3urKWKojJmfAvAlMvxMzNXmVS36qwYNAnBiHUlvhoJ796wblKyft8I_1v0tstKzarZ_AkeDuiv_JJqUY/s640/DSC_8788.JPG" width="423" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTBwYftpeOFHNqGLD89wy89P2K_lX7ZkqHmkzbdW2dzTSPEqM4vSYAZtUI0ID69vclOosHtRvN3qjmUDe3ULUMqCxop8D5ph4DY0wqIsCuszAmWjg0mM6Px8OAVBdK-DOrV0M__4AC2Hc/s1600/DSC_8732.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTBwYftpeOFHNqGLD89wy89P2K_lX7ZkqHmkzbdW2dzTSPEqM4vSYAZtUI0ID69vclOosHtRvN3qjmUDe3ULUMqCxop8D5ph4DY0wqIsCuszAmWjg0mM6Px8OAVBdK-DOrV0M__4AC2Hc/s640/DSC_8732.JPG" width="554" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVfgP0FwKKIu3PGJdt-ZObGufY4FaxdgkRk8En8oO1gdCv783L6RaBai4d_bfHQ73xxAI1ZV8xEW-iMLULxc94iDN6-S8udBZKzWgPqgHYMsoz-l61g0dgfBVUw6cy-TSOmohFqyGKbPE/s1600/DSC_8803.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="428" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVfgP0FwKKIu3PGJdt-ZObGufY4FaxdgkRk8En8oO1gdCv783L6RaBai4d_bfHQ73xxAI1ZV8xEW-iMLULxc94iDN6-S8udBZKzWgPqgHYMsoz-l61g0dgfBVUw6cy-TSOmohFqyGKbPE/s640/DSC_8803.JPG" width="640" /></a></div>
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Cheesecake-ul este un desert pe care iti vine sa-l mananci cu ochii.</div>
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Culorile si textura acestui desert sunt de un rafinament aparte.</div>
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Insoteste cu succes o cafea aromata sau un cappuccino.</div>
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<span style="color: #333333;">Daca vreti sa faceti cheesecake in tava mare, si nu asa mini, gasiti reteta </span><a href="http://nainakitchen.blogspot.ro/2013/10/cheesecake-cu-sos-de-zmeura.html"><span style="color: red;"><b>AICI</b></span></a></div>
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Ingedientele necesare sunt:</div>
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<b>Pentru blat</b></div>
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200 gr biscuiti digestivi</div>
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100 gr unt </div>
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<b>Pentru crema</b></div>
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400 gr crema de branza Philadelphia </div>
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100 ml smantana grasa (25% grasime)</div>
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100 gr zahar pudra (cernut)</div>
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2 oua</div>
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2 pliculete zahar vanilat</div>
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coaja rasa de portocala</div>
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un strop de sare</div>
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Blatul se obtine zdrobind biscuitii in robotul de bucatarie, sau ii puneti intr-o punga si ii bateti ca pe snitele....pana se fac ca si pesmetul.</div>
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Puneti peste ei untul topit si amestecati bine.</div>
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Din compozitia obtinuta se pune cate o lingura in formele de briose, si cu ajutorul unui fund de pahar presam bine.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9hVeLLCxbgCah23WYzzrhqQz6dDZEgAWzL43E6bkUC5-gQNp64JdmAxYgNys7TGxmokKdbCiNpIxLjJaq_Rf76_51CKK3imMMKJeaJrUpg8E3hzlmBEwFbALKSssLRVgxZEFg1ALPAdI/s1600/P1190612.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9hVeLLCxbgCah23WYzzrhqQz6dDZEgAWzL43E6bkUC5-gQNp64JdmAxYgNys7TGxmokKdbCiNpIxLjJaq_Rf76_51CKK3imMMKJeaJrUpg8E3hzlmBEwFbALKSssLRVgxZEFg1ALPAdI/s400/P1190612.JPG" width="400" /></a></div>
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<span style="font-size: 13px; line-height: 20.7999992370605px;">Crema se face amestecand cu mixerul toate ingredienetele. </span></div>
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Compozitia obtinuta se pune peste blatul de biscuiti si se da la cuptorul preincalzit la 180 grade pentru cca 25-30 minute. </div>
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Crema trebuie sa se inchege, avand grija sa nu se rumeneasca.</div>
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Se scot din cuptor si se lasa sa se raceasca.</div>
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Se orneaza cu fructe proaspete si zahar pudra.</div>
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Din aceasta compozitie ies 15 bucati.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqHbgyhiNHmE1w6H3hQ_OozbJYFolChuFO7pypRaYbG5bJg2Pj1UL8FdNmK03D9O9vgTrFb3wfyGOxIAEGvl6Zn2ZQpFqsFQ9Hdx-hNPK413KJRSNAMkm1jRE2U8g6Ikh5aQ5B2iZ7rDw/s1600/DSC_8780.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="420" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqHbgyhiNHmE1w6H3hQ_OozbJYFolChuFO7pypRaYbG5bJg2Pj1UL8FdNmK03D9O9vgTrFb3wfyGOxIAEGvl6Zn2ZQpFqsFQ9Hdx-hNPK413KJRSNAMkm1jRE2U8g6Ikh5aQ5B2iZ7rDw/s640/DSC_8780.JPG" width="640" /></a></div>
