tag:blogger.com,1999:blog-76277016265322424832024-01-17T15:04:39.031+02:00Bunatatile caseiRetete culinare simple si sanatoase, sfaturi si trucuriViohttp://www.blogger.com/profile/07219120882639767420noreply@blogger.comBlogger274125tag:blogger.com,1999:blog-7627701626532242483.post-34892717596788313602024-01-10T14:57:00.000+02:002024-01-10T14:57:02.513+02:00Prajitura gustoasa cu mere<div style="text-align: left;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6KeHdz-6CAPoorKEi8gbmsLYtgphDFfQf9Xg26CtZjqDdSelt6WbvocHAKU1wjqYoIcWvOWTJEziXnY60lsd-Xic5eibNyewi2eQw6js2yDustWuXYJZACoyidc8MSf9VewkaMAUt_pID2Q70zit1hPCHThkAIcGZHQ3BsnWyq4Y0FJuly8K5AX2opNw/s533/Prajitura%20rapida%20cu%20mere.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="400" data-original-width="533" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6KeHdz-6CAPoorKEi8gbmsLYtgphDFfQf9Xg26CtZjqDdSelt6WbvocHAKU1wjqYoIcWvOWTJEziXnY60lsd-Xic5eibNyewi2eQw6js2yDustWuXYJZACoyidc8MSf9VewkaMAUt_pID2Q70zit1hPCHThkAIcGZHQ3BsnWyq4Y0FJuly8K5AX2opNw/s320/Prajitura%20rapida%20cu%20mere.jpg" width="320" /></a></div> INGREDIENTE 250 g unt, 1 pahar zahar, 1 pahar ulei, <br />2 plicuri zahar vanilat, coaja rasa de lamaie, 5 pahare faina, 4 mere.</div><div style="text-align: left;">MOD DE PREPARARE Untul moale la temperatura camerei se amesteca cu uleiul, zaharul tos, zaharul vanilat si coaja rasa de lamaie. Treptat, se adauga faina amestecata cu praful de copt. Se framanta pana se obtine un aluat neted. Acesta se imparte in doua bucati. O bucata se intinde in tava tapetata cu hartie de copt. Peste aluat se intinde un strat de mere rase, se presara zahar si scortisoara.</div><div style="text-align: left;"> Restul de aluat se rade peste mere. Prajitura se taie in bucati, fara a le desprinde si se da la cuptor.</div><div style="text-align: left;"> Dupa ce s-a racit, prajitura se pudreaza.</div><div style="text-align: left;"> <b>Truc </b>Se pot folosi si alte fructe: caise, visine, prune.</div>Viohttp://www.blogger.com/profile/07219120882639767420noreply@blogger.com0tag:blogger.com,1999:blog-7627701626532242483.post-82879364355315826902024-01-10T14:56:00.000+02:002024-01-10T14:56:45.354+02:00Pulpe dezosate delicioase<div style="text-align: left;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRmcKAfAOaLYCq6qjOqSwPD53PbUqMICUN8jvoYgHfKRJIh4Gp8CjKlKg7QHFHYsHgcqqeo-uf9iTjn5GqBYHJ7hPbctZ5QXhBVEud5Y3hrs6-F-o9ktvPYa2n5VPu6yG9oV60xRmEojRVJURsYcTL-TIcFa8SYLhmz_8HaXChk-K1NFI4v5KqKf7zeVM/s533/Pulpe%20dezosate.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="400" data-original-width="533" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRmcKAfAOaLYCq6qjOqSwPD53PbUqMICUN8jvoYgHfKRJIh4Gp8CjKlKg7QHFHYsHgcqqeo-uf9iTjn5GqBYHJ7hPbctZ5QXhBVEud5Y3hrs6-F-o9ktvPYa2n5VPu6yG9oV60xRmEojRVJURsYcTL-TIcFa8SYLhmz_8HaXChk-K1NFI4v5KqKf7zeVM/s320/Pulpe%20dezosate.JPG" width="320" /></a></div><br /> INGREDIENTE 1 kg de pulpe dezosate,3 morcovi, 2 cepe mari, ardei gras, 500g ciuperci proaspete, 3 rosii, 5 cartofi, piper, sare oregano, boia.,5 catei usturoi, 4 linguri otet balsamic,5 linguri ulei, 2 doze de bere.</div><div style="text-align: left;"> MOD DE PREPARARE Se prepara o pasta din usturoi pisat, ulei, otet balsamic, boia, sare, piper, oregano. Pulpele se ung bine cu acest amestec, se asaza intr-un bol si se acopera cu folie alimentara.</div><div style="text-align: left;"> Carnea se lasa la marinat 2 ore.</div><div style="text-align: left;"> Pe fundul unei tavi se asaza rondele de morcovi, ceapa, felii de ardei, felii de cartofi si felii de ciuperci. Peste legume, se asaza pulpele marinate si se toarna berea.</div><div style="text-align: left;"> Tava acoperita cu folie de aluminiu se da la cuptor. Cand carnea e aproape gata, se indeparteaza folia</div><div style="text-align: left;">si se mai lasa la cuptor pana se rumeneste.</div><p><br /></p>Viohttp://www.blogger.com/profile/07219120882639767420noreply@blogger.com0tag:blogger.com,1999:blog-7627701626532242483.post-13869239668407470062023-08-21T20:44:00.000+03:002023-08-21T20:44:01.774+03:00Vinete umplute<div style="text-align: left;"> <div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0IZju8k6WDKnDXXwR27phV5s193BQuCXialTEFUVmxagkkHLm6i2f1OA7VAF5GMm-AWPzTzfcUcuXNr8o7vlcQq6d6fmJuTx1LaRjFj35wtBOmtIOHwerg2OeI1D58r4l881SIEFh0yUC7dcsBMbCxAVNhH5qc9WXQIBD1xEJiKKqiMO7HXAvHvkc2FQ/s533/Vinete%20umplute.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="400" data-original-width="533" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0IZju8k6WDKnDXXwR27phV5s193BQuCXialTEFUVmxagkkHLm6i2f1OA7VAF5GMm-AWPzTzfcUcuXNr8o7vlcQq6d6fmJuTx1LaRjFj35wtBOmtIOHwerg2OeI1D58r4l881SIEFh0yUC7dcsBMbCxAVNhH5qc9WXQIBD1xEJiKKqiMO7HXAvHvkc2FQ/s320/Vinete%20umplute.JPG" width="320" /></a></div><br />INGREDIENTE 3 vinete, 1 ceapa mare, 2 ardei grasi, 2-3 rosii, 4 catei de usturoi, 2 oua, 3 linguri gris, 2 linguri pasta de tomate, 150 g cascaval, sare, piper, oregano, boia.</div><div style="text-align: left;">MOD DE PREPARARE Pe o parte a vinetelor se face o taietura, pe unde se scoate miezul lor. Se largeste taietura cu mana, pentru a avea loc umplutura. Miezul vinetelor se toaca marunt.</div><div style="text-align: left;"> Ceapa tocata marunt se caleste in putin ulei incins. Cand a devenit transparenta, se adauga ardeii taiati cuburi, rosiile felii, miezul vinetelor si cateii de usturoi pisati. Se lasa pe foc pana scade zeama legumelor.</div><div style="text-align: left;"> Peste legume se adauga ouale, grisul, sarea, piperul, oregano si boiaua si se amesteca bine. Daca a mai ramas umplutura, se imprastie printre vinete.</div><div style="text-align: left;"> Tava acoperita cu o folie de aluminiu se da la cuptor pentru o ora. Se scoate tava din cuptor, se indeparteaza folia si se presara cascaval ras. Mancarea se mai da la cuptor, pana se topeste cascavalul.</div><p><br /></p><p><br /></p><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /></div>Viohttp://www.blogger.com/profile/07219120882639767420noreply@blogger.com0tag:blogger.com,1999:blog-7627701626532242483.post-58800305175531709562023-08-21T20:35:00.001+03:002023-08-21T20:35:14.643+03:00Vinete conservate pentru musaca<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWg0tR9_UCnBHBaFHF5vuHtvaXmYRzFNw9SBPfvJw0b8MNoM2aQgj8V8u2l_fhVBNmboNaTujPY-tzquqLWYSK8dravfrYVEjpG_74-h_KpNF71ryRhJg_pLU2JNwX13TzcIXnkh5hRAXIpJiOfEBw-QX786UPd1DSfTK9i2VYmWY5uHpaiu-4P4yryEI/s533/Vinete%20pentru%20musaca.