tag:blogger.com,1999:blog-18876969329813493122024-03-14T17:12:31.976+02:00Adela ZilahiCeva bun... ceva dulceAdela Zilahihttp://www.blogger.com/profile/13956977729610557960noreply@blogger.comBlogger754125tag:blogger.com,1999:blog-1887696932981349312.post-70437694905439895262018-12-20T18:50:00.001+02:002018-12-20T18:50:40.518+02:00Biscuiti, fursecuri pentru Craciun<a href="https://3.bp.blogspot.com/-ZWLjPcfqJmI/XBvDGk3vkWI/AAAAAAAAPyU/ubBt8pQ5kDAIIRsBjupWm5UpCTYJK3k9ACLcBGAs/s1600/Mancaruri%252C%2Bprajituri112.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="640" data-original-width="512" height="640" src="https://3.bp.blogspot.com/-ZWLjPcfqJmI/XBvDGk3vkWI/AAAAAAAAPyU/ubBt8pQ5kDAIIRsBjupWm5UpCTYJK3k9ACLcBGAs/s640/Mancaruri%252C%2Bprajituri112.jpg" width="512" /></a><i> </i><br />
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<i> Bine v-am regasit dragilor , dupa o absenta de un an de zile m-am gandit sa reiau activitatea mea pe blog, in speranta ca va fi o perioada mai linistita pentru mine. Mi-am propus sa fiu mai activa, desi timpul nu imi permite foarte multe, dar totusi intodeauna mi-a facut placere sa scriu retete si mai ales sa gatesc. </i><br />
<i>Iata caci , Craciunul se apropie cu pasi repezi si trebuie sa - l intampinam pe Mos Craciun cu fursecuri pe placul lui, asadar am ales din retetarul meu cateva care imi plac foarte mult. </i><br />
<i>Sper sa va placa si voua la fel de mult si sa aveti spor la pregatit!!</i><br />
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<a href="https://cevabun-cevadulce.blogspot.com/2011/12/brune-kager.html"><i>Brune kager</i></a><br />
<a href="https://cevabun-cevadulce.blogspot.com/2015/01/fursecuri-spirale.html"><i>Fursecuri spirale</i></a><br />
<a href="https://cevabun-cevadulce.blogspot.com/2015/01/fursecuri-fragede-cu-nuca.html"><i>Fursecuri fragede cu nuca</i></a><br />
<a href="https://cevabun-cevadulce.blogspot.com/2014/12/aceste-cornulete-sunt-perfecte-pentru.html"><i>Cornulete fragede cu nuca</i></a><br />
<a href="https://cevabun-cevadulce.blogspot.com/2012/01/biscuiti-cu-portocale-si-la-un-ceai.html"><i>Biscuiti cu portocale</i></a><br />
<a href="https://cevabun-cevadulce.blogspot.com/2016/03/cornulete-cu-untura-si-nuca.html"><i>Cornulete cu untura si nuca</i></a><br />
<a href="https://cevabun-cevadulce.blogspot.com/2012/04/cornulete-fragede-cu-gem.html"><i>Cornulete fragede cu gem</i></a>Adela Zilahihttp://www.blogger.com/profile/13956977729610557960noreply@blogger.com10tag:blogger.com,1999:blog-1887696932981349312.post-73737132352905988012017-11-03T12:22:00.000+02:002017-11-03T12:22:03.698+02:00Tarta cu mere si stafide<div class="separator" style="clear: both; text-align: center;">
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<a name='more'></a><i>Daca tot e toamna si e sezonul merelor atunci va invit la o tarta cu mere delicioasa. </i><br />
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<i>Ingrediente pentru o tarta rotunda:</i><br />
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<ul>
<li><i>o foaie de tarta rotunda </i></li>
<li><i>500 g mere feliate</i></li>
<li><i>50 g stafide brune inmuiate in rom</i></li>
<li><i>o lingurita scortisoara pudra</i></li>
<li><i>2 oua </i></li>
<li><i>100 g kvarg sau iaurt grecesc</i></li>
<li><i>80 g zahar</i></li>
<li><i>esenta de vanilie</i></li>
<li><i>o bucatica de unt pentru uns forma</i></li>
<li><i>un galbenus de ou pentru uns </i></li>
<li><i>zahar pudra pentru servit </i></li>
</ul>
<i><br />Timp de pregatire : 20 min</i><br />
<i>Timp de coacere: 30 min<br /></i><br /><i><br /></i><br />
<i>Daca avem toate ingredientele la indemana este foarte usor de pregatit. Se unge o forma rotunda cu unt si se aseaza foaia de tarta . Se tapeteaza tava usor cu aceasta lasand marginile , pentru ca la final se va indoi marginea usor spre umplutura. Daca nu aveti foaia de tarta pregatita in casa se pot cumpara din super marketuri , au foi de tarte calitate garantata, daca nu se poate pregati dupa reteta de <a href="http://cevabun-cevadulce.blogspot.se/2014/02/mei-cu-mare-placere-va-aduc-o-reteta.html">aici </a>.</i><br />
<i>Se aseaza merele si se presara stafidele inmuiate in rom. Pe urma presaram scortisoara.</i><br />
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<i>Oale se bat cu zaharul si esenta de vanilie pana ce devin cremoase.</i><br />
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<i>Pe urma adaugam kvargul si amestecam , apoi turnam peste mere.</i><br />
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<i>Marginile se aduc spre umplutura si se aranjeaza in valuri sa dea o forma frumoasa tartei. Apoi se ung cu galbenus de ou. Se introduce tarta in cuptorul preincalzit la 180 grade C pana ce se rumeneste usor deasupra, cca 30 min.</i><br />
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<i>Cand este gata se lasa la racit apoi se pudreaza cu zahar inainte de servire.</i><br />
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<br />Adela Zilahihttp://www.blogger.com/profile/13956977729610557960noreply@blogger.com3tag:blogger.com,1999:blog-1887696932981349312.post-73376205325678528222017-10-13T11:44:00.000+03:002017-10-13T11:44:26.074+03:00Prajitura simpla cu kiwi<div class="separator" style="clear: both; text-align: center;">
<a href="https://2.bp.blogspot.com/-b9IiW-wjzsI/WWNBMcrAA5I/AAAAAAAAPtQ/ba7u0QZVYbspwR8XAyfoyLHtMXY1qMlVwCLcBGAs/s1600/P1300884.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="800" data-original-width="600" height="640" src="https://2.bp.blogspot.com/-b9IiW-wjzsI/WWNBMcrAA5I/AAAAAAAAPtQ/ba7u0QZVYbspwR8XAyfoyLHtMXY1qMlVwCLcBGAs/s640/P1300884.JPG" width="480" /></a></div>
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<i>Prajitura simpla cu kiwi este o reteta simpla cu pasi simpli de urmat si pentru cei care iubesc deserturile cu fructe. Asa sa facut sa raman cu trei bucati de kiwi bine coapte care deja erau sortite aruncarii , dupa spusele Brigittei, dar intodeauna , produsele ramase se pot utiliza pentru ceva bun si de efect. Spre surprinderea mea, a avut mult succes in randul copiilor mei care nu prea mananca deserturi cu fructe.</i><br />
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<i>Ingrediente:</i><br />
<ul>
<li><i>4 bucati de oua mari </i></li>
<li><i>200 g zahar</i></li>
<li><i>125 ml iaurt</i></li>
<li><i>50 ml unt topit</i></li>
<li><i>esenta / zahar vanilat</i></li>
<li><i>200 g faina</i></li>
<li><i>5 g praf de copt </i></li>
<li><i>3 bucati de kiwii bine coapte si taiate cuburi</i></li>
<li><i>zahar pudra pentru servit </i></li>
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<i> Ouale si zaharul si mixeaza pana ce devin cremoase si se topeste zaharul.</i><br />
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<i>Adaugam untul topit si iaurtul si incorporam bine de tot. Pe urma adugam esnta de vanilie sau zaharul vanilat.</i><br />
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<i>Spre final incorporam faina amestecata cu praful de copt .</i><br />
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<i>Compozitia obtinuta se toarna intr-o tava cu hartie de copt (24/15) si se aseaza bucatile de kiwi deasupra compozitiei.</i><br />
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<i>Se coace prajitura in cuptorul preincalzit la 180 grade C , timp de 25-30 minute, pana ce devine usor maroniu deasupra.</i><br />
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<i>Dupa ce a copt se lasa sa se raceasca si inainte de a servi se presara zahar pudra. Merge foarte bine servita cu un pahar cu lapte , iar copilul tau cu siguranta va fi fericit.๐๐๐</i><br />
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<br />Adela Zilahihttp://www.blogger.com/profile/13956977729610557960noreply@blogger.com1tag:blogger.com,1999:blog-1887696932981349312.post-69336257930535231052017-07-10T12:59:00.000+03:002017-07-10T12:59:36.581+03:00Csรถrรถgefank<div class="separator" style="clear: both; text-align: center;">
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<i>Imi aduc aminte cu drag cand mama si bunica ne facea aceste minciunele sau scovergi la sfarsit de saptamana, era desertul nostru de duminica, asteptam cu mare nerabdare pana ce se faceau. Mama ne certa uneori si ne spunea sa asteptam pana ce se racesc sa nu ne ardem la maini </i>๐๐<i>, dar nerabdarea noastra uneori ne ducea , a fura cate o ,,minciunea,, </i>๐๐๐<i></i><br />
<i>Raman amintiri placute si retete mostenite de la bunici si parinti, este cel mai minunat lucru posibil.</i><br />
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<i>Ingrediente:</i><br />
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<ul>
<li><i>500 g faina alba cernuta</i></li>
<li><i>2 oua</i></li>
<li><i>o priza de sare</i></li>
<li><i>o lingura zahar</i></li>
<li><i>coaja rasa de la o lamaie/ rom/vanilie</i></li>
<li><i>200 g iaurt sau smantana mai slaba</i></li>
