tag:blogger.com,1999:blog-17553649580201496042024-03-05T00:44:03.206-08:00Povesti bucatarestiA fost odata un purcel, vitel, mioara, berbecut si miel,inaripate, urecheate si cele vanate,verzi, galbene, mov, portocalii si rosii, zemoase, uscate, tari, moi si coapte, pufoase, aerate, sfaramicioase si gumate, sarat, piperat, iute si picant, dulce, acrisor si ceva fermecator!Anonymoushttp://www.blogger.com/profile/05942573886948747937noreply@blogger.comBlogger138125tag:blogger.com,1999:blog-1755364958020149604.post-50615123308775393712013-07-25T00:59:00.004-07:002013-07-25T00:59:45.063-07:00Paste cu chiftele de pui in sos de rosii<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6lfguoWthtVJL3NSuGy6WX0biWgD3ZlwDm_DpPKEbHBv1ZkkLJC5zRHwEabV83r9l0J1de6XjF7gzccpQh8IGdDK4v7wTJe9e3skkFuKHVnR1h2Rvs8Dt44recdhbFIihiTrp2sfsQt8/s1600/paste+cu+chiftele+de+pui+si+sos+de+rosii.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="520" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6lfguoWthtVJL3NSuGy6WX0biWgD3ZlwDm_DpPKEbHBv1ZkkLJC5zRHwEabV83r9l0J1de6XjF7gzccpQh8IGdDK4v7wTJe9e3skkFuKHVnR1h2Rvs8Dt44recdhbFIihiTrp2sfsQt8/s640/paste+cu+chiftele+de+pui+si+sos+de+rosii.jpg" width="640" /></a></div>
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500 gr de orice fel de paste </div>
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<b>pentru chiftele:</b></div>
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500 gr carne pui tocata</div>
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2 felii paine alba inmuiata in lapte</div>
<div style="text-align: center;">
1/2 ceapa</div>
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2 catei usturoi</div>
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1 ou</div>
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1/2 lingurita oregano</div>
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1/2 lingurita busuioc</div>
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sare</div>
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piper</div>
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ulei pentru prajit</div>
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<b>pentru sos:</b></div>
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1 l rosii pasate</div>
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1 ceapa</div>
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3 catei usturoi</div>
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1 lingurita busuioc</div>
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sare</div>
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piper</div>
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Pentru chiftele, dati prin masina de tocat carnea, ceapa, usturoiul si painea. Adaugati oul, oregano, busiocul, sarea si piperul dupa gust si amestecati foarte bine toate ingredientele. Formati chiftelutele in forma de bilute si prajiti-le in ulei incins. Pentru sos, taiati ceapa si usturoiul foarte marunt. In 3 linguri de ulei puneti la calit ceapa, cand s-a mai inmuiat, adaugati usturoiul si mai caliti cateva minute, cu atentie, sa nu ardeti usturoiul. Turnati rosiile pasate, adaugati busuiocul si lasati la fiert, amestecand din cand in cand cca 15 minute. Sarati si piperati dupa gust. Adaugati in sos chiftelele si lasati sa mai fiarba domol cca 10. minute. Fierbeti pastele in apa sarata. Strecurati-le si adaugati un strop de ulei de masline. Puneti pastele in farfurii, turnati deasupra sosul cu chiftele si ...gata masa! Pofta buna!</div>
Anonymoushttp://www.blogger.com/profile/05942573886948747937noreply@blogger.com0tag:blogger.com,1999:blog-1755364958020149604.post-89135791619812998052013-07-18T00:01:00.000-07:002013-07-18T00:07:59.237-07:00Focaccia cu oregano<div style="text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiInsBM65x_aTEVQTWmjrzwxOL_LDTPYIiR_2oyMDcfcIgCQa1NR8pXvuN0E69WwhRkA5_ZiUjNFJdh5KyFotfcdssn3_5zgtST0dxopoDMCh0eJ67aQEzSuZJArJI2aMcioxO-Cgnz9tc/s1600/2013-07-04+19.53.21.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiInsBM65x_aTEVQTWmjrzwxOL_LDTPYIiR_2oyMDcfcIgCQa1NR8pXvuN0E69WwhRkA5_ZiUjNFJdh5KyFotfcdssn3_5zgtST0dxopoDMCh0eJ67aQEzSuZJArJI2aMcioxO-Cgnz9tc/s1600/2013-07-04+19.53.21.jpg" height="480" width="640" /></a></div>
1 kg faina</div>
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625 ml apa</div>
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3 pliculete de 7 gr drojdie uscata </div>
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2 linguri zahar</div>
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2 lingurite sare de mare</div>
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1/4 lingurita piper</div>
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2 lingurite de oregano uscat</div>
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Puneti faina intr-un castron mai marisor, faceti o adancitura in mijloc si turnati in ea 1/2 din apa, drojdia, zaharul si 1 lingurita sare. Amestecati maiaua cu furcuilita pana se leaga ca o smantana groasa (cca 2 minute).<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVuDnQy0MxNJSSYYhrDPfObVPt7IwXMF3KXojxfSHCIO5Db8alJy7U5YrC6jxjDjQituGhg-szT7WlUzxIqZsmilZkJTqKaomKB8V4qov2UlqgXpka1YD4Cd-XElcmcMfs0gm_DV6Y7ZA/s1600/2013-07-04+16.08.48.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVuDnQy0MxNJSSYYhrDPfObVPt7IwXMF3KXojxfSHCIO5Db8alJy7U5YrC6jxjDjQituGhg-szT7WlUzxIqZsmilZkJTqKaomKB8V4qov2UlqgXpka1YD4Cd-XElcmcMfs0gm_DV6Y7ZA/s1600/2013-07-04+16.08.48.jpg" height="240" width="320" /></a></div>
Adaugati restul de faina si apa. Amestecati bine. Transferati coca pe blatul mesei presarat cu faina si framantati 5-7 minute.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixlWtIIEUixcMr4cXf51A-4_ORwNdN_v423cqor8Sdms0bMCBKaSsWR2y6qyIbS5IXy6AUgBV7Gg68S6Ra2xVZH4jKjhkY1XfOLBsuuMFwD9nukD35WM_8chDfkVJcFxoizWqzPGQxasg/s1600/2013-07-04+17.48.07.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixlWtIIEUixcMr4cXf51A-4_ORwNdN_v423cqor8Sdms0bMCBKaSsWR2y6qyIbS5IXy6AUgBV7Gg68S6Ra2xVZH4jKjhkY1XfOLBsuuMFwD9nukD35WM_8chDfkVJcFxoizWqzPGQxasg/s1600/2013-07-04+17.48.07.jpg" height="240" width="320" /></a></div>
Aluatul va fi un pic lipicios dar nu va speriati. Este gata atunci cand aluatul ce ramane pe maini se lipeste de coca ramas pe masa si va puteti curata cat de cat mainile. Daca este nevoie mai adaugati putina faina. Aluatul adunati-l intr-o bila, puneti-l intr-un vas presarat cu faina si lasati la crescut 1 ora sub un prosop la loc caldut (trebuie cel putin sa se dubleze in volum).<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhB3askLGroieyaemngafIZLFLi_bg128yWmHVctlpZhivIL2yC3wjWti4G8M1AftNBAYAgs6YY6mVR26L8PFb2Qffi1AEuDa-cG5ZHVXBm2zZk9gH3MA-5KFAnLJpcGKqMXoOGrz4bgxs/s1600/2013-07-04+17.03.47.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhB3askLGroieyaemngafIZLFLi_bg128yWmHVctlpZhivIL2yC3wjWti4G8M1AftNBAYAgs6YY6mVR26L8PFb2Qffi1AEuDa-cG5ZHVXBm2zZk9gH3MA-5KFAnLJpcGKqMXoOGrz4bgxs/s1600/2013-07-04+17.03.47.jpg" height="240" width="320" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyQrIuEE6ZIoDOsZ1DwwiH8kFN8xtKRgq5KtGqS63GQJ4CNEJ-b0cw9JI3FoFM0b9VoZ79JBmq6cVfdCyCAJbtWK4910acwTM-ILH1mH34Y2V3pyFB8eZgFKUb8MQH25BBwoLV0y2yqNw/s1600/2013-07-04+17.59.33.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyQrIuEE6ZIoDOsZ1DwwiH8kFN8xtKRgq5KtGqS63GQJ4CNEJ-b0cw9JI3FoFM0b9VoZ79JBmq6cVfdCyCAJbtWK4910acwTM-ILH1mH34Y2V3pyFB8eZgFKUb8MQH25BBwoLV0y2yqNw/s1600/2013-07-04+17.59.33.jpg" height="240" width="320" /></a></div>
Aluatul crescut loviti-l de cate ori cu pumnul, transferati-l din nou pe masa si framantati-l inca 5-7 minute adaugand treptat 4 linguri de ulei de masline. Ungeti o tava cu ulei de masline, presarati faina, intindeti aluatul cu grosimea de cca.1 cm si transferati-l pe tava. Presarati oregano si framantati usor aluatul cu degetele.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGAgNhfpk758DQiDO6VKDyybB6lCHXZ7EYWse4ROtG9pP6EYnS5aZF61stj7GGblL21d2QbyE14sqavrQqKof5oEJtkXX999o7boTNYlgX3k7-ODf8qn13mrqlcV-yBzizhzHMXVMWQ8Y/s1600/2013-07-04+18.53.41.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGAgNhfpk758DQiDO6VKDyybB6lCHXZ7EYWse4ROtG9pP6EYnS5aZF61stj7GGblL21d2QbyE14sqavrQqKof5oEJtkXX999o7boTNYlgX3k7-ODf8qn13mrqlcV-yBzizhzHMXVMWQ8Y/s1600/2013-07-04+18.53.41.jpg" height="240" width="320" /></a></div>
