tag:blogger.com,1999:blog-38614418220597024882024-03-14T16:05:35.988+09:00CristinaK's blogCristinaKhttp://www.blogger.com/profile/14167704471275256720noreply@blogger.comBlogger465125tag:blogger.com,1999:blog-3861441822059702488.post-59322975346572067602015-02-14T22:08:00.000+09:002015-02-14T22:08:13.622+09:00Tortulete de ciocolata cu faina de ovaz<div class="separator" style="clear: both; text-align: center;">
<a href="http://s212.photobucket.com/user/sagycris/media/post/dulciuri/tort-cioco-ovaz-2_zpsgrezfjw8.jpg.html" style="margin-left: 1em; margin-right: 1em;" target="_blank"><img alt=" photo tort-cioco-ovaz-2_zpsgrezfjw8.jpg" border="0" src="http://i212.photobucket.com/albums/cc12/sagycris/post/dulciuri/tort-cioco-ovaz-2_zpsgrezfjw8.jpg" /></a></div>
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<i>2 tortulete de 18 cm</i><br />
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<b>blat</b>
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3 cani faina de ovaz (450g)(*)</div>
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¾ cana cacao (90g)
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¼ cana cafea de cicoare (sau cafea instant)
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1½ lingurita praf de copt
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1½ lingurita bicarbonat de soda
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1 lingurita sare
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2 cani lapte de soia (500ml)
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aproximativ 1 cana de miere de albine (300g)
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¾ cana ulei pentru salata (180ml)
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esenta de vanilie
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1 lingura otet de mere
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<b>crema</b>
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500ml lapte de soia
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5 linguri miere
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5 linguri cacao
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1 lingura pudra psyllium
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100g cacao neagra (cu peste 70% cacao, fara lapte)
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optional: sirop pentru insiropat blaturile
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<b>Blatul</b>
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Faina de ovaz se cerne impreuna cu pudra de cacao, cicoarea, praful de copt, bicarbonatul si sarea.
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Mierea se dizolva in laptele de soia; peste se adauga uleiul, vanilia si otetul. Totul se toarna peste amestecul uscat. Se omogenizeaza si se toarna in formele tapetate. Se da la cuptor si se coace aproximativ 40 de min. la 180ºC sau pana cand o scobitoare infipta in centru iese curata. </div>
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Cand blaturile sunt gata, se scot din cuptor, se lasa 10-15 min sa se racoreasca putin apoi se scot din forme si se lasa sa se raceasca complet.
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<b>Crema</b>
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Laptele de soia se pune la incalzit pe foc potrivit. Cand a inceput sa se infierbante se adauga pudra de cacao si cea de psyllium; se tine pe foc, amestecand usor, pana incepe sa se lege ca un sos gros. Se inchide focul si se adauga ciocolata taiata bucatele. Se amesteca pana ce aceasta se topeste. Se pune oala intr-un castron sau alta oala cu gheata si se amesteca in crema pana se raceste. </div>
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<b>Asamblare</b>
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Blaturile se taie in doua. Cu aproximativ jumatate din crema se umplu blaturile, iar cu restul se imbraca tortuletele.</div>
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<a href="http://s212.photobucket.com/user/sagycris/media/post/dulciuri/tort-cioco-ovaz-1_zpsqqfvvzmz.jpg.html" style="margin-left: 1em; margin-right: 1em;" target="_blank"><img alt=" photo tort-cioco-ovaz-1_zpsqqfvvzmz.jpg" border="0" src="http://i212.photobucket.com/albums/cc12/sagycris/post/dulciuri/tort-cioco-ovaz-1_zpsqqfvvzmz.jpg" /></a></div>
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<i>Tortuletele nu sunt foarte dulci; sunt mai mult pentru iubitorii ciocolatei amarui si mai putin pentru cei ai ciocolatei cu lapte sau alba. Deci pentru varianta mai dulce se mai poate adauga zahar la blat sau miere / zahar la crema sau se insiropeaza blaturile. Insiroparea face blaturile putin mai faramicioase, dar tortuletele devin mai "cremoase" ;)
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<i>(*) faina de ovaz se poate obtine foarte usor mixand in blender fulgi de ovaz ;)</i><br />
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<a href="http://s212.photobucket.com/user/sagycris/media/post/dulciuri/tort-cioco-ovaz-3_zpsuaimpsqg.jpg.html" style="margin-left: 1em; margin-right: 1em;" target="_blank"><img alt=" photo tort-cioco-ovaz-3_zpsuaimpsqg.jpg" border="0" src="http://i212.photobucket.com/albums/cc12/sagycris/post/dulciuri/tort-cioco-ovaz-3_zpsuaimpsqg.jpg" /></a></div>
<br />CristinaKhttp://www.blogger.com/profile/14167704471275256720noreply@blogger.com0tag:blogger.com,1999:blog-3861441822059702488.post-43092622064385118352013-12-13T22:11:00.000+09:002015-02-08T11:26:00.967+09:00Tort "Inghetata-halvita"<div class="separator" style="clear: both; text-align: center;">
<a href="http://s212.photobucket.com/user/sagycris/media/dulciuri%20D/Tort%20Halvita-inghetata/tort-halvita-fin-2_zpsjvvl9uyn.jpg.html" target="_blank"><img alt=" photo tort-halvita-fin-2_zpsjvvl9uyn.jpg" border="0" src="http://i212.photobucket.com/albums/cc12/sagycris/dulciuri%20D/Tort%20Halvita-inghetata/tort-halvita-fin-2_zpsjvvl9uyn.jpg" /></a></div>
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<em>Va place halvita? Ce-ar fi sa o incercati intr-o alta varianta decat cea traditionala ;) O varianta mai racoritoare si mai ... "pufoasa" :) Daca da... atunci aveti nevoie de</em>:</div>
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90g albus</div>
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150g miere</div>
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530g smantana dulce (pentru frisca) + 1 lingura zahar pudra</div>
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100g fructe uscate - <em>dupa preferinta... avand in vedere ca intra foarte multa miere, eu am folosit doar caise si cranberry fiindca sunt mai acrisoare</em> ;)</div>
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100g nuci + fistic -<em> sau alt amestec "oleaginos"</em> ;)</div>
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50~75 ml lichior de cirese sau <em>apa + esenta de portocale si de lamaie</em></div>
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Cu o zi inainte se pun fructele la inmuiat in lichior de cirese... <em>eu le-am pus la inmuiat in apa + esenta de portocale si de lamaie</em> ;) Se scurg foarte bine.</div>
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Nucile si fisticul se taie bucatele.</div>
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Mierea se pune la incalzit, pe foc mic, si se lasa pana aproape sa inceapa sa fiarba. In acest timp albusurile se bat spuma.</div>
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Cand mierea s-a infierbantat, se toarna putin cate putin peste albusuri, mixand continuu.</div>
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<a href="http://s212.photobucket.com/user/sagycris/media/dulciuri%20D/Tort%20Halvita-inghetata/tort-halvita-1_zps75so1kk3.jpg.html" target="_blank"><img alt=" photo tort-halvita-1_zps75so1kk3.jpg" border="0" src="http://i212.photobucket.com/albums/cc12/sagycris/dulciuri%20D/Tort%20Halvita-inghetata/tort-halvita-1_zps75so1kk3.jpg" /></a></div>
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Dupa ce s-a terminat de turnat mierea se continua mixarea albusurile pana ce spuma se raceste.</div>
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<a href="http://s212.photobucket.com/user/sagycris/media/dulciuri%20D/Tort%20Halvita-inghetata/tort-halvita-2_zpsf21alk41.jpg.html" target="_blank"><img alt=" photo tort-halvita-2_zpsf21alk41.jpg" border="0" src="http://i212.photobucket.com/albums/cc12/sagycris/dulciuri%20D/Tort%20Halvita-inghetata/tort-halvita-2_zpsf21alk41.jpg" /></a></div>
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Smantana se bate cu zaharul pudra pana devine o spuma pufoasa (<em>nu se bate pana la nivelul de frisca tare</em>) - ca sa se combine bine cu "bezeaua". </div>
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Peste frisca se adauga spuma de albusuri in 3~4 reprize, amestecand usor cu o lingura mare sau o paleta, de jos in sus.</div>
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<a href="http://s212.photobucket.com/user/sagycris/media/dulciuri%20D/Tort%20Halvita-inghetata/tort-halvita-3_zpsbr7lvd0i.jpg.html" target="_blank"><img alt=" photo tort-halvita-3_zpsbr7lvd0i.jpg" border="0" src="http://i212.photobucket.com/albums/cc12/sagycris/dulciuri%20D/Tort%20Halvita-inghetata/tort-halvita-3_zpsbr7lvd0i.jpg" /></a></div>
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Se opresc cateva linguri pentru decor.</div>
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La restul de compozitie se adauga fructele uscate, nucile si se amesteca usor.</div>
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<a href="http://s212.photobucket.com/user/sagycris/media/dulciuri%20D/Tort%20Halvita-inghetata/tort-halvita-4_zpsepbrdexe.jpg.html" target="_blank"><img alt=" photo tort-halvita-4_zpsepbrdexe.jpg" border="0" src="http://i212.photobucket.com/albums/cc12/sagycris/dulciuri%20D/Tort%20Halvita-inghetata/tort-halvita-4_zpsepbrdexe.jpg" /></a></div>
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Se toarna compozitia intr-o forma de tort detasabila (<em>de 20 cm</em>) si se da la congelator. </div>
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<a href="http://s212.photobucket.com/user/sagycris/media/dulciuri%20D/Tort%20Halvita-inghetata/tort-halvita-5_zpspklll77f.jpg.html" target="_blank"><img alt=" photo tort-halvita-5_zpspklll77f.jpg" border="0" src="http://i212.photobucket.com/albums/cc12/sagycris/dulciuri%20D/Tort%20Halvita-inghetata/tort-halvita-5_zpspklll77f.jpg" /></a></div>
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Dupa 1~2 ore se decoreaza deasupra si se da din nou la congelator.</div>
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<a href="http://s212.photobucket.com/user/sagycris/media/dulciuri%20D/Tort%20Halvita-inghetata/tort-halvita-fin-1_zpsfnthpkrb.jpg.html" target="_blank"><img alt=" photo tort-halvita-fin-1_zpsfnthpkrb.jpg" border="0" src="http://i212.photobucket.com/albums/cc12/sagycris/dulciuri%20D/Tort%20Halvita-inghetata/tort-halvita-fin-1_zpsfnthpkrb.jpg" /></a></div>
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<em>Eu l-am decorat doar deasupra. Daca vreti sa-l decorati si pe lateral, lasati tortul la congelator o noapte; a doua zi scoteti-l din forma, decorati-l si dati-l din nou la congelator pentru cel putin o ora inainte de a-l taia.</em></div>
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<a href="http://s212.photobucket.com/user/sagycris/media/dulciuri%20D/Tort%20Halvita-inghetata/tort-halvita-fin-3_zpsqmzyfvzr.jpg.html" target="_blank"><img alt=" photo tort-halvita-fin-3_zpsqmzyfvzr.jpg" border="0" src="http://i212.photobucket.com/albums/cc12/sagycris/dulciuri%20D/Tort%20Halvita-inghetata/tort-halvita-fin-3_zpsqmzyfvzr.jpg" /></a></div>
CristinaKhttp://www.blogger.com/profile/14167704471275256720noreply@blogger.com0tag:blogger.com,1999:blog-3861441822059702488.post-61921657886961911522013-12-11T19:44:00.005+09:002015-02-08T11:33:00.613+09:00Mini-quiche cu conopida<div class="separator" style="clear: both; text-align: center;">
<a href="http://s212.photobucket.com/user/sagycris/media/party/mini-quiche%20cu%20conopida/miniquicheconopida-fin_zpsdzql2iut.jpg.html" target="_blank"><img alt=" photo miniquicheconopida-fin_zpsdzql2iut.jpg" border="0" src="http://i212.photobucket.com/albums/cc12/sagycris/party/mini-quiche%20cu%20conopida/miniquicheconopida-fin_zpsdzql2iut.jpg" /></a></div>
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30 foi pentru <a href="http://cristina-k.blogspot.jp/2007/09/gyoza.html" target="_blank">gyoza</a><br />
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450g~500g conopida<br />
2 cepe mici sau una f. mare ;)<br />
100g bacon<br />
1 ou<br />
150g smantana dulce<br />
30 g parmezan ras<br />
sare, piper<br />
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Conopida se fierbe; se lasa sa se raceasca, apoi se taie in bucate de aproximativ 1~1.5 cm.<br />