<li><i>o lingurita bicarbonat de sodiu</i></li>
<li><i>1 l ulei pentru prajit</i></li>
<li><i>zahar pudra pentru servit</i></li>
</ul>
<i>Ouale se bat cu un tel impreuna cu zaharul si un praf de sare.</i><br />
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<i>Pe urma adaugam iaurtul sau smantana slaba si amestecam. Adaugam aroma la alegere (mie imi place foarte mult cu multa coaja de lamaie) si bicarbonatul de sodiu stins cu putina zeama de lamaie.</i><br />
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<i>Spre final incorporam faina. Rezulta un aluat destul de elastic, pe care il intindem de cca 5-7 mm grosime.</i><br />
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<i>Taiem fasii late de doi cm , apoi sa fie de cca 8-10 cm lungime. ( vezi foto)</i><br />
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<i>Facem o taietura pe mijloc apoi rasucim un capat prin taietura.</i><br />
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<i>Prajim minciunelele intr-un vas de inox inalt cu uleiul incins pana devin usor maronii pe ambele parti.</i><br />
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<i>Le scoatem pe o tava cu hartie de bucatarie sa absoarbe excesul de ulei, apoi le pudram cu zahar si sunt gata pentru servit.</i><br />
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<i>Se pastreaza foarte bine si adoua si a treia zi, asadar puteti pregatii o portie dubla, pentru cei pofticiosi si mancaciosi.</i>๐๐<br />
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<br />Adela Zilahihttp://www.blogger.com/profile/13956977729610557960noreply@blogger.com1tag:blogger.com,1999:blog-1887696932981349312.post-88171241153979544912017-07-07T09:59:00.000+03:002017-07-07T09:59:38.932+03:00Tortilla cu pui<div class="separator" style="clear: both; text-align: center;">
<a href="https://2.bp.blogspot.com/-Y3gxym01Rz4/VurLEdH_0FI/AAAAAAAAPQo/6__G6rwVMfYN5pHz8aTZ5g2QeN3-5BoIg/s1600/P1300584.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://2.bp.blogspot.com/-Y3gxym01Rz4/VurLEdH_0FI/AAAAAAAAPQo/6__G6rwVMfYN5pHz8aTZ5g2QeN3-5BoIg/s640/P1300584.JPG" width="480" /></a></div>
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<i>Tortillas sau lipii mexicane</i><br />
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<i>
Tortillas reprezinta un aliment de baza al bucatariei mexicane, cu
toate ca se consuma de-a lungul intregii Americi Latine. Acestea au o
forma circulara, pot fi preparate atat din porumb, cat si din faina alba
de grau si, cu toate ca poarta acelasi nume, nu trebuie confundate cu
tortillas din Spania, care se pregatesc dupa alta reteta.</i></div>
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<i>
Cea mai cunoscuta modalitate de preparare a acestor alimente este cea
in care boabele de porumb se curata bine si se fierb in apa cu oxid de
calciu, pentru ca mai apoi sa se framante pana la obtinerea unei paste
consistente. Tortilla din faina de grau se prepara prin amestecul cu apa
sau lapte, unt vegetal sau grasime de porc si sare. Masa de faina se
framanta alaturi de celelalte ingrediente si se taie in forma circulara,
pentru ca mai apoi sa fie introdusa in cuptor, pe o placa de metal sau
lut. Forma finala este asemanatoare cu a unei clatite sau a unei lipii
libaneze.</i></div>
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</i><div style="text-align: justify;">
<i>
Tortilla este un aliment de baza in bucataria mexicana si tine locul
painii noastre, putand fi savurata alaturi de o multime de feluri de
mancare specifice. Indiferent de venituri sau clasa sociala, tortillas
sunt consumate in cantitati uriase pe intreg teritoriul Mexicului si nu
numai.</i></div>
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<a href="http://foodstory.stirileprotv.ro/bucatarie-internationala/tortilla-esenta-bucatariei-mexicane"><i>sursa </i></a><br />
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<i>Umplutura poate sa varieze in functie de ingredientele pe care le aveti, dar condimentele sunt specifice zonei lor cu arome distincte si foarte picante.</i><br />
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<i>Ingrediente pentru 4 persoane:</i><br />
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<ul>
<li><i>4 lipii mexicane</i></li>
<li><i>un piept mare de pui taiat cuburi</i></li>
<li><i>200 g sos de rosii pasat</i></li>
<li><i>2 catei usturoi tocat fin </i></li>
<li><i>o ceapa toacata fin</i></li>
<li><i>condimente mexicane pentru tortilla</i></li>
<li><i>1+1 linguri ulei </i></li>
</ul>
<i>Pentru servit:</i><br />
<br />
<ul>
<li><i>salata verde </i></li>
<li><i>rosii</i></li>
<li><i>ceapa rosie</i></li>
<li><i>castravete ( optional)</i></li>
<li><i>smantana (optional ) </i></li>
</ul>
<i>Pieptul de pui se prajeste intr-o tigaie incinsa cu o lingura de ulei. In alta tigaie se caleste ceapa cu usturoiul . Cand este calit turnam sosul de rosii, pe urma adaugam bucatile de piept de pui prajit. Adaugam condimentele mexicane si lasam sa fiarba 10 minute.</i><br />
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<i>Se umple lipiile cu aceasta compozitie.</i><br />
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<i>Apoi se adauga legumele taiate, optional smantana, eu spun sa incercati neaparat pentru ca este mult mai delicioasa. Rulati bine lipiile sa nu iasa sosul, eventual sa impachetati in staniol si savurati cu mare pofta.</i><br />
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<br />Adela Zilahihttp://www.blogger.com/profile/13956977729610557960noreply@blogger.com1tag:blogger.com,1999:blog-1887696932981349312.post-58108720383369809192017-07-06T14:24:00.001+03:002017-07-06T14:24:42.769+03:00Tort cu crema de branza si capsuni<div class="separator" style="clear: both; text-align: center;">
<a href="https://4.bp.blogspot.com/-bmFhqPKcURg/WV30qppDEBI/AAAAAAAAPqM/Didypc_cMyI9dmfuwUIAuUdz-Em6giA2wCLcBGAs/s1600/P1310095.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="800" data-original-width="600" height="640" src="https://4.bp.blogspot.com/-bmFhqPKcURg/WV30qppDEBI/AAAAAAAAPqM/Didypc_cMyI9dmfuwUIAuUdz-Em6giA2wCLcBGAs/s640/P1310095.JPG" width="480" /></a></div>
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<i>Inca se mai gasesc capsuni pe piata noastra. Cred ca sunt locale si proaspete, nu importate pentru ca sunt mai dulci si parfumate. M-am gandit sa le combin cu crema de branza si cu ciocolata, sa fie un tort lejer, racoritor de vara si am obtinut tot ce mi-am dorit.</i><br />
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<i>Ingrediente pentru un tort cu diametrul 30:</i><br />
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<i>Baza: </i><br />
<i><br /></i>
<ul>
<li><i>2 oua </i></li>
<li><i>80 g zahar</i></li>
<li><i>15 g cacao neagra</i></li>
<li><i>80 g faina</i></li>
<li><i>un praf de sare</i></li>
<li><i>1/2 lingurita praf de copt</i></li>
</ul>
<i></i><br />
<i>Crema:</i><br />
<ul>
<li><i>700 g kvarg</i></li>
<li><i>300 ml frisca lichida 40%</i></li>
<li><i>o lingura zahar pudra vanilat ( cu seminte de vanilie)</i></li>
<li><i>200 g zahar pudra</i></li>
<li><i>20 g gelatina granule</i></li>
<li><i>250 g capsuni taiate cubulete + 250 g capsuni taiate felii</i></li>
</ul>
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<i>Incepem prin a pregatii baza, care va fi o foaie de blat. Oulale se bat cu zaharul pana ce devina cremoase. </i><br />
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<i>Pe urma adaugam faina ametecata cu praful de copt si un praf de sare si cacao neagra. Incorporam ingredientele uscate asa in fel sa nu ramana cocoloase.</i><br />
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<i>Coacem blatul in forma rotunda tapetata cu hartie de copt, in cuptorul preincalzit la 180 grade C timp de 15 minute, pana ce trece testul scobitorii. Blatul se lasa la racit , intre timp pregatim crema.</i><br />
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<i>Frisca se bate cu o lingura de zahar pudra vanilat pana ce devine ferma si tare.</i><br />
<i>Gelatina se hidrateaza in 15 ml apa rece timp de 10 minute.</i><br />
<i>Branza kvarg se amesteca cu zaharul pudra, pe urma incorporam cate o lingura de frisca.</i><br />
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<i>Gelatina se dizolva pe foc mic, sau la microunde, aveti grija sa nu ajunga in punctul de a fierbe. Adaugam din compozitia de crema si amestecam, pe urma adaugam gelatina la restul de crema si amestecam cu mixerul .</i><br />
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<i>Iar spre final adaugam capsunele taiate cuburi.</i><br />
<i>Asezam foaia de blat in forma care am copt blatul, ( cu peretii detasabili si pe margine asezati folie alimentara sau de preferabil hartie de copt) apoi asezati in picioare felii de capsuni si turnam compozitia de branza. Dam tortul la rece pentru o ora , pe urma ornam cu feliile de capsuni. Dam tortul inapoi la rece 2-3 ore. Inainte de servire scoateti peretele detasabil si hartia de copt, feliati si serviti cu mare pofta!</i><br />
