tag:blogger.com,1999:blog-7550638094389606962024-03-18T19:49:23.993-07:00Miha's kitchenMihaelahttp://www.blogger.com/profile/13922057134165155405noreply@blogger.comBlogger48125tag:blogger.com,1999:blog-755063809438960696.post-49044481925998260592011-04-30T08:13:00.000-07:002011-04-30T08:13:09.816-07:00Tiramisu- reteta traditionalaIngrediente:<br />
- 4 galbenusuri<br />
- 100 grame zahar<br />
- 120 ml vin alb dulce si parfumat( sau 70 grame coniac)<br />
- 250 grame branza mascarpone<br />
- 500 grame smantana nebatuta<br />
- 400 grame piscoturi<br />
- 2 linguri cacao neagra<br />
- 400 ml cafea esspreso( indulcita cu 2 lingurite de zahar)<br />
<br />
Mod de preparare:<br />
<div class="separator" style="clear: both; text-align: center;"></div>Se bat bine galbenusurile ce telul, pe foc, la bain marie pana devin spumoase, apoi se adauga zaharul si vinul( sau coniacul) batand continuu. <br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvwC37mZxiyk-Z1KiqqHAyKrQVj4y7CVrTzdp1vY-j0jxUwd51o068rRNDiOgNDojtrG-adP3gepYOv3duQdUJ_ZBuZ7fW0jolgKVQn1s9tzoROJmLyY_gvwkPaoD9ex-qBW3O20gz2ta9/s1600/30042011104.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvwC37mZxiyk-Z1KiqqHAyKrQVj4y7CVrTzdp1vY-j0jxUwd51o068rRNDiOgNDojtrG-adP3gepYOv3duQdUJ_ZBuZ7fW0jolgKVQn1s9tzoROJmLyY_gvwkPaoD9ex-qBW3O20gz2ta9/s320/30042011104.jpg" width="240" /></a></div>Se stinge focul si se bate crema in continuare, pana se intareste si face basici.<br />
Branza mascarpone se freaca bine , pana devine ca o crema. Peste ea se adauga crema de oua si vin si se omogenizeaza.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiy9p0JsVJNvOdRPAXPu1W-FY-3sjDBhKRPO-BjPY0vlRt57gO044R5hrpZAnWozGqP6KWyDGkwbGGobm9fuYVc_Tb0S90tRs-9m9KmtaOw8gjCEy8XFenyFO1dJvjnn5MeWLUrnGcdONKe/s1600/30042011106.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiy9p0JsVJNvOdRPAXPu1W-FY-3sjDBhKRPO-BjPY0vlRt57gO044R5hrpZAnWozGqP6KWyDGkwbGGobm9fuYVc_Tb0S90tRs-9m9KmtaOw8gjCEy8XFenyFO1dJvjnn5MeWLUrnGcdONKe/s320/30042011106.jpg" width="320" /></a></div>Dupa ce s-au omogenizat, la sfarsit se adauga si frisca batuta fara zahar.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuwGD5SUOLBJOtpWA-11EXAAUhrheyx_3MWxp6DWGfUd9QMfDoe76AyC1z4iXl-mdjqFJgaJpWJQg2-XL7muyblR-SZRloDmJATAWYHv0Lc6rLXDtGud18dZpH2huFCWw3aXhAjg-NHbpa/s1600/30042011105.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuwGD5SUOLBJOtpWA-11EXAAUhrheyx_3MWxp6DWGfUd9QMfDoe76AyC1z4iXl-mdjqFJgaJpWJQg2-XL7muyblR-SZRloDmJATAWYHv0Lc6rLXDtGud18dZpH2huFCWw3aXhAjg-NHbpa/s320/30042011105.jpg" width="320" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhP-iBTlI2wdNfULMxbA1Xvgn2r2m3S0cDln5ps57My4k5365A4Fn2_RiJ0A-tx0YaGf9IuNFZnGlHtOsaFjGHQfPj3VSZdm56RRFHvqZ_iWDQun849uVYAaCH-paj8T4iq0mU4DRg2QJUi/s1600/30042011108.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhP-iBTlI2wdNfULMxbA1Xvgn2r2m3S0cDln5ps57My4k5365A4Fn2_RiJ0A-tx0YaGf9IuNFZnGlHtOsaFjGHQfPj3VSZdm56RRFHvqZ_iWDQun849uVYAaCH-paj8T4iq0mU4DRg2QJUi/s320/30042011108.jpg" width="320" /></a></div>Piscoturile se cufunda, unul cate unul, cate o secunda in cafeaua calduta, apoi se aseaza pe o tava dreptunghiulara( 30x40 cm, adanca de circa 4 cm) tapetata cu folie de aluminiu. Piscoturile se pun bine lipite unul de celalalt, pana ce tot fundul tavii este acoperit. Se ia jumatate din crema si se intinde uniform peste stratul de piscoturi.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQKjDuY9UThEgMrOGH0GEDJPzIbirvi3haJtoHFxvhq-HiIvVP2BjVxCjAJCFX6DoGQgI3CZBoVoRGFS0uKxtnYlfvT6y-hSgTV3tWyOPv8moGilfqDellkj2rhJWwNVJcisIWkqK7GK5n/s1600/30042011109.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQKjDuY9UThEgMrOGH0GEDJPzIbirvi3haJtoHFxvhq-HiIvVP2BjVxCjAJCFX6DoGQgI3CZBoVoRGFS0uKxtnYlfvT6y-hSgTV3tWyOPv8moGilfqDellkj2rhJWwNVJcisIWkqK7GK5n/s320/30042011109.jpg" width="320" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGS9jiUceqYbVfw8bECRjz1R-ZSFsP7BbASEgoQt3wnxRpscSVHHVwyAe1rUh6uCIUwiRlCU_SU_vbdqDxO6Ug8oKchcrxZ_Sl3vHkkxLY1Gage1pzTmeoN_soMBYUrEOtBFUtIA3Gy6pu/s1600/30042011110.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGS9jiUceqYbVfw8bECRjz1R-ZSFsP7BbASEgoQt3wnxRpscSVHHVwyAe1rUh6uCIUwiRlCU_SU_vbdqDxO6Ug8oKchcrxZ_Sl3vHkkxLY1Gage1pzTmeoN_soMBYUrEOtBFUtIA3Gy6pu/s320/30042011110.jpg" width="320" /></a></div><br />
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</a></div>Se pune apoi al doilea strat de piscoturi si se acopera cu restul de crema.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgT38cmqBIHazemAB6xLnHIEePAtctwweo-xv9W1zO-L6Bdoo9Vi64ciYSZ8GijMkK4FBOPE_iH5K566o5KACe8vj2NtKQRACWzISNWSmjKkaoXkTOB2sKSYx2Nd1qAvPTydgbpfPWIUsz6/s1600/30042011111.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgT38cmqBIHazemAB6xLnHIEePAtctwweo-xv9W1zO-L6Bdoo9Vi64ciYSZ8GijMkK4FBOPE_iH5K566o5KACe8vj2NtKQRACWzISNWSmjKkaoXkTOB2sKSYx2Nd1qAvPTydgbpfPWIUsz6/s320/30042011111.jpg" width="320" /></a></div><br />
Se pudreaza uniform cu cacao, folosind o sita fina de ceai.<br />
Se tine la frigider cel putin 3 ore. <br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrjZ2lJZb_KDmLu2P0zZXPwU4n-2JWSClKGEG8dBtUFIzurGDlcVeWcFRyKM4glXhucA_1FvWprGpTXqNVXfP10HdZxMtvF2sVTXskwOsa99rgE4kusbNCTuvyIsqO0yXPlpOs80DRu8gE/s1600/30042011113.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrjZ2lJZb_KDmLu2P0zZXPwU4n-2JWSClKGEG8dBtUFIzurGDlcVeWcFRyKM4glXhucA_1FvWprGpTXqNVXfP10HdZxMtvF2sVTXskwOsa99rgE4kusbNCTuvyIsqO0yXPlpOs80DRu8gE/s320/30042011113.jpg" width="320" /></a></div>Mihaelahttp://www.blogger.com/profile/13922057134165155405noreply@blogger.com0tag:blogger.com,1999:blog-755063809438960696.post-72311158475908222992011-04-29T05:08:00.000-07:002011-04-29T08:39:34.936-07:00Sarmale<div id="yui_3_3_0_1_13040352515272489"><b>Ingredients</b>:<br />