Ceapa se toaca marunt; se taie si bacon-ul in bucatele mici. Cele doua se calesc impreuna, pe foc potrivit pana cand ceapa devine aproape transparenta. Se adauga peste conopida si se amesteca.<br />
Se bate oul; se adauga smantana, parmezanul, sarea si piperul. <br />
Fiecare foaie de gyoza se pune intr-o forma mica cam de 3.5~4 cm in diametru:<br />
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<a href="http://s212.photobucket.com/user/sagycris/media/party/mini-quiche%20cu%20conopida/miniquicheconopida-3_zpsgpcnhare.jpg.html" target="_blank"><img alt=" photo miniquicheconopida-3_zpsgpcnhare.jpg" border="0" src="http://i212.photobucket.com/albums/cc12/sagycris/party/mini-quiche%20cu%20conopida/miniquicheconopida-3_zpsgpcnhare.jpg" /></a></div>
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si se da la cuptor pentru 5~7 minute - cat sa se rumeneasca putin.</div>
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Se umplu foile cu amestecul de conopida si bacon,
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<a href="http://s212.photobucket.com/user/sagycris/media/party/mini-quiche%20cu%20conopida/miniquicheconopida-2_zpsixr36lzg.jpg.html" target="_blank"><img alt=" photo miniquicheconopida-2_zpsixr36lzg.jpg" border="0" src="http://i212.photobucket.com/albums/cc12/sagycris/party/mini-quiche%20cu%20conopida/miniquicheconopida-2_zpsixr36lzg.jpg" /></a></div>
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iar peste acesta se toarna amestecul de ou si smantana.</div>
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Mini-quiche-urile se dau la cuptor pentru 20~25 de minute sau pana se rumenesc frumos deasupra.</div>
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Se pot servi atat calde cat si reci.CristinaKhttp://www.blogger.com/profile/14167704471275256720noreply@blogger.com0tag:blogger.com,1999:blog-3861441822059702488.post-71019789148823880362013-05-08T21:47:00.000+09:002015-02-08T11:38:58.334+09:00Parmezan in ciocolata<div style="text-align: center;">
<a href="http://s212.photobucket.com/user/sagycris/media/party/parmezan-cioco-1_zpsgtavj5a6.jpg.html" target="_blank"><img alt=" photo parmezan-cioco-1_zpsgtavj5a6.jpg" border="0" src="http://i212.photobucket.com/albums/cc12/sagycris/party/parmezan-cioco-1_zpsgtavj5a6.jpg" /></a></div>
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O reteta foarte, foarte simpla cu doar 2 ingrediente, dar de efect... chiar daca la prima vedere (citire!) pare o combinatie ciudata...</div>
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parmezan</div>
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ciocolata - de preferat amaruie</div>
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Parmezanul se taie cubulete, cam de 2x2 cm.</div>
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Ciocolata se topeste la bain-marie. </div>
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Cuburile de parmezan se dau prin ciocolata, apoi se scot pe hartie de copt si se dau la rece pana se intareste ciocolata dupa care se pot servi ;)</div>
<br />CristinaKhttp://www.blogger.com/profile/14167704471275256720noreply@blogger.com0tag:blogger.com,1999:blog-3861441822059702488.post-51744464373979960692013-04-27T23:51:00.000+09:002015-02-08T11:53:00.119+09:00Sakura mochi<div style="text-align: center;">
<a href="http://s212.photobucket.com/user/sagycris/media/japoneze/okashi/sakura-mochi/sakuramochi-fin1_zpsuds0flhh.jpg.html" target="_blank"><img alt=" photo sakuramochi-fin1_zpsuds0flhh.jpg" border="0" src="http://i212.photobucket.com/albums/cc12/sagycris/japoneze/okashi/sakura-mochi/sakuramochi-fin1_zpsuds0flhh.jpg" /></a>
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<em>Unul dintre dulciurile japoneze preferate ;) Chiar daca in Tokyo florile de cires s-au scuturat, mai sunt inca zone unde ciresii sunt inca in floare sau unde inca n-au inflorit... pentru mine insa "sakura mochi" nu este doar un desert de primavara ;)</em></div>
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300g dōmyōji-ko (*)</div>
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<a href="http://s212.photobucket.com/user/sagycris/media/japoneze/okashi/sakura-mochi/sakuramochi-01_zpsajenxj1e.jpg.html" target="_blank"><img alt=" photo sakuramochi-01_zpsajenxj1e.jpg" border="0" src="http://i212.photobucket.com/albums/cc12/sagycris/japoneze/okashi/sakura-mochi/sakuramochi-01_zpsajenxj1e.jpg" /></a></div>
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450ml apa</div>
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4 linguri zahar<span style="color: #444444;"> (<em>am pus miere</em>) (<em>"mochi" nu ies prea dulci, deci pentru varianta japoneza - prea dulce pentru mine - se dubleaza sau chiar tripleaza cantitatea de zahar</em>)</span></div>
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putin colorant alimentar rosu</div>
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600g <a href="http://cristina-k.blogspot.jp/2009/09/pasta-dulce-de-fasole-rosie.html" target="_blank">anko</a> <span style="color: #444444;">(<em>si aici am inlocuit zaharul cu miere, cam 4 linguri la 300g boabe uscate</em>)</span></div>
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~~~~~</div>
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<em><span style="color: #444444;">(*) dōmyōji-ko este obtinut din orezul "lipicios" (jp. mochi-gome / en. glutinous rice) care a fost fiert, uscat si apoi tocat; in loc de dōmyōji-ko se poate folosi mochi-gome - acesta insa trebuiefiert (1 parte orez : 1 parte apa; se lasa 30 de minute la inmuiat dupa care se fierbe la fel ca </span><a href="http://cristina-k.blogspot.jp/2007/09/orez-simplu.html" target="_blank"><span style="color: #444444;">orezul simplu</span></a><span style="color: #444444;"> )</span></em></div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
<span style="-webkit-composition-fill-color: rgba(175, 192, 227, 0.230469); -webkit-composition-frame-color: rgba(77, 128, 180, 0.230469); -webkit-tap-highlight-color: rgba(26, 26, 26, 0.296875);">Frunzele de sakura se pun in apa rece, la desarat, pentru vreo 10 min. Se scot pe servete de hartie sa se absoarba apa.</span></div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: center;">
<a href="http://s212.photobucket.com/user/sagycris/media/japoneze/okashi/sakura-mochi/sakuramochi-06_zpsrgmd7dow.jpg.html" target="_blank"><img alt=" photo sakuramochi-06_zpsrgmd7dow.jpg" border="0" src="http://i212.photobucket.com/albums/cc12/sagycris/japoneze/okashi/sakura-mochi/sakuramochi-06_zpsrgmd7dow.jpg" /></a></div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
<span style="-webkit-composition-fill-color: rgba(175, 192, 227, 0.230469); -webkit-composition-frame-color: rgba(77, 128, 180, 0.230469); -webkit-tap-highlight-color: rgba(26, 26, 26, 0.296875);"><a href="http://cristina-k.blogspot.jp/2009/09/pasta-dulce-de-fasole-rosie.html" target="_blank">Anko</a> se imparte in 30. Fiecare parte se face bila.</span></div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: center;">
<a href="http://s212.photobucket.com/user/sagycris/media/japoneze/okashi/sakura-mochi/sakuramochi-08_zpswrjauhja.jpg.html" target="_blank"><img alt=" photo sakuramochi-08_zpswrjauhja.jpg" border="0" src="http://i212.photobucket.com/albums/cc12/sagycris/japoneze/okashi/sakura-mochi/sakuramochi-08_zpswrjauhja.jpg" /></a></div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
Orezul se pune intr-un castron termorezistent.</div>
<div style="text-align: justify;">
Se infierbanta apa; se adauga zaharul (mierea) si se amesteca pana se dizolva. Se adauga si colorantul <span style="color: #444444;">(</span><em><span style="color: #444444;">la mine are o tenta putin portocalie fiindca am folosit miere in loc de zahar</span></em><span style="color: #444444;">)</span>. Totul se toarna peste orez; </div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: center;">
<a href="http://s212.photobucket.com/user/sagycris/media/japoneze/okashi/sakura-mochi/sakuramochi-02_zpsor40ofw0.jpg.html" target="_blank"><img alt=" photo sakuramochi-02_zpsor40ofw0.jpg" border="0" src="http://i212.photobucket.com/albums/cc12/sagycris/japoneze/okashi/sakura-mochi/sakuramochi-02_zpsor40ofw0.jpg" /></a></div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
se amesteca, </div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: center;">
<a href="http://s212.photobucket.com/user/sagycris/media/japoneze/okashi/sakura-mochi/sakuramochi-03_zpszsotr3th.jpg.html" target="_blank"><img alt=" photo sakuramochi-03_zpszsotr3th.jpg" border="0" src="http://i212.photobucket.com/albums/cc12/sagycris/japoneze/okashi/sakura-mochi/sakuramochi-03_zpszsotr3th.jpg" /></a></div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
se acopera cu o folie si se lasa asa aprox. jumatate de ora - pana apa este absorbita complet de orez. </div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: center;">
<a href="http://s212.photobucket.com/user/sagycris/media/japoneze/okashi/sakura-mochi/sakuramochi-04_zpsujkwmilc.jpg.html" target="_blank"><img alt=" photo sakuramochi-04_zpsujkwmilc.jpg" border="0" src="http://i212.photobucket.com/albums/cc12/sagycris/japoneze/okashi/sakura-mochi/sakuramochi-04_zpsujkwmilc.jpg" /></a></div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
Se amesteca usor, </div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: center;">
<a href="http://s212.photobucket.com/user/sagycris/media/japoneze/okashi/sakura-mochi/sakuramochi-07_zpseewdejhw.jpg.html" target="_blank"><img alt=" photo sakuramochi-07_zpseewdejhw.jpg" border="0" src="http://i212.photobucket.com/albums/cc12/sagycris/japoneze/okashi/sakura-mochi/sakuramochi-07_zpseewdejhw.jpg" /></a></div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
se acopera castronul din nou cu folie si se se pune la microunde pentru 7 min. la 600W sau 8 min. la 500W. Se scoate din cuptor si se mai lasa asa acoperit inca vreo 10 min. apoi se amesteca usor.</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: center;">
<a href="http://s212.photobucket.com/user/sagycris/media/japoneze/okashi/sakura-mochi/sakuramochi-05_zpsxy8hyvz8.jpg.html" target="_blank"><img alt=" photo sakuramochi-05_zpsxy8hyvz8.jpg" border="0" src="http://i212.photobucket.com/albums/cc12/sagycris/japoneze/okashi/sakura-mochi/sakuramochi-05_zpsxy8hyvz8.jpg" /></a></div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
Se ia o cam o lingura de orez </div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: center;">
<a href="http://s212.photobucket.com/user/sagycris/media/japoneze/okashi/sakura-mochi/sakuramochi-09_zps4c6mswuc.jpg.html" target="_blank"><img alt=" photo sakuramochi-09_zps4c6mswuc.jpg" border="0" src="http://i212.photobucket.com/albums/cc12/sagycris/japoneze/okashi/sakura-mochi/sakuramochi-09_zps4c6mswuc.jpg" /></a></div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
si se face disc (cu mainile umede).</div>
<div style="text-align: justify;">
In mijlocul lui se pune o bila de <a href="http://cristina-k.blogspot.jp/2009/09/pasta-dulce-de-fasole-rosie.html" target="_blank">anko</a>; </div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: center;">
<a href="http://s212.photobucket.com/user/sagycris/media/japoneze/okashi/sakura-mochi/sakuramochi-11_zpsauemljkb.jpg.html" target="_blank"><img alt=" photo sakuramochi-11_zpsauemljkb.jpg" border="0" src="http://i212.photobucket.com/albums/cc12/sagycris/japoneze/okashi/sakura-mochi/sakuramochi-11_zpsauemljkb.jpg" /></a></div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
aceasta se "imbraca" in orez aducand marginile, treptat, deasupra bilei. </div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: center;">
<a href="http://s212.photobucket.com/user/sagycris/media/japoneze/okashi/sakura-mochi/sakuramochi-12_zps5lilwbin.jpg.html" target="_blank"><img alt=" photo sakuramochi-12_zps5lilwbin.jpg" border="0" src="http://i212.photobucket.com/albums/cc12/sagycris/japoneze/okashi/sakura-mochi/sakuramochi-12_zps5lilwbin.jpg" /></a></div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: center;">
<a href="http://s212.photobucket.com/user/sagycris/media/japoneze/okashi/sakura-mochi/sakuramochi-12-2_zpsudkwfgy7.jpg.html" target="_blank"><img alt=" photo sakuramochi-12-2_zpsudkwfgy7.jpg" border="0" src="http://i212.photobucket.com/albums/cc12/sagycris/japoneze/okashi/sakura-mochi/sakuramochi-12-2_zpsudkwfgy7.jpg" /></a></div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: center;">
<a href="http://s212.photobucket.com/user/sagycris/media/japoneze/okashi/sakura-mochi/sakuramochi-12-3_zpsausfb8y5.jpg.html" target="_blank"><img alt=" photo sakuramochi-12-3_zpsausfb8y5.jpg" border="0" src="http://i212.photobucket.com/albums/cc12/sagycris/japoneze/okashi/sakura-mochi/sakuramochi-12-3_zpsausfb8y5.jpg" /></a></div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
I se da putin forma ovala dupa care se pune intr-o frunza de sakura.