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<br />Adela Zilahihttp://www.blogger.com/profile/13956977729610557960noreply@blogger.com1tag:blogger.com,1999:blog-1887696932981349312.post-6680559923411443402017-07-05T10:59:00.000+03:002017-07-05T10:59:36.834+03:00Prajitura cu ricotta si afine<div class="separator" style="clear: both; text-align: center;">
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<i>Simpla si delicioasa sunt cuvintele care descriu aceasta prajitura, combinatia este perfecta din punctul meu de vedere. Gustul acrisor al afinelor se combina perfect cu gustul ricottei, ,,a iesit o prajitura delicioasa!!!,, , spun papilele mele gustative ๐๐.</i><br />
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<i>Ingrediente pentru o tava mica 20/16:</i><br />
<i><br /></i>
<ul>
<li><i>4 oua</i></li>
<li><i>200 g zahar</i></li>
<li><i>250 g branza ricotta</i></li>
<li><i>50 g unt topit si racit</i></li>
<li><i>coaja rasa de la o lamaie</i></li>
<li><i>un praf de copt</i></li>
<li><i>160 g faina alba</i></li>
<li><i>150 g afine</i></li>
</ul>
<i></i><br />
<i>Intr-un castron se bat ouale cu zaharul pana ce se topeste zaharul . Pe urma adaugam untul topit si amestecam.</i><br />
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<i>Apoi urmeaza sa adaugam faina cernuta si amestecata cu praful de copt. Incorporam bine sa nu ramana cocoloase.</i><br />
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<i>Iar spre final adaugam branza ricotta. O incorporam asa incat sa mai raman cate o bucata de branza prin compozitia de aluat.</i><br />
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<i>Turnam compozitia obtinuta in tava tapetata cu hartie de copt si nivelam. Deasupra presaram afinele. Se da tava in cuptorul incins prealabila la 180 grade C si se coace timp de 35-40 minute. Icercati dupa 25- 30 de minute cu o scobitoare, daca aveti cuptor cu ventilatie. </i><br />
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<i>Dupa ce a copt prajitura se lasa la racit in tava. Se pudreaza cu zahar sau daca doriti se poate orna cu frisca sau glazura cu ciocolata. Eu am pudrat cu zahar si sa mancat imediat dupa racire.</i><br />
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<br />Adela Zilahihttp://www.blogger.com/profile/13956977729610557960noreply@blogger.com2tag:blogger.com,1999:blog-1887696932981349312.post-22225949539385735622017-07-04T14:12:00.000+03:002017-07-04T14:12:02.929+03:00Cotlete de porc cu sos de ciuperci si brocoli<div class="separator" style="clear: both; text-align: center;">
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<i>Cand vine vorba de ,, cea mai buna leguma e porcul,, sotul meu este foarte incantat. Nu stiu din ce cauza renunta sa manance carnea de pui, prefera doar aripioarele crocante facute la cuptor sau gratar. Dar, intodeauna este un ,, dar,, combinat totusi cu legume, este mult mai buna , parca ,,aluneca mult mai bine,, aici, in categoria aceasta ma incadrez eu, ๐ cred ca sunteti de aceasi parere cu mine, sau nu? Parerile sunt impartite dar binevenite oricand, fie ele bune sau rele.</i><br />
<i>Revenind la reteta, cred ca am facut-o de ceva vreme si cum sunt in pana de idei acum cand vine vorba de mancare, cred ca am sa o pregatesc chiar azi ๐.</i><br />
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<i>Ingrediente pentru patru persoane:</i><br />
<i><br /></i>
<ul>
<li><i>4 cotlete fara os</i></li>
<li><i>sare, piper proaspat rasnit</i></li>
<li><i>o lingura unt</i></li>
</ul>
<i>Pentru sos:</i><br />
<i><br /></i>
<ul>
<li><i>20 g unt</i></li>
<li><i>o salota tocata marunt</i></li>
<li><i>500 g ciuperci taiate felii</i></li>
<li><i>30 ml vin alb </i></li>
<li><i>sare, piper proaspat rasnit</i></li>
<li><i>o crenguta de cimbru proaspat</i></li>
<li><i>200 ml smantana pentru gatit</i></li>
</ul>
<i>Pentru garnitura :</i><br />
<i><br /></i>
<ul>
<li><i>un buchet de broccoli</i></li>
<li><i>sare</i></li>
</ul>
<i>Intr-o tigaie se topeste untul, se condimenteaza cotletele cu sare si piper si se pun la prajit in tigaie. Se prajesc 2-3 minute ( in functie de grosimea carnii ) pe ambele parti. Se scoate si se lasa la odihnit circa 10 minute, asa obtineti o friptura suculenta si delicioasa, intre timp pregatiti sosul si garnitura.</i><br />
<i>Se topeste 20 grame de unt si se caleste salota tocata marunt circa 1-2 minute, apoi se adauga ciupercile taiate felii. Se lasa la foc cca 2-3 minute pana ce scade apa lasata de ele, pe urma adaugam vinul si smantana pentru gatit. Condimentam cu sare si piper proaspat rasnit si adaugam crenguta de cimbru. Se lasa la fiert pana ce scade sosul si se ingroasa putin.</i><br />
<i>Broccolii se fierbe in apa cu sare cca 5 minute , se strecoara si se serveste alaturi de cotlete si sosul de ciuperci.</i><br />
<i>Este un fel principal rapid si gustos, nu iti ia mai mult timp de 30 minute.</i><br />
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<br />Adela Zilahihttp://www.blogger.com/profile/13956977729610557960noreply@blogger.com0tag:blogger.com,1999:blog-1887696932981349312.post-90740993080662992792017-07-02T14:28:00.000+03:002017-07-02T14:30:22.391+03:00Fresh de portocale cu ghimbir<div class="separator" style="clear: both; text-align: center;">
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<i>Portocalele au peste 170 de fitochimicale ลi mai mult de 60 de
antioxidanลฃi,multe avรขnd proprietฤลฃi anti-inflamatorii ลi antioxidante.
Aceste citrice luptฤ cu mai multe tipuri de cancer, inclusiv de
plฤmรขni, piele, sรขn, stomac ลi colon.</i><br />
<i>Rฤdฤcina de ghimbir are
proprietฤลฃi gastrointestinale dovedite ลi este utilizat pentru a preveni
mai multe tipuri de probleme stomacale.</i><br />
<i>Un mod natural de a-ti stimula sistemul imunitar!! </i><br />
<i>Ghimbirul este o radacina cu gust foarte puternic asa ca nu este nevoie
sa pui foarte mult pentru a obtine multe beneficii pentru sanatate si un
gust special.</i><br />
<br />
<i>Ingrediente pentru o persoana:</i><br />
<ul>
<li><i>2- 3 portocale mari</i></li>
<li><i>o jumatate de deget de ghimbir ras</i></li>
<li><i>1-2 linguri suc de lamaie</i></li>
</ul>
<i>Se storc portocalele si se amesteca cu sucul de la lamaie si ghimbirul ras . Se pastreaza la rece apoi se consuma .</i><br />
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<i>sursa: internet</i>Adela Zilahihttp://www.blogger.com/profile/13956977729610557960noreply@blogger.com1tag:blogger.com,1999:blog-1887696932981349312.post-186369321984418982017-07-01T15:48:00.001+03:002017-07-02T14:05:46.883+03:00Cod in bacon cu cartofi si lamaie la cuptor<div class="separator" style="clear: both; text-align: center;">
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<i>Ce stim noi despre pestele Cod ? Doctorii si nutritionistii ne recomanda sa mancam cel putin de doua ori pe saptamana peste, pentru a preveni multe probleme de sanatate.</i><br />
<i>Principalul avantaj consta in cantitatea insemnata de acizi grasi omega-3, care impiedica instalarea aritmiei, precum si a altor afectiuni cardiovasculare. Daca consuman aproximativ 300 g peste pe saptamana protejam sistemul cardiovascular si scad numarul trigliceridelor.</i><br />
<i>Beneficiul de a consuma codul alb inseamna o alimentatie sanatoasa. Daca consumi cca 100 g cod alb, inseamna necesarul zilnic de proteine. Nu are carbohidrati si contine foarte putine grasimi.</i><br />
<i>1-3 portii de cod consumat lunar ne pot proteja de atacul cerebral cauzat de lipsa oxigenarii creierului.</i><br />
<i>Modul sanatos de a gati codul este la cuptor, gratar sau fierberea. Daca codul nu este gatit cum trebuie isi pierde din beneficii.</i><br />
<i>Codul fiert sau la cuptor, dar nu prajit, poate sa reduca fibrilatiile atriale, cel mai intalnit tip de aritmie in special la persoanele in varsta. Consumat de 5 ori pe saptamana poate sa scada aceasta aritmie pana la 31 procente.</i><br />
<br />
<i>sursa: Ici de pe colo citite de pe internet </i><br />
<br />
<i>Ingrediente pentru 4 portii:</i><br />
<br />
<ul>
<li><i>400 g cartofi noi taiati in patru ( sa fie mai mici)</i></li>
<li><i>100 g fasole verde</i></li>
<li><i>o mana masline negre</i></li>
<li><i>coaja rasa si zeama de la o lamaie</i></li>
<li><i>4 linguri ulei de masline</i></li>
<li><i>4 bucati de cod alb</i></li>
<li><i>4 felii de bacon</i></li>
<li><i>sare, piper proaspat rasnit </i></li>
<li><i>verdeata tocata ( patrunjel , coriandru) </i></li>
</ul>
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<div id="stcpDiv" style="left: -1988px; position: absolute; top: -1999px;">
cel
mai des intalnit tip de aritmie la persoanele in varsta. Consumat
astfel de 5 ori pe saptamana, poate sa scada riscul instalarii
fibrilatiilor cu pana la 31 de procente.