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="400" data-original-width="533" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWg0tR9_UCnBHBaFHF5vuHtvaXmYRzFNw9SBPfvJw0b8MNoM2aQgj8V8u2l_fhVBNmboNaTujPY-tzquqLWYSK8dravfrYVEjpG_74-h_KpNF71ryRhJg_pLU2JNwX13TzcIXnkh5hRAXIpJiOfEBw-QX786UPd1DSfTK9i2VYmWY5uHpaiu-4P4yryEI/s320/Vinete%20pentru%20musaca.JPG" width="320" /></a></div><br /> INGREDIENTE 3 kg vinete, 2 kg rosii, 1 lingura sare grunjoasa, ulei.<br />MOD DE PREPARARE Vinetele spalate se taie felii groase, se sareaza si se lasa sa stea 2 ore. Dupa aceea, ele se spala si se usuca pe prosoape de hartie. Rosiile decojite se taie felii potrivite.<br /> Intr-o tigaie se incinge uleiul si vinetele se prajesc foarte putin, pe ambele parti. Ele se pun la scurs pe prosoape de hartie.<br /> In borcane se asaza cate 5 felii de vinete, peste care se pun 2 felii de rosii. Se continua astfel pana se umplu borcanele. Deasupra se asaza feliile de rosii si se toarna sucul ramas de la acestea .Borcanele se capseaza si se sterilizeaza la cuptor.<br /> Ele se asaza intr-o tava tapetata cu 2-3 randuri de hartie. Se toarna apa rece in tava. Borcanele se acopera cu prosoape de bucatarie umezite si stoarse. Tava se da la cuptor si se potriveste la 100 grade C.<br /> Timpul de sterilizare este de 3 ore. A doua zi, se scot din cuptor si se dau la rece.<p></p>Viohttp://www.blogger.com/profile/07219120882639767420noreply@blogger.com0tag:blogger.com,1999:blog-7627701626532242483.post-39255658620004362342023-03-13T13:40:00.001+02:002023-03-13T13:40:43.394+02:00Vinete coapte la borcan<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaJIeDnnyzG0kly2hu-A7YdOvlPqWnGvcoj063Tn4U8J5qZ6w1-mYwN-ohQewxiX6uj_A5rT_aSdwujjTOPuj24jlNvCM1MLC4tU_g3u6sLrNoiAREdK1AMnfGeg6_XV7UQl_iVjBWcuwD__3Cs1i9JODbTAEv5nm-7dpNps8tavuTBM18jD2tpqaJ/s533/Vinete%20la%20borcan.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="400" data-original-width="533" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaJIeDnnyzG0kly2hu-A7YdOvlPqWnGvcoj063Tn4U8J5qZ6w1-mYwN-ohQewxiX6uj_A5rT_aSdwujjTOPuj24jlNvCM1MLC4tU_g3u6sLrNoiAREdK1AMnfGeg6_XV7UQl_iVjBWcuwD__3Cs1i9JODbTAEv5nm-7dpNps8tavuTBM18jD2tpqaJ/s320/Vinete%20la%20borcan.JPG" width="320" /></a></div><br /> INGREDIENTE 5 kg vinete, 2 linguri sare grunjoasa, ulei.<br />MOD DE PREPARARE Vinetele se coc si se curata, apoi se pun la scurs, 3-4 ore. Dupa aceea, se toaca si se amesteca cu sare. Borcanele se umplu cu vinetele si se indeasa bine cu coada unei linguri de lemn, pentru a nu ramane spatii goale.<br /> Deasupra fiecarui borcan de 800g se toarna o lingura de ulei. Borcanele capsate se asaza pe o tava captusita cu 2-3 randuri de hartie sau ziare. In tava se toarna apa rece, iar borcanele se acopera cu 2 prosoape de bucatarie umezite si stoarse. Borcanele se dau la cuptor si se sterilizeaza 3 ore, la 100 grade C<br /> A doua zi, se depoziteaza in camara sau pe balcon.<br /> Daca nu avem loc in congelator, vinetele se conserva bine cu acest procedeu si salata de vinete este gata.<br /> Se mai amesteca cu ceapa tocata.<p></p><p> </p>Viohttp://www.blogger.com/profile/07219120882639767420noreply@blogger.com0tag:blogger.com,1999:blog-7627701626532242483.post-24358460764667302722023-03-13T13:39:00.000+02:002023-03-13T13:39:02.769+02:00Ardei grasi pentru umplut la borcan<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYbTwFv1YhhAwXua7K-DrK_55CvMs8kpZgKf8d_86-CDkcWOI499JRtmIM1Rrk8jiJLV8zOprrkIPua2FhRRw6dam2y7zaf8FZTv0gWzNaeCuAySSlVFg_I5_7Ed35I2ipU5sbEizZvjmjn-Y50oRvY91suihJqFQIhg9hNf76cVERdZQT9YKaOw1M/s533/Ardei%20pentru%20umplut.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="400" data-original-width="533" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYbTwFv1YhhAwXua7K-DrK_55CvMs8kpZgKf8d_86-CDkcWOI499JRtmIM1Rrk8jiJLV8zOprrkIPua2FhRRw6dam2y7zaf8FZTv0gWzNaeCuAySSlVFg_I5_7Ed35I2ipU5sbEizZvjmjn-Y50oRvY91suihJqFQIhg9hNf76cVERdZQT9YKaOw1M/s320/Ardei%20pentru%20umplut.JPG" width="320" /></a></div><br /> INGREDIENTE 24 ardei grasi, 2 litri apa, 500 ml otet, 1,5 g sare grunjoasa, 1 lingura zahar, hrean, seminte de mustar.<br /> MOD DE PREPARARE Ardeii se curata de cotoare si seminte si se spala. Ardeii se oparesc in apa fierbinte, pana se inmoaie. In borcanul de 3 litri incap 30 de ardei.. Ardeii se pun unul in altul si se asaza in borcan. In ardei si printre ardei se fixeaza bucati de hrean. Se presara si seminte de mustar.<br /> Se fierb apa, sarea, zaharul. La sfarsit se toarna otetul. Saramura fierbinte se toarna in borcanul cu ardei, asezat pe o tava metalica. Borcanul se acopera cu un capac sau cu celofan si se lasa in bucatarie pana a doua zi. A doua zi se da la rece.<p></p>Viohttp://www.blogger.com/profile/07219120882639767420noreply@blogger.com0tag:blogger.com,1999:blog-7627701626532242483.post-44578335515667142982023-03-13T13:37:00.001+02:002023-03-13T13:37:34.636+02:00Rosii conservate in suc propriu<div style="text-align: left;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFcmyTrMe9nVbD4iHTRl7ookmcBlqisvAj2x7VD_itbDz80sCcxtiRl8wBDdTL4FNnYCz4U98ZLYUXCuqTGQfPcztvj6coEKcPDSBeL77fVW_OESV2kW_KnNzQqj1YS7Q67WKraN7fDffBRd67yLfFAqs2kOzpyAhXsq_XwzthFCMj1KyF1oLGXxRB/s533/Rosii%20in%20suc%20propriu.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="400" data-original-width="533" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFcmyTrMe9nVbD4iHTRl7ookmcBlqisvAj2x7VD_itbDz80sCcxtiRl8wBDdTL4FNnYCz4U98ZLYUXCuqTGQfPcztvj6coEKcPDSBeL77fVW_OESV2kW_KnNzQqj1YS7Q67WKraN7fDffBRd67yLfFAqs2kOzpyAhXsq_XwzthFCMj1KyF1oLGXxRB/s320/Rosii%20in%20suc%20propriu.JPG" width="320" /></a></div><br /> INGREDIENTE 5 kg rosii coapte tari, 4 kg rosii coapte si moi, 5 linguri sare grunjoasa, 6 linguri zahar.</div><div style="text-align: left;"> MOD DE PREPARARE Rosiile spalate se cresteaza la baza, sub forma de X, se toarna apa fierbinte peste ele si se lasa 1 minut. Astfel, se desprinde usor pielita rosiilor. Din rosiile moi si taiate in sferturi se prepara suc cu ajutorul blenderului, a separatorului atasat la masina de tocat sau a storcatorului manual de rosii.</div><div style="text-align: left;"> Rosiile tari decojite se taie cuburi si se asaza in borcane, care se umplu trei sferturi. In acest timp, sucul obtinut se fierbe la foc mic. Sucul lasat de rosiile taiate cuburi nu se toarna in borcane. ci in sucul care fierbe pe foc.</div><div style="text-align: left;"> Cand apare spuma, se inlatura. Sucul se fierbe pana se evapora apa continuta de rosii. Acum se adauga sarea si zaharul si se mai fierbe 10 minute.