Turnati 2 linguri de ulei peste aluat si puneti-l la crescut inca 1 ora. Aluatul crescut mai faramanati-l usor cu degetele ca sa aplatizati putin aluatul (sa fie de cca 1-1,5 cm grosime), presarati putina sare si piper proaspat macinat deasupra.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiou40iShbhxVF0dfC7mlDnRn4-rQPe_vfCCEvWfEEi-es5IKZtgij8KIrPbPE97wng93Rpbsteta2MZnKNqgXZiQDOzpxMpsvs60mSoWNRZktyemqQpi8sVHSRaI-90iSF5qVGOz3bjPM/s1600/2013-07-04+17.58.48.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiou40iShbhxVF0dfC7mlDnRn4-rQPe_vfCCEvWfEEi-es5IKZtgij8KIrPbPE97wng93Rpbsteta2MZnKNqgXZiQDOzpxMpsvs60mSoWNRZktyemqQpi8sVHSRaI-90iSF5qVGOz3bjPM/s1600/2013-07-04+17.58.48.jpg" height="240" width="320" /></a></div>
Coaceti in cuptorul preincalzit cca.30-35 de minute la 220 de grade. Daca focaccia tinde sa se arda reduceti focul. Cu 10 minute inainte sa fie gata eu am presarat putin parmezan, dar este optional. Pofta buna!</div>
Anonymoushttp://www.blogger.com/profile/05942573886948747937noreply@blogger.com0tag:blogger.com,1999:blog-1755364958020149604.post-74464540449986601092013-07-16T22:30:00.000-07:002013-07-16T22:30:37.667-07:00Supa cu ciuperci si branza topita<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVS5TgaUr2MvlLsrPNc6yragybqOmyQ13J3ZqF0xatMMnHZrr7Ejv8yJo-gbr6ydrTv1soMf431-5bMKi04jGS7p0rVMpbWK-34J83gQlhMfFzbELZ-XEB6NdSLeq9LVDE5uup4wLMEjE/s1600/supa+cu+ciuperci+si+branza+topita.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVS5TgaUr2MvlLsrPNc6yragybqOmyQ13J3ZqF0xatMMnHZrr7Ejv8yJo-gbr6ydrTv1soMf431-5bMKi04jGS7p0rVMpbWK-34J83gQlhMfFzbELZ-XEB6NdSLeq9LVDE5uup4wLMEjE/s1600/supa+cu+ciuperci+si+branza+topita.jpg" height="478" width="640" /></a></div>
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500 gr ciupeci proaspete</div>
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4 -5 cartofi</div>
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1 morcov</div>
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1 ceapa</div>
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4-5 triunghiuri branza topita</div>
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1 lingura condiment de ciuperci uscate (optional, insa, merita)</div>
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(il gasiti pe blog la "Condimente")</div>
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1 lingura unt </div>
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1 lingura ulei masline</div>
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1/2 lamaie</div>
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1 legatura patrunjel</div>
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sare si piper dupa gust</div>
<span style="text-align: justify;">Puneti cartoful curatat si taiat cuburi la fiert in 3 litri de apa. Ciupercile taiati-le feliute, ceapa taiati-o foarte marunt, morcovul dati-l prin razatoarea mica. Puneti intr-o tigaie la prajit ceapa in unt si ulei de masline. Cand ceapa s-a inmuiat adaugati morcovul si mai prajiti cateva minute pana da drumul la culoare. Adaugati ciupercile si sotati totul inca 5-7 minute. Adaugati o ceasca de apa de la cartofi, 1 lingura de condiment de ciuperci uscate si lasati sa se mai inabuse cca. 5 minute. Acum, cartoful trebuie sa fie aproape fiert asa ca puteti adauga in oala ciupercile, morcovul si ceapa din tigaie. Sarati si piperati. Lasati sa mai fiarba cca.5-7 minute pana cartoful este gata. Adaugati triunghiurile de branza topita si amestecati pana s-au dizolvat. Turnati zeama de la lamaie. Taiati verdeata marunt, adaugati in supa si stingeti focul. Este fina, catifelata si delicioasa! Pofta buna!</span>Anonymoushttp://www.blogger.com/profile/05942573886948747937noreply@blogger.com0tag:blogger.com,1999:blog-1755364958020149604.post-70182708919198182692013-07-16T11:39:00.002-07:002013-07-16T11:39:44.591-07:00Condiment din ciuperci de padure uscate<div style="text-align: justify;">
Ciupercile de padure au un gust si miros incomparabile cu cele din comert.Insa, sunt greu de gasit si, de regula, sursa nu este de incredere. Dar, putem gasi in market-uri ciuperci de padure uscate, care sunt la fel de aromate si, bineinteles , verificate.O lingura-doua din acest condiment va conferi mancarurilor Dvs. cu ciuperci aceiasi aroma si acelasi gust ca si ciupercile de padure.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhE-ltB8O6XHAlF85_jcIUu3pPyZ0230TUY0z9Vd9Ni8VJ9CLyVSuSkQhwmauwiFKS6QB6bS2aMjbKVpV2U-lBt-InhWR42oa8Rouw6vgjokkBhJmavtZvnb0hH-S_RGNy0-NpYB2ldmik/s1600/ciuperci+uscate.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em; text-align: justify;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhE-ltB8O6XHAlF85_jcIUu3pPyZ0230TUY0z9Vd9Ni8VJ9CLyVSuSkQhwmauwiFKS6QB6bS2aMjbKVpV2U-lBt-InhWR42oa8Rouw6vgjokkBhJmavtZvnb0hH-S_RGNy0-NpYB2ldmik/s1600/ciuperci+uscate.jpg" height="254" width="320" /></a></div>
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Deci, pentru condimentul de ciuperci aveti nevoie de un pachet de ciuperci de padure uscate (hribi, galbiori sau mix de ciuperci de padure). Macinati ciupercile intr-o rasnita pana devin praf. Acest condiment va inlocui cu succes cubuletele de ciuperci care sunt pline de arome artificiale si potentiatori de gust.</div>
Anonymoushttp://www.blogger.com/profile/05942573886948747937noreply@blogger.com0tag:blogger.com,1999:blog-1755364958020149604.post-11903893691026765302013-07-15T22:58:00.000-07:002013-07-15T22:58:03.092-07:00Clatitute cu dovlecei (oladii cu dovlecei)<div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3yzoBRQ_sxNvLF0epzaKZEcAuZIktKA2VumWz0gU1d9Ul2trCHQc1m2fpq_ItpYPLuBe34t-_SnL9pLAWaCuc2gyq0O8cE-3y7eLYHVyoTNSdGEw6HVHMjbvXZM9NXSX7k02gjzq1ivM/s1600/oladii+cu+dovlecel.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3yzoBRQ_sxNvLF0epzaKZEcAuZIktKA2VumWz0gU1d9Ul2trCHQc1m2fpq_ItpYPLuBe34t-_SnL9pLAWaCuc2gyq0O8cE-3y7eLYHVyoTNSdGEw6HVHMjbvXZM9NXSX7k02gjzq1ivM/s1600/oladii+cu+dovlecel.jpg" height="546" width="640" /></a></div>
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3 dovlecei mari</div>
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2 catei de usturoi</div>
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1 legatura marar sau patrunjel</div>
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3 oua</div>
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2 linguri cu varf faina</div>
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1/4 lingurita sare</div>
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1 praf piper </div>
<span style="text-align: justify;">Dovleceii curatati-i de coaja si seminte, dati-i pe razatoarea mare, sarati-i foarte putin si lasati-i vreo 10 minute sa dea drumul la lichid. Bateti ouale cu mararul, usturoiul pisat, sarea si piperul. Adaugati dovleceii storsi bine de zeama si amestecati doar atat cat sa se omogenizeze. Incorporati faina si praful de copt. Trebuie sa prajiti imediat clatitutele ca sa nu apuce dovlecelul sa dea drumul la mai multa zeama. Luati cate o lingura de compozitie si turnati in tigaia cu ulei fierbinte. Lasati sa se rumeneasca pe o parte si alta. Scoateti clatitutele pe un prosop de hartie sa se scurga excesul de ulei. Serviti-le cat sunt calde, cu smantana. Pofta buna!</span>Anonymoushttp://www.blogger.com/profile/05942573886948747937noreply@blogger.com0tag:blogger.com,1999:blog-1755364958020149604.post-35571882667990978742013-07-14T22:24:00.000-07:002013-07-14T22:24:19.321-07:00Cotlet de porc cu cimbru si usturoi<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGHlVoQ50dfLr-3ZUZe9lYMCKmKO1XclIwBCa3CKGTxXCQ4x2xWZz8ckTP8hbTb6A195lv9dN-Vv1T6Rv57SPyu1q6xhVWEJFOwNZcbtXrpwaeAsTTkFVJPynJLEiHNfWx6nVFLCS5GlA/s1600/cotlet+porc+cu+usturoi+si+cimbru.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGHlVoQ50dfLr-3ZUZe9lYMCKmKO1XclIwBCa3CKGTxXCQ4x2xWZz8ckTP8hbTb6A195lv9dN-Vv1T6Rv57SPyu1q6xhVWEJFOwNZcbtXrpwaeAsTTkFVJPynJLEiHNfWx6nVFLCS5GlA/s1600/cotlet+porc+cu+usturoi+si+cimbru.jpg" height="480" width="640" /></a></div>