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Doctorii
si nutritionistii ne recomanda sa mancam cel putin doua portii de peste
saptamanal pentru a preveni multe probleme de sanatate. Principalul
avantaj consta in cantitatea insemnata de acizi grasi omega-3,</div>
<div id="stcpDiv" style="left: -1988px; position: absolute; top: -1999px;">
Doctorii
si nutritionistii ne recomanda sa mancam cel putin doua portii de peste
saptamanal pentru a preveni multe probleme de sanatate. Principalul
avantaj consta in cantitatea insemnata de acizi grasi omega-3,</div>
<div id="stcpDiv" style="left: -1988px; position: absolute; top: -1999px;">
Doctorii
si nutritionistii ne recomanda sa mancam cel putin doua portii de peste
saptamanal pentru a preveni multe probleme de sanatate. Principalul
avantaj consta in cantitatea insemnata de acizi grasi omega-3,</div>
<i> Pregatim bucatiile de peste , condimentam cu sare si piper proaspat rasnit.</i><br />
<br />
<br />
<div id="stcpDiv" style="left: -1988px; position: absolute; top: -1999px;">
Doctorii
si nutritionistii ne recomanda sa mancam cel putin doua portii de peste
saptamanal pentru a preveni multe probleme de sanatate. Principalul
avantaj consta in cantitatea insemnata de acizi grasi omega-3,</div>
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<i>Bucatile de peste se invelesc in bacon si se ruleaza.</i><br />
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<i>Cartofii taiati se aseaza intr-un vas termorezistent, asezam si fasolea verde. Asezam bucatile de peste peste carofi. Mai adaugam putina sare si piper deasupra la cartofi, apoi presaram coaja rasa de la lamaie. Stropim cu uleiul de masline si zeama de lamaie si acoperim cu o folie. Introducem in cuptorul preincalzit la 220 grade C timp de 15 minute, apoi descoperim de folie, adaugam malinele si mai lasam 10 minute. </i><br />
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<i>Presaram verdeata tocata si servim cald alaturi de o salata de cruditati.</i><br />
<i>Pofta mare!!!</i><br />
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<br />Adela Zilahihttp://www.blogger.com/profile/13956977729610557960noreply@blogger.com0tag:blogger.com,1999:blog-1887696932981349312.post-7652934568424983202017-03-08T18:59:00.001+02:002017-03-08T18:59:25.796+02:008 Martie<div class="separator" style="clear: both; text-align: center;">
<a href="https://1.bp.blogspot.com/-cpJEz_MrmiA/WMA25PMd6fI/AAAAAAAAPi4/mjC3_a4Io_Eerv_nMeCNW8vACJwC2calgCLcB/s1600/17038654_1278510322233764_8940702993514970696_o.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://1.bp.blogspot.com/-cpJEz_MrmiA/WMA25PMd6fI/AAAAAAAAPi4/mjC3_a4Io_Eerv_nMeCNW8vACJwC2calgCLcB/s400/17038654_1278510322233764_8940702993514970696_o.jpg" width="225" /></a></div>
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<a name='more'></a><em>Ziua asta sa fie un prilej de bucurie pentru noi toate, sa simtim
mai putin apasarea grijilor si sa ne umplem gandurile si sufletele de
caldura primaverii !!!! La multi ani doamnelor si domnisoarelor!!</em><br />
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<br />Adela Zilahihttp://www.blogger.com/profile/13956977729610557960noreply@blogger.com0tag:blogger.com,1999:blog-1887696932981349312.post-25788600115048197322017-01-20T16:13:00.000+02:002017-01-20T16:13:21.844+02:00Briose marmorate cu stafide<div class="separator" style="clear: both; text-align: center;">
<a href="https://1.bp.blogspot.com/-JiGW7-J4Ciw/WIIL1gVXySI/AAAAAAAAPeo/xZo8S3sujBsvXogtiXhWLlcVq_kHiDVpQCLcB/s1600/P1300402.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://1.bp.blogspot.com/-JiGW7-J4Ciw/WIIL1gVXySI/AAAAAAAAPeo/xZo8S3sujBsvXogtiXhWLlcVq_kHiDVpQCLcB/s640/P1300402.JPG" width="480" /></a></div>
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<i> A trecut ceva timp de cand am facut aceste briose, a fost o adevarata joaca pentru copii pentru ca le-am facut impreuna cu pitica mea. Ea este intodeauna incantata cand pregatesc cate ceva, ii place foarte mult si intodeauna este pe langa mine, ceea ce nu am din partea celei mari. Este o diferenta foarte mare intre ele ๐๐.</i><br />
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<i>Ingrediente pentru cca 20 briose:</i><br />
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<ul>
<li><i>4 oua mici</i></li>
<li><i>150 g zahar</i></li>
<li><i>80 ml ulei</i></li>
<li><i>100 ml lapte</i></li>
<li><i>o priza de sare</i></li>
<li><i>esenta vanilie</i></li>
<li><i>o lingurita praf de copt</i></li>
<li><i>250 g faina</i></li>
<li><i>100 g ciocolata</i></li>
<li><i>100 g stafide inmuiate in rom</i></li>
</ul>
<i>In primul rand mixam bine ouale cu zaharul si o priza de sare pana ce devin cremoase si isi tripleaza volumul.</i><br />
<i> Adaugam cateva picaturi de esenta de vanilie pentru o aroma mai buna.</i><br />
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<i>Adaugam pe rand uleiul, laptele si amestecam bine.</i><br />
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<i>Pe urma urmeaza sa adaugam faina amestecata cu praful de copt.</i><br />
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<i>Topim ciocolata pe bain marie si adaugam la compozitie. </i><br />
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<i>Iar spre final adaugam stafidele inmuiate si incepem sa amestecam cu miscari lente pentru a marmora compozitia. </i><br />
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<i>Pregatim o tava in care asezam formele de briose sau chiar o tava speciala pentru briose. Adaugam hartie pentru briose si turnam din compozitie. </i><br />
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<i>Coacem briosele in cuptorul preincalzit la 180 grade C timp de 20-30 minute. In functie de cuptorul fiecaruia pana ce trece testul scobitorii.</i><br />
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<i>Totul a fost o joaca pentru copii si cel mai important e ca sunt ei fericiti si intr-un final fericirea lor este si a noastra. Va pup dragii mei!!</i><br />
<i>Ps. Urmeaza in curand briosele cu vanilie si cipsuri de ciocolata.</i><br />
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<br />Adela Zilahihttp://www.blogger.com/profile/13956977729610557960noreply@blogger.com0tag:blogger.com,1999:blog-1887696932981349312.post-58278591780398417412016-12-31T16:25:00.000+02:002016-12-31T16:26:01.593+02:00La mulศi ani 2017!!<div class="separator" style="clear: both; text-align: center;">
<a href="https://3.bp.blogspot.com/-9UzerbEU_38/WGe-Y74a21I/AAAAAAAAPd4/aqQWz7TlyjQ1hFkHsscRW5pXYAYTdPKPwCLcB/s1600/images.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="179" src="https://3.bp.blogspot.com/-9UzerbEU_38/WGe-Y74a21I/AAAAAAAAPd4/aqQWz7TlyjQ1hFkHsscRW5pXYAYTdPKPwCLcB/s320/images.jpeg" width="320" /></a></div>
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Dragii mei, fie ca Noul An sa va aduca numai bucurii si multe realizari frumoase, sanatate multa, pentru ca este cea mai importanta si ce sa va mai zic decรขt un calduros La Mulศi Ani!!<br />
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PS. Sa ne intalnim cu bine si cu forte proaspete!!<br />
La cรขt mai multe retete noi !!<br />
<br />Adela Zilahihttp://www.blogger.com/profile/13956977729610557960noreply@blogger.com0tag:blogger.com,1999:blog-1887696932981349312.post-4751310583615683542016-11-08T12:04:00.001+02:002016-11-08T12:04:44.127+02:00Tort cu mousse de cocos si ananas<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-4qHhAPzQD5o/VFc7OAE2WUI/AAAAAAAAOYg/XNCx6OatWxM/s1600/P1290192.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://3.bp.blogspot.com/-4qHhAPzQD5o/VFc7OAE2WUI/AAAAAAAAOYg/XNCx6OatWxM/s1600/P1290192.JPG" width="400" /></a></div>
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<i>Acest tort l-am facut acum doi ani de zile, si nu stiu de ce nu l-am postat pana acum, este adevarat ca am in arhiva o gramada de retete de postat dar nici una din acea perioada.</i><br />
<i>Este un tort exotic usor racoritor, ceea ce imi plac la aceste dulciuri si usor de realizat.</i><br />
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<i>Ingrediente pentru o forma rotunda 26:</i><br />
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<i>Pentru blat:</i><br />
<ul>
<li><i>150 g unt la temperatura camerei</i></li>
<li><i>200 g zahar</i></li>
<li><i>4 oua mari</i></li>
<li><i>1 lingurita praf de copt</i></li>
<li><i>zeama de la o lamaie</i></li>
<li><i>4 linguri bune de smantana 12%</i></li>
<li><i>o lingura zahar vanilat</i></li>
<li><i>300 g faina alba cernuta</i></li>
</ul>
<i>Pentru crema:</i><br />
<ul>
<li><i>400 ml lapte de cocos</i></li>
<li><i>4 linguri zahar pudra </i></li>
<li><i>200 ml smantana pentru frisca</i></li>
<li><i>340 g ananas taiat bucatele ( din compot )</i></li>
<li><i>10 g gelatina</i></li>
</ul>
<i>Pentru insiropat:</i><br />
<ul>
<li><i>zeama de la compot </i></li>
</ul>
<ul>
</ul>
<i>Pentru ornat:</i><br />
<ul>
<li><i>250 ml smantana pentru frisca</i></li>
<li><i>o lingura zahar pudra vanilat</i></li>
<li><i>2 linguri nuca de cocos razuit</i></li>
<li><i>cateva bucatele de ananas</i></li>
</ul>