</div><div style="text-align: left;"> Sucul se toarna fierbinte in borcane, care se infileteaza imediat. Borcanele se asaza pe o tava captusita cu hartie. Se toarna apa calda in tava, iar borcanele se acopera cu prosoape umzite si stoarse.</div><div style="text-align: left;"> Ele se sterilizeaza la cuptor, la foc mic, 2-3 ore.</div><p><br /></p><div style="text-align: left;"><br /></div>Viohttp://www.blogger.com/profile/07219120882639767420noreply@blogger.com0tag:blogger.com,1999:blog-7627701626532242483.post-40094246937786047322023-03-13T13:34:00.001+02:002023-03-13T13:34:22.548+02:00Mancare de fasole verde pentru iarna<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhABnaewyMSNNjySxN52Nh2zdd9CWwsOFZ8fldEE6Wq3B-pod19HyQlPK_xab49Qf76Fpaq_2AD9vstZUtew9bTbu-MHwSX-eLtlPHK5RFrZ_l-EWJ4GNVW7zXcrCXyam-l8w7L9YfLX3fK9UwoK9aarVCWSU8D4jKx5Ml8pf5LSJkT084urZ8fK1MQ/s533/Fasole%20verde%20la%20borcan.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="400" data-original-width="533" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhABnaewyMSNNjySxN52Nh2zdd9CWwsOFZ8fldEE6Wq3B-pod19HyQlPK_xab49Qf76Fpaq_2AD9vstZUtew9bTbu-MHwSX-eLtlPHK5RFrZ_l-EWJ4GNVW7zXcrCXyam-l8w7L9YfLX3fK9UwoK9aarVCWSU8D4jKx5Ml8pf5LSJkT084urZ8fK1MQ/s320/Fasole%20verde%20la%20borcan.JPG" width="320" /></a></div><br /> INGREDIENTE 1,5 kg fasole verde, 6 cepe, 6 morcovi, 1,5 kg ardei capia, 1 litru suc rosii, 150 ml ulei, 10 catei usturoi, piper, 1 lingura cu varf de sare grunjoasa.<br />MOD DE PREPARARE Ardeii se coc, se asaza intr-un bol acoperit cu un capac si se lasa o ora. Ei se curata de coaja si samburi. Morcovii se rad fin, iar ceapa si ardeii se dau prin robot, separat. Fasolea verde se curata si se taie bucati mici.<br /><p></p><div style="text-align: left;"> Ceapa si morcovii se calesc in ulei incins, 10 minute. Se adauga fasolea, ardeii macinati, sucul de rosii, sarea, piperul macinat, cateii de usturoi pisati si se fierb la foc mic, pana sunt gata.</div> Mancarea se toarna fierbinte in borcanele, asezate pe o tava captusita cu 2-3 randuri de hartie( ziare ).<br /><div style="text-align: left;"> Se toarna apa calda in tava, iar borcanele se acopera cu 2 prosoape de bucatarie inmuiate in apa si stoarse.</div><div style="text-align: left;"> Tava cu borcanele se da la cuptor, 3 ore, la 100 grade C.</div><div style="text-align: left;"> A doua zi se duc intr-un loc racoros, in camara sau pe balcon. </div><div style="text-align: left;"> Acest preparat se consuma ca atare sau la prepararea ciorbelor sau a unui ghiveci.</div><div style="text-align: left;"> <b>Truc</b> In loc de ardei copti, se folosesc si ardei capia proaspeti.</div><p></p><p></p>Viohttp://www.blogger.com/profile/07219120882639767420noreply@blogger.com0tag:blogger.com,1999:blog-7627701626532242483.post-49309356620778739862023-02-18T13:41:00.002+02:002023-02-18T13:41:47.216+02:00Chec cu stafide<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmN-Wk4aWUD4egAmBTA0Ih7z8suzxj5owaCBuUEwv93yyKcK7lssSXyxoRCTnl1CgoWGS4wV_c9bwJ9zcfedDEUiz9lERiHRuGilJ5s8otKeXLZlrNHydG0oA7zV5ufBt7k3W9WaYsEroG4kMcxC1zDRMfEJp-JAZ4tY7BHaddPtE01lgky4KtG0JB/s533/Chec%20cu%20stafide.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="400" data-original-width="533" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmN-Wk4aWUD4egAmBTA0Ih7z8suzxj5owaCBuUEwv93yyKcK7lssSXyxoRCTnl1CgoWGS4wV_c9bwJ9zcfedDEUiz9lERiHRuGilJ5s8otKeXLZlrNHydG0oA7zV5ufBt7k3W9WaYsEroG4kMcxC1zDRMfEJp-JAZ4tY7BHaddPtE01lgky4KtG0JB/s320/Chec%20cu%20stafide.JPG" width="320" /></a></div><br /> INGREDIENTE 8 linguri zahar, 4 linguri ulei, 5 oua, 10 linguri cu varf faina, 1 lingura cacao, 1 plic praf copt, coaja rasa de lamaie, 2 plicuri zahar vanilat, esenta vanilie, 150g stadide.<br />MOD DE PREPARARE La inceput, albusurile se bat cu un praf de sare. Se adauga treptat zaharul si se mixeaza pana devin albusurile o spuma tare si lucioasa. Se incorporeaza galbenusurile, uleiul, coaja de lamaie, zaharul vanilat si esenta de vanilie, cu miscari lente, de jos in sus.<br /> Din aceasta compozitie se opreste o jumatate de cana si se amesteca cu cacao.<br /> In restul de aluat se adauga faina si praful de copt.<br /> Intr-o tava de chec tapetata cu hartie de copt se toarna compozitia alba, se presara stafidele trecute prin faina. Deasupra se toarna compozitia cu cacao. Cu ajutorul unei furculite se traseaza linii si cercuri in aluatul din tava. Checul se coace pana se rumeneste.<br /><b>Truc</b> In loc de stafide, se pot folosi nuci maruntite cu cutitul.<p></p><p><br /></p>Viohttp://www.blogger.com/profile/07219120882639767420noreply@blogger.com0tag:blogger.com,1999:blog-7627701626532242483.post-42052319312613788832023-02-18T13:41:00.000+02:002023-02-18T13:41:07.843+02:00Salata de sfecla rosie pentru iarna<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWpJibojGmKwBs6R6Kn4jwSSrN5K2_-IAkK2kQKQe2ANqDyMc_w68jkxOkb69E99lGIXXPsT5kHl_00vh1fy9unWw_gviUPv9E7lskvPpSwY_oOXp5zP5LoOwAeka4IHCO2oBRTmWT56YSGpqHLAmB3cA4eROow40ywJzmpvFjcieInkAn5X1_Xkal/s533/Sfecla%20rosie.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="400" data-original-width="533" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWpJibojGmKwBs6R6Kn4jwSSrN5K2_-IAkK2kQKQe2ANqDyMc_w68jkxOkb69E99lGIXXPsT5kHl_00vh1fy9unWw_gviUPv9E7lskvPpSwY_oOXp5zP5LoOwAeka4IHCO2oBRTmWT56YSGpqHLAmB3cA4eROow40ywJzmpvFjcieInkAn5X1_Xkal/s320/Sfecla%20rosie.JPG" width="320" /></a></div><br /> INGREDIENTE 5 kg sfecla rosie, 1,250 g hrean, 1,250 otet, 2 litri apa, 8 linguri zahar, 4 linguri sare grunjoasa<br />MOD DE PREPARARE Sfecla rosie se spala foarte bine si se fierbe in coaja. Dupa ce se raceste, sfecla rosie se rade mare. Intr-un vas mai mare sfecla se amesteca cu hreanul ras fin sau maruntit in chopper.<br /> Apa, otetul, sarea si zaharul se amesteca bine, se toarna peste sfecla rosie si hrean si se lasa 2 ore.<br /> Borcanele se umplu cu salata. Sfecla rosie se indeasa in borcane cu coada unei linguri, pentru a nu ramane spatii libere, apoi se toarna saramura. Borcanele se capseaza si se dau la rece.<br /> Aceasta salata de sfecla rosie nu se sterilizeaza, pentru ca ea contine hrean, care este un bun conservant.<p></p>Viohttp://www.blogger.com/profile/07219120882639767420noreply@blogger.com0tag:blogger.com,1999:blog-7627701626532242483.post-66045168116236552232023-02-18T13:40:00.000+02:002023-02-18T13:40:11.817+02:00Ciuperci conservate in ulei<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvHC_P-YXKC3WmsMNYi1Mb5e8YC8W8VNv0gGLVJI81SMAg2zR_mvRQkfv-dlNhhOwEIGxIB1IxzEIImcmfOlEaiWR8GsdbfNSHvyR_5pvSRIyisL_V2i0jnEhAMP1_MWUOXyv0FsBO0v3UrVOURggIrNg8UP-kS6yQNLiFWVEpnfmiHzAoudRohiYl/s533/Ciuperci%20conservate.