</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: center;">
<a href="http://s212.photobucket.com/user/sagycris/media/japoneze/okashi/sakura-mochi/sakuramochi-13_zpsz82qcifd.jpg.html" target="_blank"><img alt=" photo sakuramochi-13_zpsz82qcifd.jpg" border="0" src="http://i212.photobucket.com/albums/cc12/sagycris/japoneze/okashi/sakura-mochi/sakuramochi-13_zpsz82qcifd.jpg" /></a></div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: center;">
<a href="http://s212.photobucket.com/user/sagycris/media/japoneze/okashi/sakura-mochi/sakuramochi-14_zpsgcqoem90.jpg.html" target="_blank"><img alt=" photo sakuramochi-14_zpsgcqoem90.jpg" border="0" src="http://i212.photobucket.com/albums/cc12/sagycris/japoneze/okashi/sakura-mochi/sakuramochi-14_zpsgcqoem90.jpg" /></a></div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: center;">
<a href="http://s212.photobucket.com/user/sagycris/media/japoneze/okashi/sakura-mochi/sakuramochi-15_zpsfk1f9wz5.jpg.html" target="_blank"><img alt=" photo sakuramochi-15_zpsfk1f9wz5.jpg" border="0" src="http://i212.photobucket.com/albums/cc12/sagycris/japoneze/okashi/sakura-mochi/sakuramochi-15_zpsfk1f9wz5.jpg" /></a><br />
</div>
<div style="text-align: justify;">
video: <a href="http://s212.photobucket.com/user/sagycris/media/sakura-mochi2_zps302d0e12.mp4.html">http://s212.photobucket.com/user/sagycris/media/sakura-mochi2_zps302d0e12.mp4.html</a></div>
<div style="text-align: center;">
<br />
<a href="http://s212.photobucket.com/user/sagycris/media/japoneze/okashi/sakura-mochi/sakuramochi-fin3_zpsygq9ynyz.jpg.html" target="_blank"><img alt=" photo sakuramochi-fin3_zpsygq9ynyz.jpg" border="0" src="http://i212.photobucket.com/albums/cc12/sagycris/japoneze/okashi/sakura-mochi/sakuramochi-fin3_zpsygq9ynyz.jpg" /></a> </div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: center;">
<a href="http://s212.photobucket.com/user/sagycris/media/japoneze/okashi/sakura-mochi/sakuramochi-fin2_zpsbn6zlmsg.jpg.html" target="_blank"><img alt=" photo sakuramochi-fin2_zpsbn6zlmsg.jpg" border="0" src="http://i212.photobucket.com/albums/cc12/sagycris/japoneze/okashi/sakura-mochi/sakuramochi-fin2_zpsbn6zlmsg.jpg" /></a></div>
CristinaKhttp://www.blogger.com/profile/14167704471275256720noreply@blogger.com0tag:blogger.com,1999:blog-3861441822059702488.post-31936538337400763382013-04-25T16:34:00.000+09:002015-02-08T20:24:59.557+09:00Crema de ciocolata<div style="text-align: center;">
<a href="http://s212.photobucket.com/user/sagycris/media/dulciuri/choco-pudding_zpshevheppc.jpg.html" target="_blank"><img alt=" photo choco-pudding_zpshevheppc.jpg" border="0" src="http://i212.photobucket.com/albums/cc12/sagycris/dulciuri/choco-pudding_zpshevheppc.jpg" /></a></div>
<br />
<div style="text-align: justify;">
<span style="font-size: x-small;">(2 forme de 200ml sau 4 de 100ml)</span></div>
<div style="text-align: justify;">
</div>
<div style="text-align: justify;">
2 oua</div>
<div style="text-align: justify;">
1 cana de lapte (200ml)</div>
<div style="text-align: justify;">
40g zahar</div>
<div style="text-align: justify;">
40g ciocolata (cu lapte / amaruie sau alba- dupa preferinta)</div>
<div style="text-align: justify;">
</div>
<div style="text-align: justify;">
Se da drumul cuptorul sa se incalzeasca la 160°C.</div>
<div style="text-align: justify;">
Ciocolata se toaca si pune in lapte, impreuna cu zaharul. Totul se tine pe foc potrivit pana se topeste ciocolata si se dizolva zaharul.</div>
<div style="text-align: justify;">
Ouale se bat; peste ele se toarna treptat compozitia precedenta, amestecand. Se toarna in forme termorezistente. Formele se pun in tava de la aragaz, iar in tava se toarna apa fierbinte. Se da tava la cuptor si se coace crema 20~25 min.</div>
<div style="text-align: justify;">
Cand este gata se lasa sa se raceasca bine apoi se da la frigider. Se poate servi si calda ;)</div>
<br />
<div style="text-align: center;">
<a href="http://s212.photobucket.com/user/sagycris/media/dulciuri/choco-pudding-2_zps9qrgqiri.jpg.html" target="_blank"><img alt=" photo choco-pudding-2_zps9qrgqiri.jpg" border="0" src="http://i212.photobucket.com/albums/cc12/sagycris/dulciuri/choco-pudding-2_zps9qrgqiri.jpg" /></a> </div>
CristinaKhttp://www.blogger.com/profile/14167704471275256720noreply@blogger.com4tag:blogger.com,1999:blog-3861441822059702488.post-50865674607226403252013-04-01T20:34:00.000+09:002015-02-08T21:22:57.045+09:00Rulada-aperitiv din albusuri<div style="text-align: center;">
<a href="http://s212.photobucket.com/user/sagycris/media/branza/rulada-albus-spanac-1_zpsv5rykbgq.jpg.html" target="_blank"><img src="http://i212.photobucket.com/albums/cc12/sagycris/branza/rulada-albus-spanac-1_zpsv5rykbgq.jpg" border="0" alt=" photo rulada-albus-spanac-1_zpsv5rykbgq.jpg"/></a></div>
<br />
<div style="text-align: justify;">
7~8 albusuri </div>
<div style="text-align: justify;">
1 lingura otet</div>
<div style="text-align: justify;">
2 legaturi spanac</div>
<div style="text-align: justify;">
200~250g <a href="http://cristina-k.blogspot.jp/2008/05/branza-de-casa.html">branza de
casa</a> sau branza crema - la temperatura camerei</div>
<div style="text-align: justify;">
1 lingurita pudra de ardei (paprika) sau pudra de curry - optional, pt. culoare ;)
</div>
<div style="text-align: justify;">
sare, piper</div>
<br />
<div style="text-align: center;">
<a href="http://s212.photobucket.com/user/sagycris/media/branza/rulada-albus-spanac-3_zpsokttgjei.jpg.html" target="_blank"><img src="http://i212.photobucket.com/albums/cc12/sagycris/branza/rulada-albus-spanac-3_zpsokttgjei.jpg" border="0" alt=" photo rulada-albus-spanac-3_zpsokttgjei.jpg"/></a>
</div>
<br />
<div style="text-align: justify;">
Se da drumul cuptorului sa se incalzeasca la foc potrivit (180°C).</div>
<div style="text-align: justify;">
Albusurile se spumeaza bine cu otetul, sarea si piperul. <br />
Spanacul se opareste, se scoate in apa rece. Se "stoarce" bine de apa apoi se taie marunt. Se "stoarce" de apa din nou - este bine ca spanacul sa fie cat mai "uscat" ;) Se adauga la spuma de albusuri si se amesteca usor. Compozitia se intinde in tava* pe hartie de copt si se da la cuptor pentru aproximativ 15 min. </div>
<div style="text-align: justify;">
*<em>tava folosita de mine are dimensiunea: 39x26cm</em></div>
<div style="text-align: justify;">
<a href="http://cristina-k.blogspot.jp/2008/05/branza-de-casa.html">Branza</a> se amesteca cu paprika. </div>
<div style="text-align: justify;">
Cand rulada este gata, se scoate din cuptor, se lasa sa se racoreasca putin, apoi se rastoarna pe alta hartie de copt si se desprinde hartia de pe ea.</div>
<div style="text-align: justify;">
Se intinde branza pe toata foaia si se ruleaza. Se da la frigider pentru cel putin o ora, apoi se feliaza.</div>
<br />
<div style="text-align: center;">
<a href="http://s212.photobucket.com/user/sagycris/media/branza/rulada-albus-spanac-2_zpsbvompeep.jpg.html" target="_blank"><img src="http://i212.photobucket.com/albums/cc12/sagycris/branza/rulada-albus-spanac-2_zpsbvompeep.jpg" border="0" alt=" photo rulada-albus-spanac-2_zpsbvompeep.jpg"/></a></div>
CristinaKhttp://www.blogger.com/profile/14167704471275256720noreply@blogger.com6tag:blogger.com,1999:blog-3861441822059702488.post-773419682535231562013-03-31T14:24:00.000+09:002015-02-08T21:24:51.841+09:00Chiftelute de naut la cuptor<div style="text-align: center;">
<a href="http://s212.photobucket.com/user/sagycris/media/fel-legume/falafel-cuptor_zpskszw6w6r.jpg.html" target="_blank"><img src="http://i212.photobucket.com/albums/cc12/sagycris/fel-legume/falafel-cuptor_zpskszw6w6r.jpg" border="0" alt=" photo falafel-cuptor_zpskszw6w6r.jpg"/></a>
</div>
<br />
<span style="font-size: x-small;">(26~30 bucati)</span><br />
<br />
500g naut<br />
4 cepe (aprox. 500g)<br />
5~6 catei de usturoi<br />
3 lingurite cumin - pudra<br />
3 lingurite coriandru - pudra<br />
sucul si coaja rasa de la o lamaie mica<br />
4~6 linguri faina<br />
1 lingura rasa praf de copt<br />
1 legatura patrunjel<br />
putina menta uscata<br />
sare si piper - dupa gust<br />
<br />
Nautul se pune de seara la inmuiat intr-o cantitate de 4~5 ori mai multa apa.<br />
A doua zi se pune pe foc si se fierbe aproape 2 ore pana se inmoaie; se spumeaza din cand in cand.<br />
Se scurge, apoi se toaca in blender impreuna cu usturoiul si 2 cepe. Celelalte 2 cepe se taie marunt. Se adauga peste pasta de naut. Se adauga si cuminul, coriandrul, sucul si coaja de lamaie, faina cu praful de copt, patrunjelul tocat si menta maruntita, sarea si piperul.<br />
Se fac chiftele care se aranjeaza in tava pe hartie de copt si se coc 30~40 min. sau pana se rumenesc frumos deasupra.CristinaKhttp://www.blogger.com/profile/14167704471275256720noreply@blogger.com0tag:blogger.com,1999:blog-3861441822059702488.post-63256910646515411772013-03-03T23:49:00.000+09:002015-02-08T21:29:44.073+09:00Tort cu fucte uscate<div class="separator" style="clear: both; text-align: center;">
<a href="http://s212.photobucket.com/user/sagycris/media/torturi/tort-fructeusco-hina-2_zpsxifrazpy.jpg.html" target="_blank"><img alt=" photo tort-fructeusco-hina-2_zpsxifrazpy.jpg" border="0" src="http://i212.photobucket.com/albums/cc12/sagycris/torturi/tort-fructeusco-hina-2_zpsxifrazpy.jpg" /></a></div>
<br />
<em>Un tortulet simplu, fara unt si fara oua, dar delicios si plin de fructe uscate ;)</em><br />
<em>Primul meu tort imbracat in martipan... rezultatul... din punctul meu de vedere: destul de... stangaci :(.. in schimb fetita mea a fost foarte incantata :)</em> <em>Ce inseamna sa fii copil! - Te bucuri de orice maruntis :P</em><br />
<br />
<span style="font-size: x-small;">(forma folosita: 21cm)</span><br />
<br />