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<i>Separam galbenusurile de albusuri.</i><br />
<i>Untul la temperatura camerei se mixeaza cu jumatate din cantitatea de zahar si vanilia pana ce se topeste zaharul.</i><br />
<i>Pe urma adaugam galbenusurile rand pe rand amestecand dupa fiecare.</i><br />
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<i>Apoi urmeaza sa adaugam smantana si zeama de lamaie.</i><br />
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<i>Apoi urmeaza sa adaugam faina amestecata cu praful de copt, iar spre final batem albusurile spuma cu zaharul ramas si inglobam in compozitie cu miscari lente.</i><br />
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<i>Impartim compozitia in trei si coacem blaturile separat intr-o forma rotunda cu diametrul 26, pana ce trece testul scobitorii. </i><br />
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<i>Pentru crema mixam laptele de cocos cu doua linguri de zahar pudra pana ce devine cremoasa ca o frisca.</i><br />
<i> Hidratam gelatina in 4-5 linguri de zeama din compot.</i><br />
<i>Smantana pentru frisca se mixeaza si ea pana ce se intareste.</i><br />
<i>Dizolvam gelatina pe abur si adaugam o lingura din frisca din cocos si amestecam,pe urma adaugam gelatina la frisca de cocos si amestecam foarte bine.</i><br />
<i>Spre final incorporam frisca batuta, pe rand, cate o lingura, apoi adaugam bucatile de ananas.</i><br />
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<i>Laptele de cocos batut.</i><br />
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<i>Smantana pentru frisca cu zaharul pudra.</i><br />
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<i>Incepem sa asamblam tortul, se insiropeaza putin foile de blat, iar crema se imparte in doua. Se umple foile de blat cu crema .</i><br />
<i>Pentru ornat se bate smantana pentru frisca cu zaharul pudra pana ce se intareste pe urma se intinde peste tort . Se pastreaza o lingura sau doua pentru a orna tortul cu rozete de frisca. Se presara nuca de cocos si se aseaza bucati de ananas.</i><br />
<i>Se pastreaza tortul la rece pentru cel putin 2-3 ore inainte de a fi consumat.</i><br />
<i>Este un tort exotic cu un gust minunat de cocos si ananas.</i><br />
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<br />Adela Zilahihttp://www.blogger.com/profile/13956977729610557960noreply@blogger.com0tag:blogger.com,1999:blog-1887696932981349312.post-79748162011582927482016-10-27T23:29:00.000+03:002016-10-27T23:29:10.039+03:00Pulpe de pui cu coriandru la cuptor<div class="separator" style="clear: both; text-align: center;">
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<i>Nu sunt prea multe de spus despre aceasta friptura, doar ca este simpla si ca poate fi servita cu orice</i><br />
<i>fel de garnitura si salata. De obicei pregatesc aceste retete pe cand ajunge sotul de la servici, pentru ca se fac foarte repede si nu trebuie sa stau foarte mult timp in bucatarie. Imi petrec timpul cu cel mic sau cu fetele si din pacate uneori nici nu stiu cum sa ma impart sa am timp pentru toate, of offf, timpul, timpul, este foarte pretios in zilele acestea!!!</i><br />
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<i>Ingrediente pentru 4 persoane:</i><br />
<ul>
<li><i>8 pulpe de pui dezosate ( partea de sus, adica soldul)</i></li>
<li><i>sare</i></li>
<li><i>un amestec de piper proaspat rasnit </i></li>
<li><i>3-4 linguri ulei de masline</i></li>
<li><i>50 ml vin alb sec</i></li>
<li><i>o mana buna de coriandru proaspat tocat</i></li>
</ul>
<i>Incingem cuptorul la 220 grade C.</i><br />
<i> Pulpele de pui se spala si se sterg bine de apa. Se aseaza intr-o tava, se condimenteaza cu sare si piper. Se stropesc cu uleiul de masline , apoi se toarna vinul.</i><br />
<i>Acoperim tava cu o folie de aluminiu si introducem tava la cuptor pentru 20 minute.</i><br />
<i>Dupa cele 20 minute se ia folia de aluminiu, se intoarce carnea si se presara cu coriandrul tocat. Se mai lasa la cuptor pana ce se rumenesc frumos deascupra, circa 10-15 minute. Intre tinp se mai intorc pulpele pentru a se rumeni pe ambele parti.</i><br />
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<i>Serviti cu garnitura preferata si o salata asortata. Pofta buna!!</i><br />
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<br />Adela Zilahihttp://www.blogger.com/profile/13956977729610557960noreply@blogger.com0tag:blogger.com,1999:blog-1887696932981349312.post-68935060332578750522016-10-26T22:40:00.003+03:002016-10-26T22:40:46.047+03:00Kanelbullar - Rulouri cu scortisoara<div class="separator" style="clear: both; text-align: center;">
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<i>Kanelbullar pe suedeza sunt niste rulouri cu scortisoara si cardamon in aluat, au o aroma deosebita si se servesc langa o cafea. In Suedia, oriunde mergi, marketuri , cafenele, cofetarii, patiserii, chiar si in restaurante dai de aceste rulouri, care de obicei sunt oferite si servite langa cafea.</i><br />
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<i>Ingrediente:</i><br />
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<li><i>700 dl faina alba cernuta</i></li>
<li><i>25 g drojdie proaspata</i></li>
<li><i>o lingurita rasa de sare</i></li>
<li><i>2 1/2 dl lapte caldut</i></li>
<li><i>75 g unt/ margarina la temperatura camerei</i></li>
<li><i>1/2 dl zahar</i></li>
<li><i>1 lingurita cardamon macinat</i></li>
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<i>Pentru umplutura:</i><br />
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<li><i>50 g unt/ margarina la temperatura camerei</i></li>
<li><i>1 dl zahar pudra</i></li>
<li><i>1 lingurita scortisoara</i></li>
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<i>Pentru uns deasupra: </i><ul>
<li><i>2-3 linguri lapte</i></li>
<li><i>zahar perle </i></li>
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<i>Se cerne faina intr-un bol inalt si se face o adancitura in mijloc. Presaram sarea.</i><br />
<i>In adancitura adaugam zaharul, zdrobim drojdia proaspata si adaugam untul la temperatura camerei.</i><br />
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<i>Turnam laptele caldut si adaugam cardamonul.</i><br />
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<i>Se mixeaza totul cu paletele pentru aluat, sau daca aveti un aparat de paine, sau robot de bocatarie, este si mai bine. Aluatul obtinut se acopera si se aseaza langa o sursa de caldura si se lasa la dospit cca o ora ( in cazul meu ).</i></div>
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<i>Intre timp pregatim umplutura, untul se amesteca bine cu zaharul pe urma adaugam scortisoara macinata.</i><br />
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<i>Dupa ce a dospit, aluatul se rastoarna pe masa de lucru presarata cu faina si se intinde o foaie patrata de un cm grosime. Se unge cu umplutura pe toata suprafata aluatului.</i><br />
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<i>Se ruleaza strans aluatul apoi se taie rulouri de cca 2 cm grosime.</i><br />
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<i>Asezam rulourile pe o tava tapetata cu hartie de copt, le ungem cu lapte, pe urma presaram zahar perle pentru un aspect placut. Se mai lasa o jumatate de ora la crescut langa caldura.</i><br />
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<i>Se coc in cuptorul preincalzit la 220 grade C pane devin rumeni deasupra cca 15-20 minute.</i><br />
<i>Se servesc la micul dejun la o cafea sau dupamasa la un ceai :). </i><br />
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<br />Adela Zilahihttp://www.blogger.com/profile/13956977729610557960noreply@blogger.com0tag:blogger.com,1999:blog-1887696932981349312.post-28757166934292501282016-10-24T13:03:00.000+03:002016-10-24T13:03:40.185+03:00Chec de carne tocata in bacon<div class="separator" style="clear: both; text-align: center;">
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<a name='more'></a><i>Acest fel poate constitui un pranz delicios alaturi de garnitura si salata potrivita, sau un aperitiv pe un platou festin, sau chiar un pachetel pentru servici. Noi am avut o masa de pranz copioasa alaturi de acesti<a href="http://cevabun-cevadulce.blogspot.se/2016/04/potatisgratang.html"> cartofi minunati</a> si o <a href="http://cevabun-cevadulce.blogspot.se/2016/04/salata-de-castraveti.html">salata de castraveti</a> delicioasa .</i><br />
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<i>Ingrediente:</i><br />
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<li><i>280 g bacon usor afumat feliat</i></li>
<li><i>500 g carne tocata de porc ( sau amestec cu vita )</i></li>
<li><i>100 g pesmet</i></li>
<li><i>un ou batut</i></li>
<li><i>o ceapa razuita</i></li>
<li><i>2 catei de usturoi tocati fin</i></li>
<li><i>sare</i></li>
<li><i>piper proaspat rasnit</i></li>
<li><i>o lingurita boia de ardei dulce</i></li>
</ul>
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<i>Pregatim o tava de chec si asezam feliile de bacon asa incat sa atarne capetele, ca apoi sa acoperim partea de sus a umpluturii.</i><br />