3 1/4 cups long grain rice, rinsed <br />
2 pounds pork loin roast, finely diced <br />
1 pound carrots, chopped <br />
1 pound onions, chopped <br />
1 pinch salt to taste <br />
3 tablespoons tomato paste <br />
1/2 teaspoon dried dill weed <br />
1/4 cup sunflower seed oil <br />
6 ounces parsley roots, chopped <br />
1 medium head cabbage</div><div id="yui_3_3_0_1_13040352515272489"><br />
</div><b>How to prepare it</b>:<br />
Place rice in a medium bowl, and pour boiling water over it. Let soak for 15 minutes, then drain. <br />
Heat 2 tablespoons of oil in a large skillet over medium-high heat. Add the carrots, parsley roots, onions and tomato paste. Cook and stir until the vegetables are tender. Transfer the vegetables to the bowl with the rice. <br />
Heat 2 more tablespoons of oil in the same skillet over medium-high heat. Add the pork, and cook for about 2 minutes, just until browned on the outside. Transfer to the bowl with the rice and vegetables; season with dill and black pepper. Stir until everything is well blended. Set the mixture aside to cool. <br />
Carefully remove the leaves from the head of cabbage, and place them in a large pot with about 2 inches of water. Bring to a boil, and cook for 5 to 10 minutes, until tender and flexible. <br />
Remove the cabbage leaves from the pot, but leave enough in the bottom to cover. On each of the remaining leaves, place about 2 tablespoons of the pork and rice mixture in the center, and wrap the leaf around to cover. Place the stuffed cabbage leaves into the pot. <br />
When the pot is full, place a few boiled cabbage leaves over the top. Pour boiling water into the pot to cover the cabbage rolls, and place over medium-low heat. Cover, and simmer for about 30 minutes, until the rice is tender.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiD1-m3Zfugb5cLeJJQIa4dL0oPfxbCVQzgekpgSKXxKyP3yCpLCKpARrQ_iqSGs-g_ZajZuvGTN0CRj4tddtLGdwmuNQgJdUpBawXZoVQqWf6XczU5rZ_-A3N_9Vkjmy5Ii0mAL_NFwit/s1600/images.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiD1-m3Zfugb5cLeJJQIa4dL0oPfxbCVQzgekpgSKXxKyP3yCpLCKpARrQ_iqSGs-g_ZajZuvGTN0CRj4tddtLGdwmuNQgJdUpBawXZoVQqWf6XczU5rZ_-A3N_9Vkjmy5Ii0mAL_NFwit/s1600/images.jpeg" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnUaDFxBH2JWTDWj6MCrQwj4lPnj365eW981tCYIEwKlTRyMbfeKVcAdfcmJXkhHHyYR06ub-r8OprknISLfkIDeCxTDRlSpgjL-cJAtl3deZ47nzIHfnCo2GVOFIZIQg_uUzz2UgXXkJg/s1600/cas.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><br />
</a></div>Mihaelahttp://www.blogger.com/profile/13922057134165155405noreply@blogger.com0tag:blogger.com,1999:blog-755063809438960696.post-12600279536398283752011-04-29T04:49:00.000-07:002011-05-03T00:12:02.475-07:00Compot de visineIngrediente:<br />
- Visinele( culese putin mai tari, sa nu fie prea coapte)<br />
- zahar( cate 2,5 lingur pentru fiecare borcan de 400 de grame)<br />
- aspirina( o jumate in fiecare borcan de 400).<br />
Visinele se spala si se lasa putin in apa rece. Borcanele se spala si se sterilizeaza. Se aseaza apoi visinele in borcane( cam 3 sferturi din borcan).<br />
Se umplu apoi borcanele de visine cu apa rece. Se goleste apoi toata apa din acestea intr-un vas, se adauga apoi zahar( socotind pentru fiecare borcan de 400 grame 2 linguri jumate de zahar). Se amesteca cu o lingura de lemn pana se topeste tot zaharul. Cu siropul obtinut se umplu din nou borcanele. Se adauga la fiecare borcan o jumatate de aspirina. Se fierb in dunzi cate 20 de minute apoi se pun la rece.Mihaelahttp://www.blogger.com/profile/13922057134165155405noreply@blogger.com0tag:blogger.com,1999:blog-755063809438960696.post-11883284908126841612011-04-29T04:40:00.000-07:002011-04-29T04:41:05.016-07:00Sarmalute ardelenesti<b>Ingrediente</b>:<br />
- 1 kilogram de carne tocata<br />
- 1 ou<br />
- 1 ceapa<br />
- sare, piper<br />
- 100 grame de orez<br />
- 1 varza mai mare murata<br />
- 100-150 grame de costita afumata sau slanina<br />
<br />
<b>Mod de preparare</b>:<br />
Se toaca carnea impreuna cu ceapa, se pune orezul spalat, oul, sare si piper dupa gust si se framanta bine. De pe varza se desprind frunzele, se taie cotorul si partea mai groasa de la fiecare frunza.Frunza se mai poate taia in doua in functie de cat de mari doriti sa fie rulourile) Se pune carne tocata in fiecare frunza si se ruleaza.<br />
O parte din varza se taie marunt.<br />
<br />
<b>Asezare:</b><br />
Se unge o oala de 3-4 kilograme cu unsoare( fundul oalei). Se pune un strat de varza taiata marunt. Se aseaza apoi sarmalele dar doar pe marginea oalei( pentru a nu se zdrobi), iar in mijloc se aseaza costita afumata sau slanina. La urma se adauga tot varza taiata marunt. Se pune apa pana la nivelul sarmalelor si se lasa la fiert la foc mic.<br />
Dupa 3-4 ore se pot servi. O delicatese pur romaneasca!<br />