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4-5 cotlete de porc cu os</div>
<div style="text-align: center;">
3 catei de usturoi zdrobiti</div>
<div style="text-align: center;">
1/2 ligurita cimbru</div>
<div style="text-align: center;">
1/2 lingurita sare</div>
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1/4 lingurita piper</div>
<div style="text-align: center;">
2 linguri ulei de masline</div>
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Amestecati usturoiul, cimbrul, uleiul, sarea si piperul si ungeti bine fiecare cotlet cu aceasta marinata. Acoperiti cu folie si lasati cotletele 1 ora la frigider . Prajiti pe fiecare parte pana se patrund. Serviti cu garnitura la alegere si salata. Pofta buna!</div>
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Anonymoushttp://www.blogger.com/profile/05942573886948747937noreply@blogger.com0tag:blogger.com,1999:blog-1755364958020149604.post-1113800491786242622013-07-13T05:49:00.004-07:002013-07-13T05:49:54.884-07:00Chiftelute de curcan cu tarhon<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvKJtxYTSxzYbgAarncmUxKEgZ9U_upmC2OIqYCHjryA7QydoA_j5D0zH7Vh4HM-2PSyTaup1NLcl0Fyr7x6b1GseURO3SQq-EhD24vx8strn3cUG6bbWNqt2KR7zgpVtcfzsKwlxY3eA/s1600/chiftelute+curcan+cu+tarhon.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvKJtxYTSxzYbgAarncmUxKEgZ9U_upmC2OIqYCHjryA7QydoA_j5D0zH7Vh4HM-2PSyTaup1NLcl0Fyr7x6b1GseURO3SQq-EhD24vx8strn3cUG6bbWNqt2KR7zgpVtcfzsKwlxY3eA/s1600/chiftelute+curcan+cu+tarhon.jpg" height="452" width="640" /></a></div>
<div style="text-align: center;">
700 gr carne curcan tocata </div>
<div style="text-align: center;">
1 lingurita tarhon uscat sau proaspat tocat foarte marunt</div>
<div style="text-align: center;">
2 oua</div>
<div style="text-align: center;">
1 lingura unt</div>
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2 linguri cu varf pesmet</div>
<div style="text-align: center;">
1/4 lingurita sare</div>
<div style="text-align: center;">
1/4 lingurita piper alb</div>
<div style="text-align: center;">
ulei pentru prajit</div>
<span style="text-align: justify;">Bateti oualele foarte bine. Amestecati carnea cu ouale batute, pesmetul, untul moale si toate condimentele. Cu o lingura bateti bine compozitia ca sa devina mai pufoasa. Formati chiftelute rotunde sau aplatizate si prajiti-le in ulei incins. Scoateti pe un prosop de hartie ca sa scapati de excesul de grasime. Pofta buna!</span>Anonymoushttp://www.blogger.com/profile/05942573886948747937noreply@blogger.com0tag:blogger.com,1999:blog-1755364958020149604.post-73826869252150575672013-07-10T23:17:00.000-07:002013-07-16T12:23:11.472-07:00Cartofi Wedges<div style="text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi01F6LBU-GAsKQKHdpmF6qEop7P4oPkLTG-j9lIYvGqOwQ5lIJgT4TANJpGwS4jTvERHrbr-d1x1GfRBFzWxL5zFtd-wYGesHpJlEubazzBEXnGJ2cd319jub83wg0qQpFb9t5SZiH28w/s1600/cartofi+wedges+eu.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi01F6LBU-GAsKQKHdpmF6qEop7P4oPkLTG-j9lIYvGqOwQ5lIJgT4TANJpGwS4jTvERHrbr-d1x1GfRBFzWxL5zFtd-wYGesHpJlEubazzBEXnGJ2cd319jub83wg0qQpFb9t5SZiH28w/s1600/cartofi+wedges+eu.jpg" height="480" width="640" /></a></div>
<br />
Condiment pentru cartofi Wedges</div>
<div style="text-align: center;">
(reteta o gasiti pe blog la "Condimente")</div>
<div style="text-align: center;">
1 kg cartofi</div>
<div style="text-align: center;">
3 linguri ulei</div>
<div style="text-align: justify;">
Curatati cartofii si taiati-i pe lungime in patru sau 6 in functie de marimea acestora (important este sa fie de marime apropiata). Amestecati foarte bine cartofii cu condimentul ca fiecare felie sa fie imbracata in condiment.. Turnati uleiul in tava, rasturnati cartofii si intindeti-i intrun singur strat. Cartofii se coc 25-30 de minute la foc mediu si trebuie intorsi dupa 15 minute. Daca tind sa se arda, reduceti focul. Pofta buna!</div>
Anonymoushttp://www.blogger.com/profile/05942573886948747937noreply@blogger.com0tag:blogger.com,1999:blog-1755364958020149604.post-41876346172972047262013-07-09T23:44:00.006-07:002013-07-13T06:01:58.651-07:00Bagheta frantuzeasca<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFKAuTJsbKWBLBS5saU7dI3vmzMZMq_KAjGjACM7vWKZRZGzXimUlW6xW5O6osspbbG_ZKHC1Lq-OFppCV46hTp68styo3mj4JEBxVURce6vcDd7BjjZWXNkyFOAd9i3UXnzEH350Mof8/s1600/2013-07-01+18.11.40.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><br /><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFKAuTJsbKWBLBS5saU7dI3vmzMZMq_KAjGjACM7vWKZRZGzXimUlW6xW5O6osspbbG_ZKHC1Lq-OFppCV46hTp68styo3mj4JEBxVURce6vcDd7BjjZWXNkyFOAd9i3UXnzEH350Mof8/s1600/2013-07-01+18.11.40.jpg" height="480" width="640" /></a></div>
<div style="text-align: center;">
3 1/2 - 4 pahare faina (de 250 ml)</div>
<div style="text-align: center;">
2 plicuri x 7 gr drojdie uscata (sau 50 gr drojdie proaspata)</div>
<div style="text-align: center;">
2 linguri zahar</div>
<div style="text-align: center;">
2 lingurite sare</div>
<div style="text-align: center;">
375 ml apa calda (1 ceasca si 1/2)</div>
<div style="text-align: center;">
ulei pentru uns bolul</div>
<div style="text-align: center;">
malai pentru tava</div>
<div style="text-align: center;">
8 cuburi gheata</div>
<div style="text-align: justify;">
Amestecati faina si sarea intr-un bol mare. Drojdia, daca este proaspata, frecati-o cu o lingura de zahar, daca este uscata, doar amestecati-o cu zaharul . Adaugati 1/2 ceasca apa (125 ml) si lasati vreo 3-4 minute sa se activeze. Turnati drojdia in faina si amestecati adaugand treptat si 1 ceasca de apa. Cand aluatul incepe sa se desprinda de pe maini si de pe bol, transferati-l pe masa presarata cu faina si framantati 10 minute. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCTuF9SnOyyBgegM4pwh96OJhTwVWTl1Ur60Vn4hnrkTNf2GAO3rn9-6pipN21Xm3rJaH4k-ktTI7pk59zUhZ6F2C2Pjg_54lsKw99sLgl4aLbcu_kfBk_3E3f1ZKTWmv9_nry-Zoeyho/s1600/2013-07-04+17.48.07.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCTuF9SnOyyBgegM4pwh96OJhTwVWTl1Ur60Vn4hnrkTNf2GAO3rn9-6pipN21Xm3rJaH4k-ktTI7pk59zUhZ6F2C2Pjg_54lsKw99sLgl4aLbcu_kfBk_3E3f1ZKTWmv9_nry-Zoeyho/s1600/2013-07-04+17.48.07.jpg" height="240" width="320" /></a></div>
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Daca aluatul tot se lipeste de maini mai adaugati cate un pic de faina (eu nu am avut nevoie). Adunati aluatul intr-o bila, ungeti un vas mare cu ulei, puneti in el aluatul, acoperiti vasul cu un prosop.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicrwuZhxiliYKvqzvG9aGszBqb7UOw8F_PAlwRsET8GcY1y3BCOPqLDaQ_GsEHKfNGSg3IpljxLsvcYbxpPk-C6oc0jOYqOU5fIUWsA0Dfgml52OA_63GIPZGUjCa15c6O3ieGEpKy0Ds/s1600/2013-07-04+17.03.47.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicrwuZhxiliYKvqzvG9aGszBqb7UOw8F_PAlwRsET8GcY1y3BCOPqLDaQ_GsEHKfNGSg3IpljxLsvcYbxpPk-C6oc0jOYqOU5fIUWsA0Dfgml52OA_63GIPZGUjCa15c6O3ieGEpKy0Ds/s1600/2013-07-04+17.03.47.jpg" height="240" width="320" /></a></div>
Lasati aluatul la dospit, intr-un loc cald, 30 de minute. Trebuie sa creasca in dimensiune cel putin de doua ori.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_h0byIkb9HMXfSv8OUxTt-Uv10cUAYFOtTnN-uEe_nVYElamn3jW-u7OxRDx5dZrwOSNrXOj79QbWAzsqQLY_wfFIOFwa1fusv5s5QWB2C1xjMWA2vQCESh0xixgNw9Qe3IJQRTqt3Bw/s1600/2013-07-04+17.59.33.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_h0byIkb9HMXfSv8OUxTt-Uv10cUAYFOtTnN-uEe_nVYElamn3jW-u7OxRDx5dZrwOSNrXOj79QbWAzsqQLY_wfFIOFwa1fusv5s5QWB2C1xjMWA2vQCESh0xixgNw9Qe3IJQRTqt3Bw/s1600/2013-07-04+17.59.33.jpg" height="240" width="320" /></a></div>