450g amestec de fructe uscate - <em> am folosit goji berries, stafide si smochine taiate marunt</em><br />
150ml suc de portocale<br />
coaja rasa de la o lamaie<br />
2 linguri suc de lamaie<br />
75ml apa minerala (5 linguri)<br />
1/2 cana ulei de salata <em>(de expl. floarea soarelui)</em> (125 ml)<br />
1 lingura otet<br />
200g faina - <em>am folosit "spelt flour" (faina de alac)</em><br />
2 linguri rase praf de copt<br />
un praf de sare<br />
<br />
decor<br />
martipan -<em> mie mi-au trebuit aprox.450g fiindca am facut si "papusile", dar pentru imbracat tortul doar sunt suficiente in jur de 150~200g</em><br />
<br />
Fructele uscate se amesteca cu sucul de portocale si se lasa la inmuiat jumatate de zi sau o noapte. La aceasta compozitie se adauga apoi coaja rasa si sucul de lamaie, apa minerala, uleiul si otetul.<br />
Faina se cerne impreuna cu praful de copt si sarea. Peste acestea se adauga compozitia "umeda"( cu fructe) si se amesteca.<br />
Se toarna in forma tapetata si se coace aprox. 40 min. la 180°C. <em>Timpul de coacere poate varia in functie de cuptor; se face testul "scobitoarea" si daca tortul nu este copt dar deasupra s-a rumenit prea mult se acopera cu o folie de aluminiu si se mai lasa la cuptor pana este gata.</em><br />
Dupa ce s-a facut, se lasa sa se racoreasca 5~10min. apoi se scoate din forma pe un gratar si se lasa sa se raceasca complet. Apoi se imbraca in martipan si se decoreaza dupa preferinta ;)<br />
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<a href="http://s212.photobucket.com/user/sagycris/media/torturi/tort-fructeusco-hina-1_zpsxq4fy943.jpg.html" target="_blank"><img alt=" photo tort-fructeusco-hina-1_zpsxq4fy943.jpg" border="0" src="http://i212.photobucket.com/albums/cc12/sagycris/torturi/tort-fructeusco-hina-1_zpsxq4fy943.jpg" height="300" width="400" /></a></div>
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<em>Culorile folosite sunt extract natural din plante, din acest motiv sunt destul de pale, dar eu le prefer pe acestea ;)...</em><br />
<em>Astazi, in Japonia, s-a sarbatorit </em><a href="http://en.wikipedia.org/wiki/Hinamatsuri" target="_blank"><em>Hina-matsuri</em></a><em> - Festivalul Papusilor / Festivalul Fetitelor - din acest motiv am decorat tortul cu "print si printesa" ;) <a href="http://youtu.be/SFugKy3Baic" target="_blank">Aici si cantecelul de "Hina-matsuri"</a> cu versuri ;)</em><br />
<em></em><br />CristinaKhttp://www.blogger.com/profile/14167704471275256720noreply@blogger.com4tag:blogger.com,1999:blog-3861441822059702488.post-85883737561904546712013-02-03T21:24:00.000+09:002015-02-08T21:34:01.156+09:00Curry indonezian cu carne de vita<div style="text-align: center;">
<a href="http://s212.photobucket.com/user/sagycris/media/curry/indonesian-vita-1_zpsltnzhg4c.jpg.html" target="_blank"><img alt=" photo indonesian-vita-1_zpsltnzhg4c.jpg" border="0" src="http://i212.photobucket.com/albums/cc12/sagycris/curry/indonesian-vita-1_zpsltnzhg4c.jpg" /></a></div>
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700~800g carne de vita - taiata felii subtiri</div>
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1 ceapa - taiata "pestisori"</div>
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2 catei de usturoi - tocati marunt sau dati pe razatoare</div>
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putin ghimbir (ginger) ras - cam 2 lingurite</div>
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4 linguri sos chili sau ketchup picant sau putina boia iute</div>
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2 linguri pudra curry</div>
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80~100ml lapte de cocos</div>
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½~1½ lingura zahar - dupa gust ;) (*)</div>
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½~1½ lingura sare - dupa gust ;)</div>
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1500ml supa de legume sau de carne</div>
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1 lingura amidon dizolvata in 2 linguri de apa<br />
~~~~~<br />
(*) zaharul se poate inlocui 1~2 linguri de sirop de cocos - pentru un curry mai aromat ;)</div>
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Ceapa si carnea se caleste putin in 1~2 linguri de ulei; se adauga usturoiul, ghimbirul si apa si se lasa sa fiarba aprox. 15 min.</div>
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Se adauga sosul chili, pudra de curry si se lasa sa fiarba pe foc mic vreo 10 min.; se adauga laptele de cocos, sarea si zaharul. Apoi amidonul dizolvat; se amesteca usor cam 1 min. apoi se inchide focul.</div>
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<a href="http://s212.photobucket.com/user/sagycris/media/curry/indonesian-vita-2_zpsw7nztsvw.jpg.html" target="_blank"><img alt=" photo indonesian-vita-2_zpsw7nztsvw.jpg" border="0" src="http://i212.photobucket.com/albums/cc12/sagycris/curry/indonesian-vita-2_zpsw7nztsvw.jpg" /></a></div>
CristinaKhttp://www.blogger.com/profile/14167704471275256720noreply@blogger.com4tag:blogger.com,1999:blog-3861441822059702488.post-65867530962573684442013-02-01T11:00:00.000+09:002015-02-08T21:39:29.248+09:00Tofu "custard"<div style="text-align: center;">
<a href="http://s212.photobucket.com/user/sagycris/media/tofu/tofu-custard-2_zpsjepxoly4.jpg.html" target="_blank"><img src="http://i212.photobucket.com/albums/cc12/sagycris/tofu/tofu-custard-2_zpsjepxoly4.jpg" border="0" alt=" photo tofu-custard-2_zpsjepxoly4.jpg"/></a></div>
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700g tofu </div>
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400ml <a href="http://cristina-k.blogspot.jp/2007/09/dashi-stoc-de-supa.html" target="_blank">dashi</a> sau supa de legume / pui</div>
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4 oua</div>
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2 linguri mirin sau (2 linguri rase zahar + 2 linguri vin alb)</div>
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4 linguri sos de soia</div>
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Tofu se pune intr-o strecuratoare si se lasa la scurs aprox. o ora sau, mai rapid, se infasoara in cateva servete de hartie si se pune la microunde (600W) pentru 2 min. ;)</div>
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Toate ingredientele se pun in blender si se mixeaza bine. Totul se trece apoi printr-o strecuratoare (pasul acesta este optional, insa, efectuandu-l, crema finala este mai fina).</div>
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Compozitia se toarna in cani sau castonele termorezistente; acestea se pun in tava de la cuptor, iar in tava se toarna apa fierbinte. Se "coace" la foc mic-potrivit (in cuptorul preincalzit) 20~30 min. Dupa 20 de min. se verifica daca s-a inchegat crema (la fel ca la crema de zahar ars).</div>
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Crema se poate servi si asa simpla, eventual cu putin decor: o feliuta de morcov, o frunza de patrunjel ;) sau cu ghimbir (ginger) ras si putin sos de soia ;)</div>
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<a href="http://s212.photobucket.com/user/sagycris/media/tofu/tofu-custard-1_zps32ujrzat.jpg.html" target="_blank"><img src="http://i212.photobucket.com/albums/cc12/sagycris/tofu/tofu-custard-1_zps32ujrzat.jpg" border="0" alt=" photo tofu-custard-1_zps32ujrzat.jpg"/></a></div>
CristinaKhttp://www.blogger.com/profile/14167704471275256720noreply@blogger.com0tag:blogger.com,1999:blog-3861441822059702488.post-49966775953249747182013-01-24T22:32:00.000+09:002015-02-08T21:49:41.016+09:00Chifle "semolina"<div style="text-align: center;">
<a href="http://s212.photobucket.com/user/sagycris/media/aluaturi/chifle%20semolina/paine-semolina-1_zpswbxdu2nd.jpg.html" target="_blank"><img src="http://i212.photobucket.com/albums/cc12/sagycris/aluaturi/chifle%20semolina/paine-semolina-1_zpswbxdu2nd.jpg" border="0" alt=" photo paine-semolina-1_zpswbxdu2nd.jpg"/></a>
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<i>Daca cumva ati luat prea multa faina pentru paste (durum semolina) si v-ati saturat de facut paste, puteti incerca aceste chifle pufoase si delicioase</i> ;)
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<br /></div>
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<u>pentru 8 chifle</u>
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<br /></div>
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450g durum semolina
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20g zahar (eu am folosit <i>maple sugar</i>)
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2 lingurite sare
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180 ml lapte de soia sau lapte de vaca ;)
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150 ml apa calduta
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5 g drojdie uscata
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putina faina pentru lucrat aluatul
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<br /></div>
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Zaharul se dizolva in apa; se adauga drojdia, se amesteca si se lasa la dospit aprox. 10~15 min.
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Sarea se dizolva in laptele de soia.
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Intr-un castron incapator se pune faina, in mijlocul ei se toarna laptele de soia, se amesteca putin, se toarna si apa cu drojdia si se amesteca bine pana ce semolina se absoarbe complet. <em>Daca aveti masina de paine... lasati totul in seama ei</em> :D</div>
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Rezulta un aluat lipicios. Se acopera castronul cu o folie si se lasa la dospit 40~60 min.