<i>Carnea tocata se amesteca cu pesmetul, oul batut, ceapa razuita, usturoiul tocat si condimentele dupa gust. </i><br />
<i>Compozitia de carne se aseaza peste bacon. </i><br />
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<i>Se acopera umplutura cu capetele baconului.</i><br />
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<i>Se acopera cu folie de aluminiu si se coace in cuptorul preincalzit la
180 grade C timp de 30 minute. Se descopera de folie si se mai lasa timp
de 30 minute pana ce se rumeneste baconul.</i><br />
<i>Serviti alaturi de garnitura si salata dorita. </i><br />
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<br />Adela Zilahihttp://www.blogger.com/profile/13956977729610557960noreply@blogger.com1tag:blogger.com,1999:blog-1887696932981349312.post-29162233809388223732016-10-20T22:03:00.000+03:002016-10-20T22:03:23.647+03:00Rulada de cocos cu dulceata de zmeura<div class="separator" style="clear: both; text-align: center;">
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<a name='more'></a> <i>Uneori retetele simple sunt cele mai bune, parerea asta o am si despre aceasta rulada. Gustul si aroma cocosului merge perfect cu dulceata de zmeura, am trecut rulada printre preferatele mele.</i><br />
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<i>Ingrediente pentru o tava 30/24:</i><br />
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<ul>
<li><i> 3 oua mari</i></li>
<li><i>3 linguri apa rece</i></li>
<li><i>un praf de sare </i></li>
<li><i>150 g zahar</i></li>
<li><i>3 dl de nuca de cocos razuit </i></li>
<li><i>3/4 dl de faina alba</i></li>
<li><i>1/2 lingurita praf de copt </i></li>
</ul>
<i></i><ul>
<li><i>250 g dulceata de zmeura</i></li>
<li><i>200 ml smantana pentru frisca</i></li>
<li><i>o lingura zahar pudra</i></li>
<li><i>o lingura nuca de cocos razuit</i></li>
</ul>
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<i> Se incinge cuptorul la 180 grade C. Se pregateste tava de copt, se aseaza hartie de copt in ea. Albusurile se separa de galbenusuri. Se adauga apa la albusuri si un praf de sare, pe urma incepem sa batem albusurile spuma. Adaugam treptat zaharul si mixam pana ce obtinem o spuma tare.</i><br />
<i>Adaugam galbenusurile si mai mixam pana ce isi mareste volumul. </i><br />
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<i>Adaugam nuca de cocos razuita si amestecam incet cu mixerul.</i><br />
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<i>Spre final adaugam faina amestecata cu praful de copt.</i><br />
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<i>Turnam compozitia in tava si introducem tava in cuptor . Se coace circa 20 minute, pana ce trece testul scobitorii.</i><br />
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<i>Dupa coacere scoatem tava din cuptor si rasturnam blatul pe un prosop de bucatarie curat si umed, apoi luam hartia de copt si rulam blatul inca fiebinte.</i><br />
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<i>Dupa ce sa racit desfacem rulada si ungem cu dulceata de zmeura. Se poate folosi orice fel de dulceata. Se ruleaza inapoi si se aseaza pe un platou.</i><br />
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<i>Se bate frisca cu zaharul pudra si se orneaza deasupra. Presaram nuca de cocos razuita.</i><br />
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<br />Adela Zilahihttp://www.blogger.com/profile/13956977729610557960noreply@blogger.com1tag:blogger.com,1999:blog-1887696932981349312.post-71812470194222969792016-10-18T00:07:00.001+03:002016-10-19T16:28:55.908+03:00Supa cremoasa cu oua - Tojasleves<div class="separator" style="clear: both; text-align: center;">
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<a name='more'></a><i>Supa cremoasa de oua este o reteta mostenita de la bunica mea, ea o pregatea cel putin odata pe luna, asa o pregatesc si eu. Se pregateste in maxim o jumatate de ora si este delicioasa, cel putin copiilor mei le place tare mult.</i><br />
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<i>Ingrediente :</i><br />
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<ul>
<li><i> 2-3 linguri ulei de rapita ( am folosit eu)</i></li>
<li><i>o lingura de faina</i></li>
<li><i>2 catei de usturoi tocati fin</i></li>
<li><i>o lingurita de boia de ardei dulce</i></li>
<li><i>8- 10 oua </i></li>
<li><i>2 foi de dafin</i></li>
<li><i>sare</i></li>
<li><i>50 ml bulion de rosii ( suc de rosii )</i></li>
<li><i>150 ml creme fresh 34% ( smantana cel putin 20 % )</i></li>
<li><i>2 l apa</i></li>
<li><i>o mana de frunze de patrunjel tocat </i></li>
</ul>
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<i>Se toarna uleiul intr-o cratita inalta si se incinge. Se adauga usturoiul tocata fin si se lasa cateva secunde in uleiul incins, apoi se adauga o lingura de faina. Se lasa faina sa se rumeneasca usor, pe urma adaugam boiaua de ardei dulce. Turnam treptat apa rece si amestecam cu un tel sa nu se faca cocoolase. Adaugam sare, foi de dafin si bulionl de rosii. Lasam sa dea in clocot apoi spargem pe rand ouale si le adaugam la supa. Lasati sa fiarba la foc mai domol pentru ca riscati sa dea supa afara, circa 5 minute, apoi puteti amesteca in supa. Daca amestecati supa im momentul in care ati pus ouale riscati sa spargeti ouale. Dupa ce au fiert ouale luati supa de pe foc si lasati putin sa se raceasca pe urma adaugati creme fresh la supa. Serviti cu patrunjel verde tocat si paine prajita.</i><br />
<i>Este o supa consistenta si delicioasa!</i><br />
<i>POfta BUna!! </i><br />
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<br />Adela Zilahihttp://www.blogger.com/profile/13956977729610557960noreply@blogger.com1tag:blogger.com,1999:blog-1887696932981349312.post-75739875850141162142016-10-15T20:02:00.001+03:002016-10-15T20:03:50.361+03:00Sandwish cu sunca si cascaval<div class="separator" style="clear: both; text-align: center;">
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<a name='more'></a><i>O idee pentru micul dejun sau masa de pranz ar fi acest sandwish pe care l-am facut special pentru mezina familiei, Brigitta . Ii plac foarte mult castravetii si salata in mod special si de fiecare data doreste sa pun pe sandwishul ei.</i><br />
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<i>Pentru doua sandwishuri aveti nevoie de :</i><br />
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<ul>
<li><i>4 felii de paine integrala</i></li>
<li><i>2 felii de sunca de curcan</i></li>
<li><i>2 felii de cascaval Gouda</i></li>
<li><i>cateva felii de castravete</i></li>
<li><i>cateva frunze de salata </i></li>
</ul>
<i>Asezati feliile de sunca si cascaval pe feliile de paine, pe urma asezati castravetii si salata, iar spre final acoperiti cu feliile de paine ramasa. Serviti alaturi de o cana cu lapte sau cacao cu lapte in cazul Brigittei mele si o sa aveti un copil fericit la masa. Asa este de incantata cand vine vorba de acest sandwish, incat isi face ea singura, este toata o treaba in pregatiri, ca o gospodina mica, micuta de tot :)))</i><br />
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<br />Adela Zilahihttp://www.blogger.com/profile/13956977729610557960noreply@blogger.com0tag:blogger.com,1999:blog-1887696932981349312.post-20618691735555587352016-10-14T15:34:00.000+03:002016-10-14T15:34:42.880+03:00Hummus din fasole rosie<div class="separator" style="clear: both; text-align: center;">
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<a name='more'></a><i>Hummus-ul din fasole rosie am preluat-o de la<a href="http://retetefeldefel.ro/hummus-de-fasole-rosie/"> Flory </a>, mi-a placut din prima clipa cand am vazut reteta si am repetat-o de cateva ori. Am respectat reteta ei , doar ca in loc de doi catei de usturoi am pus doar unul, asadar daca va place mai usturoiat, puteti adauga 2-3 catei de usturoi.</i><br />
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<i> Ingrediente:</i><br />
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<ul>
<li><i>o cutie de fasole rosie</i></li>
<li><i>2 linguri pasta de susan ( tahini )</i></li>
<li><i>1 catel de usturoi</i></li>
<li><i>2-3 linguri ulei de masline extravirgin</i></li>
<li><i>zeama de la o jumatate de lamaie</i></li>
<li><i>sare si piper proaspat macinat dupa gust</i></li>
<li><i>4-5 linguri de apa</i></li>
<li><i> paprika afumata, seminte de susan , ulei de masline ,coriandru sau patrunjel verde tocat si lipie pentru servit</i></li>
</ul>
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<ul>
<li><i>Scurgem fasolea din conserva si o punem in bolul unui mini mixer . Adaugam pasta de susan, usturoiul, uleiul de masline, zeama de lamaie, sare si piper proaspat rasnit dupa gust.</i></li>
<li><i>Turnam apa si mixam totul pana ce obtinem o pasta omogena. Apa se pune in functie de consistenta dorita. </i></li>
</ul>
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<li><i>Pasta obtinuta se aseaza intr-un bol si se serveste cu paprika afumata, coriandru, seminte de susan si lipii. Este foarte delicioasa si consistenta in acelas timp si constituie un aperitiv rapid si elegant.</i></li>