Se servesc calde cu smantana sau ca atare.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9I6mhIFqqeZjIx2F1DyBAknMNZd4mJTUCk3WAut1mt5qWT1Q8OWPNIksMcYXHV_UQs1kL46xL2rl5AG9Ou58aSKCytadygrSo27CYduKO0mlLwc3mBRDhV0NIfF__mX_A8s3eq9SfzG7v/s1600/cas.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9I6mhIFqqeZjIx2F1DyBAknMNZd4mJTUCk3WAut1mt5qWT1Q8OWPNIksMcYXHV_UQs1kL46xL2rl5AG9Ou58aSKCytadygrSo27CYduKO0mlLwc3mBRDhV0NIfF__mX_A8s3eq9SfzG7v/s320/cas.jpg" width="320" /></a></div><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_kxiOFo93938lWunPC2HHkSH992BsvtBYzGnaYKY0MvGagtQQFF8njYjMU5xIKk2zsJ0ygvtQKrmgJyoIGruVmoZDtVpj3Uz9qmigW0lW4hqm1LZVMBzoWjuc-BDdwCcHqJJhU4V_294v/s1600/sdasda.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_kxiOFo93938lWunPC2HHkSH992BsvtBYzGnaYKY0MvGagtQQFF8njYjMU5xIKk2zsJ0ygvtQKrmgJyoIGruVmoZDtVpj3Uz9qmigW0lW4hqm1LZVMBzoWjuc-BDdwCcHqJJhU4V_294v/s320/sdasda.jpg" width="320" /></a></div>Mihaelahttp://www.blogger.com/profile/13922057134165155405noreply@blogger.com0tag:blogger.com,1999:blog-755063809438960696.post-38227847869756289382011-04-29T04:25:00.000-07:002011-04-29T04:42:02.535-07:00Ciorbita de vitelIngrediente:<br />
- 1 kg rasol de vitel<br />
- 3 morocovi<br />
- 1 ceapa <br />
- 1 patrunjel<br />
- 1 bucata de telina<br />
- 1 ardei<br />
-1 rosie<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjv5UrAbU8t_TPJjsEJ8KbJ75tGa5rEQ54bKxVChujYo6w1l2MSJo7eONULPgX1xIsFstZp4SpRqvVDOyzcVuwjmif4Q4fuXu4YeZQnnNPDX5xc9sUMf8AgB4sqYHxQJ5yrF9BoX6U_L0Yf/s1600/29042011103.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjv5UrAbU8t_TPJjsEJ8KbJ75tGa5rEQ54bKxVChujYo6w1l2MSJo7eONULPgX1xIsFstZp4SpRqvVDOyzcVuwjmif4Q4fuXu4YeZQnnNPDX5xc9sUMf8AgB4sqYHxQJ5yrF9BoX6U_L0Yf/s320/29042011103.jpg" width="320" /></a>-2 oua<br />
-150 grame smantana<br />
-100 grame orez <br />
- frunze de tarhon<br />
<br />
<b>Mod de preparare</b>:<br />
Carnea de vitel se pune la fiert in apa cu putina sare. Se spumeaza. Dupa ce nu mai face spuma se adauga legumele taiate marunt( morcovul, ceapa, telina, patrunjelul si ardeiul). Dupa ce au fiert legumele si carnea se adauga orezul, rosia taiata bucati mici.<br />
Dupa ce a fiert si orezul se stinge focul. Albusul de la cele 2 oua se adauga in ciorba. Galbenusul se freaca bine cu putina apa rece, se adauga smantana si se pune in ciorba. Dupa gust se inacreste cu sare de lamaie sau cu otet. La sfarsit se pune o lingurita de tarhon taiat marunt.Mihaelahttp://www.blogger.com/profile/13922057134165155405noreply@blogger.com0tag:blogger.com,1999:blog-755063809438960696.post-86742687433912008452011-04-27T09:35:00.000-07:002011-04-28T08:18:28.893-07:00Cozonaci ardelenestiIngrediente:<br />
( Pentru 2 cozonaci):<br />
- 1 kg faina;<br />
- 200 grame zahar;<br />
- 120 grame unt;<br />
- 2 prafuri de vanilie<br />
- coaja de la o lamaie<br />
- 50 grame drojdie<br />
- 1 lingurita sare<br />
- 3 oua( galbenusul)<br />
- lapte( cat sa se inmoaie faina)<br />
<br />
Mod de preparare:<br />
Se cerne faina de doua ori.<br />
Drojdia se dizolva in putina apa calduta si o lingurita de zahar. Se pune si doua linguri de faina si se bate pana se dizolva faina. Se acopera cu un servet si se lasa sa creasca.<br />
Laptele se pune la incalzit. Se pune drojdia pregatita peste faina, se adauga apoi lapte pana se inmoaie toata faina, se adauga coaja de la lamaie, sarea, zaharul, zaharul vanilat si se framanta. Dupa 5 minute de framantat se adauga cele 3 galbenusuri.Se framanta in continuare. Dupa o jumatate de ora se adauga untul topit si caldut. se framanta in continuare pana se desprinde aluatul de pe maine si de pe vas( aproximativ o ora).<br />
Se acopera cu un servet cald si se lasa la dospit la caldura aproximativ o ora. <br />
Umplutura:<br />
500 grame nuca macinata<br />
250 grame zahar<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-e_x902BWbVCMDYzodSRNBDorWWZu6KJ6s_TlC4Cd2MwyhfPki6MKLLNlgFEOZZ7AVVhPNSd87D8jpTqPzP_qbmhkkqYUBWiHtAdHp6ZvKppv2hkitzPhKFOmIUtYPNd7K2tswNDdPIcN/s1600/cozonac.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-e_x902BWbVCMDYzodSRNBDorWWZu6KJ6s_TlC4Cd2MwyhfPki6MKLLNlgFEOZZ7AVVhPNSd87D8jpTqPzP_qbmhkkqYUBWiHtAdHp6ZvKppv2hkitzPhKFOmIUtYPNd7K2tswNDdPIcN/s320/cozonac.jpg" width="320" /></a></div>albusurile de la cele 3 oua<br />
1 lingura de cacao <br />
Se bat spuma albusurile, se adauga zaharul si se bate in continuare pana se topeste zaharul. Se adauga apoi nuca macinata si se amesteca cu o lingura pana se incorporeaza toata nuca.<br />
Cand aluatul este dospit, se imparte in 2, se pune pe o plansa unsa cu ulei si se intinde cu mana. Jumatate din umplutura se intinde pe tot aluatul si se ruleaza din ambele parti. Se pune apoi in tava unsa cu unt cu partea rulata in jos. Se pun in cuptorul incins, se lasa 5 minute la foc mare apoi se face focul mic si se lasa aproximativ 45 de minute ( depinde de cuptor) pana se rumenesc.<br />
Sunt absolut deliciosi!Mihaelahttp://www.blogger.com/profile/13922057134165155405noreply@blogger.com0tag:blogger.com,1999:blog-755063809438960696.post-2903764473436084862011-04-27T09:15:00.000-07:002011-04-29T08:41:26.628-07:00Cartofi taranesti cu friptura de porcIngrediente:<br />
- carne de porc,<br />
- sare, piper<br />
- 6 cartofi mari ,<br />
- 2 cepe rosii,<br />
- 250 g sunca,<br />
- ulei vegetal,<br />
- putina boia de ardei <br />
- sare, piper,<br />
- 3 catei de usturoi <br />
- verdeata pentru decor<br />
<b>Mod de preparare</b><br />
Carnea de porc se portioneaza in bucati potrivite si se condimenteaza. Se frige pe un gratar incis , pe ambele parti si se stropeste cu vin cand se intorc. Cartofii se spala, se curata de coaja, se taie cubulete si se fierb in apa cu putina sare. Separat se caleste ceapa, impreuna cu sunca, intr-o tigaie teflonata cu putin ulei. Se pun cartofii, boia, sare, piper si se lasa la calit putin pana prind culoare cartofii.<br />