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Pe masa de lucru se presara faina, se rastoarna aluatul din castron, se preasara si deasupra faina (nu prea multa!), se framanta usor, apoi se imparte in 8 bucati. Fiecare bucata se modeleaza intr-o bila si se pune in tava aragazului, pe hartie de copt. </div>
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<br /></div>
<div style="text-align: center;">
<a href="http://s212.photobucket.com/user/sagycris/media/aluaturi/chifle%20semolina/paine-semolina-2_zpswexheo7c.jpg.html" target="_blank"><img src="http://i212.photobucket.com/albums/cc12/sagycris/aluaturi/chifle%20semolina/paine-semolina-2_zpswexheo7c.jpg" border="0" alt=" photo paine-semolina-2_zpswexheo7c.jpg"/></a></div>
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<br /></div>
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Se lasa la dospit aprox. o ora. <em>Ca sa nu le mai acopar eu am pus tava in cuptor (fara foc!) si le-am lasat cam 2 ore la dospit.</em></div>
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<a href="http://s212.photobucket.com/user/sagycris/media/aluaturi/chifle%20semolina/paine-semolina-4_zpsi2t8nl3z.jpg.html" target="_blank"><img src="http://i212.photobucket.com/albums/cc12/sagycris/aluaturi/chifle%20semolina/paine-semolina-4_zpsi2t8nl3z.jpg" border="0" alt=" photo paine-semolina-4_zpsi2t8nl3z.jpg"/></a></div>
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Se coc 20~30 min. la foc potrivit (180°C).</div>
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<a href="http://s212.photobucket.com/user/sagycris/media/aluaturi/chifle%20semolina/paine-semolina-3_zpsw6jbna6a.jpg.html" target="_blank"><img src="http://i212.photobucket.com/albums/cc12/sagycris/aluaturi/chifle%20semolina/paine-semolina-3_zpsw6jbna6a.jpg" border="0" alt=" photo paine-semolina-3_zpsw6jbna6a.jpg"/></a></div>
CristinaKhttp://www.blogger.com/profile/14167704471275256720noreply@blogger.com2tag:blogger.com,1999:blog-3861441822059702488.post-528938734535160432013-01-11T10:45:00.001+09:002015-02-08T21:59:43.530+09:00Tort cu multa nuca si ciocolata ♥<div style="text-align: center;">
<a href="http://s212.photobucket.com/user/sagycris/media/torturi/tort%20cioco%20nuci/tort-cioco-2_zpsr1tenzzw.jpg.html" target="_blank"><img alt=" photo tort-cioco-2_zpsr1tenzzw.jpg" border="0" src="http://i212.photobucket.com/albums/cc12/sagycris/torturi/tort%20cioco%20nuci/tort-cioco-2_zpsr1tenzzw.jpg" /></a></div>
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<br /></div>
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<em>Pentru iubitorii de nuca si ciocolata, un tort deliciosc muuulta nuca si ciocolata ;)</em></div>
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<em>O mica observatie: in poze apar doua torturi... cel<strong> rotund</strong> este in diametru de aprox. <strong>18 cm</strong> si este reteta pe jumatate ;)</em></div>
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<br /></div>
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<strong>blat (aprox. 21x29cm)</strong></div>
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<a href="http://s212.photobucket.com/user/sagycris/media/torturi/tort%20cioco%20nuci/sirop-alune_zpsjrg8dg4q.jpg.html" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;" target="_blank"><img alt=" photo sirop-alune_zpsjrg8dg4q.jpg" border="0" src="http://i212.photobucket.com/albums/cc12/sagycris/torturi/tort%20cioco%20nuci/sirop-alune_zpsjrg8dg4q.jpg" /></a>120g nuci</div>
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160g zahar pudra</div>
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160g faina </div>
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200g albus</div>
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200g galbenus</div>
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<div style="border-image: none;">
pt. insiropat blatul: in jur de 200ml sirop simplu din apa si zahar aromat cu putin rom sau esenta de migdale sau un sirop aromat; <em>eu am folosit un sirop de alune sau, daca nu servesc si copiii, se poate insiropa cu Nocello</em> ;)</div>
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<br /></div>
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<strong>crema</strong></div>
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350g nuci</div>
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100g miere</div>
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200ml lapte</div>
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550g ciocolata - lapte+amaruie sau dupa preferinta ;)</div>
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400ml frisca lichida</div>
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<br /></div>
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<strong>decor</strong></div>
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nuci - simple sau date prin ciocolata</div>
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200ml frisca lichida</div>
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150g ciocolata</div>
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<em></em><br /></div>
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<strong>Blatul</strong></div>
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Nuca se rumeneste putin la cuptor sau intr-o tigaie de teflon (fara ulei). Se lasa sa se raceasca apoi se dau prin masina de nuca. Se amesteca cu faina cernuta.</div>
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Galbenusurile se freaca cu 1/3 din zahar.</div>
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Albusurile se bat spuma tare (ca pt. bezele) cu restul de zahar. Cam 1/3 din aceasta spuma se adauga peste galbenusuri si se amesteca bine cu o paleta sau o lingura mare de lemn. Se adauga jumatate din albusul ramas si se amesteca usor de jos in sus; apoi restul de albus, se amesteca usor, de 3~4 ori, de jos in sus, se presara o parte din faina cu nuca, se amesteca, apoi restul de faina si se amesteca doar pana cand aceasta s-a incorporat. Se toarna compozitia in forma de copt, tapetata si se coace in cuptorul preincalzit la foc potrivit (180°C) 30~40 min. <em>Timpul de coacere poate varia in functie de cuptor</em> ;)</div>
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Cand este gata se scoate pe un gratar si se lasa sa se raceasca complet. Se taie apoi in 3 foi.</div>
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<br /></div>
<div style="text-align: center;">
<a href="http://s212.photobucket.com/user/sagycris/media/torturi/tort%20cioco%20nuci/tort-cioco-4_zpsublvunhp.jpg.html" target="_blank"><img alt=" photo tort-cioco-4_zpsublvunhp.jpg" border="0" src="http://i212.photobucket.com/albums/cc12/sagycris/torturi/tort%20cioco%20nuci/tort-cioco-4_zpsublvunhp.jpg" /></a></div>
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<br /></div>
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<strong>Crema</strong></div>
<div style="text-align: justify;">
Nucile se oparesc apoi se scurg bine de apa. Se pun in blender impreuna cu mierea si laptele si se mixeaza pana se fac piure.</div>
<div style="text-align: justify;">
Ciocolata tocata se pune intr-un castron rezistent la caldura; peste ea se toarna frisca. Acest castron se pune pe o oala cu apa care fierbe (bain-marie) si se tine asa, amestecand usor pana cand ciocolata se topeste. Se ia castronul de pe oala, se lasa sa se racoreasca putin compozitia, apoi se amesteca cu piureul de nuca; se da la frigider. </div>
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</div>
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<strong>Asamblare</strong></div>
<div style="text-align: justify;">
Se ia o foaie de blat, se pune pe un platou / tava, se insiropeaza si se unge deasupra cu 1/2 din crema. Se acopera cu a doua foaie de blat, se insiropeaza, se intinde restul de crema; se acopera cu ultima foaie de blat, se insiropeaza si aceasta putin si se preseaza putin deasupra.</div>
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<em>Crema care iese dintre foi se intinde pe marginea tortului ;)</em></div>
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<em>La tortul rotund (cu reteta pe jumatate) eu am impartit crema in trei si-am uns si a treia foaie de blat deasupra</em> ;)</div>
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Se da la frigider.</div>
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</div>
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<strong>Decor</strong> <em>(simplu si fara brizbrizuri :P)</em></div>
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Ciocolata tocata se amesteca cu frisca si se tine pe baie de apa (fierbinte!) pana cand se topeste. Se lasa sa se racoreasca putin apoi se toarna si intinde pe toata suprafata tortului. </div>
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<br /></div>
<div style="text-align: center;">
<a href="http://s212.photobucket.com/user/sagycris/media/torturi/tort%20cioco%20nuci/tort-cioco-5_zpsddqvnm3y.jpg.html" target="_blank"><img alt=" photo tort-cioco-5_zpsddqvnm3y.jpg" border="0" src="http://i212.photobucket.com/albums/cc12/sagycris/torturi/tort%20cioco%20nuci/tort-cioco-5_zpsddqvnm3y.jpg" /></a></div>
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Se decoreaza cu nuci imbracate in ciocolata...</div>
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</div>
<div style="text-align: center;">
<a href="http://s212.photobucket.com/user/sagycris/media/torturi/tort%20cioco%20nuci/tort-cioco-3_zps1jmpswqs.jpg.html" target="_blank"><img alt=" photo tort-cioco-3_zps1jmpswqs.jpg" border="0" src="http://i212.photobucket.com/albums/cc12/sagycris/torturi/tort%20cioco%20nuci/tort-cioco-3_zps1jmpswqs.jpg" /></a></div>
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sau nuci dezbracate :P</div>
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<div style="text-align: center;">
<a href="http://s212.photobucket.com/user/sagycris/media/torturi/tort%20cioco%20nuci/tort-cioco-1_zpssdrfa9xb.jpg.html" target="_blank"><img alt=" photo tort-cioco-1_zpssdrfa9xb.jpg" border="0" src="http://i212.photobucket.com/albums/cc12/sagycris/torturi/tort%20cioco%20nuci/tort-cioco-1_zpssdrfa9xb.jpg" /></a></div>
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</div>
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Se da torul la frigider pentru cel putin 2 ore; apoi se taie si se... savureaza!</div>
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<div style="text-align: center;">
<a href="http://s212.photobucket.com/user/sagycris/media/torturi/tort%20cioco%20nuci/tort-cioco-6_zpspo61j50u.jpg.html" target="_blank"><img alt=" photo tort-cioco-6_zpspo61j50u.jpg" border="0" src="http://i212.photobucket.com/albums/cc12/sagycris/torturi/tort%20cioco%20nuci/tort-cioco-6_zpspo61j50u.jpg" /></a></div>
CristinaKhttp://www.blogger.com/profile/14167704471275256720noreply@blogger.com0tag:blogger.com,1999:blog-3861441822059702488.post-13126851893598423352013-01-04T20:57:00.000+09:002015-02-08T22:11:28.332+09:00Tort-parfe de vanilie si matcha<div class="separator" style="clear: both; text-align: center;">
<a href="http://s212.photobucket.com/user/sagycris/media/torturi/tort%20parfe%20matcha/tort-parfe-matcha-8_zpsdzxdusll.jpg.html" target="_blank"><img src="http://i212.photobucket.com/albums/cc12/sagycris/torturi/tort%20parfe%20matcha/tort-parfe-matcha-8_zpsdzxdusll.jpg" border="0" alt=" photo tort-parfe-matcha-8_zpsdzxdusll.jpg"/></a></div>
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7 galbenusuri</div>
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170g zahar</div>
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6 linguri apa</div>
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1 pastaie de vanilie</div>
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700ml frisca lichida</div>
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esenta de vanilie (optional)</div>
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2 linguri pline matcha (pudra de ceai verde) dizolvate in 3~4 linguri de lapte fierbinte</div>
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pentru decor: putina frisca batuta</div>
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Pastaia de vanilie se taie pe lungime si se scot "bobitele" :).</div>
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Galbenusurile se amesteca cu apa, zaharul si se tin la bain-marie, amestecand continuu pana se leaga crema. <em>Recomandat este ca temperatura compozitiei sa nu fie prea scazuta fiindca astfel crema rezultata va avea mai mult un miros de oua decat de vanilie</em> ;)</div>
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<a href="http://s212.photobucket.com/user/sagycris/media/torturi/tort%20parfe%20matcha/tort-parfe-matcha-1_zpsrw01rg0l.jpg.html" target="_blank"><img src="http://i212.photobucket.com/albums/cc12/sagycris/torturi/tort%20parfe%20matcha/tort-parfe-matcha-1_zpsrw01rg0l.jpg" border="0" alt=" photo tort-parfe-matcha-1_zpsrw01rg0l.jpg"/></a></div>
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Castronul cu crema se pune in alt castron cu gheata si apa rece si se amesteca pana ce crema se raceste. </div>
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<a href="http://s212.photobucket.com/user/sagycris/media/torturi/tort%20parfe%20matcha/tort-parfe-matcha-2_zpsb1sscm1p.jpg.html" target="_blank"><img src="http://i212.photobucket.com/albums/cc12/sagycris/torturi/tort%20parfe%20matcha/tort-parfe-matcha-2_zpsb1sscm1p.jpg" border="0" alt=" photo tort-parfe-matcha-2_zpsb1sscm1p.jpg"/></a></div>
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Crema se imparte in doua: la o jumatate din ea se adauga esenta sau ulei de vanilie - asta este optional - daca vrem o aroma mai puternica de vanilie; la cealalta jumatate se adauga matcha dizolvata.</div>
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Frisca se bate spuma; </div>
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<a href="http://s212.photobucket.com/user/sagycris/media/torturi/tort%20parfe%20matcha/tort-parfe-matcha-3_zpsrpfrm4hb.jpg.html" target="_blank"><img src="http://i212.photobucket.com/albums/cc12/sagycris/torturi/tort%20parfe%20matcha/tort-parfe-matcha-3_zpsrpfrm4hb.jpg" border="0" alt=" photo tort-parfe-matcha-3_zpsrpfrm4hb.jpg"/></a></div>
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se opresc vreo 4~5 linguri pentru decor, iar restul se imparte in doua: jumatate din frisca se adauga peste crema de vanilie, in 2~3 reprize, amestecand usor.</div>
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<a href="http://s212.photobucket.com/user/sagycris/media/torturi/tort%20parfe%20matcha/tort-parfe-matcha-4_zpsaaqy65kp.jpg.html" target="_blank"><img src="http://i212.photobucket.com/albums/cc12/sagycris/torturi/tort%20parfe%20matcha/tort-parfe-matcha-4_zpsaaqy65kp.jpg" border="0" alt=" photo tort-parfe-matcha-4_zpsaaqy65kp.jpg"/></a></div>
