tag:blogger.com,1999:blog-54823222508375472582024-03-06T10:32:26.128+02:00Myra's kitchenDin pasiune pentru bucatarie. Retete pentru toate gusturile.myraskitchenhttp://www.blogger.com/profile/04663133591340089911noreply@blogger.comBlogger1239125tag:blogger.com,1999:blog-5482322250837547258.post-84012732020437939852022-01-05T00:09:00.000+02:002022-01-05T00:09:44.574+02:00Chifle kaiser cu lapte batut <p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEhMoQNrMYTIAtV2OWss4kFRyVZbOjZZayWiG6GTKLC4p875WjYU9LOf_sJEVPvorVbuzChtTRFHNA-CIFyOJ2cZSb_vyB87LFqnG7ZKJCTa0QNe72Do3dZxvBvVABvlcPyzA6tVRdnXbjVWORxLyUCYbLYVAEHQSP8C73HhFb5xbfdkILgEvinvzVjgUQ=s4812" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3615" data-original-width="4812" height="300" src="https://blogger.googleusercontent.com/img/a/AVvXsEhMoQNrMYTIAtV2OWss4kFRyVZbOjZZayWiG6GTKLC4p875WjYU9LOf_sJEVPvorVbuzChtTRFHNA-CIFyOJ2cZSb_vyB87LFqnG7ZKJCTa0QNe72Do3dZxvBvVABvlcPyzA6tVRdnXbjVWORxLyUCYbLYVAEHQSP8C73HhFb5xbfdkILgEvinvzVjgUQ=w400-h300" width="400" /></a></div><br /><p></p><p>Cred ca v-am mai povestit despre faptul ca noi cumparam paine destul de rar ...de ani buni fac paine in casa aproape zilnic iar aroma aceea de paine calda tocmai scoasa din cuptor care ne umple bucataria pur si simplu ne insenineaza ziua mai ales acum in aceste zile mohorate de iarna.</p><p> In aceasta seara am ales ca sa prepar aceste chifle kaiser pentru a le avea proaspete pentru maine dimineata la micul dejun</p><p> 500 gr faina (650 am folosit eu )</p><p>150 gr lapte batut</p><p>200 ml apa calduta<br /></p><p>2 lg ulei</p><p>2 lg fulgi de cartofi (optional)</p><p>1 lgt sare</p><p>20 gr drojdie proaspata sau un pliculet de 7 gr drojdie uscata</p><p>Eu pentru framanatarea painii ma folosesc de regula de masina de facut paine sau de robotul de bucatarie dar cine doreste poate framanta aluatul cu mana la fel de bine.</p><p>Am pus in cuva masinii de paine in ordinea urmatoare ingredientele : drojdia dizolvata in 200 ml apa calduta, laptele batut, uleiul, faina, fulgii de cartofi si sarea. Am selectat programul de framantare si dospire si cat timp aluatul s-a framantat si dospit am avut timp ca sa rasfoiesc cu Sofia cateva carticele si sa citim povestioare. </p><p>Aluatul dospit l-am rasturnat pe o planseta infainata, l-am impartit in 8 parti egale, am format mingute de aluat si le-am lasat la odihnit cam 15 minute.</p><p>Am luat fiecare minge de aluat, am format din fiecare cate un sul si am facut nodul pentru a forma chiflele. </p><p>tehnica ar fi cam aceasta (imaginea este preluata din una din cartile Mariei Tothne Libor ) :</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEg6X1w2GmfT5OuC32bhCELTE02FBh7SVAGHoEN0RHtnDSq6EtXrS5h2puD76r8mV5sjFyyOT0R1GPqhXwi1Irm_4tCtJ01_Ue_x1LwXtiAni4Le8qM_AYQIOp1gQiH-BW6FQy33AefTK82hCoYS93pXcUCgbjwk9uIMZCvX0osuDKK2OAzaS5rgTuDzkA=s1600" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="240" src="https://blogger.googleusercontent.com/img/a/AVvXsEg6X1w2GmfT5OuC32bhCELTE02FBh7SVAGHoEN0RHtnDSq6EtXrS5h2puD76r8mV5sjFyyOT0R1GPqhXwi1Irm_4tCtJ01_Ue_x1LwXtiAni4Le8qM_AYQIOp1gQiH-BW6FQy33AefTK82hCoYS93pXcUCgbjwk9uIMZCvX0osuDKK2OAzaS5rgTuDzkA=s320" width="320" /></a></div><br /><p><br /></p><p> Am asezat chiflele formate intr-o tava tapetata cu hartie de copt si le-am mai lasat la dospit acoperite cu un prosop inca 25-30 minute.</p><p>Am dat tava cu chiflele la cuptorul preincalzit la 180 grade in care am asezat in prealabil o tavita cu putina apa . Am lasat la copt 25 de minute .</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEiIxTrO039APFZc06tHu_X_hT-DtoelXbcRRIpSGe1pf6fZKbV7ySnCc8QXUyjIQ5eGdtxU0IJfzn4M3FLh8XmCh57PnII2KXswYZJgnQVSQDBrHI9ZMB6COZ4UydOU2nF-E56QbZdraGmu0zD2HCxNsx_GHhmpyCXTR2TcRw7CdRrqxVv9DG980wVk8A=s5131" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3473" data-original-width="5131" height="271" src="https://blogger.googleusercontent.com/img/a/AVvXsEiIxTrO039APFZc06tHu_X_hT-DtoelXbcRRIpSGe1pf6fZKbV7ySnCc8QXUyjIQ5eGdtxU0IJfzn4M3FLh8XmCh57PnII2KXswYZJgnQVSQDBrHI9ZMB6COZ4UydOU2nF-E56QbZdraGmu0zD2HCxNsx_GHhmpyCXTR2TcRw7CdRrqxVv9DG980wVk8A=w400-h271" width="400" /></a></div><br /><p><br /></p><p> <br /></p>myraskitchenhttp://www.blogger.com/profile/04663133591340089911noreply@blogger.com0tag:blogger.com,1999:blog-5482322250837547258.post-16652550688533495702021-11-12T00:26:00.003+02:002021-11-12T00:26:49.950+02:00Prajitura cu prune.<p> <br /></p><p>Am profitat de faptul ca am mai gasit inca prune in piata si am mai pregatit o portie din aceasta prajitura delicioasa si super rapida cu arome de toamna .</p><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNqUApPkz6t9uffOvYVdTgZdFVzDk9FW71C1pc-l_9nFd96KvgKKhg4RgnAZeaU7PE9fRYIAL-0mmmp3L6w-FJ4bVjsyky84yKza9KWy8xBZc6N-hVzU4msnXmlYrliRcFMpPFb_FQgOBS/s2048/DSC_4177.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1307" data-original-width="2048" height="255" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNqUApPkz6t9uffOvYVdTgZdFVzDk9FW71C1pc-l_9nFd96KvgKKhg4RgnAZeaU7PE9fRYIAL-0mmmp3L6w-FJ4bVjsyky84yKza9KWy8xBZc6N-hVzU4msnXmlYrliRcFMpPFb_FQgOBS/w400-h255/DSC_4177.jpg" style="cursor: move;" width="400" /></a></div><br /> </div><p>Pentru o tava de 20/35 cm:</p><p>Ca si ingrediente e clar ...in primul rand prune...eu sincer nu le-am mai cantarit dar aproximativ cred ca au fost in jur de 300 gr.</p><p>Pentru blat :</p><p>6 oua</p><p>200 gr zahar</p><p>150 ml lapte</p><p>150 ml ulei</p><p>380 gr faina</p><p>1 pliculet praf de copt</p><p>Preparare : </p><p>In primul rand spalam prunele, le indepartam samburii si le taiem in jumatati sau sferturi (depinde cat sunt de mari ).</p><p>Preincalzim cuptorul la 180 grade.</p><p>Separam ouale .</p><p>Intr-un bol amestecam faina cu praful de copt.</p><p>Galbenusurile le mixam cu zaharul pana acesta se topeste iar apoi adaugam treptat uleiul si laptele. La aceasta compozitie adaugam faina cu praful de copt si amestecam.</p><p>Albusurile le mixam separat cu un praf de sare pana obtinem o spuma ferma iar apoi cu grija o incorporam in prima compozitie.</p><p>Tapetam tava cu hartie de copt si apoi turnam compozitia in tava. Nivelam si asezam prunele peste blat.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaRyKJ_KyrvKZ_wRVHcPnzTooeDjvLGpEKU47JA3Ifidl-Y5ezFHcJ6GN0OZRq_kjN7RRXM489ANxeHJm1JiuS1RpSPzITTdjnpEXZMVd-IMwuL-bqg9wa246y97ru05mnfLaUSzQY1NSf/s2048/1.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1175" data-original-width="2048" height="184" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaRyKJ_KyrvKZ_wRVHcPnzTooeDjvLGpEKU47JA3Ifidl-Y5ezFHcJ6GN0OZRq_kjN7RRXM489ANxeHJm1JiuS1RpSPzITTdjnpEXZMVd-IMwuL-bqg9wa246y97ru05mnfLaUSzQY1NSf/s320/1.jpg" style="cursor: move;" width="320" /></a></div><p>Dam tava la cuptorul preincalzit la 180 grade si lasam la copt (prajitura e coapta in momentul in care la proba cu scibitoarea nu se mai lipeste aluatul de ea). Ca si idee la mine a fost gata in 25 de minute dar acest timp depinde de cuptorul fiecaruia.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_iEJ7Sc6NN6daXIzDmHz5O6l_mLMJkfRpqjsgiuDKw9q7WRGILwLRLrjkG7Q5XoDroa7lC7SYVMYMMZRqkDsqiWF41nsv87AmHRi2-D7wtc1tq4DueRW1QTal1UYet93_9PAtAHgZFlef/s2048/2.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1365" data-original-width="2048" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_iEJ7Sc6NN6daXIzDmHz5O6l_mLMJkfRpqjsgiuDKw9q7WRGILwLRLrjkG7Q5XoDroa7lC7SYVMYMMZRqkDsqiWF41nsv87AmHRi2-D7wtc1tq4DueRW1QTal1UYet93_9PAtAHgZFlef/w400-h266/2.jpg" style="cursor: move;" width="400" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFjO0TqiKJv54rJqcA1NqOGEnUtqfQAEm4v0G_0GWRhTnx7SXnz7BbFbsWVO2mPm06nPuCQzhdPg9X-buUXuSNANbHs1O2m6DCnOfFWLjcljsqZGKCfi7iD42sNdFwV_a9ob_a8ckO4_wJ/s2048/3.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1300" data-original-width="2048" height="254" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFjO0TqiKJv54rJqcA1NqOGEnUtqfQAEm4v0G_0GWRhTnx7SXnz7BbFbsWVO2mPm06nPuCQzhdPg9X-buUXuSNANbHs1O2m6DCnOfFWLjcljsqZGKCfi7iD42sNdFwV_a9ob_a8ckO4_wJ/w400-h254/3.jpg" style="cursor: move;" width="400" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhe9F6o_Jc3oQSx5SygZblnuz-lEFT9QfV7tSvI8Pt6rw0OXRWv4yxTGNmbrZVc0xfBYF5o72Rog8WZTTIk9uBqZhk40V4jQ2V-NGcnRaCqzt7ix5F1NOKILVOX2z-fbNHK8EccrjDZXAtW/s2048/4.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1397" data-original-width="2048" height="272" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhe9F6o_Jc3oQSx5SygZblnuz-lEFT9QfV7tSvI8Pt6rw0OXRWv4yxTGNmbrZVc0xfBYF5o72Rog8WZTTIk9uBqZhk40V4jQ2V-NGcnRaCqzt7ix5F1NOKILVOX2z-fbNHK8EccrjDZXAtW/w400-h272/4.jpg" style="cursor: move;" width="400" /></a></div><br /><p>...sa zicem ca am prins hotul...</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheguzVkouxR9zzSAD4x2XDEmJiMnDFnixdgHQ3e-qOol4o7DvaquN5U7guvHbE2uIephUega9XmSFf4M5NKn4yPb79X7EiV5vyKaaEQfpqhAoloU7RkJBGVyriyszeRP8-6BUEg1PWp4Mi/s2048/5.