Aluatul crescut loviti-l de cateva ori cu pumnul ca sa se aseze. Mai framanatati-l de cateva ori si impartiti-l in doua bucati egale.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzIMl-d9mYWQsAbU9j_TfZCYlvu1M1uIX8FnYllsfPUXsg4_Mdro4nPAq2QA5zVW_uwX7KUuG6SGLr9x0f8kGBJ1KIcastpn4GopOdky77H_tFtbTI68reUNOOHLSjvd1RcplN84cf2hc/s1600/2013-07-01+16.06.58.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzIMl-d9mYWQsAbU9j_TfZCYlvu1M1uIX8FnYllsfPUXsg4_Mdro4nPAq2QA5zVW_uwX7KUuG6SGLr9x0f8kGBJ1KIcastpn4GopOdky77H_tFtbTI68reUNOOHLSjvd1RcplN84cf2hc/s1600/2013-07-01+16.06.58.jpg" height="240" width="320" /></a></div>
Din fiecare bucata intindeti cu sucitorul cate o foaie dreptunghiulara cu grosimea de cca. 0,5 cm.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiaYg_ev_p2ebn-lh0E-qL-_ZZvzBCXRYwJNNnXiEKNjx6l7CFAlPHf8hyPE4ZVH1a6izHhnPV5fO7eHgSaCEJ8euLx1AJkzik3U_In9vdwSq2-M4KhYFWrQGzfv45qNBGSUXTHsPxvBJY/s1600/2013-07-01+16.10.39.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiaYg_ev_p2ebn-lh0E-qL-_ZZvzBCXRYwJNNnXiEKNjx6l7CFAlPHf8hyPE4ZVH1a6izHhnPV5fO7eHgSaCEJ8euLx1AJkzik3U_In9vdwSq2-M4KhYFWrQGzfv45qNBGSUXTHsPxvBJY/s1600/2013-07-01+16.10.39.jpg" height="240" width="320" /></a></div>
Aduceti foaia dintr-o parte din alta catre mijloc (ca un plic), apasati cu degetele ca sa sigilati imbinarea, si procedati asa inca do data.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgahFWxN8Vu4CRx09GelTDgVIj_t1O7KEbklJGTEt10zQ99qgwWfGmvGs7YtJbXltda4e0Ok8dKk9cX_VTRlhQT4FMzN9roby86FkEhCMMerH1ezxC2QW5GPgv982NUTu3ML9Lod9-MTRo/s1600/2013-07-01+16.11.05.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSKzjwESFIAkdBRgq5o5yGrOtazT9Y2MmLoxw2GTcwLTkUDiM9T1QGfUQpIvrazM9A8Tj9idYZoo4NTF4Zsn7R_gy572czcdbC7hY477MSlzWeV6YaARfpsg2f5Y2QDOt68D06xKylnns/s1600/2013-07-01+16.11.54.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSKzjwESFIAkdBRgq5o5yGrOtazT9Y2MmLoxw2GTcwLTkUDiM9T1QGfUQpIvrazM9A8Tj9idYZoo4NTF4Zsn7R_gy572czcdbC7hY477MSlzWeV6YaARfpsg2f5Y2QDOt68D06xKylnns/s1600/2013-07-01+16.11.54.jpg" height="150" width="200" /></a><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgahFWxN8Vu4CRx09GelTDgVIj_t1O7KEbklJGTEt10zQ99qgwWfGmvGs7YtJbXltda4e0Ok8dKk9cX_VTRlhQT4FMzN9roby86FkEhCMMerH1ezxC2QW5GPgv982NUTu3ML9Lod9-MTRo/s1600/2013-07-01+16.11.05.jpg" height="150" width="200" /></div>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaOqH-8voMVS95enZCxi26KbQDkDxUJqMifChaVLPI66vlckcPYeP1BVvSSxYdPhprcjYyOTSTqm4wclIkJ9qIJJNDSyJ-kqz_sFc6Q6ONRy5UfBhAOaAk_lHYzaMAEpsA7h7aGvo0hgY/s1600/2013-07-01+16.12.38.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaOqH-8voMVS95enZCxi26KbQDkDxUJqMifChaVLPI66vlckcPYeP1BVvSSxYdPhprcjYyOTSTqm4wclIkJ9qIJJNDSyJ-kqz_sFc6Q6ONRy5UfBhAOaAk_lHYzaMAEpsA7h7aGvo0hgY/s1600/2013-07-01+16.12.38.jpg" height="150" width="200" /></a><br />
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In timp ce pliati foaia intindeti-o pe lungime. Rotunjiti putin batonul de aluat pe care l-ati obinut. Trebuie sa fie de cca.35 cm lungime si 5 cm latime. Acum bucata de aluat incepe sa arate a bagheta. Presarati pe o tava malai sau faina si puneti amandoua baghete pe tava cu imbinarea in jos. Cu un cutit ascutit faceti 4-5 taieturi cu o adancime de cca 1 cm pe fiecare bagheta.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxu9ZTSW5FiiGih1b8bY8u_6Emh1-zT-3JOPsJ9TGEqfggtTKEuw1U0qDwaYmmsgaWUjoHZisHgsaCyiRUvtnWQMEp4xbERlUdXtvsYzKl1pUchjpXSl_Rwp3GfwZnbFXD-GUHvcKdatQ/s1600/2013-07-01+16.17.42.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxu9ZTSW5FiiGih1b8bY8u_6Emh1-zT-3JOPsJ9TGEqfggtTKEuw1U0qDwaYmmsgaWUjoHZisHgsaCyiRUvtnWQMEp4xbERlUdXtvsYzKl1pUchjpXSl_Rwp3GfwZnbFXD-GUHvcKdatQ/s1600/2013-07-01+16.17.42.jpg" height="240" width="320" /></a></div>
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Lasati la dospit inca 25 de minute. Incingeti cuptorul la 230 grade. In josul cuptorului (sub tava in care veti pune baghetele la copt) puneti o alta tava si lasati-o sa se incalzeasca odata cu cuptorul. Cand ati pus tava cu baghetele la cuptor, aruncati gheata pe tava de jos si inchideti repede cuptorul ca tot aburul care se formeaza sa ramana in cuptor. Atentie, sa nu atingeti geamul de la cuptor cu gheata ca se poate sparge (mai bine puneti un prosop pe el cand aruncati gheata). Asa bagheta va creste frumos si va avea o crusta crocanta. Lasati la copt cca 25 de minute, daca tinde sa se arda, reduceti focul dupa primele 15 minute. Succes!</div>
Anonymoushttp://www.blogger.com/profile/05942573886948747937noreply@blogger.com0tag:blogger.com,1999:blog-1755364958020149604.post-45711526217591245442013-07-09T23:36:00.002-07:002013-07-09T23:36:58.151-07:00Ardei umpluti cu ton si rosii<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5DJ9f4Ju5HlF1aFlTvcH-3tGJ_mpeKyIV7F4NHY1o8jaeAr0deRwNHKeUfukVqYIxklmHme-exFcJhjBTNuFwRp21DvLrAzm9RnnABduMgSDX7K30_gBLLQ1JyVrzFtltFacw0KQVmS8/s1600/ardei+umplut+cu+ton.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5DJ9f4Ju5HlF1aFlTvcH-3tGJ_mpeKyIV7F4NHY1o8jaeAr0deRwNHKeUfukVqYIxklmHme-exFcJhjBTNuFwRp21DvLrAzm9RnnABduMgSDX7K30_gBLLQ1JyVrzFtltFacw0KQVmS8/s1600/ardei+umplut+cu+ton.jpg" height="488" width="640" /></a></div>
<div style="text-align: center;">
3 ardei grasi mari</div>
<div style="text-align: center;">
200 gr ton bucati </div>
<div style="text-align: center;">
4-5 rosii mijlocii sau 20 buc rosii cherry</div>
<div style="text-align: center;">
1/3 ardei iute</div>
<div style="text-align: center;">
10-15 masline</div>
<div style="text-align: center;">
2 lingurite capere</div>
<div style="text-align: center;">
1 otet alb din vin</div>
<div style="text-align: center;">
4 linguri ulei masline</div>
<div style="text-align: center;">
1 lingurita busuioc uscat sau 1 mana frunze busuioc proaspat</div>
<div style="text-align: center;">
sare</div>
<div style="text-align: center;">
piper</div>
<span style="text-align: justify;">Taiati ardeii in doua pe lungime si curatati-i de seminte. Intr-un bol puneti rosiile taiate in 4 sau rosii cherry taiate in 2, tonul scurs, caperele, ardeiul iute taiat marunt, maslinele fara samburi taiate in 2, caperele, otetul, o lingura ulei de masline sau, daca aveti ton in ulei, 1 lingura ulei din conserva de ton, busuiocul, sare si piper dupa gust si amestecati totul. Umpleti ardeii cu varf, asezati-i pe tava stropita cu ulei, acoperiti cu folie si dati-i la cuptor 30 de minute la foc mediu. Scoateti folia si mai lasati la cuptor 10-15 minute. O cina usoara si sanatoasa. Pofta buna!</span>Anonymoushttp://www.blogger.com/profile/05942573886948747937noreply@blogger.com0tag:blogger.com,1999:blog-1755364958020149604.post-66783406445247861622013-07-08T22:56:00.001-07:002013-07-08T22:56:35.438-07:00Clatitute pufoase (oladii rusesti)Cand eram mici, bunica ne facea aceste clatitute dimineata, inainte sa plece la munca. Sincer, nu stiu cand mai apuca sa le faca, ca la 6 iesea pe usa. Ne trezea mirosul de vanilie. Le mancam cu dulceata de visine si o cana de ceai sau lapte fierbinte. Minunat!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPKfVWh7eaetj6PUOSb74aApcj-g_1pYe9V949pDZghtzgL8kAxct9rvC7jQD8KNjpZdhZTm990Z_av1_soID9Uv1oZP_PKhdaBx62uvjmAMJLMr9NFEMdd3F8rWgazunERrtHUmeJZ7E/s1600/oladii+eu.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPKfVWh7eaetj6PUOSb74aApcj-g_1pYe9V949pDZghtzgL8kAxct9rvC7jQD8KNjpZdhZTm990Z_av1_soID9Uv1oZP_PKhdaBx62uvjmAMJLMr9NFEMdd3F8rWgazunERrtHUmeJZ7E/s1600/oladii+eu.jpg" height="480" width="640" /></a></div>
<div style="text-align: center;">
160 gr faina (1 pahar de 250 ml)</div>
<div style="text-align: center;">
1/2 lingurita sare</div>
<div style="text-align: center;">
1 lingurita bicarbonat sau praf copt</div>
<div style="text-align: center;">
1 ou</div>
<div style="text-align: center;">
250 ml chefir sau sana</div>
<div style="text-align: center;">
2 linguri zahar</div>
<div style="text-align: center;">
1 pliculet zahar vanilat</div>
<div style="text-align: center;">
ulei pentru prajit</div>
<div style="text-align: left;">