Se serveste friptura pe farfurie alaturi de cartofi taranesti presarati cu verdeata.Mihaelahttp://www.blogger.com/profile/13922057134165155405noreply@blogger.com0tag:blogger.com,1999:blog-755063809438960696.post-44767962232360770552011-04-27T06:36:00.000-07:002011-04-28T08:16:18.168-07:00Mushrooms saladIngredients<br />
- 300 grams of mushrooms<br />
-100 grams of cheese<br />
- 100 grams of bacon<br />
- 3 eggs( 2 fresh and 1 boiled)<br />
- vegetable oil<br />
-cream( preferable sour cream)<br />
<br />
Cut the mushrooms, the bacon and the cheese in really small pieces. You mix the egg yolk from the two fresh eggs with the one from the boiled egg add vegetable oil and make a mayonnaise. After the mayonnaise it's done you add cream to taste.<br />
At the end, you mix the mushrooms with the mayonnaise.Mihaelahttp://www.blogger.com/profile/13922057134165155405noreply@blogger.com0tag:blogger.com,1999:blog-755063809438960696.post-66298572283647546262011-04-26T00:04:00.000-07:002011-04-28T08:21:56.303-07:00Crema de branza<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4rGWL8qapnREk0XdBW_frLqjiM0XuUHyPuQzftRJ1ghxhbDrXzQke_kZEAzr2lny-YwMykKvvmUeYmcR2Wti4nXICoriGMGIXM4yCFDYVjbkT3K-8FJ_7gXjURgYjThThUyN_EitWIQ0T/s1600/25042011087.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4rGWL8qapnREk0XdBW_frLqjiM0XuUHyPuQzftRJ1ghxhbDrXzQke_kZEAzr2lny-YwMykKvvmUeYmcR2Wti4nXICoriGMGIXM4yCFDYVjbkT3K-8FJ_7gXjURgYjThThUyN_EitWIQ0T/s320/25042011087.jpg" width="320" /></a><b>Ingrediente:</b><br />
- 500 grame de branza de vaci<br />
- 50 grame unt<br />
- 1 galbenus de ou crud<br />
- 1 legatura de ceapa verde<br />
<b>Mod de preparare</b><br />
Branza de vaci se lasa la scurs 2-3 ore intr-o sita sau tifon. Se pune intr-un castron, se zdrobeste cu furculita, se adauga untul la temperatura camerei, ceapa verde taiata marunt, galbenusul de ou si sare dupa gust. <br />
Este o mancare foarte sanatoasa si delicioasa. Potrivita si pentru bebelusi!Mihaelahttp://www.blogger.com/profile/13922057134165155405noreply@blogger.com0tag:blogger.com,1999:blog-755063809438960696.post-12086255526298483442011-04-26T00:00:00.000-07:002011-04-28T08:13:20.298-07:00Salata de ciuperci cu maioneza<b>Ingrediente:</b><br />
- 1 cutie ciuperci<br />
- 100 grame sunca<br />
- 100 grame cascaval<br />
- 2 oua crude, 1 ou fiert<br />
<b>Mod de preparare</b>:<br />
Se taie foarte marunt ciupercile, sunca, cascavalul si albusul de la oul fiert.<br />
Maioneza:Galbenusul se zdrobeste bine cu lingura de lemn, se adauga galbenusurile crude, se adauga uleiul treptat pana creste si se ia de pe lingura. Cand e gata se pune smantana mai acrisoara dupa gust si se condimneteaza cu sare si piper.<br />
Maioneza se pune peste ciuperci si se amesteca.Mihaelahttp://www.blogger.com/profile/13922057134165155405noreply@blogger.com0tag:blogger.com,1999:blog-755063809438960696.post-2708325492527342042011-04-25T23:23:00.000-07:002011-04-28T08:26:01.226-07:00Drob de vitel<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiigR7xkPB1FOyC9RGDxuUE0NYPKi8lWh9HZZM8DLSOi7YrhOpTEdm-CCDxaWVDfIp9litFX9Bbm3XcGiz2nHWKfgAgr7hXCTwdVH1EUK4Ux08lgyFeNWWgRO-EYlYe7GZXwoiC_g8G235u/s1600/25042011091.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiigR7xkPB1FOyC9RGDxuUE0NYPKi8lWh9HZZM8DLSOi7YrhOpTEdm-CCDxaWVDfIp9litFX9Bbm3XcGiz2nHWKfgAgr7hXCTwdVH1EUK4Ux08lgyFeNWWgRO-EYlYe7GZXwoiC_g8G235u/s320/25042011091.jpg" width="320" /></a></div><b>Ingrediente:</b><br />
- 1 kg ficat de vitel<br />
- 300 grame inima<br />
- 100 grame plamani<br />
- 200 grame rinichi<br />
<br />
- 2-3 cepe<br />
- ceapa verde, usturoi verde, patrunjel verde<br />
- 3 oua intregi<br />
- 2-3 oua fierte<br />
- sare, piper<br />
<br />
<b>Mod de preparare</b>:<br />
Maruntaiele se fierb, se dau prin masina de tocat.<br />
2-3 cepe se taie marunt, se calesc in putin ulei. Se adauga apoi si preparatele de mai sus tocate. Se pune sare, piper si se mai amesteca putin pe focul mic. Se ia de pe foc si se adauga 3 oua crude, patrunjel verde tocat marunt , 3-4 cepe verzi taiate marunt si cateva frunze de usturoi verde tocat marunt.<br />
Se fierb 2-3 oua tari, se curata, se taie pe jumatate in lung.<br />
Drobul pregatit se aseaza intr-o tava cu hartie de copt astfel: se pune un strat de drob, cele 3 oua fierte tari taiate asezate cu galbenusul in jos. Se adauga apoi celalalt strat de drob, se niveleaza si se pune la cuptor pentru 1 ora la foc mic.<br />
Special pentru masa de Paste si nu numai! E o alternativa excelenta la drobul de miel!Mihaelahttp://www.blogger.com/profile/13922057134165155405noreply@blogger.com0tag:blogger.com,1999:blog-755063809438960696.post-49936442010968059962011-04-22T10:53:00.000-07:002011-04-27T09:40:24.484-07:00Prajitura " Albinita"<b>Foi</b>:<br />
Intr-un ibric se pune: 1 ou, 30 grame unt, 150 grame zahar.<br />
Se freaca bine, se adauga apoi 2 linguri miere de albine si 3 linguri si jumatate de lapte, 1 lingurita bicarbonat. Se freaca toate pana ce se omogenizeaza. Dupa aceea, se pune ibricul intr-o cratita cu apa clocotita si se freaca cam 5 minute pana se ingroase putin si capata luciu.<br />