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1507" data-original-width="2048" height="294" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheguzVkouxR9zzSAD4x2XDEmJiMnDFnixdgHQ3e-qOol4o7DvaquN5U7guvHbE2uIephUega9XmSFf4M5NKn4yPb79X7EiV5vyKaaEQfpqhAoloU7RkJBGVyriyszeRP8-6BUEg1PWp4Mi/w400-h294/5.jpg" style="cursor: move;" width="400" /></a></div><br /><p><br /></p><p><br style="-webkit-text-stroke-width: 0px; color: black; font-family: "Times New Roman"; font-size: medium; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; orphans: 2; text-align: left; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;" /><br /></p>myraskitchenhttp://www.blogger.com/profile/04663133591340089911noreply@blogger.com1tag:blogger.com,1999:blog-5482322250837547258.post-74633603453947605042021-03-25T22:24:00.002+02:002021-03-25T22:24:21.099+02:00Sandwich wrap cu ton<p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEis4pHXimxkkKtx_R8igRivVQsNRJwOso95H-tu-bfUSeB0P_Y3i3RXDEeonwQCOBdzAW7FfTdqQF40_E7n5u1SHdcYh2DadUC2DqwS5hos0zSITZ4o-71Cqh-WPG2KKjdASI5oBENQp2xv/s2048/1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1672" data-original-width="2048" height="326" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEis4pHXimxkkKtx_R8igRivVQsNRJwOso95H-tu-bfUSeB0P_Y3i3RXDEeonwQCOBdzAW7FfTdqQF40_E7n5u1SHdcYh2DadUC2DqwS5hos0zSITZ4o-71Cqh-WPG2KKjdASI5oBENQp2xv/w400-h326/1.jpg" width="400" /></a></div><br /><p><br />M-am tot gandit daca sa postez sau nu acest banal sandwich dar apoi m-am gandit ca de ce nu? Cu totii avem cateodata nevoie de o idee de cina sau pranz sau ce o fi super rapid de preparat si super gustos.</p><p>Va prezint asadar pranzul nostru de ieri preparat in 5 minute. Am avut o zi in care nu ma simteam bine de loc, energie sa gatesc egal cu 0 iar pruncii urlau ca le este foame .</p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaLE9yLrUuNWbBo8_8ZXsNK-5iJmv8uJdhJk8IMrbO1EAkm4wCS4H0pg4yWLpGRT-VaGn25_G6GPDu1ZwIXMkDAT76evU7orD9353byX2vlQQmGcD3SEbzPvZFnGHwcR4gVr_VaJ5eHPNq/s2048/3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1464" data-original-width="2048" height="286" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaLE9yLrUuNWbBo8_8ZXsNK-5iJmv8uJdhJk8IMrbO1EAkm4wCS4H0pg4yWLpGRT-VaGn25_G6GPDu1ZwIXMkDAT76evU7orD9353byX2vlQQmGcD3SEbzPvZFnGHwcR4gVr_VaJ5eHPNq/w400-h286/3.jpg" width="400" /></a></div><br /> <p></p><p>Ingrediente : </p><p>lipii</p><p>maioneza (eu am folosit maioneza vegetala)</p><p>felii de ardei gras rosu</p><p>avocado taiat felii</p><p>rondele de ceapa salota</p><p>spanac baby</p><p>conserva de ton in ulei de masline</p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzB7nGMNu6vE1ewrrxrT0aw5NBpuVl2763Z3guzdD2qL-Nl1PNUNJxFbgdYy2IfsONXOjQjOQ4QqkBfFPkj4ZI_zI7O1H_Rexevk2mGPZzSyHJN5yDfp7gS2jTbyg65RONq9tW3Zm6O9Ih/s2048/2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1868" data-original-width="2048" height="365" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzB7nGMNu6vE1ewrrxrT0aw5NBpuVl2763Z3guzdD2qL-Nl1PNUNJxFbgdYy2IfsONXOjQjOQ4QqkBfFPkj4ZI_zI7O1H_Rexevk2mGPZzSyHJN5yDfp7gS2jTbyg65RONq9tW3Zm6O9Ih/w400-h365/2.jpg" width="400" /></a></div><br /> <p></p><p>Modul de preparare presupun ca vi-l imaginati : am pus din toate pe fiecare lipie , am rulat cat mai strans si am servit cu pofta .<br /></p>myraskitchenhttp://www.blogger.com/profile/04663133591340089911noreply@blogger.com3tag:blogger.com,1999:blog-5482322250837547258.post-80793547402009058702021-02-01T21:15:00.000+02:002021-02-01T21:15:02.577+02:00Chec sarat cu spanac si branza <p>Un chec sarat numai bun de pus in pachetelele pentru scoala sau serviciu, la un picnic , pe mesele festive sau la micul dejun. Este simplu si rapid de preparat iar gustul lui sigur va fi pe placul tuturor.</p><p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjme7FcsK7MPDJtrzNx_LeYz9usa_mkL503qFH5Xz5YYrXlwRhoFHuIQN-EyOVau-wCGzXSXGvoIDPwUh8vZSwIe0pbHsWmDMau6svsQ-Ki4NTshP1ubnIuauXuwPrx03y51vrYRHsnZoAN/s2048/DSC_2979.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1367" data-original-width="2048" height="268" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjme7FcsK7MPDJtrzNx_LeYz9usa_mkL503qFH5Xz5YYrXlwRhoFHuIQN-EyOVau-wCGzXSXGvoIDPwUh8vZSwIe0pbHsWmDMau6svsQ-Ki4NTshP1ubnIuauXuwPrx03y51vrYRHsnZoAN/w400-h268/DSC_2979.jpg" width="400" /></a></div><br /><br /><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJ6yorxd_3SZlBMUQl0buAZX1FAMBAzY2-IMMVHRLevrHepyhY1hXRysg0W2F0c9wC1cCqIGJ-OPwZTwumo2FlgFMkeNPIKOGED3FYn6G66PIKiAWRsw60DWfbQsmcyvGz0S51VWi2nH1k/s2048/DSC_2974.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1367" data-original-width="2048" height="268" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJ6yorxd_3SZlBMUQl0buAZX1FAMBAzY2-IMMVHRLevrHepyhY1hXRysg0W2F0c9wC1cCqIGJ-OPwZTwumo2FlgFMkeNPIKOGED3FYn6G66PIKiAWRsw60DWfbQsmcyvGz0S51VWi2nH1k/w400-h268/DSC_2974.jpg" width="400" /></a></div><br /><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyabPYcqd1VUeGPcG3R1DYJ3E3OriRupY8qSiTZZzcXhyphenhyphenHw-e-H0ixYZ3RV7bgoWyQhjaZI0BlBhaj1GM5XnpEDqPcU5X_yOYQTYZqcTRgyBoczHb6soobJY1PC4Fr95dDXSgAJ3gzSdZd/s2048/DSC_2976.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1367" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyabPYcqd1VUeGPcG3R1DYJ3E3OriRupY8qSiTZZzcXhyphenhyphenHw-e-H0ixYZ3RV7bgoWyQhjaZI0BlBhaj1GM5XnpEDqPcU5X_yOYQTYZqcTRgyBoczHb6soobJY1PC4Fr95dDXSgAJ3gzSdZd/w268-h400/DSC_2976.jpg" width="268" /></a></div><br /> <p></p><p>Ingrediente:</p><p>4 oua mai mari<br /></p><p>80 ml ulei de masline <br /></p><p>200 gr iaurt grecesc <br /></p><p>270 gr faina</p><p>1 lingurita praf de copt <br /></p><p>80 gr spanac baby</p><p>150 gr branza cheddar razuita sau un amestec de branzeturi mai tari (eu am folosit 75 gr cascaval rucar si 75 gr cheddar)</p><p>sare, piper</p><p>Spalam spanacul , il lasam la zvantat intr-o strecuratoare iar apoi il tocam cu ajutorul unui cutit.<br /></p><p>Mixam ouale impreuna cu putina sare pana iti dubleaza volumul. Adaugam treptat uleiul iar apoi iaurtul si mai mixam putin. </p><p>Faina o amestecan cu praful de copt iar apoi o incorporam in amestecul cu oua.</p><p>Adaugam si branza rasa, spanacul si piper dupa gust. Amestecam usor.</p><p>Turnam compozitia intr-o tava de chec tapetata cu hartie de copt si dam la cuptorul preincalzit la 180 grade pentru 35-40 de minute . Testam cu o scobitoare sa vedem daca e bine copt .</p><p>Scoatem checul copt din cuptor si il lasam la racorit in tava 10 minute iar apoi il scoatem pe un platou. Lasam sa se raceasca complet inainte de a-l felia.</p><p><br /></p><p><br /></p><p> <br /></p><p><br /></p>myraskitchenhttp://www.blogger.com/profile/04663133591340089911noreply@blogger.com1tag:blogger.com,1999:blog-5482322250837547258.post-30541759020847026672021-01-25T16:12:00.003+02:002021-01-25T16:12:27.611+02:00Supa crema de legume coapte<p> O supa crema gustoasa si hranitoare, potrivita pentru zile geroase de iarna ...</p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBHhdZMPTRhsDKEGTS6jN4VQnCCkb7gdZUkU_-8-dFnXbcFVq6P5Bv2mBltr0vs6ReLVCRD7AordC6btOS8OP5tvWHK3n3SP-rHtEM-VHjGznqZfd9o6mqAi749vlO9Y5DXSVP6Np9_s-4/s2048/DSC_2543_1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1593" data-original-width="2048" height="311" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBHhdZMPTRhsDKEGTS6jN4VQnCCkb7gdZUkU_-8-dFnXbcFVq6P5Bv2mBltr0vs6ReLVCRD7AordC6btOS8OP5tvWHK3n3SP-rHtEM-VHjGznqZfd9o6mqAi749vlO9Y5DXSVP6Np9_s-4/w400-h311/DSC_2543_1.jpg" width="400" /></a></div><br /> <div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLZXsTMQquYkciDLcT_wRZBmhrvGXIsVcCMm_bzosRg3yDZ-6uxJlCTOMhnd4sFfs2EVAEZgA_dmSlCPuiTtxWwf_Lk1REl_PBiRDd_lxw4cgWLK4Hg_9tpB2TGqfayEm3le7uJ52eWaqN/s2048/DSC_2556_1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1367" data-original-width="2048" height="268" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLZXsTMQquYkciDLcT_wRZBmhrvGXIsVcCMm_bzosRg3yDZ-6uxJlCTOMhnd4sFfs2EVAEZgA_dmSlCPuiTtxWwf_Lk1REl_PBiRDd_lxw4cgWLK4Hg_9tpB2TGqfayEm3le7uJ52eWaqN/w400-h268/DSC_2556_1.jpg" width="400" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitLzukbKNIWLBh2OZsd8MWO_xqiJ1JsGjl3xp5Uhd5g7ASzlpAKVUcAEUSriy-pFb3ojd2cKhf7KAAaGrumGtYkJTCetnMD3_1Rjypp0vxx_hwZMA9pWcR9lK0ymOUAzTusCY5y60ruT7_/s2048/DSC_2563_1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1367" data-original-width="2048" height="268" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitLzukbKNIWLBh2OZsd8MWO_xqiJ1JsGjl3xp5Uhd5g7ASzlpAKVUcAEUSriy-pFb3ojd2cKhf7KAAaGrumGtYkJTCetnMD3_1Rjypp0vxx_hwZMA9pWcR9lK0ymOUAzTusCY5y60ruT7_/w400-h268/DSC_2563_1.jpg" width="400" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbt7w13Cfzf8EstR9rSV-gSsdE_e0unt5rqhxOgKbM3NyBamIAGhzpwXK1Ib0adB_E5mTnVP-pKJwLKdOsMMFXWhDL1bePZykVAw1-Qi3HxQoYjIxUPh7XiAYgP7xxsZBtI65cwQJmZrnR/s2048/DSC_2550_1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1367" data-original-width="2048" height="268" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbt7w13Cfzf8EstR9rSV-gSsdE_e0unt5rqhxOgKbM3NyBamIAGhzpwXK1Ib0adB_E5mTnVP-pKJwLKdOsMMFXWhDL1bePZykVAw1-Qi3HxQoYjIxUPh7XiAYgP7xxsZBtI65cwQJmZrnR/w400-h268/DSC_2550_1.jpg" width="400" /></a></div><br /><p></p><p> 1 cartof dulce</p><p>3 morcovi</p><p>1 radacina pastranac </p><p>1 radacina patrunjel </p><p>3 cartofi</p><p>1 dovlecel</p><p>1 ceapa mai mare</p><p>cativa catei de usturoi</p><p>sare, piper, ierburi aromatice </p><p>ulei de masline</p><p>In functie de preferinta sau de ce aveti prin frigider puteti folosi si alte legume, sa omiteti unele dintre cele enumerate sau sa modificati cantitati.</p><p>Legumele se curata, se tare rondele sau cuburi si se asaza intr-o tava . Se asezoneaza cu sare, piper si ierburi aromatice .Se stropesc cu ulei de masline si se dau la cuptorul preincalzit la 200 grade pentru aproximativ 40 de minute sau pana sunt bine patrunse.