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iar cealalta jumatate se adauga peste crema cu matcha, in 2~3 reprize, amestecand usor.</div>
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<a href="http://s212.photobucket.com/user/sagycris/media/torturi/tort%20parfe%20matcha/tort-parfe-matcha-5_zpsk6aaa6cs.jpg.html" target="_blank"><img src="http://i212.photobucket.com/albums/cc12/sagycris/torturi/tort%20parfe%20matcha/tort-parfe-matcha-5_zpsk6aaa6cs.jpg" border="0" alt=" photo tort-parfe-matcha-5_zpsk6aaa6cs.jpg"/></a></div>
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Compozitia frisca-crema de vanilie se toarna intr-o forma cu diametrul de 17~18 cm si se da la congelator pentru 2 ore. </div>
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In acest timp compozitia frisca-crema cu matcha se pastreaza la frigider.</div>
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Dupa ce crema vanilata a inghetat se trece in alta forma (detasabila) cu diametrul de 21~22cm:</div>
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<a href="http://s212.photobucket.com/user/sagycris/media/torturi/tort%20parfe%20matcha/tort-parfe-matcha-6_zpslhrdqrqu.jpg.html" target="_blank"><img src="http://i212.photobucket.com/albums/cc12/sagycris/torturi/tort%20parfe%20matcha/tort-parfe-matcha-6_zpslhrdqrqu.jpg" border="0" alt=" photo tort-parfe-matcha-6_zpslhrdqrqu.jpg"/></a></div>
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in marginea ramasa libera si deasupra se toarna crema cu matcha</div>
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<a href="http://s212.photobucket.com/user/sagycris/media/torturi/tort%20parfe%20matcha/tort-parfe-matcha-7_zpsv9k8eghu.jpg.html" target="_blank"><img src="http://i212.photobucket.com/albums/cc12/sagycris/torturi/tort%20parfe%20matcha/tort-parfe-matcha-7_zpsv9k8eghu.jpg" border="0" alt=" photo tort-parfe-matcha-7_zpsv9k8eghu.jpg"/></a></div>
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si se da totul la congelator pentru cel putin 2 ore. </div>
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Tortul inghetat se scoate din forma si se decoreaza cu cateva "moturi" de frisca ;)... sau dupa preferinta :)</div>
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<a href="http://s212.photobucket.com/user/sagycris/media/torturi/tort%20parfe%20matcha/tort-parfe-matcha-9_zpsnly7o8or.jpg.html" target="_blank"><img src="http://i212.photobucket.com/albums/cc12/sagycris/torturi/tort%20parfe%20matcha/tort-parfe-matcha-9_zpsnly7o8or.jpg" border="0" alt=" photo tort-parfe-matcha-9_zpsnly7o8or.jpg"/></a></div>
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CristinaKhttp://www.blogger.com/profile/14167704471275256720noreply@blogger.com2tag:blogger.com,1999:blog-3861441822059702488.post-76772749232903868492012-09-02T19:58:00.000+09:002015-02-08T22:16:11.399+09:00Pancake pufos<div style="text-align: center;">
<a href="http://s212.photobucket.com/user/sagycris/media/dulciuri/pancake/hotcake-1_zpsrqk1vy9q.jpg.html" target="_blank"><img src="http://i212.photobucket.com/albums/cc12/sagycris/dulciuri/pancake/hotcake-1_zpsrqk1vy9q.jpg" border="0" alt=" photo hotcake-1_zpsrqk1vy9q.jpg"/></a></div>
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<em>La micul dejun sau la gustarica de dupa-amiaza aceste pufosenii sunt foarte dorite de copii :) ... mai ales ca sunt rapide de facut si nu necesita ingrediente "deosebite" ;)</em>
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<span style="font-size: x-small;">pentru 4 pancake-uri mici sau 2 mari:</span>
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160g faina</div>
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30g zahar</div>
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10g praf de copt</div>
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un praf de sare</div>
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</div>
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60ml lapte</div>
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1 ou</div>
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50g iaurt</div>
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putin unt</div>
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</div>
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Faina
se cerne impreuna cu praful de copt. Se adauga zaharul si sarea.</div>
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Oul se bate, se adauga laptele, iaurtul si se amesteca bine. Totul se toarne peste ingredientele uscate si se amesteca usor... doar cat sa se absoarba faina... nu mai mult!!!</div>
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Se infierbanta, pe foc mic, o tigaie. Se pune cam 1 lingurita de unt in tigaie si se intinde pe toata suprafata; se pune 1/4 (sau 1/2) din compozitie, se acopera tigaia cu un capac si se lasa 3~4 minute sau pana se rumeneste frumos. Se intoarce pe partea cealalta, se mai pune cam 1 lingurita de unt de jur imprejurul pancake-ului, se pune din nou capacul si se lasa din nou 3~4 minute sau pana se rumeneste.</div>
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Se serveste cu sos de ciocolata / miere / sirop de artar / zahar pudra / dulceata sau fructe proaspete sau ... dupa preferinta ;)</div>
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<a href="http://s212.photobucket.com/user/sagycris/media/dulciuri/pancake/hotcake-3_zpsmvqo81fm.jpg.html" target="_blank"><img src="http://i212.photobucket.com/albums/cc12/sagycris/dulciuri/pancake/hotcake-3_zpsmvqo81fm.jpg" border="0" alt=" photo hotcake-3_zpsmvqo81fm.jpg"/></a></div>
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<a href="http://s212.photobucket.com/user/sagycris/media/dulciuri/pancake/hotcake-2_zpskvphnhmp.jpg.html" target="_blank"><img src="http://i212.photobucket.com/albums/cc12/sagycris/dulciuri/pancake/hotcake-2_zpskvphnhmp.jpg" border="0" alt=" photo hotcake-2_zpskvphnhmp.jpg"/></a></div>
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<em>Bulinuta mea, fiind o ciocolatoasa ca si mami :P a preferat un sos de ciocolata ( 3 cubulete de ciocolata topite si amestecate cu 2 linguri de lapte fierbinte). La inceput a zis ca face o inimioara...</em></div>
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<a href="http://s212.photobucket.com/user/sagycris/media/dulciuri/pancake/hotcake-4_zpsasba4njg.jpg.html" target="_blank"><img src="http://i212.photobucket.com/albums/cc12/sagycris/dulciuri/pancake/hotcake-4_zpsasba4njg.jpg" border="0" alt=" photo hotcake-4_zpsasba4njg.jpg"/></a></div>
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<em>dar pana la urma a turnat tot sosul :D</em></div>
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<a href="http://s212.photobucket.com/user/sagycris/media/dulciuri/pancake/hotcake-5_zpswwwlzjwd.jpg.html" target="_blank"><img src="http://i212.photobucket.com/albums/cc12/sagycris/dulciuri/pancake/hotcake-5_zpswwwlzjwd.jpg" border="0" alt=" photo hotcake-5_zpswwwlzjwd.jpg"/></a></div>
CristinaKhttp://www.blogger.com/profile/14167704471275256720noreply@blogger.com6tag:blogger.com,1999:blog-3861441822059702488.post-57020516097531950622012-07-12T11:42:00.000+09:002012-07-12T12:01:06.885+09:00Suc de ananas cu cocos<div style="text-align: center;">
<a href="https://picasaweb.google.com/lh/photo/rLrkvh83-crvXaKTHW7N4A?feat=embedwebsite"><img height="300" src="https://lh4.googleusercontent.com/-fWV7gdaMNKo/Ti1shDaaAqI/AAAAAAAABXA/QurT0Inqy8I/s800/suc-ananas-cocos.jpg" width="400" /></a></div>
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200g ananas</div>
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25g lapte praf de cocos (*)</div>
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50ml apa fierbinte</div>
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200ml apa rece</div>
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optional: zahar, miere pt. indulcit</div>
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<em>(*) lapte praf de cocos are o aroma mai puternica decat laptele de cocos lichid; se poate inlocui cu 2~3 linguri sirop de cocos</em> <em>(in acest caz nu mai este necesara apa fierbinte)</em></div>
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Laptele praf de cocos se dizolva in cei 50ml apa fierbinte.</div>
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In blender se pune ananasul cu apa rece si se mixeaza bine, se adauga si laptele de cocos dizolvat si se mixeaza.</div>
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<em>Pentru cine vrea mai rece poarte folosi gheata in loc de apa ;) si va obtine un frappe la fel de delicios ca si sucul ;)</em></div>CristinaKhttp://www.blogger.com/profile/14167704471275256720noreply@blogger.com0tag:blogger.com,1999:blog-3861441822059702488.post-29183362884384141412012-06-30T21:29:00.000+09:002012-06-30T21:29:54.188+09:00Prajitura cu branza, cirese si ciocolata<div style="text-align: center;">
<a href="https://picasaweb.google.com/lh/photo/6Cn3BcgdsUTkOmeIH2c-kXbIwvfcYdB1yVW4PIYhVg4?feat=embedwebsite"><img height="299" src="https://lh3.googleusercontent.com/-o6Su8rkd6LQ/T-7tG_dNg-I/AAAAAAAAB6Y/21gJGMzegUs/s800/prajitura-branza-cioco-cirese-2.jpg" width="400" /></a></div>
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<em><span style="font-size: x-small;">(forma detasabila 23x23 cm)</span></em></div>
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<strong>blat</strong></div>
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3 oua</div>
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50g zahar pudra</div>
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50g faina</div>
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20g cacao</div>
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50g faina de migdale</div>
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<strong>crema cu branza</strong></div>
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300ml lapte</div>
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4 galbenusuri</div>
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50g zahar</div>
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1 lingura amidon</div>
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2 pliculete agar-agar (granule, gen gelatina)</div>
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400g branza-crema - la temperatura camerei</div>
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esenta de migdale sau 1 lingura lichior de cirese</div>
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<strong>ganache</strong></div>
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200ml frisca lichida</div>
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100g ciocolata amaruie</div>
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100g ciocolata cu lapte</div>
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cirese din compot, scurse bine</div>
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putin sirop de la cirese (pt. insiropat blatul) + esenta de migdale sau lichior de cirese</div>
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cacao</div>
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<strong>Blatul</strong></div>
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Faina se cerne impreuna cu pudra de cacao. Se adauga si faina de migdale si se amesteca.</div>
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Se spumeaza ouale cu zaharul pudra. Peste acestea se adauga faina "in ploaie" si se amesteca usor, de jos in sus, doar cat aceasta sa se incorporeze. Se toarna in forma tapetata (cu hartie de copt sau unsa cu ulei si pudrata cu faina) si se coace 10~15 min. in cuptorul preincalzit la foc mic~potrivit (160~170°C). In functie de cuptor timpul de coacere poate varia; dupa 10 min. se verifica daca este gata ;) Se lasa sa se raceasca.</div>
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<strong>Crema</strong></div>
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Intai se pregateste crema fiarta, care este de fapt o crema de vanilie, dar fara vanilie :P si in plus mai are si agar-agar...</div>
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Intr-un castron se freaca galbenusurile cu zaharul. Se adauga si amidonul si se amesteca bine.</div>
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Jumatate din cantitatea de lapte se incalzeste si se toarna treptat peste galbenusuri, amestecand continuu.</div>
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Laptele ramas se amesteca cu agarul si se pune pe foc mic~potrivit. Se tine, amestecand continuu, pana da in cateva clocote; peste acesta se toarna usor compozitia precedenta de lapte si galbenusuri si se mai tine pe foc, amestecand continuu pana se leaga. Se ia de foc si se continua amestecarea pana ce crema se mai raceste putin. Daca nu amestecam, de la agar, crema va capata o crusta destul de groasa, deci atentie! Cand inca mai este calda, dar nu fierbinte, se toarna peste branza-crema, spumata putin in prealabil, si se omogenizeaza. Totul se trece prin sita. Se adauga si esenta.</div>
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Blatul racit se insiropeaza cu putina zeama ramasa de la compot + esenta de migdale sau lichior de cirese.</div>
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Peste blat se intinde cam jumatate din cantitatea de crema, se aranjeaza ciresele, presandu-le putin in crema. Se da putin la frigider; se intinde apoi deasupra si restul de crema, se niveleaza si se da din nou la frigider.</div>
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<br /></div>
<div style="text-align: justify;">
<strong>Ganache</strong></div>
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Ciocolata se taie bucatele.</div>
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Frisca se incalzeste (cu grija!) si se toarna peste ciocolata; se amesteca pana cand aceasta din urma s-a dizolvat complet. Se lasa sa se raceasca. Se mai amesteca din cand in cand. Dupa ce s-a racit se spumeaza putin cu mixerul. Se "spriteaza" peste crema de branza; se pudreaza deasupra cu cacao. </div>
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Se da din nou la frigider. </div>
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Cand se taie se foloseste un cutin inmuiat in apa fierbinte si sters de fiecare data ;)</div>
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<div style="text-align: center;">
<a href="https://picasaweb.google.com/lh/photo/u3UZauhSM-6oyT-vlYUx3nbIwvfcYdB1yVW4PIYhVg4?feat=embedwebsite"><img height="298" src="https://lh6.googleusercontent.com/-X789JHAX7-A/T-7tG6GQ7gI/AAAAAAAAB6c/AmgVlee19b0/s800/prajitura-branza-cioco-cirese-1.jpg" width="400" /></a>
</div>CristinaKhttp://www.blogger.com/profile/14167704471275256720noreply@blogger.com4tag:blogger.com,1999:blog-3861441822059702488.post-77534519770654982462012-06-28T10:02:00.002+09:002012-06-28T10:03:21.807+09:00Inimioare cu unt de cacao<div style="text-align: justify;">