Se ia ibricu jos si se pune 450 grame de faina pe rand in compozitie asa fierbinte si se framanta. Se coc 4 foi pe dosul tavii.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2bW6ZUl5aEDQRl3n_U6VcFafh8bgm0qk_pUyS8q7afarc2voQwo8zSvjNehzVhv9do3_Y92c_TUII_VCpTf72kGURLMAEi63vWm9Cr45wgdxdboQAfQp1K7Y9NtzEGbj2tFysK-B5eulv/s1600/22042011064.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2bW6ZUl5aEDQRl3n_U6VcFafh8bgm0qk_pUyS8q7afarc2voQwo8zSvjNehzVhv9do3_Y92c_TUII_VCpTf72kGURLMAEi63vWm9Cr45wgdxdboQAfQp1K7Y9NtzEGbj2tFysK-B5eulv/s320/22042011064.jpg" width="320" /></a></div><br />
<b>Crema</b>:<br />
170 grame unt se freaca 200 grame zahar si 3 pachete zahar vanilat.<br />
Intr-o cratita se pun 3 pahare de lapte( pahare de 100 ml) cu 50 grame gris. Se fierbe pana se ingroase. Se raceste apoi amestecandu-se mereu. Se amesteca cu untul frecat spuma.Pe prima foaie se pune crema, pe a doua gemul( preferabil mai acrisor) iar pe a treia tot crema. Simpla si foarte gustoasa!<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUgecht-uY67wUI_Ytm2OIbhRTgvF1ch28SYrDWWO6RdkuJkUOAzwYsf5et_WYD_kLYX_4nfLqylCFS2-iJ3L7ZQw-DqrKHz7R0yMmEpj8nKKKBLpWeZIjL1VJiQx7E104KmWOapGZJP1n/s1600/24042011085.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUgecht-uY67wUI_Ytm2OIbhRTgvF1ch28SYrDWWO6RdkuJkUOAzwYsf5et_WYD_kLYX_4nfLqylCFS2-iJ3L7ZQw-DqrKHz7R0yMmEpj8nKKKBLpWeZIjL1VJiQx7E104KmWOapGZJP1n/s320/24042011085.jpg" width="320" /></a></div>Mihaelahttp://www.blogger.com/profile/13922057134165155405noreply@blogger.com0tag:blogger.com,1999:blog-755063809438960696.post-12886110697728798592011-04-22T06:17:00.000-07:002011-04-27T06:50:43.660-07:00Eclere<b>Ingrediente</b>:<br />
2 cani apa<br />
o cana ulei<br />
2 cani faina<br />
8 oua<br />
sare<br />
Se pune la fiert apa, cu uleiul si cu putina sare. Cand dau primul clocot se pune faina, se amesteca bine si se lasa sa mai fiarba putin. Se ia de pe foc si dupa ca se raceste putin se pun ouale intregi si se amesteca.<br />
In tava unsa cu ulei se pun cu lingurita gramajoare si se coc 15 minute in cuptor cu focul la maxim fara a deschide usa, apoi 5-10 minute se reduce treptat flacara. Gogosele se umplu cu crema.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6cVdH15xUXLgZnsrZRO-pxgWI-ux7WY91sXkWvJ7S6y-jSVbZLSbN9eCm2LAiS_KMZNBPMQcmnvCXzFWbI1cmy6YSHjn-WJEFL-HoQ76UOqIk-MVDdSc28PP8aZsWlois0ND0yFpl2lOz/s1600/100_2270.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6cVdH15xUXLgZnsrZRO-pxgWI-ux7WY91sXkWvJ7S6y-jSVbZLSbN9eCm2LAiS_KMZNBPMQcmnvCXzFWbI1cmy6YSHjn-WJEFL-HoQ76UOqIk-MVDdSc28PP8aZsWlois0ND0yFpl2lOz/s320/100_2270.JPG" width="320" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWiQUAUC_gXzVcpGFp8x_d-_NdUA08S7sTTHrO9h8imeu0z4lovptxNmAMIbJPnmcSxSymFNJt-Bp__T4uTVdw8z0eQM0XT7W-1LjBZRXkStQgyZugn4VkmpNhBmySSlTjF5tElsiLBSfZ/s1600/100_2271.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWiQUAUC_gXzVcpGFp8x_d-_NdUA08S7sTTHrO9h8imeu0z4lovptxNmAMIbJPnmcSxSymFNJt-Bp__T4uTVdw8z0eQM0XT7W-1LjBZRXkStQgyZugn4VkmpNhBmySSlTjF5tElsiLBSfZ/s320/100_2271.JPG" width="320" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvt3DvpyJ1OgfZeqF1z9uDmZl5EgdDXmME9_c99vsxFJDzhUI_3DCm_U7TYRlGlMU3JF2RTlD3kSbi6wbE7CP4JMYIvQIvMtso6d6PWpUlug9jL_LP9835tXfu-PsBgZVRCRwlI1usQt67/s1600/100_2272.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvt3DvpyJ1OgfZeqF1z9uDmZl5EgdDXmME9_c99vsxFJDzhUI_3DCm_U7TYRlGlMU3JF2RTlD3kSbi6wbE7CP4JMYIvQIvMtso6d6PWpUlug9jL_LP9835tXfu-PsBgZVRCRwlI1usQt67/s320/100_2272.JPG" width="320" /></a></div><br />
<b>Crema</b><br />
8 oua( 6 separate, 2 intregi)<br />
270 grame zahar<br />
800 grame lapte<br />
8 linguri faina<br />
2 plicuri de zahar vanilat<br />
Cele 6 galbenusuri se amesteca cu cele 2 oua intregi si cu zaharul.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhP6wjuvb5k1dBe3YYlyz9SMznxrMfQufUyinvKgtyY3FNwlvsZrgcnJcINGUjYMco6lXnx8vY4kKj8d9RfIocWTb-tBfS81-TcDdjiX6h2qBgHK5GqwYyfaL_dxupB6xHiED9labpM33-g/s1600/22042011068.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhP6wjuvb5k1dBe3YYlyz9SMznxrMfQufUyinvKgtyY3FNwlvsZrgcnJcINGUjYMco6lXnx8vY4kKj8d9RfIocWTb-tBfS81-TcDdjiX6h2qBgHK5GqwYyfaL_dxupB6xHiED9labpM33-g/s320/22042011068.jpg" width="320" /></a></div><br />
Cele 8 linguri faina se amesteca cu 300 grame lapte rece. Restul de lapte se pune la fiert cu cele 2 plicuri de zahar vanilat..Se amesteca galbenusurile cu faina( cu lapte) si cand fierbe laptele se adauga in laptele clocotit.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBOEGK98F1eGhZoEbXkFLuHDqJrg41l6Oha3QNqMrS6XeYoiDRoRhHVH0FEODTvdRDNfNnAlXGjQGPCcYd7iC-UQe8Em3KQm5173vTkG4Ucwkxjk_RCWZtnZgvXZBLoPnmnBJsXazBcfyx/s1600/22042011073.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBOEGK98F1eGhZoEbXkFLuHDqJrg41l6Oha3QNqMrS6XeYoiDRoRhHVH0FEODTvdRDNfNnAlXGjQGPCcYd7iC-UQe8Em3KQm5173vTkG4Ucwkxjk_RCWZtnZgvXZBLoPnmnBJsXazBcfyx/s320/22042011073.jpg" width="320" /></a></div><br />
Dupa ce se ia de pe foc, se adauga albusurile batute spuma.<br />
Cu aceasta crema se umplu eclerele.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHb72s_l0jYU6WO2rx1TMwT3qdyGKhi0GDVj0g2PNcWjlX8wH_bx1d5lh316-EgI0CGmgojZ54ZWstg30iJkQ7VOVGxsB2tKRSEA8qa-Cea1gmDnfNeT3F4Hmsg2j-2h7b-oEC4S5bxLfQ/s1600/22042011074.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHb72s_l0jYU6WO2rx1TMwT3qdyGKhi0GDVj0g2PNcWjlX8wH_bx1d5lh316-EgI0CGmgojZ54ZWstg30iJkQ7VOVGxsB2tKRSEA8qa-Cea1gmDnfNeT3F4Hmsg2j-2h7b-oEC4S5bxLfQ/s320/22042011074.jpg" width="320" /></a></div><br />
Glazura:<br />
300 grame ciocolata<br />
30 grame unt<br />
7 linguri lapte<br />