</p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgufDp-ktzerznu0qA1I3-GFqQIq8ZXY_gur-sbJHjlP6hjnlfkNsNGyAL8mzLf5e0izfb_w8PxObdcedNNgNRED_m-mqkyy_OLzSa2ewgY_c5aW8ddztd00qLJ4EB-sO6Q7q2t-JpjfqmN/s6016/DSC_2540.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4016" data-original-width="6016" height="268" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgufDp-ktzerznu0qA1I3-GFqQIq8ZXY_gur-sbJHjlP6hjnlfkNsNGyAL8mzLf5e0izfb_w8PxObdcedNNgNRED_m-mqkyy_OLzSa2ewgY_c5aW8ddztd00qLJ4EB-sO6Q7q2t-JpjfqmN/w400-h268/DSC_2540.JPG" width="400" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQbpcL35kcsokB9mdja_nQlsk5suuOOq7C4HVWzo__hwbbQKkY7LaoUw6Q_l7iQ4X7rKVJg3pLJvZ1dXMayC_87UbJsVQY5bCPzL_XH0pjC6RbMHL_aYCG1TSgby5IQeGUBzkgsTZP8Vd-/s6016/DSC_2541.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4016" data-original-width="6016" height="268" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQbpcL35kcsokB9mdja_nQlsk5suuOOq7C4HVWzo__hwbbQKkY7LaoUw6Q_l7iQ4X7rKVJg3pLJvZ1dXMayC_87UbJsVQY5bCPzL_XH0pjC6RbMHL_aYCG1TSgby5IQeGUBzkgsTZP8Vd-/w400-h268/DSC_2541.JPG" width="400" /></a></div><br /><br /> <p></p><p>Cand legumele sunt coapte se scoate tava din cuptor , se iau legumele din tava si se pun intr-o oala . Se toarna deasupra apa sau supa fierbinte (cam 1-1,5 l in functie de cate legume aveti). Se da oala cu legume la fiert 10 minute.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghcAgglGfRz4O1w8V1lq-KH6P1m5kwhPl_I0wSFYoR2unqLFOOj9Y0hB-ZN6nS1F0WbHkjeJm5ZVZXgZ8sMAjziDS-Z6dWwszuZW50058i_rH-3WJgmj3S-mfjxQibEfbfE8PSo930uJ5E/s6016/DSC_2542.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4016" data-original-width="6016" height="268" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghcAgglGfRz4O1w8V1lq-KH6P1m5kwhPl_I0wSFYoR2unqLFOOj9Y0hB-ZN6nS1F0WbHkjeJm5ZVZXgZ8sMAjziDS-Z6dWwszuZW50058i_rH-3WJgmj3S-mfjxQibEfbfE8PSo930uJ5E/w400-h268/DSC_2542.JPG" width="400" /></a></div><p></p><p>Dupa acest timp se ia oala de pe foc, se lasa sa se racoreasca cateva minute iar apoi se paseaza supa cu un mixer vertical. Daca mai este nevoie se potriveste la gust de sare si piper.</p><p>Supa se serveste alaturi de crutoane aromatizare cu usturoi de ierburi .</p><p>Pentru crutoane se iau cateva felii de paine si se taie cubulete (eu am folosit paine integrala cu seminte )</p><p>Se zdrobesc 2-3 catei de usturoi si se amesteca cu ulei de masline, ierburi aromate (eu am folosit ierburi de provence) si sare dupa gust. Acest amestec se toarna peste cubuletele de paine , se amesteca iar apoi se dau la cuptor la 200 grade pana se rumenesc .<br /></p><p><br /></p>myraskitchenhttp://www.blogger.com/profile/04663133591340089911noreply@blogger.com1tag:blogger.com,1999:blog-5482322250837547258.post-14652550942071225232021-01-25T15:05:00.001+02:002021-01-25T15:05:16.445+02:00Supa crema de conopida<p> Nu am fost mereu fan supe crema....nu am mancat in copilarie si sincer nici nu stiam ca exista asa ceva...Situatia s-a schimbat dupa ce am avut copii si incercam tot felul de metode prin care sa ii fac sa manance din legumele care nu erau chiar pe placul lor. Supa crema era una din aceste metode. Intre timp si-au cam dat ei seama de smecherie dar supa crema a devenit una dintre supele preferate.</p><p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRss7zG7wHaH6RoX2WnoJmpkBzdRxNlav1H3vqdPOHQPrFP2jk9mNqXbkkxx6sFrr79mk8CGz2nAQWukuyRGzeiFge3hV4knu_mKeCeyWL1eQCgu8asVdZYqJrcuku8-UQmpYQvG5K4tyq/s6016/DSC_2404.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4016" data-original-width="6016" height="268" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRss7zG7wHaH6RoX2WnoJmpkBzdRxNlav1H3vqdPOHQPrFP2jk9mNqXbkkxx6sFrr79mk8CGz2nAQWukuyRGzeiFge3hV4knu_mKeCeyWL1eQCgu8asVdZYqJrcuku8-UQmpYQvG5K4tyq/w400-h268/DSC_2404.JPG" width="400" /></a></div><br /><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoJeWNoXCQ0_zzVT_bJPH_McBJ0o2o6Blq9jwdrHEdKi9KZazVFQwN-V0U91WeuKqviZd6kp8OnkYHahIzPEkfiTVO1WQcvJMLnn_Dzh0-_C15PIIvHjUNwAKBOAqa4a3um5ErHNfin5Z4/s5393/DSC_2411.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3876" data-original-width="5393" height="288" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoJeWNoXCQ0_zzVT_bJPH_McBJ0o2o6Blq9jwdrHEdKi9KZazVFQwN-V0U91WeuKqviZd6kp8OnkYHahIzPEkfiTVO1WQcvJMLnn_Dzh0-_C15PIIvHjUNwAKBOAqa4a3um5ErHNfin5Z4/w400-h288/DSC_2411.jpg" width="400" /></a></div><br /><p>La aceasta supa crema m-am inspirat din cartea Laurei Laurentiu si am adaptat putin cu ce aveam prin frigider: <br /></p><p>o conopida potrivita ca marime</p><p>2 cartofi</p><p>1 ceapa</p><p>2 catei de usturoi</p><p>o para </p><p>ulei de masline</p><p>1 pahar smantana pentru gatit</p><p>50 gr crema de branza </p><p>2 l supa de legume, apa, sau supa de pui <br /></p><p>sare, piper<br /></p><p>pentru servit felii de bacon </p><p><br /></p><p>Ceapa se curata si se taie solzisori. cartofii se curata si se taie cubulete, conopida se desface in buchetele, para se curata, i se indeparteaza cotorul si se taie cuburi.</p><p>In 2 lg ulei de masline punem la calit ceapa pana se inmoie putin . Se adauga apoi usuroiul taiat felii, cartofii , conopida si para. Se calesc si acestea putin iar apoi adaugam apa sau supa cat sa le acopere. Se acopera vasul si se lasa la fiert pana se inmoaie (cam 25 min). Se adauga si sare si piper dupa gust.</p><p>Cand legumele sunt fierte sa i-a oala se pe foc si se paseaza supa cu un blender vertical. Se adauga crema de branza si se mai mixeaza putin cat sa se incorporeze si aceasta.</p><p>Se pune din nou supa la foc cat sa dea 2-3 clocote. Se adauga smantana lichida si se amesteca bine.</p><p>Supa se serveste calduta impreuna cu felii de bacon prajite intr-o tigaie fara grasime si scoase apoi se servetele absorbante pentru a elimina excesul de grasime . <br /></p><p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8BpHUv2czawLZExRCr1I6Oj9pfWlHW7qktH4dD9DK5VJCc9w0yr7qZpLyFqYp2gyM6zshxD0K-1CW3QDSdQ4R1MRuhnaPJAtBfdJcG6ExvR3BSl1hyphenhyphenoC_ijBjz_mOdMxDnVO8ZCWLQDqP/s5336/DSC_2401.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3985" data-original-width="5336" height="299" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8BpHUv2czawLZExRCr1I6Oj9pfWlHW7qktH4dD9DK5VJCc9w0yr7qZpLyFqYp2gyM6zshxD0K-1CW3QDSdQ4R1MRuhnaPJAtBfdJcG6ExvR3BSl1hyphenhyphenoC_ijBjz_mOdMxDnVO8ZCWLQDqP/w400-h299/DSC_2401.jpg" width="400" />v <br /></a></div><br /><br /><p></p><p><br /></p><p><br /></p>myraskitchenhttp://www.blogger.com/profile/04663133591340089911noreply@blogger.com0tag:blogger.com,1999:blog-5482322250837547258.post-71588186339017958132021-01-25T11:05:00.001+02:002021-01-25T15:05:44.240+02:00Rulada cu migdale si zmeura<p>O rulada fina si delicata care noua ne-a placut foarte mult . Povestea ei a inceput de la punga de migdale macinate pe care o aveam in camara si care urma sa expire in curand si de la cutia de mascarpone din frigider care da, ati ghicit....era tot cu termen de expirare in cateva zile...Si uite asa, intr-o sambata dupa amiaza m-am apucat eu de treaba si a iesit rulada minunata...</p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZ2dU2AYkK2Hl6Yprfv8sAcFnYfcGJj9GteX6SOluAWPvOqUF42zc6zrAoYFlGhvWDNkWc0n4lpMxYyGuD_c_nl7QwIAKND3cV7YCESHMmFmvtUTReGJwtoIACavUNl2a-lZsJXB3zwHQs/s4377/DSC_2335.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2713" data-original-width="4377" height="248" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZ2dU2AYkK2Hl6Yprfv8sAcFnYfcGJj9GteX6SOluAWPvOqUF42zc6zrAoYFlGhvWDNkWc0n4lpMxYyGuD_c_nl7QwIAKND3cV7YCESHMmFmvtUTReGJwtoIACavUNl2a-lZsJXB3zwHQs/w400-h248/DSC_2335.jpg" width="400" /></a><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZ2dU2AYkK2Hl6Yprfv8sAcFnYfcGJj9GteX6SOluAWPvOqUF42zc6zrAoYFlGhvWDNkWc0n4lpMxYyGuD_c_nl7QwIAKND3cV7YCESHMmFmvtUTReGJwtoIACavUNl2a-lZsJXB3zwHQs/s4377/DSC_2335.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvjy6pQFcnBoYZdPearHDJFIq-BYo_YYMqglRim1mU3Bz5sEHS7j1bkpLKLy594oGcGkeW-r1L81JdZ2ySkPB5crmspgNyN6jJaxUZ0XnUVhNJfEeqYGhYS9JfxQn8GYWdNf3VczqQgqeU/s6016/DSC_2297.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4016" data-original-width="6016" height="268" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvjy6pQFcnBoYZdPearHDJFIq-BYo_YYMqglRim1mU3Bz5sEHS7j1bkpLKLy594oGcGkeW-r1L81JdZ2ySkPB5crmspgNyN6jJaxUZ0XnUVhNJfEeqYGhYS9JfxQn8GYWdNf3VczqQgqeU/w400-h268/DSC_2297.jpg" width="400" /></a></div></div><br /><p></p><p><br /> </p><p><i><b>Pentru blat am folosit:</b></i></p><p>5 albusuri mari</p><p>2 galbenusuri</p><p>5 lg zahar</p><p>8 lg faina de migdale (100 gr )</p><p>3 lg faina</p><p>1 lgt rasa praf de copt</p><p>un varf de cutit de sare</p><p>Se porneste cuptorul si se potriveste la 170 grade.</p><p>Faina se amesteca cu faina de migdale si praful de copt.</p><p>Mixam albusurile cu sarea pana obtinem o spuma tare iar apoi adaugam treptat zaharul si mai mixam pana acesta se topeste. Adaugam galbenusurile si mai mixam putin. Incepem sa incorporam si amestecul cu faina si amestecam usor cu o spatula .</p><p>Intindem compozitia intr-o tava tapetata cu hartie de copt si nivelam (tava cu dimensiunea aproximativa de 33/45 cm- eu am folosit tava clasica de la cuptor ) .</p><p>Se coace in cuptorul preincalzit la 170 grade timp de 15-20 minute pana suprafata devine usor aurie.