<span style="text-align: justify;">Amestecati faina cu sarea, zaharul, zaharul vanilat si bicarbonatul. Adaugati faina in cateva reprize si amestecati cu telul pana nu raman cocoloase. Aluatul trebuie sa fie mai gros decat cel de clatite si sa se scurga mai greu de pe tel. </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHpsExRzzDzCNMio73nEmpAOpz7PL9YkAhb5nJVVlavCrfhcNZarcVmQSApRC1d66Uc9681VtbsZXGS0voACeV3ARSV3siuZTNiXKkf_EsyKy8ytTtTaDs44b9qrx9hKAew0mlZyRcRpU/s1600/oladii.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHpsExRzzDzCNMio73nEmpAOpz7PL9YkAhb5nJVVlavCrfhcNZarcVmQSApRC1d66Uc9681VtbsZXGS0voACeV3ARSV3siuZTNiXKkf_EsyKy8ytTtTaDs44b9qrx9hKAew0mlZyRcRpU/s1600/oladii.jpg" height="253" width="320" /></a></div>
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<span style="text-align: justify;">Lasati aluatul sa stea 10 minute. Puneti pe foc tigaia, turnati 2 linguri de ulei si lasati sa se incalzeasca bine. Prajiti clatitutele pe o parte si pe alta la foc mediu pana devin aurii. Scoateti-le pe un prosop de hartie ca sa scapati de excesul de ulei.</span></div>
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Daca vreti sa evitati grasimile, in tigaia incinsa turnati doar un strop de ulei (ca pentru clatite normale), rumeniti clatitele pe o parte si pe alta, transferati-le pe o tava de copt si puneti la cuptor 7-8 minute. Serviti cu smantana sau orice gem sau dulceata aveti prin casa. Pe langa un pahar de lapte este un mic dejun excelent pentru copii.Pofta buna!</div>
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Anonymoushttp://www.blogger.com/profile/05942573886948747937noreply@blogger.com0tag:blogger.com,1999:blog-1755364958020149604.post-52755785602301790592013-07-07T22:16:00.001-07:002013-07-07T22:16:51.655-07:00Pui cu ciuperci si mazare<div style="text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3HZkvpLZldsQ_epcBhiA_n5A945_MpS8wc5nh8Yof7b_pMGowmanIM-Uf4ttQCS9Bct8uYjdO6r8yekB8bu6NORzAI9rJG5z8mrLREy5bf91T2P8pjxHvZJ026aEorWSYzi7-lxGiOcs/s1600/pui+cu+mazare+si+ciuperci.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3HZkvpLZldsQ_epcBhiA_n5A945_MpS8wc5nh8Yof7b_pMGowmanIM-Uf4ttQCS9Bct8uYjdO6r8yekB8bu6NORzAI9rJG5z8mrLREy5bf91T2P8pjxHvZJ026aEorWSYzi7-lxGiOcs/s1600/pui+cu+mazare+si+ciuperci.jpg" height="552" width="640" /></a></div>
4 pulpe superioare de pui</div>
<div style="text-align: center;">
100 gr bacon sau kaizer (optional)</div>
<div style="text-align: center;">
300 gr ciuperci</div>
<div style="text-align: center;">
200 gr mazare</div>
<div style="text-align: center;">
2 cepe medii</div>
<div style="text-align: center;">
250 ml apa</div>
<div style="text-align: center;">
1 lingura otet</div>
<div style="text-align: center;">
1 lingura faina</div>
<div style="text-align: center;">
2 linguri ulei</div>
<div style="text-align: center;">
sare</div>
<div style="text-align: center;">
piper</div>
<div style="text-align: center;">
1 legatura de patrunjel</div>
<div style="text-align: justify;">
Turnati uleiul intr-o tigaie mare si prajiti in el pulpele trecute prin faina, pe o parte si pe alta, pana devin aurii. Scoateti pulpele, puneti in aceiasi tigaie baconul si prajiti-l cateva minute pana da drumul la grasime. Adaugati ceapa taiata foarte marunt si caliti-o impreuna cu baconul pana se inmoaie putin. Adaugati ciupercile taiate feliute si mai sotati totul cca.5 minute, amestecand des. Turnati in tigaie otetul si apa si fierbeti 2-3 minute. Adaugati puiul si inabusiti totul sub capac cca 10-15 minute pana e aproape gata. Adaugati mazarea si, daca este nevoie, inca putina apa fierbinte. Tocana trebuie sa se inabuseasca, nu sa fiarba. Sarati si piperati dupa gust, adaugati patrunjelul taiat marunt, mai lasati 2-3 minute. Gata tocanita! Pofta buna!</div>
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Anonymoushttp://www.blogger.com/profile/05942573886948747937noreply@blogger.com0tag:blogger.com,1999:blog-1755364958020149604.post-581550640198225812013-07-06T00:24:00.001-07:002013-07-06T00:24:41.063-07:00Coasta de porc lipicioasa<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhve9LGAmCBXkPN7m5Aav7c4noOkp-QeymF8k4LIFlIjQEKvsFhaQausPSNtINQX9Tcb_4RvDDqaFMtFjSWrOERDBW0EdaEMDLANBF65xB1nQ27ABADW4o5hv9SzGCUrorMpqyeyMBIJCQ/s1600/coaste+lipicioase.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhve9LGAmCBXkPN7m5Aav7c4noOkp-QeymF8k4LIFlIjQEKvsFhaQausPSNtINQX9Tcb_4RvDDqaFMtFjSWrOERDBW0EdaEMDLANBF65xB1nQ27ABADW4o5hv9SzGCUrorMpqyeyMBIJCQ/s1600/coaste+lipicioase.jpg" height="376" width="640" /></a></div>
<div style="text-align: center;">
1 kg pipet porc cu os</div>
<div style="text-align: center;">
2 linguri amestec condimente "Jerk"</div>
<div style="text-align: center;">
600 ml suc ananas</div>
<div style="text-align: center;">
5 linguri zahar brun</div>
<div style="text-align: center;">
4 linguri otet de mere</div>
<div style="text-align: center;">
zeama de la o lamaie sau lime</div>
<span style="text-align: justify;">Frecati foarte bine coasta de porc cu condiment. Asezati-o intr-un vas de ceramica sau plastic si puneti-o la frigider min.2 ore. Coasta marinata asezati-o intr-o tava, sarati-o pe toate partile, turnati 500 ml suc de ananas, acoperi-ti-o cu folie si gatiti-o la cuptor la foc mic (160 grade) 2 ore. Intre timp, amestecati zaharul, otetul, restul de suc de ananas si un praf de sare intr-o cratita. Incalziti totul si lasati sa fiarba pana devine gros si lipicios. Scoateti coastele de la cuptor, indepartati folia, ungeti coastele cu sosul preparat. Coaceti coasta inca 15-20 de minute la foc iute (200 grade) si ungeti-o cu sos din 5 in 5 minute. Eu am servit-o cu orez si salata. Pofta buna!</span>Anonymoushttp://www.blogger.com/profile/05942573886948747937noreply@blogger.com0tag:blogger.com,1999:blog-1755364958020149604.post-34413773699035420612013-07-04T22:53:00.000-07:002013-07-04T22:53:19.309-07:00Prajitura cu visine<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcfuWPEjc4y8Ks9bjOxE1yqHUBxGQOx8qoIjDI-K4Tb196G8Flphv7O8bFBXQXvEc_4UlHh09Hrl9L1mqXLVw5ex4K9KF-ScKWdTEo6WuUPxiBBR6SDKt2ec4ZfbPvFQkTfkQQmqPWTSU/s1600/prajitura+cu+visine.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcfuWPEjc4y8Ks9bjOxE1yqHUBxGQOx8qoIjDI-K4Tb196G8Flphv7O8bFBXQXvEc_4UlHh09Hrl9L1mqXLVw5ex4K9KF-ScKWdTEo6WuUPxiBBR6SDKt2ec4ZfbPvFQkTfkQQmqPWTSU/s1600/prajitura+cu+visine.jpg" height="428" width="640" /></a></div>
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<div style="text-align: center;">
250 gr unt</div>
<div style="text-align: center;">
340 gr faina (2 pahare de 250 ml)</div>
<div style="text-align: center;">
125 gr zahar (1/2 pahar de 250 ml)</div>
<div style="text-align: center;">
1 ou</div>
<div style="text-align: center;">
1 lingurita praf copt</div>
<div style="text-align: center;">
1 lingura smantana</div>
<div style="text-align: center;">
700 gr visine</div>
<div style="text-align: center;">
Curatati visinile de samburi si lasati-le la scurs intr-o sita. Puneti intr-un bol faina, zaharul, praful de copt, untul taiat cubulete, oul si smantana. Amestecati totul. Transefrati aluatul pe masa si framantati-l repede. Inveliti o treime din aluat in folie si puneti-l in congelator. Ungeti o tava cu unt si presarati cu faina. Intindeti restul de aluat si transferati-l cu sucitorul in tava. Puneti visinile pe aluat. Scoateti aluatul intarit de la congelator si razuiti-l peste visine. Introduceti prajitura in cuptorul preincalzit si coaceti cca 45 de minute la 180 de grade (foc mediu). Pofta buna!</div>
<br />Anonymoushttp://www.blogger.com/profile/05942573886948747937noreply@blogger.com0tag:blogger.com,1999:blog-1755364958020149604.post-6525239401944603542013-07-03T23:32:00.001-07:002013-07-16T12:27:13.656-07:00Focaccia cu rozmarin si usturoi<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisOBB_6xd_scaY4RlMIhYEBbjSrnSsH5AvZTKc-tUyvoWhJ6qMFnKCD-3aK0BWewPhwKTYhnDxYMKqsrVgA7W8nz0Sf6l7Fyf4OZ707qWwAhiyK-t8b9zCE-6wF-uYQYMIUfC9zFoBq78/s1600/focaccia+su+usturoi+si+rozmarin.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisOBB_6xd_scaY4RlMIhYEBbjSrnSsH5AvZTKc-tUyvoWhJ6qMFnKCD-3aK0BWewPhwKTYhnDxYMKqsrVgA7W8nz0Sf6l7Fyf4OZ707qWwAhiyK-t8b9zCE-6wF-uYQYMIUfC9zFoBq78/s1600/focaccia+su+usturoi+si+rozmarin.jpg" height="480" width="640" /></a></div>
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<div style="text-align: center;">
1 kg faina</div>
<div style="text-align: center;">