Se fierb impreuna pe aburi pana se topeste ciocolata complet. Se ia de pe foc, se lasa sa se raceasca si se glazureaza eclerele. <br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhL8_-3hAGyTvr6da0SdmRyol0bJELsgiuq2Ta36DjTJZNNraR3i6FoLSbPJ-3FiDkNh8ETsc-vS-6r4G65xVmoo_DvbiQhKmm_Lnzaib1ALXvy7CLkozLOTXL-gy-4nGn-xbtE25DE0KgR/s1600/22042011077.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhL8_-3hAGyTvr6da0SdmRyol0bJELsgiuq2Ta36DjTJZNNraR3i6FoLSbPJ-3FiDkNh8ETsc-vS-6r4G65xVmoo_DvbiQhKmm_Lnzaib1ALXvy7CLkozLOTXL-gy-4nGn-xbtE25DE0KgR/s320/22042011077.jpg" width="320" /></a></div>Mihaelahttp://www.blogger.com/profile/13922057134165155405noreply@blogger.com0tag:blogger.com,1999:blog-755063809438960696.post-2032291481066806352011-04-21T12:19:00.000-07:002011-04-21T12:19:23.758-07:00Prajitura "Coca- Cola"<b>Pas 1</b>:<br />
Se pune la foc:- 100 g cacao<br />
- 150 g zahar<br />
- 12 linguri apa<br />
Se freaca toate la foc mic pana se ingroase apoi se da la rece.<br />
<br />
<b>Pas 2</b>:- 250 g unt<br />
- 250 g zahar pudra<br />
Se freaca si se adauga pe rand 8 galbenuse si se amesteca cu compozitia de mai sus racita.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7VOWuUl6wp6FtpxnAbZY-WDQ4tdfxMvNEAJcY4EI_qMLTEh0Gf5ykOfCYEbiMJAWaMwtP57DMJv3cRbxEbhtywo4bYSiytXresMSCWv9LLF8NciWq6Avipe7_5mqXGrqISEd2VoT26PAM/s1600/21042011063.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7VOWuUl6wp6FtpxnAbZY-WDQ4tdfxMvNEAJcY4EI_qMLTEh0Gf5ykOfCYEbiMJAWaMwtP57DMJv3cRbxEbhtywo4bYSiytXresMSCWv9LLF8NciWq6Avipe7_5mqXGrqISEd2VoT26PAM/s320/21042011063.jpg" width="320" /></a></div><b>Blat</b>:<br />
Se ia intr-un vas un sfert din compozitia de mai sus. Se adauga: 3 linguri cu varf de faina, 5 linguri de nuca macinata si albusele de la cele 8 galbenuse spuma cu 4 linguri de zahar. Se coace in tava unsa si tapetata. Dupa racire se unge cu crema in care se adauga samburi de nuca prajita si taiata, stafide trecute prin rom si o tableta de ciocolata rasa. Deasupra se pune glazura de ciocolata alba.Mihaelahttp://www.blogger.com/profile/13922057134165155405noreply@blogger.com0tag:blogger.com,1999:blog-755063809438960696.post-43282829175389579232011-04-19T08:25:00.000-07:002011-04-19T08:25:25.771-07:00Special garlic sauce for steaks and barbecue<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5Bv6cMNCpAAzks-zR9uyv3goLu0GlSU6PWK8NcxbOHGPQUR5ed5NdkyWLIvZOvvAFoyRzyK_PrTAvfAUCGfkewU9C4rqiCHzkU7JE3_odAn-BJgEoW1mMLKhdPM4pK7UuA14ybgKLNJEH/s1600/image+2.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/AVvXsEj5Bv6cMNCpAAzks-zR9uyv3goLu0GlSU6PWK8NcxbOHGPQUR5ed5NdkyWLIvZOvvAFoyRzyK_PrTAvfAUCGfkewU9C4rqiCHzkU7JE3_odAn-BJgEoW1mMLKhdPM4pK7UuA14ybgKLNJEH/s1600/image+2.jpg" /></a><b> Ingredients</b>:<br />
- 20 grams of garlic<br />
- 1 spoon of vegetable oil<br />
- 200 grams of cream ( you can also use yogurt)<br />
- salt<br />
<b>How to prepare it </b><br />
Squash the garlic, add salt( you can also add a bit of mustard if you like) and the oil( 1 drop at a time) and mix it a few seconds. Than you add the cream and maybe some more salt if you like. It goes very good with every meat!Mihaelahttp://www.blogger.com/profile/13922057134165155405noreply@blogger.com0tag:blogger.com,1999:blog-755063809438960696.post-17493319001385655412011-04-19T07:59:00.000-07:002011-04-19T07:59:50.691-07:00Salad soup<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGrfaDb2YR43cmcRlkkL-s7pGjZ6vOaIBb_IzjYeu4zSdU5_FlMWdTN7q0M0b1lZGdmzXu4qIMmkgNWXpn5rxolCgS6GS40IUgwwbOk80bNN_Cv4QlKMRDMZ9jTcoioojrFZRLuUR58abM/s1600/Picture+864678.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGrfaDb2YR43cmcRlkkL-s7pGjZ6vOaIBb_IzjYeu4zSdU5_FlMWdTN7q0M0b1lZGdmzXu4qIMmkgNWXpn5rxolCgS6GS40IUgwwbOk80bNN_Cv4QlKMRDMZ9jTcoioojrFZRLuUR58abM/s200/Picture+864678.jpg" width="200" /></a></div><b>Ingredients</b>:<br />
- 1 kilo of green salad<br />
- 250 grams of cream<br />
- 200 grams of milk<br />
-3 eggs<br />
- 10 grams of garlic<br />
- 2,3 spoons of vinegar<br />
- salt<br />
<br />
<b>How to prepare it</b><br />
You wash the salad two or three times, tear it to small pieces, put some salt and then stew it in vegetable oil for about 5 minutes until there si no more water( from the salad). You add 2 kilo's of very hot water and you let it to boil for about 1 hour. If it needs, you keep adding hot water during this time. Squash the garlic and add it to the soup. Boil it for another 5 minutes and then take put it away from the fire. Add the vinegar, mix the eggs with cream and milk and put it in the soup.<br />
I served it with maize porridge with cream and cheese. Find it here<br />
http://mihaskitchen.blogspot.com/2011/04/maize-porridge-with-cream-and-cheese.html <br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2dNuw4z2VuDuKj_S_zHcq7fOCYr1t9ilt4_eS_yQXJ1LaObpRMH2qEpSrfOlOWesBTXtDChVbIposzK_SwD0hogUJHHT7NkhQG-z24VQhyphenhyphennbJt9vxQReDlGHukHep9hucDpdKhPx8wRX4/s1600/Picture+864681.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2dNuw4z2VuDuKj_S_zHcq7fOCYr1t9ilt4_eS_yQXJ1LaObpRMH2qEpSrfOlOWesBTXtDChVbIposzK_SwD0hogUJHHT7NkhQG-z24VQhyphenhyphennbJt9vxQReDlGHukHep9hucDpdKhPx8wRX4/s320/Picture+864681.jpg" width="320" /></a></div>Mihaelahttp://www.blogger.com/profile/13922057134165155405noreply@blogger.com0tag:blogger.com,1999:blog-755063809438960696.post-34273397884109327032011-04-19T07:27:00.000-07:002011-04-19T07:27:29.576-07:00Maize porridge with cream and cheeseBoyle some water( 0,3 kilos ) with some salt. When it boils, you add 300 grams of corn flower and you mix it until it hardens( for about 5 minutes). You serve it hot with cheese and cream. <br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhfK2ErVtj4IfByzLkf_iBhLQFD6D89RC2pklVm5uZ7-CN7d1YzJnWftcj1b4onkTz9IsYLgOHp_wYU0xBgB95yUIgsCiQODPZydpVJze73XVrpsJA0s5GoLTh5NmdHK8kzCLjLoao0Anp/s1600/Picture+864683.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhfK2ErVtj4IfByzLkf_iBhLQFD6D89RC2pklVm5uZ7-CN7d1YzJnWftcj1b4onkTz9IsYLgOHp_wYU0xBgB95yUIgsCiQODPZydpVJze73XVrpsJA0s5GoLTh5NmdHK8kzCLjLoao0Anp/s320/Picture+864683.jpg" width="320" /></a></div>Mihaelahttp://www.blogger.com/profile/13922057134165155405noreply@blogger.com0tag:blogger.com,1999:blog-755063809438960696.post-7404527209097025492011-04-18T09:40:00.000-07:002011-04-18T09:42:54.210-07:00Ciorba de pui cu legume<b>Ingrediente</b>:<br />