</p><p>Blatul copt il scoatem din cuptor si asa cald, cu ajutorul hartiei de copt si al unui prosop il rulam si il lasam asa la racit.</p><p><i><b>Pentru crema:</b></i></p><p>300 ml smantana pentru frisca (neindulcita am folosit eu )<i><b> </b></i></p><p>250 gr mascarpone</p><p>3 lg zahar pudra</p><p>1 lgt esenta de vanilie</p><p>zmeura proaspata sau congelata</p><p>Incepem sa batem smantana pentru frisca (aceasta trebuie sa fie foarte rece in momentul in care incepem sa o mixam) si cand incepe sa se intareasca adaugam zaharul pudra . Continuam sa mixam pana frisca sa intareste . Amestecam frisca batuta cu mascarponele si cu esenta de vanilie.</p><p>Desfacem blatul rulat din hartia de copt si distribuim pe el 2/3 din cantitatea de crema. Pe una din margini punem zmeura de la un capat la altul iar apoi rulam cat mai strans, astfel incat zmeura sa fie in interiorul ruladei.</p><p>Imbracam rulada cu restul de crema si nivelm cu o spatula . O dam la rece 2-3 ore.</p><p>Intr-o tigaie uscata rumenim cateva linguri de fulgi de migdale iar apoi ii presaram peste rulada pentru o nota crocanta .</p><p>Noi am servit rulada alaturi de un sos de zmeura pe care l-am facut din : o cana de zmeura congelata, putina apa si zahar dupa gust .</p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIuGHJBIkW5LOEBYo04kiF2ek_fQ2tz4pwDgkE1sONbkiUF_RkkPsM-1Ytbowhz30Qzo3tw9l2EaFfS6kZLosclwVUNoJjV7MA9n3sGNm3XFpqiAPnvDtMAuoIOfCbYc_meabCiSwn2D3G/s5134/DSC_2324.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3571" data-original-width="5134" height="279" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIuGHJBIkW5LOEBYo04kiF2ek_fQ2tz4pwDgkE1sONbkiUF_RkkPsM-1Ytbowhz30Qzo3tw9l2EaFfS6kZLosclwVUNoJjV7MA9n3sGNm3XFpqiAPnvDtMAuoIOfCbYc_meabCiSwn2D3G/w400-h279/DSC_2324.jpg" width="400" /></a></div><br /> <p></p><p> Am pus la fiert zmeura impreuna cu putina apa si zahar. Am lasat la fiert cateva minute pana s-a topit zaharul iar apoi le-am trecut printr-o sita .<br /></p><p> <br /></p><p><br /></p>myraskitchenhttp://www.blogger.com/profile/04663133591340089911noreply@blogger.com0tag:blogger.com,1999:blog-5482322250837547258.post-44069871867728824632020-12-10T00:41:00.002+02:002020-12-10T00:42:23.594+02:00Biscuiti cu nuci <p> <br /><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhs3pLcgP8ZR1rc3_ss5T6bkZn9h5SC4Aog-dgPG88Ssp8TYBmJZCmXxXZgHRU52cpJhQQRrZ_aL3omCkOi296ildPx27JfjK77k-YWXly13m4gqs5hqBC0Qz83zZg5tiSgSjeQyAfSezSG/s6016/DSC_1821.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4016" data-original-width="6016" height="268" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhs3pLcgP8ZR1rc3_ss5T6bkZn9h5SC4Aog-dgPG88Ssp8TYBmJZCmXxXZgHRU52cpJhQQRrZ_aL3omCkOi296ildPx27JfjK77k-YWXly13m4gqs5hqBC0Qz83zZg5tiSgSjeQyAfSezSG/w400-h268/DSC_1821.JPG" width="400" /></a></div><br /><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhp8mEWQr9QdQw-OCjNVtavjHWiF67UF9rPY6v5VsEFgqX7mdMKkeUNgW-0P3G4lOX1uH7LVG5jbcuCgDCxrPk1Kk-Nb1C6a-jYlDHP2qINPrRDWJmQeQgtflBipBTeZl-b3folSnK1014r/s6016/DSC_1835.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4016" data-original-width="6016" height="268" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhp8mEWQr9QdQw-OCjNVtavjHWiF67UF9rPY6v5VsEFgqX7mdMKkeUNgW-0P3G4lOX1uH7LVG5jbcuCgDCxrPk1Kk-Nb1C6a-jYlDHP2qINPrRDWJmQeQgtflBipBTeZl-b3folSnK1014r/w400-h268/DSC_1835.JPG" width="400" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgX6OP0pylTGTRJd3RdrobpwqwP-rXzZpWk4ubSUyBEnYCU11l_FkLN0qjjF813jVwKJOVuvkPfZJ4_xis2vkB17c2bGLoI9dIbMvhb2_fALYShVlzt092vPxsxhpL8JOrjbECSpJhIy6rp/s6016/DSC_1828.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4016" data-original-width="6016" height="268" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgX6OP0pylTGTRJd3RdrobpwqwP-rXzZpWk4ubSUyBEnYCU11l_FkLN0qjjF813jVwKJOVuvkPfZJ4_xis2vkB17c2bGLoI9dIbMvhb2_fALYShVlzt092vPxsxhpL8JOrjbECSpJhIy6rp/w400-h268/DSC_1828.JPG" width="400" /></a></div><br /><p>Aveam in plan acesti biscuiti de ceva vreme si pentru ca aseara am avut putin timp liber m-am pus pe treaba. Daca stiam cat sunt de buni clar nu ii lasam pe lista de asteptare pana acum .Ceea ce vreau sa va spun in primul rand despre acesti biscuitei este ca puteti pregati aluatul din timp si sa ii coaceti doar atunci cand aveti chef si nevoie . </p><p>pentru aproximativ 24-25 de biscuiti aveti nevoie de :</p><p>160 gr unt 82 % grasime </p><p>50 gr zahar pudra</p><p>esenta de rom <br /></p><p>220 gr faina</p><p>25 gr cacao</p><p>un varf de cutit de sare <br /></p><p>100 gr nuci coapte si tocate </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnqNfHyTbGbzrsjwHom6J3g6NI_MopTxz2nTuz4yJUVp8bt9Uwt4IUlaK0UhDjkvmacN13MJgeRonGhe_iI5nYVhrv1EcPv6AM-s5_00nIMV3uXe5t4hDrW0Q1J4LOCl4PSu3lFdPkT4pL/s6016/DSC_1797.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4016" data-original-width="6016" height="268" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnqNfHyTbGbzrsjwHom6J3g6NI_MopTxz2nTuz4yJUVp8bt9Uwt4IUlaK0UhDjkvmacN13MJgeRonGhe_iI5nYVhrv1EcPv6AM-s5_00nIMV3uXe5t4hDrW0Q1J4LOCl4PSu3lFdPkT4pL/w400-h268/DSC_1797.JPG" width="400" /></a></div><br /><p><br /></p><p>Untul moale (se scoate cu 1-2 ore inainte de preparare pentru a fi la temperatura camerei) se mixeaza cu zaharul pudra iar apoi se adauga si 1 lg esenta de rom.</p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjje0q4rMC56VMhXXOLAglVczxCqnk_Gsp8LHdvrBvQOI7Uo35iPXWNnCaGLDnb41NMeTYnuaZsl9gwRcp8neZ1thIIkNU4KLDBfrhpjiyOGpXXTxEuMuN6rebilLtF3W4lo44ERkJojpea/s6016/DSC_1798.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4016" data-original-width="6016" height="268" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjje0q4rMC56VMhXXOLAglVczxCqnk_Gsp8LHdvrBvQOI7Uo35iPXWNnCaGLDnb41NMeTYnuaZsl9gwRcp8neZ1thIIkNU4KLDBfrhpjiyOGpXXTxEuMuN6rebilLtF3W4lo44ERkJojpea/w400-h268/DSC_1798.JPG" width="400" /></a></div><br /> <p></p><p>Faina se cerne impreuna cu cacao si sarea si se adauga la unt si zahar.</p><p>Amestecam putin cu o spatula pana se aduna aluatul . Adaugam si nuca tocata.</p><p>Punem compozitia pe o folie folie alimentara si facem un rulou cu ajutorul foliei lung de aproximativ 25 cm .</p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkALKX8j72nXiiVQ1zM9P3m0VX5QyIV0T9lN77EXyzMAGPL1Fa0sSWK-x6NQoSaKUQP0NHpql2lpjG2I4ZHZAQvWYYR1L-5zZT0EFW34TM1PHAzmaWKjwOsomlKq5M3UZxQtDrjYNgbPvm/s6016/DSC_1799.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4016" data-original-width="6016" height="268" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkALKX8j72nXiiVQ1zM9P3m0VX5QyIV0T9lN77EXyzMAGPL1Fa0sSWK-x6NQoSaKUQP0NHpql2lpjG2I4ZHZAQvWYYR1L-5zZT0EFW34TM1PHAzmaWKjwOsomlKq5M3UZxQtDrjYNgbPvm/w400-h268/DSC_1799.JPG" width="400" /></a></div><br /><br /> <p></p><p>Dam ruloul de aluat la frigider pentru cateva ore sau chiar peste noapte (daca doriti puteti pune aluatul la congelator pentru alte dati cand aveti chef de ceva dulce dar sunteti presati de timp )</p><p>Scoatem ruloul de aluat de la frigider, il taiem felii groase de aproximativ 1 cm , le asezam intr-o tava tapetata cu hartie de copt iar apoi ii coacem in cuptorul preincalzit la 170 grade timp de 15 minute .</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-gKPFu47WErZIfj5FUEAKtZbkskMq7nvRuLUN7c8CBcQdymCsgJVhiomhcpk6HxLxlUNHkmDndFDauLok7Tx_ihEtLEcmZe3g0q99wgpRlOffcWLbtiSf_mg-VC__LuDV8EqhyphenhyphenWctfs66/s6016/DSC_1806.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4016" data-original-width="6016" height="268" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-gKPFu47WErZIfj5FUEAKtZbkskMq7nvRuLUN7c8CBcQdymCsgJVhiomhcpk6HxLxlUNHkmDndFDauLok7Tx_ihEtLEcmZe3g0q99wgpRlOffcWLbtiSf_mg-VC__LuDV8EqhyphenhyphenWctfs66/w400-h268/DSC_1806.JPG" width="400" /></a></div><p></p><p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzr4RUFpaWrqyaR7K12wrvpWAk-lo1TXhCVhT3ZwjUKvkoYgQtGGiz6o1yZ6wt8sABCmkDBBKrN8nNtYF1-4Al8t-8SYtQv92NTlQ4GRPCCKIqUn_GJUGYlS82xqMGHX9codIM7qn2RXrU/s6016/DSC_1809.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4016" data-original-width="6016" height="268" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzr4RUFpaWrqyaR7K12wrvpWAk-lo1TXhCVhT3ZwjUKvkoYgQtGGiz6o1yZ6wt8sABCmkDBBKrN8nNtYF1-4Al8t-8SYtQv92NTlQ4GRPCCKIqUn_GJUGYlS82xqMGHX9codIM7qn2RXrU/w400-h268/DSC_1809.JPG" width="400" /></a></div><br /><p></p><p>Lasam biscuitii la racit in tava. </p><p>Cat sunt calzi biscuitii vor fi moi dar se intaresc pe masura ce se racesc.<br /></p>myraskitchenhttp://www.blogger.com/profile/04663133591340089911noreply@blogger.com0tag:blogger.com,1999:blog-5482322250837547258.post-3848728425782190842020-11-16T19:17:00.003+02:002020-11-16T19:17:59.429+02:00Rulada cu crema de mascarpone<p>Nu am facut de mult o rulada, sau cel putin nu una dulce ...dar uite ca i-a venit si ei randul ...</p><p>Sambata aveam chef de ceva dulce, o prajitura facuta in casa ...ceva cu o crema fina.</p><p> Dupa ce am analizat ce aveam prin frigider m-am hotarat sa construiesc un dulce in jurul cutiei de mascarpone care dadea sa expire in cateva zile. Si astfel a iesit aceasta rulada minunata:</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgovpMW938M-l1huxTOWEgz3k6Ws6EfOHtabMjrokOr-o9_6hRS50-2uhiVMzwlwLB9FKjrlm-LJ1DT4qotpTeNDpuyGaUD27AIr4qNKbyaU3n5Vfcv7w7iJuppnC5guMkx2VqRDbd90k7K/s6016/DSC_1376.