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<br />Adela Zilahihttp://www.blogger.com/profile/13956977729610557960noreply@blogger.com1tag:blogger.com,1999:blog-1887696932981349312.post-53390785327629207932016-10-13T15:24:00.000+03:002016-10-13T15:24:04.646+03:00Kossuth kifli<div class="separator" style="clear: both; text-align: center;">
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<i>Dragii mei in ultimul timp am neglijat tare mult bloguletul meu, nu am scris nici o reteta, nici un gand in cea ce ma priveste ( nu, ca as face-o foarte des) si acest lucru a inceput sa ma afecteze oarecum pe plan emotional. In ultimul timp m-am simtit foarte stresata si in acelas timp simt o presiune a timpului, nu stiu de ce ?, dar deseori am impresia ca stagnez din toate punctele de vedere. Nu as vrea sa inchei aici dupa atatia ani de munca si timp pierdut, sa zic stop, pentru ca m-as simti teribil de trista si neimplinita in acelas timp, pentru ca as simti ca pierd o parte din mine. Acest blogulet sau jurnal , mai bine ii spun asa , face parte din viata mea, este o parte pe care o dedic familie mele in acelas timp si de aceea nu as vrea sa o pierd, asadar daca nu am sa postez foarte des, sa stiti ca exist si continui sa fac cate ceva pentru ca asta ma reprezinata cel mai mult si asta sunt.</i><br />
<i>Cel mai mult timp imi ocupa cel mic, el necesita atentia noastra cel mai mult, dar in acelas timp si fetele. Nu am scris deloc despre diversificarea bebicului , care am inceput-o de la 4 luni, vorba aia (,,dar asta este alta mancare de peste ,,) , curand am sa scriu cate ceva . </i><br />
<i>Revenind la reteta, este una plina cu amintiri, imi aminteste de bunicuta mea, care o pregatea la fiecare sarbatoare alaturi de <a href="http://cevabun-cevadulce.blogspot.se/2011/12/prajitura-cu-miere.html">prajitura cu miere</a> si acest <a href="http://cevabun-cevadulce.blogspot.se/2013/03/tort-de-ciocolata-al-bunicii.html">tort delicios de ciocolata</a> . </i><br />
<i>Bunica mea avea o tehnica speciala, asa o numeam eu la acea vreme, totul depindea de miscarile din maini, de exemplu, ingredientele sa fie intodeauna la temperatura camerei, </i><i><i>albusurile trebuiau batute lent dar cu o forta mare si fara oprire </i>si sa pui un strop de dragoste, si atunci aveai prajitura perfecta si delicioasa, aceste erau secretele bunicii mele si cu aceste amintiri si lucruri importante, pe care le invasasem de la ea am ramas si au ramas intiparite clar in memoria mea si pe care nu am sa le uit niciodata.</i><br />
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<i>Ingrediente pentru o taca 30/20:</i><br />
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<ul>
<li><i>200 g unt la temperatura camerei</i></li>
<li><i>200 g zahar</i></li>
<li><i>6 albusuri</i></li>
<li><i>6 galbenusuri</i></li>
<li><i>200 g faina cernuta</i></li>
<li><i>un praf de sare </i></li>
<li><i>esenta de vanilie</i></li>
<li><i>coaja rasa si sucul de la o lamaie</i></li>
<li><i>100 g nuci prajite si toacate </i></li>
<li><i>2 linguri zahar</i></li>
</ul>
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<i> </i><br />
<ul>
<li><i> Se bat albusurile cu un praf de sare pana ce obtinem o bezea tare.</i></li>
<li><i>Untul se amesteca cu zaharul pana ce se topeste zaharul, pe urma adaugam pe rand galbenusurile amestecand dupa fiecare.</i></li>
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<li><i>Adaugam aromele, vanilia, coaja si sucul stors de la lamaie. Pe urma incorporam faina .</i></li>
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<li><i>Spre final adaugam spuma de albusuri. Se amesteca cu miscari lente sa nu se lase compozitia.</i></li>
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<li><i>Compozitia obtinuta se toarna intr-o tava tapetata cu unt si faina.</i></li>
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<li><i>Deasupra se presara nuca amestecata cu zaharul. Se coace in cuptorul preincalzit la 200 grade C pana ce devine usor maroniu deasupra.</i></li>
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<li><i>Scoatem prajitura din cuptor si lasam sa se raceasca putin, nu foarte mult sa ramana calda, apoi decupam cu un pahar semiluni. Se aseaza pe un platou si se lasa la racit.</i></li>
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<i>Enjoy!!!</i></div>
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<br />Adela Zilahihttp://www.blogger.com/profile/13956977729610557960noreply@blogger.com0tag:blogger.com,1999:blog-1887696932981349312.post-49099895629678572802016-06-07T13:17:00.000+03:002016-06-07T13:17:24.493+03:00Prajitura marmorata cu cirese si caise<div class="separator" style="clear: both; text-align: center;">
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<i>Au aparut ciresele pe piata aici in Suedia, sunt mari, carnoase si dulci, sa tot mananci asa cirese, sunt destul de ,,piperate,, la pret, dar merita. </i><br />
<i>Facusem aceasta prajitura anul trecut cand eram acasa in Romania, erau cirese si caise din belsug, am combinat cele doua si a iesit o prajitura dulce- acrisoara, asa cum imi place mie.</i><br />
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<i>Ingrediente:</i><br />
<i><br /></i>
<ul>
<li><i>200 gr unt/ margarina moale la temperatura camerei</i></li>
<li><i>200 g zahar</i></li>
<li><i>6 oua mari</i></li>
<li><i>coaja rasa de la o lamaie</i></li>
<li><i>1 plic zahar vanilat</i></li>
<li><i>30 g cacao</i></li>
<li><i>300 g faina alba 000</i></li>
<li><i>10 g praf de copt</i></li>
<li><i>300 g cirese fara samburi</i></li>
<li><i>300 g caise taiate cuburi</i></li>
<li><i>zahar pudra pentru servit</i></li>
</ul>
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<i>Untul moale se mixeaza cu 100 g zahar, zaharul vanilat si coaja rasa de la lamaie, pana ce se topeste zaharul.</i><br />
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<i>Separam galbenusurile de albusuri. Adaugam cate un galbenus la crema de unt si mixam dupa fiecare.</i><br />
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<i>Dupa aceea incorporam faina amestecata cu praful de copt.</i><br />
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<i>Albusurile se bat cu restul de zahar, pana ce se obtine o bezea tare.</i><br />
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<i>Adaugam cate o lingura de albus la compozitia cu unt si incorporam cu miscari lente de jos in sus.</i><br />
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<i>Pe urma adugam cacao si amestecam cu o paleta , doar incet sa fie marmorata.</i><br />
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<i>Compozitia obtinuta se toarna intr-o tava tapetata cu hartie de copt ( 36/24).</i><br />
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<i>Deasupra se presara fructele. Se itroduce in cuptorul preincalzit la 180 grade C timp de 30 -40 minute, depinde de cuptorul fiecaruia. Se testeaza cu o scobitoare , daca iasa curata este gata coapta.</i><br />
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<i>Dupa ce este gata se presara cu zahar pudra . </i><br />
<i>Pofta dulce!!!!</i><br />
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<br />Adela Zilahihttp://www.blogger.com/profile/13956977729610557960noreply@blogger.com0tag:blogger.com,1999:blog-1887696932981349312.post-43867831675063714632016-04-19T23:17:00.002+03:002016-04-19T23:21:01.893+03:00Salata de castraveti<div class="separator" style="clear: both; text-align: center;">
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<i>Salata de castraveti este una dintre preferatele mele si a piticei mele Brigitta, nu ezit sa o pregatesc ori de cate ori fac o friptura buna, este nelipsita de la masa noastra.</i><br />
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<i>Ingrediente pentru patru persoane:</i><br />
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<i>Timp de pregatire: 20 minute </i><br />
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<ul>
<li><i>1/2 kg castraveti </i></li>
<li><i>o ceapa rosie medie</i></li>
<li><i>sare</i></li>
<li><i>o lingura de zahar</i></li>
<li><i>1-2 linguri otet de mere</i></li>
<li><i>apa</i></li>
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<i></i><br />
<i>Castravetii se spala bine de tot si se curata de coaja dar nu in totalitate, se lasa mici fasii pentru un aspect mai frumos ( am momente cand nu curat deloc, doar spal bine castravetele), ceapa la fel se curata.</i><br />
<i>Se felieaza subtire castravetele iar ceapa se taie solzisor. Presaram o lingurita de sare peste castraveti si ceapa si se lasa circa 15 minute sa iasa amareala din castraveti.</i><br />
<i>Intre timp se pregateste o vinegreta din circa 100 ml apa, o lingura de zahar, foarte putina sare si otetul de mere. Se amesteca toate ingredientele pana ce se topeste zaharul si sarea.</i><br />
<i>Castravetii se iau in palme si se storc foarte bine de zeama si se introduc in aceasta vinegreta.</i><br />
<i>Se lasa la rece timp de 30 minute inainte de a se servii.</i><br />
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<br />Adela Zilahihttp://www.blogger.com/profile/13956977729610557960noreply@blogger.com0tag:blogger.com,1999:blog-1887696932981349312.post-58325320399420269132016-04-17T23:28:00.001+03:002016-04-17T23:28:19.389+03:00Furnica<div class="separator" style="clear: both; text-align: center;">