625 ml apa</div>
<div style="text-align: center;">
3 pliculete de 7 gr drojdie uscata </div>
<div style="text-align: center;">
2 linguri zahar</div>
<div style="text-align: center;">
2 lingurite sare de mare</div>
<div style="text-align: center;">
1/4 lingurita piper</div>
<div style="text-align: center;">
1 si 1/2 lingurita rozmarin uscat (sau 3-4 crengute proaspete)</div>
<div style="text-align: center;">
1 capatina usturoi</div>
<div style="text-align: justify;">
Puneti faina intr-un castron mai marisor, faceti o adancitura in mijloc si turnati in ea 1/2 din apa, drojdia, zaharul si sarea. Amestecati maiaua cu furcuilita pana se leaga ca o smantana groasa (cca 2 minute).<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0bYTM4oMD_zko9ZdfGHB6FybpfwplZcDS6IbpT6pPdDUT6aWME8_3zJ9YVYYuqeQ1nYgALZZ2RbauAOECFOnu4DgNHolZ_WllVSNwMZ9BF26Xu9LIHOhdFQr0mleZkZ8Ya6uwjqDgbUU/s1600/2013-07-04+16.08.48.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0bYTM4oMD_zko9ZdfGHB6FybpfwplZcDS6IbpT6pPdDUT6aWME8_3zJ9YVYYuqeQ1nYgALZZ2RbauAOECFOnu4DgNHolZ_WllVSNwMZ9BF26Xu9LIHOhdFQr0mleZkZ8Ya6uwjqDgbUU/s1600/2013-07-04+16.08.48.jpg" height="240" width="320" /></a></div>
Adaugati restul de faina si apa. Amestecati bine. Transferati coca pe blatul mesei presarat cu faina si framantati 5-7 minute.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixlWtIIEUixcMr4cXf51A-4_ORwNdN_v423cqor8Sdms0bMCBKaSsWR2y6qyIbS5IXy6AUgBV7Gg68S6Ra2xVZH4jKjhkY1XfOLBsuuMFwD9nukD35WM_8chDfkVJcFxoizWqzPGQxasg/s1600/2013-07-04+17.48.07.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixlWtIIEUixcMr4cXf51A-4_ORwNdN_v423cqor8Sdms0bMCBKaSsWR2y6qyIbS5IXy6AUgBV7Gg68S6Ra2xVZH4jKjhkY1XfOLBsuuMFwD9nukD35WM_8chDfkVJcFxoizWqzPGQxasg/s1600/2013-07-04+17.48.07.jpg" height="240" width="320" /></a></div>
Aluatul va fi un pic lipicios dar nu va speriati. Este gata atunci cand aluatul ce ramane pe maini se lipeste de coca ramas pe masa si va puteti curata cat de cat mainile. Daca este nevoie mai adaugati putina faina. Aluatul adunati-l intr-o bila, puneti-l intr-un vas presarat cu faina si lasati la crescut 1 ora sub un prosop la loc caldut (trebuie cel putin sa se dubleze in volum).<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhB3askLGroieyaemngafIZLFLi_bg128yWmHVctlpZhivIL2yC3wjWti4G8M1AftNBAYAgs6YY6mVR26L8PFb2Qffi1AEuDa-cG5ZHVXBm2zZk9gH3MA-5KFAnLJpcGKqMXoOGrz4bgxs/s1600/2013-07-04+17.03.47.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhB3askLGroieyaemngafIZLFLi_bg128yWmHVctlpZhivIL2yC3wjWti4G8M1AftNBAYAgs6YY6mVR26L8PFb2Qffi1AEuDa-cG5ZHVXBm2zZk9gH3MA-5KFAnLJpcGKqMXoOGrz4bgxs/s1600/2013-07-04+17.03.47.jpg" height="240" width="320" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyQrIuEE6ZIoDOsZ1DwwiH8kFN8xtKRgq5KtGqS63GQJ4CNEJ-b0cw9JI3FoFM0b9VoZ79JBmq6cVfdCyCAJbtWK4910acwTM-ILH1mH34Y2V3pyFB8eZgFKUb8MQH25BBwoLV0y2yqNw/s1600/2013-07-04+17.59.33.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyQrIuEE6ZIoDOsZ1DwwiH8kFN8xtKRgq5KtGqS63GQJ4CNEJ-b0cw9JI3FoFM0b9VoZ79JBmq6cVfdCyCAJbtWK4910acwTM-ILH1mH34Y2V3pyFB8eZgFKUb8MQH25BBwoLV0y2yqNw/s1600/2013-07-04+17.59.33.jpg" height="240" width="320" /></a></div>
Aluatul crescut loviti-l de cate ori cu pumnul, transferati-l din nou pe masa si framantati-l inca 5-7 minute adaugand treptat 4 linguri de ulei de masline. Ungeti o tava cu ulei de masline, presarati faina, intindeti aluatul cu grosimea de cca.1 cm si transferati-l pe tava. Spargeti capatina de usturoi, puneti cateii de ustiroi cu coaja cu tot, rozmarinul, un praf de sare si piper intr-un bol si amestecati bine. Presarati usturoiul si rozmarinul astfel condimentati pe toate suprafata aluatului. Framantati usor aluatul cu degetele impangand cateii de usturoi si rozmarinul in coca.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgO7PC8Dzgci1mkO8tZubhiPj_qRaQJh5ZiXugwVzr6UOzNjqMmzQWQaZOuH2y4ooRuQlD04RTZJw1LXMCYeNm7y9GCNyegN8zIkiF6OWbOlYfg4GDKODc1pV9mJplvtKh9QqpfjvbXNfA/s1600/2013-07-04+18.53.24.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgO7PC8Dzgci1mkO8tZubhiPj_qRaQJh5ZiXugwVzr6UOzNjqMmzQWQaZOuH2y4ooRuQlD04RTZJw1LXMCYeNm7y9GCNyegN8zIkiF6OWbOlYfg4GDKODc1pV9mJplvtKh9QqpfjvbXNfA/s1600/2013-07-04+18.53.24.jpg" height="240" width="320" /></a></div>
Turnati 2 linguri de ulei peste aluat si puneti-l la crescut inca 1 ora. Aluatul crescut mai faramanati-l usor cu degetele ca sa aplatizati putin aluatul (sa fie de cca 1,5 cm grosime), presarati putina sare si piper proaspat macinat deasupra.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1Sr7l4Jm7aWtnv_wKbqKD5zDZKXq589gomi6u4vd4-tAW17Z83nB-FFzvsky5_jafMZcFCSy-A8Mi5KZe-FxW0PrjCjaeGA7HjRjEx1uapv2lV5JhvXuNs5UqzWrXi0heUjT2b2bD4xU/s1600/2013-07-04+17.54.53.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1Sr7l4Jm7aWtnv_wKbqKD5zDZKXq589gomi6u4vd4-tAW17Z83nB-FFzvsky5_jafMZcFCSy-A8Mi5KZe-FxW0PrjCjaeGA7HjRjEx1uapv2lV5JhvXuNs5UqzWrXi0heUjT2b2bD4xU/s1600/2013-07-04+17.54.53.jpg" height="240" width="320" /></a></div>
Coaceti in cuptorul preincalzit cca.30-35 de minute la 220 de grade. Daca focaccia tinde sa se arda reduceti focul. Cu 10 minute inainte sa fie gata eu am presarat putin cascaval, dar este optional. Pofta buna!</div>
Anonymoushttp://www.blogger.com/profile/05942573886948747937noreply@blogger.com0tag:blogger.com,1999:blog-1755364958020149604.post-40944158935540077272013-07-02T22:59:00.000-07:002013-07-02T22:59:30.268-07:00Prajitura cu caise<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxImJUHkb3RaDEZB0BMnPObww8n3fLY1JEBsSUwGPuRVaC_tFJscRvoxmZhIR9n_48U1gynbjytnRON9MkjSIwiECqOxXbN9SLlxxZy7UrVd3hITckai6l-NDSDhLwkJ6QVr-gv0IxRIA/s1600/prajitura+cu+caise.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxImJUHkb3RaDEZB0BMnPObww8n3fLY1JEBsSUwGPuRVaC_tFJscRvoxmZhIR9n_48U1gynbjytnRON9MkjSIwiECqOxXbN9SLlxxZy7UrVd3hITckai6l-NDSDhLwkJ6QVr-gv0IxRIA/s1600/prajitura+cu+caise.jpg" height="425" width="640" /></a></div>
<br />
<div style="text-align: center;">
250 gr. unt (sau margarina)</div>
<div style="text-align: center;">
340 gr.faina (2 pahare de 250 ml)</div>
<div style="text-align: center;">
150 gr.zahar (1 pahar de 250 ml)</div>
<div style="text-align: center;">
1 lingurita praf copt</div>
<div style="text-align: center;">
1 lingura smantana (optional)</div>
<div style="text-align: center;">
1/2 kg caise</div>
<div style="text-align: justify;">
Topiti untul (margarina) si lasati-l la racit. Separati albusurile de galbenusuri. Bateti albusurile impreuna cu zaharul pana obtineti o spuma tare. Adaugati galbenusurile si amestecati bine totul. Adaugati faina impreuna cu praful de copt, lingura de smantana si untul racit. Amestecati totul bine. Turnati aluatul intr-o tava rotunda unsa cu unt si tapetata cu faina. Taiati caisele feliute si puneti-le dasupra aluatului. Introduceti in cuptorul preincalzit si coaceti cca.45 de minute la 180 grade (foc mediu). Este fina, dulce cu nuante acrisoare de caise. Pofta buna!</div>
Anonymoushttp://www.blogger.com/profile/05942573886948747937noreply@blogger.com0tag:blogger.com,1999:blog-1755364958020149604.post-34495297716030504862013-07-01T22:51:00.000-07:002013-07-01T22:51:35.360-07:00Ciuperci cu branza si mamaliga la cuptor<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVicVZS9Ce-7JSry4aMmPMZTYvLbH6GAxrWZPFouw-5Fr0syLAfXT1wTkbT1IYW9GuTmfaNB9MUz1RapDsBXV5PGAUZ2cTrSZhU6uVEHFmrnKfCDrjr1X5DZWLsBFw8l23EYoKZ4-GpdM/s1600/mamaliga+cu+ciupeci+si+branza.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVicVZS9Ce-7JSry4aMmPMZTYvLbH6GAxrWZPFouw-5Fr0syLAfXT1wTkbT1IYW9GuTmfaNB9MUz1RapDsBXV5PGAUZ2cTrSZhU6uVEHFmrnKfCDrjr1X5DZWLsBFw8l23EYoKZ4-GpdM/s1600/mamaliga+cu+ciupeci+si+branza.jpg" height="352" width="640" /></a></div>
<div style="text-align: center;">
500 gr mamaliga gata facuta</div>
<div style="text-align: center;">
500 gr ciuperci</div>
<div style="text-align: center;">
1 ceapa mica</div>
<div style="text-align: center;">
2 linguri cu varf unt</div>
<div style="text-align: center;">
2 catei de usturoi</div>
<div style="text-align: center;">
500 gr spanac congelat sau proaspat oparit</div>