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4016" data-original-width="6016" height="268" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgovpMW938M-l1huxTOWEgz3k6Ws6EfOHtabMjrokOr-o9_6hRS50-2uhiVMzwlwLB9FKjrlm-LJ1DT4qotpTeNDpuyGaUD27AIr4qNKbyaU3n5Vfcv7w7iJuppnC5guMkx2VqRDbd90k7K/w400-h268/DSC_1376.JPG" width="400" /></a></div><br /><p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiV63_77-aQ3C9_xUh316K7KqcU4sygDg3gPTNrbPGOql7L4vwBwixZQC6OQKqGWkotGlOA04qcuW1VoxqArhYIKVYo7Lxxj1nWSEcfI1Bpxe5NDvyBO15cy8lKL7hfytxojoO8oR6_2CBz/s6016/DSC_1363.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4016" data-original-width="6016" height="268" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiV63_77-aQ3C9_xUh316K7KqcU4sygDg3gPTNrbPGOql7L4vwBwixZQC6OQKqGWkotGlOA04qcuW1VoxqArhYIKVYo7Lxxj1nWSEcfI1Bpxe5NDvyBO15cy8lKL7hfytxojoO8oR6_2CBz/w400-h268/DSC_1363.jpg" width="400" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHPxI3xGBp5ftzob14nzibh51pYTe45IE6fwId9vKP7ncvlpfgcR3pCmdsHX2n3pLi8IkFyFBjrwh4a-1u0pA6l_lvbEkPCiV3GBSWHEnPX65lP1S6Fj2mtjNZDeOBYozDw8oR2KHkbBFC/s6016/DSC_1366.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4016" data-original-width="6016" height="268" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHPxI3xGBp5ftzob14nzibh51pYTe45IE6fwId9vKP7ncvlpfgcR3pCmdsHX2n3pLi8IkFyFBjrwh4a-1u0pA6l_lvbEkPCiV3GBSWHEnPX65lP1S6Fj2mtjNZDeOBYozDw8oR2KHkbBFC/w400-h268/DSC_1366.JPG" width="400" /></a></div><br /><p></p><p><br /></p><p>Pentru blat am folosit:</p><p>5 oua</p><p>5 lg zahar</p><p>2 lg ulei</p><p>5 lg faina</p><p>1 lgt cacao</p><p>1 lgt praf de copt</p><p>Am inceput prin a separa albusurile de galbenusuri.</p><p>Faina am amestecat-o cu cacao si praful de copt iar apoi le-am dat prin sita.</p><p>Albusurile le-am batut cu zaharul pana am obtinut o spuma tare.</p><p>Am adaugat rand pe rand galbenusurile si am mixat dupa fiecare. Am adaugat si uleiul si am mai mixat putin.</p><p>Am oprit mixerul si am incorporat amestecul cu faina cu ajutorul unei spatule.</p><p>Am tapetat o tava (tava clasica de la cuptor) cu hartie de copt si am intins compozitia in tava . Am copt in cuptorul preincalzit la 175 grade aproximaiv (12-13 minute ) pe functia cu ventilatie. </p><p>Ca sa fiti siguri ca e copt se face testul scobitori.</p><p>Blatul copt l-am rasturnat pe un prosop de bucatarie usor umezit si l-am rulat cu ajutorul prosopului. Am lasat la racit.</p><p>Sirop: 2 lg zahar l-am caramelizat iar apoi am turnat 150 ml apa si am lasat la foc mic pana s-a topit.</p><p>Crema:</p><p> 4 galbenusuri</p><p>1 lg lapte</p><p>zahar pudra (eu am pus dupa ochi pentru ca nu ne place foarte dulce ) dar ca si cantitate sa zic nu as pune mai mult de 150 grame</p><p>500 gr mascarpone</p><p>100 ml smantana pentru frisca</p><p>esenta de vanilie</p><p>Galbenusurile le-am mixat cu zaharul pudra si laptele iar apoi le-am fiert pe aburi pana compozitia s-a ingrosat putin. Am lasat la racit.</p><p>Crema fiarta si racita am mixat-o apoi impreuna cu mascarponele iar la final am incorporat cu ajutorul unei spatule frisca batuta separat si esenta de vanilie.</p><p>Am desfacut blatul din prosop, l-am insiropat si am intins deasupra 2/3 din cantitatea de crema. Am rulat cu grija cat mai strans iar apoi am decorat cu restul de crema .</p><p>Am lasat la frigider peste noapte.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHf0X7RWMCZqFc5f_n2S0SXD0zZZ6R6z0i70IFLBdUYQtWAEl45HjCWtZxBzJJaH2CKEVlKYiIMtflvw4ysbtpn21IOq-hdlL5BTHgTdjHyOd0fOR1ocqbjsM0zg_rOhOowsXegR2CffjI/s6016/DSC_1373.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4016" data-original-width="6016" height="268" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHf0X7RWMCZqFc5f_n2S0SXD0zZZ6R6z0i70IFLBdUYQtWAEl45HjCWtZxBzJJaH2CKEVlKYiIMtflvw4ysbtpn21IOq-hdlL5BTHgTdjHyOd0fOR1ocqbjsM0zg_rOhOowsXegR2CffjI/w400-h268/DSC_1373.JPG" width="400" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><p><br /></p><p><br /></p><p> </p>myraskitchenhttp://www.blogger.com/profile/04663133591340089911noreply@blogger.com1tag:blogger.com,1999:blog-5482322250837547258.post-83665196152108665222019-11-24T23:22:00.001+02:002019-11-24T23:22:24.963+02:00Chiftele de legume la cuptor <br />
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Prepar destul de des in perioada postului chiftelute din diferie combinatii de legume datorita faptului ca mie mi se par gustoase, satioase , usor de facut si nu il ultimul rand perfecte pentru a fi luate la pachet la serviciu sau la scoala.<br />
Nu am o reteta anume dupa care le prepar si fac asta in functie de ce gasesc prin frigider sau camara . De data aceasta am folosit :<br />
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o jumatate de conopida (sa zic in jur de 300-400 gr)<br />
un morcov mediu<br />
1 ceapa mai mica<br />
3 catei usturoi<br />
1/2 ardei gras<br />
1 conserva de naut<br />
2 linguri tarate psyllium (pe langa beneficiile lor pentru sanatate acestea se pot folosi in loc de ou pentru a lega ingredientele)<br />
2 linguri de pesmet<br />
sare, piper<br />
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Conopida am pus-o la fiert in apa cu putina sare. Cand a fost bine patrunsa am strecurat-o si am lasat-o la racit.<br />
Conserva de naut am scurs-o de lichidul din cutie .<br />
Am zdrobit conopida fiarta si racita cu ajutorul unei furculite.<br />
In robotul de bucatarie am maruntit ceapa, usturoiul, ardeiul, morcovul si nautul . Daca nu aveti un robot la indemana puteti foarte usor sa dati legumele pe razatoarea cu ochiuri mici iar nautul sa il zdrobiti cu furculita.<br />
Am pus intr-un bol legumele si nautul maruntite, am adaugat si conopida zdrobita, pesmetul si taratele de psyllium . Am potrivit la gust cu sare si piper .<br />
Cu mana usor umezita am format chiftelutele si le-am asezat intr-o tava tapetata cu hartie de copt.<br />
Le-am stropit apoi cu putin ulei de masline aromatizat cu ierburi si le-am dat la cuptorul preincazlit la 180 grade pentru aproximativ 35 minute. Pe la mijlocul timpului de gatire eu le-am intors pentru a obtine o crusta usor crocanta pe ambele parti dar nu este obligatorul acest lucru.<br />
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Noi am servit chiftelele cu o salata pe care am stropit-o cu putina maioneza vegetala preparata din<br />
o parte din apa de naut din conserva .myraskitchenhttp://www.blogger.com/profile/04663133591340089911noreply@blogger.com0tag:blogger.com,1999:blog-5482322250837547258.post-43230252011070112022019-11-18T23:19:00.003+02:002019-11-18T23:19:40.753+02:00Cotlet de vitel cu sos de ciuperci si risotto Cand pornesti de la ideea de a face saltimbocca si constati ca nu ai in casa nici prosciutto si nici salvie...si nici timp ca sa mergi sa le procuri ...<br />
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cotlete de vitel fara os groase de aproximativ un deget (cate unul pentru fiecare persoana care va fi la masa - in cazul nostru 5)<br />
putina faina<br />
sare, piper, salvie uscata<br />
putin ulei pentru prajit<br />
<b>Pentru sosul de ciuperci </b>:<br />
300 gr ciuperci champignon<br />
1 ceapa<br />
1 lingurita cu varf de faina<br />
100 ml supa de vitel<br />
50 ml vin alb<br />
3-4 linguri smantana fermentata<br />
sare, piper dupa gust<br />
<b>Pentru risotto:</b><br />
1 lg ulei de masline<br />
o ceapa mai mica<br />
o cana de orez<br />
3 cani supa de vitel fierbinte<br />
sare, piper, 1/4 lingurita Ras el Hanout (condiment oriental utilizat pentru carne de miel, orez sau cus cus )<br />
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Pentru inceput eu m-am ocupat de risotto pentru ca sa am timp sa ma ocup de vitel cat mai aproape de momentul servirii.<br />
Intr-o cratita am pus uleiul la incins si am adaugat ceapa tocata marunt. Am calit pana aceasta a inceput sa se inmoaie. Am adaugat apoi orezul spalat si scurs si am mai calit putin. Cu un polonic am inceput sa adaug din supa de vitel fierbinte tot cate putin. La inceput am adaugat un polonic de supa, am lasat pana aceasta a fost absorbita de orez, apoi am mai adaugat inca un polonic de supa si am lasat pana a fost absorbita si aceasta si tot asa pana am adaugat toata supa si orezul a fost bine gatit.<br />
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Cat timp orezul fierbea m-am ocupat si de cotletele de vitel pe care le-am presarat cu sare si piper si le-am batut cu ciocanu de fragezit .<br />
Am presarat cotletele de vitel cu putina salvie uscata iar apoi le-am dat prin putina faina.<br />
Le-am prajit intr-o tigaie in care am incins 2 linguri de ulei (maxim 2 minute pe fiecare parte), tot cate 2 bucati de carne o data.<br />
Intre timp am pastrat la cald bucatile de carne care erau gata facute.<br />
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Dupa ce am terminat de prajit toate cotletele , in uleiul ramas am pus la calit o ceapa tocata cat mai fin. Cand aceasta a fost inmuiata am adaugat ciupercile taiate si le-am calit pana s-a evaporat toata apa pe care au lasat-o. Am presarat deasupra o lingurita de faina , am amestecat si apoi am stins cu 100 ml supa de vitel si 50 ml vin alb. Am lasat se se ingroase putin sosul iar apoi am adaugat smantana. Am potrivit la gust cu sare si piper si am mai lasat la foc mic inca 1-2 minute , timp in care am amestecat continuu.<br />
Am servit imediat alaturi de risotto si cotletele de vitel.<br />