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="400" data-original-width="533" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvHC_P-YXKC3WmsMNYi1Mb5e8YC8W8VNv0gGLVJI81SMAg2zR_mvRQkfv-dlNhhOwEIGxIB1IxzEIImcmfOlEaiWR8GsdbfNSHvyR_5pvSRIyisL_V2i0jnEhAMP1_MWUOXyv0FsBO0v3UrVOURggIrNg8UP-kS6yQNLiFWVEpnfmiHzAoudRohiYl/s320/Ciuperci%20conservate.JPG" width="320" /></a></div><br /> INGREDIENTE 3 kg ciuperci Champignon, 2 litri apa, 1 linura sare grunjoasa, 2 linguri otet, usturoi, cimbru uscat, ulei.<br />MOD DE PREPARARE Se indeparteaza piciorusele, iar palariile se spala si se taie felii subtiri.<br /> Intr-un vas se toarna apa, otetul si sarea. Cand clocoteste saramura, se adauga ciupercile. Ele se fierb 15 minute, la foc mic. Din cand in cand se indeparteaza spuma care se formeaza.<br /> Ciupercile se scot, se trec prin jet de apa rece si se tin in strecuratoare, pana se scurg bine.<br /> Ele se asaza intr-o tigaie, fara ulei si se lasa pe foc mic. Se amesteca din cand in cand,. pana se evapora apa lasata. Acum, se toarna ulei si se prajesc, la foc potrivit, 10 minute si se amesteca continuu.<br /> Ciupercile se presara cu sare si se mai prajesc 5 minute<br /> In borcane se adauga usturoi tocat, busuioc uscat, oregano si cimbru. Se asaza ciupercile in borcane,<br />iar deasupra se lasa un loc gol de 1,5 cm. Se toarna ulei fierbinte peste ciuperci si se capseaza.<br /> Borcanele se asaza intr-o tava tapetata cu 2-3 straturi de hartie sau ziare. Se toarna apa calda cat sa se umple tava. Borcanele se acopera cu prosoape umezite si stoarse. Tava se da la cuptorul rece care se potriveste la 100 grade C.<br /> Timpul de sterilizare este de 3 ore.<br /> Aceste ciuperci, scurse de ulei, se mananca ca atare, dar se pot adauga la fripturi, in pilaf sau in pizza.<br /> <p></p><p><br /></p><p><br /></p><p><br /></p><p><br /></p>Viohttp://www.blogger.com/profile/07219120882639767420noreply@blogger.com0tag:blogger.com,1999:blog-7627701626532242483.post-39259248778187750562022-10-03T18:42:00.001+03:002022-10-03T18:42:33.654+03:00Ardei grasi umpluti cu varza pentru iarna<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirbErcRr7O28dnqDGvrKHvsucLZy6B7dWMcK3F-vtmgZMU8n444IQ8nkZnJNXOZdvC4ljJSoeGP7lOU06TaKgozulkFlxZGEyooucau8ErZw1mPbTqTqey5C25Yr_OyqNApDRPt7yn98waSs4AWGvlYEVqkFtYL7VqIwZhbmFRlisyzeS0uczdne7J/s533/Ardei%20umpluti%20cu%20varza.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="400" data-original-width="533" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirbErcRr7O28dnqDGvrKHvsucLZy6B7dWMcK3F-vtmgZMU8n444IQ8nkZnJNXOZdvC4ljJSoeGP7lOU06TaKgozulkFlxZGEyooucau8ErZw1mPbTqTqey5C25Yr_OyqNApDRPt7yn98waSs4AWGvlYEVqkFtYL7VqIwZhbmFRlisyzeS0uczdne7J/s320/Ardei%20umpluti%20cu%20varza.JPG" width="320" /></a></div><br /> INGREDIENTE 14-15 ardei grasi, 1 kg varza alba, 1 kg varza rosie, 2 morcovi, 1 radacina telina, frunze de telina, hrean, marar uscat, 3-4 catei usturoi, seminte de mustar ; 3 litri apa, 3 linguri sare grunjoasa, 2 linguri otet.<br />MOD DE PREPARARE Varza rosie si alba se toaca fideluta, morcovii si telina se rad. Frunzele de telina se toaca marunt. Legumele se amesteca cu sare, se framanta usor pana se inmoaie si se lasa 30 de minute.<br /> Li se taie ardeilor un capacel, apoi se curata de seminte si se spala. Ardeii se umplu cu legumele rase si stoarse de zeama, indesandu-le bine deasupra.<br /> Pe fundul borcanului se presara seminte de mustar, catei de usturoi, cimbru. marar, fasii de hrean.<br /> Ardeii se asaza in borcan, iar printre ei se pun bucati de hrean si seminte de mustar.<br /> Cand s-a umplut borcanul, se asaza bine betele de marar si bucatile de hrean, pentru a tine ardeii presati. <br /> Acesta se asaza pe o tava metalica pentru a nu crapa. Se toarna saramura fierbinte, preparata din apa si sare si se acopera cu o farfurie. Borcanul se lasa 24 de ore, in bucatarie. A doua zi, se toarna 2 linguri de otet, se presara seminte de mustar si se acopera cu capac sau celofan. Borcanul cu ardei se da la rece.<br /> Saramura se va limpezi dupa 2-3 saptamani. Ardeii, conservati astfel, se mentin crocanti si gustosi pana in luna mai.<p></p>Viohttp://www.blogger.com/profile/07219120882639767420noreply@blogger.com0tag:blogger.com,1999:blog-7627701626532242483.post-17352704112734263502022-10-03T18:35:00.001+03:002022-10-03T18:35:53.246+03:00Ghiveci din legume pentru iarna<div style="text-align: left;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-UTmB1viFrjfg7dviNGydIZ-AZf_M1ZiHJS9hryeBzOAOBawPgAZt0k86HRkcZToexImlQEYIWbMd_x0tnVe_gswQZ7E2G-fB8oCK20C_uMeJZR4l5vaYxiixcGpS3DHRinkbT0gzj1sFIcwiUJpLYEKonEumKfOYczeb-eOJI3A3wWg00aljbOSX/s533/Ghiveci%20de%20legume.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="400" data-original-width="533" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-UTmB1viFrjfg7dviNGydIZ-AZf_M1ZiHJS9hryeBzOAOBawPgAZt0k86HRkcZToexImlQEYIWbMd_x0tnVe_gswQZ7E2G-fB8oCK20C_uMeJZR4l5vaYxiixcGpS3DHRinkbT0gzj1sFIcwiUJpLYEKonEumKfOYczeb-eOJI3A3wWg00aljbOSX/s320/Ghiveci%20de%20legume.JPG" width="320" /></a></div><br /> INGREDIENTE 5 kg rosii, 500 g morcovi, 500 g radacina de patrunjel, 3-4 teline potrivite, 1 kg ceapa,7 vinete, 10 ardei capia sau 10 gogosari, 1 kg fasole verde, 1 conopida, 2 dovlecei, 10 catei usturoi, 4 linguri zahar, sare grunjoasa dupa gust, 500 ml ulei.</div><div style="text-align: left;"> MOD DE PREPARARE Rosiile se dau prin separatorul de rosii anexat masinii de tocat sau prin blender pentru a obtine suc. Vinetele se curata de coaja partial, lasand fasii de coaja pe acestea, ca niste zebre.</div><div style="text-align: left;"> Vinetele taiate cuburi se sareaza si se lasa o ora. Apoi, se spala sub jet de apa rece, pentru a indeparta complet zeama amara si se scurg, presandu-le cu mainile.</div><div style="text-align: left;"> Fasolea verde se taie bucati, iar conopida curatata se desface in buchetele. Dovleceii si ardeii se taie cuburi, iar ceapa se toaca marunt. Radacinoasele se dau pe razatoarea mare,</div><div style="text-align: left;"> Sucul de rosii se toarna intr-un vas si se pune pe foc. Cand incepe sa clocoteasca, se adauga ceapa si ardeii care se fierb 30 de minute. Dupa aceea, se adauga restul de legume si uleiul. Cand uleiul se ridica deasupra, se mai adauga sarea dupa gust, boabele de piper si feliutele de usturoi si se mai fierb impreuna, 10 minute.