</div>
<div style="text-align: center;">
<a href="https://picasaweb.google.com/lh/photo/lZkS_rXQe9X3-hyLsYsSeKeMDLrkGsVmNqUQugTisCU?feat=embedwebsite"><img height="300" src="https://lh5.googleusercontent.com/-PpiKfjzloYk/T-gkZOHY93I/AAAAAAAAB6A/_aO7q2_LP6o/s800/inimioare-unt-cacao-2.jpg" width="400" /></a>
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<em><span style="font-size: x-small;">(12 bucati)</span></em></div>
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<br /></div>
<div style="text-align: justify;">
200g faina</div>
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40g cacao</div>
<div style="text-align: justify;">
2 lingurite praf de copt</div>
<div style="text-align: justify;">
100g unt de cacao</div>
<div style="text-align: justify;">
100g miere</div>
<div style="text-align: justify;">
100ml lapte de soia</div>
<div style="text-align: justify;">
2 linguri otet</div>
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ciocolata amaruie (fara adaos de lapte) pt. glazurat</div>
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<br /></div>
<div style="text-align: justify;">
Faina se cerne impreuna cu pudra de cacao si praful de copt.</div>
<div style="text-align: justify;">
Laptele de soia se pune la incalzit impreuna cu mierea si se tine, amestecand din cand in cand, doar pana cand aceasta se dizolva.</div>
<div style="text-align: justify;">
Untul de cacao se taie bucatele, apoi se topeste pe baie de apa sau se incalzeste (<em>cu grija!)</em> la microunde. Se amesteca cu laptele de soia cald. Se lasa putin sa se racoreasca apoi se toarna peste faina si se omogenizeaza. Se adauga si otetul si se amesteca usor. <em>In functie de faina textura compozitiei poate varia; aceasta este destul de grosuta, dar daca vi se pare prea groasa mai puteti adauga putin lapte de soia</em> ;)</div>
<div style="text-align: justify;">
Compozitia rezultata se pune cu lingura in formele de muffins (unse cu ulei si pudrate cu faina in prealabil), se niveleaza si se coc la foc potrivit aprox. 30 min. Dupa vreo 20 min. se face testul scobitoarea ;) ... <em>in functie de marimea formelor, timpul de coacere poate varia</em> ;)</div>
<div style="text-align: justify;">
Cand sunt gata, se lasa asa in forme vreo 5 min. apoi se scot si se lasa sa se racoreasca putin pe un gratar. Se glazureaza cu ciocolata topita... Se pot servi si caldute si reci ;)</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: center;">
<a href="https://picasaweb.google.com/lh/photo/-5UwxwXCD7AUYFKRgNlDQKeMDLrkGsVmNqUQugTisCU?feat=embedwebsite" style="margin-left: 1em; margin-right: 1em;"><img height="300" src="https://lh6.googleusercontent.com/-8BVVj9Q10TQ/T-gkZHhtuxI/AAAAAAAAB58/I2AMWm39qgs/s800/inimioare-unt-cacao-1.jpg" width="400" /></a></div>CristinaKhttp://www.blogger.com/profile/14167704471275256720noreply@blogger.com0tag:blogger.com,1999:blog-3861441822059702488.post-19013691441698906722012-06-25T14:24:00.000+09:002012-06-25T14:24:43.307+09:00Pizza din cartofi<div style="text-align: justify;">
</div>
<div style="text-align: center;">
<a href="https://picasaweb.google.com/lh/photo/fbj3or4u9P1ziZfBzOLHz9bI0ke6hZ_aSlwe3x2J7rY?feat=embedwebsite"><img height="300" src="https://lh5.googleusercontent.com/-tWFVpvJh4J0/T-fz71_2rvI/AAAAAAAAB5c/lkCu11BHaeI/s800/pizza-cartofi-2.jpg" width="400" /></a>
</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
3 cartofi (400~450g)</div>
<div style="text-align: justify;">
4 linguri de ulei de masline</div>
<div style="text-align: justify;">
cateva fasii de ardei colorati</div>
<div style="text-align: justify;">
1 rosie - taiata feliute</div>
<div style="text-align: justify;">
masline negre - taie rondele sau feliute</div>
<div style="text-align: justify;">
100~150g cascaval ras</div>
<div style="text-align: justify;">
putin parmezan ras</div>
<div style="text-align: justify;">
sare, piper</div>
<div style="text-align: justify;">
oregano si/sau busuioc uscat</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
Cartofii se dau pe razatoare sau se taie julienne. Se storc putin de zeama, se presara sare si piper. Se adauga 2 linguri de ulei de masline si se amesteca. </div>
<div style="text-align: justify;">
Intr-o tigaie se infierbanta cele 2 linguri de ulei ramase, se adauga cartofii si se niveleaza, presand usor. </div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
</div>
<div style="text-align: center;">
<a href="https://picasaweb.google.com/lh/photo/seh-aK9E2GFdmvwH9TmMF9bI0ke6hZ_aSlwe3x2J7rY?feat=embedwebsite"><img height="216" src="https://lh3.googleusercontent.com/-h5iB1WC4n7s/T-fz7gGF_hI/AAAAAAAAB5Y/1mP6qce81Sg/s288/pizza-cartofi-1.jpg" width="288" /></a>
</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
Se lasa pe foc potrivit pana se rumenesc - in tot acest timp cartofii nu se mai preseaza deasupra.</div>
<div style="text-align: justify;">
Se intoarce apoi "blatul" si pe partea cealalta; deasupra se aranjeaza legumele, se presara oregano, busuiocul, parmezanul si cascavalul ras si se mai lasa pana cand "blatul" de cartofi s-a rumenit si cascavalul s-a topit...</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: center;">
<a href="https://picasaweb.google.com/lh/photo/wp6ouOEleOqPfVsSsvmNWNbI0ke6hZ_aSlwe3x2J7rY?feat=embedwebsite"><img height="300" src="https://lh4.googleusercontent.com/-9L_tnuHRa70/T-fz7sgimoI/AAAAAAAAB5g/gnyqzCj4i88/s800/pizza-cartofi-3.jpg" width="400" /></a></div>CristinaKhttp://www.blogger.com/profile/14167704471275256720noreply@blogger.com2tag:blogger.com,1999:blog-3861441822059702488.post-68334609737740350092012-06-16T23:19:00.000+09:002012-06-16T23:18:54.155+09:00Chifle cu curry "Father's Day"<div style="text-align: justify;">
</div>
<div style="text-align: center;">
<a href="https://picasaweb.google.com/lh/photo/HhPkBM3bdJdAipxgdtmbYDRVTzW8Wa00d35Zc0RymGQ?feat=embedwebsite"><img height="300" src="https://lh6.googleusercontent.com/-wr1LuoWh2Tk/T9yGOTfo79I/AAAAAAAAB40/qA9yLVHS4zs/s800/curry-pan-7.jpg" width="400" /></a>
</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
<em><span style="font-size: x-small;">(8 chifle)</span></em></div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
<strong>aluat</strong></div>
<div style="text-align: justify;">
400g faina</div>
<div style="text-align: justify;">
250ml apa</div>
<div style="text-align: justify;">
3 linguri zahar brun sau alb</div>
<div style="text-align: justify;">
1-1/2 lingurita sare</div>
<div style="text-align: justify;">
25g shortening sau margarina - eu am pus jumatate shortening si jumatate ulei de masline ;)</div>
<div style="text-align: justify;">
1 pliculet drojdie uscata (7g)</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
1 lingura cacao, de preferat cacao neagra</div>
<div style="text-align: justify;">
16 stafide</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
<strong>umplutura</strong></div>
<div style="text-align: justify;">
1 conserva rosii taiate (400g)</div>
<div style="text-align: justify;">
2 linguri pudra de curry</div>
<div style="text-align: justify;">
1 lingurita pudra cumin</div>
<div style="text-align: justify;">
1 lingurita pudra coriandru</div>
<div style="text-align: justify;">
putin usturoi ras</div>
<div style="text-align: justify;">
putin ghimbir ras</div>
<div style="text-align: justify;">
1-1/2 cutie mix de fasole fiarta (aprox. 400g) - fara zeama</div>
<div style="text-align: justify;">
sare, piper</div>
<div style="text-align: justify;">
garam masala - optional</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
Intai se face <strong>umplutura</strong> (ca sa se raceasca pana este gata aluatul).</div>
<div style="text-align: justify;">
Intr-o tigaie se pun rosiile din conserva impreuna cu celelalte ingrediente, mai putin sarea, piperul si garam masala. Totul se fierbe pe foc potrivit, zdrobind putin boabele de fasole, pana cand zeama scade bine si totul devine ca o pasta groasa. Se adauga sare si piper dupa gust si garam masala dupa preferinta. Se lasa sa se raceasca. </div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: center;">
<a href="https://picasaweb.google.com/lh/photo/yzDUYW4t1zAwt2TR-XXUpzRVTzW8Wa00d35Zc0RymGQ?feat=embedwebsite"><img height="285" src="https://lh4.googleusercontent.com/-yYiPfNeIdG8/T9yGNepCL-I/AAAAAAAAB4M/eHNH4BDkIvk/s800/curry-pan-1.jpg" width="380" /></a>
</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
<strong>Aluatul</strong></div>
<div style="text-align: justify;">
Din toate ingredientele, mai putin cacaua, se face un aluat care se lasa la dospit 30~40 min.</div>
<div style="text-align: justify;">
Dupa ce a dospit, aluatul se framanta putin; se opresc 200g, iar restul se imparte in 8 bucati.</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: center;">
<a href="https://picasaweb.google.com/lh/photo/k0GXJDhn5cUekGmTRobz0jRVTzW8Wa00d35Zc0RymGQ?feat=embedwebsite"><img height="197" src="https://lh3.googleusercontent.com/-XEc5eAVrRbA/T9yGNa9FPbI/AAAAAAAAB4I/hTMOsKt97fI/s800/curry-pan-2.jpg" width="380" /></a>
</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
Fiecare bucata se intinde cu mana intr-un disc de aprox. 10~12 cm in diametru; in centru se pune 1/8 din umplutura,</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: center;">
<a href="https://picasaweb.google.com/lh/photo/LMcDQbMnwGnlE60EfqJ7QjRVTzW8Wa00d35Zc0RymGQ?feat=embedwebsite"><img height="285" src="https://lh4.googleusercontent.com/-NDkNbN-AEoI/T9yGNe4-xSI/AAAAAAAAB4Q/fJHEPlWEITU/s800/curry-pan-3.jpg" width="380" /></a></div>
<div style="text-align: justify;">
</div>
<div style="text-align: justify;">
apoi se aduc marginile aluatului peste aceasta astfel incat totul sa se inchida intr-o bila. </div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: center;">
<a href="https://picasaweb.google.com/lh/photo/1HhR7wz9xsk9WHWH8GqlgjRVTzW8Wa00d35Zc0RymGQ?feat=embedwebsite"><img height="285" src="https://lh5.googleusercontent.com/-inkng45uCSw/T9yGN7oVZwI/AAAAAAAAB4g/GBEZwllWtsg/s800/curry-pan-4.jpg" width="380" /></a>
</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
Se pune cu inchiderea in jos, in tava, pe hartie de copt. Se repeta operatia si cu celelalte 7 bucati de aluat.</div>
<div style="text-align: justify;">
Din cele 200g de aluat se opreste o bucatica, cam 1/6 care se imparte in 16. </div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: center;">
<a href="https://picasaweb.google.com/lh/photo/NBWiI1b0ZlJ2TGqviSSXZjRVTzW8Wa00d35Zc0RymGQ?feat=embedwebsite"><img height="197" src="https://lh6.googleusercontent.com/-KAFMtcW0dYM/T9yGNx5GidI/AAAAAAAAB4k/DQmsSKMXJkg/s800/curry-pan-5.jpg" width="380" /></a>
</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
Fiecare bucatica se face biluta care se lipeste, una in stanga si una in dreapta chiflei umpute - acestea reprezinta urechile ;)</div>
<div style="text-align: justify;">
Se repeta operatiunea si cu restul bucatelelor.</div>
<div style="text-align: justify;">
La bucata de aluat ramasa (cea care a ramas dupa se s-a luat 1/6 pt. urechi) se adauga cacaua si se framanta pana ce aceasta se absoarbe. Aceasta compozitie se imparte in 8.</div>
<div style="text-align: justify;">
Din fiecare bucata se modeleaza parul, ochelarii si gura, iar stafidele se pun ca ochi; daca tati al vostru nu are ochelari :P, puteti sa-i faceti mustati sau papion la gat sau o frezura mai bogata... fiecare cum doreste ;)</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: center;">
<a href="https://picasaweb.google.com/lh/photo/DNd-shBaFTf7xXpQsfZp5TRVTzW8Wa00d35Zc0RymGQ?feat=embedwebsite"><img height="285" src="https://lh3.googleusercontent.com/-krSJ50-svQ8/T9yGOF7eG2I/AAAAAAAAB4s/M5FWGq3N52g/s800/curry-pan-6.jpg" width="380" /></a>
</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
Se mai lasa la dospit inca vreo 15 min. apoi se coc aprox. 20~30 min in cuptorul preincalzit la 180°C.</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: center;">
<a href="https://picasaweb.google.com/lh/photo/fZTo-rF9_9NT_alAaDGg4jRVTzW8Wa00d35Zc0RymGQ?feat=embedwebsite"><img height="300" src="https://lh5.googleusercontent.com/-obY6-0_sEr8/T9yGObVnSCI/AAAAAAAAB5A/BvxTivLaw5M/s800/curry-pan-8.jpg" width="400" /></a></div>CristinaKhttp://www.blogger.com/profile/14167704471275256720noreply@blogger.com4tag:blogger.com,1999:blog-3861441822059702488.post-9493658345636596362012-06-14T11:15:00.000+09:002012-06-14T11:15:23.375+09:00Napolitane-aperitiv cu spanac si branza<div style="text-align: center;">
<a href="https://picasaweb.google.com/lh/photo/W2cb8EMDpSdPAiAimPmawda9Lq4g0UfjZpMQeMtCK4Y?feat=embedwebsite"><img height="300" src="https://lh5.googleusercontent.com/-FeSxFcfZt4s/T8_rQFqt-jI/AAAAAAAAB3k/-WDqI_tUoSM/s800/napolitane-spanac-branza.jpg" width="400" /></a></div>
<br />
<div style="text-align: justify;">
4 foi mici de napolitana (19x27 cm)</div>
<div style="text-align: justify;">
400g spanac congelat
(taiat)</div>
<div style="text-align: justify;">
200g branza-crema - la temperatura camerei</div>
<div style="text-align: justify;">
1~2 linguri parmezan ras</div>
<div style="text-align: justify;">
sare, piper</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
Spanacul se fierbe si se scurge bine-bine de apa.</div>
<div style="text-align: justify;">
Branza-crema se amesteca cu parmezanul; se adauga apoi spanacul, sarea si piperul.</div>
<div style="text-align: justify;">
Cu acesta compozitie se umplu foile de napolitana, presand usor la fiecare strat. </div>
<div style="text-align: justify;">
Se taie in forma preferata; se tine la frigider pana in momentul servirii.</div>CristinaKhttp://www.blogger.com/profile/14167704471275256720noreply@blogger.com6tag:blogger.com,1999:blog-3861441822059702488.post-45468294663266528122012-06-12T08:38:00.000+09:002012-06-12T08:38:27.918+09:00Tortulet din migdale, fara faina<div style="text-align: center;">
<a href="https://picasaweb.google.com/lh/photo/lGerxcQ8Vj3rPvc5axV7F6eMDLrkGsVmNqUQugTisCU?feat=embedwebsite"><img height="300" src="https://lh6.googleusercontent.com/-6WDZWN-MSkA/T8_rAFHSsrI/AAAAAAAAB3Q/CA9abfLE1k8/s800/tort-migdale-farafaina.jpg" width="400" /></a></div>
<br />
<div style="text-align: justify;">
<em>Un tortulet super-ciocolatos... fara ulei si fara faina! ;)</em></div>
<div style="text-align: justify;">
<span style="font-size: x-small;">(forma de 18 cm)</span></div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
300g faina de migdale (migdale macinate fin)</div>
<div style="text-align: justify;">
100g cacao - <em>eu am pus o parte cacao neagra</em> ;)</div>
<div style="text-align: justify;">
2 lingurite praf de copt</div>
<div style="text-align: justify;">
100g sirop de agave sau de artar </div>
<div style="text-align: justify;">
200ml lapte de soia</div>
<div style="text-align: justify;">
esenta de migdale sau rom</div>
<div style="text-align: justify;">
optional - rom sau coniac</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
Faina de migdale se amesteca cu pudra de cacao si praful de copt.