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<br />myraskitchenhttp://www.blogger.com/profile/04663133591340089911noreply@blogger.com0tag:blogger.com,1999:blog-5482322250837547258.post-63126931302784870362019-02-19T15:26:00.000+02:002019-02-19T15:26:36.057+02:00Lapte de caju <br />
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De vreo 2-3 ani am descoperit si noi laptele vegetal si de atunci il prepar in casa macar o data pe saptamana. Il folosesc in zilele de post dar nu numai , simplu sau in diferite preparate cum ar fi smoothie, clatite, briose.<br />
Am incercat diferite variante de lapte vegetal (din soia, cocos, migdale, nuci sau ovaz ) dar preferatul ramane acesta.<br />
Reteta e simpla si rapida si nu aveti nevoie decat de un blender bun , apa si caju.<br />
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100 gr caju se pune la hidratat peste noapte sau macar 4-5 in putina apa (cat sa treaca apa peste el).<br />
Dimineata se strecoara caju de apa in care a fost lasat la hidratat si se adauga in blender impreuna cu 1 litru de apa plata.<br />
Se mixeaza cateva minute incepand de la treapta inferioara a blenderului si apoi se creste viteza pana la miximum.<br />
Daca se doreste se pot adauga diferita arome cum ar fi extract de vanilie sau miere pentru un lapte putin indulcit. Eu prefer varianta simpla.<br />
Laptele de caju se strecoara si apoi se poate servi sau depozita la frigider .<br />
Se poate consuma in termen de 3-5 zile de la preparare .<br />
Nu-i asa ca e simplu? Si garantat mai bun si mai sanatos decat orice alta varianta de lapte vegetal din comert .<br />
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<br />myraskitchenhttp://www.blogger.com/profile/04663133591340089911noreply@blogger.com0tag:blogger.com,1999:blog-5482322250837547258.post-38502017683298778652019-02-12T16:12:00.002+02:002019-02-12T16:12:27.386+02:00Tiramisu <br />
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M-a intrebat cineva zilele trecute ce reteta folosesc eu pentru tiramisu si atunci mi-am dat seama ca desi este unul din deserturile mele preferate (cine ma cunoaste stie cat iubesc aroma cafelei ) si l-am preparat de multe ori inca nu am postat reteta de tiramisu pe care o folosesc eu.<br />
Asadar:<br />
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piscoturi 250 gr<br />
3 galbenusuri<br />
200 ml smantana pentru frisca<br />
250 gr mascarpone<br />
150 gr zahar pudra<br />
esenta de vanilie<br />
250 ml cafea putin inducita<br />
cacao<br />
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Stiu ca reteta clasica de tiramisu presupune galbenusuri crude dar parca mie nu imi surade aceasta idee asa ca pentru inceput eu mixez galbenusurile cu zaharul pudra iar apoi le fierb pe aburi pana se ingroasa . Las la racit.<br />
Intre timp bat frisca lichida si o dau putin la rece.<br />
Crema racita de galbenusuri o mixez cu mascarponele iar apoi adaug si frisca batuta si esenta de vanilie.<br />
Jumatate din piscoturi le inmoi in cafea si le asez intr-o tava.<br />
Peste piscoturi intind jumatate din crema .<br />
Deasupra asez restul piscoturilor pe care le-am inmuiat in cafea si acopar cu restul cremei.<br />
Presar cacao deasupra si dau la frigider cateva ore inainte de servire.<br />
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<br />myraskitchenhttp://www.blogger.com/profile/04663133591340089911noreply@blogger.com0tag:blogger.com,1999:blog-5482322250837547258.post-65695779673486662182018-12-19T11:10:00.000+02:002018-12-19T11:10:01.483+02:00Casuta de turta dulce 2018 In ultimul timp suntem mereu pe fuga si timpul trece atat de repede. Multe lucruri pe care imi propun sa le fac raman nefacute.<br />
Mi-am dorit mult ca in acest an sa reiau traditia casutei de turta dulce pe care obisnuiam sa o fac cu copiii inainte de Craciun si sunt cat de poate de bucuroasa ca am si reusit. De aceasta data am avut-o si pe micuta noastra Sofia in echipa asa ca a fost si mai distractiv. Pentru ea a fost ceva nou asa ca a fost cat de poate de incantata....bine , bine ...cam la fel au fost si Tony si Iulia , iar despre mine care puteam sa vad bucuria din ochisorii lor va las sa va imaginati singuri...<br />
Pentru ca nu prea aveam timp de experimente am folosit reteta <a href="https://myraskitchen.blogspot.com/2014/12/casuta-de-turta-dulce-2.html?fbclid=IwAR0nb2iGWXc8IDGhnQvKTzQLhBWGb1547nq3gEaIqlgUsj-doB8eobiRpxU">de aici</a> , reteta pe care am folosit-o pana acum de mai multe ori si stiam ca nu da gres .<br />
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Daca aveti putintel timp liber si chef va invit si pe voi sa experimentati o casuta de turta dulce impreuna cu copilasii si va asigur ca nu va va parea rau...<br />
<br />myraskitchenhttp://www.blogger.com/profile/04663133591340089911noreply@blogger.com0tag:blogger.com,1999:blog-5482322250837547258.post-88028559577015045192018-01-31T20:16:00.003+02:002018-01-31T20:16:30.476+02:00Briose quinoa si dovlecelDesi am incercat destul de multe retete cu quinoa cu greu i-am facut pe copii sa guste din ele. Aceste briose sunt primul preparat cu quinoa pe care l-au acceptat fara comentarii si care chiar le-a placut. Eu am facut o portie dubla si au trecut toate .<br />
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...si o sectiune...<br />
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<br />
<br />
250 gr quinoa fiarta<br />
4 oua mari sau 5 mai mici<br />
1 dovlecel<br />
1 ardei gras rosu<br />
100 gr branza feta<br />
sare, piper<br />
<br />
Ouale se mixeaza cu putina sare si piper. Se adauga quinoa fiarta si se amesteca.<br />
Dovlecelul , ardeiul si branza feta se taie cubulete si se adauga peste oua si quinoa. Se amesteca.<br />
Formele de briose (eu am folosit forme de silicon ) se ung cu putin ulei.<br />
Se pune compozitia in formele de briose si se dau la cuptorul preincalzit la 170 grade .<br />
<br />
...si o imagine cam neclara dar ca sa va dati seama cate ies dintr-o portie dubla...<br />
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<br />myraskitchenhttp://www.blogger.com/profile/04663133591340089911noreply@blogger.com0tag:blogger.com,1999:blog-5482322250837547258.post-17824577280815761472018-01-31T19:49:00.002+02:002018-01-31T19:49:50.450+02:00Salata quinoa si avocado<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1sKwolrpiEv2-fTlOqKOQ9WrCLT3INSvrJ3nQDrDCei95AMqfSJsnyGDkDX9zxtR_2g3LM7IDGWVH13tEA6_5jhdjM2RjH_fk064GBZaxA4K7kfzcTcWJVoxHgVB7GcGIgOUE_fezONtz/s1600/IMG_5841.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1595" data-original-width="1600" height="396" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1sKwolrpiEv2-fTlOqKOQ9WrCLT3INSvrJ3nQDrDCei95AMqfSJsnyGDkDX9zxtR_2g3LM7IDGWVH13tEA6_5jhdjM2RjH_fk064GBZaxA4K7kfzcTcWJVoxHgVB7GcGIgOUE_fezONtz/s400/IMG_5841.JPG" width="400" /></a></div>
1 ceasca quinoa<br />
1 avocado<br />
1 castravete<br />
rosii cherry<br />
masline (negre fara samburi am pus eu)<br />
zeama de lamaie<br />
sare, piper dupa gust<br />
ulei de masline<br />
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Quinoa se spala bine in mai multe ape si se pune la fiert in apa cu putina sare . La o parte de quinoa se adauga doua parti de apa si se fierbe pentru aproximativ 15 minute.<br />
Quinoa fiarta si racita se pune intr-un bol si se adauga un avocado taiat cubulete, un castravete taiat cubulete, maslinele taiate felii, rosiile cherry taiate in jumatati. Se stropeste cu zeama de lamaie (zeama de la o jumatate de lamaie am pus eu ) , se asezoneaza dupa gust si sare si piper si si adauga si 2-3 lg ulei de masline. Se amesteca si se serveste imediat .myraskitchenhttp://www.blogger.com/profile/04663133591340089911noreply@blogger.com0tag:blogger.com,1999:blog-5482322250837547258.post-27883610336813155902018-01-07T19:50:00.000+02:002018-01-07T19:56:20.543+02:00Painici (chifle) cu lapte<br />
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<br />
480 gr faina<br />
320 ml lapte caldut<br />
1 lgt sare<br />
20 gr unt<br />
1 pliculet drojdie uscata<br />
optional seminte pentru pus deasupra<br />
<br />
Faina se pune intr-un bol si se face o adancitura in mijloc in care se pune laptele caldut, untul topit si racit, drojdia. Sarea o punem undeva in lateral pentru a nu intra in contact direct cu drojdia.<br />
Incepem sa framantam pana obtinem un aluat elastic care nu se mai lipeste de maini.<br />
Lasam aluatul la dospit la loc caldut pana isi dubleaza volumul .<br />
Din aluatul dospit formam 8-9 chifle pe care le asezam intr-o tava tapetata cu hartie de copt si le mai lasam la dospit inca 10-15 minute.<br />
Daca dorim sa le presaram cu seminte ungem chiflele cu ou batut cu putin lapte si apoi presaram deasupra seminte. Daca le dorim simple sarim peste acest pas.<br />
Coacem chiflele in cuptorul preincalzit la 210 grade in primele 10 minute iar apoi scadem temperatura la 180 grade si mai coacem inca 15 minute .<br />
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<br />myraskitchenhttp://www.blogger.com/profile/04663133591340089911noreply@blogger.com0tag:blogger.com,1999:blog-5482322250837547258.post-46408386419937559412017-11-26T22:29:00.002+02:002017-11-26T22:29:56.897+02:00Chiftele de dovleac si quinoa la cuptor ( de post )<div class="separator" style="clear: both; text-align: center;">