</div><div style="text-align: left;"> Ghiveciul se toarna fierbinte in borcane care se infileteaza foarte bine. Borcanele se asaza intr-o tava cu 2-3 straturi de hartie, in care se toarna apa calda. Ele se acopera cu prosoape umede si stoarse.</div><div style="text-align: left;"> Tava se da la cuptor rece, care se potriveste la temperatura de 180 grade C. Sterilizarea dureaza 3 ore. </div>Viohttp://www.blogger.com/profile/07219120882639767420noreply@blogger.com0tag:blogger.com,1999:blog-7627701626532242483.post-69418067650039282492022-10-03T18:29:00.001+03:002022-10-03T18:29:52.669+03:00Suc de rosii pentru iarna<div style="text-align: left;"> <div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRv_aTPc22lXRbgkBOP_gOdBa_cgNebB4xCY0VoV_VmE-n8AJoFl17Z_--LPbTptuwMNMF4VkZ5agFU-1ljPmj825E_DzEUtZ416tkBLXbYdaBUx5Btql4vycGK1lxA0k_ohJ3Kszc8PPDCfAtMU4j44okDVqFUbSkSjCki0kCw-7zJBZm_GjU8R1V/s533/Suc%20de%20rosii.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="400" data-original-width="533" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRv_aTPc22lXRbgkBOP_gOdBa_cgNebB4xCY0VoV_VmE-n8AJoFl17Z_--LPbTptuwMNMF4VkZ5agFU-1ljPmj825E_DzEUtZ416tkBLXbYdaBUx5Btql4vycGK1lxA0k_ohJ3Kszc8PPDCfAtMU4j44okDVqFUbSkSjCki0kCw-7zJBZm_GjU8R1V/s320/Suc%20de%20rosii.JPG" width="320" /></a></div><br />INGREDIENTE 5 kg rosii, 1-2 linguri sare grunjoasa.</div><div style="text-align: left;"> MOD DE PREPARARE Rosiile foarte coapte se spala, se curata de codite si se taie in jumatati sau sferturi. Ele se dau fie prin separatorul atasat la masina de tocat, fie prin storcatorul manual de rosii sau se paseaza in blender sau in robotul de bucatarie. </div><div style="text-align: left;"> Sucul obtinut se fierbe intr-o oala cu fundul gros, la foc mic, amestecand din cand in cand.</div><div style="text-align: left;"> Cand a disparut spuma, iar sucul a scazut cam de doua degete, se ia vasul de pe foc. Sarea se adauga cu 10 minute, inainte de a fi gata.</div><div style="text-align: left;"> Sucul fierbinte se toarna in sticle, se capseaza, se invelesc cu paturi si se lasa 2 zile. Sticlele se pastreaza intr-un loc uscat si intunecos. Eu le tin pe balcon, intr-un loc retras, unde nu bate soarele si le acopar cu hartie de ambalaj sau ziare.</div><div style="text-align: left;"> Astfel preparat, sucul de rosii a rezistat si 3 ani. Daca nu sunt conditii bune de patrare. atunci sticlele se sterilizeaza.</div><div style="text-align: left;"> </div><div style="text-align: left;"> </div>Viohttp://www.blogger.com/profile/07219120882639767420noreply@blogger.com1tag:blogger.com,1999:blog-7627701626532242483.post-24549802551647559522022-10-03T18:18:00.000+03:002022-10-03T18:18:04.120+03:00Spanac la borcan<div style="text-align: left;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhskLYuKlf3vFfReoFkNu00aOK8EvP_NBvOoW5_1ktKJrxhYJDFGyuhLoE4EGo2sfUBcLEV85R7AZBJ3_FBRRgWO7HPfzR8YKwe9dbmGy65DC85t_03dMftZre5x71-ENv4q-778F1yCbvVPdl5ZyWiMbHRcbhFMBKFDbRK23XkaGG_4TDHeA-GXf6g/s533/Spanac%20la%20borcan.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="400" data-original-width="533" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhskLYuKlf3vFfReoFkNu00aOK8EvP_NBvOoW5_1ktKJrxhYJDFGyuhLoE4EGo2sfUBcLEV85R7AZBJ3_FBRRgWO7HPfzR8YKwe9dbmGy65DC85t_03dMftZre5x71-ENv4q-778F1yCbvVPdl5ZyWiMbHRcbhFMBKFDbRK23XkaGG_4TDHeA-GXf6g/s320/Spanac%20la%20borcan.JPG" width="320" /></a></div><br /> INGREDIENTE 2 kg spanac, 1 lingura sare grunjoasa la 1 litru apa.</div><div style="text-align: left;"> MOD DE PREPARARE Spanacul se curata si se spala in mai multe ape. Intr-un vas se fierb apa si sarea. Cand apa clocoteste, se adauga spanacul. Acesta se fierbe pana se ridica deasupra apei. </div><div style="text-align: left;"> Spanacul se scoate din apa si se lasa in strecuratoare, o ora. Dupa aceea, se marunteste cu o lingura si se asaza in borcane. Spanacul se indeasa bine in borcan, cu ajutorul unei linguri de lemn. In fiecare borcan se presara sare, cat se ia intre doua degete. Borcanele se capseaza si se asaza intr-o tava tapetata cu 2 straturi de hartie. Ele se acopera cu prosoape de bucatarie umzite si stoarse. Se toarna apa calda in tava.</div><div style="text-align: left;"> Borcanele se sterilizeaza la cuptor, 3 ore, la 100 grade C. A doua zi, conservele se depoziteaza intr-un loc racoros.</div><div style="text-align: left;"><b>Truc </b>In acest mod se pot conserva urzicile, stevia, leurda. </div><p></p><p></p>Viohttp://www.blogger.com/profile/07219120882639767420noreply@blogger.com0tag:blogger.com,1999:blog-7627701626532242483.post-51247728132668927612022-04-30T14:09:00.001+03:002022-04-30T14:09:33.857+03:00Prajitura Figaro<div style="text-align: left;"> <div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLWh9e8RQpUKiw0SisuJN_J5PwtfgIpaeyYEsZgIW60tKG0zSD8aCcNid3Lr7Ud-5TuhWY5fcXeU7DghV22BzasXC12V08qNbmZOH9yxJyeKCCCdqf8XfoGp_jtfVEMovoHD_OCjYgoK7vTyaXLLWyBKuUiaCBBfnElWvUScwatZJSTQvREQB88zDZ/s533/Prajitura%20Figaro.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="400" data-original-width="533" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLWh9e8RQpUKiw0SisuJN_J5PwtfgIpaeyYEsZgIW60tKG0zSD8aCcNid3Lr7Ud-5TuhWY5fcXeU7DghV22BzasXC12V08qNbmZOH9yxJyeKCCCdqf8XfoGp_jtfVEMovoHD_OCjYgoK7vTyaXLLWyBKuUiaCBBfnElWvUScwatZJSTQvREQB88zDZ/s320/Prajitura%20Figaro.JPG" width="320" /></a></div><br />INGREDIENTE 250 g unt, 4 oua mari, 7 linguri zahar tos, 1 plic praf de copt, coaja de lamaie, 2 plicuri zahar vanilat, gem, nuci.</div><div style="text-align: left;">MOD DE PREPARARE Zaharul tos se amesteca cu zaharul vanilat, untul moale la temperatura camerei si coaja rasa de lamaie. Se adauga 4 galbenusuri si se amesteca bine. Se incorporeaza, treptat, faina amestecata cu praful de copt. Se framanta pana devine un aluat omogen. </div><div style="text-align: left;"> Acesta se intinde, cu mana, in tava tapetata cu hartie de copt. </div><div style="text-align: left;"> Albusurile se mixeaza cu 3 linguri de zahar pana devin o spuma tare. Cu o spatula se incorporeaza, in albusuri, inccet, amestecand, de jos in sus, 250 g nuca macinata.</div><div style="text-align: left;"> Aluatul se unge cu gemul preferat, apoi se intinde spuma de albus. Prajitura se coace pana se rumeneste usor.