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Unknownnoreply@blogger.com2tag:blogger.com,1999:blog-2248293689304204104.post-15954292013451630462014-11-01T09:05:00.003+02:002014-11-01T09:05:54.214+02:00Tarta cu fructe<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLZOHfGMS9XpRzDbSkOscLFukyxtr9N9_VEOKKsZChCew_2r3-2bBcQG8y4wWAnfn_VzbAFWoB86xQ_Dnc-Gks0XzU6wDxIO3ANJlSCWhqFJ3TFe5GKDBDsGP5Y2B7iu-MfwltxE8AnaU/s1600/DSC_8605.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLZOHfGMS9XpRzDbSkOscLFukyxtr9N9_VEOKKsZChCew_2r3-2bBcQG8y4wWAnfn_VzbAFWoB86xQ_Dnc-Gks0XzU6wDxIO3ANJlSCWhqFJ3TFe5GKDBDsGP5Y2B7iu-MfwltxE8AnaU/s1600/DSC_8605.JPG" height="640" width="422" /></a></div>
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Daca va place crema de vanilie, musai sa faceti aceasta tarta.</div>
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Este simplu de facut si foarte savuroasa.</div>
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Eu o fac foarte des cand apare zmeura, insa nici cu fructe de padure nu este rea.</div>
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Pentru <b>aluatul de tarta</b> aveti nevoie de:</div>
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125 gr faina</div>
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110 gr unt rece taiat cubulete</div>
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25 gr zahar</div>
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1 lingura lapte</div>
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1 plic zahar vanilat</div>
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un varf de cutit sare</div>
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Se pun intr-un castron toate ingredientele si se amesteca usor cu mana sau la robot.</div>
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Se obtine un aluat care se baga la frigider invelit in folie alimentara cca 1 ora.</div>
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Dupa ce a trecut ora, pe masa infainata intindem bine aluatul pana obtinem o foaie cat forma de tarta.</div>
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Este bine sa aveti o forma de tarta cu fund detasabil, asa veti scoate tarta usor si fara sa se rupa la taiere.</div>
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Punem foaia obtinuta in forma de tarta si o intepam din loc in loc cu furculita.</div>
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Se da la cuptor la 180 grade cca 30 min sau pana se rumeneste usor.</div>
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<b>Crema de vanilie</b></div>
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500 ml lapte</div>
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6 galbenusuri</div>
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100 gr zahar</div>
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50 gr amidon</div>
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3-4 pliculete zahar vanilat</div>
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Intr-o craticioara cu fund dublu, se pun la foc mic laptele cu 2 linguri de zahar si vanilia.</div>
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Intr-un castron amestecam bine galbenusurile cu zaharul si amidonul.</div>
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Cand laptele este gata sa dea in clocot, punem crema de galbenusuri si amestecam energic.</div>
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Lasam pe foc mic si amestecam mereu pana cand crema se ingoasa.</div>
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Se pune rece peste aluatul de tarta si se orneaza cu fructe.</div>
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Se da la frigider 2-3 ore si se serveste pudrata cu zahar pudra.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2570lXux5GTnPIsBsjjqcy5JBgZMT8R-lDK9i4cmR1z8AtsAL3LxO9-X2TT7AXoJBlqk9IjKI-hCJpQAvK9CHM2nTovECOX8LQfxaqg6xdbE4dRL3TfFUbMuHtwlwBuvorfYjFl6EkLs/s1600/10484664_4765528793964_8981640106402129631_n+(1).jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2570lXux5GTnPIsBsjjqcy5JBgZMT8R-lDK9i4cmR1z8AtsAL3LxO9-X2TT7AXoJBlqk9IjKI-hCJpQAvK9CHM2nTovECOX8LQfxaqg6xdbE4dRL3TfFUbMuHtwlwBuvorfYjFl6EkLs/s1600/10484664_4765528793964_8981640106402129631_n+(1).jpg" height="420" width="640" /></a></div>
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O bunatate!</div>
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Unknownnoreply@blogger.com2