0,5 kilograme carne de pui( tacam, aripi, pulpe, orice)<br />
3,4 morcovi<br />
1 patrunjel<br />
telina<br />
1 ceapa<br />
1 ardei<br />
2,3 linguri otet<br />
3,4 linguri de smantana<br />
100 grame orez <br />
1 lingura faina<br />
2 catei de usturoi<br />
frunze de patrunjel, telina, leustean<br />
<br />
<b>Mod de preparare</b>:<br />
Se pune carnea la fiert in apa rece, se spumeaza. Se adauga apoi legumele taiate marunt. Cand carnea si legumele sunt fierte se adauga orezul spalat( pentru cei care nu prefera carnea in ciorba, aceasta se poate scoate cand este fiarta) Cand orezul e aproape fiert, se amesteca faina cu putina apa rece, cu smantana si se adauga in ciorba, cate putin. Focul trebuie sa fie mic cand se pune smantana. (Pentru a nu se imprastia se pune cate putin din ciorba fierbinte in smantana si cand e cald se poate pune tot in ciorba) <br />
Se mai fierbe 5-10 minute si se stinge focul. Se adauga otetul si frunzele de patrunjel, telina, leustean, se acopera cu un capac. Dupa 5 minute se pot scoate afara frunzele.Mihaelahttp://www.blogger.com/profile/13922057134165155405noreply@blogger.com0tag:blogger.com,1999:blog-755063809438960696.post-19062754475150555782011-04-18T09:30:00.000-07:002011-04-19T07:10:18.079-07:00Ciorba de salata verde<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPng6cCtoXMSR_6XyVckhe18fFr5oyFGPffojTn_Kg6s8jT-5DdwcdMUmuxmbJH44611V5LDnWv8cNtn5CJb0bE01ZcnXwnybGuZOyhR0BTvEiWWFVHBAcmb3TAeP9fL3Y4_ok24XQFG4R/s1600/Picture+864682.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPng6cCtoXMSR_6XyVckhe18fFr5oyFGPffojTn_Kg6s8jT-5DdwcdMUmuxmbJH44611V5LDnWv8cNtn5CJb0bE01ZcnXwnybGuZOyhR0BTvEiWWFVHBAcmb3TAeP9fL3Y4_ok24XQFG4R/s320/Picture+864682.jpg" width="320" /></a></div><b>Ingrediente</b><br />
1 kilogram de salata verde<br />
250 grame de smantana<br />
200 grame lapte<br />
3 oua<br />
3,4 catei de usturoi <br />
2,3 linguri de otet<br />
sare<br />
<br />
<b>Mod de preparare</b><br />
Salata se alege, se spala frunza cu frunza in 2-3 ape, se stoarce, se rupe si se pune la calit intr-o cratita cu putina unsoare sau ulei. se pune putina sare si se caleste pana cand se termina apa lasata de ea( cam 5 minute). Se adauga apa fierbinte( cam 2 kilograme) si se lasa sa fiarba cam o ora. Daca mai e nevoie se adauga apa tot fierbinte. Se zdrobeste usturoiul si se adauga in ea. Se mai lasa sa dea vreo 2-3 clocote si se stinge focul. Se adauga 2-3 linguri de otet. Ouale se separa, albusurile se pun direct in ciorba iar galbenusurile se amesteca cu smantana si laptele si se adauga in ciorba.Mihaelahttp://www.blogger.com/profile/13922057134165155405noreply@blogger.com0tag:blogger.com,1999:blog-755063809438960696.post-20533521738945959962011-04-18T09:20:00.000-07:002011-04-18T09:20:17.313-07:00Ciorba de fasole verde<b>Ingrediente</b>:<br />
1 kilogram de fasole verde<br />
2,3 morcovi<br />
1 patrunjel<br />
1 ceapa<br />
1 jumate kilogram de bulion<br />
1 ou<br />
2,3 linguri de smantana<br />
sare<br />
2,3 linguri de ulei <br />
<br />
<b>Mod de preparare</b><br />
Fasolea se curata, se taie coditele, se rupe in 3-4 bucati si spala in apa calda- aproape fierbinte( daca se spala in apa rece nu se mai fierbe). Se pune o oala de 3-4 kilograme cu apa la fiert. Cand clocoteste se adauga fasolea, morcovii, ceapa, ptrajunjelul taiate marunt. Se adauga si 2-3 linguri ulei. Se fierbe pana fasolea se inmoaie. Se adauga apoi o jumate litru bulion si se mai lasa la fiert cam 10 minute.<br />
Se stinge focul, se potriveste de sare si se direge cu un galbenus de ou si cu smantana. Albusul se pune direct in ciorba.Mihaelahttp://www.blogger.com/profile/13922057134165155405noreply@blogger.com0tag:blogger.com,1999:blog-755063809438960696.post-69061583268323223832011-04-18T09:13:00.000-07:002011-04-18T09:15:16.630-07:00Ciorba de fasole boabe<b>Ingrediente</b>:<br />
1 kg ciolan afumat<br />
0,5 kg fasole boabe( eu o pun in apa cu o seara inainte ca sa se fiarba mai usor)<br />
2-3 morcovi potriviti<br />
1 ceapa<br />
1 ardei<br />
1/2 kg bulion<br />
2 oua<br />
2-3 linguri smantana<br />
<br />
<b>Mod de preparare</b>:<br />
<br />
Se fierbe ciolanul in apa cam o ora. Se adauga legumele taiate marunt si fasolea. Se mai lasa sa fiarba pana cand fasolea este fiarta, tot adaugandu-se apa. Cand e aproape fiarta fasolea, se pune bulionul si se mai lasa pe foc 15 minute. Se stinge focul. Se separa ouale si albusul se pune in ciorba.<br />
Galbenusul se amesteca cu smantana si abia apoi se adauga in ciorba. La sfarsit se pune 1 lingura de tarhon taiat bucati mici, sau doar pentru savoare se poate pune intreg si sa se scoata dupa 10 minute.<br />