</div><div style="text-align: left;"> </div><div style="text-align: left;"><br /></div>Viohttp://www.blogger.com/profile/07219120882639767420noreply@blogger.com0tag:blogger.com,1999:blog-7627701626532242483.post-75907134941203077092022-04-30T14:08:00.001+03:002022-04-30T14:08:56.994+03:00Musaca de dovlecei<div style="text-align: left;"> <div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFPXwBb-qDzo9Z_ki_xJcUOOemLR6h9JhkkQ6vjH-uIro4_tFREk6OZeH3zf-fSN7LdjvpcTk8JJkfoCuSrYBeb0HsQSx4TW8HNtaqVwm2UbhmHz-D7vrRFnnufi2nfkS-un4b_NywQ8egl8RieQJtypIdQhmlf_lC7C6mPEo_MebCZIwU9cfAE27O/s533/Musaca%20din%20dovlecei.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="400" data-original-width="533" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFPXwBb-qDzo9Z_ki_xJcUOOemLR6h9JhkkQ6vjH-uIro4_tFREk6OZeH3zf-fSN7LdjvpcTk8JJkfoCuSrYBeb0HsQSx4TW8HNtaqVwm2UbhmHz-D7vrRFnnufi2nfkS-un4b_NywQ8egl8RieQJtypIdQhmlf_lC7C6mPEo_MebCZIwU9cfAE27O/s320/Musaca%20din%20dovlecei.JPG" width="320" /></a></div><br />INGREDIENTE 2 dovlecei potriviti, 2 cepe, 500 g carne tocata amestec,3 oua, 4-5 rosii, 250 ml smantana, 100 g faina, 100g cascaval, sare, piper, oregano, boia.</div><div style="text-align: left;">MOD DE PREPARARE Dovleceii se taie in felii lungi si se dau prin oua batute si, apoi, prin faina.</div><div style="text-align: left;"> Jumatate din felii se asaza intr-o tava unsa cu ulei. Carnea tocata se amesteca cu ceapa tocata, cu sare, piper, oregano si boia.</div><div style="text-align: left;"> Jumatate din compozitia de carne se intinde peste dovlecei. Se asaza inca un strat de dovlecei si unul de carne. Ultimul strat va fi format din rondele de rosii, iar deasupra se toarna smantana. Tava se da la cuptor.</div><div style="text-align: left;"> Cand musacaua este aproape gata, se scoate tava din cuptor, se presara cascaval ras si se mai lasa la cuptor, pana se topeste cascavalul.</div><p><br /></p><p><br /></p>Viohttp://www.blogger.com/profile/07219120882639767420noreply@blogger.com0tag:blogger.com,1999:blog-7627701626532242483.post-17086293121232306392022-01-31T15:10:00.001+02:002022-01-31T15:10:43.963+02:00Lasagna din lipii<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEiSK0hZaDJhghj7Ae_s5ZTqnToO54jOOkuuuqa4b1EVfRXCeby_oQoCJeH6LSXBlgfm5WYvcmbfAZEG0bRNG8hBZu8KsXNWngCIcso4agut3OfL5Mk8dPdwhCJoARmVaNhh4Sibe-7CuJi4ajCqTyLN8OXxDV1h7UUZMgSTifk6J3-jw1J8lsu_hLwW=s533" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="400" data-original-width="533" height="240" src="https://blogger.googleusercontent.com/img/a/AVvXsEiSK0hZaDJhghj7Ae_s5ZTqnToO54jOOkuuuqa4b1EVfRXCeby_oQoCJeH6LSXBlgfm5WYvcmbfAZEG0bRNG8hBZu8KsXNWngCIcso4agut3OfL5Mk8dPdwhCJoARmVaNhh4Sibe-7CuJi4ajCqTyLN8OXxDV1h7UUZMgSTifk6J3-jw1J8lsu_hLwW=s320" width="320" /></a></div><br />INGREDIENTE 1kg carne tocata, 4 cepe, 2 morcovi, 1 telina mica, 6 lipii, 2-3 linguri pasta de tomate, 4 pahare lapte, 4 linguri faina, sare, piper, nucsoara, oregano, 2-3 catei de usturoi, 2 oua.<br />
MOD DE PREPARARE Morcovii si telina se rad fin, iar ceapa se toaca marunt. Legumele se calesc in putin ulei, 5 minute, apoi se adauga carnea si se prajeste pana devine albicioasa. Acum, se adauga pasta de tomate si o cana de apa si se lasa sa fiarba 30 de minute.<br />
Faina se amesteca bine cu laptele, cu ajutorul telului si se tine pe foc pana se ingroasa sosul. In el se presara nucsoara.<br />
Carnea racita se amesteca cu usturoiul pisat, cu ouale si condimentele. Intr-un vas uns cu ulei se asaza 2 lipii suprapuse, taiate dupa marimea vasului, apoi un strat de carne cu putin sos, 2 lipii, un strat de carne cu sos. Deasupra se asaza 2 lipii suprapuse peste care se toarna restul de sos.<br />
Lasagna se coace la cuptor, pana se rumeneste.Viohttp://www.blogger.com/profile/07219120882639767420noreply@blogger.com0tag:blogger.com,1999:blog-7627701626532242483.post-19210643094867214362022-01-31T15:05:00.000+02:002022-01-31T15:05:42.734+02:00Carne de pui la borcan<p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEirDMsh5n9zkYIYa5K1TLr1xv-BpHlgbt8HMybF4E8fS8Um0IdNCLcuMJ9lv3HcYOIYKVL5Ub9yAbZGch9_v2Ict4QgCOmKHVwQVrd9AvTOdtLQh5AvmcHlpcgikwZv0emZBMpFgQnGb3O2JJzjIRSQhjM5g_CMKx_Q3iUwg4FL2BmclSySbkwNbnKy=s533" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="400" data-original-width="533" height="240" src="https://blogger.googleusercontent.com/img/a/AVvXsEirDMsh5n9zkYIYa5K1TLr1xv-BpHlgbt8HMybF4E8fS8Um0IdNCLcuMJ9lv3HcYOIYKVL5Ub9yAbZGch9_v2Ict4QgCOmKHVwQVrd9AvTOdtLQh5AvmcHlpcgikwZv0emZBMpFgQnGb3O2JJzjIRSQhjM5g_CMKx_Q3iUwg4FL2BmclSySbkwNbnKy=s320" width="320" /></a></div><br />INGREDIENTE 2 kg carne de pui (aripi, ciocanele, bucati de piept), 2 lingurite cu varf sare grunjoasa, 1 lingurita cimbru, 1 lingurita piper macinat, 4 catei usturoi, 2 foi dafin, boabe piper, boabe ienibahar.<br />MOD DE PREPARARE Se pot folosi 4 borcane de 500ml sau 3 borcane de 800ml. <br /> Bucatile de carne spalate se freaca cu sarea, piperul macinat si cimbrul. In fiecare borcan se presara feliute de usturoi, 1 bob ienibahar, 2 boabe de piper, 1 bucatica foaie de dafin. Carnea se asaza in borcan si se indeasa bine. Deasupra se mai adauga 1 bob ienibahar, 2 boabe de piper, feliute de usturoi, foaie sfaramata de dafin. Deasupra borcanului se lasa un spatiu liber de 2 cm.<br /> Borcanele se capseaza si se asaza intr-o tava tapetata cu ziare. Se toarna apa cat sa umple tava. <br /> Borcanele se acopera cu prosoape umezite si stoarse. Tava se da la cuptorul rece, care se potriveste la o temperatura de 100 grade C. Timpul de sterilizare este de 5-6 ore.<br /> Eu folosesc numai acest mod de sterilizare si nu m-a dezamagit niciodata. Carnea din conserva este frageda si aromata si ne salveaza, cand nu avem prea mult timp de gatit.<br /> Aceasta carne se adauga in mancarea de fasole verde, de mazare, in tocanita, inainte cu 10 minute, de a fi gata. Carnea conservata se pastreaza cel mult 6 luni la frigider sau iarna pe balcon.<br /><b>Truc </b>In acest mod de conservare se poate prepara carnea de porc, de curcan, de rata sau vita.<p></p><p><br /></p>Viohttp://www.blogger.com/profile/07219120882639767420noreply@blogger.com0tag:blogger.com,1999:blog-7627701626532242483.post-59292099749949360172022-01-31T15:00:00.001+02:002022-01-31T15:00:40.484+02:00Conserva de peste in ulei<div style="text-align: left;"> <div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEgCbWc7EeuQI7b1UKOhXuqP8VCEwgZib8jFNaoARxs4I66DWftrfp66atXmLEkna21WcijE5K272GB6kejo-yQ5pF7IfXZL707wNWwLoXJIJoShK-q10cPlJnN4Q2xULXjlpvj4j1JiWYyR9yD7vfJIBR-27gDv3Uol8Nn5p8QhijOqRRX2iQaUgXt4=s533" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="400" data-original-width="533" height="240" src="https://blogger.googleusercontent.com/img/a/AVvXsEgCbWc7EeuQI7b1UKOhXuqP8VCEwgZib8jFNaoARxs4I66DWftrfp66atXmLEkna21WcijE5K272GB6kejo-yQ5pF7IfXZL707wNWwLoXJIJoShK-q10cPlJnN4Q2xULXjlpvj4j1JiWYyR9yD7vfJIBR-27gDv3Uol8Nn5p8QhijOqRRX2iQaUgXt4=s320" width="320" /></a></div><br />INGREDIENTE 2 kg peste, 1,5 linguri sare grunjoasa, 5 linguri otet, boabe piper, foi de dafin, ulei.