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<a name='more'></a><i> Cu atatea pe capul meu, am uitat complet ca adusem cu mine caietul meu vechi de retete, vechi spun, pentru ca este de vreo 16 ani, de cand eram o pustioaica, eram innebunita atunci dupa retete de prajituri si dulciuri. Imi aduc aminte ca era la ,,moda,, aceasta prajitura, o facusem de nenumarate ori, asadar norocul meu pentru ca dadusem de acest caiet.</i><br />
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<i>Ingrediente pentru tava 20/30:</i><br />
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<ul>
<li><i>2 foi de napolitane</i></li>
</ul>
<i>Blat cu nuca:</i><br />
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<ul>
<li><i>5 albusuri</i></li>
<li><i>5 linguri zahar</i></li>
<li><i>3 linguri cu nuca macinat</i></li>
<li><i>3 linguri faina</i></li>
</ul>
<i>Blat cu mac:</i><br />
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<ul>
<li><i>5 albusuri</i></li>
<li><i>5 linguri de zahar</i></li>
<li><i>3 linguri cu mac</i></li>
<li><i>3 linguri faina </i></li>
</ul>
<i>Crema:</i><br />
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<ul>
<li><i>10 galbenusuri</i></li>
<li><i>200 g zahar</i></li>
<li><i>esenta de vanilie / zahar pudra cu gust de vanilie</i></li>
<li><i>300 g unt </i></li>
</ul>
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<i>Incingem cuptorul la 180 grade C.</i><br />
<i>Punem o cratita cu apa pe foc sa se infierbante, pentru ca galbenusurile se fac pe abur.</i><br />
<i>Incepem cu blatul de nuca, albusurile se mixeaza cu un praf de sare apoi se adauga treptat cele cinci linguri de zahar. Se mixeaza pana ce obtinem o bezea tare.</i><br />
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<a href="https://2.bp.blogspot.com/-p4eBJpG5zr4/VxMw3LkVviI/AAAAAAAAPW8/wsxnhwQr04UWZbM20xvzVr__szId93aowCLcB/s1600/P1300890.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://2.bp.blogspot.com/-p4eBJpG5zr4/VxMw3LkVviI/AAAAAAAAPW8/wsxnhwQr04UWZbM20xvzVr__szId93aowCLcB/s400/P1300890.JPG" width="400" /></a></div>
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<i>Adaugam nuca macinata.</i><br />
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<a href="https://2.bp.blogspot.com/-knEp4ZEqZBQ/VxMw_RtAjFI/AAAAAAAAPXA/Isg7XoQD8V48eRQ9vYyfQ70z8JmRNLlKwCLcB/s1600/P1300891.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://2.bp.blogspot.com/-knEp4ZEqZBQ/VxMw_RtAjFI/AAAAAAAAPXA/Isg7XoQD8V48eRQ9vYyfQ70z8JmRNLlKwCLcB/s400/P1300891.JPG" width="400" /></a></div>
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<i>Iar spre final incorporam treptat faina cernuta.</i><br />
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<a href="https://3.bp.blogspot.com/-wMUsKZxLbr0/VxMxA8E8FrI/AAAAAAAAPXE/J4AVg1z3JLorq6CXWCi6WYAh2QNxIIFXACLcB/s1600/P1300892.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://3.bp.blogspot.com/-wMUsKZxLbr0/VxMxA8E8FrI/AAAAAAAAPXE/J4AVg1z3JLorq6CXWCi6WYAh2QNxIIFXACLcB/s400/P1300892.JPG" width="400" /></a></div>
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<i>Compozitia obtinuta se toarna in tava tapetata cu hartie de copt.</i><br />
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<a href="https://1.bp.blogspot.com/-Kkmtire_w3c/VxMxDtaewQI/AAAAAAAAPXM/mXbmlNz8I-QrNy1yYPSfrgh0LHL1yzL0ACLcB/s1600/P1300893.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://1.bp.blogspot.com/-Kkmtire_w3c/VxMxDtaewQI/AAAAAAAAPXM/mXbmlNz8I-QrNy1yYPSfrgh0LHL1yzL0ACLcB/s400/P1300893.JPG" width="400" /></a></div>
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<i>Se coace in cuptorul preincalzit timp de 20 minute. Incercati blatul cu o scobitoare. Blatul se raceste si se pune deoparte.</i><br />
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<a href="https://1.bp.blogspot.com/-6orZo6Ct31A/VxMxHST0KKI/AAAAAAAAPXQ/90hpsEMed9sWmqQay_GeZ4H6mtal4O-owCLcB/s1600/P1300897.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://1.bp.blogspot.com/-6orZo6Ct31A/VxMxHST0KKI/AAAAAAAAPXQ/90hpsEMed9sWmqQay_GeZ4H6mtal4O-owCLcB/s400/P1300897.JPG" width="400" /></a></div>
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<i>Pentru blatul cu mac se procedeaza la fel, se mixeaza albusurile cu un praf de sare si zaharul .</i><br />
<i>Pe urma adaugam macul. </i><br />
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<a href="https://1.bp.blogspot.com/-97AMn3yJ9nE/VxMxMF0yU0I/AAAAAAAAPXU/WlPsl_EmVrYHgxEArCf3NsqFE9Cp53tQgCLcB/s1600/P1300895.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://1.bp.blogspot.com/-97AMn3yJ9nE/VxMxMF0yU0I/AAAAAAAAPXU/WlPsl_EmVrYHgxEArCf3NsqFE9Cp53tQgCLcB/s400/P1300895.JPG" width="400" /></a></div>
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<i>Spre final se incorporeaza pe rand faina.</i><br />
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<a href="https://3.bp.blogspot.com/-x50rBeSei3s/VxMxRNb64yI/AAAAAAAAPXY/Kyrif0Bc59kySoo09rrDMcpAEKEp8UYWgCLcB/s1600/P1300896.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://3.bp.blogspot.com/-x50rBeSei3s/VxMxRNb64yI/AAAAAAAAPXY/Kyrif0Bc59kySoo09rrDMcpAEKEp8UYWgCLcB/s400/P1300896.JPG" width="400" /></a></div>
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<i>Compozitia se toarna in aceasi tava tapetata cu hartie de copt si se introduce in cuptor.</i><br />
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<a href="https://3.bp.blogspot.com/-RaW1GO0ol6g/VxMxUJARjlI/AAAAAAAAPXc/21qxeW7jLBM1NhTI3NSgia1aaNG1EJihgCLcB/s1600/P1300898.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://3.bp.blogspot.com/-RaW1GO0ol6g/VxMxUJARjlI/AAAAAAAAPXc/21qxeW7jLBM1NhTI3NSgia1aaNG1EJihgCLcB/s400/P1300898.JPG" width="400" /></a></div>
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<i>Se coace circa 20 minute, apoi se raceste.</i><br />
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<a href="https://3.bp.blogspot.com/-qgHvRdLDGsY/VxMxYMW3o3I/AAAAAAAAPXg/CwWpmy7gTi06ItLTxG5T7mzKLAoXudiAACLcB/s1600/P1300899.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://3.bp.blogspot.com/-qgHvRdLDGsY/VxMxYMW3o3I/AAAAAAAAPXg/CwWpmy7gTi06ItLTxG5T7mzKLAoXudiAACLcB/s400/P1300899.JPG" width="400" /></a></div>
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<i>Pentru crema, mixati galbenusurile cu zaharul , adaugati esenta de vanilie/ zahar pudra cu gust de vanilie si asezati cratita deasupra vasului cu apa fierbinte asa incat sa nu atinga vasul apa.</i><br />
<i>Se amesteca timp de 10- 15 minute pana ce se ingroasa.</i><br />
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<a href="https://2.bp.blogspot.com/-3FkoBT_NapY/VxMxZi0PotI/AAAAAAAAPXk/MOgleExW-K4aiRuh1pch3QVQCppNvwz0QCLcB/s1600/P1300894.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://2.bp.blogspot.com/-3FkoBT_NapY/VxMxZi0PotI/AAAAAAAAPXk/MOgleExW-K4aiRuh1pch3QVQCppNvwz0QCLcB/s400/P1300894.JPG" width="400" /></a></div>
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<i>Crema de galbenus obtinuta.</i><br />
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<a href="https://3.bp.blogspot.com/-BEiThBhgIws/VxMxdWMLWOI/AAAAAAAAPXs/IhMvNybBjIYH8537eaGYnAtriYZQqHfvgCLcB/s1600/P1300900.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://3.bp.blogspot.com/-BEiThBhgIws/VxMxdWMLWOI/AAAAAAAAPXs/IhMvNybBjIYH8537eaGYnAtriYZQqHfvgCLcB/s400/P1300900.JPG" width="400" /></a></div>
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<i>Se mixeaza untul moale pana ce devine cremos, apoi se adauga cate o lingura din crema de oua si se amesteca dupa fiecare.</i><br />
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<a href="https://3.bp.blogspot.com/-VGMw2aExBcQ/VxMxe6LJexI/AAAAAAAAPXw/dW3zOQnQBO083zOK79Xot_A5Zt8JcOC6gCLcB/s1600/P1300902.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://3.bp.blogspot.com/-VGMw2aExBcQ/VxMxe6LJexI/AAAAAAAAPXw/dW3zOQnQBO083zOK79Xot_A5Zt8JcOC6gCLcB/s400/P1300902.JPG" width="400" /></a></div>
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<i>Se obtine o crema fina care se imparte in trei</i>.<br />
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<a href="https://2.bp.blogspot.com/-CAYHYQOUigQ/VxMxiHsW-WI/AAAAAAAAPX0/qLuOKr01_Jw-ORCi1mid7XpRh6qgAYRlwCLcB/s1600/P1300903.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://2.bp.blogspot.com/-CAYHYQOUigQ/VxMxiHsW-WI/AAAAAAAAPX0/qLuOKr01_Jw-ORCi1mid7XpRh6qgAYRlwCLcB/s400/P1300903.JPG" width="400" /></a></div>
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<i>Pentru asamblare, asezati o foaie de napolitana+ crema+blat mac+crema+blat nuca+crema + foaie de napolitana. </i></div>
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<i>Se da la rece pentru cel putin doua ore, dar nu inainte de a pune o greutate deasupra. Foaia de napolitana are tendinta sa se ridice si se indoaie de la rece.</i></div>
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<i>Se portioneaza in romburi sau patratele, deasupra se poate picura ciocolata topita.</i></div>
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<br />Adela Zilahihttp://www.blogger.com/profile/13956977729610557960noreply@blogger.com0