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<br />
o ceasca quinoa<br />
2 dovlecei<br />
2 lg faina de in<br />
2 lg tarate psyllium<br />
3 catei usturoi<br />
1 ceapa mica rasa (optional)<br />
sare, piper<br />
<br />
Nu este pentru prima data cand prepar chiftelute de dovlcei dar este pentru pentru prima data cand prepar chiftelute de dovlcei si quinoa. Recunosc ca nu m-am asteptam sa fie atat de bune si sa fie acceptate atat de usor de restul familiei (in special de copii ) care in momentul in care aud de quinoa nu sunt atat de incantati.<br />
<br />
Pentru inceput am spalat quinoa in cateva ape iar apoi am pus-o la fiert impreuna cu o ceasca de apa. Am fiert cam 10-15 minute pana aceasta a absorbit toata apa iar apoi am lasat-o la racit.<br />
Dovlceii i-am spalat, curatat si razuit. I-am presarat cu putina sare si am lasat sa se inmoaie cam 10 minute.<br />
Intr-un bol am pus quninoa fiarta, dovlceii rasi si storsi de apa pe care au lasat-o , usturoiul pisat, ceapa, sare, piper dupa gust, faina de in si taratele de psyllium (acestea au rolul de a lega compozitia si inlocuiesc oul in chiftelutele vegetale). Am amestecat.<br />
Cu mana usor umezita am format chiftelutele, le-am asezat intr- o tava cu hartie de copt si le-am stropit cu putin ulei.<br />
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Le-am copt la 180 grade timp de aproximativ 30 de minute. Dupa aproximativ 20 de minute le-am intors pentru a se rumeni pe ambele parti.<br />
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<br />myraskitchenhttp://www.blogger.com/profile/04663133591340089911noreply@blogger.com1tag:blogger.com,1999:blog-5482322250837547258.post-69117758247995688922017-11-26T20:16:00.001+02:002017-11-26T20:16:55.578+02:00Friptura de iepure pe pat de legume<div class="separator" style="clear: both; text-align: center;">
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un iepure <div>
1 lg cartofi</div>
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400 gr morcovi baby</div>
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400 gr varza de bruxelles</div>
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1 ceapa mare sau 2 mai mici</div>
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cativa catei de usturoi</div>
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zeama de lamaie</div>
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sare, piper, ierburi de provence sau condimente dupa gust</div>
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Intr-o tava unsa cu putin ulei am asezat cartofii curatati si taiati cubulete, morcovii, varza de bruxelles , ceapa taiata in sferturi si cateii de usturoi curatati. Am stropit cu putin ulei, am condimentat cu sare, piper, ierburi de provence, putin cimbru si am amestecat.</div>
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Am portionat , spalat si spers carnea de iepure cu un servet. </div>
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Am presarat-o apoi cu sare si piper proaspat rasnit .</div>
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Am asezat carnea de iepure peste legumele din tava iar apoi am stropit cu zeama de lamaie si putin ulei de masline . Am acoperit tava cu o folie de aluminiu si am dat-o la cuptorul preincazlit la 180 de grade pentru o ora. Dupa acest timp am indepartat folia si am mai lasat friptura la cuptor inca aproximativ 30 de minute.</div>
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myraskitchenhttp://www.blogger.com/profile/04663133591340089911noreply@blogger.com0tag:blogger.com,1999:blog-5482322250837547258.post-80253789893067593572017-11-26T19:37:00.000+02:002017-11-26T19:37:00.915+02:00Friptura de rata cu ierburi de provence pe pat de cartofi la cuptor<div class="separator" style="clear: both; text-align: center;">
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<br />
O friptura gustoasa , aromata si usor de pregatit pentru momente in care nu prea avem mult chef de stat de bucatarie.<br />
<br />
pulpele si pieptul de la o rata<br />
1 kg cartofi<br />
cativa catei de usturoi<br />
ierburi de provence<br />
1 lamaie<br />
1 -2 crengute de cimbru<br />
sare, piper<br />
<br />
Pulpele si pieptul de rata se spala si se sterg cu un servet.<br />
Cu un cutit foarte bine ascutit se cresteaza usor pielea de pe pulpe si piept pentru ca in timpul frigerii grasimea sa se poata topi si pielea sa ramana crocanta. Se condimenteaza cu sare, piper si ierburi de provence .<br />
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Cartofii se curata, se taie cubulete iar apoi se asaza intr-o tava . Se condimeteaza dupa gust cu sare, piper, rozmarin.<br />
Peste cartofii din tava se asaza carnea de rata .<br />
Lamaia se taie in sferturi si i se stoarcem zeama peste carne si cartofi iar apoi daca este o lamaie bio coaja se poate pune si ea in tava pentru mai multa aroma.<span id="goog_241739843"></span><br />
Cateii de usturoi se curata , se taie in sferturi sau jumatati iar apoi se presara si ei in tava peste cartofi si carne.<br />
Se presara si crengutele de cimbru.<br />
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Se adauga in tava si un pahar cu apa si se stropeste cu putin ulei.<br />
Se acopera tava cu o folie de aluminiu si se da la cuptorul preincalzit la 180 grade aproximativ o ora.<br />
Dupa acest timp se indeparteaza folia si se mai lasa friptura la cuptor pana se rumeneste.<br />
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<br />myraskitchenhttp://www.blogger.com/profile/04663133591340089911noreply@blogger.com0tag:blogger.com,1999:blog-5482322250837547258.post-80645272594380911992017-11-26T19:04:00.001+02:002017-11-26T19:04:58.789+02:00Smantana de caju Pentru ca suntem in perioada postului vreau sa va recomand si eu o smantana vegetala cat se poate de usor de pregatit si de gustoasa.<br />
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100 gr caju<br />
100 ml apa plata<br />
2 lg zeama de lamaie<br />
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Nucile caju se pun la hidratat in apa pentru 24 de ore la frigider sau peste noapte la temperatura camerei.<br />
Nucile hidratate se scurg de apa in care au stat la hidratat, se clatesc si apoi se pun in blender cu 100 ml apa si 2 lg zeama de lamaie. Optional se poate pune si putina sare. Se mixeaza cateva minute pana obtinem o crema fina.<br />
Aceasta smantana se poate pastra la frigider 2-3 zile.<br />
Se poate folosi in ciorbite, sosuri sau creme.myraskitchenhttp://www.blogger.com/profile/04663133591340089911noreply@blogger.com0tag:blogger.com,1999:blog-5482322250837547258.post-76736182619604076492017-11-07T10:55:00.001+02:002018-10-17T10:19:28.190+03:00Paine cu cartofi Aceasta paine este de departe una dintre preferatele familiei : o paine cu coaja crocanta si subtire, miez moale si elastic, coapta pe piatra .<br />
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Nu stiu daca v-am povestit dar de ani buni am evitat sa cumparam paine din comert si am preferat sa o pregatim noi acasa. Am achizitionat atunci o masina de facut paine si ne-am folosit intens de ea sa zic cam 2-3 ani dar din pacate aceasta a cedat si pentru o perioada nu foarte lunga , din lipsa timpului, am revenit la painea din comert. Clar aceasta nu mai era pe placul nostru asa ca ne-am hotarat sa investim in al doilea aparat de pregatit painea acum aproximativ 2 ani si de atunci nu stiu daca am cumparat paine de 5 ori. Am incercat foarte multe retete in aceasta perioada, cu faina integrala, cu secara, cu seminte si multe altele. Chiflele au devenit preferatele copiilor, mie imi plac painicile cu multe seminte, iar altele, cum ar fi aceasta painica care ramane moale si dupa 2-3 zile ne-au cucerit pe toti.<br />
Pentru aceasta paine cu cartofi am folosit :<br />
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200 gr cartofi fierti in coaja (2 cartofi fierti in coaja si lasati apoi la racit -eu ii aveam deja fierti din ziua precedenta in care am facut o salata de cartofi )<br />
200 ml apa calduta<br />
200 gr lapte<br />
740 gr faina alba tip 550<br />
1/2 lgt zahar<br />
1 lgt sare<br />
7 gr drojdie uscata<br />
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Eu am framantat painea in masina de paine pentru a-mi usura munca asa ca am pus in cuva masinii de facut paine apa, laptele, zaharul, sarea, cartofii dati pe razatoare, faina si drojdia. Am selectat programul de framantare si dospire care la masina mea dureaza o ora si 20 minute iar in acest timp eu m-am ocupat de alte treburi.<br />
Daca nu aveti masina de paine sau alt aparat de framantat painica se poate framanta la fel de bine si cu mana iar apoi se pune la dospit intr-un loc caldut acoperita cu un prosop.<br />
Aluatul framantat si dospit l-am rasturnat pe masa de lucru unsa cu putin ulei si l-am intins putin cu mana in forma de dreptunghi, l-am impaturat , am tras colturile dedesubt si i-am dat o forma rotunda. Am lasat painea la dospit inca 20 minute pe masa .<br />
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Intre timp am pus apa in cavitatea cuptorului (daca nu aveti asa ceva la cuptor se poate pune un vas cu apa jos in cuptor ), am incis cuptorul la 220 grade cu tot cu piatra de copt in cuptor.<br />