</div><div style="text-align: left;"> MOD DE PREPARARE Pestii se curata si se indeparteaza solzii, capetele, intestinele. Dupa ce s-au spalat foarte bine, se lasa sa se scurga. Pentru aceasta conserva se pot folosi: guvizi, sprot, hamsii, caras, sardine, macrou. Pestii mici raman intregi, iar aceia mai mari se taie bucati.</div><div style="text-align: left;"> Pestii se amesteca bine cu sare si otet, apoi se asaza in borcane si se presara foi de dafin si boabe de piper. Se toarna uleiul, lasand liber 1 cm, la gura borcanului.</div><div style="text-align: left;"> Borcanele se asaza intr-o tava captusita cu doua straturi de hartie. Se toarna apa rece, cat sa umple tava.</div><div style="text-align: left;"> Borcanele se acopera cu doua prosoape de bucatarie umezite si stoarse. Tava se da la cuptor rece, care se potriveste, la foc mic. Timpul de sterilizare este de 6 ore. Conservele se pastreaza in frigider, iar iarna pe balcon.</div>Viohttp://www.blogger.com/profile/07219120882639767420noreply@blogger.com0tag:blogger.com,1999:blog-7627701626532242483.post-44203049285543033282021-11-23T19:34:00.001+02:002021-11-23T19:34:21.813+02:00Papanasi<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJSe9P_9BBYLuKpG8RV_ioMjL7tehBw5H6091P1DIDXHxMaJ_w66-IU6j6V9BORI13j0BrKl4Vc5HeK8VB_7XRAJh_rL15g-E-KR5sb2fv05ZT-KoY4o3urxA_1dxTsxAgFH858QjDYdc/s533/Papanasi.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="400" data-original-width="533" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJSe9P_9BBYLuKpG8RV_ioMjL7tehBw5H6091P1DIDXHxMaJ_w66-IU6j6V9BORI13j0BrKl4Vc5HeK8VB_7XRAJh_rL15g-E-KR5sb2fv05ZT-KoY4o3urxA_1dxTsxAgFH858QjDYdc/s320/Papanasi.JPG" width="320" /></a></div><div style="text-align: center;"><br /></div><div style="text-align: left;"> INGREDIENTE 500 g branza proaspata de vaci, 2 oua, 250 g faina, 1 lingurita bicarbonat de sodiu, 30 g zahar vanilat, 1 lingurita esenta de lamaie( portocala), coaja rasa de lamaie.</div><div style="text-align: left;"> MOD DE PREPARARE Branza proaspata de vaci bine scursa se amesteca cu ouale. Se incorporeaza zaharul vanilat, bicarbonatul de sodiu, esenta de portocala, coaja de lamaie, iar, la sfarsit, se adauga treptat faina.</div><div style="text-align: left;"> Se framanta usor, pana se formeaza un aluat lipicios, care se da la frigider 2 ore. Aluatul se framanta putin, se face un rulou care se imparte in 6 parti pentru papanasi si in 6 parti mai mici pentru bilute.</div><div style="text-align: left;"> Masa de lucru se pudreaza cu putina faina. Se formeaza bile, apoi se modeleaza discuri. Se trece degetul aratator prin faina si se face o adancitura. Degetul se roteste circular pentru a se face un orificiu mai larg.</div><div style="text-align: left;"> Dupa aceea, se formeaza 6 bilute care se vor aseza deasupra papanasilor.</div><div style="text-align: left;"> Intr-un vas se incinge uleiul. Daca aruncam putina faina si sfaraie, atunci se pun la prajit cate 2 papanasi. Papanasii se misca des cu o paleta( spatula ) si, asa, vor creste frumos. La sfarsit, se prajesc si bilutele. Ei se supravegheaza, deoarece se rumenesc repede. Focul aragazului trebuie sa fie potrivit, cand se prajesc. La un foc tare, papanasii raman cruzi in interior si crocanti la exterior.</div><div style="text-align: left;"> Dupa prajire, ei se asaza pe un prosop de hartie pentru a scapa de surplusul de ulei.</div><div style="text-align: left;"> Papanasii se orneaza cu smantana si dulceata de zmeura, de capsuni, de trandafiri sau de care avem.</div><div style="text-align: left;"> Deasupra lor se asaza bilutele, care se orneaza cu putina dulceata.</div>Viohttp://www.blogger.com/profile/07219120882639767420noreply@blogger.com0tag:blogger.com,1999:blog-7627701626532242483.post-17142348850499160722021-11-23T19:21:00.002+02:002021-11-23T19:21:28.186+02:00Tort de post 3<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8SKn1INxftnYifJPk2JrYiBsjCkuBwTDh8QqVqCWk_u46RMDuQB8h5SmoF00_pc-x5x4IRlIiUYdn1mkevfyWtSm6gZEN08viaKiv0V7I9G9glsj1Weo9WBiP2WQgzdaVUdQtL4w5UNA/s533/Tort+de+post+3.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="400" data-original-width="533" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8SKn1INxftnYifJPk2JrYiBsjCkuBwTDh8QqVqCWk_u46RMDuQB8h5SmoF00_pc-x5x4IRlIiUYdn1mkevfyWtSm6gZEN08viaKiv0V7I9G9glsj1Weo9WBiP2WQgzdaVUdQtL4w5UNA/s320/Tort+de+post+3.JPG" width="320" /></a></div><div style="text-align: center;"><br /></div><div style="text-align: left;"> INGREDIENTE <b>Pentru blat</b>: 1,5 cani zahar, 5 linguri ulei, 1,5 cani apa, 2 linguri cacao, zahar vanilat, 3 cani faina.</div><div style="text-align: left;"><b>Pentru crema de gris</b>: 100 g gris, 400 ml apa, 5 linguri zahar, 1/2 pachet margarina, esenta de vanilie.</div><div style="text-align: left;"><b>Pentru crema de nuci</b>: 300 g nuca macinata, 5-6 linguri zahar, 1/2 pachet margarina, esenta rom.</div><div style="text-align: left;"><b>Pentru glazura</b>: 1 lingura cu varf de cacao, 1 lingura faina, 3 linguri zahar, zahar vanilat, 1/2 pahar apa fierbinte.</div><div style="text-align: left;">MOD DE PREPARARE Faina se amesteca cu zaharul tos, zaharul vanilat, cacao. Se toarna uleiul si apa si se amesteca pana se obtine o compozitie omogena. Aluatul se transfera in forma de tort, tapetata cu hartie de copt si se coace la cuptor preincalzit, 40 de minute. Dupa ce raceste, blatul se imparte in trei parti.</div><div style="text-align: left;"> Un vas cu apa si zaharul se asaza pe foc. Cand incep sa fiarba, se adauga grisul in ploaie si se amesteca continuu, cu ajutorul telului, pana se ingroasa. Crema se ia de pe foc, se incorporeaza margarina si esenta de vanilie.</div><div style="text-align: left;"> Urmeaza prepararea cremei de nuci. Nuca macinata se amesteca cu zaharul, apoi se toarna apa atat cat sa se formeze o crema. La sfarsit, se adauga margarina moale, la temperatura camerei.</div><div style="text-align: left;"> Doua parti insiropate ale blatului se umplu cu crema de gris si crema de nuci. Peste a treia parte insiropata se intinde glazura fierbinte. Pentru glazura, se amesteca toate ingredientele, pe foc, pana dau intr-un clocot. Se decoreaza cu nuca si ornamente de ciocolata.