<div style="text-align: center;">
300 gr cas putin sarat</div>
<div style="text-align: justify;">
Daca v-a ramas mamaliga de la masa de aseara (mie imi iese intotdeauna mai mult decat trebuie) e tocmai buna pentru acest fel de mancare. Daca nu, aveti nevoie de mamaliga gata facuta racita (vezi reteta pe blog).</div>
<div style="text-align: justify;">
Taiati ceapa cubulete si caliti-o in unt pana se inmoaie. Adaugati ciupercile taiate feliute si mai sotati pana sunt gata si ciupecile (cca. 10 minute). Casul dati-l pe rozatoare mare. Intr-o tava unsa cu unt asezati mamaliga taiata felii de cca 0.7 cm. Asezati peste mamaliga ciupercile, spanacul bine scurs si branza rasa. Sarati si piperati putin intre straturi. Peste branza mai puneti un strat de felii de mamaliga. Presarati peste ultimul strat de mamaliga unt aromat cu usturoi. Pentru unt aromat, luati o lingura cu varf de unt si frecati-l bine cu 2 catei mari de usturoi zdrobiti. Dati la cuptor 15-20 de minute pana amamliga incepe sa se rumeneasca. Pofta buna!</div>
Anonymoushttp://www.blogger.com/profile/05942573886948747937noreply@blogger.com0tag:blogger.com,1999:blog-1755364958020149604.post-86144114112914793322013-07-01T02:28:00.000-07:002013-07-01T03:50:38.764-07:00Ketchup de casa<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwexjQDmP_iB1A30vvQ_47ouAvrnKhafLGFAzToanw20OCuU021oZvJUuvz0A6VAUY7gBZ8tHBxwf3AtwC_QTF1dFO3LWbYQGZQKnH26mYPFTBzGMkVJGHAOAeluICF7tyhof1XiVSI1M/s1600/ketchup+de+casa.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwexjQDmP_iB1A30vvQ_47ouAvrnKhafLGFAzToanw20OCuU021oZvJUuvz0A6VAUY7gBZ8tHBxwf3AtwC_QTF1dFO3LWbYQGZQKnH26mYPFTBzGMkVJGHAOAeluICF7tyhof1XiVSI1M/s1600/ketchup+de+casa.jpg" height="360" width="640" /></a></div>
Copilul meu este, ca toti copii in ziua de astazi, inebunit dupa ketchup. Il vrea pe pizza, pe cartofi prajiti si pe prajituri, daca se poate. Asa ca, am cautat sa creez o reteta care sa fie pe gustul lui, dar sa fie si sanatoasa. Deci, aveti nevoie de<br />
<div style="text-align: center;">
0,5 ml rosii pasate</div>
<div style="text-align: center;">
1 lingurita oregano uscat</div>
<div style="text-align: center;">
1/2 lingurita cimbru uscat</div>
<div style="text-align: center;">
1/2 lingurita busuioc uscat</div>
<div style="text-align: center;">
2 catei de usturoi zdrobiti</div>
<div style="text-align: center;">
1/4 lingurita sare</div>
<div style="text-align: center;">
1/8 lingurita piper</div>
<div style="text-align: center;">
1/2 lingurita zahar</div>
<br />
<div style="text-align: justify;">
Turnati rosiile pasate intr-o oala mica, adaugati toate ingredientele si lasati sa fiarba cca.10 minute amestecand din cand in cand. Gustati si mai potriviti de sare si zahar dupa gust. Pofta buna!</div>
<br />
<br />Anonymoushttp://www.blogger.com/profile/05942573886948747937noreply@blogger.com0tag:blogger.com,1999:blog-1755364958020149604.post-16526265926587795322013-06-30T23:46:00.000-07:002013-07-01T00:01:27.335-07:00Piept de porc condimentat copt la rotisor<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgW3Wi5K4-70H5W57me6oCyZbZdC8OI9GVhMUy6CBiNO8sTu8jr9JvSnrMUA3nBgCCZcXjEiioxrezxKJ6jGgMFf96Usucuv8tGog4jfDc07E7tbz3qJbudaHKBExK8DwJQvQgmIjKksm0/s1600/coaste+la+rotisor.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgW3Wi5K4-70H5W57me6oCyZbZdC8OI9GVhMUy6CBiNO8sTu8jr9JvSnrMUA3nBgCCZcXjEiioxrezxKJ6jGgMFf96Usucuv8tGog4jfDc07E7tbz3qJbudaHKBExK8DwJQvQgmIjKksm0/s1600/coaste+la+rotisor.jpg" height="640" width="640" /></a></div>
<div style="text-align: center;">
2 linguri amestec de condimente "Jerk"</div>
<div style="text-align: center;">
(il gasiti pe blog la sectiunea "Condimente")<br />
o bucata frumoasa de 1 kg piept porc cu os<br />
<span style="text-align: justify;">Bucatile de piept de porc frecati-le foarte bine pe toate partile cu 2 linguri de condiment (</span>1 lingura condiment la 500 gr carne)<span style="text-align: justify;">, puneti-le intr-un vas de ceramica sau de plastic, acoperiti-le cu folie si lasati-le la marinat la frigider min.2 ore. Peste noapte e si mai bine. Infingeti carnea marinata pe tepusa de la rotisor si lasati sa se coaca cca.1,5 ore. Nu uitati sa puneti dedesubt o tava cu apa in care sa se scurga grasimea. Eu am avut cca.1,7 kg de coasta si nu mi-a incaput pe tepusa. Asa ca, am asezat carnea pe gratarul de la cuptor si am intors coastele odata la 15-20 de minute in asa fel, incat sa se gateasca uniform pe toate partile. Le-am servit cu cartofi natur si salata de varza. Pofta buna!</span></div>
Anonymoushttp://www.blogger.com/profile/05942573886948747937noreply@blogger.com0tag:blogger.com,1999:blog-1755364958020149604.post-14145530528042198002013-06-30T14:01:00.000-07:002013-07-02T23:01:58.163-07:00Amestec de condimente pentru cartofi wedges<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXUGC5y8K3GXcnG2eTIVTyjYdscjxM2ckmguwjOK31_Ly_dNWA4wBAa5mJcu4JfbIgy83zB_c4g3dApMgjPZiCg0CDBn3aZswau7WHmLm2kpoQ2Lx-9KJ6CMvMMl3L-WPFL7Fw1kYqbA0/s1600/cartofi+wedges.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXUGC5y8K3GXcnG2eTIVTyjYdscjxM2ckmguwjOK31_Ly_dNWA4wBAa5mJcu4JfbIgy83zB_c4g3dApMgjPZiCg0CDBn3aZswau7WHmLm2kpoQ2Lx-9KJ6CMvMMl3L-WPFL7Fw1kYqbA0/s1600/cartofi+wedges.JPG" height="213" width="320" /></a></div>
<div>
<b>1 lingurita pudra de usturoi</b></div>
<div>
<b>1/2 lingurita rozmarin</b></div>
<div>
<b>1/2 lingurita oregano</b></div>
<div>
<b>1/2 lingurita cimbru</b></div>
<div>
<b>1/2 lingurita boia</b></div>
<div>
<b>1/2 lingurita piper negru</b></div>
<div>
<b>1 lingurita sare</b></div>
<div>
Amestecati toate ingredientele si pastrati-le intr-un borcan inchis etans. Daca nu vreti sa folositi pudra de usturoi, faceti amestecul fara si de fiecare data cand preparati cartofii adaugati 2 catei de usturoi pisati. Pofta buna!</div>
Anonymoushttp://www.blogger.com/profile/05942573886948747937noreply@blogger.com0tag:blogger.com,1999:blog-1755364958020149604.post-61279696688062512012013-06-30T13:50:00.003-07:002013-07-02T23:02:16.284-07:00Amestec condimente "Jerk"Acest amestec de condimente jamaican creeaza un gust dulce si aprins. De regula se foloseste pentru marinarea uscata a carnii de porc si pui.<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAPALbAJYCvsFauMz-X17LW6706CMoyLWwtoNKubK2sj7JYMsHnYwbMayMLiTUhb6QYEWsbAHrVUU2E75Ul8MpKX-dMEPgzuTN-yYdgIP3aksKCVfbbHy_8nUtTj3feUK9TZl1heAPukE/s300/jerk-spice.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAPALbAJYCvsFauMz-X17LW6706CMoyLWwtoNKubK2sj7JYMsHnYwbMayMLiTUhb6QYEWsbAHrVUU2E75Ul8MpKX-dMEPgzuTN-yYdgIP3aksKCVfbbHy_8nUtTj3feUK9TZl1heAPukE/s300/jerk-spice.jpg" height="320" width="320" /></a></div>
<b>2 linguri de scortisoara macinata</b><br />
<b>2 linguri de piper negru boabe</b><br />
<b>1 lingura cimbru uscat</b><br />
<b>2 lingurite de ienibahar</b><br />
<b>1/2 lingurita pudra ardei iuti</b><br />
<b>1/4 lingurita nucsoara macinata</b><br />
<span style="text-align: justify;">Condimentele intregi prajiti-le in tigaie (fara ulei) pana cand incep sa elibereze aromele si se inchid la culoare. Puneti toate condimentele intr-o rasnita, adaugati cele macinate si cele uscate si macinati-le pana devin praf. Pastrati amestecul intr-un borcan inchis cu capac pana la sase luni. Experimentati arome si gusturi noi cu curaj! Succes!</span><br />
<br />Anonymoushttp://www.blogger.com/profile/05942573886948747937noreply@blogger.com0tag:blogger.com,1999:blog-1755364958020149604.post-15243509915794131802013-06-30T13:15:00.001-07:002013-06-30T13:15:27.788-07:00Amestec condimente "Garam masala"<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
<span style="color: black; text-align: left;">Garam masala este un amestec de condimente folosit ca baza in foarte multe retete indiene</span><span style="text-align: left;">.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWyJRsIVqg_eO-6UZC0M0coavtE0OYNoMB4bdNlVnPBhc9UVF8T1oKUpSJ_ocEKVkxLJz3mvZnpm1mEAipiubDzUXXRTBIjiGzexuWfMzULWesL99_P1dxqm6CzKyQ6q0D9_v2bHjdITg/s1600/garam+masala+1.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWyJRsIVqg_eO-6UZC0M0coavtE0OYNoMB4bdNlVnPBhc9UVF8T1oKUpSJ_ocEKVkxLJz3mvZnpm1mEAipiubDzUXXRTBIjiGzexuWfMzULWesL99_P1dxqm6CzKyQ6q0D9_v2bHjdITg/s1600/garam+masala+1.jpg" height="232" width="320" /></a></div>