</div>
<ul><div style="text-align: justify;">
</div>
<li><div style="text-align: justify;">
<em>Migdalele le puteti foarte bine inlocui cu nuci sau alune macinate fin ;)</em></div>
</li>
<div style="text-align: justify;">
</div>
</ul>
<div style="text-align: justify;">
Siropul se dizolva in laptele de soia, apoi se toarna peste amestecul de migdale si se omogenizeaza. Se adauga si esenta.</div>
<ul><div style="text-align: justify;">
</div>
<li><div style="text-align: justify;">
<em>Tortuletul nu este prea dulce... este perfect pentru iubitorii ciocolatei amaruie ;) Deci cine il doreste mai dulce mai poate adauga 50~100g zahar ;) (acesta se dizolva in laptele de soia)</em></div>
</li>
<div style="text-align: justify;">
</div>
</ul>
<div style="text-align: justify;">
Compozitia se toarna in forma tapetata, se niveleaza si se coace, in cuptorul preincalzit la 180°C, 30~40 min. sau pana este gata... se face testul "scobitoarea" :D </div>
<div style="text-align: justify;">
Se lasa sa se racoreasca putin apoi se scoate cu grija din forma si se lasa sa se racoreasca pe un gratar.</div>
<ul><div style="text-align: justify;">
</div>
<li><div style="text-align: justify;">
<em>Pentru cine vrea sa il "imbete" putin, imediat dupa ce scoate tortuletul din cuptor il va stropi din belsug cu rom, coniac sau lichiorul preferat (cred ca cel de migdale, Amaretto, ar fi perfect) ;)</em></div>
</li>
<div style="text-align: justify;">
</div>
</ul>
<div style="text-align: justify;">
Se taie dupa ce se raceste complet.</div>
<div style="text-align: justify;">
<br /></div>CristinaKhttp://www.blogger.com/profile/14167704471275256720noreply@blogger.com8tag:blogger.com,1999:blog-3861441822059702488.post-87128891777332703292012-06-07T11:03:00.000+09:002012-06-07T11:03:16.231+09:00Napolitane cu susan si miere<div style="text-align: center;">
<a href="https://picasaweb.google.com/lh/photo/dN22OQ9XePjnqjglwD_DGHbIwvfcYdB1yVW4PIYhVg4?feat=embedwebsite"><img height="300" src="https://lh6.googleusercontent.com/-5rFPI51ONyM/T8_qmHAKXVI/AAAAAAAAB28/KEIoiW0jRjw/s800/napolitane-susan.jpg" width="400" /></a>
</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
<i>O reteta foarte, foarte simpla si cu ingrediente putine, dar delicioasa!</i>
</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
5 foi mici de napolitana (19x27 cm)</div>
<div style="text-align: justify;">
300g susan - <em>eu am folosit negru ;)</em></div>
<div style="text-align: justify;">
350g miere
ciocolata alba - optional
</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
Susanul se pune impreuna cu mierea in blender / food-processor si se mixeaza pana se face pasta.
</div>
<div style="text-align: justify;">
<i>Eu am avut susan macinat si doar ce l-am amestecat cu mierea... insa va trebuie ceva muschi la operatiunea asta </i>:D
</div>
<div style="text-align: justify;">
Se umplu apoi foile de napolitana cu pasta rezultata, presand bine, dar usor la fiecare strat.
Se taie dreptunghiuri, patratele, rombulete... dupa preferinta ;)
</div>
<div style="text-align: justify;">
Daca le doriti de post sau nu prea dulci le puteti lasa asa. In schimb daca vreti sa le mai indulciti sau sa le decorati le puteti trece prin ciocolata - eu am dat doar jumatate din cantitate prin cioco alba ;)
</div>CristinaKhttp://www.blogger.com/profile/14167704471275256720noreply@blogger.com0tag:blogger.com,1999:blog-3861441822059702488.post-27569404344746162912012-05-20T20:50:00.000+09:002012-05-20T20:54:24.714+09:00Prajitura cu gem - de post<div style="text-align: center;">
<a href="https://picasaweb.google.com/lh/photo/4Ybj1jl0rPUOgZAhnp1rVKeMDLrkGsVmNqUQugTisCU?feat=embedwebsite"><img height="300" src="https://lh6.googleusercontent.com/-UcFTLoIzU8E/T7jUsE1de6I/AAAAAAAAB2o/06n1kAS2xNw/s800/prajitura-cu-gem.jpg" width="400" /></a>
</div>
<div style="text-align: justify;">
<br />
<em>V-a mai ramas cumva vreun borcan de gem ratacit prin camara si vreti sa scapati de el mai repede? </em></div>
<div style="text-align: justify;">
<em>Va place gemul si doriti sa-l mai savurati si astfel decat pe paine? </em></div>
<div style="text-align: justify;">
<em>Puteti incerca aceasta delicioasa si rapida prajitura plina cu gem ;)</em></div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
1 cana de zahar (optional) - pt. cine vreo o prajitura mai dulce :) </div>
<div style="text-align: justify;">
170g shortening sau margarina</div>
<div style="text-align: justify;">
2 cani din gemul preferat :) (aprox. 480g)</div>
<div style="text-align: justify;">
2 linguri otet</div>
<div style="text-align: justify;">
450ml lapte de soia</div>
<div style="text-align: justify;">
4 cani faina (440g)</div>
<div style="text-align: justify;">
2 lingurite bicarbonat de soda</div>
<div style="text-align: justify;">
2 lingurite pudra de cuisoare / scortisoara / nucsoara - optional</div>
<div style="text-align: justify;">
100~150g gem pt. decor</div>
<div style="text-align: justify;">
~~~~~</div>
<div style="text-align: justify;">
1 cana = 240ml</div>
<div style="text-align: justify;">
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Laptele de soia se amesteca cu otetul.</div>
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Faina se cerne impreuna cu bicarbonatul si pudra de cuisoare.</div>
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Cele 100~150g de gem se fac piure in blender. </div>
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Se spumeaza putin shortening-ul (margarina) - daca se foloseste si zahar, se spumeaza impreuna.</div>
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Se adauga gemul si se amesteca, apoi amestecul de lapte de soia si otet. Se adauga si faina si se omogenizeaza.</div>
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Compozitia se toarna in forma tapetata cu hartie de copt sau unsa cu ulei si pudrata cu faina (eu am folosit una de 23x23cm) si se coace aprox. 50 min. in cuptorul preincalzit la 170°C. Se unge apoi prajitura deasupra cu gemul-piure si se mai da inca vreo 10 min. la cuptor.</div>
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Se taie dupa ce s-a racit complet.</div>
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<br /></div>CristinaKhttp://www.blogger.com/profile/14167704471275256720noreply@blogger.com2tag:blogger.com,1999:blog-3861441822059702488.post-8042666929284212762012-05-17T20:31:00.000+09:002012-05-17T20:31:39.670+09:00Chec cu fructe uscate - fara zahar<div style="text-align: center;">
<a href="https://picasaweb.google.com/lh/photo/GI3Jet1vmQNkw4IGSqU6h3bIwvfcYdB1yVW4PIYhVg4?feat=embedwebsite"><img height="300" src="https://lh3.googleusercontent.com/-6w_YpA8O5bc/T7TgBaax4aI/AAAAAAAAB2U/-rRTD9wPfYA/s800/chec-fructe-fara-zahar.JPG" width="400" /></a>
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<em>Un chec usor de preparat si plin de fructe uscate... din acest motiv am si considerat ca nu mai este nevoie de zahar :) </em></div>
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<em>Este nemaipomenit la cafeluta sau ceaiul de dimineata sau la gustarica de dupa-amiaza ;)</em></div>
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<span style="font-size: x-small;">pt. 2 checuri mici / unul mare sau 4 foarte mici :D</span></div>
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500g fructe uscate (stafide, smochine, curmale, etc.)</div>
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cognac / rom pt. inmuiat fructele sau apa ;)</div>
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185g unt - la temperatura camerei</div>
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4 oua - la temperatura camerei</div>
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coaja rasa de la o portocala</div>
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sucul de la o jumatate de lamaie mica - aprox. 1~1½ lingura de suc</div>
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300g faina</div>
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1 lingurita plina praf de copt</div>
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un praf de sare</div>
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esenta de vanilie / portocale / lamaie / rom - dupa preferinta :)</div>
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Fructele se pun de seara la inmuiat in cognac / rom sau apa - cat sa le acopere putin. Cu putin timp inainte de a incepe pregatirea checului se pun la scurs.</div>
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Faina se cerne impreuna cu praful de copt.</div>
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Untul se spumeaza. Ouale se bat usor impreuna cu sarea, apoi se adauga treptat peste unt, mixand continuu.</div>
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Se adauga coaja rasa de portocala si esenta preferata; se amesteca. Se adauga fructele uscate, sucul de lamaie si se amesteca. Se adauga si faina si se amesteca doar pana cand aceasta este absorbita.</div>
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Se pune compozitia in formele tapetate cu hartie de copt sau unse cu ulei si pudrate cu faina si se coace la foc potrivit aproximativ o ora sau pana este gata - se face testul "scobitoarea" :D</div>CristinaKhttp://www.blogger.com/profile/14167704471275256720noreply@blogger.com2