Painea dospita am crestat-o cu un cutit foarte bine ascutit iar apoi am deschis cuptorul si cu miscari foarte rapide am pus painea direct pe piatra incisa din cuptor.<br />
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Am lasat la copt la 220 grade in primele 15 minute iar apoi am redus temperatura la 170 grade. In total a stat painica mea in cuptor timp de aproximativ 1 ora. Pe toata durata am copt pe functia cu ventilatie si steamer pornit.<br />
- daca nu aveti piatra de copt painea se pune la copt intr-o tava tapetata cu hartie de copt.<br />
Painea coapta se lasa la racit pe un grilaj si numai cand e racita in totalitate se poate pune intr-o punga din plastic la pastrare.<br />
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<br />myraskitchenhttp://www.blogger.com/profile/04663133591340089911noreply@blogger.com0tag:blogger.com,1999:blog-5482322250837547258.post-71764513796933268132017-10-31T21:57:00.001+02:002017-10-31T21:57:41.762+02:00Placinta cu dovleac ( pumpkin pie )De mult timp ma pregatesc sa fac aceasta placinta si in sfarsit iata ca am reusit .<br />
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<b>Pentru aluat : </b><br />
300 gr faina<br />
1 lg zahar<br />
200 gr unt rece<br />
2 galbenuse<br />
1-2 lg apa foarte rece de la frigider (daca este cazul - eu de regula framant bine intai si pun apa doar daca nu se leaga aluatul. Daca veti folosi galbenusurile de la oua mai mari nu va mai fi nevoie de apa)<br />
un varf de cutit de sare<br />
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<b>Pentru umplutura :</b><br />
un dovleac placintar<br />
3 lg zahar<br />
150 ml smantana lichida<br />
3 oua<br />
1/2 lgt ghimbir ras (optional)<br />
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Pentru ca dovleacul trebuie copt intai ne vom ocupa prima data de umplutura :<br />
Dovleacul se spala si se taie in sferturi. Cu ajutorul unei linguri i se scot samburii. Se asaza dovleacul intr-o tava si se da la cuptor la aproximativ 170-180 grade pana se inmoaie.<br />
Dovleacul copt se curata de coaja si se zdrobeste pana obtinem un piure. Se lasa la racit .<br />
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Intr-un bol se mixeaza ouale cu zaharul si smantana lichida , se adauga piureul de dovleac (pentru ca am avut un dovleac mai marisor eu nu am pus tot piureul ) si ghimbirul.<br />
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Avand umplutura gata preparata ne putem apuca de aluat.<br />
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Ca sa fie mai usor eu framant aluatul in robotul de bucatarie : pun in robot faina, untul rece taiat cubulete , galbenusurile, sarea si zaharul si mixez pana se formeaza o bila de aluat.<br />
In lipsa unui robot se poate framanta la fel de bine si cu mana.<br />
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Pe o hartie de copt intindem aluatul intr-o foaie subtire de aproximativ 0,5 cm iar apoi cu ajutorul foii de copt il rasturnam intr-o forma rotunda de tarta. Eu am o forma cu diametrul de 28 cm.<br />
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Aranjam aluatul in forma si decupam pe margini excesul de aluat. Cu aluatul care ramane se poate decora placinta dupa ce se pune umplutura.<br />
Aluatul se inteapa cu o furculita din loc in loc pentru a nu se umfla la copt.<br />
Se toarna umplutura peste aluat si daca se doreste se orneaza cu restul de aluat (eu am intins aluatul si am decupat frunzulite si un dovlecel ).<br />
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Se da placinta la cuptorul preincalzit la 170 grade pentru aproximativ 50 minute.<br />
Placinta coapta se lasa la racit iar apoi se poate servi.<br />
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<br />myraskitchenhttp://www.blogger.com/profile/04663133591340089911noreply@blogger.com0tag:blogger.com,1999:blog-5482322250837547258.post-85526577013375873932017-10-31T18:16:00.000+02:002017-10-31T18:16:39.478+02:00Briose cu dovleac (fara zahar)<div class="separator" style="clear: both; text-align: center;">
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<b>- pentru 18 briose -</b></div>
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250 gr faina</div>
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250 gr piure de dovleac copt (dovleac placintar )</div>
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2 oua</div>
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100 ml ulei</div>
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100 ml lapte</div>
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1 lgt esenta de vanilie</div>
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un varf de cutit de cuiosoare macinate</div>
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1/2 lgt scortisoara</div>
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1 lgt bicarbonat</div>
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zeama de lamaie</div>
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<b>Optional pentru crema :</b> </div>
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<br /></div>
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1 avocado bine copt</div>
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1 banana</div>
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1lgt pudra de roscove (karob)</div>
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De aceasta data eu am avut piureul de dovleac gata facut (piure ramas de la o placinta cu dovleac) dar in cazul in care nu il avem ne ocupam pentru inceput de dovleacul pe care il spalam, il taiem in sferturi pe lung si ii scoatem samburii. </div>
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Asezam dovleacul intr-o tava si il dam la cuptor pana se inmoaie. </div>
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Indepartam coaja de la dovleacul copt iar miezul il zdrobim pana obtinem un piure .</div>
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Intr-un bol punem piureul de dovleac, cele 2 oua, laptele, uleiul si esenta de vanilie. Le mixam.</div>
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Adaugam treptat faina amestecata cu scortiosoara si pudra de cuisoare pana o incorporam pe toata. Intr-o canita punem bicarbonatul si il stingem cu putina zeama de lamaie. Turnam in compozitia pentru briose si amestecam usor. </div>
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Tapetam tava de briose cu hartiutele speciale si repartizam compozitia in aceste forme in mod egal.</div>
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Avem grija sa nu umplem formele mai mult de 2/3 pentru ca briosele vor creste la copt. </div>
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Dam tava in cuptorul preincalzit la 170 grade pentru 25 de minute sau pana trec de testul scobitorii. </div>
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Se lasa sa se racoreasca iar apoi se pot servi . Aceste briose au o textura usor umeda si cremoasa.</div>
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Iar daca doriti si o crema pentru ele va recomand cu incredere ”ciocolata bebelusului ” adica : </div>
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1 avocado bine copt mixat cu o banana bine coapta si ea si o lingurita pudra de roscove .</div>
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Pentru aspect eu am mai presarat deasupra cipsuri de cocos.</div>
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myraskitchenhttp://www.blogger.com/profile/04663133591340089911noreply@blogger.com0tag:blogger.com,1999:blog-5482322250837547258.post-64305480714373772282017-09-20T10:52:00.002+03:002017-09-20T10:52:38.683+03:00Chiftele de dovleac la cuptor<div class="separator" style="clear: both; text-align: center;">
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Pentru o cina usoara...<br />
<br />
600 gr dovleac razuit<br />
3 lg branza de vaci<br />
3 lg tarate de ovaz<br />
1/2 ceapa mai mica data de razatoarea cu ochiuri mici<br />
1 catel mai mare de usturoi<br />
1 ou<br />
sare, piper<br />
optional marar tocat 1 lgt<br />
<br />
Dovleacul se presara cu sare si se lasa aproximativ o jumatate de ora sa se inmoaie si sa isi lase apa.<br />
Stoarcem dovleacul de apa pe care a lasat-o si il amestecam cu branza, oul usor batut, taratele de ovaz, ceapa razuita, usturoiul zdrobit, piper dupa gust , sare daca mai este nevoie. De retinut ca dovleacul a fost sarat la inceput asa ca este bine sa gustati compozitia ca sa vedeti daca mai are sau nu nevoie de sare. Se amesteca bine toate si daca doriti acum este momentul sa puneti si mararul tocat. Eu de aceasta data nu am pus pentru ca am pus marar in sosul de iaurt.<br />
Se tapeteaza o tava cu hartie de copt si cu ajutorul unei linguri se pun gramajoare din compozitia cu dovleac in tava .<br />
Se da tava la cuptorul preincalzit la 180 grade aproximativ 40 minute .<br />
<br />
Noi am servit aceste chiftelute cu un sos de iaurt :<br />
iaurt grecesc 1 pahar, 1 catel de usturoi zdrobit, 1 lg zeama de lamaie, 1 lg ulei de masline, 1 lg marar tocat, sare dupa gust. Se amesteca toate si se lasa o ora la rece pentru a se intrepatrunde aromele.<br />
<br />myraskitchenhttp://www.blogger.com/profile/04663133591340089911noreply@blogger.com0