Se serveste calda, cu paine si ceapa rosie simpla taiata felii sau cu cu ceapa pregatita cu otet si cu ulei.Mihaelahttp://www.blogger.com/profile/13922057134165155405noreply@blogger.com0tag:blogger.com,1999:blog-755063809438960696.post-40295383761802829482011-04-18T08:27:00.000-07:002011-04-21T05:07:39.149-07:00Pulpa de porc la gratar cu cartofi noi picantiIngrediente:<br />
500 grame pulpa de porc fara os<br />
15 cartofi noi micuti<br />
2 catei de usturoi<br />
condimente: sare, piper, oregano, busuioc, curry, boia de ardei iute<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaByN2FIsuWJd5MewnTIe-OJ3-Js7TegzV_ViXtSxwkhgIFZxv8OK2u03rEb2USAGE5DqNBU6aGO6p-CqXaBOrKvLg7uxe4-we3RYBdqhyphenhyphentphrNNi_DUpgK972B-dJW4iA7JGaXvrZi4jF/s1600/17042011046.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaByN2FIsuWJd5MewnTIe-OJ3-Js7TegzV_ViXtSxwkhgIFZxv8OK2u03rEb2USAGE5DqNBU6aGO6p-CqXaBOrKvLg7uxe4-we3RYBdqhyphenhyphentphrNNi_DUpgK972B-dJW4iA7JGaXvrZi4jF/s320/17042011046.jpg" style="cursor: move;" width="320" /></a></div>Pulpa de porc se taie bucati mai groase si se condimenteaza cu sare si piper. Se unge tigaia( eu am folosit grillul de fonta) cu putina slanina, se pune vin si se rumeneste carnea pe ambele parti . <br />
Cartofii se spala si se taie in doua si se fierb. Eu i-am fiert pe abur si am pus peste ei sare, piper, oregano, busuioc, boia de ardei iute, curry si usturoiul pisat.<br />
Eu i-am servit cu salata de legume cu sos tzatiki. Reteta o gasiti aici:<br />
http://mihaskitchen.blogspot.com/2011/04/salata-de-legume-cu-sos-tzatiki.html <br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQWz_pVyS3T6AHG3qMbjREq4nE431F5J4Ljq5Ca6BEAtbMlE0gpzY-hKx4L8uXDDN0Ge30AM-RaXUL3V_GXcebDBxf3Ptt4M19GZ5XszUmMaaTNdkH7jHQkFl4tf42_Eo5I5u4s_6_qOfi/s1600/17042011052.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQWz_pVyS3T6AHG3qMbjREq4nE431F5J4Ljq5Ca6BEAtbMlE0gpzY-hKx4L8uXDDN0Ge30AM-RaXUL3V_GXcebDBxf3Ptt4M19GZ5XszUmMaaTNdkH7jHQkFl4tf42_Eo5I5u4s_6_qOfi/s320/17042011052.jpg" width="320" /></a></div>Mihaelahttp://www.blogger.com/profile/13922057134165155405noreply@blogger.com2tag:blogger.com,1999:blog-755063809438960696.post-79879318498891994082011-04-18T01:14:00.000-07:002011-04-18T01:14:41.623-07:00Ciocolata de casa<b>Ingrediente</b>:<br />
- 100 ml apa<br />
- 400 grame zahar<br />
- 50 grame cacao<br />
- 250 grame lapte praf<br />
- 100 grame unt<br />
<br />
<b>Mod de preparare</b><br />
Se pune pe foc intr-un vas zaharul cu apa si se fierb 5 minute( sa se obtina un sirop bine legat) si se adauga cacao mestecand bine sa se dizolve fara cocoloase. Se mai fierbe un minut, apoi se ia vasul de pe foc si se incorporeaza untul si laptele praf. Se pune la frigider pana se intareste.Mihaelahttp://www.blogger.com/profile/13922057134165155405noreply@blogger.com0tag:blogger.com,1999:blog-755063809438960696.post-63367396740500848852011-04-17T11:58:00.000-07:002011-04-29T08:59:49.530-07:00Tocanita de pui<b>Ingrediente</b>:<br />
Carne de pui- 0,5 kilograme( pulpe intregi, pulpe inferioare, pulpe superioare, tacam de pui- orice)<br />
- 2 cepe<br />
- un pahar mic de ulei<br />
- 1 lingura de boia<br />
- 1 lingura faina<br />
<br />
<b>Mod de preparare</b>:<br />
Se taie ceapa marunt, se caleste , se pune boiaua. Se adauga apoi carnea, se pune putina sare si se mai caleste un pic carnea. Se adauga apa cat sa acopere bine carnea. se lasa la fiert 1 ora. Se poate pune in ea si 2 cartofi taiati bucatele mici (optional). Se mai completeaza cu apa din cand in cand( apa trebuie sa ramana la sfarsit cat sa se vada carnea din ea)<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQimbLDOzUPK4srdtrJQk_EhxAA1GZ38XOGFhdkKPbvH7g5102BBF4aJpYsBC70DJnWKGJIEZ1v7zngwxYwmdkRoZfU4v8KJiOz-tGl6ljGxlmF4HinlUxWZkZ6MjbdhnF9FXs6ABueEZl/s1600/post-16276-1160937323_thumb.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQimbLDOzUPK4srdtrJQk_EhxAA1GZ38XOGFhdkKPbvH7g5102BBF4aJpYsBC70DJnWKGJIEZ1v7zngwxYwmdkRoZfU4v8KJiOz-tGl6ljGxlmF4HinlUxWZkZ6MjbdhnF9FXs6ABueEZl/s320/post-16276-1160937323_thumb.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;">Dupa ce a fiert carnea se adauga o lingura de faina subtiata cu putina apa rece. Se adauga in tocanita si se mai lasa sa dea un clocot. </div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLRfRfC3aPBeIghFuExKlv2XwmThHx1xCo7enYe_ElYyPaS-XTMqOTDfbs-8tiDhDllWrUdVJNCWGRVCxdWwwERmKeJwNzVxWtYtPobxAG8jI5dAW9VLbzU6WMCyceDgH8Va9CFkHfheTD/s1600/tocanita%252520de%252520pui2902.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="186" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLRfRfC3aPBeIghFuExKlv2XwmThHx1xCo7enYe_ElYyPaS-XTMqOTDfbs-8tiDhDllWrUdVJNCWGRVCxdWwwERmKeJwNzVxWtYtPobxAG8jI5dAW9VLbzU6WMCyceDgH8Va9CFkHfheTD/s320/tocanita%252520de%252520pui2902.jpg" width="320" /></a></div>Mihaelahttp://www.blogger.com/profile/13922057134165155405noreply@blogger.com0tag:blogger.com,1999:blog-755063809438960696.post-88044141213043811512011-04-17T11:35:00.000-07:002011-04-17T11:35:35.842-07:00Omleta simpla cu branza si smantanaIngrediente:<br />
Pentru 2 portii<br />
- 3 oua<br />
- 50 grame cascaval<br />
- 1 lingura smantana<br />
- sare, piper<br />
<br />
Preparare<br />
Se bat ouale bine, se pune sare, piper, se adauga smantana si se prajeste in putin ulei si pe o parte si pe cealalta. Se adauga apoi cascavalul ras si se ruleaza.Mihaelahttp://www.blogger.com/profile/13922057134165155405noreply@blogger.com0