<br />
<b>1 lingurita seminte de coriandru</b><br />
<b> 2 linguri seminte de chimion</b><br />
<b>2 lingurite piper negru boabe</b><br />
<b>2 lingurite de scortisoara macinata</b><br />
<b>1 lingurita seminte cardamom</b><br />
<b>1 lingurita seminte de fenicul</b><br />
<b>1/2 lingurita de cuisoare intregi</b><br />
<b>4 frunze dafin uscate</b><br />
<br />
<span style="text-align: justify;">Condimentele intregi prajiti-le in tigaie (fara ulei) pana cand incep sa elibereze aromele si se inchid la culoare. Puneti toate condimentele intr-o rasnita, adaugati cele macinate si cele uscate si macinati-le pana devin praf. Pastrati amestecul intr-un borcan inchis cu capac pana la sase luni. Experimentati arome si gusturi noi cu curaj! Succes!</span><br />
<div style="text-align: justify;">
<br /></div>
<br />Anonymoushttp://www.blogger.com/profile/05942573886948747937noreply@blogger.com0tag:blogger.com,1999:blog-1755364958020149604.post-9937549436328085612013-06-30T12:26:00.001-07:002013-06-30T13:50:55.579-07:00Amestec de condimente "Ras el hanout"<div style="text-align: justify;">
Este un amestec de condimente nord-african care poate contine pana la 15 ingrediente si este potrivit pentru tocanite, carne porc, vita sau oaie, peste si legume.</div>
<div style="text-align: center;">
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxOqDWBP3UZqCIZsaOeiebDBdsBsSeFaFpkIsNHZ4A5KRLRYF0Seb4EiwZLSG1bktFuZip9hy_AzV9VP-DDw6OrMrytodVeFwiXcwVyu0hl09EwtS9oRgEVdZpvVC10C35IaLCNpNlMGg/s1600/RasElHanout500.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxOqDWBP3UZqCIZsaOeiebDBdsBsSeFaFpkIsNHZ4A5KRLRYF0Seb4EiwZLSG1bktFuZip9hy_AzV9VP-DDw6OrMrytodVeFwiXcwVyu0hl09EwtS9oRgEVdZpvVC10C35IaLCNpNlMGg/s1600/RasElHanout500.jpg" height="240" width="320" /></a></div>
<div style="text-align: left;">
<b>2 si 1/2 linguri de seminte de chimion</b></div>
</div>
<div style="text-align: center;">
<div style="text-align: left;">
<b>2 linguri seminte de coriandru</b></div>
</div>
<div style="text-align: center;">
<div style="text-align: left;">
<b>1 lingura de scortisoara macinata</b></div>
</div>
<div style="text-align: center;">
<div style="text-align: left;">
<b>2 lingurite ghimbir macinat</b></div>
</div>
<div style="text-align: center;">
<div style="text-align: left;">
<b>2 lingurite piper negru boabe</b></div>
</div>
<div style="text-align: center;">
<div style="text-align: left;">
<b>1 lingurita de tumeric macinat</b></div>
</div>
<div style="text-align: center;">
<div style="text-align: left;">
<b>1/2 lingurita seminte de cardamom</b></div>
</div>
<div style="text-align: center;">
<div style="text-align: left;">
<b>1 praf de sofran</b></div>
</div>
<div style="text-align: left;">
<span style="text-align: justify;"><br /></span>
<span style="text-align: justify;">Condimentele intregi prajiti-le in tigaie (fara ulei) pana cand incep sa elibereze aromele si se inchid la culoare. Puneti toate condimentele intr-o rasnita, adaugati cele macinate si cele uscate si macinati-le pana devin praf. Pastrati amestecul intr-un borcan inchis cu capac pana la sase luni. Experimentati arome si gusturi noi cu curaj! Succes!</span></div>
<br />Anonymoushttp://www.blogger.com/profile/05942573886948747937noreply@blogger.com0tag:blogger.com,1999:blog-1755364958020149604.post-25928444571498139422013-06-27T02:10:00.000-07:002013-06-27T02:10:05.974-07:00Salata cu ton si dressing de avocado<div class="separator" style="clear: both; text-align: justify;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnc5GPchTlvrjHWAcQIsZQ_PnSEe-So1-QLiMvaCIkYN_ht087dNClk_MWjhJtmbPkI-YmU0-pBbc7pd0tx1qwxFYmsVDnCUXqChuHdhkLz-RXng4JG8417Gl72ZtY0zM9JqeYLSJvV7c/s1600/salata+cu+ton+si+porumb.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnc5GPchTlvrjHWAcQIsZQ_PnSEe-So1-QLiMvaCIkYN_ht087dNClk_MWjhJtmbPkI-YmU0-pBbc7pd0tx1qwxFYmsVDnCUXqChuHdhkLz-RXng4JG8417Gl72ZtY0zM9JqeYLSJvV7c/s1600/salata+cu+ton+si+porumb.jpg" height="480" width="640" /></a></div>
<div style="text-align: center;">
1 salata verde </div>
<div style="text-align: center;">
2 conserve ton cu ulei</div>
<div style="text-align: center;">
75 gr mazare verde</div>
<div style="text-align: center;">
75 gr porumb</div>
<div style="text-align: center;">
75 gr masline</div>
<div style="text-align: center;">
1 avocado</div>
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2 oua fierte tari</div>
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2-3 felii paine</div>
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2 lamai</div>
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1 lingura ulei de masline</div>
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sare</div>
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<span style="text-align: justify;">Ouale fierbeti-le tari, curatati-le, raciti-le si taiati-le in 4 sau 8. Painea prajiti-o si taiati-o cuburi. Salata spalati-o, rupeti-o bucati si puneti-o intr-un bol mare. In acelasi bol adaugati porumbul, mazarea, maslinele curatate de samburi, ouale si conservele de ton cu ulei cu tot. Pentru dressing, curatati avocado de coaja, puneti miezul intr-un bol mic, adaugati zeama de la 2 lamai, 1 lingura de ulei, un praf de sare si frecati bine pana obtineti o pasta omogena. Turnati dressing-ul peste salata si amestecati. Gustati si mai potriviti de sare daca este nevoie. Presarati cuburile de paine prajita. Este foarte satioasa, gustoasa si sanatoasa. Pofta buna!</span></div>
Anonymoushttp://www.blogger.com/profile/05942573886948747937noreply@blogger.com0tag:blogger.com,1999:blog-1755364958020149604.post-45550835713066900902013-06-23T10:14:00.002-07:002013-06-30T13:06:33.207-07:00Mancare de ardei copti si rosii<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQBFmaYj2OEWs1UFBZCag0_j8BYEGLHFLA_iR36cQ-rKlmvthbRQ07cnu9sh_j7xIKicIStKphyphenhyphene-gNlM3VLRK0HK19hr1cFnrpyuTqI6AYIqj11Py-JJsB-IGYhhH20QDm4tYT3U5Cjc/s1600/2013-06-22+18.59.38.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQBFmaYj2OEWs1UFBZCag0_j8BYEGLHFLA_iR36cQ-rKlmvthbRQ07cnu9sh_j7xIKicIStKphyphenhyphene-gNlM3VLRK0HK19hr1cFnrpyuTqI6AYIqj11Py-JJsB-IGYhhH20QDm4tYT3U5Cjc/s1600/2013-06-22+18.59.38.jpg" height="624" width="640" /></a></div>
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10 buc. ardei gras</div>
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4 cepe mari</div>
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1,5-2 kg rosii</div>
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4 linguri ulei</div>
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sare</div>
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piper</div>
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Ardeii coaceti-i pe gratar, la cuptor sau prajiti-i in tigaie. Bineinteles, cel mai bun gust il obtineti pe gratar. Ardeii copti puneti-i intr-o oala si acoperiti-i cu capac. Ceapa taiati-o pestisori. Rosiile taiati-le bucati marisoare in 4,6 sau 8 in functie de marime ( o rosie de marimea unui mar mic o taiati in 4). Intr-o tigaie mare turnati uleiul, lasati-l sa se infierbante, adaugati toata ceapa si calit-o cca.10 minute. Dupa ce ceapa s-a inmuiat, adaugati rosiile si lasati totul sa fiarba pe foc domol si fara capac cca. 30 de minute, amestecand adeseori, pana cand sosul se ingroasa si scade cu o treime. Sarati si piperati dupa gust. Intre timp, cat se face sosul, curatati ardeii. Puteti sa-i curatati doar de pielite sau puteti sa-i curatati si de cotoare si seminte. Adaugati ardeii si zeama lasata de acestia (strecurata) in sosul ingrosat si lasati sa mai fiarba cca.10 minute. Gustati si mai potriviti de sare si piper. Mancarea aceasta este foarte buna atat calda cat si rece. Vara o preferam rece, cu bucata de branza si paine proaspata. Pofta buna!</div>
Anonymoushttp://www.blogger.com/profile/05942573886948747937noreply@blogger.com0