</div><p><br /></p>Viohttp://www.blogger.com/profile/07219120882639767420noreply@blogger.com0tag:blogger.com,1999:blog-7627701626532242483.post-14327678961401466322021-07-28T21:20:00.001+03:002021-07-28T21:20:40.221+03:00Sarmalute cu carne in foi de vita<div style="text-align: left;"> <div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGBQ8-7s4z7aA05a-SYVqfwVEWnI99JUkSK9fInSFm2mwgf8l7Jj8CUXbwfz0xyyxN1aCICoC8SIRpVeQyiOfV-p0BEHpeov0O2eJderqU-FkDGbaa2sVVHWoNA8N7O55wLnq7h7uft3Q/s533/Sarmalute+din+carne+cu+foi+de+vita.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="400" data-original-width="533" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGBQ8-7s4z7aA05a-SYVqfwVEWnI99JUkSK9fInSFm2mwgf8l7Jj8CUXbwfz0xyyxN1aCICoC8SIRpVeQyiOfV-p0BEHpeov0O2eJderqU-FkDGbaa2sVVHWoNA8N7O55wLnq7h7uft3Q/s320/Sarmalute+din+carne+cu+foi+de+vita.JPG" width="320" /></a></div><br />INGREDIENTE 1 kg carne tocata amestec(carne tocata de pui), 5 cepe potrivite, doi pumni de orez, pasta de tomate, 3-4 linguri pasta de ardei(optional), 150 g unt, 3 lamai, bors sau zeama de lamaie, cimbru, menta uscata(proaspata), boabe de piper, frunze de vita de vie.</div><div style="text-align: left;"> MOD DE PREPARARE Daca se folosesc frunze de vita in saramura, ele se spala si se lasa in apa rece, timp de 12 ore. Daca frunzele sunt proaspete, se oparesc in apa clocotita, 10 minute. Cand se racesc, li se indeparteaza coditele.</div><div style="text-align: left;"> Orezul spalat se lasa in apa fierbinte, 15 minute, apoi se scurge.</div><div style="text-align: left;"> Ceapa tocata marunt se caleste pana devine transparenta. Se adauga orezul si 2 linguri de pasta de tomate. Dupa 6-7 minute, se ia cratita de pe foc. Dupa ce s-a racit compozitia, se adauga carnea, patrunjelul tocat, menta, sarea si piperul. Compozitia se amesteca bine si se framanta cu 4-5 linguri de apa rece, pentru ca sarmalutele sa devina pufoase.</div><div style="text-align: left;"> Pe un tocator se asaza o frunza de vita. In partea de la codita, se asaza o lingurita din umplutura, se ruleaza o data, se aduc marginile peste umplutura si se ruleaza pana la sfarsit.</div><div style="text-align: left;"> Intr-un vas de fonta, se asaza cateva frunze de vita intregi. Eu prefer sa fac un mic grilaj din morcovi, pe fundul vasului. Acest lucru impiedica sarmalutele sa se lipeasca si le da un gust bun.</div><div style="text-align: left;"> Sarmalutele se asaza in straturi, printre care se presara boabe de piper, putin cimbru, o lingura de pasta de tomate si o lingura de pasta de ardei. Pe fiecare rand si deasupra sarmalutelor se asaza cate 2 felii de lamaie si bucatele de unt.</div><div style="text-align: left;"> In vas se toarna apa calda pana se acopera sarmalele, se acopera cu un capac si se fierb, la foc mic, 2 ore. Dupa acest interval, se indeparteaza capacul si se mai fierb sarmalutele o ora. </div><div style="text-align: left;"> Astfel pregatite, in vasul de fonta, sarmalutele seamana la gust, ca si cum ar fi stat la cuptor.</div><div style="text-align: left;"> Dupa ultima ora, se toarna bors sau zeama de lamaie si se mai fierbe totul 10 minute.</div><div style="text-align: left;"> </div><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /></div>Viohttp://www.blogger.com/profile/07219120882639767420noreply@blogger.com0tag:blogger.com,1999:blog-7627701626532242483.post-88612774467776563852021-07-28T21:11:00.003+03:002021-07-28T21:14:51.653+03:00Frunze de vita in saramura<div style="text-align: left;"> <div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZpRdhYHLgO30RzXjWEBJCjJCIRXqX9bTQhlSBd7ZF_IkqEE5APKOfTOypUvt3HLHz5mlhTzdVWgVv5i17A1dCy5bXkncMxK4-wA6TQjyc8H3HanzhGrJC4sj39ow-SZNLGp5Ag8olWMk/s533/Foi+de+vita+in+saramura.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="400" data-original-width="533" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZpRdhYHLgO30RzXjWEBJCjJCIRXqX9bTQhlSBd7ZF_IkqEE5APKOfTOypUvt3HLHz5mlhTzdVWgVv5i17A1dCy5bXkncMxK4-wA6TQjyc8H3HanzhGrJC4sj39ow-SZNLGp5Ag8olWMk/s320/Foi+de+vita+in+saramura.JPG" width="320" /></a></div><br />INGREDIENTE frunze de vita, 2 litri de apa, 400 g sare grunjoasa.</div><div style="text-align: left;"> MOD DE PREPARARE Frunzele se spala si se asaza pe prosoape de hartie. 7-8 frunze de vita se supra pun, se indoiesc, apoi se ruleaza strans.</div><div style="text-align: left;"> Rulourile se asaza in borcane, unul langa altul, vertical. Sarea se dizolva bine in apa, apoi se toarna in borcane. Ele se tin intr-un loc intunecos si racoros. Inainte de folosire, frunzele se tin in apa rece, 12 ore, pentru a se desara.</div>Viohttp://www.blogger.com/profile/07219120882639767420noreply@blogger.com0tag:blogger.com,1999:blog-7627701626532242483.post-67109969505780071352021-05-22T10:44:00.001+03:002021-05-22T10:44:53.778+03:00Limba de porc cu masline<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCcRCJSeNYCiFvjEowyKQW-oyyOie03w_JLXAMHB9bjwHT_jC-eNnrc7eo0VR3d4f8pnZ2csuwSHDivHkUmLXgAmN3WcUCkbcyVOb3ICCthQbyOtDzAYlUiNkw7J-R5zzJFPSC48N_XbM/s533/Limba+de+porc+cu+masline.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="400" data-original-width="533" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCcRCJSeNYCiFvjEowyKQW-oyyOie03w_JLXAMHB9bjwHT_jC-eNnrc7eo0VR3d4f8pnZ2csuwSHDivHkUmLXgAmN3WcUCkbcyVOb3ICCthQbyOtDzAYlUiNkw7J-R5zzJFPSC48N_XbM/s320/Limba+de+porc+cu+masline.JPG" width="320" /></a></div><br />INGREDIENTE 500g limba de porc, 3 cepe, 400g rosii din conserva ( 3 linguri pasta de tomate ), 200g masline, 1 lamaie, 1 morcov, 1 ceapa, boabe de piper, 2 foi dafin.<br />
MOD DE PREPARARE Limba se fierbe in apa cu sare. Se ia spuma si se lasa 10 minute sa fiarba.<br />
Dupa aceea, se arunca apa, se toarna in cratita apa clocotita si se adauga limba, 1 morcov, boabe de piper si foile de dafin. Se continua fierberea pana cand furculita intra usor in ea.<br />
Limba se curata, cat este calda si se taie felii. Intr-un vas cu 2 linguri de ulei se calesc ceapele tocate pana se inmoaie. Se adauga rosiile sau pasta de tomate si o cana din supa in care a fiert limba.<br />
Se fierb 15 minute, apoi se adauga feliile de limba, maslinele si feliile de lamaie curatate de coaja galbena.<br />
Dupa 10 minute, mancarea se ia de pe foc si se serveste cu patrunjel tocat.<br />
<b>Truc</b> Este important sa se adauge limba, la fiert, in apa clocotita, pentru a ramane suculenta.Viohttp://www.blogger.com/profile/07